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Made this one yesterday. Promising but still needs some work.
Slow-Cooker Upside-Down Chicken Pot Pie
Ingredients 1 1/4 pounds boneless skinless chicken breasts 1 tablespoon instant chopped onion 1 tablespoon butter 1 dried bay leaf 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon cumin 1/4 teaspoon garlic powder 30 oz chicken gravy 2 medium celery stalks, cut into 1/2-inch slices biscuits (your choice, I went with Grands and they worked well) 12 oz frozen mixed vegetables
Directions
1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, butter, bay leaf, pepper, salt, cumin, garlic powder, gravy and celery. 2. Cover and cook on Low heat setting 8 to 10 hours. 3. About 30 minutes before serving, bake 8 biscuits. 4. About 30 minutes before serving, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Remove bay leaf. 5. For each serving, split biscuit and spoon about 3/4 cup chicken mixture on top.
Note: After a couple of hours, the chicken should basically shred on its own. I poked it with a plastic spoon every half hour to an hour since I was around but if you're putting it on and then leaving for the day, I'm sure it'll be fine to just do it when you add the vegetables.
Disclaimer: This was good but seemed like it was missing a little something. If you make it and figure out what's missing, please let me know! (The butter, salt, cumin and garlic powder were already audibles, as was adding extra gravy.) It's super easy and filling so i'd like to have it in rotation.
Post by poojanadkarni on Feb 3, 2016 17:49:24 GMT -5
Hi Guys and gals,
I am a new member here and a food blogger. My blog has all the recipes which look complex , but easy , quick to prepare and tastes delicious. If you are interested, please visit www.poojascookery.com
I made this for our Super Bowl party. It was a bit spicy for the kids so you may want to halve the cayenne pepper. Oh, and you can probably skip the bread bowl and just make it in a dish instead, served with Ritz crackers. (Apparently celery was also good.)
Baked Pimento Cheese Dip (in a Bread Bowl)
INGREDIENTS
8 oz. cream cheese, softened 1/2 c. mayonnaise 1 1/2 c. shredded Cheddar 8 oz. pimiento peppers, drained 1 tsp. cayenne pepper kosher salt Freshly ground black pepper 1 boule, top hole removed Sliced scallions, for garnish
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, mayonnaise, cheddar, pimiento peppers, and cayenne. Season with salt and pepper. Transfer mixture to bread bowl and place on a baking sheet. Bake until warmed through and bubbly, 20 minutes. Serve hot, garnished with scallions, with Ritz.
Post by 10goldbees on Apr 23, 2016 11:40:24 GMT -5
Y'all ever had walnut pate (as in pah-tay. I don't know how to make the accent mark.) I tried some at the farmer's market this morning and it was excellent. Sounds super easy to make and probably pretty healthy too. You can make all sorts of variations on it. The container I got was curry flavored.
Y'all ever had walnut pate (as in pah-tay. I don't know how to make the accent mark.) I tried some at the farmer's market this morning and it was excellent. Sounds super easy to make and probably pretty healthy too. You can make all sorts of variations on it. The container I got was curry flavored.
Y'all ever had walnut pate (as in pah-tay. I don't know how to make the accent mark.) I tried some at the farmer's market this morning and it was excellent. Sounds super easy to make and probably pretty healthy too. You can make all sorts of variations on it. The container I got was curry flavored.
Anybody have a pico recipe that they would recommend or share? The Wegmans store bought brand that my wife used to love is now much spicier so I'm thinking the best bet might be too make our own. (She is super picky and not much gets a rating over "fine" with her.)
Anybody have a pico recipe that they would recommend or share? The Wegmans store bought brand that my wife used to love is now much spicier so I'm thinking the best bet might be too make our own. (She is super picky and not much gets a rating over "fine" with her.)
This is how I make Pico, and it's pretty basic.
Roma tomatoes-slice the top off and use a paring knife to scoop out the seeds and gelatinous tomato stuff. Then dice. 4parts. I use Roma's because the flesh to gel/seed ratio is high. And they're my fave.
Red onion, small dice, almost minced. 1 part.
Jalapeño-small dice, 1part. Remove seeds or sub green bell pepper or anaheims to reduce heat. 1part.
Garlic-minced, added to your taste.
Cilantro- 1+ part.
Salt, pepper, cumin, lime juice to taste. It's pretty basic, but delicious. If you want some extra flavor, grill you tomatoes on high heat before dicing. Not too long though, you just want some char, not mushy tomatoes.
