Tag Archives: Delicious Food

Things I Buy At Trader Joe’s

I LOVE this place!

When my husband and I first moved from Hawaii to “the Mainland”, my sister was telling me that I needed to shop at Trader Joe’s.  Never heard of it… So, I thought, well let’s give this a whirl.

I had some meatballs in the freezer that needed to be used up, DING!

Dinner courtesy of Trader Joe's

Dinner in no time…

ENJOY!
Advertisements

All American Meatloaf Supper

I know, I know, it’s been awhile… what can I say, we’ve been very busy with the New Year.

SO …

Let’s talk about what’s for dinner tonight.  Have you thought about it yet?  Please don’t order one of those “chef boxes” that I see advertised on Television for $60+ per meal.  Think about what you’d like to eat, write down the ingredients, and look in your cupboards, `fridge and freezer … have you got all that you need? No? Then go to the market on the way home from work or maybe on your break and make some REAL FOOD!

Okay, I’ll get off my stump now.

 

Auntie Doni’s All American MeatLoaf

½ lb. each, ground Beef, Pork (I use Hot Italian Sausage for even more flavor) and Veal (also look in the market for “Meatloaf Mix”)

½ C. Fresh Bread Crumbs (if you must, use the stuff from the store)

1 Large Egg, beaten

1 Tbsp. dried Oregano

2 Garlic cloves, minced

4 Tbsp. Flat Leaf Parsley, chopped

Just enough Milk to moisten the bread, about 1-2 Tbsp.

S&P to Taste

About 4-5 strips of Bacon

 

Preheat the oven to 350⁰F.

Line a sheet pan with Aluminum Foil.

In a large bowl, add the bread crumbs, herbs and spices.  Add just enough milk (or half and half, whatever you have) to moisten the bread, and mash it all up with a fork.  Beat in the egg.  With impeccably clean hands, combine the meat with the bread mixture.

Bacon Wrapped Meatloaf

Shape into a loaf form on the sheet pan and then enrobe with the BACON.

Bake for 1-1 1/4 hours until the internal temperature reads 160⁰F or the bacon is crisp.

*Auntie’s Tip-Don’t bake everything in a ‘loaf pan’.  This will just make a greasy-icky-gross mess of things.  If you like, you could line the loaf pan with the bacon (give it a spray of Pam first), pack in the meat, fold over any tails of BACON and then turn this all out onto that foil-lined sheet pan to cook.

Serving suggestion:

Roast some Potatoes alongside the Meatloaf for about the last 30 minutes.  We like Soycutash with ours too.

 All American Meatloaf Supper

Now, how much did that cost you? $10? … and this should feed 4 people.  Hmmm, that’s $2.50 per person and YOU  made it from start to finish; your family is happy and has full tummies.  You just saved yourself fifty bucks over that stuff you would have ordered on line.

 

ENJOY!

Paniolo (that’s Hawaiian for Cowboy) Chili

The weather has started to turn and my thoughts drift towards big pots of tummy warming goodness.  This is my favorite cooking time of the year.  One pot wonders, soups, stews and chili that sit on the stove smelling so delicious.  This is just one version of Beef Chili that I make.  Sometimes I use a hunk-o Chuck Roast (Blade Roast is cheaper) and butcher it down myself (that’s evencheaper) to small bite sized pieces to make this same recipe.

It’s the Portuguese Sausage or Linguica that really makes it though.  If you can’t find it in your neck of the woods, try Italian Sausage for a Buterro Chili.

 

Paniolo (that’s Hawaiian for Cowboy) Chili

1 lb. Ground Beef or Chuck diced REAL small

1 lb. Portuguese Sausage or Linguica, diced small

4 strips of Bacon, chopped fine

1 medium Onion, rough chopped

4 Garlic cloves, minced

1 Tbsp. Chili Powder

1 tsp. Cumin Seeds, toasted and ground **

1 tsp. Coriander Seeds, toasted and ground **

1 tsp. Smoked Paprika

1 tsp. dark instant Coffee or Espresso (we like Starbucks Via)

1 tsp. dried Oregano

1/8 tsp. ground Chipotle Chile Pepper

2 15oz. cans diced Tomatoes

1 Tbsp. Brown Sugar (light or dark is fine)

¼ C. Hatch Chiles, chopped (any green chile will do)

2 C. Beef broth

¼ C. dark Beer (any brand you would drink)

S&P to taste

1-2 Tbsp. Corn Muffin Mix (I like Jiffy brand, it’s cheap and friendly)

Heat a large pot over medium-high, cook the bacon until just crisp and transfer to a paper lined plate and pour off the rendered fat, keep it though.

