Spatini Seasoning is a versatile mix of Italian seasoning typically used for preparing Spaghetti and other pasta sauces. Yet, Spatini Seasoning is widely used as a “secret ingredient” in many other meals. Today’s secret recipe is for a lean Turkey Meatloaf with no fillers. Just meat, seasoning, green pepper, onion, and Campbell’s Tomato Soup. It’s simplicity doesn’t portend the great taste of this recipe – we think you’ll be pleasantly surprised. While there are lots of recipes that use Campbell soups and it sort of feels like cheating, this Spatini Meatloaf Recipe is different, as the Tomato soup is used as a topping only — that is, it’s not incorporated into the Meatloaf mix. Plus, this recipe takes what is usually thought of as bland ground turkey and really jazzes it up.
In a large bowl combine to ground turkey, green bell pepper, yellow onion, Spatini, Italian Seasoning and egg. Mix well. An excellent way to do this is to wear a pair of disposable latex of nitrile gloves and dig in with your hands, mixing the meat mixture like you are kneading bread.
Place in a lightly oiled bread loaf pan.
Top with 1/3 to 1/2 can of Campbell’s Tomato Soup (cover and retain extra soup for leftovers)
Bake for one hour or until internal temperature reaches 165° F. Remove from oven. Let stand for 5 to 10 minutes.
Remove from pan to a serving plate. Serve with a fresh steamed vegetable and mashed potatoes.
This recipe makes about Eight 1/4lb servings, so you may have some leftovers. For a quick lunch, you may place a heated slice of meatloaf (cut in half to fit the roll) on a submarine roll, top with some of the leftover Tomato soup, (lettuce, sliced tomato, onions, and mayonnaise, if desired) and serve with potato or popcorn chips.
This is a classic southern breakfast meal. Because sausage is high in fat and cholesterol, it’s best made with a low fat sausage. The one we use is a locally made Kirby and Holloway Sausage which is always lower in fat when compared to the big name brands. You can just tell when cooking it because there is almost no fat in the pan after cooking.
To start this recipe, cook 1 pound of bulk sausage in a non stick skillet. Keep breaking the sausage up into smaller and smaller pieces as you turn and cook it. When the sausage is half way cooked add 1/4 cup of finely chopped onions.
When the sausage is cooked through, sprinkle 3 tbsp of flour over the top of the sausage. Mix in well. Add 2 cups of milk. Stir.
Cook over medium heat, while stirring often, until the milk mixture thickens and is bubbly.
Serve over freshly baked biscuits or as we do, over toast points. Picture of the final serving is at the top.
This is a break from the typical lasagna and is 10 times easier to make. With the standard “right side up” lasagna it takes a good bit of effort to cook the lasagna noodles, the meat sauce and mix the cheeses, and then layer them all together before baking the meal. This recipe leaves out several of those steps and doesn’t use lasagna noodles at all. This Lasagna is made in two steps, first the noodles and cheese are baked, and then a meat sauce is made while the pasta & cheese are baking. Finally the meat is place over top of the baked noodles and cheese forming the “upside down” lasagna.
1 lb of Your Favorite Vermicelli or Fettuccine Pasta
1 lb Ricotta Cheese
1/2 lb Mozzarella Cheese
1/2 lb Provolone Cheese
1/4 cup Grated Parmesan Cheese
Cook the pasta according to package directions to al dente. Drain and rinse with cool water. Meanwhile, mix the cheeses together in a large bowl. Add the cooked pasta, and mix well using your hands. Bake in a 350° F oven for 30 to 40 minutes until top is browned. We use an aluminum disposable baking pan because after baking the cheese and pasta a regular baking pan is hard to clean.
Lasagna right out of the oven
1 pound lean ground beef or ground turkey
1/2 cup chopped onion
1 15oz can tomato sauce
3 tbsp Spatini Seasoning
1/2 cup water
Cook the ground beef or turkey in a 3 quart sauce pan, mixing around and breaking up the ground meat into fine chunks. Add the chopped onion and cook for 1 to 2 more minutes. Then add tomato sauce, Spatini and water. Mix well. Lower heat to simmer and cook for 10 minutes, stirring occasionally.
