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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Meatloaf With Sundried Tomatoes

Meatloaf With Sundried Tomatoes (2).JPG

Meatloaf Withh Sundried Tomatoes (1)

Meatloaf is a favorite in my house. I’m always trying to reintroduce new flavors into my meatloaf. Whether I’m trying different types of ground meat or adding different ingredients, meatloaf is comfort food. This is my Meatloaf With Sun-Dried Tomatoes.

Meatloaf Gravy

I want to talk about my gravy for this dish. Sometimes I like to make a gravy that’s more in the style of an Au Jus. What I mean is, it’s more on the brothier side than a thicker style gravy. I’ll get into more detail later in the post.

I’m making this meatloaf with ground chicken. It’s leaner and I can play around with some new flavors. Let’s get started.

Meatloaf With Sundried Tomatoes (19)

Meatloaf With Sundried Tomatoes (6)

Meatloaf With Sundried Tomatoes (18)

Meatloaf With Sundried Tomatoes (13)

Meatloaf With Sundried Tomatoes (5)

Meatloaf With Sundried Tomatoes (2)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 6-8 Servings
Equipment: 12-inch sautépan, 1  rimmed baking sheet pan

Ingredients:
2 tablespoons good olive oil
1 sweet onion, diced
1 red and yellow bell pepper, diced
1 Poblano pepper diced, (substitute green bell pepper)
1/2 cup chopped sun-dried tomatoes
2 cloves grated garlic
1 tablespoon dried oregano
2 large eggs
1/4 cup Ricotta cheese
1/2 cup half and half
5 dashes Worcestershire sauce
2 tablespoons Ketchup
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh Italian flat-leaf parsley
1 3/4 cups seasoned Italian breadcrumbs

2-pounds of ground chicken (substitute ground turkey)

Gravy:
2 cups unsalted chicken broth
2 cups unsalted beef broth
5 sprigs of fresh thyme
Salt and pepper to taste

Side Dish: 2 15-ounce bags frozen Petite Green Peas

Directions:
Preheat the oven to 350-degrees F.
Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, cook for 5-7 minutes, stirring occasionally, until the vegetables are soft but not browned. Set aside to cool.

Place all the ingredients, from the list above, into a large mixing bowl adding the breadcrumbs last. Mix together until you get the consistency of wet sand. To that add the cooled sautéed onions and peppers and the chopped sun-dried tomatoes. Mix to combine.

Finally, add the meat. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.

Place a piece of parchment paper on a rimmed baking sheet pan. Transfer the meat mixture over to the lined sheet pan. Pat the meat into a flat rectangle and then press the sides in until the meat forms a cylinder down the middle of the pan.  The will ensure there will be no air pockets. Bake for 40-50 minutes, until the internal temperature, in the middle, reads 155-160-degrees F.

Remove from the oven and allow to rest for 10 minutes before slicing.

Directions For Gravy:
To a 3-quart saucepot add 2 cups unsalted chicken broth, 2 cups unsalted beef broth, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid up to a simmer. Salt and pepper to taste.

In a small bowl, add 4 tablespoons of cornstarch to 4 tablespoons of cold water. Whisk together until smooth paste forms. Whisk the *slurry (cornstarch/water mixture) into the sauce pot with the broth (chicken/beef) until the liquid comes back up to a bubble, 2-3 minutes. Fish out the thyme sprigs.

*Slurry:  Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth paste forms. Add the slurry into the hot, simmering liquid you want to thicken. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

 

Homestyle Baked Mac & Cheese

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Homemade SpaghettiO’s With Meatballs

Homemade SpaghettiO's (1)

What’s better than reliving one of your favorite childhood meals. You know the one I’m talking about, SpaghettiO’s with meatballs! Well, I’ve recreated a Homemade SpaghettiO’s With Meatballs for you and its super easy to make.

Making homemade sauce and meatballs takes this to dish to a grown-up level that will definitely surprise you, guests. I have a couple of secret ingredients for the meatballs that are going to blow your mind!

