Sunday: Pot Roast with Carrots, Green Beans, and Mashed Potatoes
Monday: Grilled PB J
Tuesday: Rolled Chicken Tacos
Wednesday: Spaghetti with Italian Sausage
Thursday: Potato Casserole
Friday: Restaurant Review! Saffron Indian Bistro
Saturday: Split Pea Soup
Tuesday, September 27, 2011
Restaurant Review El Sabor Norteno
Restaurant Review Time! Check out the tab to see my review!
El Sabor Norteno
Food Truck on the northeast corner of Los Reales and Cardinal!
El Sabor Norteno
Food Truck on the northeast corner of Los Reales and Cardinal!
Thursday, September 22, 2011
Chicken Salad
Recipe:
4 Servings
2 Chicken Breast, shredded (boil in salted water for 10-15 min and then shred with two forks)
1/2 cup Mayo
1/2 cup Red Grapes, cut in half (a medium size handful)
1/4 cup Apple, small dice (I really like gala for this salad and it's about 1/2 an apple)
1/2 Onion, finely diced
1/4 cup Green Onion, chopped
Salt and Pepper to taste
Mix the shredded meat and mayo together first, then add in the grapes, apple, and onions. Salt and pepper to taste and you're done. The double onion will leave you with bad breath, promise, but it will be soooooooooooo worth it! And Yeah, the recipe is that simple. Throw it on a few pieces of bread for a super tasty sandwich, or throw it on some chopped lettuce for a delicious salad *grin*
4 Servings
2 Chicken Breast, shredded (boil in salted water for 10-15 min and then shred with two forks)
1/2 cup Mayo
1/2 cup Red Grapes, cut in half (a medium size handful)
1/4 cup Apple, small dice (I really like gala for this salad and it's about 1/2 an apple)
1/2 Onion, finely diced
1/4 cup Green Onion, chopped
Salt and Pepper to taste
Mix the shredded meat and mayo together first, then add in the grapes, apple, and onions. Salt and pepper to taste and you're done. The double onion will leave you with bad breath, promise, but it will be soooooooooooo worth it! And Yeah, the recipe is that simple. Throw it on a few pieces of bread for a super tasty sandwich, or throw it on some chopped lettuce for a delicious salad *grin*
Homemade Sloppy Joes
Recipe:
Makes 6 full size sandwiches, 8 if you're using hamburger buns.
1 1/2 lbs Ground Beef (or Turkey)
1 16oz can Tomato Sauce
1/4 cup grated Carrot
1/2 cup dehydrated diced Green Bell Pepper
1/4 cup dehydrated diced Onion
3 tbs Sugar
2 tbs Distilled White Vinager
1 tsp Salt
1 tsp Pepper
1 tsp Granulated Garlic
1/8 tsp Chili Powder
Put all of the ingredients except the beef in a medium saucepan with a lid, bring to a boil. Once at a boil, turn heat down to medium/ medium-low and let simmer for 30-40 minutes. While the sauce is simmering, brown your ground beef, drain and set aside. Once the time is up, blend your sauce. You can use an immersion blender, regular blender, or food processor, just be careful since it's hot! This step is to chop up the carrot, green pepper, and onion even smaller. If you are not a big fan of texture, after you blend it all, put the sauce through a strainer and there you have some homemade sauce! Add the sauce to the Pre-cooked ground beef and there you have HOMEMADE SLOPPY JOES! Enjoy!
Makes 6 full size sandwiches, 8 if you're using hamburger buns.
1 1/2 lbs Ground Beef (or Turkey)
1 16oz can Tomato Sauce
1/4 cup grated Carrot
1/2 cup dehydrated diced Green Bell Pepper
1/4 cup dehydrated diced Onion
3 tbs Sugar
2 tbs Distilled White Vinager
1 tsp Salt
1 tsp Pepper
1 tsp Granulated Garlic
1/8 tsp Chili Powder
Put all of the ingredients except the beef in a medium saucepan with a lid, bring to a boil. Once at a boil, turn heat down to medium/ medium-low and let simmer for 30-40 minutes. While the sauce is simmering, brown your ground beef, drain and set aside. Once the time is up, blend your sauce. You can use an immersion blender, regular blender, or food processor, just be careful since it's hot! This step is to chop up the carrot, green pepper, and onion even smaller. If you are not a big fan of texture, after you blend it all, put the sauce through a strainer and there you have some homemade sauce! Add the sauce to the Pre-cooked ground beef and there you have HOMEMADE SLOPPY JOES! Enjoy!
