Category Archives: Beef

Butternut Squash Chili…

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Hi Everyone,

Well, we in the Northeast had another crazy weather weekend. It started out on Saturday morning with the sun shining and a little breezy and then suddenly changed to snow squalls with almost white-out conditions and the temperature dropped and stayed that way all day and into Sunday.

When the weather gets like this my first instinct is to head to the kitchen for some comfort food. I don’t know what it is about the cold and snow but it makes me want to cook either bread, a stew, or a dessert.

I chose chili for Sunday afternoon.

I love all types of squash and I just purchased a butternut squash that I wanted to use. I looked around at the other ingredients I had on hand and decided to make chili. I had some canned beans, a little bit of fresh spinach (leftover from last night’s spanakopita melts), and some ground beef. So this was the perfect meal coming together nicely.

I also bought a jar of “Za’atar” spice recently (Za’atar is a Middle-Eastern spice combining oregano, thyme, marjoram, sumac, and toasted sesame seeds) and I wanted to use that in the dish as well.

I had two separate chili recipes and I combined what I liked from each one and added some of the spices I wanted to try. The following is my combined recipe. I hope you try it and enjoy it.

Butternut Squash Chili

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion
  • 3-4 cloves of garlic, sliced
  • 1-2 lbs. of ground beef (or turkey, pork whatever you prefer for chili)
  • 2 bells peppers any color cut in strips
  • 2 lbs. butternut squash, peeled and diced in bite size pieces
  • 2 cans (14 oz) of fire roasted diced tomatoes
  • 32 oz of chicken broth (homemade or low sodium)
  • 1 can (14 oz) black beans -no salt- rinsed and drained
  • 1 can (14 oz) of garbanzo beans – no salt – rinsed and drained
  • 1 tbsp tomato paste
  • 2 tsps. canned green chilis (found in Mexican section of grocer)
  • 1 pkg of fresh spinach cut in strips (or a bag of fresh or frozen spinach) KALE or your favorite leafy green can be substituted
  • 1/8 tsp Calabrian chili pepper paste or ground red pepper (Optional for a little heat)

Spices: mix together in a ramekin

  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp Hungarian paprika
  • 1 tsp cinnamon
  • 1 tsp Za’atar spice
  • 1 tsp black ground pepper
  • 1 tbsp. chili powder
  • Salt to taste

For garnish (optional)

  • Green onions for garnish (optional)
  • Sour cream for garnish (optional)
  • pumpkin seeds (optional)

Directions:

  • Heat oil in a large pan, over medium heat. ADD the onions and peppers and sauté until soft (5 minutes).  ADD the garlic and sauté 2 more minutes. ADD the Calabrian chili paste and tomato paste and sauté 1 additional minute until the onions are soft and all is incorporated
  • ADD the ground meat and season with salt and pepper and break the meat with the back of a wooden spoon into medium pieces and cook until no longer pink.
  • ADD the butternut squash and all the spices and mix well.
  • ADD the roasted diced tomatoes and the chicken broth. Bring to a boil and reduce to a simmer.
  • ADD the beans to the pot and mix well.
  • Partially cover the pot and simmer on medium for 40 minutes.
  • ADD the baby spinach the last 10 minutes to wilt.
  •  Adjust seasoning and serve with a dollop of sour cream and green onions and pumpkin seeds.

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I hope you try this recipe and enjoy it and make it your own. Change the greens and beans to whatever you prefer, no recipe is set in stone.

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” “share” and JOIN  DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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Meatloaf Cupcakes with Mashed Potato Frosting (updated)

4 Replies

Hi Everyone,

I have decided to update another one of my classic recipes from “way back”; this time it’s my Meatloaf Cupcakes with Mashed Potato Frosting. When my son was small, I used to make these meatloaf cupcakes for him after baseball practice and he and his friends loved them. This is a great addition to any gathering when there will be children (maybe you can get a few picky eaters to try a meatloaf cupcake).

Since they are easy to prepare, look cute and make a great presentation, I would serve these cupcakes on a buffet for a luncheon with my friends and they were always a hit. Young and old love the look of these cupcakes.

