Chef Kimberly Larsen shared her recipes for cauliflower mash and buffalo chicken meatloaf, perfect for your next football party!
Buffalo chicken meatloaf with cauliflower mash
2 pounds ground chicken breast
1 cup diced onion
1 cup diced celery
1/2 cup diced bell pepper red Orange yellow or green will work
1 cup diced mushrooms
2 tablespoons minced or smashed garlic At this point you may add any other vegetables you would like
2 eggs
One cup Greek yogurt
1 cup buffalo sauce
Add more depending on desired heat
Combined all ingredients in large bowl and mix with hands until mixture is thoroughly combined.
Press into loaf pan or cupcake pan. Allow to rest while heating oven. Heat oven to 425°. Place pan into oven and cook for 10 minutes reduce heat to 375° and continue to cook. Muffin tins will take approximately 10 to 12 more minutes and loaf pan, depending on size will take anywhere from 20 ( mini) to 40 more minutes ( regular size). Allow to cool in pan for 10 to 20 minutes before serving.
Roasted cauliflower mash
2 heads cauliflower
Favorite oil
Minced or smashed garlic
Salt pepper and other desired seasonings
1-1-/2 cups Greek yogurt
2 tablespoons butter
You may add milk or half and half sparingly to increase creaminess
Preheat oven to 425°
Break up cauliflower into small pieces. In large bowl Toss with minced garlic, oil, salt and pepper until evenly coated. Layer on sheet tray careful not to over crowd. Place in oven and roast for 12 to 15 minutes or until soft and lightly browned in color. Remove from oven. Place cauliflower back into large bowl. Add Greek yogurt, butter and minced parsley. Using a hand mixer beat until broken up on low speed. Then increase speed to medium and continue to beat until cauliflower is mashed and begins to be airy. Season with salt pepper or other seasonings. Serve with buffalo chicken meatloaf.
