Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Pasta in Lemon Sauce

Lemon Pasta with Sous Vide Pork Chop

Developed by Ben, Summer, 2023. A quick tasty side dish for meats or fish.

1 lb spaghetti or similar pasta shape
zest of 1 lemon

juice of 1 lemon

1 clove garlic, finely minced

1/3 c grated parmesan cheese

4 T (1/2 stick) butter 

Cook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.

Toaster-Oven Garlic Bread

Winter 2023. This approach streamlines an earlier recipe by combining the topping ingredients into a compound spread. Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.

8 oz loaf supermarket French bread

1/3 c soft tub margarine
1 t granulated garlic, divided
1/2 c grated parmesan cheese, divided

In a small bowl, mash the margarine with a fork until softened. In two steps, mash in the granulated garlic, and finally, in two steps, the cheese. Preheat the oven on the broil setting with the rack placed 6 to 8 inches from the coils. Cut the loaf into 3/4 inch thick slices. Cover each with a generous layer of spread and arrange on a 12X9 baking sheet. Grill the bread until the top is browned and crisp, about 5 minutes. Serves 2 to 4 depending on the menu. 

Easy Cheese Biscuits

Developed Fall, 2021. The package of biscuits keeps for months in the fridge and will bake in less than 20 minutes. Freshly-baked cheese biscuits and a warm bowl of split pea soup make a comforting cold-weather meal.

8 large refrigerator biscuits (Pillsbury™ are goodl)
1/2 c finely-shredded sharp cheddar
2 T melted butter
1 t coarse salt

Preheat a toaster oven to 375 F. Peel a biscuit from the stack and carefully split it in half. Sprinkle a tablespoon of cheese on one half, top with the other half, and press the edges together to seal in the cheese. Repeat with the other biscuits. Arrange on a 12-inch baking pan on a 3-2-3 layout. Brush tops with melted butter and sprinkle on a little salt (optional). Bake 17 to 18 minutes until tops are golden brown. Lift biscuits off pan while warm with a thin spatula. Let cool until safe to eat. To store extra, wrap tightly in plastic film and freeze.

Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided

With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Rajas Quesadillas

Developed May, 2020. Easy, fast, cheap, and filling. 

Filling

3 T vegetable oil: divided
1 large green pepper, sliced into strips
1 large jalapeño, seeded and diced
1 cup white or yellow onion, thinly sliced through the poles
1 medium tomato, chopped
1 t ground cumin
1/4 t crushed red pepper
1 t oregano
1 t salt

Assembly & Finish

2/3 c shredded Mexican cheese blend
1/3 c queso cotija or pecorino Romano
1/4 c chopped cilantro
2 large flour tortillas

Heat 2 tablespoons of oil in a nonstick 12-inch skillet over medium-high. Add the peppers and cook until softened and colored. Add onions and tomatoes and cook until soft. Stir in seasonings and move into a bowl. Wipe out skillet and heat the remaining oil. Soften the tortillas by warming in the microwave. Moisten the edge with water. Place half the filling on half the tortilla, top with half of each cheese, the cilantro, and fold in half. Seal the edges and distribute the filling evenly. Heat the remaining oil over medium-high, and carefully position each quesadilla on one half. Cook about four minutes to brown and then turn to brown the other side. Top with tomato salsa.Variation: Add an ounce of shredded deli meat to the filling.

Pantry Pita Pizza

Put together from ingredients on hand. Wonderfully musical when spoken, this dish was COVID-inspired on the Ides of March, 2020.

2 pita loaves
1 T olive oil
2 T olive tapenade
1/2 c hummus
1/2 c diced tomatoes, canned or fresh, drained
1/4 c ripe black olives, coarsely chopped
1/4 c feta cheese, crumbled
onion powder
oregano
crushed red pepper

Steam the pitas until soft in the microwave under a moist paper towel or cloth. Preheat toaster oven to 400 F. Pour a tablespoon of olive oil into the oven pan and use it to coat both sides of the pitas. Divide the ingredients on each loaf. Spread tapenade on each, then the hummus thickly, and then distribute the cheese, tomatoes, olives, and the seasonings to taste. Bake 12 minutes or until thoroughly heated through. Serves two.

