White Wine Braised Brussels Sprouts

When I was growing up canned veggies were the norm in my house. I would eat corn, peas, green beans, asparagus, and even spinach. 

But that was it. Nothing else. Nope, not happenin', nada!

My mom did try me on a few fresh veggies, but they were the ones that always seemed to smell bad to me.

I mean seriously, you have to admit that cauliflower does not have the most pleasant smell when cooking right?

Now days I don't mind it, but as a kid?


Buffalo Shrimp

Do you ever get in those moods where, no matter how hard you try, you just can't seem to find any energy or enthusiasm? 

That has been me for the last week. I think it might be that I am just tired of the weather. I am ready for some sunshine, to get outside and plant my garden, or I want to fire up the grill and have a party. Maybe it is all of the above. But my bed has latched on to me and it doesn't want to let me go.

And Cooking? 

Pppfffttt I have been less than creative.

Crepes with Sweet Wine Poached Berries for the @GalloFamily #SundaySupper

The best recipes always have a story. Don't you agree?

Some are stories passed down from generation to generation.

Some are of a special place, or time.

Then there are mine.

It always seems that, more often then not, my families favorite recipes have come from some sort of mishap or misstep of mine.

They all swear that the recipes really are the best, but I sometimes think they just like having a giggle at my expense.

Chicken Taco Salad with Cilantro Lime Dressing

Do you ever get random cravings?

I mean the "out of the blue I want to have this right now" cravings?

Ya, I get them all of the time.

Of course most of the time I am watching some food TV show and drooling over insanely good sounding food.

Kevin on the other hand?

I don't think I have heard him say he craves anything but a big fat rib eye.


Linguine with Shrimp Scampi

The weather here has been dreary, gray, and rainy. One of the lovely parts of living in the Pacific Northwest.

Yay *insert sarcastic tone here*

After living here for 8 years I have started to get used to it. 

The year round gorgeous greenery makes it easier to deal with, plus you learn to appreciate summer.

A lot!!

Eggs and Greens Pizza for Eat Your Greens #SundaySupper

This weeks Sunday Supper theme is "Eat Your Greens".

St Patrick's Day is almost here, and it is fun to come up with with ways to add "green" to the day without it being in the form of green beer.

When I first began thinking about what to make I was taken back to a St Patrick's Day not too long ago. My daughter decided that her St Paddy's day prank would be on me.

Let me explain.

Mom's Meatloaf

If you have hung out on my blog with me for any amount of time, you know that my Mom wasn't really into cooking much. 

Sorry Mom, it's true

I think it was just the time I grew up. Late 60's early 70's (oohh I just dated myself). TV dinners were the working Mom's godsend. Cream of mushroom soup + tuna + noodles = a weekly meal in our house.  

So when I became an adult I was already groomed to the quick and easy, and rather unhealthy, kind of cooking.

Boxes and cans were my best friend, and my kids didn't know a fresh vegetable from a pop gun!

It wasn't until I had my surgery, and subsequently lost 160 pounds, that I realized I needed to change the way I was doing things. For my kids, as well as myself.

But before you think that I am saying everything I grew up eating was wrong, let me introduce you to something my Mother made that made me a happy happy girl anytime it was on the table.


Yes, we were one of those families that had a Monday meatloaf night, and I treasured each and every one of them.

Mashed potatoes, green beans, and some of her meatloaf? 

Ahhh yes, heaven on a plate!

Through the years I adapted the recipe so I could sneak in some veggies without my kids realizing it. You can see that recipe here.

But this basic meatloaf recipe is a winner in my book any day, and brings back a ton of great memories from around my family table!!

I made this to go along with my Cheesy Tomato Casserole for the last Sunday Supper event, which was meatless meals. It was the perfect companion dish. Plus it kept my carnivore happy!

Mom's Meatloaf

Bobbi Burleson

Nothing beats that good ol' fashioned meatloaf that Mom made when you were a kid.


  • 1 1/2 pound ground beef
  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup bread crumbs
  • 1/4 onion, finely chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • Pinch of cracked black pepper
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 teaspoons dry mustard
  • Fresh parsley leaves, chopped (for garnish)

Equipment Used


  1. Preheat oven to 350 degrees F.
  2. Line a rimmed baking sheet with parchment paper or tin foil.
  3. In a large bowl whisk together the eggs and milk. Then add the bread crumbs, onion, salt, basil, oregano, and pepper. Stir to combine then add the ground beef. Using your hands, combine the meat with the egg mixture. Shape into a loaf on the prepared baking sheet.
  4. Bake for 1 1/4 hours.
  5. Combine the ketchup, brown sugar, and dry mustard. Brush the top of the meatloaf with the mixture, reserving some for using later at the table. Bake for an additional 10 minutes. Remove from heat and allow to stand for 10 minutes before slicing.
  6. Top with chopped parsley.
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 01 hrs. 25 mins.
Total time: 1 hrs. 35 mins.
Tags: beef, comfort food, main dish, easy meals

 Nutritional information via Calorie Count

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Cheesy Tomato Casserole #SundaySupper

Cheesy Tomato Casserole - A delicious, cheesy, meatless Monday meal, the whole family is sure to love!

