Zucchini and Feta Quiche + Garlic Roasted Potatoes with VK Herb Dip + Blueberry Crumb Bars

This week's meal includes Zucchini and Feta Quiche, Garlic Roasted Potatoes with VK Herb Dip, and Blueberry Crumb Bars. A few weeks ago, I made a quiche inspired by a lunch I had in Montbrison, France. It was so popular I decided to make it again, but this time with zucchini and feta. A summer quiche! 

The Zucchini and Feta Quiche is a simple, delicious quiche. The crust is flakey and tender. The filling is a creamy custard with zucchini, feta, and basil. It felt like a perfect summer combination.

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, fresh garlic, kosher salt, and freshly ground black pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes. 

The Blueberry Crumb Bars are a simple bar with a lemony butter crust, fresh, juicy blueberries, and a crumbly topping. They are simple, delicious, and perfect.

I hope you enjoy this week's meal as much as I do! Next week's menu is BBQ Chicken Skewers, Corn Bread Salad, and VK Brownies.  

Cobb Salad + Shallot & Sea Salt Focaccia + Fresh Strawberry Ice Cream

This week's meal includes a Cobb Salad, Shallot & Sea Salt Focaccia, and Fresh Strawberry Ice Cream.

I love Cobb Salads, and they make a perfect summer dinner. My rendition of Cobb Salad includes cherry tomatoes, a hard-boiled egg, shredded chicken breast, Maytag Blue Cheese, chives, and of course, bacon. All components are served on a bed of assorted local lettuces from Blue Gate Farm. The cherry tomatoes are beautiful and acidic. The hard-boiled eggs are rich and creamy. The chicken is a lean source of protein and very savory. The Maytag Blue Cheese adds a little funk. And last but certainly not least, the bacon is salty, smokey, and delicious. The dressing I use for the salad is a red-wine vinaigrette with shallot, olive oil, and bacon fat. It's the perfect hit of acid with all the creamy and rich salad components.

The Shallot & Sea Salt Focaccia is my favorite focaccia bread topped with thinly sliced shallots and flaked sea salt. It's perfect for soaking up any extra vinaigrette.

The Strawberry Ice Cream is made with local fresh strawberries grown in Altoona, IA. They were picked fresh on Saturday. Fresh strawberries are the secret to this ice cream. It's delicious! 

I hope you enjoy this week's meal as much as I do! I'll be back next week with another vegetarian quiche! It was so popular I decided to make it again. This time it'll be zucchini and ricotta. 

Vacation!

I'm on vacation! I'm at Lake Okoboji this week with my family. It's an annual vacation we've been taking every summer since I was born. I'll be back next week with a summer goodie, Cobb Salad, Focaccia, and Strawberry Ice Cream (if I can get my hands on enough local, fresh strawberries). I have been gone a lot lately, but I'll be back the rest of the summer and have some new and fresh menu items. I hope you're all enjoying the official start to summer!

Enchiladas Verdes + Spinach Salad with Lime Vinaigrette and Queso Fresco + Key Lime Pie

This week's meal includes Enchiladas Verdes, Spinach Salad with Jalapeño Vinaigrette, and Key Lime Pie.

The Enchiladas Verdes includes six corn tortillas filled with poached chicken breast and queso chihuahua. The verde sauce makes these enchiladas really special. It's a sweet-sour (not at all spicy) flavorful sauce. It's made with onion, garlic, cumin, roasted tomatillos, and roasted poblano chiles. It's so tasty you'll want to eat it on everything! The enchiladas are served with green onions and Mexican crema.

The Spinach Salad with Jalapeño Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The vinaigrette is made with lime juice, garlic, honey, olive oil, and salt to balance everything. The salad is topped with cotija cheese, a fantastic Mexican cheese that is salty and crumbly.

The Key Lime Pie is a legit (in my opinion) Key Lime Pie. It has a graham cracker crust and is topped with whipped cream. You'll love it!

I hope you love this week's meal as much as I do. I will be out of town again next week on a family vacation at the lake. I'll be back the following week with Cobb Salad, Focaccia, and Strawberry Ice Cream (if I can get my hands on fresh and local strawberries).

