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What’s for Dinner Wednesday: 30 Minute Meatloaf Burgers

15 Apr
Liz's 30 minute meal was just what we needed on a busy night. Having her make it for us was even better.

Liz’s 30 minute meal was just what we needed on a busy night. Having her make it for us was even better.

A year or so ago, my mom passed along to us a stack of Cook’s Country cooking magazines that my aunt had passed along to her first. I looked through them all, and saw some great recipes throughout, but overall, I did not do much with them at the time.

Our daughter Elizabeth however, was totally obsessed with them. She loved the recipes, the product reviews and the section of 30 Minute Meal recipe cards. She poured through them often, and was always coming out to show us what she was reading or finding at the time, and what recipes she thought we’d like and ought to try.

This past weekend, she was at it again with the 30 Minute Meals recipes.

“Can we make this one? Do we have the stuff for that one? Do you think we’d like this one,” she’d ask.

I hate to say no when they’re enthused about something, especially when it means I’m off the hook for cooking and planning a meal, but each recipe seemed to call for something we didn’t have. Finally, I spotted one for Meatloaf Burgers. I quickly scanned it and realized we had everything it called for.

“We can make that one tomorrow night. We have all the ingredients,” I told her.

Her eyes lit up. She was thrilled. She continued to pour through the magazines and began pulling out all the sections of recipe cards so she’d have all the 30 minute meals together in a pile.

A new binder of recipes all ready to go. I even gave her a shopping list pad to stick inside the front pocket so she could choose her meals and tell us the ingredients needed, insuring that we'd have them on hand.

A new binder of recipes all ready to go. I even gave her a shopping list pad to stick inside the front pocket so she could choose her meals and tell us the ingredients needed, insuring that we’d have them on hand.

I’m a huge fan of binders. If it’s important, I binderize it. I create a cute cover and spine for it. I take a picture of it. I love binders. I inherited a huge box of binders from my brother and sister in law from all her grad school classes, so I have my own supply at my fingertips whenever I need one. I saw a binderizing opportunity here, and when Liz went to bed, I brought up a binder, printed out a cover sheet and she now had a place to store all her recipe card pages for her 30 minute meals. The next morning we punched the holes and she set up her cookbook for the evening.

At 4:30 I told her to be ready for 5:00 to start her meal, and she was ready! The recipe was meant to be quick and easy, and it was. She could do the whole thing herself for the most part, other than cooking the burgers. I had her form them and place them on a baking sheet so they could be cooked.

When they were done, she had one smaller one that she’d made with the final portion of meatloaf mixture, and she cut it into five sample pieces, put them on little cocktail forks and let everyone try a bite before we ate, to make sure everyone liked them.

Cute little tasting samples were a great way to determine if anyone didn't like the burgers without wasting one.

Cute little tasting samples were a great way to determine if anyone didn’t like the burgers without wasting one.

Everyone did! That’s so rare. We almost never have a meal that all five people like. She was thrilled. We dug in.

There were just two burgers leftover at the end of the night. They both made delicious lunches the next day.

This recipe was deemed “a keeper” and Liz will definitely be making it again. This weekend we do our “big shopping,” and she’ll be handing us her shopping list, I’m sure, with some 30 minute meals on the menu for the next two weeks.

Liz was so proud of herself for choosing and making such a great, meal and I’m glad I was able to say yes this time around. It’s a great life skill for kids to be able to research a meal, plan it and make it, but it’s even better when everyone loves it.

Here is the recipe Liz used from the Cook’s Country magazine 30 Minute Meals.

 

Grilled Meatloaf Burgers from Cook’s Country

INGREDIENTS

1 1/2 pounds meatloaf mix (we used 2 one-pound packages of ground turkey)

1 large egg

(we sprinkled in some bread crumbs as an extra ingredient)

2 teaspoons of Worcestershire Sauce

1 teaspoon minced fresh thyme (we used 1/4 tsp. dry thyme)

salt and pepper

1/2 cup ketchup

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

hamburger buns

DIRECTIONS

1) Combine  meatloaf mix, egg, Worcestershire Sauce, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper in a bowl. Shape mixture into four 3/4 inch thick patties. Whisk ketchup, sugar, and vinegar together until combined. Reserve 5 tablespoons glaze for serving.

