M..M..M..Meatloaf

I know. I know.

I know exactly how you feel. I have been there.
You hear that very word and your jaws start salivating as your stomach turns over. All those childhood memories start to resurface. There you are, sitting at the dinner table with this brick of meat staring back at you. All the while your father is glaring at you, just daring you to try to toss it to the dog. GULP!

No fear. This meatloaf is so not like that. It's moist and flavorful, smothered in tangy tomato sauce.
So take a deep breath, close your eyes and enjoy. It's time to face your fears.


M..M..M..Meatloaf
Serves: 4

Ingredients:
1 lb Lean Ground Beef
1/2 lb Ground Turkey
1/2 Green Bell Pepper, diced
1/2 Med Onion, diced
2 Cloves Garlic
1/3-1/2 c Breadcrumbs
1 egg, lightly beaten
 Ketchup
 Heniz 57 Sauce

Directions:
Preheat oven to 375 degrees.
Grease a meatloaf pan or bread loaf pan.
In a large bowl add the ground beef and turkey. Add the bell pepper,onion and garlic. DON"T MIX YET!
Add the egg and 1/3 cup of breadcrumbs, some ketchup and Heinz 57. Start to mix with hands. You do not want to over mix. If the meat is too soggy, add more breadcrumbs. You want it to come together, but still quite moist.
Add the meat to the loaf pan, shape into loaf. You will need to do some smoothing, leveling and packing here. Top with some more ketchup and Heinz 57, spreading sauce with back of spoon. Bake for 45 min to 1 hour.


TAKE THAT DAD!

Sticky Bun Pumpkin Muffins

What do you do for Thanksgiving breakfast?

Do you have a gourmet feast, filled with eggs, pancakes, waffles, skillet potatoes, fresh fruit and freshly squeezed juice?

Or does your family route for the bagels or muffins with coffee and juice?

Whatever your family tradition, this year you need to include these. It's all the wonderful spiced flavor of pumpkin, soaked in a sticky caramel pecan sauce. They are every bit as Thanksgiving as pumpkin pie.


Sticky Bun Pumpkin Muffins
`Makes 2 dozen muffins

Ingredients:
2 cups Pecan Halves and Pieces
1/2 cup Butter, melted
1/2 cup Brown Sugar
2 tbsp Light Corn Syrup
3 1/2 cups Flour
3 cups Sugar
1 tbsp Pumpkin Pie Spice
1 tsp Baking Soda
1 tsp Salt
1 15 oz Can Pumpkin
1 cup Canola Oil
4 Large Eggs

Directions:
Preheat oven to 350 degrees.
Stir together melted butter and next 2 ingredients. Spoon 1 rounded tsp butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 tbsp pecans.
Stir together flour and next 4 ingredients  in a large bowl, and make a well in the center of the mixture. Whish together the pumpkin, next 2 ingredients and 2/3 c water. Add to dry ingredients, stirring just until moistened.
Spoon batter into prepared muffin pans, filling 3/4 full.
Bake at 350 for 25-30 min or until a wooden pick is inserted and comes out clean. Invert immediately and arrange on wire rack. Let cool 5 min.

Pumpkin Cream Pie

For those of you in search of "Pumkin Pie", this is not what you are looking for.

But...

Those of you that are in search of a pure ecstacy, your search is over!

This pie, as my someone once "reminded" me is not pumpkin pie. Yes, thanks for clearing that one up!

It's better than pumpkin pie. I attest to that.

Serve this as an alternative to the tradish-onal Thanksgiving dessert! Your guests will love it!

Pumpkin Cream Pie

from Pioneer Woman

Serves: 8

Ingredients:

FOR THE CRUST:

1-1/2 package Graham Crackers (about 15 Cookie Sheets)
1/2 cup Powdered Sugar
1 stick Butter, Melted
FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
1/2 cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
1/2 cup (plus 3 Tablespoons) Pumpkin Puree
1/2 cup (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish

Directions:
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Chicken Caesar Pasta

I have to tell you about this dish.

I don't know why I haven't told you about this sooner. Probably because I swore an oath to not make this for at least a year. This was my "go-to" dish when we first got married. I made it at least once a week. (We'll get back to this in a moment.)

I was not a "cook" when we first got married, in fact Mr. S cooked for me the first night in our apartment. ( He has not cooked since btw) I knew then that I had to learn to cook. My marriage was dependent on it. My family was a little leery about the adventure. Keeping me out of the kitchen seemed to become a pastime of some sort. I started with easy things, then dabbled with re-creating my mom's signature dishes that I ate growing up. This recipe, I came across in one of my mom's magazines. It was love at first sight! "I could make this. It's pasta and chicken!" And thus, my love affair began. Now, back to my previously mentioned oath. We ate this so much in our first year or two of "wedded bliss" that Mr. S became SO sick of it, he actually made me swear that I would not make it for at least a year. "SCOFF! UGH! ERRR! FINE!"

So, when my probation was finally up, this was first on my list. It tasted even better than I remembered. Let me know what you think.


