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Recipe: Funfetti Blondies

Funfetti Blondies

Funfetti Blondies


I semi-obsessed with Funfetti cake mix and I fully intended to make Funfetti cupcakes this past weekend, but decided to mix things up and try out some Funfetti Blondies.

The Funfetti experiment was a hit. You get the full-on taste with a firmer texture. Sadly, some of the color is lacking, but this is still a great dessert.

Ingredients:

  • 1 1/2 cups Funfetti cake mix
  • Funfetti Blondies

    Funfetti Blondies

  • 1 egg
  • 1 egg yolk
  • 1/2 cup brown sugar
  • 3/4 cup melted butter
  • Seeds from one vanilla bean
  • 1/2 cup whole wheat flour
  • 1/4 tsp baking soda
  • 3 TBSP sprinkles

Directions:

  1. Preheat oven to 350F.
  2. Grease an 8-inch square pan and set aside.
  3. In a large bowl, whisk together egg, egg yolk, brown sugar and vanilla bean seeds.
  4. Whisk in the melted butter until combined.
  5. In another large bowl, combine flour, baking soda and Funfetti cake mix, stirring to mix.
  6. Funfetti Blondies

    Sprinkles make everything better!

  7. Slowly mix the flour/cake mixture into the wet ingredients until combined.
  8. Stir in 2 TBSP of the sprinkles (save the remaining TBSP).
  9. Pour the batter into the greased pan.
  10. Sprinkle the remaining sprinkles on top.
  11. Bake for 30-35 minutes or until golden brown.
  12. Let cool and cut into squares.

Aside from Funfetti’s awesomeness in the cake world, it’s also pretty damn delicious. And while this recipe isn’t cheap on the calorie scale, it’s worth it on the taste scale.

I found these Funfetti Blondies to be pretty sweet so I didn’t add frosting on top, but if you want to add some rainbow chip or vanilla icing, it will make them even more decadent.

 
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Posted by on October 23, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Reese’s Peanut Butter Cup Trifle

Reese's Peanut Butter Cup Trifle

The perfect dessert for all the leftover Reese’s from Halloween.


I can’t take credit for this dessert. This one was made by my dear friend Annie Flettrich for one of our Sunday movie nights. She made this Reese’s Peanut Butter Cup Trifle and it was amazing so I’m sharing with the world.

My love of Reese’s Peanut Butter Cups is well-known and this dessert satisfied my love of Reese’s. It’s so light and airy that you totally forget about all the calories.

Ingredients:

  • 1 store-bought angel food cake
  • 2 (3-ounce) packages instant chocolate pudding mix
  • 3 cups milk
  • 3/4 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 8 Reese’s Peanut Butter Cups (crushed)

Reese's Peanut Butter Cup Trifle

Reese’s Peanut Butter Cup Trifle


Directions:

  1. Crumble the angel food cake and set aside.
  2. Beat the chocolate pudding mix and milk together until blended.
  3. Beat together one cup of Cool Whip and all of peanut butter.
  4. In a large trifle bowl, layer 1/2 the crumbled cake, half the chocolate pudding and half the peanut butter mixture.
  5. Smooth half of remaining Cool Whip on top and sprinkle with half of crushed Reese’s Peanut Butter Cups.
  6. Repeat with another layer of cake, chocolate pudding, peanut butter mixture, Cool Whip and Reese’s.
  7. Chill for four to six hours or overnight then serve.

Chocolate and peanut butter is a food lover’s dream combo. At least, for me, it is. So this dessert is perfect for the chocolate and peanut butter lovers.

If I could serve it to trick or treaters by plopping a spoonful in their bags, I would, but I guess I’ll have to buy some other candy this year. This is great for adult trick or treaters though.

 
2 Comments

Posted by on October 15, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam



Bone Marrow

Bone Marrow

Hands down, Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam is one of the best appetizer recipes I’ve yet to create.

I also call it Blood and Bone Toast for short so it may make a nice addition to an adult Halloween appetizer spread. This recipe may look like a lot of work, but it’s surprisingly easy to prepare.

