Saturday, October 25, 2014

Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf
  • 1 C sugar
  • 3/4 C olive oil
  • 3 eggs
  • 1 can pumpkin puree
  • 2-1/3 C flour
  • 2-1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 tsp ground cloves
  • 1/3 tsp allspice
  • 1/4 tsp cardamon
  • 1 C toasted walnuts, coarsely ground
  • 1/2 C golden raisins
*** Preheat oven to 375 F ***
  1. In kitchen machine combine sugar with olive oil and mix well.
  2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
  3. Add pumpkin puree and mix until well combined.
  4. In a separate bowl combine flour with baking powder and spices.
  5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
  6. Quickly mix walnuts and raisins into the dough
  7. Pour dough into a prepared loaf pan
  8. Bake for about 60 minutes or until a tooth pick comes out clean.

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Thursday, October 23, 2014

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart

  • 1 C  + 2 Tbs flour
  • 1 tsp salt
  • 1/2 C Earth Balance or other "butter" of choice
  • 5 Tb water
  1. Combine flour with salt and "butter" until it crumbly
  2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
  3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}


  • 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
  • 1/8 C shredded onion {about 1/2 onion}
  • 1/2 C raisins
  • 1-1/2 tsp salt
  • 1/4 C water or your favorite "milk"
  • 1 C Tofutti Sour Cream or your favorite "sour cream"
  • 1 tsp curry powder
  • 2 eggs
  • 1 tsp of olive oil {for the pumpkin seeds}

*** Preheat oven to 425F***

  1. Combine shredded pumpkin with onions, raisins, and salt
  2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
  3. Pour "sour cream" mixture over the shredded pumpkin and combine well
  4. Prepare a spring form baking pan
  5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
  6. Place rolled out dough carefully into the spring form.
  7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
  8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
  9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
  10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.

Are you ready for more pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Tuesday, October 21, 2014

Apples and Quick Homemade Chunky Applesauce {#recipe #dairyfree}

The apple extravaganza continues and this Friday after school the girls together with one of Alena's friends went to taste the apples at Applefest.  Yes, we went on Friday right after school and pretty much had the entire tasting section all to ourselves.  Forget the huge lines that form on Saturday and Sunday, Friday 3:30 p.m. is the time to visit.

We tasted every single apple kind there was and I discovered a few new favorites (now if I only kept that sheet - what was I thinking?!) however kept myself in check by not buying a few more pounds…again, what was I thinking when winter comes around and the apple stack in our basement is gone I will cry…because there is nothing like fresh homemade applesauce.  Okay - it won't be that bad because we have at least another 10 jars sitting in the freezer but still…fresh warm applesauce.  It is super quick and comes together with just three ingredients.  Fresh apples,  water, cinnamon - yup that's it.  It does not get any easier than that…

Quick Chunky Applesauce
- 4 C diced apples {I do not peel my apples}
- 1/2 C water
- 1/2 tsp cinnamon

  1. In a pan combine apples with water, cinnamon and cover. 
  2. Bring heat to medium - high and keep pan covered.
  3. Cook covered until apples fall apart and become mushy.  This takes about 15 - 20 minutes.  
  4. When all apples have cooked through take the pan off the heat
  5. Stir the apples sauce and let it cool down before serving 
Serve along side Potato Pancakes for Himmel & Erde {translates to Heaven & Earth}, for dessert, lunch…


Monday, October 20, 2014

Pumpkin Orange Soup for #PumpkinWeek {#dairyfree #recipe}

Happy Monday!!!  Are you ready for fall yet?  Leaves are changing, the air is getting crisper, visits to the pumpkin patch and yes the flavor of pumpkin is starting to be everywhere.  It has also reached my kitchen; this week Terri of  Love and Confections is hosting an entire week of recipes containing pumpkins.  Dessert to main dishes an entire week packed with pumpkin recipes.

My kick-off dish is a Pumpkin Orange Soup and this is actually one of my very first pumpkin dishes I have made.
Yes,  winter squash has been consumed many times in our house but actual pumpkin is a totally different story.  It is also different as I actually bought a couple of cans of organic pumpkin puree {yes - I did take the short cut} and I was so pleasantly surprised.  Pumpkin goodness comes together in a snap, just like this absolutely delicious warming soup.  The soup is slightly sweet yet packs a little heat that will brighten up any grey day…

Pumpkin Orange Soup
  • 1 Tbs Olive Oil
  • 1  small onion, diced
  • 2  tsp salt
  • 1/2 tsp freshly ground ginger
  • 1/8 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1    C Orange Juice
  • 1  can pumpkin puree
  • optional 1 C of water
  • Cilantro for garnish
  1. Heat olive oil in a pot and add onion together with salt when hot.  Saute onion until they have softened.
  2. Add ginger, cayenne pepper together with cinnamon and carefully mix under the onions. Sauté for another minute or so until the spices become fragrant.
  3. Stir in orange juice and bring to a quick boil, turn down the heat and carefully stir in pumpkin puree.  Simmer for a few minutes.
  4. You can add in additional water if soup is too thick for your taste 
  5. Adjust salt - ladle into individual bowls and garnish each with fresh cilantro.

