my mom’s meatloaf

Comfort Food for the fam!I call this “My Mom’s Meatloaf” because that’s just what it is… my mom’s homegrown recipe. I grew up eating this simple and comforting dish on a weekly basis. It was a meal that my siblings and I all enjoyed and a dish that our mom could put together quickly after a long day at the office. I like to serve it with fresh green beans sautéed with shallots (recipe to follow) and garlic mashed potatoes. I have to laugh because the kids in our neighborhood today love this dish so much they ask me to make it on their birthdays. Who would have thought…. teenagers requesting meatloaf, go figure!

1 envelope Lipton Beefy Onion dry soup mix
2 eggs, beaten
2 pounds ground beef or turkey (I sometimes use one of each)
1 cup Trader Joe’s catsup (my favorite)
2 cups soft bread crumbs
1/2 cup warm water

Break eggs into a large bowl; beat lightly. Stir in 1/2 cup of the catsup, warm water and soup mix. Add ground meat and breadcrumbs and mix well. Pack into a loaf pan and bake at 350 degrees for 45 minutes. Take it out of the oven and spread the remaining 1/2 cup of catsup all over the top of the meatloaf and put back into the oven for 15 more minutes. Serves:6


asian lettuce wraps


2 Tbsp. peanut oil or olive oil
1 large onion, chopped small
2 garlic cloves, minced
2 pounds ground turkey
1/2 cup Asian peanut sauce (we use Bangkok Padang Peanut Sauce)
1-1/2 Tb hoisin sauce (we use Hokan)
2 Tb soy sauce
Juice of 1/2 a lime
1 seeded and minced jalapeño pepper
1 can rinsed and drained water chestnuts, chopped small
1/4 cup chopped fresh cilantro
Salt and pepper to taste
12 large iceberg lettuce leaves
1 cup julienned carrot
1/2 cup chopped salted peanuts
1 cup bean sprouts
1 cup Hot House cucumber peeled, seeded and diced

Optional dipping sauces:
Maggi’s Sweet Chili Sauce
Sirancha Hot Chili Sauce

Heat the peanut oil in a large heavy skillet over med-high heat.  Sauté the onion and garlic in the hot oil for 3 minutes or until the onion begins to brown.  Add the turkey and sauté for 7 minutes or until brown and crumbly; drain.  Stir in the peanut sauce, hoisin sauce, 1 Tbsp. soy sauce, lime juice and jalapeño chile.  Add the water chestnuts and chopped fresh cilantro.

Cook this mixture until heated through, stirring frequently. This can be prepared and then heated back up before serving.  Serve the turkey mixture in cool crisp iceberg lettuce cups with the carrots, cucumbers, bean sprouts, and peanuts. 12 servings



ahi poke


The trick to this recipe is to buy sashimi grade tuna

I went out on a limb with this recipe because I don’t eat fish myself (that’s Christi talking, not Terry). The recipe sounded so yummy (if I did like fish) so I thought to myself, “Why not give it a shot?” I went online to read other ahi poke recipes and the most frequent advice I found was to buy sashimi grade tuna. I went to our local fish market, followed the instructions to this recipe and in about 15 minutes witnessed two grown men alongside my 14-year-old daughter fight over who was going to get the last bite! Yay, a successful fish experience from a non-fish eater!  They all three said to post this on our blog so here it is….

This recipe makes 4 servings
3/4 pound sashimi grade tuna steak, diced small
1/2 cup cucumber, peeled, seeded and small dice
1 avocado, peeled, pitted and small dice
1/4 cup fresh chopped green onion
1 1/2 tsp red pepper flakes
1 Tb toasted sesame seeds
1 1/2 tsp fresh lemon juice
2 tsp sesame oil
1/2 cup soy sauce

In a medium bowl combine the tuna, cucumber, avocado, green onions, red pepper flakes and toasted sesame seeds. Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in refrigerator for 15 minutes but no longer because the fish will begin to cook and the freshness of the fish will be lost.

Once chilled, remove the bowl from the ice and plate the poke. Serve with toasted bread, your favorite crackers or tortilla chips.