Showing posts with label meatloaf. Show all posts
Showing posts with label meatloaf. Show all posts

Thursday, January 5, 2017

When the Weather Outside is Frightful #recipe #giveaway

Liz, Barb, and Lucy in Key West
A big warm welcome to guest authors Barbara Ross and Liz Mugavero! Be sure to read all the way down for their double giveaway!

BARB AND LIZ: For those of us who live in the northern half of the U.S., we’re coming into the season of cold and snow, ice storms, and howling winds. Some days, it’s better for both man and beast to stay tucked up indoors. Here are two recipes from our latest books, designed to bring comfort to you and to your four-footed friends during the three-dog nights to come.

For the humans—

Jacqueline’s Meat Loaf by Barbara Ross

In the Maine Clambake Mysteries, my protagonist’s mother, Jacqueline Snowden, isn’t much of a cook, but she can manage this simple meat loaf. In Iced Under she cooks it in hopes of enticing her daughter to stay over on a stormy night. In reality, this is the meatloaf my mother made and that I made for my kids a lot when they were growing up, so it feels like home to me.

Ingredients

2 pounds ground beef
1 medium onion, diced
1 1/2 cups dried Italian bread crumbs
1 egg
½ cup ketchup
2 Tablespoons Dijon mustard

Instructions

Combine all ingredients in a bowl and work with your hands until thoroughly mixed. (It’s a cold, messy job, but somebody’s got to do it!) Form the mixture into a loaf. Cook in an oven preheated to 375 degrees for 45 minutes.


Serves 6-8.


For the canines—

Vegetable Beef Crackers

Ingredients

2 cups wheat flour
1 & 1/2 cups white flour
1 Tablespoon chopped parsley
1/2 cup shredded carrots
2 ounces of vegetable beef (or beef only) baby food
1 egg
1 Tablespoon vegetable oil
3/4 cup water

Instructions

-Combine all ingredients in bowl, adding flours last. Mix until well blended.
-On a lightly floured surface, knead dough for about 3 minutes.
-Roll out dough to 1/4" thickness and cut out shapes using mini cookie cutters of your choice.
-Bake on a lightly greased cookie sheet for 25 minutes at 350 degrees.
-Cookies maybe left in oven after baking (while oven cools down) to harden for a more crunchy bite.

Yields about 35 cracker size cookies.


A tasty feast for man and beast!

Barb and Liz will be giving away signed copies of both new books, Iced Under and Custom Baked Murder. Leave a comment with your name and email to be entered in the drawing!

Liz Mugavero is the author of the Agatha Award-nominated Pawsitively Organic Mysteries Kneading to Die, A Biscuit, A Casket, The Icing on the Corpse and Murder Most Finicky. Custom-Baked Murder, the fifth in the series, will be released in December 2016. As you can imagine, her canine and feline rescues demand the best organic food and treats around. She is a member of Sisters in Crime National, Sisters in Crime New England, Mystery Writers of America, and the Cat Writers’ Association. She currently lives in Connecticut.




Barbara Ross is the author of the Maine Clambake Mysteries, including the Agatha-nominated Best Contemporary Novel Clammed Up, as well as Boiled Over, Musseled Out, Fogged Inn, and Iced Under. Her story “Nogged Off” appears in the holiday novella collection Eggnog Murder along with stories by Leslie Meier and Lee Hollis. Barbara blogs with the Wicked Cozy Authors and Maine Crime Writers. In the summer, she writes on her big front porch overlooking the water in Boothbay Harbor, Maine. You can visit her website at http://www.maineclambakemysteries.com

Sunday, June 12, 2016

Welcome Gayle Leeson!


A very warm welcome to Gayle Leeson, author of the brand new Down South Cafe Mystery series! You may know already be a fan of Gayle's. She also writer as Gayle Trent and Amanda Lee.


Gayle is giving away a copy of The Calamity Cafe today. To enter the giveaway, please leave a comment with your email address so Gayle can notify you if you win. Good luck!




This recipe is contained in my upcoming book, The Calamity Cafe. My grandmother made the best meat loaf I've ever tasted. It's nothing fancy, but it's delicious. The recipe makes a large loaf, so I loved to have a meat loaf sandwich with mustard the next day.

