Homemade Chinese takeout!!

Yummy reason to eat in!

Mini Meatloaf

• 1 egg
• 3/4 cup milk
• 1 cup shredded Gouda cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons Dijon mustard1 tbsp balsamic vinegar
  In large bowl mix first five ingreds, let sit for five minutes. With fork add beef and break up/mix the beef into first five ingreds. Line baking sheet with none stick foil or spray regular foil with Pam. Scoop out the beef/oatmeal mixture with an ice cream scooper. Add to prepared pan. Makes 12 per pound of beef. Then in small bowl mix ketchup, brown sugar, balsamic, and mustard. Spoon onto top of mini meat loaves. Bake in a preheated 350 oven for 35 mins or until golden on edges and cooked thru. Serve with a versatile array of dishes. I've done apple celery salad, mashed cauliflower, roasted  cauliflower. It's yummy with veg. 

Judd’s Blackened Shrimp

This recipe is from my uncle Ralph! My moms little bro, who cooks amazing food! Sorry for directions/number overlap! 

 

1.

Use Paul Prudohomme’s blackened redfish spice*, you can buy prepackage or make.

2.

2 lb raw shrimp, preferably 12-16 per pound range.  I usually try and get U10. Smaller can work, just need to watch overcooking shrimp to get bacon done.

3.

Soak bamboo skewers in water for about an hour to help prevent them from burning up during the grilling.

4.

Peel and devein shrimp.  You can just leave on the tail shell for looks; I usually peel off entire shell.

5.

For 2 lbs shrimp one pound of bacon usually works, pre-cook the bacon either very very slow on stove top or in microwave.  Goal is to get bacon about half cooked to get a good part of the grease removed.  Getting the grease removed helps to prevent flare-up when you’re grilling, and have the bacon done when the shrimp are done.

6.

Plan on half piece of bacon per shrimp.

7.

Roll shrimp in blackened spice and wrap with bacon.  Skewer onto a bamboo shish-kabob stick.  Depending on size of shrimp, usually 3-4 shrimp per stick.

8.

Grill directly over a very hot fire (prefer charcoal), turning frequently.  Watch closely to prevent burning bacon and watch for excessive flames.

9.

If shrimp large, after bacon good and crisp, move skewers to the side off flame.  Cover grill and indirect cook for another 5-10 minutes to cook shrimp completely.

 

Watchpoint: shrimp should be white completely through, no opaque meat.  Prevent overcooking and drying out the shrimp.  This is the hardest part of this recipe.

 

 

*Blackened Red Fish Spice:

1 T sweet paprika

2 ½  t salt (I usually use less)

1 t onion poweder

1 t garlic powder

1 t white pepper

1 t black pepper

1 t red pepper (cayenne, watch carefully-do not use too much, mild use less)

½ t thyme

½ t oregano

 

Lemon pepper chicken thighs

One of the best recipes I've found which I altered a bit but it was amazing! 

Lemon pepper chicken recipe:

1/4 c fresh lemon juice (from I large lemon)

Zest of 1 lemon (zest first-juice second)

1/4 c extra virgin olive oil

1/2 tsp fresh ground pepper

1/4 c water

1/2 tsp fresh dill

1/2 tsp kosher salt

7 boneless skinless chicken thighs

Place the first seven ingredients in a bowl and mix thoroughly. Add chick thighs to a ziplock and add in marinade. Let sit in fridge for the afternoon. Use cast iron grill pan to cook 7 mins on each side until cooked thru and crisp on the outside. Seriously yummy recipe!! Super juicy chicken is had with it!! 

More recent food delights!

Peach/raspberry crumble

Roasted chicken with apples and mushrooms and a side of balsamic potato salad

Chicken stars

Maple pretzel pork chops and mashed sweet potatoes

Homemade omelets courtesy of my hubs!!

🍄🐖🐃🐓🍴🍗🍳😛