Meat and Potato Pie

I had left over steak and eye round roast, so figured why not combine to make a recipe. Do not worry, can use uncooked beef as well to make this deliciousness.

Ingredients:

Crust:

1 1/2 Sticks Butter, cut into small pieces

1 1/2C All Purpose Flour

1/2 tsp. Salt

1 Egg Yolk

2T Dried Chives (I didn’t actually measure, I added until happy)

1 T White Wine Vinegar (white distilled vinegar will work)

1 Egg for Brushing Crust

Pie Ingredients:

2lbs. Beef of Choice

2 T Olive Oil

2 Carrots, peeled, cut into 1 inch pieces (can cut anyway you wish)

1 Onion, diced

1 T Minced Fresh Garlic

1 tsp. Dried Sage

1/2 tsp. Cumin

1 tsp. Italian Seasoning

1 T Flour

1 T Tomato Paste

Salt/ Pepper to taste (honest add until you are happy, everyone is different)

1 C Beef Stock

1/2 C Red Wine (use beef stock if needed0

1/4 C Mushroom Catsup https://junecleaver21stcenturystyle.wordpress.com/2022/04/12/mushroom-catsup/ (or beef stock, can also be store bought)

1 lb. Red Potatoes, peeled and diced

1/4 C Worcestershire Sauce (do not omit)

1/4 C Water

3T Flour

Directions:

Crust:

-In bowl add flour, salt, chives. Using pastry cutter, cut in butter until mixture is pea sized. Add in egg and vinegar, mix dough until wet. Form into ball, wrap in plastic wrap and store in fridge for at least 1 hour or overnight.

Pie:

-If using uncooked beef, dice meat into bite sized pieces, heat oil over medium high heat, add in beef and sear 2-3 minutes. Remove beef. (if like me, using cooked beef, omit this step, just ensure beef is diced)

-Add in butter, carrot, onion and garlic. Cook 3 minutes. Add in flour and tomato paste, cook 1 minute. Add in beef, beef broth, wine, catsup, Worcestershire sauce and spices. Bring to boil, and cook 2 minutes, stirring often.

-Add in beef, bring back to boil, reduce to simmer and cover for 40 minutes. Add in potatoes, increase temperature to boil, cook 15 minutes. Mix water and 3T flour well. Pour into mixture and cook 5 minutes.

-Remove meat and potato mixture from heat, pour into 9inch pie plate and cool for at least 30 minutes before adding crust.

-Remove crust from fridge, dust clean service with flour and roll dough into 13 inch round pie crust.

-Place on top of cool meat mix, tuck into sided, fold overhang under itself and crimp crust. Whisk whole egg well, brush top of crust.

-Bake 400 degree for 40-45 minutes, remove from oven and cool a bit before serving. Enjoy!

German Inspired Pot Roast

I needed a new recipe for a Chuck Roast and decided to use some of the ideas I found that were titles “German Pot Roast”. I will admit that this was a great twist to my classic roasts, and I am happy that I tried it out.

Ingredients:

4-5lb. Beef Chuck Roast

1 tsp. Salt

1/2 tsp. Pepper (or to taste)

1 tsp. Smoked Paprika

1 tsp. Cumin, Garlic and Onion Powder

2 T Olive Oil

1 Large Onion, diced

4 Cloves Garlic, chopped

3 Carrots, peeled and diced

4 Sprigs Thyme

3 Bay Leaves

4 Sage Leaves

12 oz. Bottle Ale (can use beef broth)

6oz. Can of Tomato Paste

3 T Worcestershire Sauce

1/2 C German Mustard

4 C Beef Broth

1 Small Head Cabbage, sliced into ribbons

Directions:

-Heat oven to 300 degrees

-In cast iron Dutch oven or other heavy bottom, oven safe pot, heat oil over medium high heat.

-Coat all sides of roast with salt, pepper and any other seasoning you desire to use. When oil is hot, add in roast and cook on all sides until seared and slightly browned. Remove roast from pan and set aside.

-Reduce heat to medium and add in onion and carrot, cook 3 minutes. Add in garlic, salt, pepper, cumin, paprika, garlic and onion powder and cook 2 minutes, add in tomato paste and cook 3 additional minutes.

