Tag Archives: peas

Chicken Dumpling Casserole

5 Nov
Chicken Dumpling Casserole

Chicken Dumpling Casserole

The last time I made chicken dumplings the hubs complained it was too soupy, so decided to make it into a casserole where it would thicken up nicely for him. Typically I would make this with celery in it, but since I didn’t have any and trips to the store are few and far between for me, I substituted some fresh mushrooms we had on hand instead. And to make it a tad fancier, I added some basil that I dried from my garden to the dumplings too.

I precooked the chicken with my sous vide immersion circulator earlier in the day, but you can substitute rotisserie chicken instead. I have been experimenting with that cooking method and FINALLY cooked a pork tenderloin that was juicy and tender as any beef tenderloin you could have!

Juicy Pork Tenderloin

Juicy Pork Tenderloin

Yes, pork is safe to eat when pink in the middle! My husband was a little put off by the pink, so he pan-seared his slices in a hot cast iron pot for a few seconds on each side. No sous vide recipe as of yet until I have a solid recipe for you.

But back to the dumplings. This is thick and hearty, yummy comfort food, perfect for welcoming in the winter!

Chicken Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
3 tablespoons flour
Salt and ground black pepper, to taste
1/2 teaspoon dried basil
3 cups homemade or low sodium chicken stock
1 cup frozen peas, thawed
2 cups cubed cooked chicken

Dumplings

1 cup biscuit/baking mix
1 teaspoon dried basil
1/3 cup milk

Preheat oven to 350 degrees.

In a large skillet, sauté onions, carrots, and mushrooms in the olive oil and butter until tender, about 10 minutes. Add garlic in the last minute.

Carrots, Onions, and Mushrooms

Carrots, Onions, and Mushrooms

Stir in flour, salt and pepper, basil and mix until blended. Add the chicken broth and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes. Add peas and chicken and mix to combine. Pour into an oil-sprayed 2-quart casserole dish.

Chicken Dumpling Filling

Chicken Dumpling Filling

For the dumplings, combine baking mix and basil in a small bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls over the chicken mixture.

Bake uncovered 30 minutes. Cover and bake 10 minutes longer. Serve in bowls with a side salad.

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Bloody Mary Beef Stew

4 Jun
Bloody Mary Beef Stew

Bloody Mary Beef Stew

When I read a fellow foodie blogger had made a Bloody Mary Pot Roast, I thought to myself “I SO have to make this!” But being lazy like I am, I instead used some pre-cut beef stew meat we had in the freezer, along with a pre-made Bloody Mary mix. You see, I drink like maybe one or two Bloody Marys a year. (Specifically one on New Year’s Day, and sometimes another one on Mother’s Day.) But what to do with all that leftover Bloody Mary mix? So I end up freezing it. This recipe idea gave me the perfect excuse to defrost it and make this wonderfully flavorful and spicy beef stew!

Dr. Swami and Bone Daddy's Bloody Mary Mix

Dr. Swami and Bone Daddy’s Bloody Mary Mix ~ Da’ Good Stuff!

The original recipe is by my friend Mollie, aka the Frugal Hausfrau and she concocts her own homemade Bloody Mary sauce to pour over a full chuck roast. You can read that version here. By adding some additional beef broth and various chopped veggies, you end up with a one-pot full-meal deal! What is not to like about that? I recommend serving with a nice crusty piece of French bread. So tasty! Hubby agreed.

Bloody Mary Beef Stew

1 1/4 pounds beef stew meat
2 tablespoons flour
Ground pepper and salt or Mrs. Dash, to taste
1 tablespoon vegetable oil
1 cup Bloody Mary mix (I used Dr. Swami and Bone Daddy’s)
1 cup chopped onion
1 teaspoon minced garlic (1 clove)
1 cup baby carrots
3 medium potatoes, scrubbed and quartered
2 cups homemade or good-quality beef broth
1 shot glass of Vodka
1 teaspoon Worcestershire sauce
1 cup peas, thawed

Preheat oven to 350 degrees and prep the veggies. Unwrap the beef stew meat and leave it on the plastic wrap on the butcher paper. Season with ground black pepper and salt or Mrs. Dash, to taste. Sprinkle the flour over the meat, mixing it around until all pieces are coated.

Seasoned and Dusted Beef Stew Meat

Seasoned and Dusted Beef Stew Meat

Heat the vegetable oil in a Dutch oven or soup pot over medium-high heat. Add the beef stew meat and cook (in batches) until browned on all sides. You don’t want to cram all the meat into the pot at once or it will steam instead of crisp up.

Browning the Stew Meat

Browning the Stew Meat

Remove meat and set aside on the butcher paper after removing the plastic wrap from it.  (See how I did that? No dirty plate!)

