Judy's Meatloaf

I am definitely one of those people that loves meatloaf.  I could eat it every single week and probably never get sick of it.  My mom always made it even though she doesn't like it, and kudos to her for that because I can tell you right now that if I don't like something, I'm not going to make it.  For anyone.  Bing's mom had a going away dinner for him before he left for BMT, and she made meatloaf.  She took it out of the oven and it didn't look like any meatloaf I'd ever seen or had, but its rude to not eat food put in front of you, so like a good girl I took some meatloaf, and then I took more, and I think I even had a third helping because it was seriously the best meatloaf I think I've ever had.  Mom's is really good, but mom in law's is different and tangy and I tried making it myself the other day.  Aside from not cooking it quite long enough (but still long enough that it was done and definitely edible), it was easy and turned out really well. 

This recipe is one that had I seen it in a book or online, I would have left the topping out because it has mustard and brown sugar in it.  I am so thankful I got to try it first hand so I will never miss out on any of the goodness. 

Preheat oven to 300*
Here's what you need!
for the meatloaf:

• 2 lbs ground beef
• 2 eggs
• 3/4 cups milk
• 1 cup dry bread crumbs (we used Progresso Plain)
• 2 tsp salt
• 1/4 tsp pepper
• 1/2 cup grated carrots
• 1/4 cup minced onion
• I eyeballed the last 4 ingredients.  It turned out really well.

for the topping:

• 1/4 cup ketchup
• 2 tbsp mustard
• 2 tbsp brown sugar

Beat eggs in mixing bowl.
Add remaining ingredients and mix thoroughly.
Press into a 5x9 loaf pan, or shape into same size loaf on a baking sheet.
Mix topping together and spread over meatloaf.

Cook at 300* for 1 1/4 - 1 1/2 hours. 
The lower temperature helps prevent the meat from shrinking.

I don't have a picture for this meal.. next time I promise!

Pot Roast V2.0

Okay, so if you scroll down toward the bottom of the page you'll see my first attempt at pot roast.  It was okay.  I never really liked pot roast until I went to Maine to stay with friends of our family, Nancy and Doug.  For dinner one night, Nancy made pot roast and for the first time in my life I actually enjoyed it so I asked Nancy a few months ago how she made hers and this is what she told me, "Put potatoes, carrots, onions and meat in a crock pot with a little water and onion soup mix and cook it all day."  That is basically what I do.

Seriously, nicest cut of meat I've gotten here yet.






And now, what you need:

• 1/4 cup water
• 4 medium red potatoes (or the eqivalent of another kind of potato)
• 1 medium onion, quartered
• 1 (16 oz.) package of baby carrots
• 1-2 stalks of celery, cut
• 1 envelope onion soup mix (separate 1 tbsp)
• 2 1/2 - 3 lb boneless beef chuck pot roast
• salt, pepper, and I use onion powder to season the roast

The recipe I use says to put the water and 3/4 of your vegetables in the crock pot, cover with onion soup mix (minus the 1 tbsp), then put your seasoned beef on top of the veggies.  Put the rest of the veggies around the meat and sprinkle with the rest of the onion soup mix.  This is fine and dandy if you have a nice big crock pot, but I do not so I tend to put all of the veggies and soup mix underneath the meat.  Time ranges vary for cooking.  My crock pot isn't great so I usually have to cook this on high for about 7-8 hours, even though the recipe says cook on low for 8-9 and on high for 5-6.  It all depends on the quality of your slow cooker, so feel free to play around with the times. 

If you, like me, sometimes forget to buy parts of your meal because you think you have them at home, don't be scared to try different things.  I usually always have the Lipton onion soup mix in my cabinet so I didn't buy any this last time, and didn't realize it until the morning when I was putting my roast together.  So I improvised and used some of my Tastefully Simple Onion-Onion seasoning and it did just about the same thing, but created a little less gravy so if I use it again I will put about 1/3 - 1/2 cup of water in the slow cooker.

I made a pot roast with my mom's crock pot at home with a fresh cut of meat from the IGA and it literally fell apart when I was trying to pick it up out of the crock pot; that's how amazing the meat was.  However, we are not so lucky with our commisary and I have yet to be brave enough to buy meat on the Italian economy.  Anyway, its never as good here as it was at home (I'm also thinking the quality of slow cookers has a lot to do with it... anyway) but its still good so try it. 

I don't know wh my picture turned out so strangely colored, but the meal turned out pretty well.  I am still working on perfecting my ability to make one of these up to my standards in the crock pot I have, but we'll get there.  It may be in March of 2012 (just before we leave), but that's okay!  I am determined.




I am addicted to my crock pot.  I love it.  My mom always used hers and it just makes things so much better, but it was always a bummer when it came time to clean it.  One day, someone really smart decided to make these awesome plastic bags to line slow cookers with.  I beg you, for your sanity, if you use a crockpot - USE THESE LINERS!  You can find them in any grocery store near plastic wrap and that sort of thing.  There is close to no cleanup with these liners.  At best, I usually wipe down the inside of my crock pot with a damn paper towel and thats it.

The liners also come with this handy group of recipes, that as you can see live happily on my fridge.  The two recipes that are uncovered are the ones we use most often, pot roast and vegetable soup.

Penne Caprese

I am in Italy.  Caprese is on the menu everywhere.  I like to go to a restaurant called the Western House (partially because they are dollar for euro everyday from 5-7) and every time I'm there I get penne caprese.  Its so good and a great spring and summer meal because its light, and one of the healthier pastas you can make. 


All you need:

• penne pasta (I use a whole box so there will be leftovers, but you can make as much or little as you want)
• 1 ball fresh mozzarella, cubed (this time I used buffalo mozzarella... tasty!)
• 1 container cherry tomatoes, quartered
• 1/4 cup extra virgin olive oil
• basil, salt and pepper to taste

This is probably the easiest recipe ever.

• put olive oil, tomatoes, and mozzarella in a large bowl.  mix until covered.  let sit for one hour.
• at the end of the hour, add basil, salt and pepper to the mixture in the large bowl.
• boil water, cook pasta, drain, add to mix.  stir until mixed.. 
• and the most important... SERVE AND ENJOY!!!

This dinner is wonderful by itself, with a salad, or with bread dipped in olive oil, balsamic vinegar and fresh parmasean cheese. 

I'm still here!

Hello!  I know its been a while, and no I'm not dead nor have I stopped cooking.  Lots of things have been happening since my last post.  We moved to a new apartment a few months ago and we are STILL dealing with all the junk you have to do here to move.  Its getting ridiculous actually.  At least we finally have internet again; that only took 4 months.  I went home to the States for two weeks and got stranded twice on the way back here.  I went to Nove and bought some pretty sweet pottery for ultra cheap.  I tried a few new recipes and they turned our really well and I will be posting things about them up here starting with a new pot roast recipe tonight!  Its a super easy crock pot recipe, which are usually my favorite kinds of recipes.  :)  I have a new pasta dish, and will have a dessert up hopefully after Wednesday.  As well as a tip for crock pot users - my life has changed because of these!!!

I just wanted to pop in real quick and say hi, but now I'm off to a treat of a Tuesday afternoon Bunco. 

Later!

NOTE:  Another new thng since my last post....  I LOVE ITALY!!!!!  EVERYTHING ABOUT IT!!!!!