Cocoa Krispies Crusted Meatloaf With Asparagus Salad Food

MEATLOAF RECIPE

Steps:

• Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with cooking spray.
• In a large bowl, combine the eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper. Stir with a fork until well combined.
• Add the ground beef to the bowl and use your hands to mix everything together until well combined. Try not to over-mix.
• Shape the mixture into a loaf and place it in the greased loaf pan.
• To make the meatloaf glaze, combine the ½ cup ketchup, brown sugar and apple cider vinegar in a small bowl. Whisk until well combined.
• Bake meatloaf for 45 minutes, then spread the meatloaf glaze over the top and continue baking for 35-45 more minutes, or until meatloaf is 160° F in the center when tested with an instant read thermometer.
• Let meatloaf rest for 10 minutes before slicing and serving.

ASPARAGUS SALAD

Steps:

• In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.
• In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.
• On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

COCOA KRISPIESANDTRADE;-CRUSTED MEATLOAF WITH ASPARAGUS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F.
• Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool.
• In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed.
• Remove the meatloaves from the oven and serve with the asparagus salad on the side.

PASTA WITH SERENA'S AMATRICIANA SAUCE

Steps:

• Bring a large pot of water to a boil and add the spaghetti, then salt. Cook the pasta according to package directions, until al dente. Drain, but do not discard the pasta water.
• In a large, deep saute pan, heat 2 cups of the Amatriciana sauce over medium-low heat until hot. Add the pasta into the pan. Add 1 tablespoon of the pasta water to the pan and toss the pasta to coat with the sauce. Remove from the heat and stir in 1 tablespoon each of the cheeses.
• Divide the pasta between 2 plates and top with the remaining cheese and the fresh herbs.
• To make the sauce:
• In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.

PASTA ALLA NORMA

Steps:

• To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3. Add the salt, and red pepper flakes, to taste.
• For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant. Drain them on paper towels and sprinkle with sea salt.
• Stir the cooked eggplant into the marinara sauce. Keep the sauce warm.
• For the pasta:
• Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes. Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.
• Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

CREAMY ASPARAGUS MEATLOAF

Steps:

• Mix ingredients in order listed.
• Place in large baking pan.
• Bake at 400 degrees 1 Hour.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.