Stuffed Individual Meatloaves

I am always looking for ways to bring regular meals to the next level.

To class it up a bit if you will. To make it more exciting without costing more. To wake up the taste buds.

Last night I decided to transform our ordinary yet tasty meatloaf into little gourmet fare.

I decided to stuff the meatloaf with nice roasted red peppers and hard boiled eggs. I didn't stop there. I took it one step further and made little round individual meatloaves.

I can tell you it was not only delicious, but it looked amazing.

This recipe makes 6 individual meatloaves.

Ingredients:

• 1,5lbs Lean Ground Beef
• 2 cups Oats
• 1 Onion (finely chopped)
• 1 Tbsp Chopped Garlic
• 1 Egg
• 3 Hard Boiled Eggs
• Oven Roasted Red Peppers
• Salt
• Pepper
• Breadcrumbs
• 1 Tomato Paste
• 2 Tbsp Sugar

In a large bowl combine together ground beef, oats, onion, garlic and egg. Salt and pepper to taste.

Divide the mixture into 6 equal parts.

Cut the hard boiled eggs in half.

Flatten the meat mixture pieces top with half of red roasted pepper and half egg. Make a ball and roll it in breadcrumbs.

Place each ball into slots in 6-jumbo muffin pan. Spread the tops with mixture of tomato paste and sugar.

Preheat the oven to 400F and bake for 50 minutes. Let it sit for 15 minutes before serving.

Pork Tenderloins In Potato Batter

Last week was my husband's birthday.

I opted out from going to a restaurant and decided to make a special birthday dinner at home.

My husbands loves most of the dishes I make so he doesn't really have a favorite dish. That gave me a perfect opportunity to try something new.

First I wanted to make something with pork tenderloin that I can serve with mashed potatoes.Then I remembered a dish I had many years ago growing up in a hotel.

Our chef put a twist on regular breaded schnitzel. Instead of breadcrumbs he made a potato pancake batter and dipped the meat in it.

Of course this was more then 20 years ago and I didn't have a recipe so I came up with my own version.

It turned out great and it became one of the top dishes in our house.

I served it with mixed green salad since the pork tenderloin was wrapped in a potato pancake.

This recipe serves 4-6 people.

Ingredients:

• 1 lbs Pork Tenderloin (1 piece)
• 2 Tbsp Dijon Mustard
• 1 Tbsp Olive Oil
• 1 tsp Fresh Basil (finely chopped)
• 3 Large Potatoes
• 3 Cloves Garlic (finely minced)
• 1 Egg
• 2 Tbsp Flour
• 5 Tbsp Milk
• 1 tsp Marjoram
• Salt
• Pepper
• Oil for frying

In a bowl mixed together  Dijon mustard, olive oil and basil.

Cut pork tenderloin into 3/4" pieces. Place them in a bowl. Mixed them around to make sure all the pieces are coated. Cover and let rest in a fridge.

Meanwhile in a large bow finely shred the peel potatoes. Drain half of the water from potatoes. Add garlic, flour, egg, marjoram and milk. Combine it well till you have batter that is not to thick and not too runny. Add more milk or more flour if needed for desired consistency. Add salt and pepper to taste.

In a frying pan heat the oil on medium high.

When the oil is ready for frying dip pork tenderloin in the potato pancake batter and drop into the hot oil. Turn down to medium.Fry on both side till golden brown about 4 minutes per side

Serve hot and with nice salad.

Lemon-Honey Cupcakes

Last Thursday was my husband's birthday.

I asked him what kind of cake he wanted me to make him. No cake. He wanted cupcakes.

I made him many different cupcakes before so I decided to bake something new. Something tasty. Something sweet.

I found this recipe for Lemon-Honey Cupcakes in one of my magazines. I did little bit of my own adaptation before sharing it with you.

This recipe makes 24 regular size cupcakes.

Ingredients:

• 2 3/4 cup Flour
• 3/4 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Sour Cream
• 1/4 cup Buttermilk
• Zest from 1 Lemon
• 4 Tbsp Lemon Juice
• 3/4 cup Butter (unsalted and softened)
• 3/4 cup Honey
• 1/4 cup Sugar
• 3 Eggs

Preheat oven to 350F.

Line 24 muffin cups with paper liners.

In a medium bowl whisk flour, baking soda, baking powder and salt. 

In another bowl mixed together sour cream, buttermilk, lemon zest and juice.

In a third bowl beat together butter, honey and sugar till light and fluffy. Add the eggs one at the time.

With mixer on low speed beat in half flour mixture, then the sour cream mixture. Beat remaining flour mixture until just combined.

Spoon 1/4 cup batter into each muffin cup and bake 18 to 20 minutes or until done.

Cool before frosting.

Frosting:

• 2 cups Butter (unsalted and softened)
• 1/3 cup Honey
• 1 Tbsp Lemon Zest
• 2 cups Icing Sugar
• 8 tsp Lemon Juice
• Few drops of Yellow Food Coloring

In a large bowl beat together butter, honey and lemon est until creamed . Beat in icing sugar, lemon juice and food coloring.