(At the end of the post, I will show you a cute way to serve them for a luncheon).

Bob and I have continued to make them over the years and we make a full cupcake tray and then freeze half the cupcakes for a quick meal for another day.

Below is the updated version of my recipe with a few additions. Give this recipe a try and I hope you enjoy them as much as we do.

Meatloaf Cupcakes with Mashed Potato Frosting

Ingredients:

For the Meatloaf Cupcakes

1 lb. ground beef or ground turkey

1 small yellow onion, grated (if you cry grating an onion, finely mince the onion instead)

1 cup grated zucchini, all moisture squeezed dry with a paper towel – ( I AM SURE THIS ADDITION IS A SURPRISE BUT IT KEEPS THE CUPCAKES MOIST AND FLAVORFUL …plus an added veggie for the kids).

2 eggs, beaten

1/2 cup grated cheese (Parmesan or Locatelli – your choice)

1 cup seasoned breadcrumbs (panko is fine too)

1/4 cup ketchup or unsalted tomato sauce

1 tsp. garlic powder

1 tsp. dried thyme

1 tsp dried oregano

1 tsp. kosher salt

Pepper to taste

For the Mashed Potatoes

(The ingredients listed will only make enough potatoes to cover the top of the cupcakes. You might want to double the recipe if you want some leftover mashed potatoes)

2 large or 3 medium potatoes (I use Yukon gold) – peeled and diced

2 garlic cloves, peeled and halved

1- 2 tbsp. butter

1/2 – 1 cup milk or heavy cream

Salt and pepper to taste

2 tbsp. sour cream (optional)

Fresh chives (optional)

Gravy (optional)

Directions:

Meatloaf Cupcakes

Preheat oven to 350 degrees

Line a muffin tin with foil cupcake papers or spray with cooking spray (this recipe usually makes 8-10 cupcakes).

COOKS NOTE* – For this recipe, I use Reynolds jumbo foil baking cups in my muffin tin. In a real pinch, these cups are so sturdy that if you don’t have a muffin tin, you can place these baking cups directly on a cookie sheet and bake.

2015-12-11 04.35.18 - BAKING CUPS

In a large bowl mix the drained zucchini and grated onion.

Add the remaining meatloaf ingredients and mix well (using your hands is the best method)

Press meatloaf mixture (approx. 1/2 cup) into muffin tin filling them to the top, making sure the surface is flat.

Bake uncovered for 20-25 minutes or until brown on top and cooked through. After 20-25 minutes, remove from the oven.

While the meatloaf cupcakes are baking, make your mashed potatoes. If you have leftover mashed potatoes from another meal, even better.

Mashed Potatoes

Put the potatoes and garlic in a large pot with salt and enough COLD water to cover; bring to a boil

Cover and reduce heat to a simmer for 20 minutes or until potatoes are tender

Drain and return potatoes and garlic to the pot

Add butter, milk, salt, pepper, and sour cream, if using

(Add extra butter and heavy cream if needed to make the potatoes smooth to your liking).

Mash with a potato masher or stick blender until smooth- not too much or they will get gummy. The potatoes need to be creamy but still able to hold their shape.

Assemble the Cupcake:

Either pipe with a tip and pastry bag or scoop mashed potatoes on the meatloaf cupcakes with a spoon.

Piping the mashed potatoes on the meatloaf cupcakes looks fantastic if you are serving guests, but I usually just add a dollop of potatoes with a spoon on top of the meatloaf cupcakes when it is just me and Bob and then garnish with gravy and chives.

Cooks Note* – if you want a crunchy surface to the potatoes either return cupcakes to the oven and bake for 10 minutes or place it under the broiler for a few minutes

Add a little gravy on top of the potatoes, add some chives (for the sprinkles on a cupcake), and half a grape tomato (for the cherry on a cupcake).

