Don't Tell Mom. It's TURKEY MEATLOAF

Nothing beats Mom's meatloaf.

It's comfort food at its finest.

It reminds people of home - of growing up - and of Mom's kitchen.

When we were kids, our Moms didn't think about fat grams, calories or leaner meat choices when she made her meatloaf.

So whatever you do, don't tell Mom that you're using turkey in your Meatloaf!

1 lb. ground turkey (try NOT to use ground turkey breast, it tends to be a bit drier, try to get ground dark turkey or half and half - gotta keep Mom happy)
1/3 c. diced sun dried tomatoes
1/3 c. diced onions
1/3 c. diced celery
1/2 c. plain bread crumbs
2 eggs
1/2 c. grated Parmesan cheese
Olive Oil
Topping:
1 small 6 ounce can Tomato Paste
1 Tbsp. brown sugar

Preheat oven to 350.

Diced your sun dried tomatoes and set aside.

Dice your onion and celery in small pieces.

Time Saving Tip:  I like to use bagged frozen chopped onion - it's quick, it's easy, and you don't have to worry about the left over half-unused onion.  Open freezer, take out bag, there ya go.  Chopped onions.  No tears necessary.

Lookie Here - Another Time Saving Tip: For the celery, I dash over to the salad bar at my local grocery store, and grab about 1/3 cup of celery.  Again, its quick, its easy, and you won't have an ENTIRE bag of celery hanging out in your refrigerator that you might never use.

In a small saute pan, pour 2 Tbsp. olive oil and throw in your celery and onions.

Saute until onions and celery are tender.

In a large bowl, go on and dump your bread crumbs, diced sun dried tomatoes, celery/onion, Parmesan cheese and eggs.

Shhhh, before Mom sees, throw your turkey on top.

Salt and pepper top of turkey.

Before you get to mixing the loaf, line a 9 x 13 inch pan with foil.

Now, get your hands in there and mix away. 

Grab your loaf mixture and plop it in the foil lined pan.

Mold away into a nice square-ish shape.

Sorta like the size of a brick, but wider and not as thick. 

When combined, wash your hands really well - like your Mom taught ya.

Note:  I'm gonna ask that you pretty please not leave out this next part.  It really adds a little zing zang zoom to it.

Get out a small bowl along with your tomato paste and brown sugar.

Scoop out tomato paste into your bowl and add 2 Tablespoons of brown sugar.

Mix it all up and start spreading all over your meatloaf.

Spread it around all pretty-like.  Just like Mom would do it.

Cover with foil, and bake for 45 minutes.

Uncover and bake an additional 15.

Take out of oven, and let your loaf rest for about 15 minutes before transferring to serving plate.

Slice away.

Now doesn't that look just like what Mom use to make?  But a little bit healthier.

Thanks Mom!

The Double Adverb BBQ CHICKEN PIZZA. Don't Judge.

I'm probably going to be judged, and judged severely on a couple things you're about to see.

But I'll take the judging and hold my head high, because hubby totally gave me the "double adverb" approval.  

My husband is a man of few words, so when he actually doubles up on words to describe how much he likes something, then you know you've done something right.

So if you start to judge me, just think about the whole, glass-house-stone thing.

Cause when people taste this, you're gonna get the ole' double adverb from people, and you will be glad you didn't rush to judgement.

2 small grilled chicken breasts
2 to 4 individual sized ready-made pizza crust or 1 regular size
4 to 8 slices fully-cooked Microwave bacon
Your favorite BBQ sauce (one with a bit sweeter taste works the best)
Mozzarella Cheese
Ranch Dressing


Preheat oven to 400 degrees.

I mention the "individual sized" ready-made pizza crust because inevitably, someone in the household does not like BBQ chicken pizza.  So by using the individual sizes, everyone can have the type of pizza they want.

As for the BBQ sauce, I believe a slightly sweeter sauce works the best for this recipe.  The saltiness of the bacon, and the grilled chicken pairs really well with a subtle sweet flavor.

Pour the sauce onto the prepared pizza crust and spread around with the back of a spoon.

One of my very favorite BBQ sauces is Lil Smokers, made right here in Kansas City.  Their Sweet N Sassy flavor is pretty much one of my all-time favorites. The name sums it up. It's sweet but has a sassy bold flavor so the sweet doesn't overwhelm the taste.

Here's their link in case you're in the market for a really great BBQ sauce.  Or if you're local to KC, it can be found around town in most grocery stores
http://www.lilsmokersbbq.com/sauce/lil-sweet-n-sassy.html


JUDGEMENT Time Number 1:

Ok, here is where some will judge.

I'm just gonna come right out and say it.

When I make BBQ Chicken Pizza..........I walk right up to the counter in the grocery store where they have the Gi-Normous bowls of pre-made potato salad, egg salad, broccoli salad, and baked beans and stuff.

You know the area.

Where the lady behind the counter, scoops you up a half pound of this or a quarter pound of that.

