Tag Archives: Bread Crumbs

Meatloaf Cups

Meatloaf Cups

Some nights when you get out of work, the last thing you really want to do is cook. With that being said, I try to find easy and hassle free ways to make this happen with out risking taste and quality… which is how I found out about this different method for meat loaf! Not only does it satisfy the pickiest of eaters, but it is also bursting with our favorite flavors while staying as simple to execute as possible!

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Basically, the gist of this is to make your meatloaf as you normally would then divide it among a muffin pan. I cant argue with that, everyone fights over the end pieces and this is a great way to ensure that EVERY PIECE is an end piece!

You can cue the weeping angels and heavenly choir now!

But really, most recipes for a regular meatloaf calls for baking your dish for at least an 1 hour – 1 1/2 hours! Well not with this little gem… It is practically cut in half at a respectable 35-40 minutes at 350F. YAY for earlier dinners!

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But this is crucial… before you even start to prep, you must arm yourselves with a glass of wine or a wine glass filled with good beer, because we are fancy like that! (Just kidding…)

Preheat your oven to 350F.

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1 Lb Ground Hamburger

1 Cup Plain Breadcrumbs

1 Egg

1/2 Onion; finely chopped

2 Garlic Cloves; smashed and minced

1 Tbsp Parsley; finely chopped

1/2 Tbsp Garlic Powder

1/2 Tbsp Onion Powder

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

For the glaze

3 Tbsp Ketchup

3 Tbsp Dijon Mustard

3 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

**Or whatever method for the glaze you like best, this is where everyone really differs**

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Initially you want to soften your onion and garlic in 1 Tbsp olive oil over medium heat until tender (about 3-5 minutes).

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Once they are nice and tender, allow them to cool for a few minutes so you dont burn yourself while combining the ingredients.

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In the same bowl as your ground hamburger, add your breadcrumbs, egg, onion and garlic, both onion and garlic powders, salt, pepper, and chopped parsley.

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Roll your sleeves up and put on your big girl panties because that meatloaf is not going to mix itself! Just kidding, but really, making a meatloaf you must have expected you were going to get dirty…

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Once your meat is nice and combined, divide them into balls about the size of a cue ball (pool or billiards ball if you will).

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Next, smush them into the muffin tins and set aside.

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I got about 10 out of the pound of beef I used, you can make them bigger or smaller depending on your own likes. Also just in case you were wondering, no you didn’t need to grease the pan either… the hamburger will do that on its own. šŸ˜€

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Next we make our glaze by combining the remaining ingredients (ketchup, mustard, brown sugar, and worcestershire sauce) in a small bowl until nice and smooth.

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As always, feel free to make any adjustments based on your and your families taste… everyone has their own favorites for this part!

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Spoon glaze evenly amongst your mini meat loafs and bake at 350F for 35-40 minutes or until cooked thoroughly.

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Finally top with extra chopped parsley and serve!

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This method is really universal for any of your favorite meatloaf recipes, either the traditional Italian seasoned, Cajun, Mexican, etc.. they all taste amazing and every piece once again is an end piece! Also if you want, feel free to share your favorite meatloaf recipe… I am always looking for new and exciting ways to shake it up!

(Its the little things in life)

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Happy – happy!


Brown Butter Garlic + Sage Fettuccine


I am not ashamed to say that I have a slight obsession with brown butter sauces lately. When you melt your butter over the stove and it starts to turn golden in color and forms a nutty aroma and flavor… that’s exactly what I dream about! Its like buttered pasta on steroids! It turns even your most boring pasta dishes into a perfect and impressive fall/winter comfort food. Hey, you can even add some minced fresh sage to kick it up a notch! Brown butter and sage goes hand in hand! Oh and dont get me started about adding fresh minced garlic into the mix… that’s when all bets are off and I morph into my spirit animal (Paula Dean) and shit gets real!

But really, I have such an obsession with it that I even make brown butter and garlic popcorn. I know, I know… it sounds so weird and I know you dont want to admit this part… but intriguing as well. Don’t be ashamed… Embrace your inner brown butter she-rah voodoo princess… I wont judge you so long as you dont judge me…

This is a little gem that I came across on [you guessed it] Le Pinterest Machine. All credit is due to this majestical little site called Fork Knife Swoon, and swoon I did! As you will see, I did change a few things here and there but that is due to me not having exactly what was in the original recipe. It still came out beautifully rich and nutty so feel free to try this version or the original by clicking the link to check them out. I promise you will not be disappointed!




