Wednesday, February 29, 2012

BBQ Meatloaf with Bacon Brussels and Whipped Sweet Potatoes

Meatloaf is getting a new face lift with the addition of smokey bbq flavor paired with bacon garlic roasted Brussels sprouts and whipped sweet potatoes.  This isn't the typical Sunday dinner from the 50's.  Not only does it make a beautiful presentation, it tastes amazing!  Try a Cabernet Sauvignon or for a twist, Pinot Grigio.  Either way it is sure to become a favorite.

Bacon Brussels

4 strips of nitrate free bacon
1 pound of fresh Brussels sprouts (steamed for 5 minutes, ends chopped off, halved)
3 cloves of fresh garlic minced
1/2 sweet onion finely diced

1.) Preheat broiler to 500 degrees. Cook bacon in cast iron skillet until crispy. Remove bacon and place on plate.  Chop or cut into pieces.
2.) Add diced onions to skillet with bacon grease. Cook over med-high heat for about 10 minutes or until onions start to caramelize.
3.) Add garlic, Brussels and 2 tablespoons of extra virgin coconut oil to skillet. Season with sea salt and pepper to taste. Cook for 5 minutes then flip Brussels. Cook for 5 more minutes or until Brussels start to brown.
4.) Add chopped bacon to skillet and mix.  Put skillet in broiler for 2 minutes.  Stir Brussels and leave in 2 more minutes or until Brussels are browned and caramelized.

Whipped Sweet Potatoes

2-3 sweet potatoes baked and cooled
1/2 tablespoon of EV coconut oil or Kerry Gold grass fed butter
Seasonings to taste (natural garlic powder, sea salt, pepper, pumpkin pie spice)
*Organic Grass Fed Whipping Cream for Primal version

1.) Remove skin from baked sweet potatoes.  Put into medium sized pot and mash.  Turn heat on med-low.
2.) Whisk in coconut oil and or Kerry Gold.  Add seasonings to taste. *Whisk in cream until desired consistency.
3.) Reduce heat to low, cover and stir occasionally to avoid burning.  Serve when hot.

BBQ Meatloaf

2 pounds grass fed ground beef
2 eggs
1 6oz can natural tomato paste
2 cloves of garlic finely minced
1/4 cup mushroom finely diced
1/4 cup celery finely diced
2 teaspoons of all natural liquid smoke
1/2 tablespoon Chipotle seasoning (add cumin and chili powder to taste)
1 tablespoon onion powder
1/4 cup sifted coconut or almond flour

1.) Preheat oven to 350 degrees. 
2.) Mix all ingredients together in a large bowl.
3.) Place meat mixture into a loaf pan or small glass baking dish.
4.) Bake for 1 hour or until meatloaf is no longer pink in middle. 
5.) Remove from oven and let rest for 10 minutes for juices to reabsorb.
*If desired, after 1 hour, drizzle all natural organic BBQ sauce on top of meatloaf and bake 10 more minutes.

Tuesday, February 28, 2012

Brined Roast Chicken with Sweet potatoes and Garlic Roasted Asparagus

Roasted chicken is a great go-to meal idea for both simple family dinners or entertaining.  Brined chicken takes on a juicy, full flavored taste that is sure to impress.  Sweet potatoes sauted in coconut oil along with garlic roasted asparagus makes great sides to complement the star of the meal.

2 quarts tepid water
2 cups dry white wine
2 heads of garlic halved
1/2 cup of sea salt
2 tablesppons coarsely ground black pepper
1/2 lemon thinly sliced
1 tablespoon Herb de Provence
1 (4-5 lb) young roasting chicken (giblets removed)

1.) In a large pot, combine the water, wine, garlic, salt, pepper, lemons, and Herb de Provence.  Stir to dissolve salt.  Put the ckicken in the brine solution, breast side down.  Cover and refrigerate overnight.
2.) Preheat oven to 425 degrees.  Remove chicken from brine and pat dry.  Put chicken in roasting pan breast side up.  Stuff  the chicken cavity with garlic cloves from brine, lemons, and additional salt, pepper, and Herb de Provence to taste.  Roast in oven for 30 minutes.
3.) Add 1/2 cup of water to the pan and reduce heat to 375 degrees.  Roast for 1 hour and 15 minutes longer, rotating pan, or until the juices run clear.
4.) Lift chicken and tilt to allow cavity juices to run into pan.  Transfer chicken to carving board/plate.
5.) If desired, pour pan juices into pot and simmer for chicken gravy or freeze for chicken stock.

*Serve sweet potatoes sauted in coconut oil and garlic roasted asparagus on the side. (Recipes to come)