Like Amy, the heroine in The Calamity Cafe, I was very partial to my grandmother. She was my champion--the one who watched all the shows I put on when I was growing up, the one who told me I could do anything I put my mind to, the one who taught me show tunes while driving me on country roads with the car windows rolled down.

In The Calamity Cafe, Amy Flowers is tired of waiting tables at Lou’s Joint. But she doesn’t just quit—she offers to buy the place from her bully of a boss, so she can finally open the café of her dreams. Amy can't wait to serve the kind of Southern, down-home treats and dishes that her grandmother always loved to the kooky cast of regulars at the restaurant. She knows her comfort food will be the talk of the sweet, small town of Winter Garden, Virginia.

At first Lou Lou refuses to sell, but when she seems ready to make a deal, she tells Amy to come see her. Showing up at the eatery ready to negotiate, Amy is shocked to find her former employer murdered. As the prime suspect, Amy will have to clear her name by serving up the real killer—and with Lou Lou’s stack of enemies, that’s a tall order.


Grandmother’s Meat Loaf

Yield: 1 Loaf

INGREDIENTS

1 ½ lbs. Ground Beef
2 Eggs
2 cups Bread Crumbs
3/4 cup Diced Onions
1 tbsp. Salt
1/8 tsp. Pepper
1/2 cup Cracker Crumbs
1 cup Tomato Juice


DIRECTIONS

1. Preheat oven to 325°F.
2. Mix all ingredients except tomato juice well.
3. Add tomato juice gradually, making mixture solid enough to handle.
4. Form into a loaf.
5. Bake in a loaf pan for 45 minutes.






Visit Gayle at:
http://www.gayletrent.com
http://www.gayleleeson.com

WICKED STITCH, April, 2015, NAL/Penguin (Nominated for 2015 RT Magazine Reviewers' Choice Award)
KILLER WEDDING CAKE, June, 2015, Grace Abraham
STITCHING HOUR, November, 2015, NAL/Penguin
THE CALAMITY CAFE, June, 2016, NAL/Penguin


To read the first chapter of The Calamity Cafe, please visit http://www.downsouthcafechapter.com. 
 
I'm giving away a signed copy of THE CALAMITY CAFE to one lucky reader (U.S. entrants will get a signed mass-market paperback, and international entrants will get a Kindle copy). To enter, comment below with your favorite comfort food and your email address so I can notify you if you win. Good luck!


Tuesday, January 12, 2016

Cleo Coyle's Mini Meat Loaves with Smashed Baby Red Potatoes + Roasted Garlic Gravy


There's nothing like meat and potatoes for a simple, satisfying winter meal, but the star of this meat-and-potatoes dinner is our creamy, white Roasted Garlic Gravy.

Garlic's health benefits are many. Studies have shown it to boost the immune system, lower blood pressure, prevent dementia and heart disease, and ward off the common cold. What my husband and I love most about garlic, however, is the sweet yet pungent flavor, and that's what inspired our recipe.


Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

The gravy is delicious over roasted chicken, baked fish, broccoli, cauliflower, string beans, and asparagus. But during the winter months, Marc and I most often drizzle it over our Mini Meat Loaves and Smashed Baby Red Potatoes, which is what we're cooking for you today.

So let's get started!

~ Cleo



For a free, downloadable PDF of these
3 recipes that you can 
print, save, or share, click here.

Click here for the
free Recipe PDF.


Cleo's Mini Meat Loaves

Makes 4 to 5 mini-meat loaves

Ingredients:

2 to 2-1/2 pounds ground beef
1/3 cup white onion, finely chopped
1 cup crushed Special K cereal (measure after crushing)
2 eggs, beaten lightly with fork
1/2 cup evaporated milk
1/2  teaspoon dry mustard powder
1/2  teaspoon Worcestershire sauce
1 tablespoon ketchup 


Step 1 – Prep oven, pan, and cereal: First preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with aluminum foil and coat the foil lightly with non-stick spray. 
Using clean hands, gently crush the Special K cereal and measure 1 cup, set aside. 

Step 2 – Mix and form loaves: In a large bowl, combine the ground beef, chopped white onions, crushed Special K cereal, beaten eggs, evaporated milk, mustard powder, Worcestershire sauce, and ketchup. Use clean hands to mix the ingredients. Form four or five meat loaves and place them on the foil-covered baking pan, at least two inches apart. 






