Tuesday, September 25, 2012

It's not your mama's meatloaf

Inspiration strikes again!  Tonight I decided to make Bacon Cheeseburger Meatloaf.  Not a new recipe to me, it's been a while, but I had the energy to make it so here we go!

Start by browning 10 pieces of bacon, if it's thick cut you can use 5.
Then take your beef (or whatever ground meat you want to use) and combine the eggs

bread crumbs


shredded cheddar cheese
and the Worcestershire sauce

in a big bowl with the salt and pepper.  At this point I realized that I was STILL out of ketchup...so I used BBQ sauce, and omitted the mustard.  Make sure your hands are clean and take any rings off...then mix and mash it all together.  Form it into a loaf shape, spread more BBQ on top

and bake at

for 40 minutes, or so...
Then top it off with the french fried onions!

Cook another 10 minutes, and it's ready to eat!


Thursday, September 20, 2012

Even a failure can turn into a success

Two nights in a row now I have had ultimate failure in brownie making.  I had new to me pans for making mini muffins and thought, hey I can make brownie bites!  So I mixed up my death by chocolate brownies and away I went...15 minutes later they are done, and unequivocally stuck to the pan.  They tasted wonderful, but I was not about to take a plate full of crumbled brownies to work...so tonight I mixed up another batch of brownies, made sure I greased the bejeebas out of the pan, and sugared it, cause that works when I make banana bread...and again, superbly stuck brownies. 

Epic fail...so on to plan B.  The pans went into the garbage, and the moist but crumbly brownies went into my mixer.

Add a bit of cream cheese (all 8 ounces actually)

And mix until the whole mess is combined, I found out after making several "truffles" that this part gets messy, so I would refrigerate your truffle middle for at least an hour, and a second pair of hands would be great...

I used the Baker's microwavable chocolate, it's a super time saver!!!

Roll a small spoonful of truffle into a ball, then dip in the chocolate.  Sprinkle with Spice Agent vanilla sea salt if you have any!

Thursday, September 6, 2012

I'm not chicken about trying a new recipe!

It’s been a fast paced week…and I haven’t been in the kitchen at all!  So tonight, it’s all about the Garlic Mushroom chicken in a white wine sauce!  There are many steps, and it takes a bit to make, but hopefully the results are worth it! 

The key to cutting chicken breasts is to keep them partially frozen, then they are super easy to cube! 

My recipe calls for dried tarragon, but I bought fresh, so you don’t have to use as much!

 I also like to slice my own mushrooms

Once the chicken is cooked remove it from the pan, and add a bit more oil, then the mushrooms, tarragon and garlic and let them cook down a bit.  

I hardly ever drink wine and I never drink dry wine, so I just purchased a small box of dry white.  

Add to the mushrooms and cook 1 minute, then add the flour and cook for 1 minute stirring constantly, then add the chicken broth, cooking for another minute or so until the liquid becomes thick.  Next time I make this I am going to double the sauce.

Return the chicken to the pan and let it all heat back up.  Serve over the noodles!