Cooks Note:

  • These cupcakes freeze well…let the cupcakes cool until a fine skin forms on the potatoes so the cling wrap won’t stick to it. Wrap in cling wrap and place in the freezer
  • To reheat, thaw and then reheat in the oven or microwave

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If you would like to serve these cupcakes for a luncheon, line them up on a long narrow serving tray for a buffet setting or in individual cupcake holders for a personal presentation. (see below).

PERSONAL CUPCAKE HOLDERS

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Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Spinach Croquettes

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HI Everyone,

It seems that Fall brings out the need in me to eat comfort foods as if I am preparing to hibernate for the winter and I start pulling out some of my Mother’s tried and true recipes that I remember from childhood.

My Mom was so clever with her meal plans and could take the same simple ingredients and make so many different meals that you never got tired or bored with any dinner she prepared.

Take a simple ingredient like ground beef for instance. Mom made fabulous meatballs, meatloaf with a perfect blend of spices and a sweet glaze, excellent hamburgers and my all time favorite was spinach croquettes.

A simple mix of onions, eggs, breadcrumbs, cheese and ground beef with chopped spinach and stuffed with fresh mozzarella. It was delicious.

As the weather gets cooler, I crave some of my Mom’s Fall dishes, so tonight I decided to make Moms “spinach croquettes”.

I paired the croquettes with a salad of mixed greens and sliced pears, some chopped walnuts, grape tomatoes, fennel slices (LOVE that licorice flavor of fennel and it’s good for digestion too) and dressed the salad with a nice fruity olive oil and balsamic vinegar. Simple and delicious.

This was a very comforting and delicious meal for us. My recipes for the spinach croquettes and basic salad dressing are below.

I hope you try this dish sometime this Fall and please let me know what you think.

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Spinach Croquettes

Ingredients:

(1 ½ – 2 lbs.) Ground turkey or beef, or combination beef/pork

1 small onion, diced (shallots can be substituted)

Seasoned breadcrumbs

Grated cheese

Salt & Pepper

No salt organic seasoning (Kirkland brand from Costco is the best) – optional

2 tsp Worcestershire sauce

2 garlic cloves, minced

3 tbsp fresh parsley

Fresh mozzarella, diced in small cubes

1 egg, lightly beaten for the meat mixture

10 oz pkg chopped frozen spinach, thawed and drained*

(* To drain spinach completely—after the package is thawed, place spinach in a dish towel and ring the towel out and release all the liquid)

Cooks Note: you can use fresh spinach (approx. 2 fresh bunches) if you prefer. DIRECTIONS BELOW.

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For the Breading:

3 eggs lightly beaten

Cornflake or panko breadcrumbs

1/4 cup milk

  • 2 tbsp. olive oil for the baking sheet

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Directions:

In a large bowl, mix seasoned breadcrumbs, cheese, parsley, garlic, onion, no-salt seasoning, salt, and pepper ……

Cooks Note: if you are using fresh spinach, you must follow this step before continuing. * wash and drain the spinach…. *heat olive oil in a large frying pan over medium heat and add a few cloves of garlic and cook for 1 minutes, then ADD spinach *Season with salt and pepper and saute until the spinach wilts. * Transfer to a colander and with the back of a large serving spoon, push down on the spinach and release the excess moisture. * transfer to a bowl and refrigerate for 10 minutes to cool…..Once this step is completed, continue with directions.

ADD ground meat to the dry ingredients in step 1 and ADD, Worcestershire sauce, and 1 slightly beaten egg. Add the drained spinach and gently mix the meat and seasonings –do not overwork the meat.

Make ¼ cup size meatballs and put a small cube of mozzarella inside, close and form into an oval croquette shape…complete forming all croquettes before the next step….  OR if you don’t want to stuff each croquette, toss meat mixture with 2 cups of shredded mozzarella before forming croquettes.

In a breading tray mix 3 slightly beaten eggs with ¼ cup milk (add additional salt and pepper if desired),

2nd breading tray, mix cornflake or panko crumbs (add additional grated cheese & parsley if desired)

Dip the croquettes in breadcrumbs, egg mixture and then back to breadcrumbs and place on a cookie sheet drizzled with olive oil. Let croquettes sit for 5 minutes.

