Tag Archives: baked

Mini Chocolate Chip Cheesecake Cups.

Since the Super Bowl, when I brought you a savory bite and a cheesecake dip I have been combining the two dishes…no, not buffalo chicken cheesecake, but rather cheesecake dip in the cups! It is amazing and could not be simpler!!

Mini Chocolate Chip Cheesecake Cups.  Makes 24 cups.

Ingredients

1 recipe Chocolate Chip Cheesecake Dip

8 large egg roll wrappers

Process

Preheat oven to 350 degrees. Cut egg roll wrappers into quarters and fill mini cupcake pans with them. Fill each wrapper with 1-2 teaspoons of cheesecake dip. Bake 12-15 minutes. Serve warm or chilled. Can be garnished with a piece of mint or fresh berry.

Enjoy!

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Filed under Dessert, Vegetarian

Baked Fingerling Potato Fries.

This happy accident made the cut at our house. We roast and bake potatoes all the time, but this one struck the yummy nerve with the hubs. It is so simple and such a nutritious replacement for fried, pre-made, bagged, potatoes (though they are addictingly good). We have tons of fingerlings and since they are not the greatest storage potatoes we have been ploughing through them. Using them in Baked Potato Nachos, as breakfast potatoes, both shredded and chunked, and as fries. These are the current favorite though. We have had them with burgers, steak, and just as a snack.

Baked Fingerling Potato Fries. Serves 4.

Ingredients

1 lb fingerling potatoes, sliced into quarters the long way

1/2 T olive oil

1/4 t kosher salt

1/4 t fresh cracked black pepper

1 t dried parsley

1/2 t granulated garlic

1 oz Parmesan cheese

Process

Preheat oven to 400.

Combine all ingredients, except the cheese in a medium bowl.

Spread on a silpat lined baking sheet and bake for 40 minutes. Remove from oven and sprinkle with cheese. Serve.

Enjoy!

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Filed under Appetizer, Gluten Free, Grain Free, Potatoes, Vegetables, Vegetarian

A Loaf of Meatloaf.

This is my first loaf of meatloaf. I have made muffin cup meatloaves before, somehow they seem less intimidating. But I have never made the loaf. The hubs says the only thing that can go wrong with a meatloaf is that it could be dry, so I was determined not to let that happen with this one. Besides, it needed to be moist enough to make yummy leftovers, and possibly meatloaf panini sandwiches (stay tuned). So I thought for a second about looking up some recipes, then I abandoned that and came up with this instead. It has some fresh veg in it that you might not have on hand and that is totally ok. If you don’t have kohlrabi sub in a little turnip (two small) or other veg that has a decent amount of moisture in it, you could also try just using the carrot, it will likely turn out just fine. I used the veg to keep the loaf moist.

A Loaf of Meatloaf (and a side of glaze). Serves 6-10.

Meatloaf Ingredients

1 T olive oil

1 small onion, finely diced

2 crimini mushrooms, finely diced

1/4 t kosher salt

1 clove of garlic, finely chopped

1 lb 5% fat ground beef

1 lb 20% fat ground pork

1/4 C bread crumbs (I used Italian style)

1 large egg, beaten

2 T Worcestershire sauce

1/2 t fresh rosemary, minced

1/2 t fresh thyme, minced

1/2 t kosher salt

1/2 t fresh cracked black pepper

1 large carrot, shred

1 medium kohlrabi, shred

Meatloaf Procedure

Preheat oven to 375.

Heat a large skillet over medium heat. Add oil and sauté onions and mushrooms with 1/4 teaspoon of kosher salt, until soft and the onions are transparent. Add garlic, stir, cook for 30 seconds and remove from heat. Set aside to cool slightly.

Grease a metal or oven-safe glass 9×5 loaf pan. Combine all ingredients in a large bowl with your hands. Push mixture together in a loaf shape about the size of the pan and transfer to the loaf pan. Bake in the oven, uncovered for one hour and 15 minutes (if this seems long remember how much moisture you have added with all the veg). Remove from oven and allow to cool while you make the glaze. Remove the loaf from the cooking pan as the loaf will have likely let out quite a bit of moisture (you might avoid this by cooking the shredded veg, but I like it to maintain its form and not be mushy) Plate on a platter or in another dish and top with glaze. Cut and serve.

Glaze Ingredients

1 T honey

2 T BBQ sauce (your favorite one)

1 T water

1 t tomato paste

1/2 t granulated garlic

pinch of kosher salt

Glaze Procedure

Combine ingredients in a small sauce pan and heat over medium. Stir constantly to avoid scorching. When mixture is heated through and all ingredients are melted and combined the glaze is ready to be drizzled over the meatloaf, about 5 minutes.

Enjoy!

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Filed under Beef, Casseroles/Bakes, Dairy Free, Midwest Inspired, Pork