Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.

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Recipe; 

1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.

Alternatives;

1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary
Add - 1/3 Cup - Corn


For more information, please see Video below. 


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I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.



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Grandmother's Chicken Pot Pie - Old fashion

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Sesame Ginger Salmon – Low Calorie – Magic Diet

Sesame  Ginger Salmon – Low Calorie – Magic Diet

I have to admit that salmon is one of my favorite fish and I could add a lot of recipes here for it is such a easy and great tasting dish. Now this recipe is one of my best choices because when it comes to soya, brown sugar and toasted sesames, I ‘am in all the way.

 

Here  I have reduced the sizes in order  to have it as a low-calorie dish  that will keep me on my diet and keep my weight under control.  I know that I was adding sugar to here, but according to the  facts of dieting  in relation to having sugar in your plan is all good as long as you do not over do it.

It was hard for me to lose the weight and on eating  just things that were  good tasting, but after awhile you do crave for something else that can help you lose the calories but also helps keep your food cravings under control. So now that I have reached my goals and was a very good boy with my dieting I now can have a little extra in my meals and this recipe is “just what I wanted”.

Please let me know how you prepared this salmon and how it worked for you. 

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Recipe; 

2 Pieces - Salmon skin one side 

2 Tbsp. - Olive oil

1 Tbsp. - Vingar 

2 Cloves - Garlic 

1 Tbsp. - Soya sauce 

1 Tbsp. - Brown sugar 

1/2 to 1 Tbsp. - Ginger dry or fresh 

1/2 to 1 Tbsp. - Black Treacle or honey 

Salt and pepper to taste 

Toppings;

- Toasted sesames 

- Green onions 

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I keep the salmon flesh downwards in order to have more contact with the marinade, then it's off to the fridge for a minimum of 35 mins. Also please remember with any kind of fish that you have to use caution with it when it is at room temperature. 

So please keep it in the fridge during the  storage or marinating time. 

Use the leftover marinade from the fish to complete the  sauce topping. Also it is important to bring this sauce up to a boil in order to cook the marinate  and caramelize the sugars to bring out that awesome taste to your salmon. 

Here I'am using my indoor grill but you can also bake the salmon and it will try out absolutely awesome. Now with an outdoor BBQ,  now we are talking with this recipe.  

When you see the a lighter color coming up the side of the salmon and/or see a   light opaque color at the sides of the fish, then it's time to flip them. I know some of you like to crisp the skin first and then flip it and thats all good, but you have to be careful not to overcook it, or you it will be chewy and tough. 

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Sesame  Ginger Salmon – Low Calorie – Magic Diet

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Veggie Diet Hamburger - Weight Loss - Magic Diet

Veggie Diet Hamburger - Weight Loss - Magic Diet

  I just love my hamburgers and I have to say that I have been avoiding them as much as possible because while being on a diet I just have no choice but to control what I eat.  So in this recipe I came up with a recipe that satisfies me with this craving for one.  Of course I will have it with a side order of other veggies and try to keep away from the fries, for that would defeat my purpose of my diet.

Now  at the start of the frying of the veggies, I do use oil but with one tablespoon  for it really does not make a big difference  when you make a batch of the mixture.  Later I added to the blender some olive oil to give it some taste to the veggies but it does not affect the oil when it is grilled because of the cooking time.

As for adding sugar to the  sauce it is so low that I would not worry about it because you are entitled  to have some sugar in your diet on a daily basis, as long as you do not abuse it.

Enough said, enjoy the Veggie hamburger and go ahead and have two if you can handle it, I ‘am sure you will love it. Please let me know how yours turned out. 

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Recipe;

1 Cup - Black beans
2 Cloves - Garlic
1 Sm. - Onion
1 Med. - Carrot
1/3 -  Sweet red pepper
1 Tbsp. - Cooking oil
1 Tbsp. - Olive oil
1 Tbsp. -  Parsley
1 to 2 Tbsp. - Soya  sauce
1 Egg - (Omit for Vegetarian recipe)
1/3 Cup - Bread crumbs (more as necessary)

Salt and pepper to taste.

