All-American Meal

During the entire Election 2016, this admitted Political Junkie made every night of both conventions and each of the 3 debates, plus a few other random “big political news” nights, events for a special meal to eat in front of the television.

So, when my husband asked me what gourmet meal I’d be preparing I was surprised to find myself unprepared with a ready-to-answer menu. Uh Oh! He suggested meatloaf which I immediately shook off as not fancy enough for a night I anticipated would involve a lot of anticipatory butterflies for the historic, ultimate glass ceiling shattering moment in history I hoped would be happening for women while we’d be eating our dinner on the west coast.

As the day wore on I started to change my mind about the simple, unassuming meatloaf.

What screams Americana more than the steady weeknight fare of everyone’s youth more than meatloaf, mashed potatoes and peas? Nothing I could come up with. Throw in an apple pie and the perfect Tuesday Election Night 2016 meal vote was cast! 😉

Simple Weeknight Meatloaf

2 1/2 – 3 Pounds 85% Lean Ground Beef
1 Sleeve Saltine Crackers Crushed
1 Can Fire Roasted Diced Tomatoes
2 Large Eggs
1/3 Cup Ketchup or Jarred Spaghetti/Marinara Sauce

Preheat oven to 350°F.

In bowl of stand mixer (or large mixing bowl if combining ingredients by hand) put (in this order) crackers, eggs, can of tomatoes (undrained), meat, and ketchup.
Using bread hook attachment, turn stand mixer to lowest setting and mix until ingredients start to combine and form a loaf shape.
Remove hook and using a large wooden spoon or rubber spatula, finish combining until no dry crackers show through the meat.
Mound into a loaf pan but don’t pack too firmly.
Put loaf pan into preheated oven and set timer for 1 hour and 20 minutes. At about 30 minutes use a turkey baster and suction off any fat that has begun to accumulate along the edges of the loaf pan. Also, use your ketchup or spaghetti/marinara sauce to top the meatloaf.
At 60 minutes again suction the fat from the edges of the pan with a turkey baster. I do this to avoid spillage into my oven and also to avoid having my meatloaf sit in fat during the entire baking time.
At an hour and a twenty minutes, slide your meatloaf out of the oven and insert a meat thermometer into the middle, making sure not to let the tip of the thermometer touch the bottom of the pan. Your meatloaf should read 160°F for medium in the center.
If you want your center to be more medium well, put your meatloaf back into the oven for another 5 minutes or so and check the temperature again. For medium-well it should read 165°F and the rest of your meatloaf will be more well done at or above 170°F.

If you want mashed potatoes to be ready when your meatloaf comes out you can throw some small red potatoes (skin on or off) into a pot of boiling water and cook them for 15 minutes. Turn them off, drain the water and throw them into the bowl of your stand mixer with some milk, salt & pepper and butter. Using the paddle attachment mix until well combined but don’t over mix. Throw some foil over the top of the bowl and they’ll stay hot until you’re ready to eat.

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Spicy Cognac-Mushroom Rice

mushrice

I’m throwing caution to the wind this holiday season and tossing my tried and true recipes out the window. Well, at least a few of them. So, out goes the usual wild rice side dish and in it’s place I’m going to add a whole lot more flavor:

Spicy Cognac-Mushroom Rice

4 Cups Cooked Brown Rice
4 Cups Cooked White Rice
1 – 26.5 oz Can Black Beans (drained)
12 oz Sliced White Mushrooms
12 oz Sliced Portobello Mushrooms
8 TBLS (1 Stick) Butter
1/2 Yellow Onion Chopped
1 – 4oz Can Diced Jalapeno Peppers (drained)
1/2 Cup Cognac
3 TBLS Honey
2 TBLS Low Sodium Soy Sauce
Freshly Ground Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)

Prepare your rice using whatever method you prefer. I prefer my pressure cooker so I can combine the white and brown rice and do it all at once, but you can do it on the stovetop, use your rice cooker or even do it in your microwave if you prefer.

Using a large skillet, I use my cast iron skillet, melt your butter.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the onion, jalapeño, salt and pepper and let cook for another two minutes.
Add the honey and stir until it’s well incorporated.
Add the cognac and let reduce for 2 minutes.
Add the soy sauce and stir, then add the drained black beans.
Cook for another 5 minutes over low heat until the liquid thickens a bit.
Pour over the rice in the large bowl.
Stir together and then season with more salt and pepper to taste if needed
Pour rice into a serving dish – I am using a disposable 9 x 13 covered cake pan with a lid for mess free transport.

