Green Onion Meat Loaf
The weather is getting more and more fall like. This is when I like to make a tasty meat loaf. My Green Onion Meat Loaf is a great weekend meal as well as making weekday sandwiches from the leftovers.
INGREDIENTS
2 Beaten Eggs
1/2 Cup Bread Crumbs
1 Large Bunch Chopped Green Onions
5 Tablespoons Ketchup
1 Tablespoon Dijon Mustard
1 Tablespoon Worcestershire Sauce
5 Minced Garlic Cloves
1 Pound Ground Sirloin
1/2 Pound Ground Veal
1/2 Pound Ground Sweet Italian Sausage
1/2 Cup Ketchup
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Tablespoon Dried Parsley
Preheat your oven to 350° F. In a large bowl combine the eggs, bread crumbs, green onions, kosher salt, pepper, 1 tablespoon mustard, Worcestershire sauce, garlic and 5 tablespoons ketchup. Add the ground sirloin, veal and sweet Italian sausage. Mix well and then lightly pat the mixture into a 9×5 inch loaf pan. For the glaze pour the1/2 cup ketchup over the top and scatter the dried parsley over the top of the meat loaf. Bake the meat loaf for 90 minutes. Remove from the oven and let stand for 10 minutes. Use two spatulas to transfer the meat loaf to a serving platter. Cut into 8 slices. Serve with mashed potatoes. Serves 8
Four Bean Salad
This is one of my favorite salads. Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit. My Four Bean Salad is great for a barbeque, picnic or potluck dinner.
INGREDIENTS
2/3 Cup Sugar
1/8 Teaspoon Celery Salt
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Cider Vinegar
1 Teaspoon Worcestershire Sauce
1 Minced Garlic Clove
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
16 Ounces Drained Canned Garbanzo Beans
32 Ounces Drained Canned Green Beans
16 Ounces Drained Yellow Wax Beans
16 Ounces Drained Canned Red Kidney Beans
1 Diced Red Bell Pepper
1/2 Diced Red Onion
In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper. Set aside. In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans. The beans should be well drained. Add the diced red bell pepper and diced red onion. Toss to combine the ingredients well. Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours. This salad needs to marinate. Serves 8
Salmon & Vegetable Bake
Here is the perfect Sunday dinner dish. You won’t need to do much, but put everything in foil pouches, pop in the oven and go about your afternoon or evening. You can cook this dish in parchment paper if you choose to instead of foil.
INGREDIENTS
1 Pound Fresh Skinless Salmon (3/4 Inch Thick)
4 Sliced Carrots
2 Cups Sliced Mushrooms
5 Sliced Green Onions (Including Green Part)
2 Teaspoons Grated Orange Peel
2 Tablespoons Fresh Herbs (Basil, Oregano, Thyme, Tarragon)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
4 Halved Garlic Cloves
4 Tablespoons Olive Oil
2 Sliced Oranges
Preheat your oven to 350° F. Rinse the salmon and pat dry with paper towels. Cut the salmon into four serving size pieces and set aside. Fill a small saucepan with 2 cups of water. Place the sliced carrots in the saucepan boil for just 2 minutes. Remove from the heat, drain and set aside. Tear off four large pieces of heavy foil. The foil pieces should be about 24 inch by 18 inches. Fold each piece of foil in half to make an 18×12 inch piece. In a large size bowl combine the carrots, mushrooms, green onions,garlic, orange peel, herbs, kosher salt and pepper. Gently toss to combine. Divide the vegetables among the four pieces of foil. Make sure to place the vegetables in the center of each piece of foil. Drizzle each with olive oil and then top the salmon pieces. Place the orange slices on top of the salmon pieces. Seal the edges of the foil with a double fold. Place the foil packets in a large baking pan. Bake for 35 minutes. You will want the salmon to flake when you open a packet to check for doneness. Remove from the oven and open the packets carefully so that the steam will escape. Transfer the packets to each dinner plate. Serves 4
Basic Herbed Salad Dressing
A good salad requires a good homemade dressing. Here is my recipe for a good Basic Herbed Salad Dressing. If you’re not a garlic fan then feel free to just leave it out.
INGREDIENTS
1/4 Cup White Wine Vinegar or Red Wine Vinegar
2 Tablespoons Freshly Squeezed Lemon Juice
2 Tablespoon Olive Oil
1/2 Teaspoon Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Dijon Mustard
2 Tablespoon Chopped Fresh Basil
1 Finely Minced Garlic Clove
In a large size bowl whisk together all of the ingredients. Let the dressing sit for an hour at room temperature. Pour onto your favorite green salad, toss and serve. Makes 1 serving.
Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
Oven Fried Drumsticks
These chicken drumsticks will cook more quickly and evenly if you place them in a single layer in the baking pan. If you don’t have a pan large enough then divide the oil and drumsticks between two baking pans.
