Wednesday, December 26, 2012

Egg in a hole

Recently watching the Pioneer Woman, she made Egg in a hole- and now I've made it twice and it is suuupeeer good. Worth a post.

Bread (or bagel in today's case)

Cut a hole in the center of bread. I used a wine glass with a slice of bread and a cookie cutter with my bagel.

Butter the pan/ bread. Sauté.

Add egg to the hole, and sprinkle with salt and pepper. Cook for a minute and flip. Cook a minute.

Monday, December 10, 2012

Not Julia's

Beef bourguignonne... wow. That's a big word. And usually big recipe.

But this version works well and takes about 30-40 min!

1 lb potatoes
1 onion
1 lb beef tenderloin in 2" pieces
1/2 t kosher salt
1/2 t pepper
5T butter
1 slice of bacon
8oz mushrooms
1 clove garlic
1/2 t thyme (half if dried)
1/2 t sugar
2t tomato paste
1/2 c red wine
1 c broth
2 T water
2 t flour
1/2 c milk

Boil potatoes.

Dice one cube of beef and bacon.

Pat dry other cubes with paper towel, cover in salt and pepper.

Heat beef in pan with 1 T butter. Until brown. Save.

And diced beef and bacon to pan. Sauté 3 min, then add quartered mushrooms until brown. Add garlic, thyme, sugar, sauté for 1 min.

Add tomato paste, sauté a minute.

Add wine and boil for 2 min.

Add onions and broth.

Meanwhile, mix water and flour separately, add roux to pot. Add beef back for a few minutes.

Add rest of salt an pepper to the drained potatoes. Mash and add butter and milk (and I like sour cream).


Monday, December 3, 2012

Pork tenderloin with apples and onion

Amazing dinner.
Pork with apples and onions
I took and apple and an onion and sautéed them, and then layered them in a pan.

I took a pork tenderloin, covered it in garlic powder, Dijon mustard, and a little honey. I laid the pork on the apple and onion.

I cook it for 35 min at 450.

Also, I cut up sweet potatoes and carrots, covered them in olive oil and salt and pepper, and bakes them at 350.

Caramel popcorn

For a quick and simple dessert that adds crunchy, sweet and salty an you want it in 10 minutes, this is for you!

4 lg. marshmallows (not minis)
3 T butter
1/4 c brown sugar
1 bag popped corn
Bring marshmallows, brown sugar and butter to a boil. Pour over popped corn. Cool.

Sunday, November 25, 2012

Pasta with sausage, basil and mustard

I've made this so many times in my adult life, I was SHOCKED to not find it on the blog!

Boil pasta.

Meanwhile, cook sausage in olive oil. Brown 5 minutes.

Add 3/4 cup white wine (or beer) and reduce.

Add 3/4 cup heavy cream (or milk and butter), 3 tablespoons mustard, crushed red pepper flakes, and simmer.

Add pasta and some basil.

Sunday, October 7, 2012

Apple crisp

A classic for me that's perfect for fall, and with vanilla ice cream.

You'll need:
Apples, lemon juice, cinnamon, butter, oats, brown sugar, flour

Peel and slice apples. I had 4 small ones, but the recipe calls for 6.

Sprinkle with cinnamon, a teaspoon, a tablespoon of water, and a teaspoon of lemon juice.

In a bowl, mix softened butter (half a cup), 3/4 cup flour, 3/4 cup brown sugar, 1 cup oats.

Pour topping over apples and bake in a 375 degree oven for 35 minutes.

Potato leek soup

A rainy Sunday with a chill in the air calls for soup. I received potatoes and leeks in our CSA this past week, so this soup has been on my mind for a few days.

Of course, having not been to the store, left my soup limited, but eventually it turned out!

I started by boiling half a pot of salted water, chopped 4 large and varied potatoes, and cooked them for 10 minutes, maybe.

Meanwhile, I diced the white portions of two leeks, washed and drained them. I sautéed them in a tablespoon of butter.

Once the potatoes were cooked, I drained all but a cup of cooking water off. I returned the pot to the stove, added the leeks, 2 cups of milk, a tablespoon of butter, garlic powder, parsley, salt and pepper.

I realized I didn't have any chicken broth or bouillon cubes. So, I grabbed a can of chicken, and poured in the water and some of the chicken chunks. I mashed the chicken, potatoes, an leeks with a potato masher.

The soup was a little bland and a little thick, so I walked to CVS. I bought more milk and some bouillon cubes.

I added a bit more water and milk and two cubes upon my return. Much better.

