Meat Loaf w/ Barbecue Sauce

Recipe found on Epicurious
My Rating: 4 out of 5

My Review

If you have a good bottle of BBQ sauce and use this recipe to make meatloaf, you are in luck. It was quite tasty, really moist, and full of beefy flavor. It’s a bit simple since we’ve tried other ones with bits of veg mixed in so, I’ve come to prerfer that and boyfriend was annoyed that it didn’t stick together and make actual loaves.

We served it with… baked beans and Brooklyn Farm Girl’s DF Garlic Mashed Potatoes

Ingredients You’ll Need

  • 1 pound lean (15% fat) ground beef
  • 1 1/2 cups fresh breadcrumbs made from French bread
  • 1 cup chopped onion
  • 2 large eggs
  • 1/3 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 cups bottled barbecue sauce

Sheet Pan Chicken w/ Red Potatoes & Sage

Recipe found on The Kitchn
My Rating: 2 out of 5

My Review

Blah, what a boring sheet pan! There are way too many other ones out there with more spices and a variety of veggies. I guess you could add whatever else you wanted to give this more pizazz but, that wouldn’t fix the tasteless chicken. Even the skin had no flavor? How does that even happen?

Ingredients You’ll Need

  • 3 tablespoons olive oil, divided
  • 2 large bunches scallions, trimmed and cut into 1 1/2-inch pieces
  • 16 to 20 fresh sage leaves, coarsely chopped
  • 4 chicken thighs (about 2 1/4 pounds), skin on but bones removed (we used bone-in)
  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 bunch fresh thyme
  • 1 pound baby red potatoes, halved lengthwise

Baked Lemon Dijon Salmon

Recipe found on Flavor the Moments
My Rating:
5 out 5

My Review

Yum, yum, and yummy! The salmon was cooked so nicely, the meat was flaky and super juicy, and the Dijon mustard topping was perfect. It soaked all the way through and was detectable in every single bite.

We served it with… green beans and Sprouts’ Lemon Garlic Scallops (they were so plump and freakin’ delicious!).

Ingredients You’ll Need

  • 1 1/2 lb. wild salmon fillets
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dijon mustard
  •  1 clove garlic, minced
  • 1 tablespoon fresh lemon juice, plus lemon slices for topping
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • salt and freshly ground black pepper, to taste

*Note: We always use Pink Himalayan Salt and a Black Peppercorn Grinder.

18 thoughts on “Recipe Reviews #87

  1. Ooh I don’t eat salmon but I can imagine that flavouring being really good, anything with lemon is always so delicious and mustard too? Yum 😍😍😍 I can see why it got a 5 out of 5! Glad you enjoyed hun Xx

    Liked by 1 person

  2. The mashed potatoes in the first picture look amazing!! I really need to figure out how to make them without any dairy for myself 😭
    The sheet pan does look a bit boring. I like them with more veggies, i think ill make a foil packs sometime this week lol
    Baked salmon is always good. After trying the salmon at Bahama.Breeze i totally want to recreate it at home somehow lol

    Liked by 1 person

    1. Try this recipe for the mashed potatoes, seriously, we use it all the time! Boyfriend knows it by heart now. I bet it would work with rice milk instead of almond, too.

      Yeaaah, I agree, if it’s a sheet pan… there’s room for SO much. Why not add more veggies? We tried a foil pack once, boyfriend said he thought it was too much work for no difference in the food?

      Mmm… I love baked salmon & you’ll have to let me know if you find a way to recreate that salmon from Bahama Breeze. We already know it has tequila in it from the name!

      Liked by 1 person

      1. I will give it a try πŸ™‚
        Aw really? I guess I haven’t tried foil packs or sheet pans enough to know if there really is a difference or not but I can imagine that it wouldn’t be much of a difference
        I will definitely find a way, I may try to find copycat recipes and go from there lol

        Liked by 1 person

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