Sorry for the extended absence..

OK...I know its been since before Thanksgiving since I blogged and that is totally lame. I have been cooking, though, so I'm going to have to do some major remembering of recipes. I'm going out on a limb here and posting before I actually eat this. I'll let you know what I think after I eat! Here's what's on the table tonight:

Italian Meatloaf--Michael Chiarello

Cook Time
1 hr 0 min

Yield
4 servings

Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Healthy Sloppy Joe's???

I got this recipe from foodnetwork.com.  It's one of Ellie Krieger's recipes.  In true Katie Evans fashion, I didn't have all the ingredients when I started making it.  So, instead of Worcestershire sauce I used Soy sauce, and instead of molasses I used brown sugar.  Don't ask me how much brown sugar I added because, again, in typical Katie Evans fashion, I dumped a whole lot into the skillet accidentally.  It sure was good and sweet!  It was even better the 2nd day.  Don't be weirded out by the beans--it makes it go really far.  It would also be good served over pasta! Allie, you don't have to add beans, cause I know you wouldn't anyway.  

Ingredients:

1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions:

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Enjoy!