Let’s start by making the meatballs and getting them into the oven before working on the sauce.

Normally I wouldn’t use a store-bought basil pesto however, in this instance, I’m using it as one of the ingredients for my meatballs. If you’re going to go this route, buy the basil pesto you get from the refrigerated section of the grocery store, rather than the jarred version. In some of my earlier posts I’ve mentioned using basil pesto in meatballs really elevates the flavor, and when you think about it, they’re really ingredients you would most likely add to the meatball mixture anyway.

When making the mixture for the ground meat, you want to start with the flavorings in a bowl first. The mixture needs to have the consistency of wet sand.

Next, you’ll add your choice of ground meat and combine. I use a fork to slowly combine the wet flavoring mixture to the ground meat. Keep the ground meat as loose as possible, do not over mix. This will ensure you’ll have super tender meatballs.

Below are three “portion scoops” or cookie scoops. The one in the middle one is around a 2-ounce scoop and is perfect for my mini meatballs. Relative to half the size of a gold ball.

ice cream soops.jpg

 

Equipment: 2 baking sheets, lined with parchment paper, 2 6-quart saucepots, cookie scoop
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time 1 hour 50 minutes
Yields: 6 servings

Ingredients For Meatballs: Yields 48 meatballs
2 pounds (your choice of ) ground meat, chicken, turkey, pork, beef, or veal.
2 extra large eggs, room temperature
1/4 cup half-and-half, room temperature
1/4 cup water, room temperature
1/4 cup Ricotta cheese, room temperature
1/4 cup of a fresh store-bought basil pesto
5 dashes Worcestershire sauce
2 tablespoons ketchup
1/4 cup grated Parmigiano- Reggiano cheese. (grated Parmesan cheese is fine too)
1 tablespoon dried oregano
1 tablespoon garlic powder
2 heaping tablespoons dried parsley flakes (finely chop and use double this amount of fresh)
1 to 1 1/2 cups of  Italian bread crumbs (you want the consistency of wet sand)
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients For Sauce:
1 28-ounce can crushed tomatoes
1 15-ounce can of fire roasted diced tomatoes
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon crushed red pepper flakes
1 tablespoons dried oregano
1 tablespoon dried basil
1 large onion diced
2 cloves minced garlic
1 tablespoon tomato paste
1/2 cup unsalted chicken stock
3 tablespoons fresh basil leaves, basil sprigs for garnish
1/2 cup grated Parmigiano- Reggiano cheese, for cooked pasta
2 packages of la Molisana pasta

Directions For Meatballs:
Preheat oven to 350-degrees F.
Line 2 baking sheets with parchment paper and spray them both with non- stick cooking spray.
Start by placing all the flavorings for the meatballs into a large mixing bowl. When blending in the bread crumbs, start with 1 cup, add an additional 1/2 cup if needed. The finished consistency should look like (and have the texture of) wet sand.

Add in the (your choice of) ground meat. Using a fork to combine the flavorings and meat together, do not over mix.

NOTE: If the ground meat starts to stick to the ice cream scoop, spray with a little non- stick cooking spray and the meat will release easier.

Scoop the meat mixture into your hands, roll into balls, then place the meatballs on the greased parchment paper lined baking sheets. Each baking sheet should hold 24 meatballs. For nice golden brown meatballs, spray the tops of the meatballs with a little non-stick cooking spray. Bake for 45 minutes.

Directions For Sauce:
While the meatballs are in the oven, start the sauce. On med-high heat add the olive oil to a heavy bottom pot. Add in the onions, cook for 1 to 2 minutes or until translucent. Add the minced garlic, Kosher salt, black pepper, crushed red pepper flakes, oregano, basil, brown sugar, and tomato paste. Cook for 2 minutes. Next, add the chicken stock. Let the stock come up to a bubble and reduce by half. Once the stock has reduced, add in the tomato products. Turn the heat down to med-low and let simmer until the meatballs come out of the oven.

