Brown Sugar Meatloaf

This is my family's favorite meatloaf recipe. It is a sweet version of a regular meatloaf, easy to make and really tasty. My boys love it and they will eat it any time of day. Give this a try!

BROWN SUGAR MEATLOAF
Prep Time: 20 minutes
Cook Time: 1 hour
Ready in: 1 hour 30 minutes
Servings: 8

INGREDIENTS:

1/2 cup packed brown sugar

1/2 cup ketchup

 1 1/2  pounds ground beef*
3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs*

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Enjoy!

Notes:
*For this post I used ground chuck and pork
*If saltine crackers are not available, regular breadcrumbs can be substituted

Recipe from All Recipes

Yield: 8 servingsPin it

Brown Sugar Meatloaf

prep time: 20 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 30 mins

This is a sweet version of a regular meatloaf; easy to make and really tasty. My boys love it and they will eat it any time of day.

ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon  ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.
2. Press the brown sugar in the botoom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear. 

https://gourmetplatter.blogspot.com/2018/04/brown-sugar-meatloaf.html

Recipe from All Recipes

Created using The Recipes Generator

Ichiban Chinese & Japanese Buffet

Of all the asian buffet restaurants that my family and I have been to, Ichiban Buffet in Leesburg is by far our most favorite. We always enjoy ourselves whenever we eat in this place, usually lunch time. The restaurant is big, very clean and the staff is polite, attentive and accomodating.

  They have a large buffet with an amazing array of tasty food to choose from. We have noticed that there is always a frequent rotation of fresh food.

Ichiban also has a great sushi bar...

and their hibachi grill is me and my husband's favorite. We select the ingredients and the food is prepared while we wait and is simply awesome!

Our sons' favorite is the dessert bar. They have variety of sweets to choose from: fruits, puddings, cookies, mini cakes, cream puff, eclair, donuts and ice cream.

The restaurant, food and staff never fails to deliver any time we pop in.  For me, it is the best asian buffet restaurant in the area and well worth the time when we're in Leesburg!

Ichiban Chinese & Japanese Buffet 

10301 US-441, Leesburg, FL 34788

Butter-Basted Rosemary Steak

This is another rib eye steak recipe that I thought you would like to try. Cooking the steaks slowly and basting it in butter creates a succulent interior and fragrant exterior; a traditional steakhouse preparation. 

BUTTER-BASTED ROSEMARY STEAKS

INGREDIENTS:

cooking spray

1/2 teaspoon cracked pepper

1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin)

3 cloves garlic, smashed

4 tablespoons salted butter

2 sprigs fresh rosemary

1/2 teaspoon coarse sea salt

DIRECTIONS:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes. 

2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.

3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan. 

4. Return steaks to pan; cook for 3-5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. 

5. Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve.

Enjoy!

Recipe from Publix Aprons Simple Meals

Author: Zee H.Pin it

Butter-Basted Rosemary Steaks

ingredients:

• cooking spray
• 1/2 teaspoon cracked pepper
• 1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin
• 3 cloves garlic, smashed
• 4 tablespoons salted butter
• 2 sprigs fresh rosemary
• 1/2 teaspoon coarse sea salt

instructions:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes.
2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.
3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan.
4. Return steaks to pan; cook for 3-5 minutes on each side  and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs.
5.  Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve. Enjoy!

https://gourmetplatter.blogspot.com/2018/04/butter-basted-rosemary-steak.html

Recipe from Publix Apron Simple Meals

Created using The Recipes Generator

Bangus Belly Bistek (Milkfish Belly Steak)

This is a Filipino dish that bangus or milkfish lovers will absolutely love and enjoy! 

Bangus Belly Bistek (Milkfish Belly Steak)

Ingredients:

 1 kilo (2 pounds) boneless milkfish belly

1/8 cup cooking oil

5 cloves garlic

1 large white onion, sliced

1 large red onion*, sliced

1 medium tomato, sliced

1/4 soy sauce

1 1/2 tablespoons calamansi juice or lemon juice

1 teaspoon whole black pepper

1 cup water

Directions:

1. Saute garlic until golden brown.

2. Add onions, then cook until wilted.

3. Add tomato and cook until mushy.

4. Add soy-calamansi mixture and milkfish bellies, one at a time.

5. Add 1 cup water.

6. Boil and cover for 2 minutes.

7. Add pepper.

8. Reduce and simmer until bellies are cooked firm. 

9. Transfer to a platter and serve. This dish is best when served with white rice (I love eating it with Jasmine rice). Enjoy!

Note: I did not use red onion for this post.

Recipe from Sarangani Bay

Author: Zee H.Pin it

Bangus Belly Bistek (Milkfish Belly Steak)

A Filipino dish that bangus or milkfish belly lovers will absolutely love and enjoy!

ingredients:

• 1 kilo (2 lbs) boneless milkfish belly
• 1/8 cup cooking oil
• 5 cloves garlic, chopped
• 1 large white onion, sliced
• 1 large red onion, sliced
• 1 medium tomato, sliced
• 1/4 soy sauce
• 1 1/2 tablespoons calamansi juice or lemon juice
• 1 teaspoon whole black pepper
• 1 cup water

instructions:

1. Saute garlic until golden brown.
2. Add onions, then cook until wilted.
3. Add tomato and cook until mushy.
4. Add soy-calamansi mixture and milkfish bellies, one at a time.
5. Add 1 cup water.
6. Boil and cover for 2 minutes.
7. Add pepper.
8. Reduce and simmer until bellies are cooked firm. 
9. Transfer to a platter and serve. Enjoy!

notes

This dish is perfect to serve with white rice (I love eating it with Jasmine white rice).

https://gourmetplatter.blogspot.com/2018/04/bangus-belly-bistek-milkfish-belly-steak.html

Recipe from Sarangani Bay

Created using The Recipes Generator

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

This recipe is from Better Homes & Gardens. I love how easy this one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.
  

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

Start to Finish: 30 minutes

Makes: 4 servings

Ingredients:

4 teaspoons canola oil or olive oil

1 teaspoon dried thyme, crushed

1/2 teaspoon kosher salt or 1/4 teaspoon regular salt

1/4 teaspoon freshly ground black pepper

1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)

4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)

2 cloves garlic, minced

1 lemon, thinly sliced

snipped fresh thyme (optional)

Directions:

1. In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.

3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Enjoy!

Recipe from Better Homes & Gardens

Yield: 4 servingsAuthor: Zee H.Pin it

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

prep time: cook time: total time:

I love how easy this dish one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.

ingredients:

• 4 teaspoons canola or olive oil
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)
• 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• snipped fresh thyme (optional)

instructions:

1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.
3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme. Serve and enjoy!

https://gourmetplatter.blogspot.com/2018/03/lemon-thyme-roasted-chicken-with.html

Recipe from Better Homes & Gardens

Created using The Recipes Generator