Comfort Food

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Meatloaf Balls with Mushroom Gravy

May 22, 2013 in Entrees, Recipes | No comments

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A few months ago, a friend from work had a baby shower for her son and daughter in law. It was so exciting getting ready for it and discussing all the details. She decided to have a mashed potato bar. So, we spent a lot of time discussing topping options. I suggested meatloaf meatballs. I had to try it almost immediately.

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This is my version of the meatloaf meatballs. I made them a few months ago and froze them in a zip top bag. It ended up being several meals for us of the course of a few months. Each time, I made mushroom gravy and then simmered the meatloaf meatballs in the gravy. I served them over mashed potatoes.

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The thing I like the most about this is that it is freezable and already in individual serving sizes. That makes it perfect for a quick dinner or a party. If you want to try a mashed potato bar, I highly recommend it. It was a genius idea.

Meatloaf Meatballs

by Jessica

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Keywords: bake entree appetizer

 

Ingredients (2-3 dozen meatballs)

    For the Meatloaf

    • 2 pounds ground meat (I use beef)
    • 1/2 onion diced
    • 2 eggs
    • 1/2 cup milk
    • 1 tablespoon parsley flakes
    • salt
    • pepper

    For the Gravy

    • 10-12 crimini mushrooms
    • 2 tablespoons olive oil
    • 2 tablespoons flour
    • 1 tablespoon beef better than bouillon
    • pepper to taste

    Instructions

    For the Meatloaf

    Combine all meatloaf ingredients in a large bowl. Roll into meatball shapes and place on an ungreased baking sheet. Bake for 30-40 minutes at 400 or until cooked through. Allow to cool. Serve or freeze in a zip top bag.

    For the Gravy

    In a medium skillet, cook the mushrooms until browned. Salt to taste. Add remaining oil and flour. Whisk in cups water. Add the beef bouillon and cook until thickened. Add the meatloaf and serve.

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    Pumpkin Cinnamon Rolls

    April 22, 2013 in Bread, Dessert, Recipes | 1 comment

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    Cinnamon rolls are intoxicating. Just the smell of them causes people to swoon. Add some frosting (or a lot of frosting) and they are almost irresistible. Maybe it’s the cinnamon, or the butter, or the frosting. I don’t know exactly. Perhaps it is the combination of all of those things. I remember when the outlet mall was first built near my parents’ house. There was a Cinnabon store on the end of the food court. Each time we would walk by, the enticing smell would lure us in. My mom often bought one for us to split.I remember them being warm and comforting, gooey, and buttery, with tons of whipped cream cheese frosting.

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    I personally believe that cinnamon rolls are best served slightly warm. Mostly because it makes them so moist. These cinnamon rolls are moist served cold or warm. The pumpkin really makes the dough very soft and moist. Just a bit of a warning, these pumpkin cinnamon rolls are not the pumpkin flavor from the fall. They mostly just taste like a regular cinnamon roll, but more moist.

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    Making these take a little bit of time, but the commitment is totally worth it.

    Pumpkin Cinnamon Rolls

    by Jessica

    Prep Time: 2 hours 30 minutes

    Cook Time: 25-35 minutes

    Keywords: bake breakfast dessert

     

    Ingredients (12 cinnamon rolls)

      For the Dough

      • 3/4 cup milk
      • 1/4 cup butter
      • 1/4 cup sugar
      • 2 1/4 teaspoon active dry yeast
      • 1/2 cup pumpkin puree
      • 2 teaspoons cinnamon
      • 3 cups all purpose flour
      • 1/2 teaspoon salt

      For the Filling

      • 1/2 cup butter
      • 1 cup brown sugar
      • 1 tablespoon cinnamon
      • 3 tablespoons pumpkin puree
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract

      Instructions

      For the Dough

      Put 1/4 cup of sugar in the bowl of a stand mixer.

      In a microwave-safe bowl, microwave the butter and milk for about 1 minute. The temperature should be between 110 and 115 degrees. If it is too hot, allow it to cool. If it is too cool, heat more.

      Pour the milk mixture into the bowl of the stand mixer on top of the sugar. Sprinkle the yeast on top of the milk. Allow to sit for 10 minutes, or until the yeast is foamy.

      Once the yeast is foamy. Add the cinnamon and pumpkin to the bowl. Begin mixing on low and gradually add the flour until the dough is no longer sticky. Knead for about 5 minutes in the stand mixer.

      Remove the dough from the mixer bowl and place the dough ball in a clean, greased bowl. Cover with a clean dish towel and place in a warm, moist place. (I put it in the cold oven with the light on with a small pan of boiling water.)

