The best turkey meatloaf around!

The Best Turkey Meatloaf 

1 1/4 pound      Ground turkey

1 4 oz.              Green chili's

3/4 cup             Marinara sauce 

2                       Eggs 

1/2 bulb            Shallot chopped. 

1 Tsp.               Olive oil 

1/2 cup             Cracker crumbs or bread crumbs. 

2                       Sprigs of thyme chopped

1 Tsp.               Pepper

1/2 Tsp.            Salt 

1 Tsp.               Dried chili flakes (optional)

1 Tsp.               Italian seasonings.

Heat the oven to 425. 

In a large mixing bowl, mix the turkey, chili's, 1/4 to 1/2 cp. marinara, eggs, oil, and shallots thoroughly. In a small bowl
add the spices and blend and add to meat mixture and stir thoroughly. Add the crumbs and mix through evenly. 

Line a baking pan with foil. Shape it into an oblong loaf and place on the foil. Right before putting the meatloaf in the oven lower heat to 350 and cook for 35 minutes and then spread the rest of the  marinara over the top cook another 10 to 20 minutes.

Potatoes and gravy, or buttered potatoes goes well. 

Italian Garlic Butter Beef

Italian Garlic Butter Beef

1/2 lb         Beef cubes 

1/2 stick     Butter

4 cloves     Garlic chopped

1/2             Onion sliced rings

1 tsp.          Paprika

1 tsp.          Onion powder

1/2 tsp.       Sea salt

1 tsp.          Black pepper

3 tsp.          Italian seasoning

1 tbsp.        Garlic olive oil

Add the oil to the frying pan let it heat to medium high. Add the beef, stir until browned on all side. Approx. 5 minutes. Then remove from the pan into a bowl. 

Add the butter once it is softened add the onion rings and sauté for 3 minutes. Then add the chopped garlic. Cook until the onion is translucent and the garlic is golden brown. Add the meat back in, cover and cook for another 5 minutes or more if you like your beef well done. 

Serve with steamed broccoli or other vegetable side dish. I also added roasted potatoes. 

Baked sweet & spicy Salmon

Baked sweet & spicy salmon for 2

8 to 10 oz.          Salmon - skinless

1 cup                  Pineapple cut into chunks

Salt and pepper to taste

Glaze

1/4 cup    Pineapple smashed to a pulp

1 tsp.                  Brown sugar

1 tsp.                  Apple cider vinegar

1/2 tsp.    Chili sesame oil

1 tsp.            Soy Sauce

Set the oven to 400 degrees. 

Place pineapple in small bowl mash, add the reset of the ingredients and whisk until thoroughly mixed. Set aside.

On a baking sheet, cover with foil, spray with cooking oil, then place salmon in the center. Place chunks around the salmon. Then cover with the glaze. Roll the foil so it olds in the juice. Bake for 12 - 15 minutes until flaky, then broil for 3 to 4 minutes. 

Serve with rice and a veggie. Pairs well with white wine. 

Mary's Italian stuffed peppers

Mary's Italian stuffed peppers - serves six. 

6                            Bell peppers, sliced length wise

1 lb.                        Ground turkey (could be replaced with beef)

1/4 cp.                   Onion chopped

1/2 - 24oz Jar        Marinara sauce of your choice

1/2 cup                  Shredded parmesan cheese  

1 1/2 tsp.               Italian seasoning

Salt and pepper to taste     

Set the oven to 400 degrees. On a baking sheet, cover with foil then place the cut peppers. Bell peppers can be an assortment of yellow, green, etc. Set aside.

In a frying pan spray with cooking oil. On medium heat cook the onions until starting to turn translucent, then add the ground turkey and seasonings. Break up the meat with spatula or potato masher as it cooks. Once meet has crumbled add the marinara sauce, saving enough to add a spoonful to the top of each right before it's done baking. Add 1/4 of the cheese, stir until mixed thoroughly. 

Spoon into the peppers. Place in the oven for 20 minutes. Add the marinara sauce to the top of each. Bake another 5 minutes and add the rest of the cheese to the top. And good another 5 minutes.

Serve with garlic bread and a salad. Pairs well with a cabernet sauvignon.