Pork Chili Rojo with Homemade Tortillas
Flour Tortilla Recipe:
Servings 12-14 10" torillas
*Disclaimer: I like flat tortillas, like the kind they use at Chipotle. If you like thicker tortillas, you'll want to add 1tsp baking powder to the recipe.
2 cups All Purpose Flour plus a few tablespoons for rolling out the dough
6 tbs Lard (I've used vegetable shortening too, but they just don't come out tasting as good)
1/2 tsp - 1 tsp Kosher Salt
1/2-3/4 cup HOT Water (It depends on the humidity in the air, so I recommend heating up a 1 cup of water and adding it until you get the right consistency)
Directions:
Combine the flour, salt, and lard. The lard should be at room temperature, you don't want "flaky" tortillas, so you don't have to worry about the lard being cold because you want elasticity, not flaky. You want to "cut" the lard into the flour with a pastry cutter, or just "cut" up the lard with your fingers. Using a pinching motion with all of your fingers, rub the lard and flour between your fingers and thumb to break it all up. Make sure to spread the lard out evenly, you don't want any big chunks of it. The flour, salt, lard mixture should hold it's shape when you get a handful, but still be pretty dry. If it is either to dry or to moist, add more flour or more lard to get the right texture.
Once you have that mixture ready, mix in the hot water. The water being hot helps with the elasticity (gluten) of the flour and melts the lard at the same time. Be careful here though, use a spoon to do the initial mixing, slowly adding in the hot water until the dough starts to come together. As you stir, the hot dough should now be cool enough to touch and kneed with your hands. You don't need to put it out on the counter or anything, you can kneed the dough in the bowl. Just work the dough by moving the dough ball around, pushing it onto itself and repeating. (Your dough shouldn't be wet, so if this is the case, add more flour and work the dough a little more. If you don't know if it's to wet, it's better to add the flour after the resting stage, during the rolling out stage ;)
Once the dough stops sticking to your bowl, and to you, and also feels soft and smooth. Cover the bowl and let the dough rest for 15-30 minutes. After it rests, pinch off little dough balls, (the size should be smaller than a golf ball, but bigger than a large marble.) You should be able to get 12-14 dough balls. Then get your rolling pin and some flour out and start rolling. (I like to get all of the dough balls ready at once and do all of my rolling at once, but you can do whatever makes you happy.)
Put some flour down on the counter, flour your rolling pin and start rolling. I find it the easiest to start rolling from the center of the ball out, but do whatever works for you. I'll also give you a heads up, unless you roll dough all the time into a circular shape, you are going to have some odd shaped tortillas at first. I purposefully took pictures of one of my prettier ones ;) You want to roll them really thin. You'll be surprised how far you can stretch that dough, but you want it to take on a more transparent then opaque look to it. Test a few consistencies and see what you like the best. And don't really worry, if the shape and thickness are a little off, they still taste the same. *grin*
I also heat up my pan to medium while I am rolling out the first tortillas. I'll then do a trade off, roll, check tortilla in pan, roll some more, flip tortilla in pan, roll again, poke bubbles down on the tortilla in the pan, roll some more, and take out cooked tortilla. I'll then place the tortilla I just rolled out into the pan, and start the process again until all of my dough balls are tasty cooked tortillas!
The entire process from start to resting to finish is about an hour. It is sooooo worth it though! While the tortillas are cooking, I have the Pork Chili Rojo simmering away.
