Market Meat Loaf

Market street means lots of veggies! 

3 tablespoons unsalted butter

1/4 cup finely chopped onion

1 green onion finely chopped

1/4 cup finely chopped carrot

1/2 celery stalk finely chopped

1/4 cup red or yellow pepper finely chopped 

2 minced garlic cloves

salt to taste

1 teaspoon ground pepper

1/4 tsp cayenne

1/2 tsp ground cumin

1/2 tsp nutmeg

2 eggs well beaten

1/4 cup ketchup

1/4 cup half and half

1 pound ground beef 

2 sausages removed from casing ( mild italian, or honey garlic ) 

1/4 breadcrumbs

BBQ sauce just to paint the top 

5 or 6 bacon strips

Melt butter in large skillet. Add the onions,carrots, celery, pepper and garlic. Cook stirring often, 10 minutes on medium heat. Set aside in fridge for 30-60 minutes.

preheat oven to 375F

Combine salt, pepper,cayenne,cumin,nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half and half blend thoroughly.

Add the sausage , ground beef and breadcrumbs to the egg mixture. Then add the chilled veggies and mix thoroughly kneading for 5 minutes.

With damp hands form the mixture into an oval shape. If you have a rack to keep above juce all the better. 

Place in a large baking dish giving room on all sides. 

paint BBQ sauce on top of meatloaf

Drape bacon over tops ( don't tuck under too far, it will remain rubbery) 

Bake for 60 minutes ( internal temp should be 160F ) 

*if you want bacon crispier turn to broiler for 4-7 minutes longer

Rest for 10 minutes 

enjoy

 

Wonton Soup

 

The best part about home made Wonton soup, is you get more than  3 wontons!

1/2 pound ground pork ( I also break apart sausages ) 

1 green onion chopped

2 teaspoons soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 can of water chestnuts

package of wonton skins

5 cups of water

3 cans condensed chicken broth

3 soup cans of water

1 tbsp soy sauce 

cook and stir onions and ground pork in a pan with a bit of oil until pork is cooked. Drain

Mix pork, green onion,2 teaspoons soy sauce, cornstarch, ginger and salt in a bowl. Place 1 teaspoon of filling on center of wonton skin. Moisten edges with water. Fold to form a triangle, press edges to seal. Pull bottom corners down and moisten with water pinch to seal. ( wontons can be covered and refrigerated no longer than 24 hours)

Heat 5 cups of water to boiling in dutch oven add wontons. Heat to boiling, reduce heat. Simmer for 2 minutes. (wontons will break apart if over cooked ) Drain. Heat chicken broth, 3 cans of water and 1 tbsp. soy sauce to boiling. Pour broth into bowl and add wontons to bowl. 

Enjoy

Shish Kabob ( Chicken )

1/2 cup BBQ sauce

1/3 cup soy sauce

1 TBSP rice wine vinegar

2 tsp sesame oil

2 garlic cloves minced

1 tsp ginger

1 tsp honey

ground salt

1 tsp crushed chili pepper flakes

2 Chicken breasts cubed into 1 inch pieces

cubed pineapple

1 red pepper cubed

1 red onion sliced big enough to skewer

BBQ or preheat oven to 425

whisk together BBQ sauce, soy sauce, vinegar, oil garlic ginger and honey, season with salt and chili flakes.

( I seared the chicken before skewering but if you're BBQing probably not needed)

build skewers alternating chicken, pineapple, peppers, and red onion.

Place on baking sheet and pour half the marinade.

Cook 20 minutes, turning at mid point and pouring remainder sauce on. Broil 1-2 minutes at very end if you want a golden charred look. 

Makes 4 skewers

 

 

Meatballs ( on the BBQ) and BBQ sauce recipe

From the Weber Cookbook ( with my own tweak :-)

(leave time to chill the meatballs)

3/4 pound ground beef

1/2 pound ground pork

1/3 cup bread crumbs

3 tablespoons whole  milk

1 teaspoon parsley

1 teaspoon basil

1/8 paprika

1 Egg beaten 

2 teaspoons Dijon mustard

1/2 teaspoon thyme

1/2 teaspoon onion powder

1/4 finely chopped onion

1/8 chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon Louisiana hot sauce ( or similar ) 

 

In medium bowl combine all the ingredients for meatballs. Gently mix everything together until well blended. Wet your hands with cold water and shape into 1 inch balls ( don't overwork the meat ) About 20-25 meatballs

Cover with plastic wrap and refrigerate for 45 minutes. Make the BBQ sauce below, or use your own. 

