When looking through our large binder of recipes I came across this one. I can even read Don’s handwriting so that makes you the lucky one. They are really delicious and since the long cold winter is subsiding, it is just a way to start getting prepared to barbecue.
- 2 cloves garlic, grated
- Couple sprigs of Rosemary leaves
- 1 sprig of fresh thyme
- Zest of 1 lemon
- juice of 1/2 lemon
- Dijon mustard for coating the ribs
- season with sea salt and ground pepper
Cut the ribs into 2 rib portions and rub with Dijon mustard to coat.
Mix the dry ingredients and garlic together and sprinkle over the ribs to cover both sides.
Grill chops 2 minutes per side.
Using a 450 degree oven, place the ribs on a parchment lined baking sheet and bake for 20 minutes for rare and 25 minutes for medium rare.
Serve with a lovely Malbec wine, potatoes, asparagus. Having a small dish of Greek yogurt at each place setting would also be nice to dip the meat into.
Absolutely THE Best Meatloaf Ever
I cannot begin to put into words just how wonderful this recipe is. Don made it last night and all I can say is WOW! The topping is beyond belief and if you will take a tip from me, you will double it and use it also like a gravy, It is that good.
- 2 lbs. lean ground beef
- 1 1/4 cup dried bread crumbs (he made his own)
- 1 small diced yellow onion
- 3/4 cup milk
- 2 large eggs, beaten
- 4 tbsp. ketchup1 tbsp.
- 1 tsp. Worcestershire sauce
- 2 tsp. dried parsley leaves
- 1 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
Topping
- 1/2 cup ketchup
- 4 tbsp. packed light brown sugar
- 2 tbsp. red wine vinegar
Preheat oven to 350 degrees.
In a large bowl add the beef, bread crumbs, onion, milk, eggs, 4 tbsp. ketchup, Worcestershire sauce, parsley, salt, garlic powder and pepper. Use your hands to mix this together until all are well combined.
Add the meat mixture to a loaf pan and pat down to an even layer.
Note: Don found if you dampen parchment paper a little, it becomes more pliable. Line the loaf pan with it and then add your meat.
In a small bowl, make the topping, stirring to combine. Pour evenly over the top of the meat, spreading to cover the surface.
Bake uncovered for 55 minutes and rest for about 10 minutes before serving or it will fall apart.
This is a moist meatloaf and you will say apologies to your Moms for their recipe and make this one again and again.
*Note: You must mix the meat really well. If not, it will become too soft.
We served ours with the no yolk noodles. Tonight, we are going to slice some more and put into hot dog type buns and do some French Fries,
This recipe will make from 12-20 slices, depending how thick you cut it.
Island Special Pork Bolognese Pasta Sauce
There are nights in our house that are really special and this was one of them. Don had some ground pork left over from making his Christmas Tourtiere and put this together. You are going to love it. We got 10 meals out of it. OMGGGGG! This is so tasty, you will be glad of a second portion.
- 2 lbs. ground pork
- 2 large carrots, peeled and finely diced
- 3 cloves crushed garlic
- 2 – 28 oz. cans of whole tomatoes (Kirkland (Costco) brand San Marzano) tomatoes
- 2 cups freshly sliced white mushrooms
- 1/2 tsp. freshly ground nutmeg
- 1/4 tsp. red pepper flakes
- 1 tbsp. salt
- 2 tbsp. dried oregano
- 1 tbsp. dried basil
- 1 tbsp. butter
- 1/4 cup heavy cream
- 1/2 cup 2% milk
- 1 cup red wine (we used Sangiovese)
- parmesan cheese, grated, enough for topping
- 1 lb. your favorite dried pasta noodles
In a Dutch Oven pot cook the pork until no longer pink and add the carrots, garlic and mushrooms, cooking until carrots tender. This is approximately 10 minutes.
Skim the fat off the top of the meat mixture and add the tomatoes, spices and wine, stirring occasionally and breaking up the tomatoes a little.
Add the butter, cream and milk, stirring well to incorporate.
