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Pasty is something Reid and I both ate growing up. It is a meat and potato pie, though usually an individual hand pie. This is a very basic recipe and you can definitely amp it up…the possibilities are endless! We prefer the simplicity of this dish and it will definitely be a staple comfort food this winter.
It is a really hearty, all-in-one dish perfect for a chilly night. It can be eaten by itself but we always prefer it with ketchup! Try it! It’s delicious.
For the crust:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup hot water
- 1/2 teaspoon salt
- 1 1/2 cups flour
For the filling:
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 onion, chopped or shredded
- 2 medium potatoes, shredded
- 2 medium carrots, shredded
- salt and pepper, to taste
For the crust, melt the butter and shortening in the hot water. Add the salt and flour and stir to create a sticky dough. Do not overmix. Cover and chill for at least an hour for easier handling.
Preheat the oven to 350 degrees. Lightly grease or spray a pie plate with cooking spray.
Cook the ground beef and onion in a skillet. Drain. Add the garlic and cook for another minute or so. Season with salt and pepper. Combine the beef mixture with the shredded potatoes and carrots and set aside.
Divide the chilled dough in half. On a well floured surface, roll out dough to fit the pie plate. Lay into prepared dish. Fill with the meat and potato mixture. Roll out the second half of the dough and lay on top. Pinch the edges to seal. Score the top to allow steam to escape. *
Bake for 45-55 minutes, or until the top is golden brown. Allow to cool for a few minutes, slice, and serve!
*You can also make individual hand pies by dividing the dough into 4-6 even portions. Roll each one into a circle, put a scoop of the filling in the middle, and fold the dough over to create a half moon. Seal the edges and score the top. Bake as above, though they may bake quicker so start checking them around 30-35 minutes.
Source: Adapted from a family cookbook
It’s no secret that I love all things pumpkin. Baked goods, oatmeal, pancakes, coffee…I definitely get my fill while it’s in season! I had an open can of pumpkin that needed to be used up so I decided to make a pumpkin roll.
It was definitely easier that I thought it would be and came together quickly (though I made the cake one day and frosted it the next). I think I over baked it a little but it was still good. It’s a little more spongy than a regular cake as it needs to be rolled without cracking. I decided to make a cinnamon cream cheese filling to spice it up a little.
Give it a whirl for an easy, yet impressive, seasonal dessert! Or breakfast…we don’t judge!
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
Whipped Cinnamon Cream Cheese Frosting (Filling)
- 1/2 cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 cup cool whip or homemade whipped cream
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
For the cake, combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling, beat butter and cream cheese together until smooth. Add the vanilla and cinnamon and combine. Slowly add the powdered sugar, mixing well after each addition until smooth. Fold in whipped topping.
Carefully unroll cooled cake. Spread evenly with prepared frosting. Reroll cake. Cover with plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar, slice, and serve.
Source: Adapted from Very Best Baking
I needed something quick and easy for dinner earlier this week and had some chicken breast that needed to be used. I grabbed some other random ingredients out of the fridge and pantry and came up with this! I pulled inspiration from this glazed pork chop recipe and from this chicken stir-fry recipe to come up with an easy lo Mein recipe (using spaghetti noodles).
I loved how the sweetness of the brown sugar and the saltiness of the soy sauce really complemented each other. Next time you reach for the take-out menu, whip this up instead! Your wallet will thank you.
Chicken Lo Mein
- 4 oz. lo mein noodles (I used spaghetti, a mixture of regular and whole wheat)
- 2 boneless, skinless chicken breasts, diced
- sliced vegetables of your choice (I used green peppers and broccoli)
- olive oil
- salt and pepper
- 2-3 tablespoons brown sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- a pinch of red pepper flakes
- 1/2 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
Prepare noodles according to package. Drain and set aside.
Meanwhile, combine brown sugar, garlic salt, paprika, and red pepper flakes in a small bowl. Heat 1-2 tablespoons olive oil over medium heat in a non-stick saucepan. Season the diced chicken with salt and pepper and add to hot pan. Sprinkle with brown sugar mixture. Cook the chicken over medium heat until cooked through, about 5-7 minutes, turning often. Once cooked, transfer to a plate and keep warm.
