Ratloaf (Halloween Meatloaf)

Ratloaf (Halloween Meatloaf)

What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.

 

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture.

  • Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts.

  • Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge.

  • Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don’t ooze out while baking.

  • Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan.

  • Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.

 

Nutrition Disclaimer:

The nutrition data for this recipe includes the full amount of the decorative ingredients.

 

Nutrition Facts

948 calories; protein 34.8g; carbohydrates 59.6g; fat 60.8g; cholesterol 149.9mg; sodium 1280.2mg.

 

 

 

 

Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ratloaf (Halloween Meatloaf)
Print Recipe
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Servings Prep Time
10 15 mins
Cook Time Passive Time
1 hr 1 hr 20 mins
Ingredients
Servings:
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August Lamb Challange Recipe- BBQ Lamb Rib

August Lamb Challange Recipe- BBQ Lamb Rib

Sometimes you just want to put something on and then forget about it while it does its own thing.. well slow roasted dippy messy, not alot of meat on them ribs fit the bill.

  • 3 to 4 pds worth of Lamb Riblits-take out the night before and allowed to thaw in the fridge
  • 3 Tbsp of oil or so to brown the ribs in, a frying pan on med heat.

Then move ribs and all drippings from the frying pan to the roaster or to a crock pot.

At that time, you can add

  • 1 clove of garlic-minced
  • 1/2 cup of vinager (any kind will work but apple or white wine are very nice)
  • 1 cup of tomato paste
  • 1 cup of water
  • 1 tbsp of worcesterhire sauce
  • 1/4 cup of brown sugar (packed)
  • 1 small onion minced
  • half a tsp of salt/pepper

Put all the rest back into your frying pan and simmer for 15 min then pour over the ribs and bake in the over at 350 for about 2 hours or into a crock pot on low for four to six hours till the meat is falling off the bone.

A thank you out to Will for letting me know that for whatever reason the first posting didn’t work properly, thankfully I had a draft version still saved so didn’t have to write it out again.. very sorry folks that it came out the first time incomplete.

 

 

August Lamb Challange Recipe- BBQ Lamb Rib
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August Lamb Challange Recipe- BBQ Lamb Rib
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Simple Salmon Chowder

Simple Salmon Chowder

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. This is not a traditional New England Chowder, but tasty all the same. I’ve left the flour out- so it’s a bit lighter, thinner and brothier, which feels a little more “springy” to me.

What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide.

{Recently I joined Sitka Salmon Shares which is like a CSA but with wild Alaskan fish instead of boxes of veggies. Each month they deliver a box of high-quality wild-caught fish. I’ve really been enjoying it! To receive a $25 discount, enter “FAH” as the discount code. }

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Saute the onion, garlic and fennel, add the seasonings and create a flavorful base for the potatoes to cook in.

Cut the salmon into pieces.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

And then you will poach the salmon, right in the creamy broth.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

This will only take a couple of minutes before turning the heat off.

Flake apart the fish with a fork and adjust seasonings to your liking. Serve immediately.

The best Salmon Chowder recipe using fresh salmon, that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely flavor, while a little smoked paprika adds a subtle smokiness without the addtion of bacon. Low carb, Keto and dairy-free adaptable!

Garnish the Salmon chowder with a few fennel fronds- or fresh dill is nice too.

The best Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable! #salmonchowder #chowder

A fast and easy Salmon Chowder recipe that can be made in 35 minutes. Cozy, homey and delicious!

 

Description

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Ingredients

  • 23 tablespoons olive oil (or butter)
  • 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
  • 1 small fennel bulb, 1 1/2 cups diced
  • 1 cup celery, sliced
  • 24 garlic cloves, rough chopped
  • 1 teaspoon fennel seeds (optional)
  • 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika
  • 1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
  • 3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
  • 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 lb salmon, skinless.  (or ok to sub other fish like cod or shrimp), cut into 1 –2 inch pieces ( the more uniform, the better)
  • 2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2– 1 cup heavy whipping cream
  • Garnish: fennel fronds, lemon wedges, fresh dill or tarragon.

Instructions

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Taste, adjust seasonings to your liking and serve immediately.

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Soup will keep 3 days in the fridge.

Notes

If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.

If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.

If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually)  just not quite as “pretty”.

Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.

Dairy-Free option: add 1 cup of coconut milk, more to taste.

Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (dont use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)

 

 

Simple Salmon Chowder
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Hasselback aubergine parmigiana

Hasselback aubergine parmigiana

Serves iconSERVES 2                                             Time iconHANDS-ON TIME 20 MIN

 

This hasselback aubergine parmigiana is delicious twist on a classic Italian dish. Crisp aubergine slices are baked in a rich tomato sauce and sprinkled with parmesan.

Get more inspiration with our 20 best aubergine recipes, including a tasty aubergine and feta frittata.

 

Ingredients

  • 1 large onion
  • 5 tbsp olive oil
  • 3 crushed garlic cloves
  • 2 tbsp tomato puree
  • 500ml tomato passata
  • 400g tin chopped tomatoes
  • 2 ½  tsp dried oregano
  • 1 tsp caster sugar
  • Large pinch of chilli flakes (optional)
  • 2 large aubergines
  • 50g grated Parmigiano Reggiano
  • 1 mozzarella ball
  • 30g dried breadcrumbs
  • Small handful fresh basil

Method

  1. Heat the oven to 200°C fan/gas 7. Halve, peel and slice the  onion. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and fry the onion for 8-10 minutes to soften. Add the crushed garlic, then cook for 1 minute. Add the tomato purée and cook for 1 minute more.
  2. Pour in the passata, chopped tomatoes, 2 tsp of the dried oregano, caster sugar, a large pinch of chilli flakes (optional) and some salt. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until slightly reduced. Pour the sauce into the baking dish.
  3. Take the aubergines and make widthways cuts at 1cm intervals, three quarters of the way through, so the slices are still attached at the bottom. Drizzle with 3 tbsp olive oil, getting into the cuts. Spoon a little tomato sauce into the cuts, along with 30g grated Parmigiano Reggiano. Arrange the aubergines in the baking dish on top of the sauce and bake for 30 minutes until the aubergines are slightly charred.
  4. Cut the mozzarella ball into 6-8 pieces, then dot over the aubergines. In a small bowl, mix the dried breadcrumbs with 20g grated Parmigiano Reggiano, 1 tbsp olive oil and ½ tsp dried oregano. Sprinkle over the aubergines and bake for 20-30 minutes until the cheese is golden and the aubergines are tender. Top with fresh basil and serve with crusty bread or a green salad.

 

NUTRITION: PER SERVING

CALORIES
782KCALS
FAT
48.5G (17.1G SATURATED)
PROTEIN
30.3G
CARBOHYDRATES
47.4G (32G SUGARS)
FIBRE
17.6G
SALT
1.3G

 

delicious. tips

  1. You’ll also need a 2-3 litre capacity baking dish.
  2. You can make the parmigiana up to 1 day ahead. Cool, then chill, covered. Reheat in a low oven for 30-40 minutes to serve.

 

 

Hasselback aubergine parmigiana
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Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

Total Time:  Prep/Total Time: 25 min.             Makes: 4 servings

 

These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida

 

Ingredients

  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pork tenderloin (1 pound), thinly sliced
  • 1 tablespoon canola oil
  • 1 small onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese and sour cream, optional

 

Directions:

  • In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
  • Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

Nutrition Facts

1 fajita: 327 calories, 11g fat (2g saturated fat), 63mg cholesterol, 299mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Pork Tenderloin Fajitas
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