Then you will love this! Last night I made the best meatloaf you have ever imagined. WAIT! Don't stop reading just because I said meatloaf. I don't even like meatloaf, but this was great. We shall call it BBQ Bacon cheeseburger loaf. The word loaf kind of makes it sound icky, but it's not. Moist, cheesy, and it has BACON! So here it is in all its glory.
What you'll need:
1.5 lbs ground beef
half an onion
2 green peppers
a few carrots
2 tablespoons sweet pickle relish
1/2 cup bbq (separate 2 tablespoons)
2 tablespoons mustard
1/2 cup bread crumbs
5 strips bacon
1/2 cup shredded cheese
1 tsp. balsamic vinegar
1 tbs Worcestershire sauce
Cook bacon and remove from pan. Use food processor chop finely the onion and transfer to the pan with bacon grease to caramelize with the balsamic vinegar. Then chop the peppers and carrots finely. Chop bacon in the same fashion. Mix bacon with all the veggies (including the onions which should be sweet and caramelized). Add the sweet pickle relish, breadcrumbs, mustard, BBQ sauce and Worcestershire sauce. Mix in the ground beef, gently mix until all ingredients are incorporated. Then transfer to a loaf pan. Spread the remaining BBQ sauce on top and cook in a 350 degree oven for an hour (give or take a little time depending on your range). The loaf will pull away from the sides, and that is a good indicator that it is done.
We really enjoyed this dish with red skinned mashed potatoes and green beans, it was a real comfort dish for a cool Florida night!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Wednesday, November 17, 2010
Monday, September 27, 2010
It's a Wrap!
"Another turkey sandwich" they all yell from the other room in exaggerated disgust. With that sort of response I tried to mix it up a bit. So instead of our regular turkey on wheat with cheese I have come up with our new standard. If you too are tired of your everyday sandwiches you can give this new favorites a try.
The New Turkey wrap.
tortilla wrap
sliced turkey
provolone cheese slice (or your favorite cheese)
avocado slices
cranberries
lettuce or spinach
Layer all ingredients on the wrap, roll and enjoy!
Depending on the state of your avocado you can use that instead of any mayo.
Or
Quick Turkey Quesadilla
2 tortilla wrap
cheese
turkey
Layer ingredients in heated pan, fry until tortillas brown slightly, cut like a pizza enjoy!
You can dress this up any way you like, but we like ours with a dollop of sour cream and slices of avocados.
The New Turkey wrap.
tortilla wrap
sliced turkey
provolone cheese slice (or your favorite cheese)
avocado slices
cranberries
lettuce or spinach
Layer all ingredients on the wrap, roll and enjoy!
Depending on the state of your avocado you can use that instead of any mayo.
Or
Quick Turkey Quesadilla
2 tortilla wrap
cheese
turkey
Layer ingredients in heated pan, fry until tortillas brown slightly, cut like a pizza enjoy!
You can dress this up any way you like, but we like ours with a dollop of sour cream and slices of avocados.
Monday, June 14, 2010
Crispy Flat bread. Make this today
Smitten Kitchen is awesome. I just made the crispy flatbread recipe that she posted and it is amazing. I made it while the baby was napping. That just goes to show that the recipe is easy and fast! Check out the full recipe over at Smitten Kitchen, and enjoy some crispy flatbread!
You can whip this up for a party on short notice, or plan to have it with any dinner. I used mine for lunch with a great tomato and mozzarella salad! Wonderful, and wonderfully easy.
Tuesday, September 22, 2009
Are you a Pastry Chef?
I am not a pastry chef, but I do love fresh made cheese danish. I wanted to try and make a few of these for a fun breakfast treat. I searched the Internet and found and easy to do recipe for great tasting cheese danish. Much to my surprise, with the help of some frozen pastry dough, they were really simple to make. The name says it all Easy Cheese Danish recipe.
I picked up the needed supplies at the store on Friday so that we could have just out of the oven delights on Saturday.
I followed the recipe as written on the food network, but I did put the cheese filling in the frig for about 20 minutes since I forgot to thaw the pastry dough. Once the dough was warm enough to unfold, I continued with the recipe as written. I cut the dough into quarters and filled like this.
By this time I was getting too hungry. I skipped the step that says chill for 20 minutes once the pastry is filled. I just could not wait any longer. So into the oven went the pan, and 20 minutes later I had warm cheese danish. I added a little icing just like my favorite bakery. It is just a quarter cup of confectioners' sugar and a teaspoon of water, but it is so so good.
