Cheeseburger Egg Rolls #SundaySupper

I have this thing … a skill … if you can call it that … where I know things about TV shows I don’t watch and have never seen.

I watch boatloads of TV and read lots of magazines and consider myself well informed of pop culture.  I also watch Jeopardy! every night because I’m secretly eighty in my soul and it keeps my brain going.  I can rattle off answers to a lot of categories and questions.  Answers that I cannot explain the presence of, not even a little.

Like when I know the basics of Breaking Bad or The Sopranos, Six Feet Under and Law and Order.  I’m not saying I can give you a synopsis of each episode, but when it comes to common facts like those that tend to be in Jeopardy questions, the answers fall out of me as though I am at least a casual viewer.

Mom has a similar skill.  She knows what is going to happen in pretty much every single movie or TV show we watch.  I have been watching season 4 of Orange is the New Black without her.  She’s not that into it, but she sometimes pops in an out when it’s on and knows the general premise and main characters.

The other night she provided two spoilers about what was going to happen.  One happened immediately and though the other hasn’t yet, I have no doubt she’d right.  It’s funny that I’m the writer in the family but unless the twist is super obvious, typically I’m clueless.  Maybe Mom’s so good because she reads so much of my writing.

The other thing I know about are restaurants and restaurant dishes I haven’t tried.  For this Sunday Supper of Cowboy Cooking, I wanted to make something creative yet comforting.  I had a bit of recipe block until I remembered the Cheeseburger Egg Rolls from The Peterboro in Detroit I have heard so much about.

I can’t say how much alike my dish and the restaurant dish are, but I can say that these are super tasty and would be really fun for an appetizer at a party.  The center is all of our favorite cheeseburger ingredients: ground beef (duh!), onion, ketchup, mustard, and cheese, plus and egg to keep things together.

I made little logs and baked them off.  They were delicious right out of the oven, but are much prettier all wrapped up in their egg roll wrappers and baked again.  That’s right, these are baked, not fried.  Though the bottom doesn’t crisp as much as the top, these are still a huge winner and Dad in particular liked the contrast in textures.

I’m baking a batch of these and testing my skills while watching Jeopardy.

Cheeseburger Egg Rolls #SundaySupper

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 Egg Rolls

Ingredients

1 1/3 pounds Certified Angus Beef® brand ground beef
2 tablespoons ketchup
2 tablespoons yellow mustard
2 large eggs, divided
1 Vidalia onion, diced
16 egg roll wrappers
8 ounces cheddar cheese, sliced
Ketchup and mustard for serving

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil and parchment.
  2. In a large bowl, combine the beef, ketchup, mustard, onion, and one egg. Mix until just combined. Form into 16 small logs, roughly the same size. I used 1 egg roll wrapper to get a general idea of what size they should be.
  3. Place on prepared pan and bake for about 20 minutes, until just cooked through. Allow to cool on the pan and leave the oven on.
  4. When beef is mostly cool, beat the remaining egg in a small bowl and begin assembling. Take one egg roll wrapper, top it with one piece of the beef and some cheese. Use your finger to brush the edges of the wrapper with the beaten egg. Roll up, tucking the sides in as you go. Place on a foil lined baking sheet and continue until they are all wrapped.
  5. Bake an additional approximately 20 minutes, until golden brown and crispy. Serve immediately or store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Reheat in the microwave or oven.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Cindy of Cindy’s Recipes and Writing for hosting!

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

The other day I was surprised when one of my friends said she had recently been anxious.

It’s not that I have the exclusive rights to anxiety.  Trust me, I don’t want them.  It’s that she always seemed rather unflappable.

It made me realize that we all have anxiety about some things.  They might all be different but one of the universal truths of human existence is that we are all scared of something.  It might make our hearts race or keep us up at night or ruin our appetites.  Like the things that cause our anxiety our reaction to it is equally as unique to us.

