One day as I was looking over the produce section of the grocery and I found a 16-oz bag of riced cauliflower for 99 cents. Soup immediately came to mind but chowder sounded better. Truth be told, a reduced price bag of riced cauliflower doesn’t look that great – a little aged around the edges. But the perfect ingredient for chowder. The only indulgence here is bacon and cheese. Remember, you’re giving up starchy, carbohydrate-laden potatoes called for in traditional chowders.
I’ve always been a big cauliflower fan. Fresh and cut up for a crudité, it’s crunchy and filling. Riced, it’s also a good fresh ingredient in salads. My mother made it often because she usually found huge heads on sale at the grocery. She never incorporated cauliflower into other recipes, though. We ate it steamed with a healthy portion of Velvetta cream sauce. We all loved it and Mom was happy to see her picky children gobble it up.
Cauliflower is enjoying current culinary stardom. Look at the “VegNews” article titled “9 Unbelievably Awesome Uses for Cauliflower.” There’s the fashionable cauliflower crust pizza which everyone I’m around is raving about. Heck, they even use cauliflower in mac ‘n cheese and chocolate cake. And why not? Cauliflower is low-fat, loaded with fiber, high in antioxidants, and a fabulous low-carb alternative for grains and legumes. Take a look at this recipe from Caio, Caio, Bambina: Cauliflower Cake with Pecorino and Basil.
Having said all that . . .
(1-2) Heat a dutch oven over medium heat. Add 1 Tablespoon olive oil. Cut 3-4 strips of bacon into lardons and brown. All those brown bits at the bottom will add amazing flavor to your chowder. Remove bacon onto a paper-towel-lined plate to drain and set aside. (3) Drain off some of the bacon fat. Return to stove and add 1 large onion, diced. (4) Cook until the onion is softened.
1) Add 4 cups of low-sodium chicken stock.
(2) Add 1/4 cup of brown rice. Stir to combine. Cover with a lid, reduce heat to simmer. Continue to cook for 30 minutes or until the rice is cooked through.
(3) Add 2-4 oz of processed cheese, like Velveeta, cut into chunks.
(4) Stir until all cheese is melted. Add more chicken stock or water if the chowder is too thick. Check for seasoning. Garnish with shredded cheddar cheese, sour cream, chopped chives, and reserved bacon bits. I served mine with fresh, hot corn muffins and honey.
If you try this recipe, would you post a photo on my Instagram page? At Mimi’s Table. Thanks!
Yield: 6 servings
Cauliflower Cheese Bacon Chowder
A bag of riced cauliflower is transformed into a delicious, healthy bowl of steamy chowder without the potatoes. Treat yourself to a bowl garnished with shredded cheese, a dollop of sour cream, and crispy bacon bits.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
3-4 strips bacon, cut into lardons
1 Tablespoon olive oil
1 - 160z bag of riced cauliflower
1 large onion, diced
2 carrots, shredded
4 cups low-sodium chicken broth
1/4 - 1/2 cup brown rice
2-4 oz processed cheese, like Velveeta, cut into chunks
1/2 cup half 'n half or heavy cream, optional
Shredded cheddar cheese, low-fat sour cream, chopped fresh chives, crispy bacon - all for garnish
Instructions
Over medium heat, add one Tablespoon olive oil to a heavy-bottom pot or dutch oven. Add the bacon lardons. Stir occasionally and cook until the bacon has rendered its fat and is brown and crispy. Remove bacon to a plate lined with a paper towel to drain. Remove all but 1 Tablespoon bacon drippings.
Add chopped onions. Stir and cook until onions are softened. Add cauliflower. Stir and continue to cook for 5 minutes. Add shredded carrot. Stir and cook for 5 minutes.
Add chicken stock and brown rice. Stir until combined. Reduce heat to medium-low. Cover the pot and simmer for 30 minutes or until the rice is cooked through.
Remove lid. Add processed cheese chunks and half 'n half, if using. Stir until cheese is melted and the chowder is heated through.
Ladle into bowls. Garnish with shredded cheese, sour cream, chopped chives, and crispy bacon.
Notes
This recipe is almost like baked potato soup without using potatoes. Serve with hot corn muffins.