Broil for 10 minutes, flip and broil for 5-7 minutes longer until golden brown

(Optional: light fry in a sauté pan before the broiler to get a crispier breadcrumb……I usually do this step).

Serve as is or with your favorite barbecue sauce of brown gravy. Enjoy!

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Basic Salad Dressing

To make the salad dressing, combine…

  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of balsamic vinegar
  • Fine sea salt

In a screw top jar. Close the jar tightly and shake well to combine all ingredients.

Cooks Note: Whenever I add delicate fruit that can oxidize (such as pears or apples or even fennel) to a salad, I place juice from half a lemon in the salad bowl and toss to coat in the lemon juice. This prevents oxidation or browning and makes your salad look so much better.

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

Spinach Croquettes…

2 Replies

Photo Nov 07, 7 42 25 PM SPINACH CROQUETTES WITH SPINACH RAVIOLI

Click on the photo to enlarge and then the back arrow to return to the original size.

Hi Everyone, 

I hope all is well and everyone is adjusting to the end of Daylight savings time and darkness at 5pm. I am personally not a fan. Add that to the cold weather and I am ready to stay in my home until the Spring. 

When the weather gets cold, all I want to do is make comfort meals, but there are just so many soups and stews you can make. I pulled an old recipe from my files that was one of my favorites when I was growing up and I have fond memories of making these spinach croquettes with my mother. I think it was her take on mini-meatloaf.

When I was younger I hated to eat sauteed greens, spinach, broccoli rabe, escarole, you name it. My mother would slowly incorporate these vegetables in other foods to make it more appetizing for me and this is one of those recipes.

You can use any ground meat of your choice although I have never made it with ground chicken. I usually make them with either ground beef or turkey. Lamb might be interesting. The ground meat is mixed with spinach, onions, and seasonings and either stuffed with a mozzarella cube or mixed with shredded mozzarella, breaded and broiled.

A winning combination.

I usually prepare this dish with spinach ravioli and a small salad, either a mixed green salad or a tomato salad with a basic oil & vinegar vinaigrette.

(In the photo, I have a slice of olive bread from the famous Madonia Bakery on Arthur Avenue in the Bronx, NY. If you ever have the opportunity to visit Arthur Avenue- please don’t leave without buying the bread- beyond fabulous).

I hope you review the recipe and give it a try. Let me know if you do and send a photo.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I Love hearing from you.

 All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!

________________________________________________________________________________

Spinach Croquettes

Ingredients:

(1 ½ – 2 lbs.) Ground turkey or beef, or combination beef/pork

1 small onion, diced (shallots can be substituted)

Seasoned breadcrumbs

Grated cheese

Salt & Pepper

No salt organic seasoning (Kirkland brand is the best) – optional

2 tsp Worcestershire sauce

2 garlic cloves, minced

3 tbsp fresh parsley

Fresh mozzarella, diced in small cubes

1 egg, lightly beaten for the meat mixture

¼ cup milk

10 oz pkg chopped frozen spinach, thawed and drained*

(* To drain spinach completely—after the package is thawed, place spinach in a dish towel and ring the towel out and release all the liquid)

___________________________________________________________

For the Breading:

2 tbsp olive oil

3 eggs lightly beaten

Cornflake or panko breadcrumbs

________________________________________________________

Directions

In a large bowl, mix seasoned breadcrumbs, cheese, parsley, garlic, onion, no-salt seasoning, salt, and pepper ……

ADD ground meat, Worcestershire sauce, and 1 slightly beaten egg. Add the drained spinach and gently mix the meat and seasonings –do not overwork the meat

Make ¼ cup size meatballs and put a small cube of mozzarella inside, close and form into an oval croquette shape…complete forming all croquettes before the next step….  or toss meat mixture with 2 cups of shredded mozzarella before forming croquettes.