Add the chopped onions to the pot and cook until starting to soften. Add in the minced garlic for a minute or so. Deglaze the pot with the beef broth, scraping up the browned bits from the bottom of the pan. Add the rest of the ingredients except the peas and bring stew up to a simmer. Season with more ground black pepper, if you wish.

Beef Stew Ready to Go Into Oven

Beef Stew Ready to Go Into Oven

Cover, turn off heat, and carefully place into preheated oven. Cook covered for 2 hours. Remove from oven and stir in the thawed peas. Serve in bowls with crusty French bread and butter.

Bloody Mary Beef Stew

Bloody Mary Beef Stew

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Download and Print this Yummy Recipe!

 

Spicy Shrimp and Leek Pot Pie

27 Mar
Spicy Shrimp and Leek Pot Pie

Spicy Shrimp and Leek Pot Pie

We’ve been on a bit of a shrimp binge lately (not a bad thing) as we scored some shrimp at an awesome price recently. Earlier in the day before I cooked this, I made a pot of golden shrimp stock from my hoard of frozen shrimp shells. I ended up with over 8 cups of gorgeous broth!

Golden Shrimp Stock

Golden Shrimp Stock

Since I am an admitted failure at all things pastry, I decided to use frozen puff pastry for this, but all I could find at the store I went to were these completely odd-shaped puff pastry disks that puff up to an enormous height (for a pot pie cover, that is).

Puff Pastry Shells

Well this was a half-baked idea…

Being the complete ignoramus that I am (admittedly again) about all things bread, I had this stupid ingenious idea to bake them halfway until half-puffed, then place them on the pot pies to finish baking. Well. That didn’t work as I expected as they never fully puffed up all the way. So we’ll just ignore the puffs in the photos and focus on the heart of the dish, which is this completely amazing spicy/veggie/shrimp yummy mixture that you end up with and who the heck cares about the puff, right??

The only other thing to note about this recipe is that I’ll probably parboil the potatoes first next time. It took WAY longer than I expected to soften during the sauté process, even though they were diced fairly small.

Many thanks to Culinary Chronicles for this inspiration. I adapted it quite a bit for the ingredients I had, but certainly head over to look at her recipe as she seems to have a better handle on what a puff pastry should look like when cooked properly. 😀

Aside from the lame puff, both me and the hubs really enjoyed this a LOT. Hubby liked it so much he ate two ramekins of it that night. I reserved the last one for my lunch the next day. (And I even cheated and threw out the old puff and puffed up a new one for it, ha!)

p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.)

Spicy Shrimp and Leek Pot Pie
Adapted from Culinary Chronicles Shrimp Pot Pie

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrots
1 cup chopped leeks, white and light green parts only, washed thoroughly and drained
2 teaspoons minced garlic
2 sprigs fresh thyme
1 cup diced red potatoes
1/4 dry sherry (good quality, not cooking sherry)
1/2 pound (8 ounces) raw shrimp, peeled, deveined and chopped
1/2 cup frozen peas, thawed
1/2 teaspoon Sriracha sauce, or to taste
1/8 cup flour
1 cup homemade Shrimp Stock or use good quality store-bought seafood stock
1/4 cup Half and Half (or milk)
Sea salt and ground black pepper, to taste
1 egg, beaten with a splash of water
Frozen puff pastry (sheets if you can find them)

Preheat oven to 425 degrees. Chop the veggies and shrimp into even bite-sized pieces.

Chopped Potatoes and Leeks

Chopped Potatoes and Leeks

In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. Sauté until softened, about 20 minutes.

Colorful Veggies

Colorful Veggies!

Meanwhile, toss the shrimp with the Sriracha sauce until evenly seasoned. Set aside.

Add the garlic and thyme sprigs to the skillet and cook for a few more minutes. Pour in the sherry and let it reduce for a few minutes.

Shrimp and Peas Added

Shrimp and Peas Added

Meanwhile whisk the flour and shrimp or seafood stock together in a bowl and set aside. Mix the shrimp and thawed peas to the skillet.

Pour flour slurry into the skillet and cook for several more minutes. Add the Half and Half or milk, whisking constantly until the mixture has thickened.

Shrimp Pot Pie Filling

Shrimp Pot Pie Filling

Remove the skillet from the heat then take out the thyme sprigs. Season the mixture with sea salt and ground black pepper, to taste.

Ladle the filling into individual ramekins or other ovenproof dishes. Cover each dish with a puff pastry and brush with the egg/water wash. As a treat for any pets you might have, microwave the rest of the egg as a treat for them!

Place the pot pies onto a baking sheet lined with foil, then transfer to the preheated oven. Bake the pies for about 20 minutes until the crusts are golden brown. Remove and let cool a few minutes. Serve with a side salad.

Spicy Shrimp and Leek Pot Pie2

Spicy Shrimp and Leek Pot Pie (This is my next day lunch pie.)

