Meatloaf w/ Tomato Gravy

This meatloaf is flavorful and delicious—especially with the sweetness in the topping and the tomato gravy on top. One trick my mom taught me to keep my meatloaf from being dry is, instead of using bread crumbs, soak crushed saltine crackers in milk.

Meatloaf

1 to 1.25 lbs. of ground beef

3/4 sleeve of saltine crackers, crushed and soaked in milk

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 oz. can diced tomatoes with juice

Topping:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredient together. Note: For the crackers, squeeze out the excess milk before adding to mixture. Shape into a loaf. Spread topping over the loaf. Cook for 1 hour to 1 hour 15 minutes.

Tomato Gravy

1 tbsp. butter

2 cloves smashed garlic

1 tbsp. flour

1 (14 oz) can chicken stock

1 tbsp. tomato paste

1/8 cup red wine vinegar

1 (14 oz) can whole tomatoes

S&P

In a medium saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow to brown slightly. Sprinkle in flour and stir constantly until it forms a roux. Add chicken stock and tomato paste and cook approx. 5 minutes. Add red wine vinegar and tomatoes. Smash tomatoes with a potato masher. Simmer for about 20 minutes. Add salt and pepper to taste. Serve over meatloaf.

Meatloaf is adapted from Paula Deen's and my mom's recipes. Tomato gravy is from Rocco DiSpirito.

Chili-Rubbed Pork Loin w/ Apricot-Ginger Glaze

The name says it all. (And apologies for the bad iPhone photo.)

Chili-Rubbed Pork Loin w/ Apricot Ginger Glaze

Serves 4 to 6

2 (1 lb) pork tenderloins, trimmed

Spice Rub:

1 tbsp. chili powder

1 tbsp. garlic powder

1/2 tbsp. sugar

1 tsp. salt

1/2 tsp. black pepper

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1 tsp. grated ginger

1/2 tsp. hot sauce

1 tbsp. cilantro, chopped

1 lime, juiced

1. Place rub ingredients in a bowl and stir. Rub mixture onto pork loins. Cover loins and refrigerate for 2 to 24 hours.

2. Melt apricot preserves in saucepan over medium heat. Remove pan from heat and stir in remaining glaze ingredients. Place half of the glaze in a separate dish to serve with meal.

3. Preheat oven to 350 degrees. On the stovetop, heat approximately 1 tbsp. olive oil in a pan. Brown the outsides of the tenderloins.

4. Cover a baking dish with aluminum foil. Brush the loins with glaze and place in baking dish. Cook for approximately 50 to 60 minutes, or until inside reaches 160 degrees, glazing the meat again with approximately 10 to 15 minutes left to cook.

5. Remove from oven and let rest for 5 minutes. Slice into medallions and drizzle with part of the reserved glaze.

Modified from allrecipes.com

Chicken Tortilla Soup

My friend Brittany made a chicken tortilla soup last week, and I decided to try my hand at putting together a recipe for it myself. It turned out fantastic, and I am looking forward to leftovers! The measurements are approximate and can be adjusted to your liking. Also, if you want to change it up, consider adding corn, black beans, or whatever else sounds enticing to you. Also, I baked my own tortilla strips. You can always use store-bought.

Chicken Tortilla Soup

Serves 4 to 6 people

1 boneless, skinless chicken breast

48 oz. chicken broth

1 medium white onion, chopped

2 cloves garlic, chopped

1 jalepeno pepper, chopped

2 medium tomatoes or 1 large tomato, diced

1 avocado

2 limes

1 bunch cilantro

5 corn tortillas

Cooking spray

Olive oil

Chili powder

Cumin

S&P

Cut chicken into thin strips and season with chili powder and s&p. Heat about 1 Tbsp olive oil in a small pan. Add chicken to pan and cook until done.

In a large pot, heat olive oil. Add onion, garlic, pepper, and cumin (approx. 1 to 2 tsp.). Cook until translucent. Add chicken broth, tomato, and cooked chicken. Stir and cook over medium heat for about 30 minutes.