Cook your pasta noodles according to the directions, drain, saving 1/2 cup of the water. Add the saved water back into the noodles and prepare to serve.
When ready to serve, place a portion of the noodles on the plate, add a generous serving of Bolognese sauce, topping it all off with a sprinkling of grated Parmesan cheese.
If you wish, serve with a chilled green salad and your favorite dressing.
Pour yourself a glass of the lovely red wine and declare “damn I did this”.
Ham Pot Pies
Whoa! What a way to use up leftover baked ham. We love this one. Take a peak at the photo and you can see why.
- 1/4 cup butter, cubed
- 2 cups cauliflower chunks
- 2 cups asparagus, peeled and cut in 3 inch sections
- 1/2 lb. sliced fresh white mushrooms
- 3 medium carrots, sliced into 3 inch toothpick sticks
- 1/2 cup flour
- 1 1/4 cups 2% milk
- 1 1/4 cups vegetable broth
- 1 3/4 cups cubed, fully cooked ham
- 2 tbsp. minced fresh parsley
- 1/4-1/2 tsp. ground nutmeg
- pinch of pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Preheat oven to 425 degrees. In a large saucepan heat butter over medium heat and add the cauliflower, mushrooms and carrots, cooking and stirring until tender.
Stir in the flour until blended. Gradually add the milk and broth. Bring to a boil, stirring constantly and add the asparagus, cooking until thickened (about 2 minutes). Remove from heat and add the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll the pastry to 1/2 inch thickness. Using a 10 oz. ramekin to use as a template, cut 4 tops for the pies. Fill 4 buttered ramekins with the vegetable mixture and top with the pastry. Cut slits in the pastry to allow steam to escape and brush each top with the beaten egg.
Bake for 19 minutes and let stand at least 5 minutes before serving. Add a green salad, glass of wine and enjoy! We did and there is no ham left.
Pork Chops In A Beautiful Honey-Garlic Sauce
For some strange reason, throughout my life, I have really avoided pork chops UNTIL NOW. Don made these last night and Boy oh Boy are they fabulous. True.
- 4 boneless pork chops
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tbsp. olive oil
Preheat oven to 350 degrees. If not using a frypan that can go into the oven, grease a 9″ x 13″ baking dish.
Season the chops with the salt, pepper and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes each side and transfer to the prepared pan.
Glaze
- 1/2 cup honey
- 1/8 cup packed brown sugar
- 1/8 cup soy sauce
- 1 tsp. chopped garlic
- 1 tbsp. butter
- 1/8 tsp. ground ginger
- dash cayenne pepper (or more to taste)
Whisk the honey, brown sugar, soy sauce, garlic and butter together in a bowl and pour over the chops.
Bake in the oven for 25 minutes. Remove from the oven and let rest for approximately 5 minutes to allow the chops to soak up some of the sauce.
Add a 1/4 tsp. corn starch mixed in a 1/4 cup of water to the remaining sauce and stir until it thickens.
Serve the chops with a stir-fry vegetable side dish and add the extra sauce.
Most Awesome Meatloaf
I am sure everyone grew up with meatloaf recipes being made often, especially in the colder months. Don made this recipe and it was so darned great, we had meatloaf sandwiches Day 1 and ….you have to read on for Day 2.
- 1/2 cup beef stock, divided
- 3 slices white bread, ripped small
- 6 oz. Cremini mushrooms, stems removed, chopped
- 1 onion
- 1 medium carrot, chopped
- 1 celery stick, threads removed
- 3 garlic cloves
- 2 large eggs, beaten
- 1 1/4 lbs. ground beef
- 3/4 lb. ground pork
- 2 tbsp. Worchestershire sauce
- 1 tsp. salt
- tsp. pepper, divided
GLAZE
- 1/2 cup ketchup
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
Place the mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped.
Put the bread in a large bowl and add the vegetable mixture, eggs, beef, pork, Worchestershire sauce, 1 tsp. salt and 3/4 tsp. pepper and mix lightly and thoroughly. Now here it gets a little different.
