Carla's Homemade Chicken Pot Pie

Makes two pies

Ingredients:

2 boxes Pillsbury Pie Dough (Refrigerator Section)

2.5 lbs of cubed Cooked Chicken - set aside

1 cube of Butter

1 medium Onion - diced (can omit if you don't like onions)

3/4 cup of Flour (approximately) - I used a little less than 3/4 of a cup

2 cups of Milk or Half/Half

1 cup Chicken Broth

1 small jar of Alfredo Sauce

1 Tbs. Minced Garlic (I left this out)

1 can of Cooked Carrots (drained)

2 cans of cooked diced Potatoes (drained)

1 can of Corn (drained)

1 cup of Frozen Peas

1/2 tsp Salt

Pepper to taste

Prep:

Spray pie pan with non-stick spray and add bottom pie crust.  Pierce 6-7 times with a fork and set aside.  Pour 2 cups of milk or half/half in liquid measuring cup.  Pour 1 cup of chicken broth in measuring cup.  Dice onion and set aside.  In a strainer, pour the can of carrots, potatoes, and corn and set aside.

Method:

In large pot you will start a roux by sauteing the onion in the cube of butter.  When the onions are translucent and starting to caramelize, add 1/2 cup of flour.  Use a whisk and stir to combine and cook the flour for about 20-30 seconds. This will resemble a paste. Then add about 1 cup of Milk or Half/Half and stir with the whisk to incorporate.  Add 1 cup of Chicken Broth, again while stirring constantly with a whisk. Then add about 1/8 cup of flour, again....while stirring constantly with a whisk.  Then you will add the last cup of Milk or Half/Half (Keep Stirring).  Now add the jar of alfredo sauce and garlic (if you choose) and stir to combine.  This should be the texture and thickness of gravy. Add salt/pepper, carrots, potatoes, corn, frozen peas, and chicken.  Stir to combine.  I added more salt and pepper at this point.  Your sauce should now resemble the picture above.

Note: If you don't want to add the onion, just leave it out and make the roux with the melted butter and follow the same instructions adding more milk and flour if needed.

Scoop mixture into prepped pie pans leaving it domed in the middle.  Add top pie crust, folding under the overlapping edges, and then pinch to seal. Pierce top of pie with a fork about 10 times. 

Bake at 375 for about 45 minutes.

Note:  This is a great recipe to make ahead and freeze.  If you are baking a frozen pie, pull it out and leave it on the counter for a couple hours before you put it in the oven.

Parri’s Finger Steaks

Parri’s Version Finger Steaks - Stan Approved 😂

This recipe will feed about 4-5 people.  I recommend you triple or quadruple it for large family gatherings.  A doubled batch fed around 6 people at my house.

Step 1:

Batter/Marinade

1 Egg

2 cups Buttermilk

2 Tbs. Montreal Steak Seasoning 

1/2 Cup All Purpose Flour

1/2 tsp Baking Powder 

1 1/2 lbs Boneless Beef  Sirloin - Cut into strips 

Note:  I cut into strips and then cut them again lengthwise down the middle

Method:

Beat together the egg, buttermilk, Montreal steak seasoning. Add 1/2 cup of flour and baking powder and mix with whisk until consistency of pancake batter.  Add the beef strips and toss until well coated.  Cover in plastic wrap and refrigerate for 2-3 hours.

Step 2:

Flour Mixture:

2.5 Cups of Flour

2 tsp Garlic Powder

Salt/Pepper to taste 

Method:

Add flour mixture ingredients to bowl and mix.  Remove steak strips one at a time from buttermilk batter and allow excess to drip off.  Dredge each piece in the seasoned flour and place on a parchment lined (or wax paper) baking sheet and freeze at least one hour or overnight.  I prepare everything the night before and cover the floured strips in the pan with Saran and foil and keep it in the freezer until the next day.

TIP: Use small tongs not hands for pulling strips out of batter and tossing in flour 

Step 3:

When you are ready to cook them, add 2-3 inches of canola oil in a deep pot (I used my enameled cast iron pot and it worked great) and heat oil to 370 degrees.  Or you can use my handy wooden spoon trick to check the temp.  See tip below.  Add frozen battered/floured steak strips and fry for around 4 minutes or until golden in color. 

Remove from oil and place on a paper towel lined sheet pan while you continue frying the rest.  

