Pastrami Lovers Pastrami and Rye Meatloaf as a sandwich with a Red Russian kind of dressing

This recipe makes 18 individual very flavorful moist pastrami and rye flavored meat loaves. I do forking note that I found on WORD HIPPO the correct way to spell and say the plural of Meat Loaf is Meat Loaves. Sounds forking weird but these meat loaves come out delicious and moist.

Set Oven to 350 degree and you will need slightly oiled baking sheets.

Ingredients

2 lbs. lean ground beef (I used 93%)

10 oz. Pastrami Chopped (I had a fatty chunk and trimmed off all the hard fat and had 10 oz. remaining)

2 beaten eggs

5 garlic cloves grated

7 oz. seeded fresh rye bread

3/4 in. ginger grated

1 Tablespoon coriander

1/4 teaspoon fennel seed

1/3 teaspoon white pepper

1/2 teaspoon black pepper

1 Tablespoon kosher salt

1/4 teaspoon allspice

pinch cloves

1 lb. silken tofu beaten

3 oz. crispy fried onions

1 teaspoon of liquid smoke

Some cooking oil or cooking spray to oil pans with

fresh ground sea salt

fresh ground black pepper

2 or so Tablespoons of  caraway seeds to sprinkle tops of meat-loaves with.

Directions

Combine all the ingredients except oil, fresh ground sea salt, fresh ground black pepper and caraway seeds.

Measure each loaf into a 4 oz. oval shape. You should have 18 individual loaves.

In about 25 minutes your pastrami meat loaves will be done. They freeze and reheat well. For the Red Russian dressing kind of dressing i mixed up some tomato paste, dijon mustard, spicy relish, prepared horseradish, water, fresh ground sea salt and fresh ground pepper. Any sort of mustard sauce would also go well with them too. They’d go great with the pickled white beets with caraway seeds and also would go great with braised cabbage.

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White Beets

If you like rye bread you’ll forking love pickled white beets with caraway seeds.

Many people roast beets and then marinate them to make pickled beets. I find that they are very easy to pickle when you simply roast them in about 1 part water, 1 part vinegar (I usually use apple cider vinegar or rice wine vinegar) 1 part sugar and about a tablespoon of salt. You want the liquid to go about half way up on the beets.

I started with around three pounds of beets. I just cut my beets in half. Place them in a pan. Top the beets with water, vinegar, sugar and salt and cover with foil. Let them roast at about 375 degrees until soft (about one hour). Keep liquid but pull the beets out to cool. When cool enough to handle the skins just slide off easily.

I slice the beets up and add back to the liquid and add thinly sliced sweet onion. They are better the next day but I got pickled beets already.

I usually like them plain but I do take out a small batch and sprinkle some caraway seeds on the beets to give them a different flavor.

Pickled White Beets with Caraway Seeds

Now I have pickled white beets with caraway seeds. I think even people who don’t like beets would like these. Pickled white beets with caraway seeds are uniquely delicious. If you like rye bread you’ll forking love pickled white beets with caraway seeds!

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Forking Delicious Rosemary Chicken MeatloafThis is a full flavored moist dark meat chicken meatloaf. It’s easy to prepare but you have to hand chop the dark meat. By using dark meat you will have a tastier moister meatloaf. It’s easy to hand chop and takes less time than you think. Just pound the chicken real good on both sides and then cut the meat in small pieces like you do onions. I also used a few secret ingredients for flavor and moisture that make this meatloaf really special and FORKING delicious. It comes out with really moist flavorful chicken, (even after reheating) sort of like chicken dumpling and sort of like chicken with forking delicious stuffing kind of taste seasoned to perfection.

Ingredients makes around 12 servings

Around 3 lbs. boneless skinless chicken thighs (I used 3.28 lbs. to be exact) Pound the chicken well on both sides and cut up like the way you do onions.

1 large carrot shredded

12 oz. fresh rosemary sourdough bread cut up into small pieces

3 eggs beaten

1/2 cup chicken stock

1 lb. silken tofu blended (a *secret ingredient)

3 oz. those crispy onions that come in a bag (french fried onions) (a *secret ingredient)

3 cloves garlic minced

a small bunch of scallions chopped

1 Tablespoon plus 1 teaspoon kosher salt

1 teaspoon black pepper

2 sprigs fresh rosemary (I had small ones)

1 Tablespoon dry rosemary

1 Tablespoon basil

1 Tablespoon oregano

1/2 teaspoon crushed red pepper

Directions Set oven to 350 degrees and have a large pan that is slightly oiled.

In a smaller bowl add your bread, eggs and stock and stir till mixed. In a large bowl add everything else.

Then add your small bowl mixture to your large bowl mixture.

Now mix.

Place mixture in your baking pan and cover with foil.

Your meatloaf should be done in an hour.

You might want to broil it a couple minutes before serving to brown it.

Forking Delicious Rosemary Chicken Meatloaf

The meatloaf comes out super moist and very flavorful. I don’t think a sauce is necessary since it’s so moist and juicy.

