Mini Turkey Meatloaves

Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too.  That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”

I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!

The result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)

Ingredients

• 1 lb ground turkey
• 1 red onion (chopped)
• 2 carrots (chopped)
• 3 stalks celery (chopped)
• 1 green bell pepper (chopped)
• 2 cloves garlic (minced)
• 4 serrano chilies (roasted, de-seeded and chopped)
• 2 jalapeño peppers (roasted, de-seeded and chopped)
• 1 tsp fresh sage (chopped)
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 eggs
• ½ cup Rice chex (crushed)
• ½ cup ketchup
• 2 tbsp Sriracha

Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.

Sauté for 5-7 minutes, then add the minced garlic.  Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.

If you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway!  If spiciness scares you (ahhhh!) then go ahead and remove the seeds!

Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg.  Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.

Place the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)

Place into the oven at 350° for 20 minutes.  While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.

After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…

Once all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.

I might have eaten one or two straight out of the pan… maybe… allegedly… probably.

New favorite dish?  Quite possibly!

Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!

♣ Vegetarian Option: Use veggie crumbles instead of ground turkey to make this dish vegetarian.

♦ Gluten Free Option: Rice Chex is gluten-free, so that makes this dish gluten-free!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Spicy Frito Chili Pie

Sometimes all I want to eat is a down-home, feel-good, Oklahoma meal that reminds me of home,  and last night was one of those nights!

I always loved Frito Chili Pie growing up.  Whether we would make it at home or eat it at Sonic it was always a favorite of mine.

I took the traditional Frito Chili Pie recipe and kicked it up a notch (or maybe three) to create this spicy version of a classic favorite!

Ingredients

• 1 lb ground beef
• 1/2 red onion (chopped)
• 1 large garlic clove (minced)
• 1 4 oz can diced green chilies
• 1 15 oz can chili beans
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes
• 1 cup cheddar cheese (grated)
• 1 bag (9.75 oz) corn chips (AKA Fritos)

Start by cooking up the onions in a little olive oil over medium heat. After 3-4 minutes, add the garlic clove.  Cook for an additional minute then add the ground beef.

Cook until the beef is brown then drain the grease. Next, add in the chili beans and green chilies.

Mix together well, then add all of the spices.

Allow to cook for 5-7 minutes.

While the meat and beans are soaking in the spices, arrange the corn chips on a plate. Once the chili pie mixture is ready, spoon it on top of the corn chips.  Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.

I also topped it with a little arugula and tomatoes to calm the spiciness of the chili mix!

♣ Vegetarian Option: Substitute a beef-less ground beef (Trader Joes makes a delicious version of “Meatless Crumbles”)

♦ Gluten Free Option: Most corn chips (including the original Fritos) are gluten-free, but always check labels to make sure!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Spicy Eggplant Stuffed Peppers

When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)

I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.

Ingredients (makes 3 stuffed peppers)

• 1 tsp olive oil
• 1 large eggplant (peeled and cubed)
• 1/2 red onion (diced)
• 1 jalapeño (de-seeded and diced)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 bell peppers (color(s) of your preference)
• 1/4 cup queso fresco
• 1 tbsp fresh cilantro (chopped)

Start by heating the olive oil in a large skillet.  Add the eggplant, onion and jalapeño and sauté 3-4 minutes.

Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.

Evenly distribute the mixture into three bell peppers.

Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.

Remove from the oven and top with the cheese.

Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.

A little close up of these colorful beauties!

These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is Gluten-Free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Spicy Chicken and Chorizo Paella

I started making this paella about 2 years ago and the only thing that’s changed is that it got SPICIER!  If you’re a fan of some Spanish heat, this is the dish for you!

Ingredients (serves 4)

• 2 chicken breasts
• 1 tbsp avocado oil (or olive oil)
• 12 oz chorizo
• 1/2 large red onion (chopped)
• 1 green bell pepper (chopped)
• 3 cloves garlic (crushed)
• 1 pinch spanish saffron
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• 2 cups medium grain rice
• 4 cups chicken broth
• 1 tbsp lemon juice
• 1 tomato (chopped)

Start by pressure cooking the chicken breasts. While the chicken is cooking begin cooking the chorizo in a large oven-safe or cast iron skillet.

Cook for 2-3 minutes then add the onion and bell pepper.

Add in the garlic.

Next add the “magic”,  the Spanish Saffron! Saffron is one of the most expensive spices by weight in the world, but its color and flavor add so much to a dish by using so little!

Add the rest of the spices.

Next add the rice.

Toss to coat.  By this time the chicken should be cooked and it’s time to drain out the chicken broth and reserve 4 cups for the paella. Add the chicken broth and lemon juice at this time.

Mix well then shred the chicken and add to the dish.

Mix the chicken in then add the tomatoes on top.

Place in the oven pre-heated to 400° for 10 minutes or until the liquid has been cooked down.

Now, it’s ready to serve!

♣ Vegetarian Option: Omit chicken and pork chorizo and substitute with soy chorizo. 

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Pumpkin Chili

Oh my poor neglected little leopard book Mr Rodas, the math professor I like to refer to as the “Grim Reaper”, does not realize that his 40 hours a week of pre-calc homework is affecting more than just those 15 dwindled down suckers still left in the class after the first two exams created by the math devil himself! It’s affecting the thousands (haha) of my loyal bloggies that have not gotten to enjoy my witty sense of humor, delectable recipes or insight into my favorite things for an entire week! But no need to worry, I’ve made my grand entrance back into the blogosphere with an AMAZING new recipe for you all to enjoy in this, my favorite, fall season!!!

Being the hostess-with-the-mostest that I am, I followed through with my planned Pumpkin Carving Party last week even though I had about as much time to throw a party as a squirrel has time to get across Melrose Ave with a Bentley, Range Rover and those always annoying Prius’ flying through (not much)! So as I started to plan I knew I had to come up with recipes that did not take a lot of time to make and would be good for come-and-go guests, so chili came to mind. But keeping with the fall spirit, my obsession for the big orange fruit and the “Pumpkin” theme of the party I also wanted to make something that involved Pumpkin, therefore Pumpkin Chili was born.  After checking out some recipes online, I adapted them into my own sweet and spicy recipe of goodness!

Ingredients (serves 4)

• 1 lb ground beef
• 1/2 large onion (chopped)
• 1/2 green bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans
• 4 cans of tomato sauce (8 oz)
• 1 can green chilies (4 oz)
• 1 can pumpkin puree (15 oz)
• 2 tsp chili powder
• 1/2 tsp crushed red pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp salt
• 1/8 cup sugar
• 2 tbsp chopped jalapeños

The hit of the party, everyone had at least 2 or 3 bowls!  I’m complemented when people go back for seconds of any of my recipes, down right proud when they go back for thirds