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Preheat the oven to 400.

Cut up the bacon (6 pieces) into pieces and cook it. Remove it from the pan.
Add the onions (1/2 cup chopped) to the bacon grease. Add the butter (1/3 cup) to the bacon grease and onions. Cook the onions until they are soft.
Add the flour (1/3 cup), poultry seasoning (1/2 tsp), salt (1 tsp) and pepper (1/2 tsp) to the pan and stir to incorporate all of the ingredients.
Slowly add the chicken broth (1 1/2 cups) and the heavy whipping cream (2/3 cups) cooking and stirring until the mixture starts to thicken.
Stir in the chicken (2 cans or pre cooked cubes) and frozen vegetables (to desired mixture).

Line the pie pan with one of the crusts. Once the bottom is covered start spooning in the mixture. Once the pie tin is filled cover the pie with the remaining pie crust.
Cut a couple of slits in the pie crust and place in the oven for 30 minutes.
After 30 minutes remove the pie and place aluminum foil around the crust. Cook for another 15 minutes.

Let the pie cool for 15 minutes and enjoy.

March 4, 2020January 28, 2022

Mary’s

Ingredients

Ingredients
1 lb ground beef
1/4 cup ketchup
1 can of cream of mushroom soup (Campbell’s)
2 Tbsp Worcestershire sauce
Hamburger buns
Shredded cheese

Directions

Cook the ground beef and break up into small pieces.

Drain the ground beef and add ketchup (1/4 cup), can of cream of mushroom soup and worcestershire sauce (2 Tbsp). Cook until heated throughout.

Place buns on a cookie sheet, separating the tops and bottoms. Scoop the meat mixture on each bun and cover with cheese.

Place under the oven broiler until the cheese melts.

This recipe makes 8 buns (4 tops and bottoms).

March 4, 2020February 22, 2022

Shakshuka

Ingredients

Ingredients
1 Tbsp olive Oil
1 medium onion, diced
1 clove of garlic (more to taste)
1 red bell pepper, seeded and diced
1 28oz crushed tomatoes
1 14oz diced tomatoes
1 tomato paste (half a small can)
Sausage links (if you don’t need it to be Kosher)
6 eggs

Spices

1.5 tsp chili powder
1 tsp cumin
1 tsp paprika
.5 Tbsp parsley
To taste: Salt, Pepper and cayenne pepper for spicier taste.

Directions

Heat the oil (1 Tablespoon) and add chopped onions (medium diced onion).

Once the onions start to soften add garlic (1 clove or more to taste). Sauté until you can start to smell the garlic.

Add the bell peppers (1 red pepper) and sauté for 5-7 minutes

Add crushed tomatoes (28 oz), diced (14oz), tomato paste (half of a small can) and the sausage links if you are using them. If using sausage links I recommend cutting them into smaller pieces so they’re easier to eat. Stir thoroughly until bubbly and then turn down heat to start simmering.

Add spices and mix thoroughly. Continue to simmer for 5-7 more minutes.

Crack the eggs into the mixture, spacing them evenly.

Cover the pan and allow to simmer for 10-15 more minutes. (10 minutes for less done eggs)

Great to serve challah bread to be dipped into the mixture.

February 11, 2020February 22, 2022

Chili

Ingredients

Ingredients
2 lbs extra lean ground beef
1 medium onion, chopped
3 cloves garlic
1 large red pepper, chopped
1-2 stalks celery, sliced
2 cans (15-16 oz each) crushed tomatoes
1 can (6 oz) tomato paste
1 Tbsp salt
1 tsp Sugar
¼ cup chili powder (or more to taste)
1 tsp hot sauce
2 tsp Worcestershire sauce
1 can Ro-tel
1 can black beans, drain juice
2 can red beans, including juice

Directions

Cook and stir meat, onion, and garlic in pan until meat is light brown, then drain.
Stir in remaining ingredients. Add chili powder as needed.

Slow Cooker: Cook for 4 hours on high or 8 hours on low.
Instant Pot: High pressure for 30 minutes.
Conventional Oven: Bring to a boil and then turn down to simmer until the beans are done.

