Meatloaf with Mushroom Gravy

 Meatloaf with Mushroom Gravy

(Serves 6)

My son is not a picky eater by any means. I have been blessed that he eats just about anything and at least tries something multiple times he's not familiar with before disregarding it entirely. The only food he refuses to eat is meatloaf with ketchup/brown sugar on top. So, I altered the recipe and whipped up something I knew he would approve of and still keep my "meat and potatoes" kind of husband content in the process. The ground turkey is key here as it boasts a unique flavor combination with the other ingredients. Also, it's healthier and that's just a nice bonus (especially when adding unhealthy sides such as mashed potatoes..haha). That said, I serve mine with my Instant Pot Mashed Potatoes (see blog) and green beans or whatever vegetable I have on hand. 

Ingredients: 

1 lb ground turkey

1 cup diced onion

1 egg, beaten

1/3 cup oats (quick or old-fashioned)

1/3 cup tomato juice

1/2 tsp salt

1/2 tsp pepper

For the gravy:

2 tbsp butter

1 cup white mushroom slices

2 tbsp flour

2 cups chicken broth

1 tsp balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees and lightly grease a 9x5 inch loaf pan.

2. In large mixing bowl, combine meatloaf ingredients then form into a loaf and add to dish. Bake uncovered for 45 minutes. 

3. Ten minutes before meatloaf is done, make the gravy. In large skillet over medium-low heat, add butter. Once melted, add mushrooms and cook until softened, about 8-10 minutes. Add flour, then stir until lightly browned. Slowly pour in broth and balsamic vinegar, whisking to combine. Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue cooking until gravy has thickened (7 minutes). Add salt and pepper. 

4. Slice meatloaf and serve with mushroom gravy on top. 

Fajita Chicken Bake

 Fajita Chicken Bake

(Serves 4)

Threw this together in a pinch one night when I had forgotten to go grocery shopping and had minimal ingredients on hand. I've paired it with white rice or Mexican rice, a simple salad and/or corn on the cob. I also like to add crumbled pepper jack cheese on top of mine (after the peppers) to give it an added kick. Choose whatever bell pepper colors you'd like. Publix usually has a tri-color pack for $5. 

Ingredients: 

1 tbsp olive oil

4 boneless skinless chicken breasts (use 4 thin or 2 large, sliced in half for thinness)

1/4 tsp salt

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

3 small bell peppers, thinly sliced 

1 cup pepper jack cheese, torn (optional)

Directions:

1. Preheat oven to 400 degrees and grease the bottom of a 13x9 casserole dish. 

2. Mix spices in a small bowl until combined. 

3. Add chicken breasts to dish. Sprinkle half of spice mix over.

4. Top chicken with sliced bell peppers. Be sure to not put more than one layer bell peppers on top as chicken will not cook thoroughly through. 

5. Sprinkle remaining spice mix over the peppers. 

6. Top with torn pepper jack cheese, if using. 

7. Bake for 25-30 minutes until chicken is cooked through and no longer pink in middle.  

Instant Pot Mashed Potatoes

 Instant Pot Mashed Potatoes

(serves 6)

My youngest child's favorite food group. So I had to find a go-to to remedy her desires and it be relatively quick and simple on my part. Most ingredients you should already have on hand. 

Ingredients:

3 lbs russet or gold potatoes, peeled and sliced

water to cover potatoes

2 tsp salt

1/4 cup butter

1/4 cup sour cream

1/4 cup milk

1/2 tsp garlic powder

1/2 tsp pepper

Directions:

1. Place the peeled and sliced potatoes into the bottom of the instant pot (no need for trivet).

2. Cover with water and add teaspoon of salt.

3. Place lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes. 

4. When timer goes off, turn instant pot off. Quick release the pressure from the pot. 

5. Drain the potatoes and return to instant pot. 

6. Add remaining salt, pepper, garlic powder, butter, milk and sour cream and mash (or use blender) until smooth. 

Chicken Marsala

 Chicken Marsala

(4 servings)

I cannot begin to rave about this incredible dish enough! It is by far my absolute favorite and nothing I've ever had to consume in life comes close to it's indulgence. I serve mine as pictured above, with mashed potatoes and asparagus. I air fry my asparagus after tossing it in mushroom olive oil, salt and pepper. My go-to instant pot mashed potatoes can be found in my cooking blog and taste even better with some leftover mushroom gravy added on top. In Italy, this dish is typically served over pasta, such as egg noodles. My largest decree is do not skimp on the Marsala wine. I've heard of various people substituting chicken broth instead. I've tried that version myself and it definitely omits the flavor intended.

