Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Saturday, May 10, 2014
Chicken Pot Pie recipe easy chicken pot pie recipe
This recipe makes a great chicken pot pie, no preservatives (no need for them because this for long is in your fridge not to stick).
(9 Inch) deep dish frozen pie crusts, thawed
1 (15 Oz) can mixed vegetables, drained
2 Cups chicken breast, cooked and diced
1 (10.75 oz) can condensed cream of chicken soup
1/2 Cup milk
Directions
Oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour the mixture into the pie crusts. On the other crust and pop it in the Tin and on the top of the filled pie. Seal the edges and poke holes in the upper crust.
Bake for 30 minutes or until crust golden brown is.
= > chicken pie- recipe: chicken pot pie, Bisquick recipe
This classic Bisquick recipe have been around for ages. It is easy to make and it is a favorite for years to come.
1/3 Cup butter, melted
1/2 Cup of Bisquick
1/3 Cup onion, chopped
1 / 4 Teaspoon pepper
1 / 8 Teaspoon thyme
1 / 2 Cub chicken broth
2/3 Cup milk
1 3/4 Cup chicken
10 Oz pkg frozen peas and carrots.
Direction
Combine in a pot of butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. You bring back to the boil stirring continuously. Cook for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take Pan away from the heat.
Pour mixture into a 9-inch square baking dish. Make topping and set about pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 Cup of Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened
Directions
Mix all ingredients and form into a ball. Dough sheeting and put over Pot Pie mix.
= > best chicken pot pie recipe: cheesy home-made chicken pot pie recipe
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 Cups chicken broth
Chicken 1 Cup, boiled and shredded
3/4 Cup green peas
1/3 Cup celery, diced
1/3 Cup diced carrots
1 1/2 Cups cheddar cheese, shredded
2 Tablespoons cornstarch
1/4 Cup milk
2 (9 Inch) pie crusts
Directions
Oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring the mixture to the boil.
Mix the cornstarch with the milk and stir into the mix has. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
You stir a mixture the cheese in the filling and pouring all of you in a 9-inch pie crust. Set the second crust over the mixture and seal the edges. Cut slots in the top of the crust, vent. Place pie on a baking sheet and Bake 35-40 minutes, or until the crust is golden brown.
Mmmm... where you can find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and more!
[http://www.best-free-cooking-recipes.com]
Sunday, May 4, 2014
CHICKEN POT PIE
In my dictionary, Chicken Pot Pie is (should) be listed in the definition of comfort food. This recipe makes a 9x9 pie, packed with chicken, onions, celery, mushrooms, broccoli, red bell pepper, fresh green beans, white sauce and it is all baked together in a seasoned double crust.
2 cups of cooked chicken (bite size pieces)
1 tablespoon butter
2 cups of broccoli (bite size)
2 cups of mushrooms (sliced)
2 cups of fresh green beans (bite size)
1/2 cup red bell pepper (cut small)
1/2 cup celery (sliced thinly)
1/2 cup onion (chopped finely)
4 tablespoons butter
3 tablespoons all purpose flour
2 heaping teaspoons chicken bullion granules
1/2 teaspoon black pepper
2 & 1/2 cups milk
When I make this recipe, I use boneless, skinless chicken thighs and cook them in the crockpot the night before (set on low & covered with chicken broth & salt and pepper). In the morning, I take the chicken out and cut it up and refrigerate it until time to make the pie (deli chicken works too).
In large frying pan, melt 1 tablespoon of butter and saute the broccoli, mushrooms, green beans and bell pepper just until they start to get tender and reduce in size (set aside).
In a medium size, heavy bottomed saucepan, melt 4 tablespoons of butter over medium high heat. Saute the onion and celery in the butter until they start to turn sweet and then add 3 tablespoons of all purpose flour, 1/2 teaspoon of black pepper and 2 heaping teaspoons of chicken bullion granules. Let this simmer gently (stirring) for about a minute (this will remove the flour taste), then add 2 & 1 /2 cups of milk and whisk like crazy to avoid lumps. Once mixed well, stir gently until this mixture boils and gets nice and thick (consistency of gravy).
