The Best Meatloaf

 Make this the first time as written, then, and only then, you can change up the spices and other ingredients to create some variety.

1/2 c. finely diced onion

1 large clove garlic, pressed

1 large egg, slightly whisked

1/3 cup milk

3/4 cup fine dry bread crumbs (I make my own from homemade bread)

 Splash Worcestershire Sauce

1 tsp hot sauce (I used ghostly garlic)

1/2 tsp salt

several grinds of fresh ground black pepper

1 Tbsp fresh parsley, chopped

1 Tbsp fresh dillweed, chopped

1 1/2 pounds lean (90%) ground beef

1/2 pound ground pork

Ketchup

Heat oven to 350 degrees.

Mix all ingredients except the meat until well blended. Add the meat and carefully mix together until combined. Do no over-mix or meatloaf will not be tender.

Shape meatloaf on a low-rimmed baking sheet covered with foil, and sprayed with cooking spray. Make the loaf any shape you desire. I usually make it rectangular, spread out so it bakes faster.

Bake meatloaf 40-60 minutes depending upon the thickness of the loaf. check the internal temperature. If it is around (or near) 160 degrees, spread a thin layer of ketchup on top to glaze and return to oven for another 10 minutes or until the internal temperature of the meatloaf is a minimum of 160 degrees.

Remove from oven and cover loosely with foil. Allow meatloaf to rest approximately 10 minutes before cutting.

Serve with ketchup on the side (and dill pickles if you like).

Goes well with baked or mashed white or sweet potatoes, green beans, broccoli, or any delicious side veggies you enjoy.

Crock Pot Pork Carnitas

Don't skip the step to broil the shredded pork under the broiler. This is what makes the flavors develop and the crispy pork adds a lot to your meal.

3-4 pound boneless pork shoulder roast
12 oz bottle beer (I used a lager)
2 oranges, juiced (4 oz)
1 large lime, juiced (about 2 oz)
5 cloves garlic, minced or pressed
1 large onion, cut into large chunks
1 recipe of the Spice Mix below

Spice mix 
1/2 Tbsp kosher salt
1 1/2 tsp ground cumin
1 1/2 tsp chipotle chili powder
1 tsp oregano
1 tsp black pepper, freshly ground
1/4 tsp ground cinnamon
1/2 tsp ground cayenne pepper

Mix well in a small bowl.

Toppings
10 tortillas (flour or corn)
white onion, diced
1 avocado, thinly sliced
shredded Mexican cheese (of your choosing)
hot sauce (your choosing)
sour cream (optional)

1. Pour beer and juice from oranges and lime in the bottom of a crock pot
2. Add onion, saving about 1/4 of it to put on top of the roast
3. Rub spice mix and garlic clove into the meat on both sides
4. Place meat into the crock pot and place the onion you set aside on top of the roast
5. Cover crock pot and turn to high setting for about 5-6 hours or on low setting for 7-9 hours or until roast is tender and shreds with a fork.
6. Shred pork, salt and pepper to taste, and place on a foil-lined metal baking pan (may use 2 pans)
7. Preheat broiler on low broil setting.
8. Place meat under broiler, mixing periodically until meat begins to brown and get crispy.
9. Remove pan and assemble carnitas into tortillas with toppings of your choice.
10. Tastes great with homemade refried beans in the tortillas or on the side.
11. Reheats well for leftovers or can freeze leftovers and use another day.

Egg Roll in a Bowl

This low carb meal takes some prep work, but once that's done, it cooks in 10 minutes or less. The five-spice powder is a must-add ingredient. Making fresh five-spice powder (recipe below) is even better.

1/2 Tbsp oil (olive, canola, or coconut all work)
4 cups cabbage, thinly sliced
1 medium onion, chopped or slivered
1 red pepper, chopped
2  large cloves garlic, minced
2 generous tsp. chopped ginger root
3 (about a 1/2 cup) green onions (with tops), sliced
4 oz. or more whole mushrooms (sliced) - (optional)
1 can water chestnuts, diced
1 pound or more cooked pork loin, chicken, or beef, thinly sliced
fresh bean spouts, rinsed and drained (optional)
1 large handful cilantro, chopped

Sauce
2 Tbsp soy sauce
2 tsp rice wine vinegar
4 tsp dry sherry
2 tsp toasted sesame oil
1-2 tsp five-spice powder (see recipe below)
pinch red pepper flakes (add sparingly unless you like it spicy)
1- 2 tsp cornstarch
kosher salt
freshly ground black pepper

Mix all sauce ingredients into a bowl and set aside.

