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Meatloaf Cupcakes

Meatloaf Cupcakes
Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf? They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens. Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf. MEATLOAF CUPCAKES!!!! The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery. So – for all your Moms out there – this one is definitely for you. Ingredients Meatloaf 1 teaspoon olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1 teaspoon dried oregano2 garlic cloves, minced1 cup ketchup, divided1 1/2 pounds ground beef, extra lean (raw)1 cup bread crumbs2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/4 teaspoon freshly ground black pepper2 large eggsCooking spray Mashed Potatoes Garnish 3 tablespoons chopped chives4 pieces of bacon cooked and them chopped Preparation Preheat oven to 350°. Related:  Yeah, I'd eat thatcomfort table

Feeding Us Back: The Rebel Within Last year, we posted this drool-worthy food porn champion: “The Rebel Within,” from Telltale Preserve Co. in San Francisco, a savory breakfast muffin with breakfast sausage baked into the mix, plus a full soft-cooked farm egg inside. The pic has inspired legions of angry emails about why we never posted the recipe. The answer is that we didn’t have it, and Telltale has since gone out of business. BUT you ES-ers are too too much. 1 C all purpose flour 1 t sugar 1/2 t baking powder 1/2 t salt 1/2 t pepper 1 C cottage cheese 1/4 C sour cream 4 T unsalted butter, melted and cool 1 large eggs 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil) 1 scallion, minced 1/4 C diced ham 1. Thanks, Bo! Sponsored Content

An idiot's guide to homemade shortcrust pastry | Bristol Foodie Posted 10th March 2012 There are far too many people out there who sack off homemade pastry as a faff without reason. And bizarre rumours about people with the wrong types of hands for pastry making – what a load of twaddle! I grew up making pastry with my mother and with her mother using this recipe, and its never failed me (although I’ve gone wrong taking food processor ‘shortcuts’ a number of times). I often worry that the skill of making your own shortcrust pastry will die out with our generation so am on a personal mission to spread the “no-really-pastry-is-easy” gospel. When making shortcrust pastry the ingredients and proportions are very simple – half fat to flour. Ingredients: Method: Wash your hands – clean, dry hands are important so make sure you wash them throughout the process and always dry them properly.Measure out your flour and put in a large mixing bowl, cube your butter and lard and add these into the flour Now for the messy bit – the rubbing in. For mini tartlets

Spicy Black Bean Burgers with Chipotle Mayonnaise One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids). Make no mistake, I love meat, but I also think it's good to give it up at least once a week, so why give Meatless Mondays a shot? These cook best if frozen so plan to make them ahead and cook as needed. To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). Spicy Black Bean Burgers with Chipotle Mayonnaise adapted from All RecipesSkinnytaste.comServings: 4 • Size: 1 burger w/ mayo bun + avocado • Old Points: 8 pts • Points+: 9 ptsCalories: 362.6 • Fat: 14.0 g • Protein: 18.1 g • Carb: 50 g • Fiber: 15.1 g • Sugar: 7.1 gSodium: 786.4 mg (without salt)Patty alone, no bun, no avocado, no mayo: 4 pts plus Ingredients:

5 Fun Ways to Eat Hot Dogs Popular in Food & Drink Recently, the American Academy of Pediatrics issued a policy statement regarding the choking hazards of hot dogs. I agree that parents need to monitor what (and how) their young children eat. However, hot dogs are a pretty inexpensive meal. While I’d never consider them to be a “health food,” they are inexpensive, and you can buy them in varying degrees of fat/nitrates. Tofu dogs could even be substituted in the following recipes. Ghetto Spaghetti This recipe comes courtesy of my late mother-in-law. 1 package hot dogs, sliced 1/4 inch thick2 T. olive oilOne package spaghetti or angel-hair pastaOne jar of spaghetti sauceOne green pepper, sliced in strips1/2 cup grated parmesan cheese 1. 2. 3. 4. 5. 5. 6. Hot-Dog Spread Sandwich Here’s a recipe that will stick to your ribs. 1 package of hot dogs1 package of hot-dog buns1 cup cheddar cheese, grated1/2 cup chopped onions3 hard-cooked eggs, chopped1/4 cup pickle relish1/4 cup catsup3 T. mayonnaise 1. 2. 3. 1. 2. 3. 4. 1.

roasted veggie burritos 1 red bell pepper, cut into matchsticks 1 1/2 cups cauliflower cut into 1/2-inch chunks1 1/2 cups sweet potato, peeled and cut into 1/2-inch cubes1 medium onion, halved and slivered1 cup corn kernels2 T. coconut oil, melted3/4 tsp. ground cumin2 tsp. minced garlicsalt and pepper 6 flour tortillas 1 1/2 cups shredded monterey jack cheese salsa greek yogurt avocado, sliced Preheat oven to 425°. Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns These are by far the best hot dog rolls I have made yet. I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up. I also increased the % of Semolina and reduced the Caputo 00 flour. To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough. I used most of the dough to make hot dogs using my nifty New England style hot dog bun pan and individually formed the buns before placing them in the pan. If you want some great tasting, fluffy hot dog buns go ahead and try this recipe and you will not be disappointed, that's for sure. Here is the link to download the BreadStorm .Bun file. Directions Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes. Mix flours with yeast to combine.