I am using my unsuspecting friends at tomorrow’s USC homecoming tailgate as guinea pigs. We are deep frying Duck and this seemed like a good way to do a test run.

Healthier Potato Chips

It’s debate night and a few girlfriends and I are throwing together a spread so we can drink wine and yell at the combatants on the television screen. All was fine until I realized my son ate all of the chips and Amazon Prime Now had already made their second trip to my house of the day. UG!

I remembered I had a 5 pound bag of potatoes in the cabinet so bravely I took on baking homemade potato chips. How hard could it be? Truth be told, the whole first batch ended up in the trash…I baked them WAY too long and they were black. Oops!

This is the recipe that finally worked:

3 Large Russet Potatoes
1/4 Cup Light Extra Virgin Olive Oil
1 -2 TBLS Sea Salt, Black Pepper, Cajun Spice Blend, Ranch Dressing Mix, Mrs. Dash, or any other seasoning blend you’d prefer

Pre-heat oven to 400°
Wash the potatoes thoroughly
Using a mandolin type slicer, slice the potatoes into thin slices, rinse in cold water and pat dry
Pour the olive oil into a medium sized mixing bowl, add the potato slices and the spice(s) you prefer
Using tongs to separate, toss the potato slices making sure that they are thoroughly coated on both sides
Place slices on baking sheets and put into preheated oven.
Cook 12-15 minutes or until chips are brown (but not too dark)
Remove from pans to paper towel lined drying racks so excess oil can be soaked up.
Store in sealed container lined with paper towel between layers.

Serve with sour cream, any dip you choose or ketchup!

After drinking enough wine for a much larger party than just the 4 of us, emptying the bowl of chips, downing a pizza, tweeting until our nails were breaking, and screaming obscenities at the screen for 90 minutes, we were treated to this scene at the end of the debate when a television camera caught an angry Donald Trump angrily ripping a page out of his notebook while grinding his teeth. 😉

Hula Mac

la%20coliseum-usc The college football season is 6 weeks old and finally, this past Saturday, I got to go to a game. I love college football season and missing six games sucked, so I was really anxious to get back into full tailgate mode. I was warned by my fellow tail gaiters, not to overdo it, which I did, but it was SO worth it!

Because the LA Rams are sharing the Los Angeles Memorial Coliseum with the USC ramscoliseumday Trojans for the next 3 years, while their new stadium is being built in Inglewood, there are a few game weekends when both teams will be hosting home games. This weekend happened to be one of those weekends which meant USC would be kicking off at 1:00 PM in order to give the Coliseum crew time to the complete stadium changeover that meant an early (and shorter) tailgate. That’s always a challenge, but additionally, Southern California was in the middle of another hot and dry spell which makes bringing and keeping food fresh during the hours on the hot asphalt the hardest task.

Our friend Greg was making a Hawaiian sandwich/burrito/wrap filled with Portugese sausage and fried rice so I wanted to make something that would compliment that but would be easy to prepare, easy to transport and easy to eat while standing around with other football fans.

Hula Macaroni Salad

16 Oz Spiral Pasta
1 – 20oz Can Pineapple Chunks Drained (Reserve Liquid)
3 Cups Cubed Ham
1 Cup Shredded Carrot
1/2 Cup Chopped Green Onion (About 3 Onions)
1 Cup Mayonnaise
Reserved Pineapple Juice from Canned Fruit
1 – 6oz Container Vanilla Greek Yogurt (Non-Fat)
2 TBLS Apple Cider Vinegar
2 TBLS Sugar

Cook the pasta according to the package directions. Remove from heat, drain and rinse in cool water.
In large bowl combine the pasta, drained pineapple, ham, carrots and sliced green onion.
In a 4 Cup measuring cup (or bowl) combine the reserved pineapple juice, mayonnaise, apple cider vinegar and sugar. Whisk until well combined and sugar is dissolved.
Pour dressing over the salad and use a rubber spatula to distribute throughout.
Refrigerate at least an hour to allow dressing to thicken and flavors to combine.

To make this a truly portable side dish, I combined the pasta, ham, carrot, green onion and pineapple in a gallon-sized Zip Bag and them poured the dressing over the contents, sealed and refrigerated. Made it really easy to put into the cooler until time to serve.