Chicken Caesar Pasta
Serves: 4

Ingredients:
2 Large Boneless Skinless Chicken Breast, cubed
1/2 c Caesar Dressing, Vinaigrette Style (DIVIDED IN 1/2)
2 tbsp Yellow Mustard
10 oz Rotini
3 Plum Tomatoes, chopped
1/2 c  Shredded Mozzarella Cheese
Italian Seasoning
 Fresh Parsley, for topping

Directions:
Cube the chicken breasts and place in a medium bowl. Add the first 1/2 cup of Caesar dressing and mustard to the chicken. Toss to coat. Refrigerate for 30 min, allowing the chicken to marinate.
Cook the pasta according to package directions.
Meanwhile heating a skillet over medium heat and cooking chicken until done. Drain pasta and transfer hot pasta to a serving bowl. Add the chicken, juices and all. Add the other 1/2 cup of dressing and a squirt of mustard. Season with Italian seasonings and black pepper, if desired. Add the 1/2 cup of cheese and tomatoes. Toss thoroughly to coat. Taste and adjust. Serve and top with freshly snipped parsley.

Sausage and Tomato Rotini

I know that there is that "bacon craze" going on right now. Well, actually for like the last year or so. I'm not on that bandwagon. No sir, not me. I'm a sausage girl all the way. ( My arms actually might start looking like a sausage soon if I keep skipping my work out.) But that's another story. A story involving me walking, and I may have, perhaps, sorta, sprained my ankle. It was sorta like that "blonde" joke about walking and talking. Or was it walking and chewing bubble gum? Who cares! Again, another story for another day.

Anyway. The smoky sausage infused with the rich tomato flavor provide a zing that you and I both will die for. Any sausage will do, though I am partial to the Tuscan Red Wine sausage, but again, any will do.

Sausage and Tomato Rotini 
Serves: 4

Ingredients:
4 cups Rotini Pasta
1 lb Italian Sausage, cut into chunks
1/2 Red Onion, diced
1/4 c Tomato Paste
1/4 c Sun-dried Tomato Dressing
1/4 c Fresh Parsley, chopped
1/4 c Parmesan Cheese

Directions:
Cook pasta as directed on package.
Meanwhile, brown sausage in large skillet over medium heat. Drain if needed. Stir in onions and tomato paste; Cover and cook 10 min, or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.
Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Pear Prosciutto and Arugula Pizza

I have tried so hard to like imported cheeses.

And I am here to tell you, it's not working! I can't get past that awful smell. And the taste? Forget it.
In food-blog-land, it seems that the more exotic your ingredients, the better recipe/ foodblogger you are. Well... I just can't do it. Spending $20 on cheese that makes me want to hurl is not worth it for me. I'd no sooner eat turkey giblets than eat imported cheese again. Sorry.

I originally made this pizza with big chunks of Fontina cheese.( I will never do that again.) Feel free to do that yourself though. I will however be using mozzarella chunks. On the flip side, The pears and prosciutto and a sensational mix of sweet and salty. Then we throw in the arugula, and spice things up a bit. This pizza if easy enough to be low stress for you, but fancy enough to serve next time you have guests over. (Or, next time you feel like impressing yourself.)

Pear Prosciutto and Arugula Pizza
Yields 1 pizza

Ingredients:
1/2 recipe of Basic Pizza Dough
2-3 tbsp Balsamic Vinegar
1 pear, cut into thin slices
6 oz Mozzarella Cheese, cut into chunks
8 slices of Prosciutto
Arugula, for topping
Coarse ground Black Pepper

Directions:
Preheat oven to 425 degrees.
Prepare half or full recipe of my basic pizza dough. After stretching and forming the pizza dough, spread the balsamic vinegar on the crust, just as if it were sauce. Then, arrange the pears, mozzarella and prosciutto on top. Bake at 425 degrees for about 10-12 min or until golden brown. Remove from oven. Pepper with black pepper and sprinkle the arugula. Cut and serve.

Curry Chicken Kabobs

Kabobs.

Kabobs are fun. They are fun to say, and fun to do. Fun to make and fun to eat.

Kabobs are easy, too! Easy to make and easy to eat.

This is a simple twist on your basic kabob.


Curry Chicken Kabobs
Serves: 4

Ingredients:
2 oz. Cream Cheese, softened
1 1/2 tbsp Red Curry Paste
1 lb Boneless Skinless Chicken Breasts, cut into 12 pieces
1 Green Bell Pepper, cut into chunks
1 Red Bell Pepper, cut into chunks

Directions:
In a medium bowl, mix cream cheese and curry paste. Add chicken and toss to coat. Refrigerate 30 min.
Heat broiler. Remove chicken from marinade and thread chicken and bell peppers onto 4 skewers.
Broil 6 inches from heat, 8-10 min or until chicken is done, turning after 5 min.

Serve over rice.

Rosemary Garlic Bread

Let's talk a little about priorities.

I have lists. Lists of things. I'm a list maker.
Lists of things to do.
Lists of things to buy.
Lists of things I want.
Lists of things to clean.
Lists to create more lists. ( Yeah, I'm that kind of lady!)

And on said lists, I prioritize what needs to be done first and foremost. Then from that list, I list what is most likely to get done, and then I list what order those various tasks/chores/items will get done.