In a breading tray mix 3 slightly beaten eggs with ¼ cup milk (add additional salt and pepper if desired), 2nd breading tray, mix cornflake or panko crumbs (and additional grated cheese & parsley if desired)

Dip the croquettes in breadcrumbs, egg mixture and then back to breadcrumbs and place on a cookie sheet drizzled with olive oil. Let croquettes sit for 5 minutes.

Broil for 10 minutes, flip and broil for 5-7 minutes longer until golden brown

(Optional: light fry in a sauté pan before the broiler to get a crispier breadcrumb……I usually do this step).

 

 

State Fair

13 Replies

 

Photo Sep 08, 1 10 35 AM (1) INTRO -FINAL

Click on the photo to enlarge and then the back arrow to return to original size.

Hi Everyone,

Hope all is well.

I have been faced with a challenge. I have a dear friend who is visiting from out of state and I invited her to lunch. She is bringing along her 4-year old grandson who she said is “very fidgety”. OK, here is the challenge, how do you entertain a 4-year old through lunch?

 I had to seriously give this some thought because I didn’t want him to just play a video game all alone, but instead be involved at the table so I can have the pleasure of his company. I love his age, they are cute and funny and simply a joy. 

Over and over in my head I kept thinking “fun and games”. I didn’t want to do a craft and keep in mind, it has been 27 years since I had a little one.

Originally, I planned lunch outside, but here in the northeast the weather has been a little crazy, either very hot and humid or raining, so this will have to be indoors.

 I thought of using the beach ball dishes and beach toys on the table from a previous tablescape.

Click link to see entire Beach Ball post.

https://dishingwithdiane.com/2015/06/20/beach-ball/

This slideshow requires JavaScript.

Then I thought a basket of food would be better for a 4 – year old than a ceramic dish, so I started thinking of what would go in a basket for a child. The usual hot dogs and hamburgers came to mind and then I had a thought… how about a corn dog? I am sure he doesn’t have that everyday and it might be fun to eat a hot dog on a stick.

That’s all it took and my mind started to go from there. I would make the tablescape as if he went to a State Fair. The New York State Fair is in full swing and short of taking a field trip to Syracuse, I had to start thinking.

I wrote down all the food and snacks I was thinking about to have them both Grandma and Mom approved. I didn’t want to go against any family food restrictions or allergies.

So once I got the green light on the food, I was ready to go.

This tablescape is my rendition of a State Fair. Hope you like it…

Here is the menu with snacks…

  • corn dogs
  • French fries
  • popcorn
  • peanuts
  • cracker jacks
  • cotton candy
  • kettle corn
  • cupcakes (ice cream would melt)
  • funnel cake
  • lemonade

First the tablecloth – I wanted something fun and one of my linen tablecloths wouldn’t work, so I bought a plastic “popcorn” themed tablecloth from the party store.

Photo Sep 02, 5 15 19 PM POPCORN TABLECLOTH

I had to buy some popcorn napkins to match.

Photo Sep 07, 5 50 46 PM POPCORN NAPKINS

No dishes, just red plastic food baskets lined with red & white check food grade tissue paper.

Photo Sep 07, 5 49 33 PM FOOD BASKET

Photo Sep 07, 5 56 02 PM PLACE SETTING

 Lunch will be a corn dog, French fries and a box of Cracker Jacks. 

(I still love Cracker Jacks. Much better prizes back in the day).

Photo Sep 07, 5 50 07 PM CRACKER JACKS

Photo Sep 07, 9 36 08 PM CORN DOG AND FRIES

I made the corn dogs but bought the French fries because I love the large crinkle cut fries from Nathans. 

(Recipe for homemade corn dogs at the end of the post).

No glasses, just cans of lemonade and bottles of water.

All served on a square wooden charger plate. It really comes in handy as a tray.

Photo Sep 02, 5 23 07 PM WOODEN TRAY

The first snack is cotton candy. I decided to serve this in sugar cones, since I couldn’t get the paper cones or sticks that the cotton candy usually comes on and I didn’t want to purchase a cotton candy machine.

Photo Sep 07, 5 54 30 PM COTTON CANDY CONES

Next up, roasted peanuts served in white ceramic berry baskets.