-Stir in beer and scrape pan to remove any stuck-on bits, bring to boil, reduce temperature to medium low and cook 7 minutes.

-Stir in remaining ingredients, except cabbage, stir well. Place meat in pan and pour in beef broth.

-Place in oven and braise for 3 hours, top with cut cabbage and cook 1 more hour or until cabbage is tender.

-Remove from oven and Enjoy!

Taquito Enchiladas

I have done this for years as a quick and easy meal, since there is nothing to pull out and plan ahead, this it literally a prep and cook meal.

Ingredients:

10 oz. Can Enchilada Sauce (Green or Red, we prefer green)

2T Sour Cream (optional)

Cumin, Garlic Salt, Dried Oregano-to taste (optional)

1 1/2 C Shredded Mexican Blend Cheese (can use any and it will still work)

20 oz. Box Taquitos (any will work, have use chicken, beef, cheese)

Directions:

-Mix enchilada sauce, sour cream and seasoning if using, if not using skip this step.

-Grease 13X9 inch baking pan, pour 1/3 sauce in bottom of pan, place taquitos in bottom of pan evenly, pour rest of enchilada sauce or sauce mix from above.

-Top with shredded cheese, cover pan in foil.

-Bake 375 degrees for 25 mins, remove foil and bake 5 more mins. Remove from oven and allow to cool before serving. Can serve with toppings of choice. Enjoy!

Pineapple Infused Pulled Pork Fried Rice

This is a great recipe to repurpose pulled pork.  I always make too much, and so there is always some in the freezer to use at a later date.  The pineapple sends this above and beyond any other fried rice recipe I’ve ever made.

 

Ingredients:

Rice:

3 C Chicken Broth

1 T Butter

Salt and Pepper

2 C Jasmine Rice

Fried Rice:

2 T Olive Oil

1 T Sesame Oil

1 Large Carrot, diced

1/3 C Red Bell Pepper, diced or sliced small and thin

1/2 Large Yellow Onion, diced

2 C Cooked Pulled Pork (mine had no sauce on it, but if yours does it shouldn’t be an issue)

8oz. Can Diced Pineapple, reserve juice for sauce

2 tsp. Minced Garlic

1 C Frozen Peas, defrosted

4 Green Onions, diced or sliced

Sauce:

Reserved Pineapple Juice

1/4 C Soy Sauce

1/4 C Hoisin Sauce

1 T Rice Wine Vinegar

1 tsp. Garlic Chili Sauce

1/2 T Cornstarch

1/4 tsp. Dry Ground Ginger

Directions:

Rice:

-Bring broth, butter, salt and pepper to boil, add in rice, cover and reduce to low for 18 minutes.  Remove from heat, and store in airtight container in fridge 1-2 days prior.  This makes it work better, but you can make fresh and use, just note that rice will be more mushy than dried and fried.

Sauce:

-Mix all ingredients together, set aside.

Fried Rice:

-In large skillet or wok over medium-high heat, heat oil, add in carrots and cook 3 minutes.

-Add in onion and peppers and cook 2 minutes, stirring often.

-Add in rice and mix to incorporate with veggies for 3 minutes.  Add in garlic, sauce, pulled pork and pineapple chunks. Stir to well to incorporate all ingredients evenly.

-Cover and reduce to simmer for 7 minutes, stirring a couple times though cooking time.  Remove from heat and stir in peas and green onions.  Enjoy!

Pulled Pork Chili

This is a great recipe to use up an left over pulled pork (if you’re like me and always make way more than you actually need).  This is also a crockpot recipe so I promise is amazingly simple and still amazing.

 

Ingredients:

2 1/2 C Cooked Pulled Pork

15.5 oz. Can Chili Beans

1 Can Diced Tomatoes

1 Onion, finely diced

16 oz. Jar Salsa

1 Can Black Beans, rinsed and drained

3 Cloves Garlic, minced

1/2 C Frozen Corn, defrosted

1 T Brown Sugar

2 tsp. Cumin

1 tsp. Chili Powder

1 tsp. Paprika

1 C BBQ Sauce

5 C Beef Broth

Salt and Pepper to taste

Directions:

-Add all ingredients to crockpot, cook low 4-6 hours.  Enjoy!

