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.

Doritos Chicken Bake

Doritos Chicken Bake

4 Cups cooked chicken diced/shredded  (store bought rotisserie chicken works good)
1 medium onion - diced
1 Tbs butter
2 cans Rotel Tomatoes
1 can cream of mushroom soup undiluted
1 can cream of chicken soup undiluted
4 oz cream cheese
1 Tbs chili powder (adjusted to level of taste for spiciness and heat)
3 cups shredded cheese - Mexican blend
1 bag nacho cheese Doritos

Preheat oven to 350F

Shred or chop the chicken into bite sized pieces.

Sautee onions in 1 tbs butter in dutch oven until tender.  Add 2 cans Rotel, the soups, and cream cheese to the onions.  Cook until cream cheese has melted, stirring often.  Add chili powder and chicken mixing thoroughly.

Spray 9x13 inch casserole dish with Pam, coarsely crush Doritos and layer 1/3 on bottom of dish, the layer chicken, and cheese, repeat finishing with a layer of Doritos for a crunchy topping.

Bake 350 for 30 to 35 minutes until hot and bubbly.


This is a PERFECT dish for a pot luck!

Oven Crisped Herbed Fish

Oven Crisped Herbed Fish

3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted

1 lb white fish fillets

Garnish lemon wedges

Notes:  Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so.  Choose among red snapper, sole, or orange roughy for the fresh fish.

Preheat oven to 375F.  Lightly coat baking sheet with some butter.

Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well.   Lightly coat fish fillets  with melted butter, then roll in crumb mixture.  place fish on the prepared baking sheet.  Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.

Serve immediately with lemon wedges.

Variation:  For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2  tsp dried marjoram and 2 tsp dried thyme.

Makes 4 servings.

Thanksgiving leftover Turkey Enchiladas

Thanksgiving Turkey Enchiladas


about 2 cups of leftover turkey, pulled & shredded
1 small (4 oz) can green peppers (mild)
1 large (28 oz) can green enchilada sauce
1 tbsp taco seasoning
good handful shredded cheese plus more for topping.
flour tortillas about 6


Shred the leftover turkey using to forks to pull apart, making sure there is no skin or bone. Be sure to use a mix of dark and white meat for the most flavor.

Add green peppers juice and all, about a 1/4 C of the enchilada sauce, the taco seasoning, and cheese and mix together.

pour remaining enchilada sauce into a pie dish, and dip each tortilla in sauce to coat (both sides) fill with turkey mixture and wrap.

Place side by side in 13x9" casserole or baking dish.  Cover with any remaining enchilada sauce and more cheese.

Bake 350 about 30 minutes.  Until cheese is melted and sauce is bubbly.


Serves 2 to 3   Can double or triple.

Chicken Dumpling Soup

Quick and Easy Chicken dumpling soup.


1 store bought rotisserie chicken - garlic or rosemary is best.   shredded.
1 medium onion - chopped
2-3  carrots, cut into bite size pieces
2-3 stalks celery - use from the heart - chopped (including leafy tops)
2 cloves garlic
2 tsp poultry seasoning
2 tsp butter
1 tsp olive oil
1 jar turkey gravy
1 box chicken broth
1-3 bay leaves

1 tube refrigerator biscuits

Shred meat off the chicken into bite sized pieces; set aside.

chop onion, celery, carrots, into uniform bites

In large soup/stock pan, melt the butter, and olive oil.  Saute onions, carrots and celery, and add poultry seasoning mix. Do not brown onions, cook until translucent then add garlic and stir constantly taking care not to burn it.  Add chicken broth, shredded chicken  and turkey gravy and bay leaves. Let boil until carrots are tender.  Take refrigerator biscuits and cut each into quarters, roll into ball and drop into boiling broth.  cover and cook about 10 minutes.

Great comfort food for a cold!

Not so quick method... but worth it if you have the time!

UPDATE: I've played with this recipe many times over the years, I've found, while not the quickest, it is the best to take leg quarters and brown them in the bottom of your soup pan, (in a little olive oil), chunk up some celery, onion and carrots and let it slow boil to simmer for a couple hours.  Remove all, trash the veggies, and shred the chicken off the bones.  I usually have some reserve broth from the chicken enchiladas and use that (defatted), but boxed broth works well too.  The refrigerator biscuits are great, but have made the dumplings with Bisquick (2 cups Bisquick and 2/3 cup milk) and added herbs (2 tbs parley flakes, 1 1/2 tsp poultry seasoning, 1 tsp marjoram) and dropped into the broth when it is at a rolling boil, let cook covered about 5 minutes-- these were perfect dumplings.

