Pork curry

 

1 lb approx. pork loin, cubed into 1 inch pieces (also works with chicken)

1cup plain yogurt

1 tsp turmeric

1tsp mustard seed

1 tsp curry powder (yellow)

1 tsp ground coriander 

1/2 tsp smoked paprika

1 tsp fresh grated ginger

1/4 tsp fresh Thai basil diced

Scant amount cayenne pepper- to your liking, if any

2 tablespoons minced garlic (measure that with your heart)

1 cup chicken broth

1 can coconut milk

Mix yogurt and spices together and coat pork cubes. Marinate for  2 hours up to 24 hours. 

Veggies- any veggie you'd like. Fresh or frozen. Canned not recommended. Russet potatoes, bell pepper, celery, cauliflower would all work well

Sweet potatoes, carrots, onion, yellow squash is what we used.  Cut potatoes. Carrots into half inch (or so) cubes. Squash slices into rounds.  

In large skillet, Dutch oven or wok add enough olive oil to coat bottom of pan.  Heat until there are ripples and it's screaming hot.  Add 1/4 tsp mustard seed and let fry until they pop like popcorn.  Add pork and  any extra marinade, add onion and garlic and stir fry until pork is about half cooked.  Add remaining veggies. Stir together well.  Add chicken broth and cover to finish braising meat and cook until carrots and potatoes are tender.   Adjust spices until desired taste. I added extra turmeric, curry,  smoked paprika and ginger. When carrots are al dente, add can of coconut milk,  stir to combine.  Let simmer for 10 minutes, or until carrots are fork tender. 

Measurements can be adjusted according to number of veggies added.  Be sure to taste test and add more seasonings if the flavor gets diluted with more ingredients. 

Serve over rice. Servings vary based on amount of vegetables added. 

Instantpot carnitas

  Pork shoulder roast or pork loin about 4lbs

2 tbsp lard

Pork

Half onion chopped

2 tsp garlic minced

1 cup orange juice

1/4 cup lime juice

1tblsp cumin

2 bay leaves

Course salt and pepper to taste

Chicken broth to cover

Adobo sauce to desired heat

Saute lard, pork, after browned add onion and garlic. Saute until onions translucent.

Add juices, cumin, salt and pepper and bay leaves. Add chicken broth enough to cover.

Pressure cook on high 30 minutes. Natural release. 

Shred pork, return to broth and sauté  to reduce liquid volume. Add adobo sauce and chiles as desired. 

Serve as tacos or nachos

Salisbury Steak

this is a good make ahead. Even better as left overs warmed up.

1 1/4 to 1 1/2 lbs ground beef (80/20 best or drain off excess grease)
1/2 C finely chopped onion
1/3 C Italian seasoned bread crumbs
14 oz beef broth
3 Tblspn milk
Optional 1 egg
1/4 C flour
Salt and pepper
Veggie oil
2 (10.75 oz cans) cream of mushroom soup (I only had one and it was fine)
1/4 tsp salt
1/4 tsp pepper
1 small sweet onion thinly sliced

Preheat to 350F
Mix beef, 1/2 c diced onion, bread crumbs, 3 tablespoons broth, milk, salt and pepper into a bowl. Incorporate well (optional egg as binder). Shape into patties, coat in flour.

Heat veggie oil in skillet, fry patties until browned both sides. Remove and drain on paper towel lined plate.

Stir remaining beef broth and deglaze pan. Add soups salt and pepper. And stir until smooth.

Arrange patties in casserole dish spread onion slices on top and cover with mushroom soup mixture for gravy.  
Bake uncovered 45 minutes to 1 hour or until 160F in center

Chicken and biscuits

Came up with this one out of desperation.

