Tex-mex Meatloaf

Tex-mex Meatloaf

Love or hate, meatloaf can conjure up strong feelings. It’s true love for me.

Sometimes I dream of writing a meatloaf cookbook. In my head I tick off recipe ideas, then I write the whole thing off because who can think of that many different recipes for meatloaf? And, if I did, who’s going to buy a meatloaf cookbook? Maybe like 5 people. Mom, Dad, sister, aunt, cousin and other cousin. I’ll be lucky if I sell six.

It is a good dream though, mostly because taste-testing!… 

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Cheddar Chili Cornbread Pie

Cheddar Chili Cornbread Pie

My favorite chili baked with a crusty cheddar cornbread topping! A happy marriage.

There’s ground beef, beans, corn, onions, peppers, tomatoes and lots of lovely warm spices to round out the chili. You can make it red pepper hot or not, it’s up to you.

The cornbread has cheddar cheese in the batter and on top too. There’s also fresh chopped onions and sour cream to help keep it moist. Not that it needs it, because baking the chili underneath it is the best way I know to keep it from being dry and crumbly. It soaks up some of the flavorful chili sauce as it bakes.

You can make it even cheesier by sprinkling extra cheese on top of the chili before you add the cornbread batter…. 

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Fried Pickle Double Cheeseburgers with Big Mac Sauce

Fried Pickle Double Cheeseburgers with Big Mac Sauce

Double cheeseburgers topped with beer-battered fried pickles and homemade special sauce for a play on big macs. These are so much better, a big improvement because. . . fried pickles. . .On a burger.

Helloooo and get in my mouth now.

These are the very same fried pickles I made a week or two ago when all I could think about was topping a burger with them and how good would that be(?).

Fried pickles + burgers = fate…. 

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Baked Meatballs with Pasta in Parmesan Spinach Sauce

Baked Meatballs with Pasta in Parmesan Spinach Sauce

Homemade meatballs baked on top of penne pasta smothered in lots of rich, creamy spinach sauce. This comforting pasta dish is perfect for serving on a special family night or bringing to a potluck or party.

The recipe starts by making the meatballs with ground beef, garlic, parsley, bread crumbs and egg. While they get busy baking halfway there’s time to boil the pasta and make the awesome sauce.

The sauce is made of chicken broth, half & half, spinach (frozen or fresh) and Parmesan cheese on top of the stove where it’s then pureed with a hand blender making the spinach front and center in every bite from the first to the last.

You absolutely-positively must  like spinach. A lot. It can’t be avoided, you can’t eat your way around it or pick it out.

#Sorrynotsorry…. 

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Feta Stuffed BLT Burgers

Say hello to the gussied up burger version of the BLT with a layer of creamy feta cheese hidden inside.

If you ever stuffed cheese into the middle of a burger before then you know it’s no easy feat to keep it contained once it begins to melt.

With feta cheese you don’t have that problem because it can’t and won’t melt. It gets warm and soft without being oozy.

Feta Stuffed BLT Burgers

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Meatball Muffins

Meatball Muffins

To make these meatball “muffins” ricotta meatballs are nestled in a savory, biscuit-like muffin batter and baked in a muffin pan. They’re just as tasty at room temperature as they are warm, making for a great appetizer or lunchbox treat and are best served with marinara sauce on the side for a little dunking action, … 

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Feta Meatballs with Spinach Couscous & Tzatziki

Baked Greek Meatballs

Baked meatballs loaded with feta cheese, roasted red peppers, Greek yogurt, onions, garlic and Parmesan cheese with a no-cook couscous freckled with spinach and a bright tzatziki sauce for serving.

The delectable meatballs come together quickly in one bowl and bake up nicely on an olive oil greased baking sheet. They brown and take on a little crispiness with tender, flavorful insides that stay moist thanks to the Greek yogurt and onion. You can’t taste the Greek yogurt in the final product and you can substitute with sour cream or milk if you like. While they’re baking you can throw together the couscous, tiny orbs of pasta that cook in mere minutes.

