1 whole chicken (precooked to save time)
2 cups frozen, mixed vegetables (peas, green beans, carrots, corn and lima beans)
2 cans cream of chicken and mushroom condensed soup
1 small potatoe
½ white onion
1 bay leaf
½ teaspoon dried thyme
Black pepper
2 nine inch pre-made pie crust

Directions:

1. Preaheat the oven to 395° F.
2. I used large muffin tins (six muffin, deep)…use one of the pie crusts to line each of the cups with pie crust, so the crust hits just the top of the tin.
3. Dice the onion and potato.  Put a dab of butter or a bit of oil in a medium sauce pan and cook until the onion is translucent.  I find butter gives a better flavor, for me; but, it’s up to individual taste.
4. Once the onions have reached their translucent stage, toss the mixed vegetables into the pan with the onions and heat them through – stirring occasionally to ensure they do not burn.
5.  While heating the vegetables, pull the chicken off the bone and rip into chunks and toss into the pan with the vegetables.
6.  Pour the two cans of soup over the mixture in the pan and add the thyme, bay leaf and black pepper.
7.  Heat for 20 minutes on med-low heat.  Pull the bay leaf out.
8.  Using a ladle, put the mixture into the muffin forms.
9.  Put the pie crusts on the top of each mini-pot pie and pinch the edges down.
10.  Cut a few holes into the top of the mini-pies to allow the steam to escape while cooking.
11.  Place into the oven and cook for 30 minutes.
12.  Remove when golden brown and allow to sit for 5 minutes.
13.  Serve.

If you work it, you can get six mini-pot pies out of the pie crusts.  I only got five, but I was being lazy.

There will be filling left over – it would taste great over biscuits the following day.

Tasty Empanadas

1lb ground meat (I used bison… but beef, turkey, ostrich – even a quality ground tofu will work)
10oz can mild Rotel Tomato & Green Chilies
1 small onion
1 small potato
2 cups shredded cheese
Tabasco sauce
Mrs. Dash Original
1 tin premade flaky biscuits (or tortilla – see note below)
½ cup flour (not needed if going with the “fried burrito” option)
Vegetable oil (not needed if going with the empanada option)

 Additional items:

Cookie sheet (not needed for “fried burrito” option)
Rolling pin (not needed for “fried burrito” option)
Medium skillet

Directions:

1. Preheat the oven to 375° F.
2. Place the meat in the skillet over medium heat.  No oil if you are using meat.  If you are using ground tofu, a very, very tiny amount to keep it from sticking is useful.  But be stingy with it.
3. Add three dashes of tobacco and two dashes of Mrs. Dash.  Literally, yes, dashes.  Take the bottle and shake that many times.
4. While the meat is browning, skin and dice the onion.  Add it to the skillet with the meat.
5. Stir occasionally while skinning and finely chopping the potato.  Add this to the skillet as well.  Cover the skillet.
6. Open and drain the Rotel and add to the mixture in the skillet.  Stir and cover.  Let simmer while you prepare the biscuits.
7. Put a handful of flour on your working surface and over the rolling pin.  Pop the tin of biscuits and roll them out very flat.  Sometimes it helps to pick them up and let gravity assist you in the stretching.  You want to get them as thin as possible without them getting holes.
8. Place the rolled out biscuits on the cookie sheet to await the filling.
9. When the potatoes have cooked through and the meat is thoroughly brown, drain the mixture that is in the skillet and turn off the heat.
10. Using a large spoon, place a small amount of the filling in the middle of one of the rolled out biscuits.  Put a bit of shredded cheese on top of the filling. 
11. Fold the biscuit over and using the prongs of a fork, press the edges of the dough together to seal it shut.  If you want to, bend the sealed dough into a crescent shape.
12. You can have these very close to each other, so don’t worry about space on your cookie sheet.  Repeat the stuffing and sealing for all the biscuits.
13. Once they are all filled and sealed, put the cookie sheet in the oven and let bake until the dough turns golden brown.
14. Remove from the oven and serve hot.

