Easy Freezer Meatloaf

This is your basic no frills meatloaf. Don't be discouraged from making it though. It has a good flavor and cooks up nicely to make meatloaf sandwiches with the left overs. I was very surprised myself. Thankfully, I made two for the freezer. 

1 - 1/2 lbs ground beef  
1 cup milk
1 tbsp Worcestershire sauce
1/4 tsp rubbed sage, or fresh chopped sage
1 tsp salt
1/2 tsp ground mustard
1/2 tsp black pepper
2 garlic cloves, minced
1 egg
1/2 cup bread crumbs or stuffing mix
1 small onion, diced

Combine all ingredients. Shape into a large loaf and place in an ungreased 9x5in baking pan. Wrap with saran wrap, then foil, date and store in freezer for up to 6 months.

Thaw over night in fridge. When you are ready to cook, preheat oven to 350 degrees. Bake uncovered for 1 hour or until meat thermometer reads 160 degrees. Let cool to room temp and serve.

** Note: I use glass ware to prepare my meatloaves in. If you do the same be sure to let the pan sit out on the counter for one hour to become room temp or they will shatter in the oven. Pin It

Cheesy Scalloped Potatoes And Sausage

Cheesy Scalloped Potatoes and Sausage

Cheesy scalloped potatoes and sausage is hearty one pot meal that is man pleasing. Perfect for lunchbox meals for the working man. Leftovers can be kept in the fridge for several days.

1 pound package of smoked sausage, sliced in rounds (I used applewood chicken by hillshire)

8 to 10 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 oz.) package colby jack cheese, cubed

1 cup milk

1 cup sour cream

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup shredded cheddar cheese

2 tablespoons paprika

fresh parsley, for garnish

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onions. Toss to mix. Spray a 9x13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. 

In a saucepan combine milk, sour cream, butter, salt, pepper, garlic powder, flour and paprika. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. Do not boil. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top.

Cover with foil and bake in preheated oven at 375 degrees for 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until cheese starts to brown on top. Remove from oven and garnish with fresh parsley.

Makes 8 to 10 servings  

Enjoy! 

~ Farmgirl

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Pineapple Ham Loaf

A great change from the regular meatloaf. This very tender and very yummy loaf is a crowd pleaser. Great for taking to pot lucks or church gatherings.

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup dry breadcrumbs
1 1/2 teaspoons ground mustard, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham, ground (about 4 cups)
1 pound ground pork
1 (20 ounce) can sliced pineapple
1/2 cup packed brown sugar

In a bowl, combine eggs, milk, worcestershire sauce, bread crumbs, 1 teaspoon mustard, salt and pepper. Add ham and pork mix well.

Shape into eight oval patties, set aside.

Drain pineapple, reserving 1/2 cup of juice. Place pineapple slice between each ham patty. (Refrigerate remaining pineapple and juice for another use.) Carefully place in an ungreased 9 inx 5 in x 3 in loaf pan.

Pat patties around pineapple to form a loaf. Combine brown sugar, remaining ground mustard and reserved juice; pour a small amount over loaf. Bake, uncovered, at 350 degrees for 1 1/4 hours or until lightly browned and meat thermometer reads 160 degrees, basting occasionally with remaining  juice mixture.

Original recipe from The Best of Country Cooking 2002Pin It

Korean Style Short Ribs

Another great crock pot meal. I would advise to double the sauce especially if you are serving it over rice or noodles. Very heavy but it rocks! 

photo by camenskitchen

Korean Style Short Ribs

Prep Time 5 Minutes
Cook Time 6 Hours

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.

Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.

Serve over cooked rice.

Original recipe from Family Circle MagazinePin It

Layered Beef Casserole

This is one way to use some of your home canned goodies. I pride myself in filling my shelves each year. I'm sad to see the jars disappear sometimes but when you can make a quick meal like this, its so worth it. Making dinner quickly after a busy day is what it's all about. (I forgot to take a picture, will post one the next time I make it)

6 medium potatoes, peeled and thinly sliced
1 pint whole kernel corn, drained
1/2 cup chopped green bell pepper
1 cup onion, chopped
2 cups fresh carrots, sliced
1 quart home canned beef roast chunks, drained
1 can (16 oz) tomato sauce
Salt and Pepper
1 cup (4 oz) shredded process cheese (Velveeta)

In a greased 13 in x 9 in baking dish, layer the potatoes, corn, green pepper, onion and carrots. Top with beef. Pour  tomato sauce over top. Sprinkle with salt and pepper.

