When it comes to meat loaf........to love or to hate, that is the question. Growing up I LOATHED meatloaf. Nothing would make me GAG worse than a nice slice of meat...cracker/egg/chuncked onion amidst other unidentified nasty lumpy stuff. All through my early adulthood I practiced EXTREME CAUTION with this unappealing dish. I'm relieved to tell you that I braved a few choice examples of the dish....which allowed me to let my guard down ever so slightly.
Then my quest began for a tolerable, if it possible even delectable, meat loaf. After all, much to my previous dismay, meat loaf ranks fairly high on most red-blooded American's list of favorite "comfort food."
In my neurotic, cover to cover, reading of my March 2009 Better Homes & Garden's I found the basis of my newly discovered love....more like obsession, with meat loaf. The subtitle reads, "Great meat loaf is moist, dense, and satisfies with a rich flavor that's meaty and lasting. Learn the basics from Scott Peacock, then adapt as you please".....there is was, the invitation I'd been waiting for! Notice that the description of the dish was not dry, lumpy, bland and crackery with ketchup spread on top! Thank you Scott! You are my new hero!
Now I present you with the tried and true version of my Ever-So-Tolerable Meat Loaf kicked off by Scott Peacock's MEAT LOAF. (I've only dared to ever so slightly stray from this excellent recipe....for fear of the reoccurrance of my previous encounters with the dreaded version of meat loaf) Of course I use MULTIPLE Pampered Chef products to bring an excellent result to the table.
Manny's Meat Loaf
2 Tbsp. butter
1 to 1/2 onion, chopped using the Food Chopper (we're talking EXTREMELY fine)
1 c. mushrooms, finely chopped with your Food Chopper
1/2 c. celery, finely chopperd with...you guessed it, the Food Chopper
1/2 tsp. dried thyme
1 large garlic clove pressed with Garlic Press
1/2 c. grated carrot, use the Microplane Adjustable Grater, as Scott says this "ensures they soften during cooking and don't provide too much texture or crunch. The techique also distributes thier sweetness throughout the meat loaf"
1 c. fresh bread crumbs, use your Food Chopper and run it over a bun, roll, or slice of bread or two
1/2 c. half-and-half or milk
2 eggs
1 1/2 lb. ground beef
1/2 lb. sausage
1/4 lb. baccon, finely sliced with the Professional Shears
Kosher salt
Freshly ground black pepper
Home-made Chili Sauce!!! The crowning glory! (I may even give you that recipe....but be prepared to can!)
1. First I like to render the baccon (save the drippings). Don't let it get too crisp...we'll do that later.
2. In a large skillet (Executive Cookware 12" Skillet) heat butter until melted an foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
3. Sprinkle thyme over onion mixture and press your garlic in too. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely.
4. Meanwhile soak bread crumbs in half-and-half. Beat eggs and add to the bread crumbs gently.
5. In a large mixing bowl combine ground meats, cooled veggie mixture, and bread crumb mixture. Sprinkle with 1 3/4 tsp. salt and a little pepper. USING YOUR HANDS mix until well blended. Gently fold it over and over...similar to a kneading action used when making bread.
NOW FOR THE FUN PART.....to choose your BAKING VESSEL!!!! Don't forget to top your loafs with your favorite Chili Sauce.
My personal preference is the Pampered Chef's stoneware 12-Cup Muffin Pan. I use my large Stainless Steel Scoop to portion the mixture into the muffin tin.(If you love the crisp bottom and sides of the meat loaf this is the way to go!) My girls also love me to use the Mini Loaf Pan....or there is always the Stoneware Loaf Pan.....Bake at 350 degrees for approximately 1 hour.
Need to speed up the proccess???? Use your Deep Covered Baker! Form your loaf, top it with the Chili Sauce and throw it in your microwave for 20-25 minutes! Way faster....I love to use my baker to make it quick in the microwave (just know that it cooks beautifully but it won't crisp up as well....you could always fix that by using your oven but you will be back to the 1 hour baking time....always so many great choices!)