Options;
Add  1/2 Cup - Barley (extra).
Kidney beans instead of black beans.
Bread instead of bread crumbs.


Topping sauce;
3 Tbsp. - Yogurt
1 Tsp. - Mustard
1/3 Tsp. - sugar  
1/3 Tsp. - Lemon juice

Salt and pepper to taste.

Options;  
Use sour cream instead of yogurt.
Use buttermilk instead of yogurt.
1/3 Tsp. - Hot sauce



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I like to use black beans because I find this bean to be more tasteful and it makes more of a  rich texture. If you want you can use some different beans like kidney beans or add some barley to it. 

Either Way it will turn out great and the taste will kill your cravings to the meat ones and keep those pounds off. 

I know a few Vegetarians that will have eggs to their diet and I used it here to provide a more nrich  recipe that should  fill you up more and hold off those hunger craving. 

But for those Vegetarian Friends who do not use eggs, then just  omit the egg and it will be more  to your liking. 

I use a bit extra of the bread crumbs to prevent the mixture from sticking to my board, also if you find that it sticks to your fingers, then rub some cooking oil to your hands and that should make it easier. 

Remember to make your patties about the same size of your buns that you are using. 

Not like grilling our meat patty, our veggie burger should be grilled at a lower temperature and a bit longer. when I see that the colour has changed halfway up the sides, then I flip it over and reduce the heat to cook it through and through.  

This recipe will work great on a outdoor BBQ and of course you can also bake it in the oven on a greased tray for about  25 to 30 minutes on about 350 degree setting. 

Now go ahead and add all your favorite toppings, make it your way. Just watch out for the bacon...:) 

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Veggie Diet Hamburger - Weight Loss - Magic Diet

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Stuffed Peppers Hamburger Recipe

Stuffed Peppers Hamburger Recipe

This recipe is from something that  your Grandmother would make and serve to their Family  with all the fixings that make it just a perfect compact meal. I like to make a nice fresh salad to go with it with some light tasting  oil like olive oil  with a sprinkle of some herbs. It really goes with really any kind of side dish for the  natural flavor of the stuffed peepers  really enhance the  taste buds.

Let me know how yours turned out.  

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Recipe; 

2 Med. - bell peppers any color
1/2 Lb. - Ground beef
1 Sm. - Onion
2 Cloves - Garlic
1 Cup - Cooked rice
1/4 Cup - Ketchup
1 Med.- Tomato
2 Tbsp. - Olive oil
1/2 to 1 Tsp. - Oregano
1/2 to 1 Tsp. - Paprika
1/2 Tsp. - Maggie or HP sauce

Salt and Pepper to taste. 


Options; 
- Chilli peppers or sauce to taste.
- Tomato sauce for bottom of dish

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Usually you just cut out the tops and fill the pepper with your rice mixture and that is fine, but I find it is easier to handle on the plate when there are down lying down. It really does not matter for it will turn out just awesome every time. 

I like to use a medium ground beef for I like the extra taste because it has a pit more fat. Now if you are watching your weight then I would go towards a more leaner meat. 

In this recipe I added a fresh tomato and I did not drain it because I want the tomato juice to be incorporated into the rice for a more full flavour.  

It's always good to have some extra sauce to add to the peppers when you serve it. So a fast way to do it is to just add a bit of water and with ketchup. Now if you do not like this method, then you can add some tomato sauce and add whatever you would like to make it your way. 

Now I made two stuffed peppers here or 2 halves for it's only for my Girlfriend and I, but this size dish would five  upright  peppers or  6 halfs.

I hope you will enjoy the recipe. 

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Stuffed Peppers -- Old Fashion

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Spinach Puff Pastry Casserole - Awesome

Spinach  Puff Pastry  Casserole  -  Awesome

I have to say that I really enjoyed making this dish. The spinach mixed with the cheese gives it just an awesome taste to it and Popeye would be proud.

