Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

Meatloaf in August?!!

Yes, meatloaf in August. This is one of my most requested meatloaf recipes by my personal chef clients. I have made them so many times that I think I could prepare them in my sleep. Well, not really because that would be kinda gross to make meatloaves in bed.


On this cookday, I made 6 Bacon and Swiss Meatloaves with Portebello Mushroom Gravy and paired them with Honey Glazed Baby Carrots. Here are the meatloaves I made all ready to be sealed and labeled. Wouldn't you love to come home to a refrigerator full of mini meatloaves. I know The Husband and My Oldest sure would. Maybe I could sign them up as clients.

The carrots are easy enough to make. Place one pound of baby carrots in a pot of boiling water. Cook for about 8 - 10 minutes or until just tender; you still want the carrots to have a little crunch. Drain and return to the pot. Add about 2 tablespoons of butter, a generous drizzle of honey, and salt and pepper to taste. I like my carrots with a little zip so I go heavy on the pepper.

As for the meatloaves, sauteed onions and celery are combined with seasonings, a couple eggs, breadcrumbs, and ground beef and pork. For one of my gluten-free clients, I make the meatloaves with rice flour breadcrumbs and they come out delicious ever time. A topping of additional Swiss cheese, crisp bacon, and rich portebello mushroom gravy completes the meatloaves.

If the weather is still too warm for you to enjoy this comfort food favorite, file this recipe away for the first chilly day. It will be here soon enough.

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy
makes 6 mini meatloaves

2 tablespoons of butter
1 cup diced onion
1/2 cup diced celery
3 cloves of diced garlic
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 and 1/3 pounds ground beef - I like 90%
1 and 1/3 pounds ground pork
2 eggs
1 cup plain bread crumbs
12 slices of bacon cut in half and cooked until just crisp
8 slices of Swiss cheese

for gravy-
2 tablespoons butter
2 portebello mushrooms, diced
2 tablespoons flour
1 to 1 and 1/2 cups beef stock
salt and pepper to taste

For the meatloaves, preheat oven to 350 degrees.

Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 - 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.

Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet. Bake for about 30 - 40 minutes or until a thermometer registers about 160 - 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.

While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 - 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 - 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.

Note -- the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 - 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.

Chicken Caesar Salad Pizza

We eat a lot of pizza. It is that easy, go-to dinner when we are running late. It can be picked up at the local pizzeria, prepared with a premade crust such as Boboli, or come from the frozen foods section of the grocery store (only when desperate though).

I grew up on Barone's Pizza. The pizza of choice was a not too thin crust pizza loaded with sausage, mushrooms and cheese. A trip into Chicago always included a stop at Uno's for the best deep dish pizza around. When we moved to New Jersey, I was introduced to East Coast pizza. It is a huge, thin crust pizza which most people order with only cheese. This type of pizza seemed a little strange to me because it was lacking in the girth I was used to with my Chicago pizzas. I have learned to like Jersey pizza. I am not sure if there will ever be a love affair between us.

More times than I can count, I have made thin crust pizza and deep dish pizza. As we are in the midst of our 4th consecutive day of 90 degree temperatures, I decided to try a Chicken Caesar Salad Pizza which would not be as heavy as the typical cheesy pizza.


I started with my favorite pizza dough recipe, but you could use a premade crust too. Topped with Caesar dressing, Parmesan and mozzarella cheeses, grilled chicken and romaine lettuce, this pizza was a welcome change from most pizzas we eat.


On this night, I was the only diner at our dinner table. After a doctor's appointment for My Oldest and her 4 hour driver's education lesson, various friends of my kids visiting throughout the day, a thunderstorm, a meeting with a new client, a drive across town to drop off My Middle One at a sleepover, and sending No Thank You Boy and The Husband off to football practice, I relish the quiet time. I enjoyed the crisp salad topping the hot, cheesy pizza. And the accompanying glass of chardonnay wasn't too bad either.

I will be adding this pizza recipe to my files.