Well, located in that same area, most grocery stores carry already grilled chicken breasts.

Please try not to judge.

Listen, when you're in the mood for BBQ Chicken Pizza, do you really want to go outside and grill a bunch of chicken breasts first?

Unfortunately, we didn't have any left-over grilled chicken, and honestly, I didn't feel like pulling apart one of those Rotisserie chickens.

So one day I was being lazy, and I tried one of those....you know....pre-made grilled chicken breasts.

And honestly, since I got the "double adverb" review from hubby, why change a good thing.

Dice up your chicken breast (however you chose to acquire it) into chunks and place on top of the BBQ sauce.

JUDGEMENT TIME #2

Again with the judging.

Yes, I bought Fully Cooked Microwave Bacon.

Again, in the case of making this recipe, Microwave bacon is perfectly fine.

Keep remembering the double adverbs that will be coming your way.

Microwave the bacon slices per package directions.  Use 2 slices per individual pizza crusts.  If you are not using the individual crusts, use 4 to 5 slices for the regular size crust.

Sprinkle microwaved bacon on top of chicken.

 Sprinkle some finely shredded Mozzarella on top of your chicken and bacon.

Place your pizza, directly onto your oven rack.  No need for using a cookie sheet.

Tip when taking out of oven: Since the pizza is baked directly on the oven rack, taking it out can be a bit tricky.  I like to hold a cookie sheet directly up to and even with the oven rack, and then I use my pizza cutter to slide the hot baked pizza right onto the cookie sheet.  Once the pizza is on the cookie sheet, I slice with my pizza cutter.

Cook until cheese is melted and bubbly.

 Now is the time where you are either going to judge me once again or thank me.

And if you're pushing for the double adverbs, then you'll thank me.

Plus, I don't know if I can take any more criticism today.

Pour about 1/4 cup of Ranch Dressing into a Ziploc baggie.

Be sure to try and pour the dressing directly into the corner of the baggie.

With a pair of scissors, snip a teeny tiny bit from the corner of the baggie.

Gently drizzle a thin amount of Ranch Dressing on top of the pizza.

 

Stand back and wait for all those "people of few words" to break out the double adverbs.

"This is really really good"

Definition and meaning of an Adverb:

An adverb is a word that adds information to a verb, an adjective or another adverb.

Example: "This BBQ chicken Pizza is really really good".

b, an adjective or an adverb.
D

STEAK Lime Tacos With Spicy Grilled Corn Salsa. Muy Caliente!

If spicy dishes are not in your recipe line-up, then I suggest you read no further.

I'm sure there are some people who might think Jalapenos are not that spicy.

And that can be some-what true depending on your tongue's Scoville Heat Unit.

Scoville is the meter on which Hot Peppers are measured.

Kind of like the Richter Scale in reference to measuring an Earthquake.

So if we take a look at the scale below, Jalapenos are really not THAT hot.

Jalapenos are listed at 5,000 heat units compared to the Habanero pepper at a whopping 350,000.

So if you're up for some "heat units" in your life, then I think you'll really like this.

Personally, I love the combination of the crisp cool texture of the grilled sweet corn, along with the spicy bits of Jalapeno, and the citrus taste of the Lime.

This dish has my name written all over it.

Hubby....not so crazy about it.

Me......LOVE IT.

2 lbs (give or take) of Flank Steak
Kosher Salt
Steak Seasoning of your choice
2 Limes (I know there are 3 in the photo.  I always over buy)
1 (16 ounce) bag of frozen sweet corn
1/2 small onion diced
1/4 c. of diced Jalapenos from a can
2 Tbsp. sour cream
2 Tbsp. Olive Oil or regular Vegetable Oil
Flour Tortillas

Lay your Flank Steak on a foiled lined roasting pan and sprinkle it with Kosher Salt.  My grocery only had small cuts, so I had to buy two cuts of Flank Steak, each were at a little over a pound.

Now sprinkle the steak with some sort of steak seasoning.  I happened to have BEORKIN Seasoning in the cabinet so I used that.

Get it?  Beorkin.  Beef, Pork, Chicken.  Clever, very clever.

I'm sure any steak type seasoning will do.  Monteral Steak Seasoning is a really good one too.

I think they all pretty much have the same ingredients.

Sprinkle your flank steak with your steak seasoning and set aside.

These are about how big the pieces of Flank Steak I like to get.

While the steak rests with the seasonings, lets get the corn salsa ready.

Dice up 1/2 half of a small onion into small pieces.  Set aside.

Get out a pan, and on medium high heat, heat up 2 tablespoons of olive oil.  Regular vegetable oil is ok too.  Let the oil heat up for about 2 minutes then carefully place your corn in the hot oil.

Be sure to use a big enough pan, so your corn isn't all crowded.

Keep tossing and turning the corn in the hot oil until it's all grilled looking, and a tad brownish.  This gets it all sweet and crunchy.