Broccoli and Cheddar Quiche + Garlic Roasted Potatoes with VK Herb Dip + Rhubarb Crisp

This week's meal includes Broccoli and Cheddar Quiche, Garlic Roasted Potatoes with VK Herb Dip, and Rhubarb Crisp. This meal is inspired by a lunch I had in Montbrison at the home of the President of the Association des Cuisiniers de la Loire. 

The Broccoli and Cheddar Quiche is a simple, delicious quiche. Broccoli and cheddar is one of the best combinations of all time. This quiche lets the classic flavor combination shine. The crust is flakey and tender. The filling is a creamy custard with roasted broccoli and Tillamook extra-sharp cheddar cheese. 

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes. 

The Rhubarb Crisp is made with fresh rhubarb from The Berry Patch in Nevada, IA. I am so thrilled that rhubarb season was late this year so that we can enjoy it. Rhubarb is my favorite spring treat. The sweet and tart rhubarb is topped with brown sugar, butter, oats, and cinnamon. I recommend picking up some vanilla ice cream on the way home! 

I hope you enjoy this week's meal as much as I do! Next week's menu is BBQ Chicken Skewers, Corn Bread Salad, and Fruit Pizza Cookies.  

Greek Chicken + Kalamata Olive Focaccia + Spinach Salad with Feta Cheese + Lemon Pound Cake

Bonjour! I am back from France and looking forward to getting into the kitchen this week. I missed cooking for you! My trip to France was incredible and life-changing. I'm more inspired than ever to bring you delicious food made with wholesome, beautiful ingredients. 

This week's meal includes Greek Chicken, Kalamata Olive Focaccia, Spinach Salad with Feta Cheese, and Lemon Pound Cake.

The Greek Chicken is prepared with rosemary, thyme, garlic, lemon, oregano, and coriander. It's marinated and then roasted, so the meat is full of flavor and moisture, and the skin is brown and crispy. It is served with pan drippings.

The Kalamata Olive Focaccia is my favorite focaccia bread topped with kalamata olives, oregano, and flaked sea salt. It's perfect for soaking up all the pan juices from the chicken.

The Spinach Salad with Feta Cheese has a flavorful vinaigrette: dijon mustard, red wine vinegar, fresh garlic, dried oregano, and olive oil. The salad is topped with feta cheese which adds a little creaminess and saltiness.

The Lemon Pound Cake is an ultramoist lemon cake. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! 

I hope you enjoy this week's meal as much as I do! Next week's menu is french inspired Broccoli and Cheddar Quiche, Garlic Roasted Potatoes, and something rhubarb for dessert (if I can get my hands on enough!). 

Prairie Breeze Mac and Cheese + Garlic Roasted Cherry Tomatoes + Outrageous Brownies

This week's meal includes Prairie Breeze Mac and Cheese, Garlic Roasted Cherry Tomatoes, and Outrageous Brownies. Classic comforts! 

The Prairie Breeze Mac and Cheese is classic, creamy, and cheesy. The cheese sauce is made from Prairie Breeze and gruyère cheese. It's topped with homemade breadcrumbs and baked until it is hot and bubbly on the inside and crispy on the top. Perfect comfort dinner.

The Garlic Roasted Cherry Tomatoes perfectly complement the decadent mac & cheese. The tomatoes get sweet and soft in the oven, and the acidity provides relief from the rich mac & cheese. They are one of my all-time favorite side dishes. 

Outrageous Brownies are extreme chocolate brownies made with semisweet chocolate, unsweetened chocolate, walnuts, and chocolate chips. There is also espresso powder and vanilla extract, which give the brownies excellent chocolate flavor. They are fudgy and delicious! 

I hope you enjoy this week's meal as much as I do! I am leaving for France on May 10 and will return on May 23. I will be traveling to Paris, Reims, St. Galmier, and Lyon. I will be touring wineries and champagne houses, eating at fabulous restaurants, and taking cooking classes. This trip is a scholarship I was awarded during culinary school at ICI. I can't wait to return and share all I learn in France with you.

I will return with a great meal the week of May 29. If you are a subscriber, your subscription has been paused and will resume on May 29. Au revoir!

Dr. Pepper Pulled Pork with Corn Muffins + Broccoli and Raisin Salad + Banana Pudding

This week's meal includes Dr. Pepper Pulled Pork with Corn Muffins, Broccoli and Raisin Salad, and Banana Pudding. It's a Valentine Kitchen Favorite. 

