Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!

While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.

I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!

IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!

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To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com

Have a Delicious Day!

Paulette Le Pore Mozko

Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.

Check out my other sites if you liked this one!

http://www.CARestaurantShowCase.com  I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.

My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly

http://www.CookingUpaStormWithMissPolly.com

Also: Totally Inspired Mind-where positive minds congregate at:

http://www.TotallyInspiredPC.wordpress.com

and lastly

Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!

http://www.PhotosThatInspireWords.wordpress.com

 

 

 


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I created my daily newspaper called "News You Can Use".

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If you like it and Subscribe, let me know and tell your friends about the link too and I will be ever so grateful!

Paulette Le Pore Motzko

(Polly Motzko)

July 5th, 2012

Read News You Can Use-The All Non-Food News Paper

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Call me at 714-728-6037 or email me today and talk to me how I can help increase the exposure of your food business!  I can create web sites, web content and also networking sites like Twitter and Facebook for you or your company too.

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Menù Voli di Gusto

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Scegliendo una delle offerte Meridiana  potete prenotare un volo per Cuba e da qui spostarvi per visitare alcune località vicine. Santiago de Cuba è la seconda città più grande del paese ed è nota come “la città più caraibica” tra tutte le città cubane. Parco Cespedes è il maggiore polo sociale di Santiago, con palazzi [...]

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Paulette Le Pore Motzko

 

You can find me on Facebook by my full name of Paulette Le Pore Motzko and you can find me on Twitter at: Polly Motzko.


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About

Paulette Le Pore Motzko created this Ning Network.

Your Meat Loaf Recipes

What kind of meat loaf were raised on or that your mom made?

I am going to try and re-create the one my mom made upcoming!

 

Did you like Shepherd's Pie and what special seasoning or ingredients do you put in yours that make yours memorable?

 

Polly Motzko

June 25th, 2011

 

 

You can put ones with Barbecue Sauce, Asian Inspired Meat Loaves, Southwestern Meat Loaves, Spinach Filled, Mushroom Filled and any other you can think of.

 

Miss Polly, Dean Martin & Baking an Italian Style Meatloaf

 

 

 

Enjoy a wonderful meatloaf made with lean ground beef, Italian Sausage, White Wine, Parmesan, Onion, Garlic...with a wonderful HOW TO on Foodbuzz.com

 

Alfredo Parmesan Roasted Potatoes with a huge Italian Style Meatloaf.

This is a great party dish and the two can cook side by side on the middle level in your oven.

I am making HOME MADE TV DINNERS ON SOME PLASTIC PARTITIONED PLATES I FOUND AT TARGET...THEN THEY ARE GOING IN THE FREEZER. Just add a green salad and your choice of vegetable and fruit..and you have a nice healthy dinner that is good for you when you are busy-like I am. :-)

 

 

Meat Loaf With Lean Beef, Italian Sausage, White Wine, Garlic &...

 

Here is what Polly's cooking in my kitchen while being serenaded by Dean Martin on the surround sound. :-)

That is pretty great "Cooking Music!"...what are you listening to while you heat things up in the kitchen?

 



 

I can't wait to see the variations people will create posted on the meatloaf section on the site.

 

Until then me and Dean are gonna see you in a little over an hour.

 

Italian Sausage & Lean Beef Meatloaf with White Wine, Lemon, Garlic

 

Adapted by Paulette Le Pore Motzko, January 2011 from the outstanding article written by Allison Ehri Kreitler in Fine Cooking Magazine, February/March 2011, Vol.  No. 109

I discovered Fine Cooking magazine when I was having my TLC Day at my friend Michelle’s Salon. She had it there for her patrons and I was a happy one! I would recommend buying the book and seeing the amazing pictures of this and other articles in the book!

There are 100’s of variations to this theme you can make from this framework.

If you liked this article, you will love reading more by Polly Motzko on: http://CookingUpAStorminCA.ning.com

STEP 1-Cooking the Aromatics:

2 tablespoons olive oil or canola

1 medium yellow onion, chopped

1/2 cup chopped celery

 

2 large garlic cloves, finely chopped (I used 3 large teaspoons of minced garlic)

(Other aromatic Add-In’s Optional) are: carrots, celery, fennel, fresh mushrooms, leeks or bell peppers)

 

Aromatic Liquids: (Red or white wine-up to ¾ cup) I used 1/2 cup of white wine for mine

(You can also use red wine or dry sherry in place of the white wine)

 

STEP 2: Cooking the Aromatics:

 

In a large 12 inch or larger skillet, sauté the vegetables over medium low heat, until they are just beginning to brown, about 8 minutes. Then add in the ¾ cup of white wine and simmer briskly until almost dry, about 4 minutes. Transfer to a large bowl and cool until warm.