Cinco de Mayo is just around the corner and I wanted to share this fabulous recipe for Cheesy Enchiladas in Mole. This is Jeff Mauro’s recipe, Ultimate Cheesy Enchiladas, from the Food Network with just a couple of changes. The sauce is not a true Mexican mole, like mole rojo, but it comes pretty close. I’d use this sauce in a heartbeat for any mole dish. The ingredients are easy to put together. I reconstituted powdered mole in this recipe: Turkey Enchiladas in Mole. But this sauce is so easy to make and comes together so quickly that I decided homemade was the way to go.
I decided to char a couple of mild long green chiles, like the ones used for Chile Rellenos, peeled off the skin, removed the seeds, and chopped them into a medium dice. I like the combination of cheese and chiles – who doesn’t like queso dip, right?- and thought chiles would add another layer of flavor.
Let’s talk about cheese.
Obviously, cheese is an important part of this dish. I decided to use Oaxaca cheese because I love it. Oaxaca is a mild-flavored, buttery cheese that melts like a dream. You can find Oaxaca cheese in any Mexican grocery and it is becoming common in most grocery stores, too. I find Oaxaca is cheaper at Mexican stores. Mauro also suggested Chihuahua which would be a good one, too. He added Monterey Jack and cheddar to his filling so the enchiladas are filled with lots of cheesy goodness. I’d recommend that you avoid substituting mozzarella for Oaxaca. Mozzarella melts beautifully, too, but lacks the richness of Oaxaca. Just sayin’.
Add oil to a pot over medium heat. Add flour and whisk together to make a roux. Add ancho chile powder, chipotle chile powder, cocoa, Mexican oregano, garlic powder, and cumin. Whisk together until the mixture begins to thicken and the spices are fragrant – 5 minutes tops. Add chicken stock, whisk until smooth, and cook until the sauce is slightly thickened. Add vinegar and check seasonings. Take off the cooktop and set aside. See, the mole comes together in no time at all.
Now it’s time to soften the tortillas. This step is quick and makes it easier to fill and roll the tortillas into enchiladas. Pour 1/2 cup oil over medium heat. Drop the tortillas one at a time into the hot oil. After 5 seconds, using tongs, flip the tortilla over to cook on the other side – 5 seconds. Remove the cooked tortilla to a baking sheet lined with paper toweling. I like to keep the tortillas separated using paper toweling between the layers. That way they drain well and don’t stick together.
In a large bowl, mix together the cheeses – Oaxaca, Monterey Jack, and sharp cheddar. Add the diced green chiles if using. Stir until everything is combined. Set aside.
Ladle some of your lovely sauce to the bottom of a 9″x13″ pan.
Let’s Roll!
Preheat oven to 375°F. I use a quarter-sheet pan to roll whatever enchiladas I decide to make. Doing so keeps the process neat. This method is especially handy if you’re using flour tortillas dipped into a sauce to soften before rolling. Place 1/4 cup of the cheese filling on top of the tortilla. Roll into a nice tight little bundle and add the enchilada, seam side down, into the baking dish.
Fill your baking dish in two rows of six enchiladas per row.
You’ll have leftover cheese filling. That’s what you want.
Pour the remaining mole sauce over the top of the enchiladas. Bake for 20 minutes or until they’re hot and bubbly. Sprinkle remaining cheese mixture over the enchiladas. Continue to bake for 10 minutes or until the cheese is melted.
Remove from the oven to a cooling rack. Let your enchiladas rest for 10 minutes before serving.
Yield: 6 servings
Cheesy Enchiladas in Mole
Cinco de Mayo is just around the corner. Those who love Mexican food should try this delicious recipe stuffed with cheesy goodness to celebrate the holiday. The sauce is not a true Mexican mole, like mole rojo, but it comes pretty close. I'd use this sauce in a heartbeat for any mole dish. The ingredients are easy to put together.
