Thursday, January 2, 2014

1.2.3 Meatloaf

1.2.3. Meat Loaf

2 ½ lbs of ground chuck
2 eggs, beaten
1 cup of milk
1 ½ cup of breadcrumbs
1 tbsp of onion powder
1 tbsp of garlic powder, or to taste
¼ of red peppers, diced
¼ of green peppers, diced
½ of medium onion, diced
2 tbsp Worcestershire sauce
½ cup of Beef stock
1 of tsp of black pepper
1 envelope of vegetable soup mix
Cooking spray

Savory Mushroom Gravy

1 pint of mushrooms, sliced
2 cups of beef stock
1 tsp onion powder
1 tsp garlic powder
1 -3 drops of kitchen boutique, as desired
3 tbsp of flour
4 tbsp of butter
½ tsp of black pepper

Meatloaf Directions:
In a large bowl or mixer combine all ingredients well (except for the cooking spray). Spray a large loaf pan with the cooking spray.  Bake at 350 degrees for 1:20 hours or until meat loaf reaches an internal temperature of 165 degrees. Let rest for 10 to 20 minutes.

Savory Mushroom Gravy Directions:

In a large skillet melt half of the butter then add mushrooms. Cook mushrooms until they become wilted and tender (2 minutes).   Add the remaining butter then stir in flour and continue to stir until flour gets lightly brown and bubbly. Add stock, then remaining ingredients and stir until gravy becomes thick and smooth.
Serve on top of meatloaf.

Monday, December 23, 2013

Seafood Bake

Seafood Bake

Seafood Bake Ingredients:

1 large onion, diced
3 stalks of celery, diced
½ large red pepper, diced
½ large green pepper, diced
1 cup of lobster meat
12 cooked jumbo shrimp, cut into thirds*
2 cans of clam meat
2 cups of raw frozen scallops
1 tbsp Old of Bay Seasoning
½ cup of sherry or white wine
1 ½ tbsp of Seafood base*
1 cup of Chicken stock
2 cups of milk
1 pint of heavy cream
1 stick of butter
2 tbsp of butter
2 tsp minced garlic
1 tbsp olive oil
½ bag of egg noodles, cooked

Cracker Topping Ingredients

1 sleeve of snack crackers, (Ritz crackers)
1 tsp of paprika
4 tbsp of butter

Cracker Topping Instructions

In a small bowl crush cracker with your hand until loose and crumbly. Add butter and paprika mix well and set aside.

Seafood Bake Instructions:

In medium skillet melt 1 stick of butter, then stir in 1 cup of flour, continue to stir until flour is well incorporated, forming a thick paste and begins to smell like peanut butter.(This is a roux, be sure not to burn.) Then set aside.
In a large pot melt 2 tbsp of butter over medium high heat, add minced garlic, olive oil, Old Bay Seasoning, salt, pepper, celery, and onions, stir.  Sweat for 2 minutes.  Then stir in peppers and sweat for an additional 2 minutes.
Stir in milk, wine, chicken stock, seafood base*, and heavy cream bring to a boil then stir in roux.
Reduce heat to medium. Cook and continue to stir until thickens.  Stir in seafood, reduce heat to low and cook for 10 minutes. (You can serve as seafood soup at this point.)
Spray a large casserole dish, add noodles then ladle soup on top of noodles.  Cover the soup with cracker topping and place into 375 degree oven and bake until browned and bubbling.
Remove from the oven and let rest for 5 minutes then serve.

***Note if you can’t find seafood base: Use raw shrimp in your ingredients and follow below instructions. In a small pan bring to a boil 1 cup of water, 1 tsp of crab boil, and 1 tsp of pickling seasoning. Add shrimp and cook until shrimp turn opaque.  Drain water from shrimp into a small heat resistant container and set aside (seafood stock). Cool shrimp and remove shells, cut into thirds then set aside.

Double Dip Tenders

Double Dip Tenders


2 lbs. raw chicken tenders, rinsed
3 cups of all purpose flour
½ cup of milk
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of white pepper
1 tbsp of seasoned salt
1 tbsp of ground paprika
1 tsp of black pepper
1 egg


Preheat a deep fryer to 350 degrees.
Cover either a large plate or sheet pan with wax paper and set aside.
In, a large bowl mix together milk and egg set aside.
Mix together all seasonings and flour in a large bowl.  Evenly divide seasoned flour into two bowls or on two plates then set aside.
Lightly dust the tenders in the first divided seasoned flour mix.
Next coat tenders into the egg/milk mixture, and then evenly coat tenders in the second divided seasoned flour mix.
Place coated tenders onto wax paper cover pan/plate.
Dip tenders back into the egg/milk mixture, and carefully coat tenders.  Then lightly coat tenders again in the seasoned flour mix for a second time.
Place double dipped tenders back onto the wax paper covered pan/plate.  Then place tenders into the refrigerator for 25 minutes.
Add tenders in small amounts into the deep fryer and cook for 7 to 10 minutes or until golden brown.
Drain grease from tenders on a rack or paper towel covered plate.
Serve with your favorite sauces.

Friday, December 20, 2013

Holiday Citrus Drink

Holiday Citrus Drink

6 oz of cranberries, fresh/frozen
1 ¼ quarts of water
1 cup of orange juice
½ cup of sugar
2 tbsp of honey
½ cup of pineapple juice
1 tbsp of lemon juice
2 cinnamon sticks

Add water and cranberries into a large pot; bring to a boil until the cranberries start popping.  Add remaining ingredients, stir until sugar is melted.
Bring mixture back to boil and boil until mixture starts to froth then reduce heat to simmer for 25 minutes. Stir occasionally.
Remove from heat; use the back of a large spoon to coarsely crush cranberries.  
Strain drink into a large heat resistant container.
Serve hot or cold.
For larger amounts double recipe.