Nana's Meatloaf

I remember when i first made meatloaf for my husband philip. his first words were ugh i hate meatloaf. (not an insult, we were so close that little truths like this didnt bother us) I talked him into trying at least a bite and he was hooked. Meatloaf isnt suppose to be ground meat formed in a pan. Nanas meatloaf had bell peppers and onions and lots of seasonings. It was so delicious. After that first time, Philip would actually request this. He loved it made with my garlic mashed potatoes and my nana's cucumber salad!

Nana's Meatloaf

 


1 1/2 lbs lean ground beef
1/2 lb ground pork
1/2 c parmesan cheese
3/4 c italian bread crumbs
2 eggs
1 t ketchup
1 green bell pepper chopped fine
1 onion chopped fine
1 1/4 t salt
1 1/4 t pepper
garlic powder (i use alot)
1 clove garlic, crushed
1 t italian seasoning
DO NOT COMBINE THESE IN TO MEATLOAF
2 slices of bread (i use the heels since noone in my house likes them)
ketchup to spread on top
additional parmesan for on top



1
Combine all meatloaf ingredients in a large bowl and with clean hands mix all together until completely mixed.
2
In a loaf pan put your two slices of bread (the heels work best) in the bottom. (this soaks up the grease and ensures meatloaf doesnt burn on bottom)
3
Form meat mixture into a loaf and place in pan. I then push mine in so that it takes up the whole pan.
4
Bake in 350 degree preheated oven for an hour and 10 to 15 minutes. Remove from oven and drain off any grease there might be. Now cover top of meatloaf with ketchup (you can also use tomato soup, i usually do) and sprinkle with parmesan.
5
Return to oven and continue baking until meatloaf is completely done. Another 10 to 15 minutes usually depending on oven.
6
Remove from oven and allow to cool a bit so meatloaf does not fall apart when cutting. You can cut it right in the pan (just remember the bread is on the bottom) or invert it onto a serving plate, remove bread and cut and serve.

Chicken,Broccoli and Potatoes in a Creamy Garlic Sauce/Savory Chicken and Rice Soup

Soooooooo I have had some major upheavals in life the past few weeks and I havent had much time to even breathe, so I woke up the other morning and decided I needed to cook something for the family. (we had been eating pizza and take out for a few days..yuk!) Anyway I grabbed the crock pot and some chicken lags I hadnt put in the freezer from the frig yet after grocery shopping, threw in a few things that sounded like they meshed and came up with the most delicious meal. The food didnt make it till dinner cause the house smelled amazing and the minute they realized the crock was on keep warm they decided they wanted to eat it right then. When every one was finished there were leftovers but not enough to feed my brood again the next day. So I packed up the chicken seperate from the sauce and remaining veggies, pu them in the frig and next morning decided to use them as a base for soup. Wow in went a few on hand ingredients and out came such a savory soup that once again it was gobbled up in minutes. There was a grain of rice and a piece of broccoli left...I threw that out since I didnt think I could base anything on it for yet another meal. lmao. This is two days meals if you have left over and both meals are great!

Chicken,Broccoli and Potatoes in a Creamy Garlic Sauce/Savory Chicken and Rice Soup

Chicken,Broccoli and Potatoes in a Creamy Garlic Sauce:
Ingedients:

10 to 14 chicken legs
	1 large bell pepper, cut in slices
	1 large onion, cut into rings
	1 jar ragu roasted garlic parmesan sauce
	1 jar ragu classic alfredo sauce
	1 t pepper
	1 t garlic powder
	1 t minced onion
	1/2 c parmesan cheese
	1/2 c milk
SIDE DISH
	2 cans sliced potatoes
	2 bags "steam in bag" broccoli
ADDITIONAL GARLIC POWDER, PARMESAN, SALT AND PEPPER

Turn crockpot on high and put chicken legs in pot. 

2

Add bell pepper strips to crockpt

3

Add onion slices to crockpot 

4

In a large bowl mix together 2 jars of sauce, pepper, garlic powder, minced onion, parmesan cheese and milk. 

5

Pour over the chicken in the crockpot, using a spatula to work sauce down around sides and in between chicken legs. 

6

Sprinkle with additional pepper and cover. Cook on high 1 hour and then turn down to low for additional 4 or 5 hours or until chicken is down and very tender.

