Asian Style Meatloaf

Asian Style Meatloaf
Who says meatloaf needs is boring? It’s all about what you put into it. I like trying different combinations and flavors.
Take Asian influence for example. Hoisin sauce, soy and even garlic-chili sauce like sriracha takes meatloaf to a whole ‘nother level!
Asian Style Meatloaf
1/2 pound ground turkey
1/2 pound loose pork sausage (or remove casings)
3/4 cup panko breadcrumbs
1/4 cup Asian BBQ sauce (recipe below)
4 Tablespoons green onion, thinly sliced

1/4 cup hoisin sauce
1/4 cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon ketchup or Sriracha hot sauce

Combine turkey, pork, Asian BBQ sauce (1/4 cup), breadcrumbs, 2 Tablespoons green onion together. Form into a loaf and set in loaf pan or casserole dish.

Brush all sides of the meatloaf with remaining sauce. Sprinkle remaining 2 Tablespoons of onion over the top of the meatloaf. Discard unused sauce.

Cover with foil and bake at 350 for 30 minutes. Remove and cut slices about 1/2-inch apart into the loaf. Cover pan and continue baking until meat is thoroughly cooked (about 15 minutes).

Serve and enjoy!

When There’s Smoke, There’s Peppers

When There’s Smoke, There’s Peppers

I don’t advise using your smoke detector as your timer but mine makes perfect roasted peppers! Just look at them! No, I don’t really time my dinners by when the smoke alarm goes off. Let me explain.
We moved into 1960’s ranch-style home early last year, complete with all the trimmings left from the previous owners; most of which I think are as old as the house. Sure we replaced a few things (oven, cooktop, hood fan, water system, oil burner, bath fixtures, air conditioner compressor, windows, etc), but the smoke detectors worked just fine. Maybe too good?
Broiling now involves two people, one to watch the oven and one to fan the smoke detector. Or, one person to run back and forth up and down the hall very fast!
Luckily I don’t broil often, but come on, look at those peppers!
If you don’t own a smoke detector/food timer like mine, here are some tips for achieving perfect peppers every time.
Place flattened pepper halves skin side up in a single layer on a broiler pan. Broil on high from top rack shelf with the door ajar for about 5 minutes or until most of the skins have charred. Do not overcook.
Remove pan and place peppers in a paper bag and close tightly. Allow peppers to steam in bag for about 4 to 5 minutes. Remove and peel. Skins should peel right off. Easy!
Use in your favorite dishes.

Pineapple Lovers Beware!

Pineapple Lovers Beware!
Sweet, sweet pineapple sitting on my counter, you’re so juicy and inviting. I think I’ll cut you up and have a big bowl!
Ummm. Delicious! Wait! What’s happening? Oh no, it’s Attack of the Killer Pineapple better known as Pineapple Tongue!
Don’t get pineapple tongue. Trust me. It is not pretty.
Pineapples come from the Bromeliad Family of plants, which contain a natural occurring enzyme called bromelain. This enzyme has the ability to tenderize meat tissue by breaking down collagen. Works great on steak but unfortunately works great on your tongue fibers too!
Here are a few tricks to help avoid it or at least lessen the effects.
Only eat fully ripened pineapple. A pineapple should be yellow in color and smell sweet on the bottom.
Rinse cut pineapple before eating to help get rid of acidic juices.
It’s been said a little salt helps neutralize the acid. I’d prefer an alkaline like yogurt or cottage cheese.
Even though I knew about pineapples and bromelain I ate too much anyway. I won’t do it again though! Pineapple 1, Cindy 0!

Honey Mustard Skillet Chicken

I love the idea of one pot meals. The flavors blend into something unique! Even though chicken is one of the most versatile entree selections, I often find myself just staring at it. “What am I going to make with you tonight?” I’ll ask myself, because if I’d ask the chicken, that would be crazy! Anyway, this skillet dinner is fast and easy; including the clean up!
Honey Mustard Skillet Chicken

2 8-ounce chicken breasts
1/2 cup green onions, thinly sliced
1 cup baby bellas, sliced
3 cups baby spinach
1 14-ounce can diced tomatoes
1/4 cup honey mustard
1/2 cup shredded cheddar cheese
2 Tablespoons olive oil
Salt and pepper to taste
Heat oil in a large skillet over medium heat, add chicken and brown on both sides. Add onion and mushrooms, cook 2 minutes.

Drizzle chicken with honey mustard, Place onions on top of chicken. Add spinach and tomatoes along side chicken. Cover, reduce heat and cook until chicken is no longer pink and juices run clear.
Top with spinach, mushrooms and tomatoes. Sprinkle on cheese and cover to melt cheese.

That’s it! A delicious chicken dinner ready in 30 minutes! Enjoy!

