Tag Archives: dinner

Meatloaf Muffins with Whipped Cheddar Mashed Potato Frosting

meatloaf muffinsPrep Time 30 minutes
Cook Time 1 hour, 15 minutes

Who would have thought that cupcakes with piles of gorgeous frosting would make a healthy meal? They are when made this way! Your kids will be tickled when they see these on their plate and even your pickiest eaters won’t be able to resist the cheddar whipped mashed potato topping.

Yield: about 12

What you’ll need

  • 2 pounds lean ground turkey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 medium garlic cloves, finely minced
  • 8 ounces mushrooms diced
  • 1 teaspoon soy sauce
  • 2 tablespoons white wine
  • 1/4 cup minced fresh parsley
  • For the mashed potatoes:
  • 4 large russet potatoes, peeled and cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 4 tablespoons butter, cut into cubes
  • 1/2 cup buttermilk
  • 1 cup grated sharp cheddar cheese
  • Additional milk if needed

How to make it

  1. Preheat the oven to 350 degrees. Line a muffin tin with foil liners and spray each one with cooking spray. Set aside.
  2. Place ground turkey in a large mixing bowl. Add salt and pepper and set aside. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes or until onion is tender and translucent.  Add garlic and mushrooms and cook for 10 minutes or until mushrooms have released their juice and it’s been reabsorbed. The veggies should be very tender. Stir in the soy sauce and wine and cook for 5 minutes more. Stir in the parsley.
  3. Add the veggie mixture to the turkey and mix until fully incorporated (I find my hands work best for this).
  4. Fill the prepared muffin tins with the turkey mixture until they are about 3/4 full. Bake for about 25 minutes, or until the turkey is cooked through.
  5. While the meatloaf is baking make the mashed potatoes. Cover the peeled and cubed potatoes with cold water. Add a large pinch of salt. Bring to a boil, reduce heat, and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Remove from heat and drain potatoes and add to the bowl of a food processor fitted with a steel-blade attachment. Add the salt, pepper, butter, and buttermilk and pulse until completely smooth. If the mixture seems too thick, add a bit of milk until the consistency is like spreadable frosting. Remove potatoes from the food processor and place into a bowl. Fold in the grated cheese.
  6. Remove meatloaf from the oven. If there is any liquid in the muffin liners, carefully drain off each individually and return to the pan. Spoon the mashed potatoes over the meatloaf or fill a pastry bag with the potatoes and decoratively pipe as you would frosting. Serve immediately or cover loosely and refrigerate. When ready to serve re-heat for 15 minutes in a 400 degree oven.

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Black-Eyed Pea Parfaits for New Years Day

Source: spoonful.com

Black-Eyed Pea Parfaits

Black-eyed peas have long been a staple of Southern cooking, as well as a symbol of good luck. That’s why hoppin’ John, a dish made with black-eyed peas and rice, is standard New Year’s fare. Served with corn muffins, these make-your-own parfaits have all the key ingredients, plus one more — lots of kid appeal.

 

What you’ll need

  • 2 bacon strips, cut into 1-inch pieces
  • 2 cups chopped red or green bell pepper
  • 1/4 cup diced onion
  • 1 tomato, chopped
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 2 cups fresh or frozen black-eyed peas
  • 3 cups chicken broth
  • 2 cups cooked rice
  • 1 cup grated Cheddar cheese
  • Sour cream and cherry tomatoes (for garnish)

How to make it

  1. In a medium saucepan, saute the bacon for 5 minutes. Stir in 1/2 cup of the bell pepper, the onion, the chopped tomato, the chili powder, the salt and pepper, and the black-eyed peas. Pour in the broth and bring the mixture to a low boil, then simmer it uncovered for 1 hour or more, stirring occasionally, until the liquid is absorbed.
  2. Layer the peas, rice, cheese, and remaining bell pepper in parfait glasses. Top with sour cream and a cherry tomato. Serves 6 to 8.

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Crab Stuffed Mushrooms with Horseradish dipping sauce

Source: http://neo-homesteading.blogspot.com

From time to time I take it upon myself to make ME foods. As I mentioned in my au poivre post, theres times I go to the grocery mart that I feel like the world is just dissolving around me, however sometimes theres something extra special in the cart just for me. For this momma treat I made crab stuffed mushrooms. Stephen does not eat crab (or most shellfish in general) so its another one of those “are you crazy!!!???”  moments for me, however I’m not going to argue with it because if he were to realize how delicious it was he’d want these for sure!

On this afternoon instead of making a classic crab cake I got to thinking about these stuffed mushrooms we used to get at Houlihan’s. I loveeeeeeee stuffed mushrooms, or mushrooms of any sort really, however the Houlihan’s stuffed mushrooms are probably the most delicious ever. Its been years since I’ve had them however I still remember them fondly. I don’t exactly remember the details besides they’re fried, golden and delicious with an amazing creamy horseradish dipping sauce. (I tried bringing up their menu but their site crashed my computer… Thank you flashy website) So I decided to take that concept and lighten it up a bit, plus I used crab! Crabs really a light and wonderful ingredient, if you don’t douse it in mayo or butter its really pretty healthy its a great lean protein. So I made a lighter crab cake like filling and stuffed these mushrooms, popped them in the oven and voila! The most delicious lunch ever. For a dipping sauce I used greek yogurt, a smidge of mayo and lots of horseradish! Although its a lighter variation of the standard fried stuffed mushroom they were so delicious, perfectly salty, slightly sweet and the mushrooms were perfectly moist. I really wish I had some right now.
Crab Stuffed Mushrooms

6 medium sized portobello mushrooms about 2″ in diameter 4-6 button mushrooms extra virgin olive oil, salt and pepper
8 ounces crab meat (I used claw) 2-3 tablespoons diced red bell pepper 2-3 tablespoons chopped chives 1 egg 1 teaspoon mustard 2-3 tablespoons mayo 1 1/2- 2 teaspoons old bay seasoning 1/4 cup panko bread crumbs 1/2 teaspoon salt *fresh cracked black pepper, hot sauce
Preheat oven to 375 degrees.

In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.
Horseradish Dipping Sauce
1/2 cup Greek yogurt or sour cream
2-3 tablespoons mayo
1 tablespoon horseradish (or to taste, but I use A LOT)
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2-1 teaspoon hot sauce
Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.

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Filed under Appetizers, Appetizers, Crab, Mushrooms, Seafood, Vegetables

Shrimp Salad – 4th of July Favorite

Source: www.tasteofhome.com

 Shrimp Salad
I remember my mother making this when I was a child. It wouldn’t be the Fourth of July without Grandma’s Shrimp Salad, even today. —Delores Hill, Helena, Montana
9 Servings
Prep: 15 min. + chilling

Ingredients

  • 2-1/3 cups uncooked small pasta shells
  • 1/3 pound cooked salad shrimp
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 4 radishes, halved and sliced
  • 4 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper

Directions

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs.
  • In a small bowl, combine mayonnaise, mustard, salt and pepper.
  • Drain pasta and rinse in cold water; add to shrimp mixture.
  • Add dressing mixture; toss to coat.
  • Cover and refrigerate for at least 2 hours.

Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 316 calories, 23 g fat (4 g saturated fat), 134 mg cholesterol, 622 mg sodium, 18 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2012

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Filed under 4th of July, Shrimp Salad