No Crust (Spinach) Artichoke Quiche Squares

From Recipezaar.com



Ingredients:
1/3 cup dry sherry or apple juice
2 tablespoons chopped red onions
2 cloves garlic, minced
1 cup grated mozzarella cheese
1/2 cup ricotta cheese
1 (10 ounce) jar marinated artichoke hearts, drained and coarsely chopped
3 egg whites, lightly beaten
1 egg, lightly beaten
1/4 cup whole wheat bread crumbs
3 tablespoons fresh minced parsley
1/4 teaspoon marjoram or basil
1 pinch cayenne pepper

Directions:
Preheat oven to 350. In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic. Cook until soft, but not brown,stirring frequently for about 3 minutes. Spoon mixture into medium bowl, and add all the other ingredients,and mix well. Pour batter into a lightly oiled 8 inch square baking pan. Bake for 30 minutes, or until set and lightly browned. To serve, cut into squares. Can be served hot or cold.

Comments:
I made this as an appetizer for Thanksgiving down at my Dad and Cheryl's house. I added some spinach for color and flavor. I don't know if it was that there were so many other things to choose from or if it totally sucked, but hardly any of it was gone when we left. I have most of it in the fridge. We'll see if it gets eaten.

The corner I tested tasted fine... I'd definitely say try and serve it warm though. Also, it took my oven more like 45 minutes to get the quiche set and browned.

Aloha Chicken

From Taste of Home



Ingredients:
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1 teaspoon cornstarch
1/3 cup pineapple juice
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon soy sauce
1/4 teaspoon dried thyme
2 tablespoons chopped onion
1 can (15-1/4 ounces) peach halves, drained
1 cup pineapple tidbits, drained
Hot cooked rice, optional

Directions:
In a large skillet, brown chicken on both sides in 2 tablespoons butter. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 4-5 minutes or until juices run clear.

In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in the lemon juice, lemon peel, soy sauce and thyme. In the same skillet, saute onion in remaining butter until tender. Stir juice mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Arrange peaches and pineapple over chicken; baste with sauce. Cover and microwave for 1 minute or until sauce is bubbly. Serve over rice with remaining sauce if desired.

Comments:
I think the directions for this recipe are stupid. Just because a recipe is "quick" doesn't mean it has to nuke things in the microwave. I hate, HATE, cooking chicken in the microwave. It's so gross.

So I pretty much ignored the directions. Here's what I did:

Cooked the chicken in olive oil. Cooked about 3 minutes per side - I had butterflied the breasts open so they were pretty thin. Took the chicken out, put the onions in the skillet. Cooked for a minute or so and then added in the cornstarch/juice mixture. Cooked another minute or so then added the pineapple and peaches. Brought to a boil, then added the chicken back in to reheat a bit while the rice finished cooking. Voila. Not hard, pretty quick, and no microwaving of chicken. Yay!

Anywho, nice flavor and combination. Adam liked it too so we'll probably see this one show up on the menu again.

Weekly Menu 11/28 through 12/4

Agh! December!

Saturday 11/28 - We'll be going out with some friends to celebrate a birthday and make good on some Fantasy Football wagers. Not sure where yet.

Sunday 11/29 - Aloha Chicken

Monday 11/30 - Brunch Panini - I'm looking forward to using my new panini press. Here's to non-soggy sandwiches!

Tuesday 12/1 - Fish/Fries (from frozen - it's going to be a long day for me at work)

Wednesday 12/2 - Pizza (from frozen - I'll be spending most of my night baking cookies for our party)

Thursday 12/3 - Mitch Fatel @ Comedy Quarter!!! We'll eat there.

Friday 12/4 - Adam's on his own - my group of accounting friends from college are getting together for dinner. Still working out a place for this too. Procrastination!

Gobble Gobble

Happy Thanksgiving everyone.

This is the perfect time to be thankful for what you have and join Project Feed Me. See the PFM section on the right for details. Only a few more weeks left!

