Though it's been a while (years) since I last posted, I haven't stopped cooking. And, as luck would have it, technology has advanced and (no) thanks to Covid, more people are watching videos.
YouTube and personal videos have become the most convenient way to be with people in a somewhat live format. The options multiply daily. I may be kicking a little bit because I'm not a big fan of change, however I am truly excited about the possibilities.
So far the filming is very raw; no make-up, minimal equipment. We'll see. I'm learning something new every day.
For people who still like to see the recipes in print, I'll be sharing here on this blog as new videos are available. That way you'll have access to both.
Really appreciate your comments, shares and sponsorships.
Today I'm going to share the recipes for what I cooked in the first 3 videos.
- Meatloaf, roasted potatoes and garlic heads, green beans
- Pork and coleslaw enchiladas, Spanish rice
- Beef stroganoff
Simple Basic Meatloaf
1 lb organic grass fed ground beef
2 carrots, grated
1 yellow onion, chopped
1 cup bread crumbs
1 egg, whisked
2 Tbs Italian seasoning
1 tps garlic salt
1 tsp pepper
2 Tbs catsup, bbq sauce, or teryaki sauce - whatever you prefer
Start by putting onions in a large mixing bowl. Add Italian seasoning, garlic salt, and pepper. Mix well with the onions. Add carrots, bread crumbs, and egg. Mix together. Add beef. Combine and form into loaf shape or whatever works best with your pan. I prefer a glass bread pan. Oil the bread pan lightly. Set the loaf into the pan and then press a narrow indentation on the top of your meatloaf. Spread your catsup or sauce on top of the loaf.
Preheat/Bake at 350* for 50 minutes. Test for doneness. I like mine juicy so I usually turn the oven off after 50 minutes and then let it rest until I'm serving.
Roasted Potatoes and Garlic Heads
4-6 Russet potatoes, peeled and cubed
2 Heads garlic
1 tsp Fresh chopped rosemary
1 tsp Marjarom
1 tsp Salt
1/2 tsp Pepper
2 Tbs Olive oil
3 Slices bacon
Saute bacon in med skillet until just crisp. Remove the bacon and set aside to use in green beans. Keep grease med high.
Slice off the end of each garlic head top to level. (Not the base with the stem) You should be able to see the tops of the outer bulbs. Rub each head in the skillet with the bacon grease. Sear the outside edges just slightly. Set on cookie sheet lined with parchment paper.
Toss the potatoes in the same skillet just enough to coat and sizzle for 1-2 minutes.
Add to cookie sheet with garlic heads.
Bake with your meatloaf - 50 minutes at 350*
When garlic is soft, peel each clove. They should pop out easily. Then you can make a garlic paste for garlic butter, mix in to your roasted potatoes or save for vegetables, fish etc. Or just eat them.
I made a great garlic toast using Italian bread, my garlic butter, and George Forman grill. Crispy and delicious.
*garlic butter
1 stick butter
1-2 garlic heads, roasted, cloves separated
dash galic salt or other seasoned salt
1/2 cup parmesan cheese
Old Fashioned Green Beans
4 Cups green beans (fresh or canned)
1/2 Red onion, sliced thin
2 Bulbs garlic, crushed
Bacon from the roasted potatoes (3-4 slices, cooked, crumbled)
1 tsp Salt
2 tsp Pepper (or more)
I use the same skillet I've been using all along, and put the bacon back into the skillet with onions, garlic, and seasonings. Once the onion is soft and lightly brown, add the green beans. Use med to low heat and bring everything to full heat without burning. Add 2 cups stock. Bring to low and simmer until some liquid is evaporated. Turn off your burner and let set until serving. You can reheat quickly just before plating if they cool too much.
Pork and Coleslaw Enchiladas
As I talk about in my video, I make enchiladas out of just about anything. Especially when I'm trying to make leftovers stretch and not be the same boring ole thing.
This week I had a leftover pork tenderloin I had roasted a few days before. I served coleslaw as the side salad. To make these enchiladas I decided to combine the two, add a few new ingredients to spice it up, and serve with refried beans. I made enough for 2 nights, so second round of enchiladas I served with my version of Spanish rice.
These can be made in small casserole dishes so can be shared or frozen for later.
Measurements in this recipe are super flexible. Figure 1/2 cup mixture per enchilada.
Here's what i used:
3 Cups pork tenderloin, cooked and shredded or chopped
3 Cups coleslaw (1/2 cabbage thinly sliced or shredded, 2 carrots shredded, 1/2 red onion finely chopped, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp sugar, 1/4 cup mayonaise, dash salt and pepper)
1 Cup sharp cheddar cheese, grated (1/2 for inside, 1/2 for top) More cheese is always better.
1 Can Hatch diced green chilies, mild or hot
1 Cup sour cream
1 tsp Chipotle powder
1 tsp Garlic powder
1 tsp Cumin
10-12 Corn tortillas
1 egg
1/2 cup water
Spray cooking oil
1 Can Hatch red enchilada sauce
Mix all stuffing ingredients, saving 1/2 of your cheese to put on top.
Preheat med saute pan. Spray lightly with oil. (You may need to add oil as the tortillas cook to keep from sticking.)
Whisk egg with water in shallow, wide bowl.
Dip tortillas one at a time in the egg bath, and then cook 1-2 minutes on each side in your saute pan.
Pour enchilada sauce in your baking dish/es just to cover the bottom. Save most of it for the top.
As each tortilla cooks, you can add stuffing mixture and roll the one that's ready, filling side by side in your baking dish. I don't recommend layering these because they are very soft and won't hold a nice shape for serving. You can switch out tortillas for chips and make a casserole if you want.
Once your baking dishes are filled, and all the goody used up, top with enchilada sauce and grated cheese.
Bake 350* for 3 minutes or until bubbly.
Let set 5-10 minutes before serving.
Spanish Rice
1 Cup basmati rice
1 Cup medium salsa
2 Cups water
1 tsp Salt
Start by boiling enough water to almost fill a medium rice pan/cooker. Add rice and boil for 2-4 minutes.
Drain rice.
Return rice to heat. Add your salsa, water, and salt. Bring to boil. Reduce to simmer for 15-20 minutes stirring occasionally. Fluff before serving.
Beef Stroganoff
1-2 lbs Beef sirloin, cubed or sliced
1 White onion
8 oz Mushrooms, peeled and sliced
1/4 Cup gluten free flour
1 tsp Salt
1 tsp Pepper
1 tsp Dill
2 Cups milk or half and half
1 Can cream of mushroom soup
1 Tbs Olive oil or butter
1 package wide style noodles
Saute onion in oil or butter until soft.
In separate bowl mix together flour and spices.
Toss meat in flour mixture to coat evenly. (Save the flour for later. ) Add meat to onions and cook through. Toss in mushrooms and cook lightly.
Whisk leftover flour with 2 cups milk, adding together slowly so it doesn't clump.
It should be creamy when mixed together.
Add to meat and vegetables.
Add mushroom soup.
Heat all through on low heat until 10 minutes before ready to serve. Add sour cream and mix lightly.
Heat until bubbly but not for long.
In the meantime, cook your noodles according to the package directions.
When your noodles are ready, drain and plate. Top with stroganoff.
Serve with side salad and some of the left over garlic bread from the other night!
Have fun cooking and eating!
Next up on the menu -
Beef Ribs with blue cheese polenta
watch for updates!
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