Spinach Arugula and Cherry Tomato FlatbreadA few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.

Spinach Arugula and Cherry Tomato Flatbread

I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu.  I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).

If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!

Katie Original Recipe

Spinach, Arugula, and Cherry Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 flatbread

Spinach, Arugula, and Cherry Tomato Flatbread

Ingredients

  • 1 Flatbread (I like Archer Farms brand)
  • 2 tbsp Whipped Cream Cheese
  • 1/2 cup of Organic Girl Super Greens
  • 1/2 cup Mixed Organic Cherry Tomato Medley, halved
  • 1 tbsp Olive OIl
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
  3. While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
  4. Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!

Notes

I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/03/spinach-arugula-cherry-tomato-flatbread/

 


read more

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

10+ years ago I was introduced to lasagna roll-ups. I thought it was the coolest concept. Forget layering noodle beyond noodle–roll them and serve them individually instead. I mean it makes sense. I always hate when I don’t have a full box of pasta left–then I’m forced to go out and buy another box of pasta only to be stuck with a few remaining noodles for a recipe.

I believe I first saw lasagna roll-ups on an episode of Rachael Ray. She made lasagna roll-ups with a béchamel sauce, I followed the recipe to a tee, since this was back when I wasn’t making recipes quite my own yet. Thankfully, my family loved them. To put my lasagna roll-up making in perspective, this was back when I was in college and living at home! That’s how far lasagna roll-ups date back for me.

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

I make lasagna roll-ups a few times each year. Probably quarterly, and when I do make them they are always chocked full of veggies. Never with meat. That’s just how I roll (no pun intended). I’m starting to make quite a few freezer meals in preparation for the little bambino’s arrival next month. I made a double batch of my bolognese sauce the other weekend. I portioned it out and saved 2 cups of sauce for me to use for lasagna. I had this crazy idea to make lasagna roll-ups and use my bolognese sauce instead of a traditional tomato sauce. Best of all, we only ate half the lasagna bolognese roll-ups, so I got to freeze the other half for the future when we are in need of a delicious and quick homemade meal!

Easy Lasagna Bolognese Roll-Ups made in less than an hour from KatiesCucina.com

In less than an hour you can have a delicious homemade lasagna bolognese roll-ups. They are easy enough to make after a busy day at the office–I promise! Of course, serve it up with a salad and garlic bread.

Katie Original Recipe

Lasagna Bolognese Roll-Ups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9

Lasagna Bolognese Roll-Ups

Ingredients

  • 9 Lasagna Noodles
  • 1 cup Ricotta Cheese
  • 4 oz Light Cottage Cheese
  • 1 tsp Italian Seasoning
  • 2 tsp garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp shredded parmesan
  • 3/4 cup shredded mozzarella, divided
  • 2 cups bolognese sauce

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook lasagna noodles according to package (10-12 minutes). Strain the noodles and rinse with cold water (placing a few ice cubs in the colander to help cool the noodles down quicker). Once the noodles are cooled down begin to pat dry them.
  3. In a square baking dish, apply cooking spray to pan then spread 1 cup of bolognese sauce.
  4. Using a medium-size bowl, place ricotta, cottage cheese, Italian seasoning, garlic, salt, pepper, shredded parmesan, and 1/4 cup shredded mozzarella. Mix until well incorporated.
  5. Take one sheet of lasagna noodle and place 3 tablespoons to 1/4 cup of cheese mixture on one end. Carefully begin to roll. Place the first roll-up seam side down in the baking dish. Repeat until all lasagna noodles and cheese mixture are used. Cover with remaining 1 cup of bolognese sauce.
  6. Bake with foil on top for 20 minutes. Then add the remaining 1/2 cup of shredded mozzarella to the top, bake with foil off for 5 minutes or until cheese is melted and bubbly.

