Smoky Pork Pappardelle

     I was browsing through Pinterest one day and came across this recipe.  I thought I would give it a try and it turned out to be one of the BEST recipes I've made.  I even brought over some to my neighbors and they LOVED it too!  Hope you do to....

Recipe from Food & Wine

What you need:

1 - 2lb piece of boneless pork shoulder

smoked sea salt

2 TBsp canola oil

1 Granny Smith apple (cored and cut into 1-inch dice)

1 medium onion (cut into 1-inch dice)

1 carrot (cut into 1-inch dice)

1 celery rib (cut into 1-inch dice)

2 garlic cloves (crushed)

3 thyme sprigs

1/2 cup tomato paste

1 cup dry white wine

2 cups chicken stock

1/3 cup Champagne vinegar (I couldn't find any, so I used white wine vinegar)

3 TBsp honey

3 TBsp mascarpone cheese

fresh ground pepper

1 lb pappardelle pasta noodles

1 Tbsp flat leaf parsley (chopped)

extra virgin olive oil (for drizzling)

How to make it:

Preheat oven to 300˚F or 148˚C.

Season the pork with 1 1/2 Tbsp of smoked salt.

In a medium, enameled cast-iron casserole, heat the canola oil until simmering.

Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.

Transfer the pork to a plate and set aside.

Add the apple, onion, carrot, celery, garlic, and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes.

Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes.

Add the wine and bring to a boil.

Add the chick stock, vinegar and honey, bring to a simmer.

Add the pork, cover and transfer the casserole to the oven.

Braise the pork for about 3 hours, turning once halfway through, until very tender.

Transfer the pork to a plate.

Strain the sauce into a large bowl, gently pressing on the solids.

Pour the sauce back into the pot.

Using 2 forks, shred the pork, discard any large pieces of fat.

Transfer the shredded pork to the sauce and stir in the mascarpone cheese.

Season with sauce and smoked salt and pepper.

Cover and keep warm.

Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente.

Drain the pasta, then transfer it to the casserole with the sauce.

Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute.

Transfer the pasta to warm bowls.

Drizzle with olive oil, sprinkle with smoked salt and ENJOY!

Cheesy, Buttery, Baked Acorn Squash & Autumn Quinoa Salad

     Since moving to Germany I have really been inspired by all the local seasonal food I find at the markets.  And with it being Autumn time that means all the pumpkins and squashes are everywhere.  I know acorn squash is pretty popular, so I thought why not give it a try.  I found this amazing recipe on Pinterest, whipped it up, and fell in love.  Hope you enjoy it as much as I do...

Acorn Squash Recipe from Bacon, Butter, Cheese & Garlic

Autumn Quinoa Salad recipe from FOOD52

Baked Acorn Squash

What you need:

2 Acorn Squash

1/4 cup heavy cream

1/4 cup Parmesan cheese (shredded)

1 tsp fresh thyme (chopped)

1 clove garlic (minced)

1 TBsp unsalted butter (cut into four pieces)

Salt and pepper to taste

How to make it:

Preheat oven to 375˚F or 190˚C.

Cut each squash in half and scrape out the seeds and pulp.

Put the squash cut side up on a sheet pan.

Season with salt and pepper.

Spread some garlic and sprinkle some thyme over each half.

Place a piece of butter into each half and pour a little cream into each half.

Bake for about 40 minutes.  

Halfway into the 40 minutes, dip a pastry brush into the butter and cream mixture and brush that over the cut edges of the squash.

Remove the squash from the oven and sprinkle some Parmesan cheese over the each squash.

Return to the oven and bake for additional 15 minutes or until the squash is fork tender.

Serve it up with some Autumn Quinoa and ENJOY!

Autumn Quinoa Salad

What you need:

1 cup quinoa (rinsed well)

1 1/2 cups water (for quinoa)

1 TBsp olive oil

1 small onion (finely chopped)

2 stalks celery (finely chopped)

1 cup hazelnuts (toasted, de-skinned, and chopped)

5 or 6 green onions (chopped, green parts only)

1/2 cup dried cranberries (use good quality dried cranberries, Craisins tend to be too sweet)

1 bunch flat leaf parsley (rinsed and chopped)

1 gala apple (chopped)

1 large lemon (juiced)

Generous drizzle of any kind of oil (hazelnut is nice)

Fine sea salt and fresh ground pepper to taste

How to make it:

Preheat your oven to 325˚F or 162˚C.

