Meatloaf(Again)

I know this is my third meatloaf recipe on the site, but Barry LOVES meatloaf, so I keep trying different recipes. This is his favorite so far. Hope you enjoy!

Meatloaf III

1 lb ground beef

1 1/2 c Panko bread crumbs

1 T Worcestershire sauce

3/4 c ketchup

1 t salt

1 chopped onion

1 egg, beaten

dash of pepper

Mix together and shape.

Sauce:

4 T ketchup

3 T brown sugar

1 t dry mustard

1/2 t nutmeg

Melt all ingredients in a saucepan and pour over the loaf. Bake at 350 for 50 minutes.

Sounds Strange, Tastes Great Chicken

There is a version of this recipe in almost every (Southern) cookbook I own, so of course I had to try it. It is so easy and delicious!!! A definite must-try! It reminds me of sweet and sour chicken. YUM!

Sounds Strange, Tastes Great Chicken

4 boneless, skinless chicken breasts

1 pkg Lipton's onion-mushroom dry soup mix

1 c Catalina salad dressing (I used a spicy version)

1 can whole berry cranberry sauce

Mix last three ingredients; pour over chicken. Bake at 350 for 45 minutes covered. Remove cover and bake an additional 15 minutes.

Smashed Cauliflower

Another recipe I can thank my produce delivery for making me try. This is tasty beyond belief!

Smashed Cauliflower

1 large head of cauliflower, cut into florets

3 c chicken broth

3 T butter

1 c shredded sharp cheddar cheese

1/4 c parmesan cheese

salt and pepper to taste

Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes. Remove cauliflower from heat, add butter and cheese. Mash with a potato masher until cheese is melted and the cauliflower is smooth. Add salt and pepper to taste.

Note: I used about a 1/2 c of cheddar and no parmesan and about 1 T of butter, and it was still delicious.

Balsamic Pork Tenderloin

Since the weather is absolutely beautiful, we are taking advantage and grilling out. We're also trying a new recipe!

Balsamic Pork Tenderloin

1/4 c olive oil

1 c balsamic vinegar

3 T fresh rosemary, sage or thyme (I'm using rosemary)

1 t chopped garlic

2 pork tenderloins

salt and pepper to taste

Combine oil, vinegar, rosemary and garlic in a Ziploc bag. Add tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Grill over a medium-hot fire, turning occasionally for 15-25 minutes or until meat thermometer inserted reads 155-160 degrees F. Slice and serve.

Enticing Enchiladas

I tried a new enchilada recipe last night, and really enjoyed it! I hope everyone else does, too!

Enticing Enchiladas

1 lb ground beef

1 sm onion, chopped

1 c cream-style cottage cheese (I couldn't find this at the grocery, so I used reduced-fat, and it turned out fine)

1 10 oz can diced tomatoes and chilies, undrained

1 8 oz can tomato sauce

1 4.5 oz can chopped green chilies

10 6 in flour tortillas

1 c shredded Mexican cheese blend

Cook beef and onion in a large skillet until brown. Drain. Stir in cottage cheese and set aside. Process diced tomatoes, chilies and tomato sauce in a food processor until smooth. Stir in chopped chilies. Spoon 2-3 tablespoons of the ground beef mixture down the center of each tortilla. Top with 2 tablespoons of the tomato mixture and 1 1/2 tablespoons of cheese. Roll up and place seam-side down in a lightly greased 9x13 pan. Pour remaining tomato mixture over top and sprinkle with remaining cheese. Bake at 350 for 20 minutes.

Collard Greens

Another Southern staple! Collards used to intimidate me. I guess I thought they were hard to make. We got a bunch in our produce delivery this week along with a super-easy, delicious recipe. I will be making these more often, because Barry LOVED them!

Collard Greens

1 bunch collards, chopped and washed. Chop BEFORE washing and remove all ribs and tough stems.

1 can chicken broth

1/8-1/4 c lime juice

2 T olive oil

Salt to taste

Mix all ingredients in a large pot, cover tightly and bring to a boil. Stir thoroughly, recover and reduce heat to a simmer for 90 minutes.

Chicken Parmesan

My new recipe of the week! So easy, and so delicious! This will probably be a lazy-day regular at our house.

Chicken Parm

4 boneless, skinless chicken breast halves

1/2 c seasoned panko bread crumbs

1/4 c grated Parmesan

1/2 t dried basil (I used Italian seasoning instead)

1 egg (I used egg whites)

1 T butter or margarine, melted

Combine bread crumbs, cheese, basil and butter in a shallow bowl. In another bowl, beat the egg. Dip chicken into egg and coat with crumb mixture. Bake at 375 for about 45 minutes.