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)
- Preheat oven to 375.
- Combine all ingredients except for the blue cheese and Frank’s Red Hot.
- Form into a meatloaf shape, place into a lightly greased pan.
- 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 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
- 1/4 cup EVOO
- Juice of one lemon
- 1 tsp. pure maple syrup
- salt & pepper to taste
- Preheat the oven to 400.
- 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.
- 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.
- 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.
- 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.
- In a large bowl, combine the cooked freekeh, the roasted vegetables, toasted almonds, dried cranberries and the dressing. Mix everything together.
- Serve and enjoy. Happy 2018!
Winter Roasted Vegetable Salad