Category: Meat

Roasted Red Pepper and Mozzarella Meatloaf

Roasted Red Pepper and Mozzarella Meatloaf

Roasted Red Pepper and Mozzarella Meatloaf

Sometimes recipes emerge from our favourite ingredients.  Growing up in an Italian home, we always had red peppers in the cupboard.  Nonna often roasted them in the garage, and canned them for the winter.  Today I use store-bought ones, but they are just as fragrant.  They have a little bit of char on them that gives them a smokey flavour. Roasted Red Pepper and Mozzarella Meatloaf is comfort food at its best.

Roasted Red Pepper and Mozzarella Meatloaf has red peppers and mozzarella in the middle, but the glaze made with Red Pepper Jelly makes this a comfort food.  I like to experiment with all types of foods; and today, tradition meets a twist of Italian. The truth is that I love anything that resembles a meatball, and this is one giant meatball for everyone to share.  In the traditional Calabrese way, I used solid ground pork for this one, but you can use beef, chicken or a combinations of meats.

My other stuffed meatloaf recipe:  https://recipesatmytable.com/meatloaf-italiano/

Gather the ingredients for the meatloaf.

Roasted Red Pepper and Mozzarella Meatloaf

Drain and dry the red peppers and cut the mozzarella into strips.

Roll Pork into a 12 X 8 inch rectangle. I love the flecks of good fat in this meatloaf.

Roasted Red Pepper and Mozzarella Meatloaf

Leave a one inch border around the stuffing.

Roasted Red Pepper and Mozzarella Meatloaf

Use the wrap to help you roll.

Roasted Red Pepper and Mozzarella Meatloaf

Rolling is so easy.

Roasted Red Pepper and Mozzarella Meatloaf

Put onto a cookie sheet lined with parchment and pinch all the ends and the top.

Roasted Red Pepper and Mozzarella Meatloaf

All the ingredients for the sauce pop right at you!!

Roasted goodness!!

Roasted Red Pepper and Mozzarella Meatloaf

Sliced and plated!!

Roasted Red Pepper and Mozzarella Meatloaf

 

Roasted Red Pepper and Mozzarella Meatloaf
5 from 1 vote
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Roasted Red Pepper and Mozzarella Meatloaf

Made with pantry ingredients, this is a keeper. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Roasted Red Pepper and Mozzarella Meatloaf
Author Renata Solski

Ingredients

The meatloaf

  • 1 lb lean ground pork chicken or beef
  • 1 large egg
  • 1/4 cup Parmesan Cheese
  • 1 envelope Lipton Onion Soup Mix
  • 1/2 cup bread crumbs plain
  • 1 clove garlic pressed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Italian seasoning reserve for after rolling

Filling

  • 2 large roasted red peppers dry
  • 12 1/4 inch mozzarella strips
  • 1/2 tsp oregano

The Sauce

  • 1/2 cup Ketchup
  • 1/4 cup Red Pepper Jelly
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp nutmeg
  • 1/4 cup peach jam

Instructions

The Meatloaf

  1. Mix all the ingredients together until everything is absorbed.

    Spread over a large piece of plastic wrap.

    Use another piece of plastic wrap over the mixture to roll out into a 12 X 8 rectangle.

    Cut the roasted red peppers into small strips and make sure they are dry.

    Line the rectangle with the peppers and the mozzarella leaving a one inch border on the rectangle.

    Sprinkle in the oregano. 

    Use the plastic wrap to help your roll the rectangle into a log.

    Pinch the top and the ends. 

    Sprinkle the Italian seasoning over the meatloaf.  

    Place on a cookie sheet lined with parchment paper.

    Bake at 350 F for 30 minutes and then top with the sauce.

    Place in the oven for another 20 minutes.

The Sauce

  1. Whisk all the ingredients together and set aside.  

Recipe Notes

For a nice flavour try half pork and beef.  

 

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Aranacini Pie

Aranacini Pie

If you are Sicilian, Arancini Pie will bring you back to Sicily, walking down the streets and eating an arancini.  I love making arancini; and so, I thought of a way to make a healthier and easier version. This pie does not fall short on flavour and makes a wonderful dish when entertaining.

I make arancini a few times a year, and the photos are gathered for that recipe.  I will begin with an easier version that we can all make.  Years ago, my aunt Maria and I made arancini.  She took the whole day and it was a labour of love.  I make them the same way and the pie follows the basic recipe.  Instead of rolling them and frying them, we are making a pie in layers.

