Bacon

Sweet BBQ Bacon-Turkey Meatloaf with Cheddar Cheese

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If you could fix anything, why not start by fixing dinner?

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I am a Johnny Depp fan. And a favorite line of Roux’s — played by Johnny in the movie “Chocolat,” is, “Very good but it’s not my favorite,” when Vianne, played by Julienne Binoche, asked her new love to taste several different handmade chocolates. And that might be where meatloaf sits on the list of favorite American dinners. It’s not too awfully far from the top but it isn’t exactly the top-ranked favorite. Iconic home-cooked meals from the USA include pot roast, brisket, chicken noodle soup, steak, fried chicken, chicken pot pie, mac and cheese, spaghetti, chili, pancakes, eggs, and, of course, meatloaf. (The very high-end favorites are more fast foods like burgers, tacos, fries, pizza, etc., though we do make those at home, too.) Now, I think meatloaf sometimes has a bad rap because someone’s mom didn’t know how to make it or baked it dry (cue the ketchup bottle), and so these days just the word, “meatloaf, ” elicits a sneery eyeball roll or nose scrunch from more than a few. I’m here today to again take up meatloaf’s cause, because if you’ve eaten my meatloaf, you didn’t walk away sniggering and you for sure didn’t get out the ketchup bottle on my dime. (I hope.) And when you make my newest version, SWEET BBQ BACON-TURKEY MEATLOAF WITH CHEDDAR, you might very well dance away smiling and singing. Meatloaf, then, could rise to the head of the class on your list of homey dinners, too! As long as you don’t overcook it, that is. I’ve warned you.

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Sheet Pan Bacon Pork Tenderloin with Chili Sweet Potatoes

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Easy meal for Mother’s Day

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I’ve been wrapping up pork tenderloin in bacon for so many years (40?) that when I see a photo where someone else has done it, I think they’ve stolen my idea. (Perhaps they have but I’m doubtful. The world is large and I’m but one small cook.) Before the bacon method, I sometimes stuck slivers of garlic into knife-made slits all over the meat, slathered Dijon on top, and covered the whole shebang with almost more salt, pepper, and rosemary than was reasonable. Occasionally, and it’s all here on the blog, I combine all those ideas, and lest you think that was somewhat over the top, it wasn’t. Try it! Pork tenderloin, a bastion of easy-cook lean meat with a plethora of ideas for second round meals, remains a stable favorite in my cooking rotation, especially when it’s BOGO or buy one; get one “free.” This time, as the tenderloins — not to be confused with pork loins (scroll down to see the difference)– were two to a pack, I came home with 4 for about $13.50. Best sous and husband Dave divvied them up and vacuum-sealed them to freeze individually. Given that each was between 1 and 1 1/2 pounds of no-fat goodness and great for just about any cooking method (stovetop, oven, grill, air fryer, or electric pressure cooker), I started looking forward to my choice of preparations for spring and summer. First off was the bacon routine because #1 I could do it in my sleep and #2 I had this sweet sweet potato recipe that I knew was a match made in heaven. Having cooked a number of pork tenderloin sheet pan meals over the years, I knew I could put the meat and sweet potatoes all in one pan in the oven and sit down to eat in a half-hour. Meanwhile, I could find music, pour wine, set the table, and make a green vegetable.

Scroll down to IF YOU LIKED THIS... for a short list of my pork tenderloin faves. Type Pork Tenderloin into the search box for more.

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Wild Goose Breast on Smashed Potatoes and Peas with Bacon and Mushroom Sauce (Icelandic Memories)

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Use this recipe for turkey, pork, chicken, or duck if wild goose breast isn’t in your freezer!
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When I told one of my besties, Sue Hall, about this recipe and sent her a first photo, she said, “And so where in the h-e-double hockey sticks are you getting wild goose?” I said, “I have someone shoot them for me.” “Of course you do,” said she.

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Breakfast Wedge

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Egg prices (@) $7.37, Yet Are Still Cheaper than Other Proteins/YAHOO

