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Turkey Pot Pie with Cornbread Crust

Turkey Pot Pie with Cornbread Crust

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December 2, 2020

by David Fionda

Category Recipes

Ingredients

Filling
⅓ cup butter
1 onion diced
⅓ cup flour
½ teaspoon poultry seasoning
¼ teaspoon thyme
1 cup chicken broth
⅔ cup milk or cream
1 sweet potato diced and cooked
1 ½ cups frozen vegetables defrosted
2 cups leftover turkey cubed
Cornbread Crust
2 cups all-purpose flour
1 cup yellow cornmeal
¾ cup white sugar
½ teaspoon salt
1 tablespoon baking powder
2 large eggs
1 ½ cups whole milk
1 ½ tablespoons vegetable oil
¼ cup melted butter

Instructions

Preheat oven to 350
Make the Cornbread Crust
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder.
In another bowl, whisk together the eggs, milk and oil.
Pour the wet ingredients over the dry ingredients, add the melted butter stir together until just mixed.
Let sit
Pot Pie Filling
Cook onion in butter over medium low heat until tender, about 5 minutes.
Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out.
Bring to a boil over medium heat, simmer 1 minute and remove from heat.
Stir in turkey and vegetables until well combined
Grease a large pie pan with butter and lightly dust with flour
Pour in filling and pat down until even
Pour in cornbread topping
bake at 350 for 35 - 40 minutes until a cake tester comes out early

December 2, 2020/0 Comments/by David Fionda

Baby Greens Salad with Maple Bacon Vinagrette

Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette

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November 9, 2020

by David Fionda

Cuisine American

Category Uncategorized

Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette

Ingredients

Ham Quiche Croutons:
-Nonstick spray, for the muffin tins
-5 large eggs
-1/2 cup skim milk
-2 teaspoons fresh thyme, chopped
-2 large green onions, thinly sliced
-Kosher salt and freshly ground black pepper
-3 ounces goat cheese, cut into small pieces
-12 slices thinly sliced Black Forest ham, halved
Baby Greens Salad:
-1/4 cup apple cider vinegar
-1 tablespoon maple syrup
-1 tablespoon Dijon mustard
-Kosher salt and freshly ground black pepper
-1/4 cup canola oil
-6 ounces mixed baby kale and baby mustard greens
-1 small bunch rainbow radishes, thinly sliced
-1 pint grape tomatoes, halved

Instructions

For the ham quiche croutons: Preheat the oven to 350 degrees F.
Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.

November 9, 2020/0 Comments/by David Fionda

Corn and Sausage Chowder

Corn and Sausage Chowder

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November 9, 2020

by David Fionda

Cuisine American

Category Recipes

Persons

8

Corn and Sausage Chowder

Ingredients

2 tablespoon olive oil
2 lb. hot Italian sausage, casings removed see notes for substitutions
2 medium yellow onion chopped
2 cup chopped carrots
2 cup chopped celery
4 cups Sweet potatoes diced
10 cloves garlic minced
pinch -teaspoon red pepper flakes optional for spicy
2/3 cup all-purpose flour
4 14.75 oz. cans cream style corn
2 30 oz bags fresh, frozen (not thawed) or canned
2 teaspoon dried parsley
1 tsp EACH dried oregano, dried thyme, salt
1/2 teaspoon pepper
4 bay leaves
4 tablespoons cornstarch
8 cups low sodium chicken broth
4 cups half and half

Instructions

Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender.
Add potatoes, garlic, red pepper (if using) and sauté 30 seconds.
Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
Cover and bring to a boil then uncover and reduce to a simmer.
Simmer, uncovered, for 45-75 minutes on low stirring constantly so the bottom doesn’t burn until the chowder thickens.
Stir in half and half and heat through.
Discard bay leaves and let cool.

November 9, 2020/0 Comments/by David Fionda

Sausage, Tortellini and Spinach

Sausage , Tortelinni and Spinach

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November 9, 2020

by David Fionda

Cuisine Italian

Category Recipes

Persons

4

Sausage , Tortelinni and Spinach

Ingredients

1 pound Hot or Mild Italian Sausage
2 medium onions, chopped small, about 2/3 cup
4 cloves garlic
1 28 ounce can Kitchen Ready tomatoes
15 ounces refrigerated tortellini
4 ounces baby spinach, roughly chopped
0.5 cup heavy cream
0.5 cup Parmesan or Pecorino Romano cheese, shredded

Instructions

Cook and crumble the sausage in a large skillet over medium-high heat. When the sausage has almost browned, add the onion and garlic. Continue cooking for 2-3 minutes until the garlic is fragrant and the onion begins to soften.
Add the tomatoes and the tortellini to the skillet. Stir and reduce heat once the sauce comes to a simmer. Cover with lid and simmer softly until the tortellini is tender about 8-10 minutes.
Add the spinach and stir for 1-2 minutes until it wilts. Stir in the cream. Sprinkle each serving with cheese if desired. Enjoy!

November 9, 2020/0 Comments/by David Fionda

Shortribs with Polenta

I found this great recipe on the Williams Sonoma site.

