B's Mini Meatloaf Muffins

When I think of meatloaf two things come to mind, my grandmother and the movie A Christmas Story. My grandmother because I have fond memories of helping her prepare dinner and meatloaf was in the regular rotation. A Christmas Story because I just LOVE the scene where Randy (Ralphie's younger brother) has been reprimanded for playing with his food and enters his protest, "Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf." I suppose for some people the term meatloaf brings up memories of a dry hunk of meat that meant you would definitely be eating dinner at your friend's house! This was not he case at my grandmothers. Mawmaw's meatloaf was always moist, full of flavor and without leftovers. Unfortunately, mawmaw's meatloaf was also always full of fat and salt (not to mention time consuming).

I've been working on a recipe to capture that retro goodness found in my grandmother's cooking that doesn't require me to spend an extra 3 hours on the treadmill tomorrow. Finally!

Mix all ingredients

Into the muffin pan

Remove and glaze

Plate and enjoy!

Ingredients:
1 small yellow onion diced
2 cloves garlic, minced
2 T finely chopped cilantro
zest of 1 lime
1 jalapeno, seeded and finely chopped
1/2 bellpepper (any color) diced
2 chipotle peppers (canned) in adobo sauce, finely chopped
1 tsp celery salt
1/2 cup quick cooking oats
2 egg whites
1/4 tsp black pepper
1/2 tsp salt (I use Kosher)
1 pound ground turkey breast

Topping:
1/4 cup ketchup
2 T chipotle pepper adobo sauce (reserved from can)
1 T brown sugar

Method:
Preheat oven to 350 degrees and spray 8 muffin tins with cooking spray.

In a large bowl, combine turkey, onion, bellpepper, jalapeno, cilantro, garlic, chipotle peppers, lime zest, celery salt, kosher salt and pepper until mixed. Next add in the oats and egg whites and combine. Fill each muffin cup to the top (makes about 8 muffins) pressing down lightly. Bake for 20 minutes.

While it cooks, combine ketchup, adobo sauce and brown sugar and set aside. Remove meat from oven after 20 minutes and spoon the sauce over the top of each meatloaf. Return to oven and continue cooking for 10 minutes (or until 160 degree center). Let meatloaf stand for 10 minutes before serving.

Per Mini Meatloaf - 110 calories, 1g fat, 6g carbs, 16g protein and 1 gram fiber.

Buon Appetito!

Quick Solo Dinner

I spend about a week a month flying solo. While I love to cook, sometimes it feels a little ridiculous to drag out all that stuff for just me. I'm always trying to come up with things that are delicious (because who wants cereal for dinner?) and easy. My latest favorite solo creation is a little Mexitex wrap and of course I have pictures. If anyone wants the recipe, let me know. But really, the pictures should suffice.

Gather the ingredients

This is my new favorite food product and can be found in your local grocery.

Marinating chicken with cilantro, lime and olive oil.

Slice it all.

Saute in skillet.

Stack ingredients inside Flat Out wrap

Fold and Voila!

The Ants Come Marching One by One...

Last Friday night after work I had a surprise picnic planned for Brent. He had been traveling all week and Anders and I were ready for him to be home. So I packed a some delicious treats and went about leaving a few clues at home for Brent. I guess he figured out where and when to meet me AND he remembered Anders. The weather couldn't have been more perfect! These are just a few shots I took of my two faves while we were lounging in Piedmont Park. Seriously, could I be more blessed? I love my life.

Love this!

Taking it all in

Picnics are hard work.

Can we get the squirrels?

People watching.

Apricot-Sesame Chicken

I had some leftover apricot-jalapeno jam that I made and used that to create a completely new recipe. I love the apricot-jalapeno jam and recommend you try it on toast, biscuits, pork, chicken and even vegetables.

Apricot-Sesame Chicken

1 pound boneless/skinless chicken breast, sliced into bite-sized pieces
1 Tablespoon Honey
5 Tablespoons B’s Apricot-Jalapeno Jam - recipe follows
(You can substitute apricot preserves.)
1 teaspoon ginger
2 Tablespoons Sesame Seeds
3 Tablespoons Soy Sauce
2 Garlic cloves, minced
1 teaspoon red pepper flakes
3 Shallots, thinly sliced
Salt & Pepper
1 crown of broccoli, thinly sliced
Cornstarch
Peanut or Sesame Oil (vegetable oil will work but offers less flavor)

Combine honey, apricot-jalapeno jam, ginger, sesame seeds and soy sauce and set aside. Season the chicken with salt & pepper. Pour enough cornstarch in shallow dish and lightly dredge the chicken in the cornstarch. Heat oil in a large skillet or wok over med-high heat and cook the chicken until golden brown on both sides in two batches, giving the chicken enough space to cook. Remove from pan and repeat. Next add more oil if necessary and cook the red pepper flakes for 1 minute, stirring constantly. Add in the shallot, garlic and broccoli and saute for 5 minutes, stirring often. Add sauce mix to vegetables. Return chicken to skillet and toss in sauce to coat. Let simmer for 3 to 5 minutes while the sauce thickens. Serve with brown or white sticky rice.

B’s Apricot-Jalapeno Jam

10 to 12 fresh jalapeno peppers, stems removed and seeded
1 large red bell pepper, stems removed and seeded, cut into chunks
2 cups apple cider vinegar
1 cup dried apricots, chopped into equal small pieces
6 cups granulated sugar
3 ounces liquid pectin (found on the baking aisle)

Place jalapenos and red bell pepper in a food processor or blender and pulse until chopped with small chunks of pepper remaining. In a large stockpot, combine pepper mixture, vinegar, apricots and sugar. Bring to a boil and let it boil rapidly for 5 minutes keeping watch to make sure it doesn’t boil over. Remove from heat and skim off any foam that is on top. Let the mixture cool for 3 minutes and add the pectin. Stir well. Place into glass container. Refrigerate to congeal and serve.

This will keep in the refrigerator for approximately 2 weeks. It can also be placed in sertilized jars for longer shelf-life.

Bon Appetit!