Five Spice Powder
1/2 tsp each - whole cloves, whole fennel seed, whole star anise, whole peppercorns, whole or ground cinnamon) - place whole spices in a coffee grinder or spice grinder until well crushed. Save leftover spice for another day

Instructions
1. Add oil to a wok or large non-stick skillet. Heat until it shimmers (be sure to turn on your stove vent)
2. Add cabbage, onion, and red bell pepper. Stir fry until veggies begin to soften (about 2-3 minutes). 3. Add garlic and ginger, green onions, mushrooms and water chestnuts. Cook until veggies are to your likeness (at least 2 minutes longer).
4. Add the sliced, cooked meat and stir until meat is hot.
5. Add the sauce and toss together thoroughly. Cook an additional minute.
6. Add bean sprouts, if using and remove from heat. Stir well and place into a serving bowl.
7. Top with cilantro and serve.
8. For additional heat, top with Sambal Oelek or Siracha sauce.

This dish is great without any accompaniments, but if you want some carbs, serve with fried rice or top with crunchy chow mein noodles.

Smells and tastes amazing!

Jamaican Jerk Marinade for chicken or pork

I grew habanero chiles this year and needed some recipes to use them. I combined a few recipes I saw on the Internet to come up with this deliciously spiced marinade that can be used for either chicken or pork. We used it on boneless skinless chicken breasts that we then made into kabobs and grilled. Don't let the number of peppers scare you, it's got some heat, but it's not over the top crazy hot like you would expect. Of course, when handling the peppers, wear gloves. They can burn your hands and you definitely don't want to get any of it in your eyes or around your face.

3 green onions, roughly chopped (include tops)
6-8 medium garlic cloves, roughly chopped
1/2 cup - 1 cup chopped onion
3-4 fresh habanero chiles, (or Scotch bonnet) stemmed and seeded, chopped slightly
1/3 cup lime juice (about 2 large limes)
2 Tbsp olive oil or any neutral oil
1 Tbsp brown sugar
1 Tbsp soy sauce (you could leave this out and add more salt)
1 tsp kosher salt
1-2 tsp ground black pepper
1 heaping Tbsp fresh thyme or 2 tsp dried thyme
2 tsp allspice, ground (I used whole allspice and grind mine in a mortar and pestle)
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon

Place all ingredients into a blender. Make sure the top is on tight. Blend until smooth - about a minute in a Vitamix. Taste and adjust seasonings if needed.

Cut about 3 pounds of chicken or pork tenderloin into chunks and place into a gallon plastic bag. Pour all but about 1/4 cup of the marinade into the meat and gently massage the marinade into the meat until it is all covered. Seal the bag and refrigerate for 2 hours or more. The longer you marinade the more it will infuse the meat. Do not marinade more than 24 hours.

While grill is heating, take out chicken/pork and skewer it. Grill, turning frequently, until chicken or pork is done to your likeness. Chicken should be cooked completely. Use reserved marinade to baste meat if needed or serve it for extra dipping if desired.

Serve with yellow rice and beans and maybe some plantains for a fun Jamaican dinner. Here's an Instant Pot Yellow Rice Recipe if you need one. Be sure to cook rice on low pressure setting!

Quick and Easy Rojo Pozole

This recipe came about because of a leftover boneless pork loin I had cooked in the crock pot for pork BBQ sandwiches. If you don't have cooked pork, you can use chicken or beef (cooked), but the pork really made this dish very tasty.

2-4 Tbsp olive oil
1 cup chopped onion
4 large garlic cloves, pressed (or finely minced)
1 large poblano pepper, chopped
2 Tbsp flour
1-2 tsp salt
3 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp cayenne powder
6 oz tomato paste
2 cups water
4 cups homemade chicken stock (or low sodium broth)
4 cups cooked boneless pork (see note above)
3 can golden hominy, drained
2 4-oz cans green chilies
Juice of one lime

Toppings
lime wedges
cilantro
avocado, chopped
sour cream
cheese
corn tortillas

Heat 2 Tbsp olive oil in a large Dutch oven. Add onion, garlic cloves and poblano pepper. Cook until soft. Add flour and additional olive oil to make a thick paste. Add seasoning (salt, chili powder, cumin, and cayenne pepper). Continue stirring mixture until brown (may burn slightly, but don't worry). Add tomato paste and combine well. Add water and scrape up bits on the bottom of the pan. Mixture should thicken and make a very red "gravy" that looks a lot like a dark enchilada sauce. Adjust seasoning (make it spicy or add more salt at this point).

