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ChickenPotPie

I like to use the recipe from twopeasandtheirpod.com. Growing up, one of my favorite meals was those little chicken pot pies that were bought frozen and then baked. I would flip mine upside down into a bowl and dive in. So much salty, salty goodness. But now I’ve found that making my own is better!

Ingredients:

1/4 cup butter
1/3 cup diced onion
1 cup diced carrot
1/2 cup diced celery
2 cloves minced garlic
1/3 cup flour
1 tsp. dried thyme
1 Tbsp. dried parsley
1 tsp. salt
1/2 tsp. pepper
1-3/4 cup chicken broth
1/2 cup heavy cream
3 cups shredded chicken (or leftover turkey)
1 cup frozen peas
Pastry for a two-crust pie
1 egg, beaten

Melt butter in large skillet and saute onion, carrot, and celery until tender. Stir in garlic and continue to saute until garlic is fragrant, about a minute. Stir in flour, thyme, parsley, salt, and pepper. Let saute until flour is well incorporated and bubbly. Stir in chicken broth and heavy cream. Continue stirring until it boils, then reduce heat and let it simmer until it is thick, about 10 minutes.

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Once it is thick, remove from heat and stir in chicken and peas. Preheat oven to 400 degrees F.

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Set one pastry into 9″ pie plate. Spoon in the filling. Cut slits into the second pastry and then place it on top of filling, pinching the edges with the bottom crust to seal as best as possible. Brush beaten egg across the crust to give it that lovely golden color. Bake for 45-55 minutes, until you see the filling bubble through the top pastry slits.

Note: I don’t usually have cooked chicken or turkey, so I cook it in water with onions, celery, and/or carrots. Then I use that liquid for the broth called for in the recipe and the chicken for the shredded chicken.

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This recipe comes from PeaceLoveandLowCarb.com. I have been making this lately when I know that time is short or I just don’t feel like making anything complicated. It is really yummy and filling and warms you up without being sloppy.

Ingredients:

2 Tbsp. sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 scallions, sliced, divided between green and white parts
1 lb. ground pork (I assume other ground meats would work fine)
1/2 tsp. ground ginger
Salt and pepper to taste
1 Tbsp. Sriracha
14 oz. bag of coleslaw mix
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 Tbsp. sesame seeds

Heat sesame oil in skillet, add garlic, onion, and white part of scallions. Saute until onions are translucent. Add pork, ginger, salt & pepper, and Sriracha. Stir while sauteeing until the pork is cooked through. Add the coleslaw mix, soy sauce, and rice vinegar. Saute while gently stirring until the coleslaw is tender. Sprinkle with the reserved green parts of the scallions and the sesame seeds. Serve hot. Spice it up with a little more Sriracha if you like.

 

 

 

This is a riff on a recipe I clipped back in the 1980s or 1990s, probably from Sunset Magazine. I really like it for the use of barley, which I really enjoy instead of the usual rice. The original recipe used veal or dark turkey meat and called for a layer of yeast bread over the top. I did try it that way once, but it was too doughy, just too much bread. I usually use chicken breast, but have also used pork. It’s a very forgiving recipe, so just do it that way you want to. Warning that the preparation is time consuming.

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Ingredients:

1/2 cup pearl barley
1 large head cabbage
1 lb. boneless, skinless chicken breast
Flour for dredging
1 Tbsp. butter
1 Tbsp. olive oil
1 small red bell pepper, stemmed, seeded, and slivered
1/4 cup sour cream
2/3 cup chicken broth
2/3 cup dill pickles, slivered
Salt & pepper to taste
Smetana Sauce (recipe below)

Combine barley with 2 cups water in a 1 to 1-1/2 quart pan. Bring to a boil, cover, and simmer until barley is tender to bite, about 30 minutes. Drain, set aside.

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Bring 4 to 5 quarts water to boil in a very large pot over high heat. Core cabbage and, with a spoon, submerge head in water for 20 seconds or so. Lift out cabbage; when cool enough to touch, gently pull off as many outer leaves as you can. Repeat until you have about 12 to 14 large leaves.

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Return the leaves to the boiling water, about 4 at a time, and cook until each one is pliable, 2 to 4 minutes; drain well. I lay out a tea towel for them to sit on. Cut the thick section of the stem from the back of each leaf.

Cut meat into 1/4-inch strips. Coat strips with flour. Put butter and oil into a 10 to 12 inch frying pan over medium-high heat. Once hot, add half the meat at a time and cook, stirring often, until lightly browned, 5 to 7 minutes; transfer to bowl. Add more butter and oil if necessary.