Prep Time30 minutes
Cook Time30 minutes
Additional Time10 minutes
Total Time1 hour10 minutes
Ingredients
3/4 cup vegetable oil
3 Tablespoons all-purpose flour
2 Tablespoons ancho chile powder
1 Tablespoon chipotle chile powder
2 teaspoons Mexican oregano
2 teaspoons cocoa powder
1 teaspoon ground cumin
2 cups low-sodium chicken stock
1 Tablespoon apple cider vinegar
12 corn tortillas
16 oz. Oaxaca or Chihuahua cheese, shredded
4 oz. sharp Cheddar cheese, shredded
4 oz. Monterey Jack cheese, shredded
2 long green chiles, roasted, peeled, and cut into medium dice OR 1 can diced green chiles
Instructions
Make the mole sauce.
In a medium-sized pot, heat 1/4 cup vegetable oil over medium heat. Add flour and whisk together to form a roux. Add ancho chile, chipotle chile, cocoa, oregano, garlic powder, and cumin. Continue to whisk for 2-4 minutes until the spices become fragrant. Add chicken stock. Continue to whisk and cook until smooth and the mixture begins to slightly thicken - 2-3 minutes. Add vinegar. Stir and check for seasoning adding salt and pepper to taste if needed. Set aside.
Make the filling.
If you're using fresh chiles, roast them over an open flame or in a dry skillet over medium-high heat until the skin is blistered. Remove chiles and place in a plastic bag. Close and allow the chiles to steam for 10 minutes. Take the chiles out and with a sharp knife peel off the skin. Cut open the chile. Remove the stem and seeds. Chop chile into medium dice. OR add a can of diced green chiles. Add chiles to cheese and toss to distribute ingredients. Set aside.
Soften the tortillas.
In a 10-12" skillet, heat 1/2 cup vegetable oil over medium heat. When the oil is hot, quickly fry each tortilla no more than 5 seconds per side. The object here is to soften the tortillas so they're easy to roll. Remove cooked tortillas to a sheet pan lined with paper towels using extra paper towels between layers.
Assemble the enchiladas.
Heat oven to 375F degrees. In a 13"x9" baking pan, ladle 1/2 cup of the mole sauce in the bottom of the pan. Tilt the pan to coat evenly. Set aside.
Using a plate or sheet pan, add 1/4 cup cheese mixture to one tortilla. Roll into a tight enchilada and place seam side down in the baking pan. Repeat for the remainder forming 2 rows of six enchiladas.
Pour remaining mole sauce evenly over the top. Bake for 15 minutes until the enchiladas are heated and the sauce is bubbly. Add remaining cheese filling and return to oven for 10 minutes until the cheese is melted and bubbly.
Remove to a cooling rack and rest for 10 minutes before serving.
Notes
Use any garnish you enjoy with Mexican food. I like shredded lettuce and diced tomatoes. Sour cream would be good or pickled jalapenos and fresh cilantro.
Jeff Mauro at Food Network is the author of this recipe.
I am a noodle fanatic. I love all types. And if you take a look around my blog, you’ll find several noodle recipes. I prefer noodles to rice with Asian dishes. There’s something so satisfying about every saucy bite. Richard bought me a pasta attachment for my mixer a couple of years ago. I made homemade egg noodles for soup and beef & noodles in no time flat. Before that, I had a Marcato pasta maker and I’d hand crank them out or make sheets of pasta for ravioli. There’s nothing like homemade noodles. And there are so many shapes of dried pasta available at the store, too. I’ve been known to loiter in the pasta aisle at the grocery just to look and see what’s new. It’s my favorite grocery aisle.
One noodle I’ve not served before were Asian rice noodles. No, I did not make them – some things are worth paying for. I’ve made dishes with udon, eaten my fair share of lo mein, and everyone’s had ramen at some point in life. But rice noodles didn’t appeal to me for some reason. They looked wimpy. They’re translucent. They looked brittle and fragile. I just wasn’t sure if rice noodles would have the same toothy bite as pasta and egg noodles. Well, I was wrong. They do. As an added bonus, rice noodles are gluten-free.
One day I was perusing one of my favorite food blogs Half Baked Harvest. Tieghan posted her recipe for Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles. I was smitten. There was something about her rice noodles swimming in a garlicky, coconut milk, butter sauce surrounded by perfectly cooked shrimp that pushed me over the edge. I had to try rice noodles.
