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Homemade Meatloaf

I make the best meatloaf. Better than your moms. Oh yea, beef fest. (all of these recipes can certainly be substituted with turkey.)

I got my brilliant meatloaf idea that would set my meatloaf apart from other meatloafs was from the side of a box of frozen Mrs. T’s Pierogis. This Pierogi genius suggested stuffing meatloaf mix with several frozen ones.

Mixed with all my love, and you’ve got the best damn meatloaf eva!

Ingredients:

1.25 (ish) pounds ground beef (or gross turkey)

½ - 3/4onion chopped

Three quirts (ish) of ketchup

Squirt or two (ish) of bbq sauce

Dashes of hot sauce

Fistful of cheddar cheese

Salt

Pepper

One egg

Bread crumbs til mix firm ish but not dry

3-4 frozen pierogies

Combine all ingredients except pierogies. Mix all ingredients by hand.

Place meatloaf mixture in meatloaf pan around the pierogies.

Cook, covered with tinfoil at about 425 degrees for 40 or more minutes, til done.

I like my burnt, so I cook uncovered for the last ten minutes or so.

Cover with a glaze of mixed bbq sauce, hot sauce and ketchup!

Cooking tip: when using an egg in a recipe, crack the egg  in a separate bowl first. That way, if you get a bad egg, you don’t ruin a whole bowl of something you’ve made.

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Ground Beef

I HATE ground turkey. I LOVE ground beef because it is versatile in many recipes, My advice is to always use fresh fresh beef. Don’t freeze beef. It can get gross if left too long.

I opt for ground beef when preparing tacos, pasta, chili, meatballs, cheeseburger pie, meatloaf (see my amaaaaazing meatloaf recipe below), and Shepherds Pie. Shepherds Pie is a fat girl favorite, and I am a fat girl. A buttery, creamy, meaty mashed potato gravy trough is comfort food to me.

Badass Shepherd's Pie

Ingredients:

1.5 lb ground beef, cooked and fat strained

One jar beef gravy

One half bag of frozen mixed veggies or succotash mix

One box instant mashed potatoes, cooked

One cup Cheddar Cheese or Jack Cheese

Paprika

Cook and drain beef while making one instant mashed potato pouch.

Return meat to stove with frozen mixed veggies.

Add gravy, salt and pepper, crushed red pepper.

Warm through.

Place warmed mix at bottom of oven safe dish.

Mix mashed potatoes with cheese and butter.

Place potato mix on meat mix.

 Sprinkle paprika on top of mashed.

Bake until warmed through and everything is oozy and bubbly.

400 degrees, 15 minutes or so.

Serve with our friend, bread.

e-mail me for more beef recipes.

Rebeccajill0606@yahoo.com

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FUN FOOD FACTS!

IM USING THE “F” WORD!

Did you know???

Fresh apples float because 25 percent of their volume is air.

Each man, woman and child in America eats an average of 46 slices of pizza a year.

The banana plant can grow as high as 20 feet tall. That is as big as a two story house!

Refried beans are only fried once.

Worcestershire sauce is made from dissolved fish.

The Popsicle was invented by an 11 year old who kept it secret for 18 years.

Microwave cooking was discovered accidentally, when a chocolate bar melted in someone's pocket.

Dynamite is made with peanuts.

Coconut water can be used (in emergencies) as a substitute for blood plasma.

The color of a twist tie on bread indicates the day it was baked on.

Carrots used to be purple before the 17^th century.

The world's oldest known recipe is for beer.

 All 13 minerals necessary for human life can be found in alcohol beverages.

I knew food and beer were winners.

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Eggplant

This appetizer makes me think my favorite girlfriends -  Jill, Lauren and Kristen. Whenever I make this I am reminded of our countless dinner parties over the years. This appetizer is relatively inexpensive, makes a large amount, and is big on bold flavors!