 This recipe should serve four comfortably.

Fried Burrito

Note: There is an alternative to baking with the biscuit dough.  Take large tortillas and put the filling and cheese inside them like you would for the empanada.  Fold them closed and fry them in a pan of hot oil.  The oil should only come up halfway on the folded tortilla.  When the side in the oil is brown, turn to fry the other side.   Remove, pat dry and serve with salsa of choice.  Mike actually prefers it this way as opposed to the empanada way.

2 lb pork tenderloin
½ cup honey
1 orange
2 cups chopped pecans
2 tbsp crushed black pepper

Directions

1. Preheat the oven to 325° F
2. Cut the orange in half and squeeze the juice of half the orange into a small bowl or glass.  Add in the honey and mix until the honey is  fully diluted.
3. Place the tenderloin on a foil lined pan (makes for easier clean up) and crush fresh black pepper liberally across the tenderloin.  Drizzle the honey-orange mix over the top of the tenderloin and place into the oven.
4. Chop the pecans into fairly small pieces.  You want them large enough to keep a slight crunch, but not too large.
5. Slice off small sections of the outer rind of the orange – do not get so deep as to get the white pulp.  You want only the coloured rind.  Slice the sections of rind into very thin strips and then turn.  Cut the strips down to very, very small bits and mix in with the pecans.
6. Remove the tenderloin from the oven and turn over.  Drizzle the honey-orange mixture over the tenderloin and then liberally cover with the pecan-zest mix.  About 1 cup.
7. Place the tenderloin back in the oven and let cook for another 5 minutes.
8. Remove the tenderloin from the oven and turn over.  Drizzle the honey-orange mixture over the tenderloin and then liberally cover with the remaining pecan-zest mix.
9. Place back in the oven and about every 2 minutes, drizzle with the honey-orange mixture.
10. Allow the pork loin to cook like this for another 10 to 20 minutes or until it is cooked through.
11. If so desired, at the last 2 minutes or so, turn on the broiler and broil to brown/crunch the pecans on top.

This will comfortably serve 4 people.  I served it with black-eyed peas and Yorkshire pudding.  The juices in the baking pan thicken nicely with a cornstarch-water mixture to make an excellent gravy.

The pecans add a slight crunch and the orange fully infuses the pork to bring a unique sweet-tart-crunch to this meal.

We ate it too fast for me to get a photo.  I’ll try to remember to snap one the next time I make this.

Chicken Stew

• 1.5 quarts chicken stock
• .5 quarts water
• 1.5-2 pounds oven baked or rotisserie chicken
• 1 teaspoon salt (optional)
• 1 bay leaf
• 4-6 sprigs of parsley finely chopped
• 1 teaspoon coarse ground black pepper
• 1 tbsp lemon juice
• 1 white onion finely chopped
• 4 carrots chopped
• 1 bunch green onions (green parts only – chopped)

Dumplings

• 2 cups all purpose flour
• 1 tbsp backing powder
• 1 teaspoon salt (optional)
• 1 cup whole milk
• 3 tbsp salted butter

Directions

1. Bring the stock and water to a boil in a large pot.  Ensure the stock is not filling more than half the pot or you are going to be overflowing by the time the dumplings are done.  Add the salt, parsley, pepper, bay leaf and veggies.  Let the stew continue to boil while you prepare the chicken.
2. Remove the skin and bones from the chicken and tear the meat into medium/large chunks.  The chicken will start to fall apart in the stock so don’t worry if the pieces are slightly larger than bite size when they hit the stock pot.  Reduce the stew to a simmer and prepare the dumplings.
3. Mix the flour, baking powder and salt together in a glass mixing bowl.  Soften the butter and mix into the dry ingredients slowly.  Slowly mix in the milk until the dough is thick and slightly tacky.  Let the dough sit for 5-10 minutes.
4. Sprinkle flour over the top of the dough and lightly knead it in until the dough doesn’t stick to your hands.  Pull off small sized bits of dough – about the size of a golf ball – and pat flat in the palm of your hands.  Drop the dough in the to stew.  It will sink when first dropped into the stew – don’t worry, it’s supposed to.
5. Use all of the dough – you may have to push the last few dumplings under the others to make sure that they are fully submerged.
6. Let the stew continue to simmer for about 20-30 more minutes.  Cover it while it simmers, occasionally submerging the dumplings and checking on the thickness of the stew.
7. When it reaches the desired thickness, remove from the heat and ladle into bowls.  Serve hot.