Before I dived into Tieghan’s recipe, I wanted to cook something simple with rice noodles first just to get the hang of preparing them and to test the texture. I hopped over to my favorite Asian market where they have the best noodle aisles. Not just one aisle, but two. Yeah, I was there for a while.
A simple pad thai recipe was the way to go for my experiment. I found this great bag of pad thai noodles that were the perfect width – not too wide and not too skinny. And I found a quick and easy chicken pad thai recipe over at Tasty – One-Pot Pad Thai. Believe it or not, I have a good supply of Asian cooking ingredients in my pantry. Really, the noodles were the only ingredient I needed to buy.
Let’s talk a minute about cooking rice noodles.
The package instructions were worthless for someone who’s taking the rice noodle maiden voyage. Something like “cook in boiling water until done.” Hmmm.
And I wasn’t quite sure about Tasty’s boiling instructions. Again, “cook noodles in boiling water following package directions.” Hmmm.
I finally landed on very simple instructions on the Internet. “Put noodles in a large bowl. Pour boiling water over the noodles. Stir until they’re done.” Hmmm – but that’s the way I went. I figured I could check for noodle doneness without overcooking, which the instructions said would ruin any pad thai dish. The process took about 8 minutes for the width of my noodles, just a little short of al dente.
One-Pot Chicken Pad Thai is categorized as “gluten-free.” Soy sauce is made with fermented wheat. Be sure to use tamari or soy labeled as “gluten-free in this recipe if you have a gluten allergy or sensitivity
Any stir fry dish comes together quickly. Once you begin the cooking process, plan to be committed until the dish is finished. I don’t think the cooking part took more than 20 minutes. I get all my slicing and dicing and make the pad thai noodle sauce in advance of going to the stove.
First, boil four quarts of water. Place dry noodles in a large bowl. Pour the boiling water over the noodles and stir around with tongs to make sure the noodles are submerged. Every once in a while, stir the noodles to make sure they aren’t sticking together. After 6 minutes, start checking for doneness. Finished noodles for pad thai should be slightly short of al dente. Drain the noodles in a colander, rinse with cold tap water to stop the cooking, and run your fingers through the noodles to make sure it’s all cooled down nicely. Shake the colander to remove as much water as you can. Pour one Tablespoon toasted sesame oil over the noodles. And using tongs, toss them until they’re coated with oil so they don’t stick together. Set aside.
PREP:
Cut one large chicken breast in half horizontally, slice into strips and dice into 1″ cubes. Set aside.
Crack two eggs into a small bowl and lightly whisk. Set aside.
Slice 1/3 cup of shallots or one large shallot into thin rounds. Set aside. (In a pinch, I’d sub red or sweet yellow onion.)
Seed one medium fresh red chile. Cut into thin slivers. Set aside.
Slice 3-4 green onions into 1″ pieces. Set aside.
Rough chop 1/2 cup fresh cilantro. Set aside.
In a 2-cup measure mix 3 Tablespoons each fish sauce, rice vinegar, gluten-free soy sauce or tamari, brown sugar, lime juice, sriracha. Mix and set aside.
OK – you’re ready – let’s go! Time to tell your people to wash their hands, set the table, and get a beverage. Your saucy hot pad thai will be ready in minutes. In my beloved family, that process takes at least 20 minutes – just enough time to pull everything together.
Heat a 12″ skillet over medium-high heat. Brush with 1/2 Tablespoon toasted sesame oil. Add lightly beaten eggs to the skillet. Scramble until very lightly browned. Remove to a bowl. Return skillet to the cooktop.
One large chicken breast will make four servings. I sliced the breast in half and cubed it into 1″ pieces. Over medium-high heat, brush the skillet with 1/2 Tablespoon toasted sesame seed oil. Add the chicken cubes, stir, and saute until there’s no more pink in the middle. Remove cooked chicken to a bowl with the cooked eggs. Return skillet to the cooktop.
Right now your skillet is pretty hot. You can see the beautiful brown bits of flavor leftover from browning the chicken. Reduce heat to medium. Add the shallots and peppers. Quickly saute for 1-2 minutes. Add to bowl with chicken and egg. Set aside.