Photo Sep 07, 5 54 08 PM PEANUTS

Now, my absolute favorite food on the Midway- funnel cakes.

Homemade funnel cakes are easier than you think to put together and don’t forget to cover them in powdered sugar.

I served them on a white tray and added the cutest mini boxes of my favorite flavor jelly beans – Popcorn! 

Photo Sep 07, 7 15 02 PM JELLY BELLY

Funnel cakes.

Photo Sep 07, 9 35 23 PM FUNNEL CAKES 1

I need to work on my technique…Photo Sep 07, 8 31 16 PM FRYING FUNNEL CAKES

Photo Sep 07, 8 32 58 PM FUNNEL CAKE DRAINING

(Recipe for homemade funnel cakes at the end of the post). 

Of course we had to have popcorn with a popcorn themed tablecloth. So I filled plastic popcorn containers at each place setting.

Photo Sep 07, 5 55 12 PM POPCORN

I added a ceramic popcorn shaker to the table, that is supposed to be used for extra salt but I use it for finely grated cheese.

(Love popcorn and grated cheese and a touch of cayenne).

Photo Sep 07, 5 53 43 PM POPCORN SHAKER

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Well, the food is taken care of, so on to the tablescape.

I remembered all the stuffed animals that I brought home from fairs and carnivals that my son won from various Midway games, so I thought it would be fun to place some stuffed animal “prizes” with carnival tickets all around them as a table accent.

(I really missed Toys R Us not being in business anymore for this purchase).

Of course my friend’s grandson can help himself to whatever he wants.

Photo Sep 07, 5 47 31 PM TOYS AND TICKETS

And now the centerpiece.

I have, believe it or not, a white metal & galvanized Ferris wheel that hold cupcakes.

Photo Sep 07, 5 48 51 PM FERRIS WHEEL

I bought this last year at Pier 1 and it was just too cute to pass up. It was one of those purchases that I brought home and Bob said, “Do you think you’ll really use that”?

I am happy to say that I have used it on numerous occasions as part of a dessert table at an outdoor barbecue – good conversation starter.

I cheated and bought frosted cupcakes and topped them with kettle corn (another State Fair treat) and added them to the Ferris wheel.

Photo Sep 07, 7 52 33 PM CUPCAKE

(I just didn’t have the time to bake and frost cupcakes).

Photo Sep 07, 7 56 25 PM FERRIS WHEL WITH CUPCAKES

I think it looks really cute and what child wouldn’t want to pick a cupcake off of that Ferris wheel?

Okay, so I have the food, table accents and a centerpiece, but I wanted to do a little more and send him home with a party favor. 

This took me a while to think about and then I had the best idea.

What is the ultimate take away prize from the Midway that “everyone” has taken home at one time or another? Give up? A goldfish in a bag.

Of course I wasn’t going out to get real goldfish, but I could make a goldfish in a bag soap. So that is what I did (with my craft assistant Bob to help me).

Sometimes it pays off to be Cub Scouts den mother, class mother and PTA President. You remember some crafts from the past. (And I mean 27 yrs ago in the past).

I’ll have to make one for my son for his Christmas stocking and see if he remembers this from grade school.

Some melted clear suspension soap, a vinyl goldfish, clear cello bags, some twine and we are in business. Fragrance can be added to this DIY project. I didn’t want to attempt that because I was afraid that the fragrance would change the color of the soap and make it cloudy. 

Once completed, I placed a goldfish soap bag at each place setting.

Photo Sep 08, 12 23 29 AM GOLD FISH FAVOR AT TABLE

Now my little guest has something else to take home along with the stuffed animal plush toys.

Photo Sep 08, 12 20 52 AM GOLD FISH FAVOR 2

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NOTE:

I was not given permission from the author of this DIY project, to post her project instructions on my blog due to copyright laws. Sorry.

If you are interested in making this craft, there are so many tutorials for this project on Google.

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 I am done with this tablescape and now I just had to wait for their arrival.

I hope they like it…

PS- If all else fails and he doesn’t like anything and is bored, my backup is a sand art kit to keep him busy.

