Steak Pot-Pie Pockets

These are amazing I made 9 and am eating them for lunch this week! They are the perfect serving size and are mouth watering good! There are lots of photos of these so bare with me....















Time to prep/cook: 20 min/ 35 min (Its a lot of time but keep in mind your making a LOT of these lil savory guys)
Servings: 10 (1 pocket is one serving- so if your like me there's only gonna be 5 servings ^_^)
Ingredients:

• 1/2 tbsp vegetable oil
• 1/2 cup peas
• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1/2 cup corn
• 1/2 cup diced carrots (small pieces!)
• 3/4 cup of water
• 3/4 cup of milk (i used 2%)
• 2-3 tbsp of flour
• 1 can of 10 biscuits (I used krogers 88cent can of 10 buttermilk biscuits)
• 1 beef bouillon cube
• salt
• pepper
• dried garlic
• oregano
• 1/4-1/2 lb steak (I used 1/2 of a 0.47 lb Beef Shoulder Steak -ideal for marinating apparently) diced into small cubes - about the size of a bouillon cube
  

                             













Instructions:

1. In a large pot add the oil, onions, peppers, peas, carrots, and corn, cook on medium until the vegetables are tender
2. Drain the vegetables and set aside
3. Using the same pot add the water and the bouillon cube and bring to a boil on high
4. Once boiling add the milk and start stirring
5. While stirring add 1 tbsp of flour (you must sprinkle the flour in and not dump it or it will take forever to go into solution with the water and milk) 
6. Stir in garlic, oregano, and black pepper to taste (yes you can taste this- its just creamier ramen noodle soup minus the noodles)
7. Lower the heat to med and as the mixture starts to thicken add the cubed steak - make sure you stir- and cook for about 3-5 minutes to ensure your meat cooks all the way through
8. Next mix in the next tablespoon of flour
9. Now lower the temperature to low and add the vegetables, let simmer while you get the biscuits ready
10. Separate the individual biscuits and roll out flat using a rolling pin device - REALLY FLAT- you need it to the center of a muffin tray hole and have a good bit of dough around the outside to fold in to make the top crust
    ***THIS BECOMES EASIER THE WARMER THE DOUGH GETS***
11. As stated before once rolled out drape over a muffin spot and while holding one space off the edge to let air escape, use your fingers to push the dough down into the muffin container, be careful not to rip the dough! Otherwise you innards will gloop out while cooking...
12. Once all 10 pocket crusts are ready, use a tbsp and add 2-3 tbsp of the vegetable/steak medly to each pocket, do not overfill! The dough will lower itself without ripping. 
13. Once all are filled, grab the extra side dough and pull to center pinching all the pieces together
    **IMPORTANT NOTE LEAVE AIR HOLES WHEN BRINGING IN EDGES OR THEY EXPLODE LIKE MINE DID IN THE ABOVE PICTURES
14. Once sealed top each pocket with a sprinkling of powdered garlic and black pepper
15. Cook for 10 - 15 min
16. Once cooked, touch the tops with a little bit of butter to get them to golden :)
17. ENJOY!!!

Simple Mushroom Pilaff

Super Simple, very light, perfect for a day where you have to eat while still studying...Gotta love being in a graduate program!

Time to prep/cook: 5 min/15min
Servings: 1- 2
Ingredients:

• 1/2 tbsp butter
• 1/4 cup diced onions
• 1 tbsp minced garlic
• 1 tbsp sliced almonds
• 1/2-1 cup of mushrooms (in fairly large chunks)
• 1/2 cup rice
• 1 cup water
• 1 tsp coriander seeds
• 2 tsp of Herbs de Provence
• 1 tsp Rosemary
• dash of salt and black pepper

Instructions:

1. In a pot add the rice and water, and bring to a boil
2. Once boiling turn the heat down to low and let cook for 10-15 min
3. Meanwhile, in a small pan on medium heat melt the butter
4. Then add the onions, garlic, and almonds, saute until the onions become clear
5. Then add the mushrooms and spices, cook another 5 or so minutes, until the mushrooms start to brown
6. Add the cooked rice (once the rice is cooked) mix well
7. Season with salt and black pepper to taste
8. Serve warm with a piece of toast
9. Enjoy!

Mushroom Rice Stroganofie

This was surprisingly easy and has a light and sweet taste. It is delicious! Its also my first attempt to make something quasi like a stroganoff. It was a wonderful success. Interesting note though...I think this would be delicious with either onions or green peas in it as well...I'll try that next time I make it.

