Given that eating out is still a masked event... its just so much better to cook at home and cook as if you were eating out. Like most busy people, you probably have more time to cook on the weekend. So, spend some quality time in the kitchen.
For Saturday, Mediterranean Chicken and for Sunday, meatloaf extraordinary! Let's take a look at what you need: chicken thighs, fresh jarred tomatoes, spinach infused pasta, onion, garlic, olives and sweet cherry peppers. For the following day's meal: ground beef or veal, young potatoes, peas and dried apricots.
Each meal is simple and easy. Both dishes can be made in the oven. The Mediterranean Chicken is made a single glass dish; and, the meatloaf is made in two separate glass baking dishes. For the first meal, roast as many chicken thighs as you need to serve per guest... season with olive, sea salt, garlic powder or fresh crushed, chopped onion and dried Italian herbs. Once the chicken is browned on top, pour in a jar of diced tomatoes, along with some olives. Boil the pasta until tender and drain. Ladle the pasta first onto a serving plate then the chicken and sauce from the dish and serve.
Let each guest add their own amount of cherry peppers... if they choose.
Now, for Sunday. Meatloaf must be made with quality ground meat of your choice. Add only dried bread crumbs and heavy cream as your catalyst; and, of course your favorite seasonings, including dried herbs. There is no need to add crackers, oatmeal, broccoli or eggs. Those ingredients always dry the meat and thus little juices flow out of the meatloaf. Besides, you want to taste the quality of your meat choice. Around the loaf, add dried apricots and peas, serve with young golden potatoes.
Top the meatloaf with homemade ketchup: a blend of tomato paste, brown sugar and Ai steak sauce.
~ Tutti a Tavola!
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