Tag: dinner

Scalloped Meatloaf Casserole

Comfort at it’s best……..Meatloaf and scalloped potatoes. Even better all in one dish……..Scalloped Meatloaf Casserole.

Scalloped Meatball Casserole 2

There is something about meatloaf and scalloped potatoes that just go together. Although mine is not in the traditional loaf shape, it still has that homemade taste of comfort that only meatloaf brings.

Scalloped potatoes ,creamy and cheesy, warm and bubbly……side for meatloaf.

Scalloped Meatloaf Casserole 5

How about perfect topper for meatloaf???? That’s right, smack dab on top, and baked together for an easy one dish meal.

I have never really written down my meatloaf recipe before, and I change it frequently,so feel free to change it to you liking.

The potatoes are from a recipe that I can’t remember where it came from (imagine that), but it is one that is just stuck in my head. The simplest scalloped potato recipe ever.

Scalloped Meatlaof Casserole 8

Potatoes sliced thin, and covered in an egg, cream, and cheese mixture. A pinch of nutmeg for that little background taste that you know it’s there, you just aren’t sure what it is……that’s nutmeg in any cream dish.

Put the meatloaf on the bottom of a baking dish, cover with the potato mixture and into the oven. A little more cheese once the potatoes are tender and the meat is cooked throughly and you have…Scalloped Meatloaf Casserole.

Scalloped Meatloaf Casserole 7

Easy one dish match made in heaven meal that your whole family will love!!!

Scalloped Meatloaf Casserole Collage

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Scalloped Meatloaf Casserole

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Yield: 6 1x
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Ingredients

Scale
  • Meatloaf
  • 1 pound ground beef
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 cup oatmeal
  • salt and pepper to taste
  • Scalloped Potatoes
  • 1 pound gold potatoes, sliced thin
  • 1/2 cup shredded swiss cheese, divided
  • 1 egg
  • 3/4 cup heavy cream
  • Pinch of nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375*
  2. Using clean hands mix all meatloaf ingredients throughly. Place mixture in an 8 X 8 inch baking dish sprayed with non stick cooking spray. Press mixture evenly in prepared dish. Set aside.
  3. In a large bowl whisk together cream, egg, salt, pepper, and nutmeg. Stir in 1/4 cup shredded swiss cheese and potatoes, making sure to coat potatoes evenly.
  4. Remove potatoes and place on top of meatloaf mixture in an even layer. Pour remaining liquid over potatoes.
  5. Cover dish with tin foil and place on a foil covered cookie sheet ( just in case mixture bubbles over). Place in preheated 4375* oven for 45-60 minutes or until the potatoes are tender and the internal temperature of the meatloaf is 165*.
  6. Remove foil and sprinkle with remaining 1/4 cup swiss cheese. Return to the oven uncovered for an additional 5-10 minutes to melt the cheese. If you prefer your cheese more golden brown, place under the broiler for several minutes.
  7. Remove from oven and allow to set for 5-10 minutes to set up.
  8. Slice and serve.

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Asiago Shrimp Risotto

I have mentioned before my love of the electric presser cooker I bought last year. Seriously get one!!!!!! Then you can make Asiago Shrimp Risotto in nothing flat!

Asiago Shrimp Risotto 2

If you have never made risotto before, it is a labor of love. Heating stock, sautéing onions, garlic, and rice, then adding stock cup by cup, all the while stirring constantly. The whole process is at least 30 minutes.

Asiago Shrimp Risotto 6

And unless you switch arms every so often, you will end up with a Popeye arm….lol.

This version is a quick, easy, no-stir, and delicious! This is where the pressure cooker comes in.

When….notice I didn’t say if…….you get a presser cooker, look for one with a rice setting and a sear setting. Makes all kinds of one pot meals.

Asiago Shrimp Risotto 4

Cooker set on sear, I melted butter and sautéed the onion and garlic. Added the rice and cooked for just a minute, a splash of white wine and a few more seconds…..just to cook off the alcohol. Then the chicken stock. I like stock better than broth, it has a richer flavor.

A quick stir and then the lids goes on and the cooker is set on the rice setting for 10 minutes. Once cooked let the steam out, set the cooker back to the sear feature. Add the shrimp, more stock and cook until the shrimp are opaque. Add cheese, butter and herbs……….Asiago Shrimp Risotto!!
In 20 minutes and with little effort you can have creamy, cheesy, risotto, loaded with shrimp and fresh herbs. Without any pressure except from the cooker!!!!!

Asiago Shrimp Risotto Collage

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Asiago Shrimp Risotto 2

Asiago Shrimp Risotto

★★★★★ 4.6 from 10 reviews
  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
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Ingredients

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  • 4 tablespoons butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 tablespoons dry white wine
  • 4 1/2 cups low-sodium chicken stock, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large shrimp, thawed,peeled and deveined
  • 3/4 cup grated Asiago cheese
  • 1/4 cup tarragon and flat-leaf parsley, chopped

Instructions

  1. In an electric pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
  2. Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1 1/2 cups broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

Keywords: instant pot, garlic, butter, shrimp, arborio rice, onion, seafood, easy, main dish

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Hamburger Soup

One of our first recipes on What the “Forks” for Dinner? was Hamburger Soup. It has been one of our most popular recipes and it is Tim and I’s personal favorite.

Hamburger Soup3

Our picture taking skills were less than great when we first started, so we are happy to repost the recipe with new and improved pictures. You can read the original post Hamburger Soup by clicking the link.

Hamburger Soup 5

Please enjoy our update and try the Hamburger Soup……… we are sure it will be your new favorite!!

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Hamburger Soup 5

Hamburger Soup

★★★★★ 5 from 5 reviews
  • Author: Tim & Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours + 10 minutes
  • Yield: 10 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American
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Ingredients

Scale
  • 1 1/2 pounds ground beef
  • 1 onion, minced
  • 4 carrots, diced
  • 3 celery ribs, thinly sliced
  • 1/2 cup barley
  • 1 (28 ounce) can diced tomatoes
  • 6 cups beef stock
  • 1 heaping tablespoon beef base (paste type)
  • 3/4 cup ketchup
  • 1 bay leaf
  • 1 tablespoon parsley
  • 1 teaspoon garlic pepper
  • 1/2 teaspoon dried thyme

Instructions

  1. Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink about 10 minutes.
  2. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, beef stock, and ketchup. Season with bay leaf, parsley, garlic pepper, thyme, and bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Keywords: ground beef, carrot, celery, tomato, barley, beef stock, ketchup, bay leaf, parsley, garlic pepper, thyme, soup,

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