BACON CHEESEBURGER MEATLOAF

Yes, this meatloaf tastes as good as it sounds! Got this recipe from a friend and couldn't wait to try it. I loved it, but my husband went absolutely crazy for it. Nice way to spice up a boring meatloaf recipe. 

BACON CHEESEBURGER MEATLOAF

-1 lb ground beef

-10 strips bacon cooked and crumbled

-1/3 cup mayo
-1/4 cup plain bread crumbs
-1tbs worcestershire sauce
-2 beaten eggs
-1 (8oz) package of shredded cheddar cheese
-1/3 cup ketchup 
-Pepper (no salt the bacon has enough salt)
-3 slices of bread (optional)

DIRECTIONS:

1. In a large bowl add ground beef, breadcrumbs, cheese, bacon, eggs, westesire sauce, ketchup and pepper. Mix well
2. Line an oven safe baking dish with 3 slices of bread. (This is to soak up all the fat that drips off the meatloaf. Its optional, I only use it if I have bread I need to use before it goes stale)
3. Mold the beef mixture to meatloaf shape and place on top of bread slices. Top with a thin layer of ketchup. Bake for about an hour or until the meatloaf is cooked all the way through

*Disregard the bread before serving if you use it!!

LASAGNA ROLLS

I love lasagna but I wind up only make it when I have company because of how many people it serves. These roll ups are a great alternative if you are serving only a couple of people. I added more pictures than usual because It does take a few extra steps but trust me its well worth it! Don't be shy with the sauce on top either, you don't want the noodles drying out and getting crunchy in the oven. 

LASAGNA ROLL UPS
-4 Lasagna noodles
-1/2 lb Ground beef
-1/2 chopped small onion
-1 tbs fresh chopped garlic
-1/4 cup red wine
-1/2 Cup ricotta cheese
-1 tsp oregano 
-1 cup grated mozzarella cheese 
-1 cup Tomato sauce
-Salt, pepper 
-olive oil

DIRECTIONS:
pre heat the oven to 350 degrees

1. Cook lasagna noodles 2 minutes less than the package suggests. Drain the noodles and run them under cold water. Fill the pot back up with cold water and add the lasagna noodles to it and set aside. 
2. In a medium sauce pan-heat about a tablespoon of olive oil over MED heat. Add the onion and garlic and saute until onions are tender (about 5 minutes)
3. Turn the heat to MED HIGH-add the ground beef and season with salt and pepper. With a wooden spoon, break the meat apart into small pieces and continue cooking until the beef is no longer pink.
4. Drain the liquid from the meat mixture. Return to the pan and add red wine, cook over MEDIUM HIGH heat. Continue cooking until the beef absorbs  the wine. 
5. Add 1 cup of tomato sauce to the beef mixture. Season with salt, pepper and 1 tbs Italian seasoning. Cook on LOW for 10 minutes. (If the sauce starts to boil, turn heat to a SIMMER)
6. In a small bowl, mix the ricotta cheese, 1/2 cup of the mozz cheese and oregano. Lightly season with salt and pepper.
7. Take the lasagna noodles out of the cold water. Dry them completely on paper towels. 
8. Alternate between 1 tsp of the ricotta mixure and 1 tsp of the sauce down the lasagna noodle leaving some room at both ends (see the picture)
9. Gently roll the lasagna noodles. Add some sauce to the bottom of a baking dish and place the lasagna rolls on top. 
10. Cover with remaining sauce, sprinkle with parm cheese and top with the rest of the mozzarella cheese
11. Bake for 20-30 minutes or until the cheese is melted. Enjoy!

PASTA & CHICKEN ALFREDO

Its unbelievable how great this Alfredo sauce is. Its even better with the chicken! Definatly a recipe that you'll want to make again. Use any kind of pasta you have. I used mini penne just because I had it. This is better than any alfredo sauce you can get at the store. I love this!!

PASTA & CHICKEN ALFREDO 

-2 Chicken breasts cut into small strips

-1/2 lb of pasta (whatever kind you want)

-1 Stick of butter

-2 large garlic clove- minced

-1/2 cup Parmesan cheese

-1 cup heavy cream

-2 Tbs Philadelphia cream cheese

-Salt and Pepper

-Garlic powder

-Olive oil
-Oregano for garnish

DIRECTIONS:

1. In a medium size frying pan- Heat about 2 tbs of olive oil over MED HIGH heat. Add the chicken, season with salt, pepper and garlic powder. Continue to cook until chicken in browned and cooked all the way through. Set aside.
2. In a medium sauce pan-Add butter and garlic and cook over MEDIUM heat for about 4 minutes or until the butter has melted completely. 
3. Add the cream, cream cheese and parm cheese with a whisk. Turn the heat to LOW and continue whisking. Season with salt and pepper-cook for about 5 minutes.
4. Turn the heat off and add the chicken-mix with sauce. 
5. Cook the pasta as directed and add to the Alfredo/chicken mixture. Serve!

