Meatloaf Recipe

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Savory delicious family-style meatloaf, perfect for Sunday dinner or any night of the week. Easy to make and serves 10-12 people, this recipe can be modified to serve more or less. Makes great leftovers and freezes well.

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Meatloaf Recipe
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 20 minutes
Servings
people
Ingredients
Tomato-Basil Glaze
Meatloaf
Instructions
Tomato-Basil Glaze
  1. Combine all glaze ingredients in a small saucepan. Simmer over medium-low heat until reduced by half. Cover and keep warm.
Meatloaf Proper
  1. Heat the oil in a skillet over medium heat. Saute the onions in the oil for 3 to 5 minutes until they begin to turn translucent. Add the garlic and saute another minute or so until the garlic is soft. Do not overcook. It's better to undercook a little so the cooking finishes in the oven. Remove from heat and let cool.
  2. Place all the meatloaf ingredients except the bacon in a large bowl.
  3. With your hands, combine everything well. Do not overwork; the meat should still look like ground meat, not a paste.
  4. Line a 9x13 baking pan with aluminum foil. Form a loaf with the meat approximately 7x11 inches in the pan, leaving at least an inch between the loaf and the pan on all sides for even cooking.
  5. Brush the loaf with half the glaze.
  6. Place the bacon strips in a single layer to cover the loaf.
  7. Place in a preheated 375 F oven and bake for 50 to 60 minutes. Use an instant-read thermometer to ensure that the internal temperature at the thickest part of the loaf is 160 F. Do not cook longer; overdone meatloaf is very tough.
  8. Remove from oven, cover and let rest for 20 minutes. Slice and serve with the rest of the glaze on the side.
Recipe Notes

Substitute 1/2 cup ketchup for the tomato-basil soup in the glaze, then just heat the mixture through instead of reducing it.

Typical sides are mashed potatoes and green beans.

 

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Asiago Cheese Grits Recipe

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Rich and decadent Asiago cheese grits, perfect for a breakfast buffet side dish or as part of Cajun shrimp and grits combination. I like Better than Bouillon organic chicken base, but you can use any brand you prefer. Substitute cheddar for the Asiago for an amazing taste variation.

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Grits, Asiago Cheese Recipe
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a medium saucepan, bring the milk to a rolling boil. Whisk in chicken base. Work quickly so the milk does not burn.
  2. Whisk in the grits in a slow stream, whisking rapidly and constantly to avoid lumps.
  3. Reduce heat to medium. Cook until the mixture thickens and is al dente. The time depends on the type of grits you are using; consult the package label for cooking time.
  4. Reduce heat to low. Add butter and the cream and stir well to loosen the mixture. Add more cream if necessary to get a thick yet flowing consistency.
  5. Add the cheese and pepper. Mix them into the grits, stirring until fully incorporated.
  6. Take the pan off the heat and cover until serving time.
  7. Add more cream if the mixture is too thick at serving time.
Recipe Notes

Always grate your own cheese for richer flavor, plus the ready-grated cheese in the supermarket dairy section has talcum or other agents added to keep the cheese from sticking together.

Substitute cheddar cheese for the Asiago in this recipe for a tasty switch.

These grits make great leftovers and will store in an airtight container in the fridge for several days. They are very fast to heat up in the microwave because of all the dairy. Be careful when handling the freshly-prepared or reheated grits; they are HOT!

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Cajun Seasoning by Emeril Lagasse Recipe

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This is my latest mix-up of Emeril's Essence Cajun seasoning. Love this stuff! It makes great crab cakes, New Orleans-style shrimp and mountains of other spicy, Cajun food. Although you can buy it, I think it's always better to mix your own.

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Cajun Seasoning by Emeril Lagasse Recipe
Emeril Lagasse's well-publicized Essence recipe.
Prep Time 10 minutes
Servings
cup
Ingredients
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Combine all ingredients thoroughly.
  2. Store in an airtight container in a cool, dry place.
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Potato Salad (Karren’s Famous) Recipe

posted in: Recipes | 4
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Potato Salad (Karren's Famous) Recipe
This is the potato salad from my childhood, when my grandma made it to accompany my grandpa's fish fry a few times each summer. Through experimentation, research and trial-and-error, I've tweaked the recipe over the years, and it's become even more of a crowd-pleaser. It's perfect for a pot luck or cookout.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Fill a heavy pan with cold water and stir in 2 tablespoons of salt and a tablespoon of white vinegar. Put the cubed potatoes in the water as soon as they are cut. I leave the skins on my potatoes for texture and nutrition, but you can peel the potatoes if you want. The water should just cover the potatoes in the pot. When all the potatoes are in the water, turn on the heat to high and bring to a boil. As soon as the water boils, reduce heat to medium-low and continue cooking until potatoes are done and fork-tender. Do not overcook.
  2. While potatoes are cooking, make dressing by combining pickle relish, chopped onion, mayonnaise, pepper and mustard in a small bowl. Stir to combine.
  3. When potatoes are done, drain into a colander and rinse with cold water to stop cooking. Place potatoes in large bowl and add chopped eggs and dressing. Stir rather vigorously to coat the potatoes. Corners of the potato cubes will be bashed off a little and make the dressing creamier.
  4. Add more salt, relish, mayo, pepper or mustard to taste.
  5. Place in a 9x13 (23x33 cm) non-metal serving dish, cover and chill.
  6. Just before serving, slice remaining egg and place slices on top of the potato salad. Sprinkle with paprika.
Recipe Notes

Use russet potatoes instead of the waxier white, gold or red potatoes. The softer, more open texture of a russet allows the flavors of the dressing to permeate more completely than with other types. Adding a little vinegar to the cooking water prevents overcooking and ending up with mashed potatoes. Cutting uniformly-sized cubes is essential for even cooking.

Add some garlic powder or a cup of cooked, crumbled bacon for even more flavor.

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