I can’t help myself, but every time I type the word meat loaf, I think of that song that was SO popular in the 90s, “I Would Do Anything for Love (But I Won’t Do That).” Remember how EPIC this video was? WOW. It’s so bad looking at it now. Did you know the video was directed by Michael Bay? I’m not surprised one bit.
Well, I can tell you that I would do just about anything for this Cremini Mushroom Meat Loaf recipe from Cooking Light. YUMMEH! The cremini mushrooms all blended up with the sautéed onions and thyme made the perfect moist meatloaf with that certain je ne sais quois (insert my poor French accent here) to it.The Cauliflower Mash was just as excellent and the perfect complement to the meatloaf. I roasted some Brussels sprouts in some extra virgin olive oil and dinner was done.
This meat loaf recipe is going down as my second favorite meat loaf recipe of all time and number one if you are looking at traditional recipes of this classic dish. This one from Bon Appetit is still the all time favorite in my book. Either way, make this when it gets cold and rainy outside – you’ll thank me later!
Oh no pandas! It’s been two months since my last post. Yoikes! While I have been doing some serious Cooking Inside the Lines my poor little blog has suffered at the hands of new and good things from a new gig (at Wellington Group – love those ladies over there!) and of course, our awesome kiddo Lila who is now one. One! Can you believe it? I have to admit I was crying like a big old baby when we sang her happy birthday. Who knew you could feel such sweeping emotion of happiness and being totally overwhelmed in the span of two minutes. Parents, you’re feeling me right?
So, let’s get to some of the great dishes we’ve had in the past few months. I will admit, there was a two week span where everything I made was meh and since “meh” just won’t cut it, I will not share here. I will say David and I were praising the recipe gods because the drought of just ho hum dishes was starting to feel like a curse upon our house.
Oddly enough, my first recipe comes from BuzzFeed (Really???!!!) for the hands down best way to roast a chicken by the one and only Chef Thomas Keller (I feel like I should put “bow down” between Thomas and Keller every time I type his name). Now, I’ve roasted some chickens in my day because, as the hubs knows, it’s one of my favorite things to make…ever. So when I saw “How To Make The Best Roast Chicken Of All Time” roll-up in my Facebook feed I gave a look to the computer screen and said “BRING IT!” (that might be a bit over exaggerated. Who me?). Well, they brought it and all that was left were some chicken bones and empty plates. This was simple, delicious and perfect. Heck, use the best way to cook a steak post and you will have your chicken and steak bases covered for forever. Seriously though, I do think I will use this method until the sun explodes. Loved it.
This Gardener’s Pie from Cooking Light was fantastic to the max. It was so good that I made it on a Monday night and David requested it for the next week’s lineup to try it again. And yes, it was still fantastic to the max. It’s creamy, ooey, gooey with delicious roasted vegetables that are all cooked and season juuuuust right. Make this. Inhale your dinner. Inhale the leftovers. Repeat.
Finally, a super fast and family friendly meal was this Tandoori Chicken Drumsticks with Cilantro Shallot Relish from Food & Wine. We only had six thighs so the cooking time was a lot less than 45 minutes and we had just enough time to make the Cilantro Shallot Relish, heat up some Naan and boom, dinner was done. I did have some Greek yogurt mixed with lemon juice and Garam Masala and we found ourselves mixing the greek yogurt blend and cilantro shallot relish together and dipping our warm, delicious (store bought as I’m not making that from scratch) Naan. Yumm. The chicken was super, duper moist and had just enough oomph from the spice blend without being too overpowering (I mean it looks like it could have that potential right?). Oooh man, I will make this again.
I promise to not be away for this long again – seriously! Love to you all and have a wonderful holiday season and break…ahhhh, a break. Can’t wait to spend it with our amazing family and friends.
Emily: “It’s defnitely the toasted pecans that make this salad awesome, definitely.” Chomp, chomp, chomp.
David: “Oh really? See, I think it’s the eggs and bacon.” Chomp, chomp, chomp.
Emily: “Maybe the pecans with dressing? That dressing is manna from heaven.” Chomp, chomp, chomp.
David: “My favorite dressing you ever made for sure. But I still think it’s the eggs and bacon. And maybe the bleu cheese.” Chomp, chomp, chomp.
Emily: “Don’t even get me started on the sprouts, such a great addition. And I love the tomatoes and corn.” Chomp, chomp, chomp.
David: “Wow, I just figured out why this salad took you so long to make! There’s so much to it! Are you going to check this under ‘lengthy recipe but worth the whisking, sweat and tears?'” Chomp, chomp, chomp.