Add chicken stock, pork, hominy and green chilies. Stir well and bring to boil. Turn down heat and simmer. Add juice of one lime and continue simmering. Stir periodically so it doesn't burn. You can serve it at any time, but you can also let it simmer for up to a half hour or more. It will thicken up as you simmer it. If you want it thinner, add more stock or water.

Serve pozole  in a large bowl with desired toppings, but make sure you add more lime juice and cilantro to give it a fresh flavor. You can also top with shredded cabbage or lettuce, fresh radishes for additional "crunch."

This is not authentic, but it tastes wonderful. Serve with additional hot sauce. I recommend you also serve this with cheese quesadillas as pictured below

Yum!

Makes 6-8 large servings.

Sausage Stuffing in an Acorn Squash Container

2 whole acorn squash
1 tsp olive oil
1/2 pound pork sausage
1/2 tsp red pepper flakes
1/4 cup butter
1/2 large onion (about a cup), chopped
2 stalks of celery, chopped
3 cloves of garlic, minced 
1-2 tsp. chopped fresh rosemary
Salt and Pepper (to taste)
1 large red apple, chopped
1/2 cup chopped pecans
3/4 cup fine bread crumbs
1 cup grated Parmesan cheese

Heat oven to 400 degrees.

Chop a small slice off each end of the acorn squash, then cut them in half and take out the seeds. Stand the acorn squash on the flat side on a low-sided baking dish. Rub olive oil over the cut side of the squash and salt and pepper each half. Bake in the oven for about 30-40 minutes (depending on the size of the squash), just until tender crisp.

While squash is baking, brown the pork sausage in a large frying pan. Add red pepper flakes while it is frying unless you already are using a spicy sausage. Fry until pink is gone and drain sausage on paper towel to remove most of the grease.

Add butter to the pan and cook onion and celery until soft. Add the garlic, rosemary, salt and pepper until fragrant. Add back the sausage, then add the apple and pecans and stir well. Sprinkle the bread crumbs on top until mixed into the sausage. The mixture should begin to look like stuffing and begin to crisp up a bit. Add more butter or oil if it looks too dry. Turn off the heat and stir in 1/2 cup of the Parmesan cheese, reserving the rest.

Divide the sausage mixture equally into the 4 halves of the squash, mounding on top if necessary. Place back into the oven for  10-

15 minutes. Sprinkle the remaining Parmesan cheese on top of the squash-sausage and heat for 5 more minutes or until cheese is melted and top is browned and squash is soft.

Total baking time is between 50-60 minutes. You can pre-cook the squash in the microwave oven to shorten the baking time.

Pork Ribs and Sauerkraut

I still remember my mom making this dish early in the day and smelling the sauerkraut and pork simmering on the stove. This is one of my favorite German dishes and still one of my favorite ways to eat sauerkraut. If you want more probiotic goodness from the kraut, only add half the kraut when you boil the dish and then add the rest just before serving. I personally don't care about that aspect of the dish and have never done it that way. You can also make this meal in the crockpot. Be sure to brown the ribs and then layer the rest of the ingredients. You won't need as much liquid, if any extra when you use a slow-cooker.

2 Tbsp. olive oil
1 package (about 3 pounds) bone-in or boneless country spare ribs
1 large onion, sliced
32 oz. sauerkraut (homemade or a good store-bought one like the kind in the refrigerated section)
1 head green cabbage (about 2 pounds), washed, cored and thinly sliced
2-3 cloves of garlic, minced
1/2 apple, peeled and cored, sliced
1/2 cup dry white wine
Salt & Pepper to taste
Water as needed

In a large Dutch oven, heat olive oil and brown ribs. Add onion about half-way through and brown until almost caramelized. About 1 minute before adding other ingredients, add the garlic and give a good stir until fragrant. Salt and pepper the ribs as you cook them. Don't be afraid to use plenty of salt. Add the wine and deglaze the pan, scraping up the brown bits. Add liquid from sauerkraut and more water, if needed. Liquid should be boiling. Turn to medium-low heat and add apple and cabbage. Make sure there is enough liquid so cabbage can cook down. Bring ribs to the top of the pan so they don't burn. Cover Dutch oven with lid and steam cabbage until it is wilted and then salt and pepper again. Add sauerkraut on top of ribs, making sure the ribs are simmering in the liquid. Liquid should be about halfway up the Dutch oven.

