Birthdays, Chicken and Meatloaf (without the yucky red sauce)

     So it's birthday season in our family and we are celebrating today.  I wanted to post the recipes for tomorrow and Wednesday as well.  Monday is Lime Chicken.  I have only made this once during our 38 years together, so I guess you could say it's been a while.  I remember it was from before we had kids and when I was working on a hand written binder of recipes that would one day turn into a cookbook.  It may still, but now you'll have a couple of recipes from the beloved "Green Binder".  

     Wednesday is Meatloaf with Brown Gravy.  The kids and I would have the 'Blue Plate Special' at Barbara's Kitchen in Edgebrook back in the day.  They would get Meatloaf most of the time.  (Turkey was available as well, but the Meatloaf was the favorite)  Now, I will tell you our kids were middle schoolish when we had it at home for the first time because my Dear Hubby (DH) told me in no uncertain terms that he hated meatloaf.  I found out he hated the "red stuff" on top.  Good thing I grew up with a Swedish Mom and she never put a topping on ours and served it with brown gravy.  Again...he said it was like sliced meatballs.  So glad that some leopards can change their spots. 😍

Lime Chicken

1 c. rice 

2 c. chicken broth

1 ¼ lb. boned chicken breast halves

¼ c. flour

1 t. salt

¼ t. pepper

6 T. butter (divided)

2 T. honey

1 large clove garlic, sliced

4 thin slices lime (divided, with 2 slices cut in half)

½ c. dry white wine

9 oz. frozen pea pods

     Cook the rice according to the directions using the broth instead of water.  Coat the chicken with the mixture of the flour, salt & pepper.  In a large skillet, melt 4 T. of the butter with the honey, garlic and 2 of the whole lime slices.  Add the chicken, cook over medium heat until golden brown, about 5 minutes, turning once.  Add the remaining 2 T. butter and the wine.  Bring to a boil.  Add the peapods; reduce the heat, cover and simmer for 2 min. or until the peapods are crisp-tender.  Garnish with the remaining halved lime slices and serve over the cooked rice.  Serves 4.

Swedish Style Meatloaf

¼ c. chopped onion

½ c. bread crumbs (cracker crumbs work too)*

¼ t. nutmeg

½ t. garlic salt

½ c. milk (can be rice milk)

1 egg

1 ½ lb. ground beef (or half beef/half ground pork)

    

     Preheat the oven to 375°.  Mix well the onion, crumbs, nutmeg, garlic salt, milk and egg togther in a medium bowl.  Add the ground meat and incorporate well being careful not to over handle the meat.  Place in a 9 x 5" loaf pan and bake for 50 minutes to 1 hour.  Remove from oven and  let rest 10 minutes before slicing, using a serrated knife.  Serve with brown gravy.  Serves 6.

* I've used crushed rice crackers to make this recipe gluten free.  It works really well.

Brown Gravy Mix

This recipe (Beef Gravy Base) is from "Fix it Fast Cookbook" from the Better Homes and Gardens series, Meredith Corporation, Des Moines, IA, 1979.

1 ⅓ c. nonfat dry milk powder

¾c. flour (rice flour works here also)

3 T. instant beef bouillon granules

¼ t. dried thyme, crushed

½ c. butter

2 t. Kitchen Bouquet or powdered Caramel Coloring

     Combine the dry milk powder, flour, bouillon granules, and thyme.  Cut in the butter and Kitchen Bouquet until the pieces resemble cornmeal. (If you are using the powdered Caramel Coloring, combine that with the dry ingredients.) Store a tightly covered container in the refrigerator for up to 2 months.  Makes about 3 cups of mix or enough for 6 cups of gravy.

     To prepare the gravy:  In a saucepan, slowly blend 1 cup of cold water into ½ c. of the gravy mix.  Cook and stir until the mixture is thickened and bubbly.  Cook for 1 more minute.  Makes 1 cup prepared gravy.