Serve this dish with your favorite sides. I had leftover potato salad and greens beans so I used them as sides for the meatloaf.
1 cup milk
1 ½ cups plain panko breadcrumbs or 4 slices of bread crumbled
2 pounds ground beef
1 pound ground pork
1 onion, finely chopped
4 garlic cloves, minced
1/2 cup chili sauce
1 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper
Preheat oven to 350 degrees F, with a rack placed in the center.
In a large bowl, pour milk over breadcrumbs or bread; stir until combined and let soak, about 5 minutes. Add beef, pork, onion, garlic, chili sauce, parsley, Parmesan, eggs, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or the meatloaf will be dense.
Gently pat into a log and place it in a greased baking dish or large loaf pan.
Bake 60-75 minutes or until an instant-read thermometer inserted into the thickest part registers 160 degrees.
Remove the pan from the oven; let rest 5 minutes and slice each into 3/4-inch-thick slices.
Skillet Chicken Parm
2 boneless and skinless chicken breasts (about 12 oz total)
Freshly ground pepper
¾ cup Italian seasoned panko crumbs
1 large egg
Warm Marinara sauce, recipe below
6 ounces Italian Fontina or Mozzarella cheese, sliced thin
For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped Italian tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning
Prepare the sauce:
Heat the olive oil in a medium saucepan. Add the remaining ingredients and cook until thickened, about 20 minutes. Remove from the heat and set aside.
Prepare the chicken
Cut off any fat on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently, and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.
Heat a thin layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve over spaghetti.
Green Beans With Garlic
2 pounds green beans, trimmed
4 tablespoons olive oil
2 medium-size garlic cloves, minced
Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, drain in a colander. Heat the oil in the pan over high heat. Add beans and garlic, and cook, stirring and tossing constantly, until beans are heated through. Sprinkle with salt and serve.
The calendar may say Fall but where I live it is still hot. So ribs are still on the menu.
2 small slabs pork baby back ribs, each cut in half
BBQ sauce, optional
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Mix all the rub ingredients together in a medium bowl. Rub each side of the 4 pieces of ribs with 2-3 tablespoons of the rub mix. (Save any remaining rub for another time,) Wrap them in plastic wrap and refrigerate overnight.
Line a baking dish large enough to fit the ribs with foil and place the ribs meaty side up in the dish.
Bake at 250 degrees F for 3 hours. For extra crispiness, place the ribs on a hot grill or under the broiler for 5 minutes on each side. Serve with BBQ sauce if desired.
Simple Potato Salad
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
Roasted Asparagus Salad with Lemon Vinaigrette
2 bunches thin asparagus, washed and ends trimmed
Salt and pepper
1 medium shallot, minced (about 11/2 tablespoons)
2 lemons, juiced
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
Option one – Roast asparagus in the air-fryer at 400 degrees F for 7-8 minutes.
Option two- Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with olive oil and salt and pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice, honey, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
¼ cup olive oil
12 ozs white fish filets cut in half (I used triggerfish)
1/4 cup of flour
1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons of heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice
Pour flour mixed with salt, pepper, and garlic powder in a shallow dish. Whisk egg, cream, lemon juice, and Parmesan cheese in another shallow bowl..
Heat oil in a large skillet.
Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the egg mixture, and make sure it’s evenly covered.
Repeat with all of the fillets and add to your skillet. Cook each side for 3-4 minutes; you want the bottom of the filet to get lightly brown,
2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 plump garlic cloves, minced
2 medium yellow summer squash, diced
1 small red pepper, diced
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper, and about ½ teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve with the fish.
Air-Fryer Baked Sweet Potato
You may bake the potato in a regular oven at 400 degrees F for 45-50 minutes.
1 large sweet potato
1/2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoons kosher salt
Wash the sweet potato and then poke air holes in the potato with a fork.
Sprinkle them with the olive oil, pepper & salt, then rub evenly on the potato.
Once the potato is coated place it into the basket.
Cook potato at 390 degrees for 35-40 minutes or until fork-tender.
Cut in half and top with a pat of butter.
We like chili without beans but if you like them add 2 cups cooked red or pinto beans.
2 pounds beef chuck roast or stew meat
1 lb ground beef
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, divided
1 large onion, chopped
1 large green bell pepper, diced
3 large garlic cloves, minced
4 fresh green jalapeños or 2 poblano peppers, diced
2 tablespoons ground chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 (12-ounce) bottle beer
1 28-ounce can diced tomatoes
3 whole dried large Mexican chiles
Chopped fresh cilantro
Cut beef into 1/2-inch cubes and sprinkle with salt.
In a large, heavy pot over high heat, heat 2 tablespoons of oil until shimmering. Working in batches to avoid crowding the pan, brown the meat cubes, turning occasionally. Adjust heat to prevent scorching. As it is cooked, remove the meat to a bowl. Add the ground beef and cook until no longer pink. Remove to the bowl with the beef cubes. Add more oil as needed for browning and do not clean out the pot when finished browning.