Ingredients:

1 1/4 cups dry Marsala wine (in store, it's with oils)

1 1/4 cups chicken broth

2 boneless, skinless chicken breasts, halved and pounded to even thickness (I've bought thin before to save time)

salt and pepper

1/3 cup all purpose flour

2 tbsp butter

2 tbsp olive oil

8oz sliced white mushrooms

1 tbsp garlic cloves (3 cloves)

1 tsp oregano

1 1/2 tsp cornstarch whisked with 1 tbsp chicken broth or water (in small bowl)

1/3 cup heavy cream

1 tbsp parsley

Directions:

1. Add Marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and allow to gently boil until reduced to 1 cup (about 15 minutes). 

2. Meanwhile, season both sides of chicken with salt and pepper, then dredge in flour.     

3. Melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and let sear until cooked through, turning one time halfway through (about 10-12 minutes).

4. Transfer chicken to a plate and tent with foil to keep warm. 

5. In same skillet, melt remaining 1 tbsp butter with 1 tbsp olive oil over medium heat. Add mushrooms and stir to coat. 

6. Saute mushrooms, just stirring occasionally until slightly until shrunk and golden brown, about 8 minutes. Add garlic during last 1 minute of sauteing.

7. Remove pan from heat then pour in Marsala reduction, thyme and oregano. 

8. Return to heat, bring to a simmer then stir in cornstarch chicken broth mixture. Continue stirring until thickened. 

9. Turn off heat and stir in heavy cream. Add salt and pepper to taste. Add chicken breasts to pan and ladle sauce on top. Sprinkle parsley over top and serve immediately. 

Hobo Dinner Foil Packets

 

Hobo Dinner Foil Packets

(4 servings)

This is by far one of my most appreciated meals, as a cook! Chopping up everything takes the most time but once that's done, putting it all together is super easy and quick! I made prepared this first thing this morning before church, put in my wifi oven and had it cooked and ready for us by the time we arrived home. Super simple ingredients with powerful flavor! You can switch up vegetables, if you'd like. I used onions, potatoes and squash in mine. We had ample stock of squash from our garden so I was trying to clean up some refrigerator space there for future fresh produce. Cook time stays the same. 

Ingredients:

1 lb ground beef

1 pkg dry onion soup mix

4 small potatoes, peeled and sliced

2 cups yellow squash, sliced

2 small onions, sliced

2 tbsp olive oil

1 tsp garlic powder

salt and pepper as needed

1 can cream of mushroom soup

Directions:

1. Preheat oven to 375 degrees.

2. Combine meat and dry soup mix in a bowl, then form into four patties and set aside. 

3. In a separate large bowl, combine vegetables with olive oil, garlic powder and salt and pepper. Toss to coat. 

4. Spray 12"x18" pieces of aluminum foil with non-stick spray. 

5. Place a handful of vegetables on foil, a patty on top, followed by 2 tbsp mushroom soup. 

6. Seal foil packets well. Place beef side up on large baking sheet for 45 minutes. 

Italian Pasta Salad

I'm not typically a cold pasta fanatic but one day I got in one of those moods to branch out of my comfort zone and attempt something different. This is INSANELY easy to put together and I love the fresh ingredients! I've been told it closely resembles Olive Garden's pasta salad but since I've never had it, I wouldn't know. My biggest suggestion here is do not skimp and please get the GOOD pesto! My favorite is Barilla brand. I hope to learn to make my own version one day but since I'm the only one in my household that is obsessed with all things pesto, I don't see me going out of my way to make it any time soon. And slicing a mozzarella ball is just oh so satisfying. But don't eat it all because you're gonna need that in your salad to accentuate the flavors. Maybe just go ahead and get two balls....