Also, I served the soup with a cheese stick ripped into small parts. Resourcefulness.


So, I wanted to make a quiche, but had to make some modifications based on the fact I didn't have heavy cream, and really hadn't been to the grocery store in weeks, so was missing typical veggies and cheese options.

But, I forged forward.

I defrosted a frozen pie crust (that had been shattered in a hundred pieces as it had rolled out of the freezer for months). Once slightly soft, laid it and the million shards on the bottom of a pie plate.

I microwaved 3 piece of bacon for 3 minutes.

In a pan, I sautéed butter, garlic, shallots, and onion. I also added the veggies I had on hand- a green pepper and one small tomato. Once the bacon was ready, I diced it into half inch cubes and added it as well.

I only had deli sliced provolone cheese, so I shredded 4 or 5 slices and threw it in as well.

In a bowl, whisked 4 large eggs and milk. I added salt and pepper and poured into the veggie pan. Mixing, and quickly pouring the whole mixture into the pie crust.

In a 350 degree oven, I baked it for 35-40 minutes.

Pie crust
3-5 slices of Bacon
1 clove garlic, 1 shallot, 1/2 onion (or some combination you have)
3-4 tablespoons butter (if you have fattier milk, reduce the butter)
1 green pepper and 1 tomato (or other diced veggies)
Cheese of you choice (1/2 cup)
4 large eggs
1 cup fat free milk
Salt and pepper

Sunday, September 9, 2012

Banana, Coconut, Chocolate Chip Muffins

I recently had drinks with my former coworker JF and his recent bride SBF. I really enjoy hanging out with them, as we get to talk about the good ole' days of working at Penn (or still working at Penn), and of course food.

On this particular "happy hour" adventure, we managed to restaurant hop in search of a edible dinner and an outdoor table that didn't have squirrels throwing half their dinner at us.

In the midst of the process, SBF told me about a muffin recipe she made before JF's bachelor party, and had made a bunch of changes, got concerned they would be no good for the party, and then deemed them to be the BEST MUFFINS EVER.

Once she told me that they included banana, coconut, and chocolate, I knew I needed to make them for JW. With his birthday this week, I figured it was the best time. (Plus I had 6 frozen bananas and 3 sticks of "banana butter" in the freezer that had to go, as everything was starting to taste like banana- which is the definition and creation of "banana butter". I HATE banana flavored things. HATE.)

The original recipe was almond sub chocolate, so I'll include the recipe I made here, per SBF's recommendation:
"Swap the almonds for chocolate chips and leave out the almond extract and voila...yumminess:) Enjoy!!" 
Of course, my version includes lots of short cuts...

Banana Coconut Chocolate Muffins

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
4 over ripened bananas
1 1/2 sticks melted butter
2 eggs
1 teaspoon vanilla extract
1 cup coconut
1/2 cup chocolate chips

Preheat oven to 375 and line a muffin pan with paper liners.

In a stand mixer, mash bananas thoroughly, add the sugar, coconut, and extract. Mix well. Add in the eggs. Microwave butter until melted. Let cool slightly before adding to the wet ingredients.
Add in the dry ingredients (flour, powder, soda, salt) until combined (do not over mix or the texture will be dense). Gently fold in chocolate chips.

Scoop batter using an ice-cream scooper (or the measuring cup used to measure everything) to create equal amounts of batter in each liner. Each liner should be almost completely filed.

Bake 20-25 minutes (they'll smell done & toothpick comes out clean). Makes 18 muffins.

Well, since I had 6 bananas I used made one and half of the recipe, but only had 18 muffin tins, so I used a loaf pan to contain the rest of the batter.

Thanks SBF for an awesome recipe!

Thursday, September 6, 2012

Homemade Pasta Sauce turned Lasagna

So, I was able to crank out two meals this week out of one!

Grandmom's Pasta Sauce:
2 cloves of garlic
1 diced onion
3 tablespoons of olive oil
1 lb of ground beef
1 can crushed tomatoes
1 can of tomato paste
5 drops of Worcestershire sauce
1 teaspoon of sugar, basil, and oregano
2 bay leaves

Saute the garlic and onion in the oil for about 8 minutes. 
 Add and brown the ground meat. (Drain off some of the fat, and keep it on reserve if you need to add more.)  

Add the tomatoes and spices, and let simmer for 30 minutes.
1 box of oven ready noodles (will use 6-8 sheets)
Grandmom's pasta sauce
15oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 c Parmesan cheese
2 cups fresh spinahc

Preheat oven to 375°F. Spray 9x9 dish with spray.