1 Lb Fettuccine; cooked al dente

11 Tbsp Salted Butter

2 Tbsp Fresh Garlic, minced

2 Tbsp Fresh Sage; minced

1 Tbsp Fresh Thyme

1 Tbsp Fresh Parsley; minced

3/4 Cup Italian Bread Crumbs

1/8 Tsp Ground Nutmeg

1/2 Tsp Salt

1/2 Tsp Ground Black Pepper

1/2 Cup Parmesan Cheese; freshly grated


Cook pasta according to directions on the package for al dente.

Melt 3 Tbsp butter in a saute pan over medium heat.


Once the butter is all happy and melted, add your bread crumbs, thyme, parsley, and nutmeg. Combine well and toast about 3-4 minutes stirring occasionally until they are all nice and golden.


Pffft, magic. Once they are done, transfer your toasted bread crumbs to into a small bowl and set aside. Wipe your pan (carefully) with a paper towel and return to the stove top.


Add remaining 8 tablespoons of butter to the saute pan and melt over medium high heat.


When your butter begins to foam, start whisking away!


Keep whisking!!!!


Then when the butter starts to turn slightly golden, toss in your garlic and sage and continue to whisk constantly.


When the butter is a nice deep golden in color, remove the skillet from the burner and continue to whisk for another minute or so.


Now you can officially rest your arm! YAY!


Add your cooked fettuccine to the pan then sprinkle with salt and pepper and toss well to coat evenly.


Doesn’t it look magical? Well brace yourself, it gets even better!


Sprinkle your toasted bread crumbs over the pasta and serve with a generous dusting of parmesan cheese.


I have to say, I am a glutton for brown butter and after making this dish, it is now a regular in my rotation!


So here’s to being gluttonous brown butter addicts and relishing in our nutty-buttery goodness together!



Honey Mustard Crispy Chicken Salad

Happy Happy Thursday!!!!

I am going to be honest with you guy…. lets get on the same level here for a sec….

All day today has been a bit of an uphill battle.

With that being said, I am being lazy now that I am out of work and it is what it is.

Sorry, I am not sorry and you know why? Because everyone has these days once in a while… some less than others (and thankfully I am one of those) but still I am entitled to it and I am going to grab that bull by the horns and just ride it out.

(Warning… explicit moment here… if you dont want to see then please dont look at the meme below)


I am being lazy and not doing anything other than work on my super backed-up blogĀ  material, and I am determined to get at least 3 things out there for you guys today!

So how does this make me lazy exactly? Well I am not cooking…

I cleaned up a bit after work, changed into my yoga pants + comfy Bill F-ing Murray tee, light my candles for my darn ambiance (that part is crucial), and now have Pandora pumping out some sappy girly song with the likes of Birdy, Bon Iver, Jasmine Thompson, etc… well you get the point… I am in the zone. (I always did say I was a crazy cat lady… case in point)

Its just me tonight anyways so I will happily eat my feeling with some chips and dip… maybe make a beer bread to eat my dip with too but that entails getting up and doing something that equals procrastination and lets face it, if I procrastinate any longer, these will never see the light of day! (how was that for a run on sentence… #idowhatiwant)



Now that we have established my feelings and emotions for the day, let get down to the nitty gritty, shall we? I made a ginormous Honey Mustard Crispy Chicken Salad with the intentions of just eating it… What this means is that I just made it happen and wasn’t planning on using it for Spirits & Thyme. Well, it turned out a lot more majestic then I ever imagined! Thankfully I am one of those who takes pictures of everything they make and eat before shoving my face, so now it can grace us with its presence on the magical realm of the inter-web! YAY!




1/4 Cup Mayonnaise

1 Tbsp Dijon Mustard

1Tbsp Whole Grain Mustard

1 Tbsp Honey

1/2 Tbsp Lemon Juice

-Crispy Chicken-

4 Small Boneless Skinless Chicken Breast

3 Tbsp Butter; melted

1/4 Cup Freshly Grated Parmesan Cheese

1/4 Cup Italian Seasoned Bread Crumbs


Preheat oven to 400F and prep a small baking sheet with cooking spray.

Combine bread crumbs with parmesan cheese in a shallow bowl.

Dip each chicken breast into the melted butter then dredge them through the breadcrumb-cheese mixture.

Line up your little soldiers (chicken breast) on the baking sheet and bake for 20 minutes, or until internal temp reaches 165F.

Meanwhile, as your little crispy chicken breast work on their magic in the oven, work on your dressing.

Combine the mayonnaise, dijon mustard, whole grain mustard, honey, and lemon juice in a small bowl and whisk well. Cover and refrigerate until ready to use.