Recipe Pork Chili Rojo:
1 lb Pork Short Ribs (I had boneless, but bone it would be tasty and add tons of flavor)
1 tbs Oil
1 Onion, diced
2 Garlic Cloves, diced
1 16oz can El Pato Red Enchilada Sauce
1-2 small can Roasted Green Chili, diced If you like more heat, add the second can.
Salt and Pepper to taste
Directions:
In a medium saucepan, brown the pork, onion, and garlic on med-hi heat. Once browned, add the tomato sauce and green chili's, turn the heat down to medium-low, Cover and let it simmer for 1-2hrs. It's that easy.
Plate it family style and enjoy!
:
Servings 12-14 10" torillas
*Disclaimer: I like flat tortillas, like the kind they use at Chipotle. If you like thicker tortillas, you'll want to add 1tsp baking powder to the recipe.
2 cups All Purpose Flour plus a few tablespoons for rolling out the dough
6 tbs Lard (I've used vegetable shortening too, but they just don't come out tasting as good)
1/2 tsp - 1 tsp Kosher Salt
1/2-3/4 cup HOT Water (It depends on the humidity in the air, so I recommend heating up a 1 cup of water and adding it until you get the right consistency)
Directions:
Combine the flour, salt, and lard. The lard should be at room temperature, you don't want "flaky" tortillas, so you don't have to worry about the lard being cold because you want elasticity, not flaky. You want to "cut" the lard into the flour with a pastry cutter, or just "cut" up the lard with your fingers. Using a pinching motion with all of your fingers, rub the lard and flour between your fingers and thumb to break it all up. Make sure to spread the lard out evenly, you don't want any big chunks of it. The flour, salt, lard mixture should hold it's shape when you get a handful, but still be pretty dry. If it is either to dry or to moist, add more flour or more lard to get the right texture.
Once you have that mixture ready, mix in the hot water. The water being hot helps with the elasticity (gluten) of the flour and melts the lard at the same time. Be careful here though, use a spoon to do the initial mixing, slowly adding in the hot water until the dough starts to come together. As you stir, the hot dough should now be cool enough to touch and kneed with your hands. You don't need to put it out on the counter or anything, you can kneed the dough in the bowl. Just work the dough by moving the dough ball around, pushing it onto itself and repeating. (Your dough shouldn't be wet, so if this is the case, add more flour and work the dough a little more. If you don't know if it's to wet, it's better to add the flour after the resting stage, during the rolling out stage ;)
Once the dough stops sticking to your bowl, and to you, and also feels soft and smooth. Cover the bowl and let the dough rest for 15-30 minutes. After it rests, pinch off little dough balls, (the size should be smaller than a golf ball, but bigger than a large marble.) You should be able to get 12-14 dough balls. Then get your rolling pin and some flour out and start rolling. (I like to get all of the dough balls ready at once and do all of my rolling at once, but you can do whatever makes you happy.)
Put some flour down on the counter, flour your rolling pin and start rolling. I find it the easiest to start rolling from the center of the ball out, but do whatever works for you. I'll also give you a heads up, unless you roll dough all the time into a circular shape, you are going to have some odd shaped tortillas at first. I purposefully took pictures of one of my prettier ones ;) You want to roll them really thin. You'll be surprised how far you can stretch that dough, but you want it to take on a more transparent then opaque look to it. Test a few consistencies and see what you like the best. And don't really worry, if the shape and thickness are a little off, they still taste the same. *grin*
I also heat up my pan to medium while I am rolling out the first tortillas. I'll then do a trade off, roll, check tortilla in pan, roll some more, flip tortilla in pan, roll again, poke bubbles down on the tortilla in the pan, roll some more, and take out cooked tortilla. I'll then place the tortilla I just rolled out into the pan, and start the process again until all of my dough balls are tasty cooked tortillas!
The entire process from start to resting to finish is about an hour. It is sooooo worth it though! While the tortillas are cooking, I have the Pork Chili Rojo simmering away.
