Meatloaf for a Cold Winter Night!

These cold winter nights really beg

for Meatloaf and Mashed Taters!!

What a Comfort Meal....Meatloaf fills the menu for me!  

I have started roasting meatloaf on a broiler pan...and all the grease drips away.   I never cared for a meatloaf swimming in the grease!!    I found this technique a few years ago and love to have the loaf covered with bacon....y'all can't go wrong with bacon, can we?    And the sauce topping adds that extra punch of flavor since I go heavy on the Tabasco.  

Ready for the oven!!  

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My Favorite Meatloaf

Beef, Main Dish

  Meatloaf:

1 cup whole milk

6 slices white bread

2 pounds ground beef

1 cup (heaping) parmesan cheese; grated

1/4 teaspoon seasoned salt

3/4 teaspoons salt

  black pepper; to taste

1/3 cup flat-leaf parsley; minced

4 whole eggs, beaten

10 slices thin/regular bacon, as needed

  Sauce:

1 1/2 cup ketchup

1/3 cup brown sugar

1 teaspoon dry mustard

  Tabasco to taste

2 dash Worcestershire sauce

Preheat oven to 350°F. Pour milk over the bread slices. Allow it to soak in

for several minutes. Place the ground beef, milk-soaked bread, Parmesan,

seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour

in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture

into a loaf shape on a broiler pan, which will allow the fat to drain.

Line the bottom of the pan with foil for easy cleanup.

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, Worcestershire sauce and

hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over

the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake

for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes.

Yield: 10 servings

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Wonderful Sauce Glaze on top....let your

loaf rest for 10 minutes before slicing.  

Mashed taters and broccoli...on a cold winter night...what could ever

taste better?  

Coconut Custard Pie

I love comfort food....period.   And for me, comfort food can be an appetizer, entrée and a comfort dessert.   The comfort dessert journey began as a child....I remember all the things that family members made including banana pudding, chocolate cake and peanut butter cookies.  

A number of years back, I remember watching Mama Dip on TV.  Mama is the Queen of Comfort Food.  She has been operating her restaurant in Chapel Hill, NC for many years and her life story is quite interesting.  

This is her Coconut Custard Pie....and it is a slice of heaven with each bite.  

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Coconut Custard Pie

Pies

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter; melted
3  eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1  9-inch pie shell; unbaked

Preheat oven to 375F.

In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut.

Pour into the pie shell and bake for 45 minutes or until firm.  My bake time was longer, so check to be sure there is NO jiggle in the middle. 

Notes:  © Mama Dip

            MAMA DIP'S KITCHEN

            408 W. Rosemary Street
            Chapel Hill, NC 27514
            (919) 942-5837

Yield: 8 servings


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Ready for the Oven

 

I use my upside down cooling racks to place pie

in oven.   Makes it so much easier to remove when hot

and I don't have to worry about damaging the fragile crust

with a pot holder.  

Coconut Custard Pie with Whipped Cream and Flaked Coconut

Bon Appétit and Enjoy 

YOUR Wonderful World!

Roast Chicken ~~ My Way!

These cloudy, rainy days demand

some old fashioned comfort food. 

  Roast Chicken will always fill the bill.    

Roast Chicken, Cornbread Stuffing and Mashed Sweet Potatoes

My recipe is nothing new or secret...and I believe the first time I saw this was way back in the 60's or 70's on Julia Child.   She was the master of simple creation.  

Remove backbone, flatten and remove breast bones and cartilage

Brine chicken for one hour in a half cup dissolved salt in water to cover

Loosen all skin and carefully place stuffing under skin

I was in a hurry today, so I used a boxed cornbread stuffing mix.  
Please feel free to make your own favorite stuffing.  

 

Smooth skin surface with you hands.  Cover skin with butter...your hand work

best.   Season with Pepper and Poultry Seasoning.   I don't use any

salt since the chicken has been brined.  

Into the 350F oven for 55 to 60 minutes or until   golden brown.  
I like to use the convection roast setting on the oven...makes for a nice crispy skin.  

