Beef Pot Pie

crust for 1 pie- top and bottom (here's my recipe)
1 lb. cooked beef- steak/leftover roast is great, ground beef works too
4 Tbs. butter
1/4 c. onion, minced
1/2 c. carrots, diced
1 1/2 c. potatoes, diced
1/4 c. flour
2 c. beef broth
2 Tbs. tomato paste
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. ground thyme
1 tsp. Worcestershire sauce
1/2 c. peas
1/2 c. corn

1.  Melt butter in a large pan over medium high heat.  Add onion, carrots, and potatoes and cook about 7 minutes (they will still be a little crunchy, they will continue cooking in the oven.)

2.  Add the flour to the pan and still until combined, then add the beef broth stirring gently.  Cook for 2-3 minutes or until the mixture thickens slightly.

3.  Add tomato paste and spices.  Lower heat and simmer while you roll out the crust.

4.  Add cooked meat, peas, and corn to the veggie/broth mixture then pour into pie crust.  Top with other crust, seal the sides, and cut slits in the top of the crust to vent while baking.

5.  Bake at 400 degrees for 45-60 minutes, until crust is browned and middle is bubbly and raised.  If the crust is browning too quickly, loosely cover with aluminum foil.  

Macie's Lava Cake

8 oz. semi-sweet chocolate
12 Tbs. butter
1 c. sugar
3 Tbs. cornstarch
4 whole eggs plus 4 egg yolks

4-6 Ramekins- mine are 3 1/2 inches across, 2 1/2 inches tall.  Cooking time will vary greatly if you have a different size.  You want them to still be a little jiggly when you take them out of the oven.  They can go from perfect to over done in less than a minute, so watch them closely!

1.  Preheat oven to 400 degrees.  Grease each ramekin well.

2.  Place chocolate and butter in a microwave safe bowl.  Melt in 30 second intervals, stirring between, until melted and smooth.

3.  Combine sugar and cornstarch in bowl.  Add in the melted chocolate/butter mixture.  Stir until combined.

4.  In a small bowl, whisk the eggs.  Using a hand mixer to mix, slowly add the eggs to the chocolate mixture and mix at low speed until everything is combined and sugar is dissolved.  Chill until ready to use.

5.  Fill each ramekin 3/4 of the way full.  Place the ramekins on a baking sheet.  Bake on top oven rack for 12-20 minutes.  You want the top to be set, but the middle still jiggly.  You may want to test one before baking them all.

6.  Remove from the oven.  Run a knife around the edge then carefully turn upside down onto serving plate and remove ramekin.  Serve immediately!  Serve with ice cream or a dusting of powdered sugar.

Peanut Butter Chocolate Chip Scones

Scone recipe:

2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
3/4 c. semi sweet chocolate chips
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:

3/4 c. powdered sugar
2 Tbs. milk
2 Tbs. creamy peanut butter
1/2 tsp. vanilla

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.

With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the chocolate chips.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.

Bake scones until golden brown, 12-15 minutes.


Prepare glaze:

Place peanut butter in a small microwave safe bowl.
Warm the peanut butter for 20 seconds.
Add the powdered sugar, milk, and vanilla.
Stir to combine.
Add a tiny bit more milk if needed, it should be a pourable consistency.


When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze.

from: afarmgirldabbles.com

French Onion Soup

4 Tbs. butter
5 medium onions, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
1/4 tsp. poultry seasoning
1 bay leaf
1/2 c. apple juice
6 c. beef broth
thick slices of a crusty bread, toasted OR
crutons
2 1/2 c. shredded Gruyere or Swiss cheese

1.  Melt the butter in a pot over medium heat.
2.  Add the sliced onions and stir to combine.
3.  Add the salt, pepper, thyme, and poultry seasoning.  Stir to combine.
4.  Cook the onions, stirring frequently, 20-30 minutes, until tender and caramelized.
5.  Add the bay leaf and apple juice and deglaze the pan.
6.  Add the beef broth, increase heat, and bring to a boil.
7.  Turn off the heat.
8.  Preheat broiler to high.
9.  Ladle the soup into deep soup bowls and arrange on a cookie sheet.
10. Top with bread or croutons, then cheese.
11. Place the bowls under hot broiler until cheese melts and bubbles, this only takes a minute.

Serve immediately.

Adapted from Rachael Ray

Instant Pot Black Beans

3 Tbs. olive oil
3 tsp. minced garlic
1 medium onion, chopped
1 tsp. oregano
1 tsp. coriander
1 tsp. marjoram
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
2 cans- petite diced tomatoes (28 oz total, 1 large can or 2 small)
1 lb. dry black beans, rinsed & drained
4 c. beef broth
1 jalapeño

Wash beans and pick out any bad ones.

Turn the instant pot on to the saute setting, add the olive oil, onion, and garlic.  Cook 2-3 minuets.

Add tomatoes, broth, beans, spices, and whole jalapeño.  Stir to combine.

Cook on high pressure for 60 minutes.

Naturally release pressure for about 10 minutes, then quick release and remove the lid.

Remove the jalapeño or chop and add back in if you want.  Season with more salt and pepper if desired.

Serve with rice.

