by Linda Larsen
Cal-Mex Meatloaf
A rich and hearty meatloaf is always welcome. This one is full of texture, flavor, and color.
HEALTHY
INGREDIENTS | SERVES 8
2 tablespoons olive oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
2 cloves garlic, minced
2 jalapeño peppers, minced
2 eggs, beaten
¾ cup chili sauce, divided
½ cup quick-cooking oatmeal
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon cayenne pepper
1 pound ground beef ½ pound ground pork
2 tablespoons brown sugar
3 tablespoons Dijon mustard
1. Preheat oven to 350°F. Spray a broiler pan with nonstick cooking spray and set aside.
2. In large saucepan, heat olive oil over medium heat. Add red onion, all the bell peppers, garlic, and jalapeño peppers; cook and stir for 6–7 minutes until tender. Remove from heat and place in large bowl.
3. Add eggs, cup chili sauce, oatmeal, basil, thyme, salt, and cayenne pepper and mix well. Add beef and pork and mix well.
4. Form into a loaf and place on broiler pan. In small bowl, combine remaining ¼ cup chili sauce, brown sugar, and mustard; pour over loaf. Bake for 60–75 minutes until internal meat thermometer registers 160°F.
5. Cover meatloaf and let stand for 10 minutes before slicing to serve.
Keep It Healthy
Use 90% ground beef in this recipe for less fat. You can use this type of beef without fear of the meatloaf being dry because there are so many other ingredients in the recipe. The vegetables, eggs, and chili sauce add moisture as well as flavor. And because there’s so much flavor, you can cut the salt in half.
Mushroom Steak
Swirling butter into a sauce at the last minute thickens it slightly, makes it velvety, and adds great flavor.
LAST MINUTE
INGREDIENTS | SERVES 6
6 (5-ounce) beef tenderloin steaks
1 teaspoon steak seasoning
¼ teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup sliced cremini mushrooms
1 cup sliced button mushrooms
½ cup dry red wine
½ cup beef broth
1 tablespoon fresh thyme leaves
2 tablespoons butter
1. Make sure you have all of the vegetables prepared before you start this recipe. Sprinkle steaks with steak seasoning and pepper on both sides. Let stand at room temperature while you heat 2 tablespoons butter and olive oil in a large skillet.
2. Add steaks; cook 9–12 minutes, turning once, for medium. Remove to a warm platter and cover to keep warm. You can put the steaks in a 250°F oven while you make the sauce.
3. Add onion and garlic to pan; cook for 3 minutes. Then add mushrooms; cook and stir for 3 minutes longer. Add wine, beef broth, and thyme leaves; bring to a boil. Boil hard over high heat for 2–3 minutes until sauce reduces slightly.
4. Remove pan from heat and swirl in 2 tablespoons butter. Immediately pour over the steaks and serve.
Brie Meatloaf
Brie adds incredible flavor to this special meatloaf. Garnish it with some fresh thyme sprigs and place a few slices of Brie on top to melt into the loaf before serving.
EASY
INGREDIENTS | SERVES 6–8
½ cup crushed cracker crumbs
2 eggs, beaten
¼ cup buttermilk
½ teaspoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon seasoned salt
⅛ teaspoon pepper
¼ cup steak sauce, divided
1 pound 85% lean ground beef
½ pound ground pork
⅔ cup diced Brie cheese, without rind
2 tablespoons brown sugar
2 tablespoons coarse brown mustard
1 tablespoon honey
1. Preheat oven to 350°F. Spray a 9″ × 5″ loaf pan with nonstick cooking spray and set aside.
2. In large bowl, combine crumbs, eggs, buttermilk, onion powder, thyme, seasoned salt, pepper, and 2 tablespoons steak sauce and mix well.
3. Mix in beef and pork with your hands just until combined. Gently mix in Brie cheese pieces. Press into prepared loaf pan.
4. In small bowl, combine remaining 2 tablespoons steak sauce, brown sugar, mustard, and honey; pour over meatloaf. Bake for 50–60 minutes until internal temperature reads 160°F. Drain meatloaf, cover, let stand for 10 minutes, then remove from pan and slice.
Transport Tips
Meatloaf is easy to transport to the party. Just wrap it in an insulated carrier and bring with you in the car. As long as you eat the food within two hours of removing it from the oven, it will be wholesome. You could also bake the meatloaf and cool it, then serve it cold in sandwiches at the party.
Ragu Bolognese
Ragu Bolognese usually contains lots of different types of meat. This easier version is still rich and delicious.
INEXPENSIVE
INGREDIENTS | SERVES 8
3 slices bacon
2 tablespoons butter
1 onion, chopped
4 cloves garlic, minced
½ cup chopped carrots
½ cup chopped celery
½ teaspoon salt
⅛ teaspoon pepper
1¼ pounds ground beef
1 (26-ounce) jar pasta sauce
¼ cup dry red wine
½ cup beef stock
1 (16-ounce) package linguine
½ cup heavy cream
1. In large saucepan, cook bacon until crisp. Drain on paper towel, crumble, and set aside. Drain fat from pan but do not wipe out.
