Hi, Friends! Time is flying by, it seems like we just had New Year's and we just had Easter! I hope you all had a great holiday.
A lot of things have been going on for me in the last few weeks. I spent some time with my favorite little girl, Sawyer, I am doing a good bit of dog sitting, which I love, and doing a lot of cooking for family and friends! One of the things I made is a repeat performance by special request for a family Easter weekend picnic for 16-20 people. I made Jumpin' Jack Cheddar, a delicious cheese spread (you can find the recipe by typing the name into the search feature here), and Apple Bacon Jam. Keep reading for that recipe!
Another dish I have made many, many times, and I really surprised that I have not put it on the blog before. I do have it on Pinterest under my board "Tried and True". It's hard to keep up with everything! It is Ina Garten's Turkey Meatloaf! We love it here and I recently made it for a friend who had back surgery and his mom,(he sent me the picture of the complete dinner) and I think you'll love it, too!
Click on the picture of the meatloaf for Ina's recipe. Her recipe is made with five pounds of ground turkey, and that's a lot of meatloaf. I've broken it down to two pounds (you have to have leftovers for sandwiches, right?). Here is one of my best friends in the kitchen, a recipe conversion site at www.fruitfromwashington.com. There are harder ways to convert recipes, but why?? Follow these ingredient measurements with the original cooking instructions. They look a little odd, but you're dividing 2 by 5.
I make this meatloaf recipe in two 8 x 3 3/4 loaf pans.
Now let me take you through the recipe for my first ever potato salad. It is all "TT", or "to taste" in case you ever see that TT anywhere. This is a no recipe dish; even I can remember it, because there's nothing to remember. Just pick out how many potatoes you want depending on how much potato salad you want. I made five pounds because most of it was going to a friend's place. That made about 8-10 cups of potato salad.
Want to know how to make a "perfect" hard-boiled egg, as taught in culinary school? Place eggs in cold water on the stove, bring to a hard boil and as soon as it's boiling turn the water down to simmer for 12-13 minutes for large eggs. Cool the eggs in cold water, some use ice water, so you can handle them. Press and roll the eggs on the stove or counter to crack them and peel while they are still warm. I find peeling them under cold running water works for me.
And here's the Apple Bacon Jam recipe! This batch can be divided, also. When I finished it the final product provided 80 ounces of jam. Remember, those apples and onions are going to cook down a lot! This is not preserved so it only has a seven day shelf life. Make sure it stays refrigerated, but I like to heat it up a little when I'm ready to eat it. It's great on burgers, grilled cheese, cheese toast, hot sandwiches, etc.!
Ignore the granulated garlic in the picture, it belongs in the Jumpin' Jack Cheddar recipe, but I have seen it in other bacon jam recipes. I used Granny Smith apples because they're my favorite, but you can use any favorite apple. You can also change up the type of onion you use. I prefer sweet onions.
Cook bacon in a heavy bottomed pan until crispy. Drain the bacon grease except for about three tablespoons, leave the bacon grease in the pan, and set the bacon aside on a paper towel lined plate. Add the remaining ingredients together, except for the bacon, and cook on medium heat until it is all cooked down to a nice brown, somewhat thick mixture. Add the bacon back. Pulse the mixture a few times in the food processor until you get the texture you want and there you have it! Taste the jam along the way to make sure it has the flavor you want! Let the jam cool down before refrigerating. Use within seven days.
I love avocados, the Hass avocadoes, not the California ones! Did you know they are "seasonal" all year round? Yum! This was delicious and easy enough! I sprayed my iron skillet with non-stick buttery spray and crisped up the corn tortillas (flour tortillas won't work here, those are for other yummy dishes). Then you just dice up that avocado, add salt and pepper and top it with a fried, over easy egg! So delicious, and pretty too, especially with fruit on the side!
Have y'all been missing pictures of Sawyer? Me, too! Let me catch you up!
I hope y'all enjoy the recipes on the blog! These are definitely some favorites with my friends and family!
'Til next time, Dished With Love, Denise!
A place to share my favorite things...friends and food, dogs, college football, and my inspiration, Sawyer, the most beautiful little girl in the world!