Nick's Meatloaf
1/4 lb ground beef
2 tbsp ground onion
2 tbsp garlic powder
4 tbsp bread crumbs
2 tbsp dried parsley
2 tbsp honey BBQ sauce
2 tbsp Worcestershire sauce
1 tbsp salt
1 tbsp pepper
Directions:
Preheat oven to 375 degrees. Mix all ingredients together. Spread more BBQ sauce on top if so desired. In a small, porcelain container, bake for 40 minutes.
Allison's Meatloaf
1/4 lb ground beef
2 tbsp ground onion
2 tbsp garlic powder
4 tbsp bread crumbs
2 tbsp dried parsley
2 tbsp ketchup
1 tbsp dijon mustard
2 tbsp Worcestershire sauce
2 tbsp red pepper flake
1 tbsp salt
1 tbsp pepper
5 pieces white cheddar cheese; cubed
Directions:
Preheat oven to 375 degrees. Mix all ingredients together except for cheese. Add half the meat mixture to the soufflé bowl. Push cheese into the meat. Pack in the second half of the meat on top of the cheese. Add ketchup on top if desired. Bake for 40 minutes.
Three Cheese Mac and Cheese
2 tbsp butter
1/4 lb muenster; shredded
1/4 lb gouda; shredded
1/4 lb white cheddar; shredded
3 cups 2% milk
1 tsp red pepper flake
1 tsp black pepper
1/2 cup bread crumbs
1/2 lb macaroni noodles; precooked
Directions:
Preheat oven to 375 degrees. In a medium sized pot melt butter over medium heat. Add cheese. Whisk in milk gradually. Whisk until sauce has no lumps and is creamy. Add pepper flakes, black pepper, and bread crumbs. Add precooked noodles. Mix together and add to oven safe container(s). Sprinkle bread crumbs on top if desired and drizzle EVOO on top to brown. Bake in oven for 20 minutes.
Fajita Chicken
1 pack boneless skinless chicken thigh
3 tbsp chili powder
2 tbsp onion powder
2 tbsp cumin powder
2 tbsp garlic powder
2 tbsp red pepper flake
2 tsp salt
2 tsp black pepper
1 tsp sugar
5 tbsp EVOO
Directions:
In a large ziplock bag mix spices. Add EVOO until it is thick like a paste. Add chicken thighs. Marinate for 5 hours.
On medium high heat in nonstick skillet add EVOO. When oil is hot, add chicken and cook until firm; add a splash of chicken stock or water and cover if needed.
Grade: A- (Nick said that there could have been some citrus.)
Roasted Vegetables
3 zucchinis, 1/4 inch sliced
1 head garlic, peeled
3 carrots, chopped
10 button mushrooms, halved
2 tbsp garlic powder
3 tbsp onion powder
1 tbsp salt
1 tbsp pepper
1 tbsp Worcestershire sauce
2 tbsp EVOO
1/4 cup chicken broth
Directions:
Preheat oven to 375 degrees. Place all of the vegetables in a large roasting pan. In a small bowl mix the garlic and onion powder, salt, pepper, worcestershire sauce, and EVOO. Pour EVOO mixture over veggies and mix thoroughly. Pour chicken broth over veggies. Roast for 1.5 hours.
Roasted Chicken Breast Concoction
2 boneless, skinless chicken breast
2 tbsp dried parsley
1 tbsp garlic powder
1 tsp cayenne pepper
1 tsp mustard powder
1 tsp allspice
1 tsp salt
1 tsp ground pepper
Directions:
Mix parsley, garlic powder, cayenne, mustard powder, allspice, salt, and ground pepper in a small bowl. Coat chicken breast in seasoning mixture. Cover chicken and vegetables with foil and roast on top of vegetables for one hour. Pull off before the last 30 minutes baking of the roasted vegetables.
Lamb-Tomato Sauce
3 lamb necks
1 lb medium Italian sausage
1 onion, diced
1 green bell pepper, diced
10 button mushrooms, diced
1 head garlic, roughly chopped
2 tsp dried oregano
2 tsp dried basil
2 tbsp red pepper flakes
2 cans fire roasted tomato
2 cans diced tomatoes
1 can tomato sauce
pinch sugar
salt and pepper to taste
Directions:
In large dutch oven, brown lamb necks on all sides. Remove lamb necks. Add Italian sausage to brown. Once brown, add onion, bell pepper, garlic and mushroom. Sautee until tender. Add oregano, basil, and red pepper flakes. Stir until aromatic. Add all tomatoes. Bring to a boil. Add a pinch of sugar and also salt and pepper to taste. Once at a boil, let simmer for 2+ hours. The longer you simmer, the better.
Leftover Meatball Mix
1/2 lb ground beef
Saffron Rice Mixture (from stuffed chicken)
3 egg whites
1 tbsp crushed red pepper flakes
salt and pepper to taste
EVOO
Directions:
Preheat oven to 375 degrees. Combine all ingredients except EVOO. Spray baking sheet with cooking spray (I lined mine with foil). Mix meat thoroughly and roll into medium sized balls. Drizzle EVOO over the top and add a sprinkle of salt and pepper over the top. Bake for 35 minutes.
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| Even the box is gorgeous. |
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| For some reason I can't get this to rotate, but these colors are AMAZING. Avon has really come up since the last time I bought any of their eyeshadows. |
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| Squeal! |
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| I REALLY like NYC's bronzer called Sunny (two on the left). This is a great bronzer for contouring. I had heard that they might be discontinuing it so I got two backups on clearance. |
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| Physician's Formula: Blushing Mocha I don't particularly like this blush/bronzer. I find that it's a little chalky, but the color pay off is pretty good. I do enjoy that it is a nice matte bronzer since many are quite shimmery. |
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| Top eyeshadow: Covergirl French Vanilla Bottom eyeshadow: Covergirl Bedazzled Biscotti Left lipstick: Loreal #760 Silverstone Right lipstick: Loreal #402 Compelling Coral |
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| I love Bedazzled Biscotti. I wear this a lot on its own. It picks up a lot of light in the different areas in the eyes without me having to blend in lighter or darker colors. This is definitely a go-to color that I'm glad I picked up. |
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| Right: Loreal Compelling Coral Left: Loreal Silverstone |
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| #800 Black I do like this mascara because it does do what it claims. It's very natural! I don't find that this formula clumps up and it definitely separates my lashes for that natural look while also enhancing the color. I really like to wear this on casual Friday's and weekends. |
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| I got these two simply because they were on clearance. The pigmentation is just so-so, but the are buildable if you want more color to your cheeks. Left: #651 Riverside Rose Right: #652 West Side Wine |
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| I'm not a big powder person so this one is just okay. I find it to be a little bit chalky. Good thing it was on sale. |
Saffron Rice Stuffed Chicken
1 cup saffron rice (seasoned rice will be fine if you don't have this)
1 cup baby spinach, chiffonaded
1/2 green bell pepper, finely diced
3 cloves garlic, minced
1/4 gouda, shredded
1 tsp salt
2 chicken breasts, butterfliedsalt and pepper to taste
EVOO
Directions
Preheat oven to 375 degrees. In a bowl, mix saffron rice, spinach, bell pepper, garlic, gouda. Taking 2 tbsp of rice mixture and flatten it onto the chicken. Roll chicken and place in greased pan. Salt and pepper top of chicken to taste and drizzle EVOO over the top. Bake in oven for 35 minutes; broil for 5 to brown the top.
Grade: B