Brisket Sweet Potato Chili

It provided me comfort, not because I want everyone to be anxious, even if misery does love company sometimes, but because it was reassuring that I am not alone.  In this way I am not special.  She could understand part, even a small part, of how I feel a lot of the time.

While it may seem like we are all so different, there are a few things here and there that connect us.  Fear.  Joy.  Laughter.  We all have our ups and downs, even if some of us hide the downs better than others.  No one is immune.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

When I need comfort, I turn to this Brisket Sweet Potato Chili.  It is healthy, gluten free, and Whole30 approved, and supremely comforting with a warm spice that hits you just enough in the back of the throat.

The Whole30 made me fall madly in love with sweet potatoes and they add a creamy richness here with some vegetable help from kale, fennel, onion, peppers, and carrots.

Take comfort in the fact that we are not alone and this chili is here to save the day.

Brisket Sweet Potato Chili

Brisket Sweet Potato Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 4 hours

Yield: 6 servings

Ingredients

¼ cup olive oil
3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
2 2 inch pieces brisket fat
2 large onions, diced, divided
2 jalapeno pepper, seeded and minced
2 small or 1 large poblano pepper, seeded and diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
16 ounces water
1 bulb fennel, sliced
2 large sweet potatoes, diced
1 bunch carrots, peeled and sliced
1 bunch kale, stems removed

Instructions

  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.

Notes

Cooking time is not all active - just occasional stirring.

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Sweet Potato Shepherd’s Pie + Blogiversary

Can you believe I started this blog five years ago?  I know I can’t.

It’s easy to look at all the things that haven’t changed in those five years.  Hi gross Michigan winters.  I feel like I’ve have 2,000 likes on Facebook for most of those years.  I get job intermittently and my traffic is steady.  I’m still the frustrated writer spending all my time with Mom and Dad.

Sweet Potato Shepherd's Pie + Blogiversary

But when I really look beyond, I see the changes.  The progress.  I create more of my own recipes and like to think my photographs are better even if they aren’t going to make the cover of Bon Appetit anytime soon.

I have become more adventurous and flexible, trying new restaurants, going to concerts, sporting events, and more.  I drop everything on particularly nice days and go out because it’s not like things are getting better chaining myself to the computer when the sun is shining and it’s a perfect 75 out.

Sweet Potato Shepherd's Pie

I have accepted myself more and become comfortable in my own skin.  No one is going to stand up for me, to fight for me, except me, so I had to take a crash course in Laura and I like to think I at least got a B+.

Because I never know when I will get that one yes (that’s all it takes), or what will cause it, and I’m more than ready for it, I wanted and needed a reset for myself.  So I am doing a Whole30.  I’m not quite a week in and it has been great, even fun and exciting.

Sweet Potato Shepherd's Pie

The thing that I have loved most about the Whole30 is that while it took away a lot of foods, it gave me freedom to eat others.  I typically shy away from potatoes and sweet potatoes thinking they are heavy, but when I take out all the junk, I have found them to be a tasty, satisfying food that feels a little decadent.

I really can’t begin to tell you how good this Sweet Potato Shepherd’s Pie is.  It’s one of my favorite meals I have made in a long time, was a hit with everyone, and reheated amazingly well.  The base is ground beef and vegetables.  I used carrots, onion, and fennel, but feel free to swap them out for vegetables you love and have on hand.  Don’t buy beef that is too lean – the fat is where all the flavor and unctuousness comes from.

Sweet Potato Shepherd's Pie

The top is sweet potatoes – pure and simple.  They don’t need much except a little salt and pepper.  When roasted for a long time they become soft and a little syrupy.  Major yum!

Here’s to the next five years and beyond!