After the meatballs come out of the oven, add them to the sauce. Simmer the sauce for another 45 minutes.

Cook 2 packages of the pasta according to the directions. In a large serving bowl, add the well-drained cooked pasta. Add 1/2 cup of freshly grated Parmigiano-Reggiano cheese and toss through. Ladle the sauce with meatballs over the pasta and toss through. Add fresh basil leaves.

Serve up table side into individual bowls. Garnish each bowl with sprigs of fresh basil. Have extra cheese on hand for your guests.

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Pumpkin Spiced Crumb Cake

Photo Dec 05, 2 18 04 PM

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My Pumpkin Spiced Crumb Cake is one of my family’s favorites. I do want to explain why I take help from my local grocery store whenever I make a cake. In the past, I’ve mentioned using box cake mixes. They’re a time saver, most importantly, there are great box cake mixes out there. First, they’ve come a long way in their quality and variety. Second, why would you break out the flour, baking soda, baking powder, and or cocoa powder, when all these ingredients are already measured and mixed for you!

I start with a basic box cake mix, building a flavor profile of the type of cake I’m looking to make. For example; If I’m making a chocolate cake, adding brewed coffee will enhance the chocolate flavor. I also like to add Ricotta cheese to the cake batter. These ingredients I’ve mentioned. ultimately enhance or make for a more tender cake.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes (Baking time may vary depending on the type and size of the pan you use)
Equipment: parchment paper, 8 x 8-inch or 9 x 9-inch square pan
Yields: 9 slices

Ingredients:
For the crumb topping:
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 cup + 2 tablespoons of cake flour
1 teaspoon of pumpkin pie spice
1/4 teaspoon Kosher salt
1/3 cup of chopped pecans (optional)
1 stick (8 tablespoons), melted unsalted butter

For The Pumpkin Spice Cake:
1 box vanilla cake mix (16.5 OZ Duncan Hines French Vanilla)
1/3 cup vegetable oil
1/2 cup dark brown sugar
1/4  cup granulated sugar
1 cup of canned pumpkin pie mix
1/2 cup Ricotta cheese, room temperature
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup of water
pinch of Kosher salt
1 heaping teaspoon of pumpkin pie spice
powdered sugar for garnish

Directions:
For the topping:
Using a medium-size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, and salt. Pour in the melted butter and stir with a spatula until thick crumbles form. Set aside while preparing the cake.

Preheat oven to 350 degrees F.

For The Cake Batter:
Spray pan with baking spray and line with parchment paper, then spray the parchment paper. Note: This will allow for easy removal.

In a large mixing bowl of a stand mixer, add oil, vanilla extract, sugars, pumpkin pie mix puree, and ricotta cheese. Once the mixture is smooth, add 1 egg at a time until incorporated.

In a medium size bowl, add the box cake mix, pumpkin pie spice, and Kosher salt. Whisk these ingredients together. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined. Do not over mix! Note: If you are doing this by hand, you can use a spatula to fold the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. If needed, break up the larger crumbs into smaller ones.

Place into oven and bake for 30 to 40 minutes or until a cake tester, inserted into the center, comes out clean, and the center of the cake barely jiggles. Remove from oven and let cool in the loaf pans for at least 30 minutes before slicing. Top the cake with a dusting of powdered sugar.

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Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

2018-04-09 16.26.37

2018-04-09 16.26.57

This Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream is a dessert that anyone can make from scratch without feeling intimidated by the process.

2018-04-09 16.26.40

Prep Time: 5 minutes (mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time:  2 hours 15 minutes
Equipment: two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans
Electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks unsalted butter, room temperature
8-ounce cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
zest of 1 lemon
1/4 cup powdered sugar
fresh mint for garnish

Directions:
Preheat oven to 325-degrees F.
Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center rack of the oven for 1 hour to 1 hour 10 minutes. The cake is done when toothpick or cake tester gadget, inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes

To serve, slice a piece of Vanilla Cream Cheese Pound Cake topped with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.

 

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