Meanwhile, in a bowl, beat eggs, ricotta, and 1 cups of the mozz cheese. I also like to add a sprinkling of oregano and garlic powder.

Pour about 1 cup of sauce in the bottom of the pan. Lay 2 sheets of pasta next to each other (maybe some crumbs or small slivers to fill the pan)- slightly overlapping and breaking where necessary to fit pan. Spread 1/3 of the cheese mixture on top of noddles. Spread 1/2 of the spinach on top of cheese. Layer on 1 c of sauce.

Repeat with more noodles, more cheese, more spinach, and 1 c sauce.
Repeat with more noodles, remainder of cheese, if there is any leftover spinach, and 1c sauce.

Layer 2 more noodles, last of the sauce, and 1 cup of mozzarella and Parm sprinkled across top.

Cover with foil. Bake 35 minutes, until bubbly. Uncover for 5 minutes, and bake until cheese is melted and slightly brown. Let stand 15 minutes before cutting. 

This served 2 of us for 2 days. For leftovers, I added some jar sauce on top because I wanted it to be a little more "wet."

Sunday, July 22, 2012

Cucumber Salad

Looking for something to do with the farm share onions, tomatoes and cucumbers? Then check this one out:

1 large cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium red onion, chopped

1/4 cup cider vinegar
2 tablespoons vegetable oil (I did have peanut and half olive, because that is what I had)
1 tablespoon honey
1/2 teaspoon celery salt (I only had celery seed... figured it was close enough)
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper

1. Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. 

2. Place in a large bowl; add tomatoes and onion. 

3. In a small bowl (or a drinking glass, like I do); whisk together the remaining ingredients.

4. Pour over cucumber mixture and toss. 

5. Cover and refrigerate for several hours (or not). Serve with a slotted spoon. 

Sunday, July 8, 2012

Fake Greek flavor

JW asked if I was making fake Greek favors for dinner. (Dude, if it's not good enough, get out.) Lucky for him, he was kidding.

Tonight I made kefta and an orzo salad.

Beef kefta with cucumber salad
1 lb ground beef
1/4 cup parsley
1/4 cup cilantro
1T fresh chopped ginger
2 t ground coriander
1 t cumin
1/2 t salt
1/2 t cinnamon
4 pitas, cut

Heat grill pan on medium-high. Mix all the ingredients (except pita) together and shape into 4 patties, 1/2" thick.

Heat 3 min on each side. Serve with the pita and salad and sauce, below.

Cucumber salad
2 cups thinly sliced cucumber (cut in half, use a veggie peeler from inside out)
2 T rice vinegar

Add sliced cucumber into bowl with vinegar.

Yogurt sauce
1/2 cup Greek yogurt
1 T lemon juice
1/2 t pepper
2 T chopped dill (or parsley)

Mix it all together and serve.

Mediterranean Orzo salad
1 1/2 cup Orzo
1 can chick peas
1/2 pint cherry tomatoes
1 cucumber, seeded and diced
4 oz chopped feta or mozzarella
1/4 diced red onion
2 T parsley
1 T lemon juice
1/4 cup olive oil

Boil orzo in salt water. Drain and chill.

Mix veggies and peas into orzo. Chill.

Whisk olive oil, lemon juice and pepper together.

Mix it all together. Add a splash of Italian salad dressing if needs more flavor.

chicken pot pie

I've made this recipe from Not your Mother's Weeknight Cooking quite a few times, and it is quite good.

As always, a few variations tonight. But, I noticed, trying to cook from my last few posts was hard. So, I pulled the book back out.

Here we go again, new variations:

2 T butter
3 chicken thighs (variation #1)
2 T garlic (variation #2)
1/4 c flour
1.5 c broth (variation #3 = 2 bouillon cubes and 1.5 cups water)
1/2 c white wine
1/2 c milk
1 T parsley
16 oz frozen veggies
2 roll-out refrigerated pie crusts (room temp)
1 egg yolk, with 1 t water

1. Preheat oven to 400. In a 9" pie plate, lay one crust in the bottom of the pan, prick it, and let it bake for 5 minutes.

2. Meanwhile, I diced the chicken and garlic and added them to the butter to saute. Let them finish cooking (8 minutes) and added flour to coat. Then poured in wine, broth, milk, parsley; add veggies and S&P. Allow to simmer for 10 minutes.

3. Poured the mixture inside the bottom crust. Lay the second crust out and wet the edge with a little egg glaze (wow, previously I used egg white not remembering the recipe said YOLK!), and flip it on top. Push the crust into the pie dish to seal. Slice the top with a knife and cover with an egg "glaze."

