Turkey Meatloaf Muffins

I'm just going to come out and confess:  I created these out of desperation.

Cora wants to feed herself now, which is great... except for the fact that she has a whole whopping 6 teeth - none of which are molars and she can't effectively use a fork or spoon.  So, when I went searching for "easy toddler foods" and meatloaf popped up, I was inspired!  Stan does not like traditional meatloaf, so I knew I had to get creative if it would be a successful family meal.  I dug out my Joy of Cooking book and read the section on meatloaf.  I used quick cooking oats instead of bread crumbs and followed their suggestions for how much meat/wet/dry ingredients.  Then I tossed them in muffin liners for a fast weeknight meal - only 20 minutes cook time!

These are a HUGE success.  Not only does Cora love them, but so does the rest of the family.  Win!!!  They are savory, with the rosemary and sweet, with the cherries.  Like the perfect bite of Thanksgiving dinner. Hope you enjoy them just as much as we do.

Mini Turkey Meatloaf 


Makes approx. 20, Serving = 3 (adult)

2 lb ground turkey
3 large eggs, beaten
1 c cherry preserves, 1/4 c reserved.
1 c quick cooking oats
3/4 c sliced almonds
1 tsp dried parsley
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried rosemary
dash dried ground mustard

Mix just until blended.  Line muffin pans with liners or spray with oil.  Fill muffins (I used a large ice cream scoop) and bake at 350F for 20 minutes, or until thermometer reads 180F internal temp. Remove and brush with reserved cherry preserves.

Serve hot with some roasted sweet potatoes and peas, and you're in business.

Happy baby! She ate a whole muffin in one sitting with a handful of frozen peas.  (And yes, that's a fork in her hand... she has to hold one so she's just like us!)

Mashed Potatoes with roasted garlic, rosemary and parmesan

You know mashed potatoes are good when you fight over who gets to lick the bowl.

This is a conglomeration of recipes, so I'm calling it my own.  It's the magic that happens when you read a half-dozen mashed potato recipes on epicurious.com the week before Thanksgiving.  You could easily half this, as written it served 13 with only a couple cups leftovers.  

Mashed Potatoes with roasted garlic, rosemary and parmesan
4 lbs red potatoes
4 lbs yukon gold potatoes
1 t salt

Wash, trim and cube potatoes (I peeled about 1/3 of them). Cook in salted water until they fall apart when pierced with a fork.  Remove from heat and drain, reserving about 1 cup of water.

4 heads garlic (16 cloves), roasted
1 c milk, 2%
4 T butter
1 T fresh rosemary, minced
6 T parmesan cheese
Salt & pepper to taste (I started with 1 t salt and added from there)

Combine above in small saucepan and bring to a low simmer.  I used an immersion blender to liquefy the garlic, you could also toss it into a blender.  Mix into mashed potatoes, serve.  Hope for leftovers.

Rosemary-Skewered Artichoke Chicken

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce.  There's something wonderfully yummy about the slightly crispy ends of the artichoke hearts and the silky texture of the squash and tomatoes.  This is also easy to make for a crowd, as so much of the work can be done in advance, and guests can help thread their own skewers for an interactive dinner!

Rosemary Artichoke Chicken
Ingredients

• 1/3 cup olive oil
• 2 t dill weed
• 1 t oregano
• 1 t rosemary
• 2 t lemon peel (fresh lemon zest will burn, due to the oil - stick with dried)
• 1 T crushed garlic
• 1/2 t salt
• 1/4 t pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14 ounces) marinated artichoke hearts
• 2 medium yellow summer squash, cut into 1-inch slices
• 12 cherry tomatoes
• 6 wooden skewers, soaked in water

Directions

• In a large resealable plastic bag or bowl, combine the oil, dill, oregano, rosemary, lemon peel, garlic, salt and pepper; add chicken. Stir to coat; refrigerate for at least 1 hour.
• Drain and discard marinade. On soaked wooden skewers, alternately thread the chicken, artichokes, squash and tomatoes. 
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender. Yield: 6 servings.

Modified from: http://www.tasteofhome.com/recipes/Rosemary-Skewered-Artichoke-Chicken