Strawberry Salsa

From July 4, 2006:  I’m so proud…my six year old son made this salsa pretty much by himself. All I did was chop and add the mint. I have been testing the recipes I intend to use in my kids’ cooking class and this one definitely passed the test. It was my son’s idea to add the blueberries. It turned out beautifully and tasted wonderful.  This salsa was great on poundcake with a little whipped cream. It’s also great on cinnamon sugar tortilla chips.  Just brush a flour tortilla with a bit of melted butter, sprinkle with cinnamon sugar, cut into eighths and bake until crisp. The measurements in this recipe are approximate.

Strawberry Salsa

1/2 pound fresh strawberries, washed, hulled, and diced
1/2 apple, washed, cored, and diced
handful of blueberries, washed
sugar, to taste
pinch of cinnamon
juice from 1/2 lime
mint, chopped, to taste

Combine all ingredients and serve as desired.

Brussels Sprouts with Breadcrumbs

This is my favorite way to prepare Brussels sprouts. Anyone who thinks they do not like Brussels sprouts should try them this way.  They are absolutely delicious!  I love the way they caramelize.  A squeeze of fresh lemon juice just before serving adds a nice touch to the dish.

Brussels Sprouts with Breadcrumbs

1 pound Brussels sprouts, washed, trimmed, and halved
2 tablespoons butter
1/8 cup bread crumbs
salt and pepper
garlic powder

Bring a pot of salted water to a boil over high heat. Add the Brussels sprouts and boil until just about cooked through, 3-5 minutes. Drain in a colander and set aside.

Melt the butter in a large skillet over medium heat. Add the Brussels sprouts to skillet, increase heat to high, and cook, stirring often, until the Brussels sprouts are well browned in places, about 5 minutes. Sprinkle the bread crumbs over sprouts and stir well. Season to taste with salt, pepper, and a dash of garlic powder.

Meatloaf Minis

I have never been a big fan of meatloaf, but I make it once every other year or so for my hubby.  I usually use his mom’s recipe, but wasn’t totally satisfied with it.  Recently, I found a meatloaf recipe in Cooking Light magazine that looked better. I liked their idea of making individual loaves instead of one big loaf.  I created a hybrid recipe from my mom-in-law’s recipe and the Cooking Light recipe.  I must say the results were excellent.  I’ve made this a couple of time since.  It’s great.  I like using ground sirloin instead of chuck, but you can use whatever you like.  I serve the mini loaves with mashed potatoes and corn.

Meatloaf Minis

1 1/2 pounds  ground sirloin
1/2 cup breadcrumbs
1 cup chopped onion
2 carrots, grated
1/2 green bell pepper, chopped
2 cloves garlic, minced
1/4 – 1/2 cup cheese, shredded (cheddar & mozzarella are good)
1/4 cup ketchup, plus extra for topping
1 tablespoon brown or Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 tablespoon Mrs. Dash
2 eggs, lightly beaten
cooking spray

Preheat oven to 425°.

Spray a cookie sheet or broiler pan with cooking spray; set aside.  Combine meat, breadcrumbs, vegetables, garlic, 1/4 cup ketchup, cheese, and seasonings in a large bowl. Shape mixture into 6 (approximately 4 x 2-inch) loaves and place on cookie sheet. Top each loaf with ketchup (about 1 tablespoon {or more} each loaf)and spread evenly. Bake at 425° for 25 minutes or until done.