I’m sharing a menu of pure comfort food today! I think you’ll enjoy this as much as my family did. The salad dressing is made with delicious flavored balsamic vinegar and olive oil from Golden Isles Olive Oil in Redfern Village. If you’re not in the area you can mail order here: www.GoldenIslesOliveOil.com. This is the perfect fall meal for a family, especially on a Sunday evening. It’s easy to put together and so delicious. The recipe for Potato Boats comes from the old “Fit For Life” book by Harvey and Marilyn Diamond. I cannot tell you how many times I have prepared these. My daughter could eat two or three and still want more. They’re healthy too, which is always a dividend!
Cajun Barbecue Meatloaf
Potato Boats
Arugula Salad with Honey Crisp Apples, Walnuts, Blue Cheese and Apple/Walnut Vinaigrette
Cajun Barbecue Meatloaf
1 package meatloaf mix (you can substitute a pound and a half of ground turkey if you wish)
2 tablespoons dried onion
1 tablespoon good quality Cajun seasoning
1/4 teaspoon dry mustard
1/4 cup ketchup
1 egg
3/4 cup organic rolled oats
1/4 cup Jack Daniels Original No. 7 Barbecue Sauce
Preheat the oven to 425. Mix the meat with all ingredients up to the barbecue sauce. Place in a greased loaf pan. Spread the barbecue sauce over the top. Bake at 425 for 20 minutes. Reduce the heat to 350 and continue baking for 30 minutes. Slice and serve. This makes a delicious sandwich. I always slice the meatloaf in 1/2 inch thick slices. I brown them in a saute pan that I first spray with olive oil spray. Serve on a roll or whole grain bread…delicious!
Potato Boats
4 servings
2 large Idaho potatoes
3/4 cup cubed butternut squash (I buy this already cubed at our local Harris Teeter and save the leftovers for soup)
1/4 cup butter, melted
1/4 teaspoon cumin
sea salt and pepper to taste
Ground Sweet Paprika
2 teaspoons butter, melted
Bake the potatoes in a 425 degree oven for about an hour. Remove and allow to cool slightly. Steam the butternut squash for about 15 minutes. Scoop the meat out of the potatoes and add the drained, steamed squash. Mash with 1/4 cup of butter, cumin and salt and pepper. Spoon the mixture back into the potato shells. Spoon the remaining 2 teaspoons of butter over the top of each potato boat and sprinkle with paprika. Place under a preheated broiler for about 10 minutes, or until lightly browned.
Arugula Salad with Honey Crisp Apples, Walnuts, Blue Cheese and Apple/Walnut Vinaigrette
1 pound organic arugula
1 honey crisp apple, cored and thinly sliced
1/2 cup toasted walnut pieces
1/2 cup crumbled buttermilk bleu cheese
Dressing:
1/4 cup walnut olive oil
2 tablespoons red apple balsamic vinegar
1 tablespoon local honey
1/4 teaspoon dry mustard
1/4 teaspoon pink salt
cracked black pepper
Toss the salad ingredients in a wooden bowl. In a small glass bowl whisk the dressing ingredients together. Drizzle over the salad and serve.
