Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf
February 18, 2010
I love making Turkey Meatloaf this time of the year because everyone in the family loves it, and it’s such a cinch to prepare. This recipe has extra garlic flavor with fresh garlic and tomato sauce with roasted garlic. Chop some fresh basil and add panko breadcrumbs to make it even more special. Enjoy on a busy weeknight or sunday night supper.
Roasted Garlic Turkey-Basil Meatloaf
Prep:
10 minutes
Cook:
1 hour, 5 minutes
Yield:
6 servings
Ingredients
11/2 pounds lean ground turkey
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
Preparation
1. Combine turkey, breadcrumbs, roasted garlic tomato sauce, garlic, egg white, basil salt and pepper in a large mixing bowl. Place in a lightly greased 8- x 4-inch loafpan coated with cooking spray.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
One Response to “Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf”
Maddie says:
February, 23 2010at 10:25 pm
Alison--I tried this recipe last night... so easy and delicious! I substituted regular bread crumbs for gluten free bread crumbs and it was awesome.
Well done!
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Super Bowl Sunday: Easy 30 Minute, 4 Ingredient Appetizer: Tomato-Goat Cheese Rounds
February 07, 2010
I’m sorry I’m late with this post. I have been with my daugther out of town at a dance competition, and yes, she has done great. Since the Super Bowl is tonight, I thought I would share an easy 30 minute, 4 ingredient appetizer that is a sure thing. It is a simple, pretty and everyone will think you were in the kitchen for hours. Use Belle Chevre Spreadable Goat Cheese if you can find it. If not, Boursin is delicious too.
Tomato-Goat Cheese Rounds
Prep:
15 minutes
Cook:
15 minutes
Yield:
8 to 10 servings
Ingredients
1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed according to package directions
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
All-purpose flour
1 (5.2-oz.) pkg. Belle Chevre Spreadable Goat Cheese or Boursin® Garlic and Fine Herbs Cheese
1 pint cherry tomatoes
Preparation
1. Preheat oven to 400°F. Line a baking sheet with parchment and coat with nonstick cooking spray.
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
2. On a lightly floured surface roll puff pastry dough out to 1/4-inch thick. Using a 2-inch round cookie cutter or the bottom of a glass, cut dough into circles. Place onto baking sheet.
3. Top each pastry round with about 3/4 teaspoon Boursin® Garlic and Fine Herbs Cheese.
4. Cut cherry tomatoes in half. Place one half cherry tomato cut side down in center of each pastry, pressing slightly into the cheese.
5. Bake 12 to 15 minutes or until pastry edges are golden brown. Arrange on a serving platter and serve warm or at room temperature.
I'm a busy single mom, and I love that I can make this recipie quickly, just about anywhere, and it tastes so gourmet! (Once made it at a ski cabin, - just used a drinking glass covered with plastic wrap to roll out the dough, and end of the glass to cut out shapes.) Flavours are fantastic! Sublime combination of acidity from the tomato, richness of pastry, and divine flavours from cheese. Everyone thinks it takes much more work!! Perfect appetizer for any occasion - kids or adults love it. Even my tomato hating friend loves it. Great with a glass of white wine too!
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Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds
January 31, 2010
I love to make Brie for an appetizer because it’s so simple, and people love it. This recipe is almost a joke-just too easy for words, only 4 ingredients. If you’re having guests over for a weeknight or weekend gathering, Super Bowl party or entertaining friends, this recipe is as simple as it is delicious. Go Saints!
Honey-Dijon Brie with Almonds
Prep:
5 minutes
Cook:
10 minutes
Yield:
8 servings
Ingredients
1 (8-ounce) Brie round
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup chopped almonds, toasted
Preparation
1. Preheat oven to 400F. Trim and discard rind from top of Brie; set aside.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
2. Stir together Dijon and honey in a small bowl. Spread over Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted. Top with almonds and bake until slightly toasted and Brie is slightly melted.
One Response to “Four Ingredient Super Bowl Appetizer: Honey-Dijon Brie with Almonds”
Meal Makeover Mom Janice says:
February, 02 2010at 08:42 am
This looks so good- and easy! I think I'll make it for my Super Bowl party this weekend. Thanks!
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Mine and My Dad’s Favorite: Eggplant Parmesan
January 06, 2010
I take after my dad in many, many ways. He tells me that often, especially lately. I have to admit, it’s a compliment because he is one of the nicest people in this world . One of his favorites (and mine too) is Eggplant Parmesan. My youngest child, Zachary, loves it as well. This recipe is really simple and light. It’s under 300 calories and 9 grams of fat so enjoy.
Light Eggplant Parmesan
Prep:
20 minutes
Cook:
40 minutes
Yield:
8 servings
Ingredients
1 (24-ounce) jar marinara sauce
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 (3/4-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups panko breadcrumbs or Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Preparation
1. Combine marinara, garlic and red pepper flakes in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
2. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
3. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
4. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh basil, if desired.
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New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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Three Ingredient Appetizer: Roasted Garlic-Topped Brie
December 23, 2009
I’m a huge Brie fan and always interested in finding new great Brie recipes. When I was judging a recipe contest for a cheese company and came across this recipe, I was really excited. It’s such a breeze and only 3 ingredients. All you need to do is roast the garlic and warm up the Brie, and you have an easy, delicious appetizer. This is perfect for Christmas, New Years or any time of the year.
