Bacon Eye-Talian Meatloaf

Bacon-BBQ-Meatloaf Meatloaf is comfort food for us, and serves a dual purpose of being the center of a great dinner and an even better sandwich cold. We never are sure which we like the best.

This one fits both purposes most excellently.

It won’t last long in your house I promise you.

 

 

INGREDIENTS:

  • 1 lb ground beef (leaner)
  • 1 lb ground pork
  • 2 cloves garlic, microplaned
  • 1/2 c finely chopped onions
  • 3 good slices of a sourdough or other hearty bread, cubed and soaked with 1/3 c of milk
  • 2 tbsp fresh oregano
  • 1 tsp thyme
  • 1/4 c fresh parsley,chopped
  • salt and pepper
  • 3 eggs lightly mixed
  • 1 c mozzarella shredded
  • 1/2 parmesan cheese shredded
  • 1 tbsp Worcestershire sauce
  • 1 tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • slices of bacon or pancetta
  • can of diced tomatoes well-drained
  • 3 tbsp of honey
  • slices of provolone cheese

INSTRUCTIONS:

  1. Add all the ingredients up to the bacon in a large bowl and mix gently until everything is evenly distributed.
  2. Line a loaf pan with plastic wrap and put the meatloaf in it, covering with plastic.
  3. Refrigerate for a couple of hours so that the meatloaf can “set up.”
  4. Turn it out onto a rack (so that the grease can drip off and away. Layer on the bacon in a single layer.
  5. Place in a 400° oven and bake for 45 min. or until internal temperature is 160°.
  6. Meanwhile mix the well-drained tomatoes with the honey and some salt and pepper.
  7. When the meatloaf is baked, remove from the oven, place the diced tomato mixture down the center and lay thin slices of provolone cheese over the top.
  8. Reduce the oven to 300° and return the meatloaf for 15 minutes or until the tomatoes have warmed through and the cheese has melted.
  9. Let sit for 20 minutes to rest.

SERVES: 8

NOTES: You could add chopped spinach if you like. Or make it ahead up to the topping and then just reheat and add the topping.

SOURCE: Sherry Peyton

Tandoori Chicken Wings

tandoori-chicken-0119-md110429_horiz I love wings. They are a favorite snack of mine. So the more recipes the better.

This one is Indian in nature. Tandoori spices predominate.

You can do this one in the oven, but it would work perfectly well on the grill.

Enjoy.

INGREDIENTS:

  • 3/4 Cup Plain Greek yogurt
  • 1 1/2 Tbsp Fresh lemon juice
  • 1/2 Tbsp Fresh ginger, minced
  • 1/2 Tbsp Garlic, minced
  • 1/2 Tbsp Allspice
  • 3/4 tsp Cayenne
  • 3/4 tsp Smoked paprika
  • 1 Tbsp Cumin powder
  • 1/2 Tbsp Coriander seed powder
  • 3/4 tsp Salt
  • Generous pinch of pepper
  • 1 Tbsp Coconut oil, melted
  • 1 1/2 Lbs Chicken wings (about 12 wings)

INSTRUCTIONS:

  1. In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
  2. Once the wings have marinated, preheat your oven to 400 degrees and line a baking sheet with cooking spray.
  3. Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.

SERVES: 4

NOTES: A dip with mint would be fine, or just eat them plain. Room temperature is the best I think.

SOURCE: Whole Yum

Cauliflower Salad with Radicchio, Pistachios and Raisins

caulisalad1-5 Living in an area of the country where summer is longer than most, we grill a lot. And so having lots of options for salads really matters.

This one is delightful. Good for you and pretty and just great with all sorts of grilled meats.

Best of all, it’s all raw so you can make this up quickly. I make this all up in the morning and just add the dressing an hour or so before eating and let it sit out. Good cold or at room temperature.

