Yummy in My Tummy

Pinterest.  It is my new love affair and my worst enemy.  My friends told me about it and I was super addicted at first, then I gave it all up due to school.  Now that school is not in session yet, I’ve been pinning up a storm.  Originally I used it to pin for craft room and home organization, but then right before Christmas, all I did was look for ideas to decorate my house.  Now, it’s all about food.
I came to a realization that we eat out way too much in 2012.  Between the new job which requires travel and school, I just don’t seem to have the time to cook as much.  I’ve decided that I need to figure out a way to cook more so David and the Little Lady don’t eat out so much.
Right before Christmas, I found the Oreo Truffle recipe.  It looked super simple to make, and super yummy.  I follow the recipe exactly, but instead of warm up the cream cheese and hand do it, I leave the cream cheese cold, and dump it into the food processor after I have made the Oreo crumbs.  I find it much easier and it’s probably much quicker.  In about 20 seconds, the cream cheese is bind together with the Oreo crumbs in pie crust consistency, and all I do is take out enough for a one inch ball at the time.  I also find that I don’t need to let it freeze as long.  The amount of time I melt the dipping chocolate is the perfect timing.  And I put them back in the freezer for as long as I can stand and viola!  Oh, and one cup of the Baker’s dipping chocolate is perfect for one recipe! (I of course have no idea where the pictures I took went.  But rest assured, they were gone pretty quickly!)
A friend of mine at work is always pinning recipes.  One day I was browsing and came upon a crockpot recipe.  It isn’t exactly what I wanted, so I decided to google some crockpot chicken recipes anyways.  I found the Bacon Wrapped Chicken.  I know, it isn’t crockpot.  Now, I already make something similar on my own, but this uses one less pan, and adds the cream cheese to the filling, so I decided to give it a try.
Well, David and the Little Lady seemed to like it.  I find that because the whole thing is done in the oven, the chicken is a bit dry.  Maybe I overcooked it, but this recipe has less flavor than the ones I’ve already made.  If I were to make this again, I would definitely season the chicken first prior to wrapping for the cheese.  And I don’t find the cream cheese adds anything, so I’ll probably skip it all together, since cream cheese isn’t something I have on hand all the time.
And now let me introduce you to Bacon Ranch Chicken.  I found this recipe the same time I found the Bacon Wrapped Chicken.  Now, I know there are a ton of negative comments on this, and honestly, I didn’t read the review prior to commit making this.  Since none of us are on weight watcher, I modified the recipe based on what I have.
3 chicken breasts (straight from the fridge)
4 slices of bacon, cut up into strips, cooked and drained
½ cup of buttermilk ranch dressing (not the powder mix)
½ cup of chicken stock
1 container of non-fat Greek style yogurt (I got mine from Trader Joe’s)
Olive oil to spray the bottom of the crockpot
  1. Spray the buttom of the crockpot with olive oil, and place chicken into the crockpot (I used a 2 qt size)
  2. Mix the ranch dressing and chicken stock well, pour it over chicken
  3. Cook on low for 6-8 hours
  4. About an hour before eating time, cook the bacon and put it into the crockpot.  At the same time, mix the yogurt with some hot broth from the corckpot.  I usually do this when I add flour or corn starch, so I tried it to prevent the yogurt from curdling.  Once the yogurt is warm and mixed well with the broth, dump the whole thing into the crockpot.  Cook on high for 10 minutes.
  5. Shred the chicken.  Juices will mostly be absorbed by the shredded chicken.
  6. Serve over a bed of white rice.
It was very very yummy.  It doesn’t have very strong ranch or bacon flavor, so I definitely wouldn’t claim that this will curb your craving for bacon or ranch, but the flavor is nice, the chicken is tender and the food overall is very yummy.  David and the Little Lady approve.
Then I was out of chicken.  (David at this point says Thanks Goodness! LOL).  So I had him raid the freezer to see what we have on hand.  All we got were ground pork, ground turkey and pork tenderloin.  I happen to be browsing through this book that I checked out from the library, and one of the recipe was meatloaf.  Now, I don’t make meatloaf often, partly because I really dislike the taste of ketchup and most of the meatloaf recipe calls for that.  Although I like the book I was reading, I went online and did a quick google search, can I came upon this recipe from Ree Drummond.  Still, it called for ketchup AND mustard.  Me being me, I had to modify this recipe.  Instead of ground beef, I used a package of ground turkey and a package of ground pork, which resulted to almost 3lbs of meat, but I used the same amount of milk to soak the same amount of bread and put those into the meat mixture.  I also added 4 beated eggs.  The seasoning is where that’s really different.  Instead of using what the recipe called for, I used some of this seasoning from Taiwan that my dad brought me when he came to visit.  It is very different from what I ever had here in the US.  It’s part salt, part pepper (although I think it is white pepper, not regular black pepper), and part some herb seasoning that were grind super fine.  I mixed it all together by hand and shaped it into a loaf on a 9 by 13 pan, then I wrap the whole thing in bacon, and mixed up the sauce/glaze that go on top.  I used equal part of Worcestershire sauce and maple syrup, mixed well and brushed on top.  I baked it in 350 degree F oven for 40 minutes, took it out, brushed more glaze, and put an aluminum foil on top to prevent the bacon from completely burned, baked for another 20 minutes.  Let sit on the counter for 10 minutes then serve with a bed of white rice.
The resulted meatloaf was tender and melts in your mouth.  I can easily see this recipe being made again and again here at chez jennsquared.  Although next time I would make two smaller loaves and freeze one for later.
So have you tried some new recipes lately?  Are you on pinterest and saw something irresistible that you must try now?  And definitely stay tuned as there are plenty more things I would love to try from Pinterest, whether it be carbon copy or modified.

3 thoughts on “Yummy in My Tummy

  1. I’ve NEVER used ketchup either in or on my meatloaf. Matt would refuse to eat it if I did. I think I remember my mom using it as a glaze on the outside, though.

    I make meatloaf the same way my MIL did and my ‘secret’ spice blend is….drumroll, please…poultry seasoning, believe it or not.

    I’d love to be as adventurous as you and David are, but Matt is just WAY too picky for that. 😦 I stll love him, though. 😉

    • Ree Dummond used season salt. I like the idea of poultry seasoning but I don’t usually have it – although I bet it would taste yummy with my Turkey/Pork meatloaf. Do you use your poultry seasoning with your beef meatloaf?

      • Absolutely! Matt would not eat a turkey meatloaf. I use able a tablespoon to 2 lbs. of ground beef. We use about an 85/15 mix.

        I also put chopped onion in my meatloaf, too. I cut up a couple of slices of bread into cubes and mix it in when I mix in the meat. I’ve notice that having the bread still be a bit on the solid side, if you get what I mean, helps to absorb some of the fat from the ground beef. At least, it does for me.

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