Quinn's Favorite Brown Sugar Meatloaf

Christine shared my grandson Quinn's favorite meatloaf recipe.  Chef Paul made this last night, it was ready when I came home from work. We served it with the leftover Creamiest Cheesiest Mashed Potatoes.  It was the perfect dinner on a damp, chilly night.  Thanks again Christine! 


Ingredients:


1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, finely chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs


Preheat over to 350 degrees.  Lightly grease a 5 x 9 inch loaf pan.


Press the brown sugar in the bottom of the prepared pan and spread the ketchup over the sugar.


In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.  Place on top of the ketchup.


Bake in a preheated oven or until juices are clear.

Lemon Buttermilk Pound Cake

Better than Starbucks Lemon Loaf.  I made this cake in a Blossom Bundt pan and rather than make the glaze, I dusted it with powdered sugar to show the beautiful flower design.   Serve with fresh sliced strawberries and whipped cream.  Happy Spring!

Ingredients (Cake)

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tablespoons grated lemon zest (4-5 large lemons for this recipe)
2 tablespoons fresh lemon juice

For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice

For the Glaze (optional)
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon unsalted butter, melted

Instructions
Preheat oven to 325 degrees.  Place oven rack in middle position.  Spray a 10" bundt pan with non-stick cooking spray with flour.

In a medium bowl, whisk together the flour, baking soda and salt.   Set aside.

In a bowl of an electric mixer cream the sugar and butter on medium speed until light and fluffy, 3-4 minutes.  Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.  Scrape down the sides of the bowl again.

In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one third of the buttermilk mixture.  Repeat until you use all the remaining flour and buttermilk mixture.  Fold with spatula to make sure all ingredients are mixed.  Spoon the batter into the prepared pan and smooth top with a rubber spatula. 

Bake for 1 hour and 5 minutes or until a cake tester comes out clean. 

Cool the cake in the pan for ten minutes on a rack.  Meanwhile make the syrup.
Combine the water and sugar in a saucepan and bring to a boil.  Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack.  Place a piece of aluminum foil or parchment paper under the rack to catch the drippings from the syrup.  Gradually brush the hot syrup over all of the cake, letting it soak in.  It will absorb into cake quickly. 

Allow cake to cool completely, about one hour.

Optional Glaze:
When the cake is cool, make the glaze.  Combine the powdered sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth.  Add more powdered sugar or lemon juice as necessary to make a thick but pourable glaze.  Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Best Lemon Zester Ever called Microplane Grater/Zester



Best new gadget ever - Oxo Good Grips Bakers Duster.  Twist the ball open fill with powdered sugar and tap away on everything from this cake to waffles!  

Christine's Favorite and Easy Broccoli Cheese Soup

Comfort food at it's best, better than Panera and Chili's

Thanks Christine for the recipe.

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half and half

2 cups chicken stock

1/2 lb. fresh broccoli (about 1 cup)

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper to taste

Instructions:

Saute the onion in 1 tablespoon melted butter and set aside. 

In a large pot whisk together the melted butter and flour over medium heat for about 3 - 4 minutes.   Slowly whisk in the half and half and chicken stock.  Let it simmer on medium low for about 25 minutes. 

Add the broccoli, carrots and onions.  Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. 

Add nutmeg, salt and pepper and sharp cheddar cheese.  Let the cheese melt and then serve. For a smoother soup puree it in a blender....but "I love the chunks."

Christine's Creamiest Cheesiest Whipped Potatoes

Christine made these tonight to have with our slow cooker turkey for Easter Sunday dinner.  

These are so delicious and extra creamy.  

She said they are great left over.

1 - 2 lb. bag of Yukon Gold "B" Potatoes
1 stick salted butter, at room temperature
1 8 ounce package of Philadelphia Cream Cheese, softened
1 - 16 oz. container of sour cream
Salt and pepper to tast.
1 cup shredded cheddar cheese

Cut potatoes into quarters and boil in water (low boil) with skins on for approximately 1 hour and drain.

Using electric mixer whip together cooked potatoes, butter, cream cheese and sour cream.  Add salt and pepper to taste.  

Place in 2 quart casserole and top with cheese.  

Serve immediately or warm in microwave.