BBQ SAUCE

1/3 cup ketchup

2 tablespoons miracle whip (mayonnaise )

1/2 teaspoon red wine vinegar

1/8 teaspoon salt

whisk together 

When the meatballs are cold enough lightly brush with olive oil. Grill over direct high heat until thoroughly cooked but not dry. 6-8 minutes, gently turning occasionally.

Serve with the sauce to dip, you can paint a little on while BBQing. 

Enjoy

 

The perfect Corned Beef Sandwich

 Take your Corned beef and wrap it in tinfoil and place in oven at 300 for 10 minutes. You want to "steam it" not microwave it

In a pan toast your buttered rye bread (marble preferred) toast both sides in pan. 

Spread Keens mustard on both halves.

A slice of Provolone or Swiss cheese

(If you want a Rubin a layer of Saurkraut)

Fill sandwich with steamed corned beef

Serve with a pickle and your favorite soup 

Enjoy!!

Comfort food at it's finest Macaroni and Hamburger

 

This is so easy and it's a fave on a cold winter night ( although I crave it all year) so really any cold night will do. 

2.5 pounds ground beef regular

salt and pepper

garlic salt

2 tins of Campbells tomato soup

1 large onion chopped 

1 tbsp Louisiana hot sauce

1 box of macaroni noodles

Cook onions til tender and fragrant. Remove from heat. Brown the meat in a bit of oil. Drain when cooked ( just spoon some of the oil off after I don't remove it all) 

Cook a box of macaroni until almost done, it will finish in the pot. 

Add tomato soup and all spices stir and cook for 10 minutes together. Add everything into a large when the noodles are cooked and simmer 5 more minutes. Remove from heat so the noodles don't overcook. Let sit for 10 minutes and mangiare' 

OMG Peppered Pecans ( or any nut)

 OMG when Maddie made this at Christmas time I could NOT stop eating them! Sooooo so good!!

3 Tbsp. butter

3 garlic cloves

3 tsp of Louisiana hot sauce (or your fave) 

1.5 tsp salt

3 cups pecans ( you will want more) 

Preheat the oven to 250f

melt butter over medium heat, add garlic, hot sauce and salt. Cook for a minute stirring often. Add pecans an toss with mixture. Remove from heat. Spread nuts on a single layer on parchment (baking sheet) Bake for 1 hour, stirring occasionally. I dare you not to eat them all at once! 

(Maddie) 

Dressing for greens, beans asparagus and more

 

Claudia made this for me and I loved it, Maddie added celery to the recipe to add a crunch. I love that too. I don't have exact measurements its a "once around the bowl" kinda thing.

Olive oil

red wine vinegar

salt and pepper

Garlic salt to taste

Chopped celery stalk, one per can of....

(you could add chopped purple onion also)

I have poured this over a can of green beans, mixed lentils, canned asparagus, lima beans you name it. It's a great mix for many cols salads. 

Put choice in bowl and sprinkle all ingredients over, and mix well. It's even better when it has a chance to sit. 

(Claudia Visser and Maddie)

Chicken Lasagne

 My friend Lorraine made this one time when we were over, and I couldn't stop eating it lol Now I can make it.

Package Lasagne noodles (oven ready)

1 10 oz can cream mushroom soup

1 10 oz can cream chicken soup

1 cup onion finely chopped

1 cup ricotta cheese

1/2 cup sour cream

1/4 tsp poultry seasoning

1/4 tsp oregano

1/4 tsp basil

3/4 cup grated parmesan cheese

4 cups chicken cut up

2.5 cups shredded mozzarella cheese

2 cups shredded medium cheddar cheese

Mix all ingredients except mozzarella and cheddar cheeses.

Assemble lasagne noodles, half chicken sauce, cheddar cheese, repeat noodles, chicken sauce mozzarella. Cover and cook at 350 for 40 minutes. Remove lid and bake 10 more minutes to brown cheese. Remove from oven and let stand for 10 minutes. Enjoy. 

