In the Kitchen With Jennifer Fielden

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Jennifer Fielden, a Mansfield resident, and originally appeared in the MansfieldNOW October 2015 issue.

Breakfast Egg Muffins

  • 1 large sweet potato, peeled and chunked
  • 1/2 medium yellow onion, chunked
  • 1 small organic Gala apple, chunked
  • 2 Tbsp. Kerrygold butter (or ghee)
  • 12 free-range, local eggs
  • 1/2 lb. cooked pastured bacon, crumbled
  • 1 Tbsp. fresh parsley, chopped
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/2 tsp. dried dill weed
  1. Place sweet potato, onion and apple in a food processor and chop well. Transfer the mixture to a heated pot. Add butter and cook approximately 5 minutes, adding salt to taste. Allow to cool.
  2. Butter a muffin pan with Kerrygold butter. Add 1/2 cup of mixture to each muffin cup and press down using the bottom of a glass. Bake at 400 F for 10 minutes.
  3. In a large bowl, mix eggs with the remaining ingredients and whisk well. Pour egg mixture on top of baked sweet potato mixture, filling to 2/3 full. Bake at 400 F for 15 minutes, or until center is set. Allow to cool for about 10 minutes before loosening the sides with a knife and removing from the tin.

 

Spicy Chicken Meatballs

  • 1 lb. organic, local ground chicken
  • 1/2 cup organic kale or spinach, chopped
  • 1 fresh jalapeño, seeded and finely chopped
  • 1/2 cup bell peppers (red, orange or yellow), finely chopped
  • Juice of 1/2 medium lemon
  • 1 free-range egg
  • 1/2 cup white onion, finely chopped
  • 1 tsp. dried parsley
  • 1/4 tsp. dried cumin
  • 1/4 tsp. chili powder
  • 1/2 tsp. cracked black pepper
  • 1 tsp. garlic powder
  • 1/8 tsp. ginger
  • 1 1/2 tsp. sea salt
  • 2 Tbsp. high-quality, extra-virgin olive oil
  1. In a large bowl, mix together all of the ingredients well.
  2. Form the mixture into golf ball-size balls and place on a baking sheet or in a baking dish. Cook at 375 F for 25-30 minutes, or until fully cooked. Serve as desired.

 

Garlic-infused Mashed Cauliflower

  • 1 head organic cauliflower
  • 4 garlic cloves, peeled and smashed
  • 2 cups organic chicken broth (or bone broth)
  • 1 Tbsp. Kerrygold butter (or ghee)
  • 1 tsp. fresh chives
  • Sea salt and fresh cracked pepper, to taste
  1. Remove cauliflower leaves and cut into large chunks. Place in a large pot with garlic cloves and broth. Bring to a boil; reduce heat and cover for 10 minutes.
  2. Transfer cauliflower to a blender and blend until smooth. Add butter, chives, sea salt and pepper to taste. Serve and enjoy.

 

Roasted Brussels Sprouts and Butternut Squash 

  • 3/4 cup raw walnuts, chopped
  • 4 cups butternut squash, cut into 1/2-inch cubes
  • 3 cups Brussels sprouts
  • 2 Tbsp. coconut oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. onion powder
  • 2 Tbsp. maple syrup
  1. Roast walnuts on a lined baking sheet at 350 F for 10 to 15 minutes, or until slightly golden. Place in a bowl and set aside.
  2. Combine all other ingredients in a large bowl, then spread on lined baking sheet. Roast at 375 F for 25 minutes, or until squash is fork tender. 
  3. Add walnuts, mix and serve.