I braise my pork shoulder with my BBQ sauce and Dr. Pepper. Yep, you read that correctly, Dr. Pepper. The sugar and the spices from the soda create a beautifully seasoned and moist pork shoulder. My pulled pork started from Ree Drummond's recipe, and I've modified it slightly over time. Finally, I serve the meat with a corn muffin and honey butter. 

The Broccoli and Raisin Salad is one of my favorite picnic midwest salads. It's broccoli, raisins, sunflower seeds, and bacon. The dressing is mayo-based and a little tangy, and very sweet. I add finely minced red onion into the dressing. It's sweet, salty, spicy, crunchy, and chewy. You can't get enough!

Banana pudding has quickly become a favorite. I make my vanilla pudding from scratch, so it's extra special. All the flavors soak into one another for a dessert like no other. 

I hope you enjoy this week's meal as much as I do! Next week's meal is vegetarian and includes Prairie Breeze Mac & Cheese, Roasted Cherry Tomatoes, and Brownies. 

Chicken Stew with Biscuits + Spinach Salad with VK Vinaigrette + Chocolate Peanut Butter Globs

This week's meal includes Chicken Stew with Biscuits, Spinach Salad with VK Vinaigrette, and Chocolate Peanut Butter Globs. It feels like spring may never arrive, so we'll keep eating cozy, comforting food in the meantime. 

Chicken Stew with Biscuits is my solution for the chilly, windy weather we've been having. It's a cozy warm chicken stew with slow-cooked chicken breast, carrots, pearl onions, and parsley. I use made-from-scratch chicken stock, making it extra special. The stew is then topped with chive biscuits that are baked right in the stew. It's heavenly and will warm your soul. I hope you enjoy this stew as much as I do. 

Spinach Salad with VK Vinaigrette is a simple but delicious spinach salad. It consists of fresh baby spinach leaves, shaved Parmigiano-Reggiano cheese, and a classic vinaigrette: fresh garlic, champagne vinegar, dijon mustard, and olive oil. 

The Chocolate Peanut Butter Globs are not elegant cookies, but they are delicious! They are chocolate cookies filled with walnut, pecans, chocolate chips, and peanut butter chips. They have a ton of flavor and texture. You're going to love them. 

I hope you enjoy this week's meal as much as I do! Next week's meal includes VK Pulled Pork, made-from-scratch Hawaiian Buns, Broccoli Raisin Salad, and Banana Pudding. 

Roast Chicken with Warm Croutons and Mixed Green Salad + Maple-Roasted Carrots + Coconut Macaroons

This week's meal includes Roast Chicken with Warm Croutons and Mixed Green Salad, Maple-Roasted Carrots, and Coconut Macaroons. It's all about roasting, and it's all about spring. 

I love a hearty dinner salad, but there is no better than Roast Chicken with Warm Croutons and Mixed Green Salad. The recipe is inspired by the famous San Francisco restaurant, Zuni Cafe, open since 1979. It's on my bucket list to eat this salad at Zuni Cafe. In the meantime, I'll make a version for you that will not disappoint. I make it with cast-iron roast chicken that is dry brined for 24 hours with lemon, fresh garlic, and fresh thyme. I serve it over a bed of mixed greens with VK Vinaigrette, currants, and green onions. And the very very best part are the croutons. While the chicken is roasting, the bread soaks up all the delicious chicken drippings. As a result, they are crisp in some spots, soft in others, and have a ton of flavor. 

The Maple-Roasted Carrots are carrots roasted with butter, maple syrup, and brown sugar. That's all you need for a perfect roast carrot, and these certainly don't disappoint! 

The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dip them in dark chocolate to make them extra delicious. 

I hope you enjoy this week's meal as much as I do! Next week's meal includes Chicken Stew with Biscuits, VK Salad, and Peanut Butter Glob Cookies. 

Baked Ziti + Orlondo's Salad + Lemon Olive Oil Cake

This week's meal includes Baked Ziti, Orlondo's Salad, and Lemon Olive Oil Cake.

The Baked Ziti is a straightforward vegetarian pasta dish that is as comforting as it is delicious. I make it by layering pasta, homemade slow-cooked tomato sauce, and ricotta cheese. I simmer the tomato sauce to develop a deep, sweet tomato flavor that perfectly cuts the ricotta cheese's richness. The cheese is a blend of ricotta, whole milk mozzarella, and parmesan. It's soft, melty, and a little salty. It's perfect. I bake the entire thing until the pasta has absorbed some of the sauce and the cheese is melted and bubbling. It's perfect and delicious.