Arancini are Italian street food and very popular anytime of the year.  In Sicily, we often ate them going home from the beach or on our way down to the beach after our Siesta.  There are two types; one is round and filled with ragu “alla carne”, the other is pear shaped and filled with mozzarella and prosciutto ” al burro”.   Any way you prefer them, they are the ultimate comfort food in Sicily.  I hope this pie brings me back to my favourite Island.

For a good read visit:  http://www.visitsicily.info/en/arancino-and-arancina/

 

 brown the meat and the onions.

Arancini Pie: Recipes at My Table
Arancini Pie

The Sauce is the base of this pie.

Grease the pan and sprinkle with breadcrumbs. cool the rice before adding the egg.

The layers are made and the video will show you the way.

Arancini Pie: Recipes at My Table

It needs resting when it comes out of the oven and then the rim comes off.

Sliced and plated, this is so delicious.

[videopress 46bHUX47]

5 from 1 vote
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Arancini Pie

A pie version of the famous Arancini!

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Arancini Pie
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Author Renata Solski

Ingredients

The Sauce

  • 1 lb ground beef
  • 1 large onion
  • 1 tbsp Italian seasoning
  • 2 cups green peas
  • 4 cups marinara sauce
  • 1 tsp salt

The Rice

  • 1 1/2 cups Arborio Rice
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup grated Parmesan
  • 2 tbsp chopped parsley

The assembly

  • 2 cups cubed mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • 1 tbsp canola oil
  • 1 tbsp olive oil

Instructions

  1. In a large pan brown the onion with the beef with the Italian Seasoning and salt.   

    Add the sauce, and cook until the mixture is very thick.

    Meanwhile boil the rice by adding it to a large pot of water.  When it begins to boil, add the salt and cook for about 10 minutes.  

    Drain and set aside to cool.  

    Add in the frozen peas to the sauce when it is thickened. 

    When the rice is cooled, add the egg, Parmesan cheese and parsley.  Mix together. 

    Use a springform pan and smear the canola oil all over the bottom and sides.

    Sprinkle with bread crumbs and set aside.  

    Start with rice, add meat sauce, parmesan and mozzarella.

    Repeat this step one more time and finish with a layer of rice.

    Sprinkle with bread crumbs and drizzle with some olive oil.  

    Set oven to 350 F.  

    Cook for  45 minutes and let cool 15 minutes before taking the rim off. 

    Serve with a salad. 

    You might like extra Marinara sauce for serving.  

2 Comments
Potato Sausage Siders Recipes at My Table

Potato Sausage Sliders

Potato Sausage Sliders

The recipes I bring to my table are about family traditions and these Potato Sausage Sliders combine several flavours from our kitchen.  Growing up an immigrant with my Calabrese nonna, I learned to cook with simple, but flavourful ingredients.  Potatoes are widely used in Italian cooking and their recipes stem from a “cucina povera”.  Nonna fried potatoes with sausages as a main dish; this recipe takes that ides and turns it into a slider. I developed this recipe for the Little Potato Company Contest, but didn’t win; however, I think that you will be pleased with this recipe.  

I am always looking for new ways to update our recipes.  Cooking and the way we perceive meals changes and new recipes bring a little excitement when called to the table for a meal.  I am always searching for new methods for food preparation and presentation.  My grandson inspires me to change things up a bit.  With him I am looking for finger foods and recipes that cook quickly.  He also loves sauces and I incorporate yogurt into as many sauces as I can for him.  This recipe has a yogurt/garlic sauce.   He loves to cook and we continue the tradition my nonna started.

My Potato Sausage sliders use The Little Potato fingerlings; their oblong shape surrounds the spicy Italian sausage.  At first bite your mouth explodes with the crunch of the potato and the peppery texture of the sausage.  Then you are hit with the sharpness of the asiago and the garlic yogurt sauce.

This recipe works well as a starter; however,served with a hearty salad, this  quickly turns into a main dish. 

The Potatoes are easy to find at most supermarkets.

Wash and clean them.

Cut them lengthwise, but not all the way through.

Take the sausage out of the casing and divide into pieces that will fit the potatoes.

Stuff into the slit potato without breaking.

Place in a pan with canola oil.

Sprinkle with Italian seasoning and place into a 400 F oven for 30 minutes.

They come out of the oven crispy and delicious.

Potato Sausage Siders Recipes at my Table

Serve with yogurt Garlic Sauce.

