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Monthly Archives: November 2014

Turkey Meatloaf Cupcakes with Sweet potato and Camembert cheese Frosting

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I hadn’t made these in forever but, since it’s “Thanksgiving” season and all I figured what the HAY!! If you have never in your entire life tried “Camembert” cheese, you are definetly missing out. This is a really light and mild cheese that goes great when used in these types of dishes. SOO creamy and just gives the ordinary old sweet potato an extra flavor boost.

1 lb ground lean turkey
1 egg beaten
1/4 breadcrumbs
2 slices of bread dipped and soaked in milk and then squeeze out and crumbled Into meatloaf mix.
2 cloves chopped garlic
1 med onion chopped
1 teas Thyme
1 teas rosemary
1 teas dill
5 large sweet potatoes peeled and cut into cubes
4 ounces Camembert cheese
1/4 cup low fat sour cream
1/4 fat free heavy cream
2 tablespoons butter or smart balance
Salt and pepper

First get your sweet potatoes peeled and cubed. In a large pot of boiling water drop your potatoes and add a dash of salt. Boil for about 15 mins till potatoes are nice and tender. Once this happens, drain and add back to pot. Next using a hand mixer (or masher if you like you potatoes chunkier), mix on high adding cream, butter, Camembert and lastly your sour cream. Keep mixing till you end up with the consistency that you desire and add a touch of salt and lots of black pepper. Add back to heat and turn you heat on your stove to “low”
( this will keep your potatoes warm while your meatloaf cupcakes are still cooking)

Cupcakes:
In a large bowl, add turkey, spices, chopped garlic and onion and mix. Then add your beaten egg, breadcrumbs and your crumbled bread that you had soaked and milk and make sure you squeeze “ALL” the excess milk before crumbling into your mix. Mix well. Now take your muffin tin and spray with cooking spray, take about a meatball sized portions of your mix and stuff each molding making sure to push down with your hands to fill each mold just to the top. Once all are filled, place in a 350 degree oven for about 20 to 25 mins( could take longer or shorter cooking time depending on “your” ovens own individual cooking temp)

Once cupcakes at done, remove from stove and place all cupcakes on a large serving platter( makes it a little easier to frost each individual one) now take a “piping bag” ( or a large storage bag and cut the tip off) and fill it with your sweet potato frosting. Pipe starting at the very edge of your cupcake and keep going around till you reach the top. Once each is had been frosted, sprinkle a little bit of dry parsley on top and serve.

Cooking time: approx 25-30 mins

Serves 6 peeps 2 for each ( you should be able to get 12 cupcakes out of this recipe if you’re using a 12 molded cupcake tin)

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Lemon and Garlic Creamed Crab and Sausage on Garlic toast.

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Yeah, I know it’s not crab season with it being all cold outside and such but, this is just as warm and inviting as any other comfort fall dish. Creamy Lemon and Garlic sauce poured over some sautéed Crab and Sweet Italian sausage just totally hit the spot for me tonight. Oh and the toast was just an added bonus with some great crunch.

6 links sweet Italian sausage
1 lb lump crab meat or imitation crab ( normally I would never of even think of using an imitation crab meat but, unfortunately my grocery store was extremely high on price with their crab selection today)
4 pieces crusty Italian, French or Tuscan white pane
3 cloves garlic chopped or grated
3 extra garlic cloves for running on toast.
1 lemon
2 tablespoons Smart balance
1/2 cup milk or cream
1/2 cup chicken stock
2 teaspoons dry parsley
2 teaspoon smoked paprika
Salt and pepper
Olive oil.

Preheat oven at 375
Lay sausage on a baking sheet and cook for about 10 mins till casings are browned. Once browned, remove and slice.
Now place your oven in broil. Brush 4 pieces of your bread ( both sides) with olive oil. Place in oven and broil for about 3 to 4 mins. Remove and rub each slice ” front and back” with fresh whole garlic pieces . Place each piece of toast on individual plates and cover with tin foil, and set aside.
In a large skillet add olive oil and heat on med heat. Add crab and sausage and sautée for about 5 mins. While sausage and crab are sautéeing, grab a small sauce pot, heat on med heat, add smart balance and chopped garlic and cook for about 2 mins. Once bubbling whisk in flour, cook flour out for about a min and add 1/2 cup chicken stock and then a half cup milk or cream. Lower heat to med low and whisk till sauce has thickened. Once starts to thicken and gently coats the back of a wooden spoon, squeeze in 1 whole lemon and add smoke paprika, a dash of salt and pepper and your dry parsley. Whisk to combine, remove from heat.
Once sausage and crab are heat through, remove and lay about 1/4 of mix on each piece of garlic toast. Drizzle cream on top of each piece and add some fresh chopped parsley on too for garnish and serve.

Cooking time: approx 20 mins

Serves 4 peeps

EDV

Cheddar and Pork Patty Melts with Whiskey Caramelized Onions and Baby Bella Mushrooms.

