I saw this on Damaris Phillip’s show, Southern at Heart and fell in love almost immediately! I made just a few alterations to fit with what I had on hand, but we love it and have had it several times, several ways since.
BUFFALO CHICKEN MEATLOAF
TOTAL TIME: 1 hr 25 min COOK TIME: 1 hour PREP TIME: 25 min
1/3 cup ketchup**
1 tablespoon hot sauce
- Whisk together the ketchup and hot sauce in a small bowl and set aside.
3 tablespoons unsalted butter
1 cup diced celery (2-3 stalks) + leaves reserved for garnish
1 cup small diced onion or shallot
3 tablespoons Frank’s original hot sauce
1 1/2 pounds ground chicken
1 cup blue cheese crumbles (GORGONZOLA works well too as does sharp cheddar)
1 1/2 teaspoons kosher salt
2 teaspoons FRESH coarse ground black pepper
2 large eggs
1 1/2 cups Panko breadcrumbs
1/3 cup grated Parmesan
- Preheat the oven to 350°.
- Grease a 9 X 5 inch loaf pan with cooking spray and set aside.
- Melt the butter in a medium skillet over medium-high heat and saute the celery and onion until softened, 3- 5 minutes.
- Transfer the mixture, plus the drippings, to a large bowl.
- Add the hot sauce to the bowl and stir to combine.
- Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
- Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked.
- Spread half of the sauce over the top of the meatloaf.
- Mix the Parmesan with the Panko and sprinkle the mixture on top of the sauce.
- Bake until the center is set and the top is golden brown, 45 minutes to an hour.
- Let rest 10-15 minutes before cutting to serve.
- Garnish the meatloaf slices with remaining heated sauce and chopped celery leaves.
**NOTE: Use jalapeno ketchup if you want a bit more spice.
Today would have been my dad’s 80th birthday I can’t believe he’s been gone 25 years. I still sometimes pick up the phone to call him and talk before I realize…
ANYWAY I digress. My cousin also passed away back in 1998 and her sister and I bake a cake for her every year on her birthday – most times we even make significantly different flavors, but I always make the same one on daddy’s birthday, Pineapple Upside Down Cake, his favorite.
This year I decided to try a new recipe from Damaris Phillips – I just LOVE her. She is so much fun, and REAL, plus she likes to experiment so I know she’d be okay with the changes I made to her recipe.
PINEAPPLE UPSIDE DOWN CAKE
Total:1 hr 15 min Active:25 min Yield: 8 to 12 servings
2 1/2 tablespoons unsalted butter
1/2 cup lightly packed brown sugar
1/2 teaspoon molasses
20-ounce can sliced pineapple, drained and juice reserved
20-ounce can crushed pineapple, drained and juice reserved
1/3 cup golden raisins
1/4 cup finely chopped dried apricots
1/2 cup pineapple rum
- Soak raisins and apricots in the rum.
- In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar.
- Cook, stirring constantly, until the sugar melts, about 2 minutes.
- Remove from heat.
- Drain apricots and raisins well.**
- Arrange the pineapple slices in the skillet.
- Fill in the spaces with the chopped apricots and golden raisins.
- Follow by a thin layer of crushed pineapple. Set aside.
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/3 QUALITY flaked coconut
1/2 cup whole milk
2 teaspoons PURE vanilla extract
1/4 cup reserved pineapple juice (from the cans)
3/4 cup granulated sugar
1/2 cup unrefined coconut oil
1 LARGE egg
- Preheat the oven to 350°.
Combine the cake ingredients in this fashion:
- In one bowl, whisk together the flour, baking powder, coconut and salt.
- In a second bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
- Beat in the egg.
- Add half of the flour mixture and mix on low until just combined.
- Add the milk mixture and stir until just combined.
- Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly.
- Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes.
- Be sure and check after 20 minutes to make sure the top isn’t getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes.
- Cover with a large serving plate and invert the cake.
NOTE: YOU CAN NOW USE THE LEFTOVER RUM FOR A COCKTAIL WHILE YOU WAIT!