Recipe Pork Chili Rojo:
1 lb Pork Short Ribs (I had boneless, but bone it would be tasty and add tons of flavor)
1 tbs Oil
1 Onion, diced
2 Garlic Cloves, diced
1 16oz can El Pato Red Enchilada Sauce
1-2 small can Roasted Green Chili, diced If you like more heat, add the second can.
Salt and Pepper to taste
Directions:
In a medium saucepan, brown the pork, onion, and garlic on med-hi heat. Once browned, add the tomato sauce and green chili's, turn the heat down to medium-low, Cover and let it simmer for 1-2hrs. It's that easy.
Plate it family style and enjoy!
:
Tuesday, September 20, 2011
Stuffed Cabbage, Turkey Club and Dill Potato Salad, and Red Beans and Rice
Stuffed Cabbage:
So this wasn't my favorite. I haven't ever made stuffed cabbage before and I didn't like my combo of sausage and veggies as the stuffing or the sauce I made up for the topping. It was tomato based and just kinda gross with the cabbage. Lesson learned though. I'm posting pics of the finished product, but not a recipe. Ya'll don't want to eat it, I promise. haha. I also want to give you the directions on how to prep the cabbage to be stuffed because I really do think that there is potential in it being really tasty. I now just have to go n a mission to find out what the "stuffed" part of the dish should be. Any recommendations or suggestions?
Prepping Cabbage:
1 Small head of cabbage made for 18-20 stuffed leafs (8-10 servings) varying in size as you get closer to the middle of the cabbage.
You'll need to have one pot of water boiling (with a little salt) on the stove with enough water for the leaves of the cabbage to be fully submerged.
You'll also need to have one large bowl of ice water near by so plunge the cooked cabbage into. This is called "shocking" and will retain the bright color of the cabbage leaf, keep it from becoming bitter, mushy, and smelling bad.
Once those things are in place, prep the cabbage. Cut off the bottom where the stem is and start taking off one leaf at a time. The leafs will probably tear a little, but that's okay, once they are cooked they will become pliable and it won't be a problem to fold the tears up.
Once you have your leaves ready, start by putting one in the boiling water. This will only take about 30 seconds. You'll see the cabbage become transparent in color, brighter green, and start to be able to bend on itself without tearing. Once you see it hit those three marks, you want to take the leaf out of the water with a pair of tongues and place the leaf in the ice water bath. Go ahead and repeat the process with all of the leaves of cabbage. Don't over crowd the boiling water (the cabbage can cook unevenly and you can get the bitter over cooked stuff with the perfectly cooked or under cooked leaves), but you can do multiple leaves at once, just be close enough to move the leaves around in the boiling water with a pair of tongues so you even out the heat distribution. You can however overcrowd the ice water bath all you want. Just if you notice it's not cold anymore, add more ice. Once all the cabbage leaves are cooked, drain them either in a colander and they are ready to be used.
Grilled Turkey and Cheese Club with Dill Potato Salad:
Ingredients per Sandwich:
2 slices of Bread
2 slices of Turkey (I like Oscar Mayer "Deli Fresh" Roasted Turkey)
2 slices of Bacon
2 tbs finely shredded Colby Jack Cheese (I find it melts better when it is shredded)
2-3 slices Tomato
1-2 leafs Romain Lettuce
1-2 tsp Butter
I know it's a simple recipe and you might not have needed the step by step for grilling a sandwich, but I thought, hey, why not. This is the same way I also grilled the "Turkey Reuben" (heating up the meats and toppings.)
Dill Potato Salad:
4 -6 medium cooked Red Potatoes, medium dice (throw them into a pot of boiling/salted water for 8-10 minutes after they are diced and it should give you a good potato salad potato. When in doubt, keep tasting and checking the texture of the potato as they are cooking. You don't want the raw flavor, crunchiness, or being to overcooked and falling apart)
1/2 medium Onion, finely diced
1/2 cup Mayo (again, ewe Miracle Whip or "salad dressing")
1-1 1/2 tbs dry Dill
1-2 tsp Kosher Salt (to taste) I recommend adding it after you have tasted it after adding the dill and mayo though
1/2-1 tsp Pepper (to taste)
Mix all of the ingredients together while the potatoes are still hot/warm, (this allows the mayo to spread and be soaked up, the flavor of the onion and dill to spread out pretty evenly.) Taste it at this point and decide if you want to add salt. Now you are ready to enjoy. It's awesome warm or awesome if you have time to let it cool down.
