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!
Schwarties Hash Brown
All credit for this recipe is from The Best of Bridge group. We have used this for years and as we are celebrating, with our kids and grandkids, our 30th Wedding Anniversary, I wanted to use it again. The 2020 Covid 19 year took a toll on everyone for sure.
- 2 lbs. Frozen Hash Browns
- 1 500 ml carton sour cream
- 2 tins cream of mushroom soup (Campbell’s)
- 1/2 cup melted butter
- 2 cups of shredded cheddar cheese
- light sprinkle of onion powder
- parmesan cheese (or asiago)
Thaw the potatoes slightly for easier mixing. First mix the listed 6 ingredients and place in a 9″ x 13″ basking dish. Sprinkle the parmesan cheese on top and bake at 350 degrees for about 1 1/2 hours.
This will serve 8-10 people. Double it if there are more. I think I will.
Serving can be Brunch, Lunch or Dinner. Depends on you. But be sure to say “Thank you Ladies
Whole Salmon Cooked In Oven
When the weather isn’t exactly BBQ time, then this is a wonderful way to cook whole salmon in the oven. Don did this yesterday, and we loved it.
- 1 4-8 lb. wild salmon, scaled and cleaned
- 2 tbsp. olive oil
- pinch of kosher salt
- pinch of ground pepper
- 1 mini orange, thinly sliced
- 6 sprigs of fresh dill
- 4 sprigs of fresh parsley
- 5 cloves of garlic, peeled
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
With paper towels, pat dry both the inside and outside of the fish.
Sprinkle both sides with salt and pepper.
Stuff the inside with the orange slices, ill, parsley and garlic and tie the fish closed with cooking twine.
Bake in the oven for about 20-25 minutes until an internal temperature has reached 130 degrees. Note: if fish is quite thick, it may be a few minutes longer.
Remove from the oven and turn the broiler on,, then place the fish back in the oven and broil for about 3 minutes. (just don’t burn it). Remove from the oven, discard the garlic, herbs, etc.
Slice the fish, place on a serving plate and let everyone help themselves. (For your information, w served with asparagus and corn on the cob (cut in halves).
It was yummy and I really liked the light ‘fishy’ taste. This worked.
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.
Beer Battered Fish and Homemade Chips
Last night Don made Fish and Chips and I have to be honest….they were THE best yet. So we agreed no more ordering in. You might be surprised at one of the ingredients but, boy oh boy, it worked.
- 3 large russet potatoes
- vegetable oil for deep frying
- 1 1/4 cups flour
- 2 tsp. baking powder
- kosher salt
- 1/4 tsp. cayenne pepper
- 1/2 bottle chilled n.a beer
- 1 1/2 lb. skinless cod fillets, cut into 4 fillets
- Malt vinegar, lemon wedges for serving
Slice the potatoes lengthwise into 1/4 inch sticks. Add to the ice water as you work. Let sit for 30 minutes and lift out, rinsing well and patting really dry.
Preheat oven to 350 degrees. Heat about 4 inches of oil in a large frying pan until a thermometer reaches 280 degrees. Add half the potatoes and fry until just tender but no colour. Remove with a slotted spoon to a paper lined plate. Repeat with the remaining potatoes then turn the temperature up to 365 degrees.
Whisk together the dry ingredients, using only 3/4 cup of flour, with the beer until MOSTLY smooth. Let sit for about 5-6 minutes to thicken up.
Set a rack on a rimmed baking sheet. Season the fish with salt and working in two batches, dredge the fish in the remaining 1/2 cup of flour, then dip into the beer batter, letting the excess fall off. Fry until crisp and golden brown (about 4 minutes). Transfer to the rack and place in the oven to stay warm.
Increase the temperature of the oil for 380 degrees. Working in two batches again. fry the potatoes until golden brown, about 2 minutes. Drain on a paper lined plate. Finish the second batch and then plate and serve.
OMG!!!!n So yummy.
The Most Awesome Shrimp Stuffed Mushrooms
Don made these and my goodness, they are truly awesome. If you make them once, you will definitely make them many more times.
- 20 very large white mushrooms, stems removed
- 12 medium shrimp, tails on
- 1/2 cup softened cream cheese
- 1/2 tsp. Worcestershire sauce
- pinch of garlic powder
- 3/4 cup s grated Parmesan Cheese
Steam the shrimp for about 60 seconds, remove and let cool enough to remove the shell and tail. Lightly chop.
Lightly grease a 9 x 13 inch baking dish. Fill a saucepan with water and simmer the mushrooms caps over a medium heat for 2 minutes, until they begin to soften. Remove the mushrooms with a slotted spoon, drain and let cool, gill side down on paper towels for about 15 minutes.
While the caps are cooling down, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder in a bowl and blend well. Spoon about 2 -3 tsp. of the mixture in each mushroom cavity in the baking dish and cover, placing in the refrigerator for about 3 hours to blend the flavours and firm up the stuffing.
Preheat the oven to 400 degrees. Uncover the dish and bake for about 15 minutes until the cheese is browned and bubbling.
Serve with a glass of chilled white wine, and a couple of other nibblers for a great start to Friday night.
Absolutely divine.
Scallop Spaghetti In A White Wine Sauce
Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.
White Wine Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 cloves minced garlic
- 1 cup white wine
- 1 cup whipping cream
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp. capers, drained
- 1 tsp. freshly squeezed lemon juice
- pinch of salt
8 oz. spaghetti
1 lb. medium sized scallops (about 16 and completely thawed, if frozen).
pinch of salt
2 tbsp. olive oil
In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.
Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.
Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.
Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.
Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.
Season with a pinch of salt
Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.
Add the scallops but do not over crowd.
Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.
Turn the scallops to the other side and cook for just 2-3 more minutes.
Remove from the heat immediately and transfer the scallops to a plate immediately.
Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.
If you insist, you can lick the plate. These are sooooo darn delicious.
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.
Maple Baked Trout For Dinner
Recipe #1777
Yum…..this is a super, duper recipe for trout and sooo easy to prepare, bake and, of course, eat.
- 1/2 cup pure maple syrup
- 1/4 cup mustard
- 1/2 cup good olive oil
- 1 tsp. vanilla
- 2 tsp. minced garlic
- 1 tbsp. fresh rosemary, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. salt
- 1 tsp. sweet paprika
- pinch pepper
- 4 trout portions
Combine everything into a large, sealable container and add the trout. Toss to coat well. Seal and place in the refrigerator for about 4 hours.
Remove the trout from the marinade and discard the marinade. Place in a baking dish and bake in a 425 degree oven for about 7-8 minutes or until done.
Serve with a fresh potato salad and crisp green salad or garlic mashed potatoes and fresh corn. Simply add a warm dinner roll and a glass of the chilled ‘stuff’ and you have a wonderful meal.
Enjoy.
Trout Crusted With Pistachios
While at Costco a week or so ago, I bought a bag of shelled pistachios as I was making a few desserts that required them, then I thought why not use the trout fillets we have on hand as well. We did and they were delicious.
- 6 trout fillets, skin removed, bones as well
- 3 tsp. Dijon mustard
- 1/2 cup coarsely ground pistachios (toasted)
- green beans, steamed
- white rice
- lime wedges
Place the trout on a parchment lined baking sheet. Brush the mustard over the tops and sprinkle liberally with the nuts, pressing to make sure they adhere.
Preheat oven to 425 degrees and bake for about 13-14 minutes or until the fillets flake easily.
Place a fillet on each plate, add white rice, a lime wedge and, of course, beautiful steamed green beans, sprinkled with some pistachios.
Serve with warm dinner rolls and a glass of chilled white wine. Yippee!
