Need comfort? Make meat loaf

I wish someone's mother would make these mini meat loaves for me for dinner tonight. It's cold and gloomy and  . . . mashed potatoes sound great, too.

I LOVE meat loaf and making mini versions gets them out of the oven faster. A loaf-sizer takes about 1 hour while these are ready to nosh in about 15.

(I don't make meat loaf in loaf pans anymore. I find they tend to stew in their juices, which makes the meat tough. If you do a free-form shape in a larger baking dish, there's more crispy browning. That's a good thing!)

This recipe calls for fresh basil that I wouldn't use unless I happened to have it. Instead, I'd add a few shakes of dried Italian seasoning. And maybe a splash of Worcestershire sauce.

Mini Meat Loaves With Green Beans
1  egg, lightly beaten
1  cup purchased pasta sauce
1/2  cup fine dry bread crumbs
1/4  cup fresh basil leaves, coarsely chopped if large (or a few shakes of dried)
1  pound lean ground beef
1  cup shredded mozzarella cheese (about 4 ounces)
12 ounces fresh green beans, trimmed
1  tablespoon olive oil
Crushed red pepper (optional)

Preheat oven to 450 degrees. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, pasta sauce, bread crumbs, 2 tablespoons of fresh basil and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions.

Shape each portion in a 5 1/2- by 2-inch oval. Place on 15- by 10- by 1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees.

Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

Source: Better Homes and Gardens, recipe and photo

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Easy Super Bowl party wings

Wings are the official food of the Super Bowl, don't you think? It's easy enough to call your favorite wing-ding for takeout (just make sure you do it Saturday, rather than 10 minutes before Sunday's 6:28 (??) kick-off. You won't eat until 9 p.m.!

If you can wrap your head around baked, grilled or even slow-cooker wings, wings are super simple to make at home. I gave you the recipe for Lemon-Pepper Wings last week but here are three more that would be just as good for a weeknight dinner as they are for game time. I love, love, love the Sneaky Smokies.

For more tips about making wings, go here. Want to know which wings in the freezer case are best? Here's what our Taster's Choice panel had to say.

Garlic Wings
¾ cup chopped garlic
3 tablespoons finely chopped onion
1 tablespoon dried thyme, crushed
1 ½ teaspoons olive oil
1 ½ teaspoons white wine vinegar
1½ teaspoons salt
¾ teaspoon dried oregano
¾ teaspoon freshly ground black pepper
12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drumettes)

In a small bowl, combine the garlic, onion, thyme, oil, vinegar, salt, oregano and black pepper. Stir and mash until the ingredients are combined and a little like a paste.

Place the wings in a resealable plastic bag. Pour in the garlic mixture and toss to coat the wings. Refrigerate for at least 2 hours or as long as overnight.

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Remove the wings from the marinade and discard the marinade.

Bake 20 to 30 minutes, or until done. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

Slow Cooker Party Wings
18 wings, cut in half at joints, wing tips removed and discarded (or a combination of 36 flats and drumettes)
1 cup hoisin sauce
1 cup apricot preserves
1 teaspoon dry mustard
4 cloves garlic, chopped
2 tablespoons orange juice
¼ teaspoon cayenne pepper

Preheat the oven to 350 degrees.

Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Place the wings on the baking sheet and bake for 20 minutes. In a slow cooker, combine the hoisin sauce, apricot preserves, dry mustard, chopped garlic, orange juice and cayenne; stir well to combine. Remove the wings from the baking sheet with tongs, letting any juice drain away, then place the wings in the slow cooker. Toss to coat the wings with the sauce.

Cook on the low heat setting for 3 to 4 hours or on high for 2 hours. Makes 36 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

Sneaky Smokies
½ cup chipotle hot sauce (such as Tabasco Chipotle)
¼ cup orange juice
2 teaspoons cider vinegar
¼ teaspoon cayenne pepper
½ teaspoon chopped garlic
12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drumettes)

In a small bowl, combine the hot sauce, orange juice, cider vinegar, cayenne and garlic. Put the wings in a resealable plastic bag. Pour in the hot sauce mixture and refrigerate for 8 hours or overnight.

