I’ve never been much of a picky eater and unlike some kids who thought meatloaf was gross and weird….I liked it. And I still do. There’s something home-y and comforting about it like mashed potatoes….which also happens to be the perfect side dish for this meal. Anyways, this is the first meatloaf I’ve ever made and I took some tips from my beloved Ina. Ina suggests sauteing the veggies first, then blending them in a food processor, and adding them to the meat mixture. This makes for a meatloaf that has the same texture throughout, not a chunk of pepper there and hunk of mushroom there.
Also–It’s really hard to take a good looking picture of a meatloaf. It’s just so….brown. Oh well, this is the best I could do.
I have been meaning to try the method of cooking fish in packets for months now, but finally got the push I needed from my friend Katie over at Gluten Free Blondie when she posted her recipe for them. They’re fast, healthy, and there’s little clean-up— the trifecta of weeknight cooking.
The method really is easy as 1-2-3, all you need is some fresh veggies, a good piece of fish, and your favorite seasonings and spices and you’re good to go. You can use any veggies and seasonings that suit your mood or season, so don’t be afraid to stray from the directions. It’s more of a method, than a recipe. When they were done, the fish packet made for a healthy dinner that I served it with brown rice and my creamy corn.
The New Orleans infused spot, NOLA on the Square, opened in Market Square this year and boasts cajun and creole style food to Pittsburghers who are a long way from New Orleans. NOLA is the latest restaurant from Executive Chef/Owner Yves Carreau who also owns Pittsburgh’s Sonoma Grille and Seviche.
When you walk into NOLA, you can immediately sense the Southern feel they’re going for, with the wall-sized murals, music, and decor. The large, dark wood bar has an old school feel to it and would be a great place to meet on a first date for a cocktail or have a late-night drink.
I promise you that if you make these, they will become your new favorite appetizer. And your family and friends will want you to come around more because, well, you bring the good sandwiches.
My life long friend Jess brought these delicious little sliders to a girls party this weekend, and we couldn’t get enough of them. (Or the champagne, cheese dip, and gossip but that’s for a different blog) They are sweet & savory and oh so yummy. I swear it’s impossible to eat only one.
You could use the recipe for paninis and main-course sandwiches too.