Turn stove to low, simmer, covered until meat is very tender and cabbage is cooked down (it will look a lot like the sauerkraut). Adjust seasoning to taste. Remove meat (it should be falling off the bones) and take out the bones and fat and cartilage, leaving pork as chunky as possible.

At this point, you can continue to simmer or turn o

ff and reheat or eat immediately. If you like caraway seed, you can add that when you add the raw cabbage. I wouldn't add more than a teaspoon unless you really love the taste of caraway seed!

Serve with boiled potatoes that have been buttered and seasoned with salt and pepper or make a big pot of mashed potatoes and serve it with that. Serve in a bowl and make sure you get some of the cooking liquid as "gravy" on the potatoes (not too much or they get watered down).

NOTE: You can use all sauerkraut with this dish. I added the cabbage because I love the taste of the cabbage with the kraut. This dish is great as leftovers too!

Pork Tenderloin with Peanut Sauce

1 cup coconut milk (we used coconut cream from Trader Joe's)
1/2 cup creamy peanutbutter
1/4 cup soy sauce
3 Tbsp. freshly squeezed lime juice
3 Tbsp. DARK brown sugar
2 large garlic cloves, minced
2 tsp. ground coriander
1/2 - 1 tsp. red pepper flakes
2 small pork tenderloins (about 2 pounds)
Oil (for grill - canola or coconut oil)

Trim and remove the silverskin of the pork. Butterfly the tenderloins and pound slightly to an even 1/2 inch thickness. Mix the first 8 ingredients in a large bowl until smooth. Place the tenderloins in the bowl and allow to marinade for at least 20 minutes on the counter or longer in the refrigerator.

Heat grill and clean the grate. Oil grate well. Remove the tenderloins allowing the marinade to drip off, back into the bowl. SAVE THE MARINADE!

Grill covered - turning once just until cooked through (slightly pink) for 5-7 minutes total. Transfer to the cutting board and allow to rest 5 minutes.

Heat leftover marinade in a pan on the stove and add up to 2 Tbsp. water. Bring to a boil and simmer for 3 minutes. Remove from the heat. If sauce is too thick, add more water.

Serve the pork with the peanut sauce on top or on the side. Add Sriracha sauce for more heat.

Sausage, Kale, Lima Bean Stew

I bought some fresh lima beans in their pods and wanted to make something hot and hearty on the first day of fall, so I threw together this stew recipe (which could easily become a soup). It's a one-pot wonder!

1-2 Tbsp. olive oil
1 pound hot Italian sausages (remove from casing if you buy links)
1/2 large onion, chopped
4 garlic cloves, minced
2 cups low sodium chicken broth (or homemade broth)
29 oz. petite diced tomatoes (or fresh tomatoes diced -- about 4 cups)
4 medium carrots, sliced
16 oz can Northern beans, undrained
1 1/2 cups fresh lima beans
Rind of Parmesan cheese
2 cups water (I just used one can of water and rinsed out my bean can in the process)
1 large sprig fresh rosemary (about 4 inches long)
Handful of fresh flat-leaf parsley, roughly chopped (1/3 cup)
Small handful fresh thyme (6 sprigs)
1/2 - 1 tsp. red pepper flakes
Salt and Pepper to taste
10 oz. package of chopped kale (I use Trader Joe's organic kale) or use fresh kale and chop it up -- probably about 6 cups)

Heat olive oil, add sausage, breaking up, and onion until browned, add garlic cloves and cook about 30 minutes longer. Add chicken broth and scrap up bits on the bottom of the pan. Add tomatoes, carrots, lima beans, canned beans (undrained), water, Parmesan cheese rind, fresh herbs, red pepper flakes, salt and pepper. Bring to a boil, then turn down and simmer at least 45 minutes or until lima beans are very tender. Remove stems from herbs.

Add chopped kale and stir until wilted and cooked. Top with freshly grated Parmesan cheese and a splash of balsamic vinegar. Serve with crusty bread toasted in the oven.