2. Add butter to pan; cook onions, garlic, carrots, and celery until tender, about 6–7 minutes. Add salt and pepper.
3. Add beef and bacon; cook and stir to break up meat, until meat is browned. Drain mixture. Add pasta sauce, wine, and stock to pan; bring to a simmer. Simmer, stirring frequently, for 30–40 minutes.
4. Bring a large pot of salted water to a boil. Add linguine; cook until al dente according to package directions. Add cream to meat sauce and simmer.
5. Drain pasta and place on serving plate and top with meat mixture. Serve immediately.
Teriyaki Steak
This marinade can be used for other meats as well. Try it with pork chops or boneless, skinless chicken thighs.
MAKE AHEAD
INGREDIENTS | SERVES 4
¼ cup teriyaki sauce
¼ cup low-sodium soy sauce
2 tablespoons minced ginger root
2 tablespoons brown sugar
2 teaspoons sesame oil
2 tablespoons peanut oil
1 tablespoon bourbon
4 (6-ounce) rib-eye steaks
1. In ziplock bag, combine all ingredients except the steaks and mix. Add steaks, close bag and knead to combine.
2. Place bag in dish and refrigerate for 12–24 hours. When ready to eat, prepare and preheat grill. Drain steaks, reserving marinade.
3. Grill steaks for 5–7 minutes per side, brushing occasionally with reserved marinade, until desired doneness. Let steaks stand, covered, for 5 minutes before serving. Discard remaining marinade.
Keep It Safe
Whenever you brush a marinade that has been in contact with raw meat on meat that’s cooking, be sure that you “cook off” the marinade. That means that the side that was just exposed to the marinade faces the heat for at least 1 minute. The uncooked marinade isn’t safe to eat without boiling.
Steak and Bean Enchiladas
This excellent recipe for enchiladas is rich and delicious.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
1 pound round steak
1 tablespoon chili powder
½ teaspoon cumin
2 tablespoons butter
1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
2 jalapeño peppers, minced
1 (15-ounce) can refried beans
14 (8-inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 (18-ounce) can enchilada sauce
1 cup salsa
1 cup shredded pepper jack cheese
1. Spray 13″ × 9″ glass baking dish with nonstick cooking spray and set aside. Preheat oven to 350°F. Slice round steak against the grain into ½” × 3” strips. Sprinkle with chili powder and cumin. Melt 2 tablespoons butter and 1 tablespoon oil in large saucepan. Add steak; brown on all sides, about 5 minutes, and remove from pan.
2. Cook onion, garlic, and jalapeño in saucepan until tender, about 6 minutes. Add refried beans and steak to pan; heat until mixture simmers.
3. Spread mixture onto flour tortillas; top each with 2 tablespoons Cheddar cheese. Roll up and place in prepared pan.
4. In saucepan, combine enchilada sauce and salsa; bring to a simmer. Pour over enchiladas. Top with remaining ¼ cup Cheddar cheese and pepper jack cheese.
5. Bake for 30–45 minutes until the casserole is bubbly and cheese on top melts and begins to brown. Serve immediately with sour cream, salsa, and avocados.
Curried Meatballs
Curry powder is sweet, spicy, warm, and hot, all at the same time. Along with chutney, it adds fabulous flavor to these easy meatballs.
QUICK
INGREDIENTS | SERVES 8
1 tablespoon olive oil
⅓ cup minced peeled apple
¼ cup minced onion
3 cloves garlic, minced
1 tablespoon curry powder
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 egg, beaten
1 (12-ounce) bottle mango chutney, divided
1 pound ground beef
1 (16-ounce) jar Alfredo sauce
1 green bell pepper, chopped
½ cup celery, chopped
2 teaspoons curry powder
1. In large saucepan, heat olive oil over medium heat. Add apple, onion, and garlic; cook and stir until tender, about 5 minutes. Add curry powder; cook and stir for 1 minute longer.
2. Remove from heat and place in large bowl. Add salt, cayenne pepper, egg, and cup chutney; mix well. Add beef and mix gently with your hands until combined.
3. Form into 1-inch meatballs. Return saucepan to heat and add butter. Brown meatballs on all sides, shaking pan occasionally, about 4–5 minutes. Drain off excess fat.
4. Return saucepan to heat and stir in Alfredo sauce, green pepper, celery, and 2 teaspoons curry powder. Bring to a simmer; reduce heat to low, cover, and simmer for 12–18 minutes until meatballs are thoroughly cooked. Stir in remaining chutney and serve over hot cooked rice.