7

Using a slatted spoon, remove chicken and keep warm until ready to use. (i put mine in a tightly covered pyrex and let sit in oven, at no temp) 

8

Drain sliced potatoes and add both cans to sauce in crockpot. 

9

Steam broccoli in bag as instructed on back, using the least amount of time suggested. Empty broccoli from both bags into saucce in crockpot. 

10

Add additional garlic powder, salt, pepper and parmesan now to taste. Stir and cover crockpot. Allow to cook for additional 20 to 30 minutes so they take in the savory garlic flavor. 

11

Add serveral pieces of chicken to plate. Add broccoli and potatoes. Top it all with some peppers and onions and then spoon the sauce over the top. Be sure to Serve with some bread since everyone is going to want to sop up that sauce : ) Enjoy!

12

Save all leftovers for tomorrows lunch. We're making Savory Chicken and Rice Soup : )


Savory Chicken and Rice Soup

Ingredients:

 

left over chicken, broccoli and potatos from my creamy garlic chicken,broccoli, and potatoes
1 c boiling water
1 large (or 2 small) chicken bouillion cubes
1 pouch uncle bens boil in a bag rice (cooked for 12min and left in pouch to drain)
1 can sliced carrots
additonal veggies or potatoes if desired


Remove chicken from bones and set aside
Put leftover sauce and broccoli and potatoes in a large sauce pan and heat. Meanwhile desolve bouillion in cup of boiling water. Stir to dissolve. Add disolved bouillion and water to sauce and veggies on stove.Stir to blend


Drain canned carrots and stir in to soup on stove

Add chicken previously removed from bone to soup. and stir into broth.

Cut open rice pouch and add rice to soup stirring to mix it thru

Sprinkle with pepper and blend in.

With slatted spoon Place some of the rice and chicken and veggies in each bowl

Ladle in some of the savory broth

Serve with a grilled onion, tomato and cheese sandwich and enjoy

Easiest Pot Roast Ever with Amazing taste

The smell of my steak seasoning reminded me of the smell of porketta, which is probably my favorite choice for meat. So I decided to try and use the seasoning on a roast. I wanted to be hands free all day so I chose the crockpot to do the cooking. Wow my house smelled amazing all day and the taste Oh My God it was to die for. It fell apart in your mouth and just had this unique delicious wonderful flavor. I used the leftovers to make soup the following day and Lord that was one amazing beef soup. Both recipes are here and require easy and few ingredients. Give it a try and tell me what ya think.

 

Crockpot Roast..so tasty you will never spend hours on another roast

Ingredients:
1 chuck roast
montreal steak seasoniong
garlic powder
water

1. Place chuck roast into the crock pot

2. Season roast with montreal seasoning. (be generous)

3. Now season with garlic powder (again be generous)

4. Turn roast over and season the other side in the same way
5. Add water to crock pot (just enough to come up around sides of roast.

6. Cook on low in crockpot till roast falls apart when you try to lift it with a fork

Serve with mashed potatoes and some baked corn on the cob.

(put leftover meat and juice in a container for tomorrows soup)

Day 2 Pot roast soup

You will need:
Bag frozen mixed veggies
sliced potatoes (you can use fresh, canned or I actually used the potatoes from a box of scalloped potatos.i hate boxed scalloped potatoes so i took out the bag of potatoes from the box and used that..dont like waste)
Box orzo noodles

1. Return meat and juices to crockpot and turn to high. Heat on high until juices are hot.
2. Add your frozen veggies and potatoes

3. Cook until everything is cooked thru
4. In meantime boil water for orzos, cook orzos until al dente and drain
5. Put a nice scoop of orzos in each bowl and top off with soup.

No seasoning is needed. not even salt, It is just so delish. Serve with some nice toasted croutons or garlic bread.

Homemade Pizza HotPockets

My kids love hotpockets so I decided to start making them at home. That way I can fill them with their favorites and make the crust taste mmm mmm good too! I tried several recipes and eventually put together this one from my favorites. These are easy and able to be filled with your favorites. Try em for sleep overs, parties, last minute company.

The original recipe is from pillsbury..I added a few ingredients and the topping for the dough. I also do not lay one sheet of dough on top of the other and slice. I fold the dough over to make pockets instead.



