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Feb 072017
 

Looky, Looky; look who I found! After taking way too much time off, due to a mental breakdown in the kitchen, ha ha, I figured I better get back to work. But seriously, I really have not felt like being in the kitchen that much let alone coming up with new things to try. It’s also due to the fact that Husband and I have shaved back on how much we eat as the weight has piled on a little much! During my absence I did manage to do a couple of things and this meatloaf was one; I also have a couple of others simple recipes to get out in the near future and a few more ideas in mind. The holidays also had a big factor in posting as we have slowed down in getting all the decorations up, down and the house back to normal until next year (OLD AGE stinks!)…. This recipe was not originally meant to be a breakfast food but after making it for supper, all Kenny and I could think of was how it would taste as a compliment to our eggs in the morning and that’s how we finished the rest of it off. We sliced it and then tried to brown it, only problem we had was it kind of fell apart in the frying pan but it sure didn’t take away from the flavor, no sireeeeeeeeeeeeee!

Breakfast Meatloaf
 
Author:
Ingredients
  • 1 lb lean ground beef
  • 2 medium size baking potatoes or enough to make one pound
  • ½ cup shopped onion
  • 1 egg
  • ⅔ cup dried bread crumbs
  • Salt and pepper to taste
Instructions
  1. Shred potatoes on a medium size grater, blot with paper towels to remove excess moisture.
  2. Mix together with the remaining ingredients.
  3. Shape mixture into loaf and place in a loaf pan sprayed with cooking spray.
  4. Bake in a 350 degree oven for 1 hour or until nicely browned.
  5. Let sit for 10 minutes before slicing.

Simplicity at one of its best for sure, especially for breakfast! I mean you got your meat and potatoes all in one dish, just add eggs and toast!!

I’d also like to share that our daughter just graduated form WHU (Waffle House University) and is now a manager who will be running her own store starting this week! So proud of her!

Well I hope you enjoy and will forgive me for not being around in such a long time, later………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

 

Sep 082016
 

Yuengling Beer Marinated Chicken

bathroom-floor-chicken-and-bread-011

Hello friends! I wish I could say that Kenny and I went on a long vacation for the last few weeks, but that didn’t happen! After Kenny’s little trip to the hospital, we had to get ready for daughter’s visit down from Indiana. After that, it was laying about 125 square feet of new flooring in the spare bedroom and bath.

Kenny's knees were not happy!!!

Kenny’s knees were not happy!!!

Did I mention...Kenny's knees were killing him?

Did I mention…Kenny’s knees were killing him?

The flooring was the easy part, it was getting everything out of the rooms to make it happen and then returning what we took out. Boy am I happy that’s done! We only have two more rooms to go and that project is starting very soon. At that point our home will be free of carpet and all done in vinyl planking, hate carpet!!!
Then there was Hermine who decided to go right over the top of us. So off to the store just to pick up a couple of staples to get us through and then making sure we had enough ice in case of a power loss. Well it happened, 2- 1/2 days at that! Never before had we lost power for that long and we did manage to lose some food that I had left in the frigs. Our big freezer survived fairly well and the only meat that was in peril was a still ice cold but thawed bag of sausage and a bag of chicken breasts. I really think it was God’s way of telling me it was time to do some cleaning! So when the power came on I had work to do, hence this recipe that I found on the internet by Anna Roberts at pop sugar food and it was a big hit with both of us! So let’s gooo—–>

5.0 from 1 reviews
Yuengling Beer Marinated Chicken
 
Author:
Ingredients
  • Four boneless, skinless chicken breasts, I used 40 ounces of chicken, what I had thawed
  • 12 oz. of your favorite been, we used Yuengling, Kenny's favorite
  • ¼ cup kosher salt
  • ¼ cup brown sugar, I used light brown
  • 1 teas of your favorite mixed seasoning
Instructions
  1. Place chicken in a resealable plastic bag and add the remaining ingredients. Seal bag and shake to mix.
  2. Marinate for 2 to 24 hours. I had only two hours before dinner time and I was sorry not to marinated longer.
  3. Grill over medium coals, turning occasionally until done and tested for internal temperature of about 180 degrees.
  4. Remove from grill and let set for a few minutes.

Well, now that you know that we weren’t off to the Bahamas or something crazy like that, we hope you’ll keep checking with us for more recipes, hopefully soon…………………….Enjoy!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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