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Category Archives: What’s 4 Dinner Solutions

Puppeh Snow Day!

I had a request for a good news/puppy post. I am happy to oblige. 

Lil’ Bit is growing like a weed. I was able to put Bixby’s first collar on her this week, and while it was still plenty big, I noticed today it wasn’t quite as big. I needed to have her name tag on her so I can HEAR her comings and goings. Otherwise, I’m following her all over the house instead of getting any work done.

Today was her first official snow day. She’s not quite sold on it, but did run around and snuffle her way across the yard.

Bixby on the other hand is in his element. He LOVES snow.



 

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Glazed Meatloaf

JeffreyW linked to this recipe originally. When I went to make it, I adapted it to what I had on hand.

Glazed Meatloaf

  • 1 tbsp butter
  • 1 stalk celery, rough chopped
  • 1 small carrot, rough chopped
  • 1/2 onion, rough chopped
  • 2 cloves garlic, rough chopped
  • 1/2 cup crushed tomatoes
  • 1 tbsp soy sauce
  • 1-1/2 lb 80/20 ground beef
  • 1/2 lb Italian sausage (pork or ground beef can be substituted)
  • 1/2 cup rolled oats (not quick oats)
  • 2 eggs
  • 1/2 tsp salt and 1/2 tsp pepper

Glaze:

  • 3/4 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon black pepper

In a skillet, melt butter and saute celery, carrots, onion and garlic until soft. Remove from heat and cool slightly. In a blender, add crushed tomatoes, soy sauce and chopped vegetables. Blend until smooth.

In a bowl, combine oats, beef, sausage, vegetable mixture, spices and eggs, and mix until well combined. You’re probably going to have to use your hands to get it done properly. I don’t have an issue with that, but if you do, kitchen latex-free disposable gloves are a lifesaver (I use them for chopping chiles and such).

You want this to be somewhat firm, but it’s not going to stand up on its own (that would lead to dry meatloaf)

Cover a baking sheet with foil and then top with a sheet of parchment paper. In a loaf pan, form the loaf, tap it on the counter to remove any air pockets. Refrigerate until oven preheats to 350 degrees F. Next put the parchment paper over the top, then place the baking sheet over the top and invert everything. Place in the oven and bake for 30 minutes.

Remove from the oven and gently remove the loaf pan.  It helps to use a thin spatula. Put the meatloaf back in the oven and bake uncovered until the internal temperature reaches 140 degrees F. About 40 minutes.

While it’s baking, whisk together the glaze ingredients in a saucepan and bring to a low boil, stirring constantly until it has thickened.

Remove the meatloaf from the oven, turn heat up to 450 degrees F, baste the meatloaf with the glaze, return to the oven and bake for 3 minutes, glaze again, bake for an additional 3 minutes. Then a third time and remove from the oven when the glaze is bubbly and brown.  Remove from the oven and let rest for 15 minutes so that you can cut it evenly.

The vegetable mixture really gives this meatloaf a silky texture and it is full of flavor.

I think serving it with mashed potatoes should be mandatory. YMMV.



 

Posole Verde with Chicken

This was easy enough.  I poached some chicken thighs in stock and then set them aside to cool.  I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded.  Thicken, as needed, with a slurry of masa in water.

Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side.  Toss them with salt and a grind or two of mixed dried peppers while warm.

Flying Away

I’ll be back soon….

I’m Walkin’ – RIP Fats Domino

Fall Menus: Another October Week

Another week has flown by. This week’s menus include some of my favorites.

Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.

 

Potato Soup Photo by JeffreyW

Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2

Thursday is a German Pocket Burgers and Apple Strudel.  And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.

Complete shopping lists are here: October Weekly Shopping List 2   A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.

JeffW’s awesome biscuit photo.

Tonight’s bonus recipe is Garlic Biscuits Which you can find here.(perfect with potato cheese soup).

That’s it for this week. Have a great weekend! – TaMara

Critter Cam

That second, bigger, deer hung around for quite a while.  We kept trying to count the tines on his right side but with the light as poor as it was we couldn’t say for sure.  The left side has 5 for sure, a symmetrical rack would have made him a 10 pointer.  He is a big, sturdy, deer.  The deer in the first video came by when the big boy had eaten his fill.  Nice buck but 2d fiddle to the other.

Sausages With Potatoes and Onions

This starts out as a braise then continues with a sauté.  Start the sausages, potatoes, and onions in a big pan with a cup of water or stock.  Add a sprig of thyme and rosemary, cook with a cover  until the potatoes are close to done.  Remove the cover until the water has boiled off then add a little olive oil and continue until the food browns a bit.

Fall Menus: Sept Week 2

This is a little late, but I suppose better late than never. I’ve been crazy with work and glued to hurricane coverage, as I have Florida family (and friends).

Since we are moving into cooler weather, I’m bringing the meals in from the grill and into the kitchen. Although we do have a Grilled Steak on Monday – it’s in a soy/wine marinade that I love because you can use an inexpensive cut of beef and still get a great steak out of it.

One of my favorite meals, Red Beans and Rice, heads up Wednesday’s menu. And Friday is a slow-cooker BBQ Beef on Kaiser Rolls. 

All the PDF menus can be found here: September Week 2 Menus

The color-coded weekly shopping list is here: September Week 2 Shopping List The color coding allows you to eliminate any ingredients you won’t need if you skip a recipe.

Tonight’s bonus recipe is Creole Vegetables and Black Beans, which can be found here.

If you any questions, hit the comments and I’ll try and get you an answer. Have a great week!



 

Gumbo

I made a huge pot of gumbo a while back and froze most of it plastic containers.  It freezes it into a nice block that I can then vacuum seal, reclaiming the container for another use.Those vac-seal bags are good for this, you can thaw and heat the contents right in the bag.  I usually drop them in a saucepan and let them simmer.  Those shrimp in the first photo are precooked and were thawed and added to the gumbo to warm them prior to serving.  In my freezer now are “bricks” of meatballs with sauce, Italian beef, and lasagna.