 

STEP 3-Soaking the Bread

 

4 ounces sliced medium coarse white bread such as Italian, French, Portuguese, or Sourdough, (preferably stale or left out on counter for an hour or so), cut into roughly 2-inch pieces-yielding about 2-1/2 cups. (I used 3 slices of whole wheat bread because that is what I had on hand.)

 

1 cup whole milk-(I used 2% and it is still fine.)

 

IN A SHALLOW DISH LIKE a Pyrex 9 X 13 INCH PAN- Soak the bread in the milk, flipping once, about 10 minutes, then lightly squeeze the bread to remove some of the extra milk, and then break it up and add it to the aromatics in the bowl.

 

STEP 4-MIXING THE MEATLOAF AND PUTTING IT ALL TOGETHER

2 pounds of your choice of: lean beef, bulk sweet or hot Italian sausage, ground pork, veal, bison, lamb or turkey.

(In mine I used 2 pounds of lean ground beef and cut up 3 Villa Roma Sweet Italian Sausage)It is the best tasting Italian Sausage I have ever tried and doesn't have any preservatives, NO NITRATES AND NO MSG! :-)

 

2 large eggs, lightly beaten-I use cage free eggs from happier chickens

 

1 tablespoon Worcestershire Sauce-I used 1 tablespoon inside the loaf and drizzed some honey and then some Worcestershire on the top and then brushed it around to coat with a silicone basting brush.

 

2-1/4 teaspoons Kosher salt-I left it out, because I am trying to cut down on sodium, but feel free.

½ teaspoon freshly ground pepper

****************

Your choice of the Mix In’s:  I chose ½ cup of good quality Parmesan cheese

 

You could add some black olives to the mix if you had them as well-about 1/3 cup chopped.

 

Also, ¼ cup of fresh chopped basil would go nicely with this too.

 

Step 5: Testing for FLAVOR

Take about a tablespoon, meatball size, and cook it in a skillet for about 5 minutes. See if you like the flavor of your creation, and then go on to cooking the bigger version.

You can skip this if you are short of time.

 

STEP 6: Cooking the Meatloaf

Line a 9x13 inch pan with baking parchment and then form it into a 10 X 4 inch rectangular block. It will form into a meatloaf as it cooks.

GLAZE with your choice of FINISH: I am using about 2 tablespoons of honey for mine, but you can also use other finishes like: ketchup if you like.

COOK the loaf until an instant read thermometer reads 160 degrees or 165 degrees if you are using poultry.

(I have a digital thermometer but I stil go by what it looks like, since I have been making meatloaves for so long.)

Let rest 15 minutes and then enjoy!

 

Some other flavor combinations of meatloaves that will wow your friends are:

 

THIS IS THE SAUSAGE LEMON AND PARMESAN WITH WHITE WINE

BLUE CHEESE & BACON

INDIAN SPICED LAMB

SOUTHWESTERN SPICY PORK AND BELL PEPPER

DOUBLE MUSHROOM AND SHERRY

STOUT AND CHEDDAR

TURKEY BACON AND FENNEL

GREEK OLIVE, RED WINE AND FETA CHEESE

 

Polly Motzko

January 22, 2011

4:44 p.m.

 

Also, don't limit yourself to ground beef or ham-also you can make meat loaf with chicken and turkey or a combination of both, which is what I do oftentimes. Put the best picture you can take with your digital camera or a real camera like I have now-thank God-and then the recipe. We will see which one is the most popular.

 


Feb. 2, 2011

1:25 p.m.

Polly Motzko

Comment

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Comment by Eddie Jordan on August 19, 2011 at 1:22pm

MEXICALI MEAT LOAF

                                       

1 lb. ground beef

1/2 c. oats

1 egg

1 -8 (oz.) tomato sauce

1 -4 (oz.) chopped green chilies drained

1 tbsp. and 1 tsp. instant onion

1 tsp. chili powder

1 tsp. salt

1/8 tsp. garlic powder

1/2 c. 2 (oz.) grated chedder

 

1. Combine meat, oats, egg 1/4 c. tomato sauce, 2 tbsp. of green chilies, 1 tbsp.onion, chili powder,

and salt. Mix well.

