WHATS. FOR. DINNER.
The three most dreaded words a mom can hear after a long day of toting around littles, going to every school and sporting event in the tri state area, working a 40 hour week in a 24 hour day, yet this is the torture we are faced with every. single. night.
And as much as I complain about it, I actually love to cook. But, like really cook, not just throw nuggets in the oven. I want to saute, roast, chop, and actually enjoy every bite instead of choking down pizza and running out the door. So I’m on a mission to
S L O W
down life at least once a week and really cook something. And this is where you’ll find that something. Join me in boycotting life for one night a week and enjoy dinner again.
Bacon Jalapeno Meatloaf with Squash & Corn Succotash
Is there anything better than bacon & jalapeno? The answer is N O. Ok, now combine that with meatloaf and I just became the best wife ever. For this recipe, you’ll need
- 10-12 slices of bacon
- 2lbs ground sirloin
- 2 eggs
- 3 cloves garlic, minced
- 2-3 jalapenos, 1-2 diced and seeded and 1 sliced
- 1/4 red onion, finely chopped
- 6 tbsp ketchup
- 2 tbsp Worchestershire sauce
- salt & pepper, to taste
- 1/4 c brown sugar
- either 2/3 c breadcrumbs or Italian bread (moisten the bread with warn water and break apart) I use the bread, maybe about the equivalent of a hard roll
- Start by cooking the bacon in the same cast iron pan you will use for the meatloaf. Keep about 4 slices raw for the top of the meatloaf. Remove from pan, drain on paper towels, and crumble. Reserve a coating of the fat in the pan for baking the meatloaf
- In a large bowl, combine the beef, eggs, bread (or crumbs), 1 or two of the jalapenos, garlic, onion, 2/3 of the ketchup, salt, pepper, and bacon.
- Shape the meat in the pan and top with uncooked bacon.
- Next, in a small bowl, combine remaining ketchup, worchestershire sauce, and brown sugar and brush the top of the meatloaf and bacon to create a nice glazing. Top with the last of the jalapenos slices
- Bake in a 350 degree oven for about an hour
Now on to the succotash. Don’t get over whelmed by the sound of the word. It’s really just some vegetables mixed with peppers and corn. I wanted to use up some of the last fresh harvest from my garden and that left me with zucchini, peppers, and corn. So succotash it is. And this is really one of those vegetable dishes that tastes like a treat. Even my kids love it. It combines all of the flavors of late summer. To make it, you’ll need
- 2 sweet peppers (I used green and orange)
- 2 ears of corn or a can of corn
- 2 small zucchini
- 1/4 of a red onion
- 3-4 basil leaves
- juice from 1/2 a lemon
- olive oil, salt, pepper, and garlic power
- Dice all the veggies and if using ears of corn, cut the corn off the cob.
- Heat 2 tbsp olive oil in a medium skillet (I always use cast iron) and saute the peppers, squash, and onion until tender and lightly browned, about 4-5 minutes.
- Add salt, pepper, and garlic powder to taste.
- Add in corn and cook until heated through, 1-2 minutes
- Remove from heat and add chopped basil leaves and lemon juice.