Toast the hazelnuts for about 7-10 minutes.

Let them cool completely.

Meanwhile, cook the quinoa.

Boil the water with a pinch of salt, add the rinsed quinoa.

Turn the stove down to medium-low and let it cook roughly 15 minutes or until the water is absorbed.

Fluff quinoa with a fork, and let it cool in the fridge.

Remove the skins from the cooled toasted hazelnuts.

Chop the hazelnuts, leaving some in large pieces.

Preheat a skillet with 1 Tbsp olive oil.

Salute the onion and celery until soften.

Season with salt and pepper to taste.

Try not to brown the onion and celery, 5 to 7 minutes on medium-low heat.

Set aside in a large salad bowl.

Rinse the parsley well and chop it finely.

Finely chop the dried cranberries and green onions.

All the parsley, cranberries, and green onions into the salad bowl.

Core and dice the apple, add into the salad bowl.

Squeeze the entire lemon over the apple.

Add in the quinoa and hazelnuts to the mixture.

Drizzle with oil.

Season with salt and pepper to taste.

Drizzle more lemon juice if desired.

Mix well and cool completely, set aside for 20 minutes.

Serve it with the Baked Acorn Squash and ENJOY!

Nutella Energy Bites

     For our first MOPs meeting we were asked to bring something to share with everyone.  Well, I hadn't gone to the store, so I remember making the regular Energy Bites with peanut butter.  I thought about making those, but when I check the PB, I didn't have enough.  But I did have a lot of Nutella.  So, Nutella Energy Bites it was going to be instead!

Recipe modified from The Gunny Sack

What you need:

1 cup old fashioned rolled oats

1/2 cup Nutella

1/4 cup peanut butter

1/3 cup honey

1 tsp vanilla

1/2 cup chocolate chips

How to make them:

Mix together the rolled oats, Nutella, peanut butter, honey, vanilla, and chocolate chips.

Scoop the mixture into a small balls about a1 Tbsp each.

Place the balls on a piece of parchment paper.

Use your hands to roll them tightly into packed balls.

Place in the fridge to set.

When they are chilled, ENJOY!

Ritter Sport Cookies

     One of our new neighbor friends celebrated his birthday, so I thought I would bake him up something special.  He loves the Ritter Sport Whole Hazel Nut chocolate bars.  So I searched the net and found a cookie recipe to incorporate the chocolate just for him.  I've gotta say, they turned out pretty good.  I can't wait to try out some other Ritter Sport chocolate bars in this cookie mix.

Recipe from Chicago Foodies

What you need:

2 cups all purpose flour

3/4 cup unsalted butter, melted

1/2 tsp baking soda

1 tsp salt

3/4 cup turbinado sugar

3/4 cup white sugar

2 tsp vanilla extract

1 egg, room temperature

1 egg yolk, room temperature

1 3.5oz bar of Ritter Sport chocolate bar with whole hazelnuts, chopped 

How to make them:

Sift together the flour, baking soda, and salt in a large bowl.

In a separate large bowl, melt the butter.

Immediately add in your sugars and stir, the turbaned sugar will mostly dissolve.

Add in the egg and egg yolk, then the vanilla.

Stir in the dry ingredients into the wet.

Then chop the chocolate into fine pieces, then fold them into the dough.

Line a cookie sheet with baking parchment paper.

Scoop or roll out cookie dough and place on the prepared baking sheet. (The dough will be greasy because of the melted butter).

Flatten the dough balls slightly.

Put the baking pan in the freezer for 30-45 minutes.

Meanwhile, preheat the oven to 400˚F.

Remove the pan from the freezer and space to the dough out onto two prepared baking sheets.

Bake for 14 minutes or until golden brown on the edges.

Remove from the oven and let cool completely.

Then transfer to a wire rack or take a bite and ENJOY!

Goat Cheese Green Beans

     Nothing says Summer like a big bowl of fresh asparagus and tomatoes!  Well, maybe except a big bowl of green beans and tomatoes instead.  The original recipe called for some fresh asparagus, which I tried three stores to find.  But had no luck.  So a quick and yummy substitute were some fresh green beans I had on hand.  It turned out perfect!

