Monday, September 20, 2010

Stuffed Meatloaf

Here's a new "twist" on meatloaf. Instead of mixing the meat and fillings all together, you stuff the meatloaf jellyroll style and it is so good. And different. Just as easy to make as your old meatloaf recipe, this is more fun!
We loved it with corn-on-the-cob!

Stuffed Meatleaf

2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
1 T. butter
1 egg, beaten
1/3 c. milk
1/2 cup GF oats
1/2 t. salt
1/2 t. pepper
1 1/2 lbs. ground beef
1/2 cup shredded cheddar cheese
1/2 cup ketchup
2 T. brown sugar
2 t. prepared mustard

In a large skillet, saute mushrooms and onion in butter until tender; set aside.
In a large bowl, combine the egg, milk oats, salt and pepper. Crumble beef over mixture and mix well.
Mix together sauce ingredients, set aside.
On a large piece of heavy foil, pat beef mixture into a 12x8 inch rectangle; spoon mushroom mixture to within 1 in. of edges. Sprinkle cheese over mushroom mixture and spoon 1/2 the sauce on the top.
Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Discard the foil.
Place meatloaf in a 9x13 pan, coated with cooking spray. Pour the remaining sauce over the top. Bake at 350 for 45-50 minutes or until meat is no longer pink and meat thermometer reads 160. Let stand for 10 min. before slicing.

Wednesday, September 15, 2010

Balsamic Chicken Breasts

These were really good.
And really easy.
And it makes your house smell delicious.
Balsamic vinegar and garlic, one of my favorite combos. Paul and Eva liked it too!
It was supposed to be for a whole chicken and roasted, but all I had was chicken breasts, I had to modify a little. If you want to do a roasted chicken, double the recipe, rub the dry spices under the skin of the whole chicken, place onions under the chicken and pour the chicken broth and vinegar over the chicken. Roast at 350 for 2 1/2 hours, or until done basting with pan juices.
It tasted great just with the chicken breasts, though!

Balsamic Chicken Breasts

3-4 chicken breasts
2 T. minced fresh rosemary, or 2 t. dried rosemary, crushed
2 garlic cloves, minced
1/2 t. salt
1/2 t. pepper
1/4 med. red onion, chopped
1/4 cup chicken broth
1/4 cup balsamic vinegar

Place chicken breasts in an 8x8 pan, coated with cooking spray.
In a small bowl, combine the remaining ingredients. Pour over chicken.
Bake uncovered at 350 for 30-35 minutes or until chicken is done.