Southern Treats: Holiday Leftover Dinner Pie

Southern Treats: Holiday Leftover Dinner Pie: "Here is a little comfort fast food and a great idea to make use of all your holiday leftovers. I used some roasted turkey breast, honey gla..."

Holiday Leftover Dinner Pie

Here is a little comfort fast food and a great idea to make use of all your holiday leftovers. I used some roasted turkey breast, honey glazed ham, ready made pie crusts, puff pastry sheets, cream of mushroom, diced onions, diced peppers, brown rice, dried cranberries, cheddar jack cheese and mixed veggies. Started out by sweating the onions and peppers, in a little butter, in a pan. Once the desired color was obtained, I added the meat(s) and warmed them up. Then added the cream of mushroom, cooked brown rice, veggies and cranberries. Seasoned the mixture, with salt, pepper, garlic powder and a touch of cinnamon. I set up the deep pie crusts and let the puff pastry thaw out( about 45 minutes). Once the stuffing was cooled, then poured into each pie crust.
Topped with cheddar cheese and then rolled out the puff pastry, crimped to the crust, with an egg wash mixture and used a fork to secure to the crust.. Made four slits to allow for ventilation and egg washed the top for a golden crust. Pre-warmed the oven to 400 degrees, and then placed the pies on a sheet pan for about 10-14 minutes.
Let the pie cool off a few minutes and dig in. This is what the cut section looks like.
A good wholesome meal with minimal effort and maximum satisfaction. This was a big hit with our guests. Definitely a crowd pleaser! Enjoy!
Spend less time in the kitchen and more time with the family and friends! Happy Holidays!

Southern Treats: Crockpot Chicken Rice Soup

Southern Treats: Crockpot Chicken Rice Soup: "As the weather starts to cool down, a little homemade soup can sure hit the spot. But who has time to make chicken soup from scratch? The ..."

Crockpot Chicken Rice Soup

As the weather starts to cool down, a little homemade soup can sure hit the spot. But who has time to make chicken soup from scratch? The answer is your old reliable Crockpot. This was nice and easy and minimal preparation. We started out with a 3 to 4lbs. whole chicken, that was washed and the giblets and neck removed. We then got a combo pack of pre diced onions and celery, a half a bag of small carrots, about 4 cups of chicken stock (I prefer the low sodium kind), some sprigs of rosemary and thyme, 1/2 a cup of margarita mix, a splash of lemon, 2 tsp. diced garlic, 2 tbs. of Goya Recaito (a cilantro based seasoning, used to flavor rice, soup and sauce dishes) and salt and pepper lightly. I use about 4 or 5 sprigs of rosemary and thyme and tie them up with butcher's twine. Throw it in the pot. It is easier to get them out at the end.
At this point you can also add a shot of Tequila, if you wish to make a more authentic Mexican flair chicken soup.
Put the lid and set the Crockpot on low for at least 8 hours or longer, if you are short on time, set it on high for about 6 hours. You could even start it overnight, this is the easy of cooking with the Crockpot.
After about 8 hours on low, or 6 on high, I like to test the chicken with my instant read thermometer, you are looking for a temperature of 180 degrees in the thigh or 160-170 in the breast area. The reality is that you will probably have a higher temperature, but these are the safe minimums. The higher the temperature, the easier it will be to pull apart the chicken, if it hasn't started to fall apart already. At this point, I remove the chicken onto a large cutting board, and let it cool off or a few minutes. I also remove my bundle of herbs and toss them out. I like to thicken my soup and grab the immersion blender and carefully start to pulse the liquid, in the pot to get a thicker consistence. After I have reached the desired thickness, I add a cup of whole grain rice and taste and re season, with salt and pepper, if needed. If you are looking for more of chowder type soup, if could also add a little heavy cream or milk. The Crockpot is set to low and covered, while I start to pull the skin and pull apart the chicken, this whole process can be done about 30 minutes, before serving. Once the chicken is pulled and the bones removed, return to pot and give it about 30 minutes, for the rice to cook.
Serve nice and warm and add your favorite garnish. We like to top it with grated Parmesan cheese and some store bought biscuits and you can see why this is called comfort food. Hope you try it soon, enjoy!

