Jalapeno Turkey Meatloaf

Posted on February 10, 2011 by easyrecipesandstuffc

Jalapeno Turkey Meatloaf with Mashed Guacamole Potatoes

This recipe was inspired by a Coyote Cantina meal. I do not have their recipe, but after many attempts, I think I have a recipe that captures the essence of the meal.

EASY RECIPE
1 jalapeno – cut open and discard seeds; next, slice jalapeno into narrow strips and then very finely mince the jalapeno slices. Either wear plastic gloves when working with the jalapeno or wash your hands when done mincing because if you don’t, and then rub your eyes, you will be very sorry.
½ cup onion finely minced.
½ cup non-flavored store bought bread crumbs.
1Tbsp fresh cilantro chopped
1 clove garlic minced (plus extra tsp for use in potatoes)
1 egg slightly beaten
1tsp chili powder
¼ cup water
2 lbs ground turkey
1 can enchilada sauce

In a large bowl add the ground turkey, water, chili powder, and mix by hand. Next add the bread crumbs, onion, jalapeno, garlic, cilantro, egg and mix by hand. Mold the meatloaf into an oven safe bread shaped pan (wash hands again). Place the meatloaf pan in an oven preheated to 375 degrees, and bake uncovered for 1 and ½ hours. Remove and let meatloaf setup for at least 5 minutes.

While baking the meatloaf, peel 4 Yukon gold potatoes, boil until fork tender. Place boiled potatoes in a mixing bowl, add 1Tbsp of butter, 1tsp minced garlic, and INSTEAD of cream, add ½ cup of store bought guacamole to the potatoes while mashing until you get a nice texture and slightly green mashed potatoes.

Remove meatloaf from pan, slice into generous serving sizes, place one slice on each plate, with a scoop of mashed potatoes, drizzle a little warmed enchilada sauce over the meatloaf slice and potatoes.

If you want, add a little fresh green salad to the plate. That’s it! Chances are you just made a great meatloaf that will not be confused with the great one that your mom makes.

AND STUFF
Today was one of those “smell the roses” kind of day for me. I had just finished up a meeting, and after a great lunch, was dropping my client at the airport. I watched as my client pulled out his computer bag from the back, and then I saw something I never see anymore unless I have skis on.  He pulled out his parka. At moments like that, you gotta love So Cal.

So as not to squander the moment, rather than go back to the office, I changed into beach clothes and went for a power walk. Listening to music and staring off toward Catalina Island reminded me of a great adventure we had the prior summer.
It all started when two neighborhood friends attended a charity auction. And probably after too much wine, our friends bid a significant amount of money for a catered day cruise for 12 aboard the Body Glove yacht. Of course they ended up with the winning bid. Then the e-mails went out to the “hood” to see who wanted to sign on for the cruise.

On cruise day, just in case the catering was light, we arrived with copious amounts of wine, beer, and appetizers. We were escorted to the boat, and boarded. The Captain and his wife greeted us immediately upon boarding. To our surprise, the Captain was not a Body Glove employee. Oh no, as it turned out, our Captain was one of the founders of Body Glove, and the shipmate was his wife. Once we cleared the marina, we cruised out to sea, and changed our heading South towards and then around the Palos Verdes Peninsula. After watching dolphins jumping the boat wake and enjoying the sea air, it was time to go inside for refreshments.

Already the event was perfect. It was everything we had hoped for. Then while eating, chatting, and gazing out the windows, the patriarch of Body Glove, gave the wheel to his wife, and joined us. He then began to tell his story and how he and his brother started as scuba dive instructors, teaching many of the early Hollywood stars to dive. And how he and his brother, and the original owner of the boat had cruised it from Los Angeles to South America. At that time his dream was to one day own the boat. He told us marvelous stories, some adventuresome, some glamorous, and some very touching, but each a gem. What a day.

And that is my ‘smell the roses’ moment.

Good Eating and Table Talk,

Roger

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Southwestern Caesar Dressing

Posted on February 5, 2011 by easyrecipesandstuffc

While staying at the Enchantment Resort in Sedona, Arizona, I attended a cooking class at the spa restaurant Mii amo Café’( to lean more visit at http://www.miiamo.com/). There were only about 6 of us in the class so the presentation in the kitchen was very personal. The Chef prepared 4 recipes and plated a sample dish for each of us. The Chef was a marvelous instructor, the food fantastic, and by not using mayonnaise and eggs in the Soutwestern Caesar dressing it was quite light and healthy.

