Mediterranean Meatloaf

 My husband loves meatloaf so I was trying to come up with something different than our normal ones. After some googling I found some ideas and came up with a delicious one! I made it with turkey this time, but I think it would be fantastic with ground beef or a beef/pork blend.

Quality olive oil
3 oz red onion
2-3 cloves garlic

1 small red bell pepper

2 cups baby spinach

1/4 cup sun dried tomatoes, I prefer oil packed, drained but not rinsed, chop well
1/2 cup crumbled feta

1 tablespoon fresh chopped dill
2 tablespoons chopped flat leaf parsley
2 teaspoons dried oregano 

2 TB lemon dill hummus, plus more to serve 

1 egg
1/4-1/2 cup panko bread crumbs

1 pound lean ground turkey

Line a pan with foil, drizzle with a little olive oil, and preheat oven to 425. 

Cut the red pepper in half and place cut side down on foil, cut onion in large chunks and put on the pan and unpeeled garlic as well. Drizzle all with a bit more olive oil and sprinkle with salt and pepper

Roast veggies until tender crisp. Cover the pepper with a clean towel and allow the veggies to sit until  cooled a bit

While those are roasting , chop spinach into pieces and wilt in a pan over medium low heat, drain and squeeze any excess moisture out.

When cool enough, chop the onions fine, mash the garlic into a paste, pull the peel and seeds from the red pepper and chop, reserving half for topping.

Put roasted veggies, spinach, sun dried tomatoes, feta, humm us, dill, parsley and oregano in a bowl.

Add egg, turkey and 1/4 cup panko 

Gently mix until combined adding more panko as needed and salt/pepper to taste. 

(I added about 1/3 cup, next time I would add more to firm it up a little)

Place in a greased dish, I am cooking this in my pressure cooker so I have a nice little cake dish that works perfectly.  You can use a standard meatloaf pan if you are cooking it in the oven

For the topping, add the remaining red peppers and a bit of water to a small container and run an immersion blender through it until it is pureed.....you can do this in a blender or food processor if needed. 

Pour topping over meatloaf and spread gently

Put 1 cup chicken broth in you instant pot and place the pan on a rack making sure it is not touching the lid

Cook on HIGH for 25 minutes, natural release for 10. Release the rest of the steam, carefully remove from pot and let set 5 more minutes.  Add more feta cheese on top

Slice and serve with more Lemon Dill Hummus to dip!

*You can also add 1/4 cup chopped Kalamata olives either in the meat mix, on top before you cook or on top before you serve. I think olives are too overpowering so I let everyone add theirs as the like

Buffalo Chicken Scalloped Potato Rollup

I decided to make another scalloped potato rollup like my Bacon Cheeseburger Rollup.....We were really wanting buffalo chicken so I decided to make that work!

Crust:

16 oz cheese , shredded (I used Carolina Reaper cheese and mozzarella, you can use pepper jack, monterrey jack, cheddar, or whatever combo you like!

2-3 medium potatoes, scrubbed and sliced thin (thin enough that you can slightly see through them, about 1/16 inch)

salt, pepper and garlic powder to taste

Instant Pot Buffalo Chicken:

1.5 lbs chicken breast

1 cup Frank's Redhot

1/2 tsp garlic powder

1/4 tsp onion powder

dash of salt

4 TB butter cut into 4 pieces

8 oz cream cheese

2 tsp parsley

2 tsp chives

1 tsp dill

2 cloves garlic minced

Other Toppings:

(To taste, but don't overload!)

Mozzarella, shredded

Jalapenos

Tomatoes

Red Onion

What else sounds good!?

2 TB butter, melted

2 TB Frank's Red Hot (I used the one with Dill and it was FANTASTIC!)

Sprinkle for the top

McCormack's Dried Jalapeno

 Kinder's Red Jalapeno and Garlic

Potato Sheet:

Line a large baking sheet(12x16) with parchment paper and spray it with cooking spray (don't skip the parchment paper, it wont roll properly with out this)

Spread about half of your mixed cheese on the parchment paper, make sure it isn't spread 'too thin, the cheese will help hold the potatoes together.

Evenly layer the potato slices, overlapping slightly, over the cheese.