At our house, a wedge salad shows up most often in the good ol’ summertime. One week there’s a run on BLTs and the next, wedge salads begin to appear at the side of grilled burgers or chops. There’s no good reason not have them come winter, but maybe it’s about tomatoes? I would, however, be the first person to tell you homegrown Colorado tomatoes are not so terribly wonderful even in high summer. So, no. They are not Illinois tomatoes, nor are they New Jersey tomatoes. They crack from overwatering or they wait for October snows only to be ushered into the house for a very sad and slow paper bag ripening. Sometimes they’re ready (or rotted) by Thanksgiving. That said, I’ve not a true complaint as I keep a large carton of Campari tomatoes on hand 52 weeks a year. Which is why, once in a happy while during January, a summer-ish wedge makes an appearance on our dinner table, much to my husband’s thrilled amazement and big-eyed wonder. (He’s a big wedge fan because #1 he loves blue cheese and #2 he loves bacon more. If there’s a wedge on a restaurant menu, he’ll order it. Almost always.) And when I was pondering all of this the other day, ready for our January splurge, I wondered why we couldn’t have a wedge for breakfast? I love eggs with any vegetables; you might remember. I mean, nearly everyone eats Huevos Rancheros with lettuce and tomato, don’t they? Some breakfast tacos come with shredded lettuce and tiny diced tomatoes, too. What about veggie benedicts? Our favorite breakfast place serves a ton of salads with fried eggs, or avocado toast, or omelets. And anyway, bacon — a main wedge ingredient — is for sure breakfast food. So why not a BREAKFAST WEDGE? A nice hunk of blue-cheesy lettuce and some lacy fried eggs. Really crisp bacon. I couldn’t stop thinking about the idea. Maybe a side of UK grilled mushrooms and tomatoes?

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Clean Out the Fridge Chicken Pasta–Don’t Look for This Dish in Italy

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Over the years, I’ve taught a number of Italian cooking classes, one more enjoyable than the last and no doubt I’ve learned as much as anyone in the groups. A few minutes are always spent discussing the basic courses of an Italian meal while listening to a stellar Italian opera aria or two, though we rarely have time to make them all, more’s the pity. Having traveled to Italy a number of times, I learned it was no secret Italians themselves only have time for such luxurious repasts during special family get-togethers, Sundays, or holidays — much like Americans. In Naples, a tour guide confided to me, “We love just pasta for lunch; it’s a favorite. Or pizza!” It was cool hearing that.

Here in the states, pasta is rarely a first course (“primi”), which it is for that special Italian meal:

Primo / Primi or primo piatto / primi piatti – first plate/s, usually pasta or risotto; you could also have a “bis di primi” or “tris di primi”, where they give you a small portion of two or three different types of pasta so you can sample.

ITALY Magazine

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Slow Cooker Elk Stew for Valentine’s Day Dinner

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Date night meals have been unique and even innovative for a lot of folks during the pandemic, mostly because instead of jumping in the car and heading for the nearest $$$$ restaurant, we’ve been forced to plan, create, and cook (clean up/boohoo) at home. Ordering food online or even shopping only once a week to limit time in stores means we must think ahead, deciding on a menu and making sure all of the ingredients are available, ready to use, and even thawed. (I hate thawing.) Not only that, there’s setting the table. Locating a bottle of wine. Turning on some decent music. Maybe finding a movie you haven’t seen. Getting out of your pajamas for dinner. Or not.

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Christmas Breakfast Casserole with a Za’atar Bloody Mary

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Turn on a “Cozy Christmas Coffee Shop … Christmas Jazz Music…” while you read.

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Christmas breakfast should be, without a doubt, nearly carefree. That being said, it must also be delectable, desirable, and delightful all the while taking care of itself while you open gifts, listen to A CHRISTMAS CAROL, or zoom with the family or friends. Egg breakfast or brunch casseroles — also known as stratas — fit the bill perfectly and are endlessly adaptable to ingredients on hand. This bacon (ham? sausage? veggie crumbles? chorizo?) version topped with brightly colored chopped peppers (mushrooms? tomatoes? jalapeños? zucchini? fennel?) provides six or eight servings but is also perfect for a smaller group who also might enjoy leftovers. That would be us. Though we are rarely at home alone for Christmas, we are this year as are many people all over the world. We’ll make our brunch dish a day ahead, of course, bake it on Christmas morning, and enjoy it over the whole weekend. We might even freeze a couple of pieces for an easy weekend brunch in January.

Serving one? Halve the recipe, which works perfect in an 8 or 9-inch square casserole dish. Relish for a couple of days, share, or freeze.

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Breakfast for Dinner: Apple-Walnut Pancakes with Eggs and Bacon

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Pancakes are the answer when the question is, “What’s for dinner? I haven’t been to the store and there’s nothing thawed. It’s late and we’re hungry.” My happy guess is you have flour, eggs, milk, and syrup or honey. Maybe, if God is good, you have some bacon in the freezer. Enter the fall breakfast for dinner and why not? It’s not something you do often, but when you do, you think, “THIS is a great idea!” Ok, this might not have fit in the “diet,” but I didn’t overdo. Continue reading →