Turkey Meatloaf with Brown Sugar Glaze, Shrimp-Stuffed Flounder

Turkey Loaf with Brown Sugar Glaze
Adapted from Cooks illustrated, 2006

Brown Sugar Glaze Ingredients

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar

Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon

Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.

2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

Shrimp-stuffed Flounder

Sour Cream Pork Chops with Onions and Potatoes, Thai-Style Shrimp Salad

Sour Cream Pork Chops with Onions and Potatoes
Adapted from a recipe my Aunt gave me

4-6 pork chops
1 small carton of low-fat sour cream (you can use sour cream and chive flavor)
1 can low-fat/low-sodium cream of mushroom soup
4-6 red potatoes, sliced to same thickness
1 tablespoon garlic powder or granulated garlic
1 large vidalia onion, sliced to even thickness

1. Mix the sour cream and mushroom soup together.

2. Season pork chops with salt and pepper and sear on both sides on medium-high heat.

3. In a greased 9x13 pan, layer potatoes first, then sprinkle the garlic powder over the potatoes, then onions on top of potatoes and then the sour cream mixture. Add the pork chops last. Bake on 350 for 1 hour

Thai-Style Shrimp Salad
Adapted from Cooks Illustrated, 2011

Ingredients
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon brown rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
4 servings of raw shrimp
1/4 teaspoon white peppar
4 shallots, sliced thin
1 1/2 cups fresh mint leaves , torn
1 1/2 cups fresh cilantro leaves
1 1/2 cups mixed lettuce
1 seedless English cucumber , sliced 1/4 inch thick on bias

Instructions
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.

3. Heat oil on a medium skillet and season shrimp with salt and white pepper. Place shrimp in skillet and cook, two minutes on each side, until done. Transfer to plate and let cool.

4. Transfer shrimp to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter with cucumber slices lined on a bed of lettuce. Sprinkle remaining rice powder and toasted paprika mixture on top.

Farfalle with Spinach, Beans and Asiago and Chicken Burgers

Farfalle with Spinach, Beans and Asiago
Adapted from my sister's recipe...

8 cups chopped fresh spinach
4 cups cooked Farfalle (about 6oz of any short pasta like cavatappi)
1/2 cup shredded Asiago cheese
2 Tablespoons olive oil
1/4 tsp salt
1/4 tsp pepper
1 can cannellini beans, drained and rinsed
2 garlic cloves, pressed in a garlic press

Combine all ingredients and dig in!

Link to Chicken Burgers