VARIATIONS: You could also add butternut squash, sweet potatoes, white or red potatoes, zucchini squash, use other kinds of beans, add celery, use chicken instead of Italian sausage, add grains such as quinoa, barley, even small noodles. You could leave out the meat and use vegetable broth for a vegetarian version of this stew. It has endless possibilities!

Hoosier Pork Tenderloin Sandwich

I never heard of a pork tenderloin sandwich until I moved to Indiana. Found on almost every Indiana restaurant menu, it is also a common State Fair food. This recipe is one of the best pork tenderloin sandwiches you'll ever eat. To be a true Hoosier pork tenderloin sandwich, it must be at least 2 inches larger than the bun! Taste a little bit of that Hoosier Hospitality today!

5 1/4 pound boneless pork tenderloin chops cut about 1 inch thick
2 eggs
2 Tbsp. milk
1/2 tsp. EACH - onion powder, granulated garlic, Lawry's seasoning salt, black pepper, oregano, marjoram
2 cups Panko breadcrumbs
Salt
Canola oil for frying
5 buns
Red onion slices
Sliced pickles
Dijon mustard
Hellmann's Mayonnaise
Sliced tomatoes & chopped lettuce (optional)

Butterfly pork chops by slice them in half horizontally, but not cutting through. Put each pork chop between plastic wrap and pound to 1/8 inch (should be fairly even so they cook evenly). Set aside.

Whisk 2 eggs, milk, and spices in a large flat dish (like a pie pan). Place Panko breadcrumbs in another flat dish. Dip each pork chop into the egg and then coat with Panko bread crumbs. Set on a piece of wax paper and set aside. Do not stack pork after breading. Allow to sit on counter until room temperature.

Prior to frying

Pour oil into an iron skillet or heavy pan. Oil should be about 2 inches deep (be sure pan is at least 4 or 5 inches deep). Once oil is hot, but not smoking, turn burner to Medium High. With a metal tongs, carefully place one pork tenderloin chop into hot oil. Fry for about 2 minutes and then turn over and fry an additional 1 minute or until golden brown. Drain on paper toweling. Continue frying each tenderloin, keeping the cooked ones in a warm oven or cover to keep hot. If oil gets low, add more oil and heat back up before frying again.

Should look golden brown, like this!

Toast buns in oven until golden brown. Place a mixture of mustard and Mayonnaise on both sides of the bun, add raw onion and pickles on top of tenderloin patty. You can also add fresh slices of tomato and chopped lettuce for additional crunch.

Makes 5 large sandwiches.

I served my tenderloin sandwiches with coleslaw and oven roasted white and sweet potatoes.

Baked Potato Salad

2 pounds baby white, red, purple potatoes, washed and dried completely

1 Tbsp olive oil

Kosher salt, divided
8 ounces (1/2 pound) bacon, cooked crisp (and crumbled)

5 green onions, thinly sliced
2 cups (8 ounces) Extra Sharp Cheddar Cheese, shredded
Black pepper, freshly ground

1 cup sour cream

Preheat oven to 350°F. Toss potatoes, olive oil and 1 teaspoon kosher salt in large bowl. Cut potatoes so they are all about the same size. Place potatoes on a heavy duty baking sheet (like Pampered Chef stoneware), and bake until potatoes are tender, about 20 to 30 minutes, depending on size. Meanwhile, fry bacon until crisp. Drain on paper towels and crumble.

Cool potatoes about 5-10 minutes, then cut into large chunks, leaving skins intact, and place in large mixing bowl. Hold 1/3 cup bacon aside and place the rest in the mixing bowl, add green onions cheese and toss slightly. Add sour cream and salt and black pepper to taste. Fold all ingredients being careful to leave the potatoes chunky. Top with the remaining 1/3 cup of bacon and serve warm.

Pork Tenderloin Stuffed with Spinach and Feta

1/2 c. onion, chopped
16 oz. frozen chopped spinach, thawed and well-drained
2 - 1 pound pork tenderloins
5-7 oz. feta cheese, crumbled
1 tsp. dried oregano
Salt & Pepper to taste
2 garlic cloves crushed (or 1 tsp. granulated garlic powder)
Greek seasoning (see below)
Kosher salt
Olive oil
kitchen string

Heat 1 Tbsp.  oil in a large frying pan. Add onions and saute till soft. Add crushed garlic cloves and saute an additional 30 seconds. Add spinach and saute until all moisture evaporates from spinach. Add oregano, salt and pepper to taste. Set aside.