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So after watching “The Rachael Ray”
Show over the past few weeks and watching her make some WICKED delicious ( lol) looking patty melts I decided to try my hand and make my own versions of them. This was actually just a quick thinking dinner idea tonight after a long day! These came out excellent and the added bonus of some Bacon and pickles was just a super PLUS in my book.

1 lb ground pork
1 med onion and 1 large onion cut into slices
1/3 lb baby Bella mushrooms sliced ( they sometimes come already pre-sliced like the ones I used)
2 teas fennel seed
2 teas garlic powder
2 teas onion powder
2 teas smoked paprika
4 slices cheddar cheese
8 slices of cooked bacon( cook in microwave for 5 mins)
8 slices Tuscan white pane ( or what ever bread you decide to use
8 teas mayo ( I used this instead of butter for getting the tops and bottoms nice and golden brown)
1 cup whiskey
Pickle slices
Olive oil
Salt and pepper

In a bowl, combine ground pork with spices and salt and pepper. Mix well and form 4 patties making then thinner in the middle and thicker at the edges. Preheat a griddle pan on med high heat. Drop patties and cook about 4 mins each side. While patties are cooking , grab a skillet and add some olive and preheat on med high heat. Add onion and mushrooms, once mushrooms start to brown, pour in whiskey and combine. Cook whiskey out for about 2 mins. Add salt and pepper and remove from heat.
Once patties are cook thoroughly and have browned it’s time to assemble your patty melts.

Using your griddle pan, slab some mayo on 4 slices of bread and put the mayo side down on griddle pan. Add cheese, your pork patty, onions and mushrooms, then some pickles and 2 sliced of cooked bacon and lastly a little bit more cheddar and top part of patty melt again slabbing a bit more mayo on top. Do this for each patty melt. Place large piece of tin foil over melts and cook for about 2 to 3 mins. Flip your patties over to the other side and again placing the tin foil over the top. Cook an additional 2 to 3 mins till cheese is all gooey, remove, slice in half and serve with some kettle cooked chips( MY FAV)..

Cooking time: approx 20 mins

Served 4 peeps

EDF,KF

Fried Pancake battered Applewood smoked Gruyere cheese sticks.

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My kids just absolutely “LOVED” these!! But, of course what kid doesn’t love anything that has to do with pancake batter and cheese?? This is basically only 3 things, pancake mix, sticks of applewood Gruyere and oil for frying!! If you add certain spices like I did well, then that make 4 or 5 ingredients but, really who’s counting? Hehe. Total kid friendly recipe and it’s as easy as frying it up or rolling it in some breadcrumbs and baking! Hope you guys “Enjoy”this deliciously cheesy “fried” goodness as much as we did. It’s a definite winner.

2 cups buttermilk pancake mix
1 cup water
2 tablespoons smoked paprika
( told ya I put it in EVERYTHING)
2 teaspoons garlic powder
1 block applewood smoked Gruyere cheese cut into 12 sticks
Veg oil for frying
Cracked black pepper

In a deep fryer( which I do not currently own) or a med sized frying pan, add veg oil till just about mid way up the pan and heat on med high heat. Next, in a bowl, add pancake mix and water. Stir till combined and of thick consistency and add your spices including some ground black pepper. Then, dip each of your sticks into the batter and drop into the hot oil ( place a wooden utensil in the middle of the oil, if the oil starts to bubble around it then you know the oil is hot enough for frying) only add 3 cheese sticks at a time ( dropping to many at a time will drop the temp of the oil) . When all sides are golden brown and puffy, remove and place on a paper towel covered plate. Once all sticks are fried up, serve them on a platter with a side of warm “Applewood Smoked Bacon Mustard”!! YUMMM

Cooking time: approx 12 mins

Serves 4 peeps

EDV,KF

Fried Eggs over Sausage,Cranberry and Mushroom Stuffing Patties.

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This is perfect little breakfast dish to use up that wonderful post- Thanksgiving left over stuffing. Make a patty, throw it in the oven and slap a fried egg on top. Couldn’t be more simpler or delicious than that.

Left over Sausage, Cran and Bella mushroom stuffing( see Bacon wrapped Sausage, Cran and Bella Mushroom stuffing post for recipe) I usually get about 4 to 6 patties out of leftovers.
4-6 eggs again, or however much leftover stuffing for patties you have depends on how many eggs you’ll need for topping patties.
Veg or olive oil
Fresh chopped parsley

Pre-heat oven at 350

Make burger sized patties with your leftover stuffing. Place on baking sheet and cook for about 10 mins till patties are crusty and firm on top.
In a skillet add a few drizzles of veg or olive oil over med high heat. Add 2 eggs at time and fry eggs till egg whites are stiff and no longer runny. For Sunny side like I did, do not flip your eggs but, if you like your eggs yolks a little bit more firmer by all means flip them THANGS!!
Remove patties from oven and place on a platter. Add one egg on top of each patty and some fresh chopped parsley and serve.

Cooking time; approx 12 mins

Serves 4 to 6 peeps

EDV,KF

Bacon wrapped Sausage,cranberry and Baby Bella mushroom stuffing cups.

