Meatloaf stuffed with mashed potatoes! Mom's recipe and my added touch!

Tonight’s repeat performance!  Using my homemade mashed potatoes and all beef approximately one pound meatloaf.

While my potatoes were cooking I sprayed with cooking spray a medium size loaf pan.

I placed one half of my meatloaf mixture in pan while flattening the meat as best I could.

To speed up dinner I put the bottom half that I had put in the pan in a 350° oven to bake while potatoes were cooking to perfection.  It took about 10 to 12 minutes.

After 12 minutes I mashed potatoes as usual with milk and butter.  Removed loaf pan from oven and placed two heaping scoops of mashed potatoes on top.  Then I topped the potatoes with the other flattened meatloaf.

Bake approximately 20 to 30 minutes until juices are clear.  Allow to set 5 to 7 minutes before slicing,

Fried onions cooked topped my meatloaf.  (I cooked them in a separate pan).

Delicious!

1/21/2023

Mom liked to put together her own food ideas and would try them out on us..

Of course I always loved food so I loved trying everything and anything she made whether it be Italian, Slovak or American.. 

 This is her meatloaf recipe and I decided to add some  left over mashed potatoes and it looked something like this when it was finished baking.

                        

Today I made Mom's  meatloaf recipe and used Bob Evans Refrigerated mashed potatoes.  It'll save some time and they are great in a pinch.  Enjoy! Happy Cooking from my kitchen to yours!


Here is her recipe:

1 lb. ground pork
1 lb. ground chuck
2 cups breadcrumbs, plain
2 tsp. salt
1 tsp. pepper
2 eggs
2 medium onions finely chopped
1 cup milk

****short cut:  1/2 container Bob Evan's regular mashed potatoes.   I used half of the container of mashed potatoes for center.

                      7/23/12

Cool for about 10 minutes before slicing!

In a large bowl mix ground meat, breadcrumbs, salt and pepper, onion.  Mix egg with milk and combine with meat.  Shape into two pieces.  Make a well in center, place mashed potatoes in center and top with the other half of meatloaf. ( see photo) Brush top

Of meatloaf with a little vegetable oil.  Bake 350 degrees 1 hour or longer until well browned.  

I topped my meatloaf with sautéed onions which I fried separately in a few tablespoons of oil.  

  If you would like to use gravy use the drippings or jarred gravy will work.

  Happy Cooking from my kitchen to yours!

 

 

Original 7/23/12

Blueberry Pockets or turnovers!

Re-post 

I was a bit restless today so checking out the frige I noticed that I  had a box of(2) Pillsbury Refrigerated Pie crusts that needed to be used so here goes my creation.(I look at expiration date)

I had bought this handy gadget(called dough press) last Christmas and figured it was a good time to play with it.

  The other day I had made Blueberry soda with fresh blueberries so after straining them I had all these nice smashed blueberries. Approx. 3/4 cup.  

 I didn't want to waste them so in a pot I added 3 T of  minute Tapioca to the blueberries in a pot brought the juice to a slight boil to thicken and I now had a wonderful blueberry filling.

 I cooled the filling and then filled the center  with a quarter size dollop of blueberries, folded and baked.  Yum. 

When cool drizzle with confectionery sugar mixed with milk to desired consistency..

Super Easy!!  I can't wait to make something else with these  easy to fill pockets.  I may even make Mom's homemade dough and the filling possibilites are endless.  Meat, chicken, cheese and on and on.  

I was able to make 5 possibly 6 pocket or turnovers.  Gather all leftover dough and knead to make extra ones. You can make an extra one with the excess dough.

Happy Baking and Cooking from my kitchen to yours,

M.J.

 

  I'm thinking Pasties maybe next!!

6" inch circle needed for size.  (Cool Whip container lid is approx. 6").

Original 7/6/13

Stuffed Dates with almonds

Updated recipe.

This was a first try and it was easy.  Hubby loves  dates so I figured I'd give the dates a whirl and stuff them with a few almonds.

I did almost but not exactly as the recipe below says and I remember my Mom doing it the same way. 

Hubby said they tasted delicious so I think I'll serve some for Christmas.

Very easy to do with great results. 

Pitted dates 

Whole almonds( choose smaller size almonds)

Confectionery (powdered sugar)

 



Here's the recipe I followed.