We're heading to my dad's house for the big meal - I'm making this side dish and Adam made some Chex Mix yesterday. Should be a good time.

Oh, and Go Packers! :)

Ham & Swiss Chicken

From Taste of Home



Ingredients:
2 eggs
2 cups milk, divided
1/2 cup butter, melted
1/2 cup chopped celery
1 teaspoon finely chopped onion
8 slices bread, cubed
12 thin slices deli ham, rolled up
2 cups (8 ounces) shredded Swiss cheese
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Directions:
In a large bowl, whisk eggs and 1-1/2 cups milk. Stir in the butter, celery and onion. Stir in bread crumbs.

Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once.

Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160°.

Comments:
Yay! Another picture that looks like cat barf! This was relatively easy to assemble, but it ended up so soggy and runny. I'm thinking maybe a half-hour without the lid might have helped, but I didn't have the time to try that out. I also thought perhaps the leftovers would be less puke-like, but, alas, they were just as runny. It's a good concept, I just think the execution is off. Maybe it was my fault. Who knows. In any case, won't make this one again.

Flatbread Tacos

From Taste of Home



Ingredients:
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

Directions:
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired.

Comments:
OMG, who makes their own flatbread - out of buttermilk biscuits at that? Yeah, not me. I get these multi-grain pita wrap thingys. Work wonderfully. I also skipped the ranch sour cream. Left out the beans since Adam has a strange aversion to them. Hmm, so I guess I didn't really follow the recipe so much as I used it for inspiration. Eh, that's how it goes sometimes.

Spaghetti with Mozzarella-Stuffed Meatballs

From Everyday with Rachael Ray (also seen here)



Ingredients:
1/4 cup plain bread crumbs
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped
Two 28-ounce cans crushed tomatoes
Salt
1 pound lean ground sirloin
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into 20 (1/2-inch) cubes
1 pound spaghetti

Directions:
In a medium bowl, soak the bread crumbs in the milk.

In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.

Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.

Comments:
This is a standard spaghetti and meatballs recipe for me. I just love the simple tomato sauce (I admit, sometimes I'll make the sauce without the meatballs too) and the meatballs aren't half bad either. Mmm. Carbs.

Weekly Menu 11/21 through 11/27

Saturday 11/21 - Mini Ham & Egg Casseroles (got bumped)

Sunday 11/22 - Spaghetti with Mozzarella-Stuffed Meatballs

Monday 11/23 - Ham 'n' Swiss Chicken

Tuesday 11/24 - Flatbread Tacos with Ranch Sour Cream

Wednesday 11/25 - Out

Thursday 11/26 - We're going down to my dad & Cheryl's for Thanksgiving

Friday 11/27 - Buffalo Popcorn Chicken Bites

Baked Popcorn Chicken

No idea where this came from - it's something I printed from Word.



Ingredients:
2 large egg whites
2 tbsp Dijon mustard
1/2 tsp salt
2 cups Panko
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

Directions:
Heat the oven to 450. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together the egg whites, mustard, and salt. In a shallow bowl or pie plate, spread the panko.

Add the chicken pieces to the egg white mixture and toss to coat. A few pieces at a time, transfer the chicken to the breadcrumbs and toss to thoroughly coat. Transfer the breaded chicken pieces to the prepared baking sheet, arranging them close together but not touching. Spritz lightly with cooking spray.

Bake for 15 minutes, flip, and continue baking for another 5-10 minutes, until golden brown.

Comments:
I used one whole egg and added some "Kick'n Chicken" seasoning to the breadcrumbs (not Panko. Plain, homemade breadcrumbs.) Turned out pretty well, I'd say. We ate them all up. I like that kind of night - we're not so great at using up leftovers most of the time. And everything is better with McCain Smiles, right?

