Sandy's Meatloaf

Sandy’s Meatloaf

2 beaten eggs
3/4 c.milk
2/3 c. seasoned bread crumbs
1tsp.salt
2T. grated onions
12 tsp. ground sage
1 1/2 lb. ground meat you can use the meatloaf mix meat or grnd turkey if you want. 
Sauce 
1/4 c. ketchup
2T.brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Directions; Put loaf in crock-pot on low for 5-6 hours(longer is ok.) Pour sauce over meat in the last 15 minutes on high.  Sometimes I double the recipe to ensure leftover meatloaf sandwiches.  I will put some of the sauce on while it is cooking

Picadillo

Picadillo

1/4C EVOO                                       1/2 C capers

2 cloves garlic – minced               1 C grn olives

1 lrg onion                                       1 1/4 C raisins

1 1/2 lb grnd meat

pepper

1 lb tomatoes

1/2 t oregano

Cook garlic and onions till soft in EVOO. Add meat and cook.  Add tomatoes and break up in small pieces.  Add oregano, salt and pepper, capers, olives and raisins.  Serve with black beans and rice.

Mini Meatballs in Pinot Noir Sauce

Mini Meatballs in Pinot Noir Sauce

Makes about 35 mini meatballs
Ingredients:
1 lb ground beef, about 15% lean
1/3 cup milk
1/3 cup breadcrumbs
1 tsp salt
1 shallot, minced
¼ tsp pepper
½ minced shallot
¾ cup Barefoot Pinot Noir
1 cup water
1 tsp cornstarch
1 ½ tsp Worcestershire sauce
1 tsp grape jelly
1 tbsp butter
Directions:
Preheat oven to 400 degrees. Spray a large casserole dish with nonstick cooking spray and set aside.
Combine the ground beef, minced shallot, salt, pepper, milk and breadcrumbs together in a large bowl. Mix well until completely combined.  Form small meatballs out of the beef mixture and place in the casserole dish. Bake for 20 minutes or until meatballs are cooked through.
While the meatballs are cooking, make the sauce.
Combine the wine, water, cornstarch and half a minced shallot in a large pan over medium high heat. Bring to a simmer and continue simmering for about 10-15 minutes.
Add the grape jelly and Worcestershire sauce to the wine mixture. Stir well. Finally, add the butter to the sauce and stir to combine and melt. Continue simmering the sauce for about six to eight minutes, or until sauce thickens greatly.
Pour sauce over cooked meatballs and serve.
Time:
45 minutes

Beef Satay w/ Peanut Dipping Sauce

Peanut Dipping Sauce
Great dipping sauce for Beef Satay or Thai Ribbons.

Prep: 15 minutes
Servings: Yields approximately 3 cups
1 1/2    cups creamy peanut butter
3/4    cup soy sauce
1/2    cup cilantro, chopped
2    Tbsp. grated ginger
2    tsp. minced garlic
1    Tbsp. sesame oil
3/4    cup peanut oil
1/2    cup rice wine vinegar
   



Place all ingredients in bowl of food processor. Process until smooth.


Beef Satay with Peanut Dipping Sauce


Prep: 20 minutes
Refrigerate: 2-4 hours
Cook: 8-12 minutes
Servings: 12 appetizer portions
1    beef tri-tip roast (2 1/2-3 lbs.), cut against the grain in 1/4 inch slices
    Marinade:
1/4    cup soy sauce
1/4    cup rice wine vinegar
1/4    cup freshly grated ginger
3    cloves garlic
1/2    cup chopped cilantro
1    Tbsp. salt
1    tsp. freshly ground black pepper
1    Tbsp. Dijon mustard
1    cup peanut oil
--    Peanut Dipping Sauce

   



Thread sliced roast onto skewers.

Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth.

Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated.

Place skewers of beef into marinade and refrigerate 2-4 hours.

Remove beef from marinade and discard marinade. Grill over medium-hot coals to desired doneness, turning once.

Serve with Peanut Dipping Sauce

Rosemary-Dijon Vinaigrette

Rosemary-Dijon Vinaigrette
4 Tbs. sherry vinegar
4 Tbs. Dijon mustard
2 small shallots, minced (3 Tbs.)
2 Tbs. lemon juice
⅔ cup olive oil
2 Tbs. chopped fresh rosemary

Parsley Feta Pesto

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.
Remove bread from oven and cut into wedges.
Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Olive Pesto Pizza

Olive Pesto Pizza

INGREDIENTS:

8 ounces boneless skinless chicken breasts
1 red bell pepper
1 (9-inch) pizza shell
1/4 cup pesto
6 ounces goat cheese, crumbled
2 Tablespoons chopped garlic
  Dried basil, oregano and thyme to taste

TO PREPARE:

Rinse the chicken and pat dry.  Saute the chicken in a
  skillet or grill the chicken over hot coals for several
  minutes or until almost done.  Let stand until cool.
  Cut into diagonal strips.
Grill the red pepper over hot coals or broil until the skin
  is blistered and charred on all sides, turning
  frequently.  Place the red pepper in cold water until the
  skin is easily removed; discard the skin.  Julienne the
  red pepper, discarding the seeds and stems.
Place the pizza shell on a baking sheet.  Spread with the
  pesto.  Arrange the chicken over the pesto so that each
  wedge of pizza will have a chicken strip.  Top with red
  pepper.  Sprinkle with a mixture of goat cheese, garlic,
  basil, oregano and thyme.
Bake at 400 to 450 degrees for 7 to 12 minutes or until
  bubbly.

SERVINGS: 2