      The dough should double in size (1-1.5 hours).

      For the Filling

      With a mixer, cream the butter with the brown sugar. Add the pumpkin, cinnamon, salt, and vanilla. Mix to combine.

      Roll out the dough into a large rectangle on a floured surface. Spread the filling evenly onto the dough leaving a 1/2 in strip on one side.

      Roll the cinnamon roll into a long strip ending with the part that does not have any filling. Squeeze the roll to make it longer if desired and to seal it.

      Cut into 12 pieces. Place cut side down in a 9×13 glass baking dish. Cover with a clean dish towel.

      Heat the oven to 375 degrees and place the cinnamon rolls on top to continue rising for 30 minutes.

      Bake at 375 for 25-35 minutes or until golden brown. Remove from the oven and allow to cool for at least 20 minutes.

      Ice with your favorite frosting or icing (I like cream cheese frosting). Enjoy!

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      Cream Cheese Frosting

      by Jessica

      Prep Time: 10 minutes

       

      Ingredients (Frosting for 12 cupcakes)

      • 8 ounces cream cheese, softened
      • 1/2 cup butter, softened
      • 1 teaspoon vanilla
      • pinch salt
      • 3-4 cups powdered sugar

      Instructions

      Combine ingredients beating for 2-3 minutes or until fluffy.

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      Meatloaf with Lentils and Bulgur

      March 27, 2013 in Entrees, Recipes | No comments

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      Oh, Meatloaf.

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      I had to come up with a way to make it less of a giant hunk of meat and more of a healthy, tasty treat. I decided to mix the beef with jedra. Jedra is like a pilaf made with bulgur and lentils with garlic and onions. It adds a delicious flavor to the meatloaf that I had never tasted before. It is not as dense as an all meat dish, with tons of flavor and fiber.

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      This is a great meatloaf to try for meatloaf haters. Top it with some simple pan gravy. Serve it ail mashed potatoes and green beans!

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      My meatloaf tip: Make the meatloaf in advance (like the night before you plan to eat it). It is easier to slice when it is cold. You can reheat it in a pan on medium heat. The outside of the slices get caramelized and it heats quickly.

      Meatloaf with Bulgur and Lentils

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 45 minutes to 1 hour

      Keywords: bake entree beef lentils bulgur fall winter

      Ingredients (6-8 servings)

      • 3/4 pound super lean ground beef
      • 2 cups jedra (see recipe)
      • 2 eggs
      • 2 teaspoons dried parsley
      • 3 pieces of bread, torn into small pieces
      • 1/2 cup milk
      • salt and pepper to taste
      • juice from small can stewed tomatoes
      • stewed tomatoes
      • green pepper, sliced

      Instructions

      Heat oven to 400.

      In a large bowl, combine all ingredients except stewed tomatoes and green pepper. Mix to combine. It should be moist but not soupy. If it is too moist, add more bread or breadcrumbs.

      Put mixture in a loaf pan. Top with stewed tomatoes and green peppers. Bake for 40-50 minutes. Allow to cool at least 10 minutes before serving.

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      Cereal Treats

      March 26, 2013 in Dessert, Recipes | 2 comments

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      Let’s talk cereal. As a kid, I loved many cereals, but my parents would never buy them. I had to go to Grandma’s house for the good stuff. I’m talking about Cocoa Krispies, Fruit Loops, Corn Pops, Lucky Charms, and Cinnamon Toast Crunch.

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      Oh the delicious, sugary cereals. They were such a treat. I may have picked what I wanted at the time based on the prizes. I think my favorite was Cinnamon Toast Crunch, though. I would pick it even without an awesome prize.

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      When I had the idea to make cereal treats with different cereals, I wanted to take my favorite cereal flavors and make delicious treats. So, we made a bunch of different treats.

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      Corn Pops Treats

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      Fruit Loops Treats

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      Rice Crispy Treats

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      Lucky Charms Treats

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      Lucky Charms Treats

      My favorite treats were the classic rice crispy treats, cinnamon toast crunch, and cocoa crispies. It’s not real a surprise because those were also my favorite cereals as a child. You can use any cereals that you enjoy. It is the same basic recipe. I can imagine having a table of different cereal treats at a birthday party.

      Cereal Treats

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Ingredients (16 treats)

      • 3 tablespoons butter
      • 10 ounce bag marshmallows
      • 1 teaspoon vanilla extract
      • 6 cups cereal

      For Cocoa Crispies

      • 1 tablespoon cocoa powder

      For Cinnamon Toast Crunch

      • 1 tablespoon cinnamon

      Instructions

      In a large sauce pan over medium heat, melt the butter.