Broccoli Cheddar Soup

From Beer Cookbook: 101 Recipes with Beer



Ingredients:
3 tbsp butter
1 small onion, finely chopped
3/4 tsp seasoning salt
1/2 tsp garlic powder with parsley
6 tbsp flour
2 cups milk
1 1/2 cups chicken broth
1 cup beer
1 10oz package frozen broccoli, thawed and drained
10 oz grated Cheddar cheese

Directions:
In Dutch oven, melt butter and saute onion, seasoning salt, and garlic powder with parsley until onion is tender. Stir in flour. Gradually whisk in milk. Bring to a boil. Reduce heat and simmer for 5 minutes or until thickened. Stir in chicken broth and beer. Return to a boil. Add broccoli. Reduce heat and add cheese. Stir until cheese is melted.

Comments:
Adam had ordered broccoli cheese soup a restaurant a few weeks ago and was bitterly disappointed when it was pretty much cream of broccoli soup with some cheese thrown on top. I think this was much more what he was expecting. Pretty simple to make, tastes great. Lots of depth of flavor from the broth and beer. Lots of cheese too, so we'll see how it treats my stomach. :)

BBQ Pork Sandwiches

From Slow Cooker Magic in Minutes (also seen here.)



Ingredients:
4 pounds boneless pork loin roast, fat trim
1 14.5oz can beef broth
1/3 cup Worcestershire sauce
1/3 cup cayenne pepper sauce

Sauce:
1/2 cup ketchup
1/2 cup molasses
1/4 cup yellow mustard
1/4 cup Worcestershire suace
2 tbsp cayenne pepper sauce

Directions:
Place roast on bottom of slow cooker. Combine broth, Worcestershire and cayenne pepper sauces. Pour over roast. Cover and cook on high for 5 hours (low for 10 hours.) Meanwhile, combine sauce ingredients in large bowl; set aside.

Transfer roast to large cutting board. Discard liquid. Coarsely chop pork. Stir into reserved sauce. Spoon pork mixture onto large rolls.

Comments:
I love these kind of recipes. Throw a chunk of meat in the slow cooker, mix up some sauce, and there's dinner! This was pretty good. The cayenne pepper certainly gives it a kick. I didn't skimp on it either so it was the real deal. I could still handle it so I was impressed. I used brown sugar rather than molasses, but I think they're kind of similar so I don't think I messed too much with the flavor combo. I'd make this again.

Weekly Menu 11/14 through 11/20

Saturday 11/14 - Crab Cakes (got bumped)

Sunday 11/15 - Kick'n Chicken Lettuce Wraps (It's a Weber recipe but I don't see it on their site)

Monday 11/16 - BBQ Pork Sandwiches (Slow Cooker Magic)

Tuesday 11/17 - Adam's on his own - my monthly meeting

Wednesday 11/18 - Baked Popcorn Chicken (not sure where it came from - it's a print-out)

Thursday 11/19 - Mini Ham & Egg Casseroles

Friday 11/20 - Broccoli Cheddar Soup (Beer cookbook)

Crab Cakes

From Redbook (found via Delish.com)



Ingredients:
2 slice(s) soft white bread, torn into small pieces
1 egg, lightly beaten
2 tablespoon(s) mayonnaise
1 teaspoon(s) white wine Worcestershire sauce
1/4 teaspoon(s) pepper
1/8 teaspoon(s) salt
1/2 pound(s) lump crabmeat
1 scallion, sliced
1 tablespoon(s) oil

Directions:
Set out bread for about 1 hour until slightly dry.

Mix egg, mayonnaise, Worcestershire sauce, pepper, and salt in medium bowl; add bread. Toss crabmeat and scallion into mixture. Shape mixture into 8 patties.

Cook in hot oil in large nonstick skillet over medium-high heat, about 3 minutes per side until lightly browned and cooked through.

Comments:
Easy dinner option for Adam. I used breadcrumbs rather than setting out bread and waiting for it to dry. I didn't burn them this time, so already I did better than my last attempt. Adam ate them all up and seemed to like them.

