Weekly Recipes For Your Inbox!

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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!

 

Oct 202015
 

Potato And Green Bean Chowder

I ate the whole thing!!!

  I ate the whole thing!

Just a very simple recipe today to share with you with the cooler and in some cases, colder weather moving in to most of us. We here in Florida, have had a beautiful week of mornings near 50 degrees and days in the 70’s! Thursday night, we were lucky enough to have some of our kids over to share a bonfire with us and granddaughter even brought all the ingredients to make Smores!

You do remember Smore's...Don't you?

You do remember Smores…Don’t you?

It was the first time we got to see daughter since her visit to Washington D.C. and along with a beautiful shot glass with a picture of the original Constitution of the United States printed on it to go along with our large collection of bar glasses, she also brought home a cookbook by the Army Air Operations Group called the Responders’ Recipes. Of course I had to sit right down and read it to see what I might be able to conjure up in my kitchen. Without much desire to try things lately with Kenny and his oral surgery, I did find a couple of recipes by a lady named Terri Casey McGrath that I wanted to combine as I knew husband would be able to eat without too much of a problem and with the cooler temps we’ve been experiencing it was a perfect idea other than the fact I could’ve made more! About another week of sipping on soups and eating lots and lots of egg dishes, things might get back to normal and if not, Husband will just have to suffer and watch me eat fried chicken and all the other good stuff I have fasted from being the nice wife that I am, ha ha! On with the chowder………

Potato And Green Bean Chowder
 
Author:
Ingredients
  • ½ lb fresh green beans, French cut
  • 3 large baking potatoes
  • 1 cup of chopped onion
  • 4 bacon strips, cooked crisp reserving some fat for cooking green beans
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 1 egg yolk
  • 1 cup grated cheese of you choice, I used cheddar
  • Sea salt and white pepper to taste
Instructions
  1. Steam green beans and onions with a little of the bacon drippings drizzled over them until crisp tender and set aside.
  2. Add enough water to the bean water to boil potatoes and cook them until you can just run a knife through; drain and grate on a large grater.
  3. Melt butter in a large saucepan, whisk in the flour and gradually stir in the milk.
  4. Add the cooked beans with onions and grated potatoes.
  5. Beat egg yolk and beat in a little of the thickened sauce and then stir into mixture of veggies.
  6. Add cheese and stir to melt.
  7. Add bacon or sprinkle bacon on top of your soup in a bowl as I did because Kenny has a little trouble with the bacon at this point in time!

Chopped ham also goes well with this chowder!

Hope you enjoy and I’m off to the kitchen to put dinner together with a recipe given to me by my daughter’s friend Jackie! Hope you’ve all been well and hope to see ya soon with her recipe……….

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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