1Tbspn vegetable oil
Half lb. Boneless skinless chicken breast cut into bite sized pieces. (Can also use thigh)
1/2 medium onion chopped
2 stalks celery chopped
3 medium carrots, peeled and chopped
2tsp poultry seasoning
S&p to taste
1 can (10 3/4 oz) each cream of mushroom and cream of chicken soup
1Tbspn flour
1 cup chicken broth
Frozen buttermilk biscuits

Preheat oven to 425

In heavy skillet over medium heat cook chicken bites in oil, until nearly cooked through.
Add seasonings, chopped veggies, and let cook stirring freq until onions are translucent.
Add flour, coating chicken and veggies and let brown slightly, stir constantly, scraping the browned bits on the pan. Add chicken broth to deglaze, scraping all the goodness off the pan. Add canned soups and combine thoroughly and let heat through.

Pour into 8x13 baking dish, sprayed with Pam. Top with frozen biscuits (I used 8, spaced out). Bake 12 -15 minutes, or until biscuits are golden brown and casserole bubbly.


Note cut veggies small so they cook faster.

Classic Chicken Pot Pie

No bottom crust on this one

1 lb boneless skinless chicken breast halves, cubed
1 cup sliced carrots (I used frozen)
1 cup frozen green peas
1/2 cup sliced (small) celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed (i just used a pinch)
1 and 3/4 cups chicken broth
2/3 cup milk

1 9 inch unbaked pie crust  (I thawed out a frozen premade)


Preheat oven to 425F
 Spray 9x13 casserole dish with Pam and set aside.

In sauce pan combine chicken carrots and peas.  Cook until Chicken just cooked through and carrots are starting to tender -- about 15 minutes.  (the ice from frozen provides a perfect amount of moisture, if it gets too dry, just add a couple tablespoons of water).  Remove from heat and pour mixture into sprayed casserole dish.

In same saucepan, over medium heat cook onions and celery in butter until soft and onions are translucent.  Stir in flour, s&p, celery seed, and let cook until just starting to smell toasted and take on a browning.  (3ish minutes)  Slowly stir in chicken broth and milk, whisking continuously.  Simmer over medium low heat until thickened.  Add to chicken mixture in casserole dish and mix well to combine.

Take refridgerated/or thawed frozen premade pie shell.   Flour board or counter top and fold it over on itself 4 times (This makes it super flaky).  Reroll into rectangular shape to cover majority (doesn't have to fit perfect - I trimmed mine up so there was about an inch on either end uncovered and the crust was just centered)  Cut vent holes in crust to allow steam to escape.

Bake for 30 to 35 minutes or until pastry is golden brown and filling bubbly.  Let cool 10 minutes before serving.

Lemon Butter Chicken

8 bone in, skin on chicken thighs
1 Tbspn smoked paprika
S & P to taste
3 TBsp buttter, divided
3 cloves garlic or 1 TBsp jarred chopped garlic
1 C chicken broth
1/2 C heavy cream
1/4 C grated parmesan
Juice of 1 lemon or 2 Tbsp
1 tsp dried thyme or 3 sprigs fresh chopped
2 C baby spinach, chopped

Preheat oven to 400ºF
Melt 2 T of butter in large oven proof skillet (cast iron worked good) over medium high heat.  Add chicken skin side down and sear both sides until golden - about 3 minutes. set aside

Melt remaining butter in skillet, add garlic and cook, stirring frequently until fragrant, about 2 minutes, stire in broth cream cheese, juice and thyme.

bring to a boil, and reduce heat.  Stir in spinach and summer until wilthed and sauce has thickened slightly, about 5 minutes.   Return chicken to pan.

Place in oven and roast until cooked thru reaching internal temp of 175 F.  about 30 minutes.

Serve immediately. 

Good with rice pilaf.

Broccoli Cheese Soup (similar to Panera)

Panera Broccoli Cheese Soup

1 Tblspn melted butter
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
3 cups fresh broccoli, chopped
1 cup carrot, shredded or julienned
1/4 tsp nutmeg  (1/8th if fresh ground)
8 oz sharp cheddar cheese
salt and pepper to taste

1.  Saute onion in 1 Tblspn melted butter and set aside.  In a large post wisk together the melted butter and flour over medium heat for about 3-4 minutes

2.  Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

3. add the broccoli, carrots, onions.  Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender

4.  Add nutmeg, salt and pepper and sharp cheddar cheese.  Let the cheese melt and then serve. For a smoother soup, puree in a blender.