Notes

Have leftovers? Freeze in an airtight container for another meal!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/02/lasagna-bolognese-roll-ups/


read more

Cacio e Pepe quick and easy one-pot meal made in less than 20 minutes! Last Sunday, we rested from our baby shower. It was amazing and I honestly can’t say enough about it. Our family and friends are so generous and showered our baby boy with gifts galore. With all the festivities on Saturday it left me drained on Sunday. I honestly had enough energy to cook three meals, do a few loads of laundry, and go grocery shopping. That was it. That might sound like a normal day to most, but not for me. I’m so use to being on the go. Sitting on the couch on the weekends is a luxury in our home. Although in between the few things I did I managed to put my feet up and relax (and nap) a little bit. After breakfast I was pooped and spent most of my morning on the couch. When it came to lunch time I didn’t have the energy to make it, but knew that we needed to eat. That’s when I whipped up a quick and easy one-pot meal of Cacio e Pepe! Simply translated pasta with pepper and parmesan.

Cacio e Pepe

Even though I had no energy I was still able to make a “fancy” lunch in just minutes and with just one pot used! Woohoo. My husband was working away on the nursery (which is the norm around here) and as soon as we were done eating I was back on the couch to rest a little more before heading out to the grocery store.

Cacio e Pepe
The thing I love about Cacio e Pepe is that it requires very few ingredients and best of all I always have these ingredients on hand. Pasta, freshly ground black pepper, parmesan cheese, and olive oil.  You can’t get much more simpler than that. I like to think of Cacio e Pepe as a grown up spicy Italian version of mac and cheese.

Cacio e PepeHead on over to Food Fanatic to get the recipe for Cacio e Pepe and while over there enter to win Swissmar salt and pepper grinder Giveaway!


read more

Southwestern Chicken & Rice Stuffed Peppers
What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers! We love stuffed peppers in our home. From the traditional stuffed peppers with ground beef and rice to my favorite slow cooker chicken enchilada stuffed peppers. Any way you make them–we love stuffed peppers, and thanks to our winter garden I’ve grown a few green bell peppers. Growing up that was the only way we had stuffed peppers, but I learned once I was older that I really enjoyed all other bell peppers other than the green variety.

So when I make stuffed peppers I make them with a mix of colored peppers, that way everyone can enjoy what they like! So let’s talk about these Southwestern Chicken And Rice Stuffed Peppers. I combined black beans and chunky diced rotel and corn with my leftover chicken and rice. Mixed it all together with a little cheese and a few other ingredients and sliced my bell peppers in half. I stuffed them and backed them for an hour. I did not pre-boil the bell peppers like I’ve done in the past. By cooking them for so long and simply covering the baking dish with tin foil it creates enough steam and the peppers are cooked perfectly. So if your a lover of stuffed peppers definitely give my recipe a try for Southwestern Chicken And Rice Stuffed Peppers.

Katie Original

Southwestern Chicken And Rice Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Yield: 5

Southwestern Chicken And Rice Stuffed Peppers

Ingredients

  • 2 cups leftover white rice
  • 2 cups leftover shredded cooked rotisserie chicken
  • 1 15oz can of black beans, drained
  • 1 10oz can of chunky diced tomatoes and green chiles
  • 1 cup shredded Mexican cheese (plus more for topping)
  • 1 cup frozen corn, thawed
  • 1/2 tsp salt
  • 1 tbsp chili powder
  • 5 bell peppers, multi-color
  • Sour cream and cilantro for garnish

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, 1/2 cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
  3. Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
  4. Serve with sour cream and cilantro if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2014/01/southwestern-chicken-rice-stuffed-peppers/


read more

Turkey & Stuffing Dumpling Soup

 

Do you struggle to use up your leftovers after the holidays? Over the next few days I’ll be sharing 3 recipes that will help you do just that–use up those leftovers and transform them into something amazing! Today, I’m sharing with you an easy recipe to make Turkey & Stuffing Dumpling Soup. If you had Turkey for Christmas and remembered to save the prized carcass you are in luck! Oh and of course have some leftover stuffing to go along with it. You might be thinking… 90 minutes? I have to be in the kitchen that long? No, not really–your water just needs to boil down to create a flavorful turkey stock. I started making this at 10 am after breakfast and by lunch time we had a comforting lunch waiting for us. Plus, who doesn’t love the smell of turkey soup simmering on the stove top? Turkey & Stuffing Dumpling Soup via KatiesCucina.com

I just did a rough chop to my veggies and let them boil down with the turkey carcass. They absorbed all the turkey flavors, which were deliciuos. The dumplings aren’t your traditional dumplings. Some will fall apart others will remain whole. This isn’t a pretty meal, but its delicious and at the end of the day that is what counts by my standards. When I made this everyone in our home was asking for seconds. I had to fend them off from the last two bowls (pictured above) so I could photograph the recipe. So if you made a turkey this holiday season and still have that carcass give my recipe for Turkey & Stuffing Dumpling Soup a try.

