Strawberry Rhubarb Pie

I saw fresh rhubarb in the grocery store so I scooped some up (cost me only 50 cents!) and also scored some strawberries that were on sale.  We don't eat dessert very often, so I decided it was time for a treat!  This pie was DELICIOUS.  I'm glad I made my own crust.  It tastes better than the store-bought ones.

Strawberry Rhubarb Pie

Ingredients:
1 pie crust (See recipe below)
3 cups rhubarb in 1/4"-thick slices (about 5-6 medium stalks, ~12-16oz)
2 cups sliced strawberries (~12 oz)
2/3 cup granulated sugar
3 tablespoons cornstarch

Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cubed

Directions:
Roll out the pie dough to about a 12" diameter circle and place in a 9-inch pie plate, trimming and fluting the edges to make it pretty.

In a large bowl, stir together the rhubarb, strawberries, sugar, and cornstarch.  As you keep stirring, it will turn thick and syrupy.  Pour the strawberry mixture over the pie dough.

In a small bowl, combine the flour and brown sugar.  Add the butter, using a pastry cutter or two knives to cut the butter into the flour until it has the consistency of coarse crumbs.

Sprinkle the streusel evenly over the pie.  Place pie plate on a baking sheet (just in case filling bubbles out), and bake at 375º for 50-55 minutes until streusel is golden.   Check on the pie halfway through cooking time and place foil around crust if it is getting too brown.

Let pie cool completely before slicing.

******

Buttery Pie Crust Recipe 

(Makes 2 Crusts-- you can freeze half the dough for another time if not needed)

Ingredients:
2&1/2 cups flour
1&1/4 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water

Directions:
Stir the flour and salt in a large bowl.  Using a pastry cutter, cut in the butter and shortening until it resembles coarse crumbs.   Add ice water, 1 tablespoon at a time, stirring between each addition.  Only add enough water until the dough begins to form large clumps (usually about 1/2 cup total).

Transfer dough to a floured work surface and fold the dough unto itself several times until flour is fully incorporated into the fats.  Form the dough into a ball and divide into 2 equal pieces.  Using your hands, flatten each piece into a 1-inch thick circular disc.  Wrap each disc in plastic wrap.   Refrigerate at least 2 hours (up to 5 days).  [If saving for the future, freeze disc for up to 3 months and thaw in fridge.]

Roll out dough starting from center and roll outward in all directions until it's about 12-inches in diameter.  Follow baking instructions per pie recipe.

Ground Turkey Enchilada Casserole

I wanted something different than our typical taco night, so I decided to make an Enchilada casserole.  I found a couple different recipes online and then combined and edited them to make my own recipe.  It turned out better than I expected.  I absolutely loved the flavor.  Jeremy said it was good, but he wanted a "crunch" element.  Perhaps sprinkled tortilla chips or Fritos for Jeremy's leftovers?

Ground Turkey Enchilada Casserole
Makes 6-8 servings

Ingredients:
1 lb Ground Turkey (or Ground Beef or Shredded Chicken, etc)
1 large red bell pepper, cored and diced
1 small onion, diced
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon black pepper
pinch salt
1 can black beans, drained and rinsed
1 cup corn kernels (I used frozen)
1 can (10 oz) Diced Tomatoes with Green Chiles
1 can (10 oz) Red Enchilada Sauce  (I used mild, but you can kick it up)
12 (6") corn tortillas
3 cups shredded Monterrey Jack or cheddar or Mexican blend cheese
Optional Toppings: Chopped fresh cilantro, sliced green onions, sour cream, avocado, etc

Directions:
Cook the turkey/beef in a large skillet over medium heat until done.  Transfer meat to a bowl.   Using the juices still in the skillet, saute the bell pepper and onions until softened, about 5 minutes.  Stir in the spices and add the meat back into the skillet.  Stir in the beans, corn, tomatoes, and 1/2 of the enchilada sauce.  Remove from heat and set aside.

