Yummy meatloaf

 

This may not be your average meatloaf recipe! Anyone will like this luscious slow-cooked version with milk, mushrooms, and a hint of sage for flavoring.

 

Ingredients

2 eggs

¾ cup milk

⅔ cup seasoned bread crumbs

2 teaspoons dried minced onion

1 teaspoon salt

½ teaspoon rubbed sage

½ cup sliced fresh mushrooms

1 ½ pounds ground beef

¼ cup ketchup

2 tablespoons brown sugar

1 teaspoon ground mustard

½ teaspoon Worcestershire sauce

 

In a large mixing bowl, combine the eggs, milk, bread crumbs, onion, salt, sage, and mushrooms. Crumble the ground beef over the mixture and toss to incorporate. Form the mixture into a circular loaf and set it in a 5-quart slow cooker. Cook, covered, on Low for 5 to 6 hours, or until a meat thermometer registers 160 degrees F (71 degrees C).

Inside a small bowl, combine ketchup, brown sugar, mustard, and Worcestershire sauce; spread sauce over the meatloaf. Return to slow cooker and simmer on low for 15 minutes, or until cooked through. Allow standing for 10 minutes before slicing.

Texas Black Gold Garlic

 

Many times I get products that I have never tasted or tried before, and today was one of those days.

From San Antonio, Texas, I received several products from the company, Texas Black Gold Garlic. Now I have had garlic and used garlic many times, but never "black". So I was very excited to cook with these products today and so glad I had the opportunity to do so.

Stephen Paprocki is the founder of these yummy black gold garlic products. He has developed heat-aging standard garlic into gold. The garlic is a rich black, with the taste of sweet balsamic in every bite. You know the products taste good when you have a top Chef creating them.

The standard garlic is grown by independent farmers, right in Texas, Pennsylvania, and California! Then the magic begins with the process into some really great products that will turn your dishes into five-star restaurant quality.

Black garlic is not only a wonderful addition to your dishes but is a great antioxidant for our bodies. It helps to regulate blood sugar levels. Texas black garlic can be used in so many ways, from a rub to a dressing, it's perfect.

So let me tell you how everyone's palette was so pleased today.

The day started with breakfast and some really good breakfast potatoes coated with, Texas black gold garlic powder. The black gold garlic powder is handmade, and in every bite, you taste the love that went into the process. As you do with all the products. It gives your dish A rich, dark, and flavorful twist on a traditional spice, ideal for steaks, steak-like fish fillets, and chicken. It tastes much better than your standard garlic powder. What makes it even more special is that it's vegan. And comes in a resealable bag to keep it fresh. The overall taste is mild and does not overpower your dish. Anywhere you use garlic, you can now use your Texas black gold garlic. It will become your new go-to when your dish calls for garlic.

In my box from Texas black gold garlic, was a few different size bags of their black garlic bulbs. And for lunch, I made a delicious black garlic burrata cheese pizza. The combo of the burrata cheese and the Texas black garlic was a culinary marriage. The pizza had the nice sweet flavor from the black garlic, which just took it over the top mouth-watering. The Texas black gold garlic is tasty enough to just eat it skin and all. Also, it's a great addition to your meals, salads, and even desserts. Texas black gold garlic doesn't skimp with the product either, you get a good amount of whole bulbs in each bag. This is a great gluten-free, vegan product, but great for all to eat.

For dinner, I made an appy of homemade crackers topped with Texas black gold garlic puree and jalapeno cheese that I made as well. You will notice when you grab a black gold garlic bulb how soft they are. Easy to take a knife and make a paste. But with the jar of this Texas black gold product, they have made a puree for you. It is a gluten-free, soy-free, and vegan product. It spreads just like butter and can be used on any type of dish. The puree has a natural sweetness to it with no acid taste at all. It has a nice creamy texture to it that you just want to keep eating. From a cracker to a crostini, even a dressing, Texas black gold garlic puree is perfect! And if your daring, try adding some incorporated in olive oil.

Also to have with dinner, I made some braided breadsticks and topped them with Texas black gold sea salt. This product might just replace the table salt that you're currently using. It just makes your food pop with gourmet flavor. It's a sea salt seasoning that when you use it, you need to add nothing more. A wonderful rub for meat, fish, or poultry, but use it where you would in recipes calling for salt or seasonings. Again great gluten-free, vegan product from Texas black gold garlic, in a resealable pouch.

