NATCHITOCHES MEAT PIES aka CAJUN EMPANADAS

I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀

NATCHITOCHES MEAT PIES

FILLING
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

  • Brown ground beef and pork until cooked through. Drain.
  • In the same pan brown bacon over medium heat until crisp.
  • Remove bacon to drain on paper toweling.
  • Whisk in flour to bacon grease making a roux.
  • Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
  • Add beef and pork in. Simmer 5-10 minutes to meld flavors.
  • Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

PASTRY
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

  • Whisk together the flour, salt and baking powder together in food processor.
  • Add shortening and pulse to a cornmeal texture.
  • Add eggs and broth JUST until dough comes together.
  • Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
  • Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
  • Roll out each piece to a thin circle.
  • Fill each about half full.
  • Fold over and crimp edges with fork tines to seal.
  • Place on a silicone lined baking sheet.
  • Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
    Serve with Salsa, sour cream, chopped olives and chopped green onions.

NOTE:

  • I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
  • I also like to add a sprinkly of shredded cheese to the inside and garnish.

SKILLET CHOPS & OVEN BRAISED RAINBOW CARROTS

This recipe came out of a an old (1960’s) cookbook put together for a lake area homeowner’s association. I loved the sound of it, but canned pork and beans use mustard in their recipes and I’m deathly allergic so I had to adapt it and the flavor profile was GREAT.

SKILLET CHOPS
2 tablespoons butter
FRESH ground sea salt and black pepper
4 thick bone in pork chops
1/2 sweet onion, sliced thin
1 can great Northern beans, drained and rinsed
1 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons jalapeno ketchup

  • Melt butter in cast iron skillet over medium-high heat.
  • Saute onions 1-2 minutes
  • Generously season chops on both sides.
  • Add chops and quickly sear to a golden brown.
  • Whisk together the tomato sauce, brown sugar and jalapeno ketchup.
  • Fold beans into sauce.
  • Arrange beans around pork chops, cover and simmer on LOW 15-30 minutes until chops are cooked through.

OVEN BRAISED RAINBOW CARROTS
1 1/2 pounds rainbow carrots, cleaned and cut to like sizes
4 LARGE green onions, halved lengthwise
1 teaspoon orange zest
1/3 cup orange juice
3 tablespoons melted butter or avocado oil
1 medium shallot, FINELY chopped
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper to taste

  • Preheat oven to 425°.
  • Whisk together the butter or oil, orange juice, vinegar, orange zest, shallots, FRESH ground salt and pepper.
  • Toss carrots, and green onions with orange juice mixture.
  • Pour into a large flat baking dish, cover with foil and bake 15 minutes.
  • Remove foil and bake another 30 minutes.

CHEESY TACO PASTA

CHEESY TACO PASTA serves 6-8
1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

  • Cook the shelled pasta according to the directions on the box and drain WELL.
  • Add the ground beef to the pan and brown well.
  • Drain the fat.
  • Add the taco seasoning and water, stirring and cooking until water is evaporated.
  • Add the pasta, salsa and cheese.
  • Stir to combine.
  • Garnish with chopped green onions, chopped olives and/or peppers.
  • Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

  • Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Sear all sides of roast 1-2 minutes.
  • Place roast in slow cooker.
  • Wipe out skillet of excess oil.
  • Melt butter in skillet.
  • Whisk in seasonings and thyme leaves.
  • Add onions, sautéing a minute.
  • Add garlic and sauté another minute.
  • Pour over pork roast.
  • Cook on LOW 5 hours.
  • Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

  • Melt butter in saucepan.
  • Whisk in cornstarch and flour.
  • Add chicken stock and whisk until smooth.
  • Add renderings from the slow cooker and whisk until smooth and thickened.
  • Adjust seasoning and serve over mashed potatoes with gravy.

BALSAMIC GLAZE for FRUIT

One of my favorite summer treats is juicy red ripe watermelon and sweet navel oranges drizzled with a thick and sweet balsamic glaze with a bit of Cotija cheese (Mexican Parmesan) sprinkled on top.  You can use ANY balsamic vinegar, but I like to use flavor infused (pear or coconut pineapple are my favorites) for a bit of extra flavor.

BALSAMIC GLAZE for fruit
1 3/4 cups QUALITY balsamic vinegar
1/4 cup apple cider vinegar
1 cup sugar

  • In a small saucepan bring balsamic vinegar and apple cider vinegar to a boil.
  • Reduce heat and simmer for 15 minutes, whisking often,  until reduced by half.
  • Whisk in sugar and bring back to a boil.
  • Reduce heat and simmer 10-15 minutes, whisking often, until glaze coats the back of a spoon.
  • Cool before pouring into squeeze bottle or cruet. Will keep in refrigerator 2 months or so.

IMOGENE’S CHICKEN

This is one of those recipes that I made EXACTLY as written the FIRST time, but had to change. It was good the first time, but we knew it could be better!

IMOGENE’S CHICKEN
2 tablespoons butter
2-3 pounds boneless, skinless chicken thighs
3/4 cup white wine
1/4 cup Bragg’s liquid aminos
1/4 cup apple cider vinegar
1 cup chicken broth
2 tablespoons FRESH grated ginger
2 tablespoons brown sugar
1/4 teaspoon dried oregano

  • Preheat oven to 375°.
  • Melt 2 tablespoons butter in cast iron casserole pan.
  • Arrange chicken thighs top side down in a single layer.
  • Whisk together the white wine, liquid aminos, vinegar, chicken broth, ginger, sugar and oregano and pour around chicken pieces.
  • Cover and bake 30 minutes.
  • Turn chicken and cook 15 minutes more.
  • Serve over rice, pasta or mashed potatoes.

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 25 of 2020

GOOD MORNING dear friends.  I hope you had a GREAT week and weekend!

While I’m “AWARE” of all that’s going on around me, I’m choosing to maintain a sense of normal best as I can.  It would be so easy to dwell on all that is wrong with just about everything to do with the world right now; the virus, the conflict… well 2020 in general! I did see the perfect MEME the other day though that made me LOL 😀 and if you’re a SYFY fan will make you laugh also! ALL kidding aside, I am putting everything in the hands of faith and optimism that everything will truly work out well… eventually… in the end.

Enough on that, let’s move on to Happy Homemaker Monday!

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weather has been really crazy lately!  The last several weekends have been cool and stormy and then the weeks heat up to extremely warm by Friday before starting the whole cycle over! 

This week looks to be starting similar in the low 60’s and ending in the high 80’s.  So today and tomorrow, I’ll be wearing socks and tennies instead of my standard summer flip flops 😀

ON THE BREAKFAST PLATE My standard fare of hot water and baby food and a banana

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • errands
  • planning a trip
  • paperwork etc…
TUESDAY
  • bowling maybe – the alley just opened and we’re thinking early on a weekday might be safe
WEDNESDAY
  • menu planning
  • recipe updates
  • blog updates
THURSDAY
  • cleaning and laundry
  • continue organizing storage
FRIDAY
  • Hubby has a blood donation appointment
  • errands
SATURDAY
  • Farmer’s Market? we’ll see what’s available
SUNDAY
  • ??

WHAT’S ON THE DVR/TV  I watched a really sweet film on Netflix called THE HEALER that is dedicated to Paul Newman and all the kids battling cancer.  We used to live near THE PAINTED TURTLE CAMP which was actually an old Thousand Trails campground that his foundation purchased and converted.  My girlfriend and I helped clear the grounds and plant new trees before they opened and make quilts for their quilt program.  I also finally got completely caught up on all the backed up cooking shows.  Now if I could get caught up on all the Hallmark movies on the DVR.

I’M READING 2 books right now and can’t seem to put either down.  I love both authors and their story telling abilities to weave history into current day life.  The first is Gill Paul’s Lost Daughter and the 2nd is Lisa Wingate’s The Book of Lost Friends.

FAVORITE PHOTO FROM THE CAMERA On a whim we took a trip to Wildlife Safari last week where humans are captive in their cars and the animals roam free.  Our local Wildlife Safari has a globally successful cheetah breeding program. We were fortunate enough to run into a docent that was FULL of wonderful information. Unlike other jungle cats, female cheetahs are loners and do not bond with others, whereas male cheetahs MUST bond with other males to survive.

They have several new cheetah cubs, but they won’t be released for public viewing for another 4-5 weeks and I just wish we’d been able to get better pictures of the cheetahs, but the giraffes and elk were full of piss and vinegar! 😀

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHEESY TACO PASTA & SALAD
CHICKEN with CREAMY SUN DRIED TOMATO SAUCE & SALAD
BUTTER BRAISED PORK ROAST & SCALLOPED POTATOES
C.O.R.N.
SNAPPER WRAPPERS, SKILLET CORN and SALAD with SPICY 1000 ISLAND
BUTTERMILK ROAST CHICKEN & GREEN BEAN and CHEDDAR CASSEROLE
LEMON CHIVE PAN SAUCE CHICKEN & SALAD and CHEDDAR MUFFINS
DESSERT
LEMON CHERRY AUSTRALIAN CHEESECAKE
 

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • IMOGENE’S CHICKEN
  • BALSAMIC GLAZED FRUIT
  • CHEESY TACO PASTA
  • SKILLET CHOPS & OVEN BRAISED RAINBOW CARROTS
  • NATCHITOCHES MEAT PIES

FEATURED PARTY LINKS FOR THIS WEEK

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.