Mini Meat Loaf [from foodnetwork.com]
Mini Skillet Meatloaves Recipe courtesy Food Network Magazine
Prep Time:20 minInactive Prep Time:-- Cook Time:20 min Level:Easy Serves:4 servings Ingredients
Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
Try making Meatloaf Quesadillas with the leftovers
Per serving: Calories 380; Fat 24 g (Saturated 8 g); Cholesterol 111 mg; Sodium 800 mg; Carbohydrate 16 g; Fiber 1 g; Protein 23 g
Photograph by Antonis Achilleos
Prep Time:20 minInactive Prep Time:-- Cook Time:20 min Level:Easy Serves:4 servings Ingredients
- 1/3 cup breadcrumbs
- 1/3 cup milk
- 1/3 cup chopped fresh parsley
- 1 large egg
- 3 tablespoons Worcestershire sauce
- 1 small onion, finely minced
- 1 teaspoon chili powder
- 2 cloves garlic, grated or finely minced
- 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1 to 2 tablespoons packed light brown sugar
- 1 tablespoon apple cider vinegar
Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
Try making Meatloaf Quesadillas with the leftovers
Per serving: Calories 380; Fat 24 g (Saturated 8 g); Cholesterol 111 mg; Sodium 800 mg; Carbohydrate 16 g; Fiber 1 g; Protein 23 g
Photograph by Antonis Achilleos
Roasted-Garlic Mashed Potatoes [from cookinglight.com]
- YIELD: 5 servings (serving size: 1/2 cup)
- COURSE: Side Dishes/Vegetables
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 pound peeled Yukon Gold or red potatoes, quartered
- 3 cups water
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.
Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth. Add garlic pulp, and stir well.
Variations:
Mashed Potatoes With Sage: Omit garlic; add 2 tablespoons minced fresh sage to milk, salt, and pepper.
Chive-and-Goat Cheese Potatoes: Omit garlic; add 3 tablespoons minced chives and 1/2 cup (2 ounces) crumbled goat cheese to milk, salt, and pepper.
Nutritional Information Amount per serving
- Calories: 105
- Calories from fat: 27%
- Fat: 3.1g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.3g
- Protein: 3.9g
- Carbohydrate: 16.6g
- Fiber: 1.8g
- Cholesterol: 1mg
- Iron: 3.2mg
- Sodium: 140mg
- Calcium: 79mg
Vegetable Kabobs {by Southern Living Magazine}
- YIELD: Makes 8 servings
- PREP TIME:25 Minutes
- SOAK:1 Hour
- CHILL:30 Minutes
- COURSE: Side Dishes/Vegetables
- 12-inch-long wooden skewers
- 1/4 cup dry white wine
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons pepper
- 1 teaspoon salt
- 16 cups assorted cut vegetables
2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
3. Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in “Guidelines and Cook Times for Vegetable Kabobsâ€� below.
4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.
Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.
Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.
Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.
Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.
Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.
Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.
Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.
Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.
Southern Living MAY 2008
My simple version: Chop vegetables, place on skewer, brush with olive oil and Italian spices and broil in oven, rotating periodically until darkened.
RSS Feed