Sunday, September 25, 2016

Ina Garten's Meatloaf


  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)


  1. Preheat the oven to 325 degrees F.
  2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. 
  3. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  4. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. 
  5. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

2010, Ina Garten, All Rights Reserved

© 2016 Television Food Network, G.P. All Rights Reserved.

Monday, September 12, 2016

MAW's Chicken Pot Pie

It's very easy. Of course you'll want a bigger (using a deep dish or two pie plates to feed your family)

  • 1 box Pillsbury pie crusts (for each pie)
  • Rotisserie chicken
  • 1 can cream of mushroom soup (you could substitute cream of chicken)
  • Potatoes (I used one) peeled & small dice
  • Carrots (sliced)
  • Frozen peas
  • Half and Half & Milk (1/2-3/4 C of Half and Half and a 1/4 C (or a splash) of Milk
  • Salt & Pepper to taste
  • Dried parsley (for a little color)
  • 1 egg
  1. Preheat to 375°
  2. Cut chicken into bite-sized pieces
  3. Boil potatoes & carrots until almost tender 5-6 minutes. Add frozen peas last 2 minutes.
  4. Mix soup, 1/2&1/2, milk seasonings in small bowl.
  5. Put one pie crust in pie plate. Add chicken, veggies and sauce, repeat. Put second crust on top, crimp with fork. Egg wash the top.
  6. Bake for approximately 45 minutes or until golden brown.
Shamelessly stolen from my friend MAW's Facebook page... I plead temporary insanity because Chicken Pie is my favorite comfort food and I love trying new recipies. ;)

Sunday, September 11, 2016

Chicken Pot Pie


Basic Pie Crust


  • 1 cup 1/2-inch pieces red-skinned potatoes
  • 1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
  • 12 white pearl onions
  • 3 bay leaves
  • 3 thyme sprigs
  • 24 black peppercorns
  • 1 1/4 cups 1/2-inch pieces of celery (cut on the diagonal)
  • 2 cups shredded cooked chicken


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 teaspoon finely chopped thyme
  • Pinch of cayenne
  • 1 egg, beaten


  1. Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.
  2. Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.
  3. Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.
  4. Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes. Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.
  5. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn't burn.
  6. Position the oven racks in the lower third and center of the oven and preheat the oven to 375°F.
  7. Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.
  8. Remove both doughs from the refrigerator.
  9. Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.
  10. Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. On the other hand, if crust is browning too quickly, cover with aluminum foil. Transfer to a cooling rack and let rest for 10 minutes.
  11. Cut the potpie into 6 wedges and serve warm.

Source: Ad Hoc at Home by Thomas Keller; Pages 24 - 25

Monday, July 25, 2016

Caprese Pasta Bake

Here's one of those recipe video thingys, for extra fun. It's what I originally saw that instantly made me want to make this. Because PASTA!

  • 3/4 lb. cooked pasta
  • 3 C prepared marinara
  • 1 1/2 C fresh ricotta
  • 1 TBS balsamic vinegar
  • kosher salt
  • ground pepper
  • 2 C shredded mozzarella
  • 1 C Parmesan, grated
  • 2 C cherry tomatoes, halved
  • 1/4 C basil, thinly sliced
  • Balsamic glaze, for drizzling (optional)
  1. Preheat oven to 350 degrees F.
  2. Combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
  3. Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
  4. Sprinkle with basil and drizzle with balsamic glaze, if desired.

Monday, May 9, 2016

Raspberry Iced Tea


  • 12 C Water, divided
  • 8 regular tea bags
  • 1 C Sugar
  • 2/3 C seedless raspberry jam (if you don't use seedless you'll have to strain your tea)
  1. Bring 4 C water to a boil. Remove from heat.
  2. Steep tea bags for 5 minutes and remove tea bags from water.
  3. Pour sugar and jam into the tea and stir to dissolve into the tea.
  4. Add 8 C cold water, stir and refirgerate until ready to serve.
  5. Fill a glass with ice and pour in tea. ;)

Friday, May 6, 2016

Old-Fashioned Skillet Apple Pandowdy

Photo/Art by Aimee Seavey
  • Total Time: 1 hour, 45 minutes
  • Hands On Time: 1 hour
  • Yield: 6 servings
An old-fashioned charmer, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of "dowdying" the crust -- that is, breaking it up with a knife and pressing it into the bubbling juices -- midway through baking. While it's not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor. This apple pandowdy recipe from the award-winning The Apple Lover's Cookbook by Amy Traverso (W.W. Norton) is a keeper.

Note: The filling for a dowdy should be wetter at the outset than that of a pie or a crisp. As the crust bakes, partially submerged in the filling, it has a thickening effect.

For the Crust
  • 1 1/4 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 9 tablespoons cold unsalted butter, cut into small cubes
  • 3 to 5 tablespoons ice water
  1. First, make the crust: In a medium bowl, whisk together the flour, sugar, and salt until well combined. 
  2. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Do this until the mixture looks like cornmeal with some pea-sized bits remaining. 
  3. Sprinkle 3 tablespoons ice water on top and stir with a fork until the dough begins to come together. If needed, add another tablespoon ice water (you shouldn't need much more). 
  4. Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
For the Filling
  • 8 large firm-tart apples (about 4 pounds) such as Granny Smith or Northern Spy, peeled, cored, and sliced 1/4-inch thick
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/3 cup maple syrup
  • 1 1/2 tablespoons granulated sugar for sprinkling
  1. Preheat the oven to 425 degrees and set a rack to the middle position. 
  2. Arrange the apples in a 12-inch ovenproof skillet with sides at least 2 inches high. 
  3. Sprinkle with the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. 
  4. In a small bowl, stir the maple syrup with 1/2 cup water and pour over the apples.
  5. On a lightly floured surface, roll the chilled dough out into a rectangle about 9 inches wide, 11 inches long, and 1/4 inch thick. 
  6. Using a knife or pizza cutter, cut into squares roughly 3 inches across. Arrange the squares over the apples, making a concentric pattern, then sprinkle with sugar. 
  7. Bake the pandowdy until juices are bubbling and the pastry is golden brown, about 30 minutes.
  8. Remove from the oven and use a spatula to gently press the pastry down into the juices so it's mostly (about 80% submerged) 
  9. Return the pan to the oven bake for an additional 10 to 15 minutes, until the pastry is nicely glazed and the sauce has thickened.
Photo/Art by Aimee Seavey - the perfect slice of sweet apple pandowdy

Yankee Pot Roast

Photo/Art by keller + keller
  • beef chuck roast (2-3 pounds)
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 4 TBS olive oil, divided
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 C medium-bodied red wine (such as Merlot)
  • 4 C beef stock, divided
  • 2 TBS tomato paste
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 C pearl onions, ends removed and peeled
  • 1 bay leaf, whole
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  1. Preheat your oven to 350° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper
  2. Set a large Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside
  3. Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.
  4. Deglaze the pot: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast). Bring to a simmer.
  5. Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 2 to 2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.
  6. Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.
  7. To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and herb sprigs; then arrange the beef and vege­tables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.
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