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Tag Archives: sweet chili sauce

Mom’s Meatloaf

28 Wednesday Mar 2012

Posted by BakedNorthwest in LuLu's Classics, Main Dish, Weeknight Meals

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Tags

bacon, ground turkey, ketchup, meatloaf, onions, pork sausage, sweet chili sauce

Sometimes you just gotta have meatloaf. Apologies for the less than stellar photo, by the time this was done cooking we were starving and couldn’t wait.

I screwed up the bacon-wrapped part. Next time I will make sure the bacon pieces are long enough and tucked under the loaf so they don't curl over.

Recipe

Mom’s Meatloaf

Ingredients

For the Brown Sugar Ketchup glaze:

  • 1/4 cup ketchup
  • 2 tablespoons light or dark brown sugar
  • 2 teaspoons apple cider or white vinegar

For the Meat Loaf:

  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black paper
  • 2 teaspoons sweet-hot mustard
  • 2 teaspoons Worchestershire sauce
  • 1/4 teaspoon sweet chili sauce
  • 1/2 up milk (or buttermilk, or plain yogurt)
  • 2 pounds meat-loaf mix (I use 1 lb. ground turkey, 1 lb. ground sweet Italian sausage)
  • 1 cups fresh bread crumbs
  • 1/3 cup packaged italian-style breadcrumbs
  • 1/3 cup minced parsley
  • 6 ounces thin-sliced bacon

Directions

for the glaze:

Mix all ingredients in a small bowl; set aside.

for the Meat Loaf:

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, sweet chili sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

Ultimate Salmon Wontons

10 Friday Feb 2012

Posted by BakedNorthwest in Appetizers, Easy, Entertaining, Side Dish

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Tags

capers, cream cheese, dill, red onion, salmon, sweet chili sauce, wontons

This stroke of genius came from my mom after we made homemade crab rangoons. They were so good – we knew we could figure out something just as tasty with our extra wonton wrappers.

We had some leftover cooked salmon in the fridge, and these babies were born:

Salmon Wontons with cream cheese, capers, red onions, and dill.

Seriously? So good. An amazing play off the classic breakfast of bagels, cream cheese, lox, capers and red onion. We agonized over what the perfect dip would be for these, and then finally realized sweet chili sauce is the classic winner for almost ANY type of savory wonton.

YUM. Perfect on a Friday with a glass of wine 🙂

I wouldn’t recommend making these for breakfast. They are too perfect with wine and a movie. Although, if these are all things you want to do in the AM, go for it! I won’t tell.

The whole recipe is pretty easy – wingin’ it is definitely ok here.

salmon, softened cream cheese, capers, diced red onion, dill and a squeeze of lemon mixed together.

place a spoonful of mixture into middle of wonton wrapper. Fold diagonal ends together and press to seal on each side. Sorry for the blurry, horrible photo.

 

pop em' in the oven until crispy, let cool, and EAT.

Recipe

Ultimate Salmon Wontons

Ingredients:

  • 1/2 tsp salt and pepper
  • 1 tbsp fresh dill
  • squeeze of lemon juice
  • 1/4 cup capers
  • 14 won ton wrappers
  • 1/4 cup diced red onion
  • 4-6 oz (wing it) of fresh cooked salmon
  • 3-5 oz (wing it) of softened cream cheese

Directions:

In a small bowl, combine the cream cheese, salmon, onion, capers, dill, salt & pepper until smooth.

Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm with sweet chili dipping sauce.

Makes about 14 wontons.

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