Italian Meatloaf

I think I've made meatloaf half a dozen times in all my years as a grown-up that cooks.  Four of those times have been in the past six months, because this recipe has turned a meat loaf hater into a meat loaf lover.

Half ground beef, half ground turkey, and a handful of spinach.  Meatloaf healthified.

Seasoned croutons instead of bread, soaking in milk and spices.

Add an amazing tomato topping....

... and you've got the best meatloaf ever.

Italian Meatloaf Florentine

1 pound extra lean ground beef

1 pound ground turkey

2 cups Caesar seasoned croutons

1 cup milk

1 cup grated Parmesan

4 large eggs

large handful fresh baby spinach

2 tbsp dried parsley

1 tbsp minced garlic

1 tsp oregano

1 tsp basil

1 tsp thyme

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

2 cans diced tomatoes, drained

1/4 cup brown sugar

1 tsp dry mustard

5 dashes Worcestershire sauce

pinch cayenne pepper

Preheat oven to 350°F.

Combine meat, eggs, Parmesan, and spinach in a large bowl and roughly mix together.  In a separate bowl, soak croutons in milk until slightly softened.  Mash together with spices and add to meat mixture.  Mix together by hand until well combined.

In a separate bowl, mix together drained tomatoes, brown sugar, mustard, cayenne, and Worcestershire.

Form the meat mixture into a loaf and place on a drip pan (an oven pan with a slotted tray on top), then spoon the tomato mixture over the top.

Tent the pan with foil and bake for 40 minutes.  Remove the foil and continue baking for 30-40 minutes more, until the internal temperature is 160° and the meatloaf is no longer pink in the middle.  Cut into thick slices to serve 8-10.

Adapted from The Pioneer Woman's Italian Meatloaf recipe.

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Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce

I have made these three times in the past month.  Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce.  

Chicken, onion, spinach, and cheese, all rolled up on soft tortilla shells and baked under a smooth and spicy jalapeño cream sauce.

So easy, and oh so good.  Saute onions and wilt spinach.

Shred some cooked chicken.

Stir together.

Shred cheese.

Stir some more.

  Roll up in a tortilla shell.

Smother in a creamy jalapeño sauce.

Bake and eat.

Cheesy Chicken Spinach Enchiladas in Jalapeño Cream Sauce

adapted from this recipe at Cooking for Keeps

3 chicken breasts

1 tsp dried parsley

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp cayenne pepper

1 tsp oil

1 tbsp butter

1 medium sized onion, thinly sliced

1 10 ounce bag of baby spinach

2 cloves minced garlic

1 tbsp minced pickled jalapeño pepper

1 1/2 cups shredded cheddar or monterey jack, or a combination of both

1 1/2 cups heavy cream

2 tbsp pickled  jalapeño pepper

6 ounces cream cheese

salt and pepper to taste

8-12 large flour tortillas

Start with seasoning and cooking your chicken.  I have microwave steamed my chicken breasts, and I've cooked them in a pan on the stove top.  Do whatever works best for you.  You could even use a rotisserie chicken from the grocery store if it's easier for you.  Chop/shred your cooked chicken and set aside.

Grease a casserole dish and preheat oven to 350°F.

Melt oil and butter together in a large pan and add onion.  Cook until soft and translucent.  Add spinach, garlic, and jalapeño.  Cook until spinach is wilted.  Remove from heat.  Add chicken and shredded cheese, stir to combine.

In a blender, puree cream and jalapeño peppers.  Pour mixture into a medium saucepan along with cream cheese and stir over medium heat until cream cheese is melted.  Add salt and pepper to taste.

Spoon filling onto tortilla shells and roll closed.  Place seam side down in casserole dish and cover in sauce.  I end up with anywhere between 8-12 filled tortillas, depending on how much I fill them. 

Place foil over casserole dish and bake for 15-20 minutes until heated through.

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Eleven Days, and the Miracle of Spaghetti Squash

The countdown to the big day is on.  Less than two weeks until Christmas.  Despite the inevitable stress that comes with this time of year, there have also been some fa-la-la moments.  Christmas concerts, pot-lucks, and parties.   And the fetching of the tree.  I suspect this one may be Italian.  It leans, Pisa style.  No matter how we adjust it in the tree stand, it won't stand straight.  

I managed to get through the rest of the photos I took during our weekend in Chicago.

As we've added seasonal merrymaking to our already full schedules, meal times have become even more rushed than usual.  I have a few quick meals in my arsenal, including this one that showcases the miracle of spaghetti squash.  

