Stuffed Meatloaf with Spinach Salami and Cheese

Stuffed Meatloaf with Spinach Salami and Cheese

1 lb. ground beef lean

½ lb. mild Italian sausage

1 cup bread crumbs, whole grain wheat

1 cup ParmesanRomano cheese

1 tbsp. garlic, minced

¼ cup milk

2 eggs

1/8 tsp. Worcestershire sauce

25 fresh spinach leaves*

8-10 deli slices of turkey ham

8oz. pkg. salami

½ cup mixed cheddar/ jack cheese

1 cup ketchup

 

Heat oven to 350 degrees

Prepare a 13 x 9 inch glass baking pan. In a large bowl, mix first 8 ingredients together.

On wax paper, pat mixture to form an 8 x 12 inch rectangle; ½ inch thick. Next cover the meat mixture with 4-5 slices of ham. Layer the ham with spinach, cheese and salami. Repeat layer one more time.

Roll the mixture, like jellyroll fashion; starting at the narrow 8 inch end; left the wax paper to help shape the roll. Once rolled, seal the edges. This will prevent melted cheese from spilling out while cooking.

Place rolled loaf, seam side up into prepared baking pan. Cover with tin foil loosely to prevent over browning; and bake about 30 minutes or until juices run clear. Remove foil and top loaf with ketchup. Return to oven and bake an additional 7 to 10 minutes.

*If you wish, you can substitute fresh spinach with 10 oz. package of frozen chopped spinach (cooked and drained).

 

Here’s What Others are Saying about Meatloaf

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Enjoy the Supper Bowl with Splendid Recipes

The Super Bowl is just one week away. So you have plenty of time to get down to your local market and stock up on the foods you will need for your Super Bowl Party.

I am sure you have some ideas and there are lots of ideas all over the Internet. Here are a few ideas from Splendid Recipes:

This is a great way to receive your guests and keep their appetite’s at bay while they wait for the more hardy party food favorites…just have a bowl of corn chips and a bowl of Shrimp and Mango Salsa.

Shrimp and Mango Salsa Shrimp and Mango Salsa

1 lb. cooked shrimp meat

3 tbsp. olive oil

2 cups mango salsa

1 bag corn chips

Heat oil in pan, add shrimp and cook until shrimp turn light orange.

Mango Salsa:

3 large mangos, peeled and cut into ¼ inch squares

1 red onion, chopped

5 limes, juiced

1½ tbsp.  Asian hot sauce

2 jalapeno pepper, chopped

1½tbsp.  Cilantro, chopped

1 tbsp. sugar

1 tsp.  Fresh ginger, chopped

Salt to taste

In a large mixing bowl combine the mangos, red onions, jalapenos, cilantro and ginger. Next add the Asian hot sauce, lime juice, sugar and salt to the mixture. Mix together well. Combine shrimp and mango salsa in a large bowl and mix well. Allow mixture to chill in the refrigerator for 20 minutes. Serve with corn chips.

What’s a party without finger foods? Will here’s some great ideas and finger licking good too.

 

Brown Sugar Finger Wings

 Brown Sugar Finger Wings

1 cup brown sugar, packed

½ cup soy sauce

2 tbsp. ginger, fresh and finely chopped

6 garlic cloves, minced

3-4 lbs. chicken wings, petite style

Preheat oven to 400 degrees

Mix first 4 ingredients in a small bowl.

Grease a 13 x 9 baking pan and position wings in pan. Pour brown sugar mixture over wings. Mix chicken around to coat. Bake in heated oven for 1 ¾ – 2 hours, until tender and glazed; stirring occasionally.

Raspberry Chicken Wings

Raspberry Chicken Wings                             

 

1 ½ cups seedless raspberry jam

1/3 cup balsamic vinegar

3 tablespoons soy sauce

1 ½ tsp. crushed red pepper

1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat oven to 400F.

Line a 13×9-inch baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve hot.

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

1 lb. green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full. Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Don’t forget while you’re at the market getting the ingredients for these great supper bowl snacks to napkins as well.

Enjoy the Supper Bowl with Splendid Recipes!!

View video for Bacon Wrapped Green Beans and Brown Sugar Finger Wings recipes

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Using Ceramic Cookware

cooking-with-ceramic

This is a posted article at our web-site Savor the Food and Your health .

Non stick ceramic cookware uses a non-stick technology that is a healthier choice over traditional petroleum-based non-stick surfaces. The Ceramic coating is applied at a lower temperature than conventional non-sticks and is free of polytetrafluoroethylene (PTFE), commonly known as Teflon, and perfluorooctanoic acid (PFOA), which is used in the manufacture of Teflon and other non-stick surfaces.