Modified recipe from Cooking Light

What you need:

1 lb green beans (or asparagus), washed and trimmed

2 tsp extra virgin olive oil

1 1/2 cups halved grape tomatoes

1/2 tsp fresh garlic, minced

2 TBsp balsamic vinegar

1/4 tsp salt

3 TBsp crumbled goat cheese

1/2 tsp black pepper

How to make it:

Cook green beans in bowling water about 2-5 minutes or until crisp-tender.

Drain, set side.

Heat olive oil in a large skillet over medium-high heat.

Add tomatoes and garlic, cook 5 minutes.

Stir in vinegar, cook 3 minutes.

Stir in salt.

Arrange green beans on a platter, top with tomato mixture. 

Sprinkle with cheese and pepper then ENJOY!

Gooseberry Tart

     Since moving to Germary, I've come to love shopping at the local markets and grocery stores.  A while back I stumbled across these golden little gems, that us Americans refer to them as Gooseberries.  Where as the Germans call them Physalis.  They are quite tasty on their own, but I really wanted to find a recipe to try.  Thanks to Pinterest, yet again, I discovered one!  

My little sous chef would sneak a few while we were de-tailing them.

On to making the tart shell

Recipe from Good Food

What you need: 

250 g all-butter shortcrust pastry

all purpose flour for dusting

2 large eggs, room temperature

200 ml double cream

85 g granulated sugar

1 tsp vanilla extract

300 g small gooseberries, topped and tailed

powder sugar for garnish

How to make it:

Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottom tart pan.

Trim the excess pastry from the around the edge, then line the pastry case with baking parchment paper, fill it with baking beans and chill in the refrigerator for 30 minutes.

Heat the oven to 200˚C (about 400˚F).

Bake the pastry case for 15 minutes, then carefully life out the parchment paper and beans, and bake for another 5 minutes or until biscuity.

Meanwhile, beat the eggs, cream, sugar, and vanilla together, then strain into a bowl.

Scatter the gooseberries into the pastry shell, then pour in the vanilla custard mixture.

Bake for 35-40 minutes until the custard is set and the gooseberries are tender.

Cool a little before serving.

Dust with powder sugar then ENJOY!

Nectarine & Blueberry Cake

     A couple of weeks ago my MOPs (Mothers of PreSchoolers) group got together to do some crafts, so I baked up this cake to share.  It was quick, easy, and yummy!

Modified from Julia's Album's recipe

What you need:

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 stick butter, softened, room temperature

1 cup sugar

2 eggs, room temperature 

1/2 tsp vanilla

1/2 cup Greek yogurt

2 nectaries, sliced into wedges

6 oz blueberries, washed and dried

1 tsp granulated sugar

How to make it:

Preheat oven to 350˚F with the rack in the middle of the oven.

Grease the side and bottom of the pan with butter or cooking spray.

Line the bottom of a 9x3 inch springform pan with parchment paper.

Grease the parchment paper to.

Sift the flour, baking powder, basking soda together in a medium bowl.

In a sperate bowl, beat the butter, sugar, and 2 eggs until very light in color and fluffy. 2-3 minutes on high speed.

Add vanilla and Greek yogurt, continue beating until very creamy and light in color for about 1 more minute.

Keeping the mixer on low speed, mix in the flour mix until well combined. DO NOT overmix.

Transfer the cake batter to the springform pan.

Top with sliced nectarines and scatter blueberries evenly on top in the spaces between the nectarine slices.

Sprinkle the fruit with 1 tsp granulated sugar.

Bake until cake turns golden and the tester comes out clean in the center, about 1 hour, depending on the oven.

Midway through baking, put some extra nectarines and blueberries on top of the cake and return it to baking.

When the cake is done baking, let it cool in the baking pan on a wire rack.

After the cake has cooled for about 40 minutes, release the cake from the springform pan.

Transport the cake to a platter, sprinkle on some powder sugar then ENJOY!

Panzella Salad

     Sometimes you just don't want a heavy meal, so I found this very yummy salad recipe that I wanted to try.  It was fresh, crisp, and all around delicious!  Paired it with a simple German Potato Soup and bread and called it a night!

Recipe from Cooking Light

What you need:

1 TBsp unsalted butter

3 oz Italian Bread, crusts trimmed, torn into 1/4 inch pieces

3/4 cup fresh corn kernels

4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4 inch thick slices

1 cup small multicolored cherry tomatoes, halved

1/8 tsp plus dash of kosher salt, divided

3/4 tsp fresh ground pepper, divided

2 tsp balsamic vinegar

2 tsp extra virgin olive oil

1 cup baby arugula

3 TBsp mayonnaise

1 Tbsp fresh lemon juice

2 tsp fresh chives, minced

1/4 cup fresh basil leaves, thinly sliced

3 smoked bacon slices, cooked and crumbled.