Chipotle Pork Quesadillas

From Everyday with Rachael Ray



Ingredients:
2 boneless pork chops (about 3/4 pound)
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 cup canned diced tomatoes
3 cloves garlic, chopped
1 chipotle chile in adobo sauce, finely chopped
1/2 teaspoon ground cumin
1/2 cup chopped cilantro, plus leaves for garnish
8 medium flour tortillas
1 cup shredded monterey jack cheese

Directions:
Preheat the oven to 350°. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.

Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.

Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and top with the cilantro leaves.

Comments:
I left out the chipotle and cilantro and used some leftover 4-cheese Mexican blend instead of monterey jack. Even so, I think these turned out pretty well. Oh, I also ditched the grillpan thing and just browned the tortillas up on my griddle. Prep was pretty simple and they were mighty tasty. Adam didn't dig the tomato thing and thought the bottom of the tortilla got a little soggy. True. But still tasty.

Pecan-Crusted Chicken

From The Biggest Loser Cookbook



Ingredients:
1 large egg white
2 tbsp minced toasted pecans
1 tsp chopped fresh parsley
1/4 tsp salt
2 small (1/4-pound) boneless, skinless chicken breasts

Directions:
Preheat the oven to 350. Lightly mist a small nonstick baking sheet with olive oil spray.

In a small, shallow bowl, beat the egg white with a fork.

In a small bowl, combine the pecans, parsley, and salt. Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast, nut side up, on the prepare baking sheet. Repeat with the second breast and place on the baking sheet, not touching the other breast.

Bake for 20 minutes or until no longer pink. Let stand 5 minutes before serving.

Comments:
There they go with that olive oil mist thing. *sigh* I used parchment paper on the baking sheet. Worked fine. I also butterflied the breasts to make them thinner, coated both sides with the nuts. I'm a rebel.

This was pretty good. I think I'd try and get the nuts finer next time. I put them in my off-brand "Slap-Chop" and didn't really go to town on them. It might just be a personal preference, but I didn't like the big chunks of nuts.

I'd probably make this again. Simple, relatively quick, and tasty. (Oh, and not totally bad for you - that's a plus too.)

Philly Cheese Steak-Stuffed Garlic Bread

From Everyday with Rachael Ray



Ingredients:
One 1-pound loaf peasant bread
1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1 pound onions, thinly sliced
1 pound sirloin steak or sirloin tips, very thinly sliced
Salt and pepper
1/4 cup dry red wine
8 slices provolone cheese

Directions:
Preheat the oven to 375°. Slice off the top 1/2 inch of the bread; reserve. Scoop out the insides of the loaf, leaving a 1/2-inch-thick shell, and cut into cubes.

In a large skillet, heat 6 tablespoons olive oil over medium heat. Stir in the garlic and rosemary for 2 minutes. Place the bread shell on a baking sheet; brush the inside with some of the seasoned oil. Add 3 cups bread cubes to the skillet with the remaining seasoned oil and toss to coat; transfer to the baking sheet, surrounding the bread shell. Reserve the skillet. Place the bread top on the baking sheet cut side up. Bake until browned and toasted, 10 to 15 minutes.

Meanwhile, in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions and cook, stirring, until golden, 10 minutes; transfer to a bowl. Add the steak to the skillet and cook for 4 minutes; season with salt and pepper. Add the wine and cook for 2 minutes. Stir in the onions.

Spoon half of the steak-onion mixture into the bread bowl; top with half of the cheese, then half of the croutons. Layer with the remaining steak-onion mixture, croutons and cheese. Bake until the cheese has melted, 3 to 5 minutes. Top with the bread lid. To serve, slice into wedges.

Comments:
Not too complicated although getting all that filling to balance inside (and on top of) the bread took talent. And it promptly fell over when I cut it.



Eh. The meat wasn't really my thing, but the onions were wonderful and sweet. Adam suggested that next time perhaps do individual portions and use some other kind of beef - top round maybe? I don't know my cuts...

