Mini Italian Meatloafs

Meatloaf is one of my favorite dishes. Growing up, it was always a highlight when my mom made meatloaf for dinner. I enjoy my meatloaf with a big side of mashed potatoes and corn and lots of brown gravy. After years of monotony, I decided to shake things up a bit and try a different kind of meatloaf. In the words of my grandfather, "What are all these colorful things in here?" Packed with bell peppers, onions and Italian seasonings, this is my version of an Italian style meatloaf. I served mine with Creamy Garlic Mashed Potatoes and The Best Spinach.

Recipe yields 10 mini meatloaves

Ingredients
2.5 lbs ground beef
2 large eggs
1 1/4 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp oregano
2 tsp basil
1 red bell pepper, finely chopped
1 medium yellow onion, finely chopped
1 head garlic, finely chopped
6 oz. tomato paste

Preheat the oven to 425F degrees. Finely chop the pepper, onion and garlic. In a large mixing bowl, combine all ingredients until evenly incorporated. Form meat mixture into 10 mini loaves. Arrange on greased baking sheet and place in the oven. Roast for 20-25 minutes or until cooked through. Serve alongside your favorite side dishes. Enjoy!

Mexican Pizza

Swap out the ground beef for shredded chicken, pulled pork carnitas or just use a bunch of your favorite veggies for a meat-less option. These pizzas are a nice change to your usual taco and feel free to pile high the toppings, with no worries of the shell breaking in your hands.

Recipe yields 4-5 servings

Ingredients
8-10 small corn tortillas
2 lb ground beef

1 large yellow onion

1 green bell pepper

2 tsp cumin

2 tsp paprika

2 tsp chili powder

2 tsp garlic powder

2 tsp salt

1 tsp oregano

8 oz can tomato sauce

Toppings:
Shredded Monterey-Jack cheese
Sour cream
Tomato
Avocado
Black Olives
Shredded lettuce

Chop your onion and bell pepper.

In a large pan, add the chopped meat and cook until brown. Break up into small pieces as it is cooking.

To the pan, add the chopped onions and peppers.

Next, add your spices.

Add the tomatoe sauce and continue to boil for an additional 5-10 minutes. 

Heat a skillet and add a drop of oil. Add the tortillas and cook for 25-30 seconds on each side until crispy.

Prepare all your toppings: shred the lettuce, chop the tomato and olives and slice the avocado.

To your liking, prepare your pizza. Top the tortilla with a heaping spoonful of the meat mixture, add your favorite toppings and enjoy!

How To: Cook the Perfect Steak

You ever wonder how your steak gets that perfectly caramelized exterior and perfectly juicy center when you order it from a steakhouse? Well, I have a little secret, its not as hard as it may seem. Follow these simple steps and you will be cooking the best steak of your life just in time for Valentine's Day.

Recipe yields 6 servings

Ingredients
6 steaks (I used NY Strip, but all shell type steaks will work the same)
Salt, to season
Freshly ground black pepper, to season
1-2 tbsp olive oil

Season both sides of each steak with a generous amount of salt and pepper. Be sure to season from high above so to evenly distribute the seasonings.

Heat oil in a large skillet until it is very hot.

Place steak into the oil and cook 4-5 minutes. Do not flip until the bottom side is brown and caramelized.

Once flipped, let it be until the 'new' bottom side has a thick brown caramelized coating.

While steak is browning, turn oven to maximum broil. Place steaks on a broiler pan and place in the oven on the second lowest rack. Broil for 6 minutes, flip and broil for an additional 6 minutes.

Remove from the oven and let steak rest on the pan for at least 10 minutes. This lets the steak soak up all those delicious juices.

Serve steaks alongside your favorite side dishes (see: Crispy Cheesy Bacon Potatoes). Enjoy!

Swiss & 'Shroom Bacon Cheeseburgers

If you know me, you know I am not one to shy away from a 'mans' meal. A bacon cheeseburger covered in sauteed portobello mushrooms and Swiss cheese is just my style. If you were ever looking for a perfect mix of burger toppings, I think I can confidently say, I might have found one of my favorites. First off, who doesn't love a slice or two of crispy bacon on top of a burger - hell, on top of just about anything. Add that to the melted cheese and the mushrooms and you have got yourself a burger fit for a king.

Recipe yields 6 burgers

Ingredients
6 large beef burger patties
6 slices of bacon
12 slices of Swiss cheese
8 oz sliced portobello mushrooms
6 rolls

You can cook your burgers in the broiler or on the stove. As my broiler will be occupied soon, I threw the burgers in a skillet with a drop of water in the bottom of each. Cover the skillet and cook on medium heat for 5-6 minutes and then flip the burgers and repeat. After about 10 minutes, remove the cover and drain any excess fat. Raise the heat to get a nice char on the outside of your burgers.