Once your chicken is all happy happy, remove them from the oven and allow to cool a bit before serving (dont want to wilt your lettuce). Serve chicken over a bed of salad greens with a drizzle of Honey Mustard Dressing. Garnish with chopped green onions if desired.




Macaroni and Cheese with Bacon


This little slice of heaven I made for an Ugly Sweater/ Pot Luck dinner at a friends house. With that being said, please excuse the poor picture quality, I was on a time line and needed to get a move on, but you will get the point!

The way that the crispy bacon compliments the richness and creaminess of the cheese sauce really seals the deal for me! Must say that this is my new favorite casserole to bring to our family parties, as well as a great week night dinner! I found this brilliant recipe atĀ SouthernFood.About.com Just click the link for the original recipe!



8 Ounces Pasta

3 Tbsp Butter

4 Green Onions; sliced thinly

4 Garlic Cloves; minced

8 Bacon Slices; cooked & crumbled

1/4 Cup All-Purpose Flour

2 1/2 Cups Milk

2 Cups Sharp Cheddar Cheese; divided

Salt & Pepper


1 Cup Seasoned Bread Crumbs

2 Tbsp Butter; melted


Slice the green onions thinly then cook and crumble your bacon.


Bring a large pot of salted water to a boil, and cook pasta according to instructions for aldente.


In a separate sauce pan, melt butter over medium heat.


Add green onions and garlic.


Cook, stirring for about 1 minute.


Add flour and stir until well blended.




Add milk and cook stirring until thickened.


Lust look at that!


Season with salt and pepper to taste.


Slowly whisk in 1 1/2 cups of the shredded cheese until melted.




By now your pasta should be good and done… strain and return to pot.



Pour cheese sauce over pasta


Toss well to evenly distribute.


Not the greatest picture (i was in a rush) but you get the point.


Pour into a greased casserole dish.


Toss bread crumbs with butter.


Sprinkle bacon crumbles over the pasta…


Sprinkle remaining cheese over the bacon…


The top with the bread crumbs!


Bake at 350 for about 30 minutes or until bubbly and golden brown on top!

Bon Appetit

Pecan Crusted Chicken Tenders


A few weeks ago while grocery shopping I needed to pick up a bag of pecans for a Pecan Apple Salad I was making for an engagement party. Needless to say, they only had a one size fits all type of bag so I was stuck with enough pecans to feed all the squirrels in my neck of the woods! Well rather than becoming a squirrel lady (to add to my cat lady-spinsters status) I decided to look up what else I could make with them other than baking… Because lets face it, I am no baker… Lo and behold, Pecan Crusted Chicken Tenders!



1.5-2 Lbs Chicken Tenders

1 Cup Flour

2 Eggs

1 Cup Plain Bread Crumbs

1 Cup Pecans; Chopped

2 Tbsp Cajun Creole Seasoning


Sweet Maple Glaze

1/2 Cup Sour Cream

1/4 Cup Mayonnaise

3 Tbsp Real Maple Syrup

1/2 Tsp Water


Preheat your oven to 425f.


Measure out your pecans and go to town chopping them!


Feel free to eat a hand full while your at it, might as well since apparently we only have giant bags of the stuff in our grocery stores!


Once they are all chopped, set them aside.


Combine the bread crumbs, creole seasoning, and pecans in a food processor.


Pulse until they are all combined and chopped finely. I broke my food processor so thankfully I have one of those hand blender-chopper-pulsar-thingy so that worked just as well!


Whisk the eggs in one bowl with a tablespoon of water, set another dish up with the flour, and a third dish up with the seasoned pecans.


In batches, coat each chicken tender in your flour…


Dip them in the egg wash…


Then firmly press them into the seasoned pecans.


Line the chicken tenders up on a baking sheet and bake for 12 minutes.


While we wait for the chicken drink some wine, play with your cat, or better idea… do both!


If you are like me, you are a cat lady. With that being said you need to embrace this and full fill your role as the inspiring old cat lady by giving them lots of love while we wait….


I mean really, what else is there to do?!


After we finish acting like old spinsters-cat ladies, flip the chicken and bake an additional 10-12 minutes or until cooked thoroughly.


Would you look at that! Perfection!


Well, almost….


Next we are going to make a sweet maple glaze to drizzle over our Pecan Chicken.


Combine your sour cream, mayonaise, and maple syrup in a small mixing bowl.


Dosent look so good now, but I promise it will be amazing!


Mix well until smooth and well combined.


Stir in the water to thin it out a bit for easy drizzling.


Saki is impressed!


Plate your chicken…


And drizzle the glaze over the top.


Try it, I promise you will love it!