Keep it Boozie

If you are like me you probably make more food then you needed. Now you are wondering how to make another meal with all those leftovers. I’m not a fan of leftovers unless its pizza or spaghetti. My husband would get stuck eating the leftovers or the rest would go to waste.

Growing up mom would make a roasted chicken and the rest would be used to make a sandwhich. I find myself still doing that today, maybe adding some bacon or avocado with slice of tomato. But I want to find other ways to use chicken so I started making soup. However who wants to eat soup all the time especially in the summer.

This got me thinking, I love pasta and tomato sauce however Jason not so much. He preferred alfredo sauce. But I would make it for him every now and then.

So I thought how can I use chicken and my love for tomatoes but make a cream sauce that I know my husband would like? That’s when I came across a basil cream recipe.

Like all recipes I tweaked the recipe and added fresh basil and used chicken in place of sausage. Everything that was used in the recipe was organic however if on a tight budget you don’t have to use organic ingredients.

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Ingredients

• 
  2 Cups leftover chicken diced

• 
  6 fresh basil leaves

• 
  3 cloves minced garlic

• 
  1/3 cup julienned sun- dried tomato

• 1 teaspoon dried oregano

• 2 tablespoons of salted butter

• 
  1 cup chicken stock

• 
  1/4 cup freshly grated parmesan cheese

• 1 teaspoon red pepper flakes

• 
  1/2 cup heavy cream

• 2 tablespoon all purpose flour ( I use organic non bleached flour)

• 
  6 to 8 oz Penne Pasta

• 
  Salt and pepper, to taste

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Directions

• In small sauce pan bring salted water to a boil- add pasta and cook until al dente. Drain and set aside
• Melt butter in large skillet over medium high heat
• Add garlic and cook for about 1 min
• Add diced chicken and cook for another 1 min or 2 mins.
• Whisk in flour until lightly browned about a 1 to 2 mins.
• Gradually add chicken stock.
• Continue whisking for about 1 min and add in heavy cream, oregano and red pepper flakes.
• Add in pasta, cheese and basil and cook for about 2 to 3 mins. Add salt and pepper to taste and serve with additional cheese.

Like most of us I’m sure you recall the days of cringing when you heard mom say meatloaf was for dinner. No kid should have to endure such a boring meal however we all had to suck it up and find clever ways to enjoy it. I personally would mix it with my mashed potatoes and corn to give it some flavor, or cover it in massive quantities of ketchup. The only thing I really enjoyed as a kid was the leftover meatloaf sandwhiches that reminded me of a giant hamburger.

Well those days are over. I started experimenting with ingredients. My love for beef, garlic and spices really helped transform a ordinary dish into something that my friends would ask for the recipe or beg me to make it for them. Yeah that’s right no more tasteless dried out beef. Were talking flavor and juiciness that will have your taste buds saying where have you been all my life.

For the longest time I would only give away a few of my ingredients never all of them and never measurements, I mean after all I took pride in my meatloaf. But as anyone who enjoys food or enjoys cooking I decided I had to share with all. I want everyone to enjoy it as much as I do and I want to know what others think and I’m always up for anyone that has a yummy alternative. So I hope you enjoy and please feel free to share what you think.

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Ingredients

• 
  3lbs ground beef ( I use grass-fed organic beef- any will due)

• 
  1/2 tablespoon of olive oil

• 
  2 tablespoon ketchup (save one for top of meatloaf)

• 
  1 small onion diced

• 
  1 small sweet red pepper diced

• 
  2 cloves of garlic finely shopped

• 
  1 teaspoon dried oregano

• 
  1 teaspoon dried basil

• 
  1 teaspoon dried parsley

• 
  2 slices of bread diced into pieces

• 
  2 eggs beaten

• 
  2 teaspoons worcestershire

• 
  1/4 cup Gluten Free Italian seasoning bread crumbs

• 
  6 slices of bacon

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Directions

• 
  Preheat oven to 350 degrees.
• 
  In a small skillet heat pan to medium high heat. Add olive oil, once oil is hot but not smoking add sweet peppers and onion and cook until tender.
• 
  Add garlic and cook for 30 seconds be careful not to brown the garlic as it will taste bitter. Remove from heat and set aside to cool.
• Meanwhile in a large mixing bowl mix beef and all ingredients. Make sure to save 1 tablespoon of ketchup for top of meatloaf. Mix well.
• Once peppers and onions have cooled add to beef mixture.
• Form into meatloaf pan or directly onto a sheet pan ( I personally like to use a cast iron pan)
• Top with 6 slices of uncooked bacon and a light layer of ketchup
• Cook uncovered for about a 1 hour to 1 and a half hours or until the meat is cooked through.