Italian Style Meatloaf

Okay, here's a relatively healthy one. It's modeled after a weight watches recipe my mom made but wasn't home to give to me so I guessed. Turned out fabulous!

Italian Style Meatloaf

1 lb ground turkey
5oz frozen chopped spinach
1 can mushrooms chopped
1/2 cup bread crumbs
1/2 cup milk
1 egg, beaten
2 T's Italian seasoning
3-4 cloves of garlic, minced
1/2 onion minced

Saute onion and garlic in a small amount of olive oil until onion is soft. Combine all ingredients. Put in loaf pan and bake at 375 for 60-70 minutes or until the center of loaf is 160 degrees. Slice and serve with your marina of choice. I topped ours with the following:

1 can Italian style diced tomatoes
1 can tomato sauce
1 TBS sugar
1 tsp salt
1 TBS Italian Seasoning

Combined and simmered on the stove for 15 minutes.

This was met with rave reviews by both Paul and picky Leah.

Lido 14

Last week Leah and I made cupcakes. Not this recipe because we didn't have all the ingredients. I was reminded that this really is the best cupcake recipe EVER! I remember requesting it instead of cake for birthdays as a kid. I think it comes from a cookbook from Klemme, IA. I have no clue what the name means. I think it's because you add 14 ingredients?

3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2 cups water
2 Tbs. vinegar
3/4 cup oil
2 tsp vanilla

Sift dry ingredients together. Add liquids and stir well with a whisk. Prepare filling by combining ingredients.

Filling:
8oz cream cheese, softened
1 egg
6 oz chocolate chips
1 1/2 cups sugar
1/4 tsp salt

Line cupcake pan with papers. Fill cups half full with chocolate batter and add a large teaspoon of filling. Top with patter. Bake 30 minutes at 350. Tops can be dusted with powdered sugar if desired.

We have frosted these as well but it's not really necessary.

Tortilla Soup with Black Beans

a.k.a. Seven Can Soup

Ingredients:

1 tablespoon olive oil
4 garlic cloves
1 teaspoon chili powder (plus more for flavor)
1 teaspoon cayenne pepper
1 small white onion
1 can green chilies
2 cans (15 oz. each) black beans- drained and rinsed
2 cans (14.5 oz each) diced tomatoes in juice - we used roasted garlic tomatoes
1 can chili beans (15 oz.) drained and rinsed
1 can (15 oz.) chicken broth
1 package (10 oz.) frozen corn kernels
coarse salt and ground pepper
1 tablespoon fresh lime juice
several dashes of hot sauce

For Serving:
* tortilla chips
* lime wedges
* cheddar cheese



Directions:

In a large saucepan, heat oil over medium heat. Cook garlic, chili powder, cayenne powder, and onion until fragrant, about one minute. Add tomatoes (with juice), beans, broth, corn, green chilies, and 1 cup water. Season with salt, pepper, and hot sauce.

Bring soup to a boil; reduce to a simmer for about two minutes. Remove from heat; add lime juice, and season with salt and pepper. Serve soup with lime wedges, and crushed tortilla chips, and cheddar cheese.

Christmas- Stuffed Mushrooms, Scallops, & Molten Chocolate Cake

No one stepped up to the plate and did a post with the recipes from our traditional Christmas dinner at the Luhrs house. I don't have mom's recipes so I can't take charge on that one. I did make a dinner at our house though. Seafood became our tradition the year we pigged out on crab cakes in Baltimore. I won't include the crab cake recipe in the post because this year I cheated and bought frozen ones.

STUFFED MUSHROOMS (from the Gooseberry Patch Family & Friends Cookbook)
24 large mushrooms
1/2 c parsley, chopped
1/2 c thyme
3/4 c butter, divided
16 bacon slices, crisply cooked & crumbled
8oz package cream cheese, softened
2 oz fresh Parmesean cheese, grated & divided

Rinse and pat dry mushrooms. Remove stems & finely chop. Set caps aside. In a medium skillet, saute mushroom stems, parsley, green onion, & thyme with 1/2 c butter. In a a large bowl, combine bacon, ceram cheese & half of the Parmesean cheese. Add sauteed mixture and stir well. Brush mushroom caps with melted butter on both sides. Arrange caps, hollow side up, in oven-proof dish. Fill caps with stuffing and sprinkle the reserved Parmesean cheese on top. Broil 5 to 10 minutes or until heated through.

BAKED SCALLOPS
This is sort of a mishmash of several recipes in an attempt to emulate the fabulous scallops served by the Avenue Lounge Supper Club in Wausau, WI.

10-14 large scallops (depending on size)
3/4 cup bread crumbs
3 cloves minced garlic
1 tsp parsley flakes or the real stuff if you have it
1 tsp garlic powder
1/2 tsp lowry's seasoning salt
1/2 cup melted butter

Place scallops in a casserole dish. Cover with melted butter & turn to coat. Combine all other ingredients and sprinkle over scallops to cover. Bake at 425 10-15 mintues until scallops are cooked through.

MOLTEN CHOCOLATE CAKES
Serves 2 but can be doubled or tripled
2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
Pinch salt
3 tablespoons all-purpose flour

Directions
Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

NOTE: I don't own ramekins. I make this in pyrex custard dishes. It can also be baked in muffin tins.