Cover and bake 350 degrees for 1 1/2 hours. Sprinkle with cheese. Return to oven till the cheese has melted. Let stand for 10 minutes before serving.

Layered beef casserole can be divided between two 1 1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months. To use frozen casserole. Thaw in refrigerator over night. Bake as directed. Sprinkle with cheese before serving. Yield 8 servingsPin It

Corned Beef and Cabbage

This has to be one of my families favorite meals. Something so simple makes them happy. I added a simple twist to this oh so simple traditional recipe. ~Farmgirl

3 pounds corned beef brisket with spice packet
10 small red potatoes, or some russets
5 carrots, peeled and cut into 3 inch pieces
1 large head cabbage, cut into small wedges

Glaze:
1/3 cup brown sugar
2 Tbsp. butter, melted
2 Tbsp. prepared mustard
1/3 cup ketchup
2 Tbsp. apple cider vinegar

Rinse meat then place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Remove meat and place in baking dish.

Combine together brown sugar, butter, mustard, ketchup and apple cider vinegar until smooth. Pour over brisket and bake in preheated oven at 350 degrees for 30 to 40 minutes.

Meanwhile, add whole potatoes and carrots, and cook until vegetables are almost tender. Add cabbage and cook for 15 more minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the dutch oven or large pot) as you want.

Slice meat across the grain.

You may want to make Irish Soda Bread to compliment this meal.



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Beer Baked Brisket

Beer, chili sauce, and brown sugar create a fiery sweet
sauce for cooking this brisket.

Prep 10 minutes  Cook 4 hours
1 ( 3 to 4 pound) beef brisket
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced
1 (12 ounce) can beer
1/4 cup chili sauce
3 tablespoon brown sugar
1 clove garlic, minced
1/2 cup water
3 tablepsoons all-purpose flour

Trim excess fat from brisket. Place brisket in a 13x9 inch baking dish, sprinkle with salt and pepper. Cover with onion slices.

step 1

Combine beer and next 3 ingredients; pour over meat. Cover with aluminum foil; and bake 350 degrees for 3 1/2 hours. Remove foil; bake 30 minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.

step 2

step 3

Skim fat from pan juices; drain, reserving 1 1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.

Yields 8 servingsPin It

Slow Cooker Vension Roast

Venison roast slow cooked with layers of flavor.
Simple and tasty.

3 pound venison roast
small onion, sliced
small bell pepper, seeded and sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 serving of prepared SOS Mix or 1 (10.75 ounce) can condensed cream of mushroom soup

Layer half of the slices of onion and bell pepper in the bottom of the crock pot, top with venison roast and remaining onion and bell peppers. Sprinkle with soy sauce, Worcestershire sauce, garlic and pepper.

In a small bowl combine onion soup mix and prepared SOS soup; mix together and pour mixture over venison. Cook on low setting for 6 hours.

Enjoy!
~ Farmgirl

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Waikiki Meatballs

Beefy meatballs flavored with ginger, simmered in a sweet pineapple sauce.
Serves 6

Meatballs:
1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil

Sauce:
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks- drained, with juice reserved
1/3 cup distilled white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper

Directions:
In a large bowl, combine ground beef, crack crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Serve over hot cooked rice or hoagie buns.

~Farmgirl

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Beer-Brined Chicken

I had some friends come in from Virginia this weekend and not just any recipe would do for grilling chicken for them. I had to break out one of the best I have learned to make. This is one of my favorite go-to recipes when making chicken on the the grill. The chicken comes out so tender and pretty juicy. I made it this time with chicken breasts (wont be as juicy as the thighs) but its great with thigh meat also.

It's great severed up with many different sides. This time I paired it with corn on the cob and a nice hearty salad and my friend had brought up a carrot cake with walnuts and pineapple. It was so so delish. I'm still trying to figure out how she knew that I LOVED carrot cake.

Brine:
2 cups water
1/4 cup kosher (coarse) salt
1/4 cup packed brown sugar
4 (12 oz) bottles beer, chilled
2 cut-up whole chickens (3 to 31/2 lbs each) (for this recipe I used 6 lbs of chicken breasts)

Barbecue Rub:
1 tablespoon paprika
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

1/4 cup vegetable oil (for brushing on chicken while on the grill)

In a 6 to 8 quart noncorrosive (stainless steel, enamel-coated or plastic or  large ziploc bag) container or stockpot, mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in beer ( it will foam some). Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.

Line 15x10 inch pan with sides with paper towel. Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken in pan. Meanwhile, in small bowl, mix all rub ingredients except oil; set aside.

