Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~

(original recipe from Karen Johnson on tasteofhome.com)

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
1 tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

• Preheat oven to 425° F.
• Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
• In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
• Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
• Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
• Egg wash the top of the pie you are baking.
• Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Zucchini Pizza Casserole ala ~DKBB~

Zucchini Pizza Casserole ala ~DKBB~
(original recipe from tasteofhome.com)

3 to 4 cups grated zucchini

½ tsp. salt
2 large eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ lb. Italian sausage
½ c. chopped onion
⅓ c. chopped green pepper
1 to 2 cloves garlic, minced
1 15oz can tomato sauce
1 4oz can mushrooms, drained
Italian seasoning to taste
35 to 50 small pieces pepperoni, cut in quarters
Fresh basil, chopped, as garnish

• Preheat oven to 400° F.
  
• Place grated zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze out the moisture.
• Combine zucchini with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into a greased 13 x 9 inch baking dish; bake 20 minutes.
• Meanwhile, in a large skillet, cook beef, Italian sausage, onion, and green pepper over medium heat until meat is no longer pink; drain as needed; add garlic and cook another 2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while the zucchini crust bakes.
• When crust is done, remove from oven and lower oven temperature to 375° F.
  
• Spoon meat mixture over zucchini crust, cover with pepperoni, and sprinkle all with remaining cheeses; bake 15 to 20 minutes.

Garnish with fresh, chopped basil if desired.

Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

Radish Green Dal ala ~DKBB~

Radish Greens Dal ~ala~ DKBB

(original recipe by Jiya Jesh)

When your garden gives you radishes, don’t toss out those radish greens!

4 cups chopped radish greens

1 cup split yellow lentils

1 large onion, chopped

1 large tomato, chopped

4 oz. diced Hatch green chilis

1 tsp. finely chopped ginger

½ tsp. turmeric powder

1 tsp. mustard seeds

1 tsp. cumin seeds

¼ to ½ tsp. cayenne

Curry of choice to taste

2 Tbsp. oil

Salt to taste

• Wash the radish leaves thoroughly, then finely chop the washed leaves and set aside.
• Rinse the split yellow lentils; cook per package directions.
• Heat oil in skillet; add mustard seeds; when mustard seed sputter, add cumin seeds.
• When cumin seeds start to crackle and slightly change color, add in the onions, ginger, turmeric, cayenne, curry, and green chilies; sauté until onions are tender; add in tomatoes and fry for 1 minute.
• Add the chopped radish leaves and salt; cover with a lid and cook on medium low until radish leaves are wilted and incorporate (2 to 4 minutes).
• Drain lentils and mash; add to skillet and cook on medium low heat for 5 to 10 minutes to fully incorporate flavors (add water if needed).

Serve with naan.

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

(original recipe from Tyffanie Perez on www.tasteofhome.com)

4 c. water

¼ c. kosher salt

1 Tbsp. honey

1 tsp. grated lemon zest

1 tsp. grated orange zest

4 boneless, skinless chicken breasts

Chimichurri sauce

½ c. olive oil

¼ c. packed fresh parsley sprigs

1 Tbsp. minced fresh thyme

1 Tbsp. lemon juice

1 Tbsp. orange juice

1 clove garlic, minced

¼ tsp. salt

⅛ tsp. pepper

• In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
• Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
• Remove chicken from marinade, rise, and pat dry; brush chicken with remaining sauce and grill, covered, over medium high heat (or broil 4 inches from heat) until thermometer reads 165° F, 4 to 6 minutes per side.
• Serve with reserved sauce.

Chuck's BBQ Spareribs

Chuck’s BBQ Spareribs

3 lbs. spareribs

Kosher salt

Smoking Gun Applewood seasoning

Mo’Rub (or your favorite BBQ rub)

Chuck’s Ghost Pepper BBQ Sauce

Brown sugar

Molasses

• Peel the silver skin, then rub in a light layer of Kosher salt; add the Smoking Gun Applewood rub; add the Mo’s Rub (or your favorite BBQ rub).
• Place the ribs directly on the grate in a smoker (i.e., Traeger) at 165° F; smoke for 3 hours.
• Pull the ribs after 3 hours; place them on a BIG piece of heavy-duty foil; slather them all over with Chuck’s Ghost Pepper BBQ Sauce (a/k/a Dad Guy’s Kick@ss BBQ Sauce); sprinkle about ¼ cup of brown sugar over the top, then drizzle with molasses.
• Seal the foil; place the ribs back in the smoker at 325° F for 1 hour; remove and rest for 20 minutes before serving.

Chipotle Cranberry Sauce ala ~DKBB~

(original recipe from thewanderlustkitchen.com)

2 canned chipotle peppers in adobo sauce, finely minced

original photo from
thewanderlustkicthen

1 c. whole cranberries

1 clove garlic, minced

Dash cayenne, to taste

2 tsp. lemon juice

⅓ c. brown sugar

·       Place cranberries with a small amount of water in small pan; boil until cranberries pop open.

·       Add rest of ingredients and bring back to a boil, then reduce heat and simmer, stirring occasionally, for 10ish minutes.

This sauce can be eaten plain, or used as an accompaniment to chicken, pork, turkey….whatever you choose.

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~

(original recipe from thewanderlustkitchen.com)

 

Original photo
 from thewanderlustkitchen

1 lb. fresh green beans, snapped -OR- 1 lb. frozen cut green beans

4 to 6 slices of bacon, diced

1 to cloves garlic, minced

¼ c. packed brown sugar

¼ c. salted butter, melted

3 to 4 tsp. soy sauce

• Preheat oven to 350°F.
• Place beans in large sauce pan; add enough water to cover beans; bring water to boil; reduce heat and cover; simmer for 5 minutes.
• Drain the beans and place them in a 1 to 2 qt. casserole dish or glass baking pan.
• Heat a large skillet over medium heat; add the cut-up bacon and cook until almost crisp (or until as done as you prefer); remove bacon from pan and drain grease from bacon; add bacon to the beans in the baking dish.
• In a small bowl, stir together the garlic, brown sugar, soy sauce, and melted butter; drizzle this mixture evenly over the beans and bacon.
• Bake uncovered for 20 minutes, then gently stir making sure all the beans are coated with the sauce and continue baking for another 15 minutes.