Kitchen Adventures 5.2

October has been quite the crazy busy month. The best way I realize this is when I come to post and realize I only posted once so far this month. It's usually a busy month anyway, but with a wedding to prepare for things just got even crazier. We had a bachelorette party two weeks before the wedding, the next weekend was a fun home football game at OU, and then it was wedding time! I've had a great time hanging out with family and friends this month, and I realize just how fortunate I am to have the people I do in my life.

Amidst the craziness, I still had to eat. Last week I decided to try a family recipe that was in the Triple T cookbook. I probably won't post a recipe again this month as I brought home a whole pan of cheese tortellini from the wedding. :) But I'll share this recipe from last week, especially since it's such an easy one.

Family recipes are always the best, or at least I think so. This is one from my great-grandpa. I don't remember Mom making it much, but when we had Karen's family shower this was the recipe that almost all the Slaters thought about giving her. It's a great homestyle meal that will satisfy any craving for a good homecooked meal.

Grandpa's Meatloaf

Ingredients:
1.5 lbs. hamburger
1 pkg. onion soup mix
1/2 c. water
2 c. bread crumbs
1/4 c. ketchup
1 egg

Directions: Mix all ingredients together. Place in 7"x11" baking dish and mold into loaf. Bake for about one hour at 350 degrees.

How's that for an easy one? And it is quite possibly the best meatloaf I have ever had.

Here are a few pictures, and remember, meatloaf may not look good, but it is delicious!

Kitchen Adventures 5.1

I have been trying to mix up my recipe usage recently, not repeating recipes very frequently. However, due to time constraints and available ingredients, I had to duplicate. Luckily, I was cooking for different events, which made it a little better.

A couple weeks ago I wanted something quick and easy for dinner. I found a good recipe in one of my Rachael Ray magazines and decided to try it out. Then this weekend I needed to make an appetizer for about 5 or 6 people, and I was low on ingredients. Fortunately, I still had all the ingredients to make this, and it works well as an appetizer as well. We needed good food for our OU/Texas watch party, after all. Gotta say, BOOMER SOONER!!:)

With this recipe, I ended up having to alter it slightly as I thought I had a key ingredient when I actually didn't. It still worked out, though, so I'm sure making it with the right ingredients would be delicious as well.

Cajun Chicken Fingers

Ingredients:
1 c. cornmeal (I used bread crumbs)
2 tsp. chili powder
1 tsp. dried oregano
Salt and pepper
2 large eggs
1 lb. chicken tenders
6 T. vegetable oil (omit this if you go the baking route as I did)

Directions:
1. In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt, and 1/4 tsp. pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a foil-lined baking sheet.
2. In a large skillet, heat 1/4 c. oil over medium heat. Add half of the chicken and cook, turning over, until golden, about 5 or 6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.
*If you choose to bake rather than fry, place the chicken on a foil-lined baking sheet and pop in a 450 degree oven for about 12 minutes.

Kitchen Adventures 4.5

With the arrival of autumn, casseroles begin sounding more and more desirable. Now personally, a casserole sounds good to me any time of year, but they feel most fitting when the weather begins to cool and the leaves begin to turn. Though it hasn't gotten terribly cool down here yet, and the leaves are still mostly green, I'm feeling more and more like it's time for casseroles.

This recipe sounded pretty simple and delicious, and indeed it was. I picked this one from the Wheat State Manor cookbook my mom gave to me last Christmas. You can always count on those church ladies to provide good recipes, I like to say. Though not really casserole-y, it still counts in my mind. :)

Macaroni Sausage Casserole

Ingredients:
1/2 c. macaroni (I used 2 cups for a 9x13 pan)
4 qts. water
1/4 c. onion, chopped (I omitted this)
1/4 c. green pepper chopped (I also omitted this)
1 1/2 T. flour
1/4 tsp. salt
1 c. milk
1 c. shredded cheddar cheese
1 lb. ground sausage

Directions:
Cook macaroni as directed in boiling salted water; drain and set aside. Brown sausage and break up. Add onion and green pepper to the meat. Stir in flour and salt. Cook 1 to 2 minutes. Add milk slowly. Cook until thick. Add cheese; stir to melt continuously. Combine macaroni and meat mixture and pour in to greased casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25 to 30 minutes.