With the permission of Mii amo Café I am thrilled to be able to provide their take on Caesar salad dressing.
 

EASY RECIPE

 
Step One – Mayonnaise Substitute
1 cup soft tofu (drained so as to remove packaging moisture)
1 cup plain yogurt (drained)
1tsp garlic (minced)
1Tbsp Worcestershire sauce
1tsp Tabasco
1tsp Dijon mustard
¼ cup rice vinegar
Dash of salt and pepper
Combine all ingredients in blender. Blend until smooth.
Step Two – Southwestern Caesar Dressing
1 cup mayonnaise substitute
1/2 tsp cayenne pepper
2 limes (juiced)
1/4 cup Parmesan cheese

2 tsp red wine vinegar
8 to 10 anchovies filets
Dash of Tabasco sauce
Dash of Worcestershire sauce
Dash of salt and pepper
Combine all ingredients in blender.
Blend until smooth.

For a tortilla chip garnish for the salad:  spray an oven pan with vegetable oil, cut soft taco shells into thin slices and place pan and slices in a 350 degree oven for a few minutes until golden.

That’s all there is to it. You have just made a Caesar dressing without eggs or mayonnaise. And the Southwest twist on the traditional dressing will be a crowd pleaser.

How you finish the salad is up to you. But for me, I would add to the tortilla strips some avocado slices, and for a one plate meal maybe grilled shrimp, or filet mignon slices, or strips of grilled skinless boneless chicken breast. I would recommend a little bit more of the dressing over the meat etc. for taste and looks. 

I know you will love this recipe. Be sure to check back because, in upcoming blogs I will unleash the other two recipes that Mii amo Café authorized Easy Recipes and Stuff to publish.

and STUFF

 
Just so you know, neither Enchantment Resort nor Mii amo Café is a sponsor of this blog. The recipe and following story are featured in this blog because we use and love the resort.

There are places that seem magical to me. You know from past blogs that I love Hawaii. There is a feeling of peace I experience every time I set foot on one of the islands. Sedona has a similar special feeling. Some say there are energy sources in the red rock cliffs around Sedona. I don’t know if the energy sources have any medicinal effect, as I have been there many times and I am still short and balding. But I can assure you that Sedona and the surrounding area is special.

Once you get off Interstate Highway 17 and start driving up to Sedona, the beauty of the red rocks increase with each mile you travel until you are arrive in Sedona and the red rock vista surrounds you.

There are many fine resorts to stay at in Sedona. But, the one we always choose is Enchantment Resort. It is located out of town and borders on Boynton Canyon (for pictures and to lean more go to http:www.enchantmentresort.com/ ).

As you proceed down the road toward Enchantment Resort you may begin to question whether you took a wrong turn because all you see is beautiful high desert terrain and the red rock. However, you will eventually come to a turnoff and then a gate house. 

On your drive to the main lodge you pass the Mii amo Spa and Resort, a fun little chip and putt golf course, and a state of the art tennis facility. After checking in, the bellman will drive you to your Casita.

There are amazing views in every direction as they drive you to your Casita. Once unpacked, and settled, the first thing you should do is open the sliding door to your private deck, and prepare yourself for a view that will just about knock you over. I cannot get enough of looking through the trees and up at the ever changing red cliffs.  I have enjoyed having room service set up a gourmet dinner on the deck as the sun begins to set and the stars start to come out. The stars at night are unbelievable!

One night in mid July we ordered room service for a cheese and fruit platter, and a Southwestern Caesar salad. We sat on the deck and marveled at how as the sun began to go down, the lighting became more indirect and opened up new areas of the red cliffs not visible in the bright light of day. The tempo of the meal was perfectly relaxed and private, allowing for a glass or two of wine and quiet discussions. And then the stars came out. On this night, with just a hint of sunset remaining, while my wife went into the Casita to get something, and while I sat alone staring skyward, I caught a glimpse of what looked like a very bright planet moving across the sky quite rapidly. Just about at the point when the light should disappear over the horizon, there was a very large flash of light for a few seconds and just like that, it was gone. Sadly for me, I was alone when I saw the event.

I told my wife what I had seen, and she suggested perhaps I did not need to finish my glass of Cabernet. After describing again what I had seen, the only logical conclusion that I could come up with was I had seen the International Space Station pass over, and as it went passed the curvature of the Earth the solar panels flashed sun light for a moment.