Cut each pork tenderloin lengthwise to about 1/2 inch of cutting through to butterfly the tenderloin. Pound pork to 1/4 inch thickness. Distribute half the spinach over each of the tenderloins. Top with feta cheese. Roll each tenderloin like a jelly roll, starting at the long side. Tie in 5 places with kitchen string to hold in place. Coat the outside of each tenderloin with 1 1/2 Tbsp. of Greek seasoning and Kosher salt (to taste). Allow pork to stand about 30 minutes on the counter (this will warm the meat, so it will stay juicier)

Preheat oven to 375 degrees. Heat 1-2 Tbsp. olive oil in an iron skillet (or oven-proof skillet). Add tenderloins and saute' turning to brown all sides. Place skillet in the oven and roast about 25-30 minutes (internal temperature of 150 degrees in thickest part). Transfer pork to cutting board and cover. Allow to rest for about 10 minutes. Cut kitchen string and slice pork into 1/2 inch slices. If desired, serve with sauce below.

Greek Seasoning

• 4 teaspoons dried oregano
• 2 teaspoon dried mint
• 2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dried minced onion or onion powder
• 1 teaspoon dried minced garlic or granulated garlic

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.

Sauce
Drippings from pan
1 c. dry white wine
1 c. low salt chicken broth

Place skillet over medium to high heat and add wine to deglaze pan. Add broth and boil until thickened (about 10 minutes) Spoon sauce over pork.

Monte Cristo Sandwiches

So easy, so elegant, so good.....

For each sandwich:
1 Tbsp. butter
2 slices of your favorite bread (I use Health Nut bread)
2-3 oz. sliced deli ham
2-3 oz. sliced turkey
1 slice provolone or Swiss cheese
Honey mustard
1 egg
1-2 Tbsp. milk
pinch salt
Dusting of powdered sugar
1-2 Tbsp. cherry preserves

Spread honey mustard on one or both slices of bread. Place ham on one slice of the bread and the turkey on the other. Place cheese slice between the two meats. Put the sandwich halves together.

Melt butter in a non-stick frying pan on medium heat. Do not burn butter, but be certain it is hot and bubbly before toasting sandwich.

Place egg in a shallow pie pan. Add milk and mix until completely scrambled. Add a pinch of salt. Dip sandwich (both sides) in egg mixture, making sure the egg has saturated the bread.

Toast both sides of the bread until brown and cheese is melted, pressing down to make sure the sandwich is warmed inside. Turn several times and make sure the pan has enough butter, so that the sandwich doesn't burn.

Remove sandwich and slice in half - diagonally. Sprinkle with powdered sugar and serve with preserves on the side for dipping. If you don't have cherry preserves, use strawberry instead.

Super "Super Bowl" Chili

2 Tbsp. olive oil
1 large onion (about 1-2 cups), chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 large jalapeno pepper, seeds removed, chopped
4 large garlic cloves (2-3 Tbsp), finely chopped
1 large whole poblano pepper
1 large whole jalapeno pepper
1 large whole Anaheim pepper
1 1/2 pounds ground chuck
1/2 pound spicy Italian sausage
3/4 pound chuck roast, chopped into 1/4 inch cubes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. smokey paprika
1 tsp. cayenne pepper
2 tsp. granulated garlic
2 tsp. granulated and toasted onion
3 Tbsp. Chili powder
2 tsp. freshly ground pepper
1 bottle (12 oz) Porter or lager beer
1 1/2 tsp. kosher salt
1 can (14 1/2 oz) crushed tomatoes
1 can (14 1/2 oz) petite diced tomatoes
1 can (14 1/2 oz) petite diced tomatoes with green chilies
Small amount of water (to rinse tomato cans)
(Optional: 1 can white kidney beans, with juice and 1 can red kidney beans with juice)

Roast the Poblano, Anaheim, and 1 jalapeno pepper on the grill until well-charred (about 10 minutes), turning so all sides are blackened. Remove from grill and put into a dish, cover with foil so they steam. Remove outside peeling and seeds. Roughly chop and set aside.

In a large Dutch oven, heat olive oil on high heat. When rippling, add green and red bell peppers, jalapeno, and onion. Cook until well caramelized (should be dark brown) for about 5-10 minutes. Add garlic and give it a good stir for about a minute longer. Remove from pan.

