Bacon Wrapped Meatloaf

After almost a week of being sick, not able to cook my boys realy missed "mom's food"

And because I'm still recuperating and I don't have my strength back I decided to make something that doesn't require to much work. Meatloaf. Great tasting, easy to make, can be served cold or hot, works as an appetizer or main dish. Very versatile.

Ingredients for two small meat-loafs.

1 kg of chicken ground meat (or turkey)

2 cups of bread crumbs

1 small onion finely chopped

2 cloves garlic minced

1 tbsp of dry herbs (I used italian herbs)

1 tbsp of fresh chopped parsley

1 extra large ( or 2 small) egg lightly beaten

salt and pepper to taste.

2 X 370 g chicken or turkey bacon ( 2 packages)

In a large bowl mix all the ingredients, until very well combined. Preheat the oven to 375˚F.

In a rectangular oven save dish (12 1/2 x 9 1/2 inches) arrange the bacon slices slightly overlapping across the length of the dish ending with two slices sitting perpendicular at each end. ( see the picture). Keep in mind there will be 2 loafs so try to divide the space in the baking dish equally.

Divide the mixture in two equal parts.

Transfer one of the mixture over the bacon slices and shape into a loaf. Cover the length of the loaf with the slices position at the end's. If the slices are not long enough, just complete with a new bacon slice.

Then start wrapping the bacon around the loaf alternating the sides.

Repeat for the second loaf.

Bake in the preheated oven for 1 hour or until the internal temperature of 180˚F.

Serve with mashed potatoes, and salad or your choice of side dish.

Enjoy!

Bell Pepper and Marsala Risotto

This Fragrant and colorful risotto has the added sweetness of bell peppers and marsala. Works great as a substantial lunch, or, as a side dish next to your favorite meat.

Ingredients:

Red bell peppers medium 2

Yellow bell peppers medium 2

Green bell peppers medium 2

Marsala wine 4 tbsp

Vegetable stock 5 cups (1.25 L)

Olive oil 2 tbsp

Shallot large finely chopped 1

Arborio rice 2 cups

Fresh parsley finely chopped 2 tbsp (optional)

First step(If you like you can skip it and roast the peppers on the grill)

Preheat the broiler to a hot setting. Halve and seed the peppers and place on the broiler rack. Cook for 7 to 8 minutes turning occasionally until the peppers are charred and softened. Remove from broiler, put in bowl and cover for 10 minutes(helps to remove the skin easily)

Pour the stock into a saucepan and bring to a boil, reduce the heat to a gentle simmer.

Meanwhile, heat the oil in a large pan and gently fry the shallot for 2 to 3 minutes until just softened but not browned.

Add the rice and cook stirring for 2 minutes until the rice is coated in the shallot mixture. Add a couple of ladlefuls of stock and cook gently stirring until absorbed. Continue adding the stock ladle by ladle stirring until about half of the stock used and the rice becomes creamy. Sprinkle in the parsley and seasonings (salt, pepper). Continue adding the stock until the risotto becomes thick and the rice is tender. This will take about 30 minutes and should not be hurried.
If you charred the peppers on the grill (like I did) then forget about the first step.

Skin the peppers and cut into thin strips.
Put the a peppers strips in bowl and add the marsala wine. Let stand for a few minutes to blend flavors.
Add the peppers to the risotto and gently stir to combine.

Serve with your favorite meat. Works great with grilled chicken.

Enjoy.

Home Made Chicken Fingers

I know, I know, fried food! When you have kids is not easy to keep them away from the fast food. Especially with all the commercials you have on TV. So, the one thing I do is make at home whatever they crave. They don't ask very often but when they do I always oblige.

Here they are, the chicken fingers my boys love.

Ingredients:

Chicken breast 2 (whole)

Eggs well beaten (3 large)

Flour about 1 cup

Cornflakes crumbs 1 1/2 cups

Parmesan 1/2 cup (optional)

Salt 1 tsp (if need it, depends on personal taste)

Vegetable oil about 1/2 cup (for frying)

You will need three dishes

In first dish pour the flour.

Second one beat the eggs.

Third one mix the cornflakes crumbs with the parmesan. Some supermarkets cary cornflakes crumbs, If yours doesn't, they can be easily made from cornflakes cereal. Just put them in the food processor and pulse until they reach crumbs consistency. If a food processor is not at hand a ziplock bag and a rolling pin will do the trick, just place the cereal in the bag and roll the rolling pin over until you have crumbs. Or if you prefer breadcrumbs can be used.