 Teflon Cookware is Safe, Experts Say
–Teflon has the petroleum-based polytetrafluoroethylene and perfluorooctanoic acid, but yet the manufacture stands by their product as safe to cook with.–
According to DuPont, the finished product of Teflon does not contain any of the production-process chemicals linked to health problems in factory workers. And the U.S. Environmental Protection Agency says that ingesting small particles of Teflon flaked off into food is not known to cause any health maladies.
Even so, would you want something in your food that you did not intend for or was not an ingredient in your recipe?
They go on to say: With proper use and care, such pots and pan—which constitute more than half of all cookware sales in the U.S.—should be safe to use for years to come.
I don’t know how you feel, but should be safe…has a different meaning than is safe to use. Should be safe leaves a question mark.
In 2004, DuPont agreed to pay up to $343 million to settle a lawsuit alleging that PFOA, used in the manufacture of Teflon at a certain plant, had contaminated drinking water nearby.
In 2006, pots and pans with this special coating (Teflon is the best-known version) constituted 90 percent of all aluminum cookware sold, according to industry numbers. Yet despite nonstick advantages (its surface makes cleanup easy and also allows cooks to use less oil and butter), it has come under fire in recent years over concerns about toxic chemical emissions
The EPA has reached an agreement with eight companies, including DuPont, to phase out the use of PFOA completely by 2015.
The Good Housekeeping Research Institute put three pieces of non stick cookware to the test: a cheap, lightweight pan (weighing just 1 lb., 3 oz.); a mid-weight pan (2 lbs., 1 oz.); and a high-end, heavier pan (2 lbs., 9 oz.). They cooked five dishes at different temperatures on a burner that’s typical in most homes. The results: Even they were surprised by how quickly some of the pans got way too hot.
This statement: different temperatures on a burner that’s typical in most homes. What is typical in most homes? When I was growing up a gas range was what my mother used. But when I got married and bought my first home, we had an electoral range oven. I found gas heats faster than electoral ranges. Is that your opinion?
At 680 degrees Fahrenheit, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization.
Maybe you won’t cook your stove top food that high. But did you know at the moment you pass your food from pan to plate, the pan is hotter than the food? If your frying chicken and you have done so to an internal temperature of 165 degrees (the chicken meat) the pan is from 100 to 250 degrees hotter. I don’t know if I would want a pan that as the ability to kill me with a toxic gas.
Most non stick manufacturers, including DuPont, now advise consumers not to go above medium. (DuPont maintains, however, that Teflon does not pose any health risks, and that its guideline is simply meant to maximize the life of the product.)
But how hot is medium? Since the range top gas or electric is not calibrated like your oven, every stove that you set at medium will be different degrees.
So for now it seems that non stick ceramic cookware is the better choice for healthy cooking. Keep in mind that non stick ceramic cookware was used years, many years ago for cooking before stainless steel or these petroleum based non-stick pans came along.

 

Read more: http://www.savorthefood.com/2013/10/07/non-stick-ceramic-cookware-versus-non-stick-teflon/#ixzz2r3vTwIwe

Read What Other’s are Saying About Ceramic Cookware or non-stick

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Crepes with Sour Cream and Orange Marmalade

Crepes with Sour Cream & Orange Marmalade

This appealing and appetizing recipe has lots of protein in it with four eggs. Each egg contains about 21 grams of protein if it is a medium egg. The whole milk provides another 8 grams and the marmalade has no protein in it.

Thou it does have 13 grams of carbohydrates, and that is about 5% of your daily need based on a 2000 calorie diet. The right protein, such as eggs have will make us fell full and we will not eat other fatty sugary foods later.

 

Here is what you will need:

crepes ingredients

To fill the crepes and top them…you will need:

crepes filling and topping

Use whole fat sour cream. The low fat or non-fat is too runny. And you don’t want your crepes running away before you can eat them. As the whole fat sour cream is thick you can use a little milk or cream to help thin it out some.

For the marmalade depending on how many people you will be making crepes for, 1 10 oz. jar may not be enough. So use 2 – 10 oz. jars. To warm the jam, empty the jar of jam into a small pot and warm it, making sure not to scorch the pot or burn the jam.

Another option is to heat some water to boiling point in a small sauce pan and place the jar of jam into the hot water. Remove the lid before putting the jar into the water. Turn off burner. While you are preparing the crepes, the jam will be warming to liquid form.

As stated in an image above you can replace butter with coconut oil. Place the two tablespoons for about thirty seconds in a microwave to liquefy the oil. As it is a hard substance. Beat the four eggs and then pour in the coconut oil and mix in well.

mixing coconut oil with eggs for crepe batter

Next in a large bowl mix together the flour, sugar, salt, milk and eggs and whisk well. You should have about 3 cups of crepe batter.

crepe batter three cups

Next lightly grease with some olive oil a medium size frying pan (crepe pan if you happen to have one) on medium-high heat. Pour 6 tbsp. of batter onto pan and grab the pan by the handle and swirl the pan until the batter is spread out thin.