Katie Original Recipe

Turkey & Stuffing Dumpling Soup

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Yield: 8 servings

Turkey & Stuffing Dumpling Soup

Ingredients

  • 1 turkey carcass (7lb breast)
  • 12 cups water
  • 1 onion, peeled and sliced
  • 1 cup carrots, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 2 cups leftover cooked turkey, chopped
  • For the dumplings:
  • 1/3 cup flour
  • 2 eggs 2 cups leftover stuffing
  • 1 tbsp chives, minced + extra for garnish

Directions

  1. In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper. Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
  2. To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
  3. While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky--it's ok. That is normal. Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/12/turkey-stuffing-dumpling-soup/


read more

Thanksgiving Dinner For Two from KatiesCucina.com

Thanksgiving is next week. I seriously can’t believe its already here! One of my favorite meals to consume is a good turkey dinner. If I were on death row and asked to place my final meal request I’m pretty sure it would be a thanksgiving dinner. There is nothing more comforting to me than juicy turkey, stuffing, gravy, mashed potatoes and cranberry sauce. Of course then add in all the veggie sides and I’m in heaven. I know that’s a pretty extreme statement to make but I’m just being honest here.  What would your last meal be?

Thanksgiving Dinner For Two
I like to  make this one pot Thanksgiving dinner for two often throughout the year, because I love turkey dinner so much! This recipe is great because its one pot which means little mess and it takes about 30 minutes to make! Yes–that’s it. Now, this recipe is for the turkey tenderloins and stuffing. So to make it complete you can make other side dishes including gravy. Don’t sweat the small stuff, I use a packet turkey gravy. Gasp! I know. I love it though and have never found a good homemade turkey gravy recipe to make. So the packet works for me (and the can–eh I don’t like the taste). I always have a can of cranberry sauce on hand even though I would much rather make my own cranberry sauce than use the canned jelly version, but during extreme circumstances the canned variety works.

Thanksgiving Dinner For Two in less than 30 minutes!!

For the recipe, head on over to Food Fanatic for my  Turkey Tenderloin Dinner: One Pot Thanksgiving for Two oh and while your over their enter to win a 4.5 qt Le Creuset round french oven (only 2 days left to enter)!


read more

This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own

Slow Cooker Ham with Apple Sauce from KatiesCucina.com

The holidays are right around the corner. I feel like I blinked and here it is November. Where has this year gone? And I know now that we are about to have a kid everyone says time really flies. I partnered up with Pork Be Inspired to create a few holiday recipes. Y’all know I love making my ham in a slow cooker. This recipe is what I like to call a two-for one. We love to eat our ham with apple sauce, and I created a recipe where you make homemade apple sauce right in the slow cooker with the ham itself!

Genius.

I know.

 Pork Be Inspired Comfort For Cooking eBook

Whether or not there’s a chill in the air (Florida has a little cold streak going on–woohoo!), those all-too-familiar cravings for a little taste of comfort have returned… and the National Pork Board has just the thing to help people across the country get cozy: its first-ever “Cooking For Comfort” eCookbook.

Featuring time-honored favorites and new twists on classics from James Beard Award-winning Chef Michelle Bernstein, BBQ expert and author Ray Lampe and 10 leading food bloggers, the free cookbook highlights some of the tastiest ways to warm up with pork.

Perfect for any occasion that calls for a heart-warming meal and full of delicious ideas that highlight pork, “Cooking for Comfort” includes:

  • Two recipes from Chef Michelle Bernstein, including Chorizo and Cheese Empanadas with Avocado Crema. Bernstein, who learned how to make empanadas from her mother at the early age of 8, made them her own by adding homemade chorizo.
  • A modern pork twist on a classic favorite with Ray Lampe’s Pork Noodle Soup.
  • A selection of comforting favorites from the National Pork Board infused with modern twists, like BBQ Pork Mac n’ Cheese

So, how would you like a free eBook with over 20+ delicious pork recipes? Yes, my recipe along with other bloggers and chef recipes are in the Cooking for Comfort eBook! The first 15,000 to download the eBook will receive $1 off any pork product!

