Pepper Pork Stew

2 pounds pork tenderloin 🍖, cut into 1” cubes

salt & pepper 

1/4 cup flour

1 cube of butter 🧈

5 cloves garlic 🧄 minced 

1 onion 🧅 chopped

2 carrots 🥕 sliced 

1 green, 1 red  & 1 yellow bell pepper 🫑 chopped

1 jalapeño 🌶️ chopped

3 tablespoons paprika

3 tablespoons tomato 🍅 paste

4 cups 🐓broth

1 bay leaf 🍃

2 russet potatoes🥔 cut into 1" cubes

Sprinkle pork with salt & pepper

Dredge pork in flour

Sauté pork in half the butter until browned

Remove pork & set aside 

Sauté onions, garlic, carrots & peppers in remaining butter until tender

Stir in paprika, 1 Tbsp flour, tomato paste, bay leaf, broth, pork and bring to a boil

Reduce heat, cover, and simmer for 30 minutes stirring occasionally

Add in potatoes, bring back to a boil, cover, and simmer for 30 more minutes

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Apple Pie

 

• 2 and 1/2 cups flour 
• 1 tsp salt
• 1/2 cup (1 cube) butter chilled and cubed
• 1/2 cup vegetable shortening (crisco) chilled and cubed
• 1/4 cup  ice water
• 8 apples peeled and sliced
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg 

Crust Prep

• Mix the flour and salt together in a large bowl
• Cut in the butter and shortening until it resembles coarse meal 
• Roughly mix in 1 Tablespoon water at a time using a fork
• Separate pastry into 2 balls, create 2 disks, wrap in plastic wrap and refrigerate 1 hour
• Using floured rolling pin, roll one pastry round on lightly floured surface into a round 2 inches larger than upside-down 9-inch pie plate
• Roll pastry loosely around rolling pin and unroll and ease into pie plate  
• Place apples, brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a large bowl and combine thoroughly
• Spread apples into bottom pie crust. Dot with butter.
• Roll out other round, then roll loosely around rolling pin and place over filling 
• Fold edge of top crust under bottom crust, pressing on rim to seal and flute edges
• Cut 4 slits in pastry so steam can escape
• bake @350 for 40 mins

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Chicken Cobbler

1 stick butter 

3 cups shredded chicken

2 cups frozen vegetables

2 cups milk 

2 cups pancake mix

1 can cream of chicken soup

2 cups broth

Place butter in a 9x13-inch dish, place in oven and set to 350° letting butter melt, then remove

Scatter chicken in pan

Layer frozen vegetables on top

In different bowl combine milk and pancake mix

then layer over vegetables

In same bowl, mix cream of chicken soup and broth then layer over the pancake mix

Bake 45 minutes 

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