 

Bacon Cheeseburger Bubble-Up Casserole

This is a super simple and yet amazingly flavorful casserole.  I do not know if it can be made ahead, so if anyone tries it out please let me know.

 

Ingredients:

2 Roma Tomatoes, peeled and diced (can deseed if you desire)

1 lb. Bacon, cooked crisp, crumbled

1 lb. Ground Beef

1 Onion, diced

2 T Ketchup

1 T Spicy Mustard

2 T Worcestershire Sauce

1 T Burger Seasoning (I use Weber’s)

10.5 oz Can Condensed Cheese Soup

2 T Water

2 C Shredded Cheddar Cheese, divided

8 Count Can of Biscuits (don’t use flaky layer)

Directions:

-In large skillet over medium heat cook beef and onion until beef is done, ensure that you break up the beef as it cooks (you don’t want huge chunks), drain if needed.

-Add in all other ingredients except bacon, shredded cheese and biscuits.  Bring mixture to simmer, cover and cook 10 minutes.

-While mixture is cooking, using pizza cutter (or knife) cut each biscuit into 8 smaller pieces.

-Stir in bacon, biscuits and 1 C Shredded Cheese.

-Lightly grease 13X9 inch baking dish, pour in beef and biscuit mixture, top with remaining shredded cheese.

-Bake 375 degrees for 20 minutes.  Remove from oven and allow to rest before serving.  Enjoy!

Chicken Bacon Ranch French Bread

I made this the other night for dinner, I only used half of the loaf, if wanting to use the whole loaf simply double the recipe.  This recipe is amazingly delicious and super simple to make, so keep this one for the next time you need a quick meal or an easy appetizer.

 

Ingredients:

1/2 Loaf French Bread, Cut long ways (top or bottom)

1 lb. Boneless, Skinless Chicken Breast, diced

Garlic Salt, Italian Seasoning, Pepper for dusting

1 T Olive Oil

1/2 C Fresh Diced Spinach

4 Sliced Bacon, cooked crisp, crumbled

1 1/3 C Italian Blend Shredded Cheese

Sauce:

2 T Butter

2 T Flour

1/3 C Ranch Dressing

1/2 C Milk

Dash Dried Dill

Salt and Pepper to taste

Directions:

-Remove about 1/4 inch bread from inside load, leaving 1/4 inch alone along edge. Set aside.

-Dust chicken pieces in garlic salt, Italian seasoning, and pepper.  Allow to sit while oil heats.

-Heat oil in pan over medium heat.  Add in chicken and cook 7-10 minutes or until golden brown in all sides.  Set aside.

Sauce:

-In pot over medium low heat melt butter, whisk in flour and cook 1 minutes.  Whisk in milk ensuring roux is dissolves.  Whisk in ranch dressing, dill, salt and pepper.  Allow to cool about 5 minutes before next step.

-Spoon sauce over bread, top with about 1/4 C cheese, then spinach, cooked chicken, bacon and remainder of cheese.  Place on baking sheet.

-Bake 350 degree for 20-30 minutes or until cheese is melted.  If you want crispy cheese broil for 2-3 minutes.  Remove from oven and allow to cool a bit, cut and Enjoy!

Buffalo Chicken French Bread with Bacon

I made this the other night for dinner, this recipe is for only half the loaf (used the other half to make a kid friendly version), if wanting to make the whole loaf simply double all ingredients.  This would make a great appetizer for your next party or game night, but it made my family happy to have for dinner, its super easy and quick to make if you need a great meal and fast.

 

Ingredients:

Half French Bread Loaf

1 lb. Boneless Skinless Chicken Breasts, diced small

1 T Olive Oil

3 T Hot Sauce of choice (I used franks)-if doubling recipe use 5 T

1/2 t Butter

2 tsp. Minced Garlic

4 Slices Bacon, cooked crisp, crumbled

3 Green Onions, sliced thin

1 1/3 C Shredded Cheddar Cheese

Sauce:

2 T Butter

2 T Flour

1/2 C Hot Wing Sauce (I used Frank’s Wing Sauce)

3 T Ranch Dressing

Directions:

-Cut or scoop out center of loaf about 1/4 in down, leaving 1/4 inch around sides.