Slow Cooker Corned Beef and Cabbage

A perfect slow cooker meal for St. Patrick's Day week!




4 pounds corned beef brisket (Trader Joe's, no chemicals)
1 pound carrots, cut into 4 inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light green parts only, cut into 3 inch pieces
1/2 head cabbage, cut into wedges





Place the corned beef in a large slow cooker (mine is 4 quart) along with the pickling spices.  Layer the carrots, potatoes and leek in the cooker (in this order for even cooking).  Add enough hot water (4-5 cups) to cover the meat by at least 1 inch.  Place the lid on the slow cooker and cook on HIGH for 7-8 hours.

Remove the meat and vegetables from the slow cooker and keep warm.  Put the cabbage in a microwave safe dish with 2 cups of the cooking liquid from the slow cooker.  Cover and microwave until tender, 7 - 10 minutes.  

Slice the corned beef and serve with the vegetables and cabbage.

Can be served with mustard for the corned beef or a simple horseradish sauce.

Queso Fundido

This was a delicious start to a fun Super Bowl watching night.  

 I found this perfect baking skillet at Crate and Barrel.  

1/2 pound chorizo sausage
1 medium onion, finely chopped
2 whole small peppers, any color combination, seeded and finely diced
1 pound Monterey Jack cheese, shredded
Sprinkle of chili powder
3 whole Roma tomatoes, diced
1/4 cup cilantro, chopped
Firm tortilla chips for serving

Preheat oven to 400 degrees.

In large skillet, crumble and cook the sausage until brown.  Remove from skillet and drain well on a paper towel.  Pour off any excess fat.  Add onions and peppers to the skillet and cook until veggies are soft and golden brown about 
7-8 minutes.  Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in the medium-sized ovenproof skillet.  Add half the sausage.  Add another third of the cheese then the veggie mixture.  Add cheese, sausage and cheese again if you have some left.  Sprinkle the top with just a pinch of chili powder.

Place in the oven and bake for 4-5 minutes.  Bake until cheese is all melted, hot and just bubbling.  Remove from the oven and top with the diced tomatoes.

Serve immediately (before cheese begins to harden) with tortilla chips. 

Chocolate Chip Cookie Brownies

 Love the slightly crunchy cookie with the fudge brownie!


















1/2 cup salted butter, softened
3/4 cup white sugar
2 Tablespoons brown sugar, packed
1 egg
1/2 teaspoon vanilla
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 (8.9 ounce) brownie mix - I used Ghirardelli Double Chocolate using eggs, oil and MILK for the brownie mix.

Cream butter and sugars, add vanilla and egg.  Add the flour, baking soda and salt.  Stir gently until incorporated.  Stir in chocolate chips.  

Preheat oven to 350.  Prepare brownie batter as directed.  Pour batter into a 9x9 baking dish.  Scatter pieces of cookie dough over the top of the brownie batter.  Press gently on the dough just until it starts to sink down into the batter.

Bake for 35 minutes so they aren't overcooked.  These will be more fudge like.

Let stand for 15- 20 minutes and cut into pieces for serving.

Parmesan Herb Crust Baked Salmon

Thanks to Christine for sharing this recipe this week.  It is a winner, so delicious and so easy.  She served it with fresh green beans, I chose fresh asparagus, grilled.

1 salmon filet, about 1 pounds, left whole

Parmesan Herb Crust:

3 cloves garlic, finely minced
1/4 cup chopped parsley
1/2 shredded Parmesan cheese (NOT GRATED)  

Preheat oven to 425 degrees.  Line rimmed baking sheet with parchment paper or aluminum foil.

Place salmon, skin side down, onto lined baking sheet.  Cover salmon with another piece of parchment paper.  Bake salmon for 10 minutes.  Remove from oven and remove top piece of parchment paper.

Top with garlic, Parmesan and parsley mixture.  Return to oven uncovered and allow to bake until registers 135 degrees F when checked with an internal thermometer probe.  The Parmesan cheese should have melted and lightly browned.  

Allow to rest 5 minutes and serve.

Slow Cooker Turkey Meatballs for Sub Sandwiches

These were delicious on a hoagie bun with melted mozzarella cheese for Super Bowl Sunday.