After removing from oven, allow to rest for 20 minutes. 

While the roast chicken is resting, covered, I make a simple gravy 
from the pan drippings.   Mash the sweet potatoes and now we are ready to plate.  Enjoy!

Bon Appétit and Enjoy 

YOUR Wonderful World!

Chicken Pot Pie!!

My leftover roast chicken, mashed potatoes and gravy were in the freezer for a couple of weeks.  Too many other things going on including family guests visiting on their way to Florida for the winter.  We had a wonderful trip down memory lane and sharing tales about family members we had not heard from in some time.

I removed the chicken from the freezer to thaw.  The chicken was placed on top of the leftover mashed potatoes and gravy.  The gravy really is my casserole binder.    To this bowl, I add the chopped vegetables of your choice.   Any savory vegetables are nice but use the vegetables your family enjoys.  Combine completely and smooth into your baking dish that has been sprayed with Pam. 

Use your kitchen shears to get chicken into small bites. 

My additional vegetables include sliced mushrooms, chopped carrots, celery and onions

My mainstay item in the freezer all the time is Pepperidge Farms Puff Pastry.  Let it thaw for thirty minutes on the countertop before rolling out. 

Save the excess dough for cut outs and decorations. 

Lid top makes your pattern to fit. 

Ease into casserole dish. 

Preheat your oven to 425F.  

I used the excess dough to make cut outs and then brushed with egg wash. 

Ready to enjoy

Bon Appétit and Enjoy 

YOUR Wonderful World!

A Very Cold End to October

If we go with the "in like a lion, out like a lamb"..I hope that holds true for this year's onset of the winter season.  It has turned very cold in just the past 36 hours and probably all due to Hurricane Sandy.   Wow...I sure feel bad for all the people who are now homeless....or worse.  

Our temps here in East Tennessee took a massive dive....all the way down to 40F!   Winter was suppose to just slide into East Tennessee.  

We always have chili over a bed of Fritos, shredded sharp cheese,

sour cream and scallions.    My favorite chili dish.  

And there are so many other toppings to enjoy.....

chopped onion, black olives, jalapeno peppers, 

red and green peppers  or maybe a big spoon of some 

fresh salsa....so many things to choose from.  

   Keep Warm!!!   

Bon Appétit and Enjoy 

YOUR Wonderful World!

My Classic Meatloaf

We are having a cold raining weekend here in East Tennessee.  I think today's high will be in the upper 60's and that is quite a bit colder than we have been enjoying.    Meatloaf just seemed to fit the bill for a comfort supper. 

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Classic Meatloaf

Main Dish

3 slices day old bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/4 cup ketchup
  coarse salt and ground pepper

Preheat oven to 400F. Line a 8 X 4 loaf pan with parchment paper, per following directions.

Be sure to make parchment paper long enough that it will overlap the sides of the pan by three inches each side. (This will aid in removal after baking.) Place bread in food processor; pulse until fine crumbs form.  Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, and salt and pepper, to taste. Add bread-milk mixture, and mix very gently with a fork (do not over-mix).

Place meat mixture on prepared loaf pan and form into a loaf. Bake with parchment paper covering the top of the loaf.  Bake for 30 minutes.  Open oven and fold back parchment paper and continue baking until loaf is golden brown, another 30 minutes.  Let meatloaf rest 10 minutes.  Remove from pan with the paper sling and slice for serving.

Notes:  ©WHStoneman

Yield: 6 servings


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Fold paper over top for first 30 minutes baking time. 

Fold back paper for final 30 minutes baking.

Lifting the parchment paper makes it so easy and no mess. 

Bon Appétit and Enjoy 

YOUR Wonderful World!

Anything Better than Chuck Roast?

I am not sure what happened to the beef industry over the past six months, but a nice marbled Chuck Roast was out of my price range.  Well, maybe not entirely, but I refused to pay $6.99 for a roast.  My usual budget was about ten dollars for a nice size, but when it started heading for eighteen dollars for the same thing, I just had to draw the line.  

