Barbeque Pocket Pies

No need for store bought, when you have this recipe up your sleeve.


Yield: 8 Pockets
Prep Time: 20 Minutes
Total Time: 45 Minutes

Sauce:
• 1 Cup ketchup
•¼ Cup apple cider vinegar
•2 Tsp. liquid smoke
•2 Tbsp. soy sauce
•2 Tbsp. yellow mustard
•¼ Cup packed brown sugar
•1 Large clove freshly grated garlic
•2 Tbsp. finely diced and sautéed onion

Filling:
•1 Pound of your favorite meat or poultry (shredded or ground chicken, pork, or beef)

Crust:
•Prepare your favorite pie crust, whether it be homemade or store bought
•1 Egg
•Kosher salt or freshly ground sea salt

Start by combining all of your sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. While that is heating through brown your meat, or heat it thoroughly if your using already cooked and shredded. Roll your dough out into 2 12"-14" rounds, and cut each one into 8 triangles. Stir together the sauce and the meat and divide the it evenly onto 8 triangles of dough, and cover with the remaining 8 pieces. You need to seal all of the edges by pinching them together. Beat your egg in a small and brush on the tops of your pockets, covering them completely, and sprinkle a pinch of salt over each one. Bake at 425° for 25 minutes.

Berry Filled Shortbread Cookies

Tender and sweet, what a treat!


Yield: 12 Cookies
Prep Time: 10 Minutes
Total Time: 25 Minutes

•½ Cup unsalted butter
•1/3 Cup granulated sugar
•1 Tsp. vanilla extract
•1 Cup all-purpose flour
•2 Tbsp. fresh berry preserves or your favorite store bought jam


Cream the butter and sugar together, then add in the flour and vanilla and mix until very well combined. Roll into 12 small balls and push holes in the centers with your finger. At this point you can stick your cookies in the freezer for about 15 minutes, and they will hold their shape in the oven better. If you like them a little thinner like I do, just skip that step. Fill each cookie with about a ½ teaspoon of jam, and bake at 350° for 12-15 minutes.

Easy Oven Kahlua Pork

Make this for dinner guests, and they'll swear you brought home take-out.

Prep Time: 5 Minutes
Total Time: 4 Hours

•2-4 Lb. pork roast
•1 Tbsp. liquid smoke
•2 Tbsp. water
•1 Tbsp. kosher salt
•1 Tsp. freshly grated ginger (optional)

In a roasting pan or ceramic baking dish, mix your liquid smoke, water, and optional ginger (I find that without ginger this tastes just like the hawaiian restaurants', but I love the flavor with it added). Roll your roast around in the mix, then rub the salt into the meat. With your roast in the roasting pan, tightly cover the pan with foil and cook for 1 hour at 400°, then reduce the temperature down to 300° and continue cooking for 3 hours. Remove the pork from the oven and shred with 2 forks, and serve over rice.

I also make a sauce that I serve with this dish...I'm not sure how traditional it is, but it I think it goes perfectly.

•½ Cup of your favorite bbq sauce
•1 Tbsp. soy sauce
•3 Tbsp. pineapple juice
•1 Tsp. freshly grated ginger
•1 Small clove freshly grated garlic

Mix all the ingredients together, and chill until ready to serve.

Key Lime Pound Cake

OMG, good!


Prep Time: 15 Minutes
Total Time: 1 Hour 45 Minutes

Cake:
•3 Cups all-purpose flour
•½ Tsp. baking powder
•1 Cup butter
•½ Cup margarine or shortening
•2½ Cups granulated sugar
•5 Large eggs
•½ Cup milk
•½ Cup key lime juice

Topping:
•½ Cup granulated sugar
•3 Tbsp. all-purpose flour
•3 Tbsp. butter or margarine, cut into cubes

Preheat oven to 350°. In a medium bowl, combine the flour and baking powder, set aside. Cream together the butter and sugar with your stand mixer. Add the eggs one at a time. Whip this mixture for about 5 minutes, until it's really fluffy and smooth. Combine the lime juice and milk in a liquid measuring cup and add to the butter mixture, alternating with the flour mixture. Mix until just combined. Spread evenly into two loaf pans. Place the loaves in the oven and reduce the oven temperature to 325°. Bake for 1 hour. In the meantime, in a small bowl combine the topping ingredients with your fingers, a food processor, or a pastry cutter. The mixture should be combined, but in coarse chunks. After the 1 hour of baking, remove the loaves from the oven and spread the topping evenly between them. Place them back in the oven for about 30 minutes. Remove from pans and cool completely before storing.

Strawberry Spinach Salad

A summertime favorite.

Prep Time: 15 Minutes

•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced

Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.

Raspberry Triple Chocolate Muffins

A chocolaty treat, with just the right amount of sweetness.


Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 40 Minutes

•2 Cups all-purpose flour
•1 3/4 Cups cocoa powder
•1½ Cups granulated sugar
•½ Tsp. baking soda
•2 Tsp. baking powder
•½ Tsp salt
•1 1/3 Cups milk
•1 Large egg
•3 Tbsp. vegetable oil
•2 Tsp. vanilla extract
•½ Cup semi-sweet chocolate chips
•½ Cup white chocolate chips
•1 Cup fresh raspberries
•1 Tbsp. powdered sugar

Combine the flour, cocoa, sugar, soda, baking powder, and salt. In your large mixer bowl, combine the milk, egg, oil, and vanilla. Whip the liquids until frothy. Slowly add in the dry ingredients, and mix until just combined. Hand stir-in your chips and berries. Line muffin pan and fill cups 3/4 full. Bake at 350° for 20-25 minutes. Start checking them at 20 minutes, to make sure you don't over bake them. Remove from the pan immediately, and place on cooling rack. Cool for 10 minutes then dust with powdered sugar.

Pepperoni Tomato Pizza

Try this pie, and you'll never want delivery again.


Prep Time: 20 Minutes
Total Time: 1 Hour

Crust:
•3¼ Cup all-purpose flour
•1 Tsp. granulated sugar
•1 Tsp. kosher salt
•1 Tsp. garlic powder
•¼ Cup olive oil
•3 Tsp. dry active yeast (about 1½, .25oz packets)
•1½ Cup warm water

Toppings:
•1½ Cups of your favorite marinara or pizza sauce (I use Dave's Gourmet with an added can of tomato paste)
•2 Tbsp. melted butter or margarine
•1 Tsp. garlic powder
•8 Oz fresh cherry sized mozzarella, thinly sliced
•20-30 pepperoni slices
•1 Large thinly sliced tomato
•2 Tbsp. dried italian seasoning or fresh chopped basil
•2 Tbsp. fresh grated parmesan cheese

For the crust: In a 1 cup measuring cup, combine the warm water and the yeast, and let sit. In your stand mixer, with the dough hook attachment, combine the flour, sugar, salt, and garlic powder. Mix until thoroughly incorporated. Add the water mixture and olive to the dry ingredients, and knead with your dough hook until the dough forms a ball. At this point I like to knead the dough by hand just a couple of times, then put it in an oiled bowl, and leave to rise for a ½ hour. If you don't want a thick or deep dish crust, feel free to use the dough as is (no resting). When you're ready to use your dough, you can test your pizza throwing skills, or just press thinly into your pizza pan or parchment lined baking sheet.

For the toppings: Combine the butter and garlic powder, and brush over entire unbaked crust. Follow with the sauce, the cheese, the pepperonis, the tomatoes, the italian seasoning, and lastly the parmesan. Bake in a 400° oven for 20-22 minutes.

Key Lime Squares

A tart, delicate dessert, perfect with afternoon tea.

Yield: 24 Squares
Prep Time: 15 Minutes
Total Time: 55 Minutes

Crust:
•1 Cup all-purpose flour
•⅓ Cup granulated sugar
•6 Tbsp. fat, cut into small cubes (I use ½ margarine and ½ shortening, but you can also use butter)

Filling:
•1 Cup demerara cane sugar
•⅔ Cup key lime juice
•3 Large eggs
•¼ Cup all-purpose flour

Topping:
•2 Tbsp. demerara cane sugar

Start with the crust. Combine all the ingredients for the crust in your food processor and pulse until everything is evenly combined. It should be like a handful of sand. Press the mixture evenly into a parchment lined ¼ sheet pan, and bake in a 325° oven for 10 minutes. Remove from oven and reduce the oven temperature to 300°.

In the meantime, prepare your filling. Whisk together all of the filling ingredients, and pour over the hot crust. Put it back in the oven for 30 minutes. Cool for 10 minutes the sprinkle over topping of cane sugar. You can lightly press in the topping. Cool completely before serving or storing.

☼Please keep in mind that your end result should only be about ¼ of an inch thick, not like a typical "Lemon Bar".

Cinnamon Sugary Animal Cookies

A childhood favorite, kicked up a notch!


Prep Time: 5 Minutes
Total Time: 25 Minutes

•20 Ounces animal crackers (I buy the big canister of smooth animal crackers from Costco)
•¼ Cup vegetable oil
•3 Tbsp. granulated sugar
•1 Tbsp. ground cinnamon
•2 Tbsp. demerara cane sugar

In a small bowl mix the oil, granulated sugar, and cinnamon. Spread your crackers out on a foil lined baking sheet, and toss with the oil mixture until evenly coated. Lastly, sprinkle the cane sugar over the top of the crackers and give a quick shake of the pan. Bake at 250° for about 20 minutes, stirring occasionally. I also cheat my own recipe a little by sprinkling a little more cane sugar on top after cooking...I love that extra crunch. Cool completely before storing in an airtight container or ziploc bag.

Zesty Ranch Baked Cheese Crackers

This perfect snack couldn't be easier.


