Hello bloggies! I’m going to try and catch up on some recipe posts from my first few days in Florida. It was such a whirlwind around here with the holidays that it was all I could do to keep up with food journal posts (and I didn’t do that great of a job at that!). So, stay tuned for a flurry of posts over the next 48 hours, I’m hoping to be all caught up before we leave for Virginia Tuesday morning. I promise to keep the writing as short as possible so that you can easily skim…
Our first night in town we had my stepfather’s meatloaf and my momma’s mac & cheese…a perfect combination if you ask me.
Joe’s Meatloaf (a fabulous, healthier version of a classic favorite…)
makes 6-8 servings
- 1 lb ground pork
- 1 lb ground turkey
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 2 carrots, chopped
- 1/4 cup parmesan cheese, shredded
- 1/4 cup Italian bread crumbs
- 2 eggs
- splash of worcestershire sauce
- splash of hot sauce
- squeeze of tomato paste
- Provencal herb mix (thyme, oregano, parsley) to taste
- 1 tbsp roasted garlic, minced
- salt + pepper to taste
- Blend all ingredients together in mixer.
- Form into loaf in large baking dish.
- Bake at 350* for 1 hour 15 minutes.
Momma’s Mac & Cheese (I did a slightly healthier version here)
- 1 lb macaroni noodles
- 2 bags of shredded cheese (about 4 cups) – I like cheddar and monterrey jack or mozzarella
- 2 eggs
- 1 cup milk
- extra milk
- salt + pepper
- 3 tbsp butter, cut into pieces
- Spray a casserole dish with cooking spray.
- Boil macaroni noodles until al dente.
- Spread about 1/3 of the macaroni noodles in the bottom of the baking dish.
- Sprinkle about 1/3 of the cheese over the noodles and sprinkle with salt + pepper.
- Repeat until you have 3 layers, ending with the last of the cheese.
- Whisk together the 2 eggs and 1 cup of milk. Pour over the top of the casserole dish. Add enough milk until it reaches 1/2 way up the side of the casserole dish. (its easier to tell if you use a clear glass dish, but you can wiggle an opaque dish back an forth to see where the milk level is).
- Spread the pats of butter across the top of the casserole.
- Bake at 350* for 1 hour.