To Assemble pie:
Divide pastry crust dough into 2 pieces (one piece should be about 2/3 of the dough and 2nd piece 1/3 of the dough). The recipe for the dough follows, or you can use ready made. Roll out the larger piece, into a 13" square and fit it into the bottom of a 9x9 baking dish. Lay diced, cooked chicken in the bottom of the crust then top with the sauteed veggies; pour the sauce over everything. Roll out the remaining dough and lay over the filling, pinching the edges. Cut steam vents in the pie and bake in preheated oven (at 425) for 35 minutes.
CRUST
2 cups all purpose flour
2/3 cup + 2 tablespoons butter flavored Crisco
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1 teaspoon onion powder
1 teaspoon celery seed
5 tablespoons cold water
Cut the Crisco into the dry ingredients until it is about the size of very small peas. Add the cold water and mix until everything is moist and the dough comes away from the side of the bowl cleanly. Cover with plastic wrap and let it rest while you saute the veggies. Roll dough out on lightly floured counter.
NOTE: Put a cookie sheet (that has an edge) under the pot pie as it cooks, just in case there is a spill-over.
Read More..
2 cups of cooked chicken (bite size pieces)
1 tablespoon butter
2 cups of broccoli (bite size)
2 cups of mushrooms (sliced)
2 cups of fresh green beans (bite size)
1/2 cup red bell pepper (cut small)
1/2 cup celery (sliced thinly)
1/2 cup onion (chopped finely)
4 tablespoons butter
3 tablespoons all purpose flour
2 heaping teaspoons chicken bullion granules
1/2 teaspoon black pepper
2 & 1/2 cups milk
When I make this recipe, I use boneless, skinless chicken thighs and cook them in the crockpot the night before (set on low & covered with chicken broth & salt and pepper). In the morning, I take the chicken out and cut it up and refrigerate it until time to make the pie (deli chicken works too).
In large frying pan, melt 1 tablespoon of butter and saute the broccoli, mushrooms, green beans and bell pepper just until they start to get tender and reduce in size (set aside).
In a medium size, heavy bottomed saucepan, melt 4 tablespoons of butter over medium high heat. Saute the onion and celery in the butter until they start to turn sweet and then add 3 tablespoons of all purpose flour, 1/2 teaspoon of black pepper and 2 heaping teaspoons of chicken bullion granules. Let this simmer gently (stirring) for about a minute (this will remove the flour taste), then add 2 & 1 /2 cups of milk and whisk like crazy to avoid lumps. Once mixed well, stir gently until this mixture boils and gets nice and thick (consistency of gravy).
To Assemble pie:
Divide pastry crust dough into 2 pieces (one piece should be about 2/3 of the dough and 2nd piece 1/3 of the dough). The recipe for the dough follows, or you can use ready made. Roll out the larger piece, into a 13" square and fit it into the bottom of a 9x9 baking dish. Lay diced, cooked chicken in the bottom of the crust then top with the sauteed veggies; pour the sauce over everything. Roll out the remaining dough and lay over the filling, pinching the edges. Cut steam vents in the pie and bake in preheated oven (at 425) for 35 minutes.
CRUST
2 cups all purpose flour
2/3 cup + 2 tablespoons butter flavored Crisco
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1 teaspoon onion powder
1 teaspoon celery seed
5 tablespoons cold water
Cut the Crisco into the dry ingredients until it is about the size of very small peas. Add the cold water and mix until everything is moist and the dough comes away from the side of the bowl cleanly. Cover with plastic wrap and let it rest while you saute the veggies. Roll dough out on lightly floured counter.
NOTE: Put a cookie sheet (that has an edge) under the pot pie as it cooks, just in case there is a spill-over.
Thursday, May 1, 2014
Shepherds pie
I have used the English name for this dish, but the dish itself is a logical invention that could have happened any place where potatoes and mutton are eaten. I occasionally make it to use up leftover Sunday roast.
250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie)
25 g butter, margarine or other cooking fat
2 tbs flour
250-300 ml meat broth or gravy
Some left-over mashed potatoes
In case you don’t have left-over mashed potatoes:
750 g cooked potatoes
100-200 ml milk
25 g butter or margarine
Salt and pepper
1 finely chopped onion
Breadcrumbs
Cheese, grated
Make the mashed potatoes, using this method but the above ingredients. Add the onion when the mash is ready to eat. It is also good to add one beaten egg or two beaten egg whites into the mash (I never do this, but it probably makes a better crust).
