Beef and Potato Hand Pies

Chris thought he has died and gone to heaven when I made these.  I made them last weekend, baked one up to try it and froze the rest for a quick dinner.  Since then, Chris has asked me approx. 4 times when we are going to have them.

Think Jamaican Pattie, but no spice.  Next time though, I’d definitely spice it up.  I’m thinking cayenne, or maybe samosa-type seasoning?
Mmmmm, samosa.
The original recipe called for raisins (in the place of peas), but this didn’t really appeal to me to I made a substitution.  I feel like you could put anything in these, use your imagination!

Make them, freeze them and then bake them and serve with a salad for a quick dinner.  Use fun dipping sauces!

A note about smoked paprika: I wasn’t able to find this, I used Spanish paprika that I thought smelled stronger than regular.  It didn’t seem to add too much flavor, though they were still good.

Adapted From: Everyday Food

Beef and Potato Hand Pies

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, diced
coarse salt and ground pepper
2 cloves garlic, crushed
½ pound ground beef
1 tablespoon smoked paprika, plus more for sprinkling
1 medium Yukon gold potato, diced in medium-sized chunks
½ cup frozen peas
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed

Preparation
Instructions

Preheat oven to 400F (if you are baking them immediately).  In a large skillet, heat oil over medium-high heat. Add onion, season with salt and pepper and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat with a wooden spoon, until browned.  Stir in paprika, potato and peas; season to taste with salt and pepper and remove from heat.  On a lightly floured work surface, gently roll out the puff pastry sheets to remove the
creases and then cut each sheet into 4 squares.  Please 1/3 cup beef mixture into the center of each pastry square and brush the edges lightly with water.  Fold over the pastry, making a triangle and pinch the edges shut.  Sprinkle with paprika.  (This is the stage that I froze them at by placing them in a large plastic container lined with wax paper.)  Transfer to a parchment lined baking sheet and bake until the pastry is golden and puffed, 20 to 25 minutes.  Let cool 10 minutes before serving.

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Fajita Turkey Burgers

These were FANTASTIC – we all thought so.  There are few things in life that I love more than guacamole.  It’s highly recommended that you put guac on this burger.

I could eat 82, 546 of these, right now.

Note: this makes 8 burgers.  We halved it.

Source: Tasty Kitchen

Turkey Fajita Burgers

Ingredients

2 pounds ground turkey
3 teaspoons ground cumin
2 teaspoons dried thyme
½ teaspoon salt
¼ teaspoon pepper
1 green pepper
1 red pepper
2 jalapeños
4 cloves garlic
½ onion
¼ cups cilantro
1 teaspoon hot sauce
½ cups mexican cheese (optional)
8 burger buns

Preparation Instructions

In a large mixing bowl, add meat. In a small bowl, mix the cumin, thyme, and salt and pepper together and add to the meat. In a food processor, add seeded green pepper, red pepper, and the jalapeño. Pulse until chopped finely. (We just chopped everything very finely.)  Add to meat. Mince in garlic. Add finely chopped onion. Add the cilantro and hot sauce. Mix well. Form into patties.

Cook in a skillet over medium high heat for 5 to 6 minutes on each side. Place cheese (optional) over the patties in the last 2
minutes of cooking to melt. Serve on burger buns with desired toppings.  Suggested: salsa, tomato, avocado or guacamole.

Cool Curry Chicken

I used to really like this.  Then I made it once a week for like, a year and now I’m sick of it.  But, I still make it for C because he loves it and because I’m a good wife.

He plated this, hence the mess.  I took the picture, hence the sucking.
It looks kind of gross, I know.  I assure you – it is NOT.

This can be served hot or cold.

Source: Fare for Friends

Cool Curry Chicken

Ingredients

3-4 skinless, boneless chicken breasts, cut into large strips
1/4 cup butter
1/2 cup honey
1/4 dijon mustard
2 tablespoons prepared mustard
1 tablespoon of curry powder
1/2 lime, juice and rind finely grated
1 teaspoon of salt
1 garlic clove, minced

Preparation Instructions

Preheat oven to 350F.  Arrange chicken in a single layer in a baking dish.  In a metal saucepan, combine remaining ingredients and bring to a boil.  Remove from heat and pour over chicken.  Bake for 45 minutes, basting from time to time if necessary.  It can be served hot over rice or cold for a summer buffet with a rice salad.  Serves: 4-6

Pad Thai

This is one of C’s favorites.  I don’t dread eating it either.
There isn’t too much I dread eating, if I’m honest.

