Deconstructed Cabbage Rolls

I was looking to branch out, try a few new recipes, mix things up a bit. I can usually read a recipe and know pretty quickly a) if my family would like it and b) how to change it up a bit, if needed. I came across a recipe for Cabbage rolls, honestly never in my life had I had one before, but the ingredients definitely sounded like something that we would like. However I did dread the idea of "rolling the filling into the cabbage." So...I thought on it and realized I could get all the same great flavors out of recipe without having to roll each cabbage leaf individually. So last night we tested my recipe and I will tell you it was fantastic. So good that I don't even have a picture to share, before I knew it we'd eaten the whole batch. So instead I'll share the recipe with you and urge you to try it.

Deconstructed Cabbage Rolls
1 lb ground beef
1 tbsp olive oil
1 lg onion chopped
4 garlic cloves, minced
1 medium head of green cabbage, chopped
1 lg can of diced tomatoes
1 can tomato sauce
1 cup bone broth (or chicken stock if you don't have bone broth)
1 tsp salt
1 tsp pepper
2 tbsp Worcestershire sauce

In large skillet heat olive oil over medium heat, add ground beef & onion
Stir ground beef until browned
Add garlic and cook for another minute
Add chopped cabbage, tomatoes, tomato sauce, bone broth, Worcestershire sauce, salt & pepper
Bring to boil.
Cover and simmer for 20-30 minutes until cabbage is tender

We served over rice. It was delicious.

My go to meatloaf

Growing up we never had meatloaf, my brother hated it so my mom stopped making it. I think my brother hated it because my mom didn't have my recipe.  I'm not even sure how I really stumbled upon making meatloaf, especially since I didn't have it growing up more than a handful of times. I think the recipe came to me one time I was making meatballs for our favorite crockpot wedding soup recipe. I thought I'd try it and it was a hit, so now I'll share it with you.


My go to Meatloaf
1 lb ground beef
1 egg
3/4 cup milk
3/4 cup bread crumbs
4 green onions, sliced
2 tsp garlic powder
1/2 tsp salt & pepper

Topping
4 tbsp brown sugar
1/3 cup ketchup
1/3 cup yellow mustard

Mix all meatloaf ingredients together
Place in greased loaf pan
Mix topping ingredients and evenly spread on top of meatloaf
Cook @ 350 degrees for 1 hour
Enjoy!!!

Stuffed Acorn Squash

Fall is upon us and the weather has started to change, the leaves have started to turn colors.  The produce at the grocery store has become squashes, pumpkins and brussels sprouts.  I love trying new things inspired by the seasons, which brought me this recipe for Stuffed Acorn Squash.

1 lb ground beef
2 acorn squash (I got a small one for the kids to share and a large one for my husband and I to share)
1/2 cup onion, chopped
1/2 cup mushrooms, finely chopped
2 garlic cloves, chopped
1/2 cup cheddar cheese, shredded
1 egg beaten
1/2 cup milk
1 tbsp cornstarch
1-2 tbsp butter
1 tsp salt
1/8 tsp pepper

Preheat oven to 350
Spread butter over the cut side of acorn squash
Sprinkle withe some salt and pepper
Place the squash, cut side down onto a baking sheet
Cook at 350 for 1 hour or until soft
While the squash is cooking brown ground beef
Add the garlic, onions and mushrooms, cook until onions are translucent
In small bowl, beat the egg,  add cornstarch
Add milk and 1/4 cup of cheese
Add milk mixture to beef mixture and mix well
Season with salt and pepper
Allow mixture to thicken for about 5 minutes
Stuff beef mixture into the cooked squash
Top with remaining cheese
Bake for 30 minutes
Enjoy!

Natchitoches (Louisiana Meat Pie)

Natchitoches, pronounced "Nack-uh-dish" is a meat pie that originated in the city of the same name near the Texas border in Louisiana. I was determined to mix up our dinner menu this week after being stuck in a rut for a little bit, and found this recipe and it sounded good. The original recipe did call for the meat pies to be deep fried but we don't typically fry things so we opted to bake them instead.

It's a simple recipe and one of the great things is you can make all the ingredients and freeze them to be served later.

Filling for Natchitoches

1 lb ground beef

1 onion, chopped fine

1 green bell pepper, minced

6 scallions, minced

3 garlic cloves, minced

2 tablespoons all purpose flour

1 cup chicken broth

Mix all ingredients and set aside until dough is ready.

Dough

2 cups all purpose flour

1 tsp salt

1/2 tsp baking powder

4 tablespoons butter (or vegetable shortening)

1/2 cup chicken broth

1 large egg lightly beaten

Mix flour, salt and baking powder in stand alone mixer (or food processor if yours is big enough). 

Add butter/shortening and mix until it resembles coarse cornmeal.

Add broth and egg until dough just comes together

Transfer dough to lightly floured surface and knead until dough forms smooth ball (about 20 seconds)

At this point you can refrigerate the dough if wanted, or work with it immediately

You can choose to make individual meat pies or a large one. 

Roll dough out and place meat filling in middle. 

Seal meat pies and make sure to cut slits in the top before placing in the oven

Bake at 350 for 50 minutes.

***You can make them and then wrap in foil and place in freezer before cooking to be eaten later.