Ingredients:

For the Black Pepper Fig Jam:

  • 1 lb. Mission figs, diced
  • 2 TBSP lemon juice
  • 1/3 cup sugar
  • 1 1/2 TBSP cracked black pepper
  • 2 TBSP butter

For the rest:

  • 1 loaf of French bread, sliced into 1-inch pieces
  • Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

    Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

  • 4 oz. goat cheese
  • 3 large beef bones with marrow
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400F.
  2. On a large baking sheet, stand bones up vertically and roast for 20-30 minutes or until marrow is melting inside the bone.
  3. While bones are roasting, in a small pot, melt butter then add all Black Pepper Fig Jam ingredients. Bring to a boil and let simmer on low for 20-30 minutes.
  4. Remove fig jam from stove and refrigerate to let cool.
  5. Remove bones from oven and on a separate baking sheet, arrange bread pieces in a single layer and toast for 7 or 8 minutes.
  6. While bread is toasting, over a bowl, remove marrow from bones by using a kitchen knife (the narrower the better) to push or scoop out the marrow from the bone.
  7. Once bread is toasted, fig jam has cooled and bone marrow has been extracted, prepare the toast by spreading goat cheese on first, followed by fig jam and top with roasted bone marrow.
Black Pepper Fig Jam

Black Pepper Fig Jam

All these ingredients may seem like a weird combo. Hell, bone marrow itself may seem like a weird ingredient. But, I promise you this appetizer is decadent and full of flavor.

I should probably actually jar some of the black pepper fig jam. To me, it and the bone marrow are the equally award worthy costars in this recipe for Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam.

 
1 Comment

Posted by on October 3, 2012 in Appetizers, Cookin', Recipes

 

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Review: Roosterfish

Grilled Crostini from Roosterfish

Grilled Crostini from Roosterfish

I have a general rule when reviewing a restaurant that I dine there at least three times. But I’m willing to make an exception for pop-up restaurants since the menu changes weekly.

You gotta love social media. Without it, it would have taken me much longer to find Roosterfish — New Orleans’ latest pop-up place by chefs Evan Benson and Cory Bourgeois.

It just so happened a friend of mine on Facebook liked the Roosterfish page last night. Me being the nosy foodie I am checked it out, salivated over the menu, texted a friend, hopped in the car and headed over.

Roosterfish pops up in the Tartine kitchen located at 7217 Perrier St. They’re popping up every Tuesday starting at 6 p.m. with a menu featuring seafood that’s expected to change weekly.

Last night’s experience is a great sign of things to come.My friend and I ordered six small plates to split.

Octopus Ceviche from Roosterfish

Octopus Ceviche from Roosterfish

First up was the Grilled Crostini with Lima puree, leek onion compote, buratta and truffled honey. Honestly, this dish had me at truffled honey and buratta. While I wish the bread were a little more crisp, all the flavors worked great together. Especially the truffled honey I had such high expectations for. The buratta was top notch as well.

Next up was the Octopus Ceviche with cilantro, watermelon and ginger soy citronette. This is by far the best ceviche I’ve had in New Orleans. It’s always surprised me with all the fresh seafood available that more restaurants aren’t doing spectacular ceviche in this city, but Roosterfish got it 100% right. It was vibrant on the plate, composed well flavorwise and had just the right amount of sweetness, saltiness and acidity.

Shrimp Dumplings from Roosterfish

Shrimp Dumplings from Roosterfish

Following the ceviche, the next plate was the Mussels with smoked tomato, chorizo, chilis and roasted garlic. I’ll admit, I’m not the biggest fan of mussels. I find them to be too much work for too little flavor, but these were good. I would have to mark this dish not applicable since I don’t have enough experience with mussels to know good from great.

Following that dish was my favorite dish of the night: Shrimp Dumplings with corn coconut soup, ancho bubbles and cilantro oil. Wow! I was ready to lick the bowl clean. The corn coconut soup made my eyes roll back. The shrimp dumpling was also one of the best I’ve ever had. To me, it was the perfect homage to dim sum just prepared in an updated way. I’m gonna do my best to recreate that corn coconut soup. Two major thumbs up on this entire dish.

Next was the Seared Gulf Fish (Drum) with brussel leaves, truffled cauliflower and beurre noisette. This dish, for me, was the low point of the whole experience. The cut of my fish was too thick so I didn’t get the crispiness I was hoping for. Additionally, the brussel leaves were a little overpowering for the subtlety of the drum. That said, the truffled cauliflower was a winner in my book. Notice a pattern with the truffles?

The final dish was the Lump Crab Gnocchi with smoked mushrooms, sage and sweet pea puree. A great finish to the savory portion of the meal. The gnocchi was light and pillowy, but the crab meat could have used a little seasoning especially combined with the pea puree. Still a good dish all around.

I should have been stuffed by this point, but how was I going to resist a slice of Lemon Icebox Pie? It’s just not in my nature. And I made the right choice. The pie had one of the best homemade graham cracker crusts I’ve ever had and the lemon filling was the perfect consistency. I didn’t want it to end.