 Italian Pasta Salad

Ingredients:

1 lb bow-tie pasta

1 pint cherry tomatoes (cut into 1/4 inch slices)

8 oz mozzarella cheese ball (sliced into 1/2 inch pieces)

1/4 cup pesto

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tbsp basil

Directions:

1. Boil pasta in large pot according to package directions. 

2. While pasta is cooking, slice tomatoes and cheese. 

3. Once pasta is done, drain it and rinse with cold water (not doing this makes your cheese melt and that's not good). 

4. Add pasta to mixing bowl along with tomatoes, mozzarella, balsamic, pesto, olive oil, salt, pepper and garlic powder. 

5. Toss together and refrigerate for about an hour or until chilled. Can be served at room temperature but I prefer cold because gives time for flavors to meld. 

Cinnamon French Toast

 Cinnamon French Toast

Our Family Favorite! Brioche is my fave bread to use but I've also gone halfway with sourdough as well because my hubby prefers it. Any thick bread works, really as it absorbs the good stuff and doesn't get too thin while cooking. 

Ingredients:

8 slices Brioche bread 

4 large eggs

3 tbsp heavy whipping cream

1 tsp vanilla

1 tbsp brown sugar

1 tsp cinnamon

pinch of salt

Directions:

1. In a large and wide bowl, whisk together eggs, heavy cream, vanilla, sugar, salt and cinnamon. 

2. Preheat large cooking pan or griddle to medium or medium-low heat. Spray with non-stick spray if needed. 

3. Dip each slice of bread into the egg mixture and place each on large plate until ready to cook.

4. Once griddle or pan is heated, place battered slices on griddle/pan and let cook until golden brown. 

Serve with your favorite syrup and/or toppings! (We love some powdered sugar!)

Pork Schnitzels with Lemon Thyme Sauce

    

Pork Schnitzels with Lemon Thyme Sauce

Once every couple weeks or so, I like to spruce things up and try a new recipe. Something either I've had a mad hankering for and can save money by making it at home for my whole family instead of eating out or something new and fresh  that may otherwise be a staple dish in an entirely different country! My husband had been wanting schnitzel for awhile. I have never had schnitzel nor had never heard of it. Honestly, it sounded like something I'd say mid-sneeze! Haha! All the same, I decided to give it a go. Let me tell you, the entire crew devoured every last morsel and were all very disappointed that there was none left for another night (and I had made a double batch!). This recipe has gone into my "fave recipes" and has already been requested again this week. Please, don't skimp on the lemon thyme sauce! I felt so fancy whipping up this delectable addition to an already fabulous schnitzel! I served our schnitzels with basic mashed potatoes, as it's what I had on hand but I bet it would be great with rice and/or a salad or just more schnitzel!

Ingredients For Pork Schnitzels:

6 boneless, skinless pork chops (needs to be room temperature before using)

1&1/2 cups Panko bread crumbs

1/3 cup all purpose flour

2 eggs, beaten

1 tsp paprika

1 tsp garlic powder

1 cup vegetable oil 

salt & pepper (as needed)

Ingredients for Lemon Thyme Sauce:

3/4 cup heavy cream

3/4 cup chicken stock

2 tbsp butter

2 tsp thyme leaves

1 shallot, finely diced

2 cloves minced garlic

1 lemon (zest & 1 tbsp juice)

salt and pepper

Directions:

For the meat.............

1. Trim off all fat from chops (this prevents curling up in pan). Lay cling film on pork and thin meat with a rolling pin while beating the meat. Make sure chops are not so thin that they start falling apart. Once thin, season both sides with salt and pepper. 

2. Set up 3 bowls:

• 1st bowl--flour, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and pepper. Whisk to combine.
• 2nd bowl--beaten eggs
• 3rd bowl--Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt & pepper

3. Dredge each pork chop in the flour, into the eggs and lastly, thoroughly the breadcrumbs.

4. Heat oil in the bottom of a large pan until it sizzles when a couple crumbs are dropped in. Once heated, gently place 2-3 chops into the oil and fry for 2-3 minutes on each side or until golden brown with center cooked through. Lay on wire rack with paper towels underneath once done cooking each chop. Cover with aluminum foil to keep warm while making sauce. 

For the sauce...........

1. Melt 2 tbsp butter in a small sauce pan over medium heat; add shallot and garlic and fry until softened and begin to brown. 

2. Add in zest of lemon and fry for 30 seconds; add stock and cream. 

3. Add thyme and pinch salt and pepper. 

4. Stir in lemon juice then reduce to simmer until thickened. 

5. Drizzle over pork schnitzels for a mouthwatering experience!