Two chicken breast halves, cubed
1/4 cup oil
1-2 onions, rough diced
3 stalks of celery, rough dice
3 carrots, rough dice
1 cup of frozen peas
chicken broth, about 2 cups
2 pie crusts, pre-made is fine
1/3 cup or so flour
Step 1: Prepare chicken, celery, onion and carrots. Warm the oil in a pot or Dutch Oven over medium heat. Add the onions, celery and carrots and cook for a few minutes. Stirring. Add cubed chicken, stir and cook until chicken is fully cooked. Add frozen peas and mix.
2. Push contents of pot to side, leaving a well in center. Sprinkle the flour into the well to soak up liquid, stirring. Mix in ingredients outside the well. Slowly add the broth to mix the flour with the broth. This will make your gravy. Salt and pepper to taste.
3. Preheat oven to 400 degrees. Put crust on bottom of cast iron skillet, making sure the crust is all the way up the sides of the skillet. If your skillet is properly seasoned, you do not need to grease it. Fill the bottom crust with the filling and top with second crust. Pinch the edges to close the pie. Brush top with beaten egg and prick the dough with fork. Bake for 30 minutes and check crust. If browning too much, cover with foil on edges. Cook for 10-15 minutes more, but watch for burning!
Allow to rest and cool to easily remove the pie from the skillet.
You can make your own coleslaw in minutes, without preservatives or unnecessary ingredients. Very old school recipe that can be tweaked, of course, but this is the classic. Economical, delicious and filling! Great with BBQ pulled pork or as a side for chicken!
1/2 medium green cabbage
1 cup good quality mayo (handmade is best, will post a recipe)
4 tablespoons white sugar
1 lemon, juiced, about 3 tablespoons
2 tablespoons white vinegar
1/2 tsp salt
1 tsp pepper
Halve the cabbage and slice as if chopping an onion or shred with grater, if you prefer
Combine and set aside
In separate bowl, whisk together mayo, sugar, lemon juice, vinegar, salt and pepper until creamy. Drizzle over cabbage and carrots. Mix with spoon. Cover and chill so that flavors combine (at least 1 hour).
Recipe can be doubled and you can adjust the seasoning to taste.
This is simple to make and can be baked or fried or cooked in the air fryer!
8 oz. box of cream cheese
6 oz. can of pink crab
2 tsp. Worstershire sauce
1 tsp. soy sauce, light preferably
1/2 tsp. garlic powder
Minced green onion (optional)
package of wonton wrappers (in produce section)
Drain crab. Soften cream cheese and combine with crab and seasonings. Blend well.
Place a teaspoon size of the filling in the center of the wrapper and close. You can do them as triangles, crowns or pope hats (like tortellini), making sure to close the edges well. You can do that with a tiny bit of water or beaten egg white. Keep finished ones covered with a damp paper towel so they won’t dry out. Also cover your pile of wontons as you are working if you aren’t working fast. If they dry out they won’t close and may open with cooking.
You can cook these in several ways. Bake them at 425 degrees for 12-15 minutes, spraying lightly with cooking spray and turning.
You can also use an air fryer; coat lightly with spray to get crunchy edges. OR you can fry these the traditional way.
When frying in a deep fryer, don’t allow your oil to get too hot and cook them in batches. They will puff up as they cook.
Beef & Barley Soup–if you don’t count chowder–is quite possibly the quintessential New England soup.
But nowadays finding a good version can be difficult to find, except maybe in a can. And even the best canned soups are still too salty and tinny for regular consumption.
So, I set about making a healthy and easy Beef & Barley that would rival the ease of warming up a canned version and I think I’ve done it. Of course, I used my trusty Dutch Oven, but I also used my Instant Pot to make ready the beef.
I started with a small piece of meat that was intended as a small roast. I got it on sale for less than $4 and it weighed just under two pounds. Because I froze it when I bought it, I first defrosted it and then cooked it with a small amount of beef broth and some salt and pepper in the Instant Pot on the beef setting. Couldn’t be easier, but note that you could use a portion of roast beef leftovers if you have that.
Once the beef was cooked and had rested, I chopped it up in small pieces and tossed it into the Dutch Oven along with some tomato sauce, a box of beef broth and the drippings from the Instant Pot. I added a can of peas and carrots, but you could use fresh or frozen. It’s up to you, of course.
The Barley was cooked separately from a dried bag of the grain. If you’re wondering where you find dried Barley, check the dried beans section of your grocery store. Once cooked, add the Barley to the soup toward the end of the cooking to keep it from getting too soggy.
Small oyster crackers are the only thing you need to complete this wonderful, homey meal, which is perfect for a cold late Autumn supper.
One small points:
This soup is exceptionally economical. I figured the entire recipe cost me under ten dollars for ten servings!
Small cut of roast beef, prepared either in an oven or Instant Pot, about 1 1/2 pounds
Box of beef broth
Small can of tomato sauce
Can of diced carrots and peas
About two cups of water
Salt and pepper to taste
Barley, 1 cup, dried and cooked separately with 2 1/2 cups water and salt to taste
Cook beef in Instant Pot with a small amount of beef broth and allow to rest OR use precooked cut of roast beef
Slice and then dice the cooked beef and place in Dutch Oven with any pan drippings from the cooking of the beef
Add tomato sauce, beef broth and water to the Dutch Oven and bring contents to boil on the stovetop
Reduce heat to allow the soup to slowly boil off some of the added water and thicken, about 1 hour
Meanwhile in a separate pan, bring the dried Barley to boil with 2 1/2 cups water and salt to taste; cook for 45 minutes
After cooking off some of the liquid, add the can of peas and carrots and the Barley
Allow soup to simmer for an hour or more so that all the flavors meld together