Monday, December 15, 2014

Menu Plan Monday









Monday: Chili dogs and fries

Tuesday: Italian sausage spaghetti

Wednesday: Grilled cheese and tomato soup

Thursday: Baked tacos

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, December 8, 2014

Menu Plan Monday








 Monday: Cottage pie (didn't make it last week)

Tuesday: Swedish meatballs

Wednesday: Grilled cheese and tomato soup

Thursday:  Baked potatoes topped with chili

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, December 7, 2014

SRC - Kentish Pie

Time for another Secret Recipe Club reveal.  This month I was assigned the blog Sids Sea Palm CookingThe first thing I noticed was that she loved to entertain and her monthly tapas nights look like so much fun and all her little appetizers look delicious.  I definitely found some very unique recipes, like the bologna cake.  However as soon as I saw the Kentish pie  I was immediately intrigued... did it mean Kent as in the county of Kent in England? It turns out that's exactly where this pie is from, and as that is where I am also from I knew I had to give it a try.  I lived in various places in Kent (Whitstable, Walderslade and Canterbury) from the age of 7 to 22 when I moved to America, but I had never heard of this pie before.  After reading through the recipe it appeared to be like a quiche with apples and a top crust, and as I love quiche I couldn't wait to try it.

I took a little help from the store and used store bought pastry and the rest of the filling came together in a few minutes, so this was a really quick and easy recipe to make and it turns out it is also really good! so thank you so much for introducing me to a pie from Kent and giving me a little taste of home thousands of miles away in another country!

Also, please excuse the pictures, my camera finally died and I am stuck using the iphone, here's hoping father christmas brings me a new camera this year!





2 sheets of pie crust
8 eggs
12 slices bacon, cooked and chopped
2 apples, peeled, cored and sliced
8 oz sharp cheddar cheese
3 tbsp heavy cream
1/4 tsp black pepper
1 egg yolk

Preheat oven to 350.

unroll the pastry sheet and place it in the bottom of a pie pan.  Put some parchment paper over the crust and fill with dried beans, bake for 15 minutes and set aside.

In a large bowl beat the 8 eggs together and stir in the heavy cream and black pepper.

In the bottom of the pie shell place half the bacon, followed by half the cheese and half the apples, then repeat with the remaining ingredients.  Pour the beaten eggs over the filling, top with the second sheet of pie crust and use a knife to remove any excess pastry, cut a few slits in the pastry then brush with the beaten egg yolk, bake for 50 minutes.

     

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Turkey Tetrazzini

Like most people in America last week I had a fridge full of leftover turkey and no idea what to do with it.  My first thought was a turkey pot pie but as I had just made a pie for my secret recipe club assignment I realised I had better come up with something else.  I finally decided on turkey tetrazzini and I pretty much made the pioneer woman recipe, with a few things taken away and a few things added.


1/2 stick butter
1 onion, diced
4 cloves garlic, minced
1 lb mushrooms, sliced
1 cup white wine
4 cups chicken broth
1/4 cup flour
2 cups frozen mixed vegetables
1/4 cup heavy cream
1/2 tsp fresh thyme
6 slices bacon, chopped and cooked
3 cups diced turkey
2 cups monterey jack cheese
12 oz spaghetti, cooked
1 cup panko
1 tsp salt
1/2 tsp pepper

Preheat the oven to 350.

Melt the butter in a large pan, add in the diced onion and cook for about 5 minutes, until softened.  Add in the garlic and cook for another minute before adding the mushrooms, salt, pepper and the white whine.  Cook for about 5 minutes until the wine has reduced by half.

Sprinkle the flour over the mushrooms and stir to combine, add in the broth and bring to a boil then let simmer for 5 minutes until thickened.  Add the cream cheese to the pan and mix well to combine.  Add in the turkey, mixed vegetables, thyme, cheese, bacon and spaghetti, mix well.  Finally stir in the heavy cream then transfer to a baking dish, top with the panko and bake for 30 minutes.


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Tuesday, December 2, 2014

Menu Plan Monday








 Monday: Chili con carne 

Tuesday: Turkey pot pie

Wednesday: Sausage casserole

Thursday: Cottage pie

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Monday, November 10, 2014

Menu Plan Monday








 Monday: Armenian beef kebabs and fatoosh salad  

Tuesday: Mango chutney short ribs, mashed potatoes and peas

Wednesday: Spag bol and salad

Thursday: Zuppa toscana soup

Friday: Eating out
  
See other menu plans over at Organizing Junkie

Sunday, November 9, 2014

SRC - Taco Soup

Time for another Secret Recipe Club reveal.  This month I was assigned the blog join us, pull up a chair and one of the first things I do when I get my blog assignment is send it to Randal so I can get his input on recipe selection, however this month he immediately jumped on the taco soup recipe and no matter what else I suggested, like the apple glazed pork or the bruschetta chicken  he would just keep on going back to the taco soup, so I gave up and went with his choice. We both liked this a lot! 

I really enjoyed Heather's blog and looking through all the delicious recipes and I still want to make that apple glazed pork soon!




1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
1 packet taco seasoning
2 cans diced tomatoes
1 can rotel
1 can tomato sauce
3 cups chicken broth
2 cans kidney beans
1 can corn

Shredded cheese, sour cream and spring onions for serving.

In a large pan, brown the beef and drain, add in the onion and cook for a few minutes, add in the garlic, taco seasoning, chicken broth, and all the tomatoes, corn and beans.  Let simmer for 30 minutes, top with cheese, sour cream and spring onions.
     

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