Bacon Cheeseburger Meatloaf

I wanted to set up a meatloaf for my husband to
throw in the pressure cooker since he gets off work earlier than me. I couldn't decide on a recipe so I decided to whip up a new one!

2 lbs ground beef

1/2 cup sweet onion, chopped fine

1/2 cup dill pickled, chopped fine

1/2 cup tomatoes, diced

1/2 cup finely shredded sharp cheddar cheese

2 large eggs

1 tsp garlic powder

1 tsp black pepper

1/2-1 tsp seasoned salt

1 recipe Super Pickle's Secret Sauce, divided use

10-12 sliced bacon, cooked crisp and diced

3/4 cup fine bread crumbs, plus or minus

In a bowl place beef ,onions, pickles, tomatoes, cheese, eggs and seasonings. Add in 3 TB of the secret sauce and about 1/2-3/4 cup chopped bacon.

Gently mix together until just combined.

Add the bread crumbs, this is to taste, some
prefer a wetter loaf and some drier, 3/4 is just right for me!

Mix until just combined. Don't overmix

Shape the loaf into your preferred cooking dish.... I did mine in a foil lined 9 inch springform pan because it fits nicely into my pressure cooker. You can do a regular loaf pan if you prefer to cook it in the oven.

Top with about 3 more TB of the secret sauce(reserve the rest for dipping). Sprinkle on more bacon pieces and more cheddar.

For the pressure cooker add 1 cup water or beef broth to the pot, place the trivet in the pot and put the springform pan on the trivet.

Seal the lid and set the pressure to high. Set timer for 25 minutes. When the time ends Natural release for 10 mins.

Release the rest of the pressure and carefully remove the pan from the pot.

Allow to set for 10 more minutes before removing from pan and slicing.

Conventional oven :

Bake at 375 for approx 1 hour, until internal temp of 165 is reached. Allow to rest 10-15 minutes before removing from pa  before slicing.

Southwest Chicken Tortilla Casserole

 Just started throwing stuff around and found some yumminess!  Still having issues with bloggers new format, so only finished pic, no process pics.

2 lbs chicken breast, seasoned, cooked and shredded *

1 can black beans, drained and rinsed

1 cup frozen corn

7 oz can green chilies

1 jalapeno, seeded and diced

1/2-1 cup diced tomatoes

1 red bell pepper, seeded and diced

3 green onions, diced

1/4 cup chopped cilantro

1/2 tsp cumin

1/2 tsp pepper

salt to taste

1-2 tsp lime juice

8 oz chive and onion cream cheese

3/4 cup sour cream

10 burrito size flour tortillas, quartered

2 cups shredded sharp cheddar mixed with 1 cup shredded pepper jack

1/4- 1/2 cup salsa

* I instant potted my chicken with cumin, garlic powder and a touch of smoked paprika, then shredded it up. You can season and cook it any way you like 

In a bowl mix sour cream and cream cheese, set aside

In another bowl mix beans, corn, chilies, jalapeno, red pepper, tomatoes and seasonings. 

Toss together with lime juice, add chicken and the sour cream mixture and mix well.

Spray a 9 x 13 baking dish with cooking spray.

Place a layer of  approx 1/4 of the tortillas wedges, on top spread 1/3 of the chicken mixture and  approx 1/4 of the cheeses. Repeat the layers 2 more times, on the last layer of tortillas spread the little bit of salsa and sprinkle with the last bit of cheese. Sprinkle with a little more cilantro and green onion.

Spray a sheet of foil with cooking spray and cover the pan, spray side down. 

Bake in 350 degree oven for 45 minutes, uncover and bake 15-20 minutes more until heated through.

Loosely recover with foil and allow to set for 15 minute before slicing

Instant Pot Jalapeno Popper Nachos or Quesadillas

 This is very versatile to adapt for many things but we especially love it as nachos or quesadillas! With the new version of blogger I am unable to add pictures correctly (Pics WILL NOT ALIGN around text!)  So I am just adding the finished pics instead of the whole process.

