It seems like we have been doing a lot of Chinese Chicken in the crock pot that has you finish the sauce (or in this case the glaze) in a pan on the stove-top. Let’s face it, folks, most of the time crock pots render a lot of liquid. Now in the case of this Teriyaki Chicken, there wasn’t a whole lot of “sauce” left in the pot. What sauce was left was dark – and I do me dark – in color. At first I thought “oh no, it’s going to taste burnt”. Much to my delight, it was just a very dark, very rich sauce that only required a little thickening to transform into a deep, rich glaze.
What makes a chowder? Is a chowder a bisque? If all chowders are soups, are all soups chowders? Okay, that last question is a little silly, but I was on a roll. Let’s start with the obvious. Both chowders and bisques are soups that are thicker than a typical “soup”.
When it came time to “categorize” this recipe, I was really torn. It’s not American, but sort of. It’s not Italian, but sort of. The only thing I knew with any certainty was that one category was Chicken. All that was required was one scrumptious bite and all doubt flew out the window – the Italian influence screamed loud and clear. If they don’t bake chicken like this in Italy, they should! With a side of butter pasta, it would be awesome. (Hind sight twenty-twenty and all – next time a little spaghetti or penne pasta is definitely part of the presentation).
Don’t you just love it when dinner is waiting when you get home, and the whole house has filled with the aromas of the meal that awaits you? Okay, so this particular recipe might not be “serving” ready when you get home, but it’s close. You’ll still need to make the rice and let the adobo sauce reduce just a little. But what’s a little longer for the taste buds to get fully primed?
It’s been a while since I last cooked up my One-Pot Cheesy Pasta with Sausage. I decided to take the recipe out again for a quick spin. When I did, I hadn’t read my prior blog, I simply pulled out the recipe that I had saved and went for it. Well, sort of went for it. Hubby asked what we were having for dinner, and I told him One-Pot Cheesy Pasta Sausage Surprise. Why the surprise? Simple – because I didn’t know what kind of sausage was going into the pot. Yep, just like the first time I made the One-Pot Cheesy Pasta inspired by a recipe from The Slow Roasted Italian, I hadn’t a clue what the sausage might be. (How ironic is that! Imagine my surprise when I realized I had done it again.)
My usual side dish for Salmon Patties are steamed red potatoes (the little cute ones) with a Béarnaise sauce. Yeah, I know what you are thinking – Béarnaise sauce on potatoes!! Girl, what is up with that! Typically, Béarnaise sauce is thought of as something for steaks, and no doubt about it, the sauce is awesome on any steak. At the same time, don’t knock the potato connection until you have tried it.
I hope everyone had a wonderful Thanksgiving spend with friends and family, surrounded by love. At our house, we are enjoying that brief lull between Thanksgiving and the madness of Christmas. The tree has been trimmed, and today we’ll show our support of the small shops in search of the perfect presents to wrap. With a little luck, the cookies and candies and all the goodies planned will become a reality.
For Valentine’s Day a few years back, I wanted something “romantic” for supper. At the same time, it had to be something simple that my guys could whip up with very little supervision. I had been ill, and cooking was just not in the cards. It’s times like this that I am grateful for processed foods that can easily come to the rescue. Start with something from a box in the freezer section of your supermarket, add a few fresh ingredients and there you have it – Super Easy Scampi. Yum! This “cheaters” Shrimp Scampi is colorful, unbelievably delicious and can be gracing the table in about 20 minutes.
A long time ago (way back in May 2014) I discovered what must be the best Pasta Company on the planet, Giovanni Rana. Every pasta I’ve sampled in their line blows my mind. Their phenomenal Maine Lobster Ravioli is what truly got me hooked. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. In my opinion Giovanni Rana and their approach to a wonderful line of products continues to ring true to their commitment to quality. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more than other pastas, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.
I give thanks every day for life. I give thanks every day for the people I know and for those I have yet to meet. I give thanks every day for everything.
Can we chat a moment? Rather than share a recipe from the past or cook something special for you today, I’d like to take a moment to share a few of my favorite photographs as we simply talk about life in cyber space and reality.
Happy Turkey Day everyone! Is it too soon to talk about left-overs? We all know there’s going to be a boat-load of left-overs, even after all the guests leave with doggie-bags.
Every year, I make a big, huge batch of my stuffing (once upon a time, it REALLY was stuffing, as in stuffed into the bird, but now a days, that’s a big no-no, so technically I’m making dressing). There’s always stuffing left over. Most of the time, the stuffing ends up warmed in the microwave, along with some left over sliced turkey and whatever else – Thanksgiving Supper, round 2. Sometimes the turkey is turned into a wonderful soup or baked into a yummy casserole that might call for chicken. Inevitably, there’s some stuffing left all on its own, just sitting there in a Tupperware container, slowly pushed toward the back of the fridge. So sad, so forgotten.