Cook the bell pepper in the same pan, until limp, about 5 minutes, stirring often. Remove pan from heat and mix in sour cream, broth, pickles, barley, meat, salt and pepper.

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Prepare a baking dish approximately 10 X 15 inches by spraying with non-stick spray or by greasing the dish.

Eyeball your filling to your cabbage leaves and judge how much filling to put into each leaf. Fill the leaves, folding each leaf over the filling and placing the rolls into the prepared dish, seam down.

Prepare the Smetana Sauce. Preheat oven to 350 degrees.

Smetana Sauce Ingredients:

3 Tbsp. butter
3 Tbsp. flour
2-1/4 cups chicken broth
1-1/2 Tbsp. tomato paste
1/2 cup sour cream
Pepper to taste

Melt butter in saucepan over medium heat, stir in flour until mixture is smooth and bubbly. Stir in broth and tomato paste. Stir until sauce boils. Remove from heat, stir in sour cream. Add pepper. Use the sauce while it’s still hot.

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Pour hot Smetana Sauce over the cabbage rolls. Cover the baking dish and bake for 40 to 45 minutes, until heated through.

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Serves 6.

 

 

 

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This recipe is found in Taste of Home magazine’s October-November 2006 issue.

Meatballs:

1 egg, lightly beaten
1/2 cup milk
1 cup soft bread crumbs
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 lb. ground beef
1/2 lb. ground pork
1/4 cup butter, cubed

Combine all ingredients, except butter, and form into 1-1/2″ balls. In a large skillet, cook the meatballs in butter, in batches until they are well browned and cooked through. Remove from skillet.

Dill Cream Sauce:

2 Tbsp. flour
1 cup heavy cream
1 cup beef broth
3/4 tsp. salt
1/2 tsp. dill seed

Whisk together the flour and the heavy cream. Pour into skillet and bring to a boil, stirring constantly. Let simmer a couple minutes while stirring until it thickens.

Add in the meatballs and heat through. Serves 4-6. Tastes great served over mashed potatoes or noodles. We also like it served over Twice-Baked Cauliflower. Yummy!

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Blackberry Pork Tenderloin3

I make this dish a lot. It’s based upon the one found at carlsbadcravings.com. I don’t brine my tenderloin, and maybe I’m really missing something there, but this is super simple and very tasty. I buy pork tenderloin at Costco in a 2-pack. Each package has two strips of pork in it. This recipe is for one package, or two strips pork.

Ingredients:
1 Tbsp. butter
2 cloves garlic, minced
2 tsp. grated fresh ginger
1/4 to 1/2 tsp. red pepper flakes
1/2 cup seedless blackberry jam
1/4 cup hoisin sauce
2 Tbsp. red wine vinegar
Salt and pepper
Pork tenderloin
Olive oil
Salt and pepper

Fresh blackberries, optional
Green onion, sliced, optional

Preheat oven to 425 degrees F. In a small saucepan, melt butter and saute garlic, ginger, and red pepper flakes until garlic is fragrant — about a minute. Stir in blackberry jam, hoisin sauce, red wine vinegar, and salt and pepper to taste. Let simmer until it is all well incorporated and then keep warm over very low heat.

In the meantime, heat an oven-proof skillet over high heat. Rub pork tenderloins with olive oil and sprinkle with salt and pepper. Add a little bit of olive oil to the hot skillet. Add the pork tenderloins. You’ll probably need a spatter guard here. Brown the pork on all sides.

Once pork is browned, dollop blackberry sauce over it. Place a meat thermometer into the thickest part of one of the pork strips. Pop into preheated 425 degree oven. Check the meat at about 20 minutes, spoon a little bit more blackberry sauce over, and then check frequently until pork reaches 170 degrees F. Remove from oven and let sit for 10 minutes. Remove meat to cutting board and slice tenderloins into 1-1/2″ slices. Place sliced meat onto serving tray and pour over the remaining blackberry sauce. Sprinkle optional fresh blackberries and sliced green onion over all. Serve.

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Shrimp Enchiladas1

This recipe is very loosely based upon Elizabeths Edible Experience’s recipe for Crawfish Enchiladas.

Ingredients

1# split and deveined shrimp in their shells

1-1/2 cups heavy cream

½ cup chopped onion

½ cup bell pepper

4 oz. canned green chiles

1 clove garlic, minced

A couple dashes each of oregano, red pepper, white pepper, salt

Oil for frying

1 dozen corn tortillas

3 Tbsp. sour cream

2 cups grated cheese, like Monterey Jack or a Mexican mix

3 green onions

Shell shrimp, saving the shells. Rinse shells and shrimp separately. Set shrimp aside on towel to dry.

