Not your momma's Meatloaf

I use this blog to post my family recipes - old recipes kept classic or with a slightly tasty twist! BUT my beautiful and loving hubby bought me a new cookbook - from a cook I have just basically fallen in love with! She loves and creates a haven for wild mustangs - which has always been close to my heart as they stand for a freedom and spirit that has long departed most of the human beings in this fast paced life we "enjoy". They represent a spirit that the first nation held with high regard - not trying to break the will and spirit but trying to harness it in a peace that would create a better life for all involved - okay okay - getting off my soap box - and on the the reason you are reading this blog! I hope KNOW that you will love this recipe as much as we do!

Ingredients for the "loaf"
1 cup of milk
6 bread slices (I used pieces straight out of the bread bag)
2 pounds of ground beef (I preferred a pound of ground sirloin and a pound of lean)
1 cup of grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt such as Lawry's
1/4 to 1/2 cup parsley
4 eggs, beaten
8 to 12 thin bacon slices

Ingredients for the "tomato gravy" (I tweaked this a little - well just a smidge)
1 cup of ketchup
1/2 cup of Cattleman's bar-b-q sauce
6 tablespoons of brown sugar

Preheat your oven to 350 degrees. Pour the milk over the bread and allow it to soak in for several minutes.

Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a load shape on a broiler pan so that the fat can drain off (I used an aluminum disposable loaf pan and I was left with the fat liquid - which was okay bc I just drained it off - so it's your choice here) I believe the loaf pan kept the meat super moist! If you chose to use a broiler pan - line the bottom with aluminum foil to avoid having to scrub later.

Lay the bacon slices over the top tucking them underneath the meatloaf.

Next make the tomato gravy, pour the ketchup and cattleman's into a small mixing bowl. Add the brown sugar and a splash of hot sauce if you like a little spice! Mix this combination well.

Pour one-third of the tomato gravy over the top of the meat loaf.

I ended up with two loaf pans full - IF you choose this route - be sure to lay the two loaf pans on top of a cookie sheet to catch your overflow of juices!

Bake for 45 minutes... then pour another one third of the remaining tomato gravy over the meatloaf and bake for an additional 20 minutes.

Serve with the remaining tomato gravy on the side as a dipping sauce - Lucy helped me make this sauce and my VERY picky 4 year old exclaimed "Momma this gravy is better than McDonald's chicken nugget sauce (bar-b-q)" coming from a 4 year old - that's HUGE!!!

We had potato cakes, green beans and of course, mac n cheese with this! FYI - Kiss your old meatloaf recipe out with the trash!!

Zucchini Fries

All of the recipes that I have posted here thus far have been family tradition recipes... now fried "zucchini" is most definitely a family staple but this dish has a twist inspired by an Italian eatery that my husband and I enjoy.

Casting call for this show 

• 1 1/2 cups All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon french fry salt (it's the cheesy kind - found at Publix)
• 1/2 teaspoon California garlic salt
• 1 teaspoon parsley
• 1/2 teaspoon gun powder seasoning (or black pepper if u can't find gun powder seasoning)
• 1/2 cup beer (any kind - we don't discriminate)
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Peanut oil for frying
• Grated Parmesan cheese
• Table salt for "salt bathing" (you will see - just trust me)

Mix your dry ingredients in one bowl and your two wet ingredients in a separate bowl - you know how this part goes... max sure that you mix the dry ingredients well and whisk the egg and beer until it's somewhat "frothy"

Start your oil - peanut oil is what I prefer, for three reasons... 1. it's a healthier alternative 2. it doesn't burn while you are frying (less smoke) and 3. it just plain ole' taste better - put your oil on the stove top and allow it to heat up while you move on to prepping...

In the meantime - while your mixtures are "marinating" - prep your zucchini. Now what's different from your grandma's way is this part. Peel each zucchini, quarter it, take the seeds outs, and then cut each quarter into halves, and then cut each quarter into thirds or fourths - depending on the size - your goal here is to make each zucchini the size of a "french fry" - like pictured above.

Now you will need to lay each spear out so that it can get a "salt bath". 

 

A salt bath is just what it sounds like. Lay the spears out - as pictured to your left... sprinkle each spear with table salt. Now this does and doesn't have to do with the taste. It doesn't bc the main purpose with the salt bath is bc zucchini holds a lot of water. The salt absorbs the water - causing the veggie NOT to absorb the oil from the frying they are about to receive - inevitable helping the taste of the zucchini in the long run!

As your oil is readying - begin to drag each spear through your wet mixture and then roll it thoroughly in your dry mixture. I like to have it setup across the cabinet as an assembly line of sorts - bc as you all know - I am OCD and like to keep down on the mess - plus this technique just overall works better.

Now that your oil is hot and your zucchini is prepped and ready - let the zucchini dive in become dee-lish!

Fry baby fry!!

Take out each spear as it browns - layout on a long pan (covered with a few paper towels) to allow the spears to drain a bit - then sprinkle with parm cheese - be as generous or stingy as you like. I like to be generous - of course...

Dear zucchini fries, I love you!

Yes it's always fun to do the presentation portion - especially when serving guests. However this is such an easy presentation I like to do it for just me and the hubby as well. It helps on serving the yummy veggies - and keeps them warm. So I am going to share my simple trick... for making even fried veggies look deelish and fun - especially if you have a non-veggie lover involved like say a "little four year old picky eater"...

