My amazing friend, Betsy, brought these little meat loaves to us after the birth of our son. We have made them often since then, and I always appreciate the yummy meal as well as the sweet memory of my thoughtful friend.
By the way, that son Betsy helped us celebrate is making this recipe for supper tonight. He’s (gasp!) fourteen now and will eat more than his share of these tasty meatloaves with multiple helpings of the peas and mashed potatoes he’s making to accompany them. I asked him if he wanted to make the loaves in heart shapes for Valentine’s Day; he declined.
2 eggs, beaten
3/4 c. cracker crumbs
1/2 c. milk
1/2 c. grated parmesan cheese
1/4 c. finely-chopped onion
1 t. Worcestershire sauce
2 cloves garlic
1 t. salt
1 t. Italian seasoning
2 lbs. ground beef, pork or turkey (or a combination)
1/4 c. ketchup or barbecue sauce
In large bowl, combine eggs, crumbs, milk, cheese, onion, Worcestershire, garlic, salt and Italian seasoning. Add ground meat and mix well.
Shape into 10 mini loaves; place on rack in a shallow pan. (A broiler pan works great!)
Drizzle ketchup or barbecue sauce over mini loaves.
Bake at 350 degrees for 40-55 minutes, or until no pink remains.
These little guys freeze beautifully both before and after baking.
This recipe can not only be used for burritos, but is perfect for taco salads, enchiladas, nachos, chimichangas and more. This is one of my favorite homemade convenience foods to pull from the freezer.
2 lbs. ground beef
1 t. salt
2 t. minced garlic or 1 t. garlic powder
2 t. cumin
2 t. oregano
1 small can chopped green chilies
½ c. taco sauce or enchilada sauce
½ c. sour cream
¼ c. apple cider vinegar
In medium skillet, cook beef, salt, garlic and spices until meat loses its pinkness.
Stir in remaining ingredients.
Serve inside tortillas, on taco salad or in taco shells with whatever other fixin’s you like.
NOTE: When re-heating after frozen, allow to simmer on stovetop about 8-10 minutes in order to allow the sharpness of the vinegar to mellow.
This recipe captured my kids’ attention at a potluck. The loved them! I made a few changes, like eliminating the brown sugar and substituting swiss cheese, and I now include them in my Power Cooking classes as well as in some of our family’s special occasions. They’re a fun recipe to have on-hand for munching when company comes or even on family movie nights.
If well-wrapped, the freeze quite nicely–especially if used within a month or so.
¾ c. melted butter
1 ½ T. Dijon mustard
1 ½ T. Worcestershire sauce
1T. poppy seeds
1 T. dried, minced onion
12 slider buns OR mini Hawaaian-type rolls
1 lb. thinly-sliced ham
2-3 c. grated Swiss cheese
Preheat oven to 350 degrees and grease 9×13” baking dish.
In small bowl, combine butter, mustard, Worcestershire sauce, poppy seeds and dried onion.
Separate tops from bottoms of buns, placing the bottoms in prepared baking dish. Top evenly with ham and cheese. Place bun tops over ham and cheese. Pour sauce evenly over rolls.
Bake at 350 degrees for 20-30 minutes, until cheese is melted.
This easy appetizer is great with or without the chicken. It can also be paired with a salad and eaten as a meal. It’s a great make-ahead, because it refrigerates and freezes well.
2 c. cooked, shredded chicken
2 8-oz. pkg. cream cheese, softened
1 c. shredded cheese
1 t. minced garlic
1 ½ T. chili powder
1 t. ground cumin
1 t. oregano
cayenne pepper to taste
1 can black beans, drained (Feel free to leave these out if you don’t want them.)
4 green onions, chopped
10-oz. can chopped green chilies
Mix cheeses together; add seasonings & mix well.
Cover & refrigerate overnight.
Heat in slow cooker, in microwave, in oven or on stovetop until ingredients are warm and gooey.
Serve with tortilla chips or sturdy vegetable dippers.
For the cooking classes I teach at the Mooreland Free Fair each summer, I always try to highlight some fresh, in-season produce since Indiana has such fantastic garden fare in August. Even though our overall harvest has been a bit lackluster so far this season, our basil has been beautiful. I am not sure how many times I’ve made this soup (or a version of it) this summer, but it’s been quite a few. Today’s batch was generously garnished with some yummy queso fresco. Mmmm!
2-3 T. oil or butter
1 sweet onion, diced
1 can diced or crushed tomatoes (or 2-ish cups fresh, diced)
1/2 c. fresh basil, sliced into thin ribbons
1 t. salt
1 t. sugar
1 (15-oz.) can chicken broth (about 2 cups or so)
1/2 t. freshly-ground pepper
1/2 c. half & half or whole milk
In oil, saute onion until translucent.
Add tomatoes, basil salt and pepper; bring to a simmer.
Add broth and pepper; stir.
Blend until smooth. (Make sure to cool mixture adequately if pouring into a blender with a plastic pitcher.)
Stir in half & half; add more salt and pepper if needed.
Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways. Most of my family agreed that this recipe is a keeper. Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.
4 c. grated zucchini
1/2 t. salt
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)
Preheat oven to 400.
Put grated zucchini in a colander and sprinkle with the salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into greased 3-qt. baking dish. Bake 20 minutes.
In large saucepan, cook ground meat and onion over medium heat until done. Add marinara sauce.
Spoon sauce/meat mixture over baked zucchini crust. Sprinkle with remaining cheese and top with veggies of your choice. Bake another 20 or so minutes, or until heated through.
NOTE: This casserole freezes really well.
About this time every year, I am looking for new ways to use zucchini. This recipe is easy and tasty, and it uses another veggie that I have plenty of right now–Swiss chard. If you don’t have Swiss chard, feel free to use spinach.
6 smallish zucchini, halved lengthwise
4-5 c. Swiss chard, sliced and packed
1/2 c. onions, chopped
2 cloves garlic, minced
2 T. oil
1 T. fresh basil (or 1 t. Italian seasoning blend)
1 t. salt
1/2 t. pepper
2 T. dry bread crumbs (or cracker crumbs)
4 T. grated parmesan, divided
2 T. butter
Scoop out the pulp of the raw zucchini halves. Chop the pulp coarsely.
Cook the Swiss chard, then drain and squeeze out as much liquid as possible.
Saute the onions and garlic in the oil until soft. Add the spinach, zucchini pulp, herbs, salt, pepper, bread crumbs and half of the cheese. Mix well.
Place the zucchini shells in a baking dish and stuff with spinach mixture. Melt the butter and drizzle over the top. Sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees.
NOTE: These can be completely cooled, wrapped in plastic wrap or wax paper, then placed in a freezer bag for freezing.