Chicken Caesar Salad Pizza

pizza dough* for 1 crust or a premade crust such as Boboli

*this recipe makes about 6 crusts

3 - 4 tablespoons cup Caesar salad dressing, divided
1/3 cup shredded Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
about 1 cup cooked chicken strips, preferably grilled
1 heaping cup of shredded romaine lettuce
freshly ground black pepper

Preheat oven to 450 degrees.

In using fresh pizza dough, roll it out to a 12-inch circle. Place on a baking sheet or pizza stone. Bake for 8 - 10 minutes or until golden brown. Remove from oven. If using a premade crust, just place it on a baking sheet. There is no need to bake it.

Brush crush with about 2 tablespoons of the dressing and top with 1/4 cup of the Parmesan cheese and the mozzarella cheese. Top with the chicken and return the crust to the oven. Bake for about 5 - 8 minutes or until the cheese is melted. Remove from the oven and place on a cutting board.

In a bowl, toss the lettuce with about 1 tablespoon of the dressing and the 2 tablespoons of Parmesan cheese. Top pizza with the salad and cut into wedges. Top with freshly ground pepper if desired. Serve immediately.

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Mini Texas Sheet Cakes

Looking for an easy dessert to feed a crowd? My No Thank You Boy proclaimed that a Texas Sheet Cake is the best cake I have ever made. It is quick to make - less than 10 minutes to prep and 20 minutes to cook - and is one of the most moist cakes you will ever taste.

The cake basically frosts itself and looks like a simple iced brownie when it is in the baking sheet. But cut it in 1 and 1/2 inch squares and add a squiggle of frosting and a couple candy stars, and the plain jane chocolate cake transforms into the star of the dessert table.

With a minimal amount of work, you can make a stellar dessert. You will be the star of any event when you bring a platter of Mini Texas Sheet Cakes.



Mini Texas Sheet Cakes

makes about 8 dozen

for the cake-
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

for frosting-
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar

Tube of white icing from craft store or grocery store
Candy stars or sprinkles

Preheat oven to 400 degrees. Grease an 18 x 12 inch baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and then refrigerate for 1 hour.

Remove the cake from the refrigerator and cut into 1 and 1/2 inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles. Refrigerate until ready to serve.

Spaghetti Squash with Parmesan and Tomatoes

Spaghetti Squash with Parmesan and Tomatoes

Many of my posts are about foods that kids will love. Sometimes I like to throw a new food into my cooking mix just to expose my kids to it. With farmers' markets over flowing with potatoes, tomatoes, peaches, blueberries, and squashes, I decided to pick up a spaghetti squash to serve with dinner. I can't promise that your little ones will devour this dish, but you may get them to try it because the name of the squash includes "spaghetti" which is a kid-approved food.

If you have been following along on my cooking adventures for the past 2 1/2 years, you will know that I am pretty much of a tough love mom/cook with my family and even friends that come to eat at our dinner table. I feel that many parents label their kids "picky eaters" and basically throw their hands up to exposing them to new foods.

"Billy only eats chicken nuggets and hot dogs."

"Sally refuses to eat anything that is green."

It is easier to serve what the kids think they like then deal with the moaning and groaning of hungry youngsters at the dinner table. If the parents only serve hotdogs and chicken nuggets, then kids will think they only like hotdogs and chicken nuggets.

Now don't get the idea that I am some tyrant and make my kids eat lima beans and liver for dinner, but we may try them one day. I do strongly recommend that everyone tries what has been prepared for dinner. I am not force feeding any kid that dines at our dinner table, but I enthusiastically suggest that they try what is for dinner. They will never know if they like a new food unless they try it. More times than not my own No Thank You Boy has tried to opt out of eating a new food. But if he didn't try roasted green beans he would have never known they are one of his favorite vegetables.

Spaghetti Squash with Parmesan and Tomatoes is a fantastic recipe for those hot summer days when you don't want to turn on the oven to cook. The squash cooks in the microwave. Enlist the kids to help with the fun part of scraping the "spaghetti" out of the squash. If you get kids to help prepare dinner, they will be proud of their accomplishment and more likely to give new foods a try.