Make-Ahead Tips
You can make the meatballs ahead of time and place on a plate. Cover and refrigerate until it’s time to eat. Prepare the bell pepper and celery as well, cover and refrigerate. Then proceed with the recipe as directed. Start the rice cooking when you’re forming the meatballs so it will be ready when the recipe is.
Beef with Black Bean Sauce
Fermented black beans are a very concentrated flavoring agent in Chinese cooking. This wonderful recipe is beautiful too.
LAST MINUTE
INGREDIENTS | SERVES 4
1 pound flank steak
2 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
4 cloves garlic, minced
2 tablespoons fermented black beans, rinsed
2 tablespoons peanut oil
1 onion, chopped
1 tablespoon minced fresh ginger root
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup beef broth
1. Cut flank steak into ½” × 2” strips against the grain. Combine cornstarch, soy sauce, rice wine vinegar, and garlic in large bowl and add steak; cover and marinate in refrigerator for 25 minutes.
2. Meanwhile, drain black beans and finely mince; set aside. Drain meat, reserving marinade.
3. Heat oil in large skillet or wok. Add meat; stir-fry until browned, about 3–4 minutes. Remove from wok. Add onion, ginger root, and black beans; stir-fry for 3–4 minutes.
4. Add bell peppers to wok; stir-fry for 2–3 minutes longer. Add beef broth to reserved marinade; stir and pour into wok along with beef. Stir-fry for 4–5 minutes until sauce boils and thickens. Serve immediately.
Indian Steak
These spices add spectacular flavor to flat iron steaks, and the lime juice tenderizes them. Serve this recipe with roasted potatoes and a green salad.
EASY
INGREDIENTS | SERVES 6
2 tablespoons butter
1 onion, minced
3 cloves garlic, minced
1 tablespoon curry powder
2 tablespoons beef broth
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon mustard powder
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
6 (5-ounce) flat-iron steaks
1. In small saucepan, combine butter with onion and garlic over medium heat. Cook and stir until tender, about 6 minutes. Add curry powder; cook and stir for 1–2 minutes longer until fragrant.
2. Remove from heat and add remaining ingredients except steak. Let cool for 10 minutes, then rub over steaks.
3. Cover and refrigerate for 12–24 hours. When ready to cook, prepare and preheat grill. Grill steaks over medium direct heat for 8–12 minutes, turning once, until desired doneness. Let steaks stand for 5–10 minutes, then serve.
Party Fun
Make several different types of marinade and marinate steaks, chicken, and pork chops. Grill them and set up a buffet. If you want to give your guests a choice before cooking, use grill charms to mark the meat before they go on the grill. Charms are little metal pieces you stick onto meat before grilling.
Smothered Steak
To double this recipe, use two slow cookers. Serve over hot cooked rice or cooked pasta to soak up all the sauce.
EASILY DOUBLES
INGREDIENTS | SERVES 6
2 onions, chopped
2 cloves garlic, minced
1 pound bottom round steak
3 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried marjoram leaves
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 cup beef broth
¼ cup tomato paste
1 (8-ounce) can sliced mushrooms, drained
1. Place onions and garlic in bottom of 4-quart slow cooker. Cut steak into strips ½” × 3” across the grain. Toss with flour, salt, pepper, and marjoram. Place on top of onions in slow cooker.
2. Open tomatoes and drain ¾ of can into slow cooker. Add Worcestershire sauce, beef broth, and tomato paste to remaining tomatoes in can and mix well; pour over meat. Add mushrooms.
3. Cover and cook on low for 8–10 hours until beef and vegetables are tender. Stir well and serve over hot cooked rice or noodles.
CHAPTER 7
Chicken Entrees
Poached Chicken
Chicken Baked with Creamy Salsa
Chicken and Pasta in Cheddar Sauce
Scalloped Chicken
Chicken in Phyllo
Chicken with Crisp Potato Crust
Chicken-Stuffed Apples
Hot Chicken Sandwiches
Chicken Hawaiian
Apple-Orange Baked Chicken
Bacon Blue Cheese–Stuffed Chicken
Ital
ian Chicken Medallions
Chicken Salpicon
Chicken Calzones
Chicken Newburg
Pear Brie–Stuffed Chicken
Chicken in Parchment
Tuscan Chicken
Stir-Fried Chicken Pizza
Savory Roast Chicken Dinner
Potluck Bacon Chicken
Wendy’s Chicken
Poached Chicken
When a recipe calls for sliced or chopped cooked chicken, this is the recipe to use. Poach a lot of chicken, chop and freeze, and you’ll be ready for anything.
EASY
INGREDIENTS | YIELDS 8 BREASTS; 6 CUPS CHOPPED COOKED CHICKEN
1 cup chicken broth
1 cup water
3 tablespoons lemon juice
2 sprigs fresh thyme
8 boneless, skinless chicken breasts
1. Combine broth, water, lemon juice, and thyme in large skillet; bring to a simmer over medium-high heat.