Thursday was a treat to find a nice Angus roast at a reasonable price.  One of my favorite comfort foods has to be the Classic Pot Roast.    Here is my little variation, dressed up.   Root vegetables of your choice can be added during the last hour of braising. 

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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic, minced
1 can beer
1  salt and pepper to taste
1 lg onion   (**see note); quarter inch slice

Preheat oven to 325F.     

Heat olive oil in a Lodge Cast Iron Dutch Oven.  Add Chuck Roast and brown on both sides.   Remove from pan. 

Continue heating dutch oven;  add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer and continue heating until foaming subsides.  Return roast to dutch oven and cover with lid. 

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.

**I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.


Notes:  ©W. H. Stoneman

Yield: 4 servings


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This Week's Vegetable Medley

Ready for Carving

Time to enjoy...with a little Flower Pot Bread

Bon Appétit and Enjoy 

YOUR Wonderful World!

Lucky Leftover Monday

Last week...chicken thighs were on sale.  Had to buy all they would let me bring home and put in the freezer.   Sorry folks, I believe the thighs are the most flavorful, tender and tasty part of any chicken.   Thighs are great for  BBQ, braise, roast and boil for Arroz con Pollo. 

Last week, I made my Buttermilk Oven Fried Chicken which is always a hit.  I cook extra for a good reason...it is great for Fried Chicken Salad.   Tonight I have three leftover thighs and leftover mashed potatoes.   Let's get busy with a tasty redux. 

My inspiration was at the grocery this weekend.  They were featuring twice baked potatoes, which I like but would never buy at a grocery.   I can make them at home for a tenth of the price they ask. Whipped up the leftover mashed potatoes with two eggs and a huge handful of Parmesan cheese.  Into the pastry bag with a big tip and piped into my serving bowls.  

The leftover chicken was removed from the bone.  Chopped in big chunks and sautéed with mushrooms and onions in butter.  

After a good ten minutes of sauté, I added a quarter cup of flour and stirred to combine.  One cup of cream is added and reduced on low making an easy cream gravy.   Added a big cup of mixed vegetables and simmered briefly.    Added my creamed chicken mixture to the center of the bowl.  

Into the  preheated to 450F oven for twenty minutes 
or until potatoes have browned up.     A comfort dinner for sure!! 

  

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Roast Chicken--Ultimate Comfort

Roast Chicken & Yukon Gold Potatoes

Summer Grilling Season is nice, but every now and then, I crave a little comfort food and the first one that comes to mind is Roast Chicken.  

Chicken Thighs have been on sale lately and every time I see them, I grab as many as I can since they freeze so easily.  Usually, they will be in in the "family pak", but I bring them home, open the package and wrap each thigh in plastic wrap and freeze individually on a sheet pan.  After they are frozen, I will put them in a zip lock freezer bag.   This helps getting two or three out of the freezer and they are not all frozen together.  

Today, we had a guest for supper and I took out six and placed in my usual brine to thaw.   After thawing, I will let them soak for a couple of hours.   Rinse well to remove all the excess salt brine and then directly into my Lodge enameled dutch oven to roast.  No salt is needed, but a healthy sprinkle of black pepper and garlic powder would be nice.   Sometimes, I will add tarragon or you can use any herbs from your garden or pantry.  Everything tastes so good with chicken.  


Roast uncovered at 350F for 40 minutes.  A beautiful golden skin will develop.   At this point, I will add halved small  Yukon Gold potatoes.  I had some roasted red peppers that I added.   Cover and continue roasting for 30 minutes or until the potatoes are fork tender.  Top with a big hand of sliced green onions.  Ready to the table with a quick mesculin salad and a nice glass of  Moscato Wine.  

Bon Appétit

and 

Enjoy YOUR Wonderful World!