(Lorraine Parrington)  

My Favorite Waffles

This recipe has come on many camping trips, and peoples smiles when they see what's cooking is priceless! 

1/4 cup olive oil

1 egg separated

3/4 cup milk

3/4 plus 1/8 cup of flour

1.5 tsp sugar

1.5 tsp of baking powder

1 tsp salt

1/8 vanilla extract

grease the grill ad beat the egg white, set aside.

Beat the yolk and then add milk, vanilla  and oil.

Beat in the dry ingredients.

Fold in the egg whites 

pour onto waffle iron and cook til they stop steaming. 

 

Baked Ziti

We watched A Lot of Gordon Ramsay's cooking shows, and saw a lot of great chefs win. They also had cookbooks, so we started collecting our fave chefs books, and starting cooking! Of course Italian dishes are my faves, but I sure am having fun making all the dishes :-) 

3 cups uncooked Ziti or Penne

4-5 Italian sausages casings removed

2 garlic cloves, minced

1 small onion chopped

*** Spaghetti sauce from Testa Dura sauce post **** or your own sauce

4 slices of provolone

1/4 of a bunch of spinach 

1 cup grated mozzarella 

1/4 cup parmesan cheese

fresh basil 

Boil ziti or penne until almost done (since it will cook more in the oven) 

Over Medium heat in a saucepan brown the sausage. Add garlic and onion stirring until fragrant and soft. (5 minutes) Drain the fat from the pan. Stir in the spaghetti sauce and spinach and simmer 15 minutes.Remove from heat. 

Preheat the oven to 350F. Lightly grease a 1 quart baking dish. Put half noodles in the bottom, then the provolone, and half the other cheeses. Pour half the sauce over top getting the edges. put the rest of the noodles, rest sauce and top with remaining cheese.Cover and Bake for 20  minutes, then take lid off and cook another 15 minutes. Sprinkle with parmesan and fresh basil, Serve. 4 portions. 

Thankyou Christine Ha (recipes from my home Kitchen cookbook)

 

Unorthodox Shepard's Pie **Sweet Revenge**

 

I've been reading Diane's novels, and they are full of great food and she's always cooking while she solves crime. Hence I am always hungry reading her books. SO I decided to try one of the recipes, since I usually cook Italian I had never made Shepard's pie, or commonly called Cottage pie when you use beef instead of lamb. And  I don't like lamb so I have eaten Cottage pie all me childhood years and never knew what it was called lol.

2 pounds ground beef

2 cups onions chopped

1 cup carrots chopped

2 cups celery chopped

2 tablespoons olive oil

1/4 cup plus 1 tablespoon all purpose flour

2 cups chicken stock

2 teaspoons dried thyme, crumbles

1/2 teaspoon dried rosemary crumbled or ground

1 teaspoon sea salt

1/2 teaspoon grated black pepper

1 cup frozen baby peas

1 cup frozen corn

4.5 pounds russet potatoes 

1.5 cups half and half

1 cup Gruyere cheese grated

1/2 cup Parmesan cheese

additional salt to taste 

additional pepper to taste

2 ounces unsalted butter (1/2 stick) cut into bits

paprika

In a very large saute pan, saute the ground beef, onions, celery and carrots in the oil over medium heat until the beef is browned and the vegetables limp. Add the flour and stir for 2-3 minutes, until the mixture begins to bubble. Slowly add the chicken stock. Stir until completely combined, then stir in the thyme, rosemary, and salt and pepper. Cook and stir until the mixture is bubbling and thickened. Stir in the peas and corn and set aside.

Bring a large quantity of salted water to boiling. Peel the potatoes and drop them into the water. Cook about 40-45 minutes. In a small saucepan, heat the half and half until steaming, but not boiling.

Preheat the oven to 350 F. Butter a lasagne pan.

Remove the potatoes from the heat, drain and place them in the large bowl of an electric mixer. Begin to beat the potatoes on low speed, slowly adding the additional salt and pepper.

Place the beef mixture in the pan. Place the potatoes on top of the beef. Scatter the butter bits on the potatoes and sprinkle generously with paprika. 

Bake for about 45 minutes or until the potatoes are browned and the pies are heated thru.

Makes 8 servings. 