LAMB SHOULDER CHOPS

 Because the lemon in this marinade acts as a meat tenderizer its a good idea to let this sit in the fridge for a few hours before grilling it. Make sure to let the lamb chops rest in a tin foil tent for a few minutes before serving, also. The meat comes out very tender and juicy every time using those two tips!

LAMB SHOULDER CHOPS

-2-4 bone in lamb shoulder chops-cleaned and patted dry

-2 tbs fresh chopped garlic

-1/4 cup lemon juice

-2 tbs Dijon mustard

-1 1/2 tbs dry Rosemary

-1/4 cup olive oil

- 1 tbs salt and pepper
(You're going to need a grill pan and a tin foil sheet, also)

DIRECTIONS:

1. In a large resealable bag, add all of the ingredients except for the lamb chops.
2. Seal the bag and mix the ingredients by hand. Add the lamb chops to the bag once the ingredients are well blended. 
3. Refridgerate for 2-12 hours. Take the bag with the lamb chops out of the refrigerator an hour before serving-letting the meat and marinade rise to room temperature.
4. Remove lamb chops from the bag and with a fork-scrape off any clinging marinade. If theres too much marinade left on the meat it will burn on the grill pan.
5. Lightly grease grill pan with olive oil and turn to MEDIUM HIGH heat. 
6. Once the pan in hot, add the lamb chops and cook for about 5 minutes on each side.
7. Remove the lamb chops form the grill pan and let the meat rest before serving for 3-5 minutes under a tin foil tent. Serve!

ROASTED NEW RED POTATOES

These potatoes go great with everything! I always had a problem getting them to crisp up. They just never seemed to be right. Until my girlfriend Danielle gave me a great tip-Heating the baking sheet up before adding the potatoes to it and roasting them. Brilliant! Works like a charm!!

ROASTED NEW RED POTATOES

-10 new red potatoes -scrubbed clean

-1 tsp dry Thyme
-1 tsp fresh chopped garlic
-Olive oil
-Salt and Pepper

DIRECTIONS:

Preheat the oven to 475 degrees

1. Keep the baking sheet you are using for the potatoes in the oven while it preheats
2. In the mean time, cut your potatoes into quarters and add them to a medium size bowl. Drizzle with olive oil, add thyme, salt, pepper and garlic.
3. Toss the potatoes and coat with the olive oil and spices.
4. Take the hot baking sheet out of the oven and pour the potatoes out on it. Make sure they are not on top of each other. 
5. Bake for 25 minutes or until they are golden and crispy. 

BABY CARROTS IN DILL BUTTER

BABY CARROTS IN DILL BUTTER

-3 (3 oz) bags of baby carrots

-2 tbs butter

-2 tbs fresh chopped dill

-Salt 

-Honey (to drizzle)

DIRECTIONS:

1. Steam or boil carrots in a small sauce pan for about 10 minutes-drain and return to pot.
2. Turn heat to MEDIUM-LOW. Add the butter and dill to the carrots, gently toss. 
3. Turn to LOW and let the carrots and dill cook for about 3 minutes. 
4. Add a pinch of salt and drizzle with honey. Serve!

CRAB CAKES

I like to consider these crab cakes one of my specialty's. I love making these in the summer with fresh caught crabs from the Lavallette Bay. Unfortunately the summer is only so long. So I started experimenting with canned crab meat. Not only does it allow me to make these all year round but it's also is a great way to save time. The cans can get a little pricey so I like to stock up when there on sale. 

Another great thing about these crab cakes is that are frozen before frying. This means that if you make the whole recipe, and only want two for dinner, leave the rest in the freezer till you are ready to eat them. Great to have on had and ready to go. They can be served as an appetizer or entree. Try serving one with steak as an easy surf and turf!

CRAB CAKES

-1/2 small onion-diced

-1 medium carrot, grated

-1 cup mayonnaise

-1 tsp Cayenne pepper

-1 tsp ground mustard (If you don't have ground mustard use whatever mustard you have around the house)

-1 tsp Worcsteshire sauce

-2 cups seasoned bread crumbs and a little extra in a seperate bowl*

-1 1/4 cup egg beaters

-Salt/pepper/garlic powder

-Olive oil

-3 cans crab meat* (make sure to drain the crab meat really well)

DIRECTIONS:

1. In a medium bowl add onion, carrot, crab meat, mayo, mustard, Westesire sauce, egg beaters, bread crumbs. Add about a tbs of salt and pepper and 1/2 tbs garlic powder.  Mix well
2. Mold mixture into small size hockey pucks (for appetizers) or larger size hockey pucks (for entrees). Coat crab cakes in the side bread crumb bowl.
3. Freeze the crab cakes for at least an hour. 
4. Preheat the oven to 350 degrees
5. Fry the crab cakes in oil over MEDIUM HIGH heat until they are golden brown on both sides (about 4 min each side)
6. Bake in oven for 15 minutes. 

*I USE THESE BREAD CRUMBS AND CRAB MEAT