I make meatloaf quite a bit. Partly because it has a funny family history:  My Mom’s first home cooked meal for my Dad was meatloaf and it was inedible, but he smiled and CHEWED (and chewed).   He told me he loved her so much she was worth a life of eating poorly (she became a great cook and her meatloaf was fabulous).  On my first date with my husband, he ordered a huge dinner of meatloaf and mashed potatoes.   He overate and was absolutely miserable.  Mostly, I make meatloaf because its a dinner I bring to the table that everyone eats with no complaints.  Praise.  

Sadly, not the most popular red meat in the American diet.   But lamb, just an age classification, is packed with nutrients and an incredible source of heme iron, vitamins B and omega 3 fatty acids. 

One of the greatest blessings from entering the blogosphere and instagram: discovering blogs like The Lemon Bowl. Find this amazing recipe for Beef Shawarma @thelemonbowl.

Roasted Pork Tenderloin in Cherry Sauce 😛

Classic, go-to Oven Braised Brisket by Nach Waxman (and I resisted posting a pic of my grease-stained, well-loved New Basics cookbook....can anyone say 1989).

You know me...if life would let me (I.e., kids, hubby, dog...) I would be whipping up Julia Child’s Boeuf Bourguignon on the daily. BUT I ain’t got six uninterrupted hours. So in my usual fashion....I ask how can I get all the flavor more efficiently (lazy is key to innovation). So here you go....my take. This is 2 1/2 hours, start to finish.  But only 20 mins hands on. The rest is for your oven to work it’s magic. The best part...it tastes better the next day.  

Marinated and quick broiled skirt steak is simply the best. This dish is so versatile you'll want to prepare a double batch to last a few meals. I typically eat mine with roasted veggies and guacamole, and it makes great fajita or taco filling for the kiddos. And in the morning I toss the sliced steak onto scrambled eggs and, bam. You have one delicious breakfast.