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Archive for the ‘Main Dish’ Category

Meatloaf plated

Captain Cavedweller isn’t a meatloaf fan and I’m allergic to processed tomatoes, so we’ve avoided meatloaf at our house.

The other day I got inspired to see if I could either find or create a recipe that didn’t use ketchup or any kind of canned tomatoes. Boy, did that turn out to be a tasty decision. Finding a few recipes online, I combined elements of what I liked and came up with a meatloaf recipe that is nothing like the one Granny used to make, but delicious all the same!

Ingredients

Ingredients

Start by slicing and dicing your celery into small, thin pieces.

Start by slicing and dicing your celery into small, thin pieces.

Heat olive oil in a skillet on medium heat and add celery and onion flakes. If you want to use fresh onion and add garlic, you can certainly do that, too. Cook until celery is soft then let cool.

Heat olive oil in a skillet on medium heat and add celery and onion flakes. If you want to use fresh onion and add garlic, you can certainly do that, too. Cook until celery is soft then let cool.

Add celery mixture to remaining ingredients and mix thoroughly.

Add celery mixture to remaining ingredients and mix thoroughly.

 

Form mixture into a loaf on a rimmed baking sheet. I lined mine with foil because I'm lazy and don't like scraping goo off the pan. The loaf should be about twelve inches long, four to five inches wide and at least an inch and a half to two inches deep.

Form mixture into a loaf on a rimmed baking sheet. I lined mine with foil because I’m lazy and don’t like scraping goo off the pan. The loaf should be about twelve inches long, four to five inches wide and at least an inch and a half to two inches deep.

 

While the meatloaf is baking, pour two cups of chicken broth into a pan with butter. You can add a spoon of crushed garlic if you want, which we didn't. This is going to cook for about twenty minutes, until it starts to thicken (although it will still be thin, not like gravy).

While the meatloaf is baking, pour two cups of chicken broth into a pan with butter. You can add a spoon of crushed garlic if you want, which we didn’t. This is going to cook for about twenty minutes, until it starts to thicken (although it will still be thin, not like gravy).

 

Bake the meatloaf until nice and brown - about an hour.

Bake the meatloaf until nice and brown – about an hour.

 

Slice and serve with the "gravy" drizzled over the top.

Slice and serve with the “gravy” drizzled over the top.

 

Not Your Granny’s Meatloaf

2 pounds of ground beef

3 eggs

2/3 cup milk

1 tbsp. parsley

1 1/2 cups Panko crumbs

1 tsp. seasoning

dash of salt

1 tbsp. olive oil

1/3 cup of thinly sliced and diced celery

1 tsp. onion flakes (or you can add fresh onion)

2 cups chicken broth

3 tbsp. butter

Preheat oven to 350 degrees.

Thinly slice and dice celery. Heat olive oil in a small skillet on medium heat and add celery and onion (you can also add a little garlic if you want). Cook until celery is softened. Remove from heat and let cool.

Mix celery with remaining ingredients until thoroughly blended.

Line a rimmed baking pan with foil (if you’re lazy like me) and give it a shot of non-stick spray. Form a loaf in the pan that is about 12 inches long by 4-5 inches wide by 1 1/2-2 inches deep.

Bake for an hour, until outside is a nice, deep brown.

About twenty-five minutes before the meatloaf is finished baking, pour 2 cups of chicken broth into a heavy skillet with the butter. You can add a spoon of crushed garlic if you want or a spoon of seasoning.

Bring to a boil then simmer for about twenty minutes, until it starts to thicken. It will not get thick like gravy, but will be thicker than broth.

When the meatloaf is finished, slice and drizzle with the gravy and enjoy the delicious, yummy treat!

She Who Will Be Making This Again

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chicken one dish plated

If you ever have those days when you just want to throw everything in one pan and end up with a delicious, filling meal, this is a good recipe to go to!

Ingredients

Ingredients

 

If you don't have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

If you don’t have left-over rice (and white or brown would work fine) go ahead and get your wild rice cooking, following the package directions. Mine said to cook for 45 minutes.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

While the rice is doing its thing, cut the chicken into bite-sized pieces, trimming off any fat.

 

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

Add a little oil to the bottom of a large skillet and let it heat, then add chicken.

 

Cook chicken until the outside is no longer pink. Add in chicken broth and let simmer on medium heat  for about twelve minutes.

Cook chicken until the outside is no longer pink. Add in chicken broth. Cover and let simmer on medium heat for about twelve minutes.

 

Once rice is cooked, drain then add to chicken.

Once rice is cooked, drain then add to chicken.

 

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

Add broccoli and let it simmer until your preferred doneness (about five minutes is how we like it).

 

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Stir in the can of cream of mushroom soup. Turn off heat, cover and let soup blend in for just a minute or two.

Serve - and you can top it with a little shredded cheese, if you like

Serve – and you can top it with a little shredded cheese, if you like.

 

Chicken – Wild Rice – Broccoli One-Dish Meal

1 1/2 pounds chicken pieces (boneless and skinless)

2 cups cooked rice

2 cups broccoli

1 can chicken broth

1 can cream of mushroom soup

1/2 cup shredded cheese (optional)

If you don’t have leftover rice, cook it according to package directions. While it is cooking, cut chicken into bite-sized pieces, trimming off any fat.

Heat about a tablespoon of oil in a large heavy skillet over medium heat. Add chicken and cook until it is no longer pink. Pour in 1 cup of chicken broth, cover and let simmer for about 12 minutes.

By now, your rice should be done. Drain and add to the chicken, along with the broccoli. Mix with the chicken, cover and let simmer about five minutes.

Turn off heat then spoon in cream of mushroom soup, blending well. Cover and let sit just a minute to make sure soup is heated throughout then serve. We like to sprinkle a little cheese (cheddar or colby-jack) on top of ours.