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Refreshing Jicama Apple Orange Salad

Ingredients

1 medium jicama pealed and sliced thin

1 cored apple sliced thin

1 LARGE orange supreme (Slice out the segments*large oranges are much easier to supreme) and cut them into bite size portions.

1/2 large sweet onion sliced very thin

1/4 cup chopped scallions

1/4 cup chopped cilantro

1-2 small Thai Chilies sliced very thin

1/4 cup fresh lime juice

1 Tablespoon kosher salt

2 Tablespoons extra virgin olive oil

1 Tablespoon turbino sugar

Just forking mix and your done.

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Piri Piri Style Chicken

“REAL” Piri Piri is made with Piri Piri Peppers that are also called African Bird’s Eye Chilli(s). Most piri piri is red in color and I noticed some people actually add red food coloring to their recipes. I’ve never noticed real piri piri peppers being sold anywhere I shop and that’s why any recipe you find uses other various red peppers.

Many variations of Piri Piri are made but they all should have some sort of ground chili, lemon, oil and red bell pepper. Piri Piri is usually chicken that’s marinated in the spicy red pepper sauce with citrus.

Ingredients This will feed about 11 people If you use dark meat any leftovers will reheat very moist.

About 8 Lbs. Of Chicken (I used about 4 lbs. that were 3 whole legs and about another 4lbs. that were 8 boneless thighs) Thought I pulled out white meat but forking screwed up.

12 roasted Red Peppers seeds, skin and stem removed and then roughly chopped and the liquid released from the red peppers

7 cloves of garlic chopped

4 red Thai Chilli(s) depending on how strong they are and your spice tolerance. The 4 in mine were spicy but not too spicy I might do 5 next time.

1 Meyer Lemon – The juice and grate about 1/4 of the rhine

1/4 large sweet onion chopped

1/4 cup extra virgin olive oil

About an inch Fresh Ginger grated

1/2 teaspoon aleppo ground red pepper (pinch of cayenne if you don’t have aleppo, the aleppo is milder and fruitier in taste and I like it very much with red peppers)

1 teaspoon ground black pepper

1 Tablespoon + 1 teaspoon Kosher Salt

1 teaspoon Paprika

1 Tablespoon Basil

1 Tablespoon Oregano

4 Bay Leaves

Directions

Split up your chicken into two 1 gallon zip lock bags and place two whole bay leaves in each bag.

Blend up all the ingredients except the lemon rhine. After smooth add the lemon peel.

Pour one cup of sauce/marinade into each bag. Close up bag and let sit in refrigerator over night. You will have around 24 oz. of sauce/marinade to use over the chicken dinners.

Set oven at 350 degrees to roast. For the whole legs I lined two lightly oiled baking pans and sat some thick onions on them. Then I pulled out the chicken legs and sat them on the pan.

The legs absorbed almost all the sauce but I did wind up with maybe a 1/4 cup and basted them in the oven a few times with the leftover marinade. These took about two hours at 350 and came out like this.

To the boneless thighs I shook off whatever sauce stuck to them and rolled them in mung bean flour but really most of your flours would work for this. I like mung bean flour, it’s healthy and doesn’t add any weird taste or raw flour taste to what you cook. You can find mung bean flour at any Indian Market and at most Asian Markets.

I put the boneless thighs in a medium high fry pan that was sprayed with oil and cooked them 6 minutes on the first side and 5 minutes on the second side. If yours are smaller they will need maybe a minute less.

Put the boneless piri piri chicken together like this.

Piri Piri Style Chicken

They came out nicely flavored and super forking  juicy.  The added sauce mellowed a little the next day but was still delicious. 2nd day you might want to adjust seasonings to the sauce slightly. The Whole legs came out super tender and ultra moist too.

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These carrots come out crispy, sweet and salty and are great to top a salad, an entree or just to snack on.

This recipe is what I remembered reading from “Tasting Table.com” and is called Root Vegetable Chips. The Chef that came up with this recipe saves the pealed skins from all root vegetables that are pealed in her restaurant and turns them into the “chips” to garnish plates.

I only tried this recipe with carrots so far.

The recipe is very easy to do but I think it will vary depending on the vegetable you use and your peeler. I liked the way the carrots came out, extremely crisp.

Set your oven to 225 to bake.

Put 6 cups of water and 2 cups of sugar on medium high heat.

Using a vegetable peeler peel as many carrots as you like. (I peeled 6 large carrots)

When the pot boils add the carrot peels and let boil 1-2 minutes.

Remove the peels from the boiling liquid and dry them on a towel.

Spread the peels out on a silicone mat lined pan and sprinkle with salt. (I used a parchment lined pan and that worked well for carrots) I don’t think salt will stick to the carrots if you forking wait to salt them at the end because of how crisp they get. The salt might just fall off.

Bake around 2 hours at 225 degrees (my batch was perfect in 2 1/2 hours)

Serving Suggestion

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