Kat's Recipe Box

For ease, I used a broasted chicken from the local grocery store. One large chicken will make three pot pies. Of course, you can always add as much chicken as you like. The measurements are based on my tastes so you can use as a guide but please play around and do what works for you and your family.

6 celery stalks
6 medium carrots
1 large yellow onion
8 tbsp. butter
1/2 cup of all purpose flour
4 cups low sodium chicken stock
2 chicken bouillon cubes
1 cup frozen peas, green beans, corn
2 cups heavy cream
2 sprigs fresh thyme
2 tsp. salt
black pepper to taste

At this point, you should remove the pastry from the freezer and let it thaw while you are making the pot pie.

Finely dice the celery, carrots and onion. Add them to a dutch oven with the butter and saute until the vegetables are translucent.

Add the chicken and stir to combine. Sprinkle the flour over the vegetables and stir until combines and cook the flour off for a few minutes. Add the chicken broth and stir constantly. Stir in the bouillon.

Add the frozen vegetables and continuing stirring. Add the cream and stir and cook the mixture over low heat while it thickens. About 4 minutes.

Add thyme, salt and pepper and remove from heat. Taste to make sure it is seasoned to your taste.

Pour into 3 throw away pie pans and freeze or top with your pastry and bake 400 degrees until crust is golden. About 30 minutes.

Made this for dinner tonight and it was a hit! This will make three pastries. I bought the throw away cake pans so I could freeze the pot pie mixture so this is three pastry tops only.

3 cups all purpose flour
1 tsp. kosher salt
1 1/2 cups (3 sticks) cold butter
1 egg lightly beaten
5 tbsp. cold water
1 tbsp. distilled white vinegar
1 sprig fresh thyme

Combine the flour and salt in a large bowl. Add butter and using a pastry blender, gradually work the butter into the flour mixture until the mixture resembles tiny pebbles. This will take a good 3-4 minutes.

Lightly beat the egg and add to the flour mixture. Also add the cold water and vinegar and thyme leaves. Stir the mixture, just until combined. Divide the dough into three equal parts and pat into patties. Place each piece of dough in a large freezer bag and roll the dough out flat before sealing the bad to make it as flat as you can. Seal the bag. If you will be using the pastries right away, you will need to chill for at least 15 minutes. You can freeze for use at a later time.

If you will be topping the pot pie right away, lightly flour a flat surface and after the crust has chilled for about 15 minutes roll out until desired thickness and it covers the top of the pot pie hanging over the side.

Thanks to my paleo diet, I have discovered a few new recipes. This one was a hit at the office, and figured I would post here for all to see.

-Kevin

4 – Salmon Filets (Fresh or Frozen)
6 – Cups Water
1 – Bag Frozen Kale
1 – Chopped Onion
1 – Green Pepper
6 – Medium Mushrooms Sliced
6 – Cloves Garlic Roughly Chopped or Smashed
Tony Chachere’s Original Creole Seasoning
Habanero Powder (Optional)
Coconut Oil

In a pot bring the kale and onions to a boil. Add in the garlic and habanero seasoning and simmer for 15 minutes.

Salmon should be thawed and dusted on both sides with the Creole Seasoning.

In a frying pan, saute the mushrooms and green onion in coconut oil on medium heat. Once onions are translucent, add salmon and cook on both sides until a crust forms and the salmon is flakey.

To finish off the dish, strain the kale/onions/garlic from the pot and add to the salmon pan to slightly sear.

You could substitute your favorite cooking oil or protein. I have made beef liver this way too, and it’s delicious!

This recipe came to me thru my friend Rose who I work with. She brought this concoction into work one day and asked me if I wanted to try it. Now generally I would not even attempt to try this but having decided to broaden my horizons I was brave and gave it a taste…you never know what will happen when you try something new! I loved it and have made it twice since. It is very simple and a very inexpensive dinner. If you need something heartier you can make a ham slice and use this as a side.

1 head of cabbage, chopped into large bite size pieces
2 cloves of garlic chopped
1 stick of butter
1 bag of wide egg noodles

Melt 4tbsp. of butter in a large saucepan and add cabbage and garlic sauté until cabbage is tender, about 35 minutes stirring frequently to coat the cabbage in the butter.