**Note: oven temperatures vary. Check the peppers if they're not soften by 20 minute cook another 5 before adding sauce.  

Easy Beef parmesan

 Beef Parmesan - 4 servings

4 cloves             Garlic chopped

1/2                     Jalapeno chopped (optional)

2 tsp                   Fresh Parsley chopped (or dried) 

1/4 - 1/2 cup       Breadcrumbs

1                         Egg

1 LB                   Ground beef

2 tsp.                  Italian seasoning 

1/2 cup               Marinara sauce (your favorite brand)

1/2 cup               Parmesan cheese grated

Salt and pepper to taste.

Mix the seasonings, garlic, jalapeno, parsley in a bowl. Add the ground beef and thoroughly mix with your hands. Add the egg again mix thoroughly, once done add the breadcrumbs until it sticks together then mix until it can mold into one big ball. Then break into four equal portions and mash into patties. Make sure they're thin as you can make them, so they won't be dry.

Heat the pan to medium, spray with oil or add a tablespoon of oil if you'd like them to be a little bit crispy. 

When they are cooked through spoon some marinara sauce on them and turn them over. Spoon some more on the top. Cook for five minutes and generously sprinkle the cheese over them all and cook until melted. 

A side of corn on the cob or potatoes is yummy! Pairs with a nice full bodied red wine. 

Southwestern Chicken and Rice bowl

 Southwestern chicken and rice bowl - serves 2.

8 oz.        Thin cut chicken breasts cut into cubes.

1 can        Roasted Organic Tomatoes

1/4 cp       Onion chopped.

1               Jalapeno sliced (optional)

1               Red sweet pepper sliced

1 cup        Jasmine raw rice

8 tbsp       Flame Roasted Green Chile

1/2 cp       Frozen corn

1 tbsp       Garlic olive oil

In a large skillet or frying pan add the oil to the pan and heat on medium. Then add chicken, onions, and peppers. Once meat is cook, onions and peppers are tender add tomatoes. Bring the juices to a boil, add the long cooking rice. Add corn, turn to low and simmer 20 minutes stirring occasionally to make sure rice doesn't stick.

Add a roll or a tortilla to go along with it.  

Crockpot Chicken Ragu - Serves 6

Chicken Ragu served over pappardelle.

Marinade for 24 hours.

1 1/2 to 2 lbs.         Chicken cut into cubes.

1 1/2 bottle             Red wine.

4                             Garlic cloves mashed.

2                             Bay leaves

1 tsp.                      Rosemary

1 tsp.                      Sage

1/2 tsp.                   Salt

1/2 tsp.                   Pepper

Place chicken cubes in a bowl, season with salt and pepper. Cover with red wine and add the herbs. Leave to marinate in the fridge for 24 hours. 

Ragu

1 - 2 Tbsp.              Olive oil

4 oz                        Pancetta diced.

1 1/2                       Onion diced.

3 lg. or 2 sm.          Carrots diced.

2                             Celery sticks diced.

4                             Garlic cloves sliced.

1/2 cup                   Tomato puree

2 14.5 oz cans        Diced fire roasted tomatoes. 

salt and pepper to taste.

1 1/2 Tbsp.             Trader Joe's Italian Style Soffritto (Optional)

After 24 hours, drain the chicken from the marinade, save the marinade and set aside. 

Heat olive oil in a large fry pan add pancetta, onion, carrot, and celery and sauté on medium heat stirring occasionally until the onions are starting to look translucent. 

Add the vegetables and pancetta to the crockpot. Add the tomatoes, puree, garlic, and 1/2 the marinade. Set the rest of the marinade aside. 

Add a little more oil to the pan brown the meat. Once it's browned add to the crockpot. Cover and cook on high for 1 hour and turn to low for 5 to 6 hours. Add more marinade if needed until it is as thick as you'd like it. 

Cook the pappardelle in salted boiling water per directions on package. Drain and serve with the ragu, sprinkle some grated parmesan cheese over the top. 

Pairs well with red wine.

This recipe was inspired by this Pappardells alla Lepre recipe - Hare Ragu. 

https://www.greatitalianchefs.com/recipes/pappardelle-alla-lepre-recipe

Chicken and Anaheim pepper Verde

 Chicken and Anaheim pepper Verde - serves two.

1           Lime squeezed.

2           Anaheim Peppers chopped.

1/2        Onion chopped.

2 tsp     Cilantro. 

2           Chicken thin breasts cubed.

1/2 cup Hatch green Chili's.

1 cup    Broth (more if needed)

1 tsp     Cumin.

1 tsp     Chili powder.

1 tsp     Crushed Chili's.

3/4        Black pepper.

Salt to taste 

Place the peppers, onion, lime juice, and cilantro. Cook until tender. Add half the broth.  Brown chicken in another pan. When chicken is almost done add to the pot. Add seasoning, chilis, and add the rest of the broth bring to a boil. Boil about 5 minutes turn down to simmer on medium low while rice cooks. 

Serve over rice or on tortilla's pairs well with margaritas.

Pappardelle with shrimp - Simply elegant

Pappardelle with shrimp - Simply elegant

1 - 8 oz, pkg.     Pappardelle pasta

4 oz                   Raw Argentinian red shrimp

4-5                     Campari tomatoes quartered.

1                         Lemon, squeezed.

1/8 cp                Onion finely chopped.

2 tbsp                Garlic olive oil

2 large               Garlic cloves finely chopped.

Salt and pepper to taste. 

Follow the directions on for the pasta package. 

In a large saucepan cook the shrimp on medium. Poor off any excess. Add the lemon juice, garlic, and onions and let simmer until tender. When there is about 5 minutes left for the pasta, add the tomatoes to the shrimp mixture.

Drain pasta and add to the saucepan with the shrimp mixture. Mix well and serve. Add bread sticks or salad. 

Mary's Meatloaf

Are you tired of dry meatloaf? I know I was, so I thought how could I take the dry out of meatloaf? Here is how I did it. 

Mary's Meatloaf - 4 to 6 servings.

1 lb.        Ground beef. 

1 lb.        Ground sausage, hot or mild                      your preference. 

1/2 cp.    Onion chopped.

2             Eggs

1             Jalapeno chopped.

2 lg.        Tomatoes chopped.

1/2 cp.    Butter, unsalted.

1 tbsp.    Italian seasoning. 

Heat oven to 400 degrees. 

In a small sauce pan put half the butter in a sauce pan on medium heat. Add half the onions. Cook until onion is translucent. Turn heat off. 

In a medium to large glass bowl add the ground meat, add egg and salt and pepper to taste. Mix well and knead with your hands. Add the butter and onions and continue to mix. Chop up the rest of the butter into small cubes and add to the mixture. Mix again until thoroughly mixed. Form into an oblong mound and place on cookie sheet that has been sprayed with oil. Set aside.

I'm not a fan of the traditional catsupy topping, so here is what I use. 

In the same sauce pan, add the tomatoes, jalapenos, and the rest of the onions. Bring to a bowl stirring occasionally. Add salt and pepper to taste and the Italian seasoning. Cover. Mash to a paste like consistency. Drain all the liquid out of the paste. Spread half over the top of the meatloaf. Set the rest aside. 

Tent some aluminum foil over the loaf and bake for 40 minutes. Remove the foil.

Add the rest of the paste over the top. Place back in the oven and bake for 20 to 30 more minutes. Check occasionally. After 20 minutes cut and check to see if it's still pink inside. Cook until it's done to your liking. 

Just an FYI the butter that sizzles out during baking will make the bottom of the loaf crusty, it's good. 

Serve with mashed potatoes, salad, rolls. Enjoy

Chicken breast and Tomatillos - Easy

 Chicken breast and tomatillos - 2 people

2                Boneless chicken breasts.

10-12        Tomatillos either halved or quartered.

1/4             Onion chopped

1                Jalapeno chopped

1 tsp          Oil

3/4 cup      Jasmine rice

Seasoning; see below.

Add the oil to a frying pan to medium high. Salt and pepper the chicken. While the chicken is cooking add the veggies to a sauce pan on medium high. Add Salt, pepper, chili flakes, cayenne, and cumin. One or two shakes, depending on your taste and flavor. When the onion is translucent use a masher to mash the ingredients in the pan, turn down to not quite simmer. 

Follow the directions on the package for the rice. Get it started while the tomatillo mixture is simmering.

Once the water is boiling and you add the rice cover it to cook. 

Mash tomatillo ingredients again. Drain excess liquid. Once you have all the liquid you can get out of the mixture, pour the tomatillo sauce over Chicken. Turn to low and let cook until rice is done.

Serve over the rice. Side salad or tortilla's are good sides. Enjoy

Easy Baked Chicken

Welcome to July! It's hot here. That is not an excuse to not make something delicious. This is an easy elegant main dish. Serve with roasted potatoes, a salad, and a white crisp wine. 

