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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, September 14, 2015

Spaghetti Salad

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests. I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.

Spaghetti Salad

1 lb. spaghetti (broken into 3rd's)
1 (16 oz.) bottle Kraft's Zesty Italian Fat Free Dressing
5 ounces Kraft's Zesty Italian Fat Free Dressing
4 tablespoons McCormick Salad Supreme Seasoning
Half of 1 red bell pepper, chopped
1 cucumber, seeded and chopped
2 large Roma tomatoes, seeded and cut-up
1 cup each: broccoli and cauliflower, cut into small pieces
1 large carrot, shredded
1 (8 oz.) pkg. Colby-Jack marbled cheese, cubed small
1 can (2.25 oz.) sliced black olives, drained

Cook the spaghetti, and then drain it.
Marinade the spaghetti over night with the 16-ounces of Italian dressing.
The next day (or morning), add the remaining ingredients, plus the 5-ounces of Italian dressing.
Chill the salad several hours in the refrigerator, before serving.
Note: Another really tasty Italian Dressing you can use in place of the Kraft's Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).
Yields: 7 lbs. of spaghetti salad

........... An up close picture of the salad ...........

Thursday, September 3, 2015

Savory Scotch Meat Loaves

I love these scotch meat loaves with the ketchup glaze on top.  You can make these meat loaves with either ground beef or with ground pork sausage. My husband and I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added to it.

Savory Scotch Meat Loaves

1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup died green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)

3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves

In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.

Add the ground beef or ground pork; mix well.

Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.

Arrange the meat loaves in a 13x9x2-inch baking dish. (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)

Bake in a 350º oven for 30 minutes.

While the meat loaves are baking in the oven, prepare the sauce.

In a bowl, combine all of the sauce ingredients.

Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.

Pour the sauce over the meat loaves, and return the baking dish to the oven.

Continue baking the meat loaves in the oven for 15 minutes.

Once the meat loaves are done baking, remove from baking dish and serve immediately.

Yields: 5 servings

*Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs.  I have also made the meat loaves using either 85% or 87% ground beef.  Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg.  Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.  Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a
saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes.  Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes.  I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

Thursday, August 20, 2015

Stuffed Pepper Soup

The first time I ever made a stuffed pepper soup, I happen to come across a recipe which was posted on a blog titled: Ruth's Yummy Stuff! And the soup was delicious! But... the 2nd time I made the soup, I tweaked the recipe a bit, and the cooking instructions as well. And once again, I thoroughly enjoyed this delicious soup!

Stuffed Pepper Soup

1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 tsp. ground black pepper
1/2 tsp. McCormick's Ground Sage
1/2 tsp. McCormick's Ground Thyme
1-1/2 tsp. Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 cup water
1/2 cup long grain white rice

Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)

Add the ground beef and onions to the pot.

Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.

Now add in the minced garlic, but only cook the garlic for just 1 minute.

If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)

Add the cooked beef/onion mixture back to the pot, than add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.

Bring the soup to a boil, and then reduce the heat to a low simmer.

Cover the pot, and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)

While the soup is simmering, I start cooking the rice and water together.

In a small saucepan, add the 1-cup of water, and bring it to a boil.

Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.

Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.

Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.

Yields: 6 servings

Tuesday, August 11, 2015

Southwestern Meatloaf

This is my creation for a slightly spicy Southwestern Meatloaf, which was approved by my husband. I found that the taco seasoning gave this meatloaf lots of flavor.

Southwestern Meatloaf 

Prep Time: 5 minutes
Cook Time: 1 hour

1 lb. ground beef (l used 87% lean)
1/3 cup water
1 large egg, beaten
5 tablespoons (mild) taco seasoning mix
1 tablespoon plain bread crumbs (or use ground flaxseed)
1/8 teaspoon cayenne pepper
ketchup, use desired amount to top meatloaf

Lightly grease the inside (bottom only) of one 8x8-inch Teflon coated baking pan. Set pan aside.

Preheat oven to 375º F.

In a bowl mix together thoroughly, the ground beef, water, egg, taco seasoning, bread crumbs or flaxseed, and the cayenne pepper.

Add the meat mixture to the baking pan, and shape into a loaf (7-inches in length -by- 3-1/4 inches in width).

Top the meatloaf with ketchup, and bake in the oven for 1 hour. 

After removing the pan from the oven, let the meatloaf sit for 5 minutes, before slicing and serving.

Yields: 4 servings

Note: When it comes to adding either the bread crumbs or flaxseed, be sure to just add the 1 tablespoon. Surprisingly, that's all the recipe needs to hold this meatloaf together.

Here's a photo of the meatloaf topped with ketchup, and before it's been baked in the oven.
Here's another photo of the meatloaf, and after it's been baked in the oven.

I thought I'd post another photo of the meatloaf, which I served with mashed potatoes and peas.

Saturday, July 25, 2015

Bourbon Chicken Wings

These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!

Bourbon Chicken Wings

2 lbs. chicken wings (*see note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup

In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.

Lightly coat a large non-stick skillet with cooking spray.

Place wings in the skillet, and pour the sauce evenly over the chicken.

Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.

Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.

Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)

*Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.

Photo of wings being cooked in a non-stick skillet.