There’s an excellent summer squash/eggplant/pasta recipe in the following post!
There’s an excellent summer squash/eggplant/pasta recipe in the following post!
From Lynn on Google+:
Sounds ridiculously excellent & easy. If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked. I love the stuff if it’s prepared well. This sounds like it would go over quite well. Parmesan cheese is always a win. Maybe some Romano… and I may add garlic. If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.
This is all from a post on my other blog: So, I made a meatloaf last night.
I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.
Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle. I always thought that would be fun to try… but something pushed me into finally doing it. A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing… Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from? Not like people couldn’t come up with this stuff independently… but I like to read useless information.
Whenever I make meatloaf, I never use a set recipe. I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start. This time was no exception. I also usually end up calling my mom, to see what she would do as far as time/temperature.
I’m amazed at how many things you can do to meatloaf. I’m gonna try shredded carrots some time. And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in. I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.
This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…
Here’s what went into it…
All that got mixed together, well, without the hard-boiled eggs… then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.
I picked up the meatloaf on top of slices of bread trick from my dad. It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease… I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.
Grandma used to usually put ketchup on the top of her meatloaf. My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting. My meatloaf needed something on top… my signature, if you will.
This is where we cross from odd into ridiculous. I couldn’t decide, so I made a triple topping. Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1. But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese… Then the eggs reminded me of bacon… so I got that out too.
So for the top of the meatloaf we had…
The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1. How much of each? I dunno. I eyed it & mixed it in a coffee mug. I put that on top of the meatloaf. It looked pretty good. Then I sprinkled the cheese on top of that… Still lookin’ OK, albeit a little brighter.
Then the “aaaaaaaaah”/choir of angels moment… BACON.
I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon. There’s a first time for everything, right? Of course, I had to top the bacon with more fresh ground pepper.
After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F. I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.
I realize this isn’t the most healthy meal in the world, but I seemed to offend the senses of some and become a champion of sorts to others simply by posting photos in photobucket and sharing the link on facebook.
My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.
This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.
Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.
The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on. But, at least I can say I’ve done it, and I know what it looks and tastes like.
I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!
Stuffing has got to be my favorite Thanksgiving food. I remember Thanksgivings past where my dad & I would fight over the stuffing bowl like it was filled with gold, diamonds, and (for me) guitars. The stuff is perfect. Alone, with turkey, with gravy… the decadent amount of carbs is ridiculously awesome.
Last year was my first ever attempt at making stuffing… and my grandma told me that it tasted just like hers. Is there a compliment better than that? I had used as a guide an old recipe that my grandfather & grandmother had both used when making holiday meals. My mom lent me the old cook book with my grandfather’s notes last year, I collected some others, and I made scans for myself.
I say “guide” because it’s not always an exact science when doubling/tripling recipes… and there really aren’t any cooking directions… it’s just a guide to make the stuff. Also, I tend to do a lot of “oh, that looks about right” and a little bit of “hey, let’s add a little of this” in the kitchen, as most people comfortable there usually do.
A lot of times I see stuffing recipes online, on TV, or in the little books by the cash register at the grocery store… and they include sausage, apples, raisins, (yuck!) nuts, or even peppers, carrots, or mushrooms (all of the latter of which I’ like to try some time). The philosophy behind this recipe seems to be a K.I.S.S. one. I like that. It’s a very simple accompaniment, and the taste that my mind goes to every time I think “stuffing”.
This year, it was definitely a two person effort. I don’t know how I would have done it without Bethany and all four of our hands. We made a lot of stuffing. Sadly, I didn’t think to chronicle the thing with photos like I sometimes do with new recipes… but I did want to make a guide with my own notes, so when I do this next year, I remember what I did differently this year. I know I altered things slightly last year, but the details were a little fuzzy. I figured that if I’m going to do it for myself, I might as well share, right? Plus, we got compliments from two moms, two grandmas, and an aunt… all excellent in the kitchen themselves!
I did take a photo today, because really, what’s a food blog post without a photo? Perhaps I’ll see if my mom got any with her camera and amend the post later.
This is my first time really writing out a recipe… so pardon me if it’s a little convoluted or long winded. I don’t want to miss anything, and I hope to get it all in the right order as well as make it an entertaining read.
Here’s what you’ll need to do it the same way I did…
OK, on to the directions…
Well, I hope you enjoyed the process, and I’m sorry for jumping tenses. I think I did anyway. All over the place. Maybe Dave and Kristin can give me some pointers on that.
I’d love to know what you think of this recipe, and how you do your stuffing. I’m always up for trying things new ways… and I’m always up for eating stuffing. In fact, even better — make some, and invite me over for dinner!
This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes. I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like. They turned out really well, to the compliments of everyone. The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter dinner yesterday. Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.
Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list. This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.
People have asked how I made them, so I’ll try writing it out coherently here. I’ll add that my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown. I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes. (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)
Well, there you have it. Pretty simple, and nothing makes me happier than cheese & potatoes. I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that? Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me. You may want to skip the breading, use chips or those crispy canned fried onions. Everyone has their own thing that they dig. Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey… A mix may be nice. As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.