Check the rest of today's other pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor's Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That's My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Friday, October 17, 2014

Apples, apples, apples - Apple Fritters for breakfast {#recipe #dairyfree #apple}

Fall has arrived in the Pacific Northwest which means that apples have been harvested and the freshest, crispiest, tastiest apples are available. Before moving to the Pacific Northwest apples to me where either Granny Smith or  a Golden/Red Delicioius - maybe a Gala apple; but who knew there are so many others.  Maybe I am the only one who was so naive in the world of apples and yes, apples had not been my favorite fruit.  But friends,  there is a whole new entirely bigger apple world out there.  Tasty delicious apples, that are crisp, sweet, tangy, bright white flesh,  slightly yellow flesh, green, yellow, red…all different flavors.  It is amazing - and I am not just talking about Fuji, Gala's, McIntosh, Honey Crisp…but also Goldrush, Golden Russet, Grimes Golden, Brock, Cortland and many more.  Amazing, right?!  There is such a difference and variation in flavor in all of them; and lucky for us here in Portland we can sample the different varieties once a year at the Portland Nursery Applefest.   It is such a popular event and truth be said this year we did not taste, but bought a couple different varieties for immediate fresh eating and storing.  Yes, I have come around and love apples.  There is nothing like fresh homemade apple sauce, apple cake {Apfelkuchen}, or Apfeltaschen…perfection, plus they are perfect in lunch boxes {Tip: prevent oxidation by dipping cut apple slices in water after cutting} and apple fritters.

Apple fritters are the perfect weekend breakfast item - fairly quick and a change of scenery from our usual Dutch Baby, Pancake, or Alena's favorite Potato Pancakes.  These are not the most photogenic food, but please do not let that deter you…this fall bring delicious Apple Fritters to your table…

Apple Fritters

  • 3/4 C Almond Milk {or other "milk" of your choice}
  • 2 eggs
  • 1 C flour
  • 2 Tb sugar
  • 1/4 tsp cinnamon
  • pinch of salt
  • 4 C apples slices cut into bite size pieces {3-4 peeled, cored apples}
  • Canola Oil for baking
  • Powered sugar for garnish
  1. Combine "milk" with flour, eggs, sugar, cinnamon, salt and combine into a smooth dough.  All lumps should be worked out.
  2. Pour dough over apple slices and combine
  3. Heat oil in a pan
  4. Scoop 1/4 C of apple/dough mixture onto the hot oil - turn over once until both sides are cooked through and nicely browned
  5. Sprinkle with powdered sugar before serving.

Thursday, October 9, 2014

Smoked Sockeye Salmon Salad {#dairyfree #recipe} and #IFBC part one

It has finally happened; yes it did…what?! Well, I finally attended my first ever blogger conference  the International Food Blogger Conference {IFBC} in Seattle.  The perfect opportunity as Seattle is only a short train ride away from Portland - so yes, no expensive air travel was required plus I got to hang out with my good friend Heather for a couple of days.  Yay ~ every year we {the family} visit Seattle right after Thanksgiving as Ron likes to run the Seattle 1/2 Marathon and we always stay at the Westin.  So I consider myself an expert Seattle tourist - yup that is right at least I did until then ;)  Had I ever been up to the Space Needle -> No!  Chilully Glass Museum -> No! Pike's Place Chowder -> No!…yes, the list goes on and on and finally I got to experience all those places because - I will be truthful - Heather made me do it.  Oh my - what have we been missing….more about that in another post.

Now back to the IFBC as one might expect there was an opening reception and this one was hosted by Bristol Bay Sustainable Salmon together with a couple other companies.  The featured dishes were all - as one might expect - salmon;  it was not just any type of salmon but Sockeye.  Out of all the different types of Pacific salmon {King/Chinook - Coho - Sockeye..} it is always Sockeye that I choose.  Sockeye with its deep orange-red color, its deep flavor, its smooth texture is amazing is - at least to me - the best.  Three different dishes all with Sockeye salmon and the one that stood out the most?  Smoked Sockeye Salmon Salad - I may have had more than a couple of servings…oh my so absolutely unbelievably amazingly delicious.  Delicate yet bold smoked Sockeye combined with onions, lime juice and a surprisingly mouthwatering punch from the flecks of jalapeño.  This was the one dish that stood out from the three.  Simple yet elegant.