One-Pan Easy Mac and Cheese

Developed September, 2018 from a recipe on America's Test Kitchen TV program on PBS. The method cooks the elbows in milk and water and adds the cheeses after the pasta is cooked al dente. American processed cheese includes 'emulsifying salts' — namely sodium citrate — that yield a smooth melt and prevent the sharp cheddar, there to boost flavor intensity, from oily separation.

2 c milk
3 c water
1 t salt
1 lb elbow macaroni
1/8 t cayenne
2 t Dijon mustard
8 oz American cheese, grated (from deli, not packaged slices)
8 oz sharp cheddar cheese, grated
8 oz sliced ripe tomatoes

Bring milk. water, and salt to a boil in a three-quart saucepan. Be careful to prevent boiling over. Stir in the macaroni, reduce heat to a fast simmer, and cook until pasta is tender and most of the liquid has been absorbed. Off heat, stir in the seasonings and the American cheese until melted. Return to heat and simmer gently 5 minutes. Off heat, stir in the cheddar cheese, top with tomato slices, and cover. Let stand 10 minutes to soften the tomatoes. Stir the tomatoes into the pasta, reheating as necessary. Variation: Replace the tomatoes with 1/2 cup frozen peas. Hint: Freeze the American cheese before grating.

Grilled Fontina on Tuscan Bread

Grilled Fontina on Tucan Bread

First prepared September, 2009. Tuscan-style bread, due to the absence of salt to tame the yeast, has large gas bubbles. The melted cheese oozes through these openings and browns and crisps when it contacts the hot griddle, creating a special flavor and texture. A savory roasted garlic spread and extra-virgin olive oil add to the experience.

2 slices Tuscan-style bread (Trader Joe is good)
2 T roasted garlic spread
2 oz Fontina cheese slices
about 1 oz extra-virgin olive oil

Preheat a 10-inch non-stick skillet over medium high. Cover both inner surfaces of the bread with the garlic spread. Brush olive oil on the outside of one slice, and place oil side down in the skillet. Layer the cheese slices on that slice, position the second slice on top and brush it with oil. Press down firmly with a spatula as the sandwich cooks. When crispy and lightly colored on the first side, turn and cook the second, pressing firmly as it cooks.  (Note: Tuscan bread has no sugar and thus doesn't readily caramelize.)

Lemon Orzo Pilaf

Developed August, 2017 in response to a dreadful recipe in a local supermarket ad. Although orzo masquerades as a grain, it is a small rice-shaped form of pasta that is often cooked much like rice. This dish's lemony tang lends it to most any meat or fish as a side.

1/4 c shallots or green onions, finely diced
2 T olive oil, divided
1 c orzo
1-3/4 c hot stock (chicken, seafood, or vegetable)
1 t salt
1 t minced garlic
2 T lemon juice
1 t dry tarragon
1/2 c grated Parmesan cheese (optional)

Heat 1 tablespoon of the oil in a heavy saucepan over medium. Add the shallots, salt lightly, and cook until lightly browned. Mix in the orzo and the other tablespoon of oil. Cook until the orzo is opaque and lightly colored. Stir in the garlic, salt, lemon juice, and the stock. Cover, reduce the heat, and simmer for 15 minutes or until all the liquid is absorbed. Fluff, stir in the tarragon, and the cheese if desired. Serves three or four. Variation: Substitute basmati rice for orzo.

Chicken and Rice, Italian style

Easy to make, satisfying one-pot supper adapted from Lidiasitaly.com. 

1-1/2 lbs boneless, skinless chicken thighs
1 medium onion, cut in 1-inch chunks
2 medium carrots, cut in 1-inch chunks
2 ribs celery, cut in 1-inch chunks
2 plump garlic cloves, peeled
1/3 c extra-virgin olive oil
1 T kosher salt, divided
1 bay leaf
1 c dry white wine
5 c hot chicken or turkey stock, plus more if needed
2 c short-grain rice, such as arborio, carnaroli, or paella
2 T butter, cut in pieces
3 T chopped fresh flat-leaf parsley
1/2 c grated Parmesan cheese, plus more for passing

Trim any excess fat from the thighs, and cut into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Add the oil to a large heavy saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 teaspoon of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Add the chicken pieces and the bay leaf, and the remaining 2 teaspoons salt. Turn the chicken in the pan until browned all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Add the hot stock with stirring, and then all the rice. Bring to a boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 20 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Off heat, remove the bayleaf, stir in the butter pieces vigorously until thoroughly combined, then stir in the parsley and the grated cheese. Serve immediately in pasta bowls, passing additional grated cheese at the table. Serves 4 to 6.