Cheesy Tomato Casserole from www.bobbiskozykitchen.com

When I found out this week's Sunday Supper theme was "Meatless Meals" I thought for sure I would have to sit this one out.

I mean, I cook for two and one of them is a major carnivore!

Meatless Monday?

I might as well say I am going to chain him to the wall and starve him.

Roasted Garlic White Bean Dip

I have to confess something.

I am a dip junkie.

It is bad! I don't just like dips I love them!!

Seriously, I could eat just about anything as long as it had some sort of dip on it!

Cheese base, sour cream base, you name it, I love them all.

Then I started on my journey of weight loss and healthier living and I knew I needed to be more aware of the kinds of dip I was inhaling err eating. 

That was when I discovered hummus.

Ohhhhh hummus *sigh* my creamy little bowl of joy.

See, I told you it was bad!

Hummus became my go to protein booster and calorie reducer.

One of my favorite ways to eat hummus, beside just dipping veggies in it, is to use it on a sandwich in place of mayo.

You get all of the creaminess and richness of a mayo, but none of the guilt!

Awesome sauce!!

I was happy with just plain hummus at first, but then I realized how many variations there were. Tell me I was not a happy camper! 

I dare ya.

Tell me.

Now I am having fun making hummus like dips with other ingredients.

This one popped into my head because I adore the flavor of roasted garlic and, next to chick peas, white beans are my favorite beans. OK well, black beans rank right up there too, but for beauty purposes I thought white beans would make a nice looking dip.

That doesn't mean there won't be a black bean dip of some sort on the blog.


So jump on in to your kitchen and whip some of this dip up! It is cheap, easy, and soooooo ding dang tasty!!

Roasted Garlic White Bean Dip  

1 head of garlic, roasted (instructions on how to roast garlic are here)
1 15-ounce can of white beans, rinsed and drained
1/3 cup olive oil
1/4 cup fresh basil, torn or chopped
1/4 teaspoon crushed red pepper flakes
Kosher salt
Fresh cracked black pepper

Whole grain crackers
Baby carrots
broccoli florets  

Combine the roasted garlic and white beans in a food processor. Turn it on and slowly drizzle the oil in. Continue to process until it is the desired consistency. Add the basil, red pepper flakes, salt and pepper to taste and combine.

Remove to a bowl and drizzle with a bit of olive oil if desired.

Eat with crackers, veggies, or on your favorite sandwich.


Kevin's Country Style Hash Browns

Kevin and I have been together for almost 6 years now, and in that time I think I have made him breakfast a handful of times.

Seriously, no joke.

Why you ask? 

Well it is not because I don't want to, although my idea of breakfast time is closer to lunch than breakfast, it is because he just seems to take charge.

I jokingly say he is the King of breakfast around here.

What does he make?

It is the same thing every time, but trust me, there is no complaining going on from me.

The reason is, these fabulous hash browns, or home fries, or whatever you want to call them.

I just call them damn tasty!

Trying to get the recipe out of him was like trying to pull teeth. He just wouldn't give it up!

I knew the main things that were going on in the dish. I mean, it is your usual suspects when it comes to ingredients.

But when I had tried making this in the past, it just wasn't anywhere close to his.

My potatoes never came out right. 

His are soft on the inside, but crispy on the outside, just plain awesome! Mine? not so much.

So finalllllllly he decided that I could have the recipe. It was like he said he was giving me a diamond ring. 

OK maybe I just exaggerated a bit, 

but it was close.

So now that I have the recipe I can make breakfast any time right?

Hhhmmmmm I think I will still leave that up to him. I mean why fix it if it ain't broke right?

But you need to give these bad boys a try! 

Fry a couple eggs up and put them on top of these hash browns?


Kevin's Country Style Hash Browns  
Serves 2

1 large russet potato
1/4 cup onion, chopped (can use more to taste)
1 clove garlic, minced
1 tablespoon bacon fat or olive oil
1 tablespoon butter
Kosher salt
Cracked black pepper

Pierce the potato, with a fork, a couple times on each side cook it in the microwave oven for 2 1/2 minutes. Turn the potato over and cook an additional 2 1/2 minutes. Remove from the microwave (caution potato is HOT), place on a cutting board an allow to cool until you can handle it.

Carefully peel the skin from the potato with your fingers, using a knife to lift places that are stubborn. Dice the potato.

Heat 1 tablespoon of bacon fat (or butter) in a non-stick skillet, over medium heat. Add the potatoes and cook the potatoes for 2 to 3 minutes, then reduce the heat a bit (between medium and medium-low) and add the onions, garlic, salt, and pepper. Cook, turning the potatoes once, about 10 minutes, or until the potatoes are brown and crispy on the edges.