Halfway thru the sauté, cook the noodles. Once noodles are cooked, add to sauté pan and toss to coat adding the final 4 tbsp of butter and serve.

This is my favorite roast beef sandwich!
For the Sauce:

1 – 10 oz. can of diced tomatoes and green chilies
2 – 8oz. cans of tomato sauce
¼ cup of fresh cilantro chopped
2 – 3 chipotle chilies in Adobo seeded and chopped
2 teaspoons of the adobo sauce
1 lime juiced
1 teaspoon of kosher salt
1 cup of low sodium beef broth

For the meat:

2 tablespoons of oil
1 large onion chopped
1 green bell pepper sliced in thin slices
4 cloves of garlic minced
2 jalapeno peppers seeded and chopped
1 lb. of deli slice roast beef sliced into strips
1 hass avocado mashed
4 ciabatta or crusty sandwich roll

To make the suace:
In a large sauce pan, add the diced tomatoes, sauce, cilantro and chipotles, lime juice and salt and bring to a boil, reduce and then simmer for about 15 minutes.

To make the meat:
In a large skillet, over medium heat add the oil. Once the oil is hot add the onions and peppers and cook until the onions start to get soft. Add the jalapenos and garlic and sauté for about 3 minutes. Add the meat and toss until heated thru. Add ¾ cup of the tomato sauce and toss to coat.

Meanwhile, remove the sauce from the heat and add the broth. Put broth into a blender or use an immersion blender and blend until the sauce is smooth. Dish out into 4 separate bowls for dipping.

To serve:
Spread the avocado on your roll, top with the meat mixture and serve with the dipping sauce.

Well, it has been a while since I have had the opportunity to post anything on my website, and today is the perfect opportunity to get started again.

With the holidays behind me I had the opportunity to observe which family recipes were the most well loved and this happens to be one of them. My mother-in-law has been making this cranberry salad recipe for years and although it is the same old thing to her family it is very new to mine. Everyone loved this recipe and I was even requested to make it for my brothers Christmas get together. I was never a big fan of the out of the can cranberry jelly thing and most people don’t seem to like it either, but, this one is well received.
1 lb. of fresh cranberries
2 cups of sugar
1 cup chopped celery
2 cups water
6 oz. strawberry jello
½ cup chopped walnuts
Combine cranberries, water and sugar and boil for 7 minutes. Meanwhile, combine celery, nuts and jello. Add cranberry mixture to celery mixture and chill until set.

I first tried this quiche at my friend Carol’s house. I am not a big Asparagus fan but I actually liked this. The only change I made was to use a frozen puff pastry instead of a pie shell which Carol used. Of course the asparagus can be changed out for another vegetable if you would like. It makes a very thin quiche so if you are looking to use this for a meal, I would double the recipe. I am going to try to make this with out a crust as well.

10 bacon strips, diced

1/2 cup chopped onion

1 pound fresh asparagus, trimmed

1 cup (4 ounces) shredded Swiss cheese

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 unbaked pastry shell (9 inches)

3 eggs

1/2 cup half-and half cream

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, sauté onion until browned; drain. Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown., Let stand for 10 minutes before cutting.

Yield: 6-8 servings.

2 cups frozen shredded hash brown potatoes

1 cup (4 ounces) shredded cheddar cheese

1 cup diced fully cooked ham

1/2 cup chopped fresh broccoli

4 eggs

1/2 cup milk

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1. Place hash browns in a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto the bottom and halfway up the sides of the plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with cheese, ham and broccoli.

2. In a large bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave at 70% power for 10-12 minutes or until set. Let stand for 5 minutes before cutting.

Yield: 4-6 servings

I made this easy crock pot recipe for my brother, his wife and my dad tonight..it was so easy and so good. I am a big fan of the crock pot now so I am always searching for something new and easy…well, this is it.

2 tbsp. olive oil
3 lb. beef rump roast
Salt and pepper
1 ½ cups roasted garlic and herb tomato sauce
¾ cup Madeira wine
1 tsp. minced garlic
1 ½ cup frozen pearl onions
1 cup slice carrots
Heat oil in skillet on medium high heat. Season beef with salt and pepper and add to skillet and brown on all sides.