Emily: “Yes honey…I still say it’s the pecans.” Chomp, chomp, chomp.
Seriously, this salad did take a while since there are so many components but, this was one of the top five favorite salads that I’ve ever made in this house. Definitely give it a try and don’t leave out the pecans. Chomp, chomp, chomp.
If I told you that you were about to eat a dish with marjoram, eggs, almonds, cauliflower and tomatoes, you might think you were in an episode of Chopped. To me, when I first saw this Smothered Cauliflower with Eggs recipe from Food & Wine I thought it sounded weird and a little bit gross. So, with that positive intro let’s see how it turned out shall we?
I told David what I was making and he gave me this inquisitive look like he wanted to take my temperature to ensure I was feeling OK. I mentioned that I just had to make it because it sounded so odd, and when I promised we would order a pizza if it sucked, he shrugged his shoulders and ran off to play with Lila. When he puts her on his shoulders and dances around, she gets the biggest smile on her face. I swear at that moment I’m the happiest person on the planet. Love.
Back to the odd dish. First, this was a pretty simple to put together and second, it didn’t take much time at all, except for coring all those cursed tomatoes. I did add about a tablespoon of minced garlic when I added the tomatoes, but otherwise I followed it to the letter.
I was plating it up and thought, “I am about to call Domino’s” but then, we sat down to eat and slurped it up. It was really, really good! As I said at the dinner table, “this isn’t good because I thought it was going to be so bad that it surprised me good, but actually, I’ll make this again good!” I will say it was pretty hearty and given the unbearable heat outside, I will probably wait until October or so to give this another try.
Speaking of weird, I have been having the yummiest and I think is somewhat strange breakfast each morning. I do a ½ cup of low-fat vanilla yogurt, tablespoon of granola, teaspoon of agave nectar, one chopped, ripe banana, tablespoon of ground flax seed and two tablespoons of smooth peanut butter. Talk about slurping this up. Yum! Give it a try! It’s like a healthy “Elvis” sandwich without the bread.
Guys I have been digging the heck out of vegetables recently. Don’t get me wrong, I love veggies of all kinds, and even tried to make them the center of the plate at least a few times a week. But, I’ve really concentrated the past month on making them more of mainstay in our diet than red meat and even chicken or pork, and I’m loving it.
This bad boy from Food & Wine magazine was PERFECT. I love the ceviche style preparation and the colors and flavors were out of this world. Seriously, look at this…
This is great for end-of-summer/back-to-school parties as I think kids and adults will dig it, plus the vegetarians will love you! David, who is from the East Coast/Canada is our in-house fish expert, had been wanting to make me his “fish fry” for some time. It’s basically fish (we used Tilapia) coated in Saltine cracker crumbs, salt and pepper, dredged in egg and fried in olive oil. It was light, delicious and a nice balance to the intense flavors of the Vegetable “Ceviche.” I’m definitely making this again before the summer runs out. I can’t believe summer is almost over but you know what that means? COLLEGE FOOTBALL. Squee!
They are so many food blogs I love on the intertubes but one of my favorites is from Clotilde Dusoulier (I also love her name) of Chocolate & Zucchini. From the recipes to the photography and her writing, I am so inspired by what she does and now she has a cookbook! I can’t wait for it to arrive at our house and I didn’t have to wait to try one of her recipes since Daily Candy had a sneak peek of a few of them, including her delectable Ratatouille Tian.
This dish, made famous by the Pixar movie Ratatouille, has been one of my favorites for a long time. I love the blend of zucchini, tomatoes, onions and eggplant. Yes, even eggplant, the one veggie that I really don’t dig, but in ratatouille, I can do it (so can David since he hates eggplant too). Also, I didn’t know that Tian translated into any kind of casserole-style baked dish, thank you Yumsugar.
I will say this dish took a long time. From cutting the vegetables on the mandolin to roasting for a good hour and a half. Speaking of, have you ever cut yourself on a mandolin? YOWZA. I did one time and from then have worn safety gloves after one small cut. I thought I was going to pass out from the pain and the cut was deep. Sorry, I went on a mandolin rampage but it seriously hurt so bad. This is my PSA for you to be careful with those things, OK?
