Search This Blog

Wednesday, March 7, 2012

Pork Chops & Rice... oh yes roasted garlic!

I have never tried roast garlic before, and I am sure I will play a bit more with it, since I have some left over, but this added a certain sparkle to this tasty meal. Over the weekend, I was at at the farmers market and I managed to get saffron jasmine rice. I have to say normally those are flavors I like, this time not so much, but a bit of salt and pepper helped.

Roasting garlic is something I always wanted to try, so I grabbed some fresh garlic. To roast it, I simply used the instructions I found here: . A couple of notes though, 35 minutes is too long (at least in my oven) and I used butter instead of olive oil. I will be adding my roast garlic, sour creme, and a bit of horseradish  as a topper for baked potatoes, later in the week. I must say, I love roast garlic and it makes the house smell amazing.

For the pork chops, I simply seasoned with seasoning salt and pepper and the roasted garlic, baked at 350 for 30 minutes. I chose to to serve this meal with some garlic bread (are you sensing a theme?).

Till next time, fellow foodies!

Monday, March 5, 2012

Bacon weeved meatloaf

This recipe was inspired by a fellow Foodie, Isabelle at Home: here is a link for her blog (check her out she is AMAZING).  She posted last week about how meatloaf never really had a place in her home, and I can say the same thing. My boys will eat it, but they glare at me the whole time, so I though about it. What does every guy love? well... Bacon! So, I decided to give it ago. Now, I must apologize, as I am not known to follow recipes well, and I often add "a little" of this or that, but as I have learned meatloaf take more precision then that.
So, to get started I sauteed green, red, and yellow peppers and onions in butter and a little salt and pepper. As that was sauteing, I took the bacon and created a weave as it were. I attempted to slide this off wax paper and onto the meatloaf, but that trick really didn't work.

For the Meatloaf:

Veggies on their way to being ready.
I took 3 pounds ground beef (yes this makes a large meatloaf) and mixed in 2 eggs, 1 pound of Italian sausage,  2 cups milk, 2 cups bread crumbs, salt and pepper and the veggies that I sauteed. After it was all mixed, I added the bacon weave, and tucked it around the meatloaf (more like a giant meat ball). Into the oven for roughly an hour and a half, at 350 degrees. Once you hit the one hour point, you want to check frequently to make sure the bacon does not burn, and to make sure the meat is cooking properly. A note on the bacon, I used thick cut because it was better suited to cook longer.

For the homemade mashed potatoes:

and your really going to have to bear with me on the "little bit of this" and "little bit of that" measurements. I say roughly two whole potatoes for adults, and I wanted left overs so I boiled 6 large potatoes for about 30 minutes. You want the fork to go right into the potatoes to make sure it's done. Then (and this is KEY) for good mashed potatoes, you really need a good hand masher, and you crush them after adding some milk and butter and salt and pepper. This can be really good therapy, folks ;) I prefer mine with no lumps, so I continue to crush and mix them till they are smooth. I also added cheddar cheese and sour cream. I did turn the heat on for a bit to allow the cheese to melt.

Bacon weave, so pretty.

Tasty Dinner!
I must apologize for the quality of the meatloaf pictures, its not fabulous, and frankly the meatloaf didn't survive long enough to get another picture.

Thursday, March 1, 2012

Really? Chicken again?

That's how I felt when I was looking at raw chicken last night, and there are 100's of things you can do with chicken, but I needed something I could fix and forget. So, then I remembered the worlds simplest chicken dish I could think of. Italian dressing is the key here, no not for marinade, just simply poured on top. You can truly serve this with whatever side dishes your family prefers. Mine likes broccoli steamed, and cheesy rice.

I covered the chicken with a 1/2 bottle of the dressing (and a sprinkle of black pepper) and stuck in the oven for an hour on 350. That should do the trick, but double check because raw chicken can be a disaster. Make sure no pink remains. Mine got a little blanked on top and it was most and tasty! So, don't let the boredom of chicken get to you, as usual: play with your food!