My new go-to recipe

If I wasn't watching carbs for my latest diet I would be making this tonight but I am.  This recipe is for the person that doesn't have a lot of time but still want to put something amazing on the table and doesn't involve many ingredients.

What you will need:

1 pound cooked pasta

1 can of family size tomato soup

Package of precooked meatballs

8 oz heavy cream

3 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

S&P to taste

Cook your pasta according to directions on package and set aside, in another sauce pot, combine your tomato soup with heavy cream and bring to a simmer, add the meatballs, parsley, and parm to the sauce.  Add your pasta and combine.  Salt and pepper to taste.

I like so sprinkle a little more parm and parsley on top. I used orzo pasta. Takes about 15 minutes to make and is really good! 

Chipotle's Guacamole

In honor of Cinco de Mayo, Chipotle posted their recipe for our favorite green stuff! 

2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)

2 teaspoons lime juice

2 tablespoons cilantro (chopped)

1/4 cup red onion (finely chopped)

1/2 jalapeño, including seeds (finely chopped)

1/4 teaspoon kosher salt

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.

2. Cut the avocado in half and the remove the pit (carefully!)

3. Scoop the avocados and place in a medium bowl.

4. Toss and coat with lime juice.

5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.

6. Fold in the remaining ingredients and mix well.

7. Taste the guacamole (over and over) and adjust seasoning if necessary.

* I like to add a pinch of cayenne pepper to spice things up a little! 

Meatloaf tips

First things first, I need to apologize, I am in the middle of moving from east tx back to my hometown in west Texas.  When everything gets settled I have a post I want to construct about a grand opening I was able to attend! 

Meatloaf tips:

I personally like a smooth texture to my meatloaf (that's how mom makes it too).  So.... In a food processor I like to add my veg (red bell pepper, carrot, onion, garlic, oatmeal) and grind it smooth.  I then like to soften the veg on the stove before adding it to the meat.  I've used turkey but I prefer 80/20 beef.

Also, throw away your meatloaf pan and switch to a 9x13 cake pan.  Form the loaf in the center of the pan so that it doesn't touch the edges, it should look like a football.  This way the grease will wick away from the meatloaf but the natural juices will stay inside.

For the topping.... I'm from the southwest so we used a ketchup, brown sugar, pepper, based sauce where others use a brown gravy.... Make what you like.

Leftovers!  My favorite! 

Take the meatloaf, smash it with a fork, and add it to some cooked penne.  It is so good! Maybe add some fresh mozzarella or parm on top! 

The ultimate man sandwich also starts with leftover meatloaf.  Toast some bread, one half gets spread with miracle whip, the other half gets a healthy dose of ketchup.  Add a thick slice of meatloaf, plop a egg fried in butter on top, add the top piece of toast and chow down with knife and fork! 

Healthier Chili

It is that time of year where everyone is trying to eat healthier, exercising more, etc....

So I wanted to come up with a recipe that was healthier but you wouldnt know it was healthier by flavor.  So I tackled one of my favorite winter-time dishes..... Chili.

What you will need:

1/2 pound lean ground beef
2 cans chickpeas
2 Roma tomatoes
1 small red onion chopped
1t chili powder
1t cumin
1/2t Cinnamon
1/2t cayenne
1 cup chicken stock
S&P to taste

First, rinse off your chickpeas.  In a blender add one of your tomatoes and about 1/3 cup of the chickpeas.  blend until smooth (you may need to add a few tablespoons of chicken stock to make it blend easier) reserve this liquid.

In a large stew pot add the ground beef and chopped onion and cook until the meat is thoroughly browned.  Add the other tomato but make sure to chop it first.  Saute for about 2 minutes.  Add the rest of the ingredients including the reserved tomato/chickpea smoothie you made first.   Let stew for about 15 minutes to make sure all of the flavors are melding well. 

Serve with either fresh cornbread or crackers.  You can garnish with avocado, sr cream, etc....