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd’s Pie + Blogiversary

Prep Time: 20 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 servings

Ingredients

3 medium sweet potatoes
2 tablespoons olive oil
2 pounds ground beef, aim for an 80/20 blend
1 large onion, diced
1 bulb of fennel, diced
6 medium carrots, sliced into ¼ inch rounds
2 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt, divided

Instructions

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork or knife several times and place on aluminum foil. Bake for about 1 ½ hours.
  2. When the potatoes have about half an hour left, preheat a large skillet over medium heat. Add the olive oil and ground beef. Sauté the beef until it is fully cooked. Transfer the beef to a bowl, leaving the fat in the skillet and add the onion, fennel, and carrots. Sauté until tender, about 10 minutes.
  3. Add the beef back to the vegetables. Season with 1 teaspoon black pepper and ½ teaspoon salt. Stir to combine and sauté an additional 2 minutes. Remove from the heat.
  4. Remove the sweet potatoes from the oven. Scoop the flesh out of the potatoes and into a bowl. Season with the remaining salt and pepper and mash with a fork or potato masher until mostly smooth. A few lumps are fine – this is a rustic dish.
  5. Spread the potatoes over the beef and vegetable mixture. Bake for about 15 minutes until very hot. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven for about 20 minutes or in the microwave for about 1 ½ minutes.
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Spicy Beef Lettuce Wraps #SundaySupper

Spicy Beef Lettuce Wraps - healthy and gluten free

I have devoured movies over the holidays.  With all the TV shows on hiatus after their fall or winter finales (what is that about by the way???), there was nothing on TV.

While maybe I should have filled that time doing more productive things, I watched movies.  Lots of them.  Sure I read more than normal, played some games on my phone to keep the brain in tip top shape, and wrote.  Lots and lots of writing.  But I’m finding myself more movie obsessed than ever.

Spicy Beef Lettuce Wraps

I have always loved movies from the VHS tapes I reportedly watched over and over again as a kid to the movies that now seemingly appear magically on the TV after pressing a few buttons.

We have all the movie channels, use OnDemand so frequently it’s scary, and have Netflix and Amazon Video ready and waiting at all times.  With Oscar season ramping up, I’m waiting for the movies to slowly pop up, begging me to watch them.

The problem is we watch a lot of bad movies.  More than we should.  More than should be made.  When I’m struggling to get anyone to give a damn about my scripts, it’s frustrating to find tons of crappy movies.  We try to watch clips, which sometimes are so laughably bad we stop, promising to never watch that movie.  Others lure us in just enough and then demonstrate that the best scenes were in said clip.

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps

During this TV show hiatus, I was on the hunt for great or at least good movies to watch.  Oscar winners and nominees.  Blockbusters that topped the box office.  Little indies that might have not hit my radar.

And we watched pretty many good movies.  There were some odd ones (I’m looking at you Mulholland Drive) and some that could have been better (hi Sully) but some were downright good movies that I would watch again (hey Pete’s Dragon and Southpaw).

Spicy Beef Lettuce Wraps

I’m about out of ideas now.  So before we get to the recipe, I want to know: what are your favorite movies?  My remote is ready and waiting!

Now, onto these Spicy Beef Lettuce Wraps.  This is how I eat most nights.  Lots of vegetables and lean protein, maybe some fruit thrown in for balance and a bit of oil and vinegar.  It’s healthy and gluten free and flavorful and satisfying.

Lettuce wraps have become one of my go to meals because they are so versatile.  The lettuce is a must, but from there I add whatever fruits and vegetables sound good and I have on hand.  The protein is also super flexible; I’ve used everything from ground beef to salmon to steak to eggs.

Life is better with great movies and lettuce wraps!

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

2 pounds ground beef
1/3 cup olive oil, divided
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon red pepper flakes
1 ½ teaspoons freshly ground black pepper, divided
1 head Bibb lettuce
1 large onion, thinly sliced
1 large fennel bulb, thinly sliced
4 stalks celery, sliced
3 clementines, segmented
¼ cup apple cider vinegar

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of the olive oil followed by the meat. Cook, stirring frequently, until fully cooked and browned.
  2. In a small bowl, mix the cumin, chili powder, coriander, turmeric, red pepper flakes, and 1 teaspoon of the black pepper. Add to the meat and stir to combine. Cook about 2 more minutes until incorporated.
  3. Combine the remaining oil and pepper with the vinegar in a small bowl for a dipping sauce.
  4. Serve immediately with lettuce, onion, fennel, celery, and clementines.
  5. Leftover beef may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1 minute until hot.
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Thanks to Sarah from Chef Next Door for hosting this week’s event!  Don’t forget to check out all the other Sunday Supper dishes!