How to make it:

Melt butter in a large skillet over medium-high heat.

Add bread, sauté 5 minutes or until bread is toasted, stirring occasionally.

Remove from heat, stir in corn.

Sprinkle tomatoes with dash of salt and 12 tsp of pepper, let stand for 5 minutes.

Combine remaining 1/8 tsp salt, remaining 1/8 tsp pepper, vinegar, and oil in a large bowl.

Add bread mixture and arugula, toss to coat.

Combine mayonnaise, lemon juice, and chives in a small bowl.

Arrange tomatoes bread mixture on a large platter.

Drizzle with mayonnaise mixture, sprinkle with bacon and basil then ENJOY!

Hugo-rific

     Since we've been in Germany, I have been introduced to this wonderful cocktail called a Hugo.  It's really quite a simple drink, but oh so tasty!  It's been perfect for these hot summer days we've been having!  Hope you enjoy it as much as I do!     

What you need:

Ice cubes

Fresh mint

1 part Elderflower syrup

3 parts Prosecco or any brut sparkling wine (non-sweet)

How to make it:

Place ice cubes in a large wine glass.

Gently muddle the mint, either using a pestle or your fingertips and add to the glass.

Add 1 part elderflower syrup followed up by 3 parts Prosecco.

Add a straw and ENJOY!

Mushroom Risotto

  What goes better with Wildflower Honey & Lavender Roasted Chicken then some yummy earthy risotto??  I was totally inspired to make this when I saw some beautiful mushrooms at the local market.  So I picked some up and away I cooked!

Recipe from the Italian - The Essence of Mediterranean Cuisine Cookbook

Here's what you need:

1/3 cup dried wild mushrooms, preferably porcini

1 1/2 cups fresh cultivated mushrooms

juice of 1/2 a lemon

1/3 cup butter

2 TBsp parsley, finely chopped

4 cups beef or chicken stock

2 TBsp olive oil

1 small onion, finely chopped

1 1/2 cup medium-grain risotto rice (I used arborio)

1/2 cup dry white wine

salt and fresh ground pepper

3 TBsp freshly grated Parmesan or Romano cheese

How to make it:

Place the dried mushrooms in a small bowl with about 1 1/2 cups warm water.

Soak for at least 40 minutes.

Rinse the mushrooms thoroughly.

Filter the soaking water through a strainer lined with paper towels and reserve.

Wipe the fresh mushrooms with a damp cloth and slice finely.

Place in a bowl and toss with the lemon juice.

In a large heavy frying pan or casserole melt one third of the butter.

Stir in the fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin to brown.

Stir in the parsley, cook for 30 seconds more and remove to a side dish.

Place the stock in a different saucepan.

Add the mushroom water and simmer until needed.

Heat another third of butter with the olive oil in the same pan the mushrooms were cooked in.

Stir in the onion, and cook until it is soft and golden.

Add the rice, stirring for 1 to 2 minutes to coat it with the oils.

Add the soaked and sautéed mushrooms and mix well.

Pour in the wine and cook over moderate heat until it evaporates.

Add one small ladleful of the host stock.

Over moderate heat cook until the stock is absurd or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to pan.

Add a little more stock and stir until the rice dries out again.

Continue stirring and adding the liquid a little at a time.

After about 20 minutes of cooking time, taste the rice.

Add salt and pepper.

Continue cooking, stirring, and adding the liquid until the rice is al dente, or tender but still firm to the bite.

The total cooking time of the risotto may be from 20-35 minutes.

If you run out of stock, use hot water, but do not worry if the rice is done before you used up all the stock.

Remove the risotto pan from the heat.

Stir in the remaining butter and Parmesan cheese.

Grind in a little black pepper and taste again for salt.

Allow the risotto to rest for 3-4 minutes before serving, then ENJOY!

Bianco Pizza con Pomodoro e Basilico

     I was thumbing through a Cooking Light magazine and came across this recipe.  It looked so good I had to make it and I was right, it was delish!      