To the empty pot, add the onion, bell peppers, garlic, jalapeños or poblanos, chili powder, cumin, coriander, and oregano. Cook, stirring, until the onion softens, 5 to 10 minutes. Add browned meat, beer, tomatoes, whole dried chiles, and 1-quart water. Bring to a gentle simmer and simmer about 3-4 hours, or until the meat is fork-tender and the liquid has reduced. Remove the dried chiles. Taste and add salt if necessary. Stir in cilantro to taste.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
To serve, sprinkle with chopped onion and shredded cheddar cheese. Cornbread is a great side.
Hot Dog Cornbread Casserole
2 cups leftover Creamy Southern Succotash (recipe)
6 organic all-beef hot dogs cut into half-inch slices
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1/4 cup canola oil
Preheat oven to 375 degrees F. Spray an 8-inch baking pan with cooking oil.
Combine the succotash and hot dogs. Spread mixture in the prepared pan
For the topping
Stir together flour, cornmeal, baking powder, salt, and cheddar into a medium bowl.
In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg, and oil.
Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Pour batter over the hot dog mixture and bake 30 minutes.
Four 8-inch tortillas
2 cups Leftover steak, peppers, and onion from \the Steak burrito recipe
2 cups Mexican Four Cheese Blend
Salsa for serving
Preheat the oven to 450 degrees Fahrenheit.
Prepare the quesadillas.
Lightly spray a large cookie sheetcovered with parchment with cooking oil. Place 2 tortillas on the baking sheet. Spread ½ cup of the cheese over each tortilla and then divide the leftover beef and pepper mixture over the cheese. Top with jalapeno slices and sprinkle each with the remaining cheese. Place a tortilla on top of each quesadilla and brush with avocado oil.
Place the baking sheet in the oven for a couple of minutes and bake for a couple of minutes. Open up the oven and with a large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Continue to bake until brown and crispy. Remove and slice into quarters Serve with salsa.
Italian Style Swordfish
Serve with a Tomato Salad
1 Swordfish Steak, 1 inch thick, about 12 oz
Salt and pepper to taste
½ cup garlic butter, melted (see recipe)
1/4 cup Italian Panko
When ready to grill:
Brush the fish with half the garlic butter, sprinkle with salt and pepper, and press the panko onto the top of the fish.
To grill or broil
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.
To air-fry or bake
Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.
One 17 oz pkg Potato Gnocchi or
2 pounds russet potatoes
1 cup all-purpose flour
½ cup whipping cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon ground white pepper
1 garlic clove, grated
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
For the sauce
In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.
¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa
Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.
Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)
Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.
Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.
Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.
1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.
Creamy Southern Succotash
1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above
After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.
Surf and Turf
Two 6 oz. fillet mignon steaks, flatten lightly until an even thickness
2 tablespoons steak seasoning
2 tablespoons garlic butter, recipe below
2 tablespoons olive oil
Lobster Tail Ingredients
Two 4 oz. lobster tails
4 tablespoons garlic butter, recipe below
1/2 lemon cut into wedges
Salt & pepper to taste
Chopped parsley for garnish
Air Fryer Directions ( You can use the same directions to cook the steak and lobster in the broiler.)
Sprinkle the steak seasoning on each side of the steaks. Place in the refrigerator for at least 2 hours or overnight.
Brush each side of both steaks with 1 tablespoon of olive oil each.
Butterfly lobster tails by using kitchen scissors to cut lengthwise through the center of the shells.
Carefully spread the shell open where you cut. Place your fingers under the meat in the shell and firmly, but gently, pull it out in one piece.
Close the shell so that the lobster meat rests on top of the shell.
Melt 4 tablespoons garlic butter sauce over medium heat in a small saucepan.
Transfer 2 tablespoons of the garlic butter sauce to a small bowl and brush the lobster tail meat with it. Season the lobster tails with salt and pepper to your preference.
Place the filets and lobster tails with the cut lobster meat facing up in the air fryer and cook for approximately 4 minutes at 390°F. Turn the fillets and cook them and the lobster for 4 minutes more.
Remove from the air fryer and top each filet with 1 tablespoon garlic butter.
Let the steak rest for 5 minutes before cutting.
Squeeze 1/2 a lemon over the lobster tail. Serve the remaining garlic butter sauce in a small dish to use as a dipping sauce for the lobster and steak.
If using thick steaks: If your steaks are on the thicker side, you may need to cook them for 1 minute longer on each side.
1 stick-8oz- butter, salted (at room temperature) diced
2 cloves garlic finely chopped or pressed
1/4 cup parsley finely chopped
In a medium microwave-safe bowl, mix all ingredients until well-combined.
Heat in the microwave on high until melted.
2 medium red potatoes boiled or baked until tender.
1 tablespoon olive oil
Salt and pepper to taste
Heat the oil in a small skillet. Place the potatoes in the skillet and flatten them with a potato masher. Cook over medium heat until brown. Turn over and brown the second side. Sprinkle with salt and pepper and serve.
1 bunch asparagus, woody ends removed and cut in half
2 tablespoons olive oil
Salt and pepper
Heat the oil in a large skillet. Stir fry the asparagus until tender about 4-5 minutes. Sprinkle with salt and pepper. Remove to a serving plate, sprinkle the asparagus with Parmesan cheese, and serve.