Meanwhile, in a bowl combine, tomato sauce, wine and garlic and mix. Add slow carrots and onions to crock pot and top with beef. Pour sauce over beef. Cover and cook on high heat for 4 hours or low heat for 8 hours.

I made these crab cakes for the first time a few years ago and they were a big hit. I had never made them before and I asked a neighbor who manages the seafood counter at a grocery store what the best crab meat would be to use, his suggestion and we have since used only this crab meat was Phillips canned Jumbo crab meat. This recipe can be easily doubled. I am posting this recipe because my brother who is at this minute on vacation in the Outer Banks is going to attempt to make them…enjoy.

3 tbsp. butter
1 green onion
2 tbsp chopped red onion
1 garlic clove minced
3 tbsp. heavy cream
1 tbsp. Dijon mustard
1 egg
½ tsp. fresh minced parsley
Cayenne pepper
¼ cup grated Parmesan cheese
1 cup bread crumbs
1 lb. jumbo crab – gently go through to make sure there are no shells.
2 tbsp. vegetable oil

Melt 1 tbsp. of butter in a heavy skillet over medium heat. Saute onion, bell pepper and garlic for about three minutes. Add cream, mustard, 1 egg, parsley and cayenne pepper and ½ cup of bread crumbs to taste mix well, fold in the crab meat. Form the mixture into patties. Combine the remaining bread crumbs with the Parmesan cheese. Pat toppings onto both sides of the patties. Refrigerate for about 2 hours until firm.

Using the skillet you cooked the onion in, melt the remaining 2 tbsp. of butter and the vegetable oil and sauté the crab cakes on both sides for approximately 3 minutes on each side or until golden brown.
My preference is to also bake the crab cakes in the oven at 400 degrees for about 10 minutes as I like to have a dryer and crunchier crab cake.

Well, recently I have decided that I needed to make some changes in my life so you know what that means, diet. I have been following weight watchers for about a year now and have been maintaining my weight for about that long but am constantly looking for different “good for me recipes” So, last night I decided to attempt a turkey burger, they are suppose to be good for you right. Well, having never made a turkey burger I needed some advice and who do I turn to, my friend who does not cook but does eat healthy. Nicole and I have been friends for a long, long, long time and she is the one that always calls me for cooking advice so what was I thinking? But, she actually came through for me…she has never made them but offered advice that worked out!!! Go Nicole, my best friend who never cooks.

2 lbs. of ground turkey
1 package of bag n seasons meatloaf mix
Onion
Garlic
Teriyaki sauce
1 tbsp. butter

Sautee onion and chopped garlic in 1 tablespoon butter until tender and add to ground turkey. Add seasoning packet and 6 dashes of teriyaki sauce and shape into hamburger patties. Grill and top with your favorite cheese.

I served mine on whole wheat buns…you know how those weight watchers points go.

Well, as I never actually really liked pulled pork to being with I had no idea what a good recipe for it consisted of. I found this recipe last year and decided to try it because I knew it was something my husband would like and it only had 4 ingredients and looked easy. This recipe has been used over and over again in the year since I came across it and has been the center of many family functions since then. I actually was asked to make it for my sister in laws bridal shower and I got many compliments on it. Of course Kevin always puts his own spin on things with his hot sauce but even I have come to really like this dish and my son eats it as well.

1 boneless pork shoulder
1 jar of Heinz chili sauce
3 packages of McCormick Sloppy Joe mix
½ cup of beef broth
lemon pepper
garlic salt
olive oil

In a large skillet, heat about 2 tablespoons of olive oil. I always cut of excess fat off of the pork as I don’t want to chew on a big bite of fat. Sprinkle meat with lemon pepper and garlic salt and place into hot oil, browning meat on all sides. Once the meat is browned on all sides, place into a crock pot.

Meanwhile, combine the chili sauce, sloppy joe mix and beef broth and mix well. Pour over meat and cover and cook for 8 to 10 hours on low setting or 3 to 4 hours on high setting. Use a large fork and shred meat in crock pot before service.

Kevin puts a few dashes of hot sauce on his, the rest of us like it plain.

Serve on your favorite sandwich rolls or hamburger buns.

