GROUND BEEF POT PIE

GROUND BEEF POT PIE

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4 oz ground beef

Garlic TT

Flour TT butter (4 roux)

Beef stock TT
1/4 cubed potato
¼ cp diced onions
¼ cp diced celery

¼ cp diced carrots

Chopped parsley
Salt and pepper

Steam potato 8 mins and hold on the side.  In pan with 2 oz oil, sauté beef (brown) add veggies; add butter 7 flour make roux cook 5-6 mins add beef stock!!!!!!! REMEMBER SALTY STUFF!!)
Season with s & P and Parsley flakes, add potatoes and pour into baking dish.  Cover with a round piece of pie dough dough -  Cover the top put hole in center to vent cover with egg wash and back in 375* oven till crust is golden brown
Pie Dough Recipe

·         1 cup flour, all purpose

·         6 tbl butter

·         1/4 tsp salt

·         3 tbl water iced, or more if needed

1. Place the flour in a bowl and add the butter and salt. Hold a table knife in each hand and cut the butter in, moving hands in opposite directions, to cut the butter in to the size of peas.

2. Add the water, and mix till the dough comes together. If all the dough is not absorbed, add a bit more water. Cover and rest the dough for a while.

3. Flour a board, and roll the dough out 1/8th inch thick. Prick it with a fork to prevent blistering, and bake it in a casserole at *425 F for about 5-10 minutes till lightly browned.

Crab-Meat-Stuffed Sole

Crab-Meat-Stuffed Sole

For crab stuffing and fish

1/cup crab meat

1 1/2 tablespoons mayonnaise

1/4 cup finely diced yellow bell pepper

TT Chopped parsley

1 sole fillet

For garlic bread crumbs

1 small garlic clove, minced

2 teaspoons extra-virgin olive oil

1/4 cup fine fresh bread crumbs

TT Lemon Juice

Prepare stuffing and fish:

Preheat oven to 450°F.

Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.

Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.

Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment paper, then cover pie plate tightly with foil.

Bake in upper third of oven until just cooked through, about 20 minutes.

Make bread crumbs while sole is baking:

Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper.

Transfer sole to plates and pour pan juices through a fine sieve into a small bowl. Spoon some of juices over fish and sprinkle with bread crumbs.

Serve with potatoes, rice, risotto or pasta

Chicken with PENNE PASTA

Chicken with PENNE PASTA

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SAUCE:

• ½ c of crushed tomato
• ½ c diced tomatoes     
• TT heavy cream
• TT salt, TT pepper
• TT basil, TT oregano, TT parsley
• 1 clove crushed garlic
• ¼ c of sliced/diced mushrooms
• ¼ c of diced onions
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CHICKEN PREP:

·       4oz. of chicken

·       TT salt, TT pepper

·       TT basil, TT parsley

DIRECTIONS:

1.    Put your water to boil, after its cooked strain then, shock with cold water.

2.    Sauté chicken on med. heat, and remove.

3.    Sauté’ garlic, onions & mushrooms

4.    Add tomato products,pasta -  adjust seasonings

5.    Add heavy cream till desired color

6.    Finish with grated Parmesan

BATTER FRIED TILAPIA

BATTER FRIED TILAPIA

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2 Tilapia fillets
1/2 c. flour
Salt and pepper to taste
2 eggs
1/2 to 1 c. milk
Plain bread crumbs
Vegetable oil

Rinse the Tilapia fillets in cold water and drain thoroughly. Cut the fillets into 2 x 1 inch pieces. Season the flour with salt and pepper and coat the fish lightly. Combine the 2 eggs with enough milk to equal 1 1/2 cups of liquid. Coat the fish with the egg milk mixture, then cover the fish completely with bread crumbs. Preheat the vegetable oil in a wok, frying pan or deep fryer and cook the fillets at 350 degrees until golden brown. Drain the fish on paper towels and keep warm. 

Serve with Pasta, potatoes or rice!!!!

Chicken Nachos

Chicken Nachos

2 cloves garlic, crushed

¼ cup sliced scallions

TT olive oil

1 cup ground chix meat

salt and pepper to taste

1/2 cup salsa

TT package tortilla chips

TT package shredded Cheddar cheese

TT green red yellow peps diced

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted.

Garnish Diced Guacamole, sour cream

Tarpon Springs FL

Great food & sites this weekend in Florida!

http://hellas-restaurant.com/

If in town, I suggest you try it!!!!  OPA!!

Potato Pancakes / Waffle Batter / Eggs Free Style

Potato Pancakes

Ingredients

3 Yukon Gold potatoes

¼ cup grated onion

1 egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

TT vegetable oil or shortningfor frying

Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Waffle Batter

Yield: 4-6 waffles

Ingredients:

1 cup flour

¾ cup Whole Wheat Flour

2 tablespoons sugar

1 tablespoon baking powder

2 eggs

1 3/4 cups milk

1/2 cup veggy oil

1 teaspoon vanilla

Instructions:

1. Combine dry ingredients in large bowl.

2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.

3. Cook on pre-heated waffle iron until waffles are browned and test done. 

above picture courtesy of
Kay Johnson
http://www.andtheniateit.com/2011/05/mushroom-cheese-omelette.html


And we thank you!!!