Lightly press down with a paper towel to absorb excess moisture, sprinkle with pepper and a little garlic powder

Spread remaining cheese over the top

Bake at 350 for 30 minutes, until potatoes are soft and everything is bubbly and just starting to brown

Remove from the oven. Press gently with the back of a flat spatula to get them mushed together a little bit.




Allow to cool for 15 minutes.



While you are making the Potato Sheet start the

Instant Pot Buffalo Chicken (sorry no process pics on this part)


Place you chicken in the bottom or yout instant pot

Mix the Frank's Red Hot, garlic and onion powders and salt together

Pour all if the sauce over the chicken.
Top with the slices of butter

Set to high and cook for 13 minutes (18 if your chicken breasts are frozen)

Natural release for 7 minutes

Release the rest of the the pressure.

Remove chicken and shred

Return the shredded chicken to the pot and set to saute, bring it to a boil and allow to cook, stirring often until the sauce is reduced by half
Add in cream cheese and remaining seasonings.
Stir until the cream cheese is fully melted and the sauce is nice and thick

Allow to cool.

To assemble:

When the potatoes are cool, spread the shredded chicken over the tops, spreading to about 1/2 inch of the edges.
Top with mozzarella cheese, jalapeños, tomatoes and whatever else you like! ( I really wanted to add red onion, but I was out)

Starting at the short end, gently pick up the parchment paper and begin to roll it up with firm but gentle pressure, taking care to not let toppings spill out the sides, peel away the parchment paper as you roll it.

Place seam side down back on the parchment paper.

 

Mix melted butter with the franks red hot, brush over the top and sprinkle with the McCormacks and the Kinder seasonings

Bake at 350 for 20-30 minutes until it is bubbly and heated through.

Allow to set for 10-15 minutes and slice with a sharp knife. Top with ranch or bleu cheese and serve!

Air Fryer Jalapeno Popper Chicken Burgers

Got this idea off of a facebook video and it was a "Giant" burger, I wrote down the general specs but could never find the video again. I modified it into my own single burgers. These do require freezer time of minimum of 6 hours so plan accordingly!

Jalapeno Buns:

2 tsp yeast

1 TB sugar

1 cup milk, warm

1/4 cup oil (I used avocado oil)

2 eggs, beaten

3 3/4 cup flour

2 cups cheese of choice, shredded(I used a Mexican blend)

4 jalapenos, seeded and chopped 

Burgers:

1 1/2 lbs chicken breast cooked and shredded (I did mine in the instant pot with garlic salt, pepper and paprika)

1/2 cup bacon bits , chopped fine

3 jalapenos, seeded and chopped 

3 cloves garlic

1/4 cup sour cream

2 TB mayo

1 cup cheese of choice, I used 1/2 extra sharp cheddar, 1/2 mozzarella)

2 tsp +/-  Ranch Seasoning

1 cup flour

2 tsp ranch seasoning

2 eggs, beaten

1/4 c water

Panko bread crumbs (started with 1 cup)

For the Buns:

No process pics this time!

In a the bowl of your mixer combine warm milk, sugar and yeast and allow to proof until foamy.  Add oil and eggs and combine for 1 minute. Add flour, cheese and peppers. Using a dough hook knead until well combined. Turn dough onto a floured surface and knead by hand for afew minutes, you want it holding together but not too dry . Cut into 6 pieces and roll into balls. Place on a parchment paper lined baking sheet and allow to rise for an hour.

You can brush with an egg wash or a little butter ( I used butter)at this time, then bake at 350 for 30 minutes.

For the patties:

Sorry not many process pics

Combine cooled shredded chicken, with the bacon bits, jalapenos, sour cream , mayo, cheese and seasoning. Stir until well combined.

Scoop into 6 portions on a parchment paper lined baking sheet. 

Flatten into patties. Freeze for minimum of 6 hours, up to 24. 

When the patties are fully frozen make your self an assembly line with flour/ranch seasoning in one dish, beaten eggs/water in a second, and panko in a third.  

Dip your frozen patties in flour and coat well,  then 

dip in egg 

and finally in the panko and get a good even coat. 

