Mama's Mini Meatloaves

Meatloaves:

1½ C Milk

8 slices White Bread

3 pounds Ground Beef, 80% lean

1½ C Parmesan Cheese, freshly grated

1/4 tsp Seasoned Salt

1 tsp Salt

Freshly Ground Black Pepper

2 T dried parsley

6 Eggs, Beaten

Sauce:

1½ C Ketchup

1/3 cup Brown Sugar

1 teaspoon Dry Mustard

1 dash Tabasco sauce

Instructions

Preheat the oven to 350⁰.

Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.

Add the remaining meatloaf ingredients (except hamburger) and use your hands to combine. Add Ground beef. Try to ensure that the bread is sufficiently combined into the mixture but try not to overmix as the ground beef will become tougher and lose some flavor.

Form the meat into mini loaves, (about 2½ X 3½"). Place them on a cooling rack inside a sheet pan. Lining the bottom of the pan with foil will make for easier cleanup.

Combine the sauce ingredients and brush 1/3 of it over the meatloaves.

Bake the meatloaf for 25 minutes on the middle rack. Remove from the oven and brush another 1/3 of the sauce over them. Bake for another 15 minutes.

Remove from the oven and let them sit for 10 minutes. Letting them rest allows the juices to absorb back into the meat.

Pro Tip: Use a meat thermometer to ensure the middle is 160°F before serving.

Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

Makes about 12 mini meatloaves

Creamy Garlic Chicken

3-4 large boneless and skinless chicken breasts, halved horizontally.

6 tablespoons flour

6 tablespoons finely grated fresh Parmesan cheese

3 tsp salt

1½ tsp garlic powder

½ tsp Black pepper

For The Sauce:

6 T olive oil

3 T butter

1½ small onion, finely chopped

1 whole head of garlic peeled and divided into 10-12 cloves

1¾ cup chicken broth

1¾ cup half and half or heavy cream (or evaporated milk)

¾ cup finely grated fresh Parmesan cheese

3 T fresh parsley, to serve

Season the chicken with salt, garlic powder and pepper.

In a shallow bowl, combine the flour & parmesan cheese. Dredge chicken in the flour mixture; shake off excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly. 

Fry 2-3 chicken breasts at a time until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 

Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.

Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.

Garnish with parsley and a little black cracked pepper. 

Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Green Chile Chicken Enchiladas

3-4 lbs chicken

1 1/2 cups green enchilada sauce

8 fajita tortillas

1 cup jack cheese grated

1 cup cheddar cheese grated

1/4 cup sour cream

3 tbsp cilantro

1 avocado sliced

Preheat oven to 375⁰. Cook chicken in electric pressure cooker with enchilada sauce for 20 min. Release pressure & remove chicken. Shred chicken & set aside.

Pour 1/2 cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.

Mix cheddar cheese and jack cheese in a bowl.

Lay out 8 tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about 3/4 cup of cheese for topping.

Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.

Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.

Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).

Oatmeal Raisin Cookies

1 cup butter, softened

1 ½ cups light brown sugar, packed

½ cup granulated sugar

2 large eggs, room temp

1 Tablespoon pure vanilla extract

½ Tablespoon molasses

2 cups flour

1 ½ cups rolled oats

1 Tablespoon cinnamon

½ teaspoon salt

½ teaspoon baking soda

2 cups Raisins

Soak raisins in warm water for 10 min to plump up.

Preheat the oven to 350°. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs, vanilla extract & molasses and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the raisins. Beat a couple of times just until the flour incorporates.

Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.

Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool. Store in an airtight container

Creamy Tuscan Sausage Pasta

16 oz penne pasta, uncooked

1½ lbs Italian Sausage

4 cups heavy cream

1 cup chicken broth

2 tsps garlic powder

2 tsps italian seasoning

2 cups parmesan cheese

4 cups spinach chopped

1 cup sun dried tomatoes

 

Bring a large pot to boil and cook the pasta according to package directions.

In a large skillet add the sausage. Cook and crumble until it is no longer pink.

Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the pasta and stir until heated throughout.

Sausage Rigatoni

16 oz uncooked rigatoni

1 ½ lbs Italian sausage (spicy or mild)

1 medium onion, chopped

5 cloves garlic, minced

2 (14 fluid oz) cans diced tomatoes with juices

2 (14 fluid oz) can crushed tomatoes

1 cup heavy/whipping cream

Fresh basil, torn

Salt & pepper to taste

½ c freshly grated parmesan cheese

Bring a salted pot of water to a boil for the pasta. Cook the rigatoni al dente.

Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring occasionally.

Stir in the garlic and cook for 1 minute.

Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.

Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes.

Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta & parmesan cheese.

Smoked Baked Potatoes

4 russet potatoes, medium

1 Tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon ground black pepper

1 teaspoon salt

Prep smoker according to manufacturer's directions to a temperature of 225⁰.

In a small bowl combine garlic powder, black pepper and salt. Stir to combine.

Wash potatoes. Brush with olive oil. Roll potatoes in spices in bowl until they are completely covered.

Place potatoes on smoker set to 225⁰. Smoke for 2 hours or until soft and fork tender.

Serve potatoes with your favorite toppings!