Fired-Up Mac & Cheese

I grew up on Kraft Macaroni and Cheese. The blue box with the skinny little noodles that Mom combined with a 1/4 cup of “Oleo” as she called margarine (she NEVER used butter) and 1/4 cup of low-fat milk was a crowd pleaser to my sister, brother and I. Later she would splurge on the more expensive box of “Kraft Deluxe Macaroni and Cheese” with it’s tiny can of cheese sauce in it, but, to my taste, you still can’t beat the skinny blue box.

Thankfully, as I grew so too did my palate. I rarely pass up a macaroni and cheese on any menu and have developed a couple of favorite styles: Lobster macaroni and cheese, if it has large claw chunks (and not just minced remnants), is my favorite, followed by a good white cheddar shells and cheese prepared with a hint of truffle oil and just a few exotic mushrooms.

When I’m cooking Macaroni and Cheese, I like it to have enough flavor, that if I served nothing else beside it, except maybe a tossed green salad, it could stand alone as a “Meatless Monday” main dish. You won’t need a fire extinguisher nearby for this spirited macaroni and cheese, but you certainly won’t fall asleep while you’re eating it either.

Lisa’s Fired-Up Mac & Cheese

1 – 16oz Box Cellentani Pasta (I use Barilla)
8 TBLS Butter / Divided
1/2 Cup Flour
3 1/4 Cups Whole Milk
1 tsp Dry Mustard
3/4 tsp Salt
1/2 tsp White Pepper
3 Tsp Chili Powder
1/4 Cup Hot Pepper Sauce (I prefer Frank’s Red Hot)
1 1/2 Cups + 1/4 Cup (for sprinkling on top) Shredded Pepper Jack Cheese
2 + 1/4 Cup (for sprinkling on top) Cups Shredded Sharp Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
2/3 Cup Panko

Before you start, I have a couple of tips.

If you can’t find shredded Pepper Jack or Sharp Cheddar you can always use the packaged slices and tear them up. Generally the 8 ounce package should equal about 1 1/2 Cups. Use your own judgement. I usually err on the side of too much cheese in that type of situation and gauge it based upon the thickness of my sauce. You can always thin (God Forbid) a bit with milk if you think it’s too thick.
You can use any macaroni type noodle you prefer (elbow, shell, spiral) but I prefer the Cellentani because it combines the features of a slightly larger elbow with a spiral and then throws in some textured grooves so you get as much of the sauce grabbing to it as possible in each bite.

Directions:

Preheat oven to 350°F
Prepare 2 – 13 x 9 Pyrex baking dishes (I use the deepest ones I have), or 1 deep dish throw away baking pan, by buttering the sides and bottoms – then set aside while you prepare the ingredients.
In a large stock pot, boil your pasta according to package directions. Drain, rinse and pour into largest mixing bowl you have. Set aside.
In a large sauce pan over medium heat melt 4 TBLS butter. Whisk in the flour and cook about a minute while constantly whisking then begin stirring in the milk about a 1/2 cup at a time until it’s well combined.
Stir in the spices and 1/4 Cup of the hot sauce. Bring to a gentle boil, stirring constantly for 1 minute.
Remove from heat and stir in cheeses (not the cheese reserved for the top) until melted and smooth.
In a small pan melt the remaining 4 TBLS butter and stir in the bread crumbs.
Combine the remaining cheeses together.
Pour the sauce over the macaroni and, using a large rubber spatula, stir until all of the pasta is well coated.
Divide the pasta between the 2 prepared pans
Sprinkle 1/2 of the remaining cheese mixture over the top of each and put the pans, uncovered into the oven.
Bake for 30-45 minutes, or until the cheese sauce is bubbling and beginning to brown on top.
Slide the baking dishes out of the oven and set the oven temperature to broil
Divide the panko mixture between the two pans and return to the oven
Watch the pans carefully and remove from the oven as soon as your crumbs begin browning.

Make sure you’ve got a bottle of hot sauce out for anyone who wants to spice it up even more! Serve your macaroni and cheese with a salad as a dinner on it’s own, alongside burgers, steaks, or inside a great steak/brisket/tri-tip sandwich!

Spicy Spiral Mac & Cheese

spicyspiralmacncheese This is my twist, no pun intended, on a zippy macaroni and cheese that can be served as a side to liven up any burger, steak or chicken main dish. There is nothing timid or Low-Cal / Low-Fat about this dish. You’ve been warned.