Post by monkybunney on May 26, 2016 22:26:30 GMT -5
Ah man this thread needs more love! Friend of mine turned me onto a recipe for roti. Yeah, like the Roti Rolls in the food truck court! Super easy to make. The roti bread recipe is his, Minish whose last name I don't know because I'm an asshole friend. The veggie burger portion of this is a variation of the standard chickpea burger. Some of the ingredient amounts are intentionally left blank.
VEGGIE BURGER ROTI WRAP Gear: A stove top At least 1 frying pan "12 Food processor Rolling pin (optional but recommended) Positive vibez (optional but recommended)
Roti
2 cups Flour 3/4 cup milk 1/4 cup butter (4 TBSP) Salt (I recommend at least 1/2 tsp) Love
In a pot on your stovetop or in a microwave melt the butter in the milk. Combine the Salt and flour in a bowl and add the warm butter/milk. Use a fork to stir the butter/milk into the flour until it is completely absorbed. It's going to look like hundreds of little dough pieces. Squash all those pieces together to form a dough ball and transfer it to a floured surface. Knead it a little, not allot. At this point you'll probably think you fucked something up and there's no way this is going to make bread. That's normal. Roll it into a ball and wrap in plastic wrap. Let it sit for about 30 minutes until it reaches room temp.
Start heating some olive oil in a pan on medium high heat. Cut the ball into 4 pieces & roll those into balls. Flatten out a ball with a rolling pin to form a disc no thicker than 1/8", it should be around 10" in diameter. Put the disc in the pan and let is sit for 1 - 1 1/2 minutes then flip it and wait another 1 - 1 1/2 minutes. Transfer to a plate and repeat with the remaining 3 dough balls. (The dough can be refrigerated wrapped in plastic wrap for 3 days or so, just remember to let it sit out and reach room temp before frying)
Veggie Burger
1 can of Chickpeas (16oz or so) 1 1/2 tsp ground coriander 1 1/2 tsp ground cumin 1 tsp dill weed (optional) Salt (optional, I don't use it) Garlic 1 egg A little over two hand fulls of canned black olives 2 TBSP flour Enthusiasm
Start heating some olive oil in a pan. Add the chickpeas, coriander, cumin, dill, salt & garlic into a food processor and process until it forms a course paste. Add the remaining ingredients and process until you get a course mixture (in other words don't liquefy it). Grab a hand full and form a patty. Put it in the pan. Cook on 1 side for 4 minutes then flip it. Cook the other side for 2 minutes then using a spatula cut it into chunks. I make 3 diagonal cuts across the patty making 4 strips which I then cut in half. Continue letting them cook for another 2 - 3 minutes. Plop them in the middle of some roti bread.
Topping Cucumber peeled and diced Red onion diced Tomato(s) seeded and diced Yogurt (I recommend a liberal amount) Smiles
Combine all ingredients.
Put as much of the topping as you like over the veggie burger chunks and simply roll it up in the roti. Additional recommended toppings could include Feta Cheese, kalamata olives, more red onion etc. Get creative it's a pretty versatile wrap! Got kids? Another thing you can do is fry the roti in vegetable oil and spread jelly on it & dust it with some powdered sugar.
Red Onion 1 Lb. red onion (sliced into half rings) 1 Tbsp. salt 1 Tbsp. dried oregano 1 tsp. toasted whole cumin seed (put in a dry pan on med-high heat shaking often until you can smell it. if it burns at all throw it all away and start over) 1+1/4 Cup red wine vinegar 1/4 Cup sugar 1 tsp. black papper
Place onions in a quart-sized container (preferably taller than wide). Combine all other items in a saucepan and bring to a boil for a few minutes making sure sugar is completely dissolved. Immediately pour over onions making sure they are all covered (press down with a small, heavyish plate or cup if necessary). Let sit out for 2 hours or so to let them marinate before refrigerating. Perfect for salads, sammiches, potato salad, and specifically anything mexican. You might consider using a sachet bag for the cumin and oregano or straining the brine before pouring over the onions. The brine, after the onions have set in it for a day or two, is excellent as a marinade starter for pork - just add oil, boost the herbs, and maybe throw in some chili action.
Beets 5 Lbs. Beets (try to get all similarly sized, preferably not enormous) 2 Cups water 2 Cups red wine vinegar 1 Cup sugar 1 Tbsp. salt 3 in. cinnamon stick 5 cloves 5 allspice berries 1/2 pod star anise
Scrub beets without peeling and submerge completely in boiling water until the skin comes off easily in your hands (preferably gloved, lots of red). Strain water out of the pot and discard. Have a large bowl ready for clean beets and when they are cool enough to handle get to peelin, also removing the craggy bit on the end of each. Cut down into whatever size and shape you prefer (bite-size is probably a good idea) and place in containers preferably taller than wide. Combine all other ingredients and bring to a boil for a few minutes making sure the sugar is fully dissolved. Pour over beets and let sit out for 2 hours or so before refrigerating. If you got any red on you wash it quickly before the dye sets and it should come off pretty easily. Great for salads. You can also puree some of them and cook the puree down a bit with some more sugar (to taste) and make a pretty remarkable beet butter (like apple butter) for a breakfast or dessert topping.