Use an oval loaf pan (10 x 12). Place the meat mixture on an 18 x 12 piece of HEAVY DUTY tin foil. Carefully place in the oval pan, pressing the meat up the sides and smooth the top of the meat.
Mix the glaze together and spread over the entire loaf. Place the pan on a parchment lined tray (in case it flows over ) ours didn’t but it saves cleaning up a mess.
Bake in a 325 degree oven for 3 hours or until the temperature in the middle is 160 degrees.
Now….we bought previously, cheese hamburger buns from Save on Foods. Place them in the oven (sliced) for a few minutes until they are warm in the oven and the top is crispy to the touch. Bring them out, add your mayo, mustard and a generous slice of the meatloaf. OMG! These are wonderful. End of Day 1.
Wrap the pan in tin foil and place in the fridge for overnight.
Day 2, Slice the meatloaf so it can be fried to get a bit of a sear, serve with a green salad, corn on the cob (halved) and a green salad. Now, you should have a glass of wine/beer and this is to die for.
The flavours in this meatloaf will have you actually trying to lick your plate.
Bison Burgers
Let me preface this with “Yes, I did eat it” as I am not one for the unusual. For me, anyway.
- 1 lb. ground bison
- 1/2 cup panko bread crumbs
- 1 egg
- 3 tbsp. Worcestershire sauce
- 4 dashes of Tabasco sauce
- 1 pinch granulated garlic
- pinch of black pepper
- olive oil cooking spray
- 4 slices of cheese (American or Monteray Jack)
- 4 Brioche hamburger buns, split and toasted
Preheat barbecue grill and lightly oil the grate.
Mix the bison, panko crumbs, Worcestershire sauce, Tabasco, garlic and pepper mixing well together by hand and then form 4 patties.
Spray the patties with the Olive oil spray and grill until hot and barely pink in the center (about 5 minutes each side). Top each burger with a slice of cheese and cook until it has melted (about 1 1/2 minutes) An instant read thermometer placed in the center should read 140 degrees F (60 degrees C).
Place each burger on a bun half and serve with grilled caramelized onions, mustard, mayo, pickle, lettuce and tomato. Serve with french fries and you have a great dinner.
These really are very tasty. Give it a try. By the way, the picture shows a single patty only. That is not two. Honest!
Rack of Lamb – Marinated With Herbs and Garlic
Don prepared this last night and really liked it. I think it was just because he wanted to use his new Christmas Le Creuset pieces.
- 1 rack of lamb
- 3 sprigs fresh thyme
- 1 tsp. dried rosemary
- 3 cloves garlic
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 tbsp. chili powder
- 2 tbsp. olive oil
- 1/2 lime, juiced
- 1 cup red wine. We used a lovely Shiraz
Chop the thyme and garlic together, add the rosemary and place in a large bowl. Add the salt, pepper, chili powder, olive oil and lime juice. Mix well and set aside.
Trim off the excess fat on the lamb, then cut the lamb into 2 bones each pieces. Place the lamb into the spice mixture and rub it into the lamb, using your hands. Cover and chill in the refrigerator for about 30 minutes. (The lamb, not your hands).
Heat the oil in the Le Creuset skillet and sear all sides of the lamb until the meat is dark brown and crispy. When ALMOST done, pour in the red wine and then remove from the heat. Let sit covered for 15 minutes.
Serve with roasted vegetables and enjoy. Truly a real treat.
* just use whatever skillet you have.
Friday Night Special – Sloppy Burger And Coleslaw
If your house is like ours, Fridays are always a little special and this is one way to make it fun. You can curl up in front of the TV and make it a movie night with popcorn to be made later. See if you agree.
