Mexican inspired, Healthy Meatloaf

Boring? Meatloaf? Nah. Not when you can jazz it up! And, make it healthy while you're at it. I use ground turkey instead of ground beef so there's less fat and cholesterol. But, it's never as good as ground beef and more mushy. So, I add more ingredients such as SALT, to make it taste more like the real thing. Then I add some pinto beans, chili powder and other ingredients, and I have to say, it tastes quite good. It's easy to make and well, not all that boring either!


Ingredients
-ground turkey 1/2 lb.
-1 egg
-half cup of milk (or more until you get the proper consistency)
-1 cup bread crumbs
-chopped onion
-minced garlic
-2 tsp salt or to taste
-1 tsp chili powder
-1 tsp ground mustard
-1 tsp Sage
-1 tsp Cilantro
-1/2 tsp black pepper

Mix all ingredients together. Place in loaf pan. I use the, Perfect Meatloaf pan so the fat drains out of the meatloaf and to the bottom of the pan. Put ketchup on top and some honey BBQ sauce. 

Bake for 1 hour. Serve with corn bread for a real, Mexican-esqe pairing. 

Enjoy

How to Chop an Onion

How to Chop an Onion-YouTube Video by Gordon Ramsay

Chicken a la King

This is one of those meals that is semi-simple but real yummy. Once you have it down, it’s so easy to make for the most part and it makes a great, hearty meal for the family. A mean that you can prepare when you come home from work or have limited time. 

If you are new to cooking and enjoy it, as I do, you will notice that it’s the cooking process and combining of ingredients that turns cooking into an artful project. Almost reminds me of my chemistry set sans the lengthy, difficult equations. Just make sure not to blow anything up!

Serves 1 or 2 people. Double up on ingredients to make more.

Ingredients

• 2-3 Boneless/Skinless Chicken breasts
• 1 cup of Rice
• Olive Oil
• (1)         Green bell pepper
• Mushrooms
• 1 onion
• 3 cloves Garlic minced
• Salt
• Black Pepper
• Milk or light cream
• 2 or 3 tablespoons of Flour

Directions

Hours ahead of time, prior to work or going out, take out 2 or 3 boneless, skinless chicken breasts to dethaw.

When ready to cook, pour one cup of rice along with one cup of water in a pot along with some salt and butter to cook, as per rice directions.

Wash chicken and using a pair of shears, cut the chicken into pieces. Heat up skillet and add some olive oil to coat the pan. Then add chicken.

Chop up the onion, small green bell pepper or half large pepper and add to skillet. Place lid on skillet and let cook for 5 minutes. Stir and turn chicken over to cook and let cook another 5-10 minutes. The chicken won’t be pink and will start to look white and cooked-for those of you who don’t know.

Then stir in mushrooms and minced garlic along with salt and black pepper to taste. Let cook for a few minutes and stir.

Add milk/light cream to the skillet and a tablespoon or two of flour to thicken milk into a cream sauce. Turn up the heat and let the sauce bubble a bit and then remove from stove.

Now you are ready for this delicious mushroom/green pepper inspired cream sauce poured over the plain white rice.

Mistro Musings "N" Travels

Dear gf's,

Today I went through my Christmas cards to take stock of “who sends” and “doesn't send” so I can cross off my list! :) I gave my husband Tom, the task of reading the names off the Christmas cards. Truly NOT a masculine job to give a guy so there was the making of SOMETHING comical right from the start. 

Read more...

Cooking 101

For many, the art of cooking starts with necessity, a little knowledge, some basic instincts and finally, a place to stock your ingredients and cook ware.......and then you're OFF! From there it's up to you and if your passion takes you further. That's why my blog starts with the engaged couple who will likely register items for a bridal shower, move in as a married couple into either a humble abode such as mine or a upscale house in the surburbs. That point is mute. It's the, "fear of the unknown" and not knowing WHICH items are the most useful and cost effective items to register/purchase, what to stock during your first trip to the super market that can be overwhelming. Once that part is conquered, you'll need some Cooking 101 tips to get you on your way. 
Read more.....