Red Beans and Rice with Sausage:
Recipe:
Coming soon! :)
So this wasn't my favorite. I haven't ever made stuffed cabbage before and I didn't like my combo of sausage and veggies as the stuffing or the sauce I made up for the topping. It was tomato based and just kinda gross with the cabbage. Lesson learned though. I'm posting pics of the finished product, but not a recipe. Ya'll don't want to eat it, I promise. haha. I also want to give you the directions on how to prep the cabbage to be stuffed because I really do think that there is potential in it being really tasty. I now just have to go n a mission to find out what the "stuffed" part of the dish should be. Any recommendations or suggestions?
Prepping Cabbage:
1 Small head of cabbage made for 18-20 stuffed leafs (8-10 servings) varying in size as you get closer to the middle of the cabbage.
You'll need to have one pot of water boiling (with a little salt) on the stove with enough water for the leaves of the cabbage to be fully submerged.
You'll also need to have one large bowl of ice water near by so plunge the cooked cabbage into. This is called "shocking" and will retain the bright color of the cabbage leaf, keep it from becoming bitter, mushy, and smelling bad.
Once those things are in place, prep the cabbage. Cut off the bottom where the stem is and start taking off one leaf at a time. The leafs will probably tear a little, but that's okay, once they are cooked they will become pliable and it won't be a problem to fold the tears up.
Once you have your leaves ready, start by putting one in the boiling water. This will only take about 30 seconds. You'll see the cabbage become transparent in color, brighter green, and start to be able to bend on itself without tearing. Once you see it hit those three marks, you want to take the leaf out of the water with a pair of tongues and place the leaf in the ice water bath. Go ahead and repeat the process with all of the leaves of cabbage. Don't over crowd the boiling water (the cabbage can cook unevenly and you can get the bitter over cooked stuff with the perfectly cooked or under cooked leaves), but you can do multiple leaves at once, just be close enough to move the leaves around in the boiling water with a pair of tongues so you even out the heat distribution. You can however overcrowd the ice water bath all you want. Just if you notice it's not cold anymore, add more ice. Once all the cabbage leaves are cooked, drain them either in a colander and they are ready to be used.
Grilled Turkey and Cheese Club with Dill Potato Salad:
Ingredients per Sandwich:
2 slices of Bread
2 slices of Turkey (I like Oscar Mayer "Deli Fresh" Roasted Turkey)
2 slices of Bacon
2 tbs finely shredded Colby Jack Cheese (I find it melts better when it is shredded)
2-3 slices Tomato
1-2 leafs Romain Lettuce
1-2 tsp Butter
I know it's a simple recipe and you might not have needed the step by step for grilling a sandwich, but I thought, hey, why not. This is the same way I also grilled the "Turkey Reuben" (heating up the meats and toppings.)
Dill Potato Salad:
4 -6 medium cooked Red Potatoes, medium dice (throw them into a pot of boiling/salted water for 8-10 minutes after they are diced and it should give you a good potato salad potato. When in doubt, keep tasting and checking the texture of the potato as they are cooking. You don't want the raw flavor, crunchiness, or being to overcooked and falling apart)
1/2 medium Onion, finely diced
1/2 cup Mayo (again, ewe Miracle Whip or "salad dressing")
1-1 1/2 tbs dry Dill
1-2 tsp Kosher Salt (to taste) I recommend adding it after you have tasted it after adding the dill and mayo though
1/2-1 tsp Pepper (to taste)
Mix all of the ingredients together while the potatoes are still hot/warm, (this allows the mayo to spread and be soaked up, the flavor of the onion and dill to spread out pretty evenly.) Taste it at this point and decide if you want to add salt. Now you are ready to enjoy. It's awesome warm or awesome if you have time to let it cool down.
