Recipe Friday - Hilary With One L

Can it please be fall already? Officially, that first day of autumn was September 22nd of this year. We are in the midst of the fall season and yet, the thermometer is steadily hanging out around the mid to upper 80s.

This just won’t do! I don’t have any lightweight clothes in fall colors! I gleefully packed up my shorts, tank tops, short sleeve shirts and flirty dresses. I have chunky sweaters and fall colored cords and thick heeled leather boots to wear while I go pick pumpkins and apples and drink #SCM.

I tried to bend the weather to my will, foolishly thinking that if I’m dressed for fall, fall will come. However the fine sheen of sweat that covered me from head to foot handily dispensed with whatever cute fashion forward look I had going.

This time last year, I was in a boot, but it was hardly the boot I wanted to be wearing. I physically couldn’t tackle the fall list of fun things to do, so you know I’ve been looking forward to this fall and being all about it. I want to sit outside and feel a chill on my cheeks. I want to eat pumpkin flavored everything and hide the fact that the top button on my pants is open with a big sweater and a cozy vest. I want to get that tingle that comes when you inhale the sharp scent of the season and it invades your nose so thoroughly that all you can do is sigh with contentment.

C’mon, fall! Fall already!

Here’s to cooler temps! Happy Friday, y’all!

Meatloaf and Mashed Potato Cupcakes

recipe found here.

Ingredients

	Meatloaf
1	teaspoon olive oil
1	cup finely chopped onion
½	cup finely chopped carrot
1	teaspoon dried oregano
2	garlic cloves, minced
1	cup ketchup, divided
1½	pounds ground beef, extra lean (raw)
1	cup bread crumbs
2	tablespoons prepared mustard
1	teaspoon Worcestershire sauce
¼	teaspoon freshly ground black pepper
2	large eggs
	Cooking spray
	Mashed Potatoes
4	cups cubed peeled Yukon gold potato (about 2 pounds)
¼	cup 2% reduced-fat milk
¼	cup low-fat sour cream
3	tablespoons butter
½	teaspoon salt
¼	teaspoon freshly ground black pepper
	Garnish
3	tablespoons chopped chives
4	pieces of bacon cooked and them chopped

Directions

Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes. While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

IN: recipes ON: October 4, 2013 BY: Hilary 1 COMMENT