Meatloaves with Creamy Thyme Sauce

plus Garlic Mashed Potatoes & Brussels Sprouts

Ingredients (2 servings)

•  12 ounces potatoes
•  1 shallot
•  8 ounces Brussels sprouts
•  10 ounces ground beef
•  ¼ cup panko breadcrumbs
•  1 teaspoon garlic powder
•  ¼ ounce thyme
•  1 beef stock concentrate
•  3 tablespoons sour cream
•  2 tablespoons butter
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Preheat oven to 425°F.
2.  Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
3.  Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
4.  Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and  pepper. Form into two small meatloaves.
5.  Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and  pepper and place on the other side.
6.  Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
7.  Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼  cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
8.  Mash the potatoes with the remaining butter and enough reserved cooking water to make them  creamy. Season with salt and pepper.
9.  Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.

 

Chicken Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

Ingredients (2 servings)

•  1 clove garlic
•  1 zucchini
•  1 lemon
•  ¼ ounce parsley
•  6 ounces penne pasta
•  10 ounces chopped chicken breast
•  4 ounces cream sauce base
•  3 tablespoons Parmesan cheese
•  2 tablespoons butter
•  Olive oil
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Bring a large pot of salted water to a boil. Mince the garlic, slice the zucchini, zest and quarter the lemon, and chop the parsley.
2.  Heat a drizzle of olive oil in a large pan over medium heat. Cook the garlic until lightly golden,  about 1 minute. Remove from the pan and set aside.
3.  Cook the penne until al dente (9–11 minutes). Reserve 1 cup pasta cooking water, then drain.
4.  In the same pan, cook the zucchini until tender and lightly browned. Remove from the pan.
5.  Add a drizzle of cooking oil and cook the chicken until browned and cooked through. Season with salt and pepper.
6.  Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice.   Simmer until slightly thickened.
7.  Add the cooked pasta, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest, and 2 tablespoons butter. Toss until coated, adding more pasta water if needed.
8.  Divide between bowls. Top with the remaining Parmesan and parsley. Serve with the remaining lemon wedges.

 

San Antonio Beef Bowls

with Blue Corn Tortilla Chips, Fresh Salsa & Lime Crema

Ingredients (2 servings)

• 1 tomato
• 1 red onion
• 1 lime
• 1 jalapeño
• 1 clove garlic
• ½ cup jasmine rice
• 10 ounces ground beef
• 1 tablespoon Southwest spice blend
• 1 tablespoon tomato paste
• 1 beef stock concentrate
• 1½ tablespoons sour cream
• ¼ cup Monterey Jack cheese
• 1.5 ounces blue corn tortilla chips
• 1 tablespoon butter
• Olive oil
• Salt
• Black pepper

Instructions

1. Wash and dry the produce. Dice the tomato, slice the onion, mince the garlic, and finely chop the jalapeño (remove seeds if desired). Zest and juice the lime.
2.  Cook the rice with ¾ cup water and a pinch of salt until tender (15–18 minutes).
3.  Make the salsa by combining the tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and jalapeño to taste. Season with salt and pepper.
4.  Heat olive oil in a large pan over medium-high heat. Cook the onion until softened. Add the garlic,    Southwest spice blend, and another pinch of salt.
5.  Add the ground beef and cook until browned. Stir in the tomato paste, beef stock concentrate, and ¼ cup water. Simmer until slightly thickened. Stir in 1 tablespoon butter.
6.  Mix the sour cream with a squeeze of lime juice and a little water until it reaches a drizzling consistency.
7.  Fluff the rice with the remaining lime zest and 1 tablespoon butter. Season with salt and pepper.
8.  Divide rice into bowls. Top with beef, Monterey Jack cheese, salsa, and lime crema. Serve with tortilla chips and remaining lime wedges.