2) Grill burgers of medium-hot fire until well-browned on first side, 5 to 7 minutes. Flip burgers and brush with remaining glaze. Cook until meat registers 160 degrees, about 7 minutes. Transfer burgers to plate and tent loosely with aluminum foil; let rest for 5 minutes. Serve burgers on buns with reserved glaze.

A very, very tasty dinner, thanks to Liz!

A very, very tasty dinner, thanks to Liz!

What’s for Dinner Wednesday: Creamy Chicken Quinoa and Broccoli Casserole

8 Apr
This was a nice change from traditional casseroles, thanks to Pinch of Yum!

This was a nice change from traditional casseroles, thanks to Pinch of Yum!

We have been loving the addition of quinoa to our menu planning ever since Caroline and I had it at the Kids’ State Dinner in 2012 as one of the menu items at our White House luncheon. We’ve used it in all kinds of dishes, and we’ve made the White House menu item the most.

However, recently I tried it in a casserole, thanks to the website PinchofYum.com. Her Creamy Chicken Quinoa and Broccoli Casserole came across my virtual desk at one point and I decided to give it a try.

I’m so glad I did!

The recipe was delicious and it was a great deviation from some of our regular casserole dishes.

We had all of the ingredients, including the bacon. She said in her recipe that any type of cheese would work, so we used shredded cheddar.

I hope you’ll give Pinch of Yum’s recipe a try! I have it below, and I’ve linked to her site above also. I encourage you to check out the nutrition information and cooking notes that she’s included in her recipe write up. It will give you some tips on how to cook quinoa as well as some cook time information.

PINCH OF YUM
CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Ingredients
  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • ½ cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • ¼ cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • ¼ cup shredded Gruyere cheese (any kind will work)
    Instructions
    1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
    2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
    3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
    4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

What’s for Dinner Wednesday: Chicken, Broccoli and Cheese Quiche

1 Apr
There was not one bite of this left over! It was a huge hit.

There was not one bite of this left over! It was a huge hit.

ORIGINALLY POSTED FEBRUARY 5, 2014:

Recently we cooked a big Sunday dinner of roasted chicken. I love when we have that on the menu because it automatically means another chicken meal later that week using the leftovers.

Sometimes we’ll just reheat the leftovers as is; a repeat of the meal we’d just had days before. Other times I’ll make a Chicken Pot Pie. We will make soup or chicken salad too, depending how much and what is left.

This last time we had our leftovers, I still had a single pie crust left from the last Chicken Pot Pie I’d made but I did not want a pot pie again. Although my daughter Liz swears that “Chicken Pot Pie never gets old, Mom,” I beg to differ. I’d done two in a relatively short amount of time. I wanted something different.

I thought of my single crust in the fridge and what else I could do with it instead of pot pie. I decided to make a quiche. Everyone in our family likes broccoli and eggs and cheese, so I knew a quiche would be a hit, but I had no idea how much of a hit it’d be.

It flew off the plates!

Luckily I realized I needed to write down the recipe BEFORE I filled the plate!

Luckily I realized I needed to write down the recipe BEFORE I filled the plate!

I actually didn’t have a recipe to follow, but I adapted a recipe for a Quiche Lorraine, changing the ingredients. The funny thing is, my recipe was on a plate! I have an old plate that I remember my mom having when I grew up, but I actually think that my grandmother had one too, and this one is hers from her kitchen we she moved a couple of years back.

I went along, following my recipe, but changing the ingredients to fit my meal, when I suddenly realized I needed to write it down or once I filled the plate, I’d not have the directions for baking temps and times!

Since I used the plate as my guide, along with my own ingredients, I’m putting my recipe for you below. It was SO delicious! I’d definitely make this again, and it was a great change to our usual leftover chicken choices.

CHICKEN BROCCOLI AND CHEESE QUICHE
INGREDIENTS

4 eggs lightly beaten

1 cup fat free cheddar cheese, shredded

1/3 cup chopped onion (I just used half a smaller sized onion.)

2 cups skim milk

2 cups diced chicken

2 cups broccoli (I used about half a package of frozen broccoli florets, partially thawed.)

salt and pepper to taste

one crust for a nine inch pie

Layer your ingredients into the crust, adding your liquid last.

Layer your ingredients into the crust, adding your liquid last.

DIRECTIONS

Spread the pie crust in a 9″ pie plate, creating a decorative edging.

Lightly beat eggs and milk together.