Prep Time: 5 Minutes
Total Time: 25 Minutes

•20 Ounces of cheese flavored crackers (I use cheddar flavored Goldfish Crackers)
•½ Cup vegetable oil
•1 Packet dry ranch dressing mix
•1 Tbsp. Tajin seasoning (chile, lime, & salt mixture found at most local markets)
•½ Tbsp. dill weed (I find that dried dill works best in this recipe, but feel free to use fresh if that's what you have on hand.)
•½ Tsp. Chile flakes or ¼ Tsp. cayenne pepper

In a small bowl mix together everything except the crackers. Line your baking sheet with foil, and spread out your crackers. Pour the oil mixture on top of the crackers and toss until the crackers are evenly coated. Bake at 250° for about 20 minutes, stirring occasionally. Let cool completely before storing in an airtight container or ziploc bag.

☼These are an excellent addition to a hot bowl of tomato soup. I will post a great recipe for that later, but in the meantime, pick up a can of Campbell's and try it out.

Chunky Curry Chicken Salad

This isn’t your average chicken salad recipe. Try it...You won’t be disappointed.

Prep Time: 10 Minutes

•⅔ Cup plain yogurt
•1 Tbsp. mayonnaise
•1-2 Tbsp. curry powder(depending on your own taste)
•Salt & Pepper to taste
•2 cups cold diced chicken breast (you can poach or roast your own, or buy the whole roasted chicken from your local market)
•⅓ Cup dried cranberries
•⅓ Cup salted cashew pieces

Combine yogurt, mayo, curry powder, salt, and pepper. Stir until creamy. Stir in remaining ingredients, and chill for at least an hour before serving. This is even better the next day.

Sauteed Green Beans & Heirloom Tomatoes

An ’Oh So Yummy’ way to get your veggies!

Prep Time: 10 Minutes
Total Time: 15 Minutes

•1 Lb. fresh green beans, ends cut off
•4 Tbsp. butter or margarine
•2 cloves of freshly grated garlic
•1 Tsp. fresh ground sea salt
•½ Tsp. fresh ground black peppercorns
•1 Tbsp. fresh chopped basil
•1½ Cups halved cherry heirloom tomatoes

Steam green beans. Meanwhile, over medium-high heat add butter and garlic to sauté pan. Cook until the garlic is just barely brown. Add the steamed green beans to the pan and toss. Add salt and pepper. Remove from heat and add tomatoes and basil.

Creamy Basil Potato Soup

Delicious potato soup, infused with the taste of Italy.


Prep Time: 30 Minutes
Total Time: 45 Minutes

•6-8 medium sized diced Yukon Gold potatoes
•6 Cups of chicken broth
•2 Tbsp. chopped fresh basil
•1 Cup fresh green beans, trimmed and cut in half
•½ Cup unsalted butter
•1 small sweet yellow onion, diced
•2 ribs of celery, diced
•3 cloves of garlic, chopped
•½ Cup flour
•Handful of fresh basil
•1 Cup of milk
•1 Cup of heavy cream
•½ Cup cheddar cheese
•1 Tbsp. fresh ground sea salt
•1 Tbsp. fresh ground black peppercorns
•Parmesan to top every bowl

Place the potatoes in a pot of cold water, and bring to a boil. Boil the potatoes about 5 minutes, or until almost fork tender, then drain. In the meantime, bring your broth and 2 Tbsp. of basil to a boil. Steam your green beans in a separate pot. Sauté the onion, celery, and garlic in the butter. Once they become translucent, add the flour and stir until the mixture turns a pale tan color. Whisk the flour mixture into the boiling broth, until there are no lumps. Now you can add your potatoes and green beans. In your blender add the milk, cream, and handful of basil, and blend until smooth. Slowly pour into the broth. Bring to bowl, stirring frequently. Add your cheddar, salt, and pepper and stir until creamy. Garnish with parmesan cheese.

Sundried Tomato Basil Drop Biscuits

Showstopping biscuits, that only take 10 minutes to bake!


Yield: 15 Biscuits
Prep Time: 10 Minutes
Total Time: 25 Minutes

DRY INGREDIENTS
•2 Cups all-purpose flour
•1 Tsp. sugar
•1 Tsp. kosher salt
•1 Tbsp. baking powder

WET INGREDIENTS
•6 Tbsp. melted margarine
•1 Cup buttermilk

MIX-INS
•¼ Cup fresh chopped basil
•2 Tbsp. chopped sun dried tomatoes (packed in oil, drained)
•¼ Cup freshly grated parmesan cheese
•¼ Cup cheddar cheese

Combine dry ingredients in a large bowl. In a small bowl combine melted margarine and buttermilk, then slowly add to the dry ingredients to make your dough. Stir your mix-ins into the dough. Drop by oversized tablespoon, onto a parchment lined baking sheet. Bake at 450° for 10-12 minutes.