I’m intending to pile it on top of my BBQ Brisket Sandwiches tomorrow night. Yummy!

Spicy Spiral Mac & Cheese

1 1/2 Cups Cellentani Pasta
4 TBSP Butter
1/4 Cup Flour
3 Cups Whole Milk
1 tsp Dry Mustard
3/4 tsp Salt
1/2 tsp Ground White Pepper
3 tsp (or more to taste) Frank’s Red Hot Sauce
1 Cup Shredded Pepper Jack Cheese
1 1/2 Cups Shredded Sharp Cheddar Cheese
1/2 Cup Shredded Parmesano/Reggiano/Asiago Blend
2 tsp Chili Powder

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in Pepper Jack, Cheddar and P/R/A blend until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
Melt remaining 2 tablespoons butter, stir in chili powder. Sprinkle over macaroni mixture.
Bake in preheated oven 30 minutes, or until edges start to brown. Let stand 10 minutes before serving.

TIP: For a crispier top, you can mix in 3 TBLS bread crumbs with the butter and chili powder and sprinkle on top.

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Quick Cucumber Salad

cucsalad I wish I had all day to experiment in the kitchen, but that is one luxury I do not have.

Between my “real” job, the groups/charities I volunteer my time to, my family, my dogs and the few other things I get to do in my free time, I rarely get as much time to create new recipes as I’d like.

Today was another one of those days. You know, the kind with business meetings, tasks on the ever-growing to-do list, a trip to the hair salon, and a few other unexpected things, so I knew dinner time would be rushed as well.

This morning I put 2 frozen chicken breasts in a Rubbermaid container with some of my favorite marinade (Ponte’ Winery Scallion Oil Marinade/Dressing) with hopes that they’d defrost in time and then surveyed the refrigerator for what I’d be able to serve with them.

oxo I really am trying to cut back on the carbs, fat and extra calories in our diets, so a cold salad I could marinate all day would be just the right choice! Plus, I’d get to use my new kitchen tool: my OXO slicer/grater.

Quick Cucumber Salad

1 English Cucumber
2 Roma Tomatoes
1/2 Small Yellow Onion
1/3 Cup Apple Cider Vinegar
1 TBLS Olive Oil
6 Large Leaves Fresh Basil
Freshly Ground Pepper

Using either a very sharp knife or a Mandolin slicer (I use the OXO Complete Grate & Slicer Set), thinly slice the cucumber, the tomatoes and the onion and combine in a gallon sized zip bag.
Stack the basil leaves and roll like a cigar and then thinly slice into narrow strips. Add the basil to the zip bag.
Add pepper, vinegar, and olive oil to the zip bag.
Seal the bag and shake the contents vigorously.
Open the zip bag then push the air out and reseal.
Place the salad in the refrigerator until time to serve.
Before serving, open the zip bag again to allow air to enter, then reseal and shake the salad to mix before place on plates to serve.

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Steak & No Bake Baked Potatoes

It’s a hot, lazy Wednesday evening and I’m not in the mood to cook.

I’m looking for something to make for dinner that:

Won’t take a lot of time;
Will satisfy post-basketball practice hunger;
Won’t heat up the house more than the 89° day did already;
Won’t make a huge mess in the kitchen; and
Won’t interrupt my Girls Drinking Wine time

A quick review of items on hand resulted in a hearty dinner that satisfied my family and, bonus, took minimal effort on my part so I could enjoy a rare mid-week treat of girl time!

I pulled out my handy (practically hands off) go-to kitchen saviors, my T-Fal Electric Pressure Cooker & cast iron skillet and dinner was well on it’s way to being made.

Baked Potatoes & Boneless Rib-Eye Steaks with Garlic Mushrooms

First, get the potatoes started:

Wash 2 Large Baking Potatoes
Put rack and 1 cup of water into the pressure cooker pan
Place potatoes on rack
Brush Potatoes with a touch of olive oil & sprinkle with sea salt
Close and lock pressure cooker, set to cook on high
Once pressure cooker reaches temperature, cook potatoes for 20 minute
When cooking time is done, unplug machine and leave closed until your steaks are done

While the potatoes are cooking:

Heat the cast iron skillet over medium-high heat;
Place 6 slices of bacon in the pan and cook for about 4 minutes per side (give or take) until crispy but not over browned;
Remove the bacon to a paper towel lined plate to drain.
Salt and pepper 2 Boneless Ribeye Steaks on both sides & put in hot skillet;
Add about 1 cup of sliced mushrooms, 1/2 tsp onion powder, 1 tsp garlic salt & pepper to the pan;
Cook the steaks to desired degree of doneness while also stirring the mushrooms while they cook. My husband likes his medium rare, so I cook them roughly 4 minutes per side at medium-high heat.