Moroccan Zaalouk Recipe - Cooked Eggplant and Tomato Salad

Ingredients:

1 large eggplant - peeled and chopped.
4 large tomatoes - peeled and chopped
1 cup tomato paste
3 clove garlic, minced or pressed
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tbsp paprika
2 tbsp ground cumin (i love cumin, it's a staple spice)
1 1/2 tsp salt
1/4 cup olive oil
1/4 cup water
lemon wedges

Place all ingredients but lemon in a large pot and mix.
Don't be alarmed by the quantity, it will reduce.
Cover the pot and bring to fast simmer, medium high heat.
Cook, covered for 30 minutes, stirring occasionally until eggplant tender.
Mash cooked eggplant and tomatoes with large spoon and add lemon juice.
Continue cooking - now uncovered to reduce liquids (up to 30 more minutes)
Stir frequently and adjust the heat to keep from burning.
Remove from heat when it has thickened.
Adjust seasoning and add oil as a garnish.


Serve hot or cold.

Serve with crusty bread.

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Dianne’s page

It’s only fitting that my mother dearest gets her own page. Ladies and gentlemen…my mom’s recipe!

Dianne says: "Food is definitely better when shared with family and friends. Experimenting with recipes helps keep the brain sharp and life always fresh and exciting!"


Bay Scallops with Tomato Cilantro Pasta

Ingredients:

2 tbsp olive oil                                                           
2 tbsp lime juice                                                          
1 tbsp drained capers
1 large can drained diced tomatoes
2 large cloves garlic, peeled and chopped
1/4 teaspoon cayenne pepper
1 lb bay scallops, thawed if frozen
1 lb angel hair
salt, black pepper and crushed red pepper to taste
1/4 cup fresh chopped cilantro

Dry scallops and sprinkle with salt and pepper.
Mix wet ingredients and spices in large bowl.

Grill or broil scallops til opaque while cooking pasta.

Add grilled or broiled scallops to tomato mixture.

Pour over spaghetti and sprinkle with fresh parm shaves.

Serve with crunchy, crusty garlicky bread (you will see a theme for this bread).

Thanks mom for sharing one of your mouth watering meals. You are one of my culinary inspirations. Please make me dinner soon so I can take home lots of leftovers as well as raid your pantry and freezer. You do know I raid your kitchen every time I come over, right????!  Xoxoxo.

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Chicken with Mustard Breadcrumb Crust

Indulge in this mustard and breadcrumb coated chicken, pan fried to perfection! A dash of lemon and caper make this a delish and easy twist on chicken. Serve with green beans, broccoli or corn and egg noodles smothered in butter.

Ingredients:

Chicken breasts, trimmed, sliced in half and pounded (thin chicken cooks better           

Dijon Mustard                                                                                               than thick!)  

Bread crumbs (staple)

Capers (a staple in my home)

Lemon (lemon juice is staple too)

White wine - optional

Smother chicken in mustard

Coat in breadcrumbs with added salt and pepper

Heat oil **

Fry chicken, medium heat, covered (cook thickness dependent)

Cut lemon in half and squeeze over cooking chicken

Add capers

Have some white wine in fridge? Splash it on in! Cook alcohol off.

Squeeze remaining lemon on dish.

**oil is ready for frying when you splash water and the drops “dance” on the pan

***I’d like to note that box white wine is a staple in my fridge

“C” foods that are fun to cook/bake

Cake (Google pineapple lush cake….)

Cookies (decorate for fun with cookie cutters and sprinkles)

Chick peas (see roasted chicken recipe and think about hummus!)

Cheese (possibilities are endless)

Cauliflower (smashed cauliflower anyone?)

Cucumber (think yoghurt sauce for Greek gyros)

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Buffalo Chicken Dip                                                                                                                                                    

I am famous for this spicy dip!  And I mean spicy!!