-Season chicken pieces with salt and pepper.  Heat olive oil over medium heat, add in chicken and cook 7-10 minutes or until all sides are golden brown.

-Add in 1/2 T butter and garlic, cook 30 second, add in hot sauce and cook 3 more minutes.  Remove from heat, sauce will thick on chicken as it cools.  Set aside.

Sauce:

-Melt 2 T butter in pot over medium low heat, whisk in flour and cook 1 minutes.  Reduce heat to low and whisk in wing sauce and ranch dressing, ensure that roux dissolves.

-Spoon sauce over bread, top with about 1/4 C cheese, then green onions, cooked chicken and bacon.  Top with remaining cheese.  Place on baking sheet, bake 350 degrees for 20-30 minutes or until cheese is melted.  If you want cheese crisp, broil for 2-3 minutes.  Remove from oven and allow to cool a bit before slicing, Enjoy!

Wild Rice with Mushrooms and Lentils

This was a great meat free (meal is Vegan) that was amazing and super easy to make.  My kiddos loved this meal, so I think its safe to say that it is a good one.

 

Ingredients:

3 T Olive Oil

1 Medium Onion, sliced thin

6 oz Baby Bell Mushrooms, sliced thin

1 T Minced Garlic

2 T Balsamic Vinegar, divided

Rice:

6 oz. Box Wild Rice (ensure GF if needed)

1 C Water

3/4 C Vegetable Broth

1 T Olive Oil

1 tsp. Italian Seasoning

Salt and Pepper

Lentils:

1 C Red Lentils

1 C Water

1 1/2 C Vegetable Broth

Directions:

-Heat olive oil over medium heat, add in onion, season with salt and pepper, cook 3 minutes.  Add in mushrooms, cook 3-4 more minutes or until mushrooms are tender.  Add in garlic and 1 T vinegar and cook 1 more minutes, remove from heat, set aside.

Rice:

-In pot combine broth, water, seasoning and oil.  Bring to boil, stir in rice, cook 25-28 minutes or until liquid is absorbed, remove from heat, allow to rest.

Lentils:

-In medium pot over medium high heat bring broth and water to boil, stir in lentils, reduce to simmer.  Cook 10-15 minutes or until lentil split open and liquid cooks out.

-Combine mushrooms with lentils, stir in remaining vinegar.

-Serve mushrooms and lentils over rice.  Enjoy!

Chicken Pasta Bake

This is a great recipe to make ahead of time and simply throw in oven later.  It is super easy and seriously tasty. The best way to describe it is chicken alfredo in a new form.

 

Ingredients:

2 Boneless, Skinless Chicken Breasts

Italian Seasoning, Lemon Pepper, Garlic Salt

1 lb. Bag Egg Noodles

1 C Mozzarella Cheese, shredded

1/3 C Shredded Parmesan Cheese, divided

Sauce:

1/4 C Butter

1/4 C Flour

2 1/2 C Milk

1 tsp. Dried Basil

1 tsp. Italian Seasoning

1/2 tsp. Onion and Garlic Powder

1 C Fresh Spinach, chopped

Directions:

-You can dice chicken or cook whole, season chicken with garlic salt, lemon pepper, and Italian seasoning .  Cook as you wish until chicken is fully cooked.  If cooking whole, dice, set aside.

-Cook and drain pasta per package directions, reduce cook time or else pasta will become mushy in oven, set aside.

Sauce:

-In medium sauce pan melt butter over medium heat, add in flour and whisk to combine with butter.  Cook 2 minutes.  Slowly add in milk, whisking well to ensure flour is dissolves.

-Add in basil, Italian seasoning, onion and garlic powder, season with salt and pepper to taste.  Add in 1/2 of parmesan cheese, stir well until cheese is melted and sauce is slightly thickened.  Remove from heat and stir in spinach and cooked chicken.

-Pour sauce over cooked pasta, stir in mozzarella cheese.  Place in baking dish, top with remaining parmesan cheese.

-Bake 350 degrees for 25 minutes.  Remove from oven and allow to cool some before serving.  Enjoy!