I found this recipe here and was immediately intrigued because it sounded like my favorite burger in the world, the Bob Burger. The Bob Burger there is also sometimes called the Island Burger depending on the day, the direction of the wind, the angle of the sun, and other issues I haven’t quite figured out. Regardless, it involves pineapple and a big ol’ burger and it’s awesome.
I am thrilled to report that this was so tasty! I think it would be even better with a couple strips of bacon across the top of the meatloaf while it cooks (I mean, most things would be better with a couple strips of bacon, amirite?), but even without that this was awesome. The Yankee is a non-lover of meatloaf, and even he liked it! It was great hot with the sauce, and it made an excellent cold meatloaf sandwich the next day. Try it and let me know what you think!
Ingredients For the meatloaf
- 1 lb ground beef
- 1 egg
- 1 small can crushed pineapple, juice drained and reserved
- 1 tsp. onion powder
- 2 Tbsp. pineapple juice
- 1/3 cup breadcrumbs
- 1 tsp. salt
-
For the sauce
- 1/2 cup of pineapple juice (or as much as you can get from the can)
- 1/2 cup of brown sugar
- 1/2 cup of ketchup
Instructions Make the meatloaf:
- Mix all ingredients together
- Bake at 350F for an hour and 15 minutes, or until the meatloaf reaches an internal temperature of 165
Make the sauce
- Stir all ingredients together in a small saucepan
- Simmer until sauce is slightly thickened; serve over meatloaf
2.2 http://oneparticularkitchen.com/2013/05/21/tropical-meatloaf/ Copyright One Particular Kitchen - All Rights Reserved
This is, no kidding, Peanut’s new favorite lunch. And mine too! It’s one I found on Rumble in the Kitchen a while back, and I can’t believe how long it took me to try it! I’m on my third batch of it in as many weeks.
I doubled the spice level of mine because my heat tolerance is certifiable; otherwise I didn’t adapt it much. Any suggestions for other things to add to this to get some variety going?
Ingredients - 1 box spaghetti noodles
- 1/2 cup peanut butter
- 1 Tbsp Sesame Oil
- 1/2 cup soy sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Tbsp sugar
- 2 tsp Thai Red Curry Paste (this makes it SPICY; use more like 1/2 tsp. if you don't want a lot of heat, or substitute with cayenne pepper to taste)
- 1 Tbsp lime juice
- 1/2 cup reserved pasta water
Instructions - Cook pasta according to package directions
- While the pasta cooks, measure everything but the pasta water into a large serving bowl; mix till well combined (this will make a very thick sauce)
- When the pasta is done, add it along with 1/2 cup of the cooking water to the bowl and stir it all around till everything is well mixed and the noodles are coated
- Serve warm, or store in the fridge and eat it cold!
2.2 http://oneparticularkitchen.com/2013/05/15/thai-peanut-noodles/ Copyright One Particular Kitchen - All Rights Reserved
Add-in suggestions welcome! 
Helloooooo, easiest breakfast ever!
My friend Vanessa gave me this recipe, and it’s insane levels of tasty and yummy.
Ingredients - 1 Tbsp butter
- 1/2 cup milk
- 1/2 cup flour
- pinch of salt
- 2 eggs
Instructions - Heat your oven to 425F
- Mix up the milk, flour, salt, and eggs until well combined — doing this in the blender is quick and easy
- Melt the butter in a medium cast iron skillet (or Vanessa does this in a glass Pyrex dish), then add the batter and pop it in the oven
- Bake until the pancake is golden brown and all puffed up, about 15 minutes or so
2.2 http://oneparticularkitchen.com/2013/05/10/pop-up-pancake/ Copyright One Particular Kitchen - All Rights Reserved
Other flavoring and fun options:
- Add vanilla or lemon zest to the batter
- Use orange juice instead of milk
- Dust with powdered sugar
- Sprinkle with cinnamon sugar
What else? What would you do with it?
Out of desperation comes one of my favorite new snacks! Isn’t that often the way?
My friend Traci made me some firecrackers (fire crackers? Two words?) last summer and was kind enough to scribble down the recipe for me. I made some more of them last week but was trying to talk myself into something more substantial than crackers for lunch, when it occurred to me I had a cold roasted chicken in the fridge. Enter inspiration.
I shredded the chicken, tossed it in some ranch dressing, and put that on top of the firecrackers. It’s spicy with the peppers and cool with the ranch chicken, and oh so tasty!