My quick thinking and reasoned analysis bought me enough credibility with the “Mrs.” to allow me to finish my glass of “Cab” before retiring for the night.
Upon returning home after the vacation,  I googled ISS visibility from earth, and yep, it can be seen from earth with the naked eye under the right conditions.

That is my story and I am sticking with it.

So, while enjoying your Southwestern Caesar salad, why not strike up a discussion about magical places you love to visit.

Good Eating and Table Talk

Roger

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Roger’s Hot Italian Sausage Spaghetti

Posted on February 2, 2011 by easyrecipesandstuffc
The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.

The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.

Roger’s easy pasta recipe for Hot Italian Sausage Spaghetti

It seems easy to simply use a jar of store bought Italian sauce for your spaghetti. But, if you think about it, even with store bought sauce you still have to brown the meat, heat the sauce in a separate pot, and prepare the spaghetti in another pot. So, as long as you are going to have to clean a fry pan and two pots, why not cook like a pro and make the dinner special by making your own sauce.

The following recipe, although easy, will produce a fun family meal. Just add a small salad and a glass of red wine to complete the picture.

EASY RECIPE

Recipe will serve 4 to 6:

1 ½ lb of hot Italian pork or turkey sausage; remove casing from sausage by cutting a line down center and peeling casing off.
While browning the sausage break it down into smaller bite size pieces.  Brown at medium heat for about 10 minutes or until the sausage has a nice color and texture.
When browned, push the sausage to one side of fry pan, tilt the pan a little bit and use a spoon to remove the excess fat.  Remove the sausage to a bowl and let sit; keep the fry pan for later use.

In a 3-1/2 quart pot add:

15oz can of tomato sauce,
15oz can of diced tomatoes,
1 ½ teaspoon minced garlic,
2 tablespoon fresh chopped basil (leaf only),
1 tablespoon fresh chopped oregano (after rinsing oregano slide fingers down the stalk to remove oregano leaves from stalk),
¼ teaspoon dried fennel seed,
1/3 cup of good red wine.

Start to heat the pot and ingredients on medium heat, if it begins to boil reduce to simmer.

Mince one cup of white onion and ½ cup of green bell pepper, and sauté them in the fry pan used to brown the sausage until soft (might want to use paper towel to get rid of excess grease).

Place onions, green pepper, and sausage in the pot with all other ingredients, salt and pepper to taste, slowly bring to boil and then reduce heat to simmer. You can simmer forever by adding water as necessary until everyone arrives, but in any event simmer for at least 30 minutes, more is better but I know you are hungry.

Ok that’s it! You have just made an awesome home made sauce for your spaghetti.

In the remaining large pot add water, ½ tablespoon of virgin olive oil, bring to boil, add the spaghetti noodles, then reduce heat to a light boil for about 5 minutes.

Serve the hot Italian sausage spaghetti with a small side green salad and enjoy.

and STUFF 

As we used to say in my home state of North Dakota (quietly renamed “Fly Over Country”, in the Healthcare Act at page 9031) “Uff Da”.   Of course in this super fast world we now live in where time is measured in nano seconds the phrase had to be shortened to “Duh”.    I have recently experienced a full fledged Duh moment while carrying out a great vacation idea.

It started like any other 84 degree day in paradise (Maui), tanning and playing Frisbee on Sugar Beach with Molokini beautifully looming on the horizon. But, as happens, those pesky Trade Winds, quite useful prior to the invention of the steam engine, started kicking up sand. Seemed like a perfect time to zoom up to Haleakala to see the volcano. Without a thought in the world we slid on beach sandals, t-shirts and off we went.

We drove through the beautifully tree lined roads of Upcountry, and eventually arrived at the entrance to the park.  We began the 38 mile drive to top of the volcano.  It was not long before  the earth appeared to end at the edge of the road, and blue tones of the ocean merged with the sky.  Absolutely beautiful, and to most drivers, the severe angle would have provided a clue of what was coming.  But no such clue entered my thought process.

Eventually we arrived at the top of the volcano, and maneuvered into the parking lot.  We were in luck. The parking lot was practically empty. The Trade Winds were still blowing, but no matter, that was why we left the beach.  Then we got out of the car, and even in the wind you could quite clearly hear me scream Uff Da.  After I regained my composure, I of course yelled the hip modern exclamation Duh.  It had completely escaped me that although we were in the beautiful island of Maui, that 38 mile road had taken us from hot to darn near freezing.  It turns out that the average temperature at the 10223 foot top of Haleakala is 40 to 65 degrees, and when windy the chill factor can be near or below freezing (for more information go to www.haleakala.national-park.com).

