Tag Archives: mashed potatoes

Acorn Squash

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Acorn Squash

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If you’re anything like me, acorn squash is probably a bit foreign. I know the first time I decided to try one, I had no idea how hard they were to cut into and that I should’ve sharpened my knife first. I didn’t know what it would taste like and wasn’t sure if I would like it because I know I don’t care for butternut squash. But boy, was I surprised at how delicious it was! Do you like Yukon gold potatoes? If so, you’ll love acorn squash. Do you love mashed potatoes or baked potatoes? That’s how I want you to think of acorn squash. Not that horrible cauliflower substitution for mashed potatoes, but a deliciously creamy and healthy substitution for a potato obsession. This recipe will be like healthy mashed potatoes, but feel free to change it up and serve with cheese and a little sour cream for a “baked potato” version!

Ingredients:
Acorn squash
Olive oil
Garlic salt
Pepper
1 T butter

1. First and most important, sharpen your biggest kitchen knife. If you have a dull knife, you won’t cut through this bad boy, trust me on that.

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2. Now you’re going to scoop out the seeds. I love my grapefruit spoon for this, but a regular spoon will work too if you don’t have one.

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3. Now put your acorn halves on a baking sheet and drizzle olive oil on both sides.

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4. Now bake on your center rack in a 400 degree oven for about an hour. You’ll know it’s done when you can easily stick a knife in it just like a baked potato.

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5. Now scoop out the inside of the squash into a mixing bowl. Add garlic salt and pepper to taste and your tablespoon of butter.

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6. Mix together and serve just like mashed potatoes! Soooo good!

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Meatloaf

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Meatloaf

Meatloaf

Ahhhh, meatloaf… Nothing says “Home” like meatloaf and mashed potatoes. This meatloaf is so yummy and definitely a crowd pleaser! The sautéed veggies and ketchup/BBQ sauce mix inside and out really make this meatloaf stand out from other recipes 🙂

Ingredients:
1 sweet onion chopped
6-8 mini bell peppers chopped or 1 large bell pepper
1 garlic clove chopped
Around 2 lbs ground meat (I used a little over 2) and you can use venison, beef, turkey, pork, or any combination of those together
1 T Worcestershire sauce
1 egg
1 cup Italian breadcrumbs
Ketchup
BBQ sauce (I use Sweet Baby Rays Original)
1/4 tsp garlic salt
1/4 tsp paprika
Salt and pepper
Olive oil
1 T Butter (optional)

1. Put your chopped veggies, olive oil, butter, salt & pepper in a pan and sauté about 10-12 minutes before adding in garlic. Then sauté another 5 minutes or so.
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2. After your veggies are cooked, combine them in a large bowl with meat, 1 egg, Worcestershire sauce, 2 T ketchup, 1 T BBQ sauce, 1/4 tsp garlic salt, 1/4 tsp paprika, and give it a little regular salt and pepper too.
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3. It’s at this point I like to add my breadcrumbs. I fill up a 1 cup measuring cup and sprinkle it in there until I get the consistency I’m looking for. I used just right under a full cup. You want it to be sticky and sort of wet, but moldable enough to hold its shape on the pan. Once you’re happy with your texture, place your mixture onto a cookie sheet that’s been covered in foil and sprayed with non-stick cooking spray. It should look like this:
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4. Now you’re going to make a glaze for the meatloaf. I used about 1/3 cup of ketchup and probably 2 T BBQ sauce, but honestly I didn’t measure it. I usually just squirt it into a bowl until it looks right 🙂
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5. Pour the glaze all over your meatloaf and make sure it covers all the meat.
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6. Place in a preheated 375F oven for 50-60 minutes.
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7. When it’s done it will look like this bad boy right here:
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8. Serve with mashed potatoes and southern turnip greens for the perfect meal!
Meatloaf