Chicken Stew

1/4 cup butter 🧈 

5 cloves garlic 🧄 minced 

1 onion 🧅 chopped 

5 oz. white mushrooms 🍄

3 carrots 🥕diced 

3 celery stalks sliced 

1 Jalapeño 🌶️ chopped 

3 Tbsp. flour 

1/2 tsp. salt🧂 

1/2 tsp. pepper

2 Tbsp. sage

5 cups broth

2 potatoes 🥔 cut into 1 inch cubes

1/2 cup frozen peas 🫛 

Marinated uncooked velveteen chicken: https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html

1/2 cup heavy cream

Sauté garlic, onions, mushrooms, carrots, celery  and jalapeño in butter until tender

Sprinkle flour on top and stir until absorbed 

Stir in salt, pepper, sage, broth, potatoes and peas

Bring to a boil, reduce heat and simmer 30 minutes

Bring back to a boil and gradually add in velveteen chicken 

Bring back to a boil, remove from heat and stir in cream

***

Pigs in a Sticky Bun Blanket

2 tubes pillsbury crescent rolls 

1 package Li'l Smokies

½ cup butter

6 Tbsp brown sugar

6 Tbsp honey

½ tsp cinnamon

1 cup chopped pecans

Preheat oven to 75ºF. 

Butter (grease) 9×13 pan

Cut each crescent roll triangle into 3 narrower triangles

Roll each weenie in a triangle and place on pan

Bake 10 minutes

While the above is baking, combine butter, brown sugar, honey, cinnamon and cook until butter melts and sugar dissolves

Stir in pecans then pour over pigs in a blanket

Bake 10 minutes more

***

Clam Chowder

 4 slices bacon 🥓 cut into 1/4-inch pieces

4 tablespoons butter 🧈 divided

1 onion 🧅 diced

2 tablespoons flour

2 cups water 💧

4 russet 🥔 cut into 1/2-inch cubes

3/4 teaspoon salt 🧂

1/4 teaspoons pepper

2 cups heavy cream

3 (6.5-ounce) cans chopped clams, juice drained into a bowl

Cook bacon

Add 2 tablespoons butter, onions, and sauté until soft

Stir in flour and cook 2 minutes

Stir in water, clam juice, potatoes, salt & pepper

Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally

Stir in cream, clams and bring back to a boil

Stir in last 2 tablespoons butter

***

Hawaiian Chili

1 medium onion 🧅 chopped

4 cloves garlic 🧄 minced

1 Tbsp ginger 🫚 minced

1 lb ground beef 🥩

5 oz Portuguese sausage mild

4 medium stalks celery chopped

1 bell pepper 🫑 chopped

1 tsp salt 🧂

3 Tbsp chili 🌶️ powder

1 Tbsp cumin

1 Tbsp oregano 🌿

2 bay leaves 🍃

1 Tbsp worchestire sauce

1 (16 oz) can tomato 🍅 sauce

2 (16 oz) cans stewed 🍅 with juice

2 cans black beans 🫘

1 (16 oz) can pineapple 🍍 chunks

1 cups broth

1/4 cup mayonnaise

Pulse the Portuguese sausage in food processor until consistency of ground beef

Sauté and cook onion, garlic & ginger until soft

Add ground beef, Portuguese sausage and cook until browned

Stir in remaining ingredients

Cook at high pressure for 60 minutes

When done let sit 15 mins, release remaining pressure and stir in mayo

Set to Saute and cook, stiring occasionally, until thickened (may take up to an hour or more)

***

Tomato Soup

1 onion 🧅 chopped

5 cloves garlic 🧄 minced 

5 cups 🐓 broth

28 oz can crushed tomatoes 🍅 

salt 🧂 and pepper

1/2 cup orzo

1/2 cup heavy cream

Sauté onions & garlic until tender 

Stir in broth, tomatoes, orzo, salt, and pepper

Bring to a boil, lower the heat and simmer for 15 minutes

Stir in the cream and simmer 10 minutes more

***

Lemon & Spinach Chicken

1 lb Chicken Breasts sliced into thin 3 inch slices

salt & pepper

1/2 cup flour

6 tablespoons butter (divided)

4 tablespoons olive oil (divided)

4 cloves garlic (minced)

1 cup broth

1 cup heavy cream

juice and zest of 1 lemon

1 teaspoon oregano

1/4 teaspoon pepper flakes

1 bag spinach

1/2 cup grated parmesan cheese

Sprinkle Chicken slices with salt & pepper then dredge in flour

Fry chicken slices in 2 tablespoons of butter and olive oil until browned on both sides