Layer your ingredients in the plate starting with your solid ingredients first.

Pour your liquid mixture of milk and eggs over your solid ingredients. Your plate will be full to the top.

My baking dish said to bake the quiche at 425 degrees for 15 minutes, turning it down to 300 for 30 minutes or until a knife comes out clean, letting it stand for 10 minutes.

Our quiche took much longer to cook, I believe because of the liquid in the frozen broccoli that I used. Another cookbook I looked at had similar directions, with the second baking temperature at 325. When you make your quiche, you’ll know when it’s done; a knife will come out clean. At the end, we broiled ours on low to crisp it up a bit.

I hope that if you’d never made a quiche before, you’ll give it a try. You can really put almost anything in it, and two of my kids actually requested a spinach and chicken quiche next time, which I’d thought of, but I knew not everyone likes spinach at our house.

Enjoy!

Happy St. Patty’s Day: Irish Soda Bread

17 Mar

ORIGINALLY POSTED MARCH 16, 2012: Everyone loves a good Irish Soda Bread with their St. Patrick’s Day meal! This one was passed along to me by my father-in-law last winter and it was wonderful. I can’t wait to make it again this year. It’s probably the one and only recipe where I don’t think about subbing out the raisins for chocolate chips!!

INGREDIENTS

4 c  flour

1 c white sugar

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 eggs

1 pint sour cream

1 cup  raisins

DIRECTIONS

Preheat oven to 325 degrees

Grease two 8×4″ loaf pans

Mix first five ingredients

Add eggs, sour cream and raisins

Mix until just combined

Distribute batter evenly between the two pans

Bake loaves 1 hour at 325 degrees

What’s for Dinner Wednesday: Chicken, Broccoli, Cauliflower Casserole

11 Feb
This.was.so.good.

This.was.so.good.

On Saturday, January 24 my husband and I ran to the store to pick up “a few things” to get us through “a few days” until we could get out to do a bigger shopping. It was the day after pay day, and when we’d normally be doing a big shopping, but we hadn’t had a chance to sit down and do our normal two week menu, or to make a shopping list.

We went through the store, picking things up here and there that we knew for sure we were out of and that we knew we could use to put together several meals with. Meats, fresh fruits and veggies; things of that nature all went into the cart.

In the back of our minds, we knew that a big snow storm was coming and just the night before, we’d seen the report that it could be “historic,” whatever that meant.

Well who knew we’d be snowed in for days and days? By the time a week had gone by, we were already expecting another storm, and we were getting a little low on groceries, but really not doing too badly. It didn’t really seem necessary to do a bigger shopping at this point, we were so close to the end of the pay cycle, another check would soon be coming.

And besides, as true New Englanders, we had enough milk and bread to sink a boat. A cruise ship, actually. At the very least, we could have sandwiches galore until the cows came home.

As the second week wound down, I was really being creative with our meals. I had a few things left to work with and I hopped onto Pinterest to do a search. I typed in Chicken, Broccoli, and Cauliflower into the search button and waited to see what came up. I had fresh broccoli crowns and a whole head of cauliflower in my fridge still, as well as a bag of chicken tenderloins in the freezer. You can do a lot with those three ingredients, as it turns out. I scrolled and pinned, scrolled and pinned until I saw a recipe that jumped out at me, simply because it hand Panko bread crumbs on top.

I love Panko bread crumbs.

I found this recipe on a site called Stacey Snacks , and it was listed as being a good idea for using leftover chicken. I didn’t actually have leftover chicken, but I could cook up my tenderloins in bite-sized pieces and just pretend that I did.

The recipe was such that I had to make a few minor modifications, and I’ve listed them below. I had to double it because there are a lot of us who love chicken, broccoli and cauliflower here, and because I wanted to use up the entire head of cauliflower and both of my broccoli crowns.  I had an entire block of cheddar cheese in stock and although I was out of half and half, I had 1% milk, which I could make work with the sauce, which I more than doubled.

Stacey’s recipe was unbelievably good. Our family loved it. We had one sick child that day, so she didn’t eat, but the rest: all thumbs up. I ate this for lunch every day for the following days until it was gone. I’d most definitely make it again. I can’t *wait* to make it again.

Here is her recipe and my modifications along with it. Thanks to Stacey for sharing such deliciousness with us all!