2. Bake at 375 degrees for 20 - 25 minutes.

3. Mix remaining sauce, chilies, onion , and garlic powder in small dish. Microwave 1 minute.

4. Spoon over meat loaves when finished cooking, Sprinkle with cheese.


Comment by Paulette Le Pore Motzko on January 31, 2011 at 6:06pm

Hello there Eddie & son Joseph.

I am so happy to find the meatloaf recipe you were telling me about yesterday here so all can savor it right along with the two of you. :-)

 

I love the bell pepper in it and onions & the cumin I bet gives it a little southwestern touch. I will make it the next time I make one. :-)

 

Thanks so much Eddie (and Joseph).

 

It is 6:05 p.m. CA time and I have 3 loaves of 100% Whole Wheat Bread in the oven in my Lasagna Trio pan. I knew it would work as I envisioned it to be.

Mom and dad will love it when it comes out. It brought a big smile to my dad's face, unlike anything else can. :-)

I get one, and then one of my friends will get the other one....haven't decided on WHO yet.

 

Polly Motzko

January 31st, 2011

Comment by Eddie Jordan on January 31, 2011 at 8:47am

Joseph's Meat Loaf

5 pounds lean ground beef

1 large green bell pepper chopped

1 medium onion chopped

1 large can tomato sauce

2 cup ketchup

1/2 teaspoon garlic powder

4 eggs

2 sleves crackers

1/2 teaspoon cuman

 salt and freshly ground black pepper to taste

 

Preheat oven to 400 degrees.

 Mix ground beef with  chopped peppers and chopped onions mix well with hands. Add  tomato sauce  and 1 cup of the ketchup.

Mix in the garlic powder and cumin salt and black pepper.mix well, to combine flavors. Add crackers mix but don't make it to dry.

Put meat in loaf pans and put the second cup of ketchup on the meatloaf. Cook in a preheated oven for 45 to 50 minutes or until done. Let set for 10 minutes before serving.

Comment by Paulette Le Pore Motzko on January 26, 2011 at 9:29am

Miss Polly, Dean Martin & The Best Italian Meatloaf!

 

Comment by Paulette Le Pore Motzko on January 22, 2011 at 9:26pm
Miss Polly, Dean Martin & The Best Taking Italian Meatloaf I Ev...
Comment by Paulette Le Pore Motzko on December 15, 2010 at 6:05am

Polly's Mozzarella Stuffed Meatloaf on GroupRecipes.com

 

Enjoy this one! It is full of fresh leafy spinach that cooks while it is in the oven.

 

Polly Motzko

Comment by Paulette Le Pore Motzko on November 12, 2010 at 11:13pm
Hello Megan,

I love your Plain Meatloaf Recipe here. It is simple but you can vary it depending on what filler you use and I bet it would be great with either BBQ sauce on the top or Marinara sauce.

Thanks for posting!

Polly Motzko
Comment by Paulette Le Pore Motzko on November 4, 2010 at 2:08pm


Home Pollys Spinach Filled Meatloaf
Polly Motzkos Mozzarella Spinach Stuffed Meatloaf Recipe

From pollymotzko 1 year ago

* Add yours

* 75 minutes to make
*
* Serves 12

Created March 4th, 2009 by Paulette Le Pore Motzko PollyLePore@gmail.com

* flavorful
* moist
* easy
* beefy
* spinach
* mozzarella
* garlic
* italian
* bake
* italian
* more...

