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You know how you end up buying a lot of celery and veggies because you’re cooking so much for the holiday? My hands are on my hips as I forbid you to waste anything. Get in there and whip up some Roasted Garlic Dip for your veggies. Serve an appetizer to keep your guest at bay while you sneak in a last minute mirror check and Cha Cha in the powder room.
Roasted Garlic Dip
If by chance you serve a jacked up food dish at your event, people will forgive you because you at least had a good dip to snack on. My Roasted Garlic Dip was created from one of my many recipe development experiments that had a spicy ending. Garlic and Dill flavors enhance this simple 3 step recipe. Get this dip made first, then Cha Cha.
In the Kitchen
Drained from holiday cooking? You need deserve a break from the big bird and all the recipes you can make with that leftover turkey. Exhale! Holiday leftovers, I banish you to the freezer now. Change has arrived and just in time to help you recover from those holiday expenses.
Somewhere along the way, meatloaf got a bad rap but I believe you’ll be a convert after you sink your fork into a moist slice of my Thursday Meatloaf. No longer that boring dry dish. Meatloaf has made it to restaurant menus, becoming a creative culinary delight. Simple sauces and sophisticated spices turn ground beef into a main course or a petite appetizer. Check out my simple recipe for Thursday Meatloaf.
When it’s Thursday, I think meatloaf. I have my high school years to blame for my feelings about certain foods for certain days. My old high school cafeteria always served rigatoni on Wednesday, meatloaf on Thursday and fish on Friday. Thursday’s always smelled like warm comfort food. At lunch time, we’d rush down the hall, take a left at the catwalk and grab a tray. As we’d inched up the service line, I could hear the steel serving pans clanging, and catch a glimpse of occasional little steam poufs coming from the hot water wells behind the serving area. We’d peak over the glass window guards at the rows of meatloaf slices, neatly staggered in those stainless pans like fallen dominos.
Lunch was served on alabaster plates with the kernel corn positioned at 2 o’clock, the mashed potatoes at 4 o’clock, anchored by that slice of meatloaf, pretty side up. The cafeteria lady would bump a dent in the scoop of mashed potatoes with the bottom of the ladle for the brown gravy pond and hit the meatloaf with a light drizzle. Despite any preconceived notions about the contents of that cafeteria meatloaf, I continued to eat it until I graduated. From time to time I crave meatloaf and those exact sides the cafeteria served. As life progressed and my taste buds changed, I experimented with my own seasonings. I learned which ingredients really affect the texture and appearance of a good meatloaf. Trial and error helped me to develop my own Thursday Meatloaf recipe.
In the Kitchen
One meatloaf for a meal was enough for me to satisfy my craving. I decided to freeze the leftover loaf and use it for dishes. Meatloaf and Mozzarella Sliders for lazy days. Chunky Chili for cold, damp days. Wha La. Stretched that loaf. Saved some time and some cash by transforming 5 lbs of ground beef into 3 different dishes with one recipe. This is where your jaw drops.
Lalah Hathaway - More I’m unpredictable when it comes to music. My taste ranges from Chamber music to Latin Jazz. This is a toe tapping selection. Cha Cha in your socks on the kitchen floor while you’re stretching my recipes and be sure to do it with love. People can taste it when you put love in the pot.
Heidi L. Smith