There is really nothing I can say more about this for it is so simple and easy that anyone can make it with the minimum of work,  just try it.

Try it and let me know how yours turned out…   

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Recipe; 

1 package of pre-ready  puff pastry

1 Bag -  Fresh or frozen spinach
1/2 Cup - Diced onion
1 Cup - Goat cheese
1 Egg - Stirred
1/4 to 1/3 Cup - Fresh parsley
1/4 to 1/3 Cup - Fresh dill
1 Tbsp. - Olive oil
1/3 Tsp. - Nut meg
1/3  Tsp. - Sweet paprika

Salt and pepper to taste

Options;
Any other type of cheese
Hot paprika

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You can use fresh or frozen spinach, but remember to drain them well for too much water will make the pastry very soggy. 

Now with the fresh spinach you have to first blanch it first for a couple of minutes until the leaves go withered. 

I like goat cheese for it's texture and full flavour, but you can add really any type of cheese you like. As long as it blends in well and has a good melting point, I would go for it.  

I like to use the pre-made puff pastry for it really saves me a lot of work so I 

can concentrate more on other things. 

For this size of casserole I had to cut it up into section to fit better.  So use them and cut them according to your size of dish.    

Now my pastry dough here is the thicker type to I need to add only one layer, but if they are more of the thin type like the Greek ones, then you have to add multi layers, but keep brushing olive oil in between them.  

Depending on how much you want to use, will depend on the size of your casserole dish. Thats why I like this dish because it is very easy to make and it goes with any style and any size you want with ease. 

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Spinach  Puff Pastry  Casserole  -  Awesome

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Apple Cinnamon Loaf Cake

Apple Cinnamon Loaf Cake

Now what can go better together then  apples and cinnamon, a great  combination.  I had some friends from my local Pub ask  me to bring them some cake  after  watching one of my videos, so off  to the kitchen I went.  Hi ho hi ho  off to work we go.

I  really like cake but I do not like all the work of  making it the regular  complicated  way, that’s way  I use a loaf  pan.  Just  mix   and bake,  if you want something on top then just added it to the top and there you go……..Done  fast and easy with no fuss.

Try it and please let me know how it turned out…..:) 

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Recipe....

1 1/2 Cups - all purpose flour
1/3 Cup - Brown sugar
2/3 Cup - White sugar
1/2 Cup - Butter
1 Lg. -  Apple
2 - Eggs
1 Tsp. - Cinnamon
1 3/4 Tsp. - Baking powder
1/2 Cup - Milk, more as necessary

Options
1/3  Cup - Almonds
1/3  Cup - Walnuts

Please see video below for more information. 

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Apple and cinnamon really goes good together and it gives off an awesome aroma  while you are baking it. Now at this point you can add some walnuts or almonds, whatever you want, make it your way.

At this point add only half of the mixture and half of the  apple and cinnamon. Do not press it down but allow it just to stay on the top.

Add the other half to the loaf pan and the half of the apple mix. We do not want to press or blend it in for we want it to bake on top for an awesome topping that all your friends will cry for.

Grab a toothpick and stab it around the middle of the loaf  and see if it is dry and if it is done. Just remember that the apples are still moist and it could give you some off readings. Now if it's been in the oven for the at least 50 mins., then it's probably done. 

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Apple Cinnamon Loaf Cake

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Walt Disney Baked Turkey Legs - Party Time

Walt Disney Baked Turkey  Legs  -  Party Time

I remember  going to Walt Disney world for the first time and  I kept seeing  a lot of people  walking around  with this large  chicken leg, it had to  an ostrich leg for it was too big, I really never seen anything like it. At this time I did like to cook and was just getting started in culinary School , so  to me that was a strange and  weird thing they were eating.

Well  I managed to track it down to these little  tiny booths and the lineup was crazy.  So in line I went, grabbed one and to my surprise they were really  nice,  juicy, smoky and   tender .  Never at that time would I guess it was a turkey for their meat is mostly  dry and bland, but it was out of this world.