Here’s what your lovely reserve bowl should look like after all that quick stir-frying. Time to move on to the star of the show.
Add cooked rice noodles to skillet. Remember – your noodles are coated with toasted sesame oil – don’t worry immediately about sticking to the bottom of your pan. Using tongs, toss noodles in the skillet.
Return the chicken, veggies, and scrambled egg to the skillet. Continue to toss with tongs until all is incorporated.
Pour sauce into the skillet and toss to coat
Add cilantro, green onions, crushed peanuts, and bean sprouts. Toss to combine. Divide onto individual plates or bowls and garnish with crushed peanuts, green onions, and cilantro. Enjoy!
One-Pot Chicken Pad Thai
One-Pot Chicken Pad Thai is an easy and quick stir fry recipe with favorite Asian flavors and a nice sauce with a bite of heat. Crushed peanuts add a nice crunch.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
4 SERVINGS
8 oz pad thai rice noodles
2 eggs, lightly beaten
1 large chicken breast, cut into 1" chunks
1/3 cup or 1 large shallot, thinly sliced into rounds
1 red chili, stem and seeds removed and cut into slivers
1-15oz can bean sprouts, drained OR 2 cups fresh bean sprouts
1/2 cup peanuts, crushed
3-4 green onions, cut into 1" pieces
1/3 cup fresh cilantro, roughly chopped
For the Sauce
3 Tablespoons each fish sauce, rice vinegar, gluten-free soy sauce or tamari, brown sugar, lime juice, sriracha
Instructions
Prepare rice noodles Place uncooked noodles in a large bowl. Pour 3-4 quarts of boiling water over the noodles. Toss lightly with tongs to make sure noodles are submerged. Let steep for 6 minutes, tossing occasionally to keep noodles from sticking together. Check for doneness - noodles should be just short of al dente - maybe 1-2 minutes more. Drain in a colander. Rinse noodles with cold water to stop cooking and shake to remove excess water. Return to bowl and add 1 Tablespoon toasted sesame oil. Toss until noodles are coated. Set aside.
Over medium-high heat, brush the inside of a 12" skillet with 1/2 Tablespoon toasted sesame oil. Add beaten eggs. Scramble until set. Remove to a bowl. Set aside.
Brush the skillet again with 1/2 Tablespoon toasted sesame oil. Add peppers and shallots. Stir fry for 1 minute. Remove to bowl with eggs. Set aside.
Brush the skillet with 1/2 Tablespoon toasted sesame oil. Add chicken and stir fry until the meat is no longer pink in the middle. Remove to bowl with eggs, peppers, and shallots. Set aside.
Reduce heat to medium. Add noodles and toss just to warm.
Add reserved chicken, eggs, peppers, and shallots. Toss to combine.
Add sauce. Toss to coat.
Add bean sprouts, crushed peanuts, green onions, and cilantro. Toss to combine.
Divide into individual servings. Garnish with extra crushed peanuts, green onions, and cilantro.
Notes
One-Pot Chicken Pad Thai is categorized as "gluten-free." If you have gluten allergy or sensitivity, please be sure to use "gluten-free" soy sauce or tamari.
My mother, Shirley, was a pie master. She could mix up crust for a double-crust pie in a matter of seconds. It was always the same recipe: 2 cups all-purpose flour mixed with 1 teaspoon salt and 2 tablespoons granulated sugar (sugar if she was making a sweet pie); 2/3 cup Crisco; and 3-4 tablespoons ice-cold water. Her’s was always perfect. Perfectly flavored, perfectly crimped, and perfectly browned. Mom didn’t make savory pies often, but this recipe was one of our favorites.
Three reasons why you should bake up this delicious ground beef pot pie and keep it in your recipe box:
This isn’t a store-bought frozen one heated up in the oven. It’s one you make and bake with all the love I know you put into every dish.
Shirley’s Ground Beef Pot Pie is quick and soooo easy to prepare and is inexpensive to make.
Everyone LOVES pot pies!
What makes this pot pie so easy?
Except for the browned ground beef, you can make this entirely with pre-made ingredients.