TIP - Oil is ready when you put the handle end of a wooden spoon in the oil and it bubbles around the wooden spoon.  Use this trick each time before adding more strips to fry.

Cane’s Sauce Recipe (for dipping)

1/2 Cup Mayonaise

1/2 Cup Ketchup

1/2 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp salt

1/4 tsp Worcestershire Sauce

Mix and store in the fridge 

Italian Sliders

This is a new variation of the ham sliders I found and they were a big hit!  I would reccommend doubling the recipe

Ingredients:
12 Hawaiian Sweet Rolls (King's Hawaiian)
1/4 cup pesto
1/2 pound of ham
1/4 pound salami
1/4 pound pepperoni
1/4 pound provolone cheese
1/4 cup sun-dried tomoatoes

Glaze:
4 Tbs. Butter
1 tsp Italian seasoning
1 tsp. Garlic powder

Method:
Preheat oven to 350 degrees.  While keeping the rolls intact, cut them in half.  Place bottom half of the rolls in a  greased 9X13 pan.  Evenly spread pesto on the bottom half of rolls.  Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes.  Place top half of rolls over everything.  Melt butter in microwave safe dish and then mix in italian seasoning and garlic powder.  Brush glaze over rolls and cover with foil. Bake covered at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Cut individual rolls with a sharp knife and serve.

Ham & Cheese Sliders

These are sooo good and easy to make for a crowd!

Ingredients:
24 Hawaiian sweet rolls (Kings Hawaiian)
1 lb. Black Forest Ham
1 lb. Swiss Cheese
Mayonaise

Glaze:
1 stick Butter
2 Tbs. Brown sugar
1 Tbs. Dijon Mustard
1 Tbs. Poppy seeds
1 tsp. Onion powder
2 tsp. Worcestershire Sause
1/4 tsp Salt
Pinch of Black Pepper

Method for Rolls:
Lightly spray and 11X17 pan or 9X13 for a 1/2 batch with baking spray.  Cut the sliders in half (while attached, don't break apart).  Place bottom half into the bottom of the dish and spread mayo on the top half and set aside.  Cut cheese slices into quarters and layer on the individual rolls (cheese, ham & then cheese again)  Add top half of rolls into the dish and brush generously with the glaze.  cover with foil and cook at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Take a knife and cut the rolls into individual portions and serve.  Delicious!

Method for Glaze:
In small microwave safe dish heat butter in microwave until melted.  Stir in remaining ingredients and then brush over the top of rolls after they are assembled.

Mouse's Dinner Rolls

Anything Mouse touches turns to gold!  I don't think I have ever tasted anything she has made that I haven't loved and begged for the recipe.  These rolls are amazing!

Ingredients:
4 cups milk
1 1/4 cup of sugar
1 cup real butter
4 tsp salt
1/2 cup water
4 pckgs rapid rise yeast
4 eggs
About 14 cups of all purpose flour
1/2 cup butter softened

Method:
In Saucepan melt 1 cup butter over low-medium heat.  Once melted add milk, salt, sugar, water.  Stir to blend ingredients.  Heat liquid until scalding.  Remove from heat.  Insert thermometer and watch for temp to cool to 125 degrees.

Meanwhile, in large mixing bowl add 4 cups four, 4 pckgs of yeast and whisk until well blended.  Make a well in the center and set aside.

Prepare pans by lining cookie sheets with foil and butter pans and set aside (you will need about 4 cookie sheets)

When liquid reaches 125 degrees pour into mixxing bowl and whisk until smooth (all yeast should be dissolved and no lumps)  Add 4 eggs and whisk until smooth and well incorporated.  Add 2 more cups of flour mixing with your hands to moisten and well combined.  Continue  adding remaining flour beating to moisten and well combined.  When enough flour is added the dough will not be too sticky, it will form a dough ball.