Ingredients:

Jar Texas Pete Wing Sauce (NOT hot sauce)

Bottle Blue Cheese Dressing (I say buy the expensive stuff in  salad section)

Mozzarella Cheese

3 or 4 chicken breasts

Cream cheese (optional but recommended***)

Boil chicken. When cooled, shred chicken by hand finely

Salt and pepper the chicken

Add nearly half jar wing sauce

Add half bottle or more blue cheese

Add half bag of mozzarella cheese

Taste. Add more of whatever you want. Sissies add blue cheese. I like it hot because I’m mui caliente!

Transfer to oven safe dish 

Warm through, 400 degrees, 8-10 minutes before serving

*** Midst the writing of this, Caitlyn came over for a girls dinner and brought her version of buffalo chicken dip with cream cheese. Extra yum. Add as much softened cream cheese as you want for a spicy and creamy, caloric treat.

BBQ Ribs – Crock Pot Style  (thanks Dr. Dimuzio)

Ingredients:

Large rib rack (cut in half or thirds if needed to fit in crock pot)

Sweet Baby Rays BBQ Sauce

Boil ribs 20 minutes. Cool down. Add layer of BBQ sauce and grill each side of ribs, on high for 6-8 minutes per side.

Transfer ribs to crock pot

Add rest of bottle of BBQ sauce

Add one good beer.

Cook 3 hours on high heat

Serve with baked potatoes, baked beans, garlic bread, salad or some greens.

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Asparagus, Bacon and Goat Cheese Pizza                                           

Best pizza ever.

Ingredients:

Pillsbury pizza crust (refrigerated kind, store brand is same but cheaper)

Cherry tomatoes, rinsed and cut in half

Goat cheese

Mozzarella cheese

Asparagus

Bacon

Cook bacon and crumble

Trim asparagus (asparagus snaps at end where it wants to)

Cut asparagus into bite sized pieces and sauté half way

Roll out pizza dough

Sprinkle with salt and pepper

Cook for several minutes til lightly firm

Lay mozzarella cheese to edges

Layer crumbled, cooked bacon

Layer asparagus

Layer cherry tomato halves

Drop goat cheese all over top

Cook for  the dough directions minus the few minutes you let pre cook.

This is the best pizza you will ever have. I like to make two at a time. Meat lovers can add sausage or veggie lovers can experiment with different peppers and cheeses. Get creative! This is a good chance to use leftovers!

Miss Becca Bites - collection one (start here)

Miss Becca Bites         

Hello fellow foodies. I’m Rebecca. My good friends call me Becca. I love to eat.

I live and breathe food. I plan my life around meals. I will try anything once. I love going out to eat. I enjoy cutting coupons, saving money and making grocery lists. I tingle in excitement as I shop and plan my meals! My cabinets and fridge are always fully stocked. I cook and cook and cook. I entertain! I want everyone I love to come together and share my addiction of food, drink and friends.

Food is my hobby.

With all this being said, here is my first attempt to create a collection of something I love….consuming lots of calories.  

I want to note….I have my Bachelor of Arts in Communications from Temple University, Class of 2001. Miss Becca here even graduated Magna Cum Laude. I haven’t written a thing since.

My inspiration to cook was from a friend who attended culinary school. The meal that really sparked my food fetish was  a crispy coconut chicken. My friend Allie pressed some rice in a small bowl and flipped it expertly on the plate. A dome of perfectly packed rice was the scenic backdrop for our browned crisp coconut chicken chunks. Perfectly trimmed green beans and a drizzle of pan drippings and this plate came alive with flavor.

Extra Credit to my mother - I’ve been fortunate to have my mom cook me some amazing dishes in my lifetime.  She has been my inspiration for 32.5 years.  That Dianne has a trick or two up her sleeve. I was very fortunate to have a stocked kitchen and all the cooking utensils I could dream of.  My dad is a well-fed, lucky man.

Miss Becca hopes to bring you many tasty recipes, tips and food facts that will help you believe in yourself as a creator of all that’s edible.