For the meatloaves
1/4 cup cornstarch
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional
1. Preheat oven to 375 degrees.
2. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted.
3. Add the turkey, cheese, milk, egg, salt, pepper, cornstarch and nutmeg to a large bowl. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture.
5. Bake mini meatloaves until cooked through and golden, about 40 minutes.
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.
Serving suggestion: Serve with baked potatoes
Taken from justamomha.com
May 14, 2011
Ranchero Pork
1 can (14 oz) Mild Red Enchilada Sauce
1 can (4 oz) diced green chiles
3 1/2 lb bone-in pork shoulder roast, well trimmed
1/2 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Serve with:
warm corn tortillas or tortilla chips
shredded cheese
sour cream
fresh salsa
guacamole
1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
2. At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon (or your fingers) and return to cooker; stir to combine.
4. To serve: Spoon pork mixture on warmed tortillas and top with marinated onions and other toppings as desired.
1 can (4 oz) diced green chiles
3 1/2 lb bone-in pork shoulder roast, well trimmed
1/2 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Serve with:
warm corn tortillas or tortilla chips
shredded cheese
sour cream
fresh salsa
guacamole
1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
2. At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon (or your fingers) and return to cooker; stir to combine.
4. To serve: Spoon pork mixture on warmed tortillas and top with marinated onions and other toppings as desired.
Peanut Butter Bars
3/4 cup butter
1 cup peanut butter
2 cups smashed GF arrowroot cookies
1 1/2 cups powdered sugar
1 1/2 cups chocolate chips
4 tablespoons peanut butter
1. Melt butter and mix with 1 cup peanut butter, powdered sugar, and smashed cookies. Pour into 9x9 ungreased pan. Put in freezer until set.
2. Melt chocolate chips and 4 tablespoons peanute butterin microwave, stirring every 30 seconds. Pour over peanut butter mixture. Place in freezer until set.
1 cup peanut butter
2 cups smashed GF arrowroot cookies
1 1/2 cups powdered sugar
1 1/2 cups chocolate chips
4 tablespoons peanut butter
1. Melt butter and mix with 1 cup peanut butter, powdered sugar, and smashed cookies. Pour into 9x9 ungreased pan. Put in freezer until set.
2. Melt chocolate chips and 4 tablespoons peanute butterin microwave, stirring every 30 seconds. Pour over peanut butter mixture. Place in freezer until set.
May 2, 2011
Triple Chocolate Mousse Cake
For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
From Annie's Eats: http://annies-eats.net/2010/05/07/triple-chocolate-mousse-cake/
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
From Annie's Eats: http://annies-eats.net/2010/05/07/triple-chocolate-mousse-cake/
Strawberry Spinach Salad
1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette
1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/strawberry-spinach-salad/
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette
1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/strawberry-spinach-salad/
Lemon Poppy Seed Vinaigrette
2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/lemon-poppy-seed-vinaigrette/
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/lemon-poppy-seed-vinaigrette/
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