Sunday January 30th

My mom got a hold of a "secret-recipe" cookbook and made Scott and I a wonderful meal of meatloaf, biscuits, and potatoes....yum! I wanted to recreate this meal for the staff, but thought for a lunch the potatoes might be a bit heavy, so i lightened up the menu a tad with southern green beans! Enjoy!!

Secret Recipe Meatloaf (I'm not a ketchup fan so I left it off the top but did add it in!!)

2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. breadcrumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)

Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.

The book says, "Get in there and squish it all around for a while. Enjoy yourself."

Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.

My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."



Red Lobster Biscuits

2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder

BRUSH ON TOP:

4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt

Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!

Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.



Southern Green Beans

6 slices bacon, chopped
3 tablespoons butter
1 red onion, chopped
2 pounds fresh green beans, trimmed and snapped
8 small new potatoes, diced
1 large clove garlic, minced
1/4 cup chicken broth
1 1/2 teaspoons white balsamic vinegar
salt and pepper to taste

Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.

Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Enjoy!

Before Anders There Was Soup

For those of you who have asked me for it....here it is! The last Sunday I cooked before going on a baby leave, I made tomato soup and grilled cheese! i had help from my wonderful mother in-law. We roasted and pealed the tomatoes ourselves to make tis soup for 40 people!! Hope you enjoy it!!!

Farm Stand Tomato Soup with Arugula Pesto

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream

Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 400° Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.

When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream.

To Make the Pesto:
Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan. Swirl 1 tablespoon of pesto into each bowl of soup.

YUM!!