(Diane Mott Davidson mystery novel Sweet Revenge)

Gone all day Beef Stew

 

We were invited to Teresa's for supper one night and she made this stew. OMGosh I couldn't stop eating so I had to get the recipe, it was an oldy from a calendar, the recipe was hard to read with all the well loved creases in the print out. So here is one I can read, and never lose! 

1 Can tomatoes diced 10 3/4 ounce

2 Cups of water

1/4 cup flour

2 Pounds beef chuck,fat trimmed cut into 1 - 2 " cubes - Seared

3 Medium carrots cut into bite sized pieces

2 large onions quartered

4 medium potatoes cubed

2 celery stalks cubed

1 cup (ish) of mushrooms cut in half

2 beef bouillon cubes ( just throw in no water mixed ) 

1 teaspoon of basil

1 tsp oregano

1 bay leaf

3 grinds of fresh pepper

1/2 tsp garlic salt

Mix together flour and water until smooth, add tomatoes stir in 

add all other ingredients in covered roasting pan

Bake at 275 for 4-5 hours, or use a crock pot. 

Great with Coleslaw and warm bread 

(Teresa Cowx)

Carrot Ribbon Salad

 

Maddie sent me this this Tik Tok link for Carrot Ribbon Salad. Maddie said it was yummy so I had to try! She was right :-)

10-12 carrots

1/8 teaspoon crushed garlic 

1 TBLSP sesame seeds

2 TBLSP soy sauce

3 TBLSP rice wine vinegar

2 TBLSP sesame oil

1/8 teaspoon chili pepper flakes

Use a peeler to make your carrot ribbons ( slices) I placed the carrot on a cutting board and sliced again and again without turning the carrot so I got nice thick slices 

the dry ingredients was a sprinkling and the liquids were once around the bowl? hope that makes sense there were no measurements in the video 

it's better after one - days :-)

Bernadin's Kosher-style pickles

Sept 22 1993 I cut out a recipe from the Winnipeg Free Press. I have had it since then, the pickles are amazing and the newspaper is getting tattered! So the safest place to put the best pickle recipe in the West... is in the Blog!

8 pounds pickling cucumbers

14 heads of dill

7 cloves garlic, finely chopped

7 Tablespoons pickling salt

7 Teaspoons pickling spice

3 1/2 dried red hot peppers

Brine:

8 cups vinegar

8 cups water

Fill canner with boiling water. Place 7 clean quart jars in canner over high heat.

Wash cucumbers. Cut a thin slice off blossom end and discard. Leave 1/4 inch of stem attached where possible.

Place new snap lids in boiling water; boil 5 minutes to soften sealing compound. In large stainless steel saucepan , combine vinegar and water and bring to a boil. Reduce heat and boil gently.

In a hot jar, place one head dill , one clove finely chopped garlic , 1 tablespoon pickling salt , 1 teaspoon pickling spice and 1/4 to 1/2 of a dried red pepper. Pack cucumbers snuggly into jar to within 3/4 inch of top rim. Place 1 head dill on top. Add boiling brine to cover cucumbers to within 1/2 inch. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to half inch.

Wipe jar rim and center snap lid on jar. Apply screwband just until fingertip tight. Place jar in canner and repeat for remaining pickles.

Cover canner; return water too boil, and process 15 min. remove jars and cool 24 hours.

Check jar seals, sealed lids curve downward, remove screwbands, wipe jar, label and store in a cool dark place.

Makes 6 or 7 quarts.

Store for at least 3 weeks before eating.

The Real Pecan Pie

 

Thanks to Sally's Baking Addiction for this wonderful and extremely easy Pecan pie recipe!

https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/

• 2 and 1/2 cups (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup (240ml) dark corn syrup*
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Put the pecans on top of the pie crust.   

Blend the rest of the ingredients in the blender and pour the filling on top.

350 degrees for 55 minutes.  It just couldn't be easier!

Stampede Super Slider - Jurassic Hamburger

The Stampede Super Slider/Jurassic Burger

Ingredients:
2 Waffles
2 Breaded chicken patties
Steak
pulled pork
burger (optional)

Cooking:

Cook chicken, burger and steak on bbq.
Heat pulled port as desired.
Toast waffles as desired.

 Assemble slider:

Waffle on bottom
Place chicken patty
Pulled pork
Steak
Burger (optional)
Second chicken patty
Waffle on top.

