BACON WRAPPED MEAT LOAF

The ultimate comfort food!!! Almost everyone likes a good meatloaf, even if they are reluctant to admit it. I run to "comfort food" when the weather is cold and uninviting. I think about meatloaf when I know it's going to be a hectic night, so meatloaf is a staple in my home during the winter months. The beauty of meatloaf is, that no two recipes are ever alike. I have become a "meatloaf aficionado", ordering it over the years, in every diner I frequented. Some are smothered in gravy, some have ketchup on top, some are savory, some are full of vegetables. Either way, they are all, different. And... delicious. This is my version of the "American Dish", and does have a hint of our ethnic taste.

 

  

Prep: 10 min. Bake: about 45-50 min. + standing MAKES: 4 servings

 

Ingredients:
1/2 cup tomato sauce
1 egg beaten
1/2 tbsp. Worcestershire sauce
1  small onion, chopped
1/2 cup mozzarella cheese
3/4 cups Italian croutons, smashed
1/2 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
3 bacon strips, halved

Directions:

In a large bowl, combine all ingredients except beef and bacon.

Crumble beef over mixture and mix well, with your hands.
Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.

Top with bacon.
Bake, uncovered, at 350° for about 50 minutes or until meat is no longer pink and a meat thermometer reads 160°.
Drain bacon drippings; let stand for 10 minutes before cutting.

Now Enjoy!

© 2013 Jayne's Crazy Kitchen

PARMESAN ENCRUSTED ROASTED CHICKEN

Chicken meals are a staple in our house. No one ever says no to chicken!!! Especially if I change it up from time to time. I like this dish a lot. I like dark meat, my daughter, white meat, and my husband will eat whatever is given to him *LOL*, So... I usually provide both. This night I made the recipe with chicken thighs.
This is easy to make. And it's always a hit. It is moist, juicy and deliciously subtle. It lends itself to just about anything else you wish to add, to finish off the meal. This night, I served it with Roasted Garlic Vegetables, and Parsley Potatoes. I was going to make a salad, but... knowing everyone would be incredibly full after this dinner, I didn't bother, and ... it wasn't missed.
I LOVE to cook. I LOVE to use spice. I LOVE balancing flavor blends. AND... I HATE when something over powers a dish.
This is when cooking becomes art. And "the art of cooking begins, with tasting as you go"...Jayne's Crazy Kitchen.
I cannot stress that point enough. How else are you going to know what you like and don't, if you don't taste it?
This dish, is light, even though it is covered in Parmesan Cheese. The vegetables were perfect, even though they were garlic roasted. Finding the point where everything blends, is the making of a perfect meal. A single ingredient, should never deter you from cooking something new. Adjust it, YOU are the cook!!!

Prep. Time: 20 min.   Cook Time: about 22 min.   Servings: 4

 

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko (Japanese bread crumbs)
• 1 cup grated Parmesan cheese, divided
• 3/4 tablespoon mustard powder
• Sea salt and freshly cracked black pepper
• 4  medium chicken thighs (about 1½ lb. total)     
• olive oil  (approximately 6 - 8 tbsp.)

Directions:

• Pre-heat oven to 350 degrees.
• Place flour in a bowl.
• Beat eggs in a second bowl.
• Combine bread crumbs, 1/2 of Parmesan cheese, and mustard powder in a third bowl.
• Season mixture with salt and pepper. 
• Salt and pepper chicken.
• Now, dredge chicken in flour
• Dip the floured chicken into the beaten eggs, coating well.
• Now dredge the chicken in the breadcrumbs, again coating well on both sides.
• Heat olive oil in a large skillet on a medium heat.
• Brown chicken, starting skin side down, until breading is a light golden brown and the chicken is almost cooked through.(about 2 - 3 min.) Turn chicken over, and brown again until a soft golden color is achieved.
• Transfer chicken to an 8x8 baking pan.
• Season chicken lightly with salt and pepper to taste. 
• Sprinkle and cover, each chicken part, with the remainder of the Parmesan Cheese
• Place in oven, and bake until cheese has melted and chicken juices run clear. (about 15 min.).
• Serve immediately

 

 NOW ENJOY!

© 2013 Jayne's Crazy Kitchen