Katie Original Recipe

Slow Cooker Ham with Apple Sauce

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours, 10 minutes

Yield: 8

Slow Cooker Ham with Apple Sauce

Ingredients

  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • 4.5 lbs Semi-boneless half smoked ham
  • 3 granny smith apples, peeled and diced
  • 1 gala apple, peeled and thinly sliced
  • 1-1/2 tbsp raisins
  • ½ cup apple juice
  • 10 whole cloves

Directions

  1. In a bowl combine ¼ cup brown sugar and ½ tsp ground cinnamon. Mix well and set to the side.
  2. Peel and dice granny smith apples. Place diced apples in a bowl with 1-1/2 tablespoons raisins and mix well with 1 tablespoon of the brown sugar/ cinnamon mixture. Peel the gala apple, using a hand-held mandolin slicer cut 10 slices on the thickest setting (about ¼ inch thick). Put the thinly sliced gala apples to the side. With the remaining gala apple, dice it and place it in the bowl with the rest of the diced apples.
  3. Place a slow cooker liner in a 6.5 quart slow cooker. Place the ham flat side down in the slow cooker. Sprinkle the remaining cinnamon and sugar mixture on top of the ham. Press it into the ham.
  4. Add diced apples to the sides of the slow cooker. Then pour apple juice in the slow cooker (not on top of ham). Carefully add thinly sliced gala apples (evenly spaced) to the top of the ham and secure them with 1 whole clove each.
  5. Place the lid on the slow cooker and cook for 5 hours on low (or 8 hours on low). Once cooked, remove ham from slow cooker and thinly slice. Mix apples together, strain juice and place in a bowl. Serve together immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/11/slow-cooker-ham-apple-sauce/

Stay connected with the National Pork Board Twitter | Facebook | Pinterest

Disclaimer: This is a sponsored conversation written by me on behalf of the National Pork Board. I received compensation to create this recipe, and opinions and text are my own.


read more

This is a sponsored post brought to you by Pacific Foods. 
Mexican Vegetarian Rice Bake from KatiesCucina.com

Last month, Pacific Foods contacted me to create a recipe using their Pacific’s Organic Spicy Black Bean and Kale Soup. The first thing that came to mind was a rice bake and then of course something Mexican flavored since that’s my going theme around here lately! They are easy to make and I almost always have leftover rice (whether in the fridge or freezer)! This soup is awesome on its own, but use it as base to transform a recipe and give a whole new layer of flavors. This Vegetarian Mexican Rice Bake is one to not miss.

Mexican Vegetarian Rice Bake from KatiesCucina.com

What I love about Pacific Foods is that all of their products come in a box form which means no preservatives or BPA (aka your soup won’t have hints of aluminum in it). They are also certified organic and Non GMO which is very important to me. Their philosophy “We have one simple goal- to make tasty, healthy foods with integrity.” They are trying to make good on this planet, one package at a time, and I love that about them. Whether your looking for soups or a hearty side–Pacific is the company to turn too!

Mexican Vegetarian Rice Bake from KatiesCucina.com

Oh and if your looking for a quick and easy vegetarian meal to serve to your family (or maybe a side dish to pair with roasted chicken breast head on over to the Pacific Foods Blog to get my recipe for Mexican Vegetarian Rice Bake

Disclaimer: I was compensated to create the recipe. I love Pacific Foods and as always all opinions are my own.


read more

delicious 2 ingredient apple butter pork chops from katiescucina.com

Today, I’m sharing a super easy recipes. As in 2 ingredient recipe for Apple Butter Pork Chops! Well, technically if you count the sliced green onions as garnish as an ingredient we are up to 3 ingredients. This all stemmed from the other week when I made homemade apple butter. I was thinking of different ways to use up my new “butter” when it occurred to me that it would probably taste stellar on pork chops. Better than any apple sauce you could put on them. So I took a half cup of apple butter and marinated 3 pork chops for 2 days.