INGREDIENTS

1 cup of small fresh broccoli florets (about 1/2 of a small head) **I used two broccoli crowns**
1 cup of small fresh cauliflower florets (about 1/2 of a small head) **I used a whole head of cauliflower**
1 cup of leftover roast chicken, shredded **I cooked up ten chicken tenderloins in bite-sized pieces**
Japanese panko crumbs for the top
olive oil
kosher salt & pepper

For the Sauce:

3 tbsp of REAL mayonnaise **I used 5 Tbsp.**
1/4 cup of half & half **I used 1 cup of 1 % milk**
1 tsp curry powder (you can substitute dry mustard if you don’t like curry) **I used 1/2 Tbsp. yellow mustard**
a pinch of kosher salt & black pepper
1/4 cup of chicken stock  **I used 1 cup chicken broth**
1/2 cup of grated sharp cheddar (I like white cheddar) **I used an 8 oz. block**

DIRECTIONS

Brush an 8″ x 8″ baking dish with some olive oil.  **My dish was 9×12**
Steam the broccoli and cauliflower florets for 2 minutes until bright and still firm.
Lay the vegetables on the bottom of the casserole.
Place the shredded cooked chicken on top of the veggies.
Whisk together the sauce ingredients, including the grated cheese & curry. Season with salt & pepper. (I really didn’t measure here, but what you are going for is a nice thick, cheesy white sauce, sort of like for macaroni and cheese, so use your best cooking sense!).  **I did add a bit of flour just to thicken mine a little since my milk was thinner than half and half would have been.**
Pour over the chicken and vegetables in the dish and press down with a spatula to absorb the liquid. If it seems dry, then add some more chicken stock to the dish.
Optional (but makes it even better!): Spoon some panko crumbs over the top to cover and drizzle with olive oil. **Instead of drizzling with olive oil, I lightly sprayed the bread crumbs with a canola oil spray before baking.**
You can make this a day ahead and keep covered in the fridge until ready to bake.

Bake uncovered in a 375F oven for about 30 minutes until top is golden brown and casserole is bubbly.
Serve with rice or salad.  **We served with rice pilaf.**

Thanks Stacey!
http://www.staceysnacksonline.com/2012/02/good-ideas-leftover-chicken-w-broccoli.html

Fun Friday: Blizzard Juno

30 Jan
The calm before the storm.

The calm before the storm.

The last time I wrote, it was Monday, and now it’s Friday, just like that.

So we had a blizzard!

Yep, just as the forecasters had predicted for days prior, we got approximately two feet of snow, give or take an inch or twelve, depending on the drifts.

I spent most of Monday running from store to store to gas station getting the rest of what we needed for food, batteries, and gas for the car. By the time I sat down to start my actual work for the day it was 2pm and by the time I finished it, it was midnight, but I’d beat the storm both in my work and in my preparations at home. I was ready.

Thankfully, we didn’t ever lose power. The temps were frigid and the winds were howling, and we thought for sure it was going to go at any moment, but it did not. That made the week of days out of school and work much more enjoyable. It was like a surprise vacation.

At times we could barely see out the window, especially at the height of the storm.

At times we could barely see out the window, especially at the height of the storm.

We spent the first part of Tuesday literally just hanging out. People slept late, some later than others, and we watched the snow falling furiously and listened to the wind. The term “white-out conditions” was fitting for most of the day and night. We’d gone to bed with about 5″ of snow Monday night and woken up to find 12″ in the morning. By the next day we had at least 18 inches, maybe more. The plows would come by, and seemingly minutes later, you could barely see the path they’d made. We sat and watched TV until about 1pm and then we shut it off for most of the rest of the day.

Even though we didn’t lose power, we made use of the meals we’d planned, and we had several days to hang out, do things we never get to do (including put laundry away), and relax. The kids still had things from Christmas they hadn’t gotten to play with or use yet, things that are more involved and take time, so those things came out early on and I tried my best to make sure we made use of at least one of each child’s “things” during the week, so that no one felt left out. Because we had power, we baked; making special snacks using some fun kits the

The day after the storm dawned so bright and beautiful, a perfect, sunshiny day.

The day after the storm dawned so bright and beautiful, a perfect, sunshiny day.

kids had gotten for Christmas–individual pie makers, giant sugar cookie makers, and the like, all things I’ll focus on for upcoming blog posts throughout the next month or so. We had a family movie night, right in the middle of the week, all piled into the living room, watching an older movie that most of us had never seen.

