Apparently, enchilasagna is an actual word. Well, at least it is on the interwebs. It’s simply the combo of enchilada fixings layered in a pan just like a lasagna. That word seems strange so I’m sticking with easy and uncomplicated and just calling this an […]
I thought I was done with casserole type meals for awhile as the weather has been that perfect temp where I’m equally comfortable wearing jeans and a long sleeve shirt or shorts and a tee. Two days of gloomy rain and more yet to come lends itself completely to crockpot meals and baked dishes like chorizo meatloaf.
For this spicy riff on a classic meatloaf, I’ve substituted part of the ground beef for chorizo. I’ve also added a poblano pepper (you can use a regular green bell pepper if you prefer) and topped it off with sriracha sauce rather than ketchup. I snuck in a few other healthy additions to the chorizo meatloaf mix including chopped kale and ground flax in place of the bread crumbs. I’m sneaky like that. If you’re into a flavorful bit of spice but not so much that it will knock you on your butt (a.k.a. my kids and will still eat it), THIS is the meatloaf for you!
- 1 pound ground beef
- 1 pound chorizo (or use ½ pound chorizo and ½ pound ground pork/beef for less spice)
- 2 large eggs
- 1 onion, diced
- 1 poblano pepper, diced
- 1 large stem of kale, stem removed and leaves chopped
- ½ cup ground flax (flax meal)
- ½ cup coconut milk
- 1 clove garlic, minced
- 2 teaspoons Cajun seasoning
- Sriracha hot sauce for topping
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl except the sriracha hot sauce. The best way to combine these is to get dirty and use your (clean) hands to mix it evenly.
- Once mixed, press into a cast iron skillet or loaf pan.
- Squirt sriracha sauce over top.
- Bake about 60 minutes until internal temp reaches 160 degrees.
- Let rest 15 minutes before serving.
Oh, how I LOVE hotdish. I mean, it’s a one dish meal with veggies, meat and usually a starch, warm and scrumptious to provide comfort and joy with every bite. Just the thought of a warm wintery hotdish (not to mention eating them) brings back a whole helping of nostalgia. Growing up in Minnesota, the winter months were full of hotdish (or casseroles, if you prefer) in any form. My all time favorite is the tater tot hotdish. Most every hotdish you’ll find at the midwestern family table is made with some sort of condensed soup. Not exactly as healthy as one would think. The ingredient list in condensed soup leaves much room for improvement. That’s where I come in! Yes, the name potato topped hotdish is intentionally made to sound like tater tot hotdish. Why, well, because it essentially IS tater tot hotdish, cleaned up and made healthy.
I’ve done away with the condensed soup making my own veggie sauce to provide more nutrients and more flavor than any condensed soup can provide. Topped with sliced potatoes, it not only looks pretty, but tastes divine too. Of course, you can simply make a homemade cream of mushroom soup to substitute but why stop there? Why not add something unexpected… say, cauliflower, for example. This cauliflower and mushroom sauce combines mushrooms, cauliflower and some minute mayonnaise. The cauliflower is steamed and then combined in a saucepot with the sautéed mushrooms, garlic, mayo and beef stock and pureed to provide the “cream” for this hotdish.
For the base of this hotdish, the cauliflower shroom sauce is mixed with browned ground beef. Then, I sliced some potatoes really thin with a crinkle cutter to layer on top. A sprinkle of smoked paprika and this potato topped hotdish looks pretty darn delicious. Keep it dairy free or top it with a little shredded smoked gouda for a little taste of heaven.
- 1 pound hamburger, browned
- 1 medium onion, diced
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup mushrooms (any kind), chopped
- 3 cloves garlic, minced
- 1 head cauliflower, steamed
- 1 cup beef stock
- ½ cup minute mayonnaise (or you can use heavy cream or coconut milk)
- 6-8 small potatoes sliced very thin
- olive oil, for brushing top of potatoes
- paprika - to sprinkle on top
- cheese - optional for topping
- Preheat oven to 400 degrees.
- Brown hamburger with onion, salt and pepper. Set aside.
- Steam the cauliflower.
- In a saucepan, sauté mushrooms with garlic until mushrooms have given up most of their moisture.
- Add cauliflower, beef stock and mayo to mushrooms and puree. I used a stick blender for this.
- Mix together the ground beef with the cauliflower mushroom sauce and place in a lightly greased 9x13 pan.
- Top with sliced potatoes. I layered mine in alternating directions for a prettier visual.
- Brush tops of the potatoes with olive oil and sprinkle with paprika.
- Bake for about one hour to 75 min until potatoes are tender.
- Top with shredded cheese if desired after baking. You can place back in the oven if needed just until cheese is melted. Smoked gouda is amazing on this one!
This is an unusually warm fall day. Nearly October and nearly 80 degrees. Despite really wanting to be outside, I’m stuck inside nursing a head cold. Ish. I’ve been diffusing thieves essential oil in my oil diffuser off and on the past few days in hopes of preventing the rest of my family from getting this. Welcome back to school season, when the kids bring home every cold bug in sight, right?!?!
I was feeling like I needed to have some extra nourishing food last night so I made up an awesome Asian beef and cabbage recipe for you. I started with a marinade that I use quite often for Korean style dishes and altered it a bit plus added a little starch to thicken the sauce. Packed with peppers, onions, and tossed over cabbage, it’s a grain free hearty meal perfect for nourishing a cold without weighing you down. Just what the doctor ordered!
Since this utilizes a marinade, it’s great for tougher cuts of meat. I order our beef straight from the farm and therefore receive all cuts of meat. The toughest of which is round steak and is the most challenging to obtain a chewable texture and flavorful bite. Enter the marinade. Nature’s wonderful way of converting that which is less desirable and turning it into something delicious. I cut the steaks up into small strips going against the grain and marinate them all day or even a full 24 hours. The result is a much more tender and much more flavorful steak perfect for using in stir fry like this Asian beef and cabbage stir fry.
- ½ cup low sodium tamari (or soy sauce)
- ¼ cup rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon Sriracha sauce
- 1 tablespoon honey
- ¼ teaspoon ground black pepper
- splash of lime or lemon juice
- 1 pound round steaks, cut into strips
- 6 cups shredded cabbage
- Prepare marinade by whisking all ingredients together in small bowl.
- Divide marinade in half and pour half of the marinade over beef. Set remaining half of marinade aside in fridge for the sauce.
- Marinate beef for 8 hours up to 24.
- In a wok or large fry pan, stir fry marinated beef until fully cooked.
- Add onion and peppers and stir fry 2 minutes.
- Add reserved marinade and water to the pan and stir fry.
- Add arrowroot/water mixture and cook until sauce has thickened.
- Serve over chopped cabbage.