2lbs boneless, skinless chicken breasts
1 cup low sodium chicken broth
4 oz can diced jalapenos

8 oz chive and onion cream cheese, softened

8 oz sharp cheddar cheese, shredded

2 fresh jalapenos, seeds and membranes removed and diced

1/2 tsp garlic powder
pepper to taste

10 slices bacon, cooked and crumbled, divided use

1 bunch green onions, sliced, divided use

Toppings:

Shredded cheese of your choice 

Tomatoes, diced

Red Peppers, diced

Thin sliced fresh jalapeno

Cilantro 

In the instant pot add chicken, broth and diced jalapenos (with the liquid).  Cover and set to high pressure for 12 minutes. 

When the timer is up, natural release for 8 minutes, release the rest of the steam and remove the chicken to a plate.

While chicken is cooling, strain the chicken broth into a bowl, put the diced jalapenos back into the IP.

When the chicken is cool enough to handle, shred it well and return it to the pot with the jalapenos.

Add about 1 cup of the cooking liquid along with the cream cheese and the sharp cheddar, and seasonings,  set the IP to low saute and mix until the cheeses are melted. You can add more cooking liquid to thin as desired. Turn off the heat.

Add about 2/3 of the crumbled bacon and 2/3 of the green onion, mix well.

For nachos:

 I put layer of tortilla chips then spooned the chicken mixture over the top. I used colby jack as my cheese and topped with remaining bacon. I threw it under the broiler to get the cheese all nice and melted then topped with remaining green onions, tomatoes, red peppers, cilantro and thin sliced jalapenos......dig in!

For quesadilla:

Melt about a tsp of butter in a pan over medium heat and place a tortilla into the butter.  Top with chicken mixture, bacon, green onion, cheese and other toppings of your choice.

Don't over load or it will be difficult to flip.

Place another tortilla over the top, cover pan and cook until the bottom tortilla is browned and cheese is melty.

Gently flip (you can spread a little butter on the top tortilla before flipping if you like too) and cook until the tortilla is golden brown.

Transfer to a plate, allow to set for a few minutes, slice and enjoy!

This chicken mix is usable as burgers or burritos or ?? Anything you can imagine!

Black Bean and Corn Green Chile Enchilada Casserole

I found a really delicious nacho recipe a few weeks ago so I decided to expand on it and make it into enchilada casserole.











1TB Olive or avocado oil
2 cups fresh or frozen corn(defrosted if frozen)
1 small onion, chopped
Salt and pepper to taste

1 medium jalapeno, deseeded and chopped
1 medium red bell pepper, deseeded and chopped
7 oz fire roasted green chilies
15 oz can black beans, drained and rinsed
Juice and zest of 1 lime, divided

1/2 cup sour cream
2 TB mayo


28 oz can green chile enchilada sauce
8 oz Monterrey or pepper jack cheese, shredded
10-12 large flour tortilla , cut in quarters
Cotija cheese
Cilantro

Heat oil in a deep pan over medium heat. Add corn and onion and cook until tender and fragrant. Season with salt and pepper.










Remove from heat add jalapeno, red bell, green chiles and black beans, toss with 2 TB lime juice.












Combine sour cream, mayo, remaining lime juice and zest. Set aside.











Pour about 1/3 cup enchilada sauce in the bottom of a 9x13 baking dish.











Layer with tortillas to cover the bottom.











Spread 1/3 of the bean mixture, 1/3 of the sour cream mix and 1/3 of the shredded cheese. Pour about 1/4 of the remaining enchilada sauce and spread evenly. Repeat layers 2 more times.











Top with one last layer of tortillas, the last of the enchilada sauce, Cotija and cilantro.










Cover with foil and bake in 350 degree oven for 45 minutes. Uncover and bake 15 minutes more until it measures at least 165 in the center.....

Remove from oven , recover  loosely with foil and allow to set for 15 minutes.







Slice and enjoy with sour cream, guac, more jalapenos.....whatever you desire!!





The leftovers freeze BEAUTIFULLY!

Lemon White Chocolate Angel Food Cake

I made this for my husbands 40th birthday!! And it was so delicious I made it again for a co-worker's birthday!

15 large egg whites( jumbo use 12)
1 1/2 t cream of tartar
1 1/2 c sugar divided
1 c sifted flour

1/4 t salt

juice from 1 lemon, divided

zest from 1 lemon, divided

4 oz bar white chocolate, divided

roughly 1/2 cup powdered sugar

Separate your eggs while they are cold but allow them to come to room temp before whipping.