4. Put the dish on a cookie sheet (or else you will smoke yourself out with burnt drips!) and bake for about 30 minutes.

Amazing Meatballs


  • 1 pound extra lean ground beef
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce (such as Frank's RedHot), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs


  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. 
  3. Add the milk, Parmesan cheese, and bread crumbs. 
  4. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  5. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Zucchini cakes


  • 2 1/2 cups grated zucchini
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning, or I used a Crab/Shrimp boil (optional)
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying


  1. In a large bowl, combine zucchini, egg, and butter or margarine. 
  2. Stir in seasoned crumbs, minced onion, flour, and seasoning. Mix well.
  3. Shape mixture into patties.
  4. In a medium skillet, heat oil over medium high heat until hot. 
  5. Fry patties in oil until golden brown on both sides.

Saturday, March 10, 2012

Guest Blog Writer MG for "No recipe, no fear cook"

“I’m not happy with this,” sighedWayles, a spatula in one hand and a salt shaker in the other.  She stood hovering over the stove, verballyshaking her fist at the pasta concoction she was whipping up for us. 

I smiled from a distance.  What else was I to do?  She is her toughest critic.

Then I thought of something thatmight have helped her work through the challenges of cooking in the kitchen ofsomeone who doesn’t cook, i.e. my small studio apartment in Budapest.  

“Can I pour you some more beer?”Though my fridge lacked anything relevant to making pasta it was well stockedwith three or four types of cheap Hungarian and German beer (courtesy of JW).

“Yes.  Please…oh!” But before I could reach for thebeer, Wales spun around, her face lit up. In that flicker of time I saw a crack in her momentary “chef’sblock.”  She took a hearty chug from the canand slid back over to the stove, wiping her mouth with the back of her hand asshe poured the rest of the beer into pasta. Stir, stir, taste.  Still subpar.  “If only I had some pepper and parmesan!” shesaid swinging the door of my glorified mini-fridge open.  “Oh I know!” She grabbed the 100% concentrate “orange juice” on the bottom shelf andadded a splash to the pasta.   

I sat backin my IKEA fold up chair, in total awe. Of all the sights we had seen since her and JW’s visit to Budapestwatching Wayles cook was one of my favorites. Her cooking style  never ceases toamaze me.  No recipe, no fear.  This would have been my choice of the namefor her blog.  My trailing thoughts wereinterrupted by Wayles mumbling to herself. I looked up to see her peering into my freezer, or rather my freezershelf, which is the size of a very small shoe box, “maybe I could use cheesefrom these frozen pizzas…”  Finally Wayleslet out a loud sigh as the freezer door clicked shut.  I knew she was as done as she could be.  

We assembled amakeshift table setting of paper towels and yellow handled forks and knives, orknives and forks, and settled into the pasta. JW added a dollop of Tzatziki to the dish before tasting it.  I wondered if Wayles’ creative anythinggoes-ness had rubbed off on him.  


“So what was the highlight ofeveryone’s day?” I asked trying to shift the attention from the fact that Ihave the only kitchen in the world, or at least in Budapest, that doesn’t havepepper, parmesan and paprika.  

“I like that walk we did,” saidJW, putting down his beer.  I resistedthe temptation to joke about the fact that we had taken dozens of walks eachday.  But apparently Wayles knew thespecific walk he was talking about.  Thenext thing I knew we were engaged in one conversation that rolled into theother about history, communism and architecture.  It would have sounded too cheesy to announceout loud but I sensed myself leaning back into my chair, feeling so gratefulfor the company, the meal and the good times.

Wednesday, February 8, 2012

homemade sloppy joes


1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard 3/4 cup ketchup

2 teaspoons brown sugar

Sprinkle cayenne

ground black pepper to taste


1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Sunday, February 5, 2012

Tuna Salad on Crackers

After a trip to the gym, I needed a little protein snack. I decided to check out a new tuna salad recipe!


  • 1 (7 ounce) can white tuna, drained and flaked
  •  3 tablespoons mayonnaise
  • 1 tablespoon Parmesan cheese
  • 3 tablespoons sweet pickle relish (I didn't have it... next time!)
  • 1/8 teaspoon onion powder or dried minced onion flakes
  • 1/4 teaspoon curry powder
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill weed (I didnt have it- I added fennel seed and celery seed instead- I might leave out the fennel next time... it grew on me though.)
  • 1 pinch garlic powder


  1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion powder. 
  2. Season with curry powder, parsley, and garlic powder. 
  3. Mix well and serve with crackers or on a sandwich.

