Savory Meatloaf

Cool Fall temps are upon us and it's time to make some comfort food that won't make you break into a sweat when you cook it or eat it.  I am on a Basil kick, so there's a generous amount of that in the mix, plus hidden spinach - always good if you have kids who deny you the opportunity of seeing them eat veggies. The men in my life love this! Note, this can easily become two meals depending on the number at your table. Otherwise, this will truly feed a crowd.

MEATLOAF INGREDIENTS:
2 lbs 85% ground beef or turkey at room temp
2 medium Vadalia (sweet) onions, diced
2 eggs
2 cups Italian bread crumbs
1/2 cup water
1/4 cup ketchup
1 pkg frozen spinach, defrosted and squeezed dry
1/4 cup fresh basil, sliced
1/2 cup fresh Italian (flat) parsley, roughly chopped
Kosher salt to taste
Ground pepper to taste

PREP STEPS:
1. Mix all ingredients except the bread crumbs, when fully combined add the crumbs (use hands)
2. Form the mixture into a brick shape and set it inside a large baking dish 9 x 12 or larger (you will need at least an inch margin around the loaf)
3. Bake at 350 in preheated oven for 1 hour. Tent the dish if loaf top looks too brown. Bake another 30 minutes or til insides are cooked. (I sliced "the brick" in thirds to let the heat in and uncovered it  for this last part)

GRAVY?
While loaf is doing its thing, sauté 3/4 cups sliced mushrooms in extra virgin olive oil and drain. Leave on paper towel to add later. Get that oil off those shrooms!

1. In a large skillet, melt one stick of unsalted butter along with 3 cubes of beef bouillon (or similar product like "Better Than Bouillon"), whisk in 3+TBSP Wondra in order to make consistency of sand and briefly boil for a minute
2. Add 2 cans of Campbell's Beef Consume and, using a can to measure - add  another 1 1/4 cans of beef broth, add the mushrooms and sprinkle of kosher salt
3. Bring to boil, add 1/8 to 1/4 cup heavy cream and simmer for 20 minutes. Keep covered til ready to serve - stir frequently

We served this with mashed potos and it was a big hit! I love all the hidden healthy ingredients.
Spot? Sorry no paws. She mistakenly heard me chopping the onions and skee-daddled, silly hound!

My Fav Mac

This recipe for a version of white cheddar mac n' cheese was morphed from one the HyVee Grocery chain uses. Once you taste this one, you will throw out all your yellow cheese. This is great on its own or as a side dish. It makes a lasagne-size pan full or you can mix and split in half. The guys in my life love love love this one.

INGREDIENTS

Pkg large elbow macaroni
4 cups sharp White Cheddar cheese, shredded (16 oz.)
8 oz shredded Gruyere cheese
8 oz shredded Asiago or Fontina cheese (both are great)
1 cup shredded Parmesan cheese
1 cup Panko bread crumbs
4 1/2 cups 2% milk at room temp
1 cup low fat chicken broth
5 TBSP unsalted butter
5 TBSP Wondra
Kosher salt
Ground pepper

Boil pasta according to package, drain and set aside. Preheat oven to 425. In large saucepan over medium-high heat, melt butter and stir in Wondra to make a paste. Boil briefly. Slowly whisk in milk and broth. Add salt and pepper to taste (be generous) and heat until mixture thickens, about 5 min. Stir frequently. Add 3 cups White Cheddar cheese, 1 cup Gruyere, all the Fontina/Asiago and 1/2 cup Parmesan. Add more salt and pepper now. Whisk well and stir in the pasta.

Pour the mixture into one large baking pan or two smaller pans. Top with remaining cheeses and cover with Panko. Set pan on top of baking sheet to catch any drippings. Bake 30-35 min or til golden. You can also turn off the oven while you finish the rest of the dinner, it will keep nice n warm for 10 minutes at least.

Spot gives this 4 paws because she loves what a sloppy shredder I am. Yum yum for the pieces that land on the floor. I ask you, how many dogs do you know that like Gruyere cheese?

Danny's Favorite Meal: Bacon Bourbon Chicken Wings

It's been so long since I've cooked something new because I am still full from Easter! Last week while watching The Chew, a daytime foodie show I record, I saw a really cool wings recipe. Even though I am highly allergic to bacon (and all pig food), our son's fav food group is "bacon" and I thought it would be fun to make something that he really digs. He had to help me because I can't even come in contact with bacon, but I did the sauce, adjusting the recipe to what we had. My hubby had to go buy some Bourbon, came home with Whiskey Bourbon. Don't know if there is a difference, but when we make this again, that's what we will use.

What a hit! Our son kept thanking me over and over after his first bites. My hubby keeps growling like a happy bear. This is a keeper - even if I can't eat it! "How can this get much better!?! Bacon and wings!!!" - Daniel

INGREDIENTS
24 chicken wings
Vegetable oil and a deep fat fryer
12 slices of thick bacon, cut in half (get 2 short fat pieces)
toothpicks

WINGS PART I:
Cook wings in batches til golden brown (but not fully cooked) at 370 degrees. Depending on your deep fat fryer, this will take up to 11 minutes a batch. (Our fryer does not hold heat well) Place cooked wings on paper towel covered paper bag to cool slightly while you cook the rest of the wings.

SAUCE:
While wings are cooking, prepare and heat sauce in medium sauce pan. Over medium low heat, melt 4 TBSP unsalted butter, 1/4 cup brown sugar, 5 cloves finely chopped garlic, 1 tsp+ horseradish, 1/3 tsp ground ginger, 1/4 cup soy sauce, 3/4 cup bourbon, 3/4 cup ketchup. Heat and stir infrequently for 10 minutes. Turn to lowest setting and keep warm til you finish the wings.

WINGS PART II:
Tightly wrap a piece of bacon around the "fat" part of each wing, secure with 1-3 toothpicks. You don't want the bacon to fall off when you cook the wings again. Use enough toothpicks to adhere the bacon. Cook the wings again until bacon is done, approximately 3 minutes per batch.

FINISHING:
Using tongs, dip each wing in the sauce, coat well. Set wings on plates and chow down!

This recipe made 24 wings and served two. My hubby and my son.

Spot gives this 4 paws for sure. She even tripped me on the stairs as I was heading toward the kitchen to cook!