Meanwhile, add a drop of olive oil to another skillet and throw in your sliced mushrooms. Saute until softened and fragrant.

Heat your broil to maximum heat. Slice all of your buns and line half of them with cheese and the other half with the mushrooms. Once the mushrooms are arranged, cover that side with a few slices of cheese as well.

Place the buns under the broiler for no more than 4 minutes. Be sure to keep an eye on them as it does not take long for the cheese to burn. Once melted and bubbly, they are ready to come out.

Now it is time to construct your burger. First comes the bottom roll with cheese only and then of course the burger patty.

Add your crispy strips of bacon.

And top it all off with the top bun that has the mushroom glued down with cheese.

Serve alongside fries or chips and Enjoy!

French Onion Burgers

Burgers are always an easy weeknight meal that can be changed up in so many ways. For today's rendition, I made a 'French Onion Soup' themed burger. All the flavor of the caramelized onions and the bubbly cheese really pack a punch.

Recipe yields 6 burgers

Ingredients
2 lbs lean chopped meat
1 large yellow onion
2 tbsp olive oil
1 tsp salt
1/4 tsp sugar
2 tbsp Worcester sauce
1/2 cup beef stock
2 tsp onion powder
2 1/2 cups shredded gruyere cheese
1 cup shredded Parmesan cheese

6 rolls or burger buns

Preheat the broiler to high heat. Slice yellow onion into rings.

Heat oil in a skillet and add onions. Cook on low heat for 8-10 minutes.

Add salt and sugar and continue to cook for 10 minutes until deep brown in color.

Add 1/2 tbsp Worcester sauce and beef stock and simmer until liquid has mostly disappeared.

While onions are cooking, combine chopped meat, onion powder and remaining Worcester sauce in a mixing bowl.

Form six patties and place on a broiler pan. Cook for 2-3 minutes and then flip and cook for an additional 2-3 minutes. (If you like your burger cooked more well-done, you can keep it in the broiler longer). Helpful Hint: Whenever you are making burgers, form a flat patty and then push your thumb down on the middle to create an indentation. Do you ever start off with a flat patty and once it is cooked it looks more round then you remember? Well creating this indentation before hand will help produce a nice flat surface once it is finished cooking.

While burgers are in the broiler, you can prepare your buns. Mix together both cheeses in a bowl and then evenly distribute them amongst the top and bottom buns of all six rolls. Right after you take your burgers out, place your rolls under the broiler for 1 minute to melt the cheese.

Now it is time to assemble. First the bottom bun with a layer of melted cheese. Then your burger. Topped off with a helping of cooking onions. And finally the top bun with a second layer of melted cheese to close it up.

Serve with fries or chips and enjoy!

Christmas Roast

After a seafood feast the night before, Christmas dinner is always centered by a beautiful roast. This year, we had a boneless ribeye roast that was delicious down to the last bite. If you are looking for a meal to impress, this will surely do the trick.

Recipe yields 15 servings (estimate 1/2-3/4 lb per person)

Ingredients
9 lb boneless ribeye roast (try for a choice or prime cut)
1/2 cup salt
1/4 cup freshly crushed black peppercorns
3 tbsp fresh rosemary
3 tbsp fresh thyme
Olive oil

Two hours before you plan to start cooking, remove your meat from the refrigerator and let it come to room temperature. Before you begin, pat it down with a towel to remove any excess moisture.

Start by preparing your seasoning. Add salt and fresh peppercorns to a small bowl. Remove leaves from the stems of the rosemary and thyme and add them to the bowl. No need to chop them. Mix together all the ingredients and set aside.

Preheat your oven to 500 degrees. and arrange a rack in the bottom 1/3 of the oven. Heat 2-3 tbsp of olive oil in a large skillet and sear the meat on high until it is browned on all sides. About 2-3 minutes per side. Remove from the skillet and arrange on your rack inside a roasting pan with the fat side up.

Let the meat cool about 2 minutes and then drizzle it with olive oil. Rub handfuls of your seasoning on the roast.

Place in the oven. After 30 minutes, lower the temperature to 300 degrees. Continue to cook for 1 hour or so. You want the internal temperature to read 126 degrees (for medium/medium rare), so after 40 minutes, check the temperature and continue to cook accordingly.

Remove the meat from the oven and tent with tin foil. Let the meat rest for 20 minutes before slicing. Serve alongside your holiday favorites. Enjoy!