Paula Dean's Basic Meatloaf

I tried this recipe out and loved it. No big surprise that it comes from Paula Dean. She makes great tasting food. I have been trying to find a good meatloaf recipe and right now this one ranks as the best right now in my book. I will keep trying others, but this one is delicious. Most meatloafs are pretty bland, but this one has a good flavor to it and smells yummy.

Yields: 4 - 6

Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Tips:
I left out the mustard based on the suggestions from others because I am not a big fan of mustard, and it tasted wonderful.

Chicken Cordon Bleu

Yields: 8 servings

Ingredients:
8 thinly sliced chicken breasts
8 thinly sliced deli ham
8 slices Swiss cheese
2 eggs
1 cup milk
2 cups crushed corn flakes or any other breaded substitute (I prefer Ritz Crackers)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Top each piece of chicken with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a small bowl, whisk eggs and milk. In another bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on greased baking sheet and bake at 350 degrees for 40-45 minutes (or until the chicken juices run clear). Discard your toothpicks before serving or you will have a nice surprise when taking your first bite!

I loved this recipe. A great idea that I have not tried yet, but you could cut the proportions down and make miniature Cordon Bleu that would serve as a wonderful hot Hor D'oeuvre.

Beef Taco Skillet

Ingredients:

1 lb. ground beef

1 can (10 3/4 oz.) Campbell's Tomato Soup

1/2 cup salsa

1/2 cup water

6 flour tortillas (6") cut into 1" pieces

1/2 cup shredded Cheddar cheese

*Next time I am going to add a taco seasoning pack to the ingredients because I think it needed a little bit more spicy flavor.

Preparation:

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.

2. Stir in soup, salsa, water and tortillas. Heat to a boil.

3. Reduce heat to low and cook for 5 minutes. Stir.

4. Top with cheese.
Serves 4

This is a very easy meal that comes from my Campbell's Soup recipe book. It tastes just like an enchilada or soft taco but is served in a casserole like fashion.

Stuffed Shells

I know it has been such a long time since I have posted anything. May just went by so fast. I have been out of town so much that I have not had any time to cook or do any creative projects. To get back into the swing of things, I thought I would post any easy recipe.

Ingredients:

Jumbo Shells

Spaghetti Sauce

Frozen Meatballs

Mozzarella Cheese

Preparation:

Cook shells as directed on box. In the meantime, spread 1/4 to 1/2 cup of spaghetti sauce to the bottom of your casserole dish (depending on the size of dish you use - a 9x13 needs a 1/2 cup). When shells are finished cooking, drain and rinse under cold water. Take the frozen meatballs and place one in each shell. Place in dish, and then top with spaghetti sauce and cheese. Cover and cook for 35 minutes. Uncover and then cook for an additional 5-10 minutes in order to melt the cheese. Then you are ready to eat!

Southern Fried Chicken

Serves: 6

Ingredients:
1 cup flour
3/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. rubbed sage
1/4 tsp. pepper
1 broiler/fryer chicken (3 1/2 to 4 lbs.) cut up
Oil for frying

In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat.

In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels to wipe off excess grease.

Chicken Parmesan

Very Simple and Delicious Chicken Parmesan

Servings - 4

(however this recipe is so easy to accommodate whatever number you want to make it for)

Ingredients:

4 Chicken Breasts (I prefer premium thin sliced)

1 Egg

1/2 tsp. Paprika

3/4 Cup Italin Bread Crumbs

Spaghetti Sauce

(You can use whatever brand you prefer or even try Alfredo sauce for a different flavor. It is yummy either way!)

Mozzarella Cheese

Preheat oven to 400 degrees. Next, combine the paprika and bread crumbs together in a bowl. Dip thawed chicken in egg and then coat with the bread crumbs. When the chicken is all coated place it in a baking dish. Bake in oven for 20 minutes. Take out and spoon sauce on top of chicken and then sprinkle with mozzerella cheese. Bake for an additional 10 minutes. Take out and enjoy! See, how easy was that?

Lemon Basil Chicken

Ingredients:

1 medium lemon

2 garlic cloves, divided

atleast 2 Tbsp. basil

1 broiler/fryer chicken (3-4 lbs)

2 Tbsp. butter, melted

1/2 tsp. salt

1/4 tsp. pepper

Finely grate the peel from the lemon to measure 2 tsp. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove (I just use garlic powder - there is a conversion on the bottle); place sliced garlic, 2 Tbsp. basil and the remaining lemon half in the chicken cavity.

Place chicken breast side up, in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and remaining basil.

Bake uncovered, at 375 degrees for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180 degrees. Let stand for 15 minutes before carving.

This makes a perfect dinner! We loved it because the chicken came out so moist and tender. It was delicious!

Macadamia Crusted Halibut and Grilled Shrimp

If you are not a huge fish fan, this recipe is perfect for you because it is not fishy at all. Plus, it is actually really easy to make! My sister-in-law, Lori, asked for this recipe, so I decided to make it on Sunday to share with you all!

Here is the recipe for the Halibut:

1 lb. halibut, cut into 4 oz fillets (about 1 inch thick)

1 Cup roasted, no salt macadamia nuts, chopped thinly

2 eggs, lightly beaten with 2 Tbsp water

1/4 tsp. cayenne pepper

1/4 Cup melted butter or margarine

Salt to taste

Flour for breading

1. Preheat oven to 375 degrees. Grease a cookie sheet.

2. Dredge (coat) halibut fillets in flour, shaking off excess.

3. Add cayenne pepper and salt to eggs, and dip each fillet in egg mixture.

4. Roll fish in chopped macadamia nuts. Press the nuts down, then place on prepared baking sheet.

5. Brush 1 Tbsp. melted butter or margarine over each fillet. Bake for 10-15 minutes, or until fish is just done. Test the center. It will flake with a fork.

6. Let stand a few minutes to finish cooking and re-absorb the juices.

7. Enjoy!

Shrimp Seasoning:

Olive Oil or Vegetable Oil

Basil

Dry Mustard

Lemon Juice

Salt

Garlic Salt or an actual Garlic Clove

Marinate for 3-4 hours and then grill.