On a side note, I am known to stretch out meat as far as possible. Instead of cooking an entire pack of meat, I typically cut it in half and it still yields enough for dinner and sometimes even lunch! If its just two of you–give it a try! You’ll be surprised how far your money can be stretched without making your stomach feel it.

delicious 2 ingredient apple butter pork chops from katiescucina.com

As I suspected, the results were stellar. The pork chops were tender and juicy and full of sweet apple butter flavor. They aren’t the prettiest pork chops around, but they are darn tasty! As I moved into my second trimester I was able to start stomaching meat a little more, and pork has been one thing we have been eating a lot of lately. Of course it helps if its smothered in apple butter! If you don’t have the time to make your own apple butter, don’t fear. Their are great brands available at your local grocery store. Don’t feel bad if you can’t make the homemade variety. If your looking for a quick and easy meal try my Apple Butter Pork Chops. They are sure to not disappoint come dinner time! delicious 2 ingredient apple butter pork chops from katiescucina.com

Katie Original Recipe

Apple Butter Pork Chops

Prep Time: 24 hours

Cook Time: 20 minutes

Total Time: 24 hours, 20 minutes

Yield: 3

Apple Butter Pork Chops

Ingredients

  • 3 bone-in thin-cut pork chops
  • 1/2 cup apple butter + more for serving
  • green onions for garnish

Directions

  1. In a zip-top bag, marinate pork chops in 1/2 cup of apple butter for 1-2 days in the refrigerator.
  2. Preheat oven at 350 degrees Fahrenheit. Remove pork chops from refrigerator and place on a baking tray. Bake for 20 minutes.
  3. Remove from oven, serve immediately, and garnish with sliced green onion and additional apple butter if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/10/apple-butter-pork-chops/


read more

This is a Sponsored post written by me on behalf of McCormick & Company for SocialSpark. All opinions are 100% mine.

I cook as often as possible at home. Let’s face it–it’s (at times) healthier and and much more cost-effective. Growing up, dinner time was a must in our home. Everyon sat at the table, and it was the one time each day that we all get to spend time together. I feel like dinner time is starting to get lost thanks to modern technology. There is no more quality time. I’m very “old school” in my ways, and although its just my husband and I — I insist we sit at the table every night (well most nights) and eat dinner together. For some reason I can not eat dinner with out my husband. It just doesn’t feel right to eat. I know, I’m wierd.

Nothing screams a family dinner more than meat loaf. I partnered up with McCormick.com to cook this Italian Meatloaf. By using staple spices like McCormick Perfect Pinch Italian Seasoning, McCormick Onion Power, McCormick Garlic Powder, and McCormick Black Pepper homemade dinner flavors shine!

Italian Meat Loaf + McCormick Giveaway

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8

Italian Meat Loaf + McCormick Giveaway

Ingredients

  • 2 lbs ground beef
  • 1/2 cup plain bread crumbs
  • 1/4 cup plus 1 tbsp grated parmesan cheese, divided
  • 1 egg
  • 4 tsp McCormick Perfect Pinch Italian Seasoning, divided
  • 1 tsp McCormick Onion Power
  • 1/2 tsp McCormick Garlic Powder
  • 1/2 tsp McCormick Black Pepper, ground
  • 1/2 tsp salt
  • 1 8oz. can tomato sauce

Directions

  1. Preheat the oven to 350 degrees farenheit. Mix the ground beef, bread crumbs, 1/4 cp of the parmesan cheese, egg, 2 teaspoons of the Itlaian seasoning and remaining seasonings in a large bowl.
  2. Shape the meat into a loaf on a shallow baking pan. In a seperate bowl, mix the tomato sauce and remaining 2 teaspoons Italian seasoning. Pour over the top of the meatloaf.
  3. Bake 55 to 60 minutes or until the meat loaf is cooked through and internal temperature reaches 165 degrees farenheit. Sprinkle the remaining one tablespoon parmesan cheese and let it stand for 5 minutes before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.katiescucina.com/2013/10/italian-meat-loaf-mccormick-giveaway/

In an effort to get more people eating at home, I’m hosting a Homemade in America giveaway. One lucky winner has the chance to win a McCormick gift set. Please leave a comment below telling me which McCormick spice you love to cook with most. Giveaway ends on October 27. One winner will be chosen at random using random.org.

Winner chosen–#8 Angie! Congrats!

Visit Sponsor's Site


read more