The idea of living on peppermint and gingerbread for the next few weeks is tempting, but I feel compelled to make sure we're eating some real food along the way.

It amazes me how this:

...can become this.  Miraculous.

Some steaming, shredding, seasoning, and a few add-ins... and dinner is ready.

Funny how one spaghetti squash can yield so much, yet an entire bag of spinach amounts to so little after a quick stir around a hot pan.

How to Prepare Spaghetti Squash

Cut spaghetti squash in half lengthwise and remove seeds.  Place cut side down on a microwave safe plate with a small amount of water.  Microwave on high for 6-8 minutes.  The squash is ready when the shell can be pierced with a fork.  Let it sit for a few minutes.  When it's cool enough to handle, shred the flesh with a fork, working lengthwise from one end to the other.  At this point you can eat it just the way it is, with some butter, salt & pepper... or get a little more creative with add-ins.  I wilted spinach with some olive oil and garlic and combined it with the spaghetti squash, along with some leftover peppers and onions from fajitas the night before, and some cooked seasoned chicken.

Spaghetti squash is low in calories, high in nutrients, and really tasty.  An added bonus: the seeds can be roasted just as you would roast pumpkin seeds!

  

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Autumn, Crusty Bread and a Wicked Spinach Dip

We're still crushing on fall despite the fading autumn colours.  There are less fiery reds & golds brightening the landscape as the leaves fall from the trees and reveal shades of brown.  Combined with grey windy skies, it's beginning to feel decidedly more wintry and a lot less like the end of summer.  The warm & sunny fall weather of the past few weeks is giving way to cold & rainy days that are getting shorter as the nights grow longer.  The furnace has been turned on and the fireplace saw some action this weekend.

Hubby made some amazing pulled-pork in the crock pot on Sunday and as we were piling it onto fresh crusty rolls we were reminded of the spinach dip I often make and how amazing it is with fresh bread.  This is a dip I've made for years that everyone loves and asks for again and again.... even after filling up on pulled-pork sandwiches.

Knorr® Spinach Dip

Adapted from Knorr's Classic Spinach Dip Recipe

 1 package (10 oz / 300g) frozen chopped spinach, thawed and drained

        1 container (16 oz / 500ml) sour cream

        1 cup Hellmann's® mayonnaise

        1 package Knorr® vegetable soup mix

        1 can (5 oz / 140g) water chestnuts, drained and chopped

        ¼ cup finely diced red onion

A few things about how I prepare this:

Squeeze as much water as you can out of the thawed spinach.  I usually put it in a fine mesh strainer when it’s thawed and push it into the mesh to force out as much liquid as possible.  I do not cook the spinach.  Please make sure you use chopped spinach.  Frozen whole spinach will not work... trust me.

I use sour cream, but plain Greek yogurt can be substituted.  I have not tried this.  Someone might notice and I’d have a spinach dip mutiny on my hands.  My family really loves this stuff and it has to be just the way I’ve ALWAYS made it.

Mayonnaise.  Only MAYONNAISE.  Not Miracle Whip.  Miracle Whip is salad dressing.  It is NOT mayonnaise.  They cannot be used interchangeably.  Not ever.

Knorr brand vegetable soup mix is what works best in this.  I’ve tried other brands when the Knorr has been sold out (which happens a lot) and it just isn't the same.  This stuff is like crack and if it’s on the shelves, buy a few… one can never be too prepared for the next Knorr vegetable soup mix shortage.  I roll over the package a few times with a rolling pin before I open it to crush the soup mix into a powder… I think it helps to intensify the flavour.  I chop up the red onion and water chestnuts very fine for the same reason.  Some recipes call for green onion instead of red onion.   Again, I don’t dare mess with my version of this recipe and the red onion adds more flavour.

Once you’ve got it all mixed up well in a bowl, cover it and let it sit in the fridge for a while so the flavours can blend.  I usually give it a couple of hours and then let it sit at room temperature before serving as it tastes better when it isn’t ice cold.  If I’m worried about a nice presentation, I’ll hollow out a sourdough or pumpernickel loaf to serve it in, but usually they’re digging in as soon as the lid comes off the bowl.  I always make sure to have plenty of bread for dipping… a couple of sliced French baguettes are perfect.  Cut up veggies are yummy too!

Doubling this recipe is a very good idea… or it’ll be gone before you know it.

If you're feeling really ambitious, make a couple of baguettes from scratch.  It's easy and they're so much better than store-bought.... crusty on the outside, chewy on the inside.  I mix up this recipe in  my breadmaker and then divide it into two loaves, rise & bake.

Crusty French Bread Recipe from food.com

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