In a 9x13" baking dish, pour the remaining 1/2 can of enchilada sauce to thinly cover the bottom.   Arrange 6 tortillas so they cover the bottom, overlapping slightly.  Spoon half the meat mixture over the tortillas.  Top with 1&1/2 cups shredded cheese.  Arrange the remaining 6 tortillas, followed by the remaining meat mixture, topped with the remaining cheese.

Bake, covered with foil, at 375º for 20 minutes.  Remove foil and bake another 10 minutes.  Serve warm with toppings of your choice.

Make Ahead Note:  I think this recipe lends itself well to make ahead/freezing.   I actually prepared the casserole layering earlier in the day and then put it in the fridge, covered.  When it was time to eat in the evening, I put it in the oven to bake.  I'm sure you could make this into smaller casserole dishes and freeze some for another day.

Skillet Lemon Dill Chicken Thighs and Roasted Dill Potatoes

The dill in my herb garden is doing really well this year, so I harvested some and made these dill-flavored dishes.  The dill was pretty subtle in comparison to the lemon flavor, but the overall dish was delicious.  I'll definitely put this in my "make again" folder.  The potatoes roasted in the oven in the time it took to make the chicken dish, so the timing was perfect.

Skillet Lemon Dill Chicken Thighs

Ingredients:
1 to 1&1/2 lbs boneless, skinless chicken thighs, trimmed of fat.
salt and pepper
1/4 cup plus 1 tablespoon flour, divided
1 tablespoon oil
1 tablespoon butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill
pinch grated lemon rind

Directions:
Season chicken with salt and pepper.  Dredge in 1/4 cup flour to evenly coat.  Heat oil and butter in a large skillet over medium heat.  Add chicken to the skillet and cook until golden brown and cooked through, reaching an internal temperature of 165ºF, about 4-5 minutes per side.  Remove to a plate.

Reduce heat to medium-low and whisk 1 tablespoon flour into the skillet juices.  Gradually whisk in the chicken stock and lemon juice.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes.  Stir in dill and season with salt and pepper to taste.  Return chicken to skillet, spooning sauce over thighs.  Serve and sprinkle with fresh dill and grated lemon rind if desired.

********

Roasted Dill Potatoes

Ingredients:
1 lb baby gold potatoes, cut in 1/2 lengthwise
1 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small lemon
2 teaspoons chopped fresh dill (for serving)

Directions:
In a small bowl, stir together olive oil, butter, garlic, dill, salt, and pepper.  Add the potatoes and toss to coat.  Transfer to a baking pan and roast at 450º for 15 minutes.   Squeeze lemon juice over the potatoes and sprinkle with fresh dill.

Grilled Chicken

I loved grilled chicken because it stays so juicy.  I found this recipe online and it didn't disappoint.  Easy marinade with on hand ingredients, quick grill time, and it was delicious.  I'll definitely use this recipe again.

Grilled Chicken

Ingredients:
Up to 4 skinless boneless chicken breasts
6 tablespoons olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
~ 1-2 teaspoons lemon zest (1 lemon)

 Directions:
Using a meat mallet, pound chicken to even ~1/2" thickness.  If thicker, grill time will be longer.

In a gallon-sized ziplock bag, combine the remaining ingredients.  Add the chicken to the bag and massage the marinade into the chicken.  Seal bag, place in bowl, and refrigerate at least 4 hours or overnight.

Grill chicken over medium-high heat for 3 minutes per side until meat thermometer reads 165º F  (Ours were a little thicker and required ~5-6 minutes per side).  Transfer to a platter and serve. 

Classic Chili

I was in the mood for chili, and I had ground turkey in the freezer, so I found this classic recipe and just substituted the meat.  We had elbow macaroni on hand so we made it chili-mac.  Tasted good.