Bread and Butters Veg: 4 Lbs. cucumbers (cut into bite-sized rings or triangles or whatever) 1 Lb. onion (sliced) Brine: 1/2 Cup salt 1 Cup water 3 Cups apple cider vinegar 1+1/2 Cups brown sugar 3 Tbsp. tumeric 3 Tbsp. mustard seed 1 Tbsp. celery seed 1 Tbsp. coriander 1/2 Tbsp dried ginger 1 T crushed red pepper (I do a bit more but I am big into spicy)
Hopefully y'all get the concepts of boil the brine items together for a bit then pour over sliced veg at this point. Do that.
Post by Dave Maynar on Jun 1, 2016 12:11:22 GMT -5
I made this recipe: allrecipes.com/recipe/189930/southern-pimento-cheese/ this past weekend. I added a little ground mustard as a comment said and upped the cayenne pepper to 3/4 tsp and the cheese to 3 cups. It was good stuff.
Post by monkybunney on Jun 18, 2016 9:51:20 GMT -5
DO YOU love burritos like I do? I've got a hell'v'a burrito for ya! Tortilla recipe comes mostly from here . Re-fried bean recipe comes mostly from HERE!! (I can not recommend this book enough) The only special gear you'll need is a crock pot for the beans, a potato smasher & a rolling pin.
This is not an instant meal in 30 minutes, you will need to plan ahead. IT IS WORTH THE PAYOFF!! The beans and tortilla dough can be made a couple of days ahead without fear of salmonella.
MONKYBUNNEY'S PROMETHEAN CHICKEN BURRITO (part I: The Beans)
First you need to make beans suitable for re-frying. Myself, I don't turn all of my frijoles into re-fried beans. I leave them in their frijoles de olla state and turn them into freijoles refritos as needed.
Beans aka Frijoles Ingredients: 1 slightly heaping cup of pinto beans (1 & 1/8 of a cup if you want to be anal about it) Water 2 - 3 Tablespoons of Lard 1/4 Onion chopped or more (no less)
Drop your beans in the crock pot and pick through to make sure there are no stones or other weirdness. Add enough water so that it comes up about an inch or slightly more above the beans. Add the onion Add the Lard Set your crock pot on high and let it cook for at least 4 hours. Your done when the beans are soup like and very mushy.
Re-fried Beans (Currently I'm a bachelor so I only cook for one so the following is based on a single portion. If you're cooking for 2 or more just use multiplication. If you're going to make the entire batch of beans into refras use 2 Tbs of lard and a large pan. Left over refras do best in the freezer but if you think you'll use them up in under a week the fridge will be fine. Ingredients 1/2 Tsp lard 1 Tbsp minced onion 1/3 cup of Frijoles Salt to taste Frijoles Broth as needed
Set the stove top to above average medium high heat. Melt the lard in a frying pan until it's HOT. You will know it's HOT if you flick a drop of water into it and it sizzles. Add the minced onion and saute until the edges start to turn brown (2 minutes max) Drop in the 1/3 cup of Frijoles and wait about 30 seconds. Add some salt, I use 1/4 tsp per 1/3 cup of beans. This is the part where you wing it. Using a metal potato smasher
start mashing the beans. You'll need to do this for about 2 - 5 minutes the consistency should be like paste but not too thick. Add some of the water from the Frijoles if needed in order to thin it out. At this point it's up to you, a matter of trial and error and personal taste. Trust me it's worth it! FUCK canned refried beans!