The best part about this is that clean-up is a snap.

Serves 6-8 (depending how starving they are!)

She Who Needs to Make this Again

 

 

 

 

 

 

 

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bread dough hamber patty with heart cutter

If your true love is a carnivore like mine, then today’s recipe will be a big hit! Make your meat-eater happy with these fun Heart Shaped Hamburgers. (Sorry for the photo of raw meat right up front…)

On a side note – if you don’t want to make burgers, you could also cut the meat into heart shapes for use with pasta (think meatballs, except in the shape of hearts).

We’ll start with the dough for the buns then move on to the burgers.

bread dough ingredientsIngredients for the buns.

Start by scalding milk with oil and sugar.

Once the milk mixture has cooled to lukewarm, you can add in a package of yeast.

Sprinkle yeast over the milk and let rest for a minute.

Stir in yeast and four cups of flour.

Place the pan in a warm area, cover with a tea towel and let the yeast do its thing for about an hour. I like to put my pan in front of the fire. It is warm and makes the dough smell heavenly.

When they’ve puffed up a bit, bake them in a 350 degree oven until the tops are golden brown.

bread dough bun sliced openSlice open and build that perfect burger. (And you might not even need to slice, since the two hearts are easily separated.)

bread dough meatFor the burgers, add whatever spices you like to the meat, then flatten it out to  whatever thickness you like. I think ours were about 1/2 inch thick.

bread dough cut out burger pattyUsing the same cookie cutter (so the meat and buns are somewhat uniform), but out heart shapes in the ground beef.

bread dough heart burgers ready to bbq

How fun is that? Grill them or fry them or cook them however you like.

(I may have begged until CC cooked our outside on the BBQ. Good thing the snow is gone and the temps warmed up yesterday!).

bread dough burger on bun

Once the meat is cooked, place it on your bun, add your favorite toppings and enjoy!

Hamburger Hearts

Dough

2 cups milk

1/2 cup vegetable oil

1/4 cup sugar

1 package active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/3 tsp. baking soda

1/2 tbsp. salt

Hamburgers

1-2 pounds of ground beef

spices

your choice of condiments

Scald the milk, oil and sugar in a medium saucepan over medium heat (bring heat to nearly a boil, but don’t let it boil!). Set aside and cool to lukewarm (think temperature of a baby’s bottle). Sprinkle yeast on top of milk and let rest for one minute.

Add four cups of the flour and stir until just combined. It is going to be sticky. Cover with a tea towel and set in a warm place for an hour.

Remove the towel and add baking powder, baking soda, salt and final 1/2 cup of flour. Stir to combine.

Roll out and cut into heart-shapes with a cookie cutter. I used one that was about four-inches wide. Place a single layer of hearts on a baking sheet, then place a second layer on top of the first (like you’re making a heart sandwich, except without the filling).

Cover with a tea towel and return to a warm area to rise for another 20-30 minutes.

Preheat oven to 350 degrees.

When dough is ready, bake for about 10- 15 minutes, until the tops are a lovely golden brown.

You should be able to easily separate the tops and bottoms of your heart-sharped buns, but if not, just got them in half.

While the buns are baking, mix your ground beef with whatever spices you like. Pat it out to whatever thickness you like your burgers then use the  same cookie cutter you cut out the buns with to cut out your burgers.

Cook (grill, fry, toss on the barbecue – whatever you like), then slide onto the bun. The bread will be just slightly bigger because it expands and the meat tends to shrink a little.

Top with your favorite condiments and listen to your meat-eater praise your efforts.

With the cookie-cutter I used, I had 24 hearts or 12 buns. The number you get will depend on the size of your cookie cutter. I used a 1 1/2 pound package of ground beef and got six burgers. You can cut the bread recipe in half if you want to make a smaller batch.

She Who May Have Enjoyed These, Too

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enchiladas platedIf you are hosting a crowd this weekend for the Super Bowl, these beefy enchiladas are filling and easy to make.

Ingredients. The pot is holding some very hot beef.

Ingredients. The pot is holding some very hot beef.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Shred your beef or cut it into pieces. Layer it on corn tortillas.

Roll up the tortillas and place in a large baking dish.

Roll up the tortillas and place in a large baking dish.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Cover with cream of celery soup. Bake in a 350 degree oven for about 20-25 minutes, until soup is bubbling and edges are brown.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Add a layer of cheese and return to oven for just a few minutes, until cheese melts.

Serve immediately with cream cheese, salsa or your choice of toppings.

Serve immediately with cream cheese, salsa or your choice of toppings.

 

Beefy Enchiladas

2 cups shredded beef

1 1/2 cups shredded cheese

1 can cream of celery soup

1 package of corn tortillas

NOTE  – I put stew meat in the slow cooker with a little chicken broth and let it cook all day. You could easily do this a day or two before so your meat is cooked and shredded before you assemble. Also – we don’t (can’t or won’t) eat a lot of spicy foods, so if you want to jazz this up, add peppers and onions to your meat and use a can of chiles mixed into the soup.

Preheat the oven to 350 degrees.

Spray a 9×13 baking pan with cooking spray.

In each tortilla, place meat in the center and roll up, placing seam down in the baking dish. Continue until you’ve filled the pan (we used eight shells, but they were good-sized.) Spoon soup over the top and bake uncovered for about 20 minutes or until soup is bubbling.

Sprinkle cheese over the top (I used Colby-Jack, but you could also use cheddar or a spicy cheese) and return to oven until cheese is melted.

Serve with sour cream, salsa, chopped tomatoes, olives, or whatever your heart desires.

She Who Likes Easy  To Make Entrees

 

 

 

 

 

 

 

 

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