- 2 tsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. fresh rosemary
- 1 1/2 lbs. lean ground beef
- 1/3 cup ketchup
- 1 tsp. Worchestershire sauce
- pinch of salt and pepper
- 4-6 Kaiser buns, halved
- 2 cup cheddar cheese, shredded
- 2 cups baby spinach, stems removed
Heat the skillet on medium heat, adding the minced garlic, stirring for 60 seconds then add the rosemary. Stir until well mixed. Add the ground beef cooking until no longer pink, then add the ketchup, mustard, salt and pepper and stirring to mix well.
Halve the buns, butter them and place under the broiler until starting to bubble and brown on the rims. When ready to plate, add the cheese to the meat mixture and quickly stir together. Remove from the heat, pile equal portions on the bottom half of each bun, place a generous amount of spinach on top and place the top of the bun.
You can either serve the slaw on the side of the plate yourself or let everyone add their own. Either way, this is yummy. Pickles and a cold beverage takes this over the top.
Chili Stuffed Zucchini Burgers
Calling these burgers could be a misnomer but they sure are good looking when presented at the table and taste even better.
- 1 recipe of “Chili-Don’s way” on this site
- 1 tbsp. olive oil
- 1 cup frozen whole kernal corn
- 1 cup (or more to taste) Tex Mex shredded cheese
- 1 cup of your favourite marinara sauce
Trim the ends off the zucchini. Lengthwise, cut a thin strip just along the top of each one. With a melon baller, scoop out the pulp, leaving a 1/4 inch thick wall of shell. Discard the pulp.
Add the corn to your chili and cook for about 4 minutes. Remove from the heat and add 1/2 of the cheese to the mixture.
Spoon the mixture generously into each shell and place in a baking dish. Cover with tin foil tightly and bake for 30-35 minutes until shell as almost tender. Remove the foil and sprinkle more cheese over each one and return to the oven, baking for just a couple of minutes to melt the cheese.
Plate and top with your marinara sauce. Voila! It is delicious.
Rotisserie Roast Beef
On Sunday Don put a roast on the bbq and this is the rub he used. It was fantstic and I hope you will give it a try.
- 1/2 cup red dry wine
- 1/4 cup Balsamic vinegar
- 1 tsp. Worchestershire
- 1 tbsp. Extra Virgin olive oil
- 1 tsp. ground pepper
- 2 tbsp. Montreal steak spice
Mix this altogether and spread on the roast and marinate in a sealed bag for 2 hours.
Tie the roast up with butcher twine and place on the spit, cooking until the internal temperature reaches 145 degrees. Remove and let rest for about 10 minutes. Meanwhile proceed with the Au Jus below.
Au Jus
To the drippings, add
- 1 1/2 tbsp. flour
- 2 cups beef broth
- salt and pepper to taste
Cook on the stove, stirring constantly until thickens.
We served this with garlic mashed potatoes, corn on the cob (halves) and it was incredible.
Leftover Ham Casserole
We bought a ham and, after two dinners, several days of sandwiches, omelets and soup, there was still some ham so….here we go (my mom would be so proud as we worked this as she could with a small roast of beef).
- 2 cups potatoes, peeled and cubed
- 1 small yam, peeled and cubed
- 2 cups plus cooked ham, cubed (use up whatever you have left)
- 1 can whole kernal corn, drained
- 1/4 cup butter
- 1/3 cup flour
- 1 3/4 cup milk
- pinch black pepper
- 4-6 oz. cheese, shredded
- 3-4 asparagus spears, chopped small
Preheat oven to 375 degrees.
Cook the potatoes until tender, but still firm in a pot of boiling water. Drain and cool a bit.
Combine the ham, corn, asparagus and potatoes and set aside. Melt the butter and whisk in the flour to make a paste and gradudally add the milk and pepper and bring to a boil. Remove from the heat and pour over the ham mixture. Stir to mix well.
Grease a baking dish (11 x 7) and pour in the mixture. Lightly sprinkle with paprika and bake covered in the oven for 20 minutes.
Lower the temperature to 350. Remove the cover, add all the cheese and bake a further 20 minutes. Place under the broiler for about 5 minutes to get a light brown crust.
Finish with crispy onion topping and fresh herbs.
This, my friends, is bloomin’ awesome.