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Food & Recipes

Maryann’s YUMMY Meatloaf w/ Bacon

  • 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!

Amount Measure Ingredients
1 Tbsp vegetable oil
1 cup (1/2 medium) white onion, finely chopped
2 medium garlic cloves, minced
1 tsp dried thyme
2 large eggs
1/2 cup buttermilk
2 Tbsp Dijon mustard (or any spicy mustard)
1 Tbsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp hot sauce
1.5 – 2 lbs ground beef
1 cup crushed saltine crackers (about 20) (or breadcrumbs)
1/4 cup finely chopped fresh Italian parsley leaves
6-8 strips bacon

To prepare:

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.

Chicken Noodle Soup

  • 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.

Amount Measure Ingredients
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)

To prepare:

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!

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!