So far, the meatloaf has been my favorite clay pot dinner. It was very moist and had a rich, meaty flavor with the hint of earthiness from the clay. This recipe was the hardest to clean up afterwards. Some of the meat was stuck pretty good to the bottom of the pot. Next time I would add just a bit more liquid, or as I mentioned, decrease the cooking time. I also found a meatloaf and potato recipe. This one suggests putting the potatoes around the loaf, but I think I would put a layer of potatoes on the bottom, then the meat on top. Stay tuned, we have some other clay pot creations coming.
Jenny at Prairie Californian always has the most amazing recipes complete with excellent food/drink photos. Additionally, she also writes frequently about farm life and the crops her and her husband grow in North Dakota. If you aren’t following her, you should be!
I am a foodie… I love trying new recipes, new flavors, and flavor combinations. As you can imagine I am that person that rarely orders the same thing twice at a restaurant. So when I found this recipe at Tablespoon, I knew I had to try it!
Balsamic Glazed Steak Wraps
I made a few adaptations from the original recipe.
At my local retailer I found round steak already thinly sliced into 7 pieces.
I added a yellow squash to my lineup of vegetables. I think you could add or eliminate whatever suited your tastes.
I chopped the rosemary and added it to the glaze versus just using the springs and then removing them.
The balsamic glaze was amazing, but I wanted more of it as I was eating the rolls, so I doubled the recipe.
We paired this with rice and it was a great accompaniment.
We pan fried these as we weren’t sure how they would hold up on the grill. I think they would be fine as long as you were fairly gentle when you flipped/rolled them over.
Here is a copy of the recipe I used, adaptions and all.
I think it would be fun to make a breakfast version of this with herb potato slices and a fried egg inside the steak roll with a spicy salsa drizzled over the top? What other versions would you make?
Taco seasoning is a staple in our house… tacos, burritos, taco salads, nachos, soups, casseroles, etc. In the past I have purchased a large container of it. However, when I recently used up what I had, I decided to look up recipes to make my own. I knew it would be easy enough, and that the ingredients would not contain any preservatives or fillers.
I am a bit a spice and meat rub lover/connoisseur (if one can be of such things), so I had everything on hand for the do-it-yourself taco seasoning.
1 Tbsp. chili powder
1 Tbsp. Southwest chili powder (if you do not have this, use 2 Tbsp. regular chili powder)
1/2 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried ground oregano
1 tsp. paprika
1/4 tsp. smoked paprika (can be omitted or substituted for regular paprika)
3 tsp. cumin
1 tsp. seasoned salt (can be omitted for less sodium option)
2 tsp. black pepper
Mix together. Store in air tight container. Makes approximately 6 Tbsp. of taco seasoning. ** You can adjust amounts for spiciness too, we like things a little spicy in our household.
What other spice mixes do you like to make? Do you make your own meat rubs?
A fun aspect of this exhibit is the Online Cookbook – featuring recipes from the same periods as the art (18th – 20th centuries). Don’t miss out on your chance to get recipes for Sheep’s Tongue Pie, Potted Pigeons, Jellied Chicken Loaf, Succotash, Tomato Soup Cake, or Baltimore Egg Nogg! There are also many recipes from some of Chicago’s top chefs.
If you plan to be in Chicago during this time, this exhibit looks like a cool one to check out. What could be better than a combination of art, appetite, and agriculture?! If you can’t see the exhibit in person, check out the exhibit online, or at least the recipes – they won’t disappoint!