      Spray a rubber spatula with cooking spray.

      Add the marshmallows, stirring frequently to melt. When melted, add the vanilla (cinnamon or cocoa powder for other cereals). Stir to combine. Add the cereal and stir to combine.

      Place in an 8×8 that is lined with parchment paper sprayed with cooking spray. Do not use waxed paper.

      Use another piece of parchment paper that has been sprayed with cooking spayed. Press down on the treats to compress and form to the pan. Allow to cool before cutting.

      To store, do not stack. Place in an air-tight container lined with parchment paper that has been sprayed with cooking spray.

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      Steak and Eggs with Cheesy Grits

      March 5, 2013 in Recipes | No comments

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      After making this salad, we had quite a bit of flank steak left. So, the next morning we decided to make a breakfast that incorporated the leftover steak. While I really make an effort to not eat eggs, I had to make something to go with the steak that I could eat while Pierre could eat an egg.

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      I decided on grits despite having made them one other time in the past. The last time I made them was before we got married. It was a fail in my opinion and I decided at that point that I didn’t like them. I have since eaten grits in several restaurants. They are creamy and delicious. This time, I read tons of recipes and tips before venturing into grits again.

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      The cheesy grits were super successful. They are cheesy and creamy. I can see why so many people enjoy them. This was the perfect breakfast on a Sunday morning and would be even better with some veggies or spinach.

      Cheesy Grits

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 15-20 minutes

      Ingredients (2-4 servings)

      • 1 1/4 cup milk
      • 1 cup water
      • 1/4 teaspoon salt
      • 1/2 cup cornmeal
      • 1/4 teaspoon freshly ground pepper
      • 1 tablespoon butter
      • 1/4 cup grated cheddar cheese

      Instructions

      In a small sauce pan, add milk, water, and salt. Bring to a boil. Slowly whisk in the cornmeal. Cover and cook on low. Whisk every two minutes to prevent sticking. When creamy, whisk in butter and cheese. Serve immediately.

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      Asian Marinated Flank Steak

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 8 minutes

      Keywords: grill entree

      Ingredients (4-8 servings)

      • 1 to 1 1/2 pound flank steak
      • 2 tablespoons rice vinegar
      • 2 tablespoons toasted sesame oil
      • handful chopped cilantro
      • 3 tablespoons green onion, chopped
      • 2 teaspoons ginger, grated
      • 2 cloves garlic, minced
      • 3 tablespoons brown sugar
      • 1/3 cup soy sauce

      Instructions

      Place the flank steak in a zip-top bag. Stab the steak with a fork 20-30 times. Add remaining ingredients to the bag. Seal and store in the refrigerator for at least 4 hours.

      Remove from the refrigerator about an hour before cooking.

      Heat the grill until very hot. Cook the steak on the grill for 4 minutes on the first side. Flip and cook an additional 3 minutes for medium rare (125 degrees). Remove from the heat and allow to cool for 10-15 minutes before slicing. Slice against the grain and serve.

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      Minestrone Soup

      February 28, 2013 in Recipes, Vegetables | No comments

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      I really, really love soup. I may even hoard it a little wee bit in our extra freezer. My favorite soups are usually the ones that are packed with vegetables. I like to get in a few servings in one comforting bowl.

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      I had never tasted minestrone soup until a few years ago when we were out to dinner. It was the soup of the day at a restaurant. I ordered it only because I was so cold. It was love at first taste. I realized very quickly that this soup is just a vegetable soup with Italian-style seasonings. I like to use marina sauce in the base to give it a rich flavor. The most important part of this recipe however, is the cheese that I stir in to the broth at the end of cooking. It gives the broth a rich, salty complexity.

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      This soup can easily be made vegetarian by using vegetable stock. It can be gluten free if you just leave out the pasta (I like it better that way). This soup freezes well and makes an excellent work lunch.

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      Minestrone Soup

      by Jessica

      Prep Time: 20 minutes

      Cook Time: 2 hours

      Ingredients (8-12 servings)

      • 1 tbsp olive oil
      • 1 onion, diced
      • 2-3 carrots diced
      • orange pepper, diced
      • yellow pepper, diced
      • 1/2 pound mushrooms, chopped
      • 1 Idaho potato, chopped
      • 1 sweet potato, chopped
      • 16 oz marinara sauce
      • 4 cups vegetable or chicen stock
      • 12 ounces green beans
      • 1/2 bag veggies for soup
      • 1 can cannellini beans, drained and rinsed
      • salt to taste
      • 1/2 teaspoon smoked paprika
      • 1/2 teaspoon red chili flakes
      • parmesan cheese rind
      • 2 handfuls parmesan cheese

      Instructions

      In a medium stockpot, cook onion over medium until tender in olive oil. Add carrot and cook until tender. Add peppers and mushrooms, cooking until softened.