INGREDIENTS
10 Drumsticks
1/4 Cup Olive Oil
1/2 Cup Unbleached Flour
1 Tablespoon Smoked Paprika
2 Teaspoons Freshly Ground Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
Preheat your oven to 450° F. Pour the olive oil evenly over the bottom of a large baking pan (15x10x1 inch). In a large size bowl combine the flour, smoked paprika, ground pepper, kosher salt and garlic powder. Mix well and pour into a medium size paper bag. Add the drumsticks two at a time to the bag. Shake to coat the drumsticks. Repeat until you have shaken all of the chicken. Arrange the drumsticks in the baking pan. Bake for 30 minutes. Turn once about 15 minutes into cooking. Cook until the juices run clear when pierced with a fork. Remove from the oven and transfer to a serving dish. Serve nice and hot. Serves 4 to 5
Cipollini Glazed Onions
Cipollini or Italian pearl onions are noted for their sweetness and flat shape. To peel easily, drop them whole into boiling water for 3 minutes. Immediately transfer to cold water. Cut the root end and gently squeeze toward the stem end.
INGREDIENTS
16 Ounces Cipollini Onions
1/2 Cup Unsalted Butter
3 Cloves Minced Garlic
1/2 Teaspoon Kosher Salt
1/2 Cup White Wine
1 Tablespoon Sugar
Preheat your oven to 350° F. In a medium size sauté pan melt the butter over a medium high heat. Add the cipollini onions and the kosher salt. Cook for 5 minutes. Add the minced garlic and sugar. Cook for 3 minutes to glaze the onions. Add the white wine. Place all of the combined ingredients into a medium sized greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Serves 6
Scrambled Eggs
Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning. They are loaded with many essential vitamins and minerals. Eggs cook quickly which makes them easy to prepare in a jiffy. If you like creamy eggs then add a little cream or half & half to your egg mixture before cooking. Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs. This prevents them from sticking. Cook them over a low heat and stir occasionally. You can add all sorts of favorite things to your scrambled eggs if you like.
INGREDIENTS
8 Eggs (2 Per Person)
3 Tablespoons Unsalted Butter
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Crack 8 eggs into a medium size bowl. Add the salt & pepper. Whisk lightly for 2 minutes. In a large sauté pan heat the butter over a low heat. Add the egg mixture and let cook for 5 seconds. Gently scrape and stir the eggs and cook for 5 minutes until done. Keep stirring. Cooking time will vary depending on what type of pan you use and how high your heat is. When done cooking make sure to remove your scramble eggs from the pan immediately. This will prevent them from continuing to cook. No one wants dry eggs. Serve eggs hot and with toast. Serves 4
Blackberry Oatmeal
You’re kids won’t even think they’re eating breakfast because they will think my Blackberry Oatmeal is dessert! If you or your child has dairy allergies then substitute the 1/2 cup milk with soy or almond milk.
INGREDIENTs
1/2 Cup Old-Fashioned Rolled Oats
1/2 Cup Water
1/2 Cup Milk
1/8 Teaspoon Kosher Salt
1/3 Cup Blackberries
Toppings: Blackberries & 1 Tablespoon Honey
In a medium size saucepan combine the oats, water, milk and salt. Cook over a medium heat for 5 minutes. Stir occasionally. You will want the oats to be thick. Stir in the blackberries and cook for 2 more minutes. Pour into a cereal bowl and add the blackberries and honey to the top. Serve hot. Makes 1 serving.
Picnic Perfect Pasta Salad
My Picnic Perfect Pasta Salad has a delicious flavor and is one of my favorite summertime classics. This pasta salad contains no mayonnaise which is why it’s picnic perfect!
INGREDIENTS
8 Ounces Corkscrew Pasta
1 Tablespoon Olive Oil
1 Diced Tomato
1/4 Cup Diced Yellow Bell Pepper
1/4 Cup Diced Cucumber
1/4 Cup Diced Carrots
1/4 Cup Diced Celery
1/4 Cup Diced Green Onions
1/4 Cup Chopped Green Olives
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Sopressata
1/4 Cup Diced Cheddar Cheese
1/8 Cup Diced Pepperoncini Peppers
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
1/2 Cup Basic Herbed Salad Dressing
Cook the pasta according to the package directions. Drain the pasta and add 1 tablespoon to the drained pasta. Do NOT rinse the pasta. Place the pasta in a large bowl. Combine the tomato, yellow bell pepper, cucumber, carrots, celery, green onions, green olives, sopressata, cheddar cheese, pepperoncini peppers, kosher salt, pepper, red pepper flakes and basic herbed salad dressing. Mix well, and refrigerate for at least 3 hours. Serves 6
