Dessert for Dinner?

Tonight for dinner I made cupcakes. I guess you could call them savory cupcakes. Check out the recipe and pictures.

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Meatloaf Cupcakes

1 lb ground turkey

½ c Italian bread crumbs

½ c ketchup

1 egg

1 tsp Worcestershire sauce

1/3 c Chopped onion or Dehydrated Onion

Pepper

Garlic Powder or Fresh Garlic

2 tbsp milk

Pre-heat oven to 450 degrees. Mix all ingredients together in a mixing bowl. Spoon into a muffin tin to fill. Bake for 18 minutes.

Frosting

Potatoes

8 c water

2 tbsp milk

1/4 c grated parmesan cheese

Peel and chop the potatoes. Add to the water and boil 35 minutes or until tender. Drain water and mash the potatoes with the milk and cheese. Stir until smooth.

Frost the Meatloaf muffins and decorate with ketchup or mustard if you want.

For some reason the recipe made 13 cupcakes and my tin was only for 12. Good thing I had some silicone muffin bakers to make the 13th. Thyme was excited to have the flower one.

Super Easy Salsa

When your Vegetable Box delivers 2 of the 4 ingredients for salsa to your doorstep then you just have to make it. This week I got heirloom tomatoes and fresh organic cilantro. I then made a quick stop at the grocery store for an onion and diced green chiles.

4 Ingredient Salsa
Tomatoes
Cilantro
Onion
Diced Green Chiles

Dice the tomato and onion and put in a bowl. Chop up the cilantro leaves and add to the bowl. Add the diced green chiles to your taste preference. Mix all ingredients thoroughly.

The salsa is best if you make it a day before you plan on eating it. That way all the flavors can mingle. Enjoy with chips, on chicken or just plain.

Beets & Beer?

So I get a fruit and vegetable box every other week from Farm Fresh To You and this week I got a whole bunch of little beets. I was wondering what I could make with these lovely beets and remembered that with my delivery I also get a newsletter that includes recipes. I found one that is perfect for my husband. Especially after working a 58 hour week.

Sauteed Beets with Beer
1 bunch beets, trimmed and scrubbed
1 bunch beet greens
4 tablespoons butter1/4 cup stout or other dark beer
1 tablespoon balsamic vinegar (I used a little more)

Cover beetroots in pan with cold water and bring to boil. Boil until tender to the touch, about 15 minutes. Remove beets from water; cool and rub skins from them. Meanwhile, trim tough stems and roughly chop greens. In a separate pan, boil stout, vinegar and 2 tablespoons butter until reduced slightly. Quarter and add beets to stout sauce. Saute beets in sauce over medium-low heat until greens are done. Melt remaining 2 tablespoons of butter over medium-high heat in a separate pan and add greens, a handful at a time, until all are wilted. Remove from heat. Serve beets over greens, drizzled with sauce.
Bonus: With only part of a Guinness beer used there was enough left over to make the hard working man a Black and Tan. Pour half a glass of Bass beer and then top with Guinness pouring it over the back of a spoon to make sure it goes slowly.