So there we stood in our sandals and tee shirts surrounded by a few other tourists and park rangers wearing down jackets.  Undaunted, as I said I was originally from Fly Over Country, and not wanting to waste a 38 mile drive, we toured (briefly) the top of Haleakala in sandals and tee shirts.  Duh!

Have a laugh on me, and why not strike up a discussion over dinner about your Duh moments.

Good Eating and Talking,

Roger

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Roger’s Bistro Chicken, Zucchini, Basil Soup

Posted on January 29, 2011 by easyrecipesandstuffc

Roger’s Bistro Style Chicken, Zucchini, Basil Soup

Years ago I enjoyed lunching in a small French bistro in Sun Valley, Idaho. I do not know how long the restaurant has been closed, but it was long gone by 2001. I especially liked their wonderful chicken and zucchini soup. I did not get the recipe for the soup, but I think I have captured its essence. The following recipe, although easy, will produce a marvelous dinner. Just add some French bread and Chardonnay wine to complete the picture.

EASY RECIPE

Recipe will serve 4 to 6:

Mince one white onion, and sauté it in one table spoon of butter in a big pot at low temperature until soft. Do not brown the onion.

When onion is soft, add to it in the big pot:
3 – 15 oz. cans fat free low sodium chicken broth,
2 – cans water (yep, use the empty broth can),
1 – 15 oz. can crushed tomatoes,
1 – tablespoon minced garlic (more if you like),
½ – cup fresh basil chopped,
½ – cup of good Chardonnay wine (drink the remainder either while cooking or at dinner),
3 – green zucchinis cut into round slices (like a pickle),
1 – yellow zucchini cut into round slices,
Salt and pepper to taste,
Stir the ingredients to mix it up, and then bring the ingredients in the pot to a low boil, then reduce to simmer.

Add to the simmering pot:

1- whole skinless boneless chicken breast, cut into slices.
Bring the pot back to boil and then reduce temperature to a simmer, cover and simmer for 40 minutes or so (add more water if necessary).

Finally, maybe 5 minutes or so prior to serving add a little bit of pasta ( I like to take a small bunch of spaghetti in my hand and break it into smaller pieces – WARNING less is more, you want the texture but do not want to turn it into pasta soup.

Serve the soup with warm French bread and enjoy.

and STUFF

So, while cooking I began to think who could deliver a package across the country faster, a 2011 state of the art electric car or the pony express? OK, maybe it was the wine that prompted the thought, but still the question could make for interesting table talk.

The Pony Express was in business for about a year and a half around 1860 to 1861. The Pony Express cross-county route was approximately 2000 miles travelling from St. Joseph, Missouri to Sacramento, California. New riders took over about every 75 to 100 miles, and the horses were changed every 10 to 15 miles. There were 165 stations along the trail. The fastest one way delivery was 7 days and 17 hours (to read more go to http://en.wikipedia.org/wiki/Pony_Express; or www.americanwest.com) .

This year numerous manufacturers have marketed cars exhibiting the current state of the art in all-electric powered cars. Depending upon road conditions, load, and speed, the electric car can travel 62 to 138 miles between charges. Charging time to full charge is 20 hours at the household level of 110/120v, or 8 hours at the much more powerful charge of 220/240v. Various tests have been conducted on the cars under different conditions (to read more go to various manufacturers’ websites for statistics, but remember, for our race the car must be all electric-no hybrids or sneaky auxiliary gas engines). At 55 mph, under certain conditions, the electric car can travel 70 miles between charges. Of course hills, mountains, and weather conditions negatively affect the amount of miles between charges.

I am going to use a fair but nonetheless wild guess and say in our race the electric car will average 60 miles at 50 mph between charges. To travel 2000 miles the electric car will need to be charged 33 times. So without consideration given to slowing down to approach the charge station and speeding back up to highway speed, based purely on straight numbers, and assuming there is a 220/240v charging station every 60 miles, it would take the electric car 12.67 days to travel the pony express trail. Thus, the pony express best time of 7 days and 17 hours would beat the electric car by 5 days! But, to be fair, the average time for pony express of 12 to 16 days would be about equivalent to the electric car. Further, I am guessing the pony express riders were a whole lot more beat up then the driver cruising along listening to satellite radio. Oops-I wonder how much I need to reduce the miles between charges because of the radio, and dang, I forgot about headlamps at night. Oh well, you can figure it out over dinner!

Good Eating and Talking,

Roger

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