Recipe of the Week - BBQ Turkey Meatloaf

This week's recipe of the week comes from my new favorite Food Network show, Down Home with the Neelys. Pat and Gina Neely own a family BBQ restaurant business in Memphis, TN and they just debuted their show this year. They are so much fun to watch and their recipes always sound so good. This is the first one I've tried, though.

Instead of typing out the recipe, I'm just putting in a link to the Food Network site. It's probably easier to print out from there, anyway, if you want to make it.

BBQ Turkey Meatloaf
from Down Home with the Neelys

I did make a couple of substitutions. First, I didn't have enough paprika to mix up their BBQ seasoning. So, I used Lawry's Season Salt - it has basically the same ingredients. Second, I didn't make the BBQ sauce. I just used the sauce we love, Stubbs, made in Austin, TX. I've never been to the restaurant and I don't know if DH has. But, they make some darn good sauce. I definitely want to go to the restaurant when we go to Austin! (Not that I know when that will be!) I also cut the recipe in half (I just eyeballed the egg). It made plenty for DH and I to have generous servings for dinner and enough for lunch today. I served it with red-skin mashed potatoes (with the skin on).

The recipe was easy to put together and it was very tasty! DH wants it in the regular rotation so that's a good sign!

I did remember the pictures this time! It doesn't look very pretty on the plate, though.

Recipe of the Week - Goat Cheese Enchiladas

I made these on Monday in honor of Cinco de Mayo! I forgot to take a picture..

Overall, we liked them, though the goat cheese was a little rich. I think next time, I'll add some shredded chicken to the mix - maybe boil it with the liquid from the chile and some of the Mexican oregano for flavor. I halved the recipe, mainly because goat cheese is expensive! It made 5 enchiladas. I was afraid it wouldn't be enough food, so I also made a quesadilla with some shredded Mexican-blend cheese. Two enchiladas and 1/2 of a quesadilla was perfect for each of us.

I made the sauce on Sunday, just to save time when actually preparing dinner.

I'm linking to the original recipe, in case you want to read it or print it out without all my editorial comments.

San Antonio Style Goat Cheese Enchiladas
from Bobby Flay on the Food Network website

Ingredients
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas (I used regular flour tortillas)
Goat Cheese filling, recipe follows
8 oz Monterrey Jack, grated
3 T chopped cilantro, for garnish (I left this out. I don't like cilantro)
Sour cream, for garnish
Chopped green onions, garnish (I left these off, too. We all know I don't garnish food when it's just DH and me!)

Directions
Preheat oven to 375 degrees.

Spread 1/2 c. of the Red Chile-Tomato Sauce into a medium, deep casserole.

Dip tortillas in remaining chile-tomato sauce to lightly coat both sides. (I found a pie plate worked well for this.) Spoon about 2 T of the Goat Cheese filling in each tortilla, roll up. (I put the tortillas on a cutting board to do this step. I also used way more than 2 T. of filling. But, I was using the big tortillas. Corn tortillas are usually smaller.)

Arrange the rolled tortillas in a casserole so they fit snugly. Pour 1 1/2 c. of the remaining chile-tomato sauce over the enchiladas, and top with grated cheese. Bake for 20-30 minutes or until the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream and garnish with chopped green onions.


Red Chile-Tomato Sauce
Ingredients
2 ancho chilies (After much searching in the produce area, we found these in the Mexican food section. They are dried.)
3 T vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 T ground cumin
1 T dried Mexican oregano
1 c. dry white wine
1 (16 ounce) can plum tomatoes, pureed (I don't know if the tomatoes I used were plum or not. It didn't say they were. I just got canned whole tomatoes.)
2 c. homemade chicken or vegetable stock (I actually had homemade turkey stock that I froze at Thanksgiving.)
Salt and freshly ground black pepper.

Directions
Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. (I used 2 cups even with 1 chile. I still didn't cover the whole thing, so I flipped it over after about 15 minutes.) Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin & oregano and cook for 1 minute. Add ancho puree and cook for 2-3 minutes. Add wine, tomatoes and stock and cook for 20-25 minutes or until slightly thickened. Season with salt & pepper, to taste.


Goat Cheese Filling
Ingredients
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 c. freshly graded pecorino Romano
2 T fresh lime juice
1/4 c. finely chopped cilantro (I left this out. Again, I don't like cilantro.)
Salt and freshly ground black pepper

Directions
Place goat cheese, garlic, pecorino Romano & lime juice in a food processor and process until smooth. Season with salt & pepper and fold in the cilantro.

Last Week's Recipe of the Week - Chicken with Sweet Corn and Potato Saute

Wow, I've been bad about blogging! I made this last week and I never posted it. The flavors were good, but my potatoes were a little too al dente. I also made way too much of the corn & potato saute. I should have cut that in half! But, I'll be making it again since overall we liked it.

As a bonus, I got to use my new zester that I got in Dallas!

Chicken with a Sweet Corn and Potato Saute
from Express Lane Meals by Rachael Ray

Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled
4 T. extra virgin olive oil
1 t. dried thyme 1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels
1 1/4 c. chicken stock
2 T. butter
1/4 c. fresh flat-leaf parsley, chopped

Directions
Season the chicken breasts with salt, pepper and lemon juice. Let the chicken marinate while you get the rest of the meal going.

Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width - you want thin, bite-size pieces.

Heat a nonstick large skillet over medium-high heat with about 2 T. of the olive oil. Add the potatoes in an even layer across the hot skillet. Season with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn back the heat a little.

While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 T. olive oil. Add the chicken breasts and cook for 5-6 minutes on each side.

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring the stock up to a bubble. Continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.


Serve the chicken whole or sliced on top of the sweet corn and potato saute.

The only change I made was to use red potatoes instead of baking potatoes. I did 4 poatoes for the two of us and I should have only done 2. I couldn't find a 10 oz. bag of corn, but I did find a 12 oz. Again, way too much. Next time, I'll just get the 16 oz. bag and use 1/2 of it.