Mom’s meatloaf 28 April 2009

Classic.

Ingredients

• 1 1/2 eggs
• 1/2 cup milk
• 1 cup oats
• 1/4 cup chopped onions
• 1 1/2 tsp. parsley
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 lb. ground beef
• 1/4 cup ketchup
• 2 Tbsp. brown sugar
• 1/2 tsp. dry mustard

Directions

1. Combine eggs and milk, whisk thoroughly.
2. Stir in oats, onion, parsley, salt, and pepper, mix thoroughly
3. Add beef, mix again.  (If you don’t have a flat whisk, use your hands for this step)
4. To cook in microwave (actually works better than oven):  Pour into 9 or 10″ non-metal pie pan, form into a ring, cover and cook on high 10-12 minutes or until done.  Spoon off excess fat before serving.
5. To cook in oven:  bake at 350F for 50 minutes in ring or 1 1/4 hours in loaf pan.
6. Combine ketchup, brown sugar, and dry  mustard in a small dish, spoon over top of meatloaf.  (If cooking in oven, put back in oven for 10 minutes)

Mac & cheese is one of my favorite sides with this.  Also goes quite well with seasoned potatoes.

Popcorn 28 April 2009

Hi, I’m Kari, and I’m addicted to popcorn.  No, really.  I love popcorn, it’s one of my favorite snacks.  Especially with cheese.  Popped in an air popper gives it the best flavor, IMHO.  Here are a few of my favorite seasoning mixes to put on popcorn.

-  salt & parmesean cheese (the kind from a can that you’d put on top of spaghetti)

-  any kind of cheddar cheese popcorn topping (or the bags of stuff you can buy pre-made, Cape Cod brand white cheddar is my absolute fav)

-  parmesean cheese, paprika, garlic salt

-  basil, oregano, thyme, & parsley

I saw a suggestion somewhere to cook a pepper in the oil you will pop the popcorn in, then take out the pepper and cook the popcorn in it and it will be spicy (I believe habanero was suggested).  Haven’t tried this yet but definitely want to.

Raspberry Chipotle Pulled Pork Sandwiches 27 April 2009

Wow.  Just wow.

Ingredients

• 2 1/2 lb. boneless pork roast (I just asked the butcher for whatever was best for pulled pork)
• balsamic vinegar
• salt & pepper
• 2 cups water
• 1 bottle (12 oz.) raspberry chipotle sauce
• buns (King’s Hawaiian Sweet makes it perfect)

Directions

1. Season pork roast with salt and pepper, place in crock pot and pour balsamic vinegar over the top, making sure to coat the entire top. Pour 1 cup of the water in around the roast.  (do not pour over the top)
2. Cook on low 5-8 hours until a fork pierces easily.
3. Remove from crock pot and shred.
4. Empty crock pot and wipe  out any fat stuck to the sides. (very carefully)
5. Dump the pork back in the crock pot, mix with 1 cup water and the raspberry chipotle sauce.
6. Can be kept in the crock pot on warm until your other food is ready or for a party or somesuch.

Had the BF try a bite after I mixed it all, I asked him if it needed anything and he replied “a bun”.  Not your traditional pulled pork sandwich, but a nice twist.  Makes about a half a dozen sandwiches.  Served it with seasoned baked potato slices.

My Favorite Crock Pot Chicken 24 April 2009

Tender, fall-off-the-bone chicken.  Nothing gets wasted here. Adapted from a Recipezaar recipe.

Ingredients

• 4 tsp. salt
• 2 tsp. paprika
• 1 tsp. red pepper flakes
• 1 tsp. onion powder
• 1 tsp. thyme
• 1 tsp. white pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 large roasting chicken
• 1 medium-large onion, chopped

Directions

1. Place chopped onion evenly over the bottom of the crock pot.
2. In small bowl, combine the spices.
3. Remove any giblets from chicken and clean chicken.
4. Rub spice mixture onto chicken, making sure to cover everything.
5. Place on top of onions in crock pot.
6. Can store overnight in the fridge if making ahead of time.
7. Cook on low 4-8 hours.  Do NOT add any liquid, the chicken will make everything it needs.

Penne Ala Vodka 23 April 2009

I cannot even begin to describe how delicious this is.  Adapted from a Recipezaar recipe.  Not your easiest, quickest, or cheapest recipe, but well worth it.

Ingredients

• 1 Tbsp. dried minced onion
• 1 tsp. butter
• olive oil to coat bottom of pan
• 1/4 lb. prosciutto, chopped
• 1 can diced tomatoes
• 1/4 cup cooked spinach (or more if you really like spinach)
• 1/4 cup water
• salt & pepper
• 2 oz. (1 shot glass) vodka
• 1/2 pint heavy cream
• 1 1/2 lb. penne pasta
• grated parmesean cheese

Directions

1. Saute onions in oil and butter 2-3 minutes (if using minced onions) or until soft (if using a chopped onion).
2. Add prosciutto and cook together, being careful not to burn.
3. Add tomatoes, spinach, and water.  Season with salt and pepper.
4. Cook on very low heat for one hour (sure, this could be done faster, but the long cook time really gets the flavors just right).
5. Add vodka, continue to cook another 15 minutes.
6. Meanwhile, cook penne al dente.  Set aside when finished
7. Add cream to vegetables mixture and cook to a slow boil.
8. Toss penne with sauce mixture and cheese.