Monday, February 27, 2017

Veggie Stuffed Meatloaf



This meatloaf is Stuffed with Peppers, cheese and onions but you can use other fillings

What you Need:
2 tablespoons extra-virgin olive oil
2 large yellow onions (thinly sliced)
2-4 cloves garlic mined
1 1/2 pounds ground beef (80/20)
1 1/2 pounds ground turkey or other meat you like
1 cup fresh breadcrumbs
1 cup Parmigiano-Reggiano cheese (freshly grated, 6 ounces)
2 large eggs (lightly beaten)
2 teaspoon dried oregano
1/2 pound provolone cheese (sliced)
1/2 cup arugula (chopped, stems removed)
1/2 cup thin sliced sweet red and yellow peppers
1/4 cup shredded cheese of your choice
1/2 tsp garlic powder and onion powder each
kosher salt and freshly ground black pepper (to taste)


How to make it
Preheat oven to 350ºF
In a large sauté pan, add 2 tablespoons olive oil and place over medium-high heat. Add the onions and garlic and season with salt and pepper. Sauté until they start to caramelize, about 10 minutes. Turn the heat to low, and sauté, stirring occasionally, until the onions are brown and caramelized, about 30-40 minutes. Remove from heat and set aside to cool.
In a large bowl, add the ground meats, breadcrumbs, Parmigiano-Reggiano cheese, eggs, dried oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper, garlic and onion powder and mix to combine.
On a baking sheet with parchment paper lined with plastic wrap, add the meatloaf mixture in a 12-by-10-inch rectangle, about 1/2-inch thick. Add an even layer of shredded cheese, top with an even layer of caramelized onions, sweet peppers and arugula. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you. Bring the ends together to seal the meatloaf. Discard the plastic. Bake for 1 hour 30 minutes, or until the internal temperature of the meatloaf reaches 165ºF.
Let cool 15 minutes before slicing into 1-inch pieces. We topped this with old fashioned ketchup
you can also use tomato sauce last 15 minutes or so or leave off

Baked Butternut Squash



Simple foods are always good and this is easy to do and good for you

What you need for 2 servings 281 cals
1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
1/2 cup brown sugar, divided
1 tsp cinnamon
salt and ground black pepper to taste

How to make them
Preheat oven to 350 degrees F (175 degrees C).
Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish
around squash halves.
Bake in the preheated oven until tender and easily pierced with a fork,
about 1 1/2 hours.I turn mine over and and add brown sugar, cinnamon and butter or you can Carefully remove the skin with a fork; it should be
very easy to remove, season with salt and pepper to taste.
To cook a large squash takes 90 minutes. If you have a smaller squash,
adjust the baking time.

Saturday, February 18, 2017

Easy Pineapple Coconut Cream Cheese Cake



This cake tastes like a candy bar it's so good, and best of all it's so Easy to Make

Ingredients
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
1 c chopped nuts, optional

CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 - 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners' sugar
coconut for garnish - optional

Directions
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes

Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

Tuesday, February 14, 2017

Slow Cooker Pineapple Teriyaki Pork Roast


This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast!

What you need:
1 (2-3 pound) boneless pork roast
2 teaspoons salt free seasoning
1 teaspoon ground black pepper
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 teaspoon Garlic Powder
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries(optional)

Directions
Rub the pork roast on all sides with salt and pepper,
Mix ingredients above. Pour over Tenderloin in the crock pot
Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 6 hours on Low.

Monday, February 6, 2017

Cinnamon Honey Buttered Chicken



Juicy, with that warm slightly sweet taste of honey and cinnamon Roasted Chicken, it's Delicious
You have to try this, You can spatchcock your chicken or use this recipe with just thighs, legs, quarters, or the whole chicken, I like spatchcocked because the chicken cooks faster and it's juicy


Serves 4
What you need
1 4-pound spatchcock chicken
1/4 cup butter, softened
2 teaspoons cinnamon
2 teaspoons runny honey
Sea salt and freshly ground black pepper



Preheat the oven to 425°F.
How to make it:
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.

Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.

Place the spatchcock chicken into the pre-heated oven for 45 minutes.

How to spatchcock your own whole chickens at home
easy peasy
First remove inside packets of giblets, I cut off the tail part of the turkey and cut out the backbone of the turkey, you can check Youtube for how to do this.

Saturday, February 4, 2017

Bacon Cheesy Baked Potato Casserole




These potatoes are a good side to serve with so many main dishes and go well at gatherings and parties

What you Need:
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 1/2 pounds shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions; sauteed in bacon grease
salt and pepper to taste

How to make it:
Peel and Cook your potatoes until just tender, Cook bacon and saute onions till golden
Crumble bacon when cool
Mix cheese with sour cream then add into potatoes with bacon and onions and spread
into greased pan
Bake 30 minutes at 325F.
Serves 10 to 12.

Friday, February 3, 2017

NO BAKE WHITE CHOCOLATE STRAWBERRY CHEESECAKE



I think I'm in heaven when I taste this White Chocolate Strawberry Cheesecake
and best of all it's quick and No Bake, what a delightful Dessert


What you need:
3 pkg (24 ounces) cream cheese softened
5 teaspoons sugar
2 cups cream
2 cups melted white chocolate
1 1/2 cups strawberry jam
2 cups fresh strawberries (1 cup chopped and 1 cup  whole)
Pound cake sliced

How to Make it:
In a bowl, add the cream cheese, the sugar, and the cream. Beat with a mixer for 3 minutes.
Add the melted white chocolate and mix with a spatula. Reserve.
In a bowl, mix the strawberry jelly with 1 cup chopped strawberries. Reserve.

In a rectangular pan covered with plastic film, place some of the cream cheese mixture, cover with the jelly-strawberry mixture, and cover with the rest of the cream cheese mixture.
Cover with sliced Pound cake and place in the freezer for 4 hours. Not longer or it will take forever to thaw out before serving.
Remove from the pan, cover with the remaining strawberry jelly and decorate with the whole strawberries.





OREO COOKIES ‘N CREAM CAKE ROLL


So many people love chocolate and Oreos they will love this cake roll, it's rich and creamy.

INGREDIENTS:

FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee -I used decaf because children will be eating mine(or milk, or water)
1 teaspoon vanilla extract
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

FOR THE FILLING:
3/4 cups heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
12 Oreos- crushed

FOR THE TOPPING (OPTIONAL):
1/2 cup heavy whipping cream
1 cup chocolate chips


DIRECTIONS:
Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with parchment and spray with cooking spray (I like to use the spray with flour).

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.

Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back. Watch carefully this thin cake won't take long.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove parchment carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour but not much longer.

Make the Filling: beat heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer, be sure bowl is grease free when whipping cream) Slowly add in powdered sugar and vanilla during beating. Beat until whipped peaks form. Gently stir in crushed Oreos, reserving a tablespoon or two for garnish.

Assemble Cake: once the cake has cooled, unroll it slowly gently. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting. If you have leftover whipped cream, you can use it for serving.

Make the topping: place chocolate chips and heavy whipping cream in a microwave safe measuring cup or bowl. Heat on high power for 60-90 seconds or until the cream is hot, then whisk until smooth. Let cool for 10 minutes.

Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining crushed cookies. Chill until set.

Note: The cake should stay chilled until right before serving.
Rolled up while fresh hot out of the oven in Powdered Sugar Towel

Chocolate Ganache Frosting


Frosted and Sprinkled with more crushed Oreos