Three Pepper Spicy Meatloaf with Cowboy Salad

Recipes in this PostThree Pepper Meatloaf with Cowboy Salad

A lot of people don’t like meatloaf. I don’t blame them, I hated meatloaf as a child because it was bland and the only thing that was even a tiny bit tasty was the dried ketchup on the top. That all changed when I went to dinner with a friend who raved about the meatloaf and Cowboy salad. I tried it, and I was a convert.

What made this meatloaf different was that it was spicy, and it had little pieces of vegetable inside. I loved it. The restaurant is long gone, but the meatloaf is here to stay.

Of course, the best thing about meatloaf is the sandwiches the next day. Some people heat up the meatloaf, some people, like me, do not. For me, there’s nothing better than a thick slice of cold meatloaf on a slice of crusty sourdough bread, slathered with mayonnaise.

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Mexican Feast – Coleslaw, Black Bean Dip and Taquitos with White Sauce

Mexican Feast

Mexican Feast

Recipes in this Post

This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.

I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.

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Lasagna alla casa di Boswell

Recipes in this PostLasagna alla casa di Boswell - ricotta spinach sausage

A few days ago, I found a box of no-cook lasagna noodles in the sale section of the store. I had never tried no-cook lasagna noodles, so I bought them with the intent of making my own version of Lasagna.

I have been making this lasagna for many years, and it seems to get better every time.  Yes, it is time consuming, but the rewards for the taste buds are worth the time and effort.

I do not make a standard red sauce, although there are tomatoes in the sauce.  There is a lot of meat – a little over three pounds all together.  Mushrooms sautéed with shallots in butter and sherry. Italian sausage cooked and sliced on the bias.

I don’t like ricotta cheese, I never have.  A lot of people who don’t like it use cottage cheese instead, but although I don’t like the texture of ricotta, I do like the flavor, so to compensate for the texture, I add spinach, nutmeg and Parmesan to the ricotta.  It gives nice flavor with more nutrients as well.

This is a great lasagna. Don’t let the complexity of this dish put you off. Once the sauce is done, you are home free.

Recipe: Lasagna alla casa di Boswell

Ingredients

Sauce
  • 1 pound Ground beef
  • 1 pound Ground pork
  • 2 Garlic chopped
  • 1 Onion chopped
  • 2 Carrot chopped
  • 1 Green pepper chopped
  • 1 teaspoon Italian seasoning
  • 2 cups Milk
  • 1 teaspoon Oregano
  • 1 cup Red wine
  • 1 can Whole tomatoes
  • 1 tablespoon olive oil
– Ricotta Layer –
  • 2 cups Ricotta cheese
  • 1 package Frozen spinach
  • 1/4 cup Parmesan
  • 1 teaspoon Nutmeg
– Mushroom Layer –
  • 10 Mushroom sliced
  • 1 Shallot chopped
  • 1 teaspoon Dry sherry
– Other Layers –
  • 1 pound Italian sausage sliced
  • 2 cups Mozzarella sliced
  • 1 package Lasagna Noodles cooked (or uncooked in this case)
  • 1 teaspoon sea salt

Instructions

Make the sauce
  • Heat a large sauté pan on medium heat. Add the olive oil and swirl it around so the whole pan is covered.
  • Sauté the vegetables until they are translucent.
  • Add the meat. Cook until the meat is no longer pink, then add some of the milk.
  • Turn the heat down.
  • Continue to cook, stirring occasionally until you cannot see the milk. Then add more milk. Do this until all the milk has been incorporated.
  • When all the milk has combined, add the wine and the tomatoes, then cook down on low heat until the sauce is thick. Set aside.
  • Make the Ricotta layer

    1. Defrost and remove all the water from the spinach. You can do this by putting the spinach in the microwave for 3 minutes. Then add the ricotta, Parmesan and nutmeg. Mix thoroughly. Set aside.
    Make the Mushroom layer
    1. In a sauté pan, melt the butter. Add the shallots and let them cook until they are translucent, then add the mushrooms. Add the sherry. Sauté the mushrooms until they brown with the shallots in butter and sherry. Set aside.
    Make the sausage layer
    1. Pan fry the sausages on medium heat. Turn to brown on all sides. Remove from the pan, cool slightly, then slice them on the diagonal.
    Make the pasta layer:
    1. Bring water and salt to a boil in a large pot. Cook the pasta just until it’s done, then drain and leave in cold water while assembling the lasagna.
    Assembly:
    1. Spread some of the sauce on the bottom of the lasagna pan.
    2. Put a layer of pasta.
    3. Put the some of the sauce on the pasta, then put the mushrooms.
    4. Put a layer of pasta.
    5. Put a layer of sauce and mozzarella.
    6. Put a layer of pasta.
    7. Put the ricotta layer.
    8. Put a layer of pasta.
    9. Put some of the sauce and then the sausages.
    10. Put a layer of pasta.
    11. Put the rest of the sauce.
    12. Put the last layer of mozzarella and sprinkle with Parmesan.
    13. Bake in a slow oven for about 30 minutes or until the cheeses are brown and bubbling.
    14. Remove from the oven and let sit at least 10 minutes so the lasagna can settle.