Mussels from Roosterfish

Mussels from Roosterfish

Overall, I’m extremely glad I got the urge to go to Roosterfish. It won’t be my last time. I’m very excited to see this place continue and succeed because it’s that good. Do yourself a favor and mark your calendar for the next Tuesday you can and make the trip over.

Roosterfish is located at 7217 Perrier StS and open on Tuesday for dinner from 6 p.m. to 10:30 p.m. Be sure to like the Roosterfish Facebook page or follow @Roosterfishnola to stay update on their menu and news.

 
2 Comments

Posted by on September 26, 2012 in Eatin'

 

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Recipe: Bob Armstrong Dip

Bob Armstrong Dip

Bob Armstrong Dip

WARNING: Prepare the following recipe with extreme caution. Symptoms of serving this recipe include: foodgasms, overeating, chip disappearance, double dipping, eyes rolling back and generally euphoria.

Now that I’ve posted a full disclaimer, this is one of the best dips in the world. I was first introduced to Bob Armstrong Dip while eating at Mattito’s restaurant in Dallas. It’s not on the menu — something I full understand so the restaurant soundtrack doesn’t consist of When Harry Met Sally moments. Anyway, enjoy!

Ingredients:

For the guacamole:

  • 4 avocados, chopped and mashed
  • 1 lime, juiced
  • 2 TBSP olive oil
  • 1 garlic clove, finely chopped
  • 1/4 cup fresh jalapeño, chopped
  • 1/2 red onion, diced
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste

Bob Armstrong Dip

Bob Armstrong Dip is a combo of guacamole, chile con queso and taco meat.


For the taco meat:

  • 1 red bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 1/2 red onion, diced
  • 1 pound ground beef
  • 1 TBSP cumin
  • 1 TBSP garlic powder
  • 1/2 TBSP salt
  • 1/2 TBSP ground black pepper

For the chile con queso:

  • 1 can tomatoes with green chilies
  • 2 celery stalks, finely chopped
  • 3/4 cup reserved liquid from ground beef
  • 1 pound 2% milk Velveeta cheese
  • 1 TBSP cumin
  • 1 TBSP garlic powder
  • 1/2 TBSP salt
  • 1/2 TBSP ground black pepper

Bob Armstrong Dip

You’ll get a lot closer to Bob Armstrong Dip than this.


Directions:

  1. In a large bowl, mix together all guacamole ingredients and chill.
  2. In a large skillet, stir in bell pepper, celery, onion and spices from taco meat ingredients. Spread uncooked ground beef on top.
  3. Cook over medium heat until meat starts to simmer then break up meat and simmer on low for about 20 minutes. Remove from heat and set aside.
  4. Drain liquid from cooked ground beef and reserve for chile con queso.
  5. In a sauce pan, combine all ingredients for chile con queso except the cheese.
  6. Bring to a light simmer and gently simmer for about 5 minutes.
  7. Turn down heat and add cheese. Simmer until cheese is melted.
  8. Warm a 9×13 inch casserole dish or pan.
  9. Spread guacamole into the pan, then add the taco meat, and top with chile con queso. Stir well to incorporate all ingredients.
  10. Serve with plenty of chips.

To keep this Bob Armstrong Dip warm, you can place it in the oven at 250F.

This is supposed to be served as an appetizer, but you may want to plan to serve it as an entree. It’s impossible to resist the dip known as Bob Armstrong Dip. Get ready to have your mind blown by this Tex-Mex concoction. It’s worth every bite.

 
3 Comments

Posted by on September 25, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

Flank Steak with Chimichurri Sauce over Mushrooms and Red Pepper

If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.

Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.

For the chimichurri:

Ingredients:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 4 garlic cloves
  • 2 TBSP oregano leaves (fresh or dried)
  • 1/2 cup olive oil
  • Flank Steak with Chimichurri Sauce

    Flank Steak with Chimichurri Sauce

  • 2 TBSP white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes

Directions:

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

For the Flank Steak:

Ingredients:

  • 1 to 2 lbs. flank steak
  • 1 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1 TBSP olive oil
  • 1 TBSP butter

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce


Directions:

  1. Preheat a charcoal or electric grill.
  2. Cook steak to desired temperature. I went with medium-rare.
  3. In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
  4. Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
  5. Spread sauce over steak and serve.

This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.

Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).