Two of my kids love zucchini so this close squash cousin was enjoyed by them. No Thank You Boy on the other hand tried it and said, "No thank you," to future bites. That's ok. He tried it. I love the fresh garden taste of this dish and the ease of preparation. Serve Spaghetti Squash with Parmesan and Tomatoes with Java Rubbed Strip Steaks and a loaf of crusty bread and your meal will be complete.

With the bounty waiting at your local farm stands, serve a new food tonight. You will never know if you like it until you try it.



Spaghetti Squash with Parmesan and Tomatoes

1 spaghetti squash, about 3 pounds
2 - 3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 - 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling on top
1 cup chopped tomatoes

Poke the squash with a metal skewer or sharp paring knife about 6 to 8 times. The holes will allow the steam to escape while the squash cooks. Place the squash in a glass baking dish and microwave at high power (100 percent) for about 12 - 15 minutes, or until it is soft when pressed. Let the squash sit in the microwave for about 5 to 10 additional minutes.

Remove the squash from the microwave and cut in half lengthwise. Gently scrape the "spaghetti strands" into a large bowl. Add the salt, pepper, olive oil, Parmesan cheese, and tomatoes and toss to mix. Taste and season with extra Parmesan cheese, salt and pepper if needed.

For a unique presentation, return the squash and Parmesan mixture to the halved squash shells and serve with extra Parmesan sprinkled on top.

Garlic Clams and Mussels on the Grill

Everyone has a favorite meal. It's the meal that is enjoyed so much that it is requested for birthday dinners or any special occasion. Just thinking about "The Meal" makes your stomach growl.

The Husband loves a traditional Irish dinner of corned beef and cabbage. Once a year on St. Patrick's Day is never enough for him. My Oldest always orders fettuccine alfredo when we are dining out at an Italian restaurant. My Middle One dreams about chicken pot pie. No Thank You Boy devours a juicy steak and baked potato. For me, the best meal includes clams. Littlenecks are my first choice. I have posted about them here and here. I enjoy clams just about anyway they are prepared, so it was time to try something new tonight.

Garlic Clams and Mussels on the Grill was what was on tap for dinner. 2 dozen littlenecks were joined by 2 dozen mussels for a smokey barbecue. The grill does all the cooking and all I did was drizzle some garlic butter and sprinkle chopped tomatoes and basil over the shellfish when they were done cooking.

No Thank You Boy's friend was dining with us and favored the mussels. A look of disbelief came over his face when he found out the shellfish was alive when it was put on the grill to cook. It did not deter him from eating them though. No Thank You Boy favors lobsters and opted out of eating the clams and mussels. Instead he ate the rest of the dinner including angel hair pasta with fresh marinara, grilled vegetables, charred kielbasa, and Pillsbury biscuits. The Husband was running out the door to a meeting so he pretty much dined and dashed. He had two plates of shellfish and kielbasa leading me to believe that all was right with the meal. I especially liked the smokiness that the grill added to the clams and mussels. And the cleanup only involves rinsing out the disposable aluminum pan and tossing it in the recycling can.

If you could have your favorite meal tonight, what would it be?



Garlic Clams and Mussels on the Grill

4 tablespoons butter
3 large garlic gloves, chopped
2 dozen clams, scrubbed clean, I like using littlenecks
2 dozen mussels, scrubbed clean
1/2 cup fresh tomato, chopped
2 tablespoons fresh basil, chopped

Heat a grill to high heat.

Place the butter and garlic in a small saucepan over low heat. Melt the butter and infuse it with garlic. Turn the heat off and leave the saucepan on the burner.

When the grill is ready, place a disposable aluminum pan (9 x 13 inch) directly on the grill grate. Add the clams and cover the grill with the lid. Cook for about 15 minutes; the clams will just beginning to open. Add the mussels to the pan along with the clams and replace the lid. Grill for another 5 - 10 minutes or until all of the clams and mussels have opened. Drizzle the garlic infused butter over the shellfish and sprinkle with the tomatoes and basil. Serve immediately.


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