Recipes

It's What's For Dinner!

My brother recently shared a recipe with me. Yes, my brother! I know...  Anyhow, it is like taco salad (sorta) but you use potatoes. Yum! It instantly became a family favorite!

Ingredients

• 2 tablespoons Vegetable oil
• 2 large baking potatoes, cut into 1/2-inch thick slices
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1/2 pound ground beef
• 1 (15 ounce) can black beans, drained
• 2 tablespoons taco seasoning
• 2 tablespoons water
• 8 ounces shredded Cheddar cheese, divided
• 1/4 cup shredded lettuce
• 1 small tomato, chopped
• 1/4 cup sour cream
• 1/4 cup guacamole

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
3. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
4. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
5. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6. Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
7. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
8. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the top.
9. Spread the lettuce out over the top and garnish with tomato and dollops of sour cream and guacamole

Meatball Meatloaves

Love this meatloaf recipe! Love it even more that my kiddos ask for seconds instead of snarling their noses!

Ingredients

• 4 slices good-quality white bread or sliced peasant bread, torn
• 1 cup whole milk
• 1 1/2 pounds ground beef, pork and veal mix
• 1 egg
• Salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple generous handfuls
• Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
• 2 cubanelle peppers, chopped
• 1 red onion, chopped
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce

Directions

Preheat the oven to 425 degrees F.

In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl add the meat and the soaked bread. Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil. Mix to combine and form into 4 mini oval loaves, about 2-inches thick.

Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil. Roast in oven for 20 minutes.

While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil. Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve.

Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.