Melissa's Magic Turkey Loaf

So this week the gals have decided to loaf around…with some meat huh?! This surely DOES mean trouble! When I decided to lose weight the first thing that was banned from my home was meatloaf and mashed potatoes because I simply cannot control myself with the combination. It makes my mouth water just to THINK of mama’s meatloaf and I have been known to clear an entire pan in a mere 24 hours…or less!

Although mama made one hell of a meatloaf, I think I can improve just a bit on her perfection and create it a little more healthy at the same time. ...At least we’re gonna try! So what CAN we possibly add to make a meatloaf MORE delectable, MORE tasty, MORE gourmet”ish”, MORE comforting AND keep it from causing a major artery clog? How about layer it with bacon and fill the center with 4 kinds of ooey, gooey cheese! Turkey bacon and reduced fat cheese that is...TOTALLY works for me! The magic of this meatloaf is how quickly it will disappear! Bon apetit’!

Magic Turkey Loaf

2 rolls 97/3 turkey sausage

1 package Onion Soup Mix

1/4 cup diced bell peppers

1/4 cup diced red onion

1/4 cup diced red bell pepper

2 eggs

8 slices turkey bacon

1/2 cup reduced fat mozarella cheese

Sauce:

1 cup ketchup

1 tbsp. Worchestershire sauce

1 tsp. brown sugar

Whisk until well blended.

Directions:

Saute veggies in about 1 tbsp. evoo. Let cool , then combine all ingredients in large mixing bowl except bacon and cheese. Really get your hands in your meat and knead well. Place 1/2 of the meat mixture in a baking pan. Layer with half the bacon and half the cheese. Top with remaining turkey mixture, remaining bacon and remaining cheese. Bake at 375 for about 45 minutes. Top with sauce and bake another 15 minutes until glaze is thickly coating the loaf and meat is done throughout. This is excellent served with curried sweet potatoes as shown above.

Four Chicks Just Loafin' Around

This week the gals have decided to loaf around…with some meat! Ahem…the kind that goes well with mashed potatoes. Dang ya’ll.

Meatloaf is an all time, absolute, favorite, universal comfort food that makes taste buds tingle and dance with delight. Add a side of creamy mashed potatoes with bites of tangy tomato sauced meat and a little onion; how can you go wrong with that?! Not to mention you can use anything in the kitchen to make one, except maybe the sink.

So let's see what spin these four crazy chicks from across the country can put on mama's classic. Anytime the Hooker Cooker, Alternative ala Carte, Wild Card and the Gifted Gourmet get in the kitchen and play with...ahem...meat..., there's BOUND to be trouble!!!

Winter Squash Week!

Squash is a racquet sport played in an enclosed space. There are apparently five different kinds of balls used in the game, can you even imagine?? The court is encased in an effort to ensure onlookers don't get their own nads knocked off by the fast flying.....Okay, OKAY! WRONG SQUASH.
While The Four Chicks do sometimes like to envision balls flying (especially this week), we are not about sports on this blog. We are about food.

Hence: Winter Squash Week.

Whatever will we cook or bake? What kind of squash will we choose? Do we even like winter squash? Read on and find out!

Nikki's Belated Apple Squash Bake

I love squash and finding reasons to sneak it into any recipe I make is a guilty pleasure of mine (any way I can possibley trick the hubby into eating uber healthy food is exciting to me!). While squash on its own is tasty, a light, slightly sweet flavour, it readily absorbs other flavours from sweet to spicey.

This weeks surreptitiously healthy recipe is a spin on my grandma's baked apple recipe. Aside from tasting great, this stuff smells orgasmic... must be the cinnamon in it- did you know that the Queen of Sheba used cinnamon to lure King Soloman? Powerful stuff :)

Ok, first things first, I must include a disclaimer: you will be working with a sharp object, there will be cutting & peeling... The Four Chicks will take no responsibility for missing and/or maimed appendages. Any of you (and you know who you are!) who should not be trusted with a sharp object, please obtain assistance from a loved one for the cutting portions of this weeks recipe!!

