Posts

Showing posts from 2009

Meatloaf: Mexican Style

Hello to those of you who have found my blog! I'm so excited to know there are real people out there who might see this! :)

As promised, here is the recipe for Mexican Style Meatloaf.

Meatloaf: Mexican Style

Ingredients:
1 lb ground beef (I used a mixture of ground chuck and extra lean ground beef)
1 jar salsa (I used mild, but use whatever you like)
1 can black beans (you'll only use 1/2 the can)
1 egg
salt and pepper to taste
shredded Cheddar cheese

Preheat oven to 400 degrees.

Drain and rinse the black beans. You'll only need 1/2 of the can for this. I like using the leftover beans in scrambled eggs or omelets.

Mix the beef, 1/2 can black beans, 1/2 cup salsa and egg in a large bowl. Salt and pepper to taste, and add any other seasoning you might like. I added onion powder and seasoning salt.

Shape the meat mixture into a loaf-shape in the baking dish of your choice.

Once shaped into a loaf, make a channel or indentation on the top of the loaf, down the middle, for the salsa…

Meatloaf: Italian style

I apologize in advance for not having any pictures to go with these recipes. Meatloaf, or at least my meatloaf, doesn't make for pretty pictures. Besides, dinner was later than usual and I was hungry. :)

Last night I made two meatloaves: Italian and Mexican. I do not use breadcrumbs in my meatloaf, and I'm only cooking for two, so I tend to make small, dense meatloaf.

Meatloaf: Italian Style

Ingredients:
1 lb ground beef (I used a mixture of ground chuck and extra lean ground beef)
1 small can chopped mushrooms
1 can Italian diced tomatoes, divided (sometimes these are labeled "Italian", or just look for diced tomatoes with basil, oregano, etc)
1 egg
salt and pepper to taste
shredded Mozzarella cheese (or use Parmesan from the green can in a pinch)

Preheat oven to 400 degrees.

Mix* the beef, mushrooms, egg and half of the diced tomatoes in a large bowl. Salt and pepper to taste, and add any other seasoning you might like. Last night I added onion powder, seasoning salt …

Crustless Broccoli and Mushroom Quiche

Image
While searching for an idea for dinner, I ran across a recipe for Crustless Asparagus and Mushroom Quiche in the April 2005 issue of Shape magazine. I read through the ingredients list, decided to substitute broccoli for the asparagus, and headed to the grocery store.

Later in the afternoon I started really reading the recipe, and it called for starting the quiche in a frying pan, then transferring it to a glass baking dish and finishing it in the microwave. The microwave? I've never made a quiche before, but I've had quiche, I am aware of the concept of quiche, and I've never heard of making it in the microwave. That's when I abandoned the recipe. I searched the internet and found generic instructions for crustless quiche, and decided to follow the recommended baking method. This is what I came up with:

Crustless Brocooli and Mushroom Quiche

Ingredients:
cooking spray
butter
1 1/2 cup broccoli florets
1 cup coarsely chopped white mushrooms
6 large eggs
1/2 cup milk (I us…