Mini Meatloaves for Two Recipe

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This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook

Hamburger Steak with Gravy Recipe

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This Hamburger Steak with Gravy Recipe is quick to put together and doesn’t require many ingredients. There are many versions of this recipe on the internet. This one came from my son’s blog at blogchef.net; he said it was really good so I thought I would give it a try.

The gravy is delicious so I decided to serve the recipe with garlic mashed potatoes; you can find the recipe Here.

This is a recipe the family will love; it cooks quickly – making this a great recipe for after work or school.

Hamburger Steak with Gravy Recipe
 
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Author:
Recipe type: Main
Serves: 8 patties
Ingredients
  • 2 pounds lean ground beef
  • ½ cup seasoned breadcrumbs
  • 2 teaspoons dry mustard
  • 1 teaspoon beef bouillon
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon ketchup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • Ingredients for Gravy
  • 2 onions (cut in half and then sliced)
  • 1 tablespoon minced garlic
  • 1 tablespoon ketchup
  • 1 teaspoon beef bouillon
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire sauce
  • 2 cups beef broth
Instructions
  1. In a large bowl using your hands mix together the ground beef, bread crumbs, dry mustard, 1 teaspoon beef bouillon, 2 teaspoons Worcestershire sauce, ketchup, salt, and pepper. Divide burger into 8 patties of equal size.
  2. In a large skillet with high sides cook the burger over medium high heat using the oil until nicely browned; set aside on a platter.
  3. In the same skillet cook the onion for several minutes until soft, add the garlic and cook for 1 more minute. Stir in the flour and cook until flour starts to brown (stirring constantly). Mix in the beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon beef bouillon, and 1 tablespoon of ketchup. Continue cooking until mixture starts to thicken.
  4. Work the patties into the gravy, cover, reduce heat to simmer and continue cooking until burgers are done (165F). Add additional beef broth if mixture gets to thick.

hamburger steak picture 2

Smoked Sausage Baked Beans Recipe

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I wanted baked beans, for a side dish, for a fish fry, but did not want to spend all day cooking them.

I found this recipe on my sons blog “blogchef.net”. The combinations of flavors looked really good and the recipe could be completed in about and hour.

I was just feeding a couple of people so we froze the leftovers for future fish fries. If you are looking for a good side dish give this one a try; it’s really good.

Smoked Sausage Baked Beans Recipe
 
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Recipe type: Side
Serves: 4-6
Ingredients
  • 2 tablespoons canola oil
  • 1 large onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ pound smoked sausage (sliced)
  • 3 cans pork and beans (15 ounces each)
  • ½ cup ketchup
  • ½ cup molasses
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons prepared mustard
  • Dash of hot sauce or to taste
Instructions
  1. Preheat oven to 350F.
  2. In a large skillet over medium heat cook onion until tender. Add the garlic and sausage and continue cooking until sausage is browned. Mix in the beans, ketchup, molasses, sugar, vinegar, mustard and hot sauce.
  3. Pour mixture into a 13 x 9 casserole dish and bake uncovered for 45 minutes or until mixture is bubbly and thick.
  4. Serve Hot

 

Chicken Marsala with Chanterelle Mushrooms

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We have had a lot of rain here in Upper Michigan which has made the wild Chanterelle Mushrooms very plentiful. I have a large number on hand so when I saw this Chicken Marsala with Chanterelle Mushrooms recipe I decided to use some of them and give this recipe a try. The mushrooms, tarragon, and Marsala are a perfect combination of flavors.

Give this Chicken Marsala with Chanterelle Mushrooms recipe a try; it’s delicious.

Chicken Marsala with Chanterelle Mushrooms
 
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Author:
Serves: 2-3
Ingredients
  • 2-3 skinless, boneless, chicken breast halves
  • 3 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • 6 tablespoons butter (divided)
  • 8 ounces Chanterelle Mushrooms (sliced)
  • Salt and pepper
  • 1 cup chicken broth
  • ½ cup dry Marsala wine
  • 1 teaspoon dried tarragon (crushed)
Instructions
  1. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add the mushrooms to the skillet and cook until mushrooms have given up most of their moisture and start to brown; remove mushrooms from the skillet and set aside.
  2. Chicken Marsala with Chanterelle Mushrooms prep 1
  3. In a wide dish such as a pie plate mix together the flour and paprika. Reserve 1 tablespoon of the flour mixture and set aside. Roll the chicken breasts in the flour mixture to coat. Add the remaining 4 tablespoons of butter to the skilled and cook chicken over medium high heat until nicely browned on both sides and then salt and pepper to taste.
  4. Chicken Marsala with Chanterelle Mushrooms prep 2
  5. Place the mushrooms back into the skillet and mix in the broth, Marsala wine, 1 tablespoon of reserved flour, and tarragon. Reduce heat to a high simmer, cover, and cook until sauce is thickened and chicken is done. (About 20 minutes – chicken breasts should be at least 165F.)
  6. Serve sauce over chicken.
  7. I served over spaghetti.

