Mozzarella Stuffed Meatloaf

Meatloaf made with beef, pork, cheese, eggs, soup mix and bread crumbs with Mozzarella cheese inside!

• 1 pound ground beef
• 1 pound ground pork
• 1 envelope dry onion soup mix
• 2 eggs, beaten
• 1 1/2 cups dry italian bread crumbs
• black pepper to taste
• 3/4 cup water
• 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water in a bowl. Stir in 1/2 cup of the cheese. Mix well and spread mixture into a cookie sheet. Spread remaining 1 1/2 cups cheese over meat and roll up like and egg roll. Shape the meatloaf a little after it is rolled.

Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Crabby Mac N Cheese

Crabby Mac uses the Classic Baked Mac and Cheese recipe with the delicious addition of crab!

• 12 ounces chopped cooked crab
• Kosher salt
• 8 ounces fusilli or other short pasta
• 4 tablespoons unsalted butter, plus more for the baking dish 1/4 cup all-purpose flour
• 2 cups whole milk, heated
• 1 bay leaf
• Pinch of freshly grated nutmeg
• 2 1/2 cups shredded sharp white cheddar cheese
• 1 1/2 cups shredded gruyere cheese

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.

Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake again) 

Angel Hair Pasta with Sun Dried Tomatoes

Our family has a tomato sauce recipe passed down from generation to generation. It is very rich and of course delicious, but I have since sought out lighter, less caloric recipes that are also quicker and easier to prepare. Here is one of my favorites.

• 8 oz sun dried tomatoes
• 1 teaspoon dry or freshly chopped basil
• 3 tablespoons extra light olive oil
• 1/2 onion finely chopped
• 1 cup crumbled ricotta salata

Start by plumping the sun dried tomatoes in 1 cup of very hot water. It usually takes about 15 minutes to soften them. Saute the onion and basil in the olive oil and then add the tomatoes. Keep on low flame for about 10 minutes and then set aside.

Cook pasta according to directions and toss with the tomato mixture. Top with crumbled ricotta salata. Serve hot or cold

Vagabond Rice

Did you ever make too much rice; enough to use for another meal? I have developed this recipe to create a new dish with that day old rice taking up space in your refrigerator. It’s taste is so good, now I deliberately make too much rice. My family looks forward to this tasty side dish with almost any entree.

• 2 cups day old rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 teaspoons oregano
• 1 level teaspoon garlic powder
• 1/3 cup grated parmesan cheese
• salt and pepper to taste
• fresh parsley

Combine rice, wine, oil and lemon juice in a non-stick pot.

Heat on low for about 5 minutes and then raise heat to medium. Add oregano, garlic powder, salt and pepper. Stir frequently. Just before serving, mix in parmesan cheese and sprinkle with fresh parsley.

Thai Basil Chicken

Just picked up a bunch of Thai Basil from the farm and love, love, love Thai Basil Chicken! I serve it with brown rice but you can eat it with white rice or rice noodles too!

• 1 egg
• 2 tablespoons of oil
• 1 whole chicken breast (or any other cut of boneless chicken)
• 5 cloves of garlic
• 4 Thai red chilies (can use any hot red pepper)
• 1 tablespoon oil for frying
• 1 teaspoon of oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• 1 splash of dark soy sauce
• 1 nice handful of Thai basil leaves

First, scramble and cook the egg. Set aside. Cut the chicken into small bite sized pieces.

Rinse and peel the garlic and chilies, and pound them. They don't need to be super fine, you just want to bring out the oils and flavors.

Heat your pan on high heat, and add about 1 tablespoon of oil.
When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds but don't let them burn. Toss in chicken and stir fry continuously until it's just about fully cooked. 

Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds. Grab a handful of Thai basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. Toss in scrambled egg.

Stuffed Zucchini Blossoms

An Italian specialty that my family has enjoyed for years. They taste just as good at room temperature as they do hot.

• 2 tablespoons olive oil
• 1/2 pound ground pork
• 1/3 pound salami or Italian ham, very finely chopped (optional)
• 1 garlic clove, finely chopped
• Small handful of fresh Italian parsley leaves, finely chopped
• 2 large eggs
• 1/4 cup grated Parmiginao-Reggiano cheese
• Freshly ground pepper
• 12 good-size zucchini flowers
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter 
• Egg wash
• Flour 
• Salt and Pepper to taste

Place the olive oil in a large saute pan over medium heat. When the oil is hot, add the veal, pork, salami or ham, garlic and parsley and stir briskly to blend. When the meats are fully cooked, about 5 minutes, transfer to a large mixing bowl and let cool completely.

When the meats are cool, add the eggs and cheese and season with salt and pepper. Mix to combine.

Gently stuff each zucchini flower with the meat mixture, closing the opening by pressing the tips of the petals together. Dredge in egg and then in flour seasoned with salt and pepper.

Place 2 tablespoons olive oil and butter in a large saute pan over very low heat. When the butter is melted, set the stuffed zucchini flowers in the pan. Let cook about 15 minutes. Midway through the cooking, turn over the flowers to get all sides crispy. Remove from the pan and serve either hot or at room temperature. 

Teriyaki Japanese Eggplant

A quick, easy to follow recipe for eggplant, especially the small Japanese kind! The Asian flavor brings out the best of this subtle vegetable and completes any meal.

• 4 whole Japanese eggplants halved length wise
• 2 + 2  teaspoon extra-light olive oil
• 2 tablespoon reduced sodium soy sauce
• 4 teaspoon sugar
• 1 tablespoon rice wine or white wine
• 2 tablespoon minced scallions

Halve each eggplant length wise. Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern. Arrange the eggplant skin side up in a single layer on a non-stick pan or grill.

Lightly brush with half the oil; and cook for a few minutes or until limp but not burnt.

In a small bowl combine soy sauce, sugar and wine.

Turn eggplant slices over and brush with remaining oil and cook for another minute or two.

Brush with soy sauce mixture, cook for 1 more minute more until eggplant is tender and sprinkle with scallions before serving.