Add the shells to a medium saucepan with cream and let simmer awhile. The shrimp shells should turn orange. Keep warming or at a very light simmer while you’re fixing the other things. Your purpose is to flavor the cream with shrimp. This is the secret that makes it so, so delicious.

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Saute chopped onion and chopped bell pepper together until soft and then add canned chiles and garlic. Sprinkle with dried oregano, white pepper, red pepper, and salt. Continue sauteing until the garlic is soft.

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Heat a small frying pan with oil and soften about a dozen corn tortillas by dipping into the hot oil and turning, each one should only take about 15 seconds or less. Stack them between paper towels to drain.

Strain the shells out of the cream and discard the shells.

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Stir the onion, pepper mixture into the shrimp-flavored cream. [Save the saute pan to fry the shrimp.] Stir in sour cream, then stir in 1-1/2 cups grated cheese. Set aside.

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If the shrimp are quite large you will need to chop them into bite-size pieces. Stir-fry the shrimp in the saute pan with green onions and another dash of dried oregano, white pepper, red pepper, and salt.

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Once the shrimp is no longer translucent, remove from heat. Stir in a bit of the sauce. This is the filling.

I used an 11” x 7” baking dish. Stuff the tortillas with shrimp mixture. The tortillas I used fit about ten down the dish and two were placed in the gap along one side. Pour remaining sauce over all. Sprinkle with remaining grated cheese. Heat at 350 degrees for 15 minutes or so, until cheese has melted.

The first time I made these I didn’t have enough sauce and the second time I used 2 cups cream (pictured) and that was too much. 1-1/2 cups should do it. And I also didn’t use enough shrimp in these pictures.

Chorizo Burger with Garlic Shrimp

I’ve made this recipe a few times now and it is really delicious. The original recipe is found at ladyandpups.com.  The photographs on Mandy’s site are spectacular. The first time I made this I used chorizo ready-made from the store. It was not good. Way too salty and spicy, a bad idea. Still intrigued, I made a go of making the chorizo myself according to Mandy’s recipe. My oh my oh my. Yes, that’s wonderful. It’s really easy to throw together. I’ve been using store-made buns, but I made ladyandpups Sweet Potato Burger Buns recipe once and they were great. I’ve also made these several times without the manchego cheese, too. Still great.

I usually double the recipe and form the burgers in the morning to serve for dinner in the evening. We were going to our cabin one weekend and I formed the burgers a couple days ahead and froze them, letting them thaw on the 7-hour drive. I had the other parts ready to go in Ziploc bags and little containers. We arrived and had a most delicious hot dinner that night. Memorable!

CHORIZO BURGERS

1 lb. ground pork
2 cloves minced garlic
1-1/2 tsp. Mexican chili powder
1-1/2 tsp. sweet paprika
Dash cayenne
1 tsp. salt
½ tsp. ground pepper
½ tsp. oregano
¼ tsp. ground cumin
1 tsp. red wine vinegar
1 tsp. tequila

An hour, or more, ahead of time, mix all together and form into 4 patties.
Keep refrigerated.

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PAPRIKA MAYO

3 Tbsp. mayonnaise
1 Tbsp. tomato paste
1 tsp. prepared mustard
1-1/2 tsp. paprika
Juice of one lime.
Mix all together. Keep refrigerated until serving time.
GARLIC SHRIMP

8 large shrimp, peeled and deveined.
1 garlic clove, minced
3 sprigs fresh thyme, minced
Salt and pepper
1 tsp. Olive oil
Dry the shrimp well on a towel.
Mix evenly with remaining ingredients and let sit in refrigerator at 
least 30 minutes.

COOKING AND ASSEMBLY

OLIVE OIL

CHORIZO BURGER PATTIES

FLOUR

MANCHEGO CHEESE, GRATED

GARLIC SHRIMP

BUNS

PAPRIKA MAYO

SLICED TOMATO

Heat the olive oil in a large skillet. Dust each patty with flour.* Fry the patties at a high heat until a nice brown crust forms on each side. Place a bit of grated cheese on top of each burger, cover, and continue cooking at a lower heat until the meat is thoroughly cooked and the cheese has melted. Remove from skillet.

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Add garlic shrimp to hot skillet and stir-fry until they’re cooked. Should take just a couple minutes.