Red Beans and Rice with Sausage:
Recipe:
Coming soon! :)
Sunday, September 18, 2011
Dinner Meal Plan for September 18-September 24
Sunday: Homemade Sloppy Joes
Monday: Broccoli Cheese Soup
Tuesday: Lemon Herb Chicken with Rice
Wednesday: Pork Chili Rojo with Homemade Tortillas
Thursday: Chicken Salad Sandwiches with Green Bean Salad
Friday: Restaurant Review Night! El Sabor Norteno! Mexican Food Stand
Saturday: Turkey Sausage and Penne
Monday: Broccoli Cheese Soup
Tuesday: Lemon Herb Chicken with Rice
Wednesday: Pork Chili Rojo with Homemade Tortillas
Thursday: Chicken Salad Sandwiches with Green Bean Salad
Friday: Restaurant Review Night! El Sabor Norteno! Mexican Food Stand
Saturday: Turkey Sausage and Penne
Thursday, September 15, 2011
Meatloaf, Turkey Rueben, Chilaquiles and Red Beans and Rice
Hi all!
Here are a few of last weeks photos... in the next day or two, I'll also post the recipes. *grin*
Meatloaf and Garlic Mashed Potatoes:
Recipe for Meatloaf:
6-8 Servings
11/2 lbs ground beef
1 cup regular or quick oats (you may need more after the egg is added, so keep some extra handy)
1 egg
1/4 cup carrot (about 2 medium carrots), finely grated
1 tbs celery (1 medium stalk), finely grated
1/2 yellow onion, small dice OR 2 tbs dehydrated onion
1/2 green bell pepper, small dice OR 2 tbs dehydrated green bell pepper
1 clove garlic, minced
Salt to taste
Pepper to taste
In a large bowl, combine the meat, carrot, celery, onion, bell pepper, and garlic. Mix well with your hands until the veggies are spread throughout the meat mixture. Then add the oats, mixing together well. You should notice the meat becoming "drier", that's okay, now you're going to add the egg. The egg acts as a binder, so it helps the meatloaf keep it's shape. You want the moisture content to go back to what it was before you added the oats (which as a side note: you can substitute crushed crackers or pre cooked rice instead of the oats too). If it's still a little to "gooey", add more oats until the meat feels "full", but is still moist (not gooey).
You'll then want to place it on a foil lined pan, forming it into an even shape. More like a rectangle than an oval too. The rectangle shape helps it to cook more evenly without drying out the ends of the meatloaf. You then want to put the meatloaf into an already heated 350degree oven, and let it cook for 35-45 minutes. If you are a fan of ketchup or a tomato sauce on top of your meatloaf, you have two options... add it before you put it into the oven, or add it to the top about 5 minutes before it is done. Your choice, I don't add it on mine, so I don't have a preference. Once it's cooked, make sure to let it rest before cutting into it; about 5-8minutes.
Turkey Reuben:
Recipe Per Sandwich:
Two Slices Bread (tradition calls for Rye, but I had wheat, so I went with it)
2-3 slices of Turkey sandwich meat (I really like the new Oscar Mayer "Deli Fresh" meats.)
1-2 slices of Swiss cheese (preference here. If you like cheesy gooeness, go for 2 slices, if you just want the flavor and not the gooey, go with one :)
1/4 cup Sauerkraut
1-2 tbs sauce (See Recipe Below)
1-2 tsp butter
Directions:
Heat a medium size skillet on medium, allowing for the pan to heat up evenly. Once pan is ready, add 1/2-1 tsp of butter, allow it to melt; before the butter browns, place a slice of bread onto the melted goodness and move it around, to give the whole slice of bread and even coat of the butter. While this side of the bread is toasting, add the turkey meat to the pan, allow it to heat up and then place it on the bread. Once the turkey has moved to the bread, repeat the heating up method with the sauerkraut until it's warm, and then add the cheese to that before putting the pile of kraut onto the turkey. Close the sandwich by adding the other slice of bread, using a spatula to hold the sandwich while you place the butter in the pan to melt. Again, once butter melted, place the bread on the melted butter and move it around to get an even browning on that slice too. Once it is browned, remove it from the heat, open the bread up and put on your sauce. Mmmmm, so good!
