Barbeque Meat Loaf

Posted on August 25, 2008 by kitchenbelle

My oh my, meatloaf is a far cry from photogenic.  And because I made this and gave it away (you guessed it, to the new parents) I didn’t slice it and plate it in attempts to make it all pretty for the camera.  If only there were a mechanism by which you could smell through your monitor!  The aroma of this meatloaf  was fantastic! I actually said the words, “Bath and Body Works should create a meatloaf-scented candle.” That’s how good this smelled.  When I asked my brother to describe the taste he said, “Slightly sweet and tangy.”  (That sounds like a description of Paula Deen herself!)  He said it was delicious and moist, and I believe him based on the scent of it!  

Leftovers of this would be great sliced up in a soft white bread sandwich.

Barbeque Meat Loaf:

  • 1 1/2 pounds ground beef
  • 1 cup Italian bread crumbs
  • 1/2 large onion, diced
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2   8 ounce cans tomato sauce
  • 3 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1cup BBQ sauce*
  • 1/4 cup Colby Jack cheese, shredded

Preheat oven to 350 degrees.  Mix together the beef, bread crumbs, onion, egg, salt, pepper, 1 can of the tomato sauce, and 1/2 cup of BBQ sauce. Create a loaf out of the mixture and place it in a shallow baking pan. Sprinkle the top of the meatloaf with shredded cheese.  Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and BBQ sauces.  Pour this sauce over the meatloaf. Bake covered for 1 hour, basting every so often with the sauce from the pan.   Let stand for 10-15 minutes before slicing. 

*Recipe note: As a BBQ sauce zealot, I feared the recipe would not taste BBQ-y enough as it stood, so I added BBQ sauce to the meat and the sauce.  However, unless you like to drink BBQ sauce from the bottle with a straw like I do, you’ll probably want to omit the BBQ sauce.  This recipe is sweet and moist enough without it!

Recipe adapted from Paula Deen’s recipe found here on foodnetwork.com.

Filed under: ground meat, Main Dish | 3 Comments »

Caprese Salad (Tomato, Mozzarella, and Basil)

Posted on August 20, 2008 by kitchenbelle

The flavor combination of tomato, fresh mozzarella, and basil ranks very high on my list of favorite flavor combinations.  (Add some prosciutto and a loaf of crusty bread and we’re really talking!)  The freshness, the burst of flavors, the textures, the smell, and the vibrancy of the colors all woo me.  Even the simplicity of the combination is appealing–just grab the fresh ingredients and go.  No prep work required.  No kitchen tools or gadgets.  Maybe it evokes nostalgia of simpler times.  Or maybe I like a good reason to buy bouquets of basil at the farmer’s market.  Or to talk to the tomato vendor about his tomatoes.  Whatever the reason, I find this salad to be pleasing both to my eye and my palette.

Caprese Salad:

  • 2 large field tomatoes, sliced thick
  • 16 oz. fresh mozzarella cheese, sliced thick
  • 10-15 fresh basil leaves, rinsed
  • 1/4 – 1/2 cup good olive oil
  • salt and freshly cracked black pepper to taste

Start by layering tomatoes across a platter.  Top with cheese, then basil.  Add salt and freshly cracked black pepper.  Drizzle with olive oil.  Repeat the layering until you have used all of your tomato slices.  Serve with a fresh crusty loaf of Italian bread.

Recipes available here on foodnetwork.com.

Filed under: basil, mozzarella, salad, tomato | 3 Comments »

Somewhat Fancy Tuna Noodle Casserole

Posted on August 19, 2008 by kitchenbelle

I wanted to make some food for the new parents–something that could easily be re-heated in single servings.  Tuna noodle casserole was the obvious choice, however, I was in the mood to be adventurous and I wanted to make it a little more special than the usual (and delicious!) canned mushroom soup recipe.  The Kitchen Illiterate has perfected what she calls “The Ultimate Tuna Noodle Casserole.”  I just knew I had to give it a try.  

And I am glad I did!  This turned out really great!  (I snuck a bite while visiting baby!)  I would say mine turned out a little bit more like a mac and cheese with tuna and peas–very cheesy, flavorful, and delicious!  A success!  Thanks, KI!

The Kitchen Illiterate’s Ultimate Tuna Noodle Casserole:

  • 1 bag of egg noodles (I used the smaller sized noodles) 
  • 1 tablespoon  butter
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 10 ounces mushrooms, coarsely chopped
  • 1 cup chicken stock
  • 1/4 cup flour
  • 2 cups whole milk
  • 6 ounce can of tuna, shredded
  • 1 1/2 c. grated cheese (I used an Italian blend, Parmesan, and Romano Pecorino)
  • 1 half of a bag of frozen peas
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan

Preheat the oven to 350 degrees.  Put a large pot of water on to boil.  In another large pot, heat the olive oil and butter then add the garlic.  Saute on low for 3-4 minutes, and then add the mushrooms. Stir them quickly so they get coated in the oil and butter.  Let the mushrooms cook down for about 10 minutes, stirring only a couple of times. Add a cup of chicken stock and stir. Then add the flour. Using a whisk, mix the mushroom mixture with the flour. Then add the milk, a little at a time, whisking and whisking and whisking. Between additions of milk, let it sit and get thick and bubbly, then add more milk. I only used two cups of milk because I feared it wouldn’t be thick enough.  Whisk while heating for several minutes.  In the meantime, toss your pasta into the rolling pot of water.  Cook it for a few minutes less than the package suggests.  Drain the pasta and return it to the pot.  Mix the soup, tuna, peas, and cheese into the pasta.  Make sure the pasta is thoroughly coated and all of the peas and nuggets of tuna are evenly dispersed.  Pour into a casserole (I used a disposable aluminum tin so the parents would not have to worry about getting my dish back to me).  Bake covered for 30 minutes in preheated oven.  Remove from oven, top with cheese and breadcrumbs and broil uncovered for an additional 10 minutes. 

