Look at what's cookin

My adventure's in feeding my family

Cornbread and Beef Skillet Pie October 9, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Bland bland bland. That’s about the only way to describe this dish. There is no flavor at all, mostly because the recipe calls for no seasoning other than salt and pepper. Go Italian and add oregano, thyme and parsley or go Mexican with cumin, coriander and cayenne but don’t make it the way it’s written.

Ingredients:

  • ½ cup yellow cornmeal
  • ½ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 red bell peppers, stemmed, seeded, and thinly sliced
  • 1 medium red onion, chopped
  • 10 ounces white mushrooms, stems removed, thinly sliced
  • 1 ½ pounds ground sirloin
  • ¼ cup tomato paste
  • ¾ cup reduce-fat sour cream
  • 1 large egg, lightly beaten

photo 1 (1)

 

Directions:

Preheat oven to 425°F. Meanwhile, whisk together cornmeal, ½ cup flour, baking soda, and ½ teaspoon salt in a medium-sized bowl. In a second bowl, whisk together the remaining two tablespoons of flour and ⅔ cup of water. Set both bowls aside.

 

Pour oil into a large ovenproof skillet set over medium-high heat. When oil is shimmering, add peppers, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, six to eight minutes.

 

Turn heat to high and add beef and the tomato paste. Stir constantly, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 3 minutes. Slowly pour in the flour and water mixture. Season with more salt and pepper, and let cook until thick, stirring occasionally, about two more minutes. Turn off the heat.

 

Add sour cream and the whisked egg to the bowl of cornmeal and flour. Stir until just combined. Scoop up one tablespoon of the batter and place on the beef. Repeat process, placing the batter about 1-inch apart from each other.
photo 2 (1)
Transfer skillet to the oven and cook until biscuits are golden brown, 15 to 20 minutes.

photo 3

 

Curried Jamaican Beef Patties October 7, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

When I saw this recipe it reminded me of the mid west staple the pasty. Of course this had a nice curry and spicy twist. I didn’t mix in the butter nearly as much as I should have but either way it was so tasty we had seconds that night.

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons yellow curry powder, preferably Jamaican
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 3/4 cup cold water
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly whisked

For the Filling:

  • 1 pound ground beef
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 Scotch bonnet pepper minced
  • 2 medium cloves garlic, minced
  • 1 1/4 cups low-sodium beef broth
  • 1 1/2 tablespoons Pickapeppa
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon yellow curry, preferably Jamaican
  • 1/2 teaspoon allspice
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1/2 cup breadcrumbs
  • Egg wash made from 1 large egg beaten with 1/4 cup water

photo 1 (1)

 

Directions:

For the Dough: Add flour, salt, curry powder, and butter to the bowl of a food processor.

Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

 

photo 2 (1)

For the Filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

Add broth, Pickapeppa sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.

 

Adjust oven rack to lower-middle position and preheat oven to 375°F.

 

Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.

 

Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.
photo 3
 

Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish October 5, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Part of our constant freezer stash is halibut. I like to use it in any recipe that calls for a white fish like this one. The relish on top was tasty. The basil was a good twist instead of using cilantro.

Ingredients:

  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 1 small red onion, minced (about 1/2 cup)
  • 1 medium Hass avocado, diced (about 1 cup)
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

photo 3

 

Directions:

Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.

 

Season fish with salt and pepper. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming. Add fish, skin side-down, and cook, pressing gently on back of filets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip fish and cook until just cooked through, 2 to 3 minutes.

 

Transfer fish to plates, top with relish and serve immediately.
photo 4
 

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill October 3, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is the first time I had come across a recipe that called for baking salmon in cream. While the recipe doesn’t call for salt and pepper, the salmon really needs it. The flavors are subtle but very tasty.

Ingredients:

  • 4 (6-ounce) wild-caught salmon fillets
  • 4 bay leaves
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh dill

photo 1 (1)

 

Directions:

Preheat the oven to 400°F.

 

Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes.

 

Discard the bay leaves and serve, spooning warm cream and herbs over the fish.
photo 2 (1)
 

Creamy Chicken Peperonata October 1, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Another meal for the hubs to take on his hunting trip. I was looking for multiple meals I could make at one time (as in multiple crock pots and the oven running). I had this recipe in my “to make” list for a while and I knew it would freeze and reheat well. It was very tasty and not too salty despite using some canned soup.

Ingredients:

  • 2 chicken breasts (roughly a pound)
  • 3 to 4 large bell peppers
  • 1 large onion
  • 3 garlic cloves
  • 1 red chili pepper
  • 1 14 oz can diced tomatoes
  • 1 can cream of mushroom soup
  • 2 tsp dried oregano
  • 1 tbsp corn starch
  • salt & pepper
  • 2 tbsp oil

Directions:

Slice the peppers in strips, the onion in half-quarts, the (de-seeded) chili pepper in rings and grate the garlic.

Cut each chicken breast in 3 equal-sized parts and season them with a pinch of salt and pepper.

Add all ingredients except corn starch to a slow cooker and cook for 5-6 hours on low.

Shred the chicken and serve over pasta.

photo 3

 

Slow Cooker Cuban Braised Beef and Peppers September 29, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I was putting together a few freezer friendly meals for the hubs to take on his hunting trip and I came across this recipe. Super simple to put together, freezes well and really easy to reheat over a camp stove. The meal went over well and they ate it over some frozen (and then reheated) rice.

Ingredients:

  • 1 28-ounce can diced tomatoes, drained
  • 2 red bell peppers, sliced 1/2 inch thick
  • 1 onion, cut into 8 wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 1/2 pounds flank steak, cut crosswise into thirds
  • 1 cup long-grain white rice
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro leaves

Directions:

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

photo 2 (1)

 

Greek Drunken Pork Stew in Red Wine September 27, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

The last camping meal. While I enjoyed some of this recipe at home over rice, the hubs ate his in a tortilla and said it was just as tasty. Very simple to put together and throw in the oven. The flavor is very rich so I would recommend staying with pork and not using a red meat.

Ingredients:

  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks
  • Kosher salt
  • Black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup red wine
  • 1 cup tomato juice
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 2 bay leaves
  • 2 cups cooked rice or orzo

Directions:

Adjust oven rack to lower-middle position and preheat oven to 275°F. Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start soften and become translucent, about 4 minutes.

Add red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. Stir to combine and season with salt and pepper, as needed.

Return to a boil. Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves and serve immediately with rice or orzo.

photo 1 (3)

 

 
Follow

Get every new post delivered to your Inbox.