Smoked Chuck Roast

3-4 pounds chuck roast

1 tablespoon coarse salt

1 tablespoon coarse ground black pepper

1 teaspoon granulated garlic

2 cups beef broth unsalted

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Preheat the Smoker: Preheat your smoker to 225°. Allow to heat with the lid closed for 10-15 minutes.

Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.

After roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.

Place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165⁰.

Pour 2 cups of beef broth into a 9×13 disposable baking tray. Once the roast registers 165⁰, remove from the smoker, place in the tray and cover tightly with foil.

Continue cooking on the smoker, increasing the smoker’s temperature to 250⁰.

Continue cooking the roast until the internal temperature registers 200⁰- 203⁰. Approximately another 3 hours.

Remove from the smoker, keeping the roast covered. Let rest for 30 minutes before slicing.

Smoked Ham

One 9-11 lb ham

Pork Rub ( we like "Rub Some Butt" Carolina seasoning)

Pineapple Habenaro finishing sauce 

Take ham out of refrigerator 45 min before smoking to come to room temp. Score ham in diagonal 1 inch squares. Place foil under grates of smoker. Preheat smoker to 225⁰. Rub seasoning all over ham. Place ham spiral side down on grates & smoke for 1 hr. Turn heat up on smoker to 300⁰. Brush finishing sauce all over ham & smoke for 3-4 more hrs. The ham is precooked so just keep it on until you're ready to eat, but it should be at least 3 hrs& 145⁰ internally.

Yum!

Keto Peanut Butter Ice Cream

1 13.5 oz can coconut milk, chilled overnight.

¾ c Peanut Butter

¼ c Lankato Maple Syrup

Add all ingredients to blender & mix until combined.  Pour into ice cream maker & freeze until thick. 

General Tso's Chicken

3 lbs chicken breast, cubed

Salt

Pepper

Oil

Sauce:

½ c hoisin sauce

¼ c. soy sauce

¼ c. brown sugar

2 tbsp rice vinegar or white vinegar

4 tsp garlic minced

4 tsp sesame oil

½ tsp red pepper flakes (or red chili flakes)

2 tbsp cornstarch

1 cup water

Dry chicken pieces with paper towels. Sprinkle with salt & pepper. Heat 1 T oil in large skillet. Cook chicken until browned & done. Remove from pan & place in bowl. Cook remaining chicken in batches adding more oil in between each batch. 

Mix sauce ingredients in bowl.

When all chicken is cooked add it all back into the pan & add the sauce. Heat until bubbly & thickened. Toss to coat in the sauce. 

Serve with rice & steamed broccoli.

Chocolate Buttercream Frosting

1 cup salted butter softened

3-4 cups powdered sugar sifted

½ cup cocoa powder, sifted

1 teaspoon vanilla extract

3-5 tablespoons milk or cream

In a large bowl, beat the butter until fluffy and no lumps remain.

Turn the mixer to low and beat in 2 cups of the powdered sugar. Once combined, beat on medium-high for 15 seconds. 

With the mixer on low speed, carefully beat in the sifted cocoa powder, vanilla, and salt.

Then beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1-2 tablespoons of milk/whipping cream until the desired consistency and sweetness is reached. If the frosting is too thick, add in a little extra milk/cream. If it's too thin, add in a little more powdered sugar.

Once everything is combined, beat on medium-high speed for 15 seconds. 

Basic Cheese Sauce

Ingredients:

2 tbsp butter

2 tbsp flour

1 ½ cup milk

1 cup sharp cheddar cheese (shredded from a block)

½ tsp salt or to taste

pepper to taste

Instructions

Shred cheddar cheese using a grater and set aside. (Pre-shredded cheese has a filler in it & will make your sauce gritty).

In a saucepan, melt butter over medium heat.         

Whisk in flour and cook for a minute or two.

Whisk in milk slowly.

Bring to a gentle simmer and whisk until thickened.

Remove from heat or turn heat down to lowest setting, and stir in cheese a little add a time. If your heat is too high, your sauce might "break" and take on a grainy texture.

Season with salt and pepper to taste.

Serve on top of steamed veggies, mac n cheese, baked potatoes, dip soft pretzels in it etc.

Jumbo Dinner Rolls

2 cups milk

½ cup butter, cut into 8 pieces

½ cup warm water

2 T instant yeast

½ cup granulated sugar

2 tsps salt

2 large eggs

6½ to 7½ cups bread flour

INSTRUCTIONS:

Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 minutes. Let the mixture cool for 10 minutes.

In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.

Add half the flour, and mix for 3 to 5 minutes.

Add the eggs, one at a time, and mix until incorporated.

Add the rest of the flour, ½ cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5 minutes.

Let the dough rise in a greased bowl for 30 minutes.

After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (that is 13x18 inches).

Once all the dough is shaped, cover the rolls, and let them rise for another 30 minutes.

Once the rolls have at least doubled in size, bake at 400⁰ for 14 to 18 minutes, or until the tops are nice and golden.

Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.

Texas Roadhouse Cinnamon Honey Butter

1/2 cup butter, room temperature

1/4 cup honey

1/4 cup powdered sugar

1 tspn ground cinnamon

Mix all together & enjoy!