Remove to serving dish

Add 2 more tablespoons butter & olive oil to pan add sauté garlic for 1 minute

Stir in chicken broth, scraping the bottom of the skillet to loosen any browned bits

Bring mixture to a boil and let it reduce for 2 minutes

Stir in heavy cream, lemon juice, lemon zest, oregano, red pepper flakes, parmesan cheese and bring back to a boil

Lower heat and simmer for 5 minutes

Stir in remaining 2 tablespoons of butter and the spinach

Pour over chicken in serving dish

***

Black Bean Soup

2 tablespoons olive oil

1 diced yellow onion

6 stalks celery sliced

3 carrots chopped

1 red bell pepper diced

1 teaspoon salt

1 teaspoon pepper

6 cloves garlic minced

1 jalapeño diced

2 tablespoons cumin

60 oz (4 cans) black beans, drained and rinsed

4 cups stock

1 bay leaf

In large pot, saute onion, celery, carrot, bell pepper, garlic, jalapeño in olive oil until softened

Stir in salt, pepper, cumin, black beans, stock, bay leaf, and bring to a boil

Reduce heat, cover & simmer 30 minutes

Remove bay leaf, transfer 4 cups of soup to blender and purée until smooth

Stir puree back into pot

***

Lemon Thyme Rice

Ingredients

2 tablespoons butter
1 cup uncooked white rice 
1.5 cups broth
1/4 cup lemon juice
1 tablespoon thyme

Directions

Melt butter in a medium saucepan  
Stir in & sauté rice until browned
Stir in broth, lemon juice, thyme, and bring to a boil
Cover, reduce heat and cook for 20 minutes

***

Pizza Pot Pie

 

Ingredients:

• 1 (13.8-oz) can refrigerated pizza dough (or home made)
• 1 (15-oz) jar pizza sauce (or marinara)
• 12 slices mozzarella cheese 3 per pizza
• pizza toppings
• 2 Tbsp melted butter
• 1 tsp Italian seasoning
• cooking spray

Instructions:

• Preheat oven to 425ºF.
• Remove pizza dough from the can and cut into 4 squares.
• Coat the bottom of ramekins or oven-safe bowl with cooking spray. Arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap. Add pizza toppings.
• Ladle the sauce over the fillings just until the ramekin is almost full. Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.
• Place ramekins on a baking sheet. Brush pizza dough with melted butter and sprinkle with Italian seasoning.
• Bake for 15 minutes until the dough is golden brown. Invert each pizza onto a plate and lift off the ramekin.

Mini Calzones

 Ingredients

• 2 teaspoons sugar

• 1 ⅓ cups warm water

• 1 packet active dry yeast (2 1/4 tsps)

• 3 tablespoons olive oil, divided

• 1 teaspoon baking powder

• ¼ cup grated parmesan cheese

• 1 teaspoon salt

• 3 ½ cups flour

• 2 cups tomato based sauce (pizza spaghetti or marinara sauce works)

• 3 cups shredded whole milk mozzarella cheese

• 1 cup fresh basil, chopped

Preparation

• Stir sugar into warm water in large bowl

• Sprinkle yeast over water and let sit 10 mins

• Stir in 2 Tblsps olive oil, baking powder, salt and parmesan

• Stir in flour until incorporated

• Knead the dough for 10 minutes then form into a ball

• Pour 1 tablespoon olive oil ove the ball and use ball to coat the bowl

• Cover and let rise for 2 hours in a warm area

• Flip dough onto a floured surface

• Cut the dough into 12 pieces and roll into balls (e.g. 2-inch balls)

• Roll each ball into 5 inch circles

• Spoon 1 tablespoon of tomato sauce, 3 tablespoons mozzarella, and 1 tablespoon basil into middle of each dough circle

• Fold the dough over the fillings and pinch edges together, then fold back

• Bake calzones at 400 for 15 mins

***

Shepherd’s Pie

Ingredients

4 russet potatoes

1 cup heavy cream

1 cube butter

salt

pepper

1 egg 

1 onion chopped

5 cloves garlic minced

1 lb ground beef

2 Tbsp flour

1 Tbsp tomato paste

1 cup broth

1 tsp worcestershire sauce

2 tsp rosemary 

1 tsp thyme 

2 cups mixed vegs

Directions 

Peel the potatoes and cut into 8ths. 

Boil potatoes 20 minutes. 

Drain & mash with butter, cream, 1/2 tsp salt, 1/4 tsp pepper and egg

Saute onions and garlic, then add & brown the ground beef with 1/2 tsp salt & 1/4 tsp pepper

Stir in the flour

Mix in the tomato paste, broth, worcestershire, rosemary, thyme, mixed vegs and bring to a boil

Lower heat, cover and simmer for 10 mins

Spread evenly into an 11 by 7-inch glass baking dish. 