Easy Baked Chicken for 2

1 large chicken breast (or two if small)

1/4 cup     Onion - sliced

1 cup        Cherry tomatoes - halved

1 tbsp.      Garlic olive oil

1/4 cup     Fresh parmesan shredded

1 tsp.        Basil (fresh if possible)

1 tsp.        Oregano

1/2 cp.     Marinara 

Salt & pepper

Heat oven to 400 degrees. 

Brush both sides of chicken with oil. Mix the salt, pepper, basil and oregano together and sprinkle over both sides.  

Spray a cookie sheet or baking dishes with oil and then add the chicken, cover with the marinara. Spread the sliced onions over the tops along with the tomatoes. Sprinkle most of the cheese over the top

Place in oven for about 15 minutes. Take out and sprinkle the rest of the cheese over the top. Put back in for another 15 minutes.

It's ready to serve! ENJOY

Stuffed La Rouge peppers

Stuffed La Rouge Pepper  - Serves 2

2              La Rouge Peppers (Or red bell peppers)

1 Tbsp.    Olive oil

1/4 lb.      Ground Turkey

1              Jalapeno chopped

1/8           Onion chopped

1/2 cup    Broth  

1/4 cup    Jasmine rice

2 tbsp.     Tomato paste 

1/4 cup    Shredded cheese

Heat oven to 350 degrees

Cook rice per directions on package. Cut off the top of the pepper, clean out the seeds. Spray a oven tray and place the peppers on and set aside. 

In a small frying pan heat the oil, sauté the Jalapeno and Onion until

tender. Add meat and chop with the spatial until meat is browned and in small bits. Add tomato paste, cheese, and rice and stir until mixed thoroughly. Spoon into peppers. 

Turkey can be replaced with ground beef. 

Cook 35 to 40 minutes on 350

Serve with  salad or other side dish. 

Mary's German brats and sauerkraut

 Mary's German brats and sauerkraut - 2 servings

2-3         Italian brats (Spicy optional)

2            Potatoes cubed.

2            Carrots peeled and sliced.

1 tbsp.   Brown mustard

1 cup     Sauerkraut

1 tbsp.   Olive oil

Salt and Pepper to taste

In a heated skillet on medium heat. Heat oil and add brats, turn to cook on all sides after 5-7 minutes add the veggie, put the lid on and cook for about 15 minutes. Move the brats to one side and add the sauerkraut and mustard and mix thoroughly. Move the brats to the center with veggies and sauerkraut put the lid back on and cook for another 10 minutes. Or until meat is completely cooked through. 

Serve with a roll or salad. Pairs well with a Prosecco or Riesling.  

Repost - Crock Pot Corned Beef and Cabbage for Irish Month!

Yes, it's March. Just in time for St. Paddy's Day, we're doing a Crock-Pot full of Corn Beef and Cabbage in all its Irish Goodness. I thought it was a good day to repost this. Enjoy!

Corned Beef And Cabbage
1 to 1 1/2 lb corned beef roast
8 small white potatoes quartered (or 2-3 large russet cut into squares)
4-5 carrots cut into one-inch pieces
1 onion quartered
2 Cloves garlic chopped cored and then cut into 8ths.
4 cups water (substitute one cup for Jameson, optional)
1 tsp sugar
Salt and pepper to taste.

Spray pot with cooking spray. Place corn beef roast into the pot and add 1

cup of whiskey (or water). Add Potatoes around the edge, then cover the roast with the carrots and onions. Add salt, pepper, and sugar and cook on high for 4 hours. Add cabbage over the top and cook additional 4 hours on low or 2 hours on high.

Serve with Soda bread and a Jameson and Ginger with a lime cocktail.

Enjoy!

Mary's Louisiana Skillet

It is summer and what better way to relax than have a nice dinner on the patio. A skillet may remind you of something you'd use in the winter, but no, I use mine all the time. 

Mary's Louisiana Skillet for Two

1 link      Louisiana hot link sliced

1             Corn on the cob cut into 4 pieces

1 med.    Yellow Squash cute into cubes

1 cup      Broccoli florets

1 cup      Cauliflower florets

5             White mushrooms cut into fourths

1             Jalapeno sliced

1/2 cup   Jasmine Rice

1             Onion quartered 

1 cup      Chicken Broth

Mary's Cajun seasoning to taste. (see below)

Use a little spray oil to season skillet. Add slice link and onions and cook on medium while preparing the other vegetables. Once they're ready add broth and the vegetables. bring to boil and then add rice. Put the lid on Skillet and continue to cook on medium for 10 minutes. Remove lid and stir. Continue to cook another ten minutes stirring intermittently until rice is done. 

