If there is something that I love above all it’s ground meat with different kinds of herbs and spices. Any combination will work for me, provided it has a combination of flavor and kick. And provided it is quick and easy to make, of course. There is no way I’m going to spend more than 1/2 hour in the kitchen making meatballs or a meatloaf, even though I like it. One of my favorite is Mexican chorizo that I discovered recently, and I’ll soon give you my own version of the recipe. But today I want to give you my version of Italian ground meat stuffing that can be either used to stuff vegetables or shaped into meatballs or sausages.
This is maybe the laziest recipe I’ve ever done. Lazier than that is takeaway, and we wouldn’t like this, would we? It is also one of my favorite slow cooker recipes, so I thought I couldn’t keep it to myself any longer. I had to share it with you guys. Because I love you. And this recipe is pure love. Okay, maybe a bit of meat too. And some spices. Cajun spices to be exact. My very own special Cajun spices mix.
There are few dishes that unleash so much passion as chili. I don’t know exactly why, but even in remote places far away from any putative birthing place of the dish, I’ve seen people holding strong opinions about chili, although it is not part of their culinary traditions.
Zucchini noodles (zoodles?) are all the rage these days, and I love them just as much as the next gal, but they too often take a lot of time to make, and end up too watery to my taste. Fortunately I came up with a solution to both problems.