Ranch chicken firecrackers
Ingredients - 1 cup vegetable oil
- 1 package dry ranch seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 3-4 Tbsp. crushed red pepper, depending on your spice preference
- 3 sleeves saltine crackers
- Cold, cooked, shredded chicken
- Enough bottled ranch dressing to lightly coat chicken (these last two depend on how much you want to make, obviously)
Instructions - Add oil, seasoning, spices, and crushed pepper into a one-gallon zip top bag; seal the top and mush it all around till everything is well combined
- Add in the crackers and shake them around a little to coat them with the oil and spice mixture
- Let it all sit in the bag for a good 12 hours or so, flipping the bag over any time you think of it, till all the mixture is absorbed into the crackers
- Once those are ready, just shred some cooked chicken with a fork (leftovers are your friend, here), toss it in as much ranch as you like, and put that on top of your firecrackers. So good!
2.2 http://oneparticularkitchen.com/2013/05/07/ranch-chicken-firecrackers/ Copyright One Particular Kitchen - All Rights Reserved
This recipe comes from Crook’s Corner restaurant in Chapel Hill, N.C. by way of Katie Workman, by way of NPR. It was tweeted and retweeted and favorited all over the place till I decided I just had to try it out. This turned out to be an excellent decision.
It’s very similar in construction to key lime pie , with the obvious difference of a Saltine crust, which is fabulous. This pie is sweet and tart and salty all at once — everything a summer dessert should be.
Ingredients - 1 1/2 sleeves Saltine crackers
- 1/2 cup softened butter
- 3 Tbsp. sugar
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/4 cup lemon juice
- 1/4 cup lime juice
- whipped cream and coarse sea salt for garnish (which I completely forgot)
Instructions - Preheat oven to 350 degrees.
- Crush the crackers pretty finely, but not to complete dust. Add the sugar and knead in the butter till the mixture holds together like dough
- Press into an 8 inch pie pan, chill for 15 minutes, then bake for 18 minutes or until the crust is slightly browned
- While the crust is partially cooling, beat the egg yolks and milk together, then mix in citrus juice, making sure everything is completely combined. Pour into the pie shell (it doesn't need to be completely cooled), and bake for 16 minutes or until the filling has set
- Chill pie completely now, and serve with fresh whipped cream and a sprinkling of sea salt
2.2 http://oneparticularkitchen.com/2013/04/23/north-carolina-pie/ Copyright One Particular Kitchen - All Rights Reserved
Make this. You will not be sorry.
I have started making, and liking, my own mayonnaise. This is kind of huge, y’all. I try to periodically go back to foods I think I don’t like and try them again. I read somewhere that your taste buds change every seven years or so, so foods you don’t like now you could find irresistible in seven years! That’s kind of cool. It worked with broccoli, after all. So I tried with mayo and had another success! While I am shocked to find I love it just on a sandwich, I am also loving how easy it is to make dressings like Caesar dressing and this honey mustard — and how much better they taste with homemade mayo!
I came up with this one by throwing some stuff in a jar, as I am wont to do, and eyeballing measurements. For y’all (oh the sacrifices) I made a second batch and actually measured.
Copyright One Particular Kitchen - All Rights Reserved
I mean, seriously. So easy.
Now, speaking of jars! My love of Mason jars is somewhat legendary. I make coffee in them. I freeze broths and soups in them. I make tea and more tea. I give presents in them! And my friend Vanessa and I spend a significant amount of time hunting the pretty colored ones in antique stores (fortunately we live in Nolensville where antiques abound). So when Vanessa emailed to tell me that Ball was coming out with BRAND NEW BLUE JARS there may have been some squealing. The folks at Ball were kind enough to send me a case of these gorgeous things (and I may or may not have ordered another case; ahem) and I’m just in love. The yellow honey mustard looks so pretty in the blue! The jars are to celebrate the 100th anniversary of the Ball Brothers’ “Perfect Mason” jar; I agree that they’re pretty dang perfect.
So we’re clear: the jars (okay, half of the jars) were free from Ball. The fan-girl opinions are my own and already well documented.
I started looking for a vinegar based BBQ sauce recipe because I so much love the tang of the Dixie sauce at Martin’s BBQ. This is a fairly thin sauce, as you can see, so it’s more suited for mixing in with the meat than as a topping on a sandwich (although, honestly, I did both — because it’s good). My “Gooble-ing” as Kiddo says, brought me to this recipe. I halved it and made a couple tweaks and it turned out pretty great!
