2 tablespoons extra-virgin olive oil
1/2 green pepper, seeded, small dice
1 carrot small dice
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground chicken and 1 pound bulk Italian chicken sausage
3/4 cup Panko bread crumbs moistened with a little milk
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions, carrot and garlic. Saute until just soft, remove to a plate and cool.
- When the vegetables are cool, combine all of the remaining ingredients together. Start with the Panko and moisten with milk. (Any milk will do. I used 2%). Beat in the eggs next. Add the meats and toss everything else in the pool. Blend well with your hands.
- Form the meat mixture into 2 loaf (brain) shapes on an oiled oven tray or baking dish.
- Bake for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve.
At one of the local stores I kept seeing ground chicken on sale. There were also packages of bulk Italian seasoned chicken sausage. It was fairly obvious that the plain chicken was a combination of white and dark meat while the sausage looked to be more dark meat. I bought a pound of each with absolutely no idea what to make.
A little voice in my head said “Meatloaf, stupid”.
So I thought why not?
You’ll notice the seasonings are nearly identical to my Italian Meatloaf. But you will discover using chicken and Italian chicken sausage gives this meatloaf an entirely different flavor profile. The Italian Meatloaf is tasty. This Chicken Meatloaf is YUMMY.
Remember, I hated meatloaf as a kid.
Confused by beef? Don’t feel bad. I get confused constantly in the meat aisle. For example, I came across a Top Blade Roast this past week and immediately got confused. Top Blade Roast? Not a clue what it was. But the roast was on sale so I bought it. Now what do I do with it? After some determined internet research I learned Top Blade is Chuck.
During the course of my research I stumbled upon a great website run by a guy named Meathead.
Check it out and learn what a Denver Steak is.
That’s a pretty disturbing thought for anyone who’s followed the slew of stories regarding food safety failures in China in recent years. As we’ve on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the H7N9 bird flu virus among live fowl in fresh meat markets.
The second link is not about nuggets. Watch your fish too.
1 15 oz can organic chickpeas, drained, rinsed
Salt to taste
1/4 cup organic tahini (sesame paste)
Freshly squeezed lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
The 4-pound lobster, which has five claws in a hand-like pattern on its left side and a normal claw on its right, would seem to be at an advantage if lobsters ever do go to war.
HT – Naked Capitalism
I love Ree Drummond. Never met her. Never mind the fact I’m married. I love Ree Drummond. I love Ree because every recipe of hers I’ve tried is awesome. This Greek Salad recipe is all Ree. It is reproduced in its awesome entirity and I’ve given credit to this Goddess via the link below.
We had the usual gang over for pizza one night. Everyone asks “What can I bring?”. So for one of our couple friends we said “Salad”.
They brought this salad over to have with pizza.
Since that fateful day, we’ve made this salad several times. One time we put chicken on top of it. Dinner. Done. Delicious.
- 1 head Romaine Lettuce, Chopped
- 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
- 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
- ½ whole Red Onion, Sliced Very Thin
- 30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
- 6 ounces, weight Crumbled Feta Cheese
- Fresh Parsley, Roughly Chopped
- ¼ cups Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon Sugar (more To Taste)
- 1 clove Garlic, Minced
- 6 whole Kalamata Olives (extra), Chopped Fine
- ¼ teaspoons Salt
- Freshly Ground Black Pepper
- 1 whole Lemon, For Squeezing
Add chopped lettuce, tomato wedges, cucumber chunks, onion
slices, halved Kalamata olives, half the feta, and parsley to a large
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped
olives in a bowl. Whisk together until combined. Taste and adjust
seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss
with tongs or clean hands. Just before serving, top with additional feta
and squeeze a little lemon juice over the top.