Mini Meatloaf

The Teen Queen has been asking for meatloaf.  This is something they like for a dinner or for a lunch during the summer.  Using individual mini loaf pans allows for me to make 9 mini meatloaves so they can heat and eat them whenever they want.

You can add whatever you want to this recipe.  I always make meatloaf different ways but today I made just a basic ground beef meatloaf.

1 1/2 pounds ground beef (I like to use the 90/10% for meatloaf).
tsp. onion powder, tsp. worcestershire sauce, tsp. celery salt, dash of pepper
2 tsp. minced garlic
1/2 cup bread crumbs (I use 1/2 plain panko and 1/2 Italian seasoned)
2 eggs

Mix all, form into individual balls, press into loaf pan and bake at 350 until cooked through (approximately 22 minutes).

Let cook and freeze leftovers for the kids to pull out during the week!

Banana Cake with Cream Cheese Frosting

We have a busy Sunday so I made an early dinner and this Banana Cake for dessert.  This cake is moist and delicious and the homemade frosting is the “icing on the cake”!!

Banana Cake

2 eggs

2/14 cups flour (all purpose)

1 1/2 cups sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup mashed bananas

3/4 cup milk mixed with 1 TBSP. lemon juice

1/4 cup vegetable or canola oil (I used coconut oil)

1 tsp. vanilla extract

Grease well a 13×9 cake pan or 2 round pans. Preheat oven to 350

Let eggs sit at room temperature for 30 minutes.

In a large mixing bowl stir the flour, sugar, baking powder, baking soda and salt together.  Add the bananas, milk/lemon juice, oil and vanilla.  Beat with an electric mixer until combined.

Add eggs and beat on medium speed for 2 minutes.  Pour into the pan.

Bake at 350 for approximately 30 minutes (checking after 25 minutes or so for doneness by inserting a tooth pick in the center and if it comes out clean it’s done).

Remove and let cool.

Frost with homemade Cream Cheese Frosting!  This cake deserves the homemade instead of store bought because it’s so good!!

Cream Cheese Frosting

1 8 oz brick cream cheese softened

1/2 cup butter

2 TBSP. vanilla extract

5 1/2 – 6 cups sifted powdered sugar

Beat the cream cheese, butter, and vanilla until light and fluffy.  Gradually add the powdered sugar until it’s spreadable and smooth.

**This makes a large container of frosting which you can store in the fridge for up to 3 weeks.  Or cut the recipe in half for the perfect amount for this cake**

 

Meatball Stroganoff

I knew we would have a busy Sunday with the “Snowflake Dance” for the Teen Queen while the Boy was down and out with a fever and terrible cough.  I was going to make a meatloaf for dinner when they all gave me the “meatloaf again” look.  I decided they were right and actually a crockpot dinner would be best so I could focus on the Teen Queen and her friends until they went to the dance.

Meghan, Morgan and Chase

Meghan and Chase have been friends since they were 4 (10 years now) and they met Morgan this year in their first year of high school.  Please don’t think Meghan is sick, she was diagnosed with Alopecia in February and while it has been a hard thing to deal with especially at this age and starting your first year in high school, this girl is stunning and a real trooper.  I forget she actually has it as she never focuses on it and it doesn’t hinder her in any way.  She still has her adventurous spirit when her and Chase are together!

This meatball stroganoff is a delicious meal that everyone will enjoy.  It’s perfect over pasta or served with a side of biscuits to soak up the gravy!!

Here is the basic recipe and it does not have to be exact. I used 2 lbs of beef with this version and doubled it as I had my mother and niece to feed as well as our family lol!!

1 lb ground beef

1 egg

1 can cream of mushroom soup

1 soup can of water

1 cup heavy cream or milk

2 TBSP cornstarch

2 beef bouillon cubes

2 TBSP Worcestershire sauce

2 TBSP minced garlic (separated)

1 medium onion diced

1 cup bread crumbs (I used Italian seasoned)

16 oz cooked egg noodles or 12 biscuits

Meatballs: ground beef, egg, bread crumbs, 1 TBSP minced garlic, 1/2 onion diced, dash of salt and pepper. Combine all and form meatballs Brown them in a frying pan and bake through at 375. (approx. 10 minutes) on a foil lined cookie sheet

Stroganoff sauce: cream of mushroom soup, water, cream/milk, cornstarch, bouillon cubes, Worcestershire sauce, other half of onion, 1 TBSP minced garlic. Mix all in crockpot and add baked meatballs. Cook on low for approximately 4 hours. Serve with pasta or biscuits!!

One Pot-Pot Roast

Recipe here:  Pot Roast

Last weekend we had our first blast of very cold temperatures.  This was the perfect meal to come into after skating in the frigid cold on our ice pond.  Comfort food at its best!

The cold temperatures only lasted 2 days and the next ten days it seems we will be back up into the mid 40’s again.  It’s been a very mild, snowless winter here on the Island so far.  I don’t mind too much but sure hope we get some snow and colder days so we can snowmobile and skate again!

 

Asparagus Fries

It’s been a very long time since I have posted and I apologize.  Life has gotten away from me a little with time and I promise to be back at my blog much more often!!

These baked asparagus fries are delicious and super easy to make.  You can season the panko bread crumbs any way you like or even make your own bread crumbs to use.

Here is how I made ours:

Trim the asparagus, dredge in flour and then dip into one beaten egg

Roll in the seasoned bread crumbs (I used seasoned Panko crumbs with a mix of parmesan and some ground pepper added)

Place on a wire rack on a foil lined cookie sheet or you can lay them directly on the foil lined sheet but should turn them once half way when cooking.

