Meatloaf ~ plain and simple meatloaf

I haven’t posted in quite some time and I’ve promised a few of you I would get back to it.  I’ve gotten in to several new projects that are taking so much of my time that I haven’t really taken time to create any new recipes lately.  I have a tendency to throw things together without keeping track of what I am doing so I need to get back in the habit of keeping track of these things.  So without further ado I will post a simple meatloaf recipe I made the other day.  This is another from the family cookbook.  My sister Pam gets the credit for this one!

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  • 1 egg
  • 3 slices soft bread
  • 1 1/2 tsp salt
  • 1 1/2 pounds ground beef
  • 1 cup milk or tomato juice
  • 1/2 cup finely chopped onion
  • 1 Tbs Worcestershire sauce

Combine all ingredients and shape into a loaf.  Bake 1 1/2 hours at 350 degrees.  If desired top with ketchup or bbq sauce the last 30 minutes of baking.  I used a mix of ketchup, mustard, and brown sugar.  When we were kids we always used open-pit bbq sauce so go with the flavor you like.  Sometimes I will just use straight ketchup too.

Enjoy ~ Kimberly

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BBQ Broiled Chicken Breast

I’ve been experimenting with my broiler again.  Unfortunately I have an old electric range so I don’t get the browned bubbly results I always imagine but the chicken still came out fantastically.  It took longer than I expected, I assumed the broiler would work a little quicker.  Anyway, here is my recipe for today!

Place chicken breast on foil lined pan and broil 4 inches from broiler for about 8 – 10 minutes.  Flip over pieces and continue cooking about 5 more minutes.  Flip back over and spoon some bbq sauce over the top.  Broil another 3-4 minutes; flip and repeat on other side.  I flipped back to the top side and added a bit more sauce.  I was hoping the sauce would stick a bit more but the chicken was so tender and juicy that I really can’t complain about a thing.

Enjoy ~ Kimberly

Meatloaf with Honey Jalapeno Barbecue Sauce

I had a craving for some good old-fashioned meatloaf and of course I couldn’t resist adding some of that fantastic barbecue sauce Charles made earlier this week.  This came out wonderfully.  It’s a very moist meatloaf so if you don’t like it falling apart this probably isn’t for you.  I liked the combination it could have maybe used some more jalapeno; but I like spicy.

Meatloaf with Honey Jalapeno Barbecue Sauce

  • 1 1/2 pounds ground beef
  • 4 slices soft bread
  • 1/2 cup honey jalapeno barbecue sauce
  • 1/2 cup tomato juice
  • 1/4 cup finely diced onion
  • 1 Tbs diced pickled jalapeno
  • 1 Tbs Worcestershire sauce
  • 2 eggs

Combine all ingredients.

Shape into loaf; bake 350 degrees for 1 hour.

Glaze with addition barbecue sauce if desire.  Bake an additional 15 minutes.  Remove from oven and allow to rest for 5 minutes before serving.

Enjoy ~ Kimberly

Honey Jalapeno BBQ Sauce ~ Pork barbecue sandwiches

We are always experimenting with different barbecue sauces; I think this one that Charles made is a keeper.  He’s actually made it twice now.  It originally was created one evening a couple of weeks ago as he went to make bbq sauce only to find I had used all of our vinegar. We had the sauce with some fantastic pork that we’d smoked earlier in the week ~ with any luck I’ll share that recipe soon too.

Honey Jalapeno BBQ Sauce

  • 1/3 cup brown sugar
  • 1/3 cup vinegar pickle juice from a jar of pickled jalapeno
  • 1 Tbs granulated sugar
  • 2 Tbs honey
  • 1/4 tsp ground coriander
  • 1/2 tsp crushed red pepper
  • 1/4 tsp granulated garlic
  • dash Worcestershire sauce
  • juice of 1/2 lime
  • 1 1/4 cup ketchup

Combine all ingredients except ketchup in sauce pan over medium heat; bring to simmer and reduce heat to low and cook for about 5 minutes for flavors to release.  Add ketchup and heat through.  Serve hot or cold.

Enjoy ~ Kimberly

Spicy Lime Rubbed Ribs with Corona BBQ Sauce

So I have been talking for the past two days about my ribs.  I liked the rub, could have maybe been spicier and maybe I should have used more; I did after all have over 5 pounds of spare ribs.  The sauce however balanced out the spiciness perfectly.  As I mentioned in my first post I baked these; not my usual choice for ribs but I needed something I could do unattended for several hours without worry of my fire going out or the meat being over cooked.

Spicy Lime Rubbed Ribs with Corona BBQ Sauce

I like to use onions as a rack for my ribs.  Place onion slices on the bottom of baking dish.

Prepare rub mixture.

Season meat with rub and place in baking dish on onions. Pour corona into bottom of pan reserving 1/2 cup for sauce (or open an extra corona if you need); squeeze lime juice into pan also.

Cover with foil and place in 225 degree oven. Meanwhile prepare sauce.

Roast for about 6 hours.  Remove ribs from oven and set aside.  No peaking for at least 30 minutes. Baste ribs with sauce if desired and broil for about 6 minutes.