MONKYBUNNEY'S PROMETHEAN CHICKEN BURRITO (part II: The Chicken)
I've already posted about making the Promethean Chicken spice blend
Monkybunney's Stolen Fire Spice Mix:All measurements are more or less heaping portions
1 Tablespoon Chili Powder 1/4 Teaspoon Granulated Garlicgarlic powder will work but cut back on the salt amount 1/4 Teaspoon Dehydrated Onion (ground into a powder using a mortar and pestle. Onion powder will work but again use less salt 1/4 Teaspoon Crushed Red Pepper 1/2 Teaspoon Spanish Smoked Paprika(regular paprika will work as well but smoked gives more depth) 1/4 Teaspoon Dried Oregano 1 & 1/2 Teaspoons Ground Cumin 1 Teaspoon Salt (I use Kosher but whatever) 1 pinch the size of your choosing of Cayenne Pepper 1 Teaspoon Fresh Ground Black Pepper
Put a Tbsp of spice mix per chicken breast in a plastic bag w/ the chicken and shake it (like Shake & Bake. It's the best way to coat a piece of meat in spices) Pour enough vegetable oil in a pan to thickly coat its bottom and heat it up until it's HOT (sizzles if water is dropped on it). Add chicken to pan. Set a timer for 10 minutes and every 2 minutes flip the chicken OR set the timer for 2 minutes and flip the chicken and do that 5 times (if your using smaller frozen chicken breasts 8 minutes of cooking time is sufficient) the important thing is turning it every couple of minutes. Plop the chicken on a plate and use 2 forks to shred the meat.
MONKYBUNNEY'S PROMETHEAN CHICKEN BURRITO (part III: The Tortilla)
You'll need a tortilla. They're ridiculously easy to make. FUCK store bought tortillas! This is a stupid standard tortilla recipe with garlic because GARLIC! Flour Tortillas
Ingredients 2 Cups all purpose flour 1 Tsp Salt 2 Tsp Garlic powder (optional but highly recommended) 4 Tbs Lard (1/4 cup) 1 Tbs Vegetable Oil 1/2 cup HOT water
Plop the flour, salt and garlic powder (optional) in a bowl and mix. Add the lard. Use your hands or a pastry blender to thoroughly mix the flour and lard. Once the flour and lard is well combined drizzle the vegetable oil over top. Add HOT water and stir with a fork until a dough forms. (HOT means HOT! Not boiling but HOT not warm! I put the 1/2 cup of water in my microwave for 1 minute)
Gather up the dough from the bowl and kneed it on a lightly floured surface for 4 - 5 minutes. 4 - 5 minutes. Don't stop. Wrap the dough ball in plastic wrap and let it sit for an hour or more. Cut the ball into 4 pieces if you're making burritos or as many as 12 pieces if you want to make teeny-tiny soft tacos. Use a rolling pin to flatten them out into discs.
This part is really important!! Heat up a skillet. I'm going to assume you're like me and don't have a cast iron skillet or a traditional Mexican comal. Heat up a skillet or large frying pan on high heat. It needs to be HOT! This is mission critical, HOT! Wait for the pan to get HOT before proceeding. Once the pan is HOT plop your tortilla on it and let it cook for 45 - 50 SECONDS, flip it and let the other side cook for 45 - 50 SECONDS.
Holy shit you just made a tortilla!
MONKYBUNNEY'S PROMETHEAN CHICKEN BURRITO (part IV: Making it happen)
Put some extra sharp Cheddar on one side or your tortilla. Layer some shredded Promethean chicken on top Layer some Red Onions and diced tomatoes on top Add some re-fried beans on top More cheese Improvisation etc.
cdevaney - good timing for that post in the headliner thread. I made this tonight and it was so much better than I expected:
1 can garbanzo beans, drained 2 avocados, cubed ~4-6 roma tomatoes, cubed 4 ears of corn, grilled 8oz. feta cheese, cubed a green onion or two 1/4-1/3 cup italian parsley, finely chopped to tastep mint basil dill olive oil juice from a lemon salt/pepper
basically just cut the corn off the ears, then throw all this stuff into a bowl for a salad. quick and easy, doesn't heat up the kitchen. add the herbs as you see fit, depending if their fresh or not. Use olive oil and lemon for the "dressing" and mix it up really well to get the juice from the tomatoes all mixed up too. if you stir kinda hard to can get the feta to turn kinda creamy as well. overall it was delicious and added to the regular summer time menu. we are vegetarian/pescetarian (mostly) but the garbanzos give it some protein, and they really go well. sometimes the texture of garbanzos really ruin a dish for me because it just stands out so much, but they really blended well in this. if you want to drop them, it would probably go really well as a side for some grilled fish or ceviche. I think I'll probably use more avocado next time because I really like avocado, and maybe throw in some small diced jalapeno.
cdevaney - good timing for that post in the headliner thread. I made this tonight and it was so much better than I expected:
1 can garbanzo beans, drained 2 avocados, cubed ~4-6 roma tomatoes, cubed 4 ears of corn, grilled 8oz. feta cheese, cubed a green onion or two 1/4-1/3 cup italian parsley, finely chopped to tastep mint basil dill olive oil juice from a lemon salt/pepper
basically just cut the corn off the ears, then throw all this stuff into a bowl for a salad. quick and easy, doesn't heat up the kitchen. add the herbs as you see fit, depending if their fresh or not. Use olive oil and lemon for the "dressing" and mix it up really well to get the juice from the tomatoes all mixed up too. if you stir kinda hard to can get the feta to turn kinda creamy as well. overall it was delicious and added to the regular summer time menu. we are vegetarian/pescetarian (mostly) but the garbanzos give it some protein, and they really go well. sometimes the texture of garbanzos really ruin a dish for me because it just stands out so much, but they really blended well in this. if you want to drop them, it would probably go really well as a side for some grilled fish or ceviche. I think I'll probably use more avocado next time because I really like avocado, and maybe throw in some small diced jalapeno.
