No one EVER asks for meatloaf. When you think back on the last great thing you’ve eaten, meatloaf never comes up…until now. Meatloaf has a reputation for being boring, dry and tasteless. Trust me when I say, no more.  The three types of meat (pork, veal and beef) represent the perfect trio for a flavorful, moist and tender dish. (Try it the next time you make meatballs too!) Wrapping the loaf in bacon is an old French cooking technique that ensures the meat is able to cook thoroughly without drying out. In addition, the fat bastes the meat and imparts a smokey flavor. We all know the power of bacon! My husband eats it (and LOVES it) with the bacon in tact, for the boys though, I take it off. They confuse easily, lol.

NOTE: This recipe will make 2 loaves which I needed for 8 people and hopes of not cooking the following day. Feel free to half the recipe for 4-8 people.

INGREDIENTS:

2 Tbs. vegetable or olive oil; more for the baking sheet
1 medium onion, chopped
1 medium yellow pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
1 lb. ground beef, 85-percent lean
1 lb. ground veal
1 lb. ground pork
1 pack center-cut bacon
3/4 cup Parmigiano Reggiano (or other good quality Parmesan)*
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
2 tsp. kosher salt
1-2 tsp. freshly ground black pepper
1/4 cup flat-leaf parsley, chopped**
1/4 cup basil, chopped**

My meats and flavors ready to be GENTLY combined

(PLEASE SEE COOK’S NOTES BELOW!)

* I already had a block of this cheese in my fridge so I used it. Again, you can use regular parmesan. By parmesan I DO NOT MEAN the powdered stuff on the sauce aisle!! The deli section is equipped with block imported cheeses in the cooler. If you don’t want to grate it yourself, there is a brand that offers the parmesan in little shards/grated.
** I used a quarter cup of the tube parsley herb blend and a quarter cup of the tube basil found in the produce section. They are super convenient because who doesn’t HATE discarding wilted herbs you were unable to use fast enough.

INSTRUCTIONS:

Heat the oven to 350°F. In a large skillet, heat the oil; add the onions and peppers and cook over medium heat until soft, about 4-6 mins. Add the salt and pepper followed by the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon. Add the cooled veggie mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. PLEASE BE GENTLE! HANDLE YOUR MEAT GENTLY!!! Pounding your meat, compacting it, smashing it (like I see some of y’all doing with hamburgers) will toughen your meat! So please don’t overwork the meat. (The goal is a tender, juicy loaf, remember?)

Oil a rimmed baking sheet, turn the meat mixture out onto the pan, and shape it into 2 large loaves. (I was thinking that the next time I make this I will divide the meat into 8 mini loaves so everyone can have their own. I’m considerate like that. The only other adjustment needed would be to cut the bacon in half as well. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaves.)

Bake the meatloaves until an instant-read thermometer registers 160°F, 45 to 55 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

I like to serve this with mashed potatoes and corn or sweet peas.

PLEASE PLEASE PLEASE TRY THIS RECIPE! YOUR MAN, YOUR GUESTS AND YOUR TASTEBUDS WILL LOVE IT!!!!!

You all have my dear friend, Reson to thank for this healthy and absolutely delicious post! (THANKS, RESON! :)) I am a little scattered-brained and I almost forgot that I’d prepared this meal and neglected to put it on the site after I posted the pics on facebook. In addition to that, I wasn’t too pleased with the pics. I haven’t quite mastered the settings on my camera and of all places,  I can’t figure out outdoor lighting. I’m working on it though. Aside from the pics, you’re going to love it! It is the perfect break from the usual hamburgers, hot dogs and chicken this summer.   

