Pie Crust

Ingredients

• 2 and 1/2 cups flour
• 1 tsp salt
• 1/2 cup (1 cube) butter chilled and cubed
• 3/4 cup vegetable shortening (crisco) chilled and cubed
• 1/2 cup ice water

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
• Spoon desired filling into bottom crust. Trim overhanging edge of bottom to rim of plate
• 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 at 400° for at least 35 minutes (or what pie filling recipe instructs)

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Fruit Filling

• 2 Tbsps lemon 🍋 juice
• 1/2 cup butter 🧈 
• 1/3 cup granulated sugar 
• 1/3 cup brown sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 6 cups fruit (blueberries, or... 8 peaches 🍑 or... 8 apples 🍎peeled & sliced)

• heat and stir all ingredients except fruit in small pot until bubbling
• stir in fruit until bubbling again

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Pot Pie

Crust Ingredients

2 1/2 cups flour
1 teaspoon salt
1 cup butter (2 cubes) cut into 1/2-inch pieces

1/2 cup crisco shortening cut into 1/2-inch pieces 
8 tablespoons ice-cold water

Chicken Pot Pie Filling Ingredients

1/2 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broth
1 cup milk 
2 to 3 cups cut-up cooked chicken or turkey
1 1/2 cups frozen vegetables
1 semi-cooked potato (cut into 1/2" cubes)

Beef Pot Pie Filling Ingredients

2 pounds stew meat 🥩(cut into 1-inch pieces)
1/3 cup flour
2 Tbsp butter 🧈 
1 onion 🧅 chopped
3 cloves garlic 🧄 minced
1/2 cup red wine 🍷 
1/4 cup soy sauce
1 Tbsp worcestershire sauce
4 cups broth
2 Tbsp tomato 🍅 paste
1 tsp rosemary
1 tsp thyme
2 bay leaves
1 tsp sugar
1/4 tsp pepper
3 large carrots 🥕 cut into 1-inch pieces
2 large celery ribs cut into 1-inch pieces
2 russet potatoes 🥔 cut into 1-inch pieces
8 oz mushrooms 🍄 sliced
1 cup frozen peas  
 

Instructions

Mix flour and salt in medium bowl. 
Cut in butter & shortning until mixture forms coarse pea sized crumbs  
Sprinkle with the water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl  
Separate pastry into 2 balls, flatten into 5 inch discs, and refrigerate for at least 1 hour  
(Meanwhile, cook chicken or beef pie fillings, see below)
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  
Spoon filling into bottom crust. Trim overhanging edge of bottom crust 1/2 inch from rim of plate
Roll out other round, then roll loosely around rolling pin and place over filling 
Trim overhanging edge of top pastry 1 inch from rim of plate. 
Fold edge of top crust under bottom crust, pressing on rim to seal; flute edges
Cut slits in pastry so steam can escape
Bake at 400° for 35 minutes

Chicken Pot Pie Filling Instructions

Meanwhile, In 2-quart saucepan, melt butter over medium heat
Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly
Stir in broth and milk. Heat to boiling, stirring constantly
Stir in chicken, mixed vegetables, potatoes and remove from heat

Beef Pot Pie Filling Instructions 

Sprinkle the beef chunks with the salt and pepper, then coat with the flour 
Heat the oil and butter in large pot and brown stew meat on all sides. Transfer to a plate and set aside.
Add the onions & mushrooms with another tablespoon of butter and cook until soft 
Add the garlic and cook for another minute
Add the wine, bring it to a boil, scraping up the browned bits from the bottom of the pan
Return the beef, then add soy sauce, worcestershire sauce, broth, tomato paste and seasonings. 
Bring it to a boil, reduce the heat to low, cover and simmer for 30 minutes.
Add the vegetables, cover and cook for another 30 minutes

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Teigan Chorizo Rice Stuffed Tomatoes

Ingredients

4 Large Beefsteak Tomatoes

1/2 lb Chorizo, casings removed

2 Tbsp olive oil

1 Tbsp flour

1 cup milk

1 cup shredded cheddar

1/2 cup Parmigiano-Reggiano cheese

1 tsp salt

1/4 tsp cayenne pepper

2 cups cooked rice

1 cup broccoli florets cut into little pieces 

1/2 cup bread crumbs (or panko)

Directions

Cut 1 inch off the top of each tomato and spoon out middle (resulting in tomato bowls)

Cook & break up chorizo in oil for about 7 mins

Transfer to bowl (including rendered fat)

In separate bowl, mix 1 Tbsp of rendered fat with bread crumbs for topping 

Return another 1 Tbsp of rendered fat to the pot

Add in flour and cook stirring for 3 mins

Add in milk and cook stirring for 3 more mins

Stir in cheddar, parm-reggiano, salt, cayenne pepper, until smooth

Stir in rice, broccoli, and chorizo

Spoon filling into each tomato bowl

Top each with bread crumb topping

Bake at 400 for 25 minutes

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Teigan Baked Pasta

Ingredients:

