Kid Friendly, Mother Approved

Having a picky eater always makes dinner a challenge.  To make tonight’s dinner ‘kid friendly’ I took the traditional meatloaf and turned them into ‘mini meatloaves’ and added some ranch smashed potatoes that anyone would love.  Coupled with a ham & cucumber salad, the dinner turned out to be a success!  Oh, and it’s gluten-free too! 🙂  Win-Win!

Mini Meatloaves Mini Meatloaves @2CookinMamas

Yields: 12 mini meatloaves

Ingredients:

  • 1.5 grass-fed, organic ground beef
  • 1/2 large while onion, finely chopped or grated
  • 1 carrot, grated
  • 2 garlic cloves, grated or minced
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp. Worcestershire sauce
  • 1 cup gluten-free bread crumbs
  • 1 large egg
  • 1/3 cup ketchup
  • 2 tbsp. honey
  • Dash of hot sauce, optional

Directions:

Preheat oven to 450ºF.  Spray muffin tin with gluten-free non-stick cooking spray.

Place ground beef in large mixing bowl.  Add in grated onion, carrot, & garlic and mix.  Add in salt, pepper, Worcestershire sauce, breadcrumbs, and egg.  Mix with hands until blended well.  Portion mixture into muffin pan evenly.

In small bowl, mix together ketchup, honey, a few dashes of Worcestershire sauce, and hot sauce (if desired).  Spoon on top of each mini loaf and bake for 18-20 minutes.

Ranch Smashed Potatoesranch smashed potatoes

Serves 4-6

Ingredients:

  • 2 pounds Yukon Gold potatoes
  • 1/2 cup dairy free milk of choice
  • 1/2 packet Hidden Valley GF Original Ranch Salad Dressing Mix
  • 2 tbsp. dairy free butter substitute
  • Kosher salt & fresh ground pepper, to taste

Directions:

Scrub potatoes with vegetable brush and cut into 1″ chunks.  Add potatoes to large pot of salted water, cover, and bring to a boil.  Cook until tender – approximately 15 minutes.

Drain potatoes and return to hot pot.  Smash potatoes with a potato masher and add in milk , ranch mix, and butter.  Continue mashing until all ingredients are mixed well.  Season with salt and pepper, to taste.

Cucumber Ham Salad Cucumber Ham Salad @2CookinMamas

Total time: 30 minutes

Ingredients:

  • 2 cucumbers, peeled and sliced thin
  • 1/2 medium sweet onion, sliced thin
  • 8 oz diced ham
  • 3/4 Greek vinaigrette dressing

Directions:

Mix all ingredients together in medium-sized bowl.  Cover with plastic wrap and chill in refrigerator for 25 minutes.  Stir well prior to serving.

Christina Russell @2CookinMamas

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Memorial Day Toppings

cheyenneburger

Cheyenne Burger by Bobby Flay

Memorial Day Weekend is fast approaching and just as luck has it – May is National Barbeque & Hamburger Month!  Everyone has their favorite way to prepare a burger, so today, we bring you 10 homemade condiments to compliment them!  Have a wonderful holiday weekend and please take a moment to give thanks to those brave soldiers that lost their lives while serving in the United States Armed Forces.

  1. Bloody Mary Ketchup – Mix 3/4 cup ketchup, 1/4 cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and 1/2 teaspoon Worcestershire sauce.
  2. Roasted Garlic Mustard – Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
  3. Pico de Gallo – Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.
  4. Reuben Sauce – Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
  5. Root Beer Barbeque Sauce – Combine a 12-ounce can of root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, 1 tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring, 45 minutes.
  6. Spicy Beer Barbeque Sauce – Combine a 12-ounce bottle of beer, 1 cup barbecue sauce, 1 seeded habanero chile, 1/4 cup chopped pickled jalapenos, 1 teaspoon chipotle chile powder and 1 clove garlic in a saucepan. Simmer until thick, stirring, 30 minutes. Remove the garlic and chile.
  7. Herb-Ginger Chutney – Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.
  8. Bacon Onion Relish – Cook 3 slices diced bacon until crisp; remove and reserve. Add 2 sliced onions to the pan. Season with salt and pepper and cook over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Stir in 2 tablespoons chopped parsley and the bacon.
  9. Olive-Anchovy Mayo – Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
  10. Avocado-Chile Spread – Spread Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

Christina signature 3

Full list of 50 homemade all-purpose condiments found HERE.  Photo courtesy of FoodNetwork.com and Bobby Flay.  Recipe for Cheyenne Burger HERE.