The Orlondo's Salad is inspired by one of my all-time favorite restaurants in Des Moines that sadly closed a few years back. They had great pizza. Green and black olive was my personal favorite. And more importantly, they had the most legendary salad. The salad was iceberg lettuce, shredded mozzarella cheese, the best salad dressing, and pepperoncini. The key to the salad is the amount of salad dressing (a ton) and the ratio of lettuce and cheese, 1:1. I crave it all the time. Luckily they sell the salad dressing at local grocery stores. I make it with romaine lettuce, shredded mozzarella cheese, Orlondo's salad dressing, and a pepperoncini. I don't usually use store-bought products for my meals, but this exception is worth it. If I could get my hands on the recipe, I would GLADLY make it myself.  

The Lemon Olive Oil cake is an ultramoist lemon cake with a subtle olive oil flavor. It is iced with lemon icing to add an extra boost of lemon flavor. It's divine! The recipe comes from Yossy Arefi's wonderful book Snaking Cakes. 

I hope you love this week's meal as much as I do. Next week's meal is Roast Chicken with Warm Bread Salad and Seven Layer Bars.

Chicken and Wild Rice Soup + Salt and Pepper Biscuits + Raspberry Crumble Bars

This week's meal includes Chicken and Wild Rice Soup (a VK favorite), Salt and Pepper Biscuits, and Raspberry Crumble Bars. 

The Chicken and Wild Rice Soup is a flavorful and hearty soup that does the job of dinner. I start by making the most delicious stock. I make it with whole chickens, onions, celery, white wine, and chicken stock. I use the stock to make the soup and add shredded chicken breasts, carrots, toasted wild rice, and cream. It's so delicious. And just the right thing for chilly spring nights.

The Salt and Pepper Biscuits are biscuits with freshly ground pepper. I'm using Cheryl Day's biscuit recipe from Cheryl Day's Treasury of Southern Baking. It's one of my newest cookbooks and is already a favorite. Cheryl Day is truly a treasure. The biscuits are tender, flakey, and buttery. They are perfect dipped in the broth of the soup.  

The Raspberry Crumble Bars is a recipe from Ina Garten. They are SO delicious. They have a buttery crust, Bonne Maman Raspberry Preserves, and a crumble that includes Big Sky Bakery Granola (the absolute best granola) and slivered almonds. They are delicious!  

I hope you love this week's meal as much as I do. Next week's meal is vegetarian, and I'll be serving Baked Ziti, Orlando's Salad, and Lemon Cheesecake. 

Enchiladas Verdes + Spinach Salad with Jalapeño Vinaigrette + Key Lime Pie

This week's meal includes Enchiladas Verdes, Spinach Salad with Jalapeño Vinaigrette, and Key Lime Pie. 

The Enchiladas Verdes includes six corn tortillas filled with poached chicken breast and queso chihuahua. The verde sauce makes these enchiladas really special. It's a sweet-sour (not at all spicy) flavorful sauce. It's made with onion, garlic, cumin, roasted tomatillos, and roasted poblano chiles. It's so tasty you'll want to eat it on everything! The enchiladas are served with green onions and Mexican crema.

The Spinach Salad with Jalapeño Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The vinaigrette is made with jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, sugar, and salt to balance everything out. The recipe for the Jalapeño Vinaigrette is from Julia Turshen's book, Simply Julia. The salad is topped with cotija cheese, a fantastic Mexican cheese that is salty and crumbly. 

The Key Lime Pie is a legit (in my opinion) Key Lime Pie. It has a graham cracker crust, and it's topped with whipped cream. You'll love it! 

I hope you love this week's meal as much as I do. Next week I'll be serving Chicken and Wild Rice Soup, Salt and Pepper Biscuits, and Raspberry Crumble Bars. 

Guinness Beef Stew + Irish Soda Bread + Irish Coffee Blondies

This week's meal includes Guinness Beef Stew, Irish Soda Bread, and Irish Coffee Blondies in honor of my Irish friends. I am not Irish, but I make this meal every year around St. Patrick's Day, and I always look forward to it.