Serves: 4

Ingredients

• 1/2 cup sliced yellow onions
• 1/4 cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro
• 5 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon cumin
• Pinch cayenne
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
• Coconut Rice, recipe follows
• Tropical Salsa, recipe follows
• Toasted coconut flakes, garnish
• Chopped cilantro, garnish

Directions

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

• 1 cup coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon sugar
• 1 cup long grain white rice
• 3 tablespoons chopped fresh cilantro

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Yield: 4 servings

Tropical Salsa :

• 1 ripe mango, peeled, seeded, and diced
• 1 ripe avocado, peeled, seeded, and diced
• 1/2 cup diced fresh pineapple
• 1/4 cup minced red onions
• 1/4 cup minced red bell peppers
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced jalapeno
• 1 teaspoon minced garlic
• Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

For my first day back, I decided to ABSOLUTELY WOW you with something understated and simple. Kinda like that DKNY black dress I LOVE with my triple stranded pearls. Anyway….Thanks to my good friend and fellow foodie, Stacey P. for pointing me to this ONE-DISH WONDER. IT IS A WINNER!

Pampered Chef Lemon GrΣΣk Chicken

Ingredients:

Zest of 2 lemons (Tip – Zest Lemons before juicing)
1 C. lemon juice (Pretty much 3 lemons)
4 T. Extra Virgin olive oil
1 Head of garlic (roughly chopped)
4 T. dried oregano leaves
3/4 T. salt
1/8 T. ground black pepper
8 Baby Idahoes (small red potatoes, no need to peel)
1 Medium red bell pepper, cut into thin slices

1 Medium orange pepper, cut into thin slices
1 large red onion, cut into wedges
Whole Chicken cut up (cleaned)

 Directions:

Preheat oven to 400°.

In 1 qt bowl, combine lemon zest, juice and oil.

Add garlic, oregano, salt and black pepper; set aside.

Cut each potato lengthwise place in 9 X 13 casserole dish.

Add bell pepper, onion, and half of the lemon juice mixture; toss to coat.

Season chicken pieces with salt and pepper.

Place chicken on top of vegetables; brush with the remaining lemon juice mixture.

Bake 60 to 70 mins. or until chicken is no longer pink in center and potatoes are fork tender, basting chicken and vegetables with pan juices after 30 minutes. (At the 30 minute mark, I brushed on a little more EVOO)

Serve over brown rice cooked entirely in chicken broth (no water…bleck) and 1 T. butter.  Plate rice, followed by chicken and veggies and last but definitely not least, spoon some of that great flavored broth and pan juices on top. SUPERB! AND ONE OF THE BEST PARTS…..IT FITS INTO MY NEW BETTER EATING PLAN…SPA FIERCE!! (Without the skin of course. My mom is visiting and she would’ve killed me had I removed it from her pieces as well. It was delish without! I promise.)

Yield: 4 servings

Dish Ingredients:
8 chicken breast (boneless, skinless)
8 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumpling Ingredients:
3 cups all-purpose flour
Salt and freshly ground black pepper
1 ½ tbsp baking powder
1 ½ cup heavy cream
3 tablespoons salted butter
1 ½ tablespoon finely chopped parsley leaves
1 ½ teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
2 cups onions
3 cups carrots, big chunks
3 cups ribs celery, big chunks
3 cloves finely chopped garlic

Directions:
Season chicken breasts with salt and pepper.
In a skillet, pan fry breasts in Olive oil, remove from pan, and set aside.
In a very large saucepan or Dutch oven, combine chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes. (Usually, this meal is done with a whole chicken and the chicken is cooked with the stock but since I did boneless white meat, I decided not to risk overcooking or drying out) After it cools, cut into large bite-sized pieces. Add broth from pan to dutch oven.
Discard the thyme and bay leaf.

Homemade Dumplings:
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. (You should be able to see the pepper. It makes a HUGE difference in the flavor of the dumplings. ) In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.

Reheat skillet used for chicken over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Season veggies with salt and pepper. Sauté until soft, 7-10 minutes. Add vegetables to dutch oven. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 30 – 40 minutes. Add chicken to soup (just to reheat) and continue to simmer for 5 minutes. Add salt and pepper, to taste, if necessary. Garnish with parsley flakes.

Note: I’ve done this once with skinless chicken thighs (at the request of my diners) and I recommend baking it rather than poaching it. It retained that good juiciness that only the pleasure of thick thighs can give you. : )