Plenty of dark leafy greens deliver the moisture needed to balance lean ground pork and beef in this spicy meatloaf recipe. Serve any leftovers with extra ketchup as meatloaf sandwiches.
Spicy Meatloaf with Collards
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Monthly Archives: August 2015
Two-Pepper Shrimp with Creamy Pecorino Oats
Oats are not just for breakfast! In this play on shrimp & grits, we simmered oats with scallions and cheese for a savory, creamy dish reminiscent of risotto. You’ll even get your veggies with the sautéed baby spinach on the side. Serve with hot sauce and a glass of unoaked Chardonnay.
Roasted Autumn Vegetables & Chicken Sausage
Butternut squash, Brussels sprouts, garlic and sausage all roast on one sheet pan in this super-easy dinner. We’re partial to the flavor of chicken-apple sausage, but you can pick whatever variety of chicken sausage you prefer. Serve with crusty bread and a dollop of whole-grain mustard.
Bento or Bust: Why This Is the Perfect Lunch Box for My Kid (and Maybe Yours) — Think Outside the (Lunch) Box
In theory, a lunch box only has a few specific jobs: It has to transport food from your kitchen to your kid’s cafeteria, it should keep a meal reasonably intact and possibly cold, and a nifty design on the box or bag itself carries serious importance for most little eaters.
But more matters than whether Batman or Elsa stares up at you each morning — think parental sanity, environmental consciousness, and crucially, whether your child actually eats what’s inside.
Recipe: Sweet Potato Veggie Burgers — Recipes from The Kitchn
Ditch the pre-made, frozen veggie burgers in favor of these smoky, spicy homemade ones — you won’t regret it. They’re a snap to make (even if you don’t have a food processor) and are absolutely packed with flavor.
Healthy Appetizers: Hawaiian Shrimp
4 / 5 Stars | 15 Reviews
by Mina
“Shrimp, pineapple, bacon, cherry tomatoes, and mushrooms are skewered and grilled with a sweet and sour basting sauce for a tropical touch at any barbeque.”
Healthy Lunches: Cajun Spicy Potato Wedges
Healthy Breakfast and Brunch: Slow Cooker Oats
I Pack My Kid’s Lunch (but Not Because It’s Healthier) — Think Outside the (Lunch) Box
September brings many things, chief among them the switch back to school — school wake-ups, school bedtimes, schoolwork, and school lunches. For many parents, this means asking a question about lunch, which theoretically constitutes about a third of the food our kids eat: Who’s going to make it?
I think it’s worth parents’ time and money to pack their own kids’ lunches, but perhaps not for the reasons you might think.
frozen hot chocolate
At the outset of this summer, I had only a few things on my agenda: a baby (check!), a garden (check!, but oof*) and as many frozen desserts that do not require an ice cream maker as possible. And sure, from toasted marshmallow milkshakes to swirled berry yogurt (breakfast) popsicles, saltine crack ice cream sandwiches, strawberry cheesecake ice cream pie and raspberry crushed ice, it’s been a good time. But as summer isn’t over, I’m not done yet either.
The concept of Frozen Hot Chocolate was made famous by a restaurant on East 60th Street** that I’ve only been to once in my 15 years here, when I was pretty underwhelmed by the signature dessert. As it boasts a cringe-worthy spelling [“Frrrozen” Hot Chocolate] and presentation [it’s intentionally overflowing, as it to shame you with sticky fingers for touching it], all from a restaurant with no shortage of things to make you wince [it’s a 2007 Guinness World Record holder for the Most Expensive Dessert, a gold-leafed sundae clocking in at $1,000 and in 2012 for Most Expensive Burger, a $295 number with three different formats of truffles], I probably should have seen this coming. The massive goblet they brought to the table managed to be excessively sweet, bland and overpriced, like the Overhyped Trifecta. Ahem, not that I need to learn how to form an opinion or anything.
… Read the rest of frozen hot chocolate on smittenkitchen.com
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