Bake at 375 degrees for approximately 12-14 minutes.  The crumbs should be browned and the asparagus softened.  Serve right away.

I served ours with our oven roasted potatoes (recipe here: Oven Roasted Potatoes ) with a bit of sour cream and a ham steak that was warmed in a frying pan in a little pineapple juice.

Don’t forget to visit our family Facebook page to see all of our crazy daily happenings on the farm!!  Chasenchanceranch

Homemade “Beef” Helper

On busy school days with hockey, cheer, barn chores and so on, you can still make a great homemade hamburger helper without a box in about 30 minutes if not a little less.

Last night was one of those nights and with this meal, everyone was happy!

You can see how I made our homemade hamburger helper on my facebook page here:  Homemade Hamburger Helper

Veggie Tips

We eat a lot of vegetables in our house.  Raw, grilled, steamed, chopped, pan-fried, over the open fire, you name it, we eat it that way.

I thought I would share some tips we have learned along the way as well as how we (ok it’s me really) sneak more veggies into our family diet.

Keeping sliced carrots and celery in our fridge in some cold water to make them last longer is a trick I do every week.  I keep blue cheese and peanut butter around so they can dip them instead of just munching on them raw all the time.  Works like a charm!

Chopping up all types of vegetables and storing them in baggies or small containers that are visible when opening the fridge is another way of getting the kids to snack healthy as they will grab them when hungry.  I keep some ranch dressing along with the blue cheese for these types of vegetables.

Storing my own homemade salad in a bag is another easy thing for kids to grab.  I have a few different dressings to choose from and also red wine vinegar as that’s the Teen Queen’s favorite to top off her salad.  You would be surprised how quick a kid will eat salad if they only have to grab a handful out of a bag and put it in a bowl!

Keeping things colorful is inviting to all.  In our chicken stir fry I use all different color peppers and also for when I am making a vegetable side dish for dinner.  The kids call these dishes “rainbow vegetables”.

Kale chips are another great crunchy snack.  You can do the same thing with brussel sprouts by peeling them and baking.

Topping veggies with sauce and cheese is a great alternative to pasta.  This gets scooped right up in a matter of minutes!

Filling them with meat and rice topped with sauce…who could resist!

Loading up your crockpot meals with all different types of veggies that soften, add flavor and break down into the gravy is sneaky!!  This is how I hide parsnips from the Boy!

Grilling is huge in our world.  I will grill many many vegetables in the summer.  Seasoned with a little olive oil, garlic powder and salt and cooked until charred and soft.  Every vegetable is delicious!

And last, keeping fresh corn around and teaching the kids how to microwave their own for 4 minutes and then peel allows for a delicious, no string ear every kids loves!

I have shared recipes on this blog (you can find them under the “Categories” section) as well as on our Facebook page: ChasenChanceranch for all of these pictures.  If you can’t find one, just ask!

Pie Crust

Pie crust is one of the easiest things to make that many people think is not. I like making our crusts for everything from pies to pot pies. I know exactly what is in it and there are no preservatives or chemicals!

Seeing as I have 6 cherry pies to make and freeze I will share my pie crust recipe here:

2 cups all-purpose flour
1 teaspoon salt
3 TBSP sugar (if making for fruit pies omit for meat potpies)
2/3 cup plus 2 tablespoons shortening (if you buy the vegetable shortening sticks it’s 3/4 of the stick)
4 – 6 tablespoons cold water (I usually only need 4 full TBSP)

Make crust:

In medium bowl, mix 2 cups flour, sugar and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas (crumbs). Add cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and sticks together when pressed.
Gather dough into a ball. Divide in half; shape into 2 flattened rounds about 1/2 inch thick. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer or you have frozen it, let pastry soften slightly before rolling.
With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Place in pie plate and ease into plate, pressing firmly against bottom and side. You can do the same with the other half for a topped pie or roll and cut it into strips for a lattice crust.

I make 2 batches of crusts and keep them in the freezer as they are perfect to pull out and let soften when you need them.

I also freeze our pies unbaked after assembling them. You heat them just as you would a frozen pie at 375 covering the crust edge after 20 minutes and continue until the crust is browned and the filling is bubbly.

Our family Cherry Pie recipe here:
https://chasenchanceranch.wordpress.com/…/cherry-pitter-be…/

Frozen pie

Baked Zucchini and Summer Squash

Baked Zucchini and Summer Squash on the menu tonight.

Slice and layer squashes, cover in sauce, top with grated mozzarella. We like onions on ours too but you can use anything you like (mushrooms, peppers, ground beef, shredded chicken and so on).

Comfort food minus the carbs!!

Bake at 425 until squash has softened, cheese has melted and onions have browned.

Avocado Chia Seed Chocolate Pudding

 

This is a delicious healthy way to indulge a little!  The benefits from the avocado and chia seed are plentiful and good for your body!  So go ahead and enjoy!

2 ripe avocados peeled and chopped
1/3 cup cocoa powder
3 TBSP Chia Seeds
1/4 cup honey or agave (I use our homemade maple syrup too)
2/3 cup almond milk, coconut milk, or regular milk
1 1/2 tsp. vanilla

Place all in a blender and blend until somewhat smooth. (you may have to scrape the sides of the blender here and there).

**this will not be as smooth as a regular pudding with the Chia Seeds. If you want a smooth pudding omit the seeds and reduce the milk to 1/2 cup