So here {thank you Heather} is my version of the Smoked Sockeye Salmon Salad - I served it as an appetizer at small dinner party with a main dish of pasta Bolognese…it is impressive yet super easy to make

Smoked Sockeye Salmon Salad

  • 1/3 lb smoked Sockeye salmon, skinned, cut into bite size pieces 
  • 1 C Cherry tomatoes, quartered
  • 1-1/2 Tbs seeded, minced jalapeño
  • 1/2 C chopped red pepper
  • 1/2 C chopped cilantro
  • 1/4 C lime juice
  • For garnish - > 1-1/2 C little dipper corn chips {more or less}
  1. Combine all ingredients in a large bowl.  Cover with kitchen wrap, place in fridge and let rest for at least one hour before serving
  2. Remove from the refrigerator 10 minutes or so before serving.  Arrange salmon salad in the middle of a large plate and garnish with chips around the platter.


Tuesday, September 30, 2014

Ducky 13 Bean Soup for #10DaysofTailgate {#Dairyfree #recipe}

Disclaimer:  I have received a package of dried 13 bean soup as well as duck products ~
                     all opinions are my own

How can it be that this is the last day of the #10Daysof Tailgate event already;  I know it is just with everything else time flies when you are having fun.  Let's just say that this last day just snuck up on me but let me also say that I have had so much for preparing foods for this fun event.  Thank you, Camilla for having me, I have had so much fun and learned quite a bit about Tailgating.

Now before I tell you everything there is to know about my Ducky 13 Bean Soup let me remind you that there is a fantastic prizes to be had during the giveaway.  You do not want to miss that now, right?!  To enter all you need to do is enter my #10DaysofTailgate Kick-off Post! and you are all set fingers crossed.

Okay…so now finally Ducky 13 Bean Soup;  yes you can say that I have been having a lot of fun with the duck and not just because I live in Oregon.  Well so I admit to having teased my friends with the Oregon Duck theme maybe just a wee bit because truth be said I really do not have a horse in the game {isn't that what you say?} Are you ready for some warming soup?  It can be cold out there in the parking lot {at least I imagine it to be} and a bowl of warm soup to warms one up instantly.  Savory delicious broth, the bite of 13 different beans, smooth vegetables, and the unexpected taste of duck come together in this beautiful soup.  What do you think? -  Well, it is a winner here….

Ducky 13 Bean Soup
  • 1-1/2 C dried 13 Bean Soup soaked over night
  • 1 tsp Duck fat
  • 1/2 - 1 pack Duck bacon, diced
  • 1 large onion diced
  • 2 large carrots cleaned & diced
  • 6 C water
  • 2 bay leaves
  • Salt and Pepper to taste
  1. Soak beans over night
  2.  Melt fat then add diced bacon pieces and fry them up
  3. Add vegetables to the pan and sauté
  4. Place soaked beans (pour soaking water off) in a slow cooker and add 6 C of water
  5. Add sautéed vegetables and bacon
  6. Set slow cooker on high and cook for 6 hours
Serve with crusty French Bread!

For more fun be sure to check out these recipes…

Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

Boston Lager Cupcakes by Sew You Think You Can Cook

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Saturday, September 27, 2014

Savory Duck Hand Pies for #10DaysofTailgating {#dairyfree #recipe}

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

It's the weekend = party time; bring on the games and the parties to celebrate them.  Will you have a party at your house or be tailgating this weekend.  As far as I know there won't be tailgating in Oregon this weekend as the Oregon Ducks are off, and the Oregon Beaver are not playing at home.  Go Beavers!  Around here people in Portland you are either a Duck or a Beaver…well, I am fine with either team but think that these Savory Duck Hand pies are more a ducky meal to support the Oregon Ducks, but then again….I actually wanted to name these cute hand pies Oregon Duck Hand pies but you know these are so delicious and certainly just want to appeal to one team :)  For the picture I had planned to serve them on a bed of greed lettuce with a side of pineapple salsa ~ you know, green and yellow…well, that did not happen either…

But here take a look at these delicious little hand pies….