I usually use chicken, but use pork, shrimp – whatever tickles your fancy, as Rose would say.  Also, I omit the tofu because it kind of creeps me out.

I make one and a half times the sauce that the recipe below calls for.  I think it needs it, but do what you want.

Confession: I don’t have a kitchen scale and I get hopelessly confused trying to covert grams ounces to grams or cups to millilitres.  When in doubt: guess.  It hasn’t steered me wrong THAT many times.

Pad Thai

Ingredients

250g wide rice stick noodles
1/2 cup chicken broth
1/4 cup sugar
1/4 cup fish sauce
3 tablespoons lime juice
2 tablespoons ketchup
1/4 teaspoon hot pepper flakes
2 boneless, skinless chicken breasts
170g firm tofu
1/4 cup vegetable oil
1 egg, beaten
3 garlic cloves, minced
250g large raw shrimp, deveined
1 red pepper, diced
2 cups bean sprouts
1/2 cup coarsely chopped cilantro
6 green onions, thinly sliced
1/4 cup peanuts, chopped

Preparation Instructions

In a large bowl, soak noodles in boiling water for 15 minutes.  Drain and set aside.
In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside.
Cut chicken into 1/4″ strips.  Cut tofu into 1/2″ cubes.  Set both aside.

In a wok or a large frying pan, heat 1 teaspoon of oil over medium heat.  Cook egg, stirring occasionally, until scrambled and set.  Transfer to a large plate.  Wipe wok, add 1 tablespoon oil, increase heat to medium-high and stir fry the garlic and chicken until the chicken is mostly cooked.  Add the shrimp and continue cooking until they turn bright pink.  Add to the egg.  Heat the rest of the oil, stir in tofu and red pepper.  Cook, stirring occasionally, until tofu begins to brown.  Stir in the noodles for one minute or until they start to soften.  Pour in the sauce; stir fry until the noodles are tender.  Return egg mixture to the pan; add bean sprouts and half the green onions.  Stir until heated through.  Remove to warm serving dish.  Garnish with peanuts and remaining green onions.  Serves 4.

Lighter Chicken Enchiladas

When we had these last week, C thought they were AMAZING – his words, exactly.  I thought it was pretty good for a quick dinner, but not my most favourite.  Then I had the leftovers for lunch the next day.  They were AMAZING – my words, exactly.

I don’t think they were necessarily better the next day – it probably had something to do with inhaling a bag of candy on the way
home from work before we sat down to dinner.

I am not sure what makes them ‘lighter’ – I’ve never had enchiladas before.  That’s just what the recipe said.

Several things I’d like to say about this recipe.

  • It called for 3 chicken breasts – I feel that to be excessive and I used 1 large one (as a result, I had less filling and I also only used 6 tortillas).
  • If I were making these again, I’d stick with the one piece of chicken and I think I’d throw in some black beans to make the meal heartier.  I think it would be awesome!
  • To save time, I cooked the chicken the night before.
  • I couldn’t find corn tortillas and I used flour.
  • This was pretty spicy.  Chipotles in adobo (smoked, dried jalapenos in sauce) have got kick. For less heat, scrape out ribs and seeds.
  • This served with a green salad – wonderful!

Lighter Chicken Enchiladas

Ingredients

Coarse salt and ground pepper
1 or 2 large boneless, skinless chicken breasts
2 tablespoons oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 and 3/4 cups reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese

Preparation Instructions

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce:
In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute.  Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and  cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly,
and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.  Serves 4.

Black Bean Quesadillas

“Knock it off, Napoleon! Just make yourself a dang quesadilla!”
I probably say this, oh, every 5 minutes when it’s quesadilla night at our house.  C loves it.  Not really.
It confuses the Bud because he thinks we’re eating “burgers” – what he calls anything between two layers of carbohydrates.