A few years back, I had what I consider to be a brilliant idea – stuff the stuffing inside a meatloaf. Ever since, I look forward to this once-a-year supper. And it’s really so simple to make. Just be sure to have enough “stuffing” left over after your awesome Thanksgiving Feast. That’s easy enough to do, just set some aside in an airtight container, tucked away in the back of the fridge and hope those seeking a midnight snack don’t find it. (I suppose this recipe could be made using a boxed stuffing such as Stove Top, although I’ve never tried that).
The meatloaf recipe is my standard, go-to recipe for a basic meatloaf, with one small change – omitting the bread. The “stuffing” replaces the bread to help bind the loaf together. The gravy is made using pan drippings and chicken broth. Why chicken broth and not beef broth for a beef-based recipe? The chicken broth produces a lighter, less robust gravy that doesn’t compete with the flavor of the meat. More importantly, it doesn’t drown out the wonderful, savory “stuffing”. This gravy has flavor in its own right, with a hint of beefy goodness without overpowering everything else that is going on.
One final tip before cooking – line your baking pan with foil. It will make cleanup a snap, and you can lift up the foil to add the meat drippings to the gravy.
Stuffing-Stuffed Meatloaf with Gravy Ingredients – Meatloaf 1 Envelope Dried Onion Soup Mix 1 Lb Ground Beef 1 Lb Ground Pork Sausage – Breakfast style such as Jimmy Dean ¾ cup Water 1/3 Cup Ketchup 2 Eggs Salt and Pepper to taste Left Over Thanksgiving Stuffing
Preheat oven to 350-Degrees.
In a large bowl, combine all ingredients.
Divide meat loaf mixture in half. On a rimmed baking sheet, form half of the meat mixture into a large loaf, about 1/2 inch thick. Spoon stuffing on top of loaf, leaving about 1/4 inch-edge around loaf.
Top stuffing with remaining meat loaf mixture. Smooth outer edge to seal.
Place in a loaf pan and bake for 1 hour or until done.
Remove from oven, tent to keep warm while making Roux-Based Gravy. Slice meat loaf, drizzle slices with gravy and serve.
Ingredients – Roux Based Gravy 4 Tablespoons Butter, divided 2 Tablespoons Flour Meat Loaf Drippings 1 Cup Chicken Stock 1 Package Beef Flavor Booster Salt & Pepper to taste
In a skillet, place 2 tablespoons of butter with flour. Stir to mix as butter melts to create a nice paste. Add meat loaf drippings, stir to combine. Slowly add chicken stock, stirring constantly.
Off heat, add flavor booster. Whisk in remaining 2 tablespoons of butter, 1 tablespoon at a time. Taste and adjust seasonings with salt and pepper to taste.
To serve: Slice meatloaf, serve gravy on the side. This goes well with buttery corn or green beans for a basic, gimme comfort supper that the whole family will be sure to enjoy.
Gather up all your ingredients and place together in a work area large enough for the big bowl and foil-lined baking pan.
lace the ground beef into the bowl, add the soup mix, eggs, water and ketchup.
Top with sausage. This will make mixing easier, as the ingredients to mix in are in the center of the meat rather than on top.
Roll up your sleeves and start “mushing” everything together until well combined. This is what I like to call getting a real feel for your food.
Top meatloaf with stuffing. Use a lot – use a little, that’s entirely up to you. Just remember to keep the edge clear for “sealing”.
Top with remaining half of meatloaf mixture. Spread out to edge to cover completely and smooth out to seal.
Once the Stuffing-Stuffed Meatloaf is done, make your roux-based gravy.
The finished meatloaf is large, heavy and oh so filling – two pounds of meat, about a pound or so stuffing – enough to feed a crowd.
This Stuffing-Stuffed Meatloaf is great with buttery mashed potatoes smothered in gravy and sweet corn. Definitely a home-spun comfort supper.
Today’s recipe came from Martha Stewart – the queen of modern recipes. (Sorry, Martha – but Julia Child shall always remain reining queen in my book). I love the title of Martha’s recipe – Sage Pork Chops in 15 Minutes. Any time I can have a home cooked meal on the table in 15 minutes I’m there.
Dad loves his Chinese Food – it has to be one of his favorites cuisines besides “Okie” fixings (as a native of Oklahoma he likes cornbread and Down Home Chicken-Fried Steak with Creamy Gravy). Dad traveled around a lot as a young man, first as a hitch-hiking drifter working odd-jobs, then as a barn-storming pilot of a small plane, and finally as a GI. I’m not sure how his love of Chinese food developed, but he sure does love the American take on Chinese foods.
In 2007, restaurant veterans Rick Schaden and Tom Ryan founded Smashburger in Denver, Colorado. What set their burgers apart was the way the burgers were formed on a hot, flattop grill over high heat, and smashed into shape under weights. This technique sears the burgers and give them better flavor. Smashing the burgers goes against everything we have been told about frying up a burger, yet it works. Today Smashburgers are served in 37 states and 9 countries.
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