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Jun 102015
 

     Greek Meatloaf

Wow, if you want to have a different flavor for your meatloaf, you gotta try this!

Noodles with cheese sauce was a great side.

Noodles with cheese sauce was a great side.

The other day Kenny and I were doing a little grocery shopping at Publix Supermarket and as it was around lunch time, a lady was giving away free samples of Olive-Feta Burgers. You know what happened next, we were both trying these babies and although I am not a fan of olives at all, I bit and loved them……… Now, some of the ingredients were not in the burgers themselves but on top of the burgers as a garnish. I got talking to the lady who was serving us and she had the same idea that I had, MEATLOAF! I don’t know if she ever got to try it but Kenny and I were rarin’ to go home and put one of these together and hence, a winner again!

Greek Meatloaf
 
Author:
Ingredients
  • 1-1/2 lbs lean ground beef
  • 4 oz feta cheese
  • 4 tbsp chopped black olives
  • 1 teas Greek seasoning ( I used Cavender's all purpose Greek seasoning)
  • ½ cup chopped red onion
  • ⅓ cup chopped cherry tomatoes plus extra tomatoes sliced for topping
  • ½ cup crumbled feta cheese
  • 4 tbsp dill vegetable dip
  • 2 large eggs
  • ⅓ cup plain dry bread crumbs
Instructions
  1. Combine all ingredients and mix well.
  2. Place in a loaf pan that has been sprayed with cooking spray.
  3. Bake in a 350 degree oven and cook for 1 hour.
  4. Top with remaining cherry tomatoes that have been sliced and continue cooking for another 30 minutes.

We surely enjoyed this along with some homemade garlic knots and cooked noodles tossed with butter and more garlic! Needless to say, no kisses good night and lotsa toothpaste before bed, ha ha…….(From Wikipedia, the free encyclopedia) In Greece, meatloaf is referred to as rolo (Ρολό) and it is usually filled with hard boiled eggs. Our next adventure?

On a quick note for those of our friends who have been following us, Kenny got some more excellent news from the doctor yesterday as his heart is getting stronger as we speak! Of course now I am getting razzed about having to put up with him for much longer than expected, poor me? Oh HELL not, I mean who would be my photographer and editor-in-chief, chuckle chuckle!!!!!
Enjoy this meatloaf soon………..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.

Jun 042015
 

                                                             Baked Beans His Way

Sammies Birthday 2014 020

I really don’t know why I’m doing this post as it was Kenny’s cooking on this one! This past weekend with the birthday bash, I did all the normal side dishes that I like such as cole slaw, deviled eggs (oops, I don’t eat these) and potato salad. My daughter made her banana pudding for her dad and now that I have that recipe, I’ll get to share that with you soon. Kenny found this recipe and said it sounded good if he made a few of his own changes such as the cane syrup which he is addicted to being from the south and all. They went over with raves from everyone even Little Bear. I on the other hand, am not fond of  baked beans either, but I can put away a plate of corn bread smothered in black eyed peas with a generous sprinkle of raw onions on top, must be a mental thing going on upstairs in that old head of mine!

 

Baked Beans His Way
 
Author:
Ingredients
  • 1 lb dried or 3 cans (16 oz each) navy beans, Kenny used dried
  • 2 medium onions, chopped
  • ¼ pound thick bacon, cooked and crumbled, reserving bacon grease
  • ½ cup pure cane syrup (I think he probably added a little extra knowing him :)
  • 1 tbsp brown sugar
  • 4 teas prepared mustard
  • Salt and pepper to taste
Instructions
  1. Soak and cook dried beans according to package directions, reserving 1-1/2 cups of the cooking liquid; if using canned beans, drain and rinse.
  2. Combine the beans with the onions and cooked bacon and place in a 2-1/2 baking dish.
  3. Mix together the syrup, brown sugar, mustard, bacon grease, salt, pepper and add the 1-1/2 cups of the bean water (if using canned beans use tap water); pour over bean mixture making sure beans are covered and adding more if necessary.
  4. Cover and bake in a 250 degree oven checking occasionally to make sure beans are covered with the liquid, adding more if need be.
  5. Cook the dried beans for 6 to 8 hours until the beans are nice and tender or 2 hours for the canned beans.

Yep, this is His Way of doing baked beans…………… enjoy!

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