Quesadillas are one of my favorites – you can put just about anything in them.  Plus, you can dip them in guacamole – do I even need to say more about this?

In my attempts to skip meat a few nights per week, I swapped this recipe for the traditional chicken one I was using.

Also, I honestly and totally FORGOT to even try to take a picture of this – sometimes things are hectic around our house at dinner time.  I swear, I haven’t given up with the pictures – I’ll try and do better.

Black Bean Quesadillas

Ingredients

1 tablespoon oil
2 peppers, cut into strips (any colors you like)
1 onion, cut into strips
1 can black beans (19 ounces), rinsed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheese
4-6 large whole wheat flour tortillas
Guacamole, sour cream and salsa for serving

Preparation Instructions

Heat oil in a frying or saucepan over medium-high. Add peppers and onions and saute until soft and browned.  Add black beans and seasonings, stir until heated through.  Move the pepper and black bean mixture to a bowl and reduce the heat to medium.  Assemble quesadillas by covering half of a tortilla with the pepper and black bean mixture and shredded cheese and then fold.  Heat in the same pan, over medium heat, flipping once, until the shell browns and the cheese is melted.  Transfer to an over preheated to 200 degrees while you assemble and heat all quesadillas, then using a pizza cutter cut each into three.  Yield: 4 servings

Chicken Hash

This was approved by the boys and will be added to my weeknight ‘Go To’ list.  I prepped most of the ingredients the day before and that made this an easy meal to get on the table.

The picture I took for this was so embarrassing I couldn’t even post it.  IMAGINE IT.  God.
Actually, the picture just made it look disgusting, which is absolutely wasn’t.  Try it yourself.

Chicken Hash

Ingredients

4 slices bacon, diced
1 onion, chopped
2 cloves garlic, crushed
2 boneless, skinless chicken breasts, diced
2 large potatoes, peeled and diced
1 tablespoon olive oil
1/2 cup frozen corn kernals
1/2 cup frozen peas
Salt and pepper
2 tablespoons of butter
4 eggs

Preparation Instructions

In a large skillet, cook bacon over medium-high heat for 5 to  6 minutes or until crisp.  Pour fat off, reserving 3 tablespoons in skillet.

Add onion and garlic to skillet; cook, stirring occaisionally for 2 minutes or until tender and fragrant.  Add chicken, potatoes and oil to the skillet and stir to coat well.  Cover and cook for 5 minutes longer or until the potatoes are cooked through.  Sit in peas and corn, cooking uncovered for 5 minutes.  Add salt and pepper to taste.  Divde among 4 plates and keep warm.

In the same skillet, melt butter over medium heat; cook eggs until whites are set but yolks are still runny.  Place one egg over each serving of hash, season with salt and pepper to taste.  Makes 4 servings.

Notes:

  • I used bacon that I had cooked the day before and therefore didn’t have bacon grease.  I heated olive oil in a skillet and moved onto the next step. (Bacon grease would have added awesome flavor though.)
  • I bet you could use frozen hashbrowns to speed this up
  • If using pre-cooked or frozen hasbrown potaotes, I wouldn’t throw them in until the chicken is almost cooked through
  • You could serve it on toast if you want to make it extra filling
  • This would be good with ham in the place of chicken
  • It was easy and delicious
  • That is all

Chicken Wraps

These are one of my absolute favorites – I crave them regularly.  I even dream about them.  My mouth is watering right now.  I wish I could take credit for all of the delicious-ness they have to offer.  But, I can’t.

They are Megan’s creation.

We talk about food a lot – she loves food like I love food.  That is why we are friends.  One day we were exchanging go-to meal ideas and she mentioned these.  Oooooh, boy.  Was I every happy she did.

There is no recipe for these.  I’ll tell you what I do:

chicken fingers tossed in a generous amount of spicy buffalo sauce
sautéed onions and peppers, sometimes jalapeno
sometimes avocado or guacamole
sometimes lettuce
sometimes cheese
always ranch dressing
…  wrapped up in a whole wheat wrap.

=  HEAVEN.