    Quick notes

    If you have sauce left over, freeze it for another dish.

    Variations

    If you don’t like spinach, you can omit it. If you don’t want to use pork sausage, you could use turkey sausage instead.

    Preparation time: 3 hour(s)

    Cooking time: 45 minute(s)

    Number of servings (yield): 8

    Culinary tradition: Italian

    My rating 5 stars:  ★★★★★ 22 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.

    50 Again? Great Northern White Chicken Chili

    Recipes in this Post

    • Great Northern While Chili

      Well, it’s that time of year again. Until I was in my late thirties, it always rained on my birthday, then it stopped raining on my birthday. I was rather amused when I looked a the weather forecast and saw that it was supposed to rain on the 16th of February, 2011 in Los Angeles.

      As we have just moved in, and some things are still not completely organized, I thought I would make a simple dinner and a simple cake. It turned out I did not have to make the cake, my friend Adel brought a great cake from the bakery for me. But what to make for dinner on a cold, wet day?

      Chili, of course, was the answer – but not any chili – no I wanted something special for my birthday, and I remembered that I used to make Great Northern White Chili. I had not made it for years.

      The like this chili because it’s not too hot, so it’s perfect for people who don’t tolerate heat very well. I love a lot of heat, but I know a lot of people don’t. This chili is also rich because it has cream in it. This chili also does very well in the crock pot, just precook the ingredients and let the beans cook in the Crockpot.

      Recipe: Great Northern White Chili

      Summary: This is a great change from the usual bowl of red

      Ingredients

      • 1 package Great Northern Beans
      • 2 Pasilla Chilies
      • 1 Green Pepper
      • 1 Onion
      • 2 Garlic Cloves
      • 1 Chicken Breasts skinned and boned
      • 3 cans Chicken Stock
      • 1 tablespoon Oregano
      • 1 teaspoon Basil
      • 1 teaspoon Thyme
      • 1/4 cup Cream

      Instructions

      1. Rinse beans. Fill a large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat, let sit, covered for 2 hours. Drain beans and set aside.
      2. Char and peel chilies and green pepper.
      3. In food processor with chopping blade:
      4. 1. Chop charred peeled chilies and pepper.
      5. 2.Chop onion and garlic.
      6. 3. Chop cut up chicken breast.
      7. Reheat the pot and add oil. Add chilies, pepper and onion and sauté until the onion is translucent.
      8. Add chicken and break up with a spatula as you sauté, about 5 minutes.
      9. Add beans and broth.
      10. Add seasonings.
      11. Cover and simmer for about 1 hour or until the beans are almost tender. Remove the cover and allow some of the broth to reduce.
      12. Add the cream and reduce further, stirring to prevent scorching.
      13. Serve with sour cream and cilantro.

      Quick notes

      This is also a very good dish for a Pot Luck.

      Variations

      You can make this in the Crockpot as well. Sauté the onions, pepper and chicken separately, then add them to the beans and liquid and cook for 8 hours.

      Preparation time: 30 minute(s)

      Cooking time: 8 hour(s)

      Number of servings (yield): 6

      Culinary tradition: USA (Southwestern)

      My rating 5 stars:  ★★★★★ 10 review(s)

      Copyright © The Good Plate.
      Recipe by Adrienne Boswell.
      Microformatting by hRecipe.

    Brunch with the Bunch

    Ready for the oven

    Recipes in this post

    There are three of us, Stephen, Spane and me. Stephen, although an adult, is picky, and doesn’t like a lot of foods (won’t eat sautéed Rex Sole with Grapefruit Caper Butter). Thankfully, Spane who is five years old, likes just about everything.

    We were supposed to go to brunch this morning, and I completely forgot. I started cleaning the house, doing other chores, etc., and I just didn’t feel like taking a bath and getting ready. I wanted to make something nice at home, like scrambled eggs and some left over bacon. We were out of eggs, so I sent the boys to the store.

    They came back with eggs, three huge russet potatoes and Pillsbury Orange Glaze rolls. Yes, the perfect setup for brunch at home. But, it needed a star, and I decided the star should be Potatoes Anna.

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