Add ground chuck and sausage and brown. Drain fat off meat and remove from pan. Next add the chuck pieces and brown well. Leave any juices in pan and after meat it browned, put all the peppers (including the roasted ones) back into the pot and add the spices: coriander, cumin, cinnamon, paprika, cayenne pepper, granulated garlic, granulated onion, Chili powder, and black pepper. Mix well and cook for about 2 minutes or until you smell the lovely fragrance of the spices.

De-glaze pan by adding about half the bottle of the beer. Stir to get all the bits off the bottom of the pan. Then pour the remainder of the beer into the pan. Add salt, all of the tomato products and water. Give it a good stir and turn heat to simmer once it comes to a boil. Cook uncovered for 1-3 hours, adding extra water if needed. If using, add beans about 1/2 hour before serving (or when you reheat it, if you make it ahead of time). You can make this chili ahead of time and reheat it for the "big" game!

Serve with homemade oven fries and Cheesy Beer Sauce. Serve with your favorite toppers: shredded cheddar cheese, guacamole, sour cream,fresh green onion, minced fresh jalapeno.

Pork Tenderloin with apples, onions and balsamic vinegar

Inspired by a heart-healthy recipe from Mayo Clinic, this recipe has a great flavor and is simple to make.

1 Tbsp. olive oil
1 pound pork tenderloin, trimmed of all visible fat
Salt and freshly ground black pepper to taste
1 c. chopped onion
1 cup chopped apple (about 1 medium apple)
1 1/2 Tbsp. fresh rosemary, chopped
1 c. low-sodium chicken broth
1 1/2 Tbsp. balsamic vinegar

Preheat oven to 450 degrees. Spray baking pan with cooking spray. In a large skillet heat olive oil on high heat. Add pork tenderloin that has been sprinkled with salt and pepper. Brown tenderloin on all sides. Remove from heat and place in prepared pan. Roast pork about 15-30 minutes or until meat reaches 150 degrees. Allow meat to rest 10 minutes (pink should be almost gone).

Meanwhile add onion, apple and rosemary to the skillet and saute until onions and apples are soft. Stir in broth and vinegar. Increase heat and boil until sauce has reduced (about 10-20 minutes).

Slice pork and serve with apple-onion mixture.

Hearty Ham and Bean Soup

2 cups of dry beans (Great Northern or any white bean)
2 1/2 quarts of water
2 cups cooked ham, cubed
4 medium sliced carrots
2 stalks sliced celery (including the leafy tops)
1 medium onion, chopped
1 bay leaves
2 tsp. Kosher salt
1 tsp. dried oregano leaves
1 tsp. freshly ground pepper
14 1/2 oz can of diced tomatoes, undrained
Hot pepper flakes to taste (about 1/8-1/4 tsp)

Rinse beans and add to a large stock pot (Dutch oven). Add water and bring to a boil. Boil for 2 minutes, remove from heat, cover and allow to stand for 1 hour. Add the remainder of ingredients and simmer, covered for 1 1/2  to 2 hours. Remove bay leaf and adjust seasoning.

Great for leftovers and tastes wonderful on a cold day with some hot-homemade bread!

Honey Wheat Bread baking in the bread machine!

Makes about 6-8 servings.

Split Pea and Ham Soup

1 meaty ham bone
1 pound dried split peas, rinsed and sorted
2 quarts water
1 tsp. dried basil
6 whole peppercorns
1 small onion, chopped
1 tsp. salt
1 large carrot, thinly sliced
2-3 stalks celery, sliced
3 med. potatoes, cubed
Salt & Pepper to taste

Place ham bone, peas, water, basil, peppercorns, onion and salt in a large stockpot. Bring to a boil and then turn to simmer. Cover and cook for 1 hour. Stir in carrots, celery and potatoes and cook covered an additional 45 minutes to an hour. Remove ham bone and cut off meat. Return meat to stock pot and continue cooking uncovered until thickened slightly. Add additional salt and freshly ground pepper to taste.

Serve with warm homemade whole wheat dinner rolls with butter melted on top and a simple lettuce salad.

Wonderful fall/winter treat!

Fall off the Bones Baby-Back Ribs with Sweet Hot BBQ Sauce

I won't lie. To make ribs, you must start the night before and allow a minimum of 5 hours for cooking them to perfection. The photos below prove it is well-worth your time and  effort.

3 full racks of baby-back ribs, silver skin removed
3-5 Tablespoons Emeril's Essence

About 12 hours before, cut ribs into half racks and generously coat with Emeril's Essence (recipe or buy it in the store). Rub this into the ribs and cover with plastic wrap and refrigerate overnight.

Take ribs out and bring to room temperature. Put ribs on a single sheet and cover with foil and place in 250 degree oven for 2-3 hours until you smell them and they are beginning to get tender, but not completely.

Meanwhile soak 1 1/2 cups of hardwood (we used hickory) chips. Preheat grill and place wood chips on the grill so they can begin to smoke. Use indirect heat method and place ribs on the grill for about 2 hours, turning occasionally. Meanwhile, make BBQ sauce (recipe below).

Slather BBQ sauce on ribs and continue cooking for about 20-30 minutes, turn up heat at the end to crisp them up. They should be fall of the bone tender.

BBQ Sauce

 

1/4 c. chopped onion
2 tsp. olive oil
1.5 cups ketchup
3/4 c. dark brown sugar
2-3 Tbsp. honey
3 Tbsp. Worcestershire Sauce
1 tsp. yellow mustard
2 Tbsp BBQ spice
1/2 tsp. cayenne pepper

Saute' onion in olive oil until tender. Add remaining ingredients and bring to a boil, stirring constantly. Simmer for about 10-15 minutes. Adjust seasonings as needed. This is a sweet-spicy BBQ sauce.

Served with Grilled Corn on the Cob and Dilly Cucumber Salad

Greek Marinade with Fresh Herbs

3 Tbsp. freshly squeezed lemon juice (1 medium lemon)
1/2 c. extra virgin olive oil
2 large cloves garlic, pressed
1 Tbsp. fresh oregano (nice handful)
1/2 Tbsp. fresh mint (about 1 stem)
1/2 tsp. fresh dill weed (small sprig)
1 tsp. fresh sage (about 2 large leaves)
1 tsp. fresh thyme (or 1/2 tsp. dried thyme)
1/8 tsp. salt
1/2 tsp. freshly ground black pepper

Mix together in a measuring cup and pour over cut up meat (we used beef, but you could use chicken, lamb, pork). Marinade at least 4-5 hours in the refrigerator.

When ready to grill -- heat grill to high. Take meat out of the refrigerator and allow to warm up. String meat on skewers and grill for doneness.

Easy-Peasy Meatloaf Dinner

Do you ever feel like chillin' and yet put a top-notch dinner on the table for your family? Well, here you go....

MENU

Chili Sauce-Topped Meatloaf

Loaded Baked Potatoes

French Cut Green Beans with Almonds

Applesauce

(Applesauce is not pictured)

Camille's Favorite Meatloaf

1 pound ground sirloin

1/2 pound ground pork

3/4 cup Uncooked Old Fashioned Oats

1/2 c. finely chopped onion

1/2 c. catsup

1 egg, slightly beaten

1 Tbsp. Worcestershire Sauce

2 large cloves garlic, finely chopped

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Chili Sauce

Heat oven to 350 degrees. Lightly grease a loaf pan and set aside.

Gently mix all of the ingredients together taking care not to handle it too much. Too much handling will make the meatloaf tough. Press meat mixture into the greased loaf pan, making sure the meat is even on top so that it will bake evenly.

Bake 45-50 minutes. Put chili sauce on top and bake another 10-15 minutes until thermometer reads between 150-160 degrees or until meat is not pink and juices run clear. Drain any fat from the pan.

Let stand at least 5 minutes before slicing.

Loaded Potatoes

4-5 baking potatoes

Olive Oil

Kosher Salt

Butter

Sour Cream

Shredded sharp cheddar cheese

Salt & Pepper

Freshly snipped chives, if available

After preparing the meatloaf, scrub 4-5 baking potatoes. Dry thoroughly with a paper towel. Cut 4-5 pieces of tin foil so it will wrap completely around each  potato. Rub olive oil on each potato and cover with Kosher salt. Wrap each potato in tin foil tightly. Bake with the meat loaf for at least 1 hour or more depending upon the size. Remove tin foil and split open the potato and top with butter, sour cream, cheese, salt and pepper and chives to your liking. 

Green Beans w/Almonds

After 50 minutes, toast sliced almonds in butter and microwave or cook French-cut green beans until tender-crisp. Drain thoroughly and top with butter and toasted almonds.

This meal (with preparation) will take about an hour and a half from start to prayer and will serve 5 people with some leftovers for cold meatloaf sandwiches for those who need a second reason to eat this meatloaf!