Ree Drummond's Meatloaf

Pioneer Woman's Meat Loaf


I cut this recipe in 1/2 and it made enough for 2 meals for Jud and me.  We loved it.  This is the second time I have made this meatloaf.

Caprese Salad2

I have already posted a caprese salad, but this one has a balsamic vinegar reduction that I really like.








Ingredients:
sliced tomatoes
sliced mozzarella cheese
basil
balsamic vinegar
Method:
1. Place about 1/2 cup of balsamic in a small pan and turn on low as you slice the tomatoes and mozzarella.
2. When the vinegar has reduced by 1/2 let it cool a bit.
3. Arrange the tomatoes, mozzarella, and basil on the plate.
4. Drizzle the balsamic vinegar over the salad and enjoy.

Strawberry Avocado Salad

Every year for the past 8 years we have gone to Oregon to spend some time away from the Texas heat.  Our hostess makes this salad and it has fast become my all-time favorite salad. I finally got the recipe from her so I could post it on my blog.






Ingredients for Dressing:
1/4 cup white sugar
1/4 cup olive oil
2 Tablespoons and 2 teaspoons honey
2 Tablespoons cider vinegar
2 teaspoons lemon juice
Place in a blender or just put ingredients in a mason jar and shake until combined.

Ingredients for Salad:
4 cups torn salad greens
2 avocado - peeled, pitted and sliced
20 strawberries, sliced
1 cup toasted pecans

Place salad greens in a bowl and top with sliced avocado and strawberries. Drizzle dressing over salad. Sprinkle with toasted pecans.

Omelet in a bag

 

 
 



A friend told me about this awesome way to cook omelets in a bag about 8 years ago.  We have been making them for company for years.  It is a great way to let everyone make the omelet just like they like it.  I find that it is better to salt and pepper after it is out of the bag.  I also like to put my salsa on later, but it works o.k. if you just put it all in the bag together.

Ingredients:
I place bowls of the following:
Grated cheese
Canadian bacon
Salsa
Green onions
Mushrooms cut in small pieces

Take a permanent marker and write each person's name on a baggie.
Then people place at least 2 eggs in the freezer bag.  Mash the egg until it looks like scrambled eggs.
Place in the bag whatever you like. Try to get as much air out of the bag as possible. Seal the bag.  Place it in boiling water for 13 minutes.  At the end of 13 minutes, you remove it from the baggie and it looks like an awesome omelet.  We made these for about 10 people one day and each person can eat whenever they are ready.  Just let them time their own omelet or place them all in at the same time and wait 13 min.

Stuffed Chicken Breast with Goat Cheese and Spinach

I forgot to take a picture until I was almost finished with the meal.  Sorry about that.  We had some goat cheese that is made right here in Alsea, Oregon and it is amazing.  I'm not sure I can find goat cheese at home that is this good.  Of course, if you are willing to pay $9.00 for a little tub, it should be good.





Ingredients:
1 chicken breast per person
1/2 package of frozen spinach, thawed and squeezed dry
1/4 cup of goat cheese
Method:

• Salt and pepper the chicken breast on both sides
• Cut a little pocket in the chicken breast to stuff the spinach and goat cheese
• Mix the spinach and goat cheese together to make a creamy mixture
• Stuff each breast with about 1/3 cup of the spinach and cheese mixture
• Bake at 350* for 45 min. -- 1 hour depending on how thickness of the chicken breast

Lemon-Raspberry Muffins

We are in Oregon and I picked these raspberries and then came in and made these for breakfast.  We are going hiking early this morning and decided this would be a good idea. I clipped this out of Southern Living magazine.  I read the recipe wrong. Instead of  or, I assumed it  was both, so I added 2 1/4 cups of raspberries.  I don't think it was wrong.  How can you have too many raspberries? I'm sure there is a point where it would mess with the science of cooking, but 2 1/4 cups did not.


Ingredients:
2 1/4 cups all-purpose flour -- divided use
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8oz.) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon lemon zest
1 (6oz.) package fresh raspberries (about 1 cup) or 1 (6oz) package frozen raspberries, unthawed
3 Tablespoons sugar
1 Tablespoon cold butter
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 T. flour and 3 T. sugar, cut butter into mixture until crumble. Spoon evenly over batter in muffin pans.
Bake at 375* for 20-25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Short Rib Lasagna Rolls

I found this recipe on Food Network. It is from Giada de Laurentis http://www.foodnetwork.com/recipes/giada-de-laurentiis/short-rib-lasagna-rolls-recipe/index.html
I probably say this way to often, but this is a recipe that I will make again.  Jud and I both loved it. I guess what I should say is that I just love to eat and there isn't much that I don't like, but this I loved.



Printable Version

Ingredients:

Ribs:
2 tablespoons olive oil
2 1/2 pounds beef short ribs ( I used some that didn't have bones)
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped4 cloves garlic, peeled and smashed
2 (4") sprigs of fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6oz)
1 cup shredded mozzarella (4oz)
1 (10oz) package frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (I only used about 9 and it was perfect for the amount of filling)
Butter for greasing baking dish (I used cooking spray)
1 (25oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

Directions:
For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper.  Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan. with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 - 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (should yield about 2 1/4 cups shredded meat).

For the filling in a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium size bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasonings with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and set aside. I place mine on paper towels to drain.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay the noodles flat on a dry work surface. Spread 1/4-1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 9 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.