      Add potatoes, green beans, marinara, paprika, chili flakes, and stock. Cook until heated then add veggies for soup.

      Allow to simmer with the parmesan rind until all veggies are cooked through.

      Add parmesan stirring constantly when combining and beans and cook an additional 10- 20 minutes.

      Stir in pre cooked pasta like ditalini before serving.

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      Macaroni and Cheese

      February 18, 2013 in Entrees, Recipes | 1 comment

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      Macaroni and cheese is my family’s favorite holiday menu item. We used to eat Stouffer’s when I was a kid. That is what my brother liked, so my grandma made it almost every time we ate dinner together. I never really thought about making macaroni and cheese from scratch until a few years ago. I started making every year for Christmas and Thanksgiving as part of our holiday menu.

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      This macaroni and cheese is gooey and creamy. It can be made in advance and baked just before serving. It makes fantastic leftovers. The cheeses are interchangeable. I typically use up whatever melty cheese that I have in my refrigerator. I like to always include some kind of orange cheddar (for the color) and fontina for the melting quality. Other than that, I use up the bits and pieces that melt well. Sometimes I have 6-8 cheeses in the macaroni and cheese.

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      The béchamel sauce is what makes the difference. Do not leave out the nutmeg, every good white sauce needs nutmeg. I like to grate it into the sauce so it has a vibrant nutmeg flavor. From the basic recipe below, you can adapt it any way you like. You could add some lobster just before baking or use bacon grease as the fat and sprinkle bacon on it.

      Macaroni and Cheese

      by Jessica

      Prep Time: 20 minutes

      Cook Time: 45-60 minutes

      Keywords: bake simmer entree side cheese pasta Thanksgiving Christmas fall winter

      Ingredients (8-12 servings)

      • 16 ounces whole wheat elbows or pasta of your choice
      • 2 tablespoons butter
      • 2 tablespoons olive oil
      • 1/4 cup flour
      • 4 cups milk
      • 1/4 teaspoon white pepper (or black pepper)
      • pinch nutmeg
      • 1/4 teaspoon smoked paprika
      • 1 1/2 pounds shredded cheese (1/2 pound gruyere, 1/2 pound sharp cheddar, 1/2 pound fontina, handful parmesan)
      • 1/3 pound sliced provolone
      • panko breadcrumbs

      Instructions

      Cook and drain the macaroni. Cook 2 minutes less than the package directions.

      In a large saucepan (I use 8 quart), heat butter and oil until melted on medium. Add flour to make a roux. Cook for 1-2 minutes on medium to cook our the flour flavor.

      Whisk in milk. Add nutmeg, white pepper, and smoked paprika to taste. Cook on medium until the sauce thickens. When it starts to bubble, add cheese a handful at a time, whisking to incorporate. Reserve the provolone and some grated cheese for the top.

      When the cheese is melted, stir in macaroni. Pour into a 9×13 baking dish. Top with slices of provolone and remaining cheese. Sprinkle with bread crumbs.

      Bake at 400 for 35 to 50 minutes, or until bubbly and browned.

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      Hawaiian Pizza

      February 6, 2013 in Entrees | 1 comment

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      I’v always wondered if Hawaiian Pizza is actually eaten in Hawaii. Almost every pizza shop I have ever been to sells some variation of Hawaiian pizza. It always contains some type of ham or bacon and pineapple. The pineapple is the quintessential ingredient, and the ingredient that makes me question its authenticity. It seems possible that we just call it Hawaiian pizza because it has pineapple on it and pineapple is from Hawaii. Anyway, I don’t know where this comes from, I just know it’s good.

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      My version of Hawaiian pizza is more than just pineapple and ham. I use some ricotta cheese in place of some of the mozzarella to add an interesting texture. I cook some finely diced onions and jalapeños to add a little heat. I sprinkle it with crispy bacon for the smokey flavor and crunch. Plus, I add the pineapple. I like to used canned pineapple for because the fresh does not taste as good on pizza.

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      This pizza is sweet, spicy, smokey, salty, cheesy, and just plain tasty. Whether you buy your pizza crust or make your own using this recipe, I highly recommend giving it a try.

      Hawaiian Pizza

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 12-18 minutes

       

      Ingredients (8 slices)

      • 1 pizza dough
      • cornmeal for dusting
      • 1/2 small onion, diced
      • 1 jalapeño, diced with seeds removed
      • 1/2 cup pizza sauce
      • crispy, diced bacon
      • 1/4 cup ricotta cheese
      • 4 ounces mozzarella cheese, shredded
      • 1 small can pineapple chunks, drained
      • 1/4 pound ham

      Instructions

      Heat oven to 500 degrees.