Sprinkle flour on bread board, remove dough from bowl and knead about 10-15 minutes on the bread board.  Shape into dough ball and place in buttered mixing bowl and cover with a tea towel and allow to rise 1 hour or until or until double in size.  Punch down.  Pinch some dough from the dough ball and shape dough into rolls and place on buttered cookie sheets to rise.  Allow to rise until double in size (about one hour or a little longer)

Bake at 350 for about 15 minutes or until golden brown.  Remove from oven immediately and brush with melted butter

Steaks Vidinhar Style

Steaks Vidinhar Style

Rib eye steak - Costco
Sprinkle with:
Olive oil
Garlic Powder
Hawaiian Sea Salt
Pepper

BBQ on high and then turn heat to medium.  7-8 minutes on each side for Costco thick steaks.  Slice and serve

Shrimp Vidinhar Style

Shrimp Vidinhar Style

Ingredients/Method

Raw shrimp thawed (Bruce buys it from Costco)

Metal Skewers - 5 shrimp on each skewer

Zest of one lemon - sprinkle over skewered shrimp

Drizzle skewered shrimp with olive oil

Sprinkle with:

Hawaiian Sea Salt

Black Pepper

Garlic Powder

Chopped parsley 

Cook on the BBQ on medium heat, 3-4 minutes on each side until pink

Vidinhar Chow Funn

Vidinhar Chow Funn

Ingredients:

2 pckgs. Hula Brand - Chow Funn (Can be bought at Longs in Hawaii)

1 cup of celery cut down the middle and then slivered on the diagonal

1 cup of sliced carrots, cut on the diagonal in discs and then slivered (buy a huge carrot)

2 onions sliced

1 bunch of green onions chopped

1.5 cups of Spam thinly sliced & slivered

1 Tbs. minced garlic

1 Tbs. minced ginger

1/4-1/2 cup oyster sauce

Method:

First - boil noodles for 8-9 minutes in salted water. Drain and set aside.

In a wok add 3-4 Tbs. vegetable oil.  Heat/Cook on high entire time.  Add spam and sauté until lightly browned.  Add garlic and ginger and sauté a few minutes.  Add carrots and celery and sauté.  Add onions and sauté. Add pre-cooked noodles and oyster sauce to taste (about a 1/2 cup) mix/sauté. (Watch for the right color).  Add bag of bean sprouts and mix.  Add green onions and mix.  Serve while hot.  

This dish because of the beans sprouts only lasts a couple days in the fridge.

Paije’s Fluffy Mashed Potatoes

Paije’s Fluffy Mashed Potatoes

Method/Ingredients:

10-15 lb. bag of russet potatoes - cut into 1-2 inch chunks

Boil in salted water for 20 minutes until fork tender

You will have to do the next part in batches......

Use the Kitchen Aid w/ whisk attachment and mix on slow 4-5 times around to let steam out

Let sit about 2-3 minutes

Add 1 full tsp. Of salt per batch/bowl

Mix another few times to get most of the chunks out - don’t over mix 

Add 1/2 stick of butter per batch/bowl - butter should be room temperature

Add 1/4 tsp. white pepper

Spin slowly while butter incorporates

Add 1/2 cup or 2 heaping tablespoons of sour cream

Whip until smooth (If too thick add more sour cream)

Prepare 2.5 hours before event and keep warm in oven

Variation: sprinkle with bacon bits and shredded cheese for Loaded Mashed Potatoes

Paije's Layered Tortellini Lasagna

Fresh Tortellini (not cooked or frozen)
Ground beef
Pasta Sauce - Lots of Sauce
Asiago Cheese
Parmesan Cheese
Shredded Cheese


Assemble in layers:
Sauce
Tortellini
Sauce
Ground beef
Asiago Cheese
Parmesan Cheese
Sauce
Tortellini
Continue layering and top layer with mexican shredded cheese

Bake covered with foil at 350 for 60 minutes

CW's Fish Tacos

Ingredients:

Salmon filets
Pappy's Seasoning Salt
Tortillas (small)
Cilantro Lime Dressing (See Cafe Rio Recipe)
Cilantro
Lettuce
Fresh Pico de Gallo
Vidinhar Guacamole (See Recipe)

Method:

Season Salmon with Pappy's.  Smoke skin side down on Traeger at 325* about 20-30 minutes.  When it is done, pull off the grill, turn it upside down, peel off the skin, pull the bones and break it up.

Build your taco

CW's Pulled Pork

This was incredible!

Ingredients:

8 lbs. Pork Butt Roast
Johnny's Seasoning Salt
Apple Juice (Single Serve)
Sweet Baby Ray's BBQ Sauce
Red Onion (sliced)
Brioche Buns

Method:

We used a Traeger smoker with alder chips but you could also use hickory chips.  Generously season pork roast with Johnny's Seasoning Salt and cook in the smoker on 325* for 4 hours.  Buy a single serve apple juice, poke holes in the cap, and sprinkle over meat every hour while in the smoker.