INGREDIENTS:

For the Salad

  • 1 Head Cauliflower (if you use organic), about 2/3 of a regular head
  • 1 Small Head Radicchio, shredded
  • 2/3 c celery, diced
  • 4 Scallions, Diced
  • 1/2 Cup Golden Raisins
  • 1/2 Cup Shelled Pistachios

For the Dressing

  • 3 to 4 Tablespoons Apple Cider Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper To Taste

INSTRUCTIONS:

  1. Place all the salad ingredients in a bowl.
  2. Whisk the dressing ingredients in a separate bowl.
  3. Pour dressing over the salad ingredients. (I didn’t use all the dressing) and stir to coat all.
  4. Serve cold or at room temperature.

SERVES: 8

NOTES: You could add carrots perhaps, radishes, etc.

SOURCE: Italian Food Forever

 

Chocolate Bean Bars*

photo6 Okay, most people call these brownies. But they don’t taste at all like a brownie, and if you zoom in to take a bite, you will be disappointed if you are expecting that taste.

What they don’t taste like is black beans either.

They taste actually very good.

They are not like cake.

But they are not fudge either.

They are chocolate bean bars.

I like ’em.

INGREDIENTS:

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 1/4 C cocoa powder
  • 1 ripe banana mashed
  • 1/2 cup quick oats, whirred up in a food processor until a flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 6 dates or so, chopped
  • 2 packets of stevia
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  •  2/3 cup chocolate chips divided 1/2 c and remainder
  • 2/3 cup nuts (walnuts or other) divided 1/2  c and remainder

INSTRUCTIONS:

  1. Grease a 8 x 8 baking dish
  2. Add all ingredients except chips and nuts to the food processor and whirr until very very smooth.
  3. Stir in 1/2 c of the chips and 1/2 c nuts
  4. Spread in the pan, and sprinkle with the rest of chips and nuts.
  5. Place in a preheated 350° oven for about 15 minutes, until top looks dry.
  6. Cool on a wire rack.

SERVES: 9

NOTES: You can omit the dates and use maple syrup or any sugar you wish (about 1/3-1/2 c). You might also used some chopped dried fruit, but just a little or you will hugely increase the carbs.

SOURCE: Inspired by Chocolate Covered Katie

Eggplant Sorta Rollatini with Beef

Rollatini3-500x375 Okay, this is a total fraud. This is Eggplant Rollatini minus the roll. It’s the lazy woman’s Rollatini and plus meat.  Tastes like, but doesn’t look like. Company meal for really close friends who won’t care that you didn’t go to enough trouble for them.

Are we clear now?

Besides that minor glitch…it’s damned good.

I mean really really good.

INGREDIENTS:

  • 1/4 c EVOO
  • 3-4 large cloves of garlic microplaned
  • 1/2 c minced onions
  • 1 28 oz can crushed tomatoes (best quality)
  • 1 tsp hot pepper flakes
  • 1/2 c or so of a good quality red wine
  • 1 lb of ground sirloin (keep the fat down) or at least 93% fat-free
  • 2 medium eggplants
  • 1 container of ricotta cheese
  • 2 eggs
  • 1 c Parmigiano Reggiano grated
  • 2 cups mozzarella shredded
  • 1/4 c minced fresh basil
  • 1/4 c minced fresh parsley

INSTRUCTIONS:

  1. Heat up the olive oil and add the garlic being careful not to burn it.
  2. Add the onions and saute until translucent.
  3. Add the beef, breaking up and browning it well.
  4. Add the hot pepper flakes, and the wine, bring to a light simmer, and reduce until most of the liquid is gone.
  5. Add the tomatoes and continue the simmer until quite thick. An hour or so. You want to get most of the juice out.
  6. While sauce is cooking, cut the eggplant into slices lengthwise. I found that 12 strips fit perfectly in my lasagna pan.
  7. Place on parchment paper and liberally brush with EVOO and salt and pepper.
  8. Place in a preheated oven at 400° until browned. Turn over and do the same, and return to oven until the eggplants are done. Set aside.
  9. In a bowl add the ricotta, Parmigiano, eggs, and herbs, mixing well.
  10. Assemble oiling your lasagna pan liberally. Then layer a small amount of the sauce in the bottom. Cover the bottom with eggplant slices, then cover with sauce, then add all the ricotta mixture. Sprinkle with about one cup of the mozzarella. Place the remaining eggplant to cover all this. Place the last of the sauce over the eggplant and then sprinkle with the remaining mozzarella.
  11. Place in a 350 oven for 45 minutes, uncover the last 15.
  12. Let it rest for 15 minutes and serve.

