Honey Barbecue Meatloaf

This recipe comes from Pinterest and was a huge success! I even got a lot of people asking me at work when I took it for leftovers what I was eating. The sauces just smell amazing. Enough introduction here is the recipe.

Photo credit

Honey Barbecue Meatloaf

Prep Time: 

15 minutes

Cook Time: 

45 minutes

Total Time: 

1 hour

Yield: 

4

Calories: 

310

Ingredients: 

• 1 pound 90 percent lean ground beef
• 1 slice white bread, ground to crumbs in food processor -or- ½ cup panko bread crumbs
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 3/4 cup smoky barbecue sauce (of your choice), divided
• 2 tablespoons honey, divided
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions: 

1. Preheat oven to 350 F.
2. Toss one slice of soft white bread in your food processor and grind it into crumbs. (Or use regular breadcrumbs or panko.)
3. In a large bowl, use your hands to mix together one pound of lean ground beef, fresh bread crumbs, 1/2 cup of your favorite smoky barbecue sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon spicy brown mustard (or dijon), 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon ground black pepper.
4. Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
5. In a small bowl, whisk together 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of it evenly all over the meatloaf. Reserve the other half for serving.
6. Bake for 45 minutes.
7. Remove the meat from the oven and let it stand for 5 minutes.
8. Slice and drizzle with the reserved barbecue sauce.

For more delicious recipes from Andie Mitchell, visit CanYouStayforDinner.com [1].

I forgot to get a picture before I cut into it. I promise to get a better picture the next time.

The sauce is amazing!

Spotlight Tuesday

Welcome to the first addition of Spotlight Tuesday! We were wanting to feature some of our favorite cooking products or just some random facts that have made cooking easy.

First up Demarle at Home. I'm sure many of you are familiar with Pampered Chef or even Tubberware. It wasn't until 2012 when I was first introduced to the Demarle brand. I went to a girl party not knowing what to expect and from the first cooking demonstration I was hooked. If I didn't have a million other things going on and crossing things off my to-do list I would become a consultant. I am an avid Pyrex user and never really trusted the flexible molds nor did I have an interest. Let me tell you after I saw the consultant slide out a quiche I was hooked.
B was even a little skeptical at first, but let me tell you after the first cheesecake I rolled out of the mold and everything stood in place he was even hooked.

A couple of our favorites are:

The slilpat: This is the best cooking mat anyone could ask for. Our first encounter was trying to make cheese fries on this and we burnt the food. B was a little worried he made a mess, but I just showed up by letting it all slide down that no harm was done. It's really easy to clean and we just love using it!

The roul'pat: This has definitely been a saver on our flour use whenever a recipe calls for us to roll something out and cover the counters with flour. This product really helps with making sure nothing sticks and clean up is just as easy. No flour mess here!

Flexi-molds: I really can't get enough of the different kind of molds. Breads, cakes, and anything else you could imagine just comes out so much easier. Once again clean up is so easy.

I hope you can find a consultant if your really interested in trying this brand and develop a love for this like we have. I have found the silpat available at Bed Bath and Beyond, but the size is limited in which they carry.

Demarle Flexi-mold

Demarle Silpat

*Disclaimer: We are not at all being compensated for this post. Demarle at Home does not know 3 Brothers. We are just avid lovers for Demarle at Home.

New Series

To start June 10, 2014

Upcoming Recipes

School is almost out and I'm officially done for the summer. (A) So that leaves me to share with you some recipes we have been cooking and share the love.

My favorite is the smoked salmon! Yes Smoked salmon. B got a smoker for Christmas last year and we have been putting it to some good use.

B also has been very busy with enjoying the wildlife in Iowa and went deer hunting. Although I would of never thought I would ever eat ground venison. This "Ground Venison Chili" is awesome!  Another recipe we use for his "game" meat is for Turkey. We recently shared some turkey with a family member and they loved it. They couldn't even tell it was "turkey" let alone a wild turkey.

B and I have been really trying to help my dad who is diabetic get back on track with his health. So we decided to follow the diabetic diet and have 2 vegetarian meals for dinner a week. A tasty but fast meal we found to be a favorite is Spinach Pizza. Yes, even B who doesn't like any vegetables other than peas and corn loves this!

Last but not least my favorite recipe for Hummus!

Stay tune and thanks for reading our blog.

Ritz Cracker Chicken

We got tired of eating the same things and needed a spin on our Goya marinated chicken. I had an "ah-ha" moment in remembering a recipe my roommate used. I did a little searching, but none of the recipes I came across looked anything like I remembered. So this is my take and has become a family favorite!

Ritz Cracker Chicken:
Ingredients:
5 pieces of Chicken Breast (thawed)
2 eggs
1 tablespoon of water
1 role of Ritz crackers

Directions:
1. Preheat the oven to 375 degrees
2. Whisk together eggs and water in one bowl.
3. Crumble the Ritz crackers into small fine pieces in a second bowl. (I crumble the crackers by hand, but you are welcome to use a food processor or blender.)
4. Take 1 of the chicken breast and dip in egg wash then dip in Ritz crackers. Coat all of the chicken then place on a baking pan (I used a Silpat.)
5. Repeat until all chicken breast are coated.
6. Cook for approximately 40 minutes or until golden brown.
7. Let cool for about 2 minutes and then serve!

* Note some of the cracker coating will come off and stick to the pan.

Jumbo (Mini) Raspberry Chocolate Chip Muffins

I love when food comes in “mini” size. I had been eyeing this recipe for sometime now, but just hadn’t gotten around to it. Although it’s titled Jumbo Raspberry Chocolate Chip Muffins I wanted my take on it by using my mini muffin tray from Demarle. One of the reasons being I had some frozen raspberries that needed to get used. (I know the recipe doesn’t recommend frozen, but that’s what I had on hand.) So we are off to make them. Izzy Mae in her high chair dancing away to Pandora while gnawing on her teething biscuit and I’m at it with the Kitchen Aid.

Jumbo Raspberry Chocolate Chip Muffins  (**I made mine mini.)

Ingredients

• 3 cups  all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup  granulated sugar
• ¼ cup light brown sugar
• 1 cup  milk, at room temperature (regular milk, soy milk, almond milk - any fat content)
• ½ cup  canola oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup  dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup fresh raspberries*
• coarse sugar (I did not use this because I didn't have any on hand.)

Instructions

1. Preheat oven to 425F degrees. Spray mini muffin pan with non-stick spray. Set aside. If using Demarle, don't spray just preheat the oven.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries. *I would hand mix the raspberries. My raspberries leaked color when using the KitchenAid.
4. Pour batter into prepared muffin tray, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 8-12 minutes or until tops are lightly golden. Use my recommended 8 minutes if using Demarle tray. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. 

Fresh out of the oven.

 3 Brothers Rating:

Provecho!

Banana Banana Bread Recipe

This past week we just didn't get to our bananas. Instead of throwing them out I was determined to make banana bread. This was my first time and a little nervous on how it would turn out.

Banana Banana Bread Recipe

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I used 5 bananas)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. (I used my fluted loaf mold from Demarle.)
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. (I used my Demarle mold and only cooked it for 50 minutes.)

I felt the recipe was easy to follow while getting to enjoy some yummy bread. 

I just love this mold.

 3 Brothers Rating: