NoreensKitchen

Today I am sharing a recipe for a delicious corn chowder that comes straight from my aunt Debbie! She hosted my dad and my girls this summer for a few days when they went on a road trip to New Jersey and she made this chowder. The girls raved about it so much, I knew I had to get the recipe. This chowder is filling, satisfying and the perfect way to enjoy the summer corn harvest to its fullest! Pair this with a tossed salad and some bread or biscuits and you are in for a treat! This recipe starts with corn as you might suspect. Six cobs of fresh corn makes a nice pot of chowder that served the four of us, my dad and had two pints left over. Aunt Debbie usually boils her corn. You can cook yours how you like. I pressure cooked mine with a bit more water than usual so I would have corn water left to use in the soup. If you don't have the corn stock, you can use veggie stock, chicken stock or just water. It will be great any way you do it. Another secret to a nice thick soup full of corn flavor is to scrape the cobbs after you have cut the kernels off. This will get all the extra corn goodness out of those cobbs and you can really infuse your chowder with that flavor. This is a very simple soup! Corn, potatoes, some celery, onion, a bit of roasted red peppers and a can of tomatoes and green chilies top it off. You can make this to suit your taste as far as the spices go, but I think this combination is just right. Make it creamy with some half and half and season up with some paprika, salt and a pinch (and I mean a pinch) of Cayenne and you will be so happy you made this! This soup is hearty, satisfying and soulful. You can adapt this to suit your needs. If you prefer vegetarian, use veggie stock or corn stock. Prefer it to be vegan, do the same but instead of half and half add 1 can of coconut cream and three cans of coconut milk or almond milk and almond cream. Your choice. In place of the butter you can use your favorite margarine or vegetable based spread. We love Melt brand spread if you haven't tried it, look for it! This chowder goes together super fast and does not take a lot of work to put together. You can also use frozen corn, but it won't be as flavorful in the end. I recommend that if you use frozen corn that you add some creamed corn to richen the soup. You can also freeze this soup and enjoy later. If you make a batch you can store in an airtight container in the freezer for up to three months. I hope you give Aunt Debbie's corn chowder recipe a try, sometime soon and I hope you love it! Enjoy these last few good weeks of summer and her bounty by making this hearty meal! Happy Eating! You can a printable version of this recipe here: http://bit.ly/2mIYp6T Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing a great sandwich idea that is a tasty, tried and true and has deep roots in American culture. The Cuban sandwich is a favorite in Florida. Hailing from Miami and Tampa these sandwiches can be made two different ways and enjoyed. It is a great way to feed your family lunch or dinner and in my case a great way to use leftover pork roast or even smoked pulled pork in a way that everyone will love! When you eat this you will say Muy Bueno! Cuban sandwiches are something you may have seen on the menu at your favorite restaurant, but maybe you have never tried it. Or maybe you only get it when you eat out. There is no reason to not enjoy this delicious offering right at home! Its so simple to make and you can whip up dinner on the fly in no time when serving up these wonderful sandwiches. There are two schools of thought when it comes to this sandwich. Mayo or no mayo. Tried and true Tampans say No to the mayo. Citing the fact that these were traditionally carried to the cigar factories for employees to eat on their breaks so the mayo would have spoiled. But we are going to go with the secret sauce because it's amazing! Cuban sandwiches traditionally start with Cuban bread. Since I cannot source that in my area, I am using a nice Bollio roll that will be soft on the inside and crunchy on the outside after we grill it. You can get authentic Cuban bread by ordering online nowadays. So if you are so inclined, have a look! The rolls are spread on both sides with a sauce of mayo and plain yellow mustard. Or if you are a purest, only lots of yellow mustard. Be sure to go all the way to the edges! Next the good stuff! Layers of swiss cheese, I am using Havarti, smoked ham (I used black forest), roast pork loin, dill pickles and more cheese are shingled on this delicious roll. If you are making yours "Tampa style", then be sure to add a layer of thinly sliced Genoa salami before you add your pickles. Now spread the top with a little butter. Add a little butter to your pan and place that bad boy on that grill. Top with the pre heated, press and allow to cook till crispy and not too brown. Yes, I got mine a little brown, but it was oh, so delicious! Get that cheese good and melty so that all the filling gets heated through, just a bit. I flipped my sandwiches so that both sides would get nice and crunchy. Now all you have left to do is enjoy this crunchy, creamy, salty, tangy, meaty, cheesy sandwich. Serve with homemade, hand cut fries or some plantain or yucca chips or even some Tostones for even more Cuban flair! The sandwich itself is an homage to the deep culture that enveloped Miami and Tampa during the height of the cigar manufacturing days. The 20s and 30s saw massive growth in this industry. Employing thousands and at one point there were over 100 cigar factories in the area. Now there is only one left in Tampa. The sandwich is said to represent so many cultures melding together like the melting pot of central Florida. The smoked ham represented the Spaniards, the roast or pulled pork and the traditional cassava bread, representative of the Cubans. The cheese of the Swiss and if enjoying Tampa style, the Genoa salami represented the Italians. The pickles and mustard were attributed to German influence. So you can see. Bringing all this flavor together in one sandwich is not just an amazing idea, it is an amazing blending of cultures all in one delicious bite! I hope that you consider giving a Cuban sandwich a try sometime soon and I hope you love it! Don't have leftover pork roast? Try some smoked pulled pork from a local BBQ joint. You won't be disappointed! Happy Eating! You can find the Rada products I used in this video here: Stubby Butcher Carving Knife: http://bit.ly/32LhSDs 6" Bread Knife: http://bit.ly/32MoTEi Party Spreader http://bit.ly/2LytFiH Spatula http://bit.ly/32JVnih You can find other items used in this video on my Amazon influencer page here: https://amzn.to/2meKkO5 Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Let's take the remaining grilled meat meal prep that we shared in last week's video and make something delicious! We have had shrimp salad, philly cheese steak melts, pork fried rice and chicken quesadillas this week using that prep, and now we have just a bit of everything leftover. Let's mash this all up and make some house special fajitas! Easy to make, easy to serve and easy to eat! Everyone is going to love this one! I am calling this "House Special" fajitas because I am inspired by the house special items you can get when ordering from a Chinese restaurant. You know when you can ask for house special lo mein, chow mein or fried rice? Basically it means give me those noodles or rice with the works. Pork, beef chicken and shrimp. All mixed up with delicious fresh veggies and spices. So instead of going the Chinese route, which you could easily do with this mixture, we are going the Mexican inspired route! If you love fajitas you are going to love this. Very similar to what you would get if you ordered fajitas "texanas" in the Mexican restaurant. Meaning you would have steak, chicken and shrimp. We have just a little piece of pork chop in there too, but it's all good! I first sauteed up one red bell pepper, one green bell pepper and one medium sweet onion with some garlic in about a tablespoon of vegetable oil, just until the onion began to caramelize. Then I added in the leftover grilled meats that had been sliced thinly as well as the seasoned, cooked shrimp. Gave this all a good toss to distribute and added a couple tablespoons of my homemade taco seasoning. This is optional but helps to give you a cohesive flavor profile to your dish. Next I tossed in some fresh tomato wedges and allowed this to cook just until the meat was warmed through. No need to cook this to death. You want your veggies just tender crisp and the protein warmed. Then it's time to build some fajitas. Homemade taco seasoning video: http://bit.ly/2BSDAwW Chili lime taco seasoning video: http://bit.ly/2p6ZJvC These can be served as a burrito filling, a taco filling or as fajitas, traditionally with warmed flour or corn tortillas and add ins like shredded cheese, sour cream, avocado or guacamole, salsa, you know the drill. They are delicious, satisfying and help you use up what you already have on hand. Even if you don't do the meal prep but have leftover steak, chicken or shrimp, consider turning them into these quick, leftover makeover fajitas the next time you are stumped as to what do make out of what you already have. Fajitas are just one of the things you can make out of this jumble of scraps. You could also use this lot to make your own house special lo mein, chow mein, fried rice, egg foo yung or how about a delicious Italian style omelette? Add those items into your egg mixture, cook up, add mozzarella cheese, fold over and top with past sauce and parm. Serve with garlic bread instead of toast and boom! Mind blowing dinner or breakfast or brunch for that matter. This meat could be turned into a frittata, a pizza or a hot pot or ramen filler. All you have to do is think outside the box and you are going to make your family and yourself very happy! So use what you have. Think about what you love and turn those leftovers into something amazing! I hope you give these house special fajitas a try sometime soon and I hope you love them! Happy eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today, a little something different! I recently realized that I make mac and cheese from a box different from a lot of people. So I thought this may be a great subject for a video. We all use it. You know you do! If you say you don't I wouldn't believe you. It's as comforting as a hug from your mom. Boxed mac and cheese is a delicious memory from your childhood, but there is a better way to make it that will taste like it was made from scratch! Today I am sharing a couple tips and tricks for making boxed mac and cheese utterly over the top amazing! I have been doing this for a long time! My mom never did it this way, opting to toss everything in the pot and stir with a wooden spoon. This always left large powdery clumps of "cheese" powder littered throughout and never got the whole pot tasting quite cheesy enough. So as I got older I realized that if I wanted a cheese sauce I had better actually make the sauce first then add the cooked macaroni. This trick will work with any boxed mac and cheese that uses a powdered cheese packet. Not the ones with the foil cheese sauce packet where you squeeze the cheese into the hot macaroni. This one is basic. Boil your macaroni as directed or to your desired consistency. While the macaroni is draining, put the saucepan back on the heat and melt the required amount of butter and add the required amount of milk. So far we are doing everything the box tells us. Just in a different order. Now add the cheese sauce powder and whisk until blended, smooth and the mixture begins to thicken. Now is where we go wild! Add 1 cup of shredded cheddar cheese and whisk in until smooth and then add the magic ingredient. 1/4 cup of sour cream whisked in will make this sauce smooth, silky and taste like you made it from scratch. The addition of both the extra cheese and the sour cream bulks up the fat content in the sauce giving it an amazing texture and flavor. This is just not going to happen if you only use the powder packet. Now add in your cooked macaroni and stir well to combine. In the end you will have smooth, silky macaroni and cheese that will have your family singing your praises. Serve this up to friends and family and I bet they will be asking for the recipe! I hope you give this method of making better boxed macaroni and cheese a try and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

For viewers looking for 20% discount (limited quantities), click this link and hit "Get Started": https://bit.ly/2luxn2w For viewers who would like to buy direct from Amazon.com, here is the link: https://amzn.to/2ZID8bl Today we are taking advantage of weekly specials as well as our grill to do some meal prep and take some stress off our dinner preps for the week. I love to have lots of cooked protein on hand during the week. Especially if it is going to be a busy week filled with appointments and activities. This makes dinner super easy to deal with since you have the main almost complete! We will be seasoning everything up with some delicious spices, provided by our sponsor, Suchi's Spices and I know this is going to help you get dinner on the table quick and easy! First I want to thank our sponsor from Suchi's Spices for providing this awesome gift set of 4 spice blends to help with our weekly meal prep! These spices are all seriously delicious and I am completely impressed with their variety, freshness and taste. The packaging is fabulous and the quantity you get for the price is incredible! We are using our grill to cook everything this week. Chicken breast, sirloin steak, thick cut, bone in, pork loin chops and 2 pounds of fresh, white shrimp that I have skewered. I seasoned the chicken with the cajun seasoning, the sirloin with the big Texas seasoning, the pork chops with the sweet smoky seasoning and the shrimp with the island seasoning. The latter is very reminiscent of a jerk style seasoning from the caribbean. They are all moderately spiced with the exception of the Island seasoning which has a bit more heat to it due to the inclusion of more Cayenne pepper. All of these went on the grill and were tended by Rick who is the grill master in our house. He cooked them expertly and we allowed them to rest before slicing. This is one of the secrets to meal prepping. Slicing everything to ensure you have a good start on your week's meals. We ate from this selection on the night we made them and had some roasted asparagus as well as some tomato orzo on the side. You can find my roasted asparagus here: http://bit.ly/2Uzl95Z You can find my tomato orzo here: http://bit.ly/2E9xd9A Now that our meats are all finished for the week, we can concentrate on the tasks at hand. We can make a myriad of dishes from these waiting for us in the fridge! Use the pork for a quick pork fried rice or to add to a vegetable stir fry or even to marinara sauce. Use the steak for open faced philly cheese melts, tacos, quick stroganoff or in a delicious steak salad with sauteed mushrooms. The chicken can be used any way you like! Wrap sandwiches, soups, added to rice, pasta or quinoa. Use in a salad or with a pasta and fresh steamed veggies. The shrimp are great used in a quick ramen with a soft boiled egg, or as an addition to fried rice, lo mein, or a creamy shrimp salad with remoulade dressing. Really your imagination is the only limitation here! I hope that this gives you some ideas to start your weekly meal prep and make life a little easier on yourself and your family. This had a lot of benefits! You won't be tempted to run for take out and you will always have something healthy and delicious that you made yourself, ready to be turned into something delicious any night of the week! I also hope you will take advantage of the offer from Suchi's Spices and grab one of those packs of spice blends! They really are delicious and we were really very impressed with the freshness and quality, over all of this product. Thank you to Suchi's for sponsoring today's video and thank you for sending us some to try! Be sure to use the links above to get some for yourself! I hope you give weekly meal prepping a try. Whether it be on the grill, oven or skillet! I hope you love it! Happy Eating! FTC DISCLAIMER: This video has been sponsored by Suchi's Spices. That means that I have received either monetary compensation or product to review or both to share with my viewers in this video. All opinions are my own and have been presented with honesty. This is a presentation, not an endorsement. Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

One last leftover makeover for the meatloaf! Today we are taking the last meatloaf that we prepped and making meatloaf parmesan for family! This is a truly easy and delicious way to use up that meatloaf and have planned leftovers for those busy weeknights when you know you just won't have time but want to get a great meal on the table for your family to enjoy! Pair this with a tossed green salad, some roasted veggies and even some buttered noodles for a complete meal that is sure to please! You may recall that when I shared my homemade, retro meatloaf recipe we did two at the same time. This is a great way to get more bang for your buck and have planned leftovers for your week or even later. There are a bunch of ways you can change up your meatloaf to create new and delicious options for your family. In this case I am taking inspiration from our favorite Italian dinners and creating a meatloaf parmesan for everyone to enjoy. This meal takes about five minutes to prep and about 20 minutes in the oven. You can have this on the table in under half an hour and then the rest of your evening is a breeze. Great for busy families! To make this even easier, when you are planning your weekly menu and writing your grocery list, be sure to grab some help from the store. I am using a good organic jarred marinara as well as some whole milk mozzarella cheese and frozen garlic bread. You can feel free to make your own garlic bread, but on busy nights please consider giving yourself some grace and go with the easy route! I after slathering the meatloaf slices with marinara and topping with cheese, I gave everything a sprinkle of pizza seasoning for some extra zing. Baked for around 20 minutes at the same time I baked the garlic bread and voila'! Dinner is ready! I served my meatloaf parm with some leftover roasted broccoli and mushrooms which were the perfect accompaniment to this quick and easy transformed meatloaf dinner. I hope you give this meatloaf parmesan leftover makeover a try sometime soon and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Let's do something with that leftover meatloaf! Sometimes I find that people just need encouragement to step outside the box. Most people will just make the leftover meatloaf the same way that they ate it the first time. With gravy and whatever sides they enjoy. But if we think about the meatloaf as a vehicle, instead of leftovers, we can transform it into some amazing options. Today, I present to you a Philly cheese meatloaf stack topped with peppers, onions and mushrooms and melted Mozzarella cheese. Eat it as is or stuffed into a roll. No matter how you make it, I know you are going to love it! The premise here is simple. Take your favorite dish. Think about how you can incorporate or transform leftovers into that with the main dish as the inspiration. Here we are taking our inspiration from the Philly cheesesteak sandwich. Usually, thin sliced ribeye meat topped with sauteed onions, mushrooms and peppers if you like. Either bell or banana. Then melted all together with mozzarella, provolone or if you are so inclined, "whiz". I have opted for the Mozz. Since that is what I had on hand when making the video. If you are a lover of your philly "wit wiz", then by all means, indulge your desires and use that here as well! I sauteed up some onions, peppers and mushrooms in some butter until browned and caramelized. Then I pushed the veggies off to the side of the pan and browned up a couple of meatloaf slices cold from the fridge. I cooked them until they were nice and brown on each side and warmed through. Now the magic happens. While the slices are still in the pan, top with the veggies and then with cheese. Pop a lid on the pan and allow the cheese to melt. Then, BOOM! You have a delicious way to enjoy your meatloaf that will taste different, fresh and delicious. As I said above, you can eat this as is, like we did or you can make this into an open faced sandwich by serving on top of a piece of toasted garlic bread or stuff this into a toasted hoagie or sub roll to enjoy like a regular sandwich. Molly ate hers with the addition of ketchup because that is how we love our philly cheesesteak sandwiches, with ketchup on top. It may sound odd to you but it is the way I grew up eating them. Being from central Jersey, it's hard not to find a delicious cheesesteak sub and with Philadelphia just a hop, skip and a jump away, you have the best at your fingertips. While this may not be a Pat's or a Geno's, it will be yours. A meatloaf philly cheese stack is a great way to use leftovers and give them new life. Sometimes the best way to eat leftovers is to turn them into something else altogether! I hope you give this philly cheese meatloaf stack a try, sometime soon and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Today I am sharing with you one of my most requested recipes of all time! My classic meatloaf recipe! Yes, that's right, my most requested recipe is meatloaf. I cannot tell you how many times I have been asked to make meatloaf! It all comes today! This is a classic dish that everyone seems to love. It's about as retro as you can get and using my homemade meatloaf seasoning mix, you are going to be able to make meatloaf quick and easy and have a delicious dinner with leftovers to boot! This recipe will make two medium sized meatloaves. Enough for a family of four to eat twice with leftovers for sandwiches. You asked and today I deliver! Meatloaf seems to be a love it or hate it kind of dish. I grew up hating it. I did not love meatloaf until I made it myself and figured out what I love and what I don't love about this ubiquitous, classic. I am not a fan of the ketchup glaze. My mom never used the glaze, but she did make meatloaf that could be used as a door stop. It was crunchy for the first inch or so around a nugget of tender meat inside. Now, my mom was a great cook but meatloaf was never her strong suit. As an adult, I moved on to making meatloaf with a seasoning packet, but when we moved from Arizona and I could no longer get my favorite one, I stopped making it. Thus the reason it has taken me so long to actually share a meatloaf recipe with you. Since figuring out how to replicate the right flavor combinations I can now do just that. This recipe is very versatile. You can take this basic and take it anywhere you like. The possibilities are endless as are the flavor combinations. I like to start with good quality 80/20 ground chuck combined with an equal amount of ground pork. 2 to 3 or even four pounds of meat depending on how many loaves you want to make. I am using 1.5 pounds of ground meat here. 1 pound of ground chuck and 1.5 pounds of ground pork. I usually use equal parts of each and find that this makes the best combination. You can also do 2/3 beef and 1/3 pork, but I find the pork addition to be important for a tender, moist meatloaf. You can always use what you prefer, ground turkey, chicken, bison, elk, venison, whatever is your preference, however, note if using those meats, which are very low in fat, in order to obtain a moist meatloaf you will want to add fat back in such as bacon, ground sausage or even some olive oil to the blend. Link to the meatloaf seasoning video: http://bit.ly/2TYNq5V I am using 1/4 cup per pound of meat of my seasoning blend, 1 egg per pound of meat and 1 cup each of both dry seasoned and fresh bread crumbs. I use a hamburger bun that has been frozen and while it is till frozen run it over the fine side of my box grater to get the fresh crumbs. You can always use a food processor to do this but since it is only one bun, why go to the trouble of dragging that out and having to wash it after the grater does a fine job. I am also adding 1/2 cup of milk and 1/2 cup of ketchup to the meat mixture to give moisture and flavor. If you do not want to use ketchup you can leave it out but add back the same amount of milk, water, marinara, salsa or bbq sauce. To make this magic happen, break the ground meat up into a large bowl and then toss in the rest of the ingredients. Gently blend with your hands until you see the mixture come together. then form into however many loaves as you like shaping them into oblong ovals and placing them on a baking sheet that has been lined with parchment paper. Today I made two. One for dinner and one for the freezer. These baked at 350 degrees for between 45 minutes and an hour and were removed when the internal temperature read between 155 and 160 degrees. If you are glazing, remove 15 to 20 minutes before they are done baking and top with your glaze then return to the oven for the last bit of time. Remove from oven when done and allow to rest for at least 10 minutes before slicing and serving. Now you know how to make a delicious, homemade classic meatloaf. Just like your mom may have made. I hope you give this recipe for meatloaf a try sometime soon and I hope you love it! Happy Eating! You can get a printable copy of this recipe here: http://bit.ly/2KRpj5X Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2019 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Getting back into the swing of things and gearing up for fall. Even though the temps are still through the roof where I live, I am hopeful and kind of yearning for Autumn to make her way to me. With that in mind and with back to school upon us, it is time to think about the coming season. One of the recipes I have been most asked to share is a meatloaf recipe. So today I am getting ready to share that with this delicious meatloaf seasoning mix that will be the heart of a delicious, home cooked, comfort food meal like grandma used to make! Busy weeks are ahead, work, school, clubs, sports etc. For me it will be two adult daughters in college and me nose to the grindstone, getting this channel back in order. Having the tools needed to make quality home cooked meals is essential to avoid mealtime confusion. It is no secret that I have been quasi absent this summer. I have been taking some time to just figure things out. Since my mom passed away it has been harder that I expected, to just live life in a normal way. I know that it takes time to heal, and I have been but I have neglected you and for that I am sorry. This meatloaf seasoning mix is born out of my need to create similar flavors from one of my old standards. Truth be told, my favorite meatloaf seasoning blend used to be in a packet from Safeway grocery stores. They used to have a "Safeway Select" brand of meatloaf seasoning that was AMAZING! But then we moved and there are no Safeway stores where I live and when my mom got me some when they went to visit my brother it wasn't the same. Nothing stays the same. So I finally decided to make one of my own. I think I have done a bang up job. It isn't like my old favorite, but it is a new favorite and I hope it will be for you as well. The best part about this blend is that you have everything you need on your shelf already. This is a great way to rotate and clean out your spice rack and freshen your spices for the coming fall and holiday season. Blending all these together in a mix is a great way to get more traction out of things you may have only purchased for one recipe. Others are old standbys that everyone should have on the shelf. The base of this recipe is inspired by my homemade onion soup mix. I have made several changes and I am sure you will love the finished result. I stared with bulk, beef bullion powder and dehydrated onion flakes. That right there is great, but we can do better. Adding in paprika, mustard powder, marjoram, basil, parsely, onion and garlic powder along with some thyme, celery seed and black pepper you have the beginning of a great meatloaf. Having this already blended together is a plus because you only have to take everything out one time and boom, you are ready to go! When ready to make a meatloaf, you can use 1/4 cup of this mix per pound of meat. You can use whatever you like. My preference for a meatloaf is half pork, half beef. But you can use ground turkey, chicken or whatever you prefer. In the video, I mentioned that if you like, you can use some of the chicken and tomato bullion available in the Latin food section in place of 1/2 cup of the beef. This will give your meatloaf blend a tomatoey edge. I did not have any in the pantry today otherwise I would have used that as well. This seasoning can be used in meatloaf, but don't stop there! Use it for salisbury steak, meatballs, hot hamburgers, to season up sauteed onions and mushrooms or as a quick base for a gravy with flour and water added in. You can eve use this a a quick sipping broth by simply adding hot water from the kettle and a couple spoons of this in your mug. Great on a cold day to warm your bones. When I upload the meatloaf recipe I will be sure to link it to this video. Keep watching! It will be coming soon! I hope you will give this meatloaf seasoning blend a try sometime soon and I hope you love it! Happy Eating! You can find a printable version of this recipe here: http://bit.ly/31UZNTj Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.