APPETIZERS, SOUPS, AND SALADS

LEAN GROUND BEEF RECIPES

MAINS

SANDWICHES AND WRAPS

STEAKS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Hearty Healthy Beef Stew + Giveaway!

Hearty Healthy Beef Stew

In the winter I kind of hibernate like the chipmunks who inhabit the yard in nicer weather.  If you read my blog regularly you know I hate winter and want to move to California, which is a symbol of so many things just out of reach in my life, but for now, it’s really all about the weather.

See all was fine and well when the last day in November was sixty and sunny, but now we’ve had our first snowfall/storm/blizzard/severe weather alert day/impending doom, and I can’t deal.  Wake me when it’s spring.

The problem with this used to be that leaving the house meant so shopping or new things or worst of all food.  However, this is no longer a problem.  Me indulging my lack of desire to leave the house when the snow won’t stop might be a problem, but ladies and gentlemen, food now arrives on the porch thanks to the nice delivery men and ButcherBox.

ButcherBox

I had heard about ButcherBox and when they offered me a sample box to check out, I jumped at the chance.  If you are unfamiliar with ButcherBox, it is a monthly subscription program that sends meat, beef, chicken, pork, or a combination, to your door.  It arrives frozen on dry ice in a super nice box and cooler.

The beef is grass fed and grass finished, the chicken is organic, and the pork is heritage breed.  The meat is antibiotic and hormone free and never taken from feedlots.  This is awesome because it is super important to eat high quality proteins and know where your food is coming from.

I was a bit nervous the meat would be thawed when it arrived, but my fears were assuaged instantly when I found all the pieces to be individually wrapped and literally hard as a rock.  I requested a beef and pork box because I do not eat chicken.  I found a pound of bacon, four gorgeous bone in pork chops, two pounds of ground beef, sirloin tips, sirloin steaks, and thinly sliced beef.

ButcherBox

I will be honest, I was a bit disappointed to not receive some strips or ribeyes instead of the sirloin, but I was excited to check out the box and push myself to try some new recipes.  I made taco lettuce wraps with some of the ground beef, seared and roasted two of the pork chops and made this crazy good Hearty Healthy Beef Stew.

While the box might be pricey to some at $129, there is a ton of meat there, 8-10 pounds, enough for 15-20 meals.  My freezer is still stocked.  Plus, I spend a lot of money on food typically and this actually is a pretty good deal for my tastes and spending habits.

Hearty Healthy Beef Stew

This may be controversial to some, but I don’t thaw my meat before cooking it.  This, to me, gives the final product a close to fresh flavor.  I do this with steaks, ground beef, fish – all proteins I stash in the freezer.  In fact, most of the time I can’t tell the difference between fresh and frozen because of the lack of thawing.  I recommend trying this method.  Cooking clearly takes a bit longer, but with planning, it is doable and worth it.

This stew is one of my new favorite dishes.  I haven’t had beef stew in probably a couple decades.  It was never my favorite, but using high quality ingredients and adding a bit of spice made this a comforting dish that we can all feel good about eating.

I used the sirloin tips and steaks and paired them with mild spices and hearty vegetables for a rich stew, thanks to proper browning, that is craveworthy.  Be sure to check out this stew and ButcherBox.  It is definitely something I will be ordering again in the future.

Hearty Healthy Beef Stew

And the kind people at ButcherBox were kind enough to offer one lucky reader a box of their choice to try! I’m so excited for you!

To enter the giveaway, answer the question: What is your favorite meaty dish?

