To make these beautiful cupcakes: Make your favorite meatloaf recipe, fill muffin tins with the meatloaf, and then bake. When the meatloaf is cooked, place each "muffin" on a plate and then "frost" the tops with your favorite mashed cauliflower recipe.
Meatloaf Cupcakes
December 07, 2013
Another yummy recipe from contributor Chris.
Cauliflower Carrot Herb Mash
Ingredients
  • 1 head of cauliflower, washed and cut into florets
  • 3 to 4 small to medium carrots, peeled and chopped
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons olive oil
  • salt and pepper
Directions
  1. Place cauliflower and carrots in a steamer basket in a large pot, season with salt and pepper, steam until soft (about 10 to 12 minutes, test with fork).
  2. Heat 1 tbsp oil in non-stick skillet on medium heat.
  3. Saute onion, garlic, and herbs until onion is translucent. Salt and pepper, set aside.
  4. Place steamed cauliflower and carrots into a food processor. Add the onion mixture and 1 tbsp oil. Process until smooth.
  5. Garnish with additional fresh thyme or rosemary.
  6. Enjoy!

December 07, 2013
Salt & Pepper Wings
Ingredients
  • chicken wings
  • olive oil
  • minced garlic
  • sea salt
  • pepper
  • chili powder
Instructions
  1. Toss chicken wings in olive oil, minced garlic, sea salt, pepper, and chili powder.
  2. Bake at 375 for an hour.
  3. Enjoy!
December 07, 2013
Caper Baked Chicken
Ingredients
  • 4 skinless boneless chicken breasts (halves)
  • 1 lemons juice
  • black pepper (ground, taste)
  • 1/4 cup melted butter
  • 1/4 cup steak sauce
  • 4 oz capers (liquid reserved)
 Directions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Arrange chicken in an oven proof clay pot or medium baking dish. 
  3. Coat with lemon juice, and season with pepper.
  4. In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. 
  5. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
  6. Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. 
  7. Drizzle with remaining liquid from the baking dish to serve.
Recipe and photo source: All Recipes
December 07, 2013
Ready for some new recipes? Me too! But where are those new recipes when we need them, like when we're in the grocery store? Today's new recipe is butternut squash fries. A recipe I posted back in 2013 and over the years it's become one of favorite winter dishes.
Butternut Squash Fries
I've learned to create a shopping list for 2-3 days of meals on an app on my iPhone. This inspires staying on program, especial on those days I'm hungry and want to eat something quick. Plus, this allows me to get in and out of the store faster. That said, there are still many days you could spot me sitting in the grocery store looking through this blog for recipes.

Ingredients
  • 1 Medium Butternut Squash (about 3 cups)
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1/4 Tsp. Sea Salt
Directions
Preheat the oven to 400°

Line a baking sheet with foil; top with a wire rack for baking and set aside.

Peel the squash with a potato peeler or cut skin off with a knife. Remove  the pulp and seeds and then discard. I find it easier to cut the ends off of the squash and then cut all the squash into smaller pieces. I slice away the pulp and seeds when the squash is small, but you can scoop them out after you cut the squash in half.

When cutting the squash, keep in mind that you'll want to have long thin slices about the size of regular fries; don't make these pieces too short or thick.

Place your sliced fries into a baking sheet, lightly drizzle oil over, toss the fries to coat fully.

If you want to spice this recipe up, this is the time to add the ingredients in the ranch seasons recipe below.

Give everything a good toss until each piece of squash is well coated with the mixture.

Place the squash in a single layer on the prepared baking sheet and bake for 40-50 minutes or until starting to brown on the ends.

Once they are nicely caramelized, or cooked to your preference, remove from the oven, add salt (optional), and allow to cool slightly.

Butternut Squash Fries with Beef Pot Roast
Dry Ranch Seasoning

This seasoning spice recipe is more than you will use in this one batch of fries. The idea is to have this seasoning mix ready for any time you needed it. An alternative is to sprinkle a little of each ingredient on top of your fries after you add the oil and before you put them in the oven.

