Saturday, February 5, 2011

little meatloafs


I forget where I found this recipe on the internet, but it had helpful pictures and it was great. I'm not sure it was done in 30 minutes, but it was quicker than a big loaf... juicer too.  We loved the bbq sauce glaze.



STEP BY STEP

A Better Meatloaf


Thirty minutes or not, meatloaves suffer the same problems no matter their size-crumbly texture, pale exterior, and excessive greasiness. Here's how we eliminated these problems in our little loaves.
2. Sear the top and bottom of the loaves to develop a crisp and flavorful exterior.
3. Bake the loaves on the top of a preheated broiler pan so excess fat can drip away.
1. Pack the meat-loaf mixture tightly into compact loaves to make sure they don't fall apart.
30-Minute Meatloaf
Serves 4 to 6
If meat-loaf mix is not available, substitute 3/4 pound each of ground pork and 85 percent lean ground beef.
17Saltine crackers , crushed fine (about 2/3 cup)
1/4 cup  milk 
3 tablespoon  Worcestershire sauce 
1/3cup  minced fresh parsley leaves 
1 - 1 1/2tablespoon  Dijon mustard 
1large egg 
1teaspoon  onion powder 
1teaspoon  garlic powder 
1/8teaspoon  cayenne pepper 
1 1/2pound  meatloaf mix 
2teaspoons  vegetable oil 
1/2cup  ketchup 
1/4 cup  packed light brown sugar 
4 teaspoons  cider vinegar 
1. For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.
2. Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.
3. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.
4. For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.
5. To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.
Make Ahead The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with step 3.

Saturday, October 30, 2010

Halloween Pizza Cookie


finished pizza cookie
This was pretty easy to make and sooo delicious!

Ingredients:
1 roll refrigerated chocolate chip cookie dough
about 1/2 c. cup creamy peanut butter
candies (I used Reece's pieces)
1/4c. frosting


Directions:
Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Break cookie dough into 2-inch pieces; arrange evenly in pan. With floured fingers, press to form crust.
Bake 16 to 18 minutes or until deep golden brown. Cool completely, about 30 minutes.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle with candies and/or peanuts.
Put icing on top.
after coating with pb

Wednesday, October 6, 2010

French Toast Casserole

Too bad I was so hungry that I forgot to take a picture before I dug into this French Toast Casserole!  It was pretty tasty.


Ingredients:
1 loaf (10 ounces) 
french bread, cut into 1-inch cubes (10 cups)
eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional
For the Topping:
2 tablespoons butter or margarine, cubed
3 tablespoons sugar
2 teaspoons ground cinnamon
maple syrup


Directions:
Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350 degrees F for 60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup

Tuesday, August 24, 2010

Bruschetta Chicken

Bruschetta Chicken


We tried this for the first time last night and judging by how fast Patrick cleaned his plate, it was a hit (and a keeper).  It was pretty easy and I love meals like this that I can put together hand have P pop into the oven while I put baby Jack to bed.



1 can (14 ½ oz) diced tomatoes, undrained
1 pkg. (6 oz) Stuffing Mix for Chicken
½ cup water
2 cloves garlic, minced
1 ½ lb. skinless, boneless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
crushed red pepper flakes to taste
1-2 cups Shredded Mozzarella Cheese

1. Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

2. Place chicken in 9x13 inch baking dish, sprinkle with the basil, red pepper flakes, S&P to taste and cheese. Top with stuffing mixture.

3. Bake for 30 minutes or until chicken is cooked