For the tortilla strips, preheat oven to 350 degrees. Line a cookie sheet with foil and spray with cooking spray. Cover tortillas with oil or cooking spray, cut into thin strips, and sprinkle with salt. Spread out on cookie sheet and bake for about 15 to 20 minutes or until crispy.

When soup is finished, ladle into individual bowls and add the juice of one lime wedge, avocado (or guacamole, which I made since all of the ingredients needed were already in the soup), cilantro, and tortilla strips.

Southern Corn Casserole

This was always on the table at my husband, Jonathan's, Thanksgiving dinners, so I decided to add it to my repertoire, and I often serve it with my chili.

Southern Corn Casserole

1 can (16 oz) cream corn

1 can (16 oz) whole kernel corn

1 box Jiffy cornbread mix

1 1/2 sticks margarine, melted

2 eggs

1 tsp. sugar

8 oz sour cream

8 oz mozzarella cheese

All mixing is done by hand. Open and drain whole kernel corn and pour into a mixing bowl. Add cream corn and sour cream. Slightly beat eggs and add to mixture. Add melted margarine. Add sugar and cornbread. Mix well.

Pour into ungreased 9-by-13-inch baking dish. Bake at 350 degrees for 45 to 50 minutes. Add cheese on top the last 15 minutes.

Recipe courtesy of Vicki Jenkins

Chili con Carne

I planned to make this chili as soon as I found out it was going to be in the 60s this weekend (perfect sweater weather). It is simple but delicious—and always a crowd-pleaser. Instead of serving it with standard cornbread, I make my mother-in-laws recipe for Southern Corn Casserole to pair with it.

Chili con Carne

1 1/2 lbs ground beef

1 medium white onion, chopped

1 green pepper, chopped

1 1/2 jalepeno peppers, chopped

1 can (approx 14.5 oz) diced tomatoes

1 1/2 cup tomato sauce

1 can dark-red kidney beans

1 to 2 tsp. chili powder

1/2 to 1 tsp. cayenne pepper

1 bay leaf

Cook meat, onion, and peppers until meat is lightly browned and vegetables are tender. Drain 3/4 of the fat. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf and serve.

Chocolate Chip Cookies

This has become my go-to chocolate chip cookie recipe that I've tweaked from good ole' Betty Crocker.

Chocolate Chip Cookies

1/2 cup butter-flavored shortening

1/2 cup butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed of 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.

Drop dough using a small ice cream scoop onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

I tried this recipe last fall when having friends over for dinner. It was a huge hit, and I have been waiting for fall weather to make it again. This weekend I broke out this recipe (and my boots!). I made some tweaks this time, and it was even better than I remembered.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

Yields: 4 servings

1 cup walnut halves

2 tablespoons butter

1 1/4 cups long-grain white rice

2 1.2 cups chicken stock

1 honeycrisp, gala, or golden delicious apple

3/4 cup packed Italian parsley leaves

1/4 cup packed fresh dill

Salt and coarsely ground black pepper

One 3-ounce brick sharp white cheddar cheese, cut into small cubes

1 tablespoon extra virgin olive oil

8 bone-in, skin-on chicken thighs

1/4 cup apple cider vinegar

1/2 cup dark maple syrup

Preheat oven to 325 degrees. Spread the walnuts on a baking sheet and roast until well toasted, 10 to 12 minutes.

Rice (total cooking time: 22 minutes):

In a large saucepan, melt butter over medium head. Add rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the head, cover, and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

Using a food processor, pulse 1/4 cup of chicken stock, parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir this mixture into the rice during the last minute of cooking. Turn off the head and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Stir in the cheese.

Chicken (total cooking time: approx. 20 minutes):

In a large skillet, heat the EVOO over medium-high heat. Pat the chicken dry and season liberally with s&p. Add to the skillet and cook, turning once, until browned (about 12 minutes). Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup, and black pepper to taste. Cook until thickened (about 1 minute). Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice.

Adapted from Rachael Ray