Well, for this recipe I needed a little help from my Uncle Mike. I had a wine question and I know nothing about wine. Tonight’s dinner called for a Chardonnay and I swore I had some at home collecting dust, but what I really had was Riesling…what the heck is that? Anyway, this is where Uncle Mike comes into play. I called him for some sage wine advice and knowledge, my question, can I use the Riesling, what I learned, Riesling is sweeter. So after Uncle Mikes Google search he surmised that I could use the Riesling. Dinner was a hit…thanks Uncle Mike.

2 lbs. turkey breast cutlets cut into bite size pieces
1 ½ cups sliced fresh mushrooms
1 cup frozen pearl onions
1 small fennel bulb chopped into small pieces
1 tsp. chopped garlic
1 tablespoon Herbes de Provence
1 can cream of mushroom soup
½ cup white wine
1 tsp. salt
½ tsp. ground pepper
1 box of frozen puff pastry shells

Combine the above ingredients in a large bowl except puff pastry and stir. Place into a crock pot and cover and cook on low heat for about 3 ½ to 4 ½ hours.
About a half hour before serving, bake the puff pastry in a preheated 400 degree oven according to package instructions. Serve in pastry shells.

Last night I had to come up with something for dinner and I had no clue what to make, so I decided to be inventive and I have to say, it was pretty good. I don’t have exact measurements for anything since I just threw something together but I will give it my best shot. Everyone thought it was good and my son who is Mr. Picky had seconds. Today Kevin and I will find out how leftovers taste. You can choose what to add or delete from the recipe based on personal preference.

1 package chicken tenders
Balsamic vinegar
Olive oil
Salt
Pepper
Crushed red pepper flakes
Garlic powder
about 6 tablespoons butter
about ¼ cup flour
about 1 cup chicken broth
sliced portabella mushrooms
onions
red pepper
green pepper
onion
1 1lb. whole wheat linguini, cooked and drained
Parmesan cheese

For starters, I sliced the chicken tenders into bite size pieced and seasoned with salt, pepper and then sprinkled with balsamic vinegar. I heated about 3 tablespoons of olive oil in a skillet and tossed in chicken for about 5 minutes until cooked thru. Use a slotted spoon and remove chicken and set aside. Add about 3 tablespoons of unsalted butter and melt. Add mushrooms, peppers and onions to sauté and sprinkle about 1 tsp. of red pepper flakes and about 1 tbsp of garlic powder. (the garlic and pepper flakes measurements are based on personal preference, you can add as much or as little as you would like based on your families tastes) Once vegetables are sautéed remove vegetables with slotted spoon and drop in the remaining 3 tablespoons of butter to melt. Once the butter is melted, add the flour and whisk together until there is a think paste made then gradually whisk in the chicken broth to combine, this is all being done over a medium heat. Keep whisking until mixture is thick and bubbly. Once gravy is thickened, add back the vegetables and chicken to heat thru and add the cooked pasta. Once everything was combined, I sprinkled with about a ½ of grated parmesan cheese and mixed well. The amount of cheese is also a preference. I know Kevin added more to his.

Enjoy!

My mother in law just sent us this recipe the other day. Although I have yet to try it she says it is very good. Let us know what you think.

2 cups elbow macaroni
2 cups milk
4 Tbsp. Flour
4 Tbsp. Butter
½ tsp. Pepper
1 to 1 ½ tsp. Dry mustard
2 cups grated cheese
1 cup dry bread crumbs
½ cup butter

1. preheat oven to 400 degrees
2. cook macaroni until al dente, drain and place in a casserole dish
3. melt butter in a saucepan. Add flout, salt, pepper and dry mustard. Stir until combined and bubbly.
4. remove from heat and very gradually add milk while constantly whisking.
5. return to heat and heat until boiling. Stir constantly.
6. remove from heat and stir in cheese until cheese is melted.
7. pour over macaroni and stir.
8. melt butter and add bread crumbs to melted butter and sprinkle on top of macaroni.
9. bake for 15 minute until bubbly.

Notes from mom:

Cheese – I prefer sharp cheddar but I often make this to use up extra cheese and use a mixture of different cheeses. You can use a milder cheese and even Velveeta works if you like.
Dry mustard – use more if you like a spicier flavor.
Bread crumbs – you may use regular bread crumbs but I pre Panko bread crumbs.