A Farmhouse Supper

I was born and raised on a Central Michigan farm...and we had to work!   One of my favorite farm suppers was a dish named Husband's Delight.   I don't know where this name came from but the casserole is so good.   I am sure you have had a version of this at a family reunion or church supper.  Enjoy.   

Egg Noodles ready for the Grated Cheese

Ready for the oven!

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Husband's Delight

Beef, Casserole, Pasta

1 1/2 pound ground beef
2 ts salt and pepper; to taste
1 tablespoon sugar
24 ounce tomato sauce; with onions
4 ounce cream cheese
1 c sour cream
1/2 c Parmesan cheese; grated
8 oz thin egg noodles; cooked, drained
1 c sharp cheese; grated

Preheat oven to 350F.

Brown meat; add salt, pepper and sugar. Add tomato sauce and heat to a simmer.

Mix cream cheese and Parmesan cheese with sour cream; set aside.

Spray 2 quart baking dish with Pam.   Put half of the cooked noodles in bottom. Top with meat and tomato sauce.  Spread with sour cream mixture.  Top with other half of noodles (some noodles will be left over, too many noodles make the dish too dry).

Sprinkle with sharp cheese and bake for 30 minutes, or until bubbly.

Notes:  ©WHStoneman

Yield: 4 servings


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And what better dessert than Strawberry Shortcake...so good this time of year.  

Bon Appétit!

Grits Fiesta Pie

Here is an old family favorite....but I haven't made it in quite a while....because I really forgot about it!   Time to dig into the time tunnel of old recipes and revive a few once again!   Enjoy  one of my old standards.   


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Grits Fiesta Pie

Main Dish

Grits Shell: 

1 1/2 cup water

1/4 teaspoon garlic powder

1/2 cup white grits, quick cooking NOT instant grits!

1  egg, beaten
Meat Filling:  

3/4 pound sirloin, ground

1/3 cup tomatoes, chopped

1/4 cup black olives, sliced

3 tablespoon green pepper, minced

1/4 cup flour

1/2 cup Cheddar cheese, shredded

1 pkg taco seasoning mix

1 cup Monterey jack, shredded

2  eggs, beaten

2 tablespoon milk

Bring water and garlic powder to boil in a large saucepan, stir in grits.  Return to a boil and reduce heat, cook 4 minutes, stirring occasionally.  Remove from heat.

Combine flour and Cheddar cheese; stir into grits. Stir 1 egg into mixture until well blended. Spoon mixture into a lightly greased 9" pie plate; press with back of a spoon to form a shell.

Cook beef and taco seasoning mix in a large skillet until meat browns, drain. Spread meat mixture into pie shell. Top with 3/4 cup Monterey Jack cheese, tomato, olives, and green pepper; set aside. Combine 2 eggs and milk. pour over pie. Bake at 375F. for 25 minutes. 


Remove from oven,  sprinkle with remaining 1/4 cup Monterey Jack cheese and let stand five minutes before serving. 

Notes:  ©WHStoneman

Yield: 6 servings

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Bon Appetit!!

Braised Pork Loin

A few weeks ago pork loins were on sale.   I bought two whole loins and sliced into chops, roasts, etc.  They freeze so well and if I can get a good sale, it is just too hard to pass up.  

My version begins with my roasting pan "rack".   Ingredients include a whole onion, 1/2" slice, one garlic bulb, sliced in half and a stalk of rosemary from the herb garden.   We have had a hard winter, but the rosemary seems to last all winter and returns to its glory in the spring.  Glad to know that Spring will be here in a few more weeks!  I know it has been tough for all my family that still live in Holland, MI.  

After my pan is ready, I add a room temperature three pound loin roast. Add one tablespoon salt and one teaspoon ground pepper.    Room temperature is VITAL for a great roast.   Leave it out for an hour minimum and up to two hours from the refrigerator.  

Add one cup white wine of your choice.  I prefer Chenin Blanc.  Another great braising liquid would be apple juice or apple cider.  Cover and braise for three hours at 300F.  