Chicken Marsala with Chanterelle Mushrooms recipie 2

Adapted from Allrecipies.com

Chicken with Bacon and White Wine Sauce

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I have a tendency to shy away from canned soup recipes, but when I saw this Chicken with Bacon and White Wine Sauce recipe, it looked really good, so I decided to give it a try. There was no disappointment here, it was very good.

This is a simple recipe that requires only a few ingredients and cooks quickly. I served the chicken and sauce over spaghetti, but I’m sure it would pair well with hash browns or rice.

Chicken with Bacon and White Wine Sauce
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 8 ounces bacon (cut into 1-inch pieces)
  • 1¼ pounds skinless, boneless chicken breast halves
  • 1 cup dry white wine
  • 1 Condensed Cream of Mushroom Soup
Instructions
  1. Cook bacon in a large skillet until crispy; set aside on paper towels to drain.
  2. Remove the fat from the skillet leaving about one tablespoon in the skillet. Season chicken with salt and pepper and cook over medium heat until nicely browned on both sides; remove chicken and set aside on a plate.
  3. Pour the wine into the skillet, big to boil, and scrap any dripping off the bottom of the pan and then stir in the cream of mushroom soup. Mix in the bacon and arrange the chicken into the sauce in the pan with any accumulated juices. Cover and cook on simmer until chicken is done – 10 – 15 minutes.
  4. Serve with sauce over chicken.

chicken and bacon picture 2

Adapted from Cambellskitchen.com

Chinese Honey Chicken Recipe

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Chinese chicken prep

 

If a Chinese buffet is just a little out of reach for you make your own Chinese Honey Chicken at home.

I live about an hour away from the closest Chinese restaurant so when I saw this Chinese Honey Chicken Recipe on my sons cooking blog I decided to give it a try. This is a simple recipe that is quick to put together and it’s delicious.

The next time you’re in the mood for Chinese food give this one a try; enjoy.

To view the original recipe go to Blogchef.net.

Chinese Honey Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 ½ pounds chicken tenders cut into 1 inch pieces
  • Oil (for deep frying)
  • Batter Ingredients
  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg plus 1 egg white
  • Ingredients for Sauce
  • 1½ tablespoon oil
  • 2 teaspoons ginger
  • 3 tablespoons garlic (crushed and minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • Sesame seeds for garnish
Instructions
  1. In a large bowl mix all the batter ingredients together until smooth; cover and let batter rest for at least 30 minutes.
  2. Preheat deep fryer to 350F.
  3. Add the chicken to the batter tossing to coat.
  4. Deep fry chicken in batches until golden brown and batter becomes firm. Place on paper toweling to drain.
  5. For the sauce heat 1½ tablespoon of oil in a medium size sauce pan. Add the garlic and ginger and cook until fragrant (about 30 seconds). Mix in the water, salt, honey, and vinegar until well to combine. Mix together 1 teaspoon of cornstarch with 1 teaspoon of water until cornstarch is dissolved. Add the mixture to the sauce and cook for two minutes or until sauce is thickened.
  6. Coat chicken with the sauce and garnish with sesame seeds.

 

Cajun Rice Pilaf Recipe

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rice pilaf recipe picture 2

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I am always looking for a good rice side dish to go with salmon. This Cajun Rice Pilaf recipe looked pretty good so I decided to give it a try. This is an easy recipe that requires very little prep time and compliments baked or broiled salmon very well.

The next time you’re need a good side dish give this Cajun Rice Pilaf recipe a try; it’s really good.

