Saint Patty's Day Meatloaf Cupcakes ~ IF I CAN DREAM ~ WEEK3

Meatloaf Cupcakes? What?! That's not a typo my lovelies ... they are called savory cupcakes, a.k.a. meals on the go :). Chicago loves them and that town knows food. See The Meatloaf Bakery ... oh yeah!

For St. Patty's Day, I strayed from the norm (shocker) and decided to make a hybrid: Shepherds Pie/Cupcake made from turkey meatloaf. It's a healthier version of you Mama's meatloaf so hope you enjoy! Here's the recipe which is easy but always impressive.

FOR MEATLOAF:
3 tablespoons salted butter
2 cups yellow onion, chopped
6 cloves garlic, minced
2 lbs. lean ground turkey
1/2 cup panko bread crumbs
1 cup Italian bread crumbs (or fresh or plain)
 2 large eggs
1/4 c artichoke chutney (or any chutney you like)
1/3 cup ketchup + more for basting (about 1/2 cup)
1/4 tablespoons cup raspberry Chipotle sauce + more for basting (about 1/4 cup)
 4 tblsp Worcestershire sauce
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Line 2 muffin tins with papers. Spray with oil. Set aside.
2. Pre-heat oven to 350 degrees. 
3. Melt butter in a medium skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5-10 minutes. Add turkey, bread crumbs, egg, artichoke chutney, 1/3 cup ketchup, raspberry Chipotle sauce, Worcestershire, turmeric, cayenne, salt and pepper to onion mixture; mix well using clean hands or a large spoon. 
4. Use a large ice cream scoop (4oz) or a large spoon to drop approximately 1/3 cup of meatloaf mixture into each cupcake paper smoothing out tops. Fill meat to top of cup.
5. In small bowl, whisk together ketchup and raspberry Chipotle sauce. Using a basting brush, brush each cupcake with ketchup/raspberry glaze. Cover and refrigerate. Start potatoes (see below).
6. Once potatoes are boiling, bake meatloaf cupcakes for 35 to 40 minutes or until no longer pink in center and internal temperature of loaf reaches 160 degrees F. Let stand at room temperature 5 minutes before "frosting" with mashed potatoes.    
   

FOR MASHED POTATOES:
2 lb russet potatoes, peeled
1 cup warm buttermilk
1/4 cup whole milk
1 stick salted butter, melted
1/2 cup sour cream
1 1/2  teaspoon salt
1 teaspoon garlic powder
1/2 tsp green food coloring if it's St. Patty's Day :)

1. Wash and peel potatoes.
2. Place potatoes in large pot. Fill with cold water until it rises one inch above the potatoes. Add 2 tsp salt.
3. Cover and bring to a boil over high heat. Reduce to a simmer and cook for 30 - 35 minutes or until potatoes are very tender and you can easily insert a fork or knife into the center. Do not over cook and let skin wilt or they will become starchy.
4. Drain potatoes and put back into pot.
5. In small saucepan, heat buttermilk and milk until just warm. Add melted butter to mixture. Pour over potatoes. Add sour cream, salt, garlic powder and food coloring (optional).
6. Using a potato masher, mash potatoes until creamy and of a desires consistency.  Do not over whip or they will become glue like and starchy.
7. Remove meatloaf from oven. Use icing spatula or butter knife to mound potatoes on meatloaf cupcakes.
8. Love yourself for being so creative and enjoy.

Tuesday Night Menu at Casa If I Can Dream

TUESDAY NIGHT MENU

by FoodFlirt 90210

Very Veggie Pot Stickers

Garlic Ginger Shrimp Stir Fry with Asparagus, Snap Peas, Edamame (soy beans), and Carrots

Coconut Brown Rice

Sugar Seared Mango with Toasted Coconut

Recipes will be posted this afternoon with any luck :)

Cooking begins at 5pm. See you in the kitchen!

~xoxo~

LINDSAY JONES

NEW FOOD FLIRT VIDEO + COOKIE GIVEAWAY!

As promised, here is a new Food Flirt 90210 Video where I re-create two of Hollywood's favorite dishes, from two of their favorite restaurants. Watch me put my Food Flirt twist on The Ivy's Grilled Chopped Vegetable Salad and Koi's Crispy Rice Topped with Spicy Tuna.

