Harrell's Haven : Double the Goodness

I have been doing so much cooking lately. I thought it would only be fair to share two great recipes with you. Both these recipes were made in less than an hour. The first recipe is full of flavor and is considered a light meal. It's the delicious Southwest Chicken Wrap. The second recipe is sweet, savory, filling, and just down right yummy! I call it Sweet and Spicy Meatloaf with a Surprise! Next week, I will be posting a Grilled Chicken Caesar Wrap recipe that will be a hit in your house.

Below you will also find the weekly menu. Have a great week cooking and remember if there is something you want a recipe for, a recipe you want to share, or you have tried making one of my recipes, leave a comment. I would love to hear from you.

Recipe: Southwest Chicken Wrap

Ingredients:

1 package of Spanish rice (ingredients for rice...water, oil)
8 chicken tenderloins
1 can black beans, rinsed and drained (optional)
1/2 red or green pepper, diced

juice of 1 lime
Seasoning: Season all, garlic powder, and black pepper
2 cups shredded cheese (I use the Colby and Mozzarella blend)

Sour cream (optional)

Salsa

cooking spray
6 burrito-sized flour tortillas

Directions:

1. Cook your rice according to packet instructions. Set aside.

2. Heat a large skillet on medium heat. Add about 3 or four tbsp of oil to the skillet. Rinse your chicken. Cut your chicken into 1/4 inch pieces. Season with seasonings above. Cook chicken until done inside. Add green or red bell pepper half way through cooking chicken. Then add the lime juice. Stir and again, make sure chicken is cooked all the way through.

3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Add salsa and sour cream (optional). Then roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

4. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Recipe #2: Sweet and Spicy Meatloaf with a Surprise

Ingredients:

1 lb of lean ground beef
1 slice white bread, ground to crumbs in food processor -or- 2/3 cup seasoned bread crumbs
1 tablespoon plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 cup sweet and spicy barbecue sauce divided

2 tablespoons honey divided

cooked bacon
seasoning: garlic powder, season all, black pepper

Directions:

1. Preheat oven to 350 degrees F. Toss one slice of soft white bread in your food processor and grind it into crumbs. I used Sara Lee :).

2. In a large bowl, add your meat, bread crumbs, 1 tablespoon of the Worcestershire sauce, the spicy brown mustard, 1/4 cup of the barbecue sauce, and 1 tablespoon honey. Chop up your cooked bacon (not too fine and not too large). Add the bacon to the bowl. Use your hands to mix all the ingredients well.

3. Shape the mixture into a long, thick log and place in an oiled baking dish. Make sure you have enough room in the baking dish. I use to make the mistake of using a meatloaf pan and the meat didn't have room to breath.

4. In a small bowl, mix together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf (use a basting brush).