I find that bread crumbs absorb more oil than the cornflakes and the end result is more soggy.

Trim chicken of all visible fat and cut in thin strips about 1/2 inch thick. Do not worry if they are not symmetrical.

If you wish and like your meat more salty,now is the time to sprinkle same salt on each side of the chicken fingers. Then one by one coat lightly with flour, then...
coat with egg, and last make sure the the chicken fingers are well coated in the cornflakes and parmesan mixture. Place them in a separate dish.
The little chef helping with the coating of the chicken fingers
When all the chicken fingers are coated it is time to heat the oil.
In a nonstick pan pour the oil. Depending on the size of the pan you might not need all the oil.

The oil should just cover the bottom of the pan and be about 5 mm deep. Keep in mind when you add the chicken it should not cover it.
Cook the chicken on medium high about 2 minutes on each side turning only once. Because the chicken fingers are not uniform some might take longer then 2 minutes a side to cook.

The chicken is done when no longer pink inside. I always make a small cut to check the thicker pieces. Cook in batches and do not over crowd the pan.

Remove from pan on a dish lined with paper towel. Do not cover to keep warm, the steam it will make them lose their crispiness.

Serve warm with your choice of side dish.In my case the order was Alfredo Fettucini.

Asparagus and Artichoke Sauté with Smoked Tofu and Tarragon Vinaigrette

Today was a wet cloudy day and with rain on and off. Boring day as my son Brandon pointed to me every 10 or 15 minutes. So we did something to shake the boredom. Cooking and baking is always fun. I have to thank him for all the pots, pans and all the mixing bowls he washed today.

This recipe that I made today is a Giada de Laurentiis original which I adapted to my taste.

Ingredients:

Olive oil 2 tbsp

Shallot large finely minced 1

Clove garlic finely minced 1

Mushrooms sliced 8 ounces

Asparagus sliced into 3-inch pieces 1 bunch

Package frozen artichokes harts (thawed ) 1 (8 ounce)

Sweet cherry tomatoes halved 1/2 pint

Salt 1/2 tsp

Freshly ground black pepper 1/4 tsp

Smoked tofu cubed 1/2 cup (optional)

Tarragon Vinaigrette:

Olive oil 6 tbsp

White wine vinegar 3 tbsp

Chopped fresh tarragon leaves 2 tbs

Salt 1/2 tsp

Freshly ground pepper 1/4 tsp

To Sauté the vegetables:

Warm the oil in large skillet over medium heat add the minced shallot and the garlic and cook for 2 minutes until tender.

Add the mushrooms and cook stirring often for 5 minutes or until the mushrooms are golden.
Add the asparagus and the artichokes harts and cook for another 5 minutes or until the asparagus is tender.
Turn of the heat and add the tomatoes, salt and pepper.

For the vinaigrette:

Put all the ingredients together into a jar with tight lid and shake well. Pour over the sautéed vegetables and toss gently. If using tofu, just sprinkle over.

You can add cubed ham or any other combination you like.

Teriyaki Chicken Wings

Great testing wings from the oven.

My boys love those wings. I make them in the same time I make sesame wings I just divide the wings between the two recipes and serve them with home made potatoes wedges.

Ingredients

Commercial teriyaki sauce 1/2 cup (125 ml)

Liquid honey 1/4 cup (60 ml)

Fancy molasses 1 tbsp (15 ml)

Lemon juice 1 tbsp ( 15 ml)

Garlic cloves minced 2

Grated ginger root 2 tsp (10 ml)

Dry mustard 1/2 tsp (2 ml)

Salt 1/2 tsp (2 ml)

Optional green onion 5 small spears.

Chicken drumettes (or whole chicken wings) 4 lbs (1.8 kg )

Stir the first nine ingredients in a bowl
Add drumettes or if you are using whole chicken wings cut them at joint and cut and discard wing tips. Stir well, cover and refrigerate for 5 hours or over night.

Line a baking sheet with foil, grease, and arrange wings. Bake in a preheated oven at 375˚ F

( 190˚ C) for 20 to 30 minutes. Turning once at half time.
They are as good as they look.( that's what my sons and husband say. I'm a vegetarian I only cook meat I don't eat it) Strange I know.
Here is Little Chef's plate. The potatoes are the first to go.