SERVES: 8

NOTES: The traditional way is the place the ricotta mixture on each slice of eggplant and roll them up and place them on a bed of sauce and then add more sauce over. Do this if you are into pretty or a masochist.

SOURCE:  Sherry Peyton

 

 

Chorizo Dip

chorizodip Okay, get ready. This is so incredibly good, you want to swim in it. I literally could not stop eating this with carrots and celery sticks. It is great with crackers of course, or cauliflower, or sweet peppers. Oh it’s magnificent.

It whips up in no time with a food processor and honestly I don’t think you can make it without one.

INGREDIENTS:

  • About a 1 inch piece of Spanish chorizo (DO NOT USE MEXICAN CHORIZO) diced small
  • 1/3 c diced onion
  • 1 scallion chopped
  • 1 lg jalapeno (seeded or not as you desire)
  • 1/3 c red sweet pepper
  • 4 dashes of Worcestershire sauce
  • 1/2 (4 oz) cream cheese package
  • 1/2 c mayonnaise
  • Sriracha sauce if desired

INSTRUCTIONS:

  1.  Put the diced chorizo in the food processor and whirr until its small pebbles.
  2. Add the rest of the ingredients and whirr until smooth.
  3. Adjust for heat.
  4. Serve with raw veggies or crackers.

SERVES: about 2 cups

NOTES: Spanish chorizo is not generally available at average supermarkets. Whole Foods would have it and upscale markets for sure. You can surely order it online. I buy about 1/2 lb at a time. That would make this dish about 4 times. It is a very very hard salami. You could substitute Genoa or a mortadella perhaps but the taste will be different because of the different seasonings. Even Lil Smokies would work. But again, the taste will be different. This lasts in the fridge for a good week.

SOURCE: Sherry Peyton

Very Gooey Fudgy Bars*

download (5) I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.

This must be kept in the fridge because the topping is like a firm pudding that is very creamy.

Perk: no cooking!

 

INGREDIENTS:

BASE

  • ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
  • ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
  • 10 large, soft dates (I used Medjool)
  • 3 T. cocoa powder
  • ¼ t. sea salt
  • 1-3 t. water (less if using a ‘fattier’ nut like walnuts)

FILLING

  • 2 avocados (use a less ripe one to ensure less avocado taste)
  • 4 T. maple syrup
  • 3 T. cocoa powder
  • 1 t. vanilla
  • ⅛ t. sea salt
  • 1 T. coconut oil, melted
  • 10 drops liquid stevia (or another tablespoon of maple syrup)

INSTRUCTIONS:

  1. Process the seeds and oats (if using) until they are broken down into a meal consistency.
  2. Remove the mix, and add in the dates.
  3. Process the dates until they form a ball of date paste.
  4. Add back in the seed/oat mix along with the cocoa powder and salt.
  5. Process until well-mixed.
  6. Add in water as needed until the mix begins to clump a bit.
  7. Press the mix into a lightly oiled 7 x 5 inch glass dish
  8. Place into the refrigerator while you make the filling.

FILLING

  1. Process all of the ingredients together until smooth and well combined.
  2. Pour atop the base and spread over the top.
  3. Chill the dessert.
  4. Cut and serve!

SERVINGS: 9

NOTES: You can add walnuts chopped to the top and or some chocolate chips.

SOURCE: Oatmeal with a Fork