Top with the mashed potatoes

Bake 400 degrees for 30 minutes  

***

Optional Filling

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

In saucepan, melt 1/2 cup 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 and mixed vegetables, then remove from heat

***

Thai Peanut Chicken

Ingredients

3 tablespoons soy sauce

2 tablespoons creamy peanut butter

2 teaspoons rice vinegar

¼ teaspoon cayenne pepper

3 tablespoons olive oil

4 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons chopped garlic

1 ½ tablespoons chopped fresh ginger root

2 ½ cups broccoli florets

¾ cup chopped green onions

⅓ cup unsalted dry-roasted peanuts

Directions

Stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.

Heat olive oil in a skillet or wok over high heat.

Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes.

Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture.

Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.

***

Stuffed Pepper Soup

 Ingredients

1 cup finely diced onion

1 pound ground turkey

1 green bell pepper, chopped

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (14 ounce) can chicken broth

1 teaspoon thyme

1 teaspoon sage 

2 cups water

1 cup white rice + 1 1/3 cups water

Directions

Sauté onions until softened  

Stir in & break up the ground turkey until browned 

Stir in the bell pepper, tomatoes, tomato sauce, broth, thyme, sage, 2 cups water and bring to boil

Cover and simmer 30 minutes 

Meanwhile, in a small pot bring rice & 1 1/3 cups water to a boil, cover, lower heat and simmer for 10 minutes

Stir cooked rice into soup & heat through

***

Tonkatsu Sauce

Mix together:

1/2 cup ketchup

1/4 cup Worcestershire sauce

1 1/2 tablespoons soy sauce

1 teaspoon Dijon mustard

***

Salmon Chowder

Ingredients

4 oz bacon, chopped

2 cups sliced leeks

1 cup sliced celery

3 cups Yukon Gold potatoes cut into 1 1/2-inch pieces

1/2 cup corn

32oz broth

1 cup water

2 bay leaves

1 Tbsp thyme

2 Tbsps butter

1 pound salmon cut into 1-inch pieces

2 tablespoons all-purpose flour (use rice flour if cooking gluten free)

1 cup heavy cream

Directions

Cook Bacon until fat is rendered

Add celery and leeks cooking until softened

Add potatoes, corn, broth, water, bay leaves, thyme and bring to a boil

Reduce heat and simmer for 15 mins

Toss salmon in flour and brown in a skillet with butter

Add salmon to chowder and simmer 5 mins more

Remove from heat and stir in cream

***

Shepherds Pie

INGREDIENTS

Topping:

•   3 pounds large Yukon gold potatoes
•   ½ cup butter, melted
•   ½ cup heavy cream, heated
• 1 egg yolk
• Salt and white pepper, to taste

Filling:

1 pounds ground tamt-tun/ey

•   1 tablespoon butter
•   1 yellow onion, small diced
•   1½ cups carrots, small diced
•   1 tablespoon rosemary, chopped fine
• 1 tablespoon thyme, chopped fine
• 2 tablespoons garlic, minced
•   2 tablespoons tomato paste
•   6 ounces red wine
•   3 tablespoons flour
•   1 pint beef stock
• +1 tablespoon salt
•   1 tablespoon black pepper
•   ½ cup heavy cream
•   1 cup frozen peas

PREPARATION

Heat oven to 400°F.

For the topping, bake potatoes until tender, 45-55 minutes, or until a knife passes through easily. While potatoes are still very hot, pass through a food mill or mash with a potato masher, then fold in the butter, cream and egg yolk. Season to taste with salt and pepper. Use a spatula to mix evenly, then place in a piping bag with a large star tip.

While potatoes are cooking, brown the lamb in a heavy-bottomed stainless steel or cast iron sauté pan. Once well browned, transfer lamb to a colander to drain any excess fat.

Place the sauté pan back over medium heat. Add the butter and sauté the onion and carrots with the rosemary, thyme and garlic for 15-20 minutes, until well caramelized.

Add the tomato paste and sauté for 2-3 minutes until it begins to brown.

Deglaze with the red wine and reduce until nearly dry to make a glaze the consistency of maple syrup. Add the flour and mix to combine. Add the beef stock and bring to a simmer, then add the drained lamb and return to a simmer. Season with salt and pepper.

Add the heavy cream and bring to a simmer. Stir in the peas and transfer to an oven-safe baking dish. Filling should only come ⅔ of the way up the side of the dish.

Pipe the mashed potatoes on top of the lamb mixture and bake until the potatoes are golden brown and the filling is bubbling, 15-20 minutes.

***