When the steaks are ready:

Turn off heat and immediately remove steaks from the pan;
Place steaks on a serving plate and mound 1/2 of the mushrooms on each;
Release the remaining pressure in the pressure cooker;
Place potatoes beside the steaks on plates;
Cut the potatoes open, butter generously, crumble 1/2 the bacon inside each potato and top with sour cream, salt & pepper.

Pressure Cooker Braised Red Cabbage

Those of us who were raised in the 1970’s remember the infamous Brady Bunch episode where, trying to imitate Humphrey Bogart, Peter Brady repeatedly said (misspellings intended), “Pork Chops and Apple Shauce, that’s schwell.” I’m playing with a new pork chop recipe tonight and despite the expectation of mashed potatoes and, yes, apple sauce, there is no way I’ll be serving that boring combination!

I tossed around ideas for different types of cold coleslaw, carrot slaw and even considered going the sauerkraut route, but none of those seemed hearty enough to accompany the Smoky Ancho Cherry Pork Chops I have in mind. I grabbed some red cabbage, Granny Smith apples, aged balsamic vinegar and started tossing things into the pressure cooker.

Pressure Cooker Braised Red Cabbage

1 Medium Head Red Cabbage (chopped)
2 Large Granny Smith Apples (chopped)
2 TBLS Coconut Oil
2 TBLS Balsamic Vinegar
4 TBLS Honey
2/3 Cup Apple Cider Vinegar
2/3 Cup Water
3 tsp Allspice
Salt & Pepper to Taste
1/4 Cup Golden Raisins (Optional)

With lid open, pre-heat the pressure cooker on the “Brown” setting
Add the coconut oil and chopped apple and stir about 1 minute
Add half the cabbage and stir to coat with the oil
Sprinkle the Allspice over the contents of the pan
Stir in the remaining cabbage
Stir in the 2 TBLS balsamic vinegar
Add the water and apple cider vinegar to combine
If you are adding the raisins, do so now
Close and lock the lid
Set pressure cooker to 194° (Medium-High)
When it comes up to temperature, cook the cabbage for 10 minutes
At the end of the cycle, unplug and allow to sit for 10 minutes
Release rest of pressure and remove cabbage to a serving bowl
Adjust sweetness with more honey or allspice as needed

Can be eaten hot or cold.

Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba, Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

6 Frozen Boneless-Skinless Chicken Thighs
2 TBLS Extra Virgin Oil
1 Chicken Bullion Cube
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Ground Black Pepper
1/2 tsp Ground Allspice
2 tsp Dried Tarragon Leaves
Juice of 2 Small Ripe Lemons (About 1/4 Cup)
Zest of 2 Small Lemons
1 Cup Water

Turn the pressure cooker on to “Brown” setting
Pour 1 TBLS of the Olive Oil into the bottom of pan
Put frozen chicken into pan to begin defrosting
Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
After 3 minutes turn the chicken over
Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
Brown for another 3 minutes then turn chicken over one more time
Grate the lemon zest into the pan (on top of the chicken)
Squeeze the juice from the zested lemons into the pan
Add the Water and close & lock the pressure cooker
Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
After rest time, release the pressure and remove the chicken to a covered dish

Lemon Artichoke Risotto

Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
Add 2 Cups Dry Arborio Rice
Set pressure cooker to Rice setting
When cooker reaches desired temperature/pressure, cook rice for 9 minutes
When cycle is complete unplug and release most of the pressure but do not unlock or open machine
After 10 minutes finish releasing pressure and unlock/open pressure cooker
Add 1 jar quartered Artichoke Hearts in Water (drained)
Grate the zest from one medium lemon into the rice
Stir in 1/2 Stick Butter
Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
If desired, add more heated chicken broth to make the rice creamier
Keep covered until ready to serve with the chicken

Simple Weeknight Meatloaf

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Spicy Cognac-Mushroom Rice

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Hula Macaroni Salad

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Pressure Cooker Braised Red Cabbage

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Chicken Under Pressure “Mamba Style”

Lemon Artichoke Risotto

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