March 2011: Favorite Dishes

Appetizer: Dayna
Main Course: Sarah
Salad: Amy
Salad: Mickelle
Side: Torrie
Side: Kristen
Dessert: Michelle

STUFFED TURKEY MEAT LOAF
1 1/2 tsp canola oil
6 slices white bread (crusts removed, torn small pieces)
1/2 c skim milk
2 lbs ground turkey
2 tbsp dijon mustard
2 tsp italian seasoning
salt & pepper
1 egg white
For the stuffing:
2 lbs frozen spinach
1 tbsp olive oil
3 green onions (green tops only, chopped)
1 egg white pepper
1/3 c freshly grated Romano cheese
1/2 c toasted pine nuts
Line a cookie sheet with tin foil. (Make sure the foil hangs over the edge an inch or two...) Spray foil with cooking spray.
In a bowl, mash the bread with the milk until milk is fully absorbed. Squeeze bread to eliminate excess milk.
In another bowl, combine turkey, mustard, oregano, 1 tsp salt and 1/4 tsp pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in prepared pan to make an even later. Cover the pan with plastic wrap. Refrigerate at least 3 hours.
To make stuffing, cook the spinach according to the package and squeeze our excess moisture. Place spinach and green onion in frying pan and cook over medium-high heat until spinach is dry and fluffy. (About 5 minutes...) Remove from heat and let cool to room temperature. Add egg and season generously with pepper.
Spread spinach stuffing evenly over turkey, leaving a 1-inch border of the turkey. Add toasted pine nuts on top. Sprinkle cheese evenly over stuffing and pine nuts.
Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining 1 tsp canola oil and center it on the pan. Cook loaf for 1 hour at 350 degrees. Let rest for 15 minutes. Cut meat into 8-10 slices and serve over spicy tomato sauce.
*If you want to see step by step pictures click over here.
 SPICY TOMATO SAUCE
1 tsp pepper
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tbsp olive oil
1 1/2 c. finely chopped yellow onion
1 clove garlic, minced
28 oz. can whole tomatoes & juice
28 oz. can chopped tomatoes & juice
2 c tomato sauce
Stir together spices. Set aside. Warm olive oil in deep pan. Add onion and saute until they begin to soften. Stir in garlic. Add tomatoes. Break apart whole tomatoes. Stir in spice mixture. Raise heat to medium high and bring to a boil. Reduce heat and simmer at least 20 minutes. Remove from heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.

POTATO SALAD
potatoes (7)
hard boiled eggs (3)
celery (2 stalks)
dill pickle relish (2 large spoonfuls)
mayonnaise (2 small spoonfuls)
mustard (maybe 1/4 cup?)
black pepper (10 cranks)
red pepper (2 shakes)
paprika (2 shakes)
salt (1 tsp)
Wash, peel and boil potatoes until cooked through. Rinse and cool. Hard boil eggs. Peel off shell, cut into small pieces. Add all ingredients to bowl. Mix. Eat. Enjoy. Keep Refrigerated.

SUMMER SALSA
1 can black beans
1 can corn
2 ripe avocados
1/2 medium red onion
1 medium/large tomato
1 handful of fresh cilantro (approximately one half a bunch)
1/2 red bell pepper
garlic
salt
pepper
1/3 cup Kraft, Zesty Italian dressing
1 bag tortilla chips
In a strainer rinse and drain the black beans and corn. Let drain while you cut the vegetables. Using a food processor or cutting board to finely chop (don't puree) the cilantro, tomatoes, onion, and bell pepper. Add garlic salt and pepper to taste. Cube the avocado and spoon into the bowl. Add dressing and stir. Serve with corn chips.

STRAWBERRY-SPINACH SALAD
2 Bunches spinach or package of baby spinach
1 Pint fresh, sliced strawberries
DRESSING:
1/2 Cup Oil
1/4 cup Vinegar
1/2 cup Sugar
3 Strawberries
1 1/2 tsp minced onion
1/2 tsp Worcestershire sauce (I never use this because I don't have any. It's fine without)
1/4 tsp paprika
1 1/2 tsp poppy seeds (optional)
Blend dressing ingredients in blender and add to salad just before serving.

FAVORITE FROSTED BROWNIES
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cups flour
1/2 cocoa
1/2 tsp salt
FROSTING:
1/4 cup butter
3 1/2 cups powdered sugar
2 TBL cocoa
2 tsp vanilla
pinch of salt
milk for desired consistency
Cream butter and sugar. Add eggs and vanilla, mixing well. Add the rest of the dry ingredients and mix well. Pour into greased and floured 9x13 pan. Bake at 350 degrees for 30 -35 minutes. Frost when cool.

CHEESY GARLIC BREAD SWIRLS
Recipe from: http://www.ourbestbites.com/2009/08/cheesy-garlic-bread-swirls/
FRENCH BREAD DOUGH:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. oil
1 egg yolk
GARLIC BUTTER:
1/2 c. butter
1 1/2 Tbsp. garlic bread seasoning:(1/2 c. powdered Parmesan cheese, 2 t. Kosher salt, 2 T. garlic powder, 2 t. oregano, 2 t. basil, 2 t. marjoram, 2 t. parsley; combine & store extra in jar)
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your fingers. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour. While dough is rising, combine butter and garlic bread seasoning. Set aside. Roll dough into a rectangle about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices (spearmint worked well). Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating. When the oven is ready, bake for 18-22 minutes. (During the last 10 minutes or so–once you notice the cheese getting brown--place a sheet of aluminum foil over the rolls. You don’t need to press it down, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. Eat ‘em up ASAP!

MACARONI AND CHEESE:
http://allrecipes.com/Recipe/Macaroni-and-Cheese-V/Detail.aspx
3/4 cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
Bake until the top is golden and bubbly, about 20 minutes.