What a perfect loin roast...after 4 hours.    Strained my stock...reduced and added a couple of tablespoons of heavy cream.   Beautiful food...to be savored.  

Pork Roast with a "good gravy" plated

with glazed carrots and cottage cheese salad.

Wonderful Biscuits

With winter in the air, nothing can beat a good biscuit for breakfast...or dressing them up a bit for supper.   My "dressing up" for supper  includes sharp cheddar cheese, chives and garlic.  

Living in the south, I have learned that nothing makes a light fluffy biscuit than a soft winter wheat flour.  My choice has always been White Lily flour and that brand was never available when  I lived in Michigan.  We had the usual Gold Medal flour, and the store brands available.   Good for bread making, but White Lily makes heavenly biscuits. 

Make the basic recipe as listed, but for supper,  added a cup of grated shrap cheddar, quarter cup of chives and a teaspoon of granulated garlic.   I prefer using granulated garlic in breads just to avoid biting into a piece of chopped garlic.   Chopped garlic dissolvs when cooking but doesn't when mixed in a dough.    In summer, I have fresh chives from the herb bed but in winter, I have to rely on dried chives which work very nicely. 

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Myrtlewood Classic Biscuits


Breads


2 cup White Lily self rising flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening
3/4 cup buttermilk
1/4 cup butter; melted


Preheat oven to 450F.


Cut shortening into dry mixture with a blender.  Add buttermilk and stir until combined.


Knead 15 times on floured board.  Add more flour if too damp.  Roll out and cut biscuits.  Bake for 10 minutes or until golden brown.  Brush tops with melted butter after removal from oven.


Notes:  ©WHStoneman


Yield: 8 servings


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Here I have the dough patted into a 9 inch round then cut into
10 pie shaped wedges.  Brush lightly with egg wash or heavy cream. 

After removing from the oven, I always brush the tops with melted butter...and then it is time to serve with your favorite winter stew or enjoy my Ultimate Comfort Pot Roast.  

Bon Appetit!

My Ultimate Wintertime Meal

As we approach the middle of January, My Ultimate Winter Meal has to be resurrected.   And that would be Beef Chuck Pot Roast and Vegetables.    Back in the old days, a chuck roast was a very inexpensive meal...but NOT today!   Seems like they are 4 bucks minimum a pound and up from there!  So, I am very conscious of all the sales of good Angus Beef.   

As a child, my mother always made Pot Roast and I couldn't abide cooked onions.   Now, I find myself buying three pounds of onions a week and they are always a staple on my grocery list.   I love onions.   Now that I think about it all, just about everything I didn't like as a child, I now love as an adult.   Possible, I have become my parents?.....

Here is my version of "dressed up" pot roast.   

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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic
1 can beer
1  salt and pepper to taste
1 lg onion   (see note); quarter inch slice, keeping rings intact

Preheat oven to 325F.       I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.

Heat olive oil in non-stick saute pan but not smoking. Add Chuck Roast and brown on both sides. Spray covered roasting pan with Pam and place roast in pan.    Also, I find my covered Lodge Cast Iron Dutch oven works very well.

Continue heating saute pan and add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer. Heat until foaming subsides. Pour over roast and cover pan.

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.

Notes:  ©W. H. Stoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.87 **


And on to the GOOD GRAVY!   When the roast is falling apart, I remove all the vegetables, cover and keep warm in the oven along with the covered beef.   Now it is time to make the gravy.  


I leave all the cooking liquid in the pan and bring to a boil on the stove-top.   In a shaker jar, I add a quarter cup of flour and usually a half cup Madeira.   If out of Madeira, any liquid will work including milk.   Combine the flour and liquid and blend well.  


While using my stick blender to chop all leftover onion bits, etc, I add the flour slurry blending well.   Boil until thickened.   Adjust seasonings, and I always add a teaspoon of Tabasco sauce.   Usually salt is not needed since we used the Lipton Onion soup mix which has plenty.  

Plated with a nice glass of 

Cabernet Souvignon....Bon Appetit!