Cheese-Stuffed Italian Meatloaf

It had been awhile since I had made some delicious Italian Meatloaf, and cheese makes almost anything better, so here is the delicious recipe. 

Ingredients:
3 Eggs
1 1/2 Cups Breadcrumbs (Tightly Packed)
Seasoning (Alpine Touch, Garlic Salt, Mediterranean Oregano, Mediterranean Basil, a couple of dashes of red pepper flakes, a pinch of roasted garlic)
1 lb Ground Beef
1/2 lb Ground Italian Sausage
1 Cup Three Cheese Cheddar (grated)
1/2 Cup Mexican Shredded Mix (grated)

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine the eggs, bread crumbs and seasoning.  Mix thoroughly.  Crumple the meat over the mixture and mix all together.   Press half of the meat mixture into a loaf pan.  Sprinkle 3/4 of the cheese over the top of the meat.  Pat the remaining meat mixture on top of the cheese.
Bake uncovered at 350 degrees for 50-55 minutes.  Meat thermometer should read about 160 degrees.  Turn off the oven.  Sprinkle the remaining cheese on top and let sit in the warm oven for about 5 minutes to melt the cheese.  Remove the meatloaf from the oven and let stand for 10 minutes.  Serve & Enjoy!

Combine the breadcrumbs, eggs and spices

Mix in the sausage & hamburger

Press half of the mixture into the bottom of the pan

Top with 3/4 of the cheese

Finish off with the remaining meat mixture

Cook for 50-55 minutes

Turn off oven and top with remaining cheese

Remove after 5 minutes and enjoy!

Potato Pesto Soup

This is one of my all-time favorite recipes, as it always turns out amazing.  It saves well and has great repeat meal value. 

Ingredients:

10 slices of Maple Bacon (Chopped)

5 Large Red Potatoes

1 Large Red Pepper (Seeded)

2 Tbsp Butter

2 1/2 Cup Chicken Stock

2 1/2 Cup Milk

6-8 oz Conchigliette (small shell pasta)

2/3 Cup Heavy Cream

Chopped Parsley

Garlic Salt

Basil

Pesto Sauce Ingredients:

1/4 Cup Fresh Parsley (Chopped)

3 Garlic Cloves (Crushed)

1/2 Cup Pine Nuts (Crushed)

2 Tbsp chopped Basil

1/2 Cup Grated/Shredded Mozzarella Cheese

2/3 Cup Olive Oil

Directions:

To make the pesto sauce, put all of the ingredients in a blender or food processor and blend for about 2 minutes. 

Chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pot over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 

Add the chicken stock and the milk to the pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  

Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese and a dash of basil or parsley on top.

Add the pesto ingredients into a blender

Blend until thoroughly mixed

Add the chopped bacon into a large pot

Add the butter, potatoes and red pepper

Add the milk and chicken stock

Add the conchigliette

Simmer with the cream

Add int he pesto and the parsley

Serve & Enjoy

Beef Stroganoff and Garlic Mashed Potatoes

This is a delicious recipe that adds a new flair to an old standard.  Hope you like it :)

Beef Stroganoff
 Ingredients:
1 package Stew Meat

3 oz butter
8 oz egg noodles
2 tsp Alpine Touch
2 tsp Mediterranean Oregano
2  Mediterranean Basil
1 Zucchini (peeled & diced)
1 Summer Squash (peeled & diced)
8 oz package Cream Cheese
2 tsp Orange Emulsion
1 Cup Sour Cream
1/8 Cup Orange Juice 
1/2 Cup Cream
1 tsp Parsley

Directions:
Melt 2 oz of butter in heavy bottom skillet.  Add stew meat, seasoning,and brown the meat, this should take about 6-8 minutes total.  While stew meat is being browned boil water in a separate pan for the noodles.  Add noodles and boil until al dente.  Drain and set aside the noodles once complete.  Once browned remove the steak from the pan (I store in the microwave to keep warm).  Don’t clean out the pan to ensure maximum flavor.  Add the final 1 oz of butter to the pan and add the diced veggies.  Cook until softened about 2-3 minutes.  Once softened add the cream cheese and the orange emulsion, simmer for about 5 minutes.  Add the remaining ingredients and simmer for about minute or two to mix.  Add the steak back into the sauce and stir until thoroughly mixed and warmed.  Serve by pouring sauce over the noodles when ready to eat.  Enjoy!