Preheat an oven to 350°F.

1. 
   
   Place the nuts on a baking pan in the middle rack of the oven. Bake
2. 
   
   for 15 minutes stirring frequently.
3. 
   
   Cool for 10 minutes before use.
4. 
   
   Place one almond inside the date. Roll in powdered sugar if
5. 
   
   desired. Place on wax paper-lined baking sheet and refrigerate for at least 1 hour before serving. Sprinkle with powdered sugar.

Enjoy!  Easy peasy!

12/3/14 original 

Courtesy Food.com

Loaded Enchiladas! my recipe

Today since our youngest grandson was visiting us I decided to make a new version of a basic enchilada recipe using some of his favorite add/ins.

I would have added chiles’ too but I didn’t have any so this worked out delicious anyway.  

1lb. Ground beef

Taco seasoning pack

1/2 cup water

1 can black beans rinsed 

1 can drained corn

1/2 can refried beans

1/4 cup+hot sauce

2 cups  shredded cheddar cheese

1/2 cup mozzarella cheese(optional) I had some so I added about 1/2 cup.

1package large flour tortillas 

1large can Enchilada sauce

Sour cream, chives (optional)

Cooked white or saffron rice 

Sauté beef in 2T vegetable oil until beef is browned.  Add seasoning pack and water.  Stir and allow to bring to a low simmer.  Remove from from heat.  Add refried beans, stir until blended with beef.  Add corn , hot sauce, rinsed black beans and 1cup shredded cheddar cheese. Stir.

Spray 9x13” baking dish with cooking spray. 

Place 2 large Tablespoons of beef mixture and fold tortilla.  Place in greased 9x13” baking dish.  Recipe makes about 10 to 12 tortillas.

Top enchiladas with  Enchilada sauce and remainder of shredded cheese. Bake 350° 20 to 30 minutes uncovered.

Enjoy!

Less sugar Ricotta cookie logs/ rolls

Today’s Christmas themed Ricotta logs/rolls

12/22/23

 Updated:

My easy Ricotta logs.  

Playing with my ricotta cookie recipe.

Concerned about your sugar consumption?  Try my ricotta cookie recipe with half the sugar and made into rolls as an option to individual cookies.

Ingredients;

1 cup  sugar

1stick softened butter

3 eggs ( room temperature)

1 lb. Ricotta ( you can use reduced fat)

1to 2 tsp.  Extract of choice ( we like anise, orange, lemon as our favorites)

4 cups flour 

1tsp. Baking soda

1/4 cup Milk to brush logs before baking

Icing

Confectionery sugar 

A few tablespoons Milk or vanilla creamer for icing 

Using an upright mixer Beat sugar and softened butter, add eggs then slowly add flour and 1 tsp. Baking soda and ricotta.

   

 Mixture will be thick but easy to manage.

On a large cookie sheet lined with parchment paper or aluminum foil, spray with cooking spray then drop large tablespoons of batter in a vertical line.  ( approximately 8 tablespoons) make a roll.  Smooth edges making sure it looks like a long roll.

***Smooth sides and top of rolls. These pictures are an example of how they look before baking them.  They  have chocolate chips in them.

***I do not usually put any thing in them.

Brush rolls with with milk before placing in oven.

Bake at 375 degrees approximately 20/25 minutes until when you insert toothpick in center it comes out clean. Oven temperatures vary.

Cool completely.  When rolls are cooled using a small brush  rolls  with icing.

Icing instructions :

Approximately 1 cup confectionery (powdered sugar)

Milk or French vanilla creamer.  With a large spoon slowly add milk to confectionery sugar until desired consistency.

Spread over rolls! Once icing dries cut with a serrated knife.  

Rolls freeze well.

Store in cool area or refrigerate until serving. I store mine in a container  with wax paper in between to keep from drying out.  

***if freezing rolls wrap securely with freezer paper or aluminum foil.

Yummy!

Chicken meatloaf with potatoes and sautéed spinach

I’ve been not feeling the cooking lately and it’s not good!

I’m the type of person who wants to have ingredients available at all times..  I know it isn’t that easy and not having a desire to cook really has me at a disadvantage so…

The other day I shopped for groceries and decided a chicken meatloaf might be enjoyed.  We will see!