      Sautee onion and jalapeño until softened.

      Roll out pizza crust and brush with oil. Top with sauce. Add ricotta, ham, jalapeños, onions, and pineapple. Top with mozzarella and bacon.

      Bake at 500 degrees for 12-18 minutes or until the crust is browned and the cheese bubbles.

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      General Tsos Chicken

      February 5, 2013 in Entrees, Recipes | No comments

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      I love getting take out. There is something so relaxing about not having to break out a pot or pan. Specifically, I love Chinese food take out and that magical, crispy, sweet, sour, spicy General Tsos chicken. Right now, we live in the abyss of take out. There are very few options and none that take less than 45 minutes to arrive at our door. We definitely do not have Chinese food delivery, so I had to figure out how to make it at home. It is not as luxurious because I still have to cook, but it is more delicious and I can still eat it snuggled up at my own house.

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      I like to make a giant batch so we can eat this for a few days, just like I do when I order take out. I really like to make extra sauce. That way I can eat the sauce with a big bowl of brown rice and broccoli.

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      The best part of this whole thing is that I can adjust the seasonings to be exactly how I like. How I like it is spicy.

      General Tso’s Chicken

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 20 minutes

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      Ingredients (4-6 servings)

        For the Chicken

        • 1/4 cup soy sauce
        • 3 tablespoons water
        • 1 egg
        • 1 cup cornstarch
        • 1 – 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces
        • 1 cup oil for frying

        For the Sauce

        • 1/3 cup brown sugar
        • 1/2 tablespoon cornstarch
        • 1/2 cup orange juice
        • 2 cloves garlic, minced
        • 1/4 cup soy sauce
        • 1 tablespoon rice vinegar
        • 1 tablespoon toasted sesame oil
        • 1 tablespoon grated ginger
        • 1 tablespoon red pepper oil

        Instructions

        Mix the sauce and set aside.

        Heat the oil in a wok or high-walled skillet.

        Combine the soy sauce, water, egg, and cornstarch in a large bowl. Coat the chicken in the cornstarch mixture.

        When the oil reaches 250 degrees, fry the chicken in batches until slightly brown. Allow to drain on a plate lined with paper towels.

        After all of the chicken is cooked, remove all but about 1 tablespoon of oil. Return the chicken to the pan and coat with the sauce until thickened, about 2-3 minutes.

        Remove from the pan and serve over rice.

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        Garlic Hot Wings

        January 31, 2013 in Entrees, Recipes | 1 comment

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        Even though the Steelers are not in the Superbowl this year, I am still excited to watch some football on Sunday. I love watching a good football game and miss the season during the spring and summer. A really good part of watching the Superbowl is partaking in all of the game day snacks that are popular. I know I like a good chicken wing every now and then, so I wanted to share my favorite hot garlic wing recipe.

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        I believe that chicken wings should be crispy on the outside and juicy on the inside. While I know that many people may feel that coating the wings in anything prior to frying them is wrong, I just can’t get enough of the crispiness caused by the cornstarch coating. It is just so good that I can’t worry about authenticity.

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        This sauce is perfect for me. I can control the heat, although I like a lot. Plus, I can pack it full of garlic for a more complex sauce. I hope you enjoy this year’s game as well as all of the snacks.

        Hot and Crispy Chicken Wings

        by Jessica

        Prep Time: 15 minutes

        Cook Time: 8 minutes

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        Ingredients (1 dozen chicken wings)

        • 1 dozen chicken wings
        • 1/2 cup corn starch
        • 1/2 teaspoon smoked paprika
        • 1/2 teaspoon cayenne
        • 1/2 teaspoon salt
        • oil
        • 2 tablespoons butter
        • 6 garlic cloves, minced
        • 1/2 cup Frank’s Red Hot
        • Habanero hot sauce to taste

        Instructions

        Begin heating oil to 350 degrees

        Combine cornstarch and spices in a medium-sized bowl. Toss the chicken wings to coat.

        When the oil reaches temperature, fry the wings in batches for 8 minutes, or until cooked through, brown, and crispy.

        In a separate sauce pan, heat the butter on medium heat. Add the garlic and cook 1-2 minutes. Turn the heat to low and add the hot sauce. For a spicier sauce, add some habanero hot sauce.

        Remove the wings from the oil and place in the hot sauce mixture. Toss to coat. Serve with your favorite dipping sauce.

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