All Recipes, and it is definitely a little different than your everyday meatloaf. It has the yummy ham and cheese in the middle to make it extra good! This definitely was not a dry meatloaf, just moist and scrumptious!
2 pounds extra-lean ground beef (substituting one lb. of sausage for one pound of beef would probably be good as well)
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
3.Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
Saturday, November 21, 2009
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Thursday, November 19, 2009
For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water
Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves.
For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers
In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.
Wednesday, November 11, 2009
Sunday, November 8, 2009
8 oz penne rigate, dry, cooked
4 chicken breast halves, boneless skinless, 4 oz each
1 tbsp olive oil, divided
1 tbsp unsalted butter
2 tsp garlic, minced
2 tbsp flour
1/2 cup white wine
1 cup chicken broth, low sodium
2 tbsp lemon juice (fresh)
2 tbsp capers, drained
1. Cook pasta according to package directions. Drain.
2. Coat skillet with nonstick spray. Cut chicken into bite sized pieces and brown on all sides over medium-high heat (about 4 - 5 minutes). Remove chicken from pan.
3. Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Saute garlic for 1 minute. Add flour and cook until thick and bubbly (1-2 min). Then whisk in wine for 1 minute, then the juice from one half lemon and broth. Stir in capers. Add more lemon juice to taste.
4. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce.
Wednesday, November 4, 2009
One of my favorites growing up. Anything that has chocolate and whip cream is okay in my book!
1 c. flour
½ c. chopped walnuts
½ c. melted butter
Combine and spread in a 9x13 pan. Bake at 350 degrees for 15 minutes then cool.
8 oz cream cheese
1 c. powdered. sugar
1 c. cool whip
Blend cream cheese and sugar fold in whip cream. Then spread on crust. Make 2 small packages of chocolate pudding according to the directions on the package and spread on cream cheese layer. Spread the rest of cool whip on top. Let chill at least 4 hours before serving.