Once the corn is done, toss it into a large bowl.

Now in the same pan, add the onions, and cook until tender.  Adding a tad more oil if need be.

Once they are done, toss in with the corn.

Open your can of diced Jalapenos and add 1/4 cup into the corn onion mixture.

Toss together and now add the 2 Tbsp. of sour cream.

Combine all together and place the corn mixture in the refrigerator.

Ok, back to the steak.  Turn your oven broiler on and make sure your rack is sitting on the top position.

Once broiler is heated up and ready to go, place in your flank steak in the oven.

If you have the size flank steak that I've shown in the photos above, you're going to broil the steak for about 5 minutes on each side.

Attention Por Favor - Flank Steak needs to be cooked only until pink in the middle.  That's why 5 minutes on each side should be plenty enough cooking time.  Any longer will result in tough steak.

Broil the first 5 minutes, then carefully flip over for another five minutes.

They should pretty much look like this when finished.

Next step is Muy Importante.  That means "very important" in steak taco language.

Let the steak sit and don't touch them for about 10 minutes.

They need a little Siesta so-to-speak.

Let them rest, so all the juices fall into place.

While your steak is having a little nap, go ahead and get out your limes and cut them into wedges.

Now is the time to warm up your tortillas if you like them warm.

After the steak has rested, get out a nice serrated knife.

 

Slice your steak against the grain in thin strips.

Once sliced, lay steak pieces on a warm tortilla.  Top with the cooled spicy corn salsa.

Squeeze one lime slice over the top.

 Cool, crisp, sweet corn with 5,000 Scoville units of Zest.

OLE!

EUREKA! Bippity Boppity BACON PIE.

 
Bacon.

My favorite comedian, Jim Gaffigan, could not have said it any better when he describes bacon as; "The most beautiful thing on earth".

Even the frying of bacon sounds like applause.

He has an entire skit solely about Bacon.

He says that bits of bacon are.... "Like the Fairy Dust of the food community."

Sprinkle bacon on anything and suddenly, you can't wait to dig your fork into it.

Oh, don't want your salad?............. sprinkle sprinkle.....BLING................Now it's the favorite part of your meal.

So without further ado, I wave my magic wand, and bring you:

BIPPITY BOPPITY BACON PIE

12 slices of bacon, crisply cooked and crumbled
1 c. shredded Swiss or Monterrey Jack cheese (4 ounces)
1/3 c. shredded Parmesan Cheese
1/4 c. diced onion
3/4 c. Original Bisquick mix
1 1/2 c. milk
3 eggs
Salt & Pepper for seasoning

Preheat oven to 400 degrees.

Fry and crumble your 12 slices of bacon. 

I normally don't fry my bacon because it creates such a mess, so I use a slotted baking rack, and bake the bacon strips at 350 for about 20 minutes, flipping once.  They come out perfectly with no splattery mess on your stove.

Note regarding the onions:  If you like your onions to have a "crunch", then no need to do the next step by sauteing them.  Personally, I have to saute them to take the crunch away, or hubby won't even come near the kitchen.  He won't even take a bite into something that has crunchy onions.  Even if it IS loaded with bacon.

If you are wanting to saute your onions to take the "crunch" away, and if you are using the skillet method to fry your bacon then empty all but 2 Tablespoons of the bacon grease from your pan, and saute onions until soft.  If you are using the oven method to cook your bacon, then save 2 Tbsp. of the bacon grease and transfer into a frying pan, and saute onions.

IMPORTANT: BE SURE TO strain all the grease from your sauteed onions before adding. Otherwise, this pie will be called "Bippity Boppity Grease Pie".

Spray a 9 inch glass pie plate with non-stick spray and sprinkle the Fairy Dust of the food community (the bacon) in the bottom of the pie plate.

Hubby is out of town so I'm not going to bother sauteing my onions.  I like a little crunch to them, so I'm just dicing them up and and sprinkling them right on top of the bacon pieces.

Mmmm bacon.

Now sprinkle your Monterrey Jack cheese (or Swiss) and Parmesan Cheese on top of bacon.

 In medium bowl, beat together the Bisquick, milk, eggs, salt and pepper.

Gently pour into pie plate on top of the cheese and bacon.

 Pop your Bippity Boppity Bacon Pie into the oven and bake for approximately 35 minutes or until top is golden brown and center is not jiggly.

Try to refrain yourself from slicing and eating like a bacon-crazed mad person, and please let the pie sit for about 10 to 15 minutes before cutting.

EUREKA!

It's Bippity Boppity.......BACON!

Serving Suggestions and Additional Ideas:

 * Feel free to add other items into the pie such as small diced tomatoes, diced mushrooms, diced red pepper, or whatever you like to eat with your BACON.

* Serve as a breakfast or brunch item with fresh fruit.  OR serve as a main course with side salad or a side of green beans or steamed broccoli.

Everything tastes better with bacon.