Serve with a salad and a crisp white wine.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings 
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Eggplant and sausage with pasta in a pot.

It was my night to experiment. Okay I do that a lot. However, I've never and I mean NEVER had eggplant. So of course I decide to try it on my own and not at a restaurant.

Eggplant and Chicken Sausage with pasta - 4 servings
1 tbsp. Olive oil

2 links Italian Chicken sausage sliced
4 garlic cloves minced
1 tbsp crushed red pepper flakes
1 small zucchini chopped
1 small eggplant, peeled and chopped
8 ounces Brown Jasmine rice penne pasta (Optional bowtie or regular penne pasta)
2 1/2 cups water
4 cups baby spinach
1/4 cup grated Parmesan cheese

Spray cooking olive oil in large skillet heat over medium heat. Add sliced sausage and cook until browned. Remove from pan with slotted spoon.

Add garlic and pepper flakes and olive oil cook 2 to 3 minutes. Add zucchini and eggplant cook until browned Add pasta and water. Bring to boil and reduce heat to low to simmer. Check package for how long to cook pasta until el dente. Liquid should have evaporated.

Add sausage, spinach and Parmesan. Stir until spinach is wilted and cheese is melted. Season with salt, pepper, and basil.

Serve with a rose wine and rolls.

Shrimp and Potato Casserole

I had some steak fries left over and I couldn't figure out what to do with them. So I looked in the fridge and freezer and started pulling out things. And here is what I came up with!

Shrimp and Potato Casserole - 2 Servings

10 Argentinian Red Shrimp
1/2 - Jalapeno chopped (Optional)
1/4 cup chopped onion
4 green onions chopped
1 1/2 cup cut potatoes (Cooked)
1/2 cup frozen peas
1 can cream of chicken soup
4 mushrooms chopped
1/4 cup milk
1 tsp chili paste (Optional)
Sliced Cheddar Cheese

Heat oven to 400 degrees. Mix everything into a bowl except cheese and shrimp. Scoop into baking dish or individual dishes lay shrimp on the top. Bake for 20 minutes. Add cheese to the top, then bake for 15 more minutes.

Garlic Mushroom Pasta with Chicken

Garlic Mushroom Pasta with Chicken serves 2 (and a little left for lunch)

8 oz linguine or Spaghetti, cooked ala dente,drain
5 tablespoons butter
6 cloves garlic, minced
3 cups mushrooms, sliced
1 teaspoon dried basil
1⁄4 teaspoon salt
pepper
2 tablespoons olive oil
3 boneless chicken thighs
parmesan cheese, grated

DIRECTIONS

In a skillet melt 2 tbsp Butter, brown chicken and then scoop out and set aside. In same skillet add 2 more Tbsp Butter:
Add garlic, allow to brown, then add mushrooms, basil, Salt and Pepper.
Cook until the mushrooms are just tender.
Add remaining butter and olive oil along with chicken. Place on simmer.

When Pasta is cooked spoon some of the butter and oil from skillet and dribble over the pasta and stir and enjoy.

Serve with a salad, pairs well with a Red Wine.

Sausage and Kraut

Sausage and Kraut Serves 2 with leftovers for one lunch.

1 bottle of garlic sauerkraut, drained

8 small Trader Joe's potato medley (multi colored), halved if large

1 tablespoon Olive oil

3 links, Trader Joe's sweet chicken Italian Sausage cut into 2-inch pieces

3-4 slices Trader Joe's peppered turkey bacon, sliced into 1 inch piecs

1/2 large onion, one inch pieces

2 cloves garlic, chopped

1 teaspoon coriander powder

1 Jalapeno, chopped

Kosher salt and freshly ground pepper

1/2 apple, grated

1/2 cup dry white wine

Brown mustard, for serving

Heat the olive oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the turkey bacon; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.

Drain the sauerkraut, then add to the pot along with the potatoes, wine and 1/2 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Serve with mustard.

Pair with a mild white or a mild rose wine. Add a salad as a side.