Italian Spinach Meatloaf

This is not a new recipe for me but I wanted to share it. I love the original version from Murphy's, although this one holds its own. Enjoy!

ITALIAN SPINACH MEATLOAF

1/3 c. olive oil

1 lg. onion
4 garlic cloves, crushed

1 tsp. basil

1 tsp. oregano

1 tsp. thyme

1 tsp. crushed hot red pepper

1 pkg. (10 oz.) frozen chopped spinach (pkg. thawed, squeeze out water)

2 lb. ground lean beef

1 lb. Italian style sweet sausage

3/4 c. fine dry bread crumbs

3 eggs, beaten

1/3 c. fresh grated Parmesan cheese

1 1/2 tsp. salt

In skillet, heat olive oil over high heat. Add onion, garlic, basil, oregano, thyme, hot red pepper. Reduce heat to low and cook covered until onion is tender, about 20 minutes. Add spinach stirring to break up spinach for 5 minutes. Cool to room temperature.

Preheat oven to 350 degrees. In large bowl combine beef and sausage. Stir in spinach mixture, bread crumbs, eggs, Parmesan cheese and salt; mix well. Form meat into large round meatloaf and bake for about 1 1/2 hours. You may serve with warmed tomato sauce on the side.

Recipe from cooks.com

Practice Practice Practice

Red velvet cake for a July 4th cook out. The bow needs some work.

America I Am: The African American Imprint

Recently, L and I had an opportunity to visit the America I Am: The African American Imprint
exhibit here in Atlanta. The exhibition covers the range of the African American experience from the slave trade to modern day. I must say, I love museums and any venue that gives me the opportunity to learn or discover new things. This trip fit the bill perfectly.

There were so many unique pieces including doors from the castle where Africans were held captive prior to their voyage, , Frederick Douglas' clothing , Malcolm X's qur'an and diary chronically his pilgrimage to Mecca and one of my personal favorites Prince's guitar used during the 2007 Super Bowl. Of course there was so much more but these are some of the items that stuck with me.

I was so happy to see the venue was packed with visitors. I plan to return with my sister for a visit during the week. Hopefully, I will be able to spend more time absorbing the entire experience. Definitely check out the exhibit if you get an opportunity. You won't regret it.

Spicy Surf and Turf

Today, I tried two new recipes for spicy twist on surf and turf. I modified both recipes by changing the cooking method. My version is listed below with a link to the original recipe.

Fiery Hot Texas T-Bones
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total

Combine dry spice rub: chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Broil steaks in oven on low setting for about 5 minutes on each side.
(Original recipe from Food Network)

Chipotle Grilled Shrimp
1 1/2 pounds (about 4042) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 1 hour. Place on baking sheet and broil in oven until opaque. (Original recipe from Food Network)