February 11, 2020January 5, 2024

Clam Chowder

Ingredients

5 pieces of thick bacon
3 celery ribs (diced)
1/2 – 3/4 medium onion – diced
4 lbs potatoes
3 TB + 1 tsp Clam Base
1.5 Cups Clam Juice (reserved from clams)
3 sticks of butter
3/4 Cups Flour
4 Cups minced clams (or more)
6 Cups of Milk
2 Cups of Heavy Cream
Pepper – to taste

Directions

Clam base can be purchased on Amazon or at the Chef Store

Cut your potatoes into cubes (whatever size you want for eating) and start them cooking in a large pot of water. Let them cook to al dente while you are cooking the rest of the ingredients.
For a quicker cook, you can use frozen diced potatoes.

Cut the bacon into pieces and cook it until crispy.

In a large stock pot (or large double boiler to help not to scald the milk), use some of the left over bacon grease and saute’ the onions and celery. Once the onions are translucent remove the onions and celery from the pot.

Use the clam juice (reserved from the clams if you have any) and whisk it with the clam base to break down the clam base.

In your large pot or double boiler, melt the butter and then add the flour slowly to create a roux. As it starts to incorporate, add the onions and celery. Let cook at a low to medium temperature for 6-7 minutes.

Add the clam base mix to the roux and turn on low heat. Add some milk (only a few cups), bacon, clams, and potatoes. Stir and add the milk and heavy cream slowly as the base thickens. Continue to stir as the roux thins.

Add pepper to taste.

Continue to sir until the chowder starts to bubble and is the thickness that you like.Add more milk or cream if you want it thinner.

Makes a bunch. 🙂

February 1, 2020November 14, 2022

Pork Tamales

Ingredients

Pork

2 1/2 lbs of pork
3 cups of chicken broth
1 Tbs of Oil
Adobo Seasoning
garlic powder
6 Tbs of broth
3 Tbs flour

Red Chile Sauce

5-6 Ancho Chile Pods
1 Tbs of Minced Garlic
3 Cups of Water
3 Tbs Flour
1 1/2 teaspoon Salt

Masa

4 Cups of Masa
3 tsp Baking Powder
3 tsp Salt
1 1/3 Cups of Lard (273 grams)
3 Cups of Pork Broth
1/4 Cup of Red Chile Sauce (optional)

Other

Corn husks (These need to be soaking in hot water a few hours before everything is put together.)
Cheese (optional)

Directions for the Red Chile Sauce

Remove the stems, seeds and veins from the Ancho Chile pods (5-6 pods). Place them in a pan with enough water to cover them. Bring the water and the pods to boiling and then turn down to simmer for 15-20 minutes. Stir occasionally making sure the pods are under the water.
When the pods finish, place them in a blender with garlic (1 Tbs), flour (3 Tbs), Water (3 cups) and salt (1.5 tsp). Blend well and set aside.

Directions for the Pork Filling

Instant Pot:
Turn the instant pot on saute and add oil (1 Tbs). Cut the pork up and season generously with Adobo seasoning and garlic powder. Saute the pork in the instant pot. Add the chicken stock (3 cups) to the instant pot.
Cook on high pressure for 60 minutes and allow the pressure to naturally release. Keep the broth from the instant pot for the masa.

Take the pork out and allow to cool slightly. Shred the pork and remove any fat.

In a large pan, add 6 Tbs of the broth from the instant pot along with 3 Tbs of flour. Whisk the flour into the broth and make a paste. Using a strainer (this removes all of the larger pieces of the chiles), pour about 1 cup of the red chile sauce into the pan and whisk together with the flour and broth paste. The sauce will still be very thick so add some more red chile sauce to start thinning it out but not too much.
Start adding the shredded pork into the sauce and continue to stir and add sauce until you have the consistency that you want for the filling. If in doubt, add a little more sauce for a more juicy filling.

Directions for the Masa

In a pan, start to melt the lard. While the lard is melting add the masa (4 Cups), salt (3 teaspoons), and the baking powder (3 teaspoons) in a mixer or large bowl. Mix these dry ingredients well. Once the lard is melted, add it to the dry ingredients slowly and let it incorporate. Slowly add the broth next. The mixture should start getting the same consistency as peanut butter. As everything is mixing, add the red chili sauce slowly.

Making the tamales

Make sure the corn husks have been soaking for a while to make them pliable.
I Like to get all of the ingredients together (Corn husks, masa, pork mixture and cheese). I also put 2 cups of water in the bottom of the instant pot and place a steaming pan in the instant pot.