Cajun Rice Pilaf Recipe
 
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Recipe type: Side Dish
Serves: 4-6 as side
Ingredients
  • 4 tablespoons unsalted butter
  • 1 small onion chopped about 1 cup
  • ½ cup chopped green bell pepper
  • ¼ cup celery (chopped)
  • 1 teaspoon garlic (crushed and minced)
  • 1½ cups long grain white rice (uncooked)
  • 1 tablespoon fresh parsley (chopped)
  • ½ teaspoon Cajun seasoning
  • Kosher salt
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
Instructions
  1. Melt the butter in a medium size sauce pan over medium heat, add the vegetables and cook for about 5 minutes. Add the rice and continue cooking until rice is lightly browned. Add the seasonings and mix in the chicken broth, cover, and simmer until rice is tender and most of the broth is absorbed.
  2. Fluff with a fork and serve hot.

Adapted from Deep South Dish

Ratatouille with Chicken Recipe

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What a great time of year for recipes that utilize the use of fresh produce. This Ratatouille with Chicken Recipe is delicious and is a great way to use some of that summer squash and eggplant. This is simple recipe that is easy to prepare and cooks fairly quickly so you can have supper on the table in less than an hour. Enjoy

Ratatouille with Chicken Recipe
 
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Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 1 small onion (finely chopped)
  • 2 cloves garlic (crushed and minced)
  • 1 teaspoon dried thyme
  • 1 small eggplant (cut into 1 inch pieces)
  • 1 medium zucchini (cut into 1 inch pieces)
  • 1 medium summer squash (cut into 1 inch pieces)
  • 1 can diced tomatoes (28 ounces)
  • ½ cup low sodium chicken broth
  • Grated Parmesan for serving
Instructions
  1. Pat chicken dry and season generously with salt and pepper. Using the oil in a nonstick skillet over medium high heat cook chicken skin side down until well browned. Flip and continue cooking until other side is browned; remove chicken to a platter and set aside.
  2. Place onion in the now empty skillet, add a pinch of salt, and cook until onion starts to brown. Add the garlic and thyme and cook until fragrant, and then mix in the eggplant, and squash.
  3. Add the tomatoes and broth to the mixture and work the chicken into the sauce. Cook, stirring occasionally, on simmer until chicken is done. (185F)
  4. Serve hot garnished with Parmesan cheese.
  5. (I served over spaghetti)

 

Blueberry Crumbles for Two

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I love the fresh berry season and blueberries are one of my favorites. This Blueberry Crumbles for Two recipe is just right for two people. This recipe requires very little prep time and bakes in less than a half an hour. Serve it warm with ice cream and it is a delicious desert.

Blueberry Crumbles for Two
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoons cornstarch
  • Salt
  • 2 cups blueberries
  • ½ cup all-purpose flour
  • ⅓ cup old fashion rolled oats
  • ¼ cup light brown sugar (packed)
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter (cut into 4 pieces and chilled)
Instructions
  1. Preheat oven to 375F.
  2. In a medium bowl gently mix together the blueberries with the granulated sugar, cornstarch, and a pinch of salt. Divide blueberries between 2 - 12 ounce ramekins.
  3. In another medium size bowl mix together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Using your hands work the butter into the mixture until dime size clumps form; sprinkle the mixture over the top of the blueberries.
  4. Place ramekins on a cookie sheet and bake until bubbly around the edges and topping is a deep golden brown.
  5. Let cool 15 minutes before serving.

Adapted from Cooks Country Cooking for Two Cookbook

Slow Cooker Pulled Pork Recipe for Two

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This Slow Cooker Pulled Pork Recipe for Two has very little prep time and doesn’t require many ingredients.

You can have the pork in the slow cooker , ready to cook, in a matter of minutes.

Slow Cooker Pulled Pork Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons chili powder
  • 1 tablespoon paprika
  • salt and pepper
  • 1 pound boneless county style ribs
  • ¾ cup barbecue sauce
Instructions
  1. Lightly spray slow cooker with cooking spray. Pour the broth into the slow cooker and add the bacon.
  2. In a medium size bowl mix together the brown sugar, chili powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. Rub the seasoning mixture into the ribs and arrange them into the broth in the slow cooker.
  4. Cook until pork is tender. 5-6 hours on low or 3-4 hours on high.
  5. Remove pork from the slow cooker, let cool slightly, and pull apart into bite size pieces using a fork.
  6. Pour broth into a fat separator and reserve ½ cup of the broth. Mix together the broth and the BBQ sauce. Place the pork back into the slow cooker and gradually mix in the BBQ sauce mixture to desired consistency. (I used all the sauce with a little over a pound of pork)

Adapted from Cooks Country Cooking for Two Cookbook.