We had three days out of school and on the second day out, they all got to go outside and play, and as cold as it was, they were in snow-day heaven, as was I. It was so great to see them free and relaxed, enjoying outdoor play time in the middle of the day, in the middle of a week. So much time is spent working on work at school and then working on even more work after school, and doing extra-curricular activities, that many a day go by when outdoor play time just isn’t in the cards. Although everyone had homework this week, some more than others, they still had time to play inside, to play outside, to catch up on sleep, to relax, to cook, to create and to hang out.

For a blizzard, it was a great week.

And guess what?
It’s going to snow on Sunday and Monday. A big Nor’Easter. Again.

I’m not returning my extra batteries and hand-warmers yet!

No matter how old you are, you can always find something fun to do in the snow.

No matter how old you are, you can always find something fun to do in the snow.

Hooray for snow days!

Hooray for snow days!

What’s for Dinner Wednesday: Breakfast for dinner

21 Jan
Sometimes breakfast for dinner just seems better, sounds better than dinner for dinner.

Sometimes breakfast for dinner just seems better, sounds better than dinner for dinner.

The other night we had a sleepover at our house. It was a Friday night and I decided that it was a great night to let each child pick a friend to stay overnight at our house.

I definitely subscribe to the theory of “What’s one more?” when I plan our playdates and sleepovers. It’s definitely easier for me to do it all in one fell swoop and let everyone invite a friend at once, rather than a friend a week for three weeks. Additionally, I find that everyone stays occupied that way. Each person has a friend, everyone’s happy.

On this night I thought about what to have for dinner and I decided I’d do breakfast for dinner: french toast and a ham and spinach puff pancake, where I would substitute broccoli for the spinach. It was all a huge hit. There was only one piece of the ham and broccoli puff left, and a couple of pieces of french toast remained at the end of the night.

When I was thinking this week about what dinner recipe to share with you, I thought of our breakfast for dinner night, but since I’d already done a blog post about the ham and spinach puff, I decided to share a breakfast casserole that we ate for brunch this past New Year’s Day, but would also work well as a breakfast for dinner recipe. It’s original intent was to be made as a breakfast pizza, and my sister-in-law who gave it to me has done it both ways–casserole style and pizza style. On New Year’s Day we did it casserole style.

The recipe is so old, I have it printed out in an email from Thursday, February 28, 2002. I only had one daughter at that time. But, I save that same sheet of paper in the overstuffed cookbook I’ve had since I was a teenager and I always know exactly where it is, what one sheet of paper to look for when I need it.

Because there are so many of us, we added a few extra eggs in and changed our method a tiny bit, so I’ll make some notes with the recipe below.

Thanks so much to Jessica for sharing her recipe with us in 2002. I was thrilled to send her a photo of the casserole and the original email she sent me on January 1, 2015.

Pizza style or casserole style, either way it's delicious!

Pizza style or casserole style, either way it’s delicious!

BREAKFAST PIZZA

INGREDIENTS:

Crust:

1 package (24 ounces) frozen shredded has brown patties, thawed and broken apart

1 egg, beaten

salt, pepper

Egg Topping:

7 Eggs (we did a whole dozen)

1/2 cup milk

optional salt and pepper to taste

1 cup chopped ham

1/2 cup sliced fresh mushrooms

1/4 cup green onion slices
1/4 cup chopped green bell pepper
*we didn’t add these two items in, but we did do sliced sausage links instead*

1 1/2 cups shredded cheddar cheese

DIRECTIONS:

Preheat oven to 400 degrees.

If you are using a pizza stone, cover with parchment paper.

For crust, combine potatoes, egg, salt and pepper in a bowl, mix well.

Spread potato mixture onto pizza stone or into 9×13 casserole dish, (we used nonstick spray on ours) pat down with back of spoon.

Bake 20 minutes, remove from oven.

For egg topping, whisk eggs and milk and season as desired.

Microwave on high 3 minutes, stir. Microwave an additional 3 minutes, stir. **We scrambled our eggs on the stove top in our cast iron skillet.**

Spread cooked egg mixture evenly on top of potato crust; top with ham, mushrooms, green onion and bell pepper (if using).

Sprinkle with cheese.

Return to oven to bake, approximately 10 minutes.

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