*Sauce Recipe a.k.a. "thousand island" dressing
1/4 cup Mayo (no miracle whip folks, it would taste to sour and I just think miracle whip is gross. Sorry if ya'll love it)
2 tsp Ketchup
2 tsp DILL pickle relish
Stir them all together and you have a tasty topper to your Turkey Reuben!
Chiliquiles:
Recipe: Coming Soon
Red Beans and Rice:
Recipe coming soon... and yes, the rice is supposed to look purple. It's a whole grain black, red, and white rice combo *grin*
Here are a few of last weeks photos... in the next day or two, I'll also post the recipes. *grin*
Meatloaf and Garlic Mashed Potatoes:
Recipe for Meatloaf:
6-8 Servings
11/2 lbs ground beef
1 cup regular or quick oats (you may need more after the egg is added, so keep some extra handy)
1 egg
1/4 cup carrot (about 2 medium carrots), finely grated
1 tbs celery (1 medium stalk), finely grated
1/2 yellow onion, small dice OR 2 tbs dehydrated onion
1/2 green bell pepper, small dice OR 2 tbs dehydrated green bell pepper
1 clove garlic, minced
Salt to taste
Pepper to taste
In a large bowl, combine the meat, carrot, celery, onion, bell pepper, and garlic. Mix well with your hands until the veggies are spread throughout the meat mixture. Then add the oats, mixing together well. You should notice the meat becoming "drier", that's okay, now you're going to add the egg. The egg acts as a binder, so it helps the meatloaf keep it's shape. You want the moisture content to go back to what it was before you added the oats (which as a side note: you can substitute crushed crackers or pre cooked rice instead of the oats too). If it's still a little to "gooey", add more oats until the meat feels "full", but is still moist (not gooey).
You'll then want to place it on a foil lined pan, forming it into an even shape. More like a rectangle than an oval too. The rectangle shape helps it to cook more evenly without drying out the ends of the meatloaf. You then want to put the meatloaf into an already heated 350degree oven, and let it cook for 35-45 minutes. If you are a fan of ketchup or a tomato sauce on top of your meatloaf, you have two options... add it before you put it into the oven, or add it to the top about 5 minutes before it is done. Your choice, I don't add it on mine, so I don't have a preference. Once it's cooked, make sure to let it rest before cutting into it; about 5-8minutes.
Turkey Reuben:
Recipe Per Sandwich:
Two Slices Bread (tradition calls for Rye, but I had wheat, so I went with it)
2-3 slices of Turkey sandwich meat (I really like the new Oscar Mayer "Deli Fresh" meats.)
1-2 slices of Swiss cheese (preference here. If you like cheesy gooeness, go for 2 slices, if you just want the flavor and not the gooey, go with one :)
1/4 cup Sauerkraut
1-2 tbs sauce (See Recipe Below)
1-2 tsp butter
Directions:
Heat a medium size skillet on medium, allowing for the pan to heat up evenly. Once pan is ready, add 1/2-1 tsp of butter, allow it to melt; before the butter browns, place a slice of bread onto the melted goodness and move it around, to give the whole slice of bread and even coat of the butter. While this side of the bread is toasting, add the turkey meat to the pan, allow it to heat up and then place it on the bread. Once the turkey has moved to the bread, repeat the heating up method with the sauerkraut until it's warm, and then add the cheese to that before putting the pile of kraut onto the turkey. Close the sandwich by adding the other slice of bread, using a spatula to hold the sandwich while you place the butter in the pan to melt. Again, once butter melted, place the bread on the melted butter and move it around to get an even browning on that slice too. Once it is browned, remove it from the heat, open the bread up and put on your sauce. Mmmmm, so good!