Step 3 – Bake 30 to 35 minutes in your preheated 350 degrees F. oven. Mini meat loaves are done when exteriors are well-browned and interiors register 165 degrees. Remove from oven and let the loaves sit ten minutes before serving—this sitting time allows the juices to recollect and keeps the meat moist.














Cleo's Smashed Baby Red Potatoes

Makes about 4 servings

Ingredients:

2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable broth (or broth and water mix)
2 Tablespoons butter


Directions: Cut the potatoes in half and place them in a deep skillet with their cut sides up. Cover the potatoes completely with the broth. If needed, add water to be sure the potatoes are covered. 


Over medium high heat, bring the liquid to a boil. Reduce the heat and simmer the potatoes for 45-50 minutes until the liquid is completely cooked away. 








Now add the butter to the skillet. As it melts, roll the potatoes in the golden melted butter. 






Sizzle the potatoes for about 2 minutes. Gently smash the potatoes using the bottom of a cup, glass, ladle or large serving spoon. 



Serve hot with a splash of Roasted Garlic Gravy.






Cleo's Roasted Garlic Gravy

This three-step gravy tastes delicious the first day and amazing the second because it reheats beautifully with even stronger flavor. It’s an easy recipe to make and master, and it’s versatile.

You can easily tweak this gravy to suit your taste. Use less garlic for a milder cream sauce, more for a stronger garlic impact. The broth can be changed up, too. Chicken or vegetable broth will give you a lighter flavor; beef broth a heartier gravy.

For our taste, I can tell you that we usually use chicken broth (with some pan drippings for added flavor), and about 13 or 14 cloves of garlic suits us fine. As I mentioned, when the gravy is reheated, you’ll find the flavors are stronger. So keep that in mind if you make the gravy in advance, and may you eat with joy...and in good health!

~ Cleo


Makes about 2-½ cups 


Ingredients 

12 – 16 cloves peeled garlic

1 tablespoon olive oil

1 tablespoon butter

3 cups chicken, vegetable, or beef broth

– 4 tablespoons pan drippings (optional)

1/2 cup + 2 tablespoons (5 ounce can) evaporated milk

4-½ teaspoons corn starch (or 3 tablespoons Wondra flour)

Salt and pepper to taste

Directions: 


Step 1 – Pan-roast your garlic:
 In a saucepan over medium heat, melt the butter and add the olive oil. When the oil and butter are hot, add the peeled garlic cloves and toss them to coat. Saute for 3 to 5 minutes, stirring often to brown the cloves evenly. Be careful not burn the garlic or it will turn bitter. 



Step 2 – Make the gravy: Add the chicken, veg, or beef broth (your choice) and bring to a boil. Simmer for 10 to 12 minutes, or until the garlic is soft. Mash the garlic cloves with a fork against the side of the pan (or use an immersion blender if you like). Whisk the pot until the crushed garlic is mostly dissolved. If adding pan drippings for extra flavor, pour them in now, and whisk for another minute. Finally, stir in 1/2 cup of the evaporated milk and bring the gravy to a simmer. 


Step 3 – Thicken and finish: For a velvety, lump-free gravy, make a paste out of your corn starch (or Wondra flour). To do this, take out a small bowl and whisk together 2 T. of your evaporated milk with your corn starch (or Wondra flour). 


While the pot of broth is still simmering, slowly whisk in the paste. While continuing to gently whisk or stir, allow the gravy to simmer for 3 to 5 more minutes, until it becomes thick enough to coat the bottom of a spoon. Salt and pepper the gravy to your taste and serve warm. 

This gravy reheats beautifully. Simply store it in the refrigerator in a sealed container. Reheat on the stove or in a microwave. The gravy holds together well, but you may need to whisk it lightly after reheating. 



To download all 3 recipes 
in PDF form, click here.





Eat (and read) with joy!



~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about my books here



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Coffee. It can get a girl killed.

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A Mystery Guild Selection

A Baker & Taylor Fall "Trends" Pick

Three "Best of Year" Reviewer Lists


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 



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books and meet Jack Shepard, 
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