Ever wonder what to do with your roast and potato leftovers from a crockpot meal? Well wonder no more. This is one item I like to make out of those leftovers. Yum, Yum!
Ingredients: yields 3 to 4 servings
- 9-inch double pie crust (pre-made from the store is easiest for me)
- leftover beef roast and potatoes
- 1/2 onion, diced
- salt and pepper, for seasoning
- a couple shakes of Worcestershire sauce
- 1 egg, slightly beaten
Preheat oven to 400, use a glass baking dish or line a baking sheet with parchment paper.
Shred the leftover roast, dice or smash the leftover potatoes. Combine the meat, potatoes, onion, salt, pepper and Worcestershire sauce. Heap some of the mixture over half of one pie crust. Brush the beaten egg along the edges then flip the other half of the crust over the meat mixture and press the edges together to seal. I like to give the edges a little twist, but you can also press a fork along the edges to seal them tightly. Repeat this process with the remaining meat mixture and pie crust. Place the pies on your baking sheet. Make slits along the top crust to vent steam while it’s baking. Brush the remaining egg wash over the tops. Bake at 400 for about 20 minutes, until the crust if completely browned. Let rest for a few minutes to cool slightly. Serve with some sour cream and guacamole and watch your family smile.
Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard. I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.
- juice of 2 lemons
- 1 white onion
- 3 to 4 garlic cloves
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- handful of fresh parsley leaves
- handful of fresh spearmint leaves
- a pinch of saffron
- a splash of rosewater
- 1 cup of water
Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.
German food is rare where I’m from in California. But here in our little town located in the Southwest corner of Indiana, it’s the norm. After eating at one of the best German restaurants for Valentines Day which is located in Jasper, Indiana, I decided to try my hand at making goulash. I read the description on the Schnitzelbank’s menu and I figured I could do this dish justice. Here’s my stab at Goulash served over Spaetzle, which I brought home from them.
Ingredients: serves 4
- 1 pound beef stew meat
- 3 TB bacon grease
- 2 carrots, sliced
- 1 yellow onion, sliced
- half a cabbage, sliced
- 2 slices bacon, cooked and crumbled
- 2 to 3 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 TB flour
- 3 cups red wine, (use wine you would drink, not cooking wine)
- 1/2 tsp ground thyme
- 1 TB tomato paste
- 1 bay leaf
- 2 cups chicken broth
- 1 bay leaf
Preheat you oven to 450.
Heat the bacon grease in a heavy bottom dutch oven over medium-high heat on your stove. I’m using my enameled cast iron dutch oven. Dry the pieces of stew meat between paper towels. Really squish the blood out of them. You want them as dry to the touch as possible so they will brown nicely. Add them to the pot of hot bacon grease and brown slightly on all sides. You may need to work in small batches, beware,the browning happens rather quickly. Once the beef is browned remove and set aside. Add the carrots, onion and cabbage into the hot pot and cook until they wilt and start to brown. Remove these and set aside. Remove the pot from the heat, add the browned beef back to the pot and season with salt and pepper, tossing well. Sprinkle the meat with flour and toss until the pieces are covered.
Bake in your 450 degree oven with no cover for 5 minutes, toss and bake for another 3 minutes. Remove and lower the oven heat to 325. Whisk in the wine, whisking will deglaze the pot. Stir in the thyme and tomato paste, add the bay leaf. Stir in the vegetables and add enough broth to cover the meat and vegetables. Bring to a simmer on the stove then cover and place in the oven to simmer slowly for about 2 1/2 hours. The dish is fully cooked when the meat is fork tender and believe me it will be delightfully fork tender.
Using a sieve, over a medium skillet, strain the liquid from the meat & vegetable mixture. Place the mixture back into the dutch oven and cover to keep warm. Heat the skillet over medium-high heat, rapidly simmering and whisking the liquid until it thickens to your liking. Pour this thickened gravy over the mixture and toss well. Your goulash is now ready to serve.
Suggestions: I served ours over spaetzle, but it would also be good over sliced boiled potatoes or egg noodles.
Oh what to make for breakfast? I needed something easy but delicious. Mark loves Huevos Rancheros so how about making them into a Chilaquiles dish. So here you have that very idea. Simple, easy and so delicious.
Ingredients: yields 4 servings
- 1/2 pound of ground sausage
- vegetable oil
- 1 dozen corn tortillas, cut into strips or pieces
- about 2 cups of leftover tomato salsa
- ground cumin, garlic salt, ground black pepper
- 5 eggs, whisked well with a little bit of water
- shredded Mexican blend cheese
- 3 green onions, green and white parts sliced
In a medium size skillet, brown the sausage, remove to a paper towel lined plate and set aside to drain. Add about a half-inch of vegetable oil in the skillet and heat over medium. Add the tortilla strips and cook until lightly browned and crisp. In a large bowl combine the sausage, cooked tortilla strips, salsa, a couple shakes of cumin, garlic salt and pepper. Add in a handful of the shredded cheese blend and gently toss it all together.
Preheat your oven to 350 and butter a 9 x 9 baking dish or a glass pie pan.
Spread the mixture into your prepared baking dish. Pour the whisked eggs over the mixture and bake for 15 minutes. Now top that mixture with a couple of handfuls of shredded cheese and sprinkle with the green onions, bake for another 15 minutes until the cheese is bubbly and melted and the eggs are completely cooked. Serve with some Cilantro Crema or sour cream.