Preheat the oven to 400 degrees. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Remove the wings from the marinade and place them on the prepared baking sheet. Discard the marinade

Bake 30 to 40 minutes, or until done. Makes 24 pieces.

Source: Wings by Debbie Moose (Wiley, 2009)

Photos by Scott Keeler, Times photographer.

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Rotisserie Chicken Wednesday

Why wait for Thanksgiving for the most sinfully delicious sandwich ever when you've got a rotisserie chicken waiting in the wings? My brother and I used to eat these whoppers about 10 p.m. Thanksgiving, after a long walk (just kidding) and a nap (most definitely).

We called it the Grossest Thanksgiving Turkey Sandwich Ever and you can make it tonight with rotisserie chicken!

First step: Make some stuffing from a box, add sauteed celery and onions to make it even more yummy (and nutritious?).

Second step: Carve the bird. You can use both white and dark meat for the sandwich. Get rid of the skin.

Third step: Split some hefty rolls or use hearty country bread and slather with mayo. Spread on cranberry sauce or jelly. (Smooth or whole berry, take your pick.) Smoosh on the stuffing and add the chicken. (Some people add cheese, specifically Havarti. We never did.)

Fourth step: Eat away. (Serve carrot or apple slaw on the side.)

Photo Kraft Foods.

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Let's eat meatless tonight

Good morning. If you haven't looked at yesterday's post about the dishy quarterbacks, please do. It's a nice way to start the morning.

Tuesday is the day we've set aside to eat a meatless meal. I've got Martha Stewart on the brain because I did a phone interview with her last week. She's going to be in Tampa for the Super Bowl and a book signing 3 p.m. Saturday Jan. 31 at Macy's in Clearwater. It was fun to talk with her, but being a legend and all (her, not me), I was a little nervous. No need for the jitters. She was an easy interview though it's clear she's a woman who knows her mind. Read the interview here.

This recipe is a snap to put together and has the complex carbohydrates to satisfy.

Tortilla Soup With Black Beans
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Serves 4.

Source: Everyday Food, recipe and photo

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Unrelated to food ... but what a dish!

Okay, this has nothing to do with dinner tonight. The big burly he-man football players have arrived in Tampa for this Sunday's Super Bowl. I present these two photos of the quarterbacks, leaving it to you to decide which team should win based solely on how good looking they are. I guess it depends on "your type."

Me? I've always liked a Brian Dennehy sort of guy. You know, the type that could move a downed log from the middle of the road so you can drive through. So it would seem that Ben Roethlisberger, below with the backward cap, of the Steelers would be my cup of tea. And he does have a burger named after him in Pittsburgh.

But, boy, this photo of GQ cover boy Kurt Warner, above, has me rooting for the Arizona Cardinals.

What do you think? Stylin' over Scruffy?

Big thanks to Times photog Willie Allen for the dishy photos.

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A week's worth of dinner ideas

Here's are some dinner ideas for the week. Whew. Now you can spend your time thinking about what you're going to make (or take) for Sunday's Super Bowl party.

Monday: Pantry raid
Go ahead and dig in the back of the pantry for that big bottle of spaghetti sauce and a can of beans. You know you’ve got them. Now head to the refrigerator crisper and pull out veggies (carrots, celery, zucchini, corn, whatever). Ah, the makings for Minestrone Soup. Heat the spaghetti sauce with about 5 cups of water and add the chopped veggies; cook until soft. (Throw in a handful of small dried pasta if you’d like, but make sure it doesn’t soak up all your liquid.) Add the drained beans. Serve with grated Parmesan.

Tuesday: Go meatless
Grill veggie burgers and pile them high with tomato slices, lettuce and sliced avocado. Slather on the condiments. Use whole-grain buns, too. For the sides, bake frozen potato wedges and boil a few ears of local corn.