From: Anita Watts

Chicken Tikka Masala

1 1/2 lbs chicken breast, cut into bite sized pieces

Marinade:

1 c sour cream
2 Tbs lemon juice
2 tsp cumin
1/2 tsp black pepper
2 tsp garam masala
1 tsp methi powder (I order on amazon)
1 tsp cinnamon
1 tsp salt
1 tsp ginger

Sauce:

1 Tbs butter
2 tsp minced garlic
1 jalapeno, minced
2 tsp ground coriander
2 tsp methi powder
2 tsp garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp salt
2- 8oz cans tomato sauce
2 Tbs tomato paste
2 c heavy cream
1/4 c cilantro

Jasmine rice

1.  Combine all the marinade ingredients and add the chicken.  Marinade for an hour or two, if you remember ahead of time...if not, that's okay, I forget all the time.

2.  Start cooking your rice, follow the directions on the package.

3.  In a large pan, melt the butter over medium heat.  Add the garlic and jalapeño and cook for 1 minute.

4.  Add the chicken and all the marinade.  Cook until chicken is almost cooked through.

5.  Add coriander, methi powder, garam masala, cumin, paprika, salt, tomato sauce, and tomato paste.  Simmer about 15 minutes.

6.  Reduce heat and stir in the heavy cream.  Warm through.

7.  Serve over rice, garnish with cilantro.

Eat with this Naan bread.

Adapted from northandmouth.com

Razzleberry Pie

Your favorite standard pie crust.

***Makes enough for 5 pies!

Filling:
4 3/4 c. water
3 1/3 c. sugar
1 large (6 oz.) package raspberry jello
1 1/3 c. cornstarch

Combine in large saucepan.  Stir constantly and bring to a boil.  Boil until it is clear and thick.
Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb. frozen blueberries

You just need 3-4 lbs of a variety of berries!

Pour into pie crusts, top with crust.  Can freeze for later, or cook immediately.

Brush top crust with a little milk and sprinkle with sugar.

Bake at 375 degrees 45-60 minutes if not frozen; 60-75 minutes if frozen.  

From Lisa Clawson

Favorite Pie Crust

2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar

Sift flour and salt into large bowl.  Cut in the shortening, using a pastry cutter, until you have coarse crumbs.  Do not over mix.

In a separate bowl, beat the egg and add the water and vinegar.

Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together.  Gently shape into a ball.  Store covered in the fridge if not using immediately.  You can also freeze to use later.

From Eva Barker

Zuppa Toscana Soup

1 lb. sausage
1 lb. bacon, cut into 1 inch pieces
1 c. minced onion
2 tsp. minced garlic
7 c. chicken broth
1 tsp. sugar
3-4 russet potatoes sliced into thin half-rounds (leave skins on)
2 c. half and half
3 c. chopped kale


Brown sausage, bacon, and onion.  Add minced garlic the last minute.  Pour in broth and sugar, bring to a boil.  Add potatoes and cook until tender, this will only take a minute or two.  Add half and half.  Warm through.  Add kale.  Warm for a minute then serve.

Green Bean Casserole

Fresh green beans (not canned)
4 Tbs. butter
1/4 c. flour
1 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt
1 c. chicken broth
1 c. cream

french onions
parmesan cheese

Melt butter in skillet.  Add garlic, saute 1 minute.
Mix in flour to make a roux.
Add chicken broth, while whisking constantly.  Cook for 1-2 minutes until thickened.
Reduce heat and add cream.  Continue cooking 3-5 minutes until thickened.
Add salt/pepper.

Layer green beans in a casserole dish.  Pour sauce over green beans.  Top with french onions and parmesan cheese.

Bake 375 degrees until bubbly and green beans are tender, 30-45 minutes.
Broil the last few minutes for a crispy topping.

Creamy Basil Parmesan Italian Soup

2 c. chicken breasts, cut into bite sized pieces 

2 c. uncooked small noodles (shells or ditalini)

4 Tbs. butter

1 small onion, chopped

1 c. carrots, chopped

1 c. celery, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

1/3 c. flour

5 c. chicken broth

1 (14.5oz) can diced tomatoes

1 (14.5oz) can diced tomatoes with chilis (*see note) 

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

1/4 c. loosely packed fresh basil, chopped 
(fresh is great, but you can use a heaping Tbs. of dried basil if needed)

2 c. half and half

1 c. grated parmesan cheese 

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Meanwhile, heat 2 Tbs. butter in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through.
3. Add remaining 2 Tbs. butter to pot with the chicken. Add onions, carrots, celery, red pepper, and garlic and cook, while stirring, for 3 minutes.
4. Sprinkle in flour and cook, while stirring, for 2 minutes (it will be thick). Gradually stir in chicken stock followed by tomatoes, sugar, and all remaining herbs and spices. Bring to a boil and reduce to a gentle simmer for 15 minutes or until vegetables are tender and chicken is completely cooked through.
5. Stir in Parmesan cheese until smooth followed by half and half. Stir in pasta. 

   
   

   *note: the tomatoes with chilis will add a little heat to your soup. If you don't like any heat, add 2 cans plain diced tomatoes.  If you really like some heat, add 2 cans of the diced tomatoes with chilies!  My family likes it best with one can of each.

   
   

   {adapted from carlsbadcravings.com}