All pot pies need a crust. I like to buy pre-made pie crusts from the grocery because I lack my mother’s skill. I store them in the freezer until I want to make any sort of pie. Of course, you can make your own crust – good for you! But having pre-made ones at the ready is a real time-saver. I find boxes of double pre-made pie crusts in the grocery refrigerator section for $1.79 – that’s a pretty economical time-saver and perfect for savory or sweet pie applications. Or you might try building the crust out of phyllo sheets like this Chicken Pot Pie in Phyllo Crust.
For this pot pie recipe, I cubed fresh carrots and potatoes and completed the filling with frozen peas. But you can substitute frozen carrots and peas – you know the combo bags sold in grocery store freezer sections. And cubed frozen hash brown potatoes – another staple in my freezer. And for a real simple prep, you can use frozen chopped onions for those days you just don’t feel like chopping an onion. I periodically have those days.
I am not a big fan of canned vegetables. Frozen is the way to go for me if I’m not using fresh veggies.
Frozen vegetables taste fresher and maintain a crunch, although not as perfect as fresh vegetables but better than canned. I know canned vegetables are less expensive than frozen. Please consider this – when you drain off the canning fluid from canned vegetables, what are you left with? A 15oz can of vegetables yields less than a 12oz package of frozen vegetables. And then there’s the added salt in canned vegetables that I try to avoid at all costs for health reasons.
Add one Tablespoon olive oil in a 12″ skillet over medium-high heat. Brown 1½ – 2 pounds of ground beef or ground turkey. Once the meat is browned, drain off the fat in a colander and set aside.
Return the skillet to the cooktop. Add one tablespoon olive oil and heat over medium-high heat. Add chopped onion and diced carrots, stir, and quickly saute until the onions become translucent.
Add diced potatoes and minced garlic. Stir and cook for one minute. Add 3/4 cup of beef stock. Stir scraping up the brown bits at the bottom of the skillet.
Turn the heat down to medium-low. Put a lid on the skillet and steam the vegetables for 10 minutes.
While the veggies are steaming, it’s time to get the pie crust ready. If you’re using packaged, it’s just a matter of bringing the crusts to room temperature. Even though pre-made crusts are 9″ in diameter, I like to roll mine out to make them a bit larger and thinner. If you’ve decided to make your own crust, you should follow your recipe and refrigerate for 30 minutes before rolling. I’d make the crust before starting the recipe so your crust has time to rest.
Fit pie crust into a 9″ deep-dish pie pan. Return to the cooktop, remove the lid from the skillet, and add the cooked ground beef and frozen peas. Stir until combined and spoon the ground beef filling into the crust. Roll out a crust for the top and put it on top of the filling.
Next, crimp the edges to seal both crust layers and cut slits over the top crust. Mix one egg with one tablespoon water and whisk with a fork to make an egg wash. Brush the egg wash over the top of the pie. At this point, you can sprinkle the top of your pie with flaky salt and/or coarsely ground black pepper.
Pop your pot pie into a pre-heated 425°F oven. Bake for 30 minutes or until the crust is flaky and nicely browned. Remove to a cooling rack and allow to rest for 10 minutes before serving.
While the pie is resting, you can whip together a quick and simple brown gravy to ladle over the hot pot pie slices.
In the same skillet you used to prepare the vegetables and over medium heat melt 2 tablespoons butter. Add 2 tablespoons all-purpose flour. Whisk until combined which forms a roux.
Add 2 cups of warmed beef broth. Whisk until combined.
Continue to cook and lightly whisk for a few minutes until the sauce begins to thicken. Check the seasoning – add salt and pepper if needed. You may want to add dried herbs to the sauce to kick the flavor up a notch.
And there you have it! A nice green salad or a bowl of fresh fruit would go well with your extremely flaky and delicious beef pot pie.
Please Note: There is no binder in the meat pie filling. Part of this is because adding more liquid to the filling can make the bottom crust soggy. I like the ground beef pot pie to be dryer with a flaky crust. That’s why I suggested making a side beef gravy. However, you might add one cup of shredded cheese just before spooning the filling into the pie crust. You can even make the pot pie Southwestern by adding a can of drained chopped chilies and shredded Monterey Jack cheese to the filling, too, served with a lovely salsa with shredded lettuce, sour cream and/or guacamole. It’s really up to you.