Assemble the Upside Down Lasagna
Cut a 4″ x 3″ piece of the cooked pasta/cheese and place on serving plate. Top with 1/2 cup of meat sauce. Sprinkle with fresh grated Parmesan Cheese. Serve with Garlic Bread.
Dill omelets are a favorite in Southeast Asia. While this omelet might look a little bit different to the Westerner, we assure you it tastes simply delicious.
1 tsp fish sauce* (from Asian Grocer)
Pinch of Lawry’s Seasoned Pepper
2 tbsp chopped fresh dill (or 1 tsp dried dill weed)
1 spring onion (aka scallion), diced
Whisk the eggs well with a hand whisk until light and frothy. Add the fish sauce, Lawry’s Seasoned Pepper, and dill. Mix together well.
Heat 1 tbsp olive oil in a medium skillet over medium heat. Stir fry the spring onion for 1/2 minute. Add eggs, and using the bottom of a fork swirl the eggs around until they start to set. Then let cook until firm and push to one side of pan to form omelet.
Note that this is a French style omelet and light and fluffy unlike the typical American style omelet that is cook firm and then stuffed with a filling. The trick to getting this omelet cooked just right is to have the pan medium hot and the mix the eggs around with the fork until just about set, and then simply pushing the eggs to the side of the pan. It’s not hard to do but might take one or two times for you to get the knack of the French omelet cooking method.
*If you don’t happen to have fish sauce in your pantry you can omit it completely or substitute 1 tsp grated Parmesan cheese from to umami flavor it imparts. If you’ve never cooked with fish sauce and are interested in trying this recipe as directed, don’t be concerned about the smell of the fish sauce. It completely disappears in the food and gives the omelet a delicious flavor.
This is an absolutely delicious recipe for shrimp. It’s among our “keeper recipes”. The picture shows the shrimp served over Cajun Dirty Rice.
2 tbsp canola oil
1/2 cup julienne onion
1 pound 26/6- shrimp, peeled, deveined
1/2 cup chili sauce
1 tbsp Old Bay Seasoning
1 cup chicken stock
Cook onion in oil until tender, about 4 to 5 minutes. Add cleaned shrimp, chili sauce, chicken stock, and Old Bay Seasoning. Cook, turning often for 4 to 5 minutes (or until shrimp are cooked and pink.
This is a great twist from the standard hash brown potatoes which are either plain potatoes or are mixed with some onions. Our Peppery Hash Brown Potatoes add some diced Jalepeno Peppers and are quite simple to make.
1/2 package simply potaoes
1/2 medium onion diced
1 jalepeno pepper, diced (no seeds — only the green part, this is breakfast!)
1 tbsp McCormick Santa Fe Seasoning
In a medium greased skillet, add shredded potatoes, onion, and pepper. Cover and cook over medium heat for 4 to 5 minutes. Toss. Cook covered for another 3 to 4 minutes. Serve with eggs and your favorite meat such as sausage as shown below:
Here’s a recipe we cooked up the other day that (we feel) was unique, tasty and wholesome. We thought we’d experiment around with Italian Seasoning and ended up with something we’d never have thought of. The result was sensuous … Italian Seasoning mixed with Lawry’s Seasoned Pepper along with the citrus flavor from Lime Juice. Try this recipe. It’s a keeper.
1 Pound Chicken Parts (your favorite)
1 tbsp Italian Seasoning
2 tsp Lawry’s Seasoned Pepper
1/2 cup Lime Juice
In a large skillet place 1 tbsp olive oil. Add chicken pieces. Season with Italian Seasoning and Lawry’s Seasoned Pepper. Add 1/2 of the lime juice. Simmer. Cover and cook. Turn occasionally to cook chicken thoroughly — about 20 minutes. Add the remaining lime juice and cook, turning often to season, for another 5 minutes.
Note: It’s important that the chicken is cooked through to an internal temperature of at least 165° F. Use a meat thermometer to verify the chicken is done.