Sunday, September 28, 2014

Brown Sugar Meatloaf


The title just sounds good doesn't it? Brown Sugar Meatloaf!!! Enough said? This sweet and juicy meatloaf takes hardly any time at all to prepare and unfortunately even less time to eat! So tasty it keeps you coming back for more!


- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef (I used 93% lean)
- 3/4 cup 2% milk
- 2 eggs
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 small onion, chopped fine
- 1/4 tsp. ground ginger
- 3/4 cup finely crushed saltine crackers crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Sprinkle brown sugar in the bottom of the pan and press down lightly. Spread the ketchup on top of the brown sugar. In a mixing bowl, thoroughly mix remaining ingredients and shape into a loaf. (The mixture might seem too thin. Don't worry about that; just pat into a loaf and it will cook perfectly.) Place loaf on top of the ketchup. Bake for 1 hour and 15 minutes. If the center is not done, cook for another 15 minutes. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not who you are that holds you back; 
it's who you think you are not." - Denis Waitley

Wednesday, September 24, 2014

Swordfish Steak with Kalamata-Basil Tapenade


FINALLY !!! A NEW RECIPE!!!  We have been in the process of moving for quite a few months. I am happy to say we are now established in our new home and I am soooo ready to get back in the kitchen! I apologize for not having more recipes out there these last few months for my wonderful followers! 

This excellent recipe is high in protein and low in fat! This tasty, healthy, and delicate swordfish can only be improved with the savory Kalamata-basil tapenade placed on top of each swordfish steak! Give it a try! You won't be disappointed! 


- 3, 4 oz. swordfish steaks
- 1 Tbs plus 2 tsp. olive oil, divided
- 1 cup fresh basil (packed)
- 3 Tbs Kalamata olives
- 1 tsp. capers
- 2 large cloves of garlic
- 1 green onion
- 1 cup chopped fresh tomato
- salt and pepper to taste

Coat fish with 2 tsp. of olive oil. Sprinkle with salt and pepper and place in a skillet that has been preheated over medium-high heat. Cook swordfish for 3 to 4 minutes on each side. Remove and cover. 

In a food processor, place fresh basil, olives, capers, garlic, onion, and remaining 1 Tbs of olive oil. Pulse until mixture is finely chopped. Remove to bowl and stir in fresh tomatoes.  Place tapenade mixture on each swordfish and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not that some people have will power and some do not; it's that some people are ready to change and others are not." - James Gordon