What's Dad Cooking?

Meatballs or Meatloaf Balls over Mashed Potatoes I have been dieting recently, trying to shed the excess Winter hibernation insulation, but I am the only one in the family doing so. My mother in law is very happy to eat salads along with me, and wifey takes one every day for lunch anyway, but there is a flock of wild carb loving carnivores in the house too! The following is a twist on the old favorite meatloaf and gravy, inspired by the fine weekend breakfast buffet at the Wolf Rock's Country Kitchen in Exeter, RI! For the Meatballs.... 1 1/4 lb Ground Beef -I used 86/14 Black Angus that was on sale for these. YUM! 1 large Egg 1/2 cup Bread Crumbs - Seasoned Progresso here works great. 1/4 cup Milk - 1% is the house variety 1/2 tsp dry Thyme - I do my best to chop fine 1/2 tsp salt Black Pepper to taste - I probably add about 1 tsp fresh ground Meatballs or Meatloaf Balls ready for Brown Gravy Pre-heat oven to 425. In a roomy mixing bowl, whisk egg, milk an

Chick Pea or Garbanzo Bean and Tuna Salad Shaking off the winter hibernation usually means shedding a few pounds too. While I love a simple garden salad  and dressing, especially with some grilled chicken, I really need a variety to keep myself interested and not fall off the diet bandwagon. The following is simple, fast, healthy, and most of all, delicious. You will need.... For the Salad... 1 15 oz cans of Chick Peas (low sodium if avail) 1-2 5oz cans Solid Tuna in Water 2-3 tbsp Red Bell Pepper finely diced 2-3 tbsp Purple Onion finely diced 2-3 tbsp Celery finely diced 2-3 tbsp Carrot finely diced 1/4 cup Cucumber - Seeded & Diced - I use English & keep the peel for color I like to use a big mixing bowl to keep down the spill over mess. Drain and rinse the chick peas in a strainer, pat dry with towel, add to bowl. Squeeze tuna dry and flake into bowl. If very chunky, it will flake more as you toss salad. This recipe is actually 1/2 scale of what I

Grilled Shrimp Tacos with Pineapple & Pear Salsa, Tzatziki & Refried Black Beans This is for my wife and her friends who keep asking. When she takes the leftovers to work (if any) she takes several little containers, each with its own component to keep the flavors separate. Shortly following the mocking jeers from co-workers is the "What is that?," "It smells so good!" and "How do I?" This is truly a flavor explosion and delicious blend of textures. Also a very low-fat recipe as written The following feeds four with possibly some leftovers. For the grilled Shrimp... 2 lbs Jumbo Shrimp (at least 21-25/lb count, the bigger the better) peeled and deveined 2 tbsp Olive Oil 1 tbsp Dad's Rub (see below, excellent all purpose mix, or try your own favorite blend) About 8 small to medium tortillas, for easy handling. Skewers for grilling, soak wood at least an hour to prevent burning Shrimp Ready for Grill Because it's the star

Bow Tie Pasta & Spinach with Parmesan Cream Sauce I was buying spinach for my wife's lunch salads , and I just couldn't resist the buy one - get one free offer. Having more than doubled up on the spinach needs for the week, I had to do something with it. Since I just don't have enough patience to make my own raviolis most of the time, I had to go with sauteed spinach in a cheesy cream sauce, or it a creamy cheese sauce? Some pan seared pork chops on the side, and you have an easy, very delicious dinner. You will need... 12 oz Baby Spinach (2 x 6 oz bags, pre cleaned) 1 lb Bow Tie Pasta - Farfalle for the Purists 1 Roasted Red Pepper Diced- took mine from a jar this time, homemade  is much better if you have the time! 1 16 oz can Black Olives, Cut in half, or chopped - YUP! Canned olives, Love'm, No Apologies 1 Pint Heavy Cream 1/2 Cup White Wine - I like a nice Pinot Grigio 1/2 -3/4 Cup Quality Parmesan and/or Italian Blend like Asiago & Provolon