Homestyle Meatloaf

There is nothing more hearty and homestyle than warm meatloaf right out of the oven. This is my mom's recipe that I believe can't be beat! Give it a try and let me know what you think in the comments!

Recipe yields 6 servings

Ingredients
2 1/2 lbs lean chopped meat
2 large eggs
1 tsp Worcester sauce
1 tbsp celery salt
1 tbsp onion powder
1 cup breadcrumbs

Preheat the oven to 350 degrees. In a large mixing bowl, combine all your ingredients.

Using your hands, mix together the ingredients until fully incorporated with the meat.

Divide your mixture right down the middle, so you can create two evenly sized loaves.

In two 9"x5" loaf  pans, arrange your meat. Press it down so it lays evenly in the pans.

Place in the oven and cook for 55-60 minutes. You want the meat to show no signs of pink, but you don't want to dry it out. I suggest checking it after 55 minutes.

Remove from the oven and cut it into slices. I served mine with my mushroom gravy. Check back later in the week for the recipe. Enjoy!

Grandma's Irish Soda Bread

Happy St. Patricks Day! Growing up, my favorite memories of St. Patrick's Day are all centered around the table (now, does that come as a shock to any of you?). For me, the celebration of Saint Patrick has two requirements, the first being corned beef and cabbage, and second (and more importantly) Irish soda bread with plenty of whipped butter. This recipe is one that was passed on to me by my Grandma, and it was given to her by her mother who brought it with her to America from Ireland. Every Irish family has their own version of traditional Irish soda bread, but this is the one I grew up loving. It has just the right amount of raisins and the most perfect buttery and sweet flavor. If your family has a traditional recipe, I would love to hear about it in the comments!

Recipe yields 2 medium loaves

Ingredients
5 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/2 cup unsalted butter
2 1/2 cups raisins
2 tbsp caraway seeds (these are optional, I personally don't care for them so I left them out)
1 large egg
2 1/2 cups buttermilk

Plenty of extra butter and jam for topping

Preheat the oven to 350F degrees. Measure out your flour and sift it into a large mixing bowl.

Add the sugar, baking powder, baking soda and salt to the bowl and whisk together.

Slice the butter into cubes and add them to the bowl with the dry ingredients. You want to make sure your butter is soft, room temperature, so it will be easier to mix.

Using your hands, combine the dry ingredients with the butter to form a crumbly mixture. (I am not sure if crumbly is a word, but in essence, you want plenty of crumbs to form.)

Add your raisins and stir to incorporate them. Try to coat all of the raisins in the crumb mixture. This will help them 'float' in the bread and not all sink to the bottom while baking.

In a separate bowl, whisk together the egg and buttermilk until well combined.

Create a well in the center of your ingredients. Slowly add the buttermilk mixture while continuously stirring. Your dough will be very sticky - thats what you want!

Now you can either split your dough in half to make two loaves or bake one giant loaf. I split mine in half and baked each half in a 9" cake pan lined with greased parchment paper.

Place the loaves in the oven and bake for 40-45 minutes. You will know when the bread is ready because it will have a golden brown top, it will sound hollow if you tap it with the back of a spoon and a tester will come out clean as can be. If after 40 minutes your bread is not ready, continue to check it every 2 minutes so you do not over bake it.

Once you remove it from the oven, coat the top with a layer of butter while still warm to soak into the bread. Slice it up and enjoy all day long with butter and jam. Or serve it with bacon for a traditional bacon sandwich. However you prefer it, enjoy!

Tip: For an extra sweet treat, soak your raisins in whiskey over night and drain them of any excess liquid before adding to your ingredients.

Peanut Butter Swirl Brownies

Man do I have a delicious treat for you. Gooey and fudgy chocolate brownies with a peanut butter swirl. If you are a regular, my love for chocolate and peanut butter treats is no news to you. They are the perfect balance; create the most perfect harmony. You are going to love these brownies because the rich chocolate texture and the smooth peanut butter is a marriage made in heaven.

Recipe yields 12 brownies

Ingredients
1 cup unsalted butter
12 oz bittersweet chocolate
4 large eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup flour
1/4 tsp salt
1/2 smooth peanut butter
1/4 cup semisweet chocolate chips

Preheat the oven to 350F. In a large bowl over a pot of boiling water, melt the butter and chocolate until smooth.

Remove from the heat and whisk in the eggs, vanilla extract and sugar.

Add the flour and salt until just combined and you can no longer see any white patches from the flour.

A little more mixing to go.

Microwave the peanut butter for 30 seconds or so until it is a thinner consistency.

Prepare a 9"X9" baking dish with non-stick cooking spray. Pour in the brownie batter and spread it out with an offset spatula to create a flat surface.

Drop spoonfuls of the softened peanut butter on top of the brownie batter. Using the tip of a knife, gently create a swirled or marbled effect. Be careful not to swirl too much or you will begin to mix the batter and the peanut butter together. Sprinkle the top of the batter with chocolate chips and using the flat side of a spatula, gently push them down. (I'm sure peanut butter chips would be delicious as well!)

Place in the oven and bake for 40-45 minutes or until a tester comes out clean.

Remove from the oven and let cool completely. Cut into 12 brownies and serve. Enjoy!

Skirt Steak & Onion Enchiladas

Another day, another enchilada. One great thing about enchiladas is that you can fill them up with whatever you like. Chicken, steak, vegetables - the sky is the limit. If you enjoyed my Chicken & Veggie Enchiladas, well then I hope you enjoy these as well. A spicy mix of steak and onions all rolled up into a saucy, cheesy goodness.

Recipe yields 8 enchiladas

Ingredients
2 lbs skirt steak
1 large yellow onion
2 tbsp olive oil
10 oz Rotel diced tomatoes with green chilis
1 tsp chili powder
2 tsp cumin
Salt & pepper, to taste

Sauce:
3 cloves garlic
1 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt & pepper, to taste

8 flour tortillas
1 1/2 cups shredded Mexican cheese
 

Finely mince the garlic into a paste.

Add garlic, 1 tsp cumin, chili powder and 1 tbsp olive oil to a large ziploc bag and throw in your steaks. Seal the bag tight and shake it up to cover every inch with the seasoning.

Preheat the oven to max broil while the steak is marinating. (About 30 minutes) Arrange on a broiling pan, and cook 3-4 minutes each side.

Remove from oven and let the meat rest for at least 10 minutes before slicing it into thin strips. (Once you remove the meat, turn the oven to 350 degrees.)

While the meat is cooking, slice the onion.

Saute the onion in a large pan with the rest of the olive oil until tender.

Add the canned tomatoes and remaining teaspoon of cumin and bring to a simmer.

In a separate pot, bring together the enchilada sauce. Saute the garlic at the bottom of the pot. Add in the rest of the sauce ingredients and bring to a boil. Lower heat and let sauce simmer until you are ready to use it.

Add the sliced steak to your onions and tomatoes so your filling can become better acquainted.

Now it is time to roll them up. Coat the bottom of a casserole dish with a spoonful of sauce. Place some filling in the middle of a tortilla and roll it up tight.

Repeat this process until all your filling is used up and your pan is snug and cozy with all your enchiladas.

Coat the top with the rest of the sauce and then sprinkle with a handful (or two!) of cheese.

Cover with foil and place in the oven for about 20 minutes. Remove the foil and continue to bake for 5-10 more minutes until the cheese is all melted.

Remove from the oven and serve alongside some Spanish Rice. Enjoy!