Prepare hamburger buns by toasting, or not, and smear each bun with paprika mayo. Place a patty on a bun, then a couple shrimp, and sliced tomato.

Chorizo Burger

Always someone doesn’t like something . . . sans shrimp.

BE CAREFUL NOT TO BURN YOUR MOUTH.

*This is a great thing I learned at ladyandpups.com, the dusting of flour on the patties. It forms a nice crust and keeps the moisture inside. You really have to be careful not to burn your mouth. Let the patties rest a bit.

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So as not to be confused with something like a soccer hooligan, I give you Eulachon which will take you to the Wikipedia definition and genus, species, etc. everything you learned in biology. I am in Anchorage, Alaska but I grew up in Bristol Bay and these are NOT the smelt that we caught in winter on the Naknek River back home. Not at all. Hooligan are incredibly oily and tend to fall apart once cooked. If you cannot eat your hooligan immediately out of the frying pan, then I would say that smoking them is the best way to go. I only wish that my spring/summer months were leisurely enough to get the smoker out and try a few things. Alas.

I felt like an elder when my daughter stopped by 20-mile River on our way back from Seward and she caught enough hooligan for me and my husband to have lunch. She’s allergic to fish (it’s a crying shame). Then my husband and second daughter and her friend returned a week later and got more than 100 of them. I try to clean them right away by removing the heads and gutting them. In my opinion, they do not freeze well. It’s best to cook them or smoke them right away.

The best way to fry hooligan is to dry them as well as possible in towels or paper towels. Heat about a half inch of oil (I use canola) in a large skillet, very hot. Make a highly seasoned flour by putting about a cup of flour into a plastic “Ziploc” bag and then sprinkling in seasoned salt, pepper, cayenne pepper, paprika, and onion powder. You can do what you like and each time I do it differently. This instruction is more about the method. Then make an egg wash of 2 eggs mixed with a couple tablespoons of water in a pie tin. Then sprinkle regular unseasoned bread crumbs in another pie tin, so you have three things: bag of seasoned flour, pie tin of egg wash, and pie tin of bread crumbs.

Drop five or six cleaned, fairly dry hooligan into the bag of seasoned flour. Shake off the excess flour mixture and roll fish in the egg wash, then roll in the bread crumbs. Fry. Each batch does not take long at all. They are tiny fish, 6-10 inches usually. My husband and I can eat 6-7 at a sitting, so I divvied them up over two days and I delivered about 20 to my daughter’s office. That was a bad idea, by the way. It’s like saying “I’ll deliver pancakes to your office.” They’re pretty terrible by the time you get there. Hooligan really need to be eaten out of the frying pan. Really. No one complained, but me.

Place onto paper towels to absorb the extra oil and serve immediately. Yummy!

BW and my husband, they eat theirs backbone and all. Me, I pull the backbone out and then eat the rest. The backbone is a bit too much crunch for my tastes. I fed the crispy tails to the dog and he seemed to enjoy it very much.

Here below is a picture of smoked hooligan. As I recall, we did not brine them, simply placed them in a smoker for awhile.

 

Thai Ribs

This recipe comes from Epicurious.com. I have made this many, many times. It is quite easy and exceedingly delicious.

Ingredients:

1 cup sliced shallots (red onion works as a substitute)

10 coarsely chopped scallions (green onions)

1 3″ piece of fresh ginger, sliced

8 cloves garlic, chopped

1 cup cilantro, chopped

6 Tbsp. soy sauce

2 Tbsp. fish sauce

1 tsp. kosher salt

1 tsp. ground black pepper

2 Tbsp. sugar

4# pork baby-back ribs, cut into individual ribs

Sweet chili sauce

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Place all ingredients, except the ribs and sweet chili sauce, into a food processor and whir until it forms a paste.

Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.

Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.

Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.

Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.

Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!

Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!

Moroccan Lemon Chicken

This recipe I discovered in 2010 at recipezaar.com by English Rose. It is so flavorful!

Ingredient List

Olive Oil

1 very large onion, sliced

4 garlic cloves, finely chopped

1 Tbsp. ground turmeric

1 tsp. paprika

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cardamom

8 chicken thighs

Chicken stock

2 lemons, divided

1 14-oz. can garbanzo beans, drained

Green olives, pitted and halved

Cilantro

Salt and pepper

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add them to the chicken and pepper.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add to the chicken.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

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Sprinkle with chopped cilantro and serve over rice or couscous. Note: I found another form of Shirataki noodles! Yay! They are zero carb and made a nice layer beneath this rich stew.