NEENA'S GLAZED TURKEY MEATLOAF

Image by pcarpen via Flickr Now that the busy holiday season is over it's time again to focus on warming comfort foods for those cold winter nights.
This is a meatloaf that everyone will love.The grated apples keep it moist and give it a sweetness.  Mashed potatoes or mashed sweet  potatoes go well with it.


Ingredients

1 tsp oil 
1 cup chopped onions
1 stalk chopped celery
3/4 tsp dried thyme
1/2 tsp dried sage
1 lb ground turkey
1 1/2 cups peeled grated apples
1 1/2 cups fresh bread crumbs from firm bread
1 egg lightly beaten
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp freshly ground black pepper
Glaze
1 tbsp cider vinegar 
1 tbsp brown sugar
1 tsp Dijon mustard 
How to make it

Heat oil in small skillet over medium heat
Add onions and celery and saute 3 minutes until softened
Stir in thyme and sage and cool slightly
Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, mustard, salt and pepper
Mix well and pack into a greased 8x4 inch loaf pan
Bake at 350F for 30 minutes.
Pour off accumulated fat
Glaze
Combine glaze ingredients in small bowl and brush over top of loaf
Bake 30 minutes more or until golden and juices run clear when pierced

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CROCKPOT MACARONI AND CHEESE

This is easy to prepare especially in summer when you dont want to heat up the kitchen... Also good to bring to potlucks






8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

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ZUCCHINI APPETIZERS

A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper bag..lol) Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten


Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature

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LINGUINE WITH WHITE CLAM SAUCE

Quick and easy,for busy nights... good with a simple green salad



1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil

Heat oil in skillet and saute onion and garlic until
golden. Add clams, wine and seasonings, and simmer 5
minutes. Pour sauce over cooked and drained linguine.

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SALMON STUFFED BAKED POTATOES

This is nice served with a tossed salad. It can be prepared using the microwave and portable oven


Ingredients
4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Directions
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp

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BBQ PULLED PORK BAKE

Here is another recipe from Woman's World Magazine.It's perfect for a portable oven. Easy to make and delicious to eat!



1 container shredded pork bbq, such as Lloyds
1 can pinto beans, rinsed and drained
1 can 14 oz fire roasted tomatoes with juice
1 can Mexicorn drained
1 pkg corn muffin mix
¾ cup shredded cheddar cheese
1 egg
3 tbs milk
¼ c chopped scallions

Preheat portable oven to 400 F
Grease 2 quart safe baking dish. In baking dish combine, pork, beans, tomatoes with juice and corn.
Microwave on high in 1 minute intervals until hot, 3 minutes.
Meanwhile, stir together muffin mix, ½ c cheese egg and milk until blended. Drop by ¼ cupfuls over hot pork mixture bake uncovered, until topping is golden and baked through, about 15 minutes, adding additional ¼ c cheese during last 3 minutes of cooking time. Serve sprinkled with scallions

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ASIAN BEEF & NOODLES

This is an easy money saving recipe... Great use for Ramen Noodles!





1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
2 green onions, sliced
In electric skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
Sprinkle with sliced green onions

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DEB'S CREAMY MAC AND CHEESE

This mac and cheese takes a little time but is really worth it!! It also reheats really well without drying out (just add a little milk and mix in before heating)


1 8oz pkg elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups half and half
1 tsp salt
½ tsp black pepper
1/8 tsp powdered mustard
1/8 tsp nutmeg
1 1/2 cups shredded sharp cheddar cheese ( I like Sargentos)
½ cup shredded 6 cheese Italian blend (Also Sargentos)
4 slices bacon cooked, drained and crumbled
Additional sharp cheddar and Italian blend cheeses (¼ cup each combined for the top)
¼ cup cheese flavored snack crackers (such as Cheez its), crushed


Cook elbows in salted water in a large saucepan on a portable burner for 6-7 minutes until almost cooked(al dente)
Drain, rinse well with cold water and set aside
In a medium saucepan on a portable burner, melt butter on medium low, add flour and cook, stirring with a wooden spoon until smooth and the flour is cooked for about 2 minutes
Add half and half slowly, and cook stirring constantly for 10 minutes ( Don’t skip this step, it is essential for a creamy sauce) Then add salt, pepper, powdered mustard and nutmeg
Remove pan from heat and add cheeses, stirring until smooth
Combined cooled macaroni with sauce and pour into a buttered 8 inch square pan
Sprinkle the top with cheeses, bacon and crushed crackers
Bake in portable oven at 350F for 20-25 minutes until top is browned and bubbly

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SLOW COOKER SOUTHERN COMFORTS

SLOW COOKER COLLARD GREENS





2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)

PINTO BEANS AND HAM HOCKS

3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread

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More Slow Cooker Comforts

SLOW COOKER STUFFING TOPPED PORK CHOPS

One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops
Enjoy!


WEST AFRICAN CHICKEN STEW
This is a tasty warm meal for a cool rainy night

Ingredients
6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts

Directions


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts


*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor

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