Are you following me still?

It's like this morning, I told Mr.S all that I had to do today. As he stood there scarfing down his breakfast before hopping into his daily 30 min shower, ( Yes, you read that right!) he stared blankly at me and quipped " Well, what do you want me to do?" I replied, "Nothing. I'm just letting you know all that I need to do." I then mentioned that out of all that I had to do, only about 2 or 3 things would actually get done. He replies, " You don't have to do any of that! You just do it so that you feel like you accomplished something at the end of the day." "Right. I clean toilets and mop floors because I couldn't possibly find anything else better to do!"

But I thought about that as I sat there holding Swayze listening to lullabies and signing "Itsy Bitsy Spider" for about the 7th time that morning. He was right. I do make life way more complicated than I need to. I make lists to occupy my mind and body. I think a busy person equals a successful life. ( No way was I going to admit that to him, though. Pssh!) True it is. The look on Swayze's face was more gratifying than a sparkling bathroom or a twinkling kitchen floor.

So here is to lists and priorities! Make time for those closest to us! Make time for them on one of those to-do lists!

This bread should help free up some time, too!

Rosemary Garlic Bread
Makes 2 loaves

Ingredients:
I loaf French Bread, halved to lay open
1 stick Butter, softened
2 cloves Garlic, minced
1/2 tsp Italian Seasoning
2-3 pinches  Dried Rosemary
Cracked Pepper
Parmesan Cheese

Directions:
 Preheat oven to 375 degrees,
In a small bowl, mix the butter, garlic, Italian seasoning and dried rosemary.
Using your hands or a spatula, spread half the butter on one loaf half and then the other. Lay bread halves on a baking sheet. Crack pepper on each and sprinkle parmesean cheese.  Bake for about 5 min, or until blackened edges begin. Let sit for a few minutes and serve warm.

Steak with Creamy Peppercorn Sauce

I often wonder why I bother spend hour after hour, day after day cooking and preparing meals for my family.

First, there is the mental preparation, ie brainstorming. Then, there is the shopping. Picking up a little of this, a pound of that.Obviously the cooking is next; the chopping, the dicing, melting and sautee..ing? And of course, the last and most important step. The step that only those if us in "food blog-land" could understand. The presentation. The 45 shots of a plate of food. Now I know what you're saying. " You don't have to take pictures!"( Mr S. has said this on more than one occasion.) "You don't actually have to cook!" But truthfully, Mr. S could survive on raw meat and fruit snacks, while Swayze, well she apparently survives on yogurt and dry cereal.(Despite my best efforts.)

But...

What I have realized is that I do it for you. Ok, I do it for me, too. Because it makes me feel good to see a project all the way through, beginning to end. And lets face it, you have to see cooking till the end. The end result is the best part. Eating. Eating all that scrumdildly-umptious-ness!  So please, enjoy!

And someone please come to my house and give me a real reason to cook!

Steak with Creamy Peppercorn Sauce

Serves:4

Ingredients:

1 boneless Beef Strip Steak (1 lb) well trimmed

2 tsp Olive Oil

1 tsp Cornstarch

1/2 tsp Brown Sugar

1/2 c Beef Broth

1/2 c Cream Cheese, softened

2 tbsp Peppercorns

Directions:

Heat a large skillet or grill to med-high heat.

Brush both sides of steak with olive oil. Grill or cook on each side 4-6 min or until desired doneness. Remove from heat.

Meanwhile, mix cornstarch and sugar with whisk in medium saucepan. Gradually stir in broth, cook on medium heat 2 min or until thickened, stirring constantly. Add the cream cheese and peppercorns. Cook and stir 2-3min. 

Slice steak and serve topped with sauce.

Loaded Baked Potato Soup

I have been in somewhat of a writing slump this past week.

And it's not just because I have been busy watching mind numbing amounts of television like Army Wives, SNL and Melrose Place. Thank goodness for Netflix. I mean, what would I do with my time if I actually had to use my brain after 8pm? Shoot me now, please!?

But, really. I go through phases. Phases when I don't know what to write, cook, bake, wear, or what eye shadow to use. Phases when I will write half a post, then shut my laptop because I seriously can't think of a single word to write. I'd like to be able to call that writers block... but you've got to have written to have writers block. Blah!

So in the meantime, while I find out if Roxy is going to forgive her alcholic mother for abandoning her, I'll leave you with this heartwarming soup. Enjoy!

Loaded Baked Potato Soup
Serves: 4

Ingredients:
2/3 c Butter
2/3 c Flour
6 c Milk
4 c Baked Potato Cubes
1 bunch Green Onions, sliced
1 1/2 c Cheddar Cheese
1 cup Sour Cream
6 slices of Bacon, cooked and crumbled
Salt and Pepper, to taste
 3-5 dashes of Hot Sauce

Directons:
Bake potatoes at 400 degrees for 1 hour or until done. Cut potatoes lengthwise and scoop out pulp. Cut into cubes.
In a dutch oven or large pot, melt butter and add flour to create a roux. Slowly stir in milk. Cook and stir until thickened. After mixture thickens, add remaining ingredients. Top with extra bacon, sour cream and cheese.