I don’t really know what this recipe is actually called so I just call it Poor Mans Stroganoff. I got this recipe years ago from my first husbands mother whom I adore and still speak to. I have been making this for years because it is so easy since you just cook it in the crock pot. I have made a minor change over the years by adding fresh mushrooms which can certainly be omitted. Serve it with your favorite bread.

1 package of beef cubes or beef stir fry
1 package of onion soup mix
1 package of fresh mushrooms
2 cans of golden mushroom soup
flour
salt and pepper
egg noodles
oil

Simply get a zip lock bag and add some flour, salt and pepper, just enough to coat the meat. Meanwhile, in a large skillet, heat oil. Drop beef cubes or stir fry into the bag, seal and shake to coat the meat with flour and drop into the hot skillet to brown on each side.

In the crock pot, add 2 cans of mushroom soup, fresh mushrooms, envelope of onion soup mix and 1 can of water and stir. Add browned meat and cook for 4 to 8 hours. Sever over cooked egg noodles with your favorite bread.

I tried this recipe the other night and my family just loved it. It was fairly simple to make and surprisingly good. I imagine you could trade out the fresh thyme with other fresh herbs and it would be just as good.

1 whole chicken about 5 lbs.
¼ cup of softened butter
1 tablespoon fresh thyme, chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 garlic cloves
1 lemon cut into quarters

1. Preheat oven to 425 degrees.

2. Rinse chicken and pat dry. Loosen the skin from the breast without removing it and place chicken in roasting pan on a rack.

3. In a small bowl combine the butter, thyme, lemon zest, lemon juice and salt and pepper.

4. Rub about 2 tablespoons of butter mixture underneath the skin of the chicken and rub the remaining butter onto the top of the chicken.

5. Place quartered lemon and garlic into the cavity of the chicken and tie off the legs for baking.

6. Bake for 30 minutes and then reduce the heat to 350 degrees for about 40 to 50 minutes or until juices run clear or internal temperature is 165 degrees.

7. Let stand for 10 minutes before carving.

I recently had my first request for a recipe for Baked Macaroni and Cheese, as my kids only eat the one from the blue box I had to do some searching. This recipe was given to me by a co-worker from our New York office. I hear it is a big hit with everyone there and several people have made it and it seems easy. Thank you Big Mamma! Let me know that you think.

1 jar of Kraft Cheese Wiz cheese
1 jar Rague Cheddar cheese
1 large stick of Velveeta cheese – 16 oz.
½ cup of milk
1 stick of butter
1 box (1lb.) large shells

Combine and cook for approximately 40 minutes at 350 degrees.

This has become a quick and favorite meal of mine after a busy day at work.  I continually add different vegetables based on what I have on hand so feel free to include your families favorites.  The original recipe called for 3 teaspoons of fresh chopped ginger as I am not a ginger fan and can’t see buying it for just on recipe I never include it and I don’t feel the recipes is hurt by this.

I usually serve it over white rice.  As a short cut, I just use boil in a bag white rice…ready in 5 minutes! 

3/4 cup stir-fry sauce

2 tablespoons and 1 teaspoon of brown sugar

2 tablespoons of vegetable oil

1 package of sliced fresh baby bella mushrooms

1 1/4 lbs. of chicken tenders cut into bite size pieces

1 half of medium size green pepper cut into bite size pieces

1 half of red pepper cut into bite size pieces

1 half large onion cut into bite size pieces

1 carrot, peeled and sliced into thin slices

1 can of water chestnuts

1 teaspoon red pepper flakes

1 large garlic clove chopped

1 1/2 cups of salted cashews

1. In a small bowl, combine stir fry sauce and brown sugar and mix well.

2.  Heat oil in a large skillet over medium – high heat and saute chicken pieces just until cooked.

3.  Add mushrooms, onions, carrotts, red and green peppers and garlic saute until vegetables are tender, about 2 to 3 minutes.

4.  Add water chestnuts, red pepper flakes and stir fry sauce and stir.  Remove from heat and add cashews.

Serve over white rice.