The Guinness Beef Stew is a hearty beef stew with chuck roast, carrots, potatoes, Guinness and made from scratch chicken stock. Brown sugar helps to balance the bitterness of the Guinness. The stew is cooked in the oven without a lid, creating a concentrated sauce and allowing the meat to brown slightly. It's the most comforting and satisfying dish on a chilly March day.

The Irish Soda Bread is a quick bread with the flavor and texture of a giant biscuit. There are TONS of opinions on what is traditional Irish Soda Bread. But, I don't worry about any of them. This one is my favorite. I serve it with Kerrygold Irish butter. To me, it's the perfect bite with the Guinness Beef Stew.

The Irish Coffee Blondies are so delicious. They have ground coffee in the blondies and Irish whiskey in the glaze. They are chewy and yummy!

I hope you enjoy this week's meal as much as I do. Next week, I'll serve Chicken Enchiladas Verdes, Spinach Salad with Jalapeño-Lime Vinaigrette, and Key Lime Pie.

Leek Frittata + Garlic Roasted Potatoes with Lemon Herb Dip + Carrot Cupcakes

I couldn't have picked a better week to take off than last week. The weather was lovely. Unfortunately, I didn't spend much time outside. Instead, I spent most of the week working on finances and spring planning at my computer. As a result, I am feeling organized and very ready for spring. I'm kicking off the season with a vegetarian meal that includes Leek Frittata, Garlic Roasted Potatoes with Lemon Herb Dip, and Carrot Cupcakes. 

The Leek Frittata is an Italian egg-based dish. It has a dense leek filling with Fontina cheese, Parmigiana-Reggiano and Mascarpone. I love a hearty egg dish for dinner. It's still warm and comforting but lighter and feels springy. 

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until golden brown and crisp. They are simple and delicious. I serve them with a Lemon Herb Dip. It's greek yogurt, dill, green onions, parsley, and lemons. It's my perfect accompaniment with the Garlic Roasted Potatoes. 

The Carrot Cupcakes are made with fresh carrots, juicy raisins, and sweet and acidic pineapple. It's a dense, moist cake topped with cream cheese frosting. Delicious!

It's so great to be back this week! I hope you enjoy the meal as much as I do.

Taking This Week Off 💗

Thank you for keeping me so busy this winter! I will be taking this week off for some rest and spring planning. But, don't worry; I'll be back next week. I can't wait to cook for you this spring!

Herb-Marinated Pork Tenderloin + Bacon-Wrapped Green Beans + Crinkle Chocolate Chip Cookies

This week's meal includes Herb-Marinated Pork Tenderloin, Bacon-Wrapped Green Beans, and Crinkle Chocolate Chip Cookies.

The Herb-Marinated Pork Tenderloin is my favorite pork loin recipe. I have been making it for years, and it never disappoints. It's marinated overnight with lemon juice, thyme, rosemary, and a lot of fresh garlic. The pork is served with a delicious pan sauce that keeps things moist and flavorful.

Bacon-Wrapped Green Beans are french haricots verts that are par-cooked in salted water and then bundled. First, I brush the little bundles with butter, garlic powder, kosher salt, and freshly ground pepper. Next, I wrap each bundle in a thick slice of par-cooked bacon. Finally, I finish them in the oven topped with brown sugar. They are delicious and a real crowd-pleaser. 

The Crinkle Chocolate Chip Cookies are Sarah Keiffer's Giant Crinkle Cookies from the New York Times. They. Are. So. Good. The cookie dough is a pretty standard chocolate chip cookie dough. The magic happens in the method. About halfway through baking the cookies, you take the pan out of the oven and drop it down on your stovetop. You repeat this process every two minutes until the cookies are finished baking. Banging the pan causes the cookies to deflate and creates these little crinkly ripples around the edge. So, the edges are crispy; the center is soft. They are heaven. 

I hope you enjoy this week's meal as much as I do. I will be taking next week off for a bit of downtime. However, I will be back with a new and exciting spring menu the following week.

Beef Bourguignon with Mashed Potatoes + Leafy Green Salad with VK Vinaigrette + Chocolate Raspberry Macarons

This week I'm celebrating my first anniversary. So this meal is extra special to thank you for all the support over the last year. This week's meal includes Beef Bourguignon with Mashed Potatoes, Leafy Green Salad with VK Vinaigrette, and Chocolate Raspberry Macarons. So again, thank you; I love cooking for you. ❤️

Beef Bourguignon is a French beef stew braised in red wine and beef broth. The stew includes beef, carrots, pearl onions, and bacon. It's a classic homey french dish that I love. Julia Child described the dish as "certainly one of the most delicious beef dishes concocted by man." 