 
5 Comments

Posted by on September 20, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Pineapple-Coconut Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

I was nervous when I made this Pineapple-Coconut Upside-Down Cake. Why? Admittedly, I’m not the best baker although I’m getting a lot better. Also, I was cooking this as a birthday cake for my mom so no pressure or anything.

Turns out my worrying was unwarranted. This cake is moist, delicious and full of tropical flavor. I made it while I was on vacation so I didn’t have access to my iron skillet, but I’m sure using it would have taken it to another level. That said, the level this cake is on is already pretty high.

Ingredients:

For the topping:

  • 6 TBSP unsalted butter
  • 1 cup, packed light brown sugar
  • 1 can of pineapple rings in pineapple juice(you won’t use them all)
  • 2 TBSP Malibu coconut rum
  • 1/2 tsp salt
  • Coconut-Pineapple Upside-Down Cake

    Coconut-Pineapple Upside-Down Cake Close-Up

For the cake:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cardamom
  • 1/2 cup unsweetened pineapple juice
  • 1/2 tsp salt
  • 1/4 cup coconut flakes, plus another 1/4 cup toasted coconut flakes

Directions:

  1. Preheat oven to 350F.
  2. For the Topping: Melt the butter in a well seasoned 9” cast-iron skillet or pot (if using cake pan), over medium-high heat. Melt the brown sugar with salt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer in skillet or round cake pan, and set aside.
  3. Coconut-Pineapple Upside-Down Cake Topping

    The topping for Coconut-Pineapple Upside-Down Cake

  4. Mix the butter in a large bowl until light and fluffy. Add the sugar and beat until creamy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add 1/4 cup coconut flakes and stir in. Beat in vanilla and Malibu coconut rum.
  7. In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended.
  8. Add the pineapple juice and mix to incorporate, add remaining flour mixture, beating until just incorporated.
  9. Spoon the batter over the pineapple/brown sugar topping, smoothing the top evenly.
  10. Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
  11. To remove from the skillet, run a sharp knife around the edge to release the sides. Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.
  12. Drizzle the cake with additional Malibu coconut rum, top with toasted coconut flakes, and serve.

I made this Pineapple-Coconut Upside-Down Cake while I was on vacation at the beach and it really fit the bill for a beach birthday.

If you’re a fan of coconut and/or pineapple this is the cake for you. I also envision this recipe making some great cupcakes if you place a single pineapple ring in each cupcake slot.

 
3 Comments

Posted by on September 19, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Coconut Shrimp Curry

Coconut Shrimp Curry

Coconut Shrimp Curry


I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor.

Coconut Shrimp Curry

Coconut Shrimp Curry blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.


Ingredients:

For the curry sauce:

  • 1 can coconut milk
  • 1 stalk of lemongrass, minced
  • 1 TBSP dried chili flakes (less if you don’t want it too spicy)
  • 1/4 cup red onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 3 TBSP fish sauce
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 TBSP light brown sugar
  • Juice of 1 lime
  • Gulf Shrimp in Coconut Curry

    Gulf Shrimp in Coconut Curry

  • 1 TBSP ketchup (or tomato paste)

For the curry:

  • 1 lb. peeled and deveined shrimp
  • 2 cups fresh pineapple chunks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup sugar snap peas
  • 1/3 cup dry toasted coconut

Directions:

  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. Pour sauce into a deep pot and heat over medium-high heat until boiling, stirring occasionally.
  3. Once boiling, reduce heat to medium. Add the vegetables, pineapple and shrimp, stirring to mix. Simmer until shrimp look plump and turn pink.
  4. Remove from heat and cover to keep warm while you toast the coconut.
  5. Toasted Coconut in Curry

    Toasted Coconut in Curry

  6. Place dry shredded coconut (sweetened or unsweetened) in a dry frying pan over medium-high heat. “Fry” the coconut, stirring continually until it turns golden-brown and is fragrant. Then turn off heat.
  7. Add half of the toasted coconut to the curry and stir to combine.
  8. Taste for salt and sweetness, adding more fish sauce if not salty enough, and more brown sugar if you want it sweeter. Also, you can also add chili sauce if you’d like it spicier.
  9. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

As I live in New Orleans, I’m lucky enough to have access to fresh Gulf shrimp. They really make this dish stand out from using frozen shrimp, but you gotta use what you have access to. I recommend fresh over frozen any day.

As this is a curry, it goes great over rice, but it’s good enough to eat it without. The choice is yours. Enjoy this Coconut Shrimp Curry!