If you get the batter spread out thin enough, it will cook through. No need to turn crepe like you do with pancakes. Allow to cook 1 to 2 minutes or until golden brown.

allow crepe cook through

Notice how the outer edges of the crepe are cooked and center still needs a few seconds to be cooked all the way through. Once done crepe will slide right out onto a plate.

Spoon out sour cream over center of crepe, about 2 to 3 tablespoons.

preparing crepes with sour cream

 

After spooning on sour cream roll crepes. Place two side by side. Pour some warm orange marmalade over top.

 

creppes with orange marmalade

These type of crepes stuffed with sour cream are known as “Continental Crepes”. If you wish you can enjoy some fried bacon and a cup of coffee with this dish. Two are very filling but your 3 cups of batter should make about 10 crepes which is 5 servings.

Crepes with Sour Cream and Orange Marmalade
4 eggs

1 1/3 cups milk

2 tbsp. butter, melted*

1 cup flour

2 tbsp. sugar

½ tsp. salt

In a large bowl, whisk together eggs, milk, melted butter (coconut oil), flour, sugar and salt until smooth. Heat a skillet or crepe pan over medium-high heat. Grease pan with a small amount of olive oil. Apply with a brush or paper towel. Spoon 6 tablespoons of batter onto hot pan. Grab pan by the handle and tilt pan in a circular motion to let batter spread out. The crepe must be thin on pan. Cook 1 to 2 minutes on one side only or until golden brown.

*optional: 2 tbsp. coconut oil, melted

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Different Ways to Cook Rice

 

Different Ways to Cook Rice

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander and place it in a deep pan of water. Rub the rice well with your hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice is left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in water, it loses a portion of its already small percentage of nitrogenous elements, unless you are using whole grain brown rice. With white rice most of the nutrition was removed when the fiber was stripped away in the processing method.

White rice requires much less time cooking than whole grain brown rice. Rice as it cooks to several times its original bulk. One cup of uncooked rice is two cups of rice when cooked.

When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Try some of the following methods.

Steamed Rice

Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it at the table, and place into a steam-cooker or a covered steamer over a pan of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Japanese Method of Cooking Rice

1 cup rice

1 ½ tsp.  salt

5 cups boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

Classic Rice Pilaf

2 cups long grain rice

2 bay leaves

3 cups chicken broth

1 small onion, diced

1 tbsp. olive oil

1 garlic clove, minced

1 tsp. salt

Pepper, to taste

Heat the oven to 350 F.

Over medium heat in a small sauce pan, heat the oil. Add the diced onion and minced garlic and cook until soft and translucent, 3 to 5 minutes.

Add the rice to a 9 x 9 oven safe glass cooking pan. Stir in sautéed onion/garlic mix until well incorporated.

Add the broth, bay leaves and season with salt and pepper.

Cover the pan with aluminum foil and place in the heated oven and cook for 35 minutes. Remove and let sit for 10 minutes. Remove the bay leaves and fluff with a fork.

If making the Classic Rice Pilaf, try adding the following:

Rice with vegetables and nuts

After the pilaf is cooked add

  1. a mix of cooked peas and carrots with slivered almonds
  2. Roasted diced sweet potato and pecans

Check out our article “Say Good-bye to Soggy Rice“.

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Bacon and Cheese Cornbread

Bacon and Cheese Cornbread

½ cup cornmeal

1½ cups milk, divided

¼ cup milk

2 large eggs

¼ cup butter, hard

¼ tsp. salt

1 tbsp. baking powder

1 cup cheddar cheese, grated

5 bacon slices, cooked and crumbled

Heat oven to 350 degrees

Combine cornmeal and 1 ¼ cup milk in medium saucepan. Stir mixture over medium heat for 5 minutes until it thickens and dries; spoon the mixture into a large bowl.

Add ¼ cup milk and the remaining 6 ingredients. Mix until smooth. Grease a baking pan (8-in. x 8-in.) and pour in the cornmeal mixture.

Bake in heated oven for 45 minutes or until a wood pick comes out clean from center. Let set and cool for 10 to 15 minutes. Cut into 9 inch squares.

For information about how food correlates to a healthy you view: Savor the food and Your Health

Rosemary Chicken and Sundried Tomatoes with Linguini

Rosemary Chicken and Sundried Tomatoes with Linguini

5 chicken breasts cut into fourths

1 small onion, diced

4 garlic gloves, minced

½ cups sun-dried tomatoes

3 tsp. dried rosemary

1 cup chicken broth

16 oz. linguini

 

Cook linguini according to the package instructions.

 

Next pour about 3 tablespoons of olive oil into a large cooking pan and once heated sauté onion and garlic.

Next place cut up chicken breasts into the pan with a little olive oil; brown on both sides. Add chicken broth. Add the diced sun-dried tomatoes, rosemary and some salt and pepper to taste.

Place a lid over the pan and let simmer for about 20 minutes or until the meat reaches 165 degrees.

 

 

Check out our web-site for insightful articles on health and nutrition. How food correlates to a healthy you: Savor the Food and Your Health