Garlic Mashed Potatoes 

Ingredients:
3 Large Russet Potatoes (Peeled and chopped)
1 Cup Cream
2 Oz Butter (unsalted)
Seasoning (Basil, Alpine Touch)
2 Cloves Garlic (minced)
2 Radishes (Minced)
3/5 Cup Shredded Cheese 

Directions:
Put into the potatoes into a pan and almost cover with water.  Boil until potatoes begin to soften (you should be able to mash them easily with a cooking spoon).  Empty any excess water.  Turn the heat to Low.  Add the milk and butter.  If you do not want lumps in your potatoes now would be the best time to use the whisk to eliminate any lumps in the potatoes.  Add the remaining ingredients mix and turn to Simmer until the cheese is thoroughly melted.  The potatoes should now be ready to eat.  You can add a dash of Basil on top when served to taste.  

Brown the seasoned meat

Brown the meat and boil the potatoes

Saute' the veggies and boil the potatoes

Add the sour cream and orange emulsion while finishing boiling the potatoes

Add the sour cream, OJ and cream

Add the final seasoning to the sauce and finish boiling the noodles while adding butter and cream to the potatoes

Finish simmering the sauce and add remaining ingredients to the potatoes

Serve & Enjoy!

December Edition of Vote for What I Cook

It's that time again!  December is here and I am looking forward to finding out what I will be cooking this month.  Thank you so much for all of the support that I have received thus far.  I couldn't do this without your support and need your votes to make this work!  So hurry up and get your votes in!

Main Dishes:

Option 1: Roast Chicken With Tangerines
Chicken and Tangerines sounds like an amazing combination to me.

Original Recipe: Roast Chicken with Tangerines











Option 2: Prosciutto-Wrapped Pork Tenderloin and Thyme-Roasted Apples
Not much needs to be said about this.  Sounds delicious.

Original Recipe: prosciutto-wrapped pork tenderloin with thyme-roasted apples






















Option 3: Pizza Pot Pie
I saw these on the food channel and have been wanting to make them ever since

Original Recipe: Pizza Pot Pie












Option 4: Orecchiette with Creamy Chipotle and Corn
A great mixture of delicious flavors.

 

Original Recipe: orecchiette with creamy chipotle and corn










Desserts

Option A: Red Velvet-White Chocolate Cheesecake
This sounds incredibly delicious.

 



Original Recipe: red velvet-white chocolate cheesecake










Option B: Pumpkin Tiramisu
Pumpkin Good, Tiramisu Good, Why not combine them?

Original Recipe: Pumpkin Tiramisu










Option C: Peaches 'N' Cream Tapioca Pudding
Another great combination peaches, cream and tapioca ;)

Original Recipe: Peaches 'N' Cream Tapioca











Option D: Amaretto Pumpkin Pie with Almond Praline
A great winter choice.

Original Recipe: amaretto pumpkin pie with almond praline







To vote just comment your number and letter choice.
To view the previous winning recipes you can go to:

Burgundy Pork and Apple Raspberry Crumble

Pumpkin Risotto and Double Layer Pumpkin Cheesecake

Caramelized Banana Pudding

Lasagna Stuffed Manicotti

Pork Nachos

I like to try to make old standards new again with varying ingredients.  My specialty is steak nachos, but tonight I went the pork route and it turned out delicious!