Dinner was a skillet of chicken that was coated with, Texas black gold coffee blackening spice. Can I hear an Amen, that this chicken was off the charts with flavor right down to the bone. This is a take on a classic blackening spice for Texas black gold. To it, they added a finely ground coffee, that gives you an enhancement of smoky flavor. There is then a hint of a fruity taste that is out of this world mouth-watering. Using it you get the blackening and the taste. From the time you open the bag until you eat your meal, the aroma is so amazing. You just want to suck the chicken bone dry, it's that good!

To go alongside the chicken, was some pappardelle pasta made with black gold garlic cloves. It added a nice depth of flavor to the pasta with a hint of sweetness. Just loving these products!

 

INGREDIENTS

 

1 pound dry Pappardelle pasta

about 3 tablespoons olive oil, for the pasta and the pan

½ cup Texas black garlic cloves (about 2 heads)

¾ cup shallots, thinly sliced

¾ cup dry white wine

3 tablespoons unsalted butter

salt and freshly ground black pepper to taste

1 tablespoon chives chopped for topping

 

Prepare the pasta. Cook the pasta until al dente in a large saucepan of boiling, salted water. The pasta should be soft but not mushy. Drain the pasta and stir with a little olive oil before covering and setting aside. Prepare the black garlic from Texas. Peel and coarsely chop all of the black garlic, keeping it in rather big parts. Prepare the sauce. Place a medium to large sauté pan over medium heat and coat the bottom with olive oil. Cook until the shallots are tender and beginning to brown, approximately 4 minutes. Toss in the black garlic with the shallots. Then add the wine, increase the heat to high, and let it decrease by about 13 percent. Swirl the pan with the butter until it melts into the wine. Season generously with salt and pepper to taste. Assembling. Mix the cooked pasta into the skillet with the sauce, being careful not to overcook it. Season with salt and pepper and sprinkle with parsley.  

For movie night I made some very yummy wings using Texas black gold wing sauce. This wing sauce is in a league of its own, with a wonderful buttery taste like no other wing sauce. Not only is it great for wings, but would also be good as a marinade for other meats even poultry.

Also sent over were some bottles of black shallot capsules, black ginger capsules, and black garlic capsules. Will have to update you on those.

And a thank you for the lovely T-shirt!

For Texas black gold garlic, you can find them online, Amazon, Etsy, and Faire.

 

www.texasblackgoldgarlic.com

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Misko Mountain Flavor Company review

 

Today I was able to make some really yummy dishes using products sent from, Misko Mountain Flavor Company. They began with a Chef by trade, who then traveled the country, discovering new foods and flavors. From there, Misko Mountain Flavor Company was born.

The products are simple to use and produce some amazing dishes. So let me share with you what I made today!

The first thing on our dinner menu was some bbq seasoned onion and peppers grilled indoors, with Misko Mountain Flavor Company Chipotle BBQ Spice. This product is very versatile and can be used on anything. From veggies to potatoes, it's just amazing. Some of the ingredients that give you a nice color and flavor are brown sugar, red pepper, and some heat from the chipotle. The blend is very fine in the jar and coats very well on your food. You can leave the canister out so everyone can enjoy it as a new condiment. The overall flavor you get is a little sweet, some smokey, and a nice BBQ flavor. It's very pleasing on your palate.

For a potato dish for dinner, I made a loaded potato dish using Misko Mountain Flavor Company Chiptole Ranch Mix. The spices in the mix give you a nice ranch taste, which you can even make a dip with. Then you have black pepper and onion and chipotle for heat. Right through the container, you can see the chipotle seeds and other flakes of herbs and seasonings. The heat level is not overwhelming and is easy on the palate. The potatoes just tasted so amazing with Misko Mountain Flavor Company chipotle ranch mix. I did not need to add any other seasonings. All the flavor came from the jar. Also, you can mix this blend with cream cheese for a wonderful tasting dish, or some sour cream for a mouth-watering dip. It is also Keto!

