Taco Meatloaf

It's no secret around here that we love meat! All kinds from pork to chicken to beef. Tonight The Dish Washer requested a meatloaf, but I really didn't feel like making one that I have already made. 1. We didn't have all the ingredients for some of those. 2. I wanted to make something quick and easy! After doing some research, I found a similar recipe in my sister-in-law's church cookbook. I made my own changes and we now have another meatloaf winner! Of course, The Dish Washer then has to quote the movie Wedding Crashers.




It is funny when he says it. He asked tonight what I would do if our boy grows up to demand the meatloaf! :) This is going to seem like a lot for 2 people, but I love to freeze already made meatloaf for those days I am feeling lazy in the kitchen.

Taco Meatloaf

2 lbs. ground beef

1/2 c. bell pepper, chopped

1/2 c. onion, chopped

1 can whole kernel white corn, drained

1 packet taco seasoning

1-1/2 c. shredded cheddar cheese

2 eggs

1 c. salsa

french-fried onions

Preheat oven to 375. In a saucepan, saute onion and bell pepper in olive oil. When close to being done, add can of corn to get the flavor. In a large bowl, mix beef, veggie mixture, taco seasoning, cheese and eggs all together. Form into 2 loaves and place in greased pans. Top with half of the salsa on each loaf. Bake for 45 minutes. Remove from oven and drain off grease. Add french-fried onions. Bake for an additional 10 minutes. Allow to rest for 10 minutes before serving.

Catalina Cranberry Chops

Here's the unique recipe I promised. Caught my attention since cranberry sauce is front and center in most grocery stores right now! The original recipe calls for chicken, but I decided to try it first on pork chops.

Catalina Cranberry Chops

4 lbs. bone-in thin sliced pork chops

1 (16 oz.) can whole berry cranberry sauce

1 (8 oz.) bottle Catalina dressing

1 envelope onion soup mix

Preheat oven to 350. Place chops in 9x13 baking dish. (May need 2 if you have large pork chops that you are using!) Mix remaining ingredients and pour over pork chops. Bake 50 minutes or until chops are done.

Bacon Cheeseburger Soup

Last night we hosted our supper club and had so much fun! I have been making soups for the past month for The Dish Washer and I to narrow down our favorites to two that we would make. Of course he chose Pork Green Chili. After doing a little more research on how to season that one up better, I came across the Tim Love REAL DEAL recipe. It wasn't available when I originally went hunting for it, so I was thrilled to see it. I didn't have everything that he calls for so I mixed his version and the version I have already posted to season mine up a little better. It turned out a little "kickier" than I would have liked, but it made him happy so I guess it is a fair trade.

The second winner in the soup contest for us was this recipe from Paula's most recent magazine. It came just in the nick of time!! It is extremely easy to make. The Dish Washer reminds me of my grandmother, so we now have plenty of soup to put away in the freezer because he just can't stand the thought of not having enough food for everyone! I forgot about a picture, so I'll have to take that next time we eat it.

Bacon Cheeseburger Soup

10 slices bacon, but into 1/2 inch pieces
2 lbs. ground chuck
1 onion, chopped
2 tsp. minced garlic
1 (32 oz.) box low-sodium chicken broth
1 (14.5 oz.) can petite diced tomatoes
1 (10.75 oz.) can cheddar cheese soup
1/4 c. dill pickle relish
2 Tbsp. Worcestershire sauce
Garnish: french-fried onions

In a large Dutch oven, cook bacon until crisp; remove from pan, and drain on paper towels. Add ground chuck, onion, and garlic; cook for 6 to 8 minutes, or until beef is browned and crumbly. Drain well. Add chicken broth, tomatoes, soup, relish, bacon and Worcestershire sauce. Cook for 10 to 15 minutes, or until soup is heated through. Garnish with french-fried onions.

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Stay tuned because I am planning to make some pork chops tonight using a very unique recipe that caught my eye. I'm hoping it will be so good!! I've also stocked up recently at a great Winn Dixie sale on my Chex cereal in preparation for the holidays and good ole White Trash.

Chicken Corn Soup

Well, Buttercream is simmering away on the stove and I couldn't be happier. If I could share the way the house smells, I would! It isn't the coldest of nights, but this soup has been calling my name ever since I read it's recipe on Monday.

A high school friend recently started a new blog about their move from all things Southern to the cold North! She makes some yummy looking things and BAKES the most incredible breads, pies and cookies, all the while staying connected to home with her recipes.

Here's her blog...check it out!

Belle of the Kitchen

I knew I had to try this soup when I read the recipe. It seemed so quick and easy and has all the tastes that The Dish Washer and I love. I'm just sorry he isn't here to try it. I've helped myself to a sample bowl tonight and MAN it is good! I'm having company tomorrow night for dinner and wanted to have it ready so that all I have to do is come home and warm it up! I even bought some crusty bread at her suggestion.