 

Ginger Soy Beef Bowls

with Jasmine Rice, Sriracha Mayo, Cilantro & Crispy Fried Onions

Ingredients (2 servings)

• ½ cup jasmine rice
• 10 ounces ground beef
• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha (or to taste)
• 4 ounces shredded carrots
• 4 tablespoons Kikkoman® Sweet Soy Glaze
• 4 tablespoons umami ginger sauce
• ½ ounce cilantro
• 1 package crispy fried onions
• 1 tablespoon butter
• Cooking oil
• Salt
• Black pepper

Instructions

- Cook the rice with 1¼ cups water and a pinch of salt until tender (about 15–18 minutes). Keep covered.
- While the rice cooks, roughly chop the cilantro. In a small bowl, mix the mayonnaise with Sriracha to taste.
- Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef and a large pinch of salt. Cook until browned, breaking into pieces.
- Stir in the shredded carrots, Sweet Soy Glaze, and umami ginger sauce. Cook until the carrots soften and the sauce thickens, about 2–4 minutes.
- Fluff the rice with a fork and stir in 1 tablespoon butter. Season with salt and pepper.
- Divide rice between bowls. Top with the beef mixture, drizzle with Sriracha mayo, and finish with crispy fried onions and cilantro.

Szechuan Chicken Ramen Stir-Fry

Ingredients

sauce 

- 2 teaspoons honey

- miso sauce concentrate 

- 2 tablespoons soy sauce 

- 5 table spoons red wine vinegar 

- 2 tablespoons Szechuan paste

main

- 4 1/2 oz ramen noodles 

- 10 oz chicken 

finish and serve 

- 1 tablespoon sesame seeds 

- 4 oz red cabbage and shredded carrot mix

- 4 oz Bok Choy and napa cabbage

2 taaspoons sriracha

Directions 

- wash and dry produce 

- in a small bowl combine honey, miso sauce concentrate, soy sauce, Szechuan paste, half of the red wine vinegar, 2 cups water, and 1/4 teaspoon sugar. (for 4 serving add all the vinegar, 3 3/4 cups water, and 1/2 teaspoon sugar.)

-break noodles in half 

- prep chicken into small pieces 

- cook noodles 

- heat a drizzle of oil in a large pan over medium- high heat. add chicken in a single layer and cook, undisturbed, until just starting to brown. 1-2 minutes.

- stir in noodles and sauce mixture.

- increase heat to high. cook, stirring constantly, until chicken is cooked through,  noodles are tender and sauce has thickened. 6-8 minuets.

- remove pan from heat: add red garbage and carrot mix and bok choy and Napa cabbage to pan with chicken and noodles. stir until veggies are slightly wilted and coated in sauce.

- taste and season with salt and pepper 

- top with sesame seeds and sriracha.  

Reindeer Chow

Ingredients

14 oz. Chex Cereal
7 oz. Sweetened, Shredded Coconut
5 oz. Slivered Almonds
1 1/2 cups Sugar
3/4 cup Butter

1 1/4 Cups Corn Syrup

Directions

1. Mix together entire box of Chex cereal, coconut, and almonds. 
2. In a medium saucepan, over med/high heat, mix together sugar, butter, light corn syrup. 
3. Bring syrup mixture to a full boil, then turn down heat and cook for 3 minutes. STIR CONSTANTLY
4. Pour syrup over the cereal mixture and stir to coat.
5. Spread cereal evenly on wax paper and cool.
6. Once cooled, break into smaller pieces and store in an air-tight container.

Fresh Salsa

This is soooooooooo close to my favorite restaurants' salsa, that I *almost* don't need to go there. -almost- Also, I could live, eat, drink this stuff!

Ingredients

-1 lb roma or vine ripened tomatoes, seeded and roughly chopped
-1/2 red onion chopped
-4 jalapenos, seeded and chopped
-1-2 limes, juiced
-1 1/2 tsp kosher salt
-1/2 tsp ground cumin
-1/4 tsp garlic powder
-bundle of cilantro (if desired)


Instructions

Add ingredients to blender and mix until a chunky puree has formed. Serve right away or store in airtight container and refrigerate for up to 5 days.