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Download and Print this Yummy Recipe!

Shaved Asparagus Salad with Feta and Peas

16 May
Shaved Asparagus Salad with Feta and Peas

Shaved Asparagus Salad with Feta and Peas

This is a beautiful spring salad inspired by my wonderful foodie blogging friend Seana over at Cottage Grove House. She inspires me to make a lot of wonderful and healthy dishes. I didn’t have great hopes that my somewhat picky family would enjoy this, but I enjoyed the flavors of this immensely! “I like my asparagus steamed with butter,” said hubby. “It was OK, but there wasn’t much dressing on it,” said daughter. My daughter was at some event when I made this and wrapped a bowl and left it in the fridge for her for later. The lemon juice and oil was in a separate container next to it. She didn’t add any dressing to it! Ahhh, such is the life when introducing new foods and flavors. Nonetheless, I am sharing this recipe for you in hopes that others might see the bright flavors you could enjoy with such a salad.

Shaved Asparagus Salad with Feta and Peas
Adapted from Cottage Grove House recipe

1 bunch asparagus, washed and well-dried (tough ends removed)
1/4 cup green peas, fresh or frozen and thawed
1/8 cup (2 tablespoons) pine nuts
2 ounces feta, crumbled
1 big handful Spring Mix lettuce
Juice from half a lemon
Extra virgin olive oil
Ground black pepper
Sea salt

Shave the asparagus into ribbons using a vegetable peeler by holding the base of the stalk with one hand and running the peeler down to the tip. Leave the tips whole to add to the salad. Rotate the asparagus 90 degrees each time you shave, until each stalk is shaved through. (Hint: buy the thicker asparagus, it’s much easier to shave.)

Bowl of Shaved Asparagus

Bowl of Shaved Asparagus

Toss the asparagus ribbons with the peas, pine nuts, feta, and Spring Mix lettuce.

Asparagus Salad Ready for Spring Mix and Dressing

Asparagus Salad Ready for Spring Mix and Dressing

Drizzle the lemon juice and olive oil over all, and season with fresh ground pepper and salt, to taste. Serve immediately.

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Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

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Download and Print this Yummy Recipe!

 

Steak and Pork Pot Pie

9 Apr
Steak and Pork Pot Pie

Steak and Pork Pot Pie

After a busy and fun (OK, awesome!) weekend out of town, I’m finally getting around to cooking and blogging again! My husband had grilled up some pork and steaks over the weekend and I was faced with grilled leftover meat and not a lot of ideas for what to do with it.

When I opened the freezer to look for options, I spied a frozen pie crust and had an “AHA!” moment. Who said you can’t make pot pie with grilled steak or pork, huh? And with the meat already cooked, it became a simple and delicious dinner idea. I did not use the “Holy Trinity” with celery since my daughter does not eat celery (even though I cook with it all of the time), but I added peas for both color and taste. Two thumbs up from the fam, too! Here is what I did:

Steak and Pork Pot Pie

Steak and Pork Pot Pie

Steak and Pork Pot Pie

4 tablespoons butter
1/2 cup baby carrots, chopped
1/2 cup onion, chopped
1 small potato, peeled and cubed
1/4 cup flour
2 cups homemade or low-sodium beef broth
Ground black pepper, to taste
Mrs. Dash Garlic and Herb, or salt, to taste
1 sprig of fresh thyme, leaves stripped and minced (or a pinch dried)
1/4 cup milk
1 pound leftover cooked steak and/or pork, cubed (about 2 cups)
1/2 cup frozen petite peas
1 frozen pie crust, thawed
1 egg, beaten with a little water

Grilled Beef and Pork

Grilled Beef and Pork

In a large skillet, melt the butter and add the carrots, onion, and potato. Cook over medium-low heat for about 10 minutes. Add the flour, seasonings, and thyme and stir until mixed into the butter.  Add the beef broth, then turn up heat to medium, stirring constantly until it thickens and begins to simmer. Turn back down to medium-low and simmer for about 15 minutes, stirring occasionally. Add the milk and stir to combine. Last, mix in the meat and peas, then turn off heat.

Steak and Pork Pot Pie Filling

Steak and Pork Pot Pie Filling

Pour into a 1.5 quart casserole (or large deep pie dish — I don’t happen to own one like that). Preheat oven to 375 degrees, meanwhile letting the mixture cool for about 20 minutes.  Top with the thawed pie crust and crimp around edges to seal. Brush on egg wash all over crust, then cut a few slits on top for venting. Bake for about 25 to 30 minutes until crust is golden. Remove from oven and let sit for 10 minutes before serving. Dee-lish!

Steak and Pork Pot Pie

Steak and Pork Pot Pie

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Download and Print this Yummy Recipe!

 

 

 

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