I serve Beef Bourguignon over Mashed Potatoes. It just makes sense. I make my mashed potatoes truly over the top by using cream cheese, sour cream, butter, whole milk, and a lot of salt and pepper. 

My VK Leafy Green Salad is simple but delicious. It is the perfect companion to the Beef Bourguignon with Mashed Potatoes. The salad consists of soft leafy greens with a classic vinaigrette: fresh garlic, champagne vinegar, dijon mustard, and olive oil. 

The Chocolate Raspberry Macarons are the perfect little French dessert. The french macarons were made by my Sous Chef, an excellent baker. They are filled with rich chocolate ganache and raspberry jam. They are the perfect little sweet bite at the end of this very hearty meal.

I hope you enjoy this week's meal as much as I do. Next week's meal includes Herb-Marinated Pork Tenderloin with Pan Sauce, Bacon Wrapped Green Beans, and Chocolate Chip Cookies. It's a VK favorite! 

Baked Ziti + Caesar Salad + Lemon Cheesecake

This week's meal includes Baked Ziti, Caesar Salad, and Lemon Cheesecake. The Baked Ziti will be extra special because I'm using DSM Pasta Co.'s fresh rigatoni. DSM Pasta Co. makes the most beautiful handmade pasta. I'm so excited to share their expertly made pasta with you!

The Baked Ziti is a straightforward vegetarian pasta dish that is as comforting as it is delicious. I make it by layering pasta, made from scratch, slow-cooked tomato sauce, and a ricotta cheese blend. I simmer the tomato sauce to develop a deep, sweet tomato flavor that perfectly cuts the ricotta cheese's richness. The cheese is a blend of ricotta, whole milk mozzarella, and Parmigiano Reggiano. It's smooth, melty, and a little salty. It's perfect. It's baked until the pasta has absorbed some of the sauce and the cheese is melted and bubbling. It's perfect and delicious.

Caesar Salad is always a crowd-pleaser, and this one does not disappoint. There is crisp romaine, crunchy croutons, creamy dressing, and salty parmesan. This version is vegetarian. It's the most perfect and delicious salad. 

Lemon Cheesecake is just the right way to end this meal. It's a no-bake cheesecake that's tart, creamy, and light. The citrusy freshness is the perfect ending to this heavy Italian dinner. 

I hope you enjoy this week's meal as much as I do. Next week we'll be celebrating my first anniversary! The meal includes Beef Bourguignon, Mashed Potatoes, Leafy Green Salad, and French Macarons. 

Glazed Meatloaf + Twice-Baked Sweet Potatoes + Oatmeal Raisin Cookies

This week's meal includes Glazed Meatloaf, Twice-Baked Sweet Potatoes, and Oatmeal Raisin Cookies. It's all about Old School Classics! 

My Glazed Meatloaf is classic, nothing fussy about it. It's a mixture of ground beef, ground pork, sautéed onions, Worcestershire sauce, and thyme. I cover my meatloaf with ketchup because is it even meatloaf if it isn't glazed with ketchup?!  

Twice-Baked Sweet Potatoes are a fancy twist on regular twice-baked potatoes. The recipe is inspired by Ina Garten and is one of my favorite recipes from her. I start with baked sweet potatoes because I love sweet potatoes. Next, I mix the cooked inside of the sweet potato with sautéed shallots, butter, fresh thyme, and Lagorai cheese (Italian semi-soft cheese). The mixture is put back into the sweet potato shells and baked again until the mixture puffs slightly and the cheese melts. They are delicious!  

My Oatmeal Raisin Cookies are a favorite in our house. Raisin haters love these cookies. They are exactly what I want in an oatmeal cookie. They are chewy, moist, oaty, and not too sweet. I brown the butter, which gives them a deep nutty flavor and add a little extra salt to keep them from being too sweet. There is also less flour and more oats than most oatmeal cookie recipes, so they are extra oaty. Just the way I like them! 

I hope you enjoy this week's meal as much as I do. Next week's meal is vegetarian, and it includes Baked Ziti, Caesar Salad, and Tiramisu.