After cupcakes are completely cooled spread the frosting on top any way you want it.

Chocolate Spaghetti

Growing up with dad who's passion was cooking I got to taste lots of interesting dishes.

I guess that's how my kids feel right now. I never though of it like that, but it's pretty cool. I must admit. I am sharing something with my boys that my dad shared with me.

One of the dishes that I loved the minute my dad present it to me was Chocolate Spaghetti.

CHOCOLATE SPAGHETTI

Sounds weird? Little Strange?

If you can have dessert pizza why not chocolate spaghetti?

The chocolate spaghetti is one of favorite treats in my house. 

Ingredients:

•  2 cups Spaghetti (cooked)
• 2 Tbsp Butter (unsalted)
• 2 Tbsp Dark Belgium Cocoa
• 1-2 Tbsp Icing Sugar 

In a skillet melt the butter. Add spaghetti and stir till well coated and heat through.

Place buttered spaghetti on the plate. Top off with cocoa and icing sugar.

Stir before eating.


Tip: Last time I made it I used Angel Hair Pasta and it was delicious and I think I prefer it to Spaghetti (sorry dad).

Apricot and Apple Pork Chops

Once again I am bringing you another pork recipe. What can I say I haven't said before. I do love pork and I it was on sale.

On the way home I bought little piece of pork roast just for me and my boys. I didn't have much time to prepare dinner so I decided to grill it or quickly fry it in a skillet.

I wanted to make a tasty sauce to top the pork chops with.

That's how dried apricots and fresh apples came to play.

Our gourmet dinner was on the table within 30 minutes and off the plates within seconds.

Ingredients:

• 1-2lbs Pork Chops Boneless
  
• Salt
• Pepper
• Garlic Powder
• 2 Tbsp Olive Oil
• 2 Shallot (finely chopped)
• 1 Tbsp Flour
  
• 3/4 cup Dried Apricots (chopped)
  
• 3/4 Cup Apples (chopped)
• 1 Tbsp Brown Sugar
• 3/4 cup White Wine (or broth)

Season the chops with salt, pepper and garlic powder on both sides.

Heat the olive oil in a skillet over medium-high heat. When the oil is hot add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes.

Remove from the skillet and cover, reserve.

Add little more oil to the pan, add shallots and saute for couple of minutes. Sprinkle in flour, stir for 1 minute, then add the wine, apricots and apples. Cook until reduced and thicker consistency. Stir in the brown sugar and saute for 1 more minute.

Pour the sauce over the chops and serve immediately.

I served mine with Orzo pasta.

Fried Edam with Tartar Sauce

Growing up in Slovakia one of my favorite childhood dishes was Fried Edam Cheese with homemade Tartar Sauce and Mashed Potatoes.

I remember every restaurant in Slovakia had this dish on their menu. 

Some restaurants offered just plain Fried Edam which was 1 thick piece of Edam dipped in egg batter and deep fried. Some offered Shepard's Style Fried Edam which was piece of ham between two pieces of Edam dipped in egg batter and fried.

Either way it was delicious. The oovey gooey cheese all melted and delicious.

Even today most Slovak restaurants have this delicious dish on their menu.

My dad used to make Fried Edam his own way. Instead of dipping the cheese in egg batter he breaded it with egg, flour and breadcrumbs just like schnitzels.

I always liked my dad's way and ever since I can remember I've been breading my Fried Edam for my family.

I don't make this dish very often for health reasons, but when I do everybody comes for dinner.

I serve it with mashed potatoes, homemade Tartar sauce and Cucumber salad.

Ingredients:

• Edam Cheese (3/4" per slice)
• Flour
• 1 Egg
•  1/2 cup Milk
• Breadcrumbs
• Oil

Cut Edam into 3/4" slices. In a shallow bowl beat the egg with milk. Put some flour into second bowl and breadcrumbs into third bowl.

Drench Edam slices in flour, dip in the egg and cover with breadcrumbs. Place the breaded cheese into a fridge for 20-30 minutes to harden.

In a skillet heat the oil on high. Oil should be about 1" deep. 

When the oil is hot enough put the breaded Edam into the skillet. Fry on both sides till golden brown about 2 minutes on each side.

After taking them out of the oil place them into a pan lined with paper towels to absorb the extra grease.

Serve hot.

Tip: I like to cut the cheese into half before breading it to make little fingers for my kids.

Tartar Sauce

Ingredients:

• 1 Large Dill Pickle (finely chopped)
• 1 Small Onion (finely chopped)
• 2 tsp Deli Mustard
• 2 tsp Pickle Juice
• 2 tsp Olive Oil
• 1 cup Mayo or Plain Yogurt

In a bowl mixed together all the ingredients until creamy and well combined. Add salt and pepper to taste.