I hope that you will LOVE your meat loaf as much as I do now!
Tuesday, June 8, 2010
Monday, May 31, 2010
Deep Covered Baker Ideas
This is one of my most favorite casseroles ever...Talk about "Comfort Food"!
Ham Potato Scallop
1 1/2 c. diced cooked ham
1 medium onion, finely chopped (use the Food Chopper)
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 1/2 c. milk
3/4 c. shredded cheddar cheese
4 medium potatoes, (slice these with the Ultimate Mandolin)
1/2 c. sliced celery
Saute onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, stirring constantly, until sauce is thickened. Add cheese and stir until blended. In your Deep Covered Baker alternate layers of sliced raw potatoes, ham, and celery; cover with 1/2 of the cheese sauce. Continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all. Place cover on Deep Covered Baker. Microwave for approximately 25-30 minutes (all microwaves cook differently) or until potatoes are tender and lightly browned on top.
*Note: if you cook this in the oven it will take 1 hour covered and an additional 30 minutes uncovered. I know that is a tremendous difference in time....that is why I LOVE my DEEP COVERED BAKER!!!
This next meal is another favorite of mine. I got it from a good friend of mine and then I converted it to be very FAST with my Pampered Chef tools and stoneware.
Curry Chicken & Broccoli
2-3 crowns of Steamed Broccoli (I use my Micro-Cooker and it is steamed perfectly in approximately 3-6 minutes)
2 c. cooked chicken (I cook this from a FROZEN state in my Rice Cooker in 6-8 MINUTES)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/3 c. sour cream
1/3 c. plain yogurt
1/3 c. mayonnaise
2 t. lemon juice
1 T. curry (more if you like it strong)
1/2 t. thyme
1 t. parsley
2 c. water or broth
1 c. shredded cheese
Combine all the ingredients and mix thoroughly. It will be soupy. I freeze half and save for later. Place the other half in the Deep Covered Baker and cook in microwave for 15 minuted.
Serve over rice....mmmm, mmm! So very good!
One more quick dinner idea for the Deep Covered Baker....
Deep Covered Baker Hobo Dinner
1/2 lb. bacon, sliced using the Professional Shears
3-4 medium russet potatoes, sliced using the Utlimate Mandolin
4-5 carrots sliced
1/2 onion, chopped using the Food Chopper
1 lb. ground beef
Render bacon in Deep Covered Baker in microwave for 1-3 minutes. Remove bacon and layer potatoes in the drippings. Add carrots and onions. Create four patties with ground beef and place on top of vegetables. Season with seasoned salt, kosher salt and freshly ground pepper. Top with lid and bake in microwave for 12-15 minutes, until meat is cooked through and potatoes are tender. Top with bacon and serve.
Now for desert! Since rhubarb is the one and only thing my garden has produced yet this year we're eating it up. Finially something home-grown and fresh!
Almond Rhubarb Cobbler
1 c. sugar, divided
1/2 c. water
6 c. cut fresh (or frozen rhubarb) 1/2 inch pieces
2 Tbsp. flour
2 Tbsp. butter
1/2 c. slivered almonds, toasted
Topping:
1 c. flour
2 Tblsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1 egg
1/4 c. milk
In a large saucepan, bring 1/2 c. sugar and water to a boil. Add rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into your Deep Covered Baker. Drop topping into six mounds over rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm a la mode!
*Note: I would definately try this one in the microwave too....probably about 8-10 minutes. Let me know how it turns out!
Need a Deep Covered Baker???? Order on my website, pamperedchef.biz/amandablazzard or call me 435-783-4981.
Ham Potato Scallop
1 1/2 c. diced cooked ham
1 medium onion, finely chopped (use the Food Chopper)
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 1/2 c. milk
3/4 c. shredded cheddar cheese
4 medium potatoes, (slice these with the Ultimate Mandolin)
1/2 c. sliced celery
Saute onion in melted butter until tender. Stir in flour, salt, pepper and mustard. Gradually pour in milk, stirring constantly, until sauce is thickened. Add cheese and stir until blended. In your Deep Covered Baker alternate layers of sliced raw potatoes, ham, and celery; cover with 1/2 of the cheese sauce. Continue to arrange ingredients in layers until all are used. Pour remaining cheese sauce over all. Place cover on Deep Covered Baker. Microwave for approximately 25-30 minutes (all microwaves cook differently) or until potatoes are tender and lightly browned on top.
