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....

Just in time for Christmas

This recipe is an adaptation from my mothers Peanut Butter no bake cookies, but I just had to fiddle with it to make it my own!  Plus I needed something to take to the cookie swap at work! 

4.5 cups frosted flakes

1.5 cups sugar

1 cup Karo syrup

3/4 cup cashew butter

1 cup pecans

1 tablespoon sesame seeds

3 lavender flowers

1 tablespoon vanilla

Smoked salt (optional)

In a saucepan combine vanilla, syrup, sugar, and lavender, let come to boil.  Remove from heat and stir in cashew butter.  In large bowl combine pecans and cereal, pour over syrup mixture.  Stir well, drop by spoonfuls on wax paper lined cookie sheet to set, sprinkle with sesame seeds! 

*Optional, for an extra pop, sprinkle with course smoked sea salt for an extra dimension! I also sprinkled with powdered sugar just to make them look nice! 

Also, I don't like to drop by spoonfuls, I'd rather pour it all out, let cure, then cut into squares, it's just faster! 

Super Simple Sauce for Pasta

The other day I bought some artisan Lobster stuffed ravioli at an "organic" store.  They looked so perfect... big and puffy!   FULL of LOBSTER.

I got them home, boiled them in lemon and salted water till just done.  But what was I going to use as a sauce that didn't completely mask the perfection of lobster?  So I came up with this.

2 tbsp butter
1 tbsp olive oil
1 teaspoon prepared pesto
1 tbsp pasta water
1 tbsp fresh chopped parsley
Salt and Pepper


In a pan on medium heat, melt the butter in the oil.  Swirl in the pesto and let cook for about 30 seconds.  Splash in the pasta water and the chopped parsley.  Add the ravioli to the sauce and turn over a few times.  Slide onto a plate and top with some extra parsley and you will be amazed at how good this dresses these ravioli without masking their amazing flavor.

Life lessons

There are things in the kitchen that are not taught, you have to learn about them through trial and error.  

1) don't cook eggs in coconut oil

-trust me, they just turn out nasty!

What lessons have you learned that we can share? 

Tweet me @TeeJayToday 

Perfect Summer Pasta Recipe

I was trying to come up with a light pasta recipe that would be good for the summer, after a little playing around, I came up with this!  All measurements are for one person, please double or quadruple depending on your family.

 1 C spinach egg noodles (any thick noodle is good)

1 t pesto (the good stuff)

1 t olive oil

1 T butter

1 T ricotta cheese

Save 2 tablespoons of the pasta cooking water

S&P to taste

Cook noodles according to package, drain well (but save 2 T pasta water) add rest of ingredients to warm noodles and toss until butter has completely melted, serve warm.  

*Serving Suggestion* maybe add some roasted tomatoes on the side for a more complete summer brunch/lunch.

My New Favorite Thing

Fads come and go and right now I am in love with Ricotta Cheese.  Most people think that this bland cheese is just a layer in lasagna.  Lately I have been using it for so much more!

For breakfast I like to add a touch of salt and honey, smear it on a some puff pastry, bake it off and it is amazing!

For lunch it goes well in a frittata or quiche, I have also had it on pizza instead of tomato sauce.

For dinner, I have used it as a sauce for pasta... just add a little pasta water to thin it out, some olive oil, little seasoning, a few peas, top with freshly grated parm, and it coats pasta very well!

My new all time favorite way to eat ricotta is simply spread on a crispy thin cracker with maybe a tiny piece of prosciutto on top. 

To make the spread:

1 Cup ricotta
1 lemon, juiced and zested
2 tablespoons finely chopped parsley
1 tablespoon olive oil
pinch of garlic powder (dont use fresh garlic, too strong here)
S&P to taste

mix everything together in a bowl and let set in the fridge for at least an hour before you serve it.  You can even mold into fun shapes for cheese platters for when you have guests coming over. 

*Serving Suggestion*  drizzle with some good aged basalmic vinegar to help make it POP!

Let me know how you eat ricotta!