Wednesday: Rotisserie chicken
The strawberries are here! Put them in a spinach salad and serve it alongside a carved rotisserie bird. To baby spinach leaves, add sliced strawberries, pecans or almonds and feta or blue cheese. Dress with a raspberry vinaigrette. Rice or couscous on the side.

Thursday: Cheap eats
Feta and Cauliflower Frittata (recipe below) is an inexpensive and light dinner. It’s a Food Network magazine recipe that purports to cost just $2.46 a serving. But that price assumes you have some basics in your pantry. The fresh dill alone may set you back $3. Don’t let leftover dill go limp in the fridge. Make a dip, add it to a green or tuna salad or mix it with sour cream to dollop on grilled salmon.

Friday: Today’s special
Cheesy Grits and Shrimp will end the workweek on a high note. Make instant grits and add a mess of grated Cheddar. Saute large shrimp in an olive oil-butter mixture along with a few cloves of minced garlic. Shakes of hot sauce add heat and color. Dump the shrimp on the grits. And eat!

Feta and Cauliflower Frittata
10 large eggs
1/4 cup milk
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill, plus more for garnish
3 tablespoons extra-virgin olive oil, divided use
1/2 head cauliflower, thinly sliced (about 5 cups)
6 cups mixed salad greens (about 5 ounces)
1 teaspoon white wine vinegar
Preheat oven to 350 degrees and position a rack in the center. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon salt and freshly ground pepper to taste. Fold in the cheese and dill.
Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick oven-proof skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.
Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.
Serves 4.

Source: Food Network magazine.

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TGIF with these easy wings

I am a woman of few words today. I tested six wing recipes yesterday for a story in next week's Taste section. Make these tonight! They are delicious and easy and you can practice for your Super Bowl party.

Really, we loved them. Turn frequently on the grill so they don't burn.

Lemon-Pepper Wings
¼ cup lemon pepper seasoning
2 tablespoons chopped fresh chives
3 to 4 tablespoons olive oil
12 wings, cut in half at joints, wing tips removed and discarded (or a combination of 24 flats and drumettes)

On a plate, combine the lemon pepper and chives. Pour the olive oil in a separate small bowl. Dip the wings lightly in the olive oil, then roll in the lemon pepper mixture. Let the coated wings sit for about 15 minutes.

Prepare a gas or charcoal grill for direct cooking. Place the wings on the grill and cook, turning frequently, for 15 to 20 minutes, or until done. Watch carefully and adjust the heat to avoid burning the coating. Makes 24 pieces.

Source: “Wings” by Debbie Moose (Wiley, 2009)
Photo by Scott Keeler, St. Petersburg Times

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Beans, beans the magical fruit

Yeah, yeah it rhymes with "toot," but are beans really a fruit? Botanically speaking they are. Doesn't that just blow your mind?

But really who cares in the middle of a lousy economy? We are looking for cheap -- and beans fit the bill. Cheapest, of course, are dried beans. They are easy to work with, though you'll need to soak them overnight and cook them for quite a long time. Canned beans are more expensive, though still relatively cheap, but so convenient. Drain and rinse them to remove some of the sodium from these nutrient-rich little buggers.

This All-Bean Chili recipe comes together in a snap and can be eaten over rice or as a topper for baked potatoes. For more recipe and tips, go here.

All-Bean Chili

2 medium or one large onion, finely diced
3 tablespoons vegetable oil
Salt
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
4 teaspoons sweet paprika
2 to 3 tablespoons chili powder
2 teaspoons dried oregano
2 cups canned chopped tomatoes
2 canned chipotles in adobo, with the sauce, minced
¼ cup chopped cilantro
4 cans black, red, kidney or other beans, rinsed and drained
Sour cream, lime zest and cilantro sprigs, for garnish

In a large Dutch oven over medium heat, saute onion in oil until translucent, about 8 minutes. Add a big pinch of salt, the garlic, cumin, paprika, ground chili powder and oregano.

