Tuesday, April 27, 2010

Updated Meatloaf Recipe

I've updated the previous recipe for meatloaf from January by changing the meat to a blend as it tastes so much better than just all beef. Plus my Mom use to make it with a blend and it was always oh so yummy. Also, make sure you use a meat thermometer since this recipe uses raw pork the entire meatloaf has to be fully cooked!

Here's the recipe, let me know how you like it! I usually make it ahead of time and leave it in the fridge until I'm ready to bake.

Momma's Meatloaf

Ingredients -
  1. 1 1/3 lb ground meatloaf mix (even amounts of beef, pork and veal)
  2. 1 egg
  3. 1/3 C milk (I used 1/2 creamer and 1/2 skim)
  4. 1/3 C ketchup
  5. 2 Tbls. chopped scallions
  6. 1 Tbls. chopped garlic
  7. 1/2 C Italian bread crumbs
  8. 1 Tbls. chili powder
  9. 1/2 tsp worcestershire
  10. 1/4 tsp. pepper
Directions -
  • Preheat over to 325 degrees.
  • Mix egg, milk and ketchup in a large bowl.
  • Mix scallions and garlic into the same bowl.
  • Crumble meat into mixture.
  • Add bread crumbs, worcestershire, chili powder and pepper, blend with hands.
  • Press mixture into bread pan and bake until thermometer reaches 160 degrees, approximately 45-60 minutes.

Thursday, April 22, 2010

Pan Seared Scallops

Pan Seared Scallops

  • 1 lb sea scallops
  • 1/2 cup seasoned bread crumbs (approximately)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lemon
  • Freshly grated romano cheese

  1. Roll scallops in bread crumbs.
  2. Put olive oil and butter in a large skillet; stir and heat until hot (med. high heat.)
  3. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
  4. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
  5. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
**I served these with roasted red potatoes and steamed fresh veggies.

Friday, April 16, 2010

Carolina Crab Cakes

My Mom found this recipe in a local paper and cut it out for me; it's ended up being one of my favorite recipes!

I use two cold packs of Blue Star crab meat, usually one 6oz pack of Lump Meat and one 6oz pack of Claw Meat (the lump is more expensive.) They sell these at our local Walmart in the seafood section, so they should be fairly easy to find... any crab meat would be good though, I usually stay away from canned as it tends to have a lot of cartilage you'll have to pick out. I also place the crab cakes on a toasted whole wheat english muffin with a little cheese melted on top. Although, you could place the cakes on any number of things, salads are yummy too! Enjoy!

Carolina Crab Cakes

  • 1 lb crab meat, picked free of shells
  • 1/3 C. crushed crackers (Ritz)
  • 3 green onions, finely chopped
  • 1/2 C. finely chopped bell pepper
  • 1/4 C. mayonnaise
  • 1 egg
  • 1 tsp. worcestershire sauce
  • 1 tsp. dry mustard
  • 1/2 lemon, juiced
  • 1/4 tsp. garlic powder
  • 1 tsp. salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 C oil (peanut, vegetable or canola)
  1. In a large bowl, mix together all ingredients, except for the flour and oil.
  2. Shape into patties and dust with flour.
  3. Heat oil in a large skillet over medium heat. When oil is hot carefully place crab cakes in batches in pan and fry until browned about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with desired sauce.

I usually chop green onions and keep them in the freezer for when I need them. It's rare that I use a whole package of green onions at one time so why waste them?

Monday, April 12, 2010

Chicken Wellington

Chicken Wellington

  • 1 package (10 ounces) frozen chopped broccoli, thawed, drained
  • 1 package (5.2 ounces) garlic-herb spreadable cheese
  • 1 package (17 1/4 ounces) frozen puff pastry sheets, thawed
  • 6 boneless, skinless chicken breast halves (2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 cup plain dry bread crumbs
  • 1 large egg, slightly beaten w/ 1 tablespoon water
  1. Heat oven to 425°F. In bowl, stir broccoli and cheese to combine. Set aside.
  2. On lightly floured surface, roll out each pastry sheet to a 14 x 12-inch rectangle. Cut each sheet into 4 (7 x 6-inch) rectangles.
  3. Season both sides of chicken with salt. Spread 1/4 cup broccoli mixture over pastry. Place chicken on top. Sprinkle with 2 teaspoons bread crumbs. Brush egg mixture onto edges of rectangle; fold pastry over chicken. Press the edges to seal. Place seam-side down on ungreased shallow baking pan. Repeat with each chicken breast.
  4. With remaining pastry, using a small cookie cutter, cut out decorative shapes. Brush egg mixture over pastry packets. Place decorations on top of packets; brush with additional egg mixture.
  5. Bake at 425°F for 25 minutes or until pastry is golden and instant-read thermometer registers 160°F.

Thursday, April 8, 2010

Taco Hot Dish!

**UPDATED 5/17/11**

Tonight I made Taco Hot Dish... the original recipe I posted was a lower fat version however, I felt this may have left the dish a little too dry. I've changed the fat free items to either reduced fat or full fat and switched the Doritos to TIAS! chips which are healthier for you but don't lack in flavor. I usually pair this dish with sour cream and taco sauce. Also, make sure when you place the dish in the oven it's on the lowest rack, this way the crescent rolls actually cook.

Taco Hot Dish

  • 1 1/4 lb. lean ground beef, browned & drained
  • 1 pkg. taco seasoning
  • 3/4 C. water
  • 16 oz. low fat sour cream + extra to serve on the side
  • 1 pkg. reduced fat crescent rolls
  • 1 pkg. Kettle brand TIAS! chips, crushed (whichever flavor your prefer or Doritos if you can't find Tias!)
  • 3 C. cheddar cheese
  1. Brown ground beef, drain and add taco seasoning and water, mix. Add sour cream to beef mixture.
  2. Roll and pat crescent rolls in 9 x 13" pan, sprinkle half of the crushed TIAS! chips on top.
  3. Pour beef mixture on top of crescent rolls and TIAS! chips. Spread 2 C. cheddar on top and top with remaining TIAS! chips. Sprinkle remaining 1 C. cheddar cheese.
  4. Bake at 350 degrees for 20-25 minutes.

    Time For Easter!!!

    We had a great Easter this year, Below are some pics of what we had... recipes are below the pics.

    Cookies for the Kids!