This should feed four people comfortably.

Directions

1. Heat pan on high heat, pour in enough garlic infused olive oil to coat the bottom of the pan. When very hot, place chicken breast into the pan, let sear for 10 seconds and flip. Reduce heat to medium-low and cover. Slice basil and set aside. Chop mushrooms and set aside.
2. Chop snow peas and place equally into indivdual’s bowls (the ones you will give to each person). Cut cherry tomatoes in half and place equal amounts in the individual’s bowls along with the snow peas. Separate florets and place equal amounts in the individuals bowls with the peas and tomatoes. Sprinkle feta as desired in each bowl.
3. Turn the chicken. Add just a touch of wine to deglaze the bottom of the pan and allow the chicken to move freely. Cover and let continue to cook on low heat for 10 more minutes.
4. Turn the chicken. Add the basil. Cover and let cook on low for 5 more minutes.
5. Remove the chicken. Add the rest of the wine and completely deglaze
6. the pan. Cover and let simmer while cutting the chicken breast into 1/2 cubes. Place equal amounts in each individual’s bowl.
7. Add the mushrooms to the sauce and quickly stir until all mushrooms are fully coated with the sauce.
8. Pour sauce and mushrooms into each
9. individual bowl. Toss the ingredients gently with two forks.
10. Serve with garlic bread and white wine.

(serves two large portions)

INGREDIENTS

* 2 cups sifted all-purpose flour
* 4 teaspoons ground ginger
* 3 teaspoons baking soda
* 1 tablespoon ground cinnamon
* Four pinches orange zest
* ¾ cup shortening
* 1 cup white sugar
* 1 egg
* ¼ cup dark molasses
* pinch of sea salt

A bit of cinnamon sugar – less than ¼ cup

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

The Shepherd’s Pie was made in 30 minute mode, so I was pretty happy with how decently it turned out. Here’s the recipe if you wish to give it a shot.

Ingredients:

1lb ground lamb
1 can Del Monte^® mixed veggies (they were the only mixed veggies canned that didn’t have potatoes in the mix)
1¾ cups instant mashed potatoes (I used the Idaho red garlic mashed)
½ lb shredded cheese
¼ cup Worcestershire sauce
1 cube beef bullion

Directions:

Preheat oven to 400°F. In 2 cup a measuring cup, measure out ¼ cup Worcestershire sauce and place the bullion cube in the cup. Brown lamb in skillet. Dissolve the bullion and pour liquid over the browning meat. Cook meat until browned all the way through.

Drain peas and carrots. Rinse out the measuring cup and heat 1 ¾ cups water in the microwave until it’s boiling – about 5 minutes. Dump the potato flakes into the water and stir thoroughly.

Put the meat (and all juices) into a small casserole dish. Put the peas and carrots over the meat. Put the potatoes on top and then cover with the shredded cheese.

Fresh salmon
Emeril’s Cajun Spice
1 pint chicken broth

Directions: In a bowl or pan place the salmon skin side down. Cover completely with Emeril’s Cajun Spices.  Rub in and let sit for 20 min.  Then pour in the chicken broth and flip the salmon over so it is skin side up. The broth should just barely cover the salmon.  Place in the fridge and let stand for about two hours.

