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5 loaves
Koehn Auto

WIld Mountain 12-8-13

home : news : news
January 22, 2022

1/14/2022 12:32:00 PM
The long cook can be so worth it

I try to be fairly practical in this column space. I understand most people don’t have a ton of time to take on an onerous recipe. We all have something busy going on in our lives, and if you’re anything like my dad and many retirees I know, you’ve found yourself even busier in retirement than you did when you were working 40 hours a week.

But, sometimes, you just want to try a good, creative recipe, time be damned. I feel like this is the proper time of the year to do that. On these dark, short, cold weekend days, my wife and I find ourselves not leaving the house for a full day or two, and that frees up a lot of time for cooking and trying new things to eat.

So this week won’t feature the easiest recipes, but ones to file away for those days when you do have the time to dedicate to a cooking craft and work through more ingredients and really get the full flavor.


This first one isn’t too bad, but does have some prep work involved.  It takes over an hour with prep and cook time.

2 medium sweet potatoes
1 large yellow onion
1 tbsp. olive oil
1/4 tsp. salt, divided
1/2 tsp. garlic powder
1/2 tsp. chipotle powder, or chili powder

1 medium head broccoli
1 tbsp. olive oil
1/4 tsp. salt

1 lb. boneless skinless chicken breasts
1/2 c. BBQ sauce, divided

Preheat the oven to 400 degrees.

Peel and chop the sweet potatoes into 1/2 inch chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the sweet potatoes and onions with olive oil, salt, garlic powder and chipotle powder and toss until well combined. Bake at 400°F for 20 minutes.

Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with olive oil and salt. Add the chicken breasts and brush with 1/4 cup BBQ sauce. Bake an additional 15-20 minutes at 400°F until the chicken is done.

Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.


This is another one that takes roughly an hour and is just a side, so not everyone likes to devote that amount of time when it won’t be the main dish, but it is a delicious dish, and does at least make you feel like you’re eating healthy since you’re using squash. Just never mind the cheese and bacon!

2 lb. butternut squash, peeled and chopped into ½ inch chunks
4 uncooked bacon strips, chopped
3 garlic cloves, minced
1 tbsp. olive oil
1 tsp. dried rosemary
Salt and pepper, to taste
1/2 c. grated parmesan cheese
1/2 c. sharp cheddar cheese, shredded
1/4 c. parsley, chopped

Preheat the oven to 425 degrees.

In a large bowl, combine together the butternut squash, garlic, olive oil, rosemary, salt and pepper. Place into a 9x13 casserole dish and evenly top it with chopped bacon.
Bake for 30-35 minutes, until the butternut squash is tender-crisp (fork goes through, but not completely tender).

Sprinkle the parmesan and cheddar cheese evenly over the top of the butternut squash and bacon. Bake for an additional 10 minutes, until the cheese is completely melted, the butternut squash is tender, and bacon is crisped and cooked through.

Garnish with parsley on top. Best served immediately.


This recipe is outrageously delicious, and is a modern twist on a comfort food classic. But like any meatloaf, it’s a bit of an undertaking. But you’ll thank me when you’re pushing your plate away after having seconds.

2 tbsp. butter
1 large onion, chopped
1 tsp. celery seed
2 tsp. minced garlic
1 tsp. chopped thyme leaves
1 tsp. chopped rosemary
1/3 c. chopped fresh parsley
1/4 c. Parmesan cheese
2 eggs
1 1/2 tsp. whole grain mustard, or Dijon
1/2 c. ketchup
2 tbsp. Worcestershire sauce
1/2 c. heavy cream
2/3 c. breadcrumbs
1 & 1/2 pounds ground chuck
1/2 lb. pork sausage
1 1/2 teaspoons salt
1 tsp black pepper
4-5 slices bacon

1/3 c. chili sauce
3 tbsp. brown sugar
1 tbsp. whole grain mustard

In a large skillet heat the butter over medium-high heat; add the chopped onions and celery seed and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about six minutes.

Add the garlic, thyme, rosemary, and parsley and cook for two minutes. Remove from the heat, put into a large bowl and allow to cool.

Preheat the oven to 350 degrees.

When the vegetable mixture is cooled add the Parmesan, eggs, mustard, ketchup, Worcestershire sauce and heavy cream and mix until thoroughly combined.
Add the breadcrumbs, ground chuck, pork sausage, salt and pepper and mix until just combined. Do not overmix.

Transfer meat mixture to a large baking pan and using your hands, form mixture into a loaf shape.

Arrange the slices of bacon on the top of the meatloaf and bake for 45-50 minutes or until the bacon looks cooked.
Combine the chili sauce, brown sugar and whole grain mustard and slather it over the bacon; return to the oven and bake for 10 more minutes.
Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

TFD: Attract what you expect, reflect what you desire, become what you respect and mirror what you admire.

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WIld Mountain 12-8-13

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