*Sauce Recipe a.k.a. "thousand island" dressing
1/4 cup Mayo (no miracle whip folks, it would taste to sour and I just think miracle whip is gross. Sorry if ya'll love it)
2 tsp Ketchup
2 tsp DILL pickle relish
Stir them all together and you have a tasty topper to your Turkey Reuben!
Chiliquiles:
Recipe: Coming Soon
Recipe coming soon... and yes, the rice is supposed to look purple. It's a whole grain black, red, and white rice combo *grin*
Sunday, September 11, 2011
Dinner Meal Plan for September 11-September 17
This week has been a we bit busy with school, work, and every day living. Sorry for the late posting for next weeks meal plan! One of these days, I'll be super on top of things and have two weeks planned at a time! Today, is not that day though, so you're getting the meal plan the day of. *grin*
Sunday: Raspberry Citrus Pasta Salad
Monday: Homemade Vegetable Soup
Tuesday: Baked Potato Bar
Wednesday: Stuffed Cabbage
Thursday: Grilled Ham and Cheese with Dill Potato Salad
Friday: Roasted Chicken with Veggies
Saturday: Red Beans and Rice
Sunday: Raspberry Citrus Pasta Salad
Monday: Homemade Vegetable Soup
Tuesday: Baked Potato Bar
Wednesday: Stuffed Cabbage
Thursday: Grilled Ham and Cheese with Dill Potato Salad
Friday: Roasted Chicken with Veggies
Saturday: Red Beans and Rice
Saturday, September 10, 2011
Blog Update: September 10
The review for Joe's Real BBQ is now posted under the Restaurant Review Tab! I also have added a few Favorite Quotes and Cookbook Recommendations! I LOVE kitchen and food quotes, so if you all have any favorites, send them my way and I'll get them posted too! *grin*
-Sarah
-Sarah
Friday, September 2, 2011
Dinner Meal Plan for September 4-September 10
Soooo, I'm a day late getting this post up, but I still got it up before Saturday! Yay me! ha ha.
This coming week, the meals are going to be tasty! Here ya go...
Sunday: Meatloaf with Garlic Mashed Potatoes
Monday: Turkey Reuben Sandwiches
Tuesday: Homemade Pizza
Wednesday: Eggplant Parmesan (Video of the Week)
Thursday: Cuban Black Bean Soup (Crock Pot)
Friday: Seared Shrimp with Coconut Rice
Saturday: Chilaquiles
This coming week, the meals are going to be tasty! Here ya go...
Sunday: Meatloaf with Garlic Mashed Potatoes
Monday: Turkey Reuben Sandwiches
Tuesday: Homemade Pizza
Wednesday: Eggplant Parmesan (Video of the Week)
Thursday: Cuban Black Bean Soup (Crock Pot)
Friday: Seared Shrimp with Coconut Rice
Saturday: Chilaquiles
Thursday, September 1, 2011
Video of the Week: Tacos and Poppers!
First Videos! Yay!
Don't judge to harshly ;) I didn't realize my camera turned off during the "filming" of the taco part of this little adventure, so it's a we bit choppy! Sorry! There are also two different videos, so to get the final product on the Poppers, you'll need to check out the end of the "taco" video. *Warning* It's also you only seeing my hands doing the work and hearing me talk. hehe. I didn't have a camera guy. Next time, I'll try the full view of me and the cookin'. I hope you enjoy it though, despite the imperfections! Please comment with any questions, or recommendations, or to even, just say *hi*.
Yay! For Cooking Videos!
Sarah
Poppers!
& Tacos!
Don't judge to harshly ;) I didn't realize my camera turned off during the "filming" of the taco part of this little adventure, so it's a we bit choppy! Sorry! There are also two different videos, so to get the final product on the Poppers, you'll need to check out the end of the "taco" video. *Warning* It's also you only seeing my hands doing the work and hearing me talk. hehe. I didn't have a camera guy. Next time, I'll try the full view of me and the cookin'. I hope you enjoy it though, despite the imperfections! Please comment with any questions, or recommendations, or to even, just say *hi*.
Yay! For Cooking Videos!
Sarah
Poppers!
& Tacos!
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