I can’t believe it’s friday. Where did the week go? Right now we are in full swing with the kids activities and the days fly by. SO to re-cap here’s what I have been up to:
I am in love with Heirloom tomatoes. It was one of our “new” veggies, and I have been buying them the last 3 weeks! SO GOOD! Here I had them with olive oil, salt, fresh mozzarella, and some fresh basil. I could eat these tomatoes like apples.
Since we had a busy week(s), I didn’t have time to make enchiladas, so I deconstructed them in the crockpot.
I threw chicken breasts in the crock pot in the morning to cook and at lunch time I shredded them. I made a roux with 2 Tbs olive and 2 Tbs flour and cooked it for a little while and added one large can of enchilada sauce to thicken it slightly. Then I poured in 1/3rd the enchilada sauce, half the shredded chicken, half a package of shredded cheese, 1/2 a container of sour cream and half a package of chopped corn tortillas. Pour another 1/3rd of the enchilada sauce and repeat ending with the sauce. You can top some extra cheese on top. Then I set it to low to let it heat through and meld. Serve with chopped green onions.
Tonight is another one of my Fall Favorites.
It is in the oven now, topped with puffed pastry and I used the extra beer to make a loaf of beer bread. I think I will make a cheesy dip for the bread tomorrow. Here’s the recipes:
BEEF POTATO CHEESE POT PIE
- 2 pounds ground beef
- 2 carrots, cut into 1/4-inch cubes
- 1 large onion, cut into 1/4-inch cubes
- 1 large clove garlic, finely chopped
- 1 large baking potato, peeled and cut into 1/4-inch cubes
- 1/2 cup dark beer
- 8 ounces sharp cheddar cheese, shredded
- Salt and pepper
- 2 sheet frozen puff pastry, thawed but cold
- 1 large egg yolk, beaten with 1 tablespoon water
- Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
- On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
- Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.
This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.
- 8 ozs cream cheese
- 8 ozs shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 cup beer
Heat over low heat and serve.