Meatloaf with Brown Sugar Glaze & Homemade Mashed Potatoes
Deborah Mahon/The Gourmet Farm Girl
1 lb. ground lean hamburger
1 sm. chopped onion
1/3 c. ketchup
1 egg
1/2 c. milk
½ c. dried bread crumbs or panko crumbs
½ t. dried mustard
½ t. salt
½ t pepper
1t. Worcestershire sauce
¼ t. garlic powder or 1-2 small cloves chopped
Mix all together with hands (or a large spatula)
Spray a glass loaf pan with cooking oil
Place the meat mixture into the dish and top with 3 tablespoons of brown sugar and 1/3 cup of ketchup. Spread out over the top evenly and bake at 375 degrees for 40-45 minutes.
Makes 6-8 servings/ Serve with:
Mashed Potatoes
While your meatloaf is baking peel 5-6 large potatoes, cut into thirds and boil on medium heat for 30 minutes or until a knife slides through easily.
Drain the water and add 2-3 tablespoons of butter, pinch of salt and ¼ to 1/3 cup of warm milk. Beat with an electric mixer until smooth and creamy. May need to add or reduce milk to get the texture creamy.
Alterations:
Bake meatloaf without brown sugar glaze and melt 2-3 slices of swiss or mozzarella cheese on top of meatloaf right before removing from the oven.
Use chicken broth instead of warm milk in the mashed potatoes.
Add ½ t. chopped garlic or ¼ t. garlic powder
If you do not have an electric mixer use a potatoes masher
If short on time, leave peels on potatoes and smash with potato masher when tender, add butter and milk or broth and smash till creamy.
Top off with some fresh or dried chopped parsley
Serve with a fresh green vegetable such as green beans or broccoli.
Nate’s favorite…Brian’s too… Read More »
I remember when I was a little girl sitting at the dinner table and I watched my grandpa take the peels off of his potatoes and every time I would ask “grandpa…can I eat your peels?”
and the response was always the same…he would chuckle and say “help yourself”
I never understood why he didn’t like potato peels?
I decided to experiment a little with these two potatoes favorites…here is what I came up with
2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
2 T Butter
1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
½ cup cream or milk (warmed)
2 T chopped chives
¼ cup bacon bits (real fried bacon bits work the best)
1/8 cup finely shredded cheddar cheese
1-2 T fresh or dried parsely
Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(or use left over bake potatoes)
When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork and add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.
You may have a few small lumps, this is fine.
Stir in chives and bacon bits.
Fill the skins with the potato mixture
Use 2 Won Ton wraps and spray with cooking oil on one side; place oil side down over the potato like a pie crust. Gently press to seal the edges
Lightly spray the top with cooking spray and sprinkle with salt.
Make a couple of slits on the top to vent
Bake at 400 degrees for 15 minute or till light brown on top
Remove from the oven and top with the cheese
Return them to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley
Potato Skins & Memories… Read More »
Let’s start with the party mix…
Tip; I made early in the day and set aside till game time
12 oz box of corn & rice cereal
1 cup wasabi peas1 can sesame nut mix
Seasoning
1 stick butter
1 t garlic powder
1 t onion powder
1 t soy sauce
1 t Worcestershire sauce
1 t seasoned salt
½ t Cayenne red pepper
Melt the putter in a small sauce pan and add the above spices, stir well till blended. Pour half the butter and seasoning mix in bottom of 9×13 inch pan and add the dry ingredients stir gently.
Add remaining butter and seasonings continue stirring gently to avoid crushing the cereal (I use my hands)
Place in oven for 10 minutes at a time then stir
I continue this for an hour then remove from oven and lightly sprinkle a little more garlic and onion powder and a pinch of Cayenne pepper on the top and give it one more toss.
Let cool and ENJOY!
Stir to mix
1 t crushed red pepper flakes
Salt & pepper to taste
Pour over cabbage mixture and stir well, put in refrigerator and let flavor up for at least 2-3 hours before serving.