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Is there really anything better than “BACON”?? I think NOT!! Well maybe an entire bottle of red wine too the head but, I digress! Lol. So it’s “Thanksgiving” and quite a few of us are tempted to experimentations around this time including myself. My mother used to make the “BOMB” Sausage stuffing on Thanksgiving and it’s still almost the exact recipe I use today with a few alterations of my own. Bacon is just one of those ingredients that goes with “well”, just about anything. You can chop it, slice it, wrap it, fry it, dip it in chocolate and no matter the technique it’s still going to taste “THAT” good!! So I decided to indulge a little and take some of the wonderful Dressing/stuffing recipes I make and just “WRAP IT IN SOME BACON”!! Great idea right! Whether you call it Dressing or Stuffing this fantastic recipe will most surely “WOW” your dinner guests with delight!! Just don’t serve to your non-meat eaters in the family, they just might be tempted?? Lol.

1 lb Maple bacon
1 loaf or about 10 slices of crusty style bread( I use either French, Tuscan white pane, Italian or you could use a focaccia)
3 carrots peeled and chopped finely
4 celery stalks chopped finely
3 cloves garlic chopped or grated
1 large onion chopped
1/2 lb Baby Bella mushrooms
1 cup whole cranberries
6 sausage links with casings removed
2 teas rosemary dry or fresh
2 teas sage dry or fresh
2 teas thyme dry or fresh
2 teaspoon celery salt
2 teas smoked paprika
2 cups low sodium chicken stock
Olive oil
Salt and pepper

Place slices of bread on a large baking sheet drizzling olive oil on all sides of bread. Toast in a 350 degree over for about 10 mins till all sides are completely toasted. Remove, place on a cutting board and cut into small sized cubes and then set aside.

In a large pot, add a few drizzles of olive oil, 2 tablespoons of butter, and garlic,onion and mushrooms. Sautée for about 5 mins over med high heat till mushrooms have browned and onion becomes translucent. Next add your remaining veggies, cranberries, spices and sausage( break up the sausage with hands while adding to pot) salt and pepper and cook till sausage starts to brown, about 6 mins. Once sausage has started to brown, add your toasted bread cubes, combine and next add you chicken stock. Keep stirring your stuffing till bread stuffing and all other components has absorbed all of the liquid. Remove and set aside to prepare your bacon cups.

In a muffin tin, take once slice of bacon and wrap it inside one of the holes in your tin ( like your wrapping a mummy LOL) making sure to fit it well alongside the edges. Take another pieces and do the same exact thing in the same space just placing and wrapping it more towards the bottom( one on top of the other). Fill you bacon cup with your stuffing up to the top. Do this step for each cup. Once you have your entire tin filled place in a 375 degree oven for 45 mins till bacon cup and top of stuffing is nice and crispy.. Remove and serve.

Tip: if you bacon cup doesn’t seem to be crispy enough after the 45 min is up, remove from the tin and place all cups on a baking sheet and put them back into the oven for an additional 5 to 10 mins.

Cooking time: approx 1 hr

Serves 6 to 8 peeps

EDF,KF

Mexican style Carrot and Pork Posole. ( Renal and GF recipe)

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This is a great little recipe that I have written for both a “Renal” and Gluten Free” diet. What a “renal” diet means, is a person that has some sort of Kidney disease and their diets are Highly restricted. Low potassium, low sodium, low phosphorus, some are high or low proteins so basically all their proteins should really come from lean meats and poultry. Carrots are a “Medium” potassium level and NAS so this recipe is perfect for someone on a renal diet. Tons of garlic and onion, spices. This recipe has no added salt and all the different flavor combinations just makes this a wonderful and rich soup great for any meal. Like I have said and keep saying “Everyone regardless of their diets and or restrictions should still be able to eat great and not have to sacrifice flavor.

5 carrots peeled and chopped finely
3 cloves garlic chopped
1/2 med onion chopped
1/2 lb ground pork
1 1/2 cups low sodium chicken stock
1 teas cumin
1 teas coriander
1 teas Ancho chili powder
2 teas smoked paprika
2 teaspoons black pepper
3 tablespoons milk
Olive oil
Fresh chopped Cilantro or Flat leaf parsley for garnish.
In a med skillet add a drizzle of olive oil and cook and brown your pork . Once completely cooked and browned remove from heat and set aside.

In a med sized sauce pan add olive oil, onion and carrots and sautée on med high heat. Once veggies have softened a bit about 8 mins, add your LS chicken stock, cover and reduce heat to med low. Simmer covered for about 20 mins till carrot are soft and tender.
Next , in your food processor add veggies and stock and pulse for a few seconds to get it started. Then pour in milk and purée till mixture is completely smooth ( if soup is still sort of chunky, add a touch more of LS stock or hot water and keep pureeing till soul is a creamy consistency ) and pour back into pot. Add your browned ground pork, combine and pour into bowls and serve. Serve with some fresh chopped cilantro and if your don’t really dig the cilantro just use some chopped fresh flat leaf parsley for garnish.

Cooking time: approx 30 mins

Served 4 peeps

GF,RD,HH,LF,EDV,DF