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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.

Mar 242015
 

Saucy Spinach Patties

First of all let me tell you that we are getting eggs from one of our new chickens already and can’t wait for the other two to start. We don’t think they’re too happy about being cooped, as they were free range when we got them. We will let ours loose after they get used to the territory a little. Mr. Tom is still having a fit and wants to get to them but when we open the door to let him in, he’s off in another direction; no more jail time for him! Kinda reminds me of that commercial with the chicken who hits the road to see the world and just sends home pictures of where he’s been, just too cute for words!

BEWARE! This is very tasty!!!

BEWARE! This is very tasty!!!

This recipe hails from one of my older classic cook books with a few of our favorite additions. Wasn’t too sure how Kenny would like it, however it did have ground beef and I added BACON and some Irish cheddar cheese! Now, I do have to admit, I had a little trouble with the patties staying together when I fried them and the next time I make them, I will coat the outsides with some dry bread crumbs to help them fry better and give them a little crispness. I probably didn’t dry the cooked spinach enough which would have contributed greatly to my frying dilemma. The flavor although was superb and husband said I could make them any old time. The original recipe also called for frozen spinach but I had fresh spinach, our preference to frozen!

We went from this.....

We went from this…..

To this....Very messy! Any idea of what went wrong?

To this….Very messy! Any idea of what went wrong?

 

Saucy Spinach Patties
 
Author:
Ingredients
  • MEAT SAUCE:
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can (16 oz) tomatoes, chopped up with their liquid
  • 1 can (8 oz) tomato sauce
  • 1 large or 2 small cloves of garlic minced
  • 1 teas sugar
  • Salt and fresh ground pepper to taste
  • ¼ teas dried rosemary, crushed
  • SPINACH PATTIES:
  • 1 box (10 oz) frozen chopped spinach or 1 bag (10 oz) fresh, what I used
  • 6 strips of bacon, cooked and crumbled (saving 3 tbsp of the drippings for frying)
  • ½ cup chopped onion
  • ½ cup shredded sharp cheddar cheese
  • 2 tbsp dried parsley
  • 2 eggs, beaten
  • 2 cups soft bread crumbs
  • Salt and fresh ground pepper to taste
  • Dry bread crumbs
Instructions
  1. SAUCE:
  2. In a skillet, cook ground beef and onion until beef is browned and onion is transparent in color.
  3. Add the remaining ingredients for the meat sauce, cover and cook for about an hour, stirring occasionally.
  4. While sauce is cooking, cook spinach according to package directions or steam fresh spinach until limp. If using the fresh, chop after cooking. Drain spinach well to remove as much liquid as possible.
  5. Mix spinach with the crumbled bacon and remaining ingredients and mix well.
  6. Shape mixture into 6 patties and coat, if you wish, on both sides with dry bread crumbs which I will do next go around!
  7. When sauce is almost done, fry patties in the reserved bacon fat on both sides until nicely browned.
  8. Serve with sauce over top.

I hope you enjoy as much as we did………… Gotta go check our chickens!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

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