For a twist you can add a little jam just before baking, and that would be really great too! Next time I will give that a try.
I picked up the needed supplies at the store on Friday so that we could have just out of the oven delights on Saturday.
I followed the recipe as written on the food network, but I did put the cheese filling in the frig for about 20 minutes since I forgot to thaw the pastry dough. Once the dough was warm enough to unfold, I continued with the recipe as written. I cut the dough into quarters and filled like this.
By this time I was getting too hungry. I skipped the step that says chill for 20 minutes once the pastry is filled. I just could not wait any longer. So into the oven went the pan, and 20 minutes later I had warm cheese danish. I added a little icing just like my favorite bakery. It is just a quarter cup of confectioners' sugar and a teaspoon of water, but it is so so good.
For a twist you can add a little jam just before baking, and that would be really great too! Next time I will give that a try.
Sunday, October 19, 2008
Potato Soup
Last nights dinner experiment was a great success. I could not keep this recipe a secret... Not after the rave review. My DH said it was the best soup he had ever eaten!!!
The roasted garlic and potato soup is going to be one of our staples this winter.
Here is the recipe if you want to try it out:
Threadbeaur's Potato Soup
6 regular potatoes roughly peeled (not peeled all the way) and chopped
half an onion
6 large cloves of garlic
4 cups veggie broth (homemade)
1 tablespoon celery salt
coarse ground black pepper to taste (i used about 7 cranks on the grinder)
kosher salt to taste (I used about a tablespoon or so)
1.5 cup milk
sour cream and cheddar cheese for garnish
Wash peel and chop potato and onion. Place on baking sheet with cloves of garlic (still in skin). Drizzle with olive oil. Bake at 425 for about 20-30 minutes. You want the potatoes to be brown on the edges. You have wiggle room at this point, if you don't have too much time you can take them out of the oven early at the 20 minute mark or leave them in for a bit longer. While the veggies are roasting get a large pot ready with the broth and spices in it. When the potatoes are done put them in the pot with the broth and the spices. Take the garlic out of the skins and put in the pot. Simmer for about 20 minutes. At this point you need to get the blender out to puree the mix. Make sure you get some broth with the potatoes in the blender, or it will be too sticky. Work in batches until all potatoes are smooth.
When your mixture is smooth add milk. Start with 1 cup. Stir to incorporate then if the soup is too thick add the other half cup of milk. Stir over heat until soup is hot. Serve in bowls with a dollop of sour cream and cheddar cheese sprinkled on top.
ENJOY!
We had this with some great polish sausage. I think that the soup would be great with bacon crumbled on top. That is what we will do next time!
The roasted garlic and potato soup is going to be one of our staples this winter.
Here is the recipe if you want to try it out:
Threadbeaur's Potato Soup
6 regular potatoes roughly peeled (not peeled all the way) and chopped
half an onion
6 large cloves of garlic
4 cups veggie broth (homemade)
1 tablespoon celery salt
coarse ground black pepper to taste (i used about 7 cranks on the grinder)
kosher salt to taste (I used about a tablespoon or so)
1.5 cup milk
sour cream and cheddar cheese for garnish
Wash peel and chop potato and onion. Place on baking sheet with cloves of garlic (still in skin). Drizzle with olive oil. Bake at 425 for about 20-30 minutes. You want the potatoes to be brown on the edges. You have wiggle room at this point, if you don't have too much time you can take them out of the oven early at the 20 minute mark or leave them in for a bit longer. While the veggies are roasting get a large pot ready with the broth and spices in it. When the potatoes are done put them in the pot with the broth and the spices. Take the garlic out of the skins and put in the pot. Simmer for about 20 minutes. At this point you need to get the blender out to puree the mix. Make sure you get some broth with the potatoes in the blender, or it will be too sticky. Work in batches until all potatoes are smooth.
When your mixture is smooth add milk. Start with 1 cup. Stir to incorporate then if the soup is too thick add the other half cup of milk. Stir over heat until soup is hot. Serve in bowls with a dollop of sour cream and cheddar cheese sprinkled on top.
ENJOY!
We had this with some great polish sausage. I think that the soup would be great with bacon crumbled on top. That is what we will do next time!
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