Take a corn husk and place a spoonful of masa on the husk and spread it out (I like to use a ziploc bag as a glove to spread the mixture). It’s best to start from the wide side of the husk and spread the masa about a half inch from the top to half way down the husk. Once the mixture is spread out, add some pork down the middle of the masa with some cheese. Now, take one side of the corn husk and fold it over and wrap up the tamale. Once it’s wrapped, take the bottom of the husk and fold it upwards which will hold the tamale together. Some people use some husk in strips to tie it closed. The idea is to keep the tamale closed while it steams.

As you finish wrapping the tamales, place them in the steaming tray. Once the instant pot is full, turn the instant pot on manual, 45 minutes high pressure and close the lid.

Remove the tamales and enjoy.
This recipe makes about 3 dozen tamales.

Below is a recipe for tamale gravy that can be made while the tamales cook.

Tamale Gravy

2 Tbs unsalted butter
3 Tbs flour
2 Cups beef broth
1 Tbs Adobo sauce
1 tsp taco seasoning
3-4 slices of American cheese

Melt the butter (2 Tbs) in a pan and add the flour (3 Tbs). Whisk together to create a thick paste. Slowly add in the beef broth (2 Cups) and whisk to create a sauce. Continue to whisk at low heat (about 5 mninutes) allowing the mixture to thicken. Add the adobo sauce (1 Tbs), taco seasoning (i teaspoon) and the cheese slices. Continue to whick until all the ingredients are mixed and the cheese has melted.
Pour this over your tamales and enjoy.

January 12, 2020February 22, 2022

Moo Shu Pork

Ingredients

Pancakes

4 C of Flour
1 1/2 C of Boiling Water
1 tsp of Canola Oil

Pork

1 lb of Lean Pork
4 Tbs of Soy Sauce
3 Tbs of Sherry
1/4 tsp of Pepper
2 Tbs of Cornstarch
2 Tbs of Sugar
1 tsp of Sesame Oil

Stir Fry

1 oz of Wood Ear Mushrooms
2 Eggs
1 tsp of Sesame Oil
1/4 C of Vegetable Oil
2 tsp of minced Fresh Ginger
4 cloves minced Garlic
4 Scallions
10 oz shredded Cabbage
1 C of bamboo shoots
Hoisin Sauce

Directions for the Pancakes

Add 4 Cups of flour to your mixer. Turn on the mixer and slowly add 1 1/2 Cups of boiling water to the flour. Next add 1 Teaspoon of oil to the mixture. Mix until the flour becomes a smooth dough and pulls away from the sides of the bowl. Wrap the dough in cling wrap and let rest for at least 30 minutes.

Directions for the Pork

Cut the pork into small thin strips. In a ziploc bag, add the following ingredients, mix well and then add the pork to marinade for at least 30 minutes.

4 Tbs of Soy Sauce
3 Tbs of Sherry
1/4 tsp of Pepper
2 Tbs of Cornstarch
2 Tbs of Sugar
1 tsp of Sesame Oil

Prepping for the Stir Fry

While the dough is resting and the meat is marinading it’s time to get everything else ready. Scramble 2 eggs in 1 tsp of Sesame oil until they just set up (they will finish cooking with the stir fry later). Shred your cabbage, mince 2 tsp of ginger and 4 cloves of garlic and set aside. I like to put all of this in a dish because it will all be added at the same time later. Next cut the bamboo shoots, wood ear mushrooms and scallions into matchstick size pieces. Set these aside with the eggs as they will be added together later.

Prepping and Cooking the Pancakes

Cut the dough into 4 equal sections and then cut each section into 6 equal sections (making 24 sections). Make a ball from each small section and flatten it out with your fingers into a disc. Flour an area and start rolling each disk out into a thin disk (I like them very thin). Make sure you use enough flour so that they don’t stick to the surface. Once you have a couple of pancakes made, heat up a cast iron skillet to medium heat and coat the surface with oil. Carefully place a pancake in the skillet and allow it to start blistering on one side and flip it. You can keep them hot by placing them under a towel while cooking the remaining pancakes.

Cooking the Stir Fry

Once everything is ready, heat your wok and add 1/4 Cup of oil and let it get hot. Add the meat, without the marinade, to the wok and allow to cook almost through. Add the cabbage, ginger and garlic and allow to cook until the cabbage starts to wilt. Add the bamboo shoots, scallions, scrambled eggs and the mushrooms. If you like juicy moo shu add marinade until it’s the consistency that you want.