I haven’t had much free time lately and then came down with a terrible cold after Christmas. While alternately sleeping on the sofa and sleeping in my bed I managed to catch some cooking channel and saw Alexandra Guarnaschelli make Eggplant Parmigiana. One of my favorites. I ventured out to the store today for the ingredients and made it for supper.
Z says I like it because eggplant has no taste and could substitute for meat which I sometimes don’t like for the chewy bits and idea of where it comes from.
I cut the amount of tomatoes in half and it was plenty and would easily feed 6 to 8 people. Click on the link above for her recipe.
christmas morning
coming from a tradition of opening our gifts on Christmas eve makes Christmas morning a time for a cup of coffee and Troyer’s Dutch Cinnamon Rolls that my parents brought or this…
amaretto sour
a sweet treat for relaxing by the fire-even if you live in Florida and the fire is on your television.
2 oz Amaretto
1 oz sweet & sour
stir with ice
garnish with a cherry
enjoy!
graham cracker houses
made by my niece and nephew. Use your imagination and you will see what I see, a blizzard and Christmas lights, a potential nativity and possibly an earthquake. Happy Christmas Eve.
meatloaf fit for company
it isn’t often I say, these leftovers are so good I should take them to a co-worker. But seriously, Tyler Florence’s meatloaf out of Family Meals is really spectacular. I am often asked, ‘whatcha got for lunch?’ because it is usually a pretty decent answer with some kind of leftovers or doctored up tuna.
Meatloaf has come up a couple of times lately so I figured it was time to share.
Tolan’s Glazed Turkey Meatl Loaf – serves 8
2 slices soft white bread, diced in 1″ pieces
2 cups milk
1 large yellow onion, small dice
1 cup diced thick cut bacn, plus 6-8 strips
2 garlic cloves, minced
2# ground turkey (we don’t buy all white but a mix w/ dark and white meat)
1 large egg
3 T ketchup
2 T Worcestershire Sauce
2 t salt
Glaze
heat 1 cup ketchup, 1/4 cup dijon and 1 cup lightly packed brown sugar over low heat.
Preheat your oven to 350 and line a baking sheet w/ parchment. This makes cleanup much nicer.
Combine milk and bread in a bowl and set aside.
In a skilled saute the bacon to lightly crispy. Add onion and saute to translucent. Add garlic and saute one more minute. Transfer to a large bowl on the counter and allow to cool for a few minutes.
Add the ground turkey, egg, ketchup, worcestershire and salt. Lightly mix to combine. *Don’t overmix or you get tough meat.
Form the meat into two ovals on your parchment. Lay your strips of bacon on top and cover with glaze. Bake for about 1 hour or until you hit 160 internally. Let rest 15 or so minutes before slicing.
Enjoy!
4R Brisket Meat Loaf Recipes from John Rivers – Owner of 4R Smokehouse
1 ½-2# Ground Beef (Brisket)
1 large onion, diced
3 cloves garlic, finely minced
1 cup Cheez-its
1 cup 4R barbeque sauce
½ cup worcestershire sauce
2 eggs
¼ cup parsley, finely chopped
salt & pepper
Preheat the oven to 350 degrees.
Saute the diced onion in a drizzle of oil until translucent, add garlic and saute about 2 more minutes. Set aside to cool in a large bowl.
Place Cheez-its in a plastic ziploc, flatten out the air, seal. Crunch up Cheez-its.
Add all remaining ingredients to bowl and gently mix. Don’t overmix as this would cause toughness.
Place in a loaf pan and bake 1 to 1 ½ hours or until about 160 degrees.
My Urban Pantry 