7 oz package of shredding Mexican cheese blend or your favourite cheese, ie. cheddar, mozzarella
Taco Seasoning
1 Tbsp chili powder
1 tsp paprika
1 Tbsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1-2 Tbsp Knorr chicken bouillon
Directions
Preheat oven to 375 F
Brown ground beef in skillet
Drain any excess grease
Add all the seasoning
Add 1 1/2 cups water to skillet and let the seasoning simmer for 3-5 minutes
Remove from heat and stir in shredded cheese
On a pizza pan or baking sheet arrange crescent rolls in a circle with wide ends toward circle and pointing outward. Use a small bowl for help form the ring. Remember to remove it when ring is formed
Spoon meat mixture over the crescent roll ring, keeping mixture close to center
Fold the pointed ends up over the meat and tuck them underneath to seal
Slice the breasts in half horizontally to make 4 chicken cutlets
Sprinkle each side with salt and pepper
Place in flour and coast both sides
Put in a hot pan 2 1/2 TBSP of butter and cook cutlets for 2-3 minutes or until golden. Then turn and cook the other side for about 1-2 minutes. Move chicken to one side of the pan.
In the same pan, turn down heat to medium and add garlic and remaining butter. Stir quickly to make sure garlic does not burn.
Add vinegar, soy sauce and honey. Stir to combine and simmer until slightly thickened
Turn chicken and coat with sauce til chicken is cooked. If sauce gets too thick add some chicken stock or water and stir.
Remove chicken serve by drizzling sauce over chicken.
Note: You can substitute chicken for pork chops, shrimp or fish
½ cup (125 ml) tomato ketchup (no salt added ketchup)
Pinch black pepper
¼ lb. (100 g) lean pork or low salt bacon, diced (I fry the bacon til crisp and add them to the beans when beans are almost done so they don’t turn soggy)
Directions
Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain.
Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.
Place onion slices on bottom of 6-cup flameproof casserole dish.
Add remaining 7 ingredients in with the beans, stirring gently to combine
Pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top.
Cover with lid and bake in oven at 250°F for 5-7 hours. Add water as needed to keep beans covered.
(This part is originals to the recipe, but I don’t feel you need to this) When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. One hour before serving, remove cover to darken up the beans. Salt to taste.
If using frozen puff pastry make sure to thaw for at least an hour
Meanwhile boil potatoes for 8-10 minutes until they are tender but not completely cooked.
After they are cooked put into cold water while preparing the pie filling
Preheat oven to 425 degrees F.
In a large skillet or pot, heat butter and oil over medium heat
Add onion, celery and garlic and cook for about 5 minutes
Add the seasonings and herbs, stirring for about a minute
Sprinkle flour into pan and combine with mixture
Whisk in the chicken broth and half and half cream until smooth
Bring to a boil until it thickens, about 2 minutes
Add the chicken, potatoes and frozen peas and carrots
Pour into an baking dish and top with puff pastry or homemade pastry
Poke some vent holes with a knife
Brush with egg wash and then sprinkle with grated parmesan cheese and sea salt
Bake for 30-45 minutes or until browned and the pastry is cooked through
Homemade pastry
2 cups of all purpose flour
3/4 tsp salt
1 cup pure lard or butter (I prefer lard)
1 egg
2 Tbsp ice cold water
1 Tbsp white vinegar
Directions
Combine flour and salt into a mixing bowl. Cut lard or butter into flour with two knifes or pastry knife until mixture is uniform and resembles coarse crumbs
Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened
If needed, divide dough in half and shape into a ball. Flatten each into a circle about 4″ and wrap and chill dough in refrigerator about 15 minutes for easier rolling
Roll a portion of dough required (I use both portions together) to cover to of pot pie. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness.
Gently place over pot pie without stretching and trim, flute and bake.
Note: Making dough in a food processor (easy)
Add the flour mixture and small pieces of lard or butter into a food processor
Pulse a few times to make a course mixture. Pour a little at a time the egg, water and vinegar mixture, while pulsing
Remove dough and If needed, divide dough in half and shape into a ball. Flatten each into a circle about 4″ and wrap and chill dough in refrigerator about 15 minutes for easier rolling
Roll a portion of dough required (I use both portions together) to cover to of pot pie. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness.
Gently place over pot pie without stretching and trim, flute and bake.
Choice of protein if desired (sliced beef, sliced chicken or shrimp)
Choice of sliced vegetables (carrots, broccoli, onions, snow peas, celery, cauliflower, bok choy)
Cooking oil
Directions for Stir Fry Sauce
In a bowl or a container with a lid add: broth, vinegar, brown sugar, soy sauce, oyster sauce, corn starch, white pepper (do not add ginger or garlic at this stage). Mix together ingredients.
Directions for Stir Fry
Over high heat, add a tablespoon of cooking oil to a fry pan or wok
Add your protein, and stir fry it. Adding a little water and cover the pan will add some steam to the help cooking
When almost cooked remove protein and add some more cooking oil
Stir fry the onions then add your prepared vegetable and if necessary add a little water and cover to steam them
Add your minced ginger and garlic (adding these aromatics at this stage will prevent them from burning
When almost cooked add back your protein and stir together
Make a “well” on the side or middle and add your sauce mixture
The sauce will thicken and mix it into the vegetable/protein mixture (if necessary add a little more corn starch to thicken)
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