Coarsely grate 3 oz of white chocolate, reserve the remaining ounce for later.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in  2 tsp lemon juice.









Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time.

Gently fold in the all but 2 tsp of the lemon zest, reserve the 2 tsp for later, and the 3 oz grated white chocolate.

Pour into ungreased tube pan and cut with butter knife to remove air bubbles.











Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched.











Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

While it is cooling add remaining lemon juice and the 1 oz white chocolate to a double boiler. 

Over medium heat melt the chocolate










Stir in powdered sugar until you get a slightly thick but still runny consistency.

When the cake is cool remove from pan. Drizzle topping over the top and sprinkle with remaining lemon zest.

Thai Sweet Chili Egg Rolls

Hello out there! I hope you are all doing well during this crazy world crisis. We are doing as good as can be expected. It is a sad time though, my oldest son is missing out on the final months of his senior year, he will turn 18 in quarantine, but we hope we will all emerge from this stronger and better than ever.



I haven't had a ton of time to create lately, so while my hours at work have been cut I am hoping to get at least a few new things going.
This one isn't exactly new because I have used this recipe for many things, pizza, burgers, sliders, quesadillas...but I thought how about EGG ROLLS????  Hope you all enjoy!




1 lb ground turkey
1 tsp garlic powder
1 tsp ground ginger
3/4 cup thai sweet chili sauce


1/4 cup chopped white onion
1/4 cup chopped red onion
1/4 cup chopped green onion
1/2 small zucchini, diced

shredded mozzarella, to taste
sharp cheddar, to taste
red pepper flakes, to taste

about 15 Egg Roll wrappers

3 TB butter, melted
garlic powder
salt
more red pepper flakes

Cook your ground turkey with the garlic and ginger until little to no pink remain then add in the sweet chili sauce, simmer for about 5 minutes until thick and bubbly. Set aside to cool.

Chop all your veggies.

Combine the cooled turkey with the veggies.

Take an egg roll wrapper and scoop a few TB of filling onto it diagonally.

Top with cheeses and red pepper flakes

Wet the edges slightly

Fold one corner up

Fold the 2 sides in

Then gently roll it up to the last corner.

Place on a greased baking sheet. Repeat until you are out of filling/wrappers

(They can be made to this point and popped in the fridge until ready to bake, just pull them out about 30 mins before baking)

Brush each one with a little butter

Bake at 375 for about 10-15 minutes, flip them, then brush with a little more butter then sprinkle on the garlic, salt and red peppers as desired.......

bake 10-15  minutes more until crispy! I actually even hit them with the boiler to give them a little extra char.

Enjoy with extra sweet chili sauce as desired.

Cheesy Tuna Casserole with Pickles

I don't know why but I had a HUGE craving for a tuna casserole, but something with pickles. I tried to look around but the only thing I was able to find was cold pasta salads. Several ideas/searches and combo ideas later I got there and it was DELISH. Only quick pics since I wasn't sure about it but I will definitely be making it again!








16 oz rotini, cooked just slightly underdone (about 2-3 mins under package directions)

1/4 cup butter
1/4 cup flour

1 cup half and half
1 cup milk (2% or higher for best results)

4 oz extra sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded

1 tsp Sriracha (more or less to taste)
salt and pepper to taste

1/2 medium sweet onion, chopped fine
1 1/2 cups chopped dill pickles

2-5 oz cans water packed tuna, drained well

Lay's Dill Pickle chips (1-2 cups crushed, to taste)
more cheddar and monterey jack to taste



Cook noodles to just underdone (they will soften further on baking so if you don't want them mushy don't over cook!) Drain and set aside

Melt butter over medium heat, add onion and cook JUST until fragrant. Add flour to create a roux, cook 1 minute.

Add milk and half and half. Heat and stir until thickened.

Remove from heat and add cheeses, stir until melted.

Add chopped pickles, drained tuna sriracha, salt and pepper and mix well

In a 9 x 13 pan sprayed with cooking spray combine the cooked pasta and the sauce, gently toss together until the pasta is coated evenly.










Cover with foil and bake in a 375 degree oven for 45 minutes.












Uncover and top with chips and cheese, bake (uncovered) 10- 15 minutes more until hot and bubbly!




This dish is good hot OR cold, my husband took some left overs to work today and said he loved it cold.