I grabbed  my leg and walked down the pathway  and munched  on it like untamed animal for  I was enjoying it too much, I ‘am now ashamed to say that I had about two a day and  every time I return to the park, I would  go straight  to the booth  and  grab one.

I really hope that you will enjoy my recipe here, for I have to say it comes very close to the ones selling in the Disney Theme Park . I have returned to the Park about  eight  times, boy ! that’s a lot of turkey legs.

Try them  “Mickey”   would be proud…..:)  

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Recipe.....

3  Lg. Turkey legs

Brine
 Water to cover legs
1/4 Cup or less - Salt
3 Tbsp - Sugar
1 Tbsp. - Hp, Worcester sauce or Margie.
Alternative - Add liquid smoke

1 Tbsp - Olive oil per leg
1 Cube - Veggie, chicken stock


Smoke 
1/2 Cup rice
1/2 Tbsp. - Sugar
1 Tbsp. - Cooking oil

Bake on a rack with aluminum foil on the bottom of the pan with 2 Tbsp of the smoke mixture and add more  to it during the baking to create more smoke.

Bake at 400 degrees for about 20 mins., and turn them around about half way through. Then bake at 200 degrees for anywhere from 45 mins to 1 hour, turning them around at least once.  


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Make sure that you mix the brine solution very well and have the  legs completely under the waterline. At this point you can add "liquid Smoke " to it if you prefer and that will give you a stronger smoke taste.

This mixture of rice will burn off and give you a smoke taste to the legs, not as good as a smoker but the taste is not far behind. I know some add wood chips to the bottom of the pan to produce the smoke, and I'am sure it's a good idea but I do not want any wood burning in my oven, I just do not trust the method.

So easy to eat and serve. Add a piece of foil to the bottom drum and off you go walking down the street with everyone looking at you and asking where did you get that from. The perfect portable food.

Well  I just could not wait for my Friends to come over for a get together. This turkey leg was just asking me for a bite and  "I could not resist". Anyways   I did not show it on the video but I had another three in the fridge  ready to go.

Now how did this get here ? 

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Walt Disney Baked Turkey  Legs  -  Party Time

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Pizza Margrita - Party Time

Pizza Margrita - Party Time

This is just an awesome pizza that’s so simple to make and it looks great when you put it on the table, your friends  will love you for it.  I made the simple version and added just a few simple items to it, for I like the taste of the good grade olive oil and fresh basil to come through. Sometimes simplicity is the best.

Go ahead and add whatever you like and make it your way and please let me know how it turned out.

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Recipe....

1 1/2  Cups - 550 All purpose  flour.

1 Tsp. - Active yeast
1 to 3 Tsp. - Olive oil (parts)
1/2 Cup - Water
1 Tsp. - Sugar
1/2 Tsp. - Salt

More water as needed.


Topping;
-  Tomato sauce
-  Mozzarella cheese
-  Fresh basil
- Parsley

Options;
- Sweet Peppers
- Sun dried tomatoes
- Onions



 Makes a 12 in. Pizza 



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By boiling your fresh tomato's for about five minutes it  will break down the fibers  and make it release most of it's juices from it. If you are using a metal strainer then use a utensil that will not be rubbing and scraping on metal to metal. 

There is really nothing better then making your own tomato sauce from fresh tomato's. Now at this point add anything you want to the sauce and make it your own.

Remember that we do not want the sauce to thick or watery. To thick then it will dry out, to thin and it will over wet the dough and make it it soggy. I usually add the sauce to about half an inch up to the edge so in this way I get a nice crunch on the pizza.

Awaaa !!! the Mozzarella cheese, I like it to be fresh and I cut it in about 1/4 inch pieces for in this way I get a different taste in every-bite, form the awesome crust, the sauce and the combination of them all. Now if you want you can still shred the cheese and add it more evenly all around.

Any way you cut it, it will always turn out awesome and your Family and friends will love you for it. Do not forget to make some extra for it will go really fast. 

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Pizza Margrita - Party Time

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