Roasted Garlic-Topped Brie
Prep:
5 minutes
Cook:
1 hour
Yield:
6 to 8 appetizer servings
Ingredients
1 whole garlic bulb
1 tbsp. olive oil
1 (8-ounce) round Brie round
1 tbsp. olive oil
1 (8-ounce) round Brie round
Preparation
1. Preheat oven to 350°F. Remove the loose outer skin of the garlic bulb. Cut off the top of garlic bulb. Place garlic, cut side up, in center aluminum foil. Drizzle with olive oil and season with salt and pepper to taste. Wrap garlic and seal in foil. Bake 45 minutes or until golden and soft. Let cool.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
2. Squeeze the roasted garlic cloves out from the skins. Chop finely. Remove top rind of cheese and then spread roasted garlic on top. Place on baking sheet lined with parchment.
3. Bake 5 to 10 minutes or until the sides of the cheese appear soft.
4. Cut and serve with your favorite crackers and fruit.
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Holiday Upscale Appetizer: Uptown Fromage
December 06, 2009
I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
Uptown Fromage
Prep:
25 minutes
Yield:
12 to 16 servings
Ingredients
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
Preparation
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
One Response to “Holiday Upscale Appetizer: Uptown Fromage”
Rhonda says:
December, 07 2009at 06:43 am
After you wrote about that cookbook last I ordered it for both my daughter and daughter-in-law for Chanukah. It looks like a great cookbook. Thanks for recommending it!!
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Easy Appetizer or Main Dish: Cajun Shrimp Skewers
November 12, 2009
My kids love shrimp, especially my oldest son, Alec. I can’t go wrong making shrimp at my house, and when it’s on a skewer, it’s even that much better. This recipe is so easy with the combination of lemon juice, Cajun seasoning, garlic and fresh parsley. It’s so flavorful perfect for football parties, Thanksgiving or Christmas appetizers or any weeknight main dish.
Cajun Shrimp Skewers
Prep:
15 minutes
Cook:
6 minutes
Yield:
6 to 8 servings
Ingredients
2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon freshly ground pepper
Lemon wedges
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon zest
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon freshly ground pepper
Lemon wedges
Preparation
1. Drizzle shrimp with olive oil and lemon juice; sprinkle with parsley, lemon zest, garlic, Cajun seasoning and pepper.
3. Cook shrimp skewers on a grill rack or grill pan over medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.
3. Cook shrimp skewers on a grill rack or grill pan over medium-high heat. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center about 4 to 6 minutes. Serve with lemon wedges to squeeze over shrimp.
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Halloween or Anytime Dinner: Grilled Pork Tenderloin with Light Horseradish Sauce
October 27, 2009
Everyone asks me what to make on Halloween night for dinner. Like me, they are all so rushed, and the kids are going nuts. I usually do the usual: chili, hamburgers, etc. This year, I am making my life even easier making Grilled Pork Tenderloin with Horseradish Sauce. This recipe is a breeze. Just purchase a pre-marinated pork tenderloin (I like the cracked pepper version) and grill it or prepare it in the oven. Then, stir together this sauce which is oh so delicious. Serve it on mini rolls for sliders (or by itself) for a perfect fall meal.
Grilled Pork Tenderloin with Low-Fat Horseradish Sauce
Prep:
10 minutes
Cook:
22 minutes
Yield:
6 to 8 servings
Ingredients
1 (8-ounce) container low-fat sour cream
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh chives
2 (1 pound) pre-marinated pork tenderloin, cut into 1/4-inch slices
Small dinner rolls, lettuce, tomatoes (optional)
Preparation
1. Combine sour cream, horseradish, Worcestershire sauce and chives in a small bowl; set aside.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
2. Cook pork in a lightly greased grill or sauté pan over medium-high heat 10 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Serve on rolls with horseradish sauce and toppings, if desired.
One Response to “Halloween or Anytime Dinner: Grilled Pork Tenderloin with Light Horseradish Sauce”
Chinese Pork Recipes says:
November, 11 2009at 09:29 pm
yes, it's a good choice for Halloween night. I prefer grilled loin instead. Thanks for sharing!
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Simple 5 Ingredient Creative Appetizer: Dirty Martini Cheese Ball
October 22, 2009
My martini of choice is a Chopin Vodka or Ketel One Dirty Martini slightly dirty with blue cheese-stuffed olives (Satterfields or Flemming’s make the best in Birmingham). This recipe reminds me a lot of my favorite cocktail, hence its name: Dirty Martini Cheese Ball. Even my son, Zachary, who loves blue cheese and olives, begs me to make this. It’s great for a party, and it’s so simple. Just mold it together, let it chill for about 4 hours and then roll in nuts. It’s a sure hit, so cheers!
Dirty Martini Cheese Ball
Prep:
10 minutes
Yield:
6 to 8 appetizer servings
Ingredients
1 (5-ounce) package crumbled blue cheese
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
1 (8-ounce) package light cream cheese, softened
1 clove garlic, minced
1/4 cup chopped green olives
1/3 cup chopped pecans
Assorted Crackers
Preparation
1. In a medium mixing bowl combine blue cheese, cream cheese and garlic. Fold in chopped olives.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
2. Mold cheese into a ball. Cover and refrigerate 4 hours. When ready to serve roll cheese ball into chopped pecans. Serve with crackers.
One Response to “Simple 5 Ingredient Creative Appetizer: Dirty Martini Cheese Ball”
Leslie says:
November, 18 2009at 10:20 am
Allison-
I made this wonder recipe for a party I hosted
last night... I can only say one word YUMMY!
This was the best with some good wine.