The couscous is one of the easiest sides in existence to make using just one-bowl and ten minutes of time to prepare including prep. It’s made by combining finely chopped baby spinach, red onions and couscous in a bowl then pouring hot water over it. Cover the bowl and five, magic minutes later you can fluff it up, mix in a little Parmesan, give it a squirt of fresh lemon and a drizzle of olive oil for a side dish that’s ready to serve with just about anything. It’s good in a pinch and tastes like you went to more trouble than you really did.

Tzatziki is a cucumber sauce traditionally made with Greek yogurt. For a richer sauce I make mine with sour cream or sometimes a mix of both, plus dill, garlic and lemon. It’s cool, creamy, tangy, and a little sweet from the dill weed. You should make the sauce first so the flavors have a little time to marry.

You can serve these layered in bowls the way I did – and loved – or stuff them into pita pockets or wraps. You can just make the meatballs (or use the leftovers) and drop them into your favorite tomato sauce to serve with pasta. They would make great appetizers too! Stick a toothpick in them with the sauce on the side for dipping and you’re good to go.

They will disappear fast no matter how you chose to serve them.

Like all tasty things it’s hard to eat just one.

Greek Meatballs with Spinach Couscous

Feta Meatballs with Spinach Couscous & Tzatziki

Rating: 51

Prep Time: 30 minutes

Cook Time: 18 minutes

Yield: 6 servings

Feta Meatballs with Spinach Couscous & Tzatziki

Baked meatballs loaded with feta cheese, roasted red peppers, onions, garlic and Parmesan cheese with a no-cook couscous freckled with spinach, and a bright tzatziki sauce for serving.

INGREDIENTS:

tzatziki:
1 cup sour cream or Greek yogurt
1/2 cucumber, peeled and diced, remove the seeds
1 clove garlic, minced
1/2 teaspoon dill weed
1 - 2 teaspoon fresh squeezed lemon juice
a couple pinches each salt and pepper
meatballs:
olive oil, for greasing pan
2 eggs
1/4 cup Greek yogurt, sour cream or milk
1 + 1/2 pounds ground beef (85% lean)
1/2 cup grated Parmesan cheese
1 roasted red pepper, diced
1/3 cup minced yellow onion
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano, crushed between fingertips
1 teaspoon coarse or kosher salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
couple pinches of nutmeg or cinnamon
1 cup crumbled feta

INSTRUCTIONS:

  1. Mix all the sauce ingredients together in a medium bowl. Season to taste with salt and pepper. Refrigerate.
  2. Preheat oven to 425 degrees F. Grease a large roasting pan or baking sheet with sides generously with olive oil.
  3. In a large mixing bowl whisk the eggs and yogurt together. Add the remaining meatball and use a fork or your hands to combine. Form into balls one to one and a half inches wide. Place on baking sheet, close together but not touching. Bake 12 - 18 minutes until cooked in the middle. Break one open to check.
  4. Meanwhile make the couscous. The recipe is below this one.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/greek-meatballs-with-spinach-couscous-tzatziki/

Spinach Parmesan Couscous

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 6 servings

Spinach Parmesan Couscous

INGREDIENTS:

4 cups fresh baby spinach
2 tablespoons minced red onion
1 + 1/2 cups couscous (like this )
1 + 3/4 cups boiling water.
1/2 cup grated parmesan
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
coarse salt and fresh black pepper
a handful of pine nuts, sliced almonds or chopped walnuts, optional

INSTRUCTIONS:

  1. Make stacks of the spinach leaves and cut them into thin strips lengthwise then cut the strips across into tiny pieces.
  2. Add them to a heat safe large bowl with the onion and couscous.
  3. Pour in the boiling water, stir and cover tightly with a plate or a piece of aluminum foil. Let sit five minutes.
  4. After five minutes fluff up the couscous with a fork.
  5. Add the parmesan, lemon and oil and work it in with a fork until it's evenly combined. Season to taste with salt and pepper.
  6. Garnish with nuts if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/greek-meatballs-with-spinach-couscous-tzatziki/