To earn additional entries:

Like Pies and Plots on Facebook

Follow Pies and Plots on Twitter

Follow Pies and Plots on Pinterest

Follow Pies and Plots on Instagram

Follow Pies and Plots on Bloglovin’

For each additional entry, leave an entirely separate comment telling me you have followed me.  Each comment is one entry.

This giveaway is open to US residents only.  The giveaway ends Monday, December 20, 2016, at 11:59 ET.  I will choose the winner via random.org.  Good luck!

Hearty Healthy Beef Stew

Prep Time: 20 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 5 minutes

Yield: 6-8 servings

Ingredients

2 ½ pounds beef (I used frozen sirloin tips and sirloin steaks)
¼ cup olive oil
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
2 bunches carrots, peeled and chopped into ¼ inch thick rounds
3 medium or 2 large onions, cut into large dice
1 large fennel bulb, sliced
2 cups kale leaves
Cloves from 1 head of garlic, peeled
4 cups low sodium organic beef stock
2 cups water

Instructions

  1. Heat a large stock pot over medium high heat. Once the pot is hot, add the oil. Add the beef to the pot. Allow to brown on one side, before flipping and allowing to brown on the other side. Add the red pepper, turmeric, coriander, chili powder, and black pepper.
  2. Once the meat is mostly brown, add 1 bunch of carrots and half of the onion. Sauté the vegetables for a few moments with the meat before adding enough stock to almost, but not quite, cover the meat. Bring to a boil, reduce to a simmer and place a lid on the pot, leaving it cracked slightly.
  3. Cook for 1 hour, stirring periodically, and adding more liquid if necessary. After the hour, add the remaining carrots and onion, along with the fennel and garlic. Recover and cook for 30 minutes.
  4. Pull the large pieces of meat out of the pot and slice them in ¼ to ½ inch thick slices. Return to the pot, add the water and kale and cook until heated through, about 10 minutes. Serve immediately. Stew may be stored in the refrigerator in an airtight container for up to 3 days or frozen in airtight containers for up to three months. Reheat in the microwave or on the stove top until steaming hot.

Notes

I used frozen meat. If you use fresh, the cooking time will be significantly different.

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Weekly Meal Plan May 23 – May 29

Weekly Meal Plan 052316-main

This week is looking super tasty with seafood and beef main dishes, a classic side, and ice cream for dessert.  Enjoy!

Monday

Whole-Shrimp-with-Bacon-and-Collards-11

Tuesday

eggplant-caponata2

Wednesday

Thursday

fish3

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

ballparkpizza4

Sunday

Mexican Stuffed Shells

Side Dish

Cheesy20Skillet20Scalloped20Potatos201_zpscfcyny3y

Dessert

oreo-ice-cream-pie2

This week’s meal plan was brought you to by:

Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan 052316-pinterest
Weekly Meal Plan 052316-square

Mom’s Individual Meatloaves

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CerealAnytime #CollectiveBias

Mom's Individual Meatloaves

Ever since I can remember, meatloaf has been a staple in our house.  As a little kid, I’d look forward to those ketchup drizzled loaves, one or two of which were all mine.  And then cold meatloaf sandwiches the next day were the best.  Now it’s even better because I make it with Post cereal.

Honey Bunches of Oats Crunch O's

 

Meatloaf Mix

My love of meatloaf endures to this day, though I have switched things up a bit, with Mom’s blessing, of course.  The main change I made was to swap pout the saltines Mom used for cereal.  Now you can switch up the cereals, but my new favorite is Honey Bunches of Oats Crunch O’s.

Shopping at Walmart

This is one of the newest cereals from Post that I picked up on my most recent trip to Walmart along with Berry Colossal Crunch.  I hear they have Kung Fu Panda Po Power Crunch cereal as well.  I’ll have to check that out next time!  Post cereals are some of my favorites because they have so many flavors so that everyone is happy.

Plus, cereal is good for so much more than breakfast.  Don’t get me wrong, I love it for breakfast and have already enjoyed cereal as a way to kick off my day a couple times this week.  But cereal for a snack or worked into meals is even better.