My main dish was a French onion pork chop skillet meal, and all the flavor came from Misko Mountain Flavor Company, NO B.S. A finely grated blend with a savory flavor and the perfect amount of heat. The blend is a deep robust red with a ton of spices and seasonings that bring flavor to your dish. This seasoning mixture is very versatile as all the products, great on pork to eggs. And it's also keto!

 

Ingredients

4 pork chops (approximately 5-6 ounces boneless, or 8 ounces with bone)

salt

black pepper

2 Tablespoons vegetable oil

2 yellow onions thinly sliced

1 teaspoon dried thyme (or 2 teaspoons fresh)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 Tablespoon flour (or almond flour for keto, or cornstarch for gluten-free)

4 cups beef stock

2 bay leaves

coating on chops of Misko Mountain Flavor NO B.S

4 slices Swiss cheese or provolone, or mozzarella

 

Directions

1 Tablespoon oil, heated in a big, deep pan over medium-high heat

Season the pork chops on both sides with salt and black pepper and Misko NO B.S seasoning. Add the pork chops when the oil is heated. Sear for 3 minutes, or until browned.

Turn the heat down to medium. Cook until the pork chops are cooked all the way through, reaching a temperature of at least 145F in the center. Take out the pork chops. Cover and set away. Add the remaining 1 tablespoon of oil to the same skillet.

Whenever the oil is heated, add the onion and sauté for about 15 minutes, or until softened and beginning to caramelize. Combine the flour, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a mixing bowl. Cook for 1 minute, stirring to coat the onions.

Combine the stock and bay leaves in a mixing bowl. Simmer sauce over medium-low heat for 7 minutes, or until it begins to thicken.

Season with extra salt and black pepper to taste. If the sauce becomes too thick, add more water or stock. Return the pork chops and any liquids to the pan. Garnish each pork chop with a piece of cheese.

Cover the skillet for 1 minute to allow the cheese to melt. Take the bay leaves out of the sauce. Serve right away.

If you're ready for some new condiments or flavors for your food, head over to the online store or Amazon.

 

www.mmflavor.com

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Challah Bread

 

opulent and lovely without being excessively intricate or tricky is what this challah bread is.

 

3 to 3 1/4 cups (15 to 16 1/4 ounces) all-purpose flour

save some flour to dust your work spaceworkspace

1 envelope instant yeast

1/4 cup sugar

1 1/4 teaspoons salt

3 large eggs, one egg  

egg white for was

4 tablespoons unsalted butter, melted

1/2 cup plus 1 tablespoon water, at room temperature

 

 

 

Inside a medium mixing bowl, combine the flour, yeast, sugar, and salt.

Mix the 2 whole eggs and 1 egg yolk, melted butter, and 1/2 cup of the water in the bowl of a stand mixer fitted with the dough hook until incorporated. Slowly incorporate the flour mixture. Increase the mixer speed to medium and continue to mix until the dough comes together. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding up to 1/4 cup extra flour if it is too moist and sticky. Cover and chill the egg white and the remaining 1 tablespoon of water until ready to use.

 

Form the dough into a smooth ball and set it in a lightly greased ball. Wrap with plastic wrap and set aside for 1 1/2 to 2 hours to double in size. Lightly push down on the dough to deflate it, then cover with plastic wrap and set aside for 40 to 60 minutes to double in size.

Place the dough on a well-floured work surface. Cut the dough into two pieces, each roughly half the size of the other.

Divide the main piece into three equal pieces. Roll each piece into a 16-inch rope. Line up the ropes and squeeze one end together. Braid the rope pieces together, squeezing the other end to secure the braid. Place the braid on a baking sheet coated with parchment paper or silicone mats. Repeat with the remaining three smaller pieces of dough. Wash the main braid with egg wash, then gently arrange the tiny braid on top. Wrap the loaf loosely in plastic wrap and set it for 30 to 45 minutes to rise.

 

 

Next, preheat an oven rack to the lower-middle position and set the temperature to 375°F. Brush the remaining egg wash over the loaf. Cook for 30 to 40 minutes, just until the loaf is golden brown and an instant-read thermometer shows an internal temperature of 190°F. Before actually slicing, allow the loaf to cool fully.