Healthy Chili with cheese cornbread

This is my second time making chili in the slow cooker. The first time was experimental. Found that I wanted more of a Tex Mex flavor so this time I've substituted the pink beans for the black beans. Then add some sour cream on top when it's done for a less healthy but very satisfying treat. However, as I sit here drinking my Welchol, (forces me to drink water while lowering my cholesterol), my conscious is guilting me into opting for a more healthy chili by substituting the ground beef for ground turkey. I have been making meatloaf with ground turkey this entire past year so not much of switch for me. Curious how it will turn out. See below on, Final Mistro Notes.

In an effort to keep meal preparation tasty, somewhat healthy yet QUICK, I used Jiffy Corn Muffin Mix, adding some salt, black pepper and American Cheese slices to the batter upon baking. Simple enough recipe and it goes well with chili especially since I've added the salt/cheese combo to offset the sweetness. OR, make your own healthier corn bread without as much sugar. This would fall under the, "more healthy" category but NOT necessarily the more, "quick"!


What I like about the slow cooker is that most everything tastes better especially the tenderizing effect it has on meat. Slow cooking also simmers the spices in the liquids of the food. This is really helpful because the foods also baste themselves in their own juice, intensifying the flavors even more!


Ingredients
1 lb ground turkey (good amount for two people and using a 3 QT slow cooker)
1 can pureed tomatoes
1 can black beans (or substitute with your favorite bean)
Half green and red bell pepper chopped
1 whole onion chopped
4 cloves of garlic
3 tsp Oregano
1 tsp Cumin
2 tsp salt
2 1/2 to 3 tsp Chili powder (depending on how spicy you want it)
Chicken Broth
Corn Starch


Combine cans of tomato and black beans in stockpot. Sautee onions partially and remove before they get too limp. Add to the tomato/black bean mixture along with the bell peppers, minced garlic, Oregano and salt. In a separate small bowl, mix corn starch with cumin and chili powder. Add some chicken broth until it's smooth to pasty. Add corn starch mix to existing tomato, bean, vegetable mixture in the stock pot.


Sautee ground turkey in skillet until no longer pink. Strain to get rid of excess oil. Add to stock pot and mix ALL ingredients together thoroughly. Add some chicken broth but not too much or it will be watery. This is why I've added corn starch to thicken.


Put on high for first hour and on low for the next few hours. 
Serve with cheese corn bread, Tacos, plain white rice or eat alone in a bowl topped with shredded cheese and or sour cream. Up to you! Enjoy!


Final Mistro Notes
The modifications I made today on the original chili two days ago, came out quite good for this recipe. I don't mind the change from ground beef to ground turkey. However, the black beans overwhelmed the other spices and notes in the stew but with a little sour cream on top, it can be enjoyed as a Tex Mex like dish. I may go back to the pink beans. 


The corn starch turned out to be a good addition since the veggies tend to make water and I didn't want soupy chili. Otherwise, all ingredients seems healthy. Any OTHER additions, subtractions, notations from my Cook Mistro audience? Click below on comments and tell me what's on your mind?

Brenda's Pumpkin Nut Bread

Figured I'd re-post this delicious Autumn recipe as it's quite a tasty treat during the winter as well. Every year around Thanksgiving, my cousin Brenda bakes these Pumpkin Bread loaves which are simply delicious. Goes well with coffee in the morning, a mid day  snack or for dessert later in the evening when you're feeling a bit, "peckish". 

This is one of my favorites. It's not too sweet and a it makes a great item to bring to dinner as a guest. Enjoy!

Ingredients
3 cups sugar
1 cup salad oil
4 eggs
1 1/2 tsp. salt
1 tsp nutmeg  (I usually put a tad more)
1 tsp cinnamon ( I usually put 2)
2/3 cup water
2 cups (1 can-15 oz) Libby's 100% pumpkin
4 cups flour
2 tsp baking soda (I usually use baking powder) 1 cup chopped walnuts (I usually put a bit more)


Directions
Grease pans well.  Cream sugar and salad oil.  Add rest of inredients and mix well.
Fold in nuts.  Bake at 350 for about 1 hour (insert knife to check if done)