Wednesday, July 28, 2010

Italian Meatloaf

Today is my day off and I have so much housework to do! I am very good at sitting on the couch and putting it off....but I can't for too long because I am out of clean work clothes and Jeffrey is out of underwear! Hope you have a great day!

A few months back we had a meatloaf on the menu at work that was similar to this one. I kept thinking about it and so I decided to make one. It was my first meatloaf to make on my own and I was impressed with the results.

Italian Meatloaf


1 lb Ground beef or Ground Turkey
1/2 onion
2 tsp garlic
1 Tb butter
2 eggs
3/4 cup marinara
1 Tb Worchestire
1 Tb Olive Oil
2 Tb Parmesan
1/4 cup Panko
3 Tb chopped parsley
1/2 tsp Red Pepper Flakes
salt and pepper
1/4 cup Gorgonzola cheese

Dice Onion
Cook onions in butter until tender. Add garlic to pan 1 minute before removing from heat. Take onions out of pan and allow to cool.
Mix eggs, olive oil, worchestire, salt, pepper and red pepper flakes.
After onions cool, add them to bowl along with parsley, 1/4 cup marinara, panko and parmesan.
Mix meat into bowl, you may need to use your hands.
Form into a loaf and put into a greased loaf pan.
Spread 1/2 cup marinara over meatloaf and top with Gorgonzola cheese.
Cook on 350 for 50 minutes to an hour. Your thermometer should read 160. Allow to sit 5 minutes before slicing.
I served with baked potato and salad.
This would have been really yummy leftovers as a sandwich on crusty french bread. I didn't have any though...

Monday, July 26, 2010

Santa Fe Chicken

I have to admit that I was weary about making this dish as all my other crockpot meals have been a disaster, but it was so tasty I ate two helpings! This is from Gina's Weight Watcher blog so it is low fat....until you add all the toppings! SO if you are watching your calories, skip that part, it will still taste yummy!

Santa Fe Chicken (this is the full recipe, I made 1/2 the recipe and it was enough for 5 servings)
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Toppings:
Corn Chips
Spanish Rice
Sour Cream
Shredded Cheese
Lime Wedges
Coconut (yes, you read correctly)


Dump all the ingredients except the chicken into your crockpot. (No need to finely chop the cilantro)
Stir
Lay chicken on top of the mixture and season with salt and pepper.
Cook on low for 10 hours or on high for 6 hours. (I did high for 6 hours)
Half an hour before it is ready, shred the chicken with two forks.
Stir and cook another 30 mins.
For those of you who are not watching your weight, here comes the fun part!
Break up your chips and put some in the bottom of a bowl.
Spread rice over chips.
Spoon Sante Fe Chicken on top of rice, followed by cheese and sour cream, serve with a lime wedge.
This trick came from my friend Angie, she would serve it with her "Texas Chili" and I though it would be just as yummy on the Sante Fe Chicken. I had some toasted coconut on hand, but you can use non-toasted.
 I swear the coconut is tasty, it gives an extra kick of flavor to the dish. Please try it!

Saturday, July 24, 2010

Peach Smoothie

I had a wonderful afternoon. A UCLA graduate student contacted me about helping her with her closet yesterday. We met today and I spent 2 hours in her closet teaching her how to put together outfits that look more polished and professional. She was so cute and had some adorable clothes! I forget how much I love my occupation. I had the best time! Hopefully I can get some more business so I can do what I love more often.

One of my favorite breakfasts' is 1/2 peach sliced over cottage cheese drizzled with honey and a sprinkle of cinnamon. Last summer I ate this every day for over a month. This summer I have not found a good peach. I have tried different stores and varieties and they are all sour, which is frustrurating! I found this recipe and thought if I made my favorite breakfast into a smoothie it would be sweeter, but the sour peach ruined it. I can only imagine that with a sweet peach this will become a new favorite morning treat!

Peach Smoothie
1 ripe peach
1/2 cup cottage cheese
1/4 cup milk
2 Tb of honey
1 Tb lemon juice
pinch of salt
pinch of nutmeg or cinnamon

Mix peach, cottage cheese, milk, honey, lemon juice, salt and cinnamon or nutmeg in blender.
Add 1 cup of ice.
Blend until smooth.
Pour into a glass and sprinkle with more nutmeg or cinnamon.

