Turkey Meatloaf

A couple of months ago, one of my coworkers asked if I had a classic meatloaf recipe.

I immediately went to V&B, thinking I could just forward her the link ... when I realized I do not have a "traditional" meatloaf on my blog!  I couldn't believe it.  I make this recipe often, in a rotation with buffalo chicken meatloaf (which is now also a staple in our household.)

So I wanted to remedy this oversight immediately, but it's usually tough to snap a decent picture during the madness of weekday mealtimes.  Which meant I had to wait until I made it on a weekend... and the pictures are still pretty rugged, haha!

Look, as I've lamented before, it's tough to make a mound of barf-colored meat look 'sexy.'  I think I've gotten a little better, but this time I also had a hungry Mini Smalls circling like a shark.

Don't mess with the Mini when she's ready to eat - trust me, the girl is serious about her chow.  Does this look like the face of an amateur to you?

Don't be fooled by the kitty in the bottom of her bowl.  She's hardcore, I tell you.  Ruthless.

(I think she gets it from her momma - I get "hangry" too.)

In any event, I promise the taste makes up for my poor food styling & photography skills!

Turkey Meatloaf

• 16 oz. ground turkey (I use 94% lean)
• 1 egg
• 2 T. milk
• 1/2 C. plain breadcrumbs
• 1 t. garlic powder
• 3/4 t. onion powder
• 2 T. Worcestershire sauce
• 1 T. dijon mustard
• 2 T. fresh parsley, minced
• 1 t. salt
• freshly ground pepper, to taste

Glaze:

• 1/3 C. ketchup
• 1 T. barbecue sauce
• 1 T. brown sugar
• 1 T. apple cider vinegar

Preheat oven to 350 degrees Fahrenheit.  Grease a glass pie pan or 8" square baking dish, and set
aside.  (If you like to make it in a loaf pan that's fine too, but I prefer to a larger dish so the end result is less greasy.)

Whisk eggs & milk in large bowl.  Add breadcrumbs, garlic & onion powders, Worcestershire sauce, mustard, parsley, salt, and pepper.  Stir to combine.  Add ground turkey and mix well with hands until
thoroughly combined.

Form into a mound in prepared pan/dish and bake 50 minutes.  In bowl, prepare glaze by combining ketchup, barbecue sauce, brown sugar, and apple cider vinegar.  Spread over meat, and bake an additional 15 minutes.  Let stand 10 minutes before serving.  Serves 2-4 people.

Original Recipe

Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe

Strawberry Sesame Spinach Salad

 
Happy Memorial Day Weekend, everyone!

So I know that, for most people, Memorial Day is the official start of summer.

But for people that live at the beach like myself, it's also the start of traffic and crowds of tourists.

All the places that were nice and peaceful during fall, winter, and spring are now inundated with people.

And the holiday weekends (Memorial Day, July 4, and Labor Day) are always the most packed.

When I was young, I loved it.  I thought it was fun.

But as time goes on, I am getting weary of it.

Today I only had to drive a short distance for work (normally I drive a lot) but all I did was sit in traffic.

And more traffic.

And I missed half my lunch break because I didn't properly calculate just how long I'd be sitting in said traffic.

Grr. 

I was getting so frustrated. 

I just wanted to go home, and shut the door, and say "Alright, bennies," (that's what we call tourists at the Jersey shore), "you win, the beach is yours! I quit!"

But today my brother-in-law is visiting us for the first time in Asbury Park.  So I knew at some point tonight I was going to have to suck it up brave the crowds.

And probably walk up to the boardwalk.

In case you didn't know.... Shore Town + Boardwalk + Memorial Day Weekend = Crowded Craziness.

But a miraculous thing happened. 

We walked up the boardwalk and it wasn't crazy.

Sure, there were a good number of people out and about- but not only could you walk freely, you could walk quickly.

I'm a fast walker, so this makes me happy.

At the boardwalk where I grew up (in Point Pleasant Beach), I'd be willing to bet there is no fast walking happening right now.

Ha  ha! Suckers!

I knew it was a good idea to move.

What's also a good idea is making this salad for your Memorial Day barbecue.

According to my sassy middle-aged friend from Vanessa's party last weekend, this is her most requested recipe for parties.

I tweaked it slightly (it had an ungodly amount of sugar) but once you make it, it won't take you long to figure out why it's so popular.

Mr. Vittles hates vinegar, but even he enjoyed this salad.

If you're feeling crazy, you can add some feta or goat cheese.  Mmmm :)

Just stay away from my beach or I'll have to hurt you.

Strawberry Sesame Spinach Salad

• 6 C. fresh spinach (rinsed, dried & torn into pieces if large)
• 2 C. sliced fresh strawberries 
• 2 T. olive or canola oil
• 2 T. apple cider vinegar
• 1 T. sugar
• 1/4 t. paprika
• 1/4 t. Worcestershire sauce
• 1 T. sesame seeds
• 1 1/2 t. poppy seeds
• 1/4 t. onion powder, (or 2 t. minced red onion)

In small bowl, whisk together oil, vinegar, sugar, paprika, Worcestershire, sesame, poppy, and onion powder.

Place strawberries and spinach in a bowl.  Top with dressing when ready to serve (do not dress in advance- spinach will wilt.  If bringing to a party, bring dressing separate from salad and dress before serving).  Serves 4.

Adapted from a family friend's recipe (original source unknown)