Spoon 1 tablespoon of the drippings back into the pot and brown the beef well; transfer to a bowl.  Sauté the sausage until colored, it’s a smoked sausage, so it doesn’t take as long to cook as pork sausages.  Transfer the sausage to the bowl with the beef; drain off the fat and discard.  Take a paper towel or two and wipe out the pot.

Add in another tablespoon or two of that beautiful bacon grease to the pot and cook the onions until they are about to brown around the edges.  Add the garlic and stir until fragrant.  Sprinkle the dried herbs and spices over the onions, stirring for about a minute.

Puree one of the cans of Tomatoes in the blender, food processor or with a handheld stick blender (immersion blender, that’s what I have).

Put the meats back into the pot along with the remaining ingredients, excluding  the corn muffin mix, that’s for later.  Cover and bring to good bubble; reduce the heat to a simmer, cover partially and let it go for about an hour.

Let’s talk about beans.  Some folks don’t care for them, me, I love them.  Especially if they are cooked from dried beans and added in at the last 20 minutes of cooking.  I find canned beans too mushy and that’s what I think turns people off to beans in general, like my DH.  I add about 1-2 cups of cooked Red Kidney beans to this pot of chili and he gobbles it up.

But back to the chili.

At this point you need to decide if you want your chili thicker or not.  We like ours on the thick-ish side, so I took a trick from Cook’s Country.

Spoon out about a quarter of a cup of the hot liquid to a small bowl with 1 tablespoon of Jiffy Corn Muffin Mix; stir until smooth and add to the pot that you have brought back to a rolling boil.  Stir for a few minutes to incorporate and begin the thickening process.  If you want an even thicker batch, repeat this step.  Taste for seasoning, S&P probably, it depends, that’s why I hold that til the end.

Like most soups, stews and chilis, they are much better if allowed to sit in the `fridge for a day or two.  We like to eat chili with steamed white rice, chopped raw sweet onion and grated cheddar cheese on top.

Paniolo Chili and Rice

ENJOY!

*Cook’s Note: I keep that box of Jiffy Corn Muffin mix in a zip-top bag in the refrigerator for later use. And if you’re not a beer drinker and need just one bottle of beer, try Trader Joe’s.  Buy one that has a screw off-on bottle cap and keep it in the `fridge too, it won’t go bad.  It doesn’t matter that the beer goes flat, it’s just for the flavor.

** You really DON’T have to buy whole spices, toast them and grind them, the already ground stuff is fine, really, I’m just a little bit OCD 😉

Let’s Talk Brussel Sprouts

Recently, I was involved a discussion in a food forum about Brussel Sprouts. I had no idea how hated these tiny cabbage-like veggies are. I know that DH and I were not fans, until I discovered this technique. One member mentioned that they add sauteed Pancetta, YUM! We need to try that version, soon. Which brings to the point today of reblogging this post, ENJOY!

My Kitchen In The Middle Of The Desert

Yeah, I know, not a lot of folks care for vegetables. I might have mention earlier that I wasn’t fan as a kid, mainly because of the way that my mother cooked certain dishes. As I’ve learned over the years of cooking for myself and my husband, go ahead and revisit some things that you thought  you didn’t like.

The first time that my husband took me to visit with his family, my future sister-in-law made a lovely meal for all of us, a table groaning with food. There was a very large bowl of some sort of green leafy vegetable that both DH and I looked at questioningly.  “What’s that?” he whispered to me, “just try a little bit of everything to be polite”, I answered.

WOW! That was super, what is it? Brussel Sprouts, really?

Here’s what she taught me.

The Family’s Brussel Sprouts

I suppose it’s…

View original post 135 more words