Baby Back Ribs

From Everyday with Rachael Ray



Ingredients:
Three 2-pound racks baby back ribs, cut into 6 equal portions
1/4 cup plus 1 teaspoon apple cider vinegar
1 teaspoon salt
1/4 cup spicy brown mustard
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
3/4 teaspoon chili powder

Directions:
Preheat the oven to 325°. In a 6-quart ovenproof pot, stand the rib sections upright to form a circle. Add 1/4 cup vinegar, the salt and 1 quart water; bring to a boil over high heat. Cover, transfer to the oven and bake until tender, about 1 1/2 hours; transfer the ribs to a plate.

Meanwhile, in a small bowl, whisk together the mustard, brown sugar, Worcestershire sauce, olive oil, chili powder and remaining 1 teaspoon vinegar.

Preheat a grill to medium. Brush the meaty side of the ribs with half of the sauce and place meaty side up on the grill. Cover and cook, turning occasionally, until lightly charred, 10 to 15 minutes. Brush the ribs with the remaining sauce before serving.

Comments:
Originally I was going to throw these in the crockpot, but I went ahead and did them the way the recipes says instead. I laughed when I copied the directions from the website this morning - they totally edited the first step. I even read the directions to Adam last night to make sure I wasn't going insane because they made no sense. Here's what they say in the magazine:

Preheat the oven to 325°. In a 6-quart ovenproof pot, stand the rib sections upright to form a circle. Add 1/4 cup vinegar, the salt and 1 quart water; bring to a boil over high heat. Lower the heat to low, cover and bake until tender, about 1 1/2 hours; transfer the ribs to a plate.

Hmm. Why would you lower the heat to low when you're putting the pot in the oven? I was confused, but decided to turn the burner off and put the pot in the oven. Guess I was right about that! Ha ha.

Anyway, faulty instructions aside, this was pretty easy. Takes some planning ahead since it takes about 2 hours to cook. Adam liked them a lot. And while I'm not really a rib kind of person, these were alright. I still prefer my crock-pot Home Style Ribs.

Weekly Menu 11/7 through 11/13

Saturday 11/7 - Ribs (although I'm really ignoring the directions and just throwing it all in a crockpot...)

Sunday 11/8 - Philly Cheese Steak-Stuffed Garlic Bread

Monday 11/9 - Adam will be out so I'll be making Chicken Caesar Salad for myself

Tuesday 11/10 - Chipotle Pork Quesadillas

Wednesday 11/11 - My Monthly Night Out

Thursday 11/12 - Pecan-Crusted Chicken (Biggest Loser)

Friday 11/13 - Crab Cakes (well, for Adam anyway)

Beefy Tex-Mex Stir-Fry

From Everyday with Rachael Ray



Ingredients:
2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.

Divide the meat mixture among 4 plates and top with the cheese.

Comments:
At first I was wary of the not draining the beef thing, but it worked out alright. It wasn't greasy - I guess the tortillas suck some of it up, huh? Anywho, couldn't be simpler. Well, ok, so I made the mistake of touching my eye with the hand that de-seeded the hot pepper, which is never advised. I swear even now, days (and multiple showers and hand-washings) later, I still must have some of it under my fingernail. Strong stuff! But other than that, pretty brainless. Adam suggests topping it with some sour cream. And bacon. He always wants bacon on everything.

Creamed Chicken with Gnocchi Dumplings

From Everyday with Rachael Ray



Ingredients:
One 1-pound package potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped

Directions:
Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Comments:
Hmm, mine doesn't look quite as appetizing as the picture on RR's site does. I guess the red pepper adds a little color variety and leaving it out left us with a completely white dish. Eh. The flavors in the dish speak for themselves, even without the pepper. Very good. Could probably make less of the "cream" stuff and be ok.

Spicy Turkey Meatloaf

From Cooking Light



Ingredients:
1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Directions:
1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Comments:
I skipped step #2 and just added some minced onions and garlic powder into the turkey mixture. It turned out quite well although it took closer to 55 minutes to get to 160. Just a little spice from the chile sauce in the background so I could deal. Adam was unimpressed. Shocking... He could probably eat the chile sauce straight from the bottle and be unaffected. In any case, I'll probably make this again. It wasn't difficult and came out pretty good.