Monthly Archives: September 2008

Momma’s Meat Loaf

Here is the first official post of my family’s recipes. I posted the recipe for chicken and dumplings the other day without realizing that. I’m making meat loaf tonight for my friend that had a baby 3 weeks ago. My mom has made this ever since I was little and it’s probably my favorite thing she makes. Our recipe for meat loaf is very different than most peoples. We use oatmeal intead of bread crumbs. Don’t diss it just yet… I have a friend that hates meat loaf loves mine! Try it! You know you’ll like it!

And there’s something you need to know about most of my family recipes. We don’t measure. We use however much looks good to us. We know how much it needs to come out right. You just eye it. I’m trying my best to put this into amounts, but you may have to play around with it. Maybe next time I’ll try to measure everything, but please bear with me.

Momma’s Meat Loaf
1 lb. ground beef, thawed (ground turkey works well too!)
1/2-1 cup oats (either kind works… old fashion vs. instant)
1 egg
Salt, to taste
1/3 cup Onion, chopped (optional)
Bacon (optional)

Preheat the oven to 350 degrees. In a large mixing bowl, place the ground beef, oats, egg, salt, onion, and about 1/2-1 cup of ketchup. (If it looks too dry, add more ketchup. If it looks too liquidy, add more oats. Use common sense here.) Mix with your <clean> hands. It’s kind of fun. Just make sure it’s all mushed together.

Next, place the meat loaf into a loaf pan or a small casserole dish. Bake for 30 minutes. You may need to drain some of the grease. If you’re using bacon, leave the strips long and just lay the raw bacon on the meat loaf. Then add enough ketchup to cover the dish. Use a spoon to spread it out. It doesn’t have to be too thick. Place back in the oven for another 10-15 minutes. Remove, let it set for about 5 minutes. Serve in 2 1/2 inch squares.

Serve with mashed potatoes and peas. Or with rice and green beans. Those are my favorites to eat with it. Top is off with a cold glass of milk.


Chicken and Dumplings

Hello food world!!

I had deserted you for way too long! I am back and ready for some good action!! So much has happened and I’m ready to get to cooking again! I’ve been in my kitchen a lot more recently!! I love it!

On Saturday, I hung out with some friends from church and they all just happen to be *Yankees*. I knew that a couple of them had never had chicken and dumplings and had talked about wanting to try it, so I made some from scratch! 🙂 If I may say so, they were quite wonderful!! I’m not really going to write a recipe on it, but I will tell you what I did/how to do them. Please let me know if you try to make these.

Chicken and Dumplings, made from scratch.

1 whole chicken, raw & thawed
Salt & pepper to taste

1. Put whole chicken in a medium/large crock-pot. Pour in enough water until it covers it. Cook for a couple of hours or until the chicken is cooked thoroughly. Turn off the crock-pot and let it cool. Once it is cool enough to handle, place chicken on a plate or something where you can de-bone the chicken (you may even want to put the chicken in the fridge for just a little while to let it cool completely while you work on the next step). Save all the chicken broth.

2. Strain the chicken broth. (*Note: I didn’t have a good enough strainer, so I used a coffee cup to get all the “good looking” broth out before I tried to strain the rest.) Pour chicken broth into a large pot.

3. As you de-bone the chicken, place the chicken in the broth. Make sure the chicken is in bite size pieces. I just pull it apart with my fingers and toss it in there.

4. Now for the dough! This is probably the hardest part to explain because I didn’t measure anything… I’m pretty sure it was a little more than 2 cups of flour mixed with about a cup of milk and a half a cup of melted butter. If you’re not sure if that’s the right amount, it needs to have more flour than liquid. It needs to be really tough to mix. I just mixed it with a wooden spoon just enough to where it was all mixed. You may need to keep adding flour.

5. Put your pot of broth/chicken on the stove top and turn the heat to medium high until it starts to boil.

6. On a clean, dry counter top, sprinkled even more flour down and place the dough on top. You will want to be generous with the flour because that dough will soak it right up and it will stick to your counter. Rub flour on your clean and dry rolling pin. I also sprinkled more flour on top of my dough. Roll out the dough until it is about 1/8 inch thick. With a butter knife, cut the dough into 1 in. by 2 in. strips and place dough directly into chicken broth. Do this until you have used all the dough.

7. Add about a teaspoon of salt and about a 1/2 teaspoon of pepper, or as desired. Let this cook for about 20 more minutes. The dough will puff a little, and the broth will get much thicker. Serve warm.

**Props to Pam and Shala for letting me bum some flour from them. What wonderful neighbors I have! 🙂