Gumbo-laya

1/2 cup olive oil
1 C diced ham
1 cup chorizo (or soyrizo or andouille)
1 large onion diced
1 red bell pepper diced
5 garlic cloves minced
1 3 lb chicken cut into bite size pieces
3 cups Valencia rice or 2 Saffron rice foil packs
4 cups chicken broth
1/2 cup red or marsala wine
2 tsp salt
1 cup frozen green peas
1/4 cu minced parsley leaves

Heat olive oil in a large pan. Saute the ham and chorizo sausage.  Remove from pan and reserve. *Cooks note this will draw the oil from the chorizo and flavor the pan*

Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.  Take out and set aside.

Add chicken pieces and saute for about 15 minutes until browned and fully cooked. Add veggies back and 2 cups broth.

In large pot combine the rice, wine.  Add salt. Stir Turn up heat and bring to boil and cover.  Add chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes until the rice is cooked and fluffy.  (You may have to add more broth).

** note  you can add sautted shrimp or mussels when combining all ingredients.

Rosemary Ranch Chicken Kabobs

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt  (not really necessary) 
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

**Note - harvest extra Rosemary and use the stems as the skewers 

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Baked Vegetarian Chimichangas

This is a "throw together" meal.  Measurements are estimated and eye-balled, it's all pretty much "to taste"

1 bag shredded coleslaw mix (green cabbage, purple cabbage and shredded carrots)
1/2 onion finely chopped
1 can chopped tomato  OR 1 can of Rotelle tomatoes for spice
1 chipotle (chopped) in adobo sauce (add extra sauce --this stuff is HOT be careful)
1 small can chopped green chiles (optional)

Spices:

Salt & Pepper to taste
cumin about a tsp or so
smoked paprika - meh... about a 1/2 tsp
OR
couple tbs taco seasoning

If you wanted to add meat, you could slice up some cooked ham or turkey, or brown some hamburger meat with the taco seasoning.

Combine all together and let sit for a couple minutes to blend flavors.

12 flour tortillas (made without lard)

Spray a 13x9 casserole dish with pam.  Warm tortillas and place filling and wrap. Place seam side down in dish. Spray tops with pam or rub with butter.  Bake at 350 for about 25 minutes, then under broiler until golden brown (low about 20 minutes.. high- keep an eye on it, goes fast).

Great with spanish rice as a side dish.

Chinese Pepper Steak/ Basic Stir fry

Ok to triple sauce.

1 Tbsp brown sugar

2 Tbsp soy sauce

1 Tbsp Rice vinegar

1/8 tsp garlic salt

1/2 lb bonless sirloin cut in 1/8" strips

2 tbsp cornstarch

1/2 cup water

2 Tbsp oil

1 green pepper

1/4 lbs mushrooms sliced

2 cups hot, cooked rice

In bowl combine brown sugar, soy sauce, vinegar and garlic salt. Add Meat and turn to coat. Set aside.

In small bowl combine cornstarch and water and mix to blend well.

In large skillet or wok over high heat, heat oil. Add meat and fry stirring quickly until meat is no longer pink. Push meat to sides of skillet, add pepper and mushrooms along with dissolved cornstarch. Cook and stir until heated through and sauce is thickened. Cover and simmer 5 minutes.

Can be done as vegetarian meal. Good veggies are onion, carrot, celery, yellow squash, broccoli, cabbage, napa cabbage.

Apricot Glazed Chicken

4 bone in Chicken Breasts- skin removed

1 can halved apricots with syrup (syrup divided)

1/4 tsp- ish fresh ground Nutmeg

1/4 tsp -ish Garlic power

1/4 tsp- ish Basil- dried

1/8 tsp dry mustard

salt

pepper

2 TBSOil

1/4 C apricot preserves.