Ground duck, sweet and tangy Cherry Chipotle Not Ketchup, ginger, garlic, sesame, carrots and scallions wrapped into flakey dough that is baked to perfection…

Oh, yes…these are absolutely 100% delicious no matter your favorite team; it's crust and perfectly seasoned tasty meat.  Plus it comes together easily - I did not say super quick, but easy.  With a few exceptions i.e. puff pastry I always like to make my own dough, to me it is just like magic when the flour combines with the "butter", water and turns into dough.  That's me - but you can take a shortcut and use puff pastry sheets instead.  

These are Ducky Hand Pies and let me just tell you that Ron was absolutely thrilled.  He absolutely loves duck and this - yes another first - was the first time I have ever cooked duck.  It was perfect with the duck meat but if you do not have duck handy, a beef, pork or a combination of both would work as well.  

Savory Duck Hand Pies

  • 1 C flour
  • 1/2 Tbl
  •    5 Tbl Earth Balance, or other vegan margarine cut into pieces
  • 1/4 C cold water
  1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture is crumbly 
  2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until the ingredients come together into a dough {do not knead}
  3. Place the piece of dough into kitchen wrap and cool for at least 1/2 hour before using
  1. Heat canola oil and when hot add sesame seeds; sauté until sesame seeds turn slightly golden
  2. Add garlic, ginger, and carrots.  Sauté until fragrant and carrots turn bright orange in color
  3. Add ground duck to the vegetables.  Sauté until duck is crumbly and all the way cooked through.
  4. Stir in Cherry Chipotle Not Ketchup along with a pinch of salt and sauté for another couple of minutes
  5. Add scallions and adjust salt if needed
Finishing and baking
  • 1 egg yolk beaten plus 1 Tbs water
**** Preheat oven to 425F and line one or two cookie sheets with parchment paper ****
  1. Cover your work space with some flour and place cold dough onto it
  2. Roll dough out very thinly
  3. Cut dough into even squares
  4. Place filling onto the middle of each square then fold up the edges 
  5. Place each package onto the prepared baking sheet 
  6. Brush egg onto each package
  7. Bake for about 20 minutes or until golden
Enjoy warm or cold!

For more inspiration take a look at what the other bloggers are bringing to the party today…

Here's what everyone brought to the table today...

Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Apple Cherry Spice Cocktail by CafeTerraBlog

Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Wednesday, September 24, 2014

Pear Poppy Snails {Birnen Mohn Schnecken} for #10DaysofTailgating {#dairyfree #recipe}

What is a party without dessert; every party needs dessert.  Any party needs dessert whether it is at home or in a parking lot.  Right?!  Dessert can be anywhere just as long as it is portable and delicious, well that is at least what I think.  So yes,  it is the perfect time to bring Snails along…I can hear you?  Snails…Bea what are you talking about…no, not Escargot but baked snails. I call them snails because in German rolled pastries - sweet or savory - are all called Schnecken which translates to snails…

Pear Poppy Snails are the perfect dessert; fresh pears along with poppy seeds rolled into a delectable yeast dough.  Yes, sweet but not overly - sweet fresh pears meet poppy seeds meet maple syrup and cinnamon.  What do you think?  Everything is rolled into a dough that is ever so slightly crispy and firm; they are perfect with coffee and if there are leftovers after the party great early in the morning.

Pear Poppy Snails {Birnen Mohn Schnecken}

  • 1 c  milk {or your favorite milk substitute I use plain Almond milk}
  • 3-1/2 Tb butter or vegan "butter" 
  • 2-1/2 c flour
  • 1/3 c sugar
  • 2-1/2 tsp yeast
  • 1 egg
  • pinch salt
  1. Combine flour, sugar, and yeast in a large mixing bowl
  2. Slowly melt butter in milk and once it has melted mix it into the flour mixture
  3. Add egg and continue kneading until dough has formed 
  4. Cover dough with a dish cloth and place it at a warm spot to let it rise for about 45 minutes
  5. When dough has risen knead it one more time.
  6. Put plenty of flour onto your work area and roll the dough out into a large square.  Place the  the rolled out dough  on a kitchen towel {or a couple} and cover it with another kitchen towel while you are preparing the filling
Filling + Glaze
***preheat oven to 400 F***; line 2 cookie sheets with parchment paper
  • 3 pears, peeled, cored, and cut into bite sized pieces
  • 2 TB lemon juice
  • 1/3 C poppy seeds
  • 1/4 C plain almond milk {or other preferred milk}
  • 1/4 maple syrup
  • 1/2 tsp cinnamon
  • 1 C powdered sugar {for glaze}
  • 2 TB lemon juice {for galze}
  1. Drizzle lemon juice over the pears and mix it up
  2. Combine poppy seeds with "milk", maple syrup and cinnamon. Gently heat the combination covered in a pot for about 5 minutes - do not bring it to a boil.  After about 5 minutes let it cool down for another 5 minutes or so.
  3. Spread the poppy seed mass thinly over the prepared dough until everything but the edges are covered
  4. Spread the pears evenly over the poppy seed mass
  5. Working from front to back, carefully roll the dough tightly to the back end until you have one large roll
  6. Using a sharp kitchen knife cut 1/2" slices - or a little thicker - and place the individual slices on the prepared cookie sheet.
  7. Once the entire roll has been cut cover the cookie sheets with a kitchen towel and let rise for another 15 minutes
  8. Remove kitchen towel from the cookie sheets and place the rolls into the oven.  Bake for about 15 minutes and let the snails cool down
  9. Prepare the glaze by combining the powdered sugar with the lemon juice
  10. Drizzle the glaze over the cooled down  Pear Poppy Snails

Enjoy and have fun!

Check out the rest of the tailgating party for more recipe ideas for your party...

Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere

Just Ducky Baked Beans by A Day in the Life on the Farm

Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!

Monday, September 22, 2014

Cherry Chipotle Meatloaf Sandwiches for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

I am on a roll…three days in a row a post from me; let's just say that this novice tailgater - okay I have not graduated to an actual tailgater but will call myself now a tailgate food preparer.  How are you liking that?  Yes, having just boarded a train in Seattle right next to the football field where I heard the crowds roar makes me thing that I have graduated from novice to tailgate food preparer.  What do you think?  So I know tailgate food has to be a crowd pleaser, portable, and really worth every single bite of it.  You know worth as in mouthwatering delicious; one of those foods to me is meatloaf.  Meatloaf is comfort food to me - simple, plain good food but I realize that it is just not possible to bake a meatloaf at a parking lot.  Well, okay that is if you have a portable oven which - at least to my knowledge - most of us do not bring along in their cars.  So my next thought that was how about a Meatloaf Sandwich; toasted bread topped with thick slices of delicious meatloaf.  That sounds more like tailgating food, right? Oh yes…but just bread and meatloaf?  Not quite like it…condiments the perfect sandwich needs condiments.  So here we go…

Perfectly toasted thick slices of sourdough bread, both slices slathered with a combo of Not Ketchup Cherry Chipotle mixed with mayo, each topped with crisp bright green lettuce, then a thick cut slice of meatloaf studded with bright green specks of parsley topped with bright red fresh tomatoes and rings of red onion.  Yes, it is one big sandwich not a food you will look elegant eating, but it sure is finger-licking good.  So what about the recipe..glad you asked.

First make he meatloaf; not any meatloaf but a Cherry Chipotle Meatloaf…

Cherry Chipotle Meatloaf Sandwiches

  • 1-1/4 lb ground beef
  • 3/4 lb ground pork
  • 1/2 C bread crumbs {make sure they are dairy free}
  • 1 C chopped Italian parsley 
  • 1 C chopped red onion
  • 2 tsp salt
  • Pepper
  • 1 tsp paprika
  • 1 egg
  • 1/2 C Not Ketchup Cherry Chipotle for topping while baking
*** Preheat oven to 375 F ***

  1. Combine ground meat with all of the ingredients except the Not Ketchup.  Work it together into a dough then shape it into a loaf
  2. Place the loaf into a baking dish then slather it with the Not Ketchup Cherry Chipotle sauce.
  3. Bake in the preheated of for 45 minutes or until the meat is cooked through
  4. When cooked through remove the meatloaf from the oven and let it cool down

Assemble Sandwiches {makes 4 sandwiches}

  • 8 slices of sourdough bread
  • 2-3 TB Not Ketchup Cherry Chipotle
  • 2-3 TB Mayonaise
  • 8 slices of fresh, washed and dried lettuce leaves
  • 1-2 tomatoes sliced
  • 1/4 red onion sliced
  1. Toast 8 slices of sourdough bread
  2. Combine Not Ketchup Cherry Chipotle with mayonnaise
  3. Slather Not Ketchup/Mayo combo on all slices of bread
  4. Place lettuce on all slices
  5. Top half of the lettuce covered slices with thickly cut slices of cool meatloaf
  6. Top meatloaf with red onion and tomato before covering each sandwich with the other half of the prepared lettuce covered bread slices.
  7. Tightly wrap sandwiches then cut them diagonally

Take a look at the other great recipes...
Here's what the rest of the crew brought to the table...

Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla


Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

SRC Surprise Recipe by A Day in the Life on the Farm

Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

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check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!