After 4 hours cover bottom of baking dish with aluminum foil and sprinkle the last of the the apple juice over the roast and then completely cover roast with heavy duty aluminum foil. Bake it in the oven for an additional 5 hours or until the internal temperature reaches 195*.  Let rest for 30 minutes and then hand shred.

Build your bun with pork, red onions and BBQ sauce and your are good to go.

Leftovers: Pork Tacos, Pork Burritos, Salad

Mom's Black Bean Soup

Ingredients:

10 Slices of bacon, finely chopped
2 medium onions, chopped (about 2.5 cups)
6 garlic cloves, pressed
1 (14.5 oz. can) reduced sodium chicken broth
1.5 cups canned chopped tomatoes
2 Tbs. ketchup
2 tsp. worcestershire sauce
1 Tbs. Chili powder
4 (15.5 oz cans) Black beans, drained not rinsed
Kosher Salt and freshly ground pepper
1 bunch of cilantro
juice of 1/2 a lime
Thinly sliced scallions, for garnish
sour cream, for garnish
grated cheddar cheese, for garnish

Method:
Add bacon to large heavy pot over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.  Stir in garlic and cook for about 45 seconds.  Add the broth, tomatoes, ketchup, worcestershire and chili powder.  Stir in beans, turn the heat to high and bring to a boil.  Adjust the heat so the soup is bubbling gently and cook 10 minutes.  Season with salt and pepper.

Meanwhile, pick off all the stem from the cilantro.  Wash it and shake dry.  Chop cilantro and stir it into the soup when it has been simmering 10 minutes.  Cook until soup is thickened, about 5 minutes. Stir in lime juice.  Serve with garnishes.

Stan's Famous Finger Steaks

My dad first had these as a teenager in Boise, Idaho at Mylo's Torch cafe.  It became favorite spot for special occasions.  Now we have a Super Bowl Sunday Tradition where these finger steaks are a must!

3 lb Top Round Roast (cut in 3" long strips 1/2"X 1/2" by 3)

For Breading: Combine
1.5 cups flour
3 TBS (heaping) Johnny's Seasoning Salt
3 TBS (heaping) Pappy's Seasoning
1 TBS Black Pepper
1/2 tsp. White pepper
1 tsp. Cumin
2 tsp onion flakes or powder
1 tsp garlic powder
1/4 tsp (optional) cayenne pepper

Wet ingredients: Beat together
4 eggs
1/8 cup milk

Method:
Dry the meat strips with paper towels.  Dip meat strips in egg mixture. Roll strips in flour.  Set strips aside doe 10 minutes.  To obtain extra crispy steaks roll strips in flour again.  Preheat olive oil in frying pan  , about a quarter inch deep, on medium temp (until it just begins to smoke).

Cook for about one minute and flip to other side and cook for an additional minute.

Penne Lucana

This is a copy cat recipe from one of our favorite Italian restaurant, Il Lucana.

1 package of Penne Pasta (I prefer rigatoni)
2 Italian Sausages
Pepperoni
Favorite jar of Pasta sauce ( I use Bertolli organic with olive oil, basil & garlic)
Fresh mozzarella cheese

Boil/drain your pasta.  Dump into a 9X13 pan.  Cook sausages in skillet with a little water until water evaporates.  Continue adding water and turning sausages until cooked all the way through.  Remove from pan and slice into medallions.  Return medallions back to pan to caramelize for 1 minute.  Remove from pan and mix in with the pasta in the 9X13 pan.  Dollop pasta sauce over pasta and sausage.  Layer pepperoni over the top (generously) sprinkle with shredded mozzarella and bake at 350 until cheese is melted.

Meatball Subs

I've made these a few times now and everyone loves them.  

Italian Meatballs
Favorite Pasta Sauce
Monterey Jack Cheese/Provolone or Cheddar
Hoagie Buns
Butter
Garlic Salt

Heat meatballs in a shallow dish @ 375 until internal temperature reaches 165.  Add pasta sauce on top of meatballs about half way through.  Butter hoagie buns and sprinkle with garlic salt.  Place hoagies under the broiler until edges are golden brown.  Add meatballs to sub and top with your favorite cheese.  Place back under the broiler until cheese melts and VOILA!  Super easy, quick dinner.