Ingredients
  • 2 Tbsp. Parsley
  • 2 Tsp. Garlic Powder
  • 2 Tsp. Onion Powder
  • 1 1/2 Tsp. Dill
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
Directions

Combine all ingredients in a small bowl or empty spice jar.

Store in an airtight container until ready to use.

Related

December 07, 2013
This yummy chili recipe comes to us from contributor Chris.

Ingredients
  • 2 1/2 lbs lean ground beef
  • 1 1/2 lbs Italian sausage, casing removed
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz.) crushed tomatoes
  • 1/4 cup chili powder
  • 1 tsp ground cumin 1 tsp salt
  • 1/2 tsp black pepper
Directions
  1. In a soup pot, brown ground beef, sausage, onions, and garlic over high heat 20 to 25 minutes, stirring frequently.
  2. Add remaining ingredients; mix well and bring to a boil. 
  3. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
  4. Top with all your favorite chili toppings from shredded cheese to chopped onions and sliced jalapeno peppers.
This is a perfect recipe to keep on hand in the slow cooker on those afternoons or evenings when everybody is coming home and eating at different times.
December 07, 2013
This is a recipe for wraps and tortillas made from acorn squash. Anyone out there want to make this and let us know how it turned out?
Acorn Squash Tortillas
These paleo wraps work great for "mini tacos" and "sandwiches" but they would be amazing to serve as a bed for a meaty chili, or simply as a side for any of your fall soups.

What you need:
  • 1 acorn white or yellow acorn squash, seeded, peeled, and diced.
  • Pastured raised eggs.
  • Seasonings: Chili powder, cinnamon, and nutmeg (to taste).
Tools you need:
  • Cheesecloth or a clean kitchen towel.
  • Parchment paper.
  • Baking sheet.
How you make it:
  1. Preheat your oven to 375°F.
  2. Cut, clean, peel, and dice your acorn squash.
  3. Place your squash cubes in a food processor and pulse into a consistency finer than rice is achieved. 
  4.  Microwave your fine squash pieces for 2 to 3 minutes, until softened and steamy. You can steam them if you do not have (or want to use) a microwave.
  5. Place your squash into your cheesecloth or kitchen towel, wrap tightly, and try to squeeze out as much water as possible. Caution: water will be hot.
  6. Let your cheesecloth hang from your kitchen faucet for 10 minutes, then come back and try to squeeze out more water. The goal is to remove as much water as possible.
  7. Mix 1 cup (packed) of your strained squash per 1 egg. 
  8. Season lightly with chili powder, cinnamon, and nutmeg. Basically just a tiny shake or dusting of each. For a thinner product, use 3 cups of squash and 2 eggs.
  9. Line your baking sheet with parchment paper, and pour your squash/egg mixture into 3 to 4 inch circles. Use the back of a spoon to spread them out, making sure you cannot see through them at any point.
  10. Bake for 10 minutes, then carefully use a spatula to remove them from the parchment paper and flip them. Continue baking for another 5 to 8 minutes.
  11. Allow your "tortilla wraps" to cool for a few minutes on a cooling rack or another baking sheet.
  12. Finish off your wraps by searing them in a hot pan to add color and some criminalization.
Notes:
  • You can also make these on a greased griddle, as you would make pancakes.
  • For every cup of cooked squashed mixture and single egg, the recipe yields 4 medium wraps.
Source: Palo Pot
December 03, 2013
Here's a yummy looking soup to have with a burger or slices of chicken on a cold winter day. I'm on  a roll with posting recipes that I've been meaning to try. Time to share and let you try them and let me know how they turn out. Perhaps you can inspire me to make this one...
Roasted Corn, Pepper, and Tomato Chowder
Ingredients
  • 3 red bell peppers, halved and seeded
  • 3 ears shucked corn
  • 1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
  • 2 tablespoons extra-virgin olive oil
  • 4 cups chopped onion (about 2 medium)
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons chopped fresh chives
Preparation
  1. Prepare grill to medium-high heat.
  2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
  3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
  4. Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper.
  5. Ladle soup into bowls; top each serving with cheese and chives.
Photo and recipe source: myrecipes.com
December 03, 2013