Quadruple "P" (Pulled Pork Pot Pie)

This is what happens, when you are bored and start looking through recipes. The weather is getting cooler, and started thinking of some comfort food, that is satisfying and easy to make. I though of the classic chicken pot pie, but was thinking, what else could be used besides chicken. I looked in the icebox and saw I had some pulled pork left over, so I decided to use it instead of chicken. Ingredients included Campbell's cream of mushroom, with low sodium, frozen veggies and Bisquick(Heart Smart option).
Started by heating up the pork and thawing out the veggies. Then added the veggies and the two can of cram of mushroom. Cooked the mixture for about 10 minutes.
While the mixture cooked, I stared mixing the batter of 2 cups of Bisquick, 1 cup of milk, and 1 whole egg for the topping. Whipped together in a separate bowl with a whisk. Layer the mixture, into an un-greased 12 x 9, 3 qt. Pyrex pan. Even out the the mixture and then topped with the batter. Spread the mixture nice and evenly, and into a 375 degree, pre-heated oven, for 30 minutes. After 30 minutes, sprinkled with shredded cheddar cheese and back in the oven, for 5 minutes, to melt the cheese.
The crust was nice and golden and thick, the filling was flavorful and very tasty. A meal all by itself and 10 minute prep. and 35 minute cook time.
A highly recommended crowd pleaser, and easy dish that will make you look like a pro.

New Meatloaf Ideas....

Instead of using ketchup, try using Peter Luger's Steak Sauce and instead of bread crumbs, try using Stove Stop Stuffing....easy on the salt. Those things have plenty of sodium. Enjoy!

Southern Treats: Chuckie in the slow cooker

Southern Treats: Chuckie in the slow cooker: "The slow cooker is one of the most useful tools and helpful gadgets, that is often over looked. This week, the local Food Lion Supermarket ..."

Chuckie in the slow cooker

The slow cooker is one of the most useful tools and helpful gadgets, that is often over looked. This week, the local Food Lion Supermarket has Beef Chuck Roast, on sale for $1.99/lb. This particular roast is about 2.45 lbs. First, we seared the roast on med. to high heat, make sure the pan is very hot, usually I use Pam, but for a little added flavor, I used a tablespoon, of unsalted butter. I liberally used black pepper, garlic, onion pepper, and a slight pinch of salt, to season the roast. Seared the roast, about 3 mins., on each side and then the sides, to get a nice brown on the roast. Get the slow cooker set up and remove the roast from the pan and into the slow cooker. Return the pan to the heat and use a low-sodium chicken stock, to de- glaze, all the flavor bits that are stuck to the bottom of the pan. Using a whisk I lifted up all the flavoring and then pour it over the roast in the slow cooker. I then added a small white onion diced and a cup of white wine. At this point you can add, peppers, carrots, any aromatic spice you might prefer.
This cook was a 10-11 hour cook, at low, and just make sure there is enough liquid to cover the roast. About 6 hours, taste the liquid and see what it needs. I decided to use a tablespoon of Worcestershire sauce. Later the roast started to fall apart, my wife started to make some white rice and I used the liquid to make a gravy.
Made a roux, using equal parts flour, to equal parts canola oil(or grease of choice), melted in sauce pan and consistently whisking. When the roux starts to stiffen and turn dark, add some of the liquid, one ladle at a time. Let the mixture thicken, and add liquid if needed. Don't add to much, because if it is too loose, you would have to start all over. Once the mixtures starts to boil, turn down the heat and add a half cup of milk, or heavy cream, if you want it creamier. Season and taste as you go along.
Let the chuckie, rest for a few minutes on the cutting board, you can use two forks and shred the beef as seen here, this usually takes little effort, as you can see that it is falling apart. A little bit of rice, some chuckie on top and drizzle the gravy. A great meal with little effort, deserves a little presentation. It looks and tastes as if you were cooking all day, and a well appreciated, home cooked meal.
Thanks for looking, I hope you are inspired to dig out the slow cooker and see what you can create.

Mad Max's Smoked Brisket Chili...