Ingredients - 1 cup apple cider vinegar
- 1 Tbsp. dark brown sugar
- 1/4 cup ketchup
- 1 Tbsp. hot sauce (I used Louisiana)
- 1 Tbsp. red pepper flakes
- 1/2 tsp. ground black pepper
- 1 tsp. kosher salt
Instructions - Bring all ingredients to a simmer in a saucepan and heat, stirring occasionally, until sugar is completely dissolved. Cool and enjoy! It's much tastier if it's had the chance to chill in the fridge for a day or so
2.2 http://oneparticularkitchen.com/2013/03/28/tangy-bbq-sauce/ Copyright One Particular Kitchen - All Rights Reserved
Enjoy!
I’m not a stranger to baked oatmeal, but I love how Beth of Eat. Drink. Smile upped the ante with the addition of all her yummy fruit! I adapted her recipe a bit to use up what we had (super ripe bananas) and to add something both my kids are guaranteed to eat: peanut butter!
Ingredients - 2 cups uncooked old fashioned rolled oats
- 1/3 cup packed brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 2 very ripe bananas, fork-mashed
- 3 Tbsp butter (see instructions)
- 1/4 cup peanut butter (see instructions)
Instructions - Combine oats, sugar, baking powder, cinnamon and salt in a bowl
- Heat the butter and peanut butter together in the microwave till just melted, then let it cool slightly
- Make a well in the middle of your dry ingredients; add in the egg and beat well, then add in banana and butter/peanut butter mixture and stir well
- Pour into a buttered 8-inch square baking dish, and bake at 375° for 25-30 minutes.
2.2 http://oneparticularkitchen.com/2013/03/18/baked-elvis-oatmeal/ Copyright One Particular Kitchen - All Rights Reserved
This is such a great breakfast, and easy to keep around for snacks as well! Be sure to check out Beth’s original post for all her awesome fruit combinations, too. What fruits will you try with it?
P.S. Lost without Google reader? ME TOO. But try this: Follow my blog with Bloglovin
My little Peanut, as you may have heard, is NUTS for broccoli. Like, a crazy woman. I actually thought I didn’t like broccoli for years and years — it was roasted broccoli that won me over, and now I just love it in general. Since Peanut loves broccoli all the time any time, I was looking for some new ways to prepare it to give her a little variety. These turned out to be so good that we both ate them! I dipped mine in a little ranch dressing; quite tasty!
Ingredients - 8 ounces chopped broccoli, drained well
- 3/4 cup grated cheddar cheese
- 2 eggs
- salt and pepper
- 1/2 cup panko breadcrumbs
Instructions - Preheat oven to 375F
- Mix all ingredients in a bowl, then scoop out with a cookie scoop, gently shaping into patties on a parchment-lined cookie sheet
- Bake at 375 for 15 minutes; flip them over and bake for another 10
2.2 http://oneparticularkitchen.com/2013/03/01/broccoli-bites/ Copyright One Particular Kitchen - All Rights Reserved
Since Peanut is ALL ABOUT THE BROCCOLI I would love to hear more broccoli ideas! How do y’all use it?
Happy banana pudding day!
Today is my mother’s birthday, and banana pudding was her favorite; my sister and I always eat banana pudding today in her honor. Because we like it so much, I thought y’all might enjoy our new favorite incarnation of this: banana pudding poke cake. I found the recipe at The Country Cook, and it’s pretty dang great. I am a weirdo and I don’t like actual bananas in my banana pudding (please tell me I’m not alone in this; the texture gets weird and the bananas turn brown; ick), so for me this is just about perfect.
Ingredients - 1 box yellow cake mix
- ingredients listed on cake mix box (eggs, oil, water)
- 2 packages (3.4 oz each) instant banana pudding
- 4 cups milk
- 1 tub (8 oz) frozen whipped topping, thawed
- mini Nilla wafers
Instructions - Following box directions, bake the yellow cake in a 9x13" pan
- Let it cool for about two minutes, then use the handle of a wooden spoon to poke rows and rows of holes in the cake, all the way to the bottom
- Whisk together instant pudding and milk until lumps are gone; let it sit for 2 minutes, then pour over cake, using a spreader or spatula to make sure the pudding flows into all the holes
- Pop it in the fridge and chill till cake is completely cooled and pudding is set up
- Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you're done!
2.2 http://oneparticularkitchen.com/2013/02/28/banana-pudding-poke-cake/ Copyright One Particular Kitchen - All Rights Reserved
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