Either way, something else for him to take home.

Photo Sep 08, 1 15 50 AM SAND ART

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I hope all of you enjoyed my rendition of a State Fair tablescape and it gave you some ideas that you can use in your home.

Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog and please spread the word and ask your family and friends to join DishingwithDiane.

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments, I LOVE hearing from you.

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RECIPES

Homemade Funnel Cake

(recipe was given to me many years ago- author unknown)

1 – 1/4 cups all-purpose flour 
1 large egg 
2/3 cup milk
2 TBSP sugar 
1 tsp baking powder 
1/4 tsp salt,
1 tsp vanilla 

Mix all ingredients well and add more milk if too thick.

Instead of a funnel, use an old plastic squeeze ketchup bottle…EASIER!!

 Heat a small amount of canola (or vegetable) oil in my small cast iron skillet.

 Then, ……I random squirt and swirl batter in oil.

 Flip when it starts bubbling and turning brown (like you do when making pancakes.)

Serve with confectioners sugar

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Before I continue, these are the best bamboo skewers I found for corn dogs or candy apples, perfect size –available on Amazon – (6 1/2 inches, 100 pieces for $8.90).

Photo Sep 07, 5 46 05 PM BAMBOO SKEWERS

Homemade Corn Dogs

 PREP TIME: 10 MINUTES… COOK TIME: 3 MINUTES… TOTAL TIME: 13 MINS are a classic fair treat, and now you can make them at home!  – adapted from Cooks County Recipes.

Mix together a quick cornmeal, dip the hot dogs, and fry!

Ingredients:

 3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

1/8 tsp nutmeg

 3/4 cup buttermilk

 2 eggs

4 hot dogs

 all-purpose flour, for rolling

vegetable or peanut oil, for frying

Directions:

Preheat the fryer to 350 degrees F.

To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and nutmeg.

In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may over-mix). Transfer the batter to a tall glass.

Skewer the hot dogs onto wooden sticks and roll the hot dogs in enough flour to coat, then shake the excess off.

Dip the floured hot dogs into the tall cup of batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. Depending on size, you might need to make two or three batches.

The corn dogs are ready when the exterior is golden brown.

Serve the corn dogs with ketchup and mustard if desired, and enjoy!

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StateFairGrunge_forWebLight STATE FAIR

Meatloaf Cupcakes with Mashed Potato Frosting

1 Reply

2015-12-09 20.29.57- meatloaf cupcakes CLOSE UP

(Click on photos to enlarge)

Hi Everyone,

I can’t believe that this year is coming to an end so quickly and I am not ready for the holidays yet. I think I need another week to get ready.

I am sure many of you are in the same boat. I just ordered my Christmas cards (I have never ordered them this late). I hope I get them in time. At this rate, I might be sending out Happy New Year cards instead. I still have gift wrapping to do and I need to finish decorating, both inside and out. Plus, I have to write a holiday food shopping list and call in my fish order for Christmas Eve.

And last but not least, bring up my Christmas dishes from the basement so I can SET THE TABLE for the holiday.

Yup, I need another week.

On Wednesday I spent the entire day making 100 cookies for cookie exchange parties; and I had to have a quick dinner. I didn’t want to order out so I made “Meatloaf Cupcakes with Mashed Potato Frosting” and a quick and easy vegetable side dish.

I had some leftover mashed potatoes in the refrigerator so this dinner would be quick.

While preparing dinner, I thought this would be a good recipe to share for anyone else who is looking for something different to serve for dinner as it gets closer to Christmas and time is limited.

I wish I could say that I thought of this idea myself, but that wasn’t the case. It is a combination of two recipes I found online, one from “Key Ingredient” website and one from “Recipe Tin Eats” website. Both are very similar so I combined them to make it more to my liking.

 It is a really cute presentation and doesn’t take that long to prepare. And if you happen to have leftover mashed potatoes, you are already half way done.