Lower heat and cook until onions are soft, another 5 minutes. Add the tomatoes, the chipotles and cilantro, and simmer for 5 minutes. Add the beans and enough water so chili is soupier than you want it to be, ½ to 1 cup.

Simmer uncovered for 30 minutes, adding water if mixture dries out. Taste for salt. Ladle into bowls, and top each with sour cream, lime zest and/or cilantro. Makes 8 servings.

Source: Adapted from Deborah Madison's "Vegetarian Cooking for Everyone" (Broadway, $40)

Photo from www.allposters.com

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Rotisserie Chicken Wednesday

If ever there was a night for a casserole it's tonight. The farmers are covering up their Plant City strawberries and I'm worried about my mango trees that are already blooming since it has been so warm. Today, it's very cold outside (well, for Florida standards) and a hard freeze is forecast for tonight, so something warm in the oven will do the trick. I'm almost embarrassed to tell you that I made the Chicken and Stuffing Bake off the back of the Stove-Top box last night. Yes, it used a can of cream of whatever soup. It looked like a school cafeteria offering but every last crumb was eaten. Every once in a while we like to have a trashy meal like that. I think my ankles are swollen from the sodium this morning.

Today's recipe is also a casserole using shredded rotisserie chicken and cooked rice. If you don't have time to make it tonight, tuck it away for when you prepare rice for another meal and make extra. Instead of the can of soup, you make your own simple sauce. The recipe also calls for buttered bread crumbs, which are fresh bread crumbs mixed with melted butter. You can substitute dried bread crumbs if you'd like. That's what I'll do.

Scalloped Chicken

3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup milk
Salt and pepper
3 cups cooked rice
3 cups cooked diced chicken
2 cups sliced sauteed mushrooms
1/2 cup slivered almonds
1 jar (4 ounces) chopped pimentos, drained
Buttered bread crumbs

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimentos. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350 degrees for 45 minutes.

Serves 4 to 6.

Source: About.com, Times photo by Brian Cassella

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It's Tofu Tuesday!

We're eating meatless again today. I bought nearly everything I needed to make this delicious Sweet Potato, Corn and Jalapeno Bisque from a Bradenton farmer at last weekend's Saturday Morning Market in St. Petersburg. She even threw in a head of lettuce because I smiled. Well, that's what she said. Must have been a tough morning.

Anyway, this recipe is delicious and very nutritious. It's called a bisque but doesn't have any dairy in it. The creaminess comes from the blended sweet potato. It's easiest if you have an immersion blender (I don't) so you can smoosh it all up in the stockpot. I did it in batches in the blender and dumped the blended mess into a pitcher and then put it all back together in the pan. That was an extra two things to clean. Oh well. I'm into saving money these days so no new equipment!

This recipe comes from "Cooking up a Storm," which I wrote about for this week in the Taste section. Read more about this fantastic cookbook here.

Sweet Potato, Corn and Jalapeno Bisque
1 tablespoon peanut oil
1 cup chopped yellow onion
1 tablespoon minced garlic
6 medium sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
8 cups vegetable or chicken stock
1 to 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
2 cups fresh or frozen corn kernels
1/4 cup molasses
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
Pinch of ground cinnamon
Finely chopped scallions (green part only) for garnish

Heat the oil for about 1 minute in a 6-quart saucepan or Dutch oven over medium heat. Add the onion and garlic, and saute until soft, 2 to 3 minutes. Add the sweet potatoes and stock, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.

Remove from the heat and use an immersion blender to puree the mixture in the pot or puree the soup in batches in a food processor and return the mixture to the pan. Add the jalapenos, corn and molasses, stirring well. Season with the salt, cayenne and black pepper and add the cinnamon. Bring the soup to a simmer and serve immediately, garnished with scallions.

Serves 12.

Source: Cooking Up a Storm by Marcelle Bienvenu and Judy Walker (Chronicle Books, 2007)

Photo by Scott Keeler, Times photographer

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