Chicken Corn Soup

Click on the link for her recipe and pictures!! Mmmmmmmmmmmm!

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In other news, we have been busy! I recently started off the soup season with Pork Green Chili. Last weekend we tailgated and had grilled chicken thighs using the Cha Cha Cha marinade, I doubled us a recipe of Spinach Dip because we were putting it away quick and I made cake balls that (hopefully) looked like pumpkins.

I used carrot cake, cream cheese frosting and colored the vanilla almond bark orange and green. I even took some to My Buddy when I met the whole gang for a train ride to the pumpkin patch.

Luncheon Chicken Salad

(The bread isn't burned, it just looks that way because I am a bad picture taker!)

Whew!! We've been busy since my last post and I can't believe it is already October!! Lots and lots has happened and lots and lots of cooking has been going on!

Let's first start with the most important news of all...Skittle has arrived!! My Buddy is the most excited big brother you have ever seen in your life and Skittle is such a sweet baby. I am dying to see him again! While I was home, I made Sister and her bunch their first dinner as a family of four. It included: Roast, mashed potatoes, corn salad and fried squash. My Buddy helped me make some box brownies (The Chicken Farmer's favorite) and we served that with ice cream.

Then the next weekend, we had some more spend the night company at our house. We love having them come because we love having company. Being the ones who live "away," we don't get many visitors too often so when we do it is so exciting. In honor of The Dish Washer's birthday, we had meatballs (that I made from scratch instead of using frozen for this recipe this time), Lady's green beans, squash casserole and Not Yo' Mama's banana pudding. He loves some banana pudding and it is exactly what I made last year, but I think what he loved most about his birthday this year was finding out that The Bun in the Oven is a mini Dish Washer! We get to eat BLUE birthday cake icing for the rest of our lives and are so excited!

Oh, and we have tiles falling out of our shower. The Dish Washer's dad is helping to fix that, so I am in the process of making them lunch for tomorrow since I will be at work. It will be a trio of salads...creamy dill slaw, sweet potato salad and this new recipe for chicken salad. I've never been good at making chicken salad, but The Dish Washer requested specifically chicken salad with grapes so I am giving it a try.

UPDATED**** If you like grapes in your chicken salad, this is SOOO YUMMY!! I didn't add the honey because I thought the grapes would be plenty of sweetness for us. This is definitely a keeper for me!

Luncheon Chicken Salad

2 c. cooked chicken, diced and cooled
1/3 - 1/2 c. mayo
2 Tbsp. sour cream
1 c. green seedless grapes, sliced
3 green onions, chopped (including green tops)
1 celery rib, thinly sliced
1/4 tsp. salt
dash pepper
1 Tbsp. lemon juice
1 tsp. honey, or to taste

Combine all ingredients. Add more mayo as needed. Allow to chill at least 8 hours before serving.

Spinach Dip (Cold)

Today I was supposed to finally meet The Former Roomy's precious baby girl, but woke up feeling like I might be getting a cold. This is the second time I should have been around this baby but started feeling like something might be coming. Better safe than sorry this sick season, so I decided to postpone the meeting yet again. Bummer!

Yesterday was our first tailgate of the season and it was so much fun! The weather forecast threatened rain, but it held off and was a nice, cloudy, breezy Saturday gameday. We certainly ate well too. Here's what we had:

Garlic Dijon Marinated Pork Chops
Pioneer Baked Beans
Corn Salad
Spinach Dip

You'll remember that I shared a recipe for Spinach Dip that was warm and so good! Well, this is my absolute favorite recipe for a cold Spinach Dip. I just use the Knorr Vegetable Soup Mix recipe without the water chestnuts. I leave those out because I just personally don't care for them. Of course, it is long gone to be able to take a picture but you can click on the Knorr link and see their picture. Mine was in a bowl of plastic instead of bread, although we had to smell fresh baked bread all night and that would have been good to have! :)

Country Style Chicken Cutlets

First, take a minute to look at the best gift My Buddy made for me. It stays in the kitchen all the time and I think of him every time I look at it. He helped me marinate some corn one time a LONG time ago, but I found the picture of him helping so I will post that recipe soon.

These chicken breasts are very easy to make and very good.

Country Style Chicken Cutlets

1 envelope Lipton onion soup mix
3/4 c. bread crumbs
1/4 c. grated Parmesan cheese
6 chicken breasts (obviously, you see I used more but the breading last the whole way)
1 egg
1 tsp. water
2 Tbsp. butter, melted

Preheat oven to 350. In medium bowl, combine soup mix, bread crumbs and cheese. Dip chicken in egg beaten with water, then bread crumb mixture to evenly coat. Arrange chicken on sprayed baking sheet and drizzle with butter. Bake uncovered for 20 minutes or until chicken is no longer pink, turning once.