We were eating these weekly until C said he was kind of sick of them.  I stared at him, mouth wide open, and contemplated divorce.

Instead, I eat them EVERY TIME he’s not home.

Make them this weekend and we can be friends.

Penne with Beef and Arugula

Get a camera.  Check.
Learn how to take a picture.  Check.
Load the picture onto your computer.  This is where I’m stuck.  It’s not working.  I’m hopeless.
I will see what I can figure out.  I have a plan to do some serious cooking and baking this weekend and hope to have it up and running by then.  Just so you know – I don’t think I can take pictures at each step.  It cramps my style.

I am not quite at the stage in my domesticity where I am able to create my own recipes.  I find them and I try them, sometimes I steal my mothers.  If they are good, I post them.  This is a Giada DeLaurentiis recipe, she deserves the credit.  It’s easy and delicious and can be served warm or cold.  Giada packs it for a picnic.  Isn’t she cute?  I, on the other hand, eat it out of a giant pot, standing at the counter.  Kidding.  Not.

I’d rather do that then picnic in this God-forsaken weather.  It’s FREEZING.

Penne with Beef and Arugula

Ingredients

1 pound New York Strip Steak (I used flank steak)
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound of penne pasta
1/4 cup of balsamic vinegar
2 tablespoons of Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground pepper, plus more for steak
1/4 chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Preparation Instructions

Giada says: Season the steak with salt, freshly ground pepper, herbs de Provence and minced garlic.  In a skillet, heat 3 tablespoons of olive oil over medium heat.  Cook steak about 7 minutes per side.  Remove the meat from the pan and let it rest for 5 minutes.  Thinly slice the steak and set aside.

I say: season the steak with all of those same things and coat it with olive oil.  Marinate it if you wish.  BBQ it to your liking.  (She probably knows better, I’m just telling you what I did.)

Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain the pasta, reserving 1/4 cup of the pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, fresh herbs and 3/4 cups of olive oil.  In a large bowl toss the pasta with half the dressing and the reserved pasta water.  Add the arugula and the steak, more dressing and season with salt and pepper, as needed.  Toss and serve.

Turkey Fried Rice

I got a camera on the weekend – courtesy of my little sister @katholantern.  Now I have to learn how to use it.  Bear with me, people.

I did not have the camera when I made this.  This, in my personal opinion, is better than take-out.  It’s also probably way healthier.  I say probably because I honestly have no idea.

This comes together pretty quickly – you can use leftover cooked rice.  Also, you can substitute ground pork or chicken for the turkey.  It is amazing the next day, too.  When I have these leftovers for lunch, I get excited.  Well…actually, there aren’t too many days that I’m not excited for lunch.
At least I’m honest.

We had P & H for dinner on Friday night and we served this with spring rolls on the side.  It was de-licious.

Turkey Fried Rice

Ingredients

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons + 1/4 teaspoon of soy sauce
1 garlic clove, minced
1 tablespoon of minced, peeled fresh ginger
1 bunch green onions – white and green parts separated and thinly sliced
1 pound ground turkey
2 large carrots, shredded
1/2 cup fresh or frozen peas
2 cups cooked white rice (about 3/4 cup uncooked)
2 tablespoons rice vinegar

Preparation Instructions

In a wok or large non-stick skillet, heat 1 tablespoon of oil over high heat.  Meanwhile, in a small bowl, lightly beat the eggs with 1/4 teaspoon soy sauce to combine.  Add the eggs to the wok and swirl to coat the bottom of the pan.  Cook without stirring until almost set, 1 minute, then fold in thirds with a spatula.  Transfer cooked eggs to a work surface and cut into 1/2 inch pieces.

Add 1 tablespoon oil to wok and swirl to coat.  Add garlic, ginger and scallion whites and cook, stirring constantly until fragrant, 30 seconds.  Add turkey and cook, breaking up the meat with a wooden spoon until cooked through.  Add carrots, peas and rice, stirring to combine. Add cooked egg, 2 tablespoons of soy sauce, vinegar and cook, stirring constantly until the rice is warmed and coated.  Top with scallion greens.  Serves 4.