((while this is standing, it’s a great time to wash and prep the veggies))

Place into a rotiserrie at 425°F and cook for 20 min. Reduce heat to 375°F and cook for another 40 min.

Remove and serve immediately; or, cool and shred to use in salads.

Veggies:

Ingredients:

10 Fingerling potatoes
1 pint chicken broth
2 Clopini onions
Ground Cumin (a healthy pinch)
2 tbsp Lemon-Pepper
2 cloves Garlic
1 pound Fresh beans*
2 Shallots Salt and pepper to taste

Directions: Wash, string and snap beans into pieces – roughly two inches. Wash and cut the potatos into bite size pieces. Do not remove the skin – it’s quite edible and full of nutritional value. Dice the onions, shallots and garlic. Toss it all into a medium sized pot and put the flame up about half way.

Pour in the broth and add whatever amount of water necessary to bring the liquid to just over the top of the veggies. Let rise to a soft boil and maintain for about 10 min. Then reduce to low flame and let simmer until the salmon is completed.

About 10 min before removing from the heat, add the cumin and lemon-pepper. When ready, remove from heat and dump in a collander. Put in serving bowl and salt and pepper to taste. Toss a bit to ensure salt and pepper are evenly distributed and serve with the salmon and fresh bread.

©2008 – ALL RIGHTS RESERVED

Directions:

Quarter 4 of the potatoes and set the others aside to prepare later. Prepare the leeks by removing the green portions, rinse these thoroughly, chop finely and set aside to add later. Cut down the center of the white portions lengthwise and wash thoroughly. Chop finely and sauté lightly in half the butter for 5-7 minutes. Add 1 quart or chicken stock and the quartered potatoes, and simmer 20-25 minutes.

While this is simmering, cut the remaining potatoes into about ½ inch cubes. Add them to the bowl holding your green sections of the leeks. Cut carrots and celery into moderate sized pieces and add to the prep bowl. (Do not put the chives/green onions into this bowl).

Cook the chicken through in a skillet using a dab of butter. Let the chicken get slightly brown while doing so. Cube the chicken breasts into ½ inch pieces and add to the prep bowl. While the skillet is hot, add a half cup of the broth from the stock pot and deglaze. Drain the skillet into the stock pot.

Remove potatoes and leeks to a small bowl, using a potato masher; mash to a puree. Set aside.

Dump all the bits in the prep bowl into the stock pot and simmer for 20-25 min.

Chop the chives/green onions.

Return the puree to the stock pot. Stir in the milk, cream, chives/green onions and remaining butter. Cook for one or two more minutes or until hot. Toss in the sage, stir and remove from heat. Season with salt and pepper to taste.

Serve with fresh bread, or garnish with croutons.

© 2006 – All Rights Reserved

It’s called Malaysian Chicken Satay. You can read about the dish at Rasa Malaysia, here. The recipe is also located at the bottom of the article or on Cook Think.

Ingredients:

4 chicken legs and thighs or 4 chicken breasts (deboned)
Spice paste
1 spoon Oyster Sauce (Lee Kam Kee brand recommended)
1 cucumber (skin peeled and cut into small pieces)

Spice Paste

1 teaspoon coriander seeds
2 stalks lemongrass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 spoons Kecap Manis (ABC brand from Indonesia recommended)

Timer:

prep: 10 minutes
total: 12 hours

Tools:

food processor
large bowl (or large freezer bag) for marinating chicken
bamboo skewers (soaked in water for 2 hours to avoid burning)

Instructions:

1. Cut the chicken meat into small cubes
2. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours
3. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces

There are tons of other great recipes on Cook Think, and more wonderful recipes like this Satay recipe on Rasa Malaysia. If this looks good, you should totally go browse their sites.

When I make this, I’ll give a review and let you know what I think. If any of you decide to give it a try, please, leave a comment and let me know what your opinion of it is – or how you tweaked it, if at all.