Shortribs

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May 25, 2020

by David Fionda

Category Uncategorized

Shortribs

Ingredients

Ingredients:
3 Tbs. olive oil
6 lbs. meaty, bone-in, individual-cut short ribs
4 tsp. kosher salt
1 tsp. freshly ground pepper
1 yellow onion, chopped
2 carrots, diced
6 cloves garlic, chopped
1/3 cup all-purpose flour
2 cups hearty red wine
3 cups beef stock or broth
2 Tbs. tomato paste
1 Tbs. minced fresh rosemary
1 bay leaf
1 cup whole milk
1 1/3 cups quick-cooking polenta
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.
Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm.
Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.
Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6.
Variation: If you have leftover short ribs, you can easily turn them into a divine ragù. Simply remove the bones, shred the meat, stir it back into the sauce

May 25, 2020/0 Comments/by David Fionda

Sunday Morning Pancakes

Sunday Morning Pancakes

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April 18, 2020

by David Fionda

Category Recipes

Persons

4

Sunday Morning Pancakes

Ingredients

2 cups all purpose | plain flour, (300 g | 21 oz)
1/4 cup granulated sugar or sweetener, (60g | 2 oz)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, (440ml)
1/4 cup butter, (60g | 2 oz)
2 teaspoons pure vanilla extract
1 large egg

Instructions

Combine together the flour, sugar baking powder, baking soda and salt in a large-sized bowl.
Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients.
Mix together until smooth (there may be a couple of lumps but that's okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!

April 18, 2020/0 Comments/by David Fionda

Tortellini Mac and Cheese

Tortellini Mac and Cheese

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April 5, 2020

by David Fionda

Category Recipes

Tortellini Mac and Cheese

Ingredients

16 oz frozen tortellini
FOR CHEESE SAUCE:
3 TBSP butter
4 TBSP flour
2 cups white cheddar cheese, shredded
1 cup milk
1/2 tsp garlic powder
1/2 onion powder
FOR TOPPING:
2 TBSP melted butter
1/2 cup bread crumbs
1/2 grated Parmesan cheese
3-4 slices cooked bacon, crumbled

Instructions

Preheat oven to 350 degrees. Spray a 8 in baking dish with non stick cooking spray
Prepare tortellini according to package directions. Drain. Set aside.
In a saucepan, melt 3 TBSP butter. Add flour, garlic powder and onion powder. Mix until combined.
Add milk. Cook on medium heat until bubbly. Once bubbly, reduce heat to low and cook until mixture thickens.
Stir in cheese and let it melt slightly. Remove from heat.
Mix cheese sauce with tortellini. Pour into prepared baking dish.
In a small bowl, combine bread crumb, 2 TBSP melted butter and Parmesan cheese. Mix until well combined. Sprinkle over tortellini.
Sprinkle bacon pieces over bread crumb mixture.
Bake for 25-30 minutes or until top is browned.

April 5, 2020/0 Comments/by David Fionda

Chicken, Sausage Pepper and Onions Scarpinello

Chicken, Sausage Pepper and Onions Scarpinello

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April 5, 2020

by David Fionda

Category Recipes

Ingredients

8 Chicken Thighs
2 pound sausage
3 Bell peppers Slices
3 Sweet Onions Sliced
8 cloves garlic, sliced
1/2 Cider vinegar
1 cup chicken stock
1/2 cup water
Dash oregano and hot pepper flakes

Instructions

Sear thighs skin side down 4 minutes , turn 3 minutes
Brown Sausage and Slice
Sautee peppers garlic and Onions until softened
Add water and deglaze
Add all other ingredients back, bring to a boil covered
Simmer for 30 minutes

April 5, 2020/0 Comments/by David Fionda

Chicken Tangine

Chicken Tangine

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Cuisine Moroccan

Persons

4

Chicken Tangine

Ingredients

3 tablespoons fresh chopped mint
1 tablespoon fresh grated ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
8 Chicken Thighs ( 4lbs)
2 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, smashed
4 fresh mint sprigs
4 fresh thyme sprigs
2 cups chicken broth
1 sweet onion, thinly sliced
3/4 cup orange juice
1/4 cup honey
1 lemon, quartered
Garnishes: fresh chopped mint, 1/2 cup

Instructions

Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.
Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.
Using a separator, pour off the excess fat
Add garlic to pan, and sauté about 1 minute.
Add the onions and saute until soft, 5 minutes
Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 1 hour minutes or until chicken is tender.
Remove cover and simmer 1 hour to reduce sauce
Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.

December 14, 2019/0 Comments/by David Fionda

Moroccan Beef Stew

Moroccan beef Stew

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November 18, 2019

by David Fionda

Category Recipes

Moroccan beef Stew

Ingredients

2 pounds cubed and trimmed chuck roast
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 stalks celery, chopped
1 medium onion, chopped
2 large carrots, sliced
4 cloves garlic, sliced
2 cups beef broth
1 cup coarsely chopped dried apricots
Celery leaves, for garnish

Instructions

STEW: Combine flour, salt and pepper on a plate and dredge beef pieces.
Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
Garnish with celery sprigs

November 18, 2019/0 Comments/by David Fionda