My last recipe posted was for pocket dough. I can't say enough about the versatility of the dough. I wanted to list some of my family's favorite fillings for the pockets pies. I will add more as we try new ones.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
March 26, 2009
March 25, 2009
Pocket Dough
My favorite, and super versatile pastry dough.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
March 9, 2009
Honey Mustard Pretzel Chicken Fingers
It's not often you get to eat pretzels for dinner.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.
February 18, 2009
Basic Alfredo
A simple sauce for pasta.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
February 5, 2009
Roasted Vegetable Pasta Sauce
Takes Spaghetti sauce to a whole new level.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
January 29, 2009
Creamy Cheddar Potato Soup
It's a perfect weeknight meal.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
October 5, 2008
Sweet Teriyaki Chicken
Another slow cooker recipe.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
September 27, 2008
Cheesy Broccoli Soup
Simple, yet satisfying.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
September 22, 2008
Creamiest Beef Stroganoff
Definitely worth the little bit of effort.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
September 13, 2008
Meatloaf #2
All-occasion dinner.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
September 11, 2008
Chili & Brown Sugar Shredded Pork
Spicy sweet!
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
September 7, 2008
So Easy Baked Chicken Flautas
Crispy, rolled chicken tacos...like giant taquitos.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
September 4, 2008
Hawaiian Salty Chicken
My favorite hawaiian main course.
Prep Time: 10 Minutes
Total Time: 5 Hours
•2-4 Large, skinless, boneless chicken breasts
•½ Cup soy sauce
•¼ Cup packed brown sugar
•1 Tbsp. freshly grated garlic
•2 Tsp. freshly grated ginger or 1 tsp. ground ginger
Put the chicken in your crockpot, set on high. Combine the remaining ingredients in a small bowl and pour over the chicken. Cook for 4 hours, stirring twice. Shred the chicken in the crockpot, and continue cooking for about an hour. Serve over rice.
Prep Time: 10 Minutes
Total Time: 5 Hours
•2-4 Large, skinless, boneless chicken breasts
•½ Cup soy sauce
•¼ Cup packed brown sugar
•1 Tbsp. freshly grated garlic
•2 Tsp. freshly grated ginger or 1 tsp. ground ginger
Put the chicken in your crockpot, set on high. Combine the remaining ingredients in a small bowl and pour over the chicken. Cook for 4 hours, stirring twice. Shred the chicken in the crockpot, and continue cooking for about an hour. Serve over rice.
August 31, 2008
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.
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.
August 30, 2008
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.
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.
August 27, 2008
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.
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.
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