The meat can be either boiled or roasted, but this does not suit smoked meats.
Grease an oven proof dish and sprinkle in some breadcrumbs. Slice the meat and arrange in the bottom of the dish. Pour the gravy on top. Top with the mashed potatoes and sprinkle with some grated cheese and breadcrumbs.
Bake at about 175°C for 20-30 minutes, or until hot through.
If there is no gravy or sauce, make some gravy with a little broth thickened with a paste of flour and water and a little bit of sauce browning added.
Read More..
250 g leftover meat (for this to be a real shepherd’s pie, it should be mutton. If it’s beef, the dish is called Cottage Pie)
25 g butter, margarine or other cooking fat
2 tbs flour
250-300 ml meat broth or gravy
Some left-over mashed potatoes
In case you don’t have left-over mashed potatoes:
750 g cooked potatoes
100-200 ml milk
25 g butter or margarine
Salt and pepper
1 finely chopped onion
Breadcrumbs
Cheese, grated
Make the mashed potatoes, using this method but the above ingredients. Add the onion when the mash is ready to eat. It is also good to add one beaten egg or two beaten egg whites into the mash (I never do this, but it probably makes a better crust).
The meat can be either boiled or roasted, but this does not suit smoked meats.
Grease an oven proof dish and sprinkle in some breadcrumbs. Slice the meat and arrange in the bottom of the dish. Pour the gravy on top. Top with the mashed potatoes and sprinkle with some grated cheese and breadcrumbs.
Bake at about 175°C for 20-30 minutes, or until hot through.
If there is no gravy or sauce, make some gravy with a little broth thickened with a paste of flour and water and a little bit of sauce browning added.
Sunday, April 27, 2014
Curried Shepherds Pie with Sweet Potato Topping
Our sweet potatoes did not produce all that much last year, but we are eating them and they are good. Next year we will try to grow more of them. We grew 2 kinds, a fairly standard orange one and a white one called Frazier White. They do taste slightly different, although just as good as the darker ones. You can certainly use whatever sweet potatoes you like for this.
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Read More..
The Jamaican curry is something I picked up last time I was in Toronto and Im enjoying it very much. Mine is quite mild, so you may wish to adjust the amount of curry powder you put in, depending on what you are able to get.
4 servings
1 3/4 hours - 1 hour prep time
Make the Sweet Potato Topping:
1 1/2 kilos (3 pounds) sweet potatoes
3 tablespoons butter
1 teaspoon salt
Preheat the oven to 400°F.
Wash the sweet potatoes, and stab them with a fork. Bake for about 45 minute to 1 hour, until soft. Let them cool enough to handle, then peel and mash with the butter and salt. Meanwhile...
Make the Filling:
1 cup diced celeriac
1 large onion
2 medium carrots
2 cups frozen corn
500 grams (1 pound) ground beef
1 tablespoon mild vegetable oil
2 tablespoons Jamaican or other mild curry powder
1/2 teaspoon rubbed thyme
1 teaspoon salt
black pepper to taste
Peel and dice the celeriac, onion and carrots. Set the corn out to thaw.
Heat the oil in a large skillet and crumble in the beef. Cook until browned, stirring occasionally. Add the celeriac, onion and carrots, and continue cooking and stirring until they are softened and browned in spots as well. Add the seasonings and cook for another few minutes. Turn off the heat and mix in the corn.
Put the beef and vegetables into an 8" x 11" baking pan, and top with the mashed sweet potatoes. Return to the oven and bake for 30 minutes to an hour and a quarter, until lightly browned and bubbling. (Baking time will depend on whether it goes straight in or whether you allow it to cool, and refrigerate it before proceeding.)
Last year at this time I made Cocoa Oatmeal, Dried Corn Baked with Cream & Cheese and Ambrosia.
