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MEDITERRANEAN MEATLOAF

Meatloaf is one of my favorite meaty dishes. There’s nothing in this world that beats a good meatloaf with fantastic homemade mashed potatoes. It was one of my favorite things to have growing up. This recipe has a little flare to it and it’s all healthy. I’ve been pretty big on using ground turkey as an alternative to ground beef for years now and it’s worked wonders for me as far as flavor goes. Flavor is far from compromised. If you feel the need to use ground beef instead that’s completely fine but have some faith in me with this one! If you’re using the right spice combinations, you would be amazed what it can do to an otherwise bland type of meat.

Meals like this are so ridiculously easy to make just like one pot meals. Instead this is throw every ingredient together, plop in a meatloaf pan and have at it! I won’t keep you long on this blog but as always I encourage you to add, give or take any other ingredient that suits your fancy to this recipe to make it all yours.


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MEDITERRANEAN MEATLOAF
DIABETIC FRIENDLY: 6 servings | about 7 carbs per serving.
Servings
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Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large bowl combine every ingredient together excluding the ground turkey. Mix all the ingredients together. Then, using your hands, fold in the ground turkey without over mixing.
  2. Spray a meatloaf pan with a non-stick spray and place the meatloaf mix inside. Smooth out the top and pour an even thin layer of the reserved ½ cup of tomato sauce on top.
  3. Place the meatloaf pan on top of a cookie sheet and bake at 375 degrees for about 45 minutes.
Recipe Notes

Feel free to use ground beef with a lower fat percentage.

BEEF SHORT RIBS RAGU

These hearty one pot meals especially during the Winter is LIFE! I think I get more use out of the slow cooker during the colder months than any other time of year, but with that comes big batch cooking for even tastier leftovers along with really easy prepping so that you can do whatever you need to do for the day while it slowly cooks.

This Beef Short Ribs Ragu recipe is among my favorite next to my Braciole & Italian Sausage recipe. It’s perfect for cold days and also for the holidays. But I’ll admit I’ve made this when it wasn’t cold because it’s that good. And often when I’m being good with my choice of eats, I won’t ignore the craving for this! Okay, believe it or not it doesn’t require anything fancy to make. Cooking it long and slow is the main ingredient to making this taste amazing. Normally I would use 1/2 cup of a dry red wine like Cabernet Sauvignon but there have been times I didn’t have any or forgot to get wine and it came out just as good.

There is one ingredient you don’t want to ditch when making this, and that’s the pecorino Romano cheese. Make sure you go to the cheese section and buy the block of pecorino. Not the grated. It is often compared to Parmesan cheese but the difference is that it’s made of sheep milk; giving that much stronger pungent taste. AND IT GOES SO PERFECT WITH THIS DISH! Trust me. You can use the leftover block of Romano in place of Parmesan cheese, over any pasta dish, or shaved over salads. It can also be stored tight in a freezer bag in the freezer for future uses if you don’t plan to use the rest of it so quickly before the expiration date.

One last thing! If you’re not feeling pasta, you can definitely serve this over a baked potato, polenta, Italian inspired quesadillas, and even top a homemade pizza with the shredded meat. Never feel you’re limited to only one dish when you make a big batch of food. Enjoy!

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BEEF SHORT RIBS RAGU
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Season the short ribs with salt and pepper. Place about 2 tablespoons olive oil in a large pan and bring to high heat. Brown all sides of the short ribs about a minute each side. Lay the short ribs into a slow cooker set for 8 hours on low.
  2. Drain the excess oil from the pan, place the pan back on the stove on medium heat. Add the beef broth and scrape up the brown bits at the bottom of the pan.
  3. Then, add the onions, carrot, garlic, and Italian seasoning. Stir for about two minutes and transfer into the slow cooker.
  4. Add the bay leaf, tomato puree, crushed tomatoes, dry red wine (optional), and Romano cheese chunks. Stir gently and cover the slow cooker to cook.
  5. Feel free to stir everything once half way through if you like. It should be ready in as little as 6 hours but 8 hours is perfect.
  6. Remove each short rib onto a large cutting board and use two forks to shred the meat. Place the shredded meat back into the slow cooker, add salt as needed, stir, and serve over pasta.
Recipe Notes

I recommend using a spoon to scoop the pools of fat at the top. You can also do so by scraping the solidified fat at the top after it’s been refrigerated.

TURKEY PANCETTA WRAPS

This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.


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TURKEY PANCETTA WRAPS
Servings
servings
Ingredients
Servings
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Ingredients
Instructions
  1. Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
  2. Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
  3. Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
  4. Spread the mixture onto one end of our tortilla and wrap it up.

HOMEMADE MARINARA

There is no need to keep buying pre-made jarred marinara when making your own is a no brainer! Trust me on this. If you’re like me and use marinara almost all year round for a multitude of things then this will make your life easier. You’ll also be happy knowing that your marinara isn’t loaded in added sugar and some other random crap that doesn’t belong in there. This recipe can make about two pint-sized mason jars and can store them for later use.

I use this marinara for my Braciole & Italian Sausage that many of you have gone crazy over. Even my Minestrone Soup and if you want in the Mediterranean Meatloaf! This is really the base for a lot of my tomato related sauces and other Italian dishes that I’ll be sharing in the coming days. But let this recipe again encourage you to take away and add the things you love most to make your very own version. Buon appetito!

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HOMEMADE MARINARA
Servings
pints
Ingredients
Servings
pints
Ingredients
Instructions
  1. In a large spot, drizzle the bottom with olive oil and sauté the onion, celery, carrot, garlic, Italian seasoning, bay leaf, salt, and pepper for about 5 – 7 minutes.
  2. Add the basil, stir for a minute then add the can of crushed tomatoes and tomato sauce. Stir everything together thoroughly and let simmer uncovered for 45 minutes to an hour or until it’s thickened. Stir every so often.
  3. Remove the bay leaf from the sauce and add more salt to taste.
Recipe Notes

If you like a more smooth texture to the marinara, you can cool it and pour the sauce into a blender or food processor to your desired texture. Make a day ahead for better flavor.