2 cans pillsbury pizza dough
1/4 to 1/2 cup sauce (use your fav marinara, alfredo (for white pizza)or pizza sauce
sliced pepperoni
shredded mozzerella cheese
shredded parmesan cheese
jalepeno peppers diced small (optional)
oregano
melted butter
minced onion, garlic, parmesan
black olives, diced onion,

Grease a cookie sheet. Preheat oven to 375 degrees

Roll out 1 can of dough on floured cookie sheet to a thin rectangle. Cut rectangle in half lengthwise, then cut each half into rectangles.

Brush each rectangle with sauce and add pepperoni,black olives diced small, diced onion mozzerella, parmesan, a sprinkle of oregano and any other toppings you might like.(i love diced jalepenos in mine)

Fold rectangles over into triangle shape and pinch the edges to seal them shut good. Repeat steps above with second can of dough.

Place pockets on cookie sheet and bake in oven about 10 minutes. Remove and brush with melted butter and sprinkle with parmesan, minced onion or garlic or a combination of these. Return to oven and bake until golden about another 5 to 7 minutes.

Serve with marinara or your favorite sauce for dipping

Grilled Flank Steak Roll Ups

I live in Miami so basically we can grill all year long. My daughter and I enjoy coming up with new things to do on either our propane or charcoal grills. Both of us prefer the charcoal flavor. This is one we came up with and it soon became a favorite. We usually serve it with Bacon stuffed grilled mushrooms and grilled fruit. Can you say to die for? : )

2 lbs flank steak pounded thin (about 1/2 inch)
whole milk mozzerella cheese shredded
1/2 cup sundried tomatoes mushed up
several cloves of garlic crushed (we love garlic so we use alot)
1/2 cup onion chopped super fine
MARINADE AND RUB
olive oil
mccormicks grill mates montreal steak seasoning

Coat steak with olive oil and season well with Montreal Steak seasoning. Let sit several hours in frig.

Mix tomatoes, garlic and onion together.

Cover steak with a good layer of mozzerella cheese. Then add the tomatoe garlic and onion mix evenly over cheese.

Roll the steak up tightly making sure the stuffing stays even. Tie steak in middle and on both ends to ensure it does not come undone while grilling.

Place steak on heated grill and roll every 5 minutes or so to ensure even cooking. Continue to grill until no blood runs from steak when cut in center.

remove from grill and let sit for about 5 minutes. Cut into slices and serve.

Serve with my butter and onion baked potatoes, grilled fruit and/or grilled onions

Meatballs by the campfire

We go camping alot and love to cook on the open fire! These are tasty and pretty simple. A nice change from burgers and dogs!

1 lb ground beef
1 egg
1/4 c bread crumbs (i use progresso)
about a t garlic powder
about 1/4 t pepper
1/4 c water
2 zucchinis cut lengthwise and then sliced across into 1/2 in pieces
2 cups spaghetti sauce (you can use jarred like rago or prego etc)
mozzerella cheese shredded
parmesan cheese, grated
garlic bread, garlic sticks or rolls
onion, sliced thin
green peppers, sliced thin

Mix beef, bread crumbs, egg, water and seasonings together. Shape into about 16 meatballs.

Place equal amounts of meatballs, zucchini, onions, and peppers in center of 4 tinfoil sheets. Pour about a half cup of sauce over each.

Fold short edges of foil over loosely to allow heat to circulate. Now fold other two edges in and seal shut.

Put meatball packets on a grill over hot ash covered coals. Allow to cook about 20 to 30 minutes, or until meatballs are no longer pink in centers and veggies are tender. Be sure to turn the packets once.

When finished unwrap packets, sprinkle with grated cheeses and either serve in the foil "bowls with bread or breadsticks to dip in sauce, or spoon out onto rolls and serve as a sandwich.

Pepper Jack Steak and Cheese Subs

These subs are easy to make and so incredibly tasty! If I do say so myself lol

Pepper Jack Steak and Cheese Subs


sub rolls (i used cuban)
chipotle ranch dressing
your favorite steak cooked (i actually used shaved roast beef)
pepperjack cheese
provolone cheese
bacon cooked crisp (about three or four slices per sub)
green peppers (sliced thin)
onion (sliced thin)
salt, pepper, garlic powder

Put peppers and onions in pan with hot oil. Season well with salt pepper and garlic powder. Cook till crisply tender. Drain and set aside.