 

Potato Sausage Siders Recipes at My Table
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Potato Sausage Siders

Potato Sausage Siders make an easy appetizer as well as a main. 

Course Appetizer, Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Potato Sausage Siders
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Renata Solski

Ingredients

The sliders

  • 3 Italian sausage links I used hot
  • 3 tbsp olive oil
  • 2 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1 package The Little Potato Fingerlings

The Garlic Yogurt Sauce

  • 1/2 cup yogurt
  • 1/4 cup garlic sauce any creamy brand you choose
  • 1 tbsp chopped Italian parsley

Instructions

The sliders

  1. Wash and clean the potatoes.

    Dry them.

    Cut each potato lengthwise but not through.

    Remove the sausage from the casings into pieces that will fit your potatoes.

    Stuff the sausage into the potatoes.

    Place into a baking dish.

    Combine the Italian seasoning, red pepper flakes and oregano.

    Sprinkle over the sliders.

    Drizzle the 3 tbsp of olive oil over the potatoes.

    Cook in a 400 F oven for 30 minutes.

The Garlic Yogurt Sauce

  1. Mix all ingredients and refrigerate until ready to serve.

The Assembly

  1. You can serve the sauce on the side or over the sliders.  

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Easy Napa Cabbage Rolls: recipes at my table

Easy Napa Cabbage Rolls 

Easy Napa Cabbage Rolls

Easy Napa Cabbage Rolls is my way of helping my husband connect to his Polish roots.  In my Italian home we made cabbage rolls stuffed with a meatball mixture and rolled in the curly cabbage.  The Polish method is time-consuming, but so worth the wait.  I had to find something in between to fill the house with that aroma.

I love to use napa cabbage in soups and salads; and so, I thought about using it in cabbage roll making.  The first time I tried it, I left the stems in which made the packets hard to roll.  Then I decided to cut out the hard stem. To shorten the processing time, I omitted the cooking of the cabbage, and it worked.  I softened the cabbage by washing it in warm water; if the cabbage is larger, immerse the leaves in warm water for a few minutes.

The sauce has a secret ingredient.

Take the sausage out of the casings and brown.

Add the cooked rice to the pan and stir together.

The napa cabbage leaves are easy to work with. Cut away the hard core and then make a little package.

Place 1 tbsp of filling into each little cabbage leaf cup.

Tightly nestle all the cabbage rolls together.

Pour every drop of the sauce over the rolls and add 1/2 cup of cold water to the pan.  Cover and place in a 350 F oven for 45 minutes and then remove the cover and cook for a further 15 minutes.

I can’t wait for these to come out of the oven.

Simple served with some pierogi, these cabbage rolls are easy, tasty and hearty.

Easy Napa Cabbage Rolls: recipes at my table
5 from 2 votes
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Easy Napa Cabbage Rolls 

Easy Napa Cabbage Rolls is my way of helping my husband connect to his Polish roots.  

Course Main Course
Cuisine Home Cooking in Canada, Polish-Italian
Keyword Easy Napa Cabbage Rolls
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Renata Solski

Ingredients

The stuffing

  • 1 cup arborio rice cooked
  • 2 tbsp olive oil
  • 6 turkey sausages casings removed
  • 1 large onion
  • 2 cloves garlic minced

The Sauce

  • 1 can condensed tomato soup
  • 4 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano

The leaves

  • ` large napa cabbage

Instructions

The stuffing

  1. Cook rice as per package directions and drain.  

    Saute onion in 2 tbsp of olive oil.

    Remove the sausage from the casings and brown the meat with the onions.

    Add the drained rice and cook for a few minutes.  

    Once mixed, set a side to cool. 

The sauce

  1. Mix all ingredients in a medium bowl and set aside.  

The assembly

  1. Remove the leaves from the napa cabbage and wash under warm water to soften.

    Prepare a 9 X 13 pan by greasing it with a little canola oil. 

    Lay the leaves on a cutting board and remove the hard core.

    Make little packages by overlapping the flaps of the cabbage.

    Place a tbsp of the stuffing picture in the centre and roll into little packages.

    Put into the prepared pan and nestle together.

    Pour the sauce over the packets.

    Add 1/4 cup of water or white wine to the cabbage rolls.

    Cover with tin foil and place in a 350 F oven for 45 minutes.

    Remove foil and cook for another 15 minutes.  Sauce should be thick.

    Serve with pierogi.  

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