Classic Chili

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 lb ground beef or ground turkey
2&1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1/2 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1&1/2 cups beef broth (or chicken broth)
1 can (15 oz) petite diced tomatoes
1 can (16 oz) red kidney beans, drained and rinsed
1 can (8 oz) tomato sauce

Directions:
Heat olive oil in a large soup pot over medium-high heat.  Add the onion and cook for a few minutes.  Add the ground beef to the pot and cook for 5-6 minutes until the beef is browned, breaking up large chunks and stirring occasionally.

Add the seasonings and stir.   Add the remaining ingredients and stir well.   Bring the chili to a low boil.  Reduce heat to medium-low and gently simmer, uncovered, for 20-25 minutes.   Remove from heat and rest for 5 minutes before serving.  Serve as is or with noodles, cheese, cilantro, or favorite chili garnish.

Instant Pot Red Cabbage

While the Polish Kielbasa was boiling on the stovetop, I prepared this side dish in the Instant Pot.  Next time, I'd cut the recipe in half because we were eating cabbage for several days in a row (but it still tasted good).  This was a perfect way to make this recipe which typically cooks very slowly on the stovetop. 

Instant Pot Red Cabbage
Makes >8 servings

Ingredients:
4 tablespoons butter
1 onion, sliced
1 head (2 lb) red cabbage, thinly shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon allspice
1/3 cup apple cider vinegar
1/3 cup apple juice
1 tablespoon sugar
2 Granny Smith apples, peeled, cored, and diced

Directions:
Using the Saute setting, melt the better in the Instant Pot. Add the onion and cook, stirring occasionally, until just starting to soften.  Stir in the cabbage and cook for a couple minutes.  Stir in the salt, pepper, and allspice.  Add in the vinegar, juice, and sugar, and stir well.  Cancel Saute mode.

Set the Instant Pot to Pressure Cook on high for 5 minutes.  When finished, quick release pressure.  Stir cabbage, season to taste, and serve.

Cheesy Chicken Casserole

Not healthy.  Don't care.  Sometimes you just need cheese and bacon.  It was yummy.  I just cooked a whole chicken in the Instant Pot, so I shredded it and used some of that chicken for this recipe.  I also threw in some broccoli in an attempt to add at least some nutritional value.  Approximate measurements in recipe---I mostly just threw handfuls of stuff in and hoped for the best.  It worked.  Looking forward to leftovers tonight. 

Cheesy Chicken Casserole

Ingredients:
~1-1&1/2 lbs cooked chicken (cubed, shredded, whatever)
1/2 teaspoon pepper
~2 cups uncooked elbow macaroni
6 slices bacon
1 green bell pepper, diced
1 onion, diced
1 tablespoon minced garlic
2 tablespoons butter
1/4 cup flour
2 cups milk
1 packet Dry Ranch Mix (optional)
4 oz cream cheese, room temp
1 can (10.5 oz) condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1-2 cups fresh broccoli, chopped
1/4 cup panko bread crumbs (optional)

Directions:
Season the cooked chicken with ground black pepper.  Place in large bowl.

Cook the macaroni per package directions and drain.  Add to bowl.

Cook the bacon in a large skillet.  Let bacon cool on paper towel.  Drain all but 2 tablespoons of bacon grease.

In same skillet, add the pepper, onion, and garlic.  Cook for 3-5 minutes until tender.  Add to bowl.

In same skillet, melt butter over medium heat.  Whisk in flour until paste forms.  Gradually add milk while continuously whisking.  Stir in the Ranch, cream cheese, and cream cream of chicken soup until combined.  Stir in 1&1/2 cups of cheddar cheese.  Pour cheesy sauce into bowl with chicken and pasta and veggies. 

Add broccoli or other veggie to bowl and stir everything to combine.  Pour mixture into a 13x9" baking pan.  Top with crumbled cooked bacon, 1/2 cup shredded cheddar, and bread crumbs.  Bake at 375º for 20-30 minutes until mixture is bubbly and cheese is melted.  Enjoy!

