Tag Archives: recipes

How Shocking

Before I get to today’s post, just a quick reminder that today is my day to blog on two of my group blogs. I’m over at Darker temptations talking about what goes on in my brain (It’s a twisted labyrinth) and I’m at gee/k/ink talking about my favorite cult classics.

Over here though, I’m talking about how I shocked the hell out of my relatives this weekend. No, it had nothing to do with the LSU Alabama game. They all know my feelings of intense dislike for LSU, so that isn’t a surprise. No, I shocked them all by voluntarily cooking something.

*huge gasp*

There was even a comment made that it only took me thirty-five years to cook which is a blatant exaggeration. I cook. When I feel like it. I’m not a gourmand. I’m happy chowing down on frozen dinners or soup or things like that. However, I had a massive envie for red beans. But not just any red beans. I wanted my sister’s red beans. It’s hard to explain, but her beans are flat-out amazing. If you’ve ever eaten at Popeye’s or Copelands, they have red beans that are flavorful and creamy. That’s how hers are, but with more kick.

I’ve guilted her into making pots of red beans for me, but I’ve only ever managed to get a bowl out of the entire pot. Yes, her family gets dibs and I get leftovers. Normally that doesn’t bother me since leftover red beans are just as good—if not better than freshly cooked red beans. I wanted a whole pot to myself, or rather, my mom and I.

So I asked my sister for her recipe, wrote it down on a sticky note and put it in my purse. Saturday I decided I’d attempt my first pot. Now, mind you, my mother is a great cook. She makes a roast beef and gravy so good it’s in constant demand. I love her cooking (if you were in any doubt, you should see the size of my hips), but she doesn’t make red beans like my sister. While I was cooking my first pot, she had a few things she wanted me to add, but I refused to divert from the exact recipe my sister had given me.

And it was gooood. Oh, not as good as my sister’s, but it was my first pot. One thing I’ve noticed about cooking is that every dish differs between cooks. My lasagna is vastly different from my mom’s, similar to my sister’s, but (in my opinion) far superior to either of theirs. My sister’s fettucine is better than mine, but her roast isn’t nearly as good as Mom’s. We use the same recipes, but the taste is different. Weird, huh?

So that’s what I did this weekend. I cooked to the complete shock of my family. Even more, I did it without anyone asking if I wanted to make something. Of course this means I’ve probably shot myself in the foot since they’ll expect me to cook more often. Damn!

How about you? Do you enjoy cooking, or do it when you have to?

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Sometimes I Like to Cook

A couple of days ago, I dreamed about making one of my specialty dishes: stuffed meatloaf. Well, yesterday I put dream into action.

I don’t know how many people are aware of this dish. I learned it from a co-worker several years ago, and my family loves it. I don’t cook often. I freely admit, I’m not a domestic goddess by any stretch of the imagination. I can make a mean lasagna, a decent fettucine, a kick-ass cottage pie, and stuffed meatloaf. Oh sure, I can cook other things, but these are my dishes.

A stuffed meatloaf is a great way to clean your fridge of sandwich meat and cheese, or anything you could possibly imagine could go in a meatloaf. It sounds weird, I know, but it rocks. Really. I’ve even thought about making a pizza stuffed meatloaf, with pepperoni, lots of cheese, and tomato sauce. Haven’t tried it yet, so I can’t give you details about it.

Anyway, this is my recipe:

Ground beef (however much you would use for a regular meatloaf)
Sliced sandwich meat
Shredded cheese or cheese slices
Bacon

Season your ground meat as you normally would. Once seasoned, place on wax paper and flatten. Place sandwich meat and cheese over the surface of ground meat. Put as much, or as little, you want. Taking one end of the wax paper, flip one end of ground meat over the other (like a turnover). Press down ends making sure cheese won’t leak out.

Place in baking pan and “wrap” strips of bacon around the loaf. I normally make sure as much of the top of the loaf is covered. As the bacon cooks, it seeps into the meatloaf and adding flavor. Bake at 350 degrees for an hour and a half.

It really is a great dish. Some day (if I can ever convince my picky family), I’ll try it with broccoli, cauliflower, and ham with lots and lots of cheese. If any of you try it, let me know how you like it.

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