Bacon Three Cheese Meatloaf

The layers of cheese add richness for a flavorful meatloaf.

Bacon Three Cheese Meatloaf

Ingredients
1 pound ground beef
1 pound ground pork
8 ounces smoked bacon, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup blue cheese, crumbled
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup parsley, chopped

Directions
Preheat oven to 375. Lightly grease a loaf pan and set aside.

Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes.

Combine ground beef, ground pork, bacon, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, salt, pepper, paprika and parsley in a large bowl. Press one third of the meat mixture into the bottom of the prepared pan. Top with half the cheddar and half the mozzarella.

Cover the cheese with half of the remaining meat mixture, pressing gently to seal the edges. Top with the remaining cheddar, mozzarella and the blue cheese. Use remaining meat mixture to cover the cheese, sealing the edges to prevent cheese from leaking.

Bake for 60 to 70 minutes or until a thermometer inserted into the center registers 160. Rest for 15 minutes before slicing.

Cheddar and Chive Mashed Potatoes

These masked potatoes don't need gravy - they have enough flavor on their own.

Cheddar and Chive Mashed Potatoes

Ingredients 
3 pounds russet potatoes, peeled and diced
1 tablespoon salt
4 tablespoons butter, softened
3/4 cup milk, warmed
2 cups sharp cheddar, shredded
2 tablespoons chives, chopped

Directions  
Place potatoes in a large pot and cover with cold water and salt. Bring to a boil over medium-high heat, and cook until potatoes are fork-tender, 15 to 20 minutes. Drain well and return to the pot.

Using a potato masher, mash potatoes in the pot until smooth: Add butter and milk, stir to combine. Add more milk, if needed. Stir in cheddar cheese and chives. Mix until the cheese is melted and fully incorporated. Season with salt and pepper.

Chocolate Banana Milkshake

A perfect balance of banana and chocolate for a sweet treat.

Chocolate Banana Milkshake 

Ingredients
1 banana, peeled and sliced
1 cup milk
2 scoops chocolate ice cream
2 tablespoons chocolate syrup
Whipped cream, for topping)=

Directions
Place the banana, milk, ice cream and chocolate syrup into a blender. Blend on medium speed until smooth and creamy. Pour the shake into a tall glass. Top with whipped cream and an extra drizzle of chocolate syrup..

Banana Milkshake

Sweet, creamy and cool. 

Banana Milkshake

Ingredients

2 ripe bananas
1 cup milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1 teaspoon lemon juice
3 large scoops vanilla ice cream
Whipped cream, for garnish

Directions
Slice the bananas into 1 inch slices. Add to the bottom of a blender Pour in milk, vanilla, cinnamon and lemon juice. Top with ice cream. Blend until very smooth and creamy. Pour into two glasses and serve garnished with whipped cream.

Mediterranean Vegetable Flatbread with Cilantro Hummus

Fresh and flavorful.

Mediterranean Vegetable Flatbread with Cilantro Hummus

Ingredients
For cilantro hummus:
1 cup hummus
1 large Anaheim chili, roughly chopped
3 cloves garlic, minced
1/4 cup cilantro, roughly chopped
1 tablespoon olive oil

For tomato cucumber topping:
1 medium tomato, finely diced
2/3 cup cucumber, finely diced
1/4 cup red onion, finely diced
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon cumin
1 teaspoon lemon juice
1/2 cup spinach, chopped
2 cloves garlic, minced
1/4 cup feta, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Flatbread

Directions
In a food processor combine 3 cloves garlic, cilantro and green chili. Pulse until vegetables are finely diced. Add hummus and olive oil. Blend until smooth. Set aside.

Combine tomato, cucumber, red onion, dill, parsley, paprika, cumin, lemon juice, spinach, 2 cloves garlic, feta, salt and pepper in a large bowl. Toss ingredients until well mixed. Let set 10 to 15 minutes for the flavors to marinate.

Spread a thick layer of hummus on the flatbread. Top with tomato and cucumber mixture. Serve.

Flatbread

Making flatbread is definitely worth the time and this dough is very easy to work with. 

Flatbread

Directions
I package instant yeast
1 teaspoon sugar
1 3/4 cup warm water
1/2 cup warm milk
1 tablespoon  olive oil
2 teaspoons salt
6 cups flour 

Directions
In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups flour until well combined.

Add another cup of flour, salt and oil. Mix well. Gradually add 2 1/2 cups flour. Mix until a soft dough forms that pulls away from the sides of the bowl. Knead the dough for 5-6 minutes until it is soft and smooth.

Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise until doubled, about an hour.

Divide the dough in half and then in half again. Out of each half measure out 8 pieces. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let rest for about 10 minutes, until light and airy.

With a rolling pin, roll the dough from the center out on a floured surface. Turning the disc as you work. Roll the dough out to about 1/8 inch thick into a 6-inch circle. Cover with cloth until ready to fry.

Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2 to 3 minutes on each side until it bubbles and puffs. Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. 

Mediterranean Hummus

This basic hummus recipe is good for using in other recipes or on it's own.

Mediterranean Hummus

Ingredients 
3 tablespoons lemon juice
1/4 cup water
1/3 cup tahini paste
2 tablespoons olive oil
1 14 ounce can garbanzo beans, drained and rinsed
2 cloves garlic, minced
1/4 teaspoon cumin
Pinch cayenne
Pinch pepper
1/2 teaspoon salt
2 tablespoons parsley, finely chopped

Directions 
In a small bowl, combine the lemon juice and water.

In a separate bowl, whisk together the tahini paste and olive oil.

Place the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, pepper and salt. Process until mixed, scraping down the bowl as necessary, 50 to 60 seconds. Slowly add the tahini paste and olive oil mixture. Process until smooth and creamy.

Serve with chopped parsley, pita bread, pita chips or toasted bread.