- Preparation Time: 20 min
- Total Cooking time: 1 hr
Perfect COMFORT food. This is a combination of about 3 or 4 different recipes…so feel free to ad lib!
|1||cup||(1/2 medium) white onion, finely chopped|
|2||medium||garlic cloves, minced|
|2||Tbsp||Dijon mustard (or any spicy mustard)|
|1/2||tsp||freshly ground black pepper|
|1.5 – 2||lbs||ground beef|
|1||cup||crushed saltine crackers (about 20) (or breadcrumbs)|
|1/4||cup||finely chopped fresh Italian parsley leaves|
Heat your oven to 350 degrees. Line a baking rack with foil & poke holes in it with a fork. Place another sheet of foil on a cookie sheet and set aside.
Heat oil over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
In a large bowl, add the eggs, buttermilk*, mustard, Worcestershire, salt, and pepper.
*To make buttermilk: 1 Tbsp white vinegar and 1 cup of milk- let stand for 5 minutes.
Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground beef, cracker (or bread) crumbs, and parsley. Mix gently until thoroughly combined (don’t squeeze mixture).
Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a loaf (aprox 9 by 5- inch). Arrange the bacon across the top of the loaf, kris cross style, tucking the ends under. Make the Glaze in a small bowl with 2 Tbsp brown sugar, ¼ cup ketchup, 1 Tablespoon Chili paste (spicy) Mix “glaze” ingredients together and brush the glaze over the top & sides of loaf.
Bake about 55 to 65 minutes.
Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
- Serves: 6 – 8
- Preparation Time: 30 minutes
- Total Cooking time: 1 hour
With all the fancy and gourmet recipes that fill pages and pages of cookbooks and Internet sites, there are few recipes that embody the traditional home-cooked meal more than chicken noodle soup. With colder weather coming on finally and the advent of flu season the popularity of a simple, home cooked bowl of this soup manages to wake up even the most sluggish flu-addled palate. The trick to making this recipe right is simplicity, adding extra and fancy ingredients usually only serves to muddle the mild taste of the star ingredient, which is of course chicken.
|2||lbs||chicken breasts taken off the bone and diced into ½” cubes (reserve the skin and bones)|
|1||large||yellow onion, chopped ½”|
|4||large||carrots diced ½”|
|6||stalks||celery diced ½” with leaves|
|1 1/2||tablespoon||chicken soup base|
|4||oz||package fideo noodles (available in the Latino section of the grocery store)|
Heat ½ tsp oil in a large stockpot over medium heat. Add the onions, celery, and carrots and stir constantly 2-3 minutes or until the onions turn translucent. Add the chicken bones and skin, soup base and 8 quarts water. Bring to a boil and reduce heat, simmering 25 minutes or so. Add the chicken breast cubes and let simmer additional 15 minutes or so. Add fideo noodles and return to a simmer an additional 7-10 minutes or until noodles are tender. Serve immediately with saltine or oyster crackers. Enjoy!