Parmesan Meatloaf Muffins

This recipe was very good. I was actually very surprised how moist and tender the  mini meatloaves turned out. Mine actually came out of the oven looking like big meatballs but they were good just the same. The original recipe calls for ground chicken, but I actually used ground beef because I didn’t have ground chicken. These are very easy and would be a great meal to freeze for later.

Ingredients: 

• 1/3 cup plus 1/2 cup panko
• 1/3 cup plus 1/2 cup finely grated Parmesan cheese (about 2 ounces)
• 1 tablespoon olive oil
• 1 large egg
• 2 pounds ground beef
• 1/2 cup minced yellow onion (from about 1/2 medium onion)
• 1/4 cup finely chopped fresh basil leaves
• 2 medium garlic cloves, minced
• 1 tablespoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 6 ounces whole-milk mozzarella cheese, medium dice
• 3 cups Basic Tomato Sauce or marinara sauce

Directions:

1. Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
2. Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
3. Place the egg in a large bowl and beat it with a fork to break it up. Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
4. Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them. Smooth out the tops of the “muffins.”
5. Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
6. Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 20-25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
7. When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with the tomato or marinara sauce.

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South of the Border Mini Pies

The original name for this recipe is Tamale pies, but I think that name is misleading. Although when you get a bite of the pie crust it taste just like a tamale the crust-less areas like the middle taste nothing like a tamale, although it’s very good.

This is a fun recipe and it gives you an easy way to control your calorie intake. If you only put two on your plate you can get an idea of what you are eating verses if it was something scoop able with not measurement.

We all loved this recipe not only is it fun and a great finger food it’s taste great. If you are going to make this during the week I highly recommend making the meat up ahead of time. This recipe is a bit time consuming or maybe I was being inefficient. I just found that it too a lot of time and to be honest more than I wanted to spend in the kitchen.

Would I make this recipe again? Absolutely! It’s excellent! I would just make the meat up ahead of time. Another time saver could be using leftover taco meat!

Ingredients:

For the crust:

• 1 1/2 cups masa harina
• 1/2 cup low-sodium chicken broth
• 1/3 cup vegetable oil

For the filling:

• 1 tablespoon vegetable oil (I left this out)
• 1 pound ground beef
• 1 medium yellow onion, small dice (about 1 cup)
• 2 medium garlic cloves, finely chopped
• 1 tablespoons cider vinegar
• 1 teaspoon paprika
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Directions:

For the crust:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
3. Cover the bowl with plastic wrap and set aside.

For the filling:

1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 4 minutes. Remove with a slotted spoon to a medium bowl and set aside.
2. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
3. Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.
4. Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more. Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.

To assemble:

1. Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).
2. Evenly divide the filling among the masa-lined wells.
3. Bake for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
4. Remove the pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. 

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Philly Joe's

I LOVED this recipe! It’s easy, quick and oh so simple! I love Philly Cheese steak sandwiches! The problem with making them is if you are going to use a good piece of meat to make them up it can cost you a small bundle, also taking the time to cut the meat thin enough can be very time consuming! I don’t want to have to deal with either one of those problems so I knew there had to be a compromise!  

A lot of people use Steak-ums, but I saw the price on a box of those in the grocery store the other day and was utterly shocked. How it is that extra thin crappy meat can cost so much? I ended up buying a nice roast for cheaper and I got more for my money.

So anyway how do you come up with a Philly Joe? Well, a Philly Joe is the combination of a Philly cheese steak sandwich and a sloppy Joe = Philly Joe!  They are excellent and make a great week night meal. You can even make the meat ahead of time and freeze it!

Ingredients:

• 1 pound ground beef
• 1 large onion sliced
• 1 large green bell pepper sliced
• 2 garlic cloves minced
• 8 oz. can of mushroom pieces drained
• 1 cup water
• 1 pack Lipton dry onion soup (if you can find it Beefy mushroom its even better)
• 8 slices of smoked provolone
• Salt and pepper
• 8 rolls or burger buns

Directions:

1. In a skillet brown ground beef and drain well of excess grease
2. Add onion, bell pepper, and garlic cook until vegetables are tender
3. Add dry soup, and mushroom and water , then cook another 10-15 minutes on medium giving the soup time to season the meat well and cook until the excess liquid cooks down.
4. Add salt and pepper as desired
5. Place a large spoon full on a bun and top with provolone

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Toasted Sesame Seed Salad Dressing

Lately I have been experimenting making my own salad dressings. It’s amazing how much better salad dressing is when you make it fresh. The bottled dressing is great and quick and easy, but you can certainly tell the difference when it’s homemade. I loved this dressing, but then again I like sesame seeds. Yummy! You don’t want to look at the calorie count, but it’s a great dressing!

Ingredients:

• 1 cup mayonnaise
• 1 large egg
• 1/4 cup grated parmesan cheese
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 garlic cloves, minced very fine
• 2 teaspoons sugar
• 1 1/2 tablespoons of toasted sesame seeds
• 1/2 teaspoon black pepper, coarsely ground
• 1/4 teaspoon salt
• 1/4 teaspoon parsley, freeze-dried and crushed

Directions:

Combine all ingredients in a blender and blend until all the ingredients are blended well. Chill and serve when ready!

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Meatball Nirvana

I have to say I love the name of these meatballs almost as much as I love these meatballs. They turned out fantastic! I was actually able to get 20 1oz meatballs out of this recipe. Yes, I measured them all on my scale! I am anal about a few things and things like this are when anal Colie takes over!  I wasn’t sure what to expect with these meatball but I loved them so much. Talk about easy I stuck everything in my KitchenAid Mixing bowl turned it on and BOOM they were ready to be rolled! LOVE that! I highly recommend giving these a try. The next time I make them I am going to make meatball subs with them. I know they will be fantastic!