Take two clear goblets or whiskey glasses... line each glass with a decorative napkin (or paper towel if you aren't impressing anyone but yourself). Fill each glass with as many spears as it will hold (I turn the glass on it's side to "lay them in" delicately and have them stand up. Then I take two clear shots glasses and fill each one with our favorite dipping sauces - spaghetti sauce and ranch. Then I place them all on a clear try! That way each person has their own special little container to hold. We also fried squash and kept them cut into regular circles - as you will see in the pictures.



Did I make mention.....that I love these! They are so fantastic - that we literally made a meal of these. We had no sides or meats - just zucchini and squash!

Tuesday Tenderloin

Ready yourself for a plosion of deliciousness in your opening through which food passes into the body!!

Indeed, this dish is so smart and wonderful I felt the need to "Webster" even the most simple of words!! I bet you didn't realize that one of the days of the week was named after my family's tenderloin recipe. In fact, it's referred to as Tuesday Tenderloin bc I am told it was a standard on Tuesday night - kind of like Monday Meatloaf... this is my "tuesday tenderloin" with a Mandy spin.

The component parts of our combination today  (ingredients: Webster)

4 tbsp Olive Oil (use 2 tbsp at a time - NOT ALL 4 to start with)
1tbsp flour
Salt to taste (as always) I like salt - my hubby not so much
1 1/2 tsp sage
1tsp garlic (California style)
1 tsp thyme
1/2 tsp allspice
1/2 tsp paprika
1 tbsp onion powder
1 tsp of parsley
2 apples (red delicious is what I use) cored first and then thinly sliced
1 cup of apple juice
1 cup of white wine (Reisling is what I used)
(cornstrach as needed)
Large Tenderloin (I use pork)

Let's see how well you follow a channel or direct course of thought or action (directions: Webster)
Mix ALL of your dry spices (including salt and flour) into a bowl.

Coat both sides of your tenderloin generously. SAVE mixture that you just coated your tenderloin with until later in this process!! You will see why this is such a smart dish!!

Heat 2 tbsp of olive oil in a skillet on the stove top and place tenderloin in oil - cook until seared brown on both sides of tenderloin.

Remove tenderloin from skillet... place thinly chopped apples and cook for 2-3 minutes (again until tender).

Stir in juice, wine, butter, the remaining 2 tbsp of olive oil and remaining seasoned flour until mixed well. Use the cornstarch now to thicken up (remember to use with caution - NO MORE than 1-2 level tsp) You have just created a "sauce" of sorts - something pleasing to eat that is considered rare or luxurious - fineness (delicacy: Webster)... Now wasn't that smart? Cooking your main course and a sauce made from the thickened and seasoned juices of the cooked meat all in one skillet!! Bring to a boil!


Place cooked tenderloin in a casserole dish (sprayed with cooking spray) and cover in the fried apples.

Pour the thickened goodness over and around your tenderloin and apples. I generally add a half a cup to a cup of water here to keep the moisture in the tenderloin as well as to keep the sauce from thickening too much while in the oven...

Allow your tenderloin to cook at 400 degrees uncovered for 30-40 minutes depending on the thickness of your cut of tenderloin - mine was VERY thick here so I cooked it for 40 minutes...

And all she needed was a simple side dish or sliced red potatoes (skin on) that had been tossed in garlic, parmesean cheese and a bit of salt...

"Cheap Steak Done Well"

In these times you sometimes have to learn how to make a not so good cut of steak - a great cut of steak!
Here is my trick for doing just that!

Team Players
2 cuts of steak (I chose top sirloin - just to drive home my point)
Olive oil for frying
1 small onion (diced up)
1/2 cup of soy sauce
California Style Garlic Salt
White Pepper
Greek Seasoning
Dried Parsley

Start by pre-heating your oven to 200 degrees - yes you are going to fry these bad boys in a skillet and transfer them to your oven for a smidge!

If I had to say that I had a "house seasoning" - these four pictured above would comprise said seasoning... I use these four seasonings more than I use - regular salt and pepper - my pantry is NEVER without these items.. these are a perfect combo in the kitchen that consists of a real down home cook - now to get on with it already! I am a nerd what can I say! Creature of habit - when you find something that works for you - stick with it!

Cover the bottom of your pan with Olive oil and the diced onion - lay both of your steaks down right on top of the onions and olive oil... on the face up side of your steak - lightly dust with each "dry ingredient" of my "house seasoning" - white pepper (or black if you prefer), garlic salt, parsley and greek seasoning... then when ready - flip your steaks and season this seared side with the dry ingredients... this is what your steaks should now look like....

When both sides of the steak have been seared and seasoned - place them in a clean baking dish - this is an important step - POUR THE PAN JUICES over the steaks.... cover with aluminum foil and pop in the oven at 200 degrees for about 10-15 minutes depending on how hot your oven gets! When time is up - pull out and let the steaks rest (remaining covered) for approximately 7 minutes.

 Then peel back the foil and scrape off the onions!

I believe that you will be thoroughly and delightfully surprised at how easy and delicious these steaks will be. I think most of all you will be amazed at how tender and juicy the steaks now are!

This is how you make a "King's Steak on a Pauper's Budget"

For dinner I paired my

King's Steak with the Straight Cut Salad, and Amazing Bake'n Fried Taters!