Heat gas or charcoal grill for indirect cooking. Brush oil over chicken; sprinkle rub mixture over chicken.For two burner gas grill, heat one burner to medium; place chicken on unheated side. For one- burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken over drip pan. Cover grill; cook 15 minutes.

Turn chicken over; cover grill and cook 20 to 30 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170 degrees for breasts; 180 degrees for thighs and drumsticks).

Makes 8 servings

Note: The picture above I dredged my chicken in the rub. I like it the rub on pretty thick. So if your like me you may want to make double or triple rub.

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Italian Style Meatloaf

Your going to learn something new about me here today. I'm a freak for meatloaf. But, I don't like the same meatloaf over and over, so I try different ones every chance I can get. Why, well because burger is cheaper than steak and we also raise beef cattle so I always have an abundance of it. We'll usually I do. Just recently ran out. Bummer!

The Italian Style Meatloaf I'm sharing here today is a new one for us. I made it a few weeks ago. We really did enjoy it. With my family if you add cheese to it they'll eat anything.

1 pound ground beef
2 eggs beaten
3/4 to 1 cup bread crumbs
1/4 cup ketchup
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 oz) can seasoned diced tomatoes, drained (I used Hunt's Basil and Oregano flavoring)
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F.

In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Add in the Italian seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 loaf pan if desired or shape into loaf log in a 9x13 baking dish, cover loosely with foil.

Bake 1 hour or until internal temperature reaches 160 degrees F.

Enjoy!

~ Farm GirlPin It

Lemon Chicken

I love, love, love lemon chicken and there are so many ways to make it. But, for me I find that every time that I have a craving for lemon chicken, I either don't have any chicken thawed out or I'm running on borrowed time. This recipe here will solve everyone's dinner woo's. You'll love the moist lemony chicken dish great severed with buttered noodles or even a baked potato.

1 medium onion, chopped
4 garlic cloves, minced
1 to 3 tablespoons olive oil
4 bone-in or boneless chicken brest halves, skin removed (I prefer boneless chicken)
1 cup chicken broth
1/4 cup water
1/4 cup lemon juice
3/4 cup minced fresh parsley (2 tablespoons of dried parsley is fine also)
1/2 cup chopped celery with leaves
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt, optional
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water

In a pressure cooker, saute onion and garlic in oil until tender; remove with a slotted spoon and set aside.

Brown the chicken, a few pieces at a time, in the cooker. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt if desired and pepper. Close cover securely; place pressure regulator on vent pipe. (if you have a weighted gauge with lbs select 10 lbs.)

Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm.

Measure pan juice; return 1 1/2 cups to pan. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.

Yeild: 4 Servings.

** Note: You can use half thawed or even frozen chicken in this recipe. You can skip the browning of the chicken. Just put all ingredients in pressure pot. Add a few extra tablespoons of lemon juice and 1/4 cup extra water and pressure cook for 20 to 25 minutes.

I hope you enjoy this Lemon Chicken just as much as my family does.

Happy Cooking!!

~ Farm Girl

* Orginal recipe from Quick Cooking July/August 2000 magazine. 

You will need to use one of these for this recipe: Pressure Cooker

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Australian Fish

Recipe:

1/2 pound fresh mushrooms
2 tablespoons butter
1 tablespoon oil
1/2 cup cheddar cheese, shredded
1 1/2 pounds tilapia fillets (or any white fish)
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons green peppers, chopped
6 tablespoons white wine
2 tablespoons lemon juice, fresh
1 tablespoon parsley, chopped

Melt butter in skillet over low heat. Add mushrooms, bell peppers and onion and saute over medium heat until tender.

Rub oil over shallow 4 quarts baking dish and sprinkle with half of the grated cheese.

Place fish on cheese.

Sprinkle fish with salt and pepper. Add sauteed vegetables and sprinkle with remaining cheese. Pour wine over fillets.

Bake at 450 degrees for 20 minutes or until fish flakes.

Sprinkle with lemon juice and parsley.

Enjoy!!

~ Farm Girl

Org. recipe can be found at Kymmarie on Food.com

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Dill Pickle Meatloaf

I've been making this meatloaf for a long while now. Every time that I make it there is nothing left in the pan and sometimes a fight will break out for the last little bits in the pan. I need to start doubling this recipe so this behavior stops! Ah but then again its quite a funny sight!! Hope that some of you all try this. Everyone that I have shared this recipe with has totally enjoyed it.

Family favorite! This will get the kids to clean their plates. 