This was a first time experiment, which went beyond, my expectations. It was suppose to be entry for a chili-cook-off, at the harvest festival, in our community. Having undergone a heart transplant, within the last 2 weeks, I was ready to get back, to one of the things, I love best. With the support and love of my lovely wife, I started thinking how can I go all out. Still having several packers, in the freezers, I decided to smoke a brisket and chop it up, to use in my chili. I smoked a 12 lb. packer and trimmed it very tightly, in an effort to get the most even cook, possible. I used mesquite wood, for a hardy smoky flavor, which will pull through, in the chili. I used my kettle, using the"fast and hot" method, using reg. Kingsford charcoal. The brisket took about 3.5-4.0 hours, from start to finish. I foiled, at 160 internal, and then back on the kettle, till it reached 190 internal. After resting, in the cooler, for about 2 hours, I started to slice and chop up about 4 lbs. of brisket. Then I gathered some favorite ingredients and started to think of what I like in a chili and what I don't and came up with this recipe, which I tweaked at the end, when I wasn't getting what I wanted. This recipe won 1st. place in a field of 15 recipes, all were amateur cooks (at least, to the best of my knowledge) and had some very happy friends and neighbors. BTW, the brisket was rubbed with salt, black pepper and granulated garlic.
1 tsp. Chipotle Chili powder

1 tsp. ground cumin

1 tsp. mustard powder

1/2 tsp. dried oregano (grounded up)

1 Tbsp. smoked paprika

1 tsp. crushed red pepper flakes, finely grounded

1 package Hormel center cut bacon, rendered the fat and saved, for the onions

5 links of chorizo, fried and thinly sliced(or andouille sausage)

2 cups beef broth

2 cans 14.5 fired roasted diced tomatoes

1 can 7oz. chopped green chilies, with liquid

1 can 7oz. Chipotle peppers in adobe sauce, sliced

1 med. onion diced and sautéed, in the bacon fat.

1 tbsp. crushed garlic

1 can 6oz. tomato paste

12oz. dark stout beer

3 tsp. granulated sugar

1/2 cup honey

2 tbsp. Plowboy's Bovine Bold Rub

3-4 #'s of previously smoked Brisket (cubbed)

2 cans pinto beans
Renderer the bacon strips and then save the strips, to use as garnish. Sautéed the onions and garlic, in the same skillet, using the reserved bacon fat. Once the onions and garlic become translucent, over med. heat, remove the onions into the slow cooker. Using the reserve fat, in the skillet, use it to fry up the chorizo or andouille sausage. Once the sausage is fried up, slice it thin and into the slow cooker. Put in your brisket, and start to add the rest of your ingredients. Hold off on the sugar, honey and Plowboy's Bovine Bold, till the 4 hour mark, taste as you go and adjust to your liking. I try to control the sodium content and usually add the last ingredients, if needed.

This chili has a bit of heat, if you prefer a milder version, then cut down on the chilies, and red pepper. Use half a can, of the chipotle pepper, instead of a full can. Start the slow cooker in high and let it do it's thing. It usually takes about 5 to 6 hours. If you have time restraints, try using a cast iron pot over low to med. heat.
When it is done, serve warm, with the crumbled bacon, on top. I also suggest dicing some cilantro on the top for color, flavor and presentation. Serve along with your favorite toppings, sour cream, shredded cheese or tortilla chips. Hope you enjoy and that it serves you well. I loved to hear your feedback.

Pulled Pork Ziti...

This is a new twist on an old favorite, as requested, we had the task to make an Italian favorite incorporating our pulled pork, in the recipe. We came up with pulled pork baked ziti. Started out with two pork butts about 4-6#'s, each. Rubbed the butts with a combination of Pecan and Cherry rub.
Then we fired up the UDS (ugly drum smoker) with reg. kingsford and cherry wood chunks.
After, about 14 hours, on the smoker, running at about 230-250 degrees, foiled at 160 degrees and then taken to 200 degrees, internal temp.. Stored for 3 hours, in the cooler and then pulled. Started our homemade tomato sauce and added the pulled pork to absorb the flavor.
Let the sauce cook down and then assembled, with penne pasta, ricotta cheese, Parmesan cheese, Italian herbs and spices, and provolone and mozzarella topped.
Very tasty, with a hint of smoky goodness and saucy consistency. It might be a new goto recipe. Thanks for looking.