1 cup olive oil

1 large eggplant, skinned and cut into 1 inch pieces

1 Tbsp salt

1 tsp pepper

1 tsp pepper flakes

1 box ziti or penne pasta cooked al dente

1 can 15oz tomato sauce

15oz ricotta cheese

16oz shredded mozzarella 

1 cup fresh basil coarsely chopped

1 tsp pepper

1 tsp pepper flakes

Directions:

Grease 9x13 baking pan

Heat olive oil, add eggplant 1 Tbsp salt, 1 tsp pepper and 1 tsp pepper flakes, cook for 20 minutes

Mix remaining ingredients with the eggplant and transfer to baking pan

Cover and bake at 350 for 1 hour

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Mexican Rice Casserole

Ingredients:

1 onion chopped

5 cloves garlic minced

1 pound ground turkey

1 can black beans (including liquid)

1 can Ro-tel tomatoes

1 can corn (including liquid)

1 Jalapeño chopped 

1 package taco seasoning

1 can cream of chicken soup

2 cups cooked white rice

1 cup shredded cheddar  

Instructions:

Grease 9×13-inch pan  

In a large pot saute onion & garlic

Stir in and brown ground turkey 

Stir in beans, tomatoes, corn, jalapeño, taco seasoning, soup, 1/2 cup water and heat to boiling

Stir in cooked rice and cheese 

Spread in pan 

Bake @325º for 45 minutes

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Broccoli Sausage Rice

Ingredients

1 tablespoon extra-virgin olive oil 

1/2 pound hot Italian chicken or turkey sausage, casings removed

1 small yellow onion, diced

1 leek, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 cup uncooked long-grain white rice

1 teaspoon sea salt

1 pound broccoli, cut into bite-size pieces

1 Jalapeño chopped

2 cups chicken broth 

2 cups shredded extra-sharp cheddar cheese

 

Directions 

In a medium skillet or saucepan, heat the olive oil. Add the sausage and cook over moderately high heat, breaking it up with your spatula, until nicely browned, 5 to 7 minutes. Transfer to a plate.

Add the onion and leek to the pan and sauté until translucent, 5 minutes. Stir in the garlic and rice and cook until the garlic is fragrant and the rice is coated with the vegetable mixture , about 2 minutes. Stir in the cooked sausage along with the salt and chicken broth and bring to a boil.

Cover the pan, turn the heat to low and cook for 10 minutes.

Uncover and fold in the broccoli, jalapeño and half of the cheese. Cover and cook until the broccoli and rice are tender, 10 to 12 minutes longer. Sprinkle with the remaining cheese cover and let stand off the heat until the cheese is melted. For a crisp top, broil briefly.  

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Veggie Casserole

Ingredients

• 1/2 pound Yukon Gold potatoes thinly sliced
• 1 bell pepper thinly sliced
• 1 onion thinly sliced
• 5 garlic cloves minced 
• 1 teaspoon thyme
• 2 large tomatoes thinly sliced
• 2 zucchini thinly sliced
• 1 cup Parmigiano-Reggiano cheese

Directions

• Preheat the oven to 350°. 
• Coat a 9x13 baking dish with olive oil. 
• Spread the potatoes in the dish in an even layer; drizzle with oil, cheese and pepper.
• In a bowl, combine the bell pepper, onion, garlic and thyme and season with cheese and pepper. 
• Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. 
• Top with the tomatoes and the zucchini; drizzle with oil and season with cheese and pepper. 
• Cover with the remaining bell pepper mixture and sprinkle with the cheese.
• Cover the casserole with foil and bake for 50 minutes.
• Uncover the casserole, Increase the oven temperature to 400° and bake for 20 minutes 

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Squash & Corn Casserole

Ingredients:

• 1½ lb yellow squash, thinly sliced

• 1½ lb zucchini, thinly sliced

• ¼ cup butter, divided

• 2 cups diced sweet onion

• 2 garlic cloves, minced

• 3 cups corn

• 1½ cups shredded white cheddar cheese

• ½ cup sour cream

• ½ cup mayonnaise

• 2 eggs, lightly beaten

• 2 tsp pepper

• 1 tsp salt

• 1½ cups breadcrumbs, divided

• 1 cup grated parmesan cheese, divided

Instructions:

• Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.

• Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.

• Add garlic and cook and additional 2 minutes. Remove from heat.

• Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.

• Spread mixture into prepared pan.

• Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.

• Bake uncovered for 45 to 50 minutes.

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Tilapia with Dill Sauce

Ingredients

4 tilapia fillets tilapia

1 tablespoon Cajun seasoning 

1 lemon, thinly sliced 

¼ cup mayonnaise 

½ cup sour cream

⅛ teaspoon garlic powder 

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh dill

Directions

Preheat the oven to 350 degrees 

Grease 9x13 inch baking dish.

Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. 

Arrange the seasoned fillets in a single layer in the baking dish. 

Place a layer of lemon slices over the fish fillets.  

Bake uncovered  20 minutes  

Mix mayonnaise, sour cream, dill, garlic powder, lemon juice and brush over Tilapia 

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