Balsamic Vinaigrette for Salad Caprese

Salad Caprese

Developed July, 2016 from internet recipes. This simple salad combines slices of mozzarella and ripe tomatoes, garnished with a chiffonade of basil leaves, perfect as part of a light summer meal. Caprese refers to the Isle of Capri.

1 oz balsamic vinegar
1/2 T Dijon mustard
1/2 t mashed garlic
1/4 t salt
1/4 t freshly-ground pepper
3 oz extra-virgin olive oil

Add the first five ingredients to a jar with tight-fitting lid. Shake to disperse, add oil, and shake well to disperse. Drizzle sparingly on the assembled salad. Yields about 1/2 cup. Store unused portion cold. Rewarm to room temperature and shake well before next use.

Quick and Easy Filling for Cheese Blintzes

Blintzes are thin pancakes or crêpes filled with a savory or sweet mixture, folded, and then slowly fried in butter or another fat. Cheese mixtures are popular, but often call for a dry, fresh cheese called 'farmer cheese' that is often unavailable in local stores. This recipe, which takes only a few minutes to make, relies instead on the widely available product, large-curd cottage cheese.

3-1/2 oz (100 g) large-curd cottage cheese (cream style)
1/4 t salt
1/8 t pepper
1 t sugar

Place a small, wire-mesh strainer over a small bowl. Add the cottage cheese, and with the back of a spoon, press the cheese through the strainer, stopping to scrape the cheese from the backside of the strainer into the bowl. Continue to press the cheese through until not much remains. Add this remainder and the seasonings to the bowl and stir until smoothly combined. Fills two pancakes. Variation: Top each serving with fresh berry sauce.

Hint: Grating Hard Cheese

Grating a hard cheese such as Parmesan or gruyere for a quiche or similar dish that calls for a goodly amount of cheese can be tiring. To make the task less fatiguing, rotate the box grater so that it lies flat on the work surface with the handle facing you. Grip the handle with one hand and push the cheese away from you and down on the grater. Thus, instead of having to press the block of cheese firmly sideways against the grater, force is applied downwards and away, a much easier task, since it employs more and larger muscles.

Skillet Garlic Toast

Developed June, 2015. Add crunch and flavor to soups and salads, in a few minutes on the stovetop from pantry ingredients. For a similar product prepared in a toaster oven see this recipe.

4 oz (115 g) supermarket French bread
low-fat margarine
granulated garlic
grated parmesan cheese

Preheat a small nonstick skillet over medium heat. Slice the bread crosswise into half-inch thick slices. Spread each slice thinly with margarine and lightly dust on the garlic. Spread the garlic into the margarine. Spoon cheese onto each slice, and press it into the margarine. Invert a slice onto the hot skillet and press firmly. Repeat with the other slices. Toast until lightly browned, about 2 minutes. Turn the slices over, mist lightly with water, and cover. Steam for about a minute. Serves one or two.

Meat-Cheese Appetizer Rolls

Like many, DrDaddy and Family want to reduce their intake of starches and sugars ('carbs'), and consume fewer calories of all kinds. After carbs, only two food groups remain, protein-rich foods, and fats. What to eat late afternoon, when hunger often develops? These high-protein snacks make a good choice. They deliver virtually no carbs, are quick to prepare, and quickly tame the hunger pangs.

2 slices, about 2 oz (60 g) thinly-sliced delicatessen roast beef, corn beef, turkey, or chicken
Dijon mustard
1 oz sliced Swiss cheese

Cut the cheese into wide strips. Stretch out a beef slice, spread mustard along its length, position the cheese, and roll up from the wider end. Slice across to yield bite-size pieces.