Add one tablespoon of olive oil to the same (now empty) pan and return to stovetop, over medium-high heat. Once oil is heated, add the vegetables. Cook until crisp tender. Add the minced garlic and cook for about 30 seconds. Reduce heat to medium.
Return the chicken to the pan and add the noodles. Add the hoisin sauce and soy sauce. Toss to coat and allow to cook for about one minute, just to heat up the sauce. Serve immediately.
Chicken, especially whole or bone-in, was something that I was always a little intimidated by. I could never seem to cook it quite right and would usually overcook it to avoid undercooking it. Needless to say, overly dry chicken was a common occurrence, though I do remember when we had to throw out a batch of chicken drumsticks because they weren’t fully cooked. I think cereal came to our rescue that night. 😉
Roasting a whole chicken is much easier than I thought, and really comes together very quickly with minimal prep work. It presents an aesthetically pleasing dinner that is perfect for guests, since you don’t need to stand over a stove for hours. I especially love the leftovers we always seem to have! So delicious on a salad the next day.
This recipe is really flavorful and super moist, thanks to the broth. The mustard was only slightly evident, but paired really well with the garlic. When it was cooking you could really smell the garlic and I was afraid that it would be overpowering, but it wasn’t at all. We will definitely be making this again!
Garlic Mustard Roasted Chicken
- 1 whole chicken (2-3 lbs.)
- 1 onion, sliced
- 1/2 cup chicken broth
- salt and pepper
- Italian seasonings
- 2 tablespoons spicy brown mustard
- 2 tablespoons minced garlic
- 2 tablespoons white wine
- 1 teaspoon hot sauce
- 1 tablespoons soy sauce
- 2 tablespoons olive oil
Preheat oven to 400 degrees F. In a roasting pan or deep baking dish, lay out the onion slices and add the chicken broth. Prep chicken by removing innards and rinsing with cold water. Pat dry. Gently separate the skin from the meat. Season generously with salt, pepper, and Italian seasonings, including under the skin and in the cavity. Place in baking dish, breast side up.
Combine the mustard, garlic, soy sauce, hot sauce, olive oil, and salt and mix well. Pour/spread over chicken. Bake for 1 hour and 20-25 minutes, or until the internal temperature reaches 165 degrees. Slice and serve with some of the onion slices and pan juices, if desired.
Source: Slightly adapted from Food. People. Want.
Good morning! Happy weekend! Hope you have some fun plans ahead!
That, my friends, is perfection on a plate. I decided to whip up some pancakes this morning and threw in some fresh blueberries. For mine, anyway. Reid prefers his plain. Weirdo.
Whenever I make pancakes I always thin out the batter since Reid likes really thin cakes. This usually means that adding anything to the batter doesn’t work out too well but these actually held up! So light and fluffy, with juicy bites of blueberry…summery goodness at it’s finest!
Blueberry Buttermilk Pancakes
- 1 3/4 cups flour (I used 1 1/4 cups AP and 1/2 cup whole wheat)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, slightly beaten
- 1 1/2 cups buttermilk* (I added about 1/8-1/4 cup of regular milk to make thinner pancakes.)
- 3 tablespoons cooking oil
*For a quick buttermilk substitute, put one tablespoon of vinegar or lemon juice in a liquid measuring cup and add enough milk to make 1 cup total. Allow to sit for about 5 minutes before using.
In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl combine the egg, buttermilk, and oil. Add the milk mixture all at once to the dry ingredients. Stir until moistened.
Pour onto a lightly greased hot griddle or pan and sprinkle with blueberries. Cook until the center bubbles and the pancakes are golden brown. Flip and cook another 1-2 minutes.
Source: adapted from the Better Homes and Gardens cookbook
I ate two, with some butter and real maple syrup. And iced coffee for sipping…
The perfect start to any day!
My day is wide open and I love it! I may sit by the pool for a while (at my parents’ house) and read…and maybe go for a run later.
Enjoy your day!