Grilled Chicken Thighs

This was so sweet tasting grilled chicken. Quick and easy and very satisfying.
Started out with a couple of chicken thighs, trimmed the skin a bit. Usually when grilling the chicken, you can get the skin to crisped up. Gave me a chance to tryout John Henry's Cherry Rub seasoning.
Fired up the blue kettle with reg. Kingsford and added a handful of cherry wood chips. Foiled a couple of Yukon gold potatoes. Cooked the thighs, for about 35-40 minutes, @ about 325 degrees.
Cooked them to an internal temp. of 170 degrees. Took it off the grill and foiled it for about 10 minutes.
A simple meal, but full of flavor. We really enjoyed the Cherry Rub. It was sweet and mild, but bold enough to enjoy, without sauce.

St. Louis Style Ribs

My family came down to the beach and then stopped by, for a few days. They always want some Que, so I decided to make some ribs. Started out with 4 slabs of spareribs, trimmed St. Louis style and removed the membrane. Then drizzled with EVOO to help the dry rub adhere to the rib. The rub was a homemade rub of brown sugar, paprika, cumin, salt, black pepper, chipotle chili powder, garlic and onion powder.
After being rubbed, they went in the ice box for a day and a half. Don't usually do this, put wanted to get the most flavor out of the rub. On the day of the cook, I took out the ribs about an hour before putting them on the UDS and letting them come up to room temperature. The smoker was set up with reg. Kingsford and cherry and hickory wood chunks (about 2 chunks each). The charcoal basket was filled half way, and a half chimney was started. Once the coal in the chimney was lit, half went in one drum and half in another( about 10-12 coals a piece).
After about 3.5 hours, on the smoke, about 225-230 temp. on the pit. Try the bend test and it was pulling just right. Then I sauced and foiled, they went in the cooler for about an hour and sauced again, before serving. The final sauce was heated to keep the rib warm and not drop the rib temp.
Everyone enjoyed it and the overnight sitting in the rub, did make the rib more flavor full. The bark was very good and the rib was nice and moist. Sorry, no pics of cut section, my camera battery died out.

Beef Tenderloin, done with reverse sear.

Today, we decided to do a whole beef tenderloin. We started out with 8.2# whole tenderloin, which we trimmed up and removed the silver skin and fat. I also trimmed off, the chain, of the tenderloin and some of the pieces, of the end. After it was trimmed up, I tied some butcher's twine, around the point, to ensure proper cooking and also making it easier, to handle. A dab of EVOO and a seasoning of kosher salt, black pepper and "California Style" garlic powder.
After the tenderloin, reached room temperature, on the cutting board. The blue kettle was getting loaded, with reg. Kingsford and set up, for indirect heat. The grate was cleaned and sprayed with "Pam", to prevent sticking. Tenderloin was then placed, on the grate and looking for an internal temperature, of 125 degrees. After about 45 minutes, we had 127 degrees. This particular time, we were trying a reverse sear method, which means, you sear the meat, at the end, of the cooking process, by cooking it directly, over the heat source. Approximately 2 minutes, on each side and we took the meat off, the grill and tented it, with foil, to rest.

After almost 20 minutes, it was time to slice it up and enjoy the fruits of our labor.
Just beautiful... Thanks for watching.

Delmonico Rib-Eye Steaks

Two beautifully marbled Delmonico Steaks, from the "Steak House", a chain butcher shop, with a local franchise, in Charlotte, NC. These steaks are about a pound each.
Seasoned with salt, pepper and "California Style" garlic powder. The CI skillet is getting nice and hot, while the steaks get to room temperature. You want to hear the sizzle, when you lay your steaks, in the pan. Usually, I would use a pat of butter, to give it a nutty flavor, but since I am trying to watch my fat intake, I used a 1/2 teaspoon of extra virgin olive oil, instead. The oven has been preheated, to 375 degrees. About 3-4 minutes, per side and then flipped and seasoned the other side. Another 3 or 4 minutes, and then in the oven. I was looking for an internal temperature of 160 for medium, 140 for rare. I used an instant read "therma pen". Cooking time was about 10-12 minutes. Took the pan out, of the oven, placed the steaks on a cutting board and lightly covered with foil, as the meat rests and redistributes the juices ( at least 10-15 minutes).
This steak was served with cheesy, whole wheat cous cous.
Look at the juicy and tasty piece. Next time, it goes on the outdoor grill, I hate the rain, but this made up for it! Thanks for watching.