I don’t make the meatloaf cupcakes the same way I make regular meatloaf. This recipe calls for grated zucchini and ketchup; two ingredients I normally don’t use in my meatloaf.

The good thing about the meatloaf cupcakes is that they cook in 20 minutes as opposed to the hour for a regular meatloaf. The same 20 minutes needed to prepare the mashed potatoes.

I always have ground beef in the house and I just happened to have zucchini as well, so this was coming together nicely. Since I didn’t use all the zucchini for the cupcakes, I sauteed the remaining zucchini with grape tomatoes, basil and lots of garlic for a side dish.

Give this recipe a try...I think you will really enjoy it.

Meatloaf Cupcakes with Mashed Potato Frosting

Ingredients:

For the Meatloaf Cupcakes

1 lb. ground beef or ground turkey

1 small yellow onion, grated (if you cry grating an onion, finely mince the onion instead)

1 cup grated zucchini, all moisture squeezed dry with a paper towel

2 eggs, beaten

1/2 cup grated cheese (Parmesan or Locatelli – your choice)

1 cup seasoned breadcrumbs (panko is fine too)

1/4 cup ketchup or tomato sauce

1 tsp. garlic powder

1 tsp. kosher salt

Pepper to taste

This recipe also calls for 1 tsp. dried thyme and 1 tsp. dried oregano, but I choose not to use either spice. Feel free to include them.

For the Mashed Potatoes

(The ingredients listed will only make enough potatoes to cover the top of the cupcakes. You might want to double the recipe, if you want some leftover mashed potatoes)

2 large or 3 medium potatoes ( I use Yukon gold) – peeled and diced

2 garlic cloves, peeled and halved

1- 2 tbsp. butter

1/2 – 1 cup milk or heavy cream

Salt and pepper to taste

2 tbsp. sour cream (optional)

Fresh chives (optional)

Gravy (optional)

Directions:

Meatloaf Cupcakes

Preheat oven to 350 degrees

Line a muffin tin with foil cupcake papers or spray with cooking spray (this recipe usually makes 8 cupcakes).

COOKS NOTE* – For this recipe I use Reynolds jumbo foil baking cups in my muffin tin. In a real pinch, if you don’t have a muffin tin, you can place these baking cups directly on a cookie sheet and bake.

2015-12-11 04.35.18 - BAKING CUPS

In a large bowl mix the drained zucchini and grated onion.

Add the remaining meatloaf ingredients and mix well (using your hands is the best method)

Press meatloaf mixture (approx. 1/2 cup) into muffin tin filling them to the top, making sure the surface is flat

Bake uncovered for 20-25 minutes or until brown on top and cooked through. After 20-25 minutes, remove from the oven.

While the meatloaf cupcakes are baking, make your mashed potatoes

Mashed Potatoes

Put the potatoes and garlic in a large pot with salt and enough COLD water to cover; bring to a boil

Cover and reduce heat to a simmer for 20 minutes or until potatoes are tender

Drain and return potatoes and garlic to the pot

Add butter, milk, salt, pepper and sour cream, if using

Mash with a potato masher or stick blender until smooth- not too much or they will get gummy. The potatoes need to be creamy but still able to hold it’s shape when either piped or piled on the meatloaf cupcakes with a spoon.

Top with gravy and fresh chives.

Add extra butter and heavy cream if needed to make the potatoes smooth to your liking.

Piping the mashed potatoes on the meatloaf cupcakes looks fantastic if you are serving guests, but I usually just add a dollop of potatoes with a spoon on top of the meatloaf cupcakes when it is just me and Bob and then garnish with gravy and chives.

Cooks Note* – if you want a crunchy surface to the potatoes either return cupcakes to the oven and bake for 10 minutes or place it under the broiler for a few minutes

  • These cupcakes freeze well...let the cupcakes cool until a fine skin forms on the potatoes so the cling wrap won’t stick to it. Wrap in cling wrap and place in the freezer
  • To reheat, thaw and then reheat in the oven or microwave

Until my next post, make every day a celebration!

Diane

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2015-12-09 20.30.08 MEATLOAF CUPCAKES