Step One: Assemble your Ingrediants:
1) one small or 1/2 of a large butternut squash
2) 3 apples (you want equal parts squash & apple slices)
3) 2 tbs flour
4) 2-3 tsp cinnamon (I use 4 but I REALLY love cinnamon!)
5) 1/4 cup agave nectar (you can use honey or maple syrup, just make sure you don't use an artificially flavored Mrs Butterworth's-style syrup, use the real thing!)
6) 1/4 cup brown sugar
7) 3 tbs lemon juice
8) 1/4 cup apple cider (you can use apple, grape or cranberry juice instead, just stick with the 100% juice varieties)
9) 3 tbs cold butter

Step Two: Slice & Dice!

Cut the squash in half (please see disclaimer above) and scoop out the seeds. Cut the squash into large chunks and then slice off the skin (I tried using a veggie peeler but it really doesn't work well, using a knife is the easiest way but for the butterfingers out there, its also slightly dangerous... please dont lose a finger!). Next slice the big chunks into thin slices (you'll want them to be no more than 1/2 inch thick). Slice 3 tart apples (I used macintosh apples, granny smith would be good too) and slice them to the same size & thickness as your squash. I left the skins on mine, if you're not a fan of apple skins you can peel it off.

Step Three: Assemble!

Spray a thin layer of Pam in the bottom of your baking dish and spread the apple & squash in the dish, mixing it up evenly. Sprinkle about 2 tbs flour over the apples & squash. Over the top of that sprinkle 2-3 tsp cinnamon, 1/4 cup agave nectar & 1/4 cup brown sugar, next sprinkle 3 tbs of lemon juice then 1/4 cup apple cider. Next slice 3 tbs cold butter into thin slices, and cut each one of those in half and place them in the squash & apple (slide them down into the crevaces... wait that sounds dirty...).

Step Four: Bake!

Cover the dish with foil and bake at 325 for 25-30 minutes (until the squash is soft). Pull the dish out and let it cool for 5-10 minutes, as it cools the sauce will thicken a bit, now enjoy!

Melissa's Chicken and Squash Dumplings

If you were limited on the potential of squash, you won't be after this week's posts! Squash isn't just for casseroles anymore! There are so many varieties and it is such a versatile vegetable. Don't get me wrong, I love a good squash casserole that just screams Southern Comfort Food. This week however, we are taking squash in a very different comfort food direction...and we have selected the amazing butternut variety to accompany us!

Melissa's Chicken and Butternut Squash Dumplings

1 large hen

water to cover

1 tbsp. thyme

1 tbsp. basil

1 tbsp. sage

1 tbsp. pepper

1 tbsp. paprika

1 tbsp. seasoned salt

1 tbsp. parsley

1 tbsp. bay leaves

1 tbsp. turmeric

Place hen in pot, cover with water then add all of the spices. Bring to boil, reduce heat and simmer about an hour or until meat is thoroughly cooked and falling off the bone. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces.

Dumplings:
2 cups flour

1 cup cooked butternut squash, mashed

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

1/2 cup water

In a large bowl, thoroughly mix the flour baking powder and salt. Add your squash.
Using a pastry blender, cut in the butter until it's well combined. Add water and knead 8 to 10 times. You can add small amounts of flour if the dough becomes sticky. Roll the dough out to and cut into 1-inch x 5 inch strips. Bring the broth back to a rolling boil, drop in your dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Add your chicken and remove from heat. Cover for 30 minutes to allow your broth to thicken.

A great accompaniment for these chicken and dumplings are another squash favorite...Squash Pickles! This recipe calls for your simple yellow crook neck squash:

Southern Squash Pickles

6 medium crook neck squash - sliced

1 small jar mustard seed

3 cups sugar

3 cups white distilled vinegar

Bring sugar, vinegar and mustard seed to a boil stirring constantly so sugar will dissolve and not burn. Add your squash, and let cook for approximatley 5 minutes. You do not want to over cook the squash and you will end up with mushy pickles. Prepare your canning jars by washing and placing in hot water, One at time, add pickles and firmly pack your jar. Fill with your juice. Remove all air bubbles, then wipe rim and seal with lid and band. Process the canned pickles in a boiling water bath for about 15 minutes. Allow to cool overnight, the check for solid seals by gently pressing the centers of the lids. If they do not press in at all, you have a good seal. If they have not sealed you can either attempt to reprocess or refrigerate. You can also add pimentos to this recipe for color and Viadlia rings for contrast if desired.