When I left work tonight it was dark out. It was only 5:00.
What the hell? Dark at 5:00?!!!
What’s next? Snow?!!!
A dark, drizzly night, like tonight, demands comfort food and I was so happy to find a sliver of leftover meatloaf in the fridge when I got home.
This wasn’t just any meatloaf, it was Sweet and Sour Meatloaf made by Jeremy from his mother’s recipe.
Sweet and Sour Meatloaf
Preheat oven to 350 degrees.
Mix together and place in a casserole dish:
1.5 lbs (.7 kg) extra lean ground beef
1 chopped onion
1 beaten egg
1/2 cup tomato sauce
1/4 cup dry bread crumbs
1/4 tsp salt
Combine the following and pour over meat blob:
1/2 cup tomato sauce
1/4 cup ketchup
1/2 cup water
2 tablespoons vinegar
2 tbsp mustard
2 tbsp brown sugar
1 tbsp worcestershire sauce
Break up the meat so that the sauce flows through it.
Bake for 1 1/2 hours.
Now with a tummy full of warm meatloaf, I’m moving on to hot chocolate. Then I’ll be curling up under a blanket for the rest of the night and I’m not moving until I can see the sun again.
Around this time last year we had a wonderful opportunity to spend a week in Costa Rica. We stayed here. If you’re looking for a quiet place to chill out for a while, I recommend checking it out. One of the many things we loved about Costa Rica was the food and nearly every menu we came across had some variation of arroz con pollo – chicken and rice. This was the first meal we had there and it quickly became our go-to dish while we were away.
Over the past year, I’ve made several attempts to recreate arroz con pollo here at home with limited success. Until now. I’ve finally found a recipe that kind of reminds me of Costa Rica. The ingredients are relatively simple and the cooking instructions are insanely easy. All of the ingredients get tossed right into a rice cooker and it requires no intervention until it’s ready to serve.
Here’s the recipe:
3 cups of chicken broth
2 cups cooked chicken, diced
1.5 cups uncooked long grain rice
3 stalks of celery, chopped
3 carrots, chopped
2 green onions, chopped
2 teaspoon paprika
1 tablespoon olive oil
1 garlic, minced
Spread olive oil in the bottom of the rice cooker. Layer the chicken then vegetables followed by garlic and paprika. Next add rice.
Place bouillon cube in the chicken broth and heat until it dissolves. I use the microwave for this.
Finally, pour the broth mixture on top, close the lid and cook.
When the cooker switches from the cook to the warm setting, give it a stir and serve.