Preheat oven to 350F

Pour couple tablespoons vegetable or olive oil into bottom of cast iron skillet. Warm until ripples appear in oil. Meanwhile season chicken breasts with salt, pepper, basil, and light amount of garlic powder. Place breast down and brown, turn after about 5 minutes and put bone side down. (all seasoning is eye balled)

Place apricots and half of syrup in food processor, with nutmeg and mustard, and stream in abt 1 TBS veg oil. Pulse 3 or 4 times, enough to blend, but still have bits of apricot left.

Pour apricot mixture over chicken, place in 350F oven (in the cast iron skillet) for about 30 minutes (depending on how thick the breasts are). Turn half way thru.

Remove from oven, turn back so breast side is up, pour remaining syrup over breasts, back in over for 10 minutes. Check to make sure cooked through.

Microwave apricot preserves about 30 seconds until liquefied, stir well. Spoon over chicken, and back in the oven for 5 minutes.

Chile Rellano Squares

7 oz can whole or diced green chiles, drained (could stand to use two)

12 oz pkg shredded colby cheese

12 oz pkg shredded montery jack

4 eggs beaten

12 oz can evap milk

2 T all purpose flour

16 oz jar red or green salsa

note: we also added about 6 oz crumbled queso blanco and used green enchilada sauce instead of salsa.

Spread chiles in the bottom of a greased 13x9 baking pan. Mix cheeses and spread over chiles. In separate bowl whisk together eggs, milk, flour and pour over cheese and chiles.

Bake at 375 for 30 minutes or until golden. Spread salsa (or enchilada sauce) over top and bake add'l 5 minutes.

Serves 10-12

Elephant Stew

While we have not personally tried this one, it comes to us from Bed and Breakfast at Highland Farm, out of Country Inn and Bed and Breakfast Cookbook (Kitty and Lucian Maynard)


1 elephant
Brown Gravy
Salt and Pepper
2 rabbits (optional)

Cut the elephant into bite sized pieces; should take about 2 months. Add enough brown gravy to cover. Salt and Pepper to taste. Cook over a kerosene fire for about 4 weeks at 460ºF. This will serve about 3800 people. If more are expected, two rabbits may be added. But do not add the rabbits unless necessary, as most people do not like to find hare in their stew.

Serves approx 3800.

Herb Roasted Leg of Lamb with Vegetable Au jus

My best Easter meal EVER

4 medium onions, peeled (roots trimmed, but still attached) and quartered
1 large stalk celery quartered
6 large garlic cloves (peeled, lightly crushed)
4 tablespoons extra virgin olive oil
1 7 lb leg of lamb, boneless, trimmed rolled and tied
1 tsp Herbs de Provence
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
6 medium carrots, cut into 3" long pieces
2 medium parsnips
1 1/2 cups dry white wine
1 1/2 cups low sodium beef broth or chicken broth

Preheat oven to 400F

In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tbsp oil, toss well to coat, mound in center of the pan. Set lamb atop of mixture, Drizzle with 1 TBS oil, and sprinkle with herbs de provence, s & p, arrange carrots and parsnips around meat and drizzle with remaining 2 TBSP oil. Pour wine and broth into pan and cover tightly with heavy duty foil.

Roast 1 hur. Remove foil and increase heat to 425F. Roast until thermometer inserted int thickest part of lamb registers 130F for rare. About 15 minutes more for medium rare.

Transfer lamb to carving board and tent w/ foil. Transfer carrots, parsnips and 1/2 of onions to seprate bowl to serve. Force remaining contents of pan thru medium mesh strainer, into sauce pan, pressing well on solids. Skim off (or put thru seperator) and discard fat. Set saucepan over moderate heat, and bring to simmer. Cook, uncovered, until reduced by half-- abt 10 minutes. Season w/ salt and pepper to taste.

Remove string from lamb, cut crosswise into thin slices, Arrange on platter with roasted veggies. Serve warm w/ jus alongside.

Serves 8 to 10

Corn Dogs

1 C flour
1/2 C cornmeal
2 T sugar
1 1/2 tsp baking powder
1 tsp salt
2 T shortening
1 egg, beaten
3/4 C milk
10 hotdogs
oil for frying
skewers

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With fork cut in t T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add ot dry mix, mix well.

Pat hotdogs dry. Skew and dip into batter, coating well on all sides.

Drop in 1 or 2 at a time into hot oil. Fry until golden brown, about 1 minute each side.

Serve hot.