*Note: if you cook this in the oven it will take 1 hour covered and an additional 30 minutes uncovered. I know that is a tremendous difference in time....that is why I LOVE my DEEP COVERED BAKER!!!
This next meal is another favorite of mine. I got it from a good friend of mine and then I converted it to be very FAST with my Pampered Chef tools and stoneware.
Curry Chicken & Broccoli
2-3 crowns of Steamed Broccoli (I use my Micro-Cooker and it is steamed perfectly in approximately 3-6 minutes)
2 c. cooked chicken (I cook this from a FROZEN state in my Rice Cooker in 6-8 MINUTES)
2 cans cream of chicken soup
1 can cream of mushroom soup
1/3 c. sour cream
1/3 c. plain yogurt
1/3 c. mayonnaise
2 t. lemon juice
1 T. curry (more if you like it strong)
1/2 t. thyme
1 t. parsley
2 c. water or broth
1 c. shredded cheese
Combine all the ingredients and mix thoroughly. It will be soupy. I freeze half and save for later. Place the other half in the Deep Covered Baker and cook in microwave for 15 minuted.
Serve over rice....mmmm, mmm! So very good!
One more quick dinner idea for the Deep Covered Baker....
Deep Covered Baker Hobo Dinner
1/2 lb. bacon, sliced using the Professional Shears
3-4 medium russet potatoes, sliced using the Utlimate Mandolin
4-5 carrots sliced
1/2 onion, chopped using the Food Chopper
1 lb. ground beef
Render bacon in Deep Covered Baker in microwave for 1-3 minutes. Remove bacon and layer potatoes in the drippings. Add carrots and onions. Create four patties with ground beef and place on top of vegetables. Season with seasoned salt, kosher salt and freshly ground pepper. Top with lid and bake in microwave for 12-15 minutes, until meat is cooked through and potatoes are tender. Top with bacon and serve.
Now for desert! Since rhubarb is the one and only thing my garden has produced yet this year we're eating it up. Finially something home-grown and fresh!
Almond Rhubarb Cobbler
1 c. sugar, divided
1/2 c. water
6 c. cut fresh (or frozen rhubarb) 1/2 inch pieces
2 Tbsp. flour
2 Tbsp. butter
1/2 c. slivered almonds, toasted
Topping:
1 c. flour
2 Tblsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter
1 egg
1/4 c. milk
In a large saucepan, bring 1/2 c. sugar and water to a boil. Add rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into your Deep Covered Baker. Drop topping into six mounds over rhubarb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm a la mode!
*Note: I would definately try this one in the microwave too....probably about 8-10 minutes. Let me know how it turns out!
Need a Deep Covered Baker???? Order on my website, pamperedchef.biz/amandablazzard or call me 435-783-4981.
Saturday, April 10, 2010
Breakfast for Dinner
We love breakfast for dinner at our house. Wednesday we ate waffles and pan fried ham and eggs for dinner. It is nothing elegant or fancy, but it is sure a tasty, easy dinner. Those are the kinds I like. I decided to share with you my favorite waffle recipe and tips.
Farm House Waffles
1 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, seperated
2 c. buttermilk
8 Tbsp. (1 stick) butter, melted
1 tsp. vanilla
1. Preheat a waffle iron. In a large bowl, sift (I use a whisk) the flour, sugar, baking soda, baking powder, and salt.
2. In a medium bowl, whisk together the egg yolks, buttermilk, melted stick of butter (of course I use my small micro cooker to melt my butter so that it dosen't end up all over my microwave) and vanilla. Pour into the dry mixture, and whilk just until combined.
3. In the clean medium bowl, beat the egg whites until stiff but not dry; fold the whites into the batter.
4. Preheat the oven 200 degrees. I place my stoneware bar pan in the oven. (It will help the waffles to stay warm and crisp.) Butter your waffle iron and using the large scoop, add 2 scoops of batter to the iron. (I love the precise measurement that the scoop offers. You will love that your waffle iron will not overflow!) Bake 3-5 minutes or until no steam escapes from the iron.
5. Continue cooking the crisp little beauties until you're done! Remember to keep the cooked waffles on your stoneware in the oven until you are ready to serve them. Enjoy with your favorite syrup.
Farm House Waffles
1 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, seperated
2 c. buttermilk
8 Tbsp. (1 stick) butter, melted
1 tsp. vanilla
1. Preheat a waffle iron. In a large bowl, sift (I use a whisk) the flour, sugar, baking soda, baking powder, and salt.
2. In a medium bowl, whisk together the egg yolks, buttermilk, melted stick of butter (of course I use my small micro cooker to melt my butter so that it dosen't end up all over my microwave) and vanilla. Pour into the dry mixture, and whilk just until combined.
3. In the clean medium bowl, beat the egg whites until stiff but not dry; fold the whites into the batter.
4. Preheat the oven 200 degrees. I place my stoneware bar pan in the oven. (It will help the waffles to stay warm and crisp.) Butter your waffle iron and using the large scoop, add 2 scoops of batter to the iron. (I love the precise measurement that the scoop offers. You will love that your waffle iron will not overflow!) Bake 3-5 minutes or until no steam escapes from the iron.
5. Continue cooking the crisp little beauties until you're done! Remember to keep the cooked waffles on your stoneware in the oven until you are ready to serve them. Enjoy with your favorite syrup.
Tuesday, March 2, 2010
For the LOVE of Fresh Herbs
I had an order of herbs and seasonings come in yesterday. There is nothing better than ordering wholesale and getting loads of herbs for a great low cost. Check it out at (http://www.sfherb.com/) I order with a friend. We spilt ingredients and the shipping cost. I can't wait to use some of my poppy seeds in my favorite recipe using poppy seeds!
This is a fantastic recipe that I fell in love with. Growing up one of our favorite neighbors would bring these heavenly sweet rolls by every holiday season. When I graduated and was spending the holidays away from home I NEEDED this recipe inorder to survive the holiday homesick blues. Connie, the loving neighbor consented and here it is. Over the years I have found that they are too delicious to save for just the holidays. Bake up a batch and taste the love!
Connie's Buttermilk Poppy Seed Rolls
2 pkgs of yeast
1/4 c. warm water
1 1/2 c. buttermilk
3 t. sugar
1 t. salt
1/2 t. soda
1/2 c. oil
4 1/2 c. flour
Dissolve yeast in water. Heat buttermilk till warm. Add sugar, salt, soda, yeast mixture, oil, & flour. Mix and knead 15 times. Dough may be sticky. Cover bowl & let rise 15 minutes. Punch down. Roll out in large rectangle. Top with sauce.
Sauce:
1/2c. butter
8 oz. cream cheese
1 c. brown sugar
1/4 c. poppy seeds
1 t. vanilla or almond extract
Directions:
Cream butter and cheese with brown sugar & poppy seeds. Add flavoring. Blend well. Spread on top of dough. Roll up like jelly roll & cut in 1 inch slices. Place in pan (not touching, but close.) Let rise 30 minutes. Bake 400 degrees for 15-20 minutes. Ice with powdered sugar water & vanilla glaze.
This is a fantastic recipe that I fell in love with. Growing up one of our favorite neighbors would bring these heavenly sweet rolls by every holiday season. When I graduated and was spending the holidays away from home I NEEDED this recipe inorder to survive the holiday homesick blues. Connie, the loving neighbor consented and here it is. Over the years I have found that they are too delicious to save for just the holidays. Bake up a batch and taste the love!