Lindsay Jones :: Food Flirt 90210 from Lindsay Jones on Vimeo.

FOOD FLIRT COOKIE GIVEAWAY: Retweet or share this link http://bit.ly/foodflirtvideo on twitter (@foodflirt90210) and be entered for the chance to win one dozen cookies from Food Flirt 90210! I'll announced the winner on Monday March 21 from the If I Can Dream Kitchen!

FUN FACT: I used to own a cookie company, "Cookies Couture" so I know what's up in the world of addicting cookies :)

Good luck!
~xoxo~

LINDSAY JONES

Giglianne's Pasta Puttanesca ~ IF I CAN DREAM ~ WEEK 2

Well, I've been cooking for 5-7 people at the If I Can Dream House for 2 weeks now. Time to give a serious nod to our Grandmother's who often had 5+ kids (mine had 7) and cooked for them every single night, often on a tight budget. It's a lot of work! Kudos also to Mom's and Dad's everywhere who cook for their families each night. While I was slightly, I mean completely exhausted by last night, it's been well worth it!

In case you don't know, my BIG DREAM is to have my own cooking show that inspires people to explore new flavors and become creative and confident in the kitchen. Being a chef on If I Can Dream is obviously a killer opportunity for me and I am incredibly grateful. Earlier in the week, I asked the cast if they had any requests and Giglianne (Gig) wanted to make Pasta Puttanesca. This is a dish from Southern Italy that is simple and inexpensive to make but delicious with olives, garlic, capers, tomato sauce, and anchovies. I left those out to make it vegetarian for Gig. I also used whole wheat penne pasta to kick up the nutritional value and added some cumin and turmeric. And, since there are two strapping young men at the iicd house, I also made some scrumptious turkey meatballs to go on top.  Alriiiiiiight already, enough babble and on to the recipe!

~XOXO~

LINDSAY JONES

Gig's Pasta Puttanesca

Ingredients
1 box dried, whole wheat spaghetti or fettuccine 
2 tablespoons salt
1/3 cup extra-virgin olive oil + 3 tablespoons for pasta water
1 large head garlic, peeled and minced
1/2 teaspoon hot red-pepper flakes
1 (28-oz) can whole tomatoes in juice, drained and chopped
1 (28-oz) can or jar of your favorite Marinara sauce
2 tablespoons brine from olives
1/2 cup pitted Kalamata olives, chopped
1/3 cup capers, drained
1 teaspoon turmeric (optional)
1/2 teaspoon cumin (optional)
2 tablespoons balsamic vinegar
2 teaspoon white sugar or agave
1 cup fresh basil, finely chopped
1/2 cup Parmesan cheese,  freshly grated

1. Fill large pot 3/4 full with cold water and bring to a boil over high heat. Add 2 Tbsp salt and 3 Tbsp oil to water. Add pasta and cook until al dente, about 20-25 minutes for whole wheat spaghetti.  (Al dente refers to the texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed. If you prefer softer pasta, cook a few minutes longer.)

2. While pasta boils, add 1/2 cup olive oil to heavy skillet over medium-high heat. Add garlic and red pepper flakes, stirring occasionally, for about 3 minutes.

3. Add chopped tomatoes and marinara sauce to garlic oil mixture along with olive brine, olives, capers, balsamic vinegar, turmeric, cumin, and sugar, stirring occasionally until pasta is done. 

4. Drain pasta and return to pot. Add sauce to pasta and simmer on medium-low heat, twirling pasta with tongs, for about 2 minutes. Plate immediately and sprinkle with basil and Parmesan. Take a bite and RELISH THE MOMENT:)

NOTES:

• Use finely diced anchovies in this dish if you wish! Add them when you add the tomatoes and marinara sauce.
• You can use any type of pasta you want.
• If you dislike any of these ingredients, just leave them out ... except the pasta and tomato sauce.
• Serve with turkey meatballs if you want more protein.
• Don't be scared to improvise if you are missing an ingredient! Get creative ... you know what flavors you like.