Kim - Yours was all pork. The others are half pork and half ground chuck. The gravy is for the potatoes. You might need to thin it out a bit with water (and add salt). I like less and Mike likes more. So...I figure everyone is the same as us.
Preparation time: 20 minutes to prep, 1 hour to cook.
INGREDIENTS
• 1 cup of finely chopped onion
• 1 celery rib, chopped fine
• 1 Tbsp minced garlic
• 1 carrot, chopped fine
• 1/2 cup of finely chopped scallions (can substitute onion)
• 2 Tbsp unsalted butter
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1 1/2 tsp freshly ground pepper
• 2 tsp Worscestershire sauce
• 2/3 cup ketchup
• 1 1/2 pounds of ground chuck
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
METHOD
1 Preheat oven to 350 degrees F.
2 In a large heavy skillet cook the onion, celery, carrot, garlic, and scallions in butter, over medium heat, stirring, for about 5 minutes. Cover the skillet and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Cover the loaf with remaining ketchup.
4 Bake the meatloaf in the oven for 1 hour.
Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.
Monday, March 7, 2011
Chicken Tortilla Soup
Recipe by Our Best Bites
1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you’re scared, try serrano peppers; they’re milder)
1/4 c. fresh lime juice (3-4 limes). Don’t even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper
TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas, plus oil for frying
Sliced avocado or guacamole
Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.
In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, cut up the avocado or prepare the guacamole, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.
Monday, February 14, 2011
Creamy White Chicken Chili
Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream
Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream
Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!
Monday, January 10, 2011
Creamy Tortilla Soup & Cheese Quesadillas
Creamy Tortilla Soup
3 chicken breasts, cooked and chopped
1/2 onion, chopped
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 4oz can green chiles
1 can diced tomatoes
1 cup corn
1 cup black beans
1 cup cheese
1/2 cup sour cream
1/2 cup chopped cilantro
2-3 cups chicken broth
Saute onion, pepper, zucchini and garlic. Add chiles and tomatoes. Add chicken broth and cook about 15 minutes. This part is done. (The soup looked beautiful to me at this point, but I knew my children would not touch with a 10 ft. pole--to chunky, so I pureed a bit.)
You will just need to combine everything. In order for your cheese to melt and not be stringy, I would suggest this--but please do not blame me if it does not work :). Warm up about a cup or so of broth from the soup. On low heat, add the sour cream and then add room temperature cheddar cheese, a little at a time, mixing to combine. Once you have all your cheese melted and have created a creamy mixture, add it to the rest of the soup, along with the chicken, black beans and corn. Heat through and serve.
3 chicken breasts, cooked and chopped
1/2 onion, chopped
1/2 cup red pepper, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
1 4oz can green chiles
1 can diced tomatoes
1 cup corn
1 cup black beans
1 cup cheese
1/2 cup sour cream
1/2 cup chopped cilantro
2-3 cups chicken broth
Saute onion, pepper, zucchini and garlic. Add chiles and tomatoes. Add chicken broth and cook about 15 minutes. This part is done. (The soup looked beautiful to me at this point, but I knew my children would not touch with a 10 ft. pole--to chunky, so I pureed a bit.)
You will just need to combine everything. In order for your cheese to melt and not be stringy, I would suggest this--but please do not blame me if it does not work :). Warm up about a cup or so of broth from the soup. On low heat, add the sour cream and then add room temperature cheddar cheese, a little at a time, mixing to combine. Once you have all your cheese melted and have created a creamy mixture, add it to the rest of the soup, along with the chicken, black beans and corn. Heat through and serve.
Monday, December 6, 2010
Pork Chops and Apple Stuffing
Melt butter. Peel apple and chop. Mix stuffing, apple, butter, celery/onion and chicken broth. Spray crock pot with cooking spray and put in 1/2 of stuffing mixture. Add pork chops and then the remainder of the stuffing mix on top. Cook 5-6 hours on low, 4 hours on high or until pork is tender.
Monday, November 29, 2010
Chicken Alfredo Bake
8 chicken tenders
flour to coat (I did not send this)
Minced onion
1/4 c butter
1 c whipping cream
Parmesan cheese
Coat each piece of chicken with flour and place in a baking dish. Drizzle melted butter over the chicken. Sprinkle with minced onion and salt and pepper. Pour whipping cream over the top. Cover completely with Parmesan cheese. Bake uncovered for 15 minutes at 400 degrees then turn down to 325 for 20-25 minutes. Serve over pasta or rice.
flour to coat (I did not send this)
Minced onion
1/4 c butter
1 c whipping cream
Parmesan cheese
Coat each piece of chicken with flour and place in a baking dish. Drizzle melted butter over the chicken. Sprinkle with minced onion and salt and pepper. Pour whipping cream over the top. Cover completely with Parmesan cheese. Bake uncovered for 15 minutes at 400 degrees then turn down to 325 for 20-25 minutes. Serve over pasta or rice.
Sunday, November 14, 2010
SPANISH STYLE BEEF KABOBS
Marinade
Rump Steak
3 Garlic cloves
1 tablespoon Chopped Parsley
4 tablespoons of lemon juice
Dressing
2 teaspoons of Paprika
large pinch of cayenne pepper
2 tablespoons of red wine vinegar
4 tablespoons of olive oil
Directions
Pour marinade over kabobs, and refrigerate for two hours. Shake every 30 minutes for 2 hours to make sure kabobs are fully coated. (smaller bowl)
Grill the kabobs, turning occasionally, for 4-5 minutes, or until cooked through. Drizzle with the dressing (shake to mix before drizzling over meat) and serve with beans on a tortilla or alone. (Mike made a burrito out of the meat)
Rump Steak
3 Garlic cloves
1 tablespoon Chopped Parsley
4 tablespoons of lemon juice
Dressing
2 teaspoons of Paprika
large pinch of cayenne pepper
2 tablespoons of red wine vinegar
4 tablespoons of olive oil
Directions
Pour marinade over kabobs, and refrigerate for two hours. Shake every 30 minutes for 2 hours to make sure kabobs are fully coated. (smaller bowl)
Grill the kabobs, turning occasionally, for 4-5 minutes, or until cooked through. Drizzle with the dressing (shake to mix before drizzling over meat) and serve with beans on a tortilla or alone. (Mike made a burrito out of the meat)
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