Friday, April 18, 2014
Gluten Free Shepherds Pie Two Ways one vegan
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| Cooking light- gluten-free shepherd's pie with lovely gravy, two ways. |
Gluten-Free Shepherd's Pie Two Ways (one vegan)
A cold rain is rolling through Connecticut, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes...
A savory pie, I said out loud, standing at the kitchen sink, listening to the staccato of rain drumming the skylights.
Don't tease me, said my husband, looking up from his latest screenplay.
I wouldn't joke about a thing like pie, I assured him.
Seriously. I'm thinking a shepherd's pie, I said. But not the usual shepherd's pie. No beef. No onion. No peas.
Please, he said. No peas.
You know, that could get you into trouble, I told him. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I'm already in enough trouble with their ilk.
Their ilk? he asked.
Read more + get the recipe >>
Saturday, April 5, 2014
Blueberry Peach Pie
I made pie this weekend. I made a very non-paleo pie, full of flour, butter, and sugar. Im beginning to feel like a bit of a hussy, sending you mixed signals and all. The thing is, I was invited to my friend Leslies cookout, and while I could have made a paleo dessert, I really wanted to show off my baking prowess. This pie did just that. So did I...cus I told everyone, ya know.
In the spirit of an all too quickly passing summer, I made a blueberry peach pie.
Correction: I made a blueberry peach lattice pie.
With a homemade crust and hand-crimped edges, natch.
Im sure some would say it was a work of art. Nevermind if Im the only one saying it.
The only problem with this pie is that, even after sitting, it was still incredibly juicy. It had no effect on the taste, obvi, but it made serving more difficult, as you can see. Anyone have any ideas on how to get the juices to stand up a bit better? Dont look at this as a recipe disclaimer, just consider it an opportunity to eat pie with a spoon!
BTW, lattice crust is SO not hard to do! I found this tutorial excellent at demystifying the how-to.
Blueberry Peach Pie (adapted from Martha Stewart)
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
With machine running, add ice water (just the water, not the ice) in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
Filling:
- 5 peaches, peeled and sliced
- 3 cups blueberries
- 1 cup sugar
- 1/4 cup flour (perhaps more flour would help the juices thicken)
- juice of 1/2 lemon
- 1 egg, beaten
In a large bowl, combine peaches, blueberries, sugar, flour, and lemon juice, toss to combine. Pour into pie plate, mounding in the center. Roll second disc of dough into a 12-inch round, 1/8 inch thick. Then either cut into strips for a lattice top and crimp edges, or leave whole and place on top and crimp edges. Cut a few vents on top. Place in refrigerator for 30 minutes.
Remove pie from refrigerator. Brush crust with egg wash, then sprinkle with sugar. Place on a parchment paper lined baking sheet to catch any potential overflow. Bake at 400 for 20 minutes, until crust is browned at edges. Turn oven down to 350, bake for another 40-50 minutes.
Monday, March 31, 2014
Smoked Fish Pie
Dear me, I havent been cooking lately, have I? I didnt even make this; my mom did. Its Akiwenzies Smoked Fish Pie from "Good Food For All" by Joshna Maharaj of The Stop. My excuse is that I had no kitchen sink (well, okay, the sink was there but the taps were gone) for much of last week. The good news was I finally figured out where the bad smell in the kitchen was coming from. The bad news was that I stuck my head under the sink to look for something, and oh, dear. Anyway. I now have a nice, new and hopefully much sturdier, leak-free kitchen tap thanks to Mr. Ferdzys strenuous efforts.
Mom made this pretty much by the recipe, although I suspect she might have cut down the butter a bit; thats what I tend to do and I got that trick from her originally, soooo....! Mind you, she certainly left in enough for this to be very rich and delicious.
Make 4 to 6 servings
1 hour 15 minutes - 45 minutes prep time
1 kg (2 pounds) potatoes
1/2 cup unsalted butter
salt & pepper
4 large eggs
1 kg (2 pounds) smoked fish
2 tablespoons chopped parsley
1/4 cup unsalted butter
1/4 cup soft unbleached flour
3 cups milk
a pinch of ground nutmeg
1 cup grated Cheddar cheese
Wash and trim the potatoes, and cut them in chunks. Put them in a pot with water to cover and boil for about 10 minutes, until tender.