1 1/2 pounds of ground beef
1 medium onion, chopped
1/2 cup soft breadcrumbs
1/2 cup pickle juice
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dill pickles, chopped
1/2 cup ketchup
1/4 cup water
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce

Preheat oven to 350 degrees.

Lightly mix meat with onions, bread crumbs, pickles, egg salt, and  pepper until well blended.

Shape into a loaf and place in a shallow pan.

Combine pickle juice, ketchup, water, brown sugar and Worcestershire sauce. (I usually leave out the water and just put in extra pickle juice. We like the pickle flavoring.)

Pour over meatloaf and place in 350 degree oven basting twice with sauce in pan for 40 minutes.

Continue baking without basting for an additional 30-35 minutes, or until meatloaf is really glazed and done.

Garnish with a pickle fan, if desired.

Enjoy

~Farm Girl

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Crabby Cakes

This is a recipe that I have been fixing for a long while. Its my twist on Joe's Crab Shacks Crab Cakes.  I have never eaten there but I found a recipe online and added my own twist to it.I usually serve it with soft fries and a salad.  

2/3 cup mayonnaise

3 large eggs

2 teaspoons lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon black pepper (may use less depending on your liking)

1/4 teaspoon salt

1-2 tablespoons Old Bay seasoning

1/4 teaspoon crushed red peppers

1/2 cup parsley, rough chopped

2 1/2 cups bread crumbs, (Italian style Progresso)

1/2 small onion, finely chopped

2 stalks celery, finely chopped

2 lbs crab meat (may use imitation if desired)

Mix all ingredients together. Add more bread crumbs if too wet.

Form into 4 oz patties.

Coat in flour if desired and fry in deep skillet in 1/2 inch oil. Fry till they have a little crisp to them. Drain on paper towels.

Makes approx 12-16 patties.

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Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed 1 inch (I use chicken tenderloins)

8 to 10 medium potatoes, cut in 1/2 inch cubes

1/3 cup olive oil

1- 1/2 teaspoons salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees.

Spray a 9x13x2 inch backing dish with cooking spray. 

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the potatoes with the raw marinated chicken. Top with cheese, bacon and chives.

Return the casserole to the oven and bake for 15-20 minutes or until chicken is cooked through and topping is bubbly.

Serve with extra hot sauce and/or ranch dressing.

Note: I don't find this spicy at all. If you want some kick add your favorite powdered buffalo seasoning or some ground cayenne pepper to the seasoning mix.

Recipe from Food.com~Internetnut

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Porky Pie

As seen on the Chew this is my version of Michael Symon's (you can find his version here) Pork Pie. Like always, I can't make a recipe as instructed. So this is my take on his version. The fun thing about cooking is tweaking everything to your families liking. I have made a few recipes to a "T" but they are far and few in-between.

1 pound sausage (I used wild boar)
1 pound bacon, chunked
1/2 pound ham, chunked
1 medium onion, chopped
2 stalks celery, chopped
3-4 large baking potatoes, chopped
1 cup water
1 tablespoon parsley
1 tablespoon cilantro
1/4 teaspoon cayenne powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, + a handful more to toss on top of filling
2 pie crusts to fit skillet, (top and bottom)
1 egg

In a stock pot or large skillet cook chunked bacon until crisp or desired doneness. Remove from pan. Remove bacon fat if it you like. (I left bacon fat in, because the sausage I used is very, very lean.) In same pan cook sausage, until no longer pink.

Add ham, bacon, onion, and celery. Cook for 3 minutes. Add chopped potatoes, water, parsley, cilantro, cayenne powder, paprika, salt, and pepper. Mix well, cover and cook for 10 minutes or until potatoes are al dente. Stir several times.

While the meat and potatoes are cooking this is a good time to make your pie crusts. I used a recipe from my Better Homes and Gardens New Cook Book copyright 1989. I've been using this no fail recipe for years now. Double Pie Crust recipe found here.

Preheat oven to 350 degrees. Roll out bottom crust and fit to skillet and spoon filling into pastry shell.

Add the extra handful of cheese if desired to the filling. Cover with top pastry shell. Roll edges, cut slits in top and brush with egg wash.

Bake in preheated 350 degree oven for 45 minutes or until top is golden brown. When done let rest out of oven for 10 minutes before serving.

This turned out better than I expected. It's also perfect for my husband as he is a meat and potatoes kind of guy. Three meats put him in hog heaven. You can serve this with a nice salad. However, this time I served it with creamed peas and it reminded me of something my grandmother would of put on the table. Nice rustic meal.


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