Grilling Marinade

I use this marinade for beef, chicken and vegetable shish kabobs.

I also like it for pasta salad!

Ingredients:

½ Cup extra virgin olive oil

¼ Cup Bragg Liquid Aminos

2 Tbls. agave nectar

1 Tbl. garlic flakes

½ tsp. granulated garlic

2 Tbls. parsley

Cracked black pepper Directions:

1. Combine all the ingredients and mix well.

2. Marinate your grilling vegetables and meat for at least 1 hour.

Chili

Ingredients:

2 lbs. ground beef

1 large white or yellow onion, coarsely chopped

 

½ Tbl. Crushed red pepper flakes

3 Tbls. Mexican seasoning mix

1 Tbl. Chili powder

2 Tbls. Parsley flakes

Salt to taste

 

1 - 15 oz. can kidney beans (not drained)

1 - 15 oz. can black beans or your favorite bean (not drained)

3 large carrots, cleaned and coarsely chopped

 

1 - 28 oz. can diced tomatoes

2 - 6 oz. cans tomato paste

2 cups broth (chicken or beef)

 

4 oz. cheese (cheddar, provolone or mozzarella) cubed

 

3 potatoes peeled and cubed

1 cup cooked elbow noodles

 

 

Instructions:

 

1. In a large pot, over medium heat, brown the ground beef and onion.

 

2. Drain any grease from the beef then add all the seasonings ( the next 5 ingredients), and stir to coat the beef in flavor.

 

3. Next add the beans and carrots, stir.

 

4. Then add the diced tomatoes, paste and broth, cook for about 20 minutes over med-high heat, bringing it to a slow boil.

 

5. After 20 minutes you can add the cheese or if you're dairy-free just skip it.  Continue cooking over medium heat, just under a boil for 1 hour.  (The longer you cook it the better it will taste)

 

6. In a medium sized pot, bring the potatoes to a boil and cook until just fork tender, not over cooked, they continue to cook in the chili.  At this point you can also cook your pasta, which can be fully cooked because it's added in last.

 

7. When the potatoes are finished cooking add them to the chili and cook for a final 20 minutes (this will help the potatoes to take on more flavor.  You may need to add more salt after the potatoes are added since they absorb salt.

 

8. Finally, add your noodles, give it one last stir and serve with sour cream, shredded cheddar cheese and good crusty bread or cornbread!

 

 

 

 Enjoy! 

Baked Meatloaf

My favorite thing to eat as a child at my Granny's house was cold meatloaf sandwiches.

We made them with her home-made rye bread, leftover meatloaf and a squirt of mustard, simple but so good!

Ingredients:

2 lb. ground beef

1 lb. ground sausage (No MSG. Also if you are Gluten-Free, make sure sausage is GF.)

2 eggs

2 cups Wheat-Free bread crumbs (unseasoned) or WF cracker crumbs (If you are Gluten-Free, you can make crumbs using your favorite GF Bread or GF crackers.)

1 small onion chopped fine: Vidalia, white or yellow

2 Tbl. dried parsley or a small bunch fresh parsley, chopped

1 Tbl. granulated garlic or cloves minced

½ tsp. ground black pepper

1 tsp. salt

1. Preheat oven to 350. Also heat roasting pan over medium heat.
2. In a large bowl measure all ingredients in order and use your hands to combine everything.

3. Shape into either a large loaf or 2 smaller loaves. Make sure you have a dense, compact loaf or the meat will fall apart while baking.

4. Place loaves in the preheated pan and brown on all sides (you should turn it 3 times.)

5. Cover the roasting pan with lid or foil and place in the oven.

6. Bake for 1 to 1 ½ hours (depending on your oven) turning once while baking.
7. To test, push down on the center of each loaf with a fork, juices should run clear.

Meatloaf can be served hot or cold. It stores well in the freezer for up to 2 weeks.

For an easy side, bake potatoes while baking the meat loaf, they will be done at the same time!