Cheesy Meatloaf

Meatloaf … One of the best Fall season comfort foods. Serve with a side of homemade mashed potatoes and green beans and you’re sure to have a great meal. Even better meatloaf is so easy to pre-make and bake up later in the week or even the month if you properly freeze the loaf.

Tools:

Loaf Pan

Ingredients:

Seasonings – Olive Oil, Salt, Pepper, Garlic Powder

Ground Beef

*Take notice that Stop & Shop has in the meat section a packaged ground beef specifically for meatloaf. Most other markets should have the same.

*Depending on how thick you want your meatloaf you could use one or two packages – I used one and as you can see my meatloaf does not reach the top of the pan.

Italian Style Breadcrumbs

1 Can Tomato Paste

2 Eggs

1 Yellow Bell Pepper – Diced

1 Stalk of Celery – Sliced

Package of Shredded Cheddar Cheese

Directions:

– Preheat the oven to 375 degrees.

– Prep the baking pan by greasing the sides with cooking spray or olive oil.

– In one container combine the ground meat, tomato paste, eggs, yellow pepper, and celery along with 3 tablespoons of breadcrumbs and 1 cup of cheese.

– Sprinkle salt, pepper and garlic powder into the mixture.

– Combine all till mixed well.

– Place mixture into the baking dish and smooth out the top.

– Sprinkle another couple tablespoons of the breadcrumbs on top of the loaf and spread out till all is evenly coated.

– Drizzle some olive oil on top.

 – Bake the loaf for 45 minutes or so until cooked through.

Serve and Enjoy!

*You can always swap out the veggies I used for carrots, mushrooms or even zucchini and if cheddar isn’t your thing use mozzarella or jack cheese instead.

*Remember leftover meatloaf is great for sandwiches slice up thin and throw it on some toasted bread with lettuce tomato and mayo!

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Stuffed Lemon Chicken

Where most people see chicken as a boring piece of poultry, I see a canvas for creativity. One of my favorite things to do with chicken is to STUFF it ! An old classic I go back to allot is filling the chicken with cheese and ham then baking it in a sea of lemons and broth. It’s flavorful and truly adaptable to anyone’s preference on fillings and not to mention super simple.

Ingredients:

Salt, Pepper, Garlic Powder, Paprika, Olive Oil

Lemon – Sliced up – Then those slices cut in ½.

Lemon – Whole cut in half – Seeds Removed

2 Garlic Cloves – Chopped

Sprig of Rosemary – Detach Leaves

½ Cup Dry White Wine

½ Cup Low Sodium / Organic Chicken Broth

(2) Large Boneless Chicken Breasts

(2) Pieces of Boars Head Low Sodium Ham – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

(2) Pieces of Boards Head Provolone – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

Directions – Prepping the Baking Dish

– Pour the white wine and the chicken broth into the dish.

– Sprinkle the garlic, lemon slices and rosemary all over in the dish.

Directions – Putting the Chicken Together:

– Wash and clean the chicken breasts of any fat or nerve.

– Season the chicken breasts by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Filet the chicken breasts down the middle but do not cut all the way through.

– Open each piece of chicken like a book and lay flat on a cutting board.

– Take one piece of provolone and lay onto the right side chicken piece.

– Take one piece of ham and lay onto the right side of chicken piece.

– Repeat the above two steps until in total there are (2) ham and (2) cheese pieces stacked on the right side chicken piece.

– Now fold over the left side onto the right side so the “book” is now closed and the cold cuts are stuffed into the breast.

– Now lay each stuffed breast piece into the baking dish.

– Take the two ½’s of the whole lemon and squeeze the juice from them all over the chicken and into the liquid in the baking dish.

– Sprinkle some paprika on top of each chicken breast and then drizzle some olive oil over the top.

Baking Directions:

– Place the backing dish in a pre-heated oven at 375 degrees and cook for 40 – 60 minutes or until chicken is cooked through.

– Be sure to drizzle some of the juices from the baking dish onto the chicken when serving.

Enjoy! 

*You can always swap out the ham for asparagus or roasted peppers. I’ve done salami, provolone and roasted peppers and it was delicious. I kept the lemon out of the picture though and swapped out the white wine for red and kicked up the baking liquid with more garlic and hot pepper flakes. 

*The photo you see here I served homemade red mash as the side but you can serve with roasted potatoes, a mixed tomato salad or even wild brown rice.

~ A.M.A ~ 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Chicken Saltimbocca Roll Up’s

One of my boyfriend’s favorites when we go out for Italian is Chicken Rollatini – now this dish isn’t really Rollatini since there’s no cheese, but I took what most put out flat on a plate as a layered dish and rolled it up! Added in some spinach to cover the vegetable category and baked it all in a pool of red wine and broth – needless to say the dish was such a hit I don’t think the cheese was even missed. Serve up a piece or two with some spaghetti all’ olio and you’re sure to have rave reviews from everyone around the table.

Tools:  Toothpicks and Baking Dish

Ingredients:

Salt, Pepper, Garlic Powder, Olive Oil

½ a Lemon – Sliced Up

2 Garlic Cloves – Chopped

½ Cup Red Wine

½ Cup Low Sodium / Organic Chicken Broth

(4)Large Chicken Cutlets

1 Package Chopped Frozen Spinach – Thawed

(4) Pieces of Prosciutto

Grated Parmesan Cheese

Directions – Prepping the Baking Dish:

– Pour the red wine and the chicken broth into the dish.

– Sprinkle the garlic all over in the dish.

– Place lemon slices all over in the dish.

Directions – Putting the Chicken Together:

– First season the chicken cutlets by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Next you must season the spinach – place in a bowl and mix 1 tablespoon olive oil and sprinkle of pepper into the spinach. 

– Now lay the cutlets flat on a cutting board and place a thin layer of the spinach along the cutlet.

– Next lay one piece of prosciutto along the cutlet.

– Starting from the end closest to you – roll the cutlet going up- roll tightly and secure the roll up with about three to four toothpicks.

*Depending on the size of your cutlets vs. the stuffing the prosciutto may show through beyond the chicken but as you can see from my photo that’s not so bad. Just be sure everything is firmly secured together as one piece with your toothpicks so nothing fall’s out.

– Now lay the roll ups in the baking dish.

– Sprinkle some parmesan cheese on top of the roll ups and then drizzle some olive oil over the top.

Directions – Cooking the Roll Ups:

– Place the backing dish in a pre-heated oven of 375 degrees and cook for 20-30 minutes or until chicken is cooked through.

Bon Appétit!

*Don’t forget that side dish – serve with a fresh green salad or for more of an indulgence serve with spaghetti all’ olio.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.