So, after cutting all the veggies, and layering and roasting and more roasting, I thought my love for this dish might be slowly dwindling, but we took one bite and it really was like the scene from Ratatouille when Anton Ego takes one bite and is shot back to his childhood memory of him having a rough day and his mama making this dish for him. Happiness wells up inside him and tears begin to flow. Well, I’m from East Texas and definitely don’t have that memory, but I was shocked at how delicious it was and happiness did well up! It was perfectly balanced, cooked to perfection and so deliciously satisfying, just as this dish should be.
This can be a bit of work but it definitely is worth the prep and time. Lovely, lovely, lovely, Coltide. I can’t wait to try more of your delicious work.
Heed my advice on this one pandas, this salad is covered with cilantro, three types of beans, and grilled onions and jalapeños. Mmmhmmm. Not really the first date type of salad or heck, even the 15th but after almost two years of marriage and a kiddo – who cares! It’s damn good!
This Pinto, Black and Red Bean Salad with Grilled Corn and Avocado was insanely yummy and super simple to put together. It doesn’t even have a dressing! The fresh lime juice was just perfect with the almost caramelized onions, spicy jalapeños, sweet corn and buttery avocados. I have to say our veggie only week is going splendidly so far!
Tonight I’m making a watermelon and cucumber salad and yes, a spice-rubbed pork tenderloin – it’s just a little bit of meat, I promise! Stay tuned…
I always know it’s a Kealey house favorite when David gets excited about the leftovers the next day. We’ve decided to go meat-light/almost vegetarian the next few weeks since the two of us love meat and I think it’s always good to push the reset button every once in a while. What a fantastic dish to start with! If this is how our vegetarian adventure is going to be for the next few weeks I’m pumped!
This Summer Succotash Gratin recipe by Chef Michael Romano is super simple and I liked that you can easily tweak it to include any kind of veggies you might have laying around. I know there are times that we just haven’t gone through all of our veggies in the crisper and this is a perfect way to use them up deliciously. I included some ripe tomatoes and mushrooms to our mix and then followed everything else just as it called for. This is definitely my go-to recipe when I’m in a time crunch and a perfect summer vegetable dish. Yum!
So, we’ve had a tumultuous past few weeks with my husband and I both attacked by RSV/sinus infections but even way worse, our little one was admitted to the hospital for an infection. Hospitals are never fun, but watching your four-month old being set-up with an IV and poked and prodded made me an absolute basket case. Thankfully, we are all home and on the mend but oy lambs. I’m hoping for a lot of normal (whatever that means right?), for the next few months after this little sickness dance we’ve been doing.
With said sinus infection, I couldn’t taste or smell a thing. I kept telling David this should be the time that I just eat kale at every meal since I can’t tell the difference one way or another. Today, I finally got back some of my lost senses and actually could taste the dinner I made! Now, you might be taking this review with a grain of salt considering I haven’t tasted my food in four days and therefore cat food might actually taste good, but fear not y’all, I can tell you that this Sweet Potato and Goat Cheese Gratin was all that and then some.
This was an absolutely satisfying vegetarian dish and perfect for all the sickness going around. Did you know a sweet potato has more Vitamin C than an orange? Perfect timing! There were two changes I made to this. First, I had some fresh thyme on hand and included it in the milk/cheese mixture and placed some on top after baking and second, I used panko bread crumbs since I forgot to pick some up the store and I was not packing up the baby and all that jazz for breadcrumbs when crunchy panko would do the trick. I served this with a simple hearts of romaine salad and my lemon shallot dressing. Yum!
I did make another recipe on Monday but since I couldn’t taste it I really can’t tell you much about it, however my husband raved on and one and said I should let you know from a flavor standpoint it rocked. From a assembly standpoint, it was easy breezy so, hey, give this Tarragon Chicken with Spring Greens recipe a try too!
Mind blowing is the only phrase I can think of for this Tikka Masala recipe from Bon Appetit. My husband and I love Indian food but don’t typically make it at home (as you can tell from this blog), but after making this it will go on heavy rotation in our house.
This was a bit of lengthy recipe with a bunch of steps but the end result was well worth it. We loved the deep, rich and spicy flavors the marinade and sauce provided. We also made the Cilantro Yogurt Sauce and Spicy Sautéed Spinach. I loved the surprising addition of mustard seeds in the spinach, YUM! The only thing I didn’t make in their fabulous Indian food smorgasbord was the onion naan. Seriously, HEB store bought works just fine.
David was taking the leftovers for lunch and when he was about to leave them behind, I almost didn’t say anything so I could have them all to myself. Haha, that’s so wrong. If you are up for a unique dish for a crowd, this line-up is definitely an excellent choice. Make this now!