 
3 Comments

Posted by on September 7, 2012 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Silken Tofu with Kimchi

Silken Tofu with Kimchi

Silken Tofu with Kimchi

Looking for a vegetarian entree or appetizer that’s full of spice and loaded with nutrition? Look no further. This recipe for Silken Tofu with Kimchi is delicious and takes about 15 minutes to make.

Kimchi is a Korean dish that’s a spicy blend of spicy peppers, cabbage and other Asian vegetables. I used storebought kimchi I got from our local Asian market, but feel free to make your own. Here’s a recipe.

Ingredients:

  • 1 block silken tofu
  • 1 cup kimchi, minced
  • 6 tsp soy sauce (I use reduced sodium)
  • 4 tsp chili oil
  • 1 TBSP sesame seeds
  • Silken Tofu with Kimchi

    Silken Tofu with Kimchi makes a great entree or appetizer

  • Chopped scallions, for garnish

Directions:

  1. Boil a pot of water and add tofu and simmer until the tofu is warmed through. This should take about 5 or 6 minutes.
  2. Drain the tofu.
  3. Divide the tofu evenly between 2 bowls (or 4 if making as an appetizer). Drizzle each portion with half of soy sauce and half of chili oil. Divide kimchi evenly atop both bowls of tofu.
  4. Garnish with green onions and sesame seeds, then serve.
Silken Tofu with Kimchi

Silken Tofu with Kimchi serves 2 to 4

I was surprised at just how much flavor is in this dish given the limited amount of ingredients and easiness to prepare it. The only problem is that I was left wanting more.

While this can be served as an entree or an appetizer, it’s probably better as an appetizer as the portions are small. I chose to eat mine as an entree as I had a tennis match to play an hour later so I wanted something light. This Silken Tofu with Kimchi definitely fit the bill.

 
3 Comments

Posted by on September 6, 2012 in Appetizers, Cookin', Entrees, Recipes

 

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Recipe: Turkey and Quinoa Mealoaf

Turkey and Quinoa Meatloaf

Turkey and Quinoa Meatloaf

This recipe for Turkey and Quinoa Meatloaf is a great alternative to a ground beef recipe. You’ll cut calories and add texture and health benefits of the ingredient exchange.

The quinoa in this meatloaf really adds a nice, but subtle, crunch. And you won’t miss the ground beef once you’ve traded it out for ground turkey.

Ingredients:

  • 1/4 cup quinoa
  • 1 package (at least 20 oz.) of ground turkey
  • 1/2 cup water
  • 1 red onion, diced
  • 1 garlic clove, diced
  • 1 TBSP hot sauce
  • 1 tsp olive oil
  • 1 TBSP ketchup
  • 2 TBSP Worcestershire sauce
  • 2 eggs
  • 2 tsp Worcestershire sauce
  • 2 TBSP light brown sugar
  • 1 tsp water
  • Salt and pepper to taste

Turkey and Quinoa Meatloaf

Turkey and Quinoa Meatloaf is a healthy alternative to ground beef meatloaf.


Directions:

  1. Preheat oven to 350F.
  2. Bring the quinoa and 1/2 cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 to 20 minutes. Set aside to cool.
  3. Heat olive oil over medium heat in a large skillet. Stir in the onion; cook and stir until the onion turns translucent, about 5 minutes. Add the garlic and cook for an additional minute; remove from heat to cool.
  4. Stir the ground turkey, cooked quinoa, onions, ketchup, hot sauce, 2 tablespoons Worcestershire, eggs, salt, and pepper in a large bowl until well combined. The mixture will be very moist.
  5. Shape into a loaf in a loaf pan.
  6. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the mixture over the top of the meatloaf.
  7. Transfer squash to prepared baking sheet and roast, turning occasionally, for 20 minutes or until tender and lightly golden. Let cool slightly.
  8. Bake until no longer pink in the center, about 50 minutes. Use a meat thermometer to assure the meatloaf has cooked to an internal temperature of at least 160F. Let the meatloaf cool for 10 minutes before slicing and serving.

I’ll admit that this meatloaf doesn’t photograph well, but I can promise you it’s full of flavor. I served mine with some mashed new potatoes for a classic Americana pairing.

Feel free to play around with different spice blends if you want to give it an extra kick. Sometimes salt and pepper are all you need for seasoning, sometimes you want more. Either way, just about any spices will go well wit this Turkey and Quinoa Meatloaf.

 
4 Comments

Posted by on September 4, 2012 in Cookin', Entrees, Recipes

 

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