Time to prep/cook: 5 min/15 min
Servings: 1-2
Ingredients:

• White Wine Sauce
• 1 tbsp fat free cream cheese
• roughly 1 cup of wine (I used Trader Joe's White Zifandel Wine- gave a sweeter taste)
• 1 tbsp flour
• 1 tsp dried parsley
• 1 tsp black pepper
• Stroganofie
• 1 tbsp butter
• 1/2-2/3 cup of chunked mushrooms
• 1/2 cup of rice (1/4 cup would work better if serving just 1 person-my eyes are bigger than my stomach :) )
• 1 cup of water
• White wine sauce
• 1 tsp chopped chives
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp minced almonds

Instructions:

• White wine sauce

1. Mix in a medium pan the cream cheese, flour, wine, salt, pepper, and parsley
2. Stir and bring to a boil
3. Reduce heat to low and let simmer until thickened then remove from heat

• Stroganofie
1. Melt butter in a deep dish pan on medium heat and add the mushrooms
2. Cook until the mushrooms are tender and are beginning to brown
3. Meanwhile, bring the water and rice to boil in a small pot on high
4. Once boiling reduce heat to low and let rice cook 8-10 minutes or until done
5. Add the wine sauce to the cooked mushrooms in the pan and mix
6. Season to taste
7. Spread rice on a plate and top with sauce
8. Garnish with minced almonds and chives
9. Enjoy!!!

Super Easy Veggie Patties

This was a little more time consuming than estimated, but I think if I did it again I could do it in half the time. It was also amazing! My roommates thought it smelled so good they had to try it. They were amazed that something without meat could taste so good. I just smiled and said Thank-you. :)

Time to prep/cook: 10 min/ 30min 
Serves 2-3
Ingredients:

• 1 tbsp olive oil
• 1/2 zucchini
• 1/2 yellow summer squash
• 1/2 cup chopped spinach (I use the frozen spinach at Kroger)
• 1/4 cup diced onions
• 2 tbsp minced garlic
• 2/3 cup of oatmeal-dry
• 2 eggs, lightly beaten
• 1-2 tbsp of feta cheese (depends on how cheesy you want i went with 1 tbsp it was good)
• 2 tsp dried oregano
• 1 tsp lemon pepper
• 1 pinch of salt
• 1/2 cup of flour
• Spicy Dijon Mustard (for dipping-awesome choice!)
• 1/2 avocado

(These are some of the patties waiting to get eaten)

Instructions:

1. Bring a pot of water to boil
2. Slice the cucumber and squash into 1.5in lengths (somewhat thin slices about the thickness of a pen) and drop into boiling water
3. Cover and cook for 10 min or until they are very soft
4. Drain in a colander until they are cool enough to handle
5. Heat oil in a medium sized pan, add the onion, garlic, and spinach and saute until the onions are translucent and the spinach is warm all the way through- IMMEDIATELY take off heat
6. Squeeze the now cool squash and zucchini to remove as much water from them as possible (this feels extremely weird and somehow satisfying after a crazy day)
7. Place them in a medium sized bowl, add the onion, garlic, and spinach and mix well
8. Add the oatmeal, eggs, feta, oregano, lemon pepper, and salt
9. Mix well using your hands-meatloaf style- add 1/4 cup of flour to help it be less liquidy
10. Scoop about a tbsp of the mixture out and roll it into a ball like shape and coat lightly in the remaining flour and set aside
11. Repeat this until all your patties are made
12. Clean and reheat the medium pan from before with a 1/2 tbsp of olive oil
13. Fry the patties on medium until crispy and golden on both sides
14. Drain on a double layer of paper towels
15. Slice the avocado into long slices 
16. Serve 4-5 patties while warm with a dollop of dijon spicy mustard, with the avocados
17. Enjoy!!

Coriander Almond Chicken in Cream

O MY GOSH. This was A-MAZ-ING! Like I kinda don't want to share it with everyone it was sooo delicious!! It was also extremely quick to make!! Definitely going to have to remake this one again!!

Time to prep/cook: 5 min/ 10 min
Servings: 1
Ingredients:

• 1 Chicken tenderloin
• 1/4 cup mushrooms - cut into chunks
• 1/2 oz fat free cream cheese
• 2 tsp ground dried coriander seeds (I ground mine by putting them in a ziplock baggie and rolling a the spice jar over the seeds - you could hear and feel them crushing)
• 1-2 tsp of dried basil
• 1 tsp ground black pepper
• 3 tsp minced almonds (I used the presliced almond chips for salads and just finely chopped a small handful of those)
• 1 tbsp sesame oil
• 1/2 avocado, long slices
• small handful of cherry tomatoes

1. Slice the tenderloin in half long ways, then cut each 1/2 into chunks the width of your thumb
2. Heat the oil in a frying pan, add the chicken and mushroom chunks and cook for about 4 minutes or until chicken is cooked all the way through
3. Add the cream cheese (Works best if you cut the cream cheese into smaller chunks) and stir the ingredients until the cheese is melted
4. Add the almonds, coriander, and basil, then stir
   **SPECIAL NOTE: A SMALL AMOUNT OF CORIANDER GOES A LONG WAY!!!***
5. Season with black pepper to taste
6. Serve with sliced avocado and cherry tomatoes
7. Enjoy (and you will!!)