Zucchini Beanballs Mike @TheIronYou said... I swear that by just looking at them those look exactly like meatballs...can't wait to try them! June 04, 2012 said... that looks so delicious! June 04, 2012 Anonymous said... I absolutely love your blog! June 04, 2012 Tiff said... This look amazing!! June 04, 2012 Leia said... This looks scrumptious! June 04, 2012 Bibbit said... Yum! June 05, 2012 Mina said... Courgette instead of spaghetti - what a fantastic idea! June 06, 2012 Virvelvindsflickan said... So wanna try it June 06, 2012 Its Carmen said... Excellent. June 07, 2012 Sidney said... That looks so good! June 07, 2012 candace said... Soy sauce + marinara strikes me as strange, but also intriguing :) I'd like to munch this. June 07, 2012 Hanh said... I just made this, but I subbed linguini in place of zucchini and pulverized dry tvp instead of breadcrumbs because it was what I have on hand. June 08, 2012 Very delicious, definitely making it again soon. June 10, 2012 Sophia said... I love the pictures! So good!

C H E W I N G T H E F A T: Celebrating the 45th Anniversary of Truman Capote’s Black and White Ball With Ina Garten’s Chicken Hash In 1966, Truman Capote was flush with success. His ‘non-fiction novel’, the term he used to describe “In Cold Blood”, was a hit. He decided to throw himself a party. Chicken Hash? Truman, it seemed, had known the limitations of the Plaza kitchens. Ina Garten’s Chicken Hash 2 whole (4 split) chicken breasts, bone-in, skin-on 16 basil leaves Olive Oil Kosher salt and freshly ground black pepper 2 pounds boiling potatoes, preferably Yukon Golds, peeled and large diced 2 red peppers, chopped 2 teaspoons fresh thyme leaves 1 teaspoon paprika 1 tablespoon tomato paste 4 minced scallions, white and green parts Sour cream, and sliced lemons, for serving Preheat the oven to 350 degrees F. Place the on a baking sheet. Melt 4 tablespoons of the butter in a large saute pan. In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the chicken and the pepper mixture to the potatoes and heat through.

Vegetable Enchiladas Vegetable Enchiladas Let’s talk movies. Yeah, I’m mixing it up today with Vegetable Enchiladas and movies, since these happened to be on the menu yesterday for the Golden Globes Awards. I love movies, but it’s tough to get out to see them very often when you’ve got kids at home! I did manage to see three movies over the holiday break: Les Miserables, This is 40 and Parental Guidance. This recipe was adapted slightly from one I found in Martha’s EveryDay Food magazine. You get to make your own enchilada sauce with this recipe, and PLEASE take the time to do so. It’s worth it to hunt down the brand of corn tortillas that I mention in the recipe below: Guerrero. See, no cracks in those tortillas at all! The sauce is drizzled on top along with a generous sprinkle of cheese. Fresh out of the oven. Sprinkle with scallions, add avocado, sour cream or whatever you’d like, and serve. Now back to movies!

The Mac ‘N Cheese-Lovers Mac ‘N Cheese Ingredients Sheep’s Milk Cheese: Manchego, Petit Basque, Pecarino, + Gruyere or Compte (this last is a cow’s milk cheese, but good for thickening). The higher the quality of the cheese, the better the mac will be. The Roux: 3/4 stick of butter (room temp), 20oz whole milk (room temp), ~8oz flour, Dill, Paprika, Cayenne Pepper (Thyme optional) Other stuff: 20oz Cavatappi-style pasta, 1/4 stick of butter, 1+ head (yes head) of garlic, panko/breadcrumbs Directions Step One / Cheese: Shred all the cheese, mix up, and refrigerate. Step Two / Garlic: Peel all cloves in the head+ of garlic, and press. Step Three / Pasta: Start boiling a pot of water. Step Three / Making the Roux: Melt all the butter in a deep saucepan on medium. Step Four / Bring it Together: Drain the pasta and return it to the original pot. Step Five / Bake, Cool, Enjoy: Cover with foil and place in the oven at 375 for ~30 minutes or until it starts to get a little brown on the sides.

my birthday cake (it's not my birthday. it happened a few weeks ago, but it's never too late to talk about cake.) I spend an inordinate amount of time collecting recipes that could possibly be my birthday cake. This year I picked a classy, grown-up german chocolate. Although I had some dietary restrictions to consider, I was determined my cake wouldn't be abused. I baked the rich cake in 2 extra-thick layers, drizzled it with velvety smooth chocolate syrup, and stacked them together with sticky, nutty, sweet coconut pecan goodness. German Chocolate Coconut Cakegrain free. makes one 9-inch round or 2 smaller rounds. 6 T. coconut flour 1/4 cup cocoa 1/2 tsp. sea salt 1/2 tsp. baking soda 1/4 cup chocolate chips (I use Enjoy Life brand) 5 eggs (room temp, if you can) 1 1/2 tsp. pure vanilla 1/2 cup melted coconut oil (or butter) 1/3 cup honey 1/3 cup crushed dates Combine dry ingredients and chocolate chips in a small bowl and sift well.

13 Recipes to Cook for the Guest Who Doesn’t Eat Anything These days, we might as well introduce ourselves by name and dietary restriction. And when everyone has foods they can and can't eat, it's easy for hosts to feel frazzled and guests to feel burdensome. A meal that accommodates the gluten-free, the dairy-free, the soy-free, and the vegan, however, is not beyond your reach. We've gathered a few dishes that (almost) everyone will be able to enjoy. Most, but not all, of these recipes steer clear from animal products and gluten (but watch out for nuts and optional garnishes). If you make just a couple of these recipes, no guest will go hungry. Eat Your Greens! Paul Bertolli's Cauliflower Soup by Genius Recipes Moro's Warm Squash and Chickpea Salad with Tahini by Genius Recipes Kale, Cabbage, and Brussels Sprout Chopped Salad by Kenzi Wilbur Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon by Ty Ryavec Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds by Ann S Roasted Carrots with Mustard Greens Gremolata by EmilyC