Cheesy Meatloaf Minis, Mashed Potatoes, and Green Beans (and a FEISTY bottle of vino)

Tonight we made a favorite recipe. We try to cook the more involved and/or time consuming recipes on the weekend as opposed to the school (ok, work) nights. In fact, if possible, I will cook something on Sunday that will yield a leftover later in the week. We will have this again on Tuesday night.

Cheesy Meatloaf Minis

Tips: The breadcrumbs typically take closer to 5 minutes to toast.

Line the pan with foil- this way you have one less thing to wash.






















































This wine is amazing. We got it as part of our wine club membership via The Wine Cellars in Smyrna. The Wine Cellars Online

And yes, that is a brunette me on the home page. I am an official spokesmodel. Or silent spokesmodel.

I am no novice wine opener. That is why it was most curious when, upon opening this bottle, I somehow managed to shower myself and the pantry with wine. The cork went south instead of north, sending wine spraying all over the place. The trajectory was amazing. In any case, T was able to save the day and remove the cork, thus allowing us to enjoy this delight.


If you have tips on removing wine from the ceiling, please share them.

Cheers!


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Veal Parmesan and Fettuccini with Red Sauce

This recipe is an oldie and goodie.

Veal Parmesan


Here are my tips. When you purchase your veal, ask the butcher to run it through the tenderizer twice in the same direction. This will make the end result magical.

Also, double the sauce. This is a theme in my life, but really. The sauce is so good and easy.

We have made this for guests and it is a hit. The return on effort is off the charts.



























































Enjoy with a nice Peroni and or a delicious Sangiovese.







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Friday Night Pizza and Wine

Welcome to the wild Friday night at our house. As is standard, we are enjoying pizza and wine. Cheers to a long work week!











The babies also got a special treat.







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Steak and Potatoes (and bread because mmmm.... Jalapeño Cheese Bread)

There is not a link to tonight's meal.

Basically, you let the steaks rest at room temperature for half an hour before you grill them, tent them, and sprinkle them with salt and serve.

The potatoes, I cleaned, sliced, and let marinate with 1 T of olive oil and some rosemary (chopped). Then I baked for 30 min at 425.

I bought this nice bread from Sprouts, and baked at 350 for 20 minutes.

As with any fine steak, I recommend a martini. That said, I would also recommend a Cab Franc (California, not French). Of course, I love Cab Franc so I always want this. A nice California Cab would pair nicely, too.







































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