Recipe from Cooking Light

What you need:

1 (10oz) Italian cheese-flavored this pizza crust 

1 tsp cornmeal

Cooking spray

3 TBsp basil pesto (refrigerated or homemade)

1/2 cup shredded fresh mozzarella cheese

1/2 cup part-skim ricotta cheese

1/2 cup sliced small tomatoes

1/4 tsp black pepper

1/4 cup small fresh basil leaves

Crushed red pepper (optional)

How to make it:

Preheat broiler to high.

Place a baking sheet in oven; heat for 10 minutes

While baking the baking sheet heats, place crust on another baking sheet sprinkled with cornmeal.

Lightly coat crust with cooking spray.

Spread pesto evenly over crust, leaving a 1 inch border; sprinkle mozzarella evenly over pesto.

Dollop ricotta, by teaspoonfuls, evenly over mozzarella.

Slide crust onto the preheated baking sheet, using a spatula as a guide.

Broil 5 inches from heat for 5 minutes or until cheese begins to melt.

Remove from oven; top evenly with tomatoes, black pepper, and basil.

Sprinkle with red pepper, if desired.

Slice it up and in ENJOY!

Wildflower Honey & Lavender Roasted Chicken

     Scrolling through my favorite cookbook, The Vineyard Kitchen, I noticed this recipe and thought I should make this.  There is lavender growing everywhere around my house, so this would be a perfect recipe!  It was delish!     

What you need:

4 sprigs lavender with flower plus 8 for garnish

1/4 cup wildflower honey

Salt

8 sqaub (but I used 2 chickens)

Fresh ground black pepper

2 TBsp extra virgin olive oil, plus more for rubbing the birds

1 TBsp unsalted butter

1 cup dry white wine

How to make it:

Mix together the 4 sprigs of lavender, honey, 2 Tbsp of water, and 1 tsp of salt in a medium saucepan and heat gently until the mixture simmers.

Turn off the heat and let the lavender steep until ready to use.

Cut off the neck, the wings tips at the second join from the tip, and the tail of the squab (chicken).

Season the cavity of the birds with salt and pepper and tie the birds (this can be done up to a day in advance; cover and refrigerate the birds).

Preheat the oven to 400˚F.

Rub the birds with olive oil and season with salt and pepper.

Heat a large sauté pan over medium-high heat and add 2 Tbsp of olive oil and 1 Tbsp of butter to coat the bottom of the pan.

Let the butter brown lightly, then add the birds to the pan breast side down.

Do not crowd them in the pan.

Sear them in two batches if necessary.

Sear them until all sides of the birds are golden brown, about 10 minutes.

Adjust the heat as needed if the pan gets too hot and starts to smoke.

Turn the birds as necessary with a pair of tongs.

Be careful not to break the skin.

Remove them from the sauté pan and place them in a large roasting pan.

Drain the excess grease from the sauté pan. 

Add the wine to the sauté pan and bring to a boil.

Scrape the pan to remove an caramelized juices and bits of meat.

Reduce the hear and simmer until the wine is reduced by half, about 5 minutes.

Pour the wine over the birds.

Brush the birds liberally with the reserved honey mixture.  

Roast in the preheated oven for 30 minutes.

Baste the birds with the pan juices and brush with more honey.

Roast another 20 minutes.

Remove from the oven and brush one last time with honey.

Check for doneness, if still raw, cook a little longer.

If fully cooked, let the birds rest for 10 minutes before serving.

Search the birds on a platter with the accompaniments of your choice.

Garnish with lavender sprigs and ENJOY!

Shaved Zucchini Salad with Almonds & Parmesan

     A few weeks ago the hubby invited one of his coworkers over to dinner, since he was new to the area.  So I wanted to make a yummy meal.  I have been so inspired by my new The Vineyard Kitchen Cookbook and all the fresh seasonal food here, I just had to try out some new recipes!  Here is one of my newest favorites!  Hope you like it as much as I do!

What you need:

1/2 cup balanced slivered almonds (I used whole almonds)

2 lbs small zucchini (2 inch diameter)

1 lemon

Fleur de Sel

Freshly ground pepper

1/2 cup fresh Italian parsley leaves, fluffy not packed

1/2 cup shaved Parmesan cheese

1/4 cup extra virgin olive oil

How to make it:

Preheat the oven to 350˚F.

Spread the almonds on a sheet pan and toast them in the preheated oven until they are golden, about 8 minutes.  Reserve.