Yield: 6
Shirley's Ground Beef Pot Pie
My mother, Shirley, was a pie master. She could mix up crust for a double-crust pie in a matter of seconds. It was always the same recipe: 2 cups all-purpose flour mixed with 1 teaspoon salt and 2 tablespoons granulated sugar (sugar if she was making a sweet pie); 2/3 cup Crisco; and 3-4 tablespoons ice-cold water. Her's was always perfect. Perfectly flavored, perfectly crimped, and perfectly browned. Mom didn't make savory pies often, but this recipe was one of our favorites.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Ingredients
1 1/2 - 2 pounds ground beef (80-20 or leaner) OR ground turkey
1 medium onion, diced OR 1/2 bag frozen chopped onions
2 large russet potatoes, diced OR 2 cups frozen diced hash brown potatoes
3 carrots, diced
1 cup frozen peas
OR 1-12oz bag of frozen peas and carrots
2 cloves garlic, minced
3/4 cup low sodium beef broth
Olive oil
Salt & Pepper
Crust for one 9" double-crust pie
1 egg
1 Tablespoon water
Instructions
Preheat oven to 425F degrees.
In 12" skillet, brown ground meat until pinkness is gone. Drain ground meat in a colander and set aside.
Return skillet to the cooktop. Over medium-high heat, add 1 Tablespoon olive oil. Add onions and carrots. Stir and saute until onions are translucent.
Add potatoes and garlic. Stir and cook for 1-2 minutes.
Add broth to skillet. Reduce heat to medium-low. Cover with a lid. Steam vegetables for 10 minutes.
Remove lid and add frozen peas and cooked ground meat. Stir to combine Turn off heat and set skillet aside.
Fit a 9" deep-dish pie pan with one pie crust. Spoon in the meat filling.
Place the second pie crust over the top. Crimp the edges to seal both crusts. Using a sharp knife, cut slits into the crust.
Make egg wash with one egg and 1 Tablespoon water. Brush the top crust with egg wash.
Bake for 30 minutes or until the pie is nicely golden brown.
Remove pie to a cooling rack and let rest for 10 minutes before serving.
Notes
You can make a simple beef sauce to serve. In the same skillet used to cook the vegetables over medium heat, melt 2 Tablespoons butter. Add 2 Tablespoons all-purpose flour. Mix to form a roux. Add 2 cups warmed beef broth. Stir and continue to cook until the sauce begins to thicken. Check for seasoning - add salt and/or pepper if needed. You can also add dried herbs to the sauce to kick up the flavor.
Please see additional notes in the body of my post for other suggestions.
Richard and I love chicken wings. I mean, who doesn’t? Hot, crispy, juicy and slathered in your favorite hot sauce or dipped in any variety of dressings and sauces on-the-side, chicken wings are the perfect finger food. And Mimi’s Fried Chicken Wings deliver just that!
I’ve had the good fortune over the last few shopping trips finding chicken pieces of all types at great prices. Since the COVID-19 pandemic, delis at my local grocery store have had to purge the chicken parts they normally use for deli fried and barbecued chicken. As the story goes, they’ve not sold nearly as many ready-to-eat meals as they did before the virus struck. The result – I got a large 5-pound package of chicken wing drummies and flats for the unheard price of 59 cents/pound! And there were several packages available. I resisted the urge to buy 2-3 packages. My freezer, both of them, are already filled with other packages of chicken I purchased earlier at unheard of prices. And I did not want to deny others this great deal. During the lockdown days of the coronavirus, wings are a fabulous and novel treat for families to enjoy and Mimi’s Fried Chicken Wings are easy to make.
I’m going to digress a bit. For a moment, step into the “Wayback Machine.” In the good old days, chicken wings weren’t the big culinary deal they are now. If we didn’t fry them with Sunday’s chicken, we’d freeze them to make stock. You could find chicken wings at the grocery for 19-29 cents/pound. Then along came Hooters in 1983 and the national wing frenzy was born. Why? Because wings are delicious and, at that time, cