This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
Preheat oven 350. Bake in a round pyrex dish or in nonstick mini loaf pan. Ingredients: 1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.) 3/4c. diced red onion 1/2c. diced celery 2 eggs 1/4 c. soy sauce (Or use Tamari to make it gluten free) 1/3c. ketchup 1T. dried oregano 1T. chopped parsley 2 tsp. garlic powder sprinkle black pepper 1c. quick oats Topping: 1/4c. light brown sugar 1/4c. ketchup 3 T. stone ground mustard 1/2 tsp. paprinka 1/2 tsp. pepper
Mix all meatloaf ingredients together and place in pan. Mix all topping ingredients together and brush on top. Bake until it reaches 160 degrees. (One loaf pan is about 75-85 mins. Drain off any extra fat.)
This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
Preheat oven 350. Bake in a round pyrex dish or in nonstick mini loaf pan. Ingredients: 1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.) 3/4c. diced red onion 1/2c. diced celery 2 eggs 1/4 c. soy sauce (Or use Tamari to make it gluten free) 1/3c. ketchup 1T. dried oregano 1T. chopped parsley 2 tsp. garlic powder sprinkle black pepper 1c. quick oats Topping: 1/4c. light brown sugar 1/4c. ketchup 3 T. stone ground mustard 1/2 tsp. paprinka 1/2 tsp. pepper
Mix all meatloaf ingredients together and place in pan. Mix all topping ingredients together and brush on top. Bake until it reaches 160 degrees. (One loaf pan is about 75-85 mins. Check mini loaves earlier)
1 1/2 lb boneless skinless chicken breast, cut into pieces 2 cups sliced mushrooms 2 garlic cloves, sliced 1 cup white wine 1/2 cup cornstarch 1 Tablespoon butter 3 Tablespoons olive oil 1/2 cup heavy cream 1/2 cup shredded Asiago cheese salt & pepper to taste Marcona almonds (I bought mine at whole foods)
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet. Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle almonds on top! Serve over brown rice or pasta. This amazing recipe was adapted from The Midnight Baker!
This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free. Use your favorite sauce-homemade or jarred. I used Market Pantry brand from Target and was shocked by how delish it was!!!! Hugs & Cookies Meatball Ingredients:
1 1/2 pounds ground beef (excellent from Costco)
4 cloves garlic,minced
a handful of chopped parsley
1 cup bread crumbs (I used Scharr brand)
1 cup shredded Manchego cheese (I grated it from a 1/2 pound piece and used the rest to grate on top on the meatballs and sauce later)
2 eggs
salt to taste
Other Ingredients:
Sauce of your choice (approx two 24-oz jars)
Rest of the Manchego cheese to top it off with!
Mix all of the above meatball ingredients and form your meatballs-not too large. I made approx 30 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375. Pour some sauce in the bottom of your ceramic oven-safe dish. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with the extra manchego! Cover with foil and bake for 20 mins. Remove foil and bake an additional 15 mins or until meatballs are cooked through (depending on size you make them.)
This dinner is nothing short of spectacular. Certainly something you would be served in a gourmet recipe. Go ahead and try this and "WOW" your family tonight!
Recipe:
1 1/2 lb boneless skinless chicken breast, cut into pieces 2 cups sliced mushrooms 2 garlic cloves, sliced 3 springs fresh thyme 1 cup white wine 1/2 cup flour or Cup4Cup gluten free flour 1 Tablespoon butter 3 Tablespoons olive oil 1/2 cup heavy cream 1/2 cup shredded Asiago cheese salt & pepper to taste 4 slices bacon, cooked and chopped Marcona almonds (I bought mine at whole foods)
Heat 2 Tablespoons olive oil in deep skillet over medium.
Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet along with the fresh thyme (pulled off the stem). Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle bacon and almonds on top! Serve over brown rice or pasta. This amazing recipe was adapted from The Midnight Baker!
This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free. Use your favorite sauce-homemade or jarred. I used Market Pantry brand from Target and was shocked by how delish it was!!!! Hugs & Cookies Meatball Ingredients:
Mix all of the above ingredients and form your meatballs-not too lage. I made 32 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375. Pour some sauce in the bottom of your dish(es). I used the 2 decorative ceramic dishes pictured above or you could use one 9x13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!! Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)
2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free) 1 tablespoon rapid rise instant yeast 1 teaspoon sugar 3/4 teaspoon kosher salt 3/4 cup warm water (about 105 degrees F) 3 tablespoons extra-virgin olive oil
1. In a mixer, beat flour, yeast, sugar, and salt.
2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.
3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.
4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.
5. Press dough into a springform pan and build up the sides, too. I had some left over scraps because you want to keep it on the thinner side.
Step 2. Broccoli/Spinach 2 heads broccoli 5 ounces baby spinach olive oil sea salt Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt. When almost tender add in 5 ounces spinach and cook just till beginning to wilt. Place veggies in a colander and let any liquid drain out. Set aside. Step 3. Meatballs 3/4 lbs meatloaf mix (beef/pork/veal) 1 egg 1/2c-3/4c. bread crumbs (I used gluten free aleia's) salt/pepper to taste Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15. Pan fry until golden and basically cooked through. (will continue to cook in oven)
Step 4-The filling 16 ounces mozzarella cheese, shredded 10 ounces ricotta cheese 6 eggs Combine all of the above. Add sea salt or kosher salt to taste. Stir in the broccoli and spinach. Gently toss in the meatballs. Pour into the crust and bake at 375 for 45-55 minutes until golden and set. Let sit 30 mins before cutting. Serve wit marinara sauce, if desired.
INGREDIENTS: 1 STICK BUTTER (I USED GRASSFED-THE GOOD STUFF!!!) 2 POUNDS SHRIMP, DESHELLED/DEVEINED (thawed and dried) SEA SALT, PAPRIKA, PEPPER,GARLIC POWDER, TURMERIC 1 1/2 LEMONS SLICED THINLY Diretions: 1. Line a baking pan (with sides) with nonstick foil. 2. Lay the butter on the pan and place in the oven until melted: 3-4 mins. 3. Remove and lay lemon slices on the pan. 4. Place the shrimp on the lemon slices. Season with the above spices evenly & generously and then flip and season the other side. 5. Bake at 350 for 10 mins. Flip shrimp over and bake another 10 minutes or until fully cooked through. Serve over pasta or rice using the rest of the lemon/butter sauce in the pan!
This fabulous dinner recipe comes from my friend Chris over at Foodthoughts of a Chef Wannabe! You must go give her a visit! I made a few changes so I have written it as I made it so I can duplicate this again! Thanks for a fantastic recipe Chris!!! You can also find her on facebook here! For the meatballs you will need:1 1/2 lbs of meatloaf mix (combo of pork, veal, beef),1/2 cup bread crumbs (I used Aleia's gluten free)1 tsp pepper2 tsp garlic powder1 tsp salt1 egg1/2 cup grated Parmesan1 lb chunk of mozzarella cheese (I was too lazy to go to the store for this so I used shredded mozzarella-it worked out perfectly!!!) oil for pan frying Combine everything except the mozzarella cheese and roll into meatballs. I made 12 large ones. As you roll each one, stick some mozzarella cheese in the middle and seal it back up completely enclosing the cheese. Heat some oil and fry them golden. I used avocado oil but olive oil is fine.
For spaghetti pie: 1 lb spaghetti (I used Trader Joe's Brown Rice spaghetti) 1/2 grated Parmesan cheese 2 eggs 1 jar of your favorite sauce (I buy the one above at Home Goods!) Plus extra for serving! 1 16 ounce package of grated mozzarella cheese
Preheat your oven to 375. Boil your pasta. Drain. Run under cold water and then mix it with the egg and grated Parmesan cheese. Lay it in the bottom of a greased 9x13 pan. Sprinkle a layer of mozzarella cheese on top. Pour the jar of sauce over the cheese. Place your meatballs on top of the sauce. Bake for 25-30 minutes. Remove and sprinkle more cheese on top. Bake an additional 10-15 minutes. Let sit 15 minutes and cut like a cake! Serve with extra sauce on the side or under each plated slice.