Ingredients:
1 lb package stewing pork (pre-chopped or you can also buy whatever pork you prefer and chop it yourself)
2 Tbsp olive oil
Seasoning (Taco Seasoning & Crushed Red Pepper)
Toppings:
Salsa (I used Peach to go with the Pork)
Sour Cream
8 Grape Tomatoes (chopped)
3 Stalks Green Onions (chopped)
1 Avocado (halved and chopped)
4 Spinach Leaves (ripped into pieces)
8-10 black olives (sliced)
Shredded Cheese (I like to use the Mexican Blend)
Tortilla Chips

 Directions:
Put the oil in a skillet and add the pork and the seasoning.  Cook until thoroughly browned.  Set aside to slightly cool.  While cooking the pork get the toppings ready by chopping and slicing the tomatoes, green onions, black olives and the spinach and leave the avocado for last.  Arrange the tortilla chips on a plate add the cheese and pork and green onions, microwave for about 35 seconds or until cheese is melted but not crispy.  Add toppings to taste and enjoy :)

Add the pork and seasonings to the skillet

Cook thoroughly

Prepare toppings

Add chips, cheese, pork and green onions

Melt cheese in microwave

Add Toppings

Normally I would put the salsa and sour cream on before the other toppings but I got overzealous and didn't realize I had forgotten the salsa until I was about half way done haha

Enjoy your delicious creation!

Sweet & Smoky Oven-Roasted Trout Recipe

This recipe is very quick and easy and some of the best fish I have ever had.  The skin just peels right off after baking.

Ingredients:

1 Trout Fillet

Sweet & Smoky Rub

Lime Pepper

Vegetable Oil

Directions:

Preheat the oven to 500 degrees.  Oil a large baking sheet with vegetable oil.  Sprinkle the cut side of the trout with the rub & lime pepper.  Place the trout skin side down on the baking sheet.  Bake for 10-12 minutes.  Remove from oven.  Remove skin and serve.  ENJOY!

Getting together my delicious ingredients

Sprinkle the rub and lime pepper on the trout

Place the trout skin side down on the baking sheet

Bake for 10-12 minutes

Skin will easily peel right off of the trout

I Served mine with freshly cut honey dew and some mixed veggies, it was amazing!

Pesto Potato Soup

Always turns out incredibly delicious.  Although this recipe is a bit more time consuming that some of the other ones I do, it never disappoints and is great for when you have a little bit of extra time to cook.  

Ingredients:

1 small package of Smoked Bacon

1 Large Chicken Breast

5 Large Russet Potatoes (skinned)

1 Large Red Pepper (Seeded)

2 Tbsp Butter

2 1/2 Cup Chicken Stock

2 1/2 Cup Milk

6-8 oz Conchigliette (small shell pasta)

2/3 Cup Heavy Cream

Chopped Parsley

Garlic Salt

Basil

Pesto Sauce Ingredients:

2 Tbsp chopped Parsley

3 Garlic Cloves (Crushed)

1/2 Cup Pine Nuts (Crushed)

2 Tbsp chopped Basil

1/2 Cup Grated/Shredded Parmesan Cheese

2/3 Cup Olive Oil

Directions:

To make the pesto sauce, put all of the ingredients in a blender or food processor for about 2 minutes. 

Finely chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pan over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 

Finely chop the chicken and cook in a separate pan with a dash of olive oil and season with garlic salt and basil.  Cook until browned all the way through.  Add the chicken to bacon and potatoes.

Add the chicken stock and the milk tot he pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  

Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese. 

Put all of the pesto ingredients into the blender

Blend for about 2 minutes

Cook the bacon, potatoes, butter, and red pepper together

Continue cooking the potatoes and also cook the seasoned chicken

Add the chicken to the bacon and potatoes

Add the chicken stock and the milk

Add the conchigliette

Add the heavy cream

Add the Parsley

Add the pesto

Mix thoroughly

Serve with Parmesan sprinkled on top