Recipe Notes: KI uses broccoli florets.  I stuck with peas.  Also, KI cooked a fresh tuna steak.  I used canned tuna. 

Recipe adapted from The Kitchen Illiterate’s Ultimate Tuna Noodle Casserole found here.

Update: If you prefer not to make the soup just use 1 26 oz. can of store-bought cream of mushroom soup, 1 cup of whole milk, 2 cups of frozen peas, and 2 cans of tuna drained.  Mix all of these ingredients with 4 cups cooked egg noodles and bake at 400 degrees for 30 minutes.  (Top with 2 tablespoons bread crumbs + 2 tsp. melted butter before baking, if you wish.)

Filed under: Main Dish, tuna | 3 Comments »

Whole Wheat Banana Blueberry Pancakes

Posted on August 18, 2008 by kitchenbelle

 I have wanted to make whole wheat pancakes for over a year now.  In June of 2007 we attended a friend’s wedding in Philadelphia.  After doing some sight-seeing on the morning of the wedding, husband and I went to a little breakfast place (on the recommendation of a friend of the bride who also happened to be Jennifer Weiner’s assistant) called Sabrina’s on Christian Street near the Italian market.  The whole wheat banana pancakes were DELICIOUS!  So delicious that over a year has passed and I still remember them.  Every time I thought to make them, however, I did not have the whole wheat flour, or buttermilk, or bananas.  Finally, I had all ingredients on hand and I decided to run with it.   These pancakes were so easy to make and they did not disappoint!  I have a feeling these will be a regular weekend occurrence on my comfort table, as they were fantastic.  The bananas were over ripe so they provided a nice moistness and sweetness that complemented the wheat flour.  The blueberries from the farmer’s market were plump and tart and offered a nice contrast from the sweetness of the banana.  Served with a dollop of honey on top and a cup of hot coffee, this meal made me feel like I was in a cozy little Bed and Breakfast! 

Whole Wheat Banana Blueberry Pancakes:

  • 1 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries
  • 1/2 ripe banana, sliced

Combine flour, sugar, baking powder, baking soda, salt and cinnamon.  Set aside.  Combine egg, buttermilk, and oil.  Add egg mixture all at once to flour mixture. Stir until combined.  (There will be some lumps, however, if batter is too thick, add some additional buttermilk.) Fold fruit carefully into batter.  Lightly grease a  skillet with butter or shortening.  Pour batter into hot skillet and cook pancake about 2-4 minutes on each side.  I made two large pancakes, however, you could probably make about 5 small pancakes.  Garnish with blueberries and serve with honey or maple syrup.

 

Recipe adapted from recipe found in Better Homes and Gardens New Cookbook, Bridal Edition available for purchase here.

Filed under: banana, blueberry, Breakfast | Leave a comment »

Welcome Home, Little Guy

Posted on August 17, 2008 by kitchenbelle

 

There is a brand spanking new precious cuddly cub in our family and I am unable to articulate a sentence that would accurately express my excitement and joy!  I wanted to make a special treat in honor of his coming home from the hospital.  Teddy Bear cupcakes seemed appropriate! 

I did some digging to find a trustworthy chocolate cupcake recipe and that is when I discovered that Joanne Chang, owner of the locally well-known and acclaimed Flour Bakery in Boston, had posted the recipe for her bakery’s chocolate cupcakes.  I decided to give it a try and I am so glad I did!  These cupcakes are so chocolatey and delicious and I am so thankful to Joanne for sharing! Not only are they wonderful, but the recipe is suspiciously easy.  

Flour Bakery Chocolate Cupcakes:

  • 2 ounces unsweetened chocolate
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 1 stick unsalted butter
  • 1/3 cup water
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preheat oven to 350 degrees. Chop chocolate and place it in a bowl with the cocoa powder. Mix butter, water and sugar in a pan over medium high heat. Whisk until butter is melted and sugar is dissolved, about 5 minutes. Pour hot buttervmixture over chocolate mixture and whisk until chocolate melted and ingredients are combined.  Whisk the egg, milk, and vanilla extract together then whisk into the chocolate mixture until combined.  Sift the dry ingredients together.  Pour the dry ingredients onto the wet ingredients. Whisk  until the dry ingredients are totally mixed into the chocolate mixture.  Let stand about 15 minutes. Meanwhile, line muffin tin with liners and then pour the batter (or use an ice cream scoop) into the muffin cups, dividing batter evenly among the 12 cups.  Bake in a 350 degree oven for 26-29 minutes. Cool in tin on rack for 15 minutes. 

 

Remove cupcakes from pan and place on rack until completely cool.  Frost with chocolate frosting (as I did) or frosting of your choice.

(Teddy Bears, pre-ears!)

I used white frosting and colored sprinkles for the eyes, black frosting for the nose and mouth, and chocolate melt candies for the ears. 

(I apologize for the fact that several of the bear’s pupils are so constricted that the bears appear to be under the influence of opiates!  These cupcakes were supposed to be kid-friendly!) 

The design of the Teddy Bear cupcakes was inspired by the cupcakes found here on Wilton’s cupcakefun.com.

Cupcake recipe courtesy of Joanne Chang, Flour Bakery.  Original recipe can be found here.

Filed under: chocolate, cupcakes, Dessert | 9 Comments »

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