Philly Cheesesteak Meatloaf

Ingredients:

- 1 lb ground beef

- 1/2 cup finely chopped onion

- 1/2 cup finely chopped bell pepper

- 2 cloves garlic, minced

- 1 tablespoon Worcestershire sauce

- 1 teaspoon dried oregano

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup grated cheddar cheese

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh basil

- 2 tablespoons butter, melted

- 2 hoagie rolls, sliced

- 2 tablespoons Cheez Whiz or provolone cheese, sliced

- Optional toppings: ketchup, mustard, pickles, hot peppers

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large bowl, combine ground beef, chopped onion, bell pepper, garlic, Worcestershire sauce, oregano, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.

3. Stir in grated cheddar cheese, parsley, and basil.

4. Transfer the meat mixture to a loaf pan or shape into a loaf shape on a baking sheet.

5. Brush the melted butter on top of the meatloaf.

6. Bake the meatloaf for 45-50 minutes, or until it reaches an internal temperature of 160°F (71°C).

7. While the meatloaf is baking, toast the sliced hoagie rolls in the oven for a few minutes.

8. Assemble the Philly Cheesesteak Meatloaf by slicing the meatloaf into thick slices. Place a few slices on each toasted hoagie roll, followed by a slice of Cheez Whiz or provolone cheese.

9. Add your desired toppings, such as ketchup, mustard, pickles, or hot peppers.

10. Serve immediately and enjoy!

Tips and Variations:

- Use a combination of ground beef and ground pork for added flavor.

- Add some diced mushrooms or jalapeños to the meat mixture for extra flavor.

- Use a different type of cheese, such as mozzarella or provolone, instead of cheddar.

- Serve the meatloaf with a side of marinara sauce or cheese sauce for added flavor

Strawberry Cream Cheese Rolls

Ingredients:

For the dough:

- 2 cups of warm water

- 2 tsp active dry yeast

- 3 tbsp sugar

- 4 cups all-purpose flour

- 1 tsp salt

- 1/4 cup unsalted butter, melted

For the filling:

- 8 oz cream cheese, softened

- 1/2 cup granulated sugar

- 1/4 cup strawberry jam

- 1/4 cup chopped fresh strawberries

For the strawberry topping:

- 1 cup sliced strawberries

- 2 tbsp granulated sugar

- 1 tbsp honey

Instructions:

1. Activate the yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-7 minutes until the yeast is activated and frothy.

2. Mix the dough: Add the flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.

3. Knead the dough: Knead the dough for 10-12 minutes until it becomes smooth and elastic.

4. Let the dough rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

5. Prepare the filling: In a separate bowl, mix the softened cream cheese, granulated sugar, strawberry jam, and chopped strawberries until well combined.

6. Assemble the rolls: Punch down the risen dough and roll it out into a large rectangle. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.

7. Roll the dough: Roll the dough into a tight log, starting from the long side. Cut the log into 12-15 equal pieces.

8. Let the rolls rise again: Place the rolls on a parchment-lined baking sheet, leaving about 1 inch of space between each roll. Cover them with a clean towel and let them rise for another 30-40 minutes.

9. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 18-20 minutes, or until they're golden brown.

10. Prepare the strawberry topping: In a small bowl, mix the sliced strawberries, granulated sugar, and honey.

11. Glaze the rolls: While the rolls are still warm, brush them with the strawberry topping.

12. Serve and enjoy: Serve the Strawberry Cream Cheese Rolls warm, or let them cool completely on a wire rack.

These sweet and tangy rolls are perfect for breakfast, brunch, or as a snack!

classic pork sausage rolls

Ingredients:

- 500g/1.1lb pork shoulder, finely chopped

- 250g/8.8oz pork fat (such as belly fat), finely chopped

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp sage

- 1 tsp thyme

- 1/2 tsp nutmeg

- 1/2 tsp cayenne pepper (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the chopped pork shoulder, pork fat, onion, garlic, salt, black pepper, sage, thyme, nutmeg, and cayenne pepper (if using). Mix well with your hands or a wooden spoon until just combined.

3. Be careful not to overmix the mixture.

4. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.

5. On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick.

6. Divide the chilled sausage mixture into 12 equal portions. Roll each portion into a ball and then flatten slightly into a disk shape.

7. Place a sausage disk onto one half of the pastry rectangle, leaving a 1/2-inch border around the sausage.

8. Brush the edges of the pastry with a little bit of water.

9. Fold the other half of the pastry rectangle over the sausage and press the edges to seal.

10. Use a knife or pastry brush to create a decorative edge around the pastry.

11. Place the sausage rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.

12. Brush the tops of the pastry with a little bit of milk or beaten egg for a glaze.

13. Bake the sausage rolls in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

14. Remove the sausage rolls from the oven and let them cool on a wire rack for 10-15 minutes before serving.

Italian Sausage with Peppers and Onions

Ingredients:

- 4 Italian sausages

- 2 bell peppers (any color)

- 1 big onion

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1/2 teaspoon dried oregano

- Salt and pepper

- Fresh basil or parsley (optional)

- Crusty bread or hoagie rolls (optional)

Instructions:

1. Heat olive oil in a big pan over medium heat.

2. Cook the sausages until browned (8-10 minutes). Set aside.

3. Cook the sliced peppers and onion in the same pan (5-7 minutes).

4. Add garlic powder, oregano, salt, and pepper. Mix well.

5. Slice the sausages and add them back to the pan. Cook for another 5-7 minutes.

6. Serve with crusty bread or hoagie rolls, and enjoy!

Hot Smoked Haddock, Baby Potato Salad, and Soft Boiled Egg

Ingredients:

For the Hot Smoked Haddock:

- 4 hot smoked haddock fillets (120g each)

- 2 tbsp olive oil

- 2 tbsp lemon juice

- 2 cloves garlic, minced

- Salt and pepper to taste

For the Baby Potato Salad:

- 12-15 baby potatoes, peeled

- 1/4 cup mayonnaise

- 2 tbsp Dijon mustard

- 1 tbsp chopped fresh chives

- Salt and pepper to taste

For the Soft Boiled Egg:

- 4 large eggs

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Line a baking sheet with parchment paper and place the haddock fillets on it. Drizzle with olive oil, lemon juice, and sprinkle with garlic. Season with salt and pepper to taste. Bake for 8-10 minutes or until cooked through.

3. For the baby potato salad, boil the potatoes in cold water until tender. Drain and let cool. Whisk together mayonnaise, Dijon mustard, salt, and pepper. Add the cooled potatoes, chopped chives, and mix gently.

4. For the soft-boiled egg, place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 6-7 minutes. Remove with a slotted spoon and run under cold water to stop cooking.

Assembly:

Place a hot smoked haddock fillet on each plate. Serve with a spoonful of baby potato salad and a soft-boiled egg, sliced in half. Garnish with chopped parsley, if desired.

Tips:

- Add chopped fresh herbs like parsley, chives, or dill to the potato salad for extra flavor.

- Serve with toasted bread or steamed vegetables for a more substantial meal