Thursday, July 22, 2010

Asian Roasted Shrimp

So an update on the weather... we are getting a break from the heat with a nice high of 75 all this week! (My mom and Mommasita have both been worried about me having a heat stroke in my kitchen!) I went on a long walk late yesterday morning and the sun hadn't even come out of the clouds yet, it was very refreshing! I am going to take advantage of it and go on another walk today.

I have already made this dish twice, it is that good and easy! So you don't have Oyster Sauce and Chili Garlic Sauce in your pantry...get some! They are both so yummy and are used frequently in Asian food. Oyster sauce doesn't taste fishy, I promise. The garlic in this is amazing, it is crunchy/chewy after roasting.

Asian Roasted Shrimp
1/2 pound Shrimp (preferably with shells on, I didn't have any)
1/4 cup vegetable or canola oil
4 cloves garlic, minced
1 tsp freshly grated ginger
1 Tb Oyster Sauce
1 tsp Chili Garlic Sauce
salt and pepper
I learned on the Food Network that if you keep fresh ginger in the freezer it makes it easy to grate and keeps it fresh to use over and over again. The original recipe calls for more ginger, but I don't like too much so I only used about 1 teaspoon. Feel free to use more if you like.
Mix oil, garlic, ginger, chili sauce, oyster sauce and salt and pepper in a bowl.
Stir in shrimp.
Spread shrimp and sauce on a baking sheet. Bake on 425 for about 10 mins.
This is sooo tasty.
I served it with a garnish of green onions and jasmine rice with green peas. Make sure to scrape all the yummy garlicy goodness from the pan to put on top of the shrimp.

Tuesday, July 20, 2010

Balsamic Marinated Steak and Lemon Dill Asparagus Soup

I spent some time today adding updates to a few of my posts. Remember to click on the "Update" label on the left of this page and it will take you to the dishes that I have added new tips or ideas to. If you ever make one of my dishes and add your own twist to it, let me know and I will post it as an update! (The update will be at the bottom of the post). I also added the label "quick and easy" to a few dishes if you are looking for a meal that is 30 minutes or less. 

This dish was made back in June! I kept forgetting about it because it had gotten so far down on my list. If you like marinaded steaks you will love this! I decided after making a few steaks like this that I am not a big fan of marinaded steak. I like a plain salt, pepper, garlic, grilled steak. But please don't let that keep you from trying this marinade, it is very tasty!

Balsamic Marinated Steak
1/4 cup Balsamic vinegar
2 Tb Soy Sauce
2 Tb Honey
2 medium shallots or 1 large
2 tsp fresh rosemary
1 1/2 tsp dry mustard
2 New York Strip Steaks
Thinly slice shallot and chop rosemary
Mix together all ingredients.
Pierce both sides of the steak with a fork.
Push steaks into marinate, then turn over.
Refrigerate for at least 2 hours. Turning steaks half way.
Cook under the broiler for 5 minutes on each side.
Grill on the grill pan for about 2-3 minutes on each side.
Remove and let stand for 5 minutes before serving.
This was a BIG piece of meat. Jeffrey and I should have shared it because neither of us were able to eat the whole thing...I hated wasting such a nice piece of beef.


This soup is very hearty with veggies. Jeffrey liked it because it was less broth and more veggies. It calls for an egg yolk, which thickens the soup, next time I will try it without the yolk because I am not a huge fan of eggs and I felt like I could taste the egg. If you like eggs you will like it.
Lemon Dill Asparagus Soup
1/2 pound Asparagus
1 Medium Leek
2 Tb butter
1 Celery stalk
1/2 onion
2 1/2 cups vegetable broth
1/4 cup orzo pasta
1 egg yolk
2 Tb lemon juice
1 Tb finely chopped fresh dill
1/4 tsp salt
Break the ends off the asparagus.
Pull off the outer leaves of the leak. Cut off the top dark leaves and the bottom of the stalk.
Chop celery, onion and leeks.
Melt butter in stock pot, add celery, onion and leeks.
Chop asparagus into 1 inch pieces.
Once veggies are tender add vegetable broth. Bring to a boil then reduce to low heat and cover for 7 minutes.
Add orzo and asparagus. Cover and reduce for 8 minutes.
Chop dill
Whisk egg yolk, then slowly pour in 1 cup of hot soup mix while whisking the mixture.
Stir egg mixture back into soup. Stir for 2 minutes to thicken.
Stir lemon juice and dill into soup. Serve immediately.
I made some polenta croutons to put in the soup, it added a nice crunchy/chewy texture.