Chicken Stuffed with Ham and Cheese

This one took a little more time but I was dancing and singing while cooking so the time was enjoyable. :)

Time to prep/cook: 20 min/25min
Servings 2
Ingredients:

• 2 chicken tenderloins 
• 2 slices of very thin ham (I used deli sandwich meat)
• Cheese (I used 1 prepackaged slice of pepperjack cheese)
• Flour for coating
• 2 eggs for coating
• 3/4 cup of breadcrumbs for coating
• 1 tsp thyme
• 2 tbsp of olive oil
• 1 tbsp of minced garlic in olive oil
• 1/8 cup of diced onions
• 1/3 zucchini (long dices)
• 1/3 yellow summer squash (long dices)
• 1/8 cup of mushrooms
• 1 tsp crushed almonds for garnish

1. Slit the tenderloins 3/4 of the way through and open them flat
2. Place a slice of ham across the open chicken, trimming it if necessary so that the ham does not hang over the edge
3. add thin strips of cheese over the meat (I used about 1/2 the prepackaged slice per chicken)
4. Refold the chickens and make sure the ham and cheese are neatly tucked away inside the chicken
5. Place the flour in a small bowl, the beaten eggs into a second bowl, and the breadcrumbs and thyme into a third bowl
6. Coat each stuffed breast in the flour, then in egg, and finally in breadcrumbs (Shake off excess or clumps)
7. Pour oil and garlic in a pan and heat on medium
8. Once hot, gently slide in the coated breasts 
9. Cook over medium heat for 5 minutes per side (turn carefully with a spatula)
10. Drain on kitchen paper while preparing side vegetables to soak up excess grease
11. Take the vegetables and throw them in the pan where you cooked the chicken this way they fry in the same oil and the remaining garlic flavor/crumbs help flavor your vegetables
12. Cook the vegetables for about 5-10 minutes until done
13. Serve warm and, as always, ENJOY!
    

Chicken with Lemon and Garlic

This was a quickie as I literally only had 30 minutes to cook and eat before running out the door to see Dierks Bentley live!!! (CONCERT WAS AMAZING!!!) This dinner turned out to be perfectly delicious and light enough that I didn't feel sleepy at the concert afterwards.

Time to prep/cook: about 20 minutes total
Servings: 1
Ingredients:

• 2-3 chicken tenderloins
• 1 tbsp olive oil
• 1/8 cup diced onions
• 1 tbsp minced garlic in olive oil 
• 1 tsp Hot Curry Powder
• 1 tsp Cayenne pepper
• 2 tsp lemon juice
• 1/2 tbsp chopped parsley
• 1/2 cup of chopped spinach

1. Take the tenderloins and slice into long thin strips
2. Heat oil in a large frying pan and stir fry the chicken strips with the onion, garlic, and spices over a high heat until cooked through
3. Add lemon juice and parsley over all the chicken 
4. Season with salt and pepper to taste
5. Push all ingredients to one half the pan to finish cooking and add the spinach to the other half (Cooking it with the juices and oil left over from the chicken)
6. Serve hot and Enjoy!! :)
   
   

Summer Green Pasta

Well I'm back at it everyone. I've returned to my kitchen with recipes in mind and music blaring. This recipe was based very closely on a recipe I found at another cook's blog: www.thesweetslife.com. (I love his collection of recipes!) Ok on to the actual cooking....

Time to prep/cook: roughly 30 minutes give or take
Servings: 4
Ingredients:

• pasta: Penne Rigate 
• 1 tsp olive oil
• 2/3 cup diced onion
• 1 tbsp of minced garlic in olive oil or 3 cloves garlic, sliced
• 1 zucchini, chopped into chunks
• 1/2 tsp dried oregano
• salt & freshly ground pepper, to taste
• 1 tsp crushed red pepper flakes
• 1 lb chicken, cut in small pieces and cooked
• 1/2 cup diced green bell pepper
• 1 +1/2 cups fresh spinach
• 1/8 cup of diced mushroom
• 3 oz fat free cream cheese
• 2 tsp of dried basil (fresh would be even better-but I was out)
• 3 tsp of feta cheese
• 6 cherry tomatoes 

1. Bring a large pot of lightly salted water to a boil. 
2. Place pasta in pot and cook 8-10 minutes or until the noodles are al dente
          
          (DONT COOK TOO MANY NOODLES LIKE ME- 1/2 BOX DOES NOT = 2 PEOPLE)
   
3. Drain and set aside
4. Heat the olive oil in a skillet on medium
5. Add the garlic and onion and cook until tender
6. Add the zucchini and spices and stir/cook until tender
7. Add the chicken, bell peppers, and mushrooms. cook until the chicken starts to whiten
8. Then add the cream cheese (Works best if you separate it into chunks and spread it out in the pan)
9. Continue to cook until the chicken is cooked all the way through and the cream cheese is complete melted
10. Combine the zucchini mixture with the pasta and stir to mix well
11. Serve into bowls and top with about a tsp of feta cheese (I used Feta with tomato and basil in it) and sliced cherry tomatoes for a splash of color! 
12. INTERESTING NOTE: Can be served cold or hot!! Perfect for a summer meal indoors or out!
13. ENJOY!!