Barbeque Pork Ribs
The Gourmet Farm Girl
2 Tablespoon chili powder
1 Tablespoon onion powder
4 Tablespoons smoked paprika
1 teaspoon salt
1 teaspoon cracked pepper
½ teaspoon cayenne red pepper
Mix above ingredients well and rub on both sides of the ribs and place in a heavy roasting pan (line with foil for an easy clean-up)
Let the ribs sit for about 20-30 minutes
Heat oven to 300 degrees
Cover the pan with foil and let ribs slow cook in oven for 3-3 ½ hours or till just starting to tender.
Let rest for 30 minutes covered then remove and slice into 2-3 ribs per piecePlace ribs on a hot grill and brush on your favorite barbeque sauce to brown up
Close lid and let cook 10-15 minutes (keep checking so they don’t burn)
Serves 8-10
Enjoy!
Creamy Cheesy Potato Casserole
The Gourmet Farm Girl
2 lbs frozen home style or shredded hash brown potatoes
Garnish suggestions; coleslaw, fresh sliced avocado, sweet pickles, fresh sliced cucumbers, pepper jack cheese or extra barbeque sauce.
It is a simple idea, just mix vinegar and oil together and you have a salad dressing, or vinaigrette. Of course we are asking nothing less than to defy the laws of nature. That is because oil and vinegar don’t mix. I am sure you have witnessed this yourself.
The best we can do is encourage them to come together for a little while, which they will do, provided we whisk, shake, stir or otherwise mix them up really well.
This is called a temporary emulsion — temporary because the oil and vinegar begin to separate as soon as you stop whisking, mixing or stirring.
The Formula
If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you remember that, you will never need to consult a vinaigrette recipe ever again. Just remember, three parts oil to one part vinegar. If you get them backwards and do three parts vinegar to one part oil, your taste buds will tell you that you have made a mistake….pucker up!
The 3:1 ratio is somewhat set in stone? But keep in mind that different vinegars have different strengths, so the ratio might need to be adjusted somewhat. You may want a more tart dressing sometimes, and other times a bit milder flavor or even a sweet dressing, just add a little sugar, brown sugar or splenda. (Aprox. 1 teaspoon for a small amt. of dressing or as much a 1-2 tablespoons for larger amounts) This you will have to experiment with to suite your own taste. Just keep in mind what other foods you are serving with your salad so it all complements each other.
Your dressing will be perfect when you use your infused oil with all of its flavors and mix with vinegar.
The Vinegar
he most neutral flavored vinegar is white vinegar, but generally not used in a vinaigrette. At the very least, use white wine vinegar. The flavors and types of specialty vinegars, like balsamic, aged red wine, sherry or raspberry, are varied and diverse, but usually are good choices. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, (my favorite) is sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Some are very expensive but you don’t have to spend a lot to find a good Balsamic. Another interesting choice, for an Asian-flavor is rice vinegar, which is made from fermented rice.
The Mixing
The most effective way of combining oil and vinegar is in a blender or you can combine everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don’t use an aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could also use a clean glass jar with a tight lid or a bottle and shake to combine.
For best results, all your ingredients should be at room temperature when you begin. The cooler the oil, the more difficult it is to make an emulsion. You may want to mix your dressing up and leave it sit for an hour or two, it’s nice to let the flavors meld for a while.
Give it another good whisk or shake before pouring on your greens.
Enjoy!
How to make the perfect Vinaigrette Read More »
Photo’s from The Gourmet Farm Girl personal collection
To Be in Picture’s… Read More »
After Work Treats! Read More »
Any lettuce will work for this recipe, I use Butter Lettuce for its soft tender sweetness.
Cut fresh cucumbers into bit size pieces, slice red onions, and top with blue cheese crumbles and a fresh Anjou pear cut into slices. Arrange on plates or a large salad bowl and top with some roasted pine nuts.
Summer is Salad Time… Read More »
