oatmeal meat loaf slices

INGREDIENTS

4 1/2  cups water
1/2  teaspoon salt
1 1/2  cups steel-cut oats (10 oz.) (do not use rolled oats)
1   pound bulk pork sausage
1/2  cup chopped red sweet pepper
1/4  cup chopped onion
Nonstick cooking spray
2   tablespoons cooking oil

DIRECTIONS

1. Line a 9x5x3-inch loaf pan with plastic wrap, allowing plastic wrap to hang over edges of pan; set aside. In a large saucepan bring the water and salt to boiling. Slowly stir in oats. Return to boiling; reduce heat to medium-low. Cover and simmer for 30 minutes or until creamy, stirring occasionally.
2. Meanwhile, in a large skillet cook the sausage, sweet pepper, and onion until sausage is no longer pink. Drain off fat. Pat sausage mixture dry with paper towels. Stir cooked sausage mixture into oat mixture. Cool 30 minutes. Spoon mixture into prepared loaf pan. Cover and refrigerate overnight.
3. Preheat oven to 450 degree F. Line a baking sheet with foil; generously coat with cooking spray and set aside. Remove sausage-oat mixture from pan by lifting up on plastic wrap; invert onto a cutting board and remove plastic wrap. Cut loaf crosswise into eight 1-inch-thick slices. Brush both sides of slices with some of the oil. Place slices on prepared baking sheet. Bake for 30 minutes or until lightly browned and heated through, turning slices halfway through baking time. Makes 8 servings.

main dish, meat 6:17 AM No comments

mini meat turnovers

INGREDIENTS

1 1/4  pounds lean ground beef
1  15  ounce can tomato sauce
2   teaspoons chili powder
2   teaspoons dried oregano, crushed
1   teaspoon garlic powder
1   tablespoon snipped fresh cilantro
2  10 - 12  ounce package (20 total) refrigerated buttermilk biscuits
Milk
Salsa (optional)

DIRECTIONS

1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.
2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

Make Ahead Tip
Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

Tip
To Tote: Cover hot turnovers tightly. Transport in an insulated carrier.

Tip
If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.

appetizers, meat 6:14 AM No comments

Breakfast Bagel Sandwich

INGREDIENTS

1 bagel (flavor of your choice- I prefer Everything or Egg bagels)

1 egg

1 slice cheese (flavor of your choice- I prefer American)

2 pieces cooked bacon (any breakfast meat) or 2 pieces sausage (any breakfast meat) or 2 pieces deli ham (any breakfast meat) or 2 pieces Canadian bacon (any breakfast meat)

1 tablespoon butter

DIRECTIONS

1Place bagel in toaster and toast as desired.

2Over medium heat, fry egg in frying pan.

3Turn off heat but, leave pan on burner.

4Place meat on top of egg and then the cheese on top of the meat.

5Cover with a lid and let the heat melt the cheese.

6Butter toasted bagel.

7Place egg, meat, and cheese pile on one half of bagel and top with the other half.

8Slice in half and enjoy!

breakfast, cheese, meat 6:02 AM No comments

Sweet and Sour Meatballs

INGREDIENTS

For the meatballs:
1 lb ground beef
Worcestershire sauce, to taste
3 tablespoons breadcrumbs
oregano, to taste
1 egg, slightly beaten
salt and pepper, to taste
1 clove garlic, minced
2 tablespoons vegetable oil

For the sauce:
1 tablespoon vegetable oil
1/2 cup onion, chopped
3/4 cup brown sugar, packed
2 tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 tablespoons soya sauce

DIRECTIONS

1.For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
2.For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
3.*You can also place browned meatballs and sauce mix into crock pot.

meat, meatloaf 5:14 AM No comments

Lasagna Cupcakes

INGREDIENTS

favorite pasta sauce
1 lb hamburger meat
8 wonton wrappers
8 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish

DIRECTIONS

1.Preheat oven to 375 degrees F.
2.To start the lasagnas: Cook hamburger meat, season to taste, drain.
3.Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4.Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5.Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

lasagna, meat 12:00 PM No comments