1 large egg
2 lbs lean ground turkey
2/3 cup panko crumbs
3 tablespoons olive oil
1/4 cup Parmesan cheese
2 clove garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 medium sweet onion, sliced
2 (28 oz. ) cans crushed tomatoes

Beat the egg in mixing bowl.  Add the ground turkey, panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt and pepper.  Mix together.  Roll into golf ball size meatballs.  


Place onion slices in the bottom of the slow cooker, top with 1 can crushed tomatoes.  
Coat a large skillet with remaining tablespoon olive oil.  Lightly brown the meatballs for about 1 minute on each side.  Layer the meatballs in the slow cooker as you're browning each batch.  Once all of the browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

Cover and cook on low for 6 - 6 1/2 hours.  

Fusilli Caesar Salad

I made this side salad on Super Bowl Sunday and served it with Slow Cooker Turkey Meatball Subs (recipe to follow).  Best part of this recipe is the croutons made with King's Hawaiian Sweet Dinner Rolls.  Hands down the best croutons I have ever had.  

8 ounces fusilli pasta
6 cups chopped romaine lettuce
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

Croutons:
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 (12 count) package King's Hawaiian Sweet Dinner Rolls, diced into 1" cubes

Dressing:
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees.  

In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.  Spread bread cubes in a single layer on a baking sheet.  Add olive oil mixture and gently toss to combine.  Place into oven and bake until crisp and golden about 4 - 5 minutes; set aside.  For extra crispy croutons, leave in slightly longer.

Meanwhile, cook pasta according to directions; drain well and let cool.

To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, garlic, salt and pepper to taste; set aside.

To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper to taste.  Pour the dressing on top of the salad and gently toss to combine. 

Serve immediately, garnished with croutons.

Slow Cooker Beef Stew

Each Sunday we come up with another "Slow Cooker Sunday" idea.  Last week it was cold and wintery so we decided to make beef stew.

This was delicious and had it again during the week for a quick dinner.










2 lbs. beef stew meat, cut into bite-size pieces
1 tsp. salt
1 tsp. pepper
1 small sweet onion, finely chopped
2 celery stalks, sliced
2 cloves of garlic, minced
6 oz. tomato paste, unseasoned
32 ounces of beef stock
2 tablespoons Worcestershire sauce
2 cups diced carrots
5 small red potatoes, cut into bite sized pieces (3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cup canned peas (I used Le Sueur brand)
1 cup frozen corn
1/4 cup flour
1/4 water

Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth and tomato paste in the slow cooker. Mine is a 4 quart slow cooker.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.  I cooked it on HIGH.  

About 30 minutes before serving, mix the flour and the water together in a small bowl and pour into the slow cooker.  Mix well until combines.  This will add a nice thickness to the stew.  

Add the peas and corn.  Continue cooking covered for 30 minutes.  Serve with fresh bakery sourdough bread.  

Best Ever Mac and Cheese

I first made this recipe when living in Nebraska and purchased Creamette's elbow macaroni.  This recipe was on the box and I modified it slightly.  When serving it to by grandsons recently they all loved it.  Extra creamy, much better than the box.

2 cups elbow macaroni
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
2 1/2 cups milk
1/2 pound Velveeta Cheese cut into small cubes.

Preheat oven to 350 degrees.

Cook macaroni as directed on package and drain.

In saucepan, melt butter.  Stir in flour and salt.  Gradually stir in milk.  Cook and stir until mixture thickens slightly.  Remove from heat.

Place macaroni in casserole.  Pour white sauce over macaroni and stir well.  Add cubed Velveeta cheese and fold in well to blend into white sauce.

Bake 20 - 25 minutes or until bubbly.  

Baked Chicken Nuggets

While taking care of my three grandsons for the weekend recently, I thought this would be a good recipe for Fast Food Friday!  The three boys (10, 8, and 5 loved it).  

3 skinless boneless chicken breasts
1 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried basil
1/2 cup butter, melted

Preheat oven to 400 degrees.

Cut chicken breasts into 1 1/2 inch sized pieces.  

In a medium bowl, mix together the bread crumbs, cheese, salt and basil.  Mix well.  

Put melted butter in a bowl for dipping.

Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.  Place the well coated chicken pieces on non stick aluminum foil.

Bake for 20 minutes.