Meatloaves

 

Mom's Individual Meatloaves

So, back to this meatloaf.  If you are thinking cereal in meatloaf is weird, it’s not.  It adds so much texture and nutrition.  The Honey Bunches of Oats Crunch O’s Almond Crunch in particular is fab because it adds just a hint of sweetness and the nuts keep their great crunch.  For the most part though, unless you are really looking for the cereal, it blends right in to the meatloaf just like any other binder you might normally use.

Post Cereal Superstars

I kept Mom’s tradition of making individual meatloaves because they cook quickly and everyone wants their own little loaf.  However, I do use an 80/20 blend of meat to make sure the meatloaf stays super moist and tender.  No one wants dry meatloaf.

I know you will love this meatloaf.  The next time you are out, pick up all the ingredients, including Honey Bunches of Oats Crunch O’s.  Your family will thank you!

Mom's Individual Meatloaves

Mom’s Individual Meatloaves

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 meatloaves

Ingredients

2 pounds ground chuck or similar 80/20 blend

2 large eggs

¼ cup ketchup, plus more for drizzling

1 cup Honey Bunches of Oats Crunch O’s, lightly crushed

1 large onion, chopped

½ teaspoon freshly ground black pepper

½ teaspoon kosher salt

Instructions

Preheat oven to 400 degrees F.

In a large bowl, combine the meat, eggs, ketchup, Crunch O’s, onion, salt, and pepper. Combine until well mixed. Be sure not to overmix. While a spoon may eventually do the job, hands are really the best tool in this instance.

Divide mixture into 8 roughly equal portions. Form each portion into a football shape and place onto a baking sheet.

Drizzle a little ketchup on each meatloaf. Bake for about 30 minutes until golden brown and cooked through. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the microwave.

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Prime Rib Roast

Prime Rib Roast

Prime rib roasting in the oven may be the best smell on earth.  I realize I’m a baker, and the smells of sugar and butter and all of that goodness should be my favorite, but there’s something about the smell of the meat and the fat melting and cooking that is unexplainably out of this world.

Yes, most of my savory food is healthy and prime rib is decidedly not, but for a couple days every once in awhile, mostly holidays, I indulge.  And when it’s a small portion, which it is, and it gives me the iron and protein I need, I do it without guilt and barely consider it an indulgence.

When purchasing a piece of meat like this for a special occasion, it is important to consider the grade of meat you want.  My typical stand by is a USDA Choice Angus roast.  I have had a USDA Prime Angus roast and did not find a significant increase in quality comparable with the increase in price.  The last time I made prime rib, my parents and I took a trip to Fairway Packing in Detroit.  A family owned meat wholesaler, they are incredibly nice and knowledgeable and have some of the best meat in the area at the best prices.  I went for a Wagyu prime rib.  It was definitely worth the extra money for a richer flavor and finer, less chewy texture.  In addition it is healthier with omega-3s.  If you don’t live in the Detroit area, I’m sure there are other quality meat wholesalers out there that can sell you great meat at a great price.

Prime Rib Roast

I ask for the meat to be cradled.  This means that the butcher cuts the roast off of the bones before tying it back on.  Cradling is important for a couple of reasons.  It makes it much easier to slice.  For me a serving is not an entire bone; in fact, I like to get about three servings off of each bone.  This means that if the meat were still attached to the bone, it would be very difficult to cut off and torn to pieces by the time it hit the plate.  However, the bone is what gives flavor to the roast.  None of that flavor is missing when the roast is cradled.  Though I love the roast itself, I have to admit, the meat that lingers on the bones is hands down the best.

I get a six to seven pound, three bone roast (for some reason the Wagyu one, though still three bones weighed over nine pounds).  This gives me eight to nine nice servings.  I usually eat it over a couple of nights and have found it tastes just as good, if not better, reheated the next night.  And no, I do not eat the roast by myself; Mom and Dad join me in devouring it.  This is a big piece of meat, which can seem kind of intimidating, but rest assured there is nothing intimidating about it.