Enjoy  ~ Kimberly

Corona BBQ Sauce

I mentioned the sauce yesterday in my rib rub post.  I like the kick the cayenne added and the lime and corona worked well together of course.  I didn’t use vinegar which is unusual for my barbecue sauces, but the lime and beer complimented everything so well I didn’t want to overwhelm with acidity.  I will wrap it all up tomorrow and get these ribs cooked.  In the meantime here is the sauce recipe.

Corona BBQ Sauce

  • 1/2 cup pineapple juice
  • 1/2 cup corona
  • 1/2 cup ketchup
  • 1 Tbs lime juice
  • 3 Tbs brown sugar
  • 1/2 tsp black pepper
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/2 tsp crushed brown mustard seed
  • 1/2 tsp granulated garlic
  • 1/2 tsp cayenne pepper

Combine all ingredients in sauce pan.  Heat to simmer and cook for about 15 to 20 minutes over medium heat to thicken and bring out all the flavors.  Chill until ready to serve. Serve warm or cold.  Baste on to ribs if desired.

Enjoy ~ Kimberly

Sloppy Joes ~ quick and easy recipe; almost like mom’s

I can’t remember the last time I made sloppy joes.  To be honest I didn’t set out to make them today, but I couldn’t decide what to do with my package of ground beef and this sounded easy and delicious.  This is mom’s recipe with a couple of changes ~ I like to spice mine up a bit.

Sloppy Joes

  • 1 1/2 pounds ground beef
  • 1/2 medium onion – diced
  • 1 cup ketchup
  • 2 Tbs brown sugar
  • 3 Tbs yellow mustard
  • 2 Tbs vinegar
  • 3 Tbs Worcestershire sauce
  • 1/4 tsp each ~ salt, pepper, and crushed red pepper

Cook beef and onion until meat is cooked through and onions are tender; drain and add remaining ingredients Bring to simmer and reduce heat; cook for 15 minutes to combine flavors.

Enjoy ~ Kimberly

Citrus BBQ Sauce

Charles did the cooking again today.  I bought a whole chicken a day or so ago and was very excited to find it on the grill when I got off work.  “Here, taste this,” he says as he waves a pan of BBQ sauce at me.  I tasted the sauce and agreed the citrus was fantastic, I suggest sweetening it up a bit but we agree to just give it a try as is.  Great decision! The dinner was amazing.

Citrus BBQ Sauce

  • 2 mandarin oranges ~ we always pick up a few “cuties” this time of year
  • 2 Tbs minced onion
  • 1/2 tsp crushed red pepper
  • 1 Tbs butter
  • juice of 1/2 lime
  • 1/4 tsp coriander
  • 1/8 tsp granulated garlic
  • 1/4 cup brown sugar
  • 1 Tbs Jack Daniels
  • 1 cup ketchup

Zest one of the mandarin oranges and juice them both; set aside juice and zest.  Over medium heat sauté onion and crushed red pepper in butter until tender; add orange juice, zest, and remaining ingredients.  Bring all ingredients to a simmer and remove from heat; allow to rest while chicken or meat of choice is cooking.

Enjoy ~ Kimberly

Ginger and Apricot BBQ Dipping Sauce

Sundays are always a busy day for me and usually end with some type of appetizer or snack for dinner.  Today we were in the mood for chicken.  Charles had picked up some boneless – skinless chicken thighs so we decided to cut them into strips and serve with a dipping sauce.

Ginger and Apricot dipping sauce

  • 1/4 cup brown sugar
  • 1/4 cup apricot preserves
  • 1/4 cup orange juice
  • 1 tsp freshly grated ginger
  • 1 tsp crushed red pepper
  • 1 tsp tamari or soy sauce
  • 2 cloves garlic – grated or minced
  • 1/4 cup ketchup

Combine all ingredients in saucepan; heat over medium until sugar in dissolved and sauce in warmed. Serve with fried chicken or shrimp for dipping.

Enjoy ~ Kimberly

 

Asian Inspired BBQ Spare Ribs

Another day of Charles’ awesome cooking.  Today he decided to go with ribs.  I am not always a huge rib fan.  I don’t like the fussiness of gnawing off the bone and sticky fingers.  These however were amazing; cooked to perfection.  Normally he would have grilled and smoked, but with the ice storm that passed he opted for an oven poached technique that worked beautifully.

Asian Inspired BBQ Spare Ribs

  • 4-5 lbs. spare ribs
  • 12 o.z. Guinness extra stout
  • 1/2 cup orange juice
  • 1 tsp whole black pepper corns
  • 1 Tbs whole coriander
  • 4 cloves garlic ~ crushed
  • 10 thin slices shaved from fresh ginger root
  • 1/4 tsp Chinese 5 Spice blend

Combine everything except ribs in roasting pan.  Place ribs in pan and cover with foil.  Poach 3 hours at 285 degrees. If pieces are overlapped you may want to turn 1/2 way through cooking time (not flipping over, just switching which is on top).  Remove from oven and let rest covered for about 30 minutes.

Place on a rack and glaze with sauce; our asian zing is perfect; return to a 350 degree oven for 15 to 20 minutes.  Have some extra sauce on the side for dipping!

Enjoy ~ Kimberly