1 lb.  ground white meat chicken 

3/4 cup to 1 cup breadcrumbs 

I small onion grated fine

2 cloves minced garlic 

1 tsp. Salt

1 egg beaten

1 tsp. Dried parsley 

Grated pecorino Romano on top when serving.(optional)

Filling

1 large russet potato cut in slices

1 cup chopped spinach seasoned with olive oil, salt and minced garlic

Mix chicken with seasonings.  Set aside 

I’m a small pot cover sliced potato with water and cook until it partially cooked.  Salt water!

Using a large slotted spoon remove potato to cool.

In the same water you cooked the potato place chopped spinach.  Bring to a boil and drain.

Sauté spinach in olive oil and minced garlic.

Place half of meatloaf mixture in a small but deep baking dish.  Spray with cooking spray first. Note:  use your hands to press down half of mixture.  Layer potatoes next and then place chopped sautéed spinach.

Using the rest of chicken mixture ( make a large size patty) to top of spinach.

 

Brush slightly with oil and bake uncovered approximately 1 to 11/2 hours or until you put a fork in center and the potatoes are tender and you see no raw chicken.

Enjoy!

I’m having a salad tonight with this meal! Yummy 

Pork cutlets

Several years ago when we were in Florida I shopped local and  they had pork cutlets packaged for sale and were delicious. 

Today I decided it was time to make some for our dinner.

Recipe as follows;

I lb. pork tenderloin (cut in medium size slices)

2eggs beaten 

1  1/2 cups seasoned bread crumbs

Salt and pepper. 

Vegetable oil as needed 

Directions:

Using a mallet I pounded (scored) both sides of the pork until the patties were thin.

In a bowl place eggs, salt and pepper. Whisk well.

 Dip the pork cutlets in beaten eggs seasoned with salt and pepper and then into the breadcrumbs to coat pork well.. (My  breadcrumbs were seasoned with Romano cheese too). 

In a large skillet add a few tablespoons vegetable oil.

 Place cutlets in pan and fry until lightly browned. If needed add a little more vegetable oil.

 The green beans were from my friends garden so I cooked the beans and potatoes until tender.  Drain and add minced garlic , olive oil and a little dried parsley.

Since I was in the mood to cook I made candied sweet potatoes too which really complimented this meal.

Note:  My mom always made candied sweet potatoes with her pork chops. 

They are yummy cold too!  I had a leftover pork cutlet for lunch (cold) yummy!

Note*** you can also use boneless pork chops for this recipe. ENJOY!

FROM MY KITCHEN TO YOURS,

Crockpot steak Pizzaiola, my way

New photos of Steak Pizzaiola 10/9/2023

Gold mashed potatoes , pizzaiola garnished with pecorino Romano and mozzarella.  Side of buttered baby broccoli.  Yummy!

Round steak was used today for the meal.

A good recipe I created today with a pound of thick cube steak I had in my freezer.

Thaw meat or microwave on quick defrost.

***Note:for this recipe a cheaper cut of meat can be used.

Approximately 1pound round steak cut in medium size pieces.I.  

1 medium onion sliced thin 

Olive oil 

Chopped fresh basil (dried can be substituted)

Chopped fresh parsley(dried can be substituted)

1/2 tsp. Dried oregano ( I don’t care for it but if you do that’s your choice)

2or 3 minced garlic cloves 

Salt

Black or red pepper( ***if you like a bite to your sauce use red pepper)

1 -28 oz. can purée or crushed tomatoes

1.  Sauté onion in oil until it starts to brown and caramelize slightly.  Add minced garlic and cook slowly.  Toss basil and parsley into mixture slowly.  Remove from heat and place in a small dish.

2.  In the same pan you cooked the onion/garlic add the 4 (approximately)medium pieces of steak.  Cook on medium heat with some salt until slightly browned on each side.

3.  Add browned steak to crockpot.  Top with onion, garlic, basil, parsley mixture on top of steak and add tomatoes.

4.  Set crockpot heat on low and allow to cook approximately 6 hours or until steak is tender.

Serve over pasta or as I did smashed potatoes.  We had steamed Brussel Sprouts as our side.

Enjoy!

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