Scalloped Potatoes

With the SuperBowl on today, and my friends putting together our typical Sunday sports dinner, I decided to try a new Scalloped Potatoes recipe that could balance a few of the other calories we will be in taking at the party!



  • 5 large potatoes, peeled and thinly sliced
  • 3/4 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2 tablespoons mayonnaise (I used olive oil mayo- 40 calories a T)
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Paprika


  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion. (I used the Cuisinart to slice both- can I say AMAZING?!)
  2. In a saucepan, melt the butter; stir in flour until smooth. 
  3. Gradually add broth, mayonnaise, garlic powder, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. 
  4. Pour over potatoes. Sprinkle with paprika. 
  5. Cover and bake at 325 degrees F for 2 hours or until tender.

Sunday, January 29, 2012

Homemade Sausages


  • 1 tablespoon brown sugar
  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon crushed red pepper flakes
  • 2 pounds ground beef


  1. Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
  2. Divide the ground beef mixture into 8 patties.
  3. Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side.

    I only cooked half the mixture-- I made the rest into meatballs for dinner!

Spoon Bread

In keeping with the bread theme, I decided to make spoon bread for breakfast.

Spoon bread is not really a bread, but more of a casserole. This dish is something I grew up on because of my southern family!

Spoon Bread:
2 cups water
1 cup cornmeal
1 t salt
1 cup milk
4 eggs
2 T butter

Preheat oven to 400 degrees.

In a saucepan (or a casserole that withstands high heat- mine doesn't, so I used 2 pots), boil the water, and then steadily add the cornmeal and whisk to avoid clumps. Add salt and cook for 1 minute.

Mix in the butter, milk, and eggs. Pour into a casserole dish and bake for about 40 minutes.

Saturday, January 28, 2012

Banana bread

JW really enjoys his breads. And he really enjoys bananas. So, banana bread is a hit.

Banana Bread:
1/2 c butter
3/4 c sugar
Mixed together until fluffy. Add 3 ripe bananas (mine were frozen, so I let sit out to defrost).
Add 2 eggs, 1 t of vanilla and 1/3 cup of milk..
Mix in 2 cups flour (I only had one cup, but had coconut flour- so added just under a cup of that since it is drier), 1 t baking soda and 1/2 t salt. Once mixed, add 1/2 c of walnuts.
Bake at 350 degrees for 50 minutes.
I will have to dig up the photo, but we ate all but one bite before I thought about photographing it. (OK- that's a lie. I remembered when I was in the shower, and yelled to JW to have him take it- all that was left but one bite was in his mouth...)

Sunday, January 15, 2012

Cinnamon Raisin Bread


  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup of raisins
  • 1 cup buttermilk (or- milk and a splash of lemon juice or vinegar)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons white sugar
  • 2 teaspoon ground cinnamon
  • 4 teaspoons butter


  1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, raisins, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour half of batter into prepared loaf pan. Smooth top.
  3. Combine 4 tablespoons white sugar, 2 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle half of topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.Pour remaining batter on top, and repeat topping process.
  4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.


This meatloaf was delicious. It had a savory center and sweet glaze. It was a nice balance, and an easy dinner for ground beef!


  • 1 1/2 pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried bread crumbs
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
  3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  4. Bake for 1 hour.

Getting back in the groove- alfredo sauce

It's been forever since I cooked, photographed, and still had enough energy to blog about it. Maybe 2012 will start on a better foot than 2011 ended, who knows.

I'm still not able to all three- I can cook- and now I'm blogging about it, but still can't seem to photograph anything.

For the month of Nov and Dec, I seemed to be in hurry, almost with each meal. Nothing I cooked in these months (if I cooked) was blog worthy. Really. Many of the meals were items I'd blogged about 35 times before. Other items were the saddest creation that consisted of rice out of a box with mixed in veggies and chicken, or a DiGiorno's pizza.

This week, however, I made three things that are blog worthy. Three things I certainly want to recreate later, so I'll archive in this blog: Alfredo sauce, meatloaf, and a cinnamon raisin bread. Maybe, I'm back!

Pasta with Chicken, Broccoli, and Alfredo sauce
Pasta of your choice, I used bow ties
Chicken breasts, cut in cubes
Broccoli, cut in cubes (or you can use frozen, like I did)
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (or 1 T of dried)

Boil pasta in salted water while preparing other ingredients.

In saute pan, brown chicken and then add broccoli.

In sauce pan, melt butter over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.