I don't really enjoy avocado except in guacamole. Will it hold up without it?
cdevaney - good timing for that post in the headliner thread. I made this tonight and it was so much better than I expected:
1 can garbanzo beans, drained 2 avocados, cubed ~4-6 roma tomatoes, cubed 4 ears of corn, grilled 8oz. feta cheese, cubed a green onion or two 1/4-1/3 cup italian parsley, finely chopped to tastep mint basil dill olive oil juice from a lemon salt/pepper
basically just cut the corn off the ears, then throw all this stuff into a bowl for a salad. quick and easy, doesn't heat up the kitchen. add the herbs as you see fit, depending if their fresh or not. Use olive oil and lemon for the "dressing" and mix it up really well to get the juice from the tomatoes all mixed up too. if you stir kinda hard to can get the feta to turn kinda creamy as well. overall it was delicious and added to the regular summer time menu. we are vegetarian/pescetarian (mostly) but the garbanzos give it some protein, and they really go well. sometimes the texture of garbanzos really ruin a dish for me because it just stands out so much, but they really blended well in this. if you want to drop them, it would probably go really well as a side for some grilled fish or ceviche. I think I'll probably use more avocado next time because I really like avocado, and maybe throw in some small diced jalapeno.
I don't really enjoy avocado except in guacamole. Will it hold up without it?
Oh definitely. Even with two there wasn't a lot of avocado flavor coming through (hence why I wanted to add more). Really I think the avocado just adds some body and fat content.
Post by 10goldbees on Aug 16, 2017 19:34:32 GMT -5
I made this tonight and holy hell was it good. My only notes would be to use triple the amount of garlic and opt for boneless chicken thighs. I wanted to just shred the chicken up and dig in but the bones made that a little tougher. Definitely opt for the cilantro (if you like it) and give it a healthy shot of sriracha when you serve.
Tonight I made sweet potato veggie bowls. ~20 minutes start to finish, depending on your knife skills.
2 sweet potatoes, cubed. 1 red onion, cut into wedges (~sixthed) 1 red red pepper, cut to bite size 1 can garbanzos 1 bunch broccolini, cut into bite sizes Some kale leaves chopped up. Cumin Turmeric Cayenne or other Chile powder Salt and pepper Tahini lemon sauce (tahini, lemon, water. Or be lazy and buy it like me)
Throw potatoes into a bowl with water and microwave til tender. While they cook, Saute onion/pepper with garlic in olive oil. When they are tenderish, toss in the beans and Broc. Saute for about 2-3 minutes til broccolini is bright green, then add potatoes, maybe some more oil, and seasoning and toss well. Throw in the kale til wilted. Add to a bowl and top with tahini.
If I remember tomorrow, I'll write down the proportions and you can math it out.
Found it on google, voila
2 ripe Hass avocados (In the restaurant, they use 48 per batch, multiple times per day) 2 teaspoons lime juice. 2 tablespoons cilantro (chopped) 1/4 cup red onion (finely chopped) 1/2 jalapeño, including seeds (finely chopped) 1/4 teaspoon kosher salt.
Anybody have a pico recipe that they would recommend or share? The Wegmans store bought brand that my wife used to love is now much spicier so I'm thinking the best bet might be too make our own. (She is super picky and not much gets a rating over "fine" with her.)
This is how I make Pico, and it's pretty basic.
Roma tomatoes-slice the top off and use a paring knife to scoop out the seeds and gelatinous tomato stuff. Then dice. 4parts. I use Roma's because the flesh to gel/seed ratio is high. And they're my fave.
Red onion, small dice, almost minced. 1 part.
Jalapeño-small dice, 1part. Remove seeds or sub green bell pepper or anaheims to reduce heat. 1part.
Garlic-minced, added to your taste.
Cilantro- 1+ part.
Salt, pepper, cumin, lime juice to taste. It's pretty basic, but delicious. If you want some extra flavor, grill you tomatoes on high heat before dicing. Not too long though, you just want some char, not mushy tomatoes.
I should report back that I've made this a few times and it gets a thumb's up.