Sunday Night Supper



Meatloaf Dinner

Mix 1-1 1/2 lbs ground chuck with one egg, medium onion chopped, 1/2 bread crumbs, 1/4 cup milk,  chopped parsley, 1/4 cup ketchup, 1 tbsp. yellow mustard, salt, and pepper to taste. Form into a loaf and put in iron skillet or pan of your choice. Preheat oven to 400º. Cook 30 minutes and remove from oven. Leave oven on. You will put meatloaf back in.

Mix 3/4 cup ketchup, 2Tbsp yellow mustard, 2-3Tbsp Worcestershire sauce. (to your taste), 2-3 Tbsp brown sugar. (again to your taste). Mix well. Pour over meatloaf to cover and return to oven for 30 more minutes.

After 30 minutes remove from oven and enjoy.

Country Style Fried Potatoes

Peel and cut potatoes into half moon slices. Add 1/2 medium onion. Salt and pepper. Fry until tender and golden.

Serve meatloaf with green beans, country style fried potatoes, sliced tomatoes, and buttered hot homemade yeast rolls.

If you know me at all you know I DO NOT like meatloaf. However, my hubby loves it, so trying to be the good wife, I made this for his dinner tonight. He thoroughly enjoyed. That makes me happy. :)

Cooking Party #2

Start with country white bread. Butter and toast on both side. Add leftover dressing and cranberry sauce.

Top with sliced turkey and cooked bacon.

Gotta have our veggies so lets add some leaf lettuce to be healthy.

Smashed Pumpkin Martini. Delish.

And our beautiful host today, Alison. Thanks Alison for a fun time today in your kitchen.

There were homemade yeast rolls,

Twice baked potatoes,

Baked corn casserole, Hashbrown casserole,

 

Pecan Crunch Cake, Apple Roll with cream cheese filling and homemade caramel sauce.                  

 

 

So much fun today. Looking forward to another month with old friends and new friends.                       

Grilled Mustard Covered Pork Chops

This is my hubby's creation. And I admit, I was doing other things while he got this ready to go on the grill. He tells me he rubbed the butterflied, boneless pork chop with brown spicy mustard, added a pinch of salt and a thimble dash of black pepper. He then grilled until perfection achieved. This is deliciousness on a plate. Serve with your choice of sides and you have a quick and delicious meal. We served with Potato Pancakes, (his favorite), Squash, Zucchini and Tomato sautee. Enjoy!

Potato Pancakes

 

Dice 3 medium potatoes. Cover with water. Salt to taste and bring to a boil. Cook until tender.             About10-12 minutes.  Drain potatoes in colander and return to pot to dry out. Don't want wet potatoes for potato pancakes.                                                                                                                                                                                                                                                                                                                                                   

 

 

Mash potatoes until smooth.                                                                                                                   

 

Add 2 tablespoons butter.

 

Beat one egg. Add to mashed potatoes.                                                                                                    

 

Add 1/2 diced onion and 1/2 cup flour. Salt & pepper to taste. Mix well.

 

Add about 1/4 - 1/2 cup vegetable or canola oil to pan. Heat oil. We are about to fry them tater           patties.                                                                                                                                                     

                                                 

Now, using that ice cream scoop get a big scoop of taters and add to fry pan.                                        

 

Using back of spoon or spatula, dip spoon in oil then flatten the scoops of potatoes. The oil keeps the potatoes from sticking to your spoon or spatula.

Fry on each side 4-5 minutes or until golden brown.

 

Drain on paper towel lined platter. This should make approximately 8 potato pancakes depending on size of your scoop.                                                                                                                                     

 

 

                                            

 

 

 

 

Zucchini, Yellow Squash, Tomato Sautee

We enjoyed this with some wonderful Pork Chops my hubby put on the grill. More about that coming up. Sautee onion, yellow squash, zucchini, and tomatoes. Delicious with a meal or how about making some cornbread and having as a soup. Divine! Seriously!

Cast of characters:  2 medium yellow squash, cut in half then cut into half circles
                                1 medium zucchini, cut in half then cut into half circles
                                1/2 yellow or white onion, diced
                                1 Tbsp minced garlic, I used jarred. I was out of fresh but jarred is good too.
                                1 15oz can diced tomatoes
                                1 medium tomato, diced  (I picture two but I only used one. It was enough for
                                   that fresh taste
                                Salt and Pepper to taste
                                2 Tbsp olive oil

Sautee onion and garlic until soft. About 5-6 minutes.

Add yellow squash and zucchini. Salt & pepper to taste.

 

Cook squash and zucchini until tender and getting color. About 8-10 minutes on medium heat.            

 

Next, dice up that beautiful tomato and add to pot. Add 1 can diced tomatoes. Maybe add a little more pepper. Be careful with salt. The canned tomatoes are salted unless you bought the unsalted tomatoes which I usually do but I didn't this time.

Stir together, cover, and let simmer until all veggies are tender and liquid is slightly reduced. About 15 minutes are so.

 

I hope you enjoy this dish as much as we did.                                                                                        

 

 

 

 

 

Beef Stew



 

It's cold, it rainy and you just want something warm and hearty for dinner. How about a nice meal of Beef Stew. One pot, a handful of ingredients, it couldn't be easier.

 

 

All you need are the usual suspects. Sirloin or Chuck Roast, potatoes, carrots, onions, crushed tomatoes, salt & pepper, and dinner will be on the table before you know it.

Cut into 2-3 inch cubes, Chuck Roast or Sirloin Roast. I have used both and either is just as delicious as the other.

Salt and pepper meat cubes. Dust in flour.

Add a small drizzle of oil to a large pot. Add cubed and floured beef. Don't over crowd. If you add too many the meat will steam and not brown. We want to get a nice color on our beef.

While meat is browning, chop onion into a medium size dice. Cut up carrots to about 1/2" lengths. Set aside.

Cut potatoes to about 1-1/2" cubes. Set these aside also.

 

 

As beef browns transfer to a plate.

 

Add onion and carrots to hot oil. Sautee until veggies just start to get a little color.

 



Add browned beef back to the pot with veggies.

Add one 28 ounce can crushed tomatoes. Crushed tomatoes give a little more texture and taste than tomato sauce, although tomato sauce would be fine if you don't have crushed tomatoes.

Next, add potatoes to the pot. Stir together.

Add just enough water to cover meat and veggies. Add more salt & pepper if needed to taste. Bring to a low boil on medium heat.

Cover and reduce heat to low. Simmer 3-4 hours until meat is fork tender and veggies are soft.

Enjoy with some crusty bread or even a grilled cheese sandwich and a glass of milk.



Ingredients:

2-3 pound Sirloin or Chuck Roast
4 medium size carrots cut into 1- 1 1/2" lengths
1 large onion, medium dice
3-4 medium potatoes, diced into 2" cubes
1-28ounce can crushed tomatoes
Salt & Pepper to taste
Water