Magnificent Meatloaf

21 Wednesday Jun 2017

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Ingredients:

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup quick cooking rolled oats
  • 1/3 cup 1% milk
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green pepper
  • 1/4 cup shredded carrot
  • 1/2 cup ketchup
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 1/2 pounds extra lean ground beef

Directions

  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil and set aside.
  3. Combine quick rolled oats and milk and set aside for about 5 minutes to allow the oats to absorb the milk
  4. Sauté onion, garlic and thyme in oil over medium-high heat for 5 minutes.
  5. Set aside to cool.
  6. Combine all the ingredients, including cooled onion mixture together except meat
  7. When well mixed add the meat by hand but do not overwork it.
  8. Place on baking sheet and shape into a 9 by 5-inch loaf.
  9. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.

Enjoy

From Original Recipe

Lucy’s Humongous Sandwich

19 Monday Jun 2017

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Lucy's Humungus Sandwitch

This monstrous sandwich is great as a family meal served with a hearty soup or can be served at a party along with cold beer

Ingredients

  • Sourdough bread
  • Variety of your favourite cold cut meats
  • Your Favourite Cheeses
  • Green and Black Olives
  • Mayonnaise
  • Mustard

Directions

  1. Mix 2 tablespoons of Mayonnaise and 5 tablespoons Mustard together and put aside
  2. Put 1/2 cup each of green and black olives together and mince together and put aside
  3. Cut the top of the bread and put aside
  4. Hollow out the bread
  5. Start by spreading some of the Mayo-Mustard mixture along the bottom of the bread
  6. Layer meats and cheeses then a layer of Mayo-Mustard
  7. Keep repeating til you come to the middle layer
  8. When you get to the middle layer add the olive mixture as a layer
  9. Continue layering the meats and cheese and May-Mustard
  10. Top it off with the remaining mustard
  11. Put the top of the bread back on
  12. Wrap the whole sandwich in plastic wrap or in a plastic bag
  13. Refrigerate overnight
  14. Serve cold

Enjoy

 

 

Baked Kraft Dinner

19 Monday Jun 2017

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Kraft Dinner Muffins

Ingredients

  • Kraft Dinner
  • Butter
  • Milk
  • Italian bread crumbs

Directions

  1. Prepare Kraft Dinner as usual with milk and butter added after noodles are cooked
  2. Spoon into muffin tin sprayed with oil (large for lunch or dinner, small for appetizers)
  3. Sprinkle top with Italian bread crumbs
  4. Bake 10 to 12 minutes or until golden brown. Cook in pans for 5 minutes before plating

Options

You can add vegetables, ham, chicken, salmon, tuna or extra cheese

Enjoy

 

Cheerio Cookies

11 Sunday Jun 2017

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Cherrio Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup butter or margarine
  • 1 cup of white sugar (or sugar substitute)
  • 1 cup brown sugar (or sugar substitute)
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 3 cups of Cheerios or similar cereal (I use multi-grain)
  • 1 (6 ounce) package chocolate chips

Directions

  1. Preheat oven to 375 degrees F
  2. Cream butter, peanut butter and sugars together
  3. Add vanilla and eggs
  4. Sift in flour, salt, baking soda and baking powder together and fold into mixture
  5. Add oatmeal (rolled oats), Cheerios and chocolate chips
  6. Drop by full tablespoon or small cookie scoop onto a parchment lined cookie sheet
  7. Bake for 10-12 minutes (depending on oven)
  8. Cool on a cookie rack

Enjoy

Original Recipe

 

Traditional Creamy Coleslaw

11 Sunday Jun 2017

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Creamy Coleslaw

Ingredientswrks4me_terry_tested-11

  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons seasoned rice wine vinegar or light vinegar of your choice
    try apple cider vinegar or white white vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (28 ounce) package coleslaw mix

Directions

  1. Mix all ingredients together and refrigerate for about one hour before serving.

Adapted from Original Recipe

Chicken Souvlaki

04 Sunday Jun 2017

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Chicken Souvlaki

Ingredientswrks4me_terry_tested-11

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves cut into cubes
  • Wooden skewers

Directions

  1. Combine all ingredients and place them in a plastic resealable bag and marinate the chicken for about 2 hours in the refrigerator
  2. Soak wooden skews in water for about 15 minutes so they will not burn too much
  3. Put chicken on skewers and grill them on a BBQ turning often. Cook about 10-15 minutes or until they are no longer pink

Tzatziki Sauce

Ingredients

  • 1 (6 ounce) container plain Greek style yogurt
  • 1/2 cucumber (peeled, seeded, and grated)
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Directions

  1. Please all ingredients in a bowl and put in the refrigerator
  2. Serve with cooked chicken

 

Homestyle Baked Potato

04 Sunday Jun 2017

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Baked Potato

Ingredientswrks4me_terry_tested-11

  • 4-8 russet potatoes (with skins on)
  • 1⁄4 cup olive oil
  • 1-2 tablespoon(s) of sea salt or kosher salt

Directions

  1. Preheat oven to 350 degrees F
  2. Rinse and scrub the potatoes, then dry them with a towel
  3. Put oil and salt in a bowl along with the potatoes
  4. Place potatoes on a foil lined baking sheet and pierce each potato with a knife or fork to allow steam to vent
  5. Put them in the oven and cook for 1 hour testing to ensure they are tender
  6. Remove from oven and serve with your favourite toppings

Optional toppings

  • margarine or butter
  • shredded cheddar cheese
  • sour cream
  • cracked black pepper
  • fresh chives, minced
  • bacon pieces

Crunchy Apple Coleslaw

01 Thursday Jun 2017

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Apple Cole Slaw

Ingredientswrks4me_terry_tested-11

  • 1/2 medium cabbage shredded
  • 1 large carrot shredded
  • 2 stalks of celery (diced)
  • 2-3 red apples diced
  • Lemon juice
  • Coleslaw dressing (your choice)

Directions

  1. Put apples in a large bowl and pour a little apple juice over them to avoid them turning brown
  2. Put in cabbage, carrot, celery
  3. Pour in coleslaw dressing and mix until creamy but not soggy

Serve and enjoy

 

 

Basmati Rice with Garam Masala

31 Wednesday May 2017

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Garam Masala Rice

Ingredientswrks4me_terry_tested-11

  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 1 clove garlic, minced
  • 1 to 1 1/2 teaspoon(s) garam masala
  • 1 salt & freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1 diced carrot (optional)

Preparation

  1. Preheat oven to 350°F.
  2. With a stove and oven safe pot, melt butter over medium heat on the stove
  3. Add the onions, garlic and garam masala and allow to cook 3 to 5 minutes, until onions are softened
  4. Add rice and stir until ingredients are well coats.
  5. Pour in vegetable stock and add salt and pepper to taste.
  6. Bring stock up to a boil.
  7. Cover and bake in the oven until the rice is tender about 20 to 25 minutes.
  8. Let stand, covered for 5 minutes before serving.

Enjoy

Original recipe

Greek Style Healthy Bean Stew

31 Wednesday May 2017

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Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy