Chelsey Kidd

Sweet and Spicy Glazed Buttermilk Meatloaf

Ratatouille

Grapes

Rolls

Chocolate Cupcakes

Sweet and Spicy Glazed Buttermilk Meatloaf

FOR THE GLAZE:

1c ketchup

1c barbeque sauce

1/2c brown sugar

FOR THE MEATLOAF:

1/3 cup panko bread crumbs

1c whole-fat buttermilk

1tbsp olive oil

1 clove garlic, minced

1c small diced onion

1/4c chopped parsley

1/3c chopped fresh basil

1c grated parmesan cheese

2tbsp tomato paste

2lbs ground beef

1/2tsp salt

½ tsp. pepper

Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown) add parsley, basil, and tomato paste and cook for about a minute.  Set aside to cool.

In a small bowl, combine Panko and buttermilk and set aside for 5 minutes then in a large bowl,  Mix in remaining ingredients.  Mix with your hands until just combined.

On a rimmed baking pan, for the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.  Brush sides and top with some glaze, then bake for about 50 minutes, removing pan every 10 minutes or so to brush on more glaze.

Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

Ratatouille

¼c olive oil

1 1/2c small diced yellow onion

1tsp minced garlic

1c diced green bell peppers

1c diced red bell peppers

1c diced zucchini

1c diced yellow squash

1 1/2c chopped tomato

1tbsp chopped parsley leaves

1tbsp sliced basil leaves

Feta cheese (optional)

½ tsp. Cumin

Salt and pepper to taste

Pinch of each Rosemary, Thyme, Allspice, Red Pepper, Garlic Powder, Onion Powder

Set a large 12-inch sauté pan over medium heat and add the olive oil.  Once hot, add the onions and garlic to the pan.  Cook the onions, stirring occasionally, until they are wilted and slightly caramelized (about 5 to 7 min) Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.  Add the tomatoes, basil, parsley, salt and pepper and cook for a final 5 minutes.  Stir well to blend and serve either hot or at room temperature.