Monthly Archives: November 2012

Hardcore Meatloaf

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 This is some seriously hardcore meatloaf, jam packed full of tasty stuff (most of it even good for you!) without a breadcrumb to be found. The problem I have with meatloaf is that it tends to get so dense and dry, and my challenge here was to keep things moist and light. I’m happy to report that this meatloaf fit the bill. Mine was slightly over cooked, but it was still light and tender and moist. (Stupid broken meat thermometer…)

As a note, I didn’t add any salt because the bacon (you read that right, BACON!!) I was using tends to be salty, and I would rather add salt as I am eating then try and suffer through a salt lick. Depending on the bacon, it might be a good idea to add salt to this mix.

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Cranberry apple sauce

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That there photo above is courtesy of my dad, Joe Stanton.

So, I wanted something Thanksgiving-ey, and decided that I could something with cranberry sauce. I didn’t want to add a ton of sugar like most even homemade cranberry sauces have, so I decided that apples were the way to go. I knew that they would make an awesome sauce because well… apple sauce is awesome! This sauce takes a bit of time, however it is DIRT SIMPLE. The most pain in the ass part of it is prepping the apples.

This sauce can certainly be served chunky, but I personally prefer a jelly style cranberry sauce, so I stick this stuff in a blender. It is SO GOOD, so go make it now. It can be served like either cranberry sauce OR apple sauce would be. I would absolutely think about using this in place of apple sauce in recipes that call for it. (Dear crock pot… you, this sauce, and some pork might be hanging out sometime soon.)

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Duds and flops

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Oh man, it’s been a couple weeks of duds and flops in the kitchen. The only problem with having a food blog is that when you can’t seem to get anything out of the kitchen, it’s a damned problem. (Here is looking at you, almond flour sausage and mushroom stuffing. This is particularly disappointing given that my Dad and I worked on taking pictures of this together when he came to visit for Thanksgiving)

Fear not though. I have a cranberry apple sauce coming up tomorrow (a day late and a dollar short of Thanksgiving, but totally save it for Christmas. And any day.), and hopefully a veggie and bacon packed meatloaf on Thursday. (Glazed with said sauce. YUM!!) There are a few other things in the works that I’m hoping will turn out as well as in my head. No promises, but I’m feeling a bit more inspired again, and that is half the battle.

We are also getting into the Christmas season, which is CRAZY for me. I make a ton of my Christmas gifts, and while I have a really good start this year, but I always think that 🙂 So instead of three posts a week, I’m going to aim for two, but it may realistically be only one a week.

Check back tomorrow!

Larb, or Thai meat salad

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This can be officially known as the week of the lime now…

This beauty could be considered vaguely like Thai Larb, or a meat salad. There are certainly some strong Thai inspired flavors here, and really REALLY hit the spot. It’s usually made with sticky rice or crispy rice, but I obviously left that stuff out, and it was still delicious. When I was testing the recipe, I added some chopped cashews on top, but found I didn’t really need them. Feel free to do so, or peanuts if that is your thing. (By the way, to any Thai folks, I realize this is far enough from what it is supposed to be as almost to be offensive, but it’s totally because I love Thai food and couldn’t live without it…) I made mine with pork, but if you don’t like or should have pork (DAD!!!!!) chicken or turkey is fantastic as well. One last little note, then on to the main event, I promise: I used cukes, carrots, and radishes. I suspect a wide variety of veggies would be awesome here.

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Shrimp lettuce wrap tacos

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Shrimp Lettuce wrap tacos. Wow, these are SO good. I apologize about the craptastic pictures, but it was after dark, and staying crappy outside so better pictures just aren’t happening right now. As soon as it gets nicer out, I’ll try and recook and rephotograph.

Anyway, back to the point. These are so easy, that I almost feel bad calling it a recipe, but hey. They are delicious, and can be customized to each person, so they are perfect for a family of differing tastes. These are also wickedly tasty with the citrus slaw. Yummy!!

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Citrus pickled slaw with radishes

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Well, my couple days off for Frankenstorm turned into a week of mental health for me, but it was totally worth it, I promise. I just needed some time to refresh my brain, and I’m feeling back and better than ever!!

So, meet Citrus Pickled Slaw with Radishes. This is really for a shrimp lettuce wrap taco recipe I hope to have ready by Wednesday, but this stuff is so good it really needed it’s own recipe. There is a bit of a Mexican flare to it, and it can add zip and zing to a ton of different things. Burgers, fish, tacos, it’s pretty versatile. I personally used a prepackaged cabbage mix as well, to save some time. I highly suggest this, but feel free to shred whatever kind of cabbage and go from there. I used an Asian cabbage mix because it’s got lots of textures. There are a few notes about the ingredients in the recipe, so make sure to give the whole thing a gander before embarking on voyage ‘Holy shit this is some tasty stuff’.

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