Monday, March 16th, 2009

Chili Mac

library-34961Saturday was rainy, dreary and busy.  I almost froze my pinkie off getting meat out of the deep freezer.  I realize now that I should have a plan before I go off and start just randomly digging through what’s down there.  I find that with the deep freezer, I have to take certain cuts out days in advance to get them to thaw completely in the fridge.  Sometimes overnight isn’t enough to do it.  That being said, I had a plan for the rest of the week but no idea what to do for dinner that night.  I pulled out some ground turkey and some ground beef because they defrost relatively quickly.  By 6pm the turkey was ready to be browned and we were good to go.  

To be honest, my idea of chili mac is delicious fragrant Cincinnati chili ladled over hot buttered spaghetti… and this is not… well, that.  It was good but not great.  It was however a quick and nutritious meal that can be put together from pantry items and a pound of ground beef or turkey.  With a little tweaking I think this fresh, homemade version of hamburger helper could go far.  We’ll probably be trying it again.  I may even try to figure out a way to give a go at seasoning it like cinci chili.  

With the ground beef I made a meatloaf.  Neither of us cares for it much but it seemed weather appropriate and honestly, there’s just not that much you can do with ground beef.  I think the problem is that my meatloaf always kind of just tastes like a big loaf-shaped meatball.  I always sort of think what’s the point?  I’d might as well have made meatballs and had dinner ready faster.  Anyway, this particular recipe for meatloaf from BHG was really good.  I’m going to post the recipe for it soon because it was really good and worth trying if you have some ground beef and no clue what to do with it.  We were both impressed.  I baked it on Saturday night up to the point of glazing, brought it up to room temp on Sunday, applied the glaze and reheated.  Dinner was on the table in 20 mintues!  

I’m corning my own beef as we speak!  It won’t be ready in time for St. Patrick’s day tomorrow but I’ll probably make it for dinner on Thursday or Friday night.  Close enough by my measure.

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