Drain the potatoes and rinse in cold water. Cool enough to handle, then peel the potatoes. (Or dont. If I had been making this, I wouldnt have bothered.) At any rate, then mash the potatoes with the first quantity of butter, and season with salt and pepper to taste. (Again, if I had been making this I would have used about half the butter and a bit of buttermilk. )
Put the eggs in a pot of water and bring them to a boil. Boil for 1 minute, then turn off the heat and leave them covered for 10 minutes. Cool the eggs in cold water, then peel them and cut them into chunks.
In 9" x 13" baking pan or other large casserole dish, arrange the egg pieces and the fish, broken into bite-sized flakes. Sprinkle the parsley over them. Preheat the oven to 350°F.
Put the butter and flour into a saucepan, and cook over medium heat for about 1 minute, stirring constantly. Slowly mix in the milk, and cook for 1 or 2 minutes more, until the mixture thickens. Season with salt, pepper and a little scrape of nutmeg. Pour the sauce evenly over the eggs and fish in the casserole.
Spread the mashed potatoes evenly over the fish and sauce. Rough up the surface a little with a fork, and sprinkle the cheese evenly over the top. Bake for about 30 minutes, until bubbling and golden brown. Serve at once.
Last year at this time I made Braised White Beans & Root Vegetables.
Read More..
Mom made this pretty much by the recipe, although I suspect she might have cut down the butter a bit; thats what I tend to do and I got that trick from her originally, soooo....! Mind you, she certainly left in enough for this to be very rich and delicious.
Make 4 to 6 servings
1 hour 15 minutes - 45 minutes prep time
1 kg (2 pounds) potatoes
1/2 cup unsalted butter
salt & pepper
4 large eggs
1 kg (2 pounds) smoked fish
2 tablespoons chopped parsley
1/4 cup unsalted butter
1/4 cup soft unbleached flour
3 cups milk
a pinch of ground nutmeg
1 cup grated Cheddar cheese
Wash and trim the potatoes, and cut them in chunks. Put them in a pot with water to cover and boil for about 10 minutes, until tender.
Drain the potatoes and rinse in cold water. Cool enough to handle, then peel the potatoes. (Or dont. If I had been making this, I wouldnt have bothered.) At any rate, then mash the potatoes with the first quantity of butter, and season with salt and pepper to taste. (Again, if I had been making this I would have used about half the butter and a bit of buttermilk. )
Put the eggs in a pot of water and bring them to a boil. Boil for 1 minute, then turn off the heat and leave them covered for 10 minutes. Cool the eggs in cold water, then peel them and cut them into chunks.
In 9" x 13" baking pan or other large casserole dish, arrange the egg pieces and the fish, broken into bite-sized flakes. Sprinkle the parsley over them. Preheat the oven to 350°F.
Put the butter and flour into a saucepan, and cook over medium heat for about 1 minute, stirring constantly. Slowly mix in the milk, and cook for 1 or 2 minutes more, until the mixture thickens. Season with salt, pepper and a little scrape of nutmeg. Pour the sauce evenly over the eggs and fish in the casserole.
Spread the mashed potatoes evenly over the fish and sauce. Rough up the surface a little with a fork, and sprinkle the cheese evenly over the top. Bake for about 30 minutes, until bubbling and golden brown. Serve at once.
Last year at this time I made Braised White Beans & Root Vegetables.
Sunday, March 30, 2014
Gluten Free Pumpkin Pie with Praline and Coconut Pecan Crust
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| A slice of vegan pumpkin pie heaven. Chill overnight for best texture. |
Happy October! Good Goddess, I've been busy. Making a delicious mess in my tiny kitchen. Developing new gluten-free dairy-free dessert recipes for the Winter Food Issue of Allergic Living magazine. So I thought I'd dust the cocoa powder off my hands and take a quick break to share two inspirational things today. The first relates to Fall- my updated Favorite Gluten-Free Autumn Recipes index. Peruse at your leisure, ideally with a big mug of spiced hot cider close by.