Instant Pot Whole Chicken

I could only find whole chickens in the grocery store a couple weeks ago, so I purchased one.  I decided to try to cook it rotisserie-style in the Instant Pot.  It worked, especially just for shredding up the meat.  The skin wasn't crisp enough for my liking though.  Next time, I might try broiling it for a couple minutes after it's done pressure cooking.   I completely forgot to take a photo until I was halfway done shredding it up.  Oh well.

Instant Pot Whole Chicken

Ingredients:

1 whole chicken (~4-5 lbs), innards removed

1 lemon, cut in half

1 small onion, cut in half

Rotisserie Seasoning:

1 tablespoon kosher salt

2 teaspoons pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

dash of cayenne pepper

Directions:

Rub seasoning mixture all over chicken.   Stuff the chicken cavity with the lemon and onion.

Place a trivet in the Instant Pot and pour in 1 cup water or chicken broth.  Place chicken on trivet.  Pressure cook on high for 6 minutes per pound of chicken (30 minutes for a 5-lb chicken).  Let pressure naturally release for 15-20 minutes before removing lid.  Insert a meat thermometer into chicken thigh and make sure it has reached 165º F.  Remove chicken from pot and let rest for 10 minutes before slicing or shredding.

Grilled Chicken

We felt like grilling out, so I made this chicken recipe.  It was excellent--juicy and flavorful.  I also made some foil pouches with beans and potatoes for the grill.

Unbelievable Grilled Chicken
From allrecipes

Ingredients:
3 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic
1 lime, juiced (2 TBSP)
1 lemon, juiced (3 TBSP)
1/2 cup brown sugar
1/2 tablespoon salt
1/2 teaspoon pepper
1/3 cup olive oil
4 boneless skinless chicken breasts

Directions:
In a small bowl, whisk together all the marinade ingredients (everything except chicken).   Place chicken in a large resealable bag and pour marinade into bag, tossing to coat.  Chill in fridge 8 hours or overnight.

Remove chicken from marinade and discard liquid.   Grill chicken 6 to 8 minutes per side until internal temperature reaches 165ºF.

Shrimp Scampi with Veggies

Friday Fish Fry is out; eating at home is the current norm.  I felt like trying a new recipe and wanted to use the last of the shrimp in the freezer so I made this Shrimp Scampi recipe.  I had some leftover asparagus that I threw in there too.  It was good, but not fabulous.  Kinda boring.  Some bites had more flavor than others.  I think next time I would add butter or lemon juice at the end to kick up the flavor.  It was fine though. I was excited because I got to use the ribbon setting on the spiralizer for the zucchini and yellow squash.

Shrimp Scampi with Squash Ribbons

Recipe from Food Network, slightly adapted

Ingredients:

8 oz spaghetti

1 yellow squash, peeled or spiralized into ribbons

1 zucchini, peeled or spiralized into ribbons

1 lb shrimp, peeled and deveined, tails removed

salt and pepper

2 tablespoons olive oil

handful asparagus spears, chopped (optional)

1 cup cherry tomatoes, halved

4 cloves garlic, minced

pinch crushed red pepper flakes

1/2 cup chicken broth

Directions:

Bring a large pot of salted water to a boil and cook the spaghetti to al dente.   Save 1/4 cup of the pasta water.   Place the zucchini and squash in a colander and drain the pasta into the same colander.  Stir to combine pasta and squashes.

In the now empty pot, heat 1 tablespoon olive oil over medium-high heat.   Toss the shrimp with salt and pepper and add to the pot.  Cook until just pink around the edges, about 2 minutes.  Add the asparagus, tomatoes, garlic, and pepper flakes, and cook until tomatoes have softened, about 1 minute.  Add the pasta, squash, broth, and remaining 1 tablespoon oil.  Cook, tossing, until warmed through and most of the liquid has been absorbed.  Add pasta water if more liquid is needed.  Season with salt and pepper.