FYA for Potato Pork Pie

Potato Pork Pie

It’s the triple P satisfier. If you like pork, potatoes, and pie, this comforting meal will definitely feed your appetite.

Prep Time: 20 Min

Cook Time: 50 Min

Servings: 8

Ingredients

- 3 Carrots (Peeled and cut into ¼ inch slices)

- 8 to 10 Fingerling Potatoes (Cut into ¼ inch slices) Variety is best

- Ground Pork

- 1 Tbs. Cumin

- 1 Tbs. Garlic Powder

- 1 Tbs. Paprika

- 2 Tbs. Butter

- 6 Minced Garlic Cloves

- 2Tbs. Flour

- 1 Can Mushroom Soup (10 3/4 oz.)

- 2 Cups Milk

- ½ Cup Whipping Cream (can use another ½ cup of milk)

- 1 tsp. Crushed Basil

- Salt

- Pepper

- 1 Egg for Egg Wash

- 2 Ready-to-Bake 9 inch Pie Crusts

Tools

- Medium Sauce Pan

- 9 Inch Casserole Pot

- Large Bowl

Directions

1) In a saucepan, combine carrots and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and reserve in large bowl.

2) In same sauce pan, combine ground pork, cumin, paprika, dash of salt, and a dash of pepper. Cook until browned. Remove from heat, drain and add to bowl with carrots and potatoes.

3) In same sauce pan, medium heat, melt butter. Add garlic and cook until lightly browned and fragrant. Stir in flour. Add and stir in mushroom soup, whipping cream, milk, crushed basil, and salt & pepper to taste. Simmer for 2 to 3 minutes. Add to large bowl with other reserved ingredients.

4) Mix ingredients reserved in large bowl. Reserve.

5) Preheat oven to 350 degrees

6) Line buttered Casserole Pot with 1 pie crust. Brush with egg wash and bake for 5 minutes

7) Place the pork mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Brush with egg wash. Make several small slits in the top to allow steam to escape.

8) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Tip: Cover edges of crust with foil to prevent over browning.

FYA for Fried Flat Chicken Breast and Opo Squash Noodles

This morning I was discussing with Steve my plans for tonight's dinner. I wanted to make squash stuffed with 100 different ingredients, bone marrow and toast, and a whole bunch of yummy ambitious things. Then Steve suggested that I should make something simple because simply prepared dishes can be even more delicious than the most extravagantly prepared... and it would mean we get to eat earlier ;)

After a whole work day of thinking of what can fulfill my appetite this evening I decided to take Steve's suggestion and made this simply made Fried Flat Chicken Breast and Opo Squash Noodles. Only two main ingredients!


Ingredient 1: Opo Squash

This is one squash I have never made before. I had to ask Steve what this squash he grabbed from the grocery store was. He called it an "Oobo" squash. The internet corrected us, it is actually Opo :P In tagalog the phrase "O Po" means "Yes Sir/Maam"...

While I was slicing the Opo, it texturally reminded me of a soft eggplant, especially with its white inner coloring. It would be a great substitute.

Ingredient 2: Chicken Breasts

I made a schnitzel-like chicken that was quick to prep and cook. I was very excited to finally use my new meat tenderizing hammer thing! .. instead of my canned goods...

The Recipes


Opo Noodles Recipe


Prep Time 5 Min


Cooking Time 20 Min


Ingredients


1 - Large Opo Squash
3 TBS - Extra Virgin Olive Oil

1 Tsp - Ground Oregano

2 Tsp - Garlic Powder

Directions

- Peel Squash an slice into noodle like strips

- Toss in squash and all ingredients in a baking dish

- Cover with foil and bake in preheated 350 degree oven for 20 minutes

Fried Flat Chicken Breast Recipe

Prep Time: 10 min

Cook Time: Varies

Ingredients

4 - chicken breasts

3 - Eggs

1/3 cup whipping cream or milk

4 cups - panko bread crumbs

1 TBS - Paprika

1 TBS - Garlic Powder

1 tsp - Ground Thyme

Salt and Pepper to Taste

Olive Oil for frying

Parmesan Cheese

Directions

- Beat eggs and whipping cream or milk together in a medium size bowl. Reserve.

- On a baking sheet, casserole dish, or plate combine panko bread crumbs, paprika, garlic powder, ground thyme, salt and pepper. Reserve.

- Filet chicken breasts in half so you have 8 pieces

- Pound flat with tenderizer hammer thing, or frying pan, or can good until about 1/8 of an inch thin or thinner.

- Soak chicken breasts in egg and milk mixture

- Then coat chicken in dry mixture

- Fry in pan filled with olive oil in medium high heat until golden brown

When plating grate meal with parmesan cheese.

Feed Your Appetite for Pork Stir-Fry and Curry Rice

I love stir-fry! You can put just about anything and it'll turn out delicious. There are just so many possibilities. Best of all it's quick and easy. Which is especially needed when you come home after a long day at work and need something fulfilling fast!

For tonight's dinner I made Pork Stir-Fry and Curry Rice. The stir-fry contains an abundance of not only pork but also sweet chinese sausage. <3 I also threw in a couple parsnips I bought from last week's farmers market, and fresh spinach. However, what really makes this tasty is the Chili Sauce, so sweet, so savoury, and so spicy! Serve it over curry rice and you have a meal packed with so much flavor :) Steve went back for a few more helping than he probably should have.

My Pork Stir-Fry Recipe

Prep Time: 15 min

Cook Time: 20 to 25 min

Ingredients:

1 lb - Boneless Pork Chop or any other pork cut you would like to use (Thinly sliced 1 inch strips)

6 - Chinese Sausages

1 - Parsnip (sliced diagonally)

2 Tbs- Peanut Oil

3 Cloves - Minced Garlic

1 Tbs - Paprika

3 Tbs - Chili Sauce

2 Tbs - Dark Soy Sauce

1 Handful - Spinach

1. On the same baking sheet, bake Chinese Sausage and Sliced Parsnips in Preheated 450 degree oven for 10 to 15 minutes. Then slice diagonally. Reserve sausage and parsnips.

2. Fry garlic in peanut oil until fragrant on medium high heat

3. Toss in Pork strips and season with Paprika. Stir until pink color disappears

4. Add Chili Sauce and stir

5. Add Dark Soy sauce and stir

6. Add Sliced Parsnips and Chinese Sausage, stir

7. Add Spinach, strir until wilted.

Serve over Curry Rice.

Curry Rice

Make as you would steamed white rice. However, stir in 1 tsp curry powder, pinch of salt, pinch of pepper, and tsp of basil flakes before water begins to boil.

~ Liezl