The second offering had to be something pumpkin. I mean, it's October. And around here October baking means a certain voluptuous curcurbit is queen. So I did what any gluten-free goddess would do. I dug into the GFG recipe archives. And found a luxurious, creamy vegan pumpkin pie with sweet praline topping and a coconut-pecan crust. Just to keep you occupied until I return with a new gluten-free vegan muffin recipe you're going to love.
Let the pumpkin recipe frenzy begin!
I feel like I'm cheating. No, not cheating on my gluten-free diet. Cheating on my faithful Pumpkin Pie recipe. The one I've loved for years. It's so easy, after all. And reliable. And tasty. But you know how it is. You get that itch. You start to daydream. You flirt with a taste of vegan pumpkin pie at the West Hollywood Hugo's, and you start to fantasize about coconut crust. You imagine the buttery caramel taste of praline. And as always, in these matters, one thing leads to another. Next thing you know?
You've got a new love.
Now, I did a little sleuthing before I started experimenting. I discovered that Hugo's pie has a cup of orange juice. A full cup of molasses. And uses three cans of pureed pumpkin. Tablespoons of spice. Agar agar. Cornstarch. None of this appealed to me. So I started with what I what I like. Coconut milk. Cashew cream. A hint of molasses and maple syrup. And what happened next?
Heavenly vegan pumpkin pie bliss ensued.
Read more + get the recipe >>
Wednesday, March 26, 2014
SANDRA’S KID FRIENDLY DELICIOUS DORITO SHEPHERDS PIE
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| Children simply love to help make and eat this dish - a great family bonding time.. |
Prep Time: 15 Mins.
Bake: 15 Mins.
INGREDIENTS
1 lb. extra-lean venison burger (or beef, buffalo, moose, elk, caribou, turkey, or chicken)
1 garlic clove, minced
½ cup green onions, sliced (reserve 1 tablespoon for garnish)
¼ cup orange bell pepper, finely chopped
1 (14.5 oz. can) chili beans, slightly drained (Recommend: Bush’s Best, Mild)
1-1/2 cups chili sauce
½ teaspoon chili powder
1 cup frozen corn kernels
1 (4 oz. can) mild chopped green chilies, undrained
2 cups prepared or left over mashed potatoes
1 cup medium cheddar cheese, shredded
1 cup nacho doritos, crushed
--1 tablespoon reserved sliced green onions for garnish
METHOD
Prepare two cups mashed potatoes, or use left overs.
Preheat oven to 350 degrees. Spray a 9”x9” square baking dish, and set aside.
Cook burger in a medium non-stick skillet over medium-high heat, stirring occasionally, until beef is ¾’s browned, and add the garlic, half of the onion (1/4 cup), and all of the bell pepper in a non-stick skillet over medium-high heat, stirring occasionally, until beef is fully browned (drain if not using extra-lean burger). Stir in beans, chili sauce, chili powder, corn, mild green chilies, and heat to boiling, cover, and reduce heat to low to simmer for 5 minutes.
If cold, heat mashed potatoes in microwave on high for 2 to 3 minutes.
Bake, uncovered, for 15 minutes, until bubbly and cheese has melted. Remove from oven and sprinkle crushed nacho doritos around outer edge of baking dish over meat/bean mixture, garnish with sliced green onions, and serve. – Enjoy!
~~~~~~~~~~~~~~~
Tip: You can also spread all the layers to the edge of the baking dish if you’re not worried about presentation appearance.
Sunday, March 16, 2014
Vegan Pasta Pie with Mushrooms Garlic and Tomatoes
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| My vegan version of a savory pasta pie- no eggs, dairy or tofu. Seriously. |
This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.
Even though the house has not sold.
Even though the house has not sold.
Wednesday, December 25, 2013
Fish Pie
Fish Pie
Ingredients:
- ½ kg. fish boiled.
- 2 eggs.1 ½ cup milk
- 11/2 oz cheese
- Flour 2 tbsp heaped
- 2 ozs. Bread crumb
- 11/2 oz. butter
- Salt, pepper and mustard to taste
Method:
- Boil the fish, flake. Keep aside. Make white sauce, mix the boiled fish in this . speread in a oven proof dish top with bread crumbs cheese beaten eggs. Bake on 180 C for 20 mins. Serve hot.
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