Slice sub rolls leaving them connected just a bit. Put on a baking sheet. Put a good amount of chipotle ranch dressing on the bottom half of each roll. Top with a healthy layer of steak or beef. Split a slice of pepper jack cheese and top off the meat with this. Add another layer of meat. Add 3 or 4 slices of crisp bacon to each sub. Spoon peppers and onions on top of this. Now split a slice of provolone in half and top the sub off with it.

Put baking tray with subs into a preheated 400 degree oven. Bake until heated thru, cheese is melted and bun is slightly toasted.

Nana's Super Cheesy Lasagna

Nana made the best lasagna ever! And even though I can buy it ready made in the freezer section for half the price it costs to make it lol I just cant do it! This lasagna is so incredibly yummy ! Serve with a watercress salad and some cuban bread and your family will adore you!

Nana's Super Cheesy Lasagna

2 boxes lasagna noodles, cooked al dente and drained and seperated

                your favorite red sauce (if i am making it last minute i use hunts spaghetti sauces mixed together..2 cans of each garlic and onion, garlic and herb, sausage, garlic and basil,four cheese)

                1-32oz container of ricotta cheese and 1/2 of another

                2 blocks of muenster cheese

                3-16 oz bags of shredded whole milk mozzerella

                parmesian and romano cheeses grated

                1-2 eggs

                salt pepper and oregano

                3 lbs ground beef, chuck or sirloin

                salt pepper garlic powder minced onion cumin all seasoning and badia complete seasoning

Put ground meat in a large fry pan on medium heat and season with all ingredients except oregano. Include just a dash of cumin and some parmesian and romano cheeses. Cook till browned thru and add seasoning to taste.

In a bowl place ricotta and egg, sprinkle with salt pepper and oregano. In seperate bowl shred muenster cheese.

In large roasting pan add a few ladles of sauce, then layer lasagna noodles one over lapping the other a bit until bottom is covered.

Top this with a thin layer of sauce,sprinkle with ground meat mixture, add ricotta cheese by teaspoonfuls about an inch apart from each other, now add a layer of shredded mozzerella and a layer of shredded muenster.Now sprinkle with romano and parmesian, top with a drizzling of sauce over entire layer.

Repeat with another layer of noodles, meat and cheeses as before. continue to top of pan ending with a layer of noodles followed sauce and then grated cheeses (top layer wont have ricotta or meat)

Like I said my pan is huge and I get five layers. You will have to experiment with a smaller pan and may quite possibly get two lasagnas : ) But hey its freezable.

Cover with tented tinfoil and place on a baking sheet to catch sauce and cheese that spills over, place in preheated oven (350 degrees) I usually bake mine for about an hour (Bake till sauce is bubbly and cheese is melted)

Serve with my watercress salad and some garlic bread. and enjoy!!

Chicken Fajitas in Salsa

A really good friend of mine, Jennifer Walsh Crosland got my family hooked on these quite a few years ago. I am still making them today : )  They are a fast and tasty alternative to the usual fajitas. I use medium salsa because we love spicy, but you can use mild or even hot if you prefer!

 

Chicken Fajitas in Salsa

                2 to 3 lbs boneless, skinless chicken breasts

                1 each: red, yellow and green peppers, cut into strips

                1 medium onion, sliced in half and then in strips

                2 bags microwave in the bag mexican rice (or you can use any mexican rice you  like, i use this when i am pressed for time)

                mexican blend shredded cheese

                sour cream and guacamole

Cut chicken into strips. Put oil in large skillet and transfer chicken to skillet. Season well with garlic powder, salt and pepper. And fry until cooked all the way though. Drain and return to pan.

Add jar of salsa and simmer until ready to serve.

Meanwhile in another skillet heat small amount of oil and add peppers and onions. Season with garlic powder, salt and pepper and cook until still slightly crisp.

Prepare rice and heat tortillas according to package (I place about ten on a plate and cover with a damp paper towel and heat about 15 seconds in microwave)

To assemble fajitas: Lay tortilla on plate, add about 2 T of rice, then add chicken, put peppers and onions on top of that, and finally grated cheese. Top with sour cream and/or guacamole