Monthly Archives: January 2018

Buffalo Chicken Meatloaf

Texas is good at a lot of things, but they miss the mark on anything buffalo (wings, hoagies, bites, etc.). I’ve really been missing that food since we moved here, and finally came up with a recipe that solves my cravings, sneaks in some veggies and can even be made gluten-free. It’s awesome and one of my go-to’s when I need some comfort food.

BUFFALO CHICKEN MEATLOAF (serves 3-4)

  • 1 Lb. ground chicken
  • 1/3 c. blue cheese dressing, plus more for dipping
  • 4 Tbsp. Frank’s Red Hot (or your favorite hot sauce)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic salt
  • 1 tsp. onion powder
  • 3 scallions (whites and greens)
  • 1 large stalk celery, diced (plus more stalks for serving on the side)
  • 1 large carrot, peeled and shredded
  • 1/2 c. almond meal (or flour if you prefer)
  1. Preheat oven to 375.
  2. Combine all ingredients except for the blue cheese and Frank’s Red Hot.
  3. Form into a meatloaf shape, place into a lightly greased pan.
  4. Combine blue cheese & Frank’s Red Hot, pour over the meatloaf to coat.

 

 

 

 

 

 

 

5. Bake at 375 for about 45 minutes, carefully pouring off the runoff after about 25 minutes.

6. Let rest for about 5 minutes, them slice and serve with a drizzle of blue cheese and fresh-cut celery sticks.

 

Roasted Vegetable Winter Salad

Roasted Winter Vegetable Salad

Annnnd, I’m back. What a year. For everything we’ve all been through in 2017, I’m really hopeful for everything ahead in 2018. As Nina Simone would say, it’s a new dawn, it’s a new day, and I’m feeling good.

This hearty winter salad helps. Freekeh serves as the base and is loaded with protein and fiber. Roast up some veggies (including a sweet potato), toast some almond slices, whip up a quick lemon-maple vinaigrette and toss it all together. This is awesome and filling on its own, but Brendan has eaten it for breakfast, warmed quickly and topped with a fried egg. And it’s good for you!!  Anyone else need a detox after the holidays?  Hell, anyone need a detox after the dumpster fire of 2017?  Start here.

ROASTED VEGETABLE WINTER SALAD (serves 4)

  • 1 cup freekeh, pre-cooked
  • 1 lb. brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 2 cups cauliflower, broken into florets (I had purple cauliflower on hand, which was so pretty in this, but any color will work)
  • 1/4 c. almond slices
  • 1/4 c. dried cranberries

Lemon-Maple Vinaigrette

  • 1/4 cup EVOO
  • Juice of one lemon
  • 1 tsp. pure maple syrup
  • salt & pepper to taste
  1. Preheat the oven to 400.
  2. In a small pot, bring one cup of freekeh (no need to rinse this, like you do with quinoa) and 2.5 cups of water to a boil. Cover and simmer about 20-25 minutes or until cooked. Remove from heat and fluff with a fork.

    Freekeh

  3. Toss brussels sprouts, sweet potato and cauliflower with a glug or two of EVOO and some kosher salt & fresh-cracked black pepper. Roast at 400 for about 25 minutes or until browned and tender. 
  4. To make the dressing, combine the lemon juice with the salt and pepper. Next, add the maple syrup and then whisk in the EVOO. Taste and adjust seasonings as needed.
  5. Heat a small saucepan over medium-high heat and add the almonds, flipping often, until golden brown – about 3 minutes. Keep an eye on these – they’ll go from perfect to perfectly burned in a span of about 30 seconds. 
  6. In a large bowl, combine the cooked freekeh, the roasted vegetables, toasted almonds, dried cranberries and the dressing. Mix everything together.
  7. Serve and enjoy. Happy 2018!

    Winter Roasted Vegetable Salad