* save
* planner
* print
* email
* groc. list

Ingredients

* 3 pounds lean ground beef shopping list
* 3 eggs shopping list
* ½ cup parmesan cheese shopping list
* 2 cups fresh spinach (not cooked) shopping list
* 1 cup finely shredded mozzarella (like Lucerne brand) shopping list
* About 1 tablespoon Tone’s spaghetti seasoning shopping list
* 1 14-oz. can S&W Diced tomatoes with garlic, oregano and basil shopping list
* 1 cup catsup shopping list
* 1 tablespoon fresh minced garlic shopping list

How to make it

* Heat oven to 400 degrees. Mix beef, eggs, parmesan cheese, Spaghetti Seasoning, Drained tomatoes, catsup, 1 Tablespoon fresh minced garlic. I was going to use the paddle on my KitchenAid mixer but washed my hands really well and used my hands to mix up everything. I’ve seen it done that way so many times on the Food Network by Bobby Flay and many others that I’m getting used to it. The KitchenAid does work really well though.
* To assemble the loaf just put fill a lined silicone loaf pan (with silicone insert to enable the meat loaf to drain)-fill ½ full with meat mixture and pat gently in. Then put spinach leaves on top the meatloaf, then about a cup of fresh shredded mozzarella on top the spinach. Then cover with more of the meat mixture to top of the loaf pan.
* Bake for 1 hour or until firm to the touch on a metal baking sheet.
* You will have quite a bit of the meat mixture left that you can bake into another meatloaf with or add about 2 cups or more of cooked rice to it-as I did-and turn it into Porcupine Peppers with it!
* You can take care of quite a few dinners at once this way.

* Put a towel on the counter or other protective trivets on the counter so when the very hot metal pan comes out you can immediately set it down! I recently got some great oven mitts from Ace Store Front Restaurant Supply that withstand up to 500 degrees & are flame retardant. I got 2 of them for under $10. Really good deals there if you want to know more about that or any thing else just contact me at my new email address at: PollyLePore@gmail.com
* *********************************************************************
* Polly’s Porcupine Peppers
* Created by Paulette Le Pore Motzko, March 4th, 2009
* PollyLePore@gmail.com
* Take the remainder of the meat mixture from making the meatloaf and add to the mixture:
* 1-2 cups or more of your choice of cooked rice (I used jasmine rice)
* ½ cup of Panko bread crumbs (Ian’s makes a good one)
* ¼ cup catsup or more to moisten and give flavor
* (or you can use homemade or bottled marinara here to give a more Italian touch)
* To this add 1 cup of cooked veggies: diced carrots, peas, corn, lima beans combo-for added texture, flavor and color
* 6 bell peppers-any color-what ever is cheapest or most plentiful
* Put all the peppers in a small 8x8 pyrex baking dish or other microwave safe dish large enough to fit 6 bell peppers-tops removed and seeds taken out.
* Take an average size ice-cream scooper and scoop out the meat mixture into the peppers. Stuff them full and use all the leftover meat mixture.
* Cook in the microwave on high power for 5 minutes and rotate if you don’t have a Sharp Carousel oven. Keep cooking for let’s say 15 minutes total or until meat is done and firm but not overcooked.
* Take your pick of: barbecue sauce, ma
Comment by Paulette Le Pore Motzko on November 4, 2010 at 1:50pm
From pollymotzko 1 year ago

* Add yours

* 110 minutes to make
*
* Serves 6

Red Magic Meat Loaf Discovered by Paulette Le Pore Motzko, PollyLePore@gmail.com From “The Back of the Box Gourmet” by Michael McLaughlin March 16th, 2009 Ketchup inside and ketchup on keeps the meat loaf moist and flavorful. Read more

* easy
* cheap
* beef
* tangy
* sweet-sour
* bake
* more...

* save
* planner
* print
* email
* groc. list

Ingredients

* 1-½ pounds lean ground beef (or beef, pork combination) shopping list
* 1 cup soft bread crumbs shopping list
* 1/3 cup Heinz tomato ketchup shopping list
* ¼ cup chopped onion shopping list
* 1 egg, slightly beaten shopping list
* ½ teaspoon salt shopping list
* 1//8 teaspoon pepper shopping list
* ******************* shopping list
* ¼ cup ketchup shopping list
* ¼ cup drained crushed pineapple shopping list

How to make it

* Combine first 7 ingredients. Form into a loaf 8” x 4” x 1-½” in a shallow baking pan. Bake in 350 degree oven, 40 minutes. Remove from oven; combine remaining ¼ cup ketchup with pineapple and spoon over the top of loaf. Return loaf to oven; bake an additional 30 minutes. Let meat loaf stand 5 minutes before slicing.

* Makes 6 servings.

* GILDING THE LILY:

* This meat loaf could use a touch more pepper. Replace about 1/3 of the beef with ground pork (not too lean, not too fat) for a more moist, better tasting result.

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