Ingredient: Reuben Sandwich Dressing

Developed January, 2015. The 'correct' dressing for a Reuben sandwich (a grilled sandwich of corned beef, Swiss cheese, and sauerkraut on deli rye) has many definitions and designations. 'Russian' dressing and 'Thousand Island' dressing are widely cited, but rarely defined. Here is a picquant dressing that nicely complements The Reuben's flavorsome ingredients.

1/2 c (112 g) mayonnaise
1/4 c (60 g) ketchup
1/4 c (60 g) hot mustard (English or Dijon)
2 T (30 g) prepared horseradish, drained
2 t (10 g) Worcestershire sauce
1 t (5 g) lemon juice
1/4 c (60 ml) dry minced onion
1/2 t (3 g) salt

Add ingredients to a small bowl and mix thoroughly. Cover with plastic wrap and set aside to mature for at least an hour. Refrigerate unused portion in tightly closed container. Yields about 12 ounces of dressing.

Fish and Grits

Fish and Grits for One

Created December, 2014. Inspired by a breakfast dish served in a local's favorite breakfast spot on US-17 in Pawley Island, SC. They presented local fried flounder with a side of grits. This dish adds a sauce usually reserved for shrimp and grits.

1 T (15 ml) butter
1 T (15 ml) olive oil plus additional
1/2 c (125 ml) sliced mushrooms
1/4 c (60 ml) sliced green onions
1 T (15 ml) bacon crumbles, divided
3.5 oz (100 g) catfish filets (or other firm white fish), cut into shrimp-sized pieces
salt and pepper
flour
1/2 t (5 ml) minced garlic
1/2 c (125 ml) chicken or seafood stock
1 T (15 ml) lemon juice
1/4 t (2 ml) Louisiana red pepper sauce

4 oz (125 g) cheese grits or savory grits

Arrange the fish on a plate, season well with salt and pepper, and dust heavily with flour.     [Hint: A shaker jar filled with all-purpose flour is a handy cooking aid.] Mix to cover well, adding more flour until the fish no longer feels moist. Heat the butter and oil in a heavy 10-inch skillet, and saute the mushrooms for 5 minutes over medium-high heat. Add the green onions and half the bacon crumbles. Continue cooking about two minutes, adding more oil as needed. When sizzling hot, add the breaded fish pieces and garlic. Cook on one side for 2 to 3 minutes and turn to cook other side. When browned add the stock, lemon juice, and hot sauce. Heat for another two minutes, tossing gently, until the fish is cooked and the sauce has thickened. Serve over warm grits, garnish with the remaining bacon. Serves one.

Quick and Easy Tortellini in Basil Pesto

Prepared May, 2014. In a recent tasting study, America’s Test Kitchen decided that a shelf-stable product by the leading Italian pasta maker got highest marks. Marrying this product with a prepared pesto sauce yields a delicious meal quickly.

3 oz (85 g) Three-Cheese Tortellini (Barilla™ is recommended)
2 oz (56 g) basil pesto sauce (Kirkland™)
grated Parmesan cheese as desired

Bring a quart (liter) of salted water to a rapid boil in a sauce pan. Stir in the tortellini, lower the heat to a fast simmer, and cook uncovered 11 minutes, stirring occasionally. Drain the pasta in a collander, letting the hot water fill a serving bowl to heat it. move the colander, dump the water carefully, add the pesto to warm briefly, and then the drained pasta. Toss gently, plate and top with cheese. Serves one, but scales up to 4 servings easily.

Easy Cheesy Biscuits

Developed October, 2013. A couple of these cheesy biscuits, warm from the toaster oven, turns a bowl of rich soup into a satisfying meal, or by themselves, a welcome mid-day snack.

4 frozen buttermilk biscuits (Pillsbury™ is good)
2 T grated sharp cheddar cheese
vegetable oil spray

Preheat a toaster oven to 375º F (190 C). Spray the baking pan generously with vegetable oil. Arrange the frozen biscuits on the pan so that they don't touch. Bake 20 minutes, rotating the pan half way to even out the baking. Remove from oven and let cool a bit to handle comfortably. Split biscuits and spoon a half-tablespoon of cheese between the two halves. Arrange on plate, cover with a plastic lid, and microwave a few seconds to reheat the biscuits and melt the cheese. Serves two. Variation: Top the cheese with a pinch of crushed red pepper flakes.