Preheat air fryer to 400, spray each patty with a little oil and working in batches if needed (mine is small so I had to do 2 at a time) air fry for 10 minutes, flip , spray with a little more oil and do 8-10 minutes more

 (You can keep finished patties in the oven preheated to 200 to keep them warm)  

Put on buns (toasted or not up to you) I topped with mayo, red onion, tomato and lettuce!

Smoked Jalapeno Popper Zucchini Casserole with Chicken

 I had a bunch of zucchini from my garden and I have recently tried smoked cream cheese (which is  fantastic!!) so when I came across a zucchini popper casserole I decided to play with it as a smoker recipe. 

You could also do this in the oven at 350 for 30 mins or so if you don't have a smoker

2 cups cooked shredded chicken breast, seasoned to taste

3 medium zucchini,  sliced 1/4" thick

2 jalapeños, diced, divided use

1/2 bunch green onions, chopped

2 cloves garlic, minced ,(fresh is BEST)

8 oz cream cheese, softened 

1/2 cup sour cream

2 -3 TB dry ranch seasoning ( to taste)

4 oz extra sharp cheddar, shredded

2 oz pepper jack, shredded

8 slices thick bacon, cooked crisp and crumbled

1 sleeve garlic butter flavored Ritz crackers, crushed

3 TB butter, melted 

Fresh Parmesan cheese to taste

Preheat smoker to 250 with apple or cherry wood..

Combine soft cream cheese with sour cream and ranch seasoning, add in green onions and 3/4  of the jalapeños. 

Spray the bottom of a 9x11 pan( I use a disposable foil pan for the smoker ) with nonstick spray. Layer  a little less than 1/2 the zucchini slices to cover the bottom of the pan.

Spread cream cheese mixture over the zucchini, then layer the chicken, about 2/3 of the cheeses and half the bacon. 

Top with an even layer of remaining zucchini, overlapping as needed to cover it all up. Press gently to  even everything out. Sprinkle on remaining cheese. 

*you can make to this point and pop in the fridge until ready to cook if you like

Mix cracker crumbs with butter and evenly layer over the top, add the last of the jalapeños and the other 1/2 of the bacon  and sprinkle the parm.

Smoke for 60-75 minutes until internal temp is 165.

Allow to set for 10 minutes before dishing it up

Chicken Chile Rellano Eggrolls

 

Yep here I am again.....back with my eggrolls!!! I discovered this delicious Slow Cooker Chicken Chile Rellano Soup and I loved it so much! I decided I could totally turn it into tasty Eggrolls. I highly recommend you try the yummy soup too!

 

2lbs boneless skinless chicken breast

1 cup chicken broth

3 poblano peppers, seeded and diced 

1  medium yellow onion, diced 

2 cloves garlic, minced 

1 tsp oregano

Salt and black pepper to taste

8 oz cream cheese softened

4 oz extra sharp cheddar cheese, shredded

4 oz pepper jack cheese, shredded

1 package egg roll wrappers

Combine all but the last 3 ingredients in your pressure cooker and stir up.

Set to high and set timer for 17 minutes.

When the timer is up Natural release for 10 minutes. 

Remove chicken from the pot and shred it up.

Into the hot broth add the softened cream cheese and stir until it is all melted in.  

 Return the shredded chicken to the pot and stir well. 

*If your sauce is thin, hit sauté on your pot and allow it to simmer and reduce until it thickens up, stir it often to prevent scorching. 

Chill the mixture for at least an hour. 

After chilling time stir in the shredded cheeses

Assemble the rolls by placing a single wrapper on a flat surface. 

 Add about 1/4 cup of filling. With you fingertips moisten the edges with a little water. 

Fold the bottom corner up then fold in the side corners. 

 Firmly but gently tuck and roll it over to the top corner. The slight moisture will make it stick. 

Set aside and continue with remaining filling and wrappers  ...  

 

Preheat air fryer to 400. Brush a little oil the bottom of you basket. Add as many rolls that will fit without touching and brush a little oil on the top. Air fry for 5 minutes. Flip them and fry 3-4 minutes more. Set them aside under foil and continue until all of them are cooked.

Enjoy!!