Connie's Buttermilk Poppy Seed Rolls
2 pkgs of yeast
1/4 c. warm water
1 1/2 c. buttermilk
3 t. sugar
1 t. salt
1/2 t. soda
1/2 c. oil
4 1/2 c. flour
Dissolve yeast in water. Heat buttermilk till warm. Add sugar, salt, soda, yeast mixture, oil, & flour. Mix and knead 15 times. Dough may be sticky. Cover bowl & let rise 15 minutes. Punch down. Roll out in large rectangle. Top with sauce.
Sauce:
1/2c. butter
8 oz. cream cheese
1 c. brown sugar
1/4 c. poppy seeds
1 t. vanilla or almond extract
Directions:
Cream butter and cheese with brown sugar & poppy seeds. Add flavoring. Blend well. Spread on top of dough. Roll up like jelly roll & cut in 1 inch slices. Place in pan (not touching, but close.) Let rise 30 minutes. Bake 400 degrees for 15-20 minutes. Ice with powdered sugar water & vanilla glaze.
Saturday, January 16, 2010
To Be Inspired.....
Inspiration. Need I say more.....of course I will. Inspiration to me is anything that truly moves one's soul. It could be a picture, a song, a place, an idea, a passing thought, or merely a moment in time. What inspires you? What is it that makes your soul sing? What makes you move mountains? What brings a tear to your eye or a surge of energy to your being?
I love to BE inspired!....and on so many levels. My epiphanies may only effect a small moment of my life or they can be pivotal points that revolutionize my world. Either way, I love a great bit of inspiration.
I believe that we are extremely influenced by our senses. And afterall, isn't a sense that often triggers inspriation? Last week I had a visual treat of a lifetime. It was an extremely cold morning and I had to be out running an errand. I am blessed to live in an especially breathtaking setting, and this morning inparticular was simply amazing. The trees, grasses, bushes, even the fences were coated in the most astounding, sparkling layer of crystals. The morning sunlight was dancing across the fields and playing on the branches of the trees. It brought tears to my eyes. I am continually humbled by the handiwork of the Lord. I think to myself, "How is it that I am so blessed to experience this amazing life that I live?" The inspiration was complete when my soul became so moved that I felt a need and acted on that feeling to improve my little corner of the world, being my home. I have now revived it after its post-Christmas depression. I can now walk into my home and smile at a new page and clean slate that a new year and great deal of frost inspired.
I challenge you to find something that truly inspires you. Is there an area of your life that needs improvement? Do you have a great hole that needs filled in your life? The single best place to begin is by hitting your knees and having a heart-to-heart with your maker. He will help you to find the inspiration that you are looking and longing for. Remember that his hand is in all. He can bring you a song, a sight, a memory, a wish, or someone. Keep your eyes and heart open and it or they will come.
I love to BE inspired!....and on so many levels. My epiphanies may only effect a small moment of my life or they can be pivotal points that revolutionize my world. Either way, I love a great bit of inspiration.
I believe that we are extremely influenced by our senses. And afterall, isn't a sense that often triggers inspriation? Last week I had a visual treat of a lifetime. It was an extremely cold morning and I had to be out running an errand. I am blessed to live in an especially breathtaking setting, and this morning inparticular was simply amazing. The trees, grasses, bushes, even the fences were coated in the most astounding, sparkling layer of crystals. The morning sunlight was dancing across the fields and playing on the branches of the trees. It brought tears to my eyes. I am continually humbled by the handiwork of the Lord. I think to myself, "How is it that I am so blessed to experience this amazing life that I live?" The inspiration was complete when my soul became so moved that I felt a need and acted on that feeling to improve my little corner of the world, being my home. I have now revived it after its post-Christmas depression. I can now walk into my home and smile at a new page and clean slate that a new year and great deal of frost inspired.
I challenge you to find something that truly inspires you. Is there an area of your life that needs improvement? Do you have a great hole that needs filled in your life? The single best place to begin is by hitting your knees and having a heart-to-heart with your maker. He will help you to find the inspiration that you are looking and longing for. Remember that his hand is in all. He can bring you a song, a sight, a memory, a wish, or someone. Keep your eyes and heart open and it or they will come.
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