Ingredients:

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce, or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. 
4. If you are making a sauce like I did just stick them in the sauce, but don't stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces). After 20 minutes you can stir them, then they should be completely cooked within another 10-15 minutes.

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Chicken Crescent Roll Casserole

We all really enjoyed this recipe. It’s very easy to make and would be easy to make ahead. The only complaint that I have read on this recipe is that some people said that the crescent rolls were too doughy. If you cook them long enough this will not be a problem. I cooked them for 40 minutes and they were perfect. I suggest watching for the rolls to rise up. When they have risen they are ready! Like I said this is a great recipe. The filling reminds me of chicken salad. If you have left over chicken salad this would be a great way to use it up!

Ingredients:

• 1 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1/2 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1/2 (10 3/4 ounce) can cream of celery soup, undiluted
• 3/4 cup grated cheddar cheese
• 1/4 cup 18% table cream (or use whipping cream)

Filling:

• 2 ounces cream cheese (very soft)
• 2 tablespoons butter (very soft but not melted)
• 1/2 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 1 small can of chicken breasts
• 1/2 cup finely grated cheddar cheese
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper (or to taste)
• 2 tablespoons mayonnaise or whipping cream
• 1 cup grated cheddar cheese (for topping)

Directions:

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
8. Season with seasoned salt or white and black pepper to taste.
9. Unroll the crescent rolls.
10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
11. Drizzle a small amount of soup mixture on the bottom of the dish.
12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
13. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
14. Bake for about 30-40 minutes.

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Mushroom Sugar Snap Peas

This recipe is delicious, very flavorful and so easy to make. It certainly makes a nice presentation because of the color! I have been trying and trying to find a good recipe that uses sugar snap peas. I found a recipe (see bottom) that sent my recipe juices flowing. My recipe is similar with a few (ok maybe a lot) changes. We all really enjoyed this and my sugar snap peas didn’t go to waste. I was afraid they would go bad before I could find a recipe to use them up in. 

Ingredients:

• 1 4oz can of sliced mushrooms
• 1 tbs. margarine
• 1 small onion, thinly sliced
• 1 tablespoon sesame oil
• 1/4 pound fresh or frozen sugar snaps peas
• 3/4 cup water
• 1 beef bouillon cube
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons of toasted sesame seeds

Directions:

1. In a skillet Sauté sliced onion in margarine until onion becomes soft.
2. To the sautéed onion add drained can of mushrooms, sesame oil, sugar snap peas, water beef bouillon cube, garlic powder, salt and pepper
3. Cover your skillet and steam on a medium heat for 15 to 20 minutes or until liquid has mostly evaporated and sugar snap peas are tender.

Adapted From Original Recipe

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Tampico Shrimp Quesadillas

Ingredients:

• 1 cup onion diced
• 2 garlic cloves minced
• 1 poblano chili pepper sliced and diced
• 2 cups of pre-cooked salad shrimp
• 12 flour tortillas
• 8 ounces of mozzarellas cheese
• ½ teaspoon of ground chipotle pepper
• Salt and pepper to taste

Directions:

Sautee onion, garlic, and poblano chili once the vegetables are tender add shrimp and cook until the shrimp are warm. If you are using fresh shrimp cook until they turn pink.

Add chipotle, salt, and pepper and cook for an additional few minutes

To a flour tortilla add a tablespoon of the vegetables and a few shrimp then top with grated mozzarella cheese

Fold over the tortilla and place on a warm skillet and turn when needed until the cheese is well melted.

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Coconut Crusted Chicken

My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O! 

I must admit that I wasn't sure about the Spicy Apricot Sauce I tried it right after I made it and I didn't think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic! 

Ingredients:

• 1/2 cup cornstarch
• 3/4 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon fine grind black pepper
• 3 large egg whites
• 2 cups (possibly more) shredded sweetened coconut
• 1 1/2 lbs chicken tenders
• vegetable oil (for frying)

Directions:

1. Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
2. Beat egg whites in medium size mixing bowl until frothy.
3. Place coconut in a shallow bowl.
4. Dredge chicken tenders in cornstarch mixture; shake off excess.
5. Dip chicken in egg whites, then press chicken into coconut.
6. Turn over and press into coconut again to coat both sides.
7. Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
8. Add chicken to the hot oil in batches.
9. Deep fry until cooked through, about 2 to 3 minutes.
10. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Spicy Apricot Sauce:

• 1 cup Apricot Preserves.
• 2 tablespoons cider vinegar.
• 1-2 teaspoons hot pepper sauce.
• 1 teaspoon chili powder.
• 1 clove garlic, minced.

For Spicy Apricot Sauce Mix all ingredients together 

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Classic Baked Ziti Using @Mezzetta_Foods

I can’t even begin to tell you just how amazing this is! The key ingredient in this recipe is Napa Valley Bistro - Porcini Mushroom Pasta Sauces! I strongly encourage you to use this pasta sauce because it really does make this dish. I will admit this sauce is a little pricey but it’s well worth it. This is a quick and easy recipe to put together and makes a great freezer recipe. This is only a half recipe the full recipe which would require you to double everything below would be cooked in a 13X9 pan.

Ingredients:

• 1/4 lb. lean ground beef
• ¼ lb. Italian sausage
• ½ onion, chopped
• ½ bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano leaves
• 1/2 (32 ounce) Jar Napa Valley Bistro - Porcini Mushroom Pasta Sauces
• ½ cup chicken broth
• 8 ounces package ziti pasta, cooked and drained
• Shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Small can of mushrooms

Directions:

1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 30 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.

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