Prime Rib Roast

Prime Rib Roast

I cook these roasts for 15 minutes a pound.  This assures me ends that are about medium and center pieces that are about medium rare.  Cook the roast longer if you prefer your meat more done.  Also, keep in mind that each piece of meat is different.  Some have more fat than others or a different meat to bone ratio.  This is a good guideline that will ensure the meat will be close to perfectly done, remembering it can always go back in the oven for a few moments.  It’s also very important to let the meat sit at room temperature for about 30 minutes to 45 minutes prior to entering the preheated oven to ensure more even cooking; a brief resting period at the end is also essential for all the pieces of meat to be juicy.

I like relatively simple, but very delicious, flavorings on my roast.  One whole head of garlic is separated into cloves, peeled, and sliced thinly; Mom usually does this part.  That garlic is then placed into tiny slits Mom makes on all meat surfaces of the roast.  It cooks inside the meat, leaving a bit of flavor and a tender, but never burnt piece of garlic.  On the outside, I put a little salt, you could put more, a ton of pepper, and a light coating of dry mustard.  The mustard just gives a hint of flavor and helps to promote crust formation.  Be sure to season the bones as well, as that will get into the meat on them.  Once this simple seasoning is done and the roast has come to room temperature, it is ready for the oven.  It’s as easy as that.  It should have close to the perfect doneness when it comes out, leaving you looking like a rock star in front of all your family and friends without much effort or stress.

The next time you are entertaining, celebrating, or just in the mood to try something new and delicious, let it be a prime rib roast.  It will become your new favorite meat dish and is perfect to impress all your Christmas company!  Nothing says the holidays like prime rib.

Don’t forget to enter the King Arthur Flour and cupcake liner giveaway!

Prime Rib Roast

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Prime Rib Roast
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 1 6-7 pound 3 bone bone-in rib roast, cradled
  • 2 teaspoons Maldon sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoon dry mustard
  • 1 head garlic, peeled and thinly sliced
Instructions
  1. Preheat oven to 450 degrees F. Take rib roast out about 30 minutes prior to cooking to come to room temperature. While warming up, cut tiny slits all over the meat and fat. Insert a slice of garlic into each of the slits. They should be just wide enough and deep enough to hold the slice of garlic. Sprinkle salt, pepper, and dry mustard over all surfaces of the roast. Rub seasoning in with hands.
  2. Place roast in foil lined roasting pan to make clean up easier. Put roast in oven with bones facing the back of the oven. Roast for 15 minutes at 450 degrees F. After those 15 minutes, lower oven temperature to 350 degrees F. Continue cooking roast for 15 minutes a pound, including the initial 15 minutes at 450. For a 6 pound roast, this will be 1 hour 30 minutes total. It is very important to include the 15 minutes at 450. Do not open the oven during the cooking process, as this will let heat out of the oven. You should be able to hear the roast sizzling throughout the cooking process.
  3. When the roast is finished cooking, remove it from the oven. Leave it in the pan to rest for about 15 minutes. During this time you may tent the roast, however, this will cause some of the crust to become soggy. The meat will stay quite hot even if not tented.
  4. Once the roast has rested, move it to a serving platter for slicing. Plan on getting three slices from each bone. Take off only the strings you need to in order to cut it, but do make sure to remove them before serving. If the roast is not done enough, place individual pieces back in the oven on a foil lined baking sheet or roasting pan or simply on foil for a few minutes. Be sure to check it often, as it will get done very quickly.
  5. Roast may be stored in the refrigerator for 3 days. It may be eaten cold, or reheated in a 350 degree F oven for about 15-20 minutes on a foil lined roasting pan. The outside will become brown, but when you cut into a piece, it should still be quite pink. Roast the bones for about 30 minutes at 350 degrees F so the meat and fat render and become crispy.

 

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