Place knife through entire Slider/Burger for stability.

Top with pancake syrup if desired.

Take photo and enjoy!

Mac and Cheese Stuffed Hamburger

Ingredients
mac and cheese
1/2 lbs macaroni cooked
1/2-1 shallot
2 Tbsp butter
1 1/2 Tbsp all-purpose flour
1/2 Tbsp corn starch
1 C half n half
6 oz shredded cheese blend I use sharp cheddar, cloth bound cheddar and gruyere
Salt and White pepper to taste
3 oz extra shredded cheese
Caramelized onions and pepper
1 large onion
1 large pablano pepper
Burger
3 lbs ground chuck
Seasoned salt
pepper
onion powder
6 slices pepper jack cheese or another cheese you like for melting on top
brioche buns


Instructions
Mac and cheese
in a saucepan on med/low heat melt the butter and add the shallots - cook until fragrent
add the flour and stir - cooking until the roux is a light tan
then add the half n half (I just make my own with milk and cream since I always have both on hand) and stir until thick
take off the heat and add the cheese - stir until melted
then take out some of the sauce - about 1/2-2/3rds cup - to top your burgers with later
add the noodles and stir
add the extra cheese (optional - for cheese chunks) and spread out in the bottom of a pan - I made a double batch in the video but you could use a 9x13 pan for this size batch - refrigerate until firm - 2 hours
Caramelized onion and pepper
over medium heat add some oil to a non stick pan
slice the onion and pepper and add to the oil
stirring occasionally cook until the onions are a dark golden color - about 15 mins
Burger
while the onion is cooking season your ground chuck with pepper and onion powder (or whatever you like to use) and mix it - go as heavy or light as you prefer
Cut the mac and cheese into circles - I cut mine 3 1/2 inches
press out the meat into a flat circle, around 4 1/2 inches around and about 1/2 inch thick
place a mac and cheese round on top - cover with another round of meat and seal the edges (you can pull away any excess)
sprinkles salt on both sides of patties
place in a hot skillet with some oil in it and cook for about 5 mins on the first side, flip and cook about 5 mins on the second side (I like to use a lid simply to make sure the mac and cheese is getting heated inside
about the last min add slices of cheese (I used pepper jack) to the burger, add an ice cube to the pan for moisture and put a lid on it.
add to a toasted brioche bun, top with the onions and extra cheese sauce and the top bun! ENJOY!

Thank you ashleemarie.com!

https://ashleemarie.com/mac-and-cheese-stuffed-cheeseburger-recipe-video/

Mozzarella Sticks Grilled Cheese

Ingredients:
6 frozen mozzarella sticks

4 tablespoons unsalted butter, at room temperature

4 slices hearty white bread or Italian bread

8 ounces fresh mozzarella, sliced into 12 slices


Directions
Bake the mozzarella sticks according to the package instructions.
Meanwhile, start the grilled cheese. Heat a griddle or large skillet over medium-low heat. Butter 1 side of each slice of bread and arrange the slices buttered-side down on the griddle. Top each slice of bread with 3 slices of cheese and cover with a lid to help the cheese melt. Cook until the bottom of the bread is toasted and golden brown and the cheese is melted, 4 to 5 minutes.
Top 2 of the bread slices with 3 baked mozzarella sticks each. Top with the remaining bread slices to form 2 sandwiches. Slice and serve.

Thanks to foodnetwork.com!

https://www.foodnetwork.com/recipes/mozzarella-stick-grilled-cheese-3667788

Donut Grill Cheese

• .

• 
  
• 1 Tbsp. butter, softened
• 1 glazed donut
• 1 slice sharp cheddar cheese
• 
  
• INSTRUCTIONS
• 
  
• Slice donut in half.
• Spread butter on cut sides.
• Lay cheese slice on unbuttered side of one donut half. Top with unbuttered side of other donut half.
• Put butter side down into skillet set over medium-low heat
• Cook until golden brown on the outside, checking underneath frequently to make sure it isn’t too brown (reduce temperature if it is), about 2-3 minutes.
• Flip sandwich and cook on other side until brown and cheese is melted, 2-3 minutes.
• Remove from skillet and cut in half.
• 
  
• Thank you to the thecookful.com! 
• https://thecookful.com/grilled-cheese-donut-recipe/
•