Shrimp Florentine

Shrimp Florentine
I love shrimp and spinach together and now I can love them more! Florentine in cooking has come to mean, “with spinach” but it actually means recipes that represent the Florence region of Italy. Florentine dishes–whether meat, poultry, fish or seafood–typically use spinach with Mornay sauce with Swiss or the dish is served on a bed of spinach. I opted to use Parmesan instead of Swiss but the Swiss is equally good. The little extra lemon gives it a fresh taste.
1/2 lb shrimp, Peeled and deveined
1 12-oz bag frozen tortellini
4 cups fresh baby spinach
1 cup 2 percent milk
1/4 cup white wine
2 Tablespoons cornstarch
1 Tablespoon butter
1/2 cup Parmesan or Swiss cheese
2 Tablespoons lemon juice
2 Tablespoons olive oil
Salt and pepper to taste
Cook tortellini according to package directions, drain, set aside.
While tortellini is cooking, sauté shrimp, spinach, lemon juice and oil in a large skillet over medium-high heat for about 5 minutes or until pink and no longer clear. Reduce heat to low.
In a 2-quart saucepan, whisk together cornstarch, mlik and salt and pepper. Add butter. Cook over medium, stirring constantly until thickened (about 5 minutes). Remove from heat. Whisk in cheese.
Pour sauce over shrimp, toss to coat. Add tortellini, toss to coat. Serve and enjoy!

Chicken Sausage and Peppers

This dish is elegant yet simple. Fully cooked chicken or smoked sausage is a great time saver in the kitchen. Twenty minutes start to finish (not counting picture taking time). I like to cook my rice with vegetable or chicken bouillon for added flavor or substitute broth for water. No oil or butter is needed if you use the broth or bouillon. Toss in a handful of spinach when the rice starts to boil for extra texture and vitamins!
1 pound cooked chicken or smoked sausage links
2 large bell peppers cut into thin slices, red and/or green
1 large onion, sliced
2 Tablespoons olive oil
Salt and pepper to taste
1 cup white rice
2 cups water
1 vegetable bouillon cube
In a large skillet, add oil, sausage, peppers and onions. Cover and cook over medium heat until peppers are crisp tender and meat in heated through. Salt and pepper to taste.
While pepper mix is cooking, place water, bouillon, and rice into a 2-quart saucepan. Cover and bring to a boil, stir to distribute bouillon then reduce heat and simmer for 15 minutes.
Place sausage and peppers over bed of rice. Enjoy!

Salmon with Tiger Dill Sauce

Salmon with Tiger Dill Sauce
Creamy dill sauce adds a great dimension to baked salmon. The horseradish brings just the right amount of zing!
2 4-ounce salmon filets
2 Tablespoons olive oil
Seafood or Cajun seasoning
Cooking oil spray
1/2 cup light sour cream
1 Tablespoon horseradish
1 teaspoon dried dill
Preheat oven to 350. In a glass baking dish, add olive oil and arrange fish skin side down. Spray top with cooking spray and season to taste. Cover with foil and bake until opaque and fish easily flakes, about 25 minutes per 1 1/2 inch piece.
While fish is cooking, fold horseradish and dill into sour cream. Serve.

Smoked Turkey, Broccoli, Cauliflower and Orzo Salad

smoked turkey broccoli cauliflower orzo salad
Try my PA cookoff finalist recipe! Great medley of flavors with a killer mustard vinaigrette! Awesome brunch pleaser just in time for Easter!
Smoked Turkey, Broccoli, Cauliflower and Orzo Salad

Portabella Stuffed Peppers

Portabella Stuffed Peppers
Portabella Stuffed Peppers
This recipe works equally well with brown rice.
2 medium-sized bell peppers, cut in half, seeded
8 ounces portabella mushrooms, chopped
2 Tablespoons butter
1 cup Jasmine rice
1/4 cup instant wild rice
2 cups water
1 Tablespoon olive oil
1/4 cup roasted red peppers, diced
2 Tablespoons rice vinegar
1 jar spaghetti sauce
1 cup vegetable juice like V-8
1/2 cup shredded mozzarella cheese
1. Preheat oven to 350. In a medium saucepan, combine Jasmine rice, wild rice, water and oil. Bring to a boil, cover. Reduce heat to low and simmer for 15 minutes.
2. While rice is cooking, blanch peppers in a steamer or boiling water for 3 to 4 minutes to slightly soften. Remove and arrange in baking dish.
3. Sauté mushrooms in butter. Mix cooked mushrooms, roasted peppers, rice and vinegar.
4. Fill peppers with rice mix. Top peppers with spaghetti sauce. Pour vegetable juice between peppers. Cover and bake for 30 minutes to blend flavors. Remove and sprinkle with cheese.