Wash the zucchini and dry them.

Trim off the ends.

Cut the squash in half lengthwise.

By hand or using a mandolin (I used a vegetable peeler), slice the zucchini on the bias as thinly as possible.

Reserve in a big bowl.

To assemble the salad, toss the zucchini with the juice of the lemon and season with the Fleur de Sel and pepper.  Add the toasted almonds, parsley leaves, Parmesan cheese, and olive oil.

Adjust the seasoning to taste and serve immediately and ENJOY!

Apricot Glazed Pork Chops

     I was given this cookbook, The Vineyard Kitchen, as a goodbye gift from my friends in New Mexico and I can honestly say it has become one of my favorites!  I love all the recipes I have made from it.  They are easy to follow with fresh ingredients!  I can't wait to share more!  For now, here's the recipe for the Apricot Glazed Pork Chops...

What you need:

Brine

4 large garlic cloves

2 TBsp peeled, thinly sliced fresh ginger

1/2 cup kosher salt

1/4 cup sugar

1/2 cup chile flakes

1 bay leaf, fresh or dried

8 double-cut pork chops, 1 1/2 inches think

Glaze

2 lbs very ripe apricots

1 cup brown sugar

3 Tbsp white wine vinegar

1/4 tsp  chile flakes

2 TBsp mined ginger

2 tsp mined garlic

2 tsp salt

How to make it:

Prepare the brine.

Peel and slice the garlic cloves in half.

Place all ingredients in a medium pot with 5 cups of water.

Bring to a boil, turn the heat down, and simmer for 5 minutes.

Cool completely before using.

Place the pork chops in the cold brine and let them marinate overnight in the refrigerator.

Prepare the Apricot Glaze.

Wash, halve, and pit the apricots.

Chop coarsely.

Combine all the glaze ingredients with 2 cups of water in a pot and bring to boil.

Reduce heat and simmer for 40 minutes or so until it has thickened.

Cool and puree in a blender or food processor fitted with the steel blade.

(The glaze can be made up to 4 days in advance and stored in the refrigerator)

Preheat the grill or the broiler.

Remove the chops from the refrigerator, drain well, and pat dry before grilling.

Discard the brine.

Brush the chops lightly with olive oil.

No additional seasoning is necessary.

Grill or broil for 10 minutes on one side and turn over and brush with the glaze.

Grill or broil the second side for 10 minutes, turn over and brush with the glaze.

Cook an additional 1 to 2 minutes on each side to lightly caramelize to glaze.

To test for doneness, let the chop rest for 5 minutes, then cut into the meat at the bone, the meat should be rosy pink and opaque.  

If it looks rare, continue to cook for 4 or 5 minutes more.

Serve them with some pasta salad and broccoli then ENJOY!

Easter Mini Pot Pies & Honey Carrots

     Well, I'm still clearing out the kitchen and just because it was Easter Sunday didn't mean we needed to go out and buy more food just to have a special dinner. Instead, I searched on Pinterest to find some recipes using what I had on hand. So for Easter dinner we dined on homemade Mini Chicken Pot Pies & sweet Honey Glazed Carrots.

                   

Pot Pie recipe from A Spicy Perspective

Carrot recipe from Desert Now, Dinner Later

Mini Chicken Pot Pies

Here's what you need:

Dough

1 cup all purpose flour

1 tsp sugar

1/2 tsp salt

1 stick (1/2 cup) unsalted butter (cold)

3 or 4 Tbsp ice cold water

Pot pie mixture

8 oz chicken tenders (cut into bite size pieces) I used chicken breasts, since that's what I had

1/4 cup onion (chopped)

1 garlic clove (minced)

1 TBsp unsalted butter

2 tsp all purpose flour

1 tsp fresh thyme leaves (chopped) 

2 tsp fresh parsley (chopped)

1 - 2 dashes cayenne pepper (optional) I didn't add this

3/4 tsp chicken base (or 1 bouillon cube)

3/4 cup water

3 Tbsp heavy cream

3/4 cup frozen veggie mix

egg wash (1 egg + 1 Tbsp water, whisked)

salt and pepper to taste

How to make it:

For the pastry dough, place the flour, sugar, and salt in the food processor and pulse a few times.

Pour water over a cup of ice to chill.

Then cut the cold butter into cubes and add to the flour.

Pulse several times until the butter is cut into the size of peas.

Add 3 tablespoons of ice water (without the ice) and pulse again until the dough absorbs the flour and looks like soft pebbles.

Flour the work surface and dump the crumbly dough out onto the surface.

Press together into a flat square, then fold towards the center into a 3-section fold.

Roll the dough down to 3/4 inch and fold again in the same manner.

If the dough is not coming together sprinkle 1 tsp of ice water over the top and keep folding.

Fold and roll the dough 3-4 times, until it is smooth.

Then fold into a rectangle, wrap in plastic and chill.

Preheat the oven to 400˚F.

Spray a muffin tin with non-stick cooking spray.

Place a large skillet over medium heat, add the butter and onions.

Saute for 2 minutes, then add the chicken pieces and garlic.

Salute another 2-3 minutes, then add the flour, herbs, and chicken base.

Pour in the water and cream, then stir well.

Allow the mixture to come to a simmer to thicken, then add in the frozen veggies.

Taste for salt and pepper, add a couple of cayenne for a little kick (optional).

Remove from heat.

Take the pastry dough out of the fridge and roll out into a 12 inch circle.

Cut it into 4 equal triangular pieces.

Then fit each piece down into the down into the prepared muffin tin.

Spread them apart, they will grow.

Fill the pastry dough with the chicken filling, spooning in the creamy base.

Then loosely fold the flaps over the top.

Brush the egg wash over the top of the pastry dough.

Bake for 20-25 minutes on the bottom rack, until golden brown.

Allow to cool for 10 minutes.

To serve, run a butter knife around the inside of the edge of the muffin tins.

Tip the knife down and carefully lift each pot pie out.

Serve with the Honey Glazed Carrots and ENJOY!

Honey Glazed Carrots

Here's what you need:

1/2 TBsp extra virgin olive oil

1 lb baby carrots

3/4 cup chicken broth

1/3 cup honey

1 Tbsp white wine vinegar

1/2 tsp salt

1/4 tsp pepper

1 TBsp unsalted butter

How to make it:

Heat oil in a skillet over medium-high heat.

Add the carrots and cook, stirring once until starting to brown, about 2 minutes.

Add chicken broth, honey, vinegar, salt and pepper.

Bring to boil, reduce to simmer, cover, and cook for 10 minutes.

Remove lid and cook an additional 7-9 minutes more until carrots are tender and the liquid is syrupy.

Remove skillet from heat, add butter and swirl until melted.

Adjust seasonings if needed, serve hot.

ENJOY!

• 
  

Savory Swedish Meatballs

     Here's another great recipe I cooked up using some ground turkey I discovered in the freezer and an assortment of pasta noodles I found in the pantry.  It was really simple and very tasty! Even the kiddos loved it!

                       

Recipe from Happy Cooking, Healthy Living

Here's what you need:

1 lb lean ground turkey

1/2 tsp ground nutmeg

1 tsp rosemary

1 tsp oregano

2 tsp paprika

1 clove garlic (minced)

1 Tbsp flat leaf parsley (finely chopped)

2 Tbsp cream cheese

1 broth cube melted in 450ml (15oz) hot water

salt and pepper to taste

2 Tbsp white flour

1 TBsp mustard

1 TBsp Worcestershire sauce

1 TBsp olive oil

1 box egg noodles (made according to cooking directions)

How to make it:

Boil noodles according to box directions.

In a large bowl add the ground turkey, a pinch of nutmeg, rosemary, oregano, paprika, garlic, and half the parsley, salt and pepper, mix well using your hands.

Form 30 small meatballs.

In a deep and large non stick pan, heat the olive oil and shallow fry the meatballs until perfectly caramelized, transfer the cooked meatballs on a plate to rest.

Using the same pan you cook the meatballs in, start preparing the gravy.

Remove the pan from the heat, add the cream cheese with 2 tablespoons of the very hot broth.

Stir very well until the cheese melts.

Once the cheese has melted completely, add the mustard, the Worcestershire sauce, a pinch of nutmeg, the flour, stirring well until becomes a smooth thick paste.

Add the rest of the hot broth and start cooking on very low heat stirring the mixture.

Keep stirring until the gravy starts to thicken up, taste and adjust with salt and pepper.

Transfer the cooked meatballs in the gravy and cook for a couple more minutes.

Serve the meatballs over the cooked noodles with extra sauce, garnish with extra parsley.  ENJOY!

1.