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Chicken Pot Pies
Prep Time: 10 minutes, plus 1 hour to chill dough, if needed cook time: 15 minutes yield: 4 servings dough
1¾ cups shredded mozzarella cheese
2 tablespoons unsalted butter
1 large egg, beaten
½ cup blanched almond flour
⅛ teaspoon fine sea salt filling
2 tablespoons unsalted butter
½ cup diced celery
½ cup diced onions
teaspoon minced fresh oregano
teaspoon minced fresh thyme
teaspoon fine sea salt
boneless, skinless chicken thighs, cut into ¼-inch pieces
4 ounces cream cheese (½ cup) , softened
½ cup chicken bone broth, homemade (here) or store-bought for garnish
Fresh thyme sprigs
Preheat the oven to 425°F.
To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well. Add the egg and combine well using a hand mixer. Add the almond flour and salt and combine well with the mixer. Use your hands and work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.) While the dough is chilling, make the filling: Melt the butter in a sauté pan over medium heat. Add the celery, onions, herbs, and salt and cook until the veggies are soft, about 4 minutes. Add the chicken and sauté until cooked through, about 4 more minutes. Add the cream cheese and stir until well combined. While stirring, slowly pour in the broth. Divide among four 14-ounce oven-safe bowls or ramekins.
Grease a piece of parchment paper. Place one-quarter of the dough on the greased parchment and pat it out with your hands to form a small circle, slightly larger than the diameter of the bowls or ramekins you’re using. Repeat with the remaining dough. Place a circle of dough on top of each filled bowl or ramekin.
Seal each pie closed by crimping the dough around the edge with your fingers.
Place the bowls on a rimmed baking sheet and place in the oven. Bake for 15 to 20 minutes, until the pies are golden brown and the dough is fully cooked. Serve the pies garnished with fresh thyme.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. main dishes
Beef and Lamb
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Meatloaf Cordon Bleu
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Meatballs with Brown Gravy Steak with Blue Cheese Whip
Perfect Reverse-Sear Prime Rib with Tiger Sauce Greek Burgers with Feta Dressing
Country-Fried Steak and Gravy
French Dip Sandwiches
Garlic and Rosemary Rack of Lamb
Sunday Supper Pot Roast
Over Mashed Fauxtatoes
Prep Time: 15 minutes (not including time to make fauxtatoes) cook time: 6 hours yield: 8 servings
1 (5-pound) bone-in beef chuck roast Fine sea salt and ground black pepper
3 tablespoons ghee (or coconut oil if dairy-free) , divided
stalks celery, cut into ½-inch pieces
sprigs fresh thyme
1 sprig fresh rosemary
8 ounces sliced mushrooms
1 cup chopped onions
2 cloves garlic, minced
2 tablespoons tomato paste
2½ cups beef bone broth, homemade (here) or store-bought
1 batch Mashed Fauxtatoes (here) (or Cauliflower Rice, here, if dairy-free) , for serving
Season both sides of the roast liberally with salt and pepper.
Heat 2 tablespoons of the ghee in a large skillet over medium-high heat. When hot, sear the roast for 5 minutes on each side, or until browned.
Place the celery in a 4-quart slow cooker. Set the roast on top of the celery and pour in any juices from the skillet. Add the thyme and rosemary sprigs.
Reduce the heat under the skillet to medium, add the mushrooms and the remaining tablespoon of ghee, and sauté the mushrooms for 3 to 4 minutes. Add the onions and sauté for 5 minutes, until the onions are translucent and beginning to brown. Add the garlic and sauté for another minute. Add the tomato paste and cook for 1 more minute. Add the beef broth, stir to combine, and bring to a simmer; then remove from the heat.
Pour the onion and mushroom mixture over the top of the roast in the slow cooker. Cover the slow cooker, turn the heat to high, and cook the roast for 5 to 6 hours, until the meat is fork-tender.
Pull the meat off the bones and discard the bones. Taste and add more salt and pepper, if needed. Serve over mashed fauxtatoes.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3 minutes or until warmed through.
Chicken Parmesan Mini Meatloaves
Prep Time: 10 minutes cook time: 22 minutes yield: 6 servings
1½ pounds ground chicken
¾ cup finely chopped mushrooms
½ cup grated Parmesan cheese (or nutritional yeast if dairy-free) ¼ cup marinara sauce, plus extra for serving
½ cup chopped fresh basil leaves, plus extra whole leaves for garnish
1 teaspoon Italian seasoning
1 teaspoon dried oregano leaves
1 clove garlic, smashed to a paste
1½ cups shredded mozzarella or fontina cheese, plus extra for the top (omit for dairy-free) Preheat the oven to 350°F. Grease six 4 by 2-inch mini loaf pans.
In a large bowl, mix together the ground chicken, mushrooms, Parmesan, marinara sauce, and basil. Season with the Italian seasoning, oregano, and garlic, then mix in the shredded cheese.
Press the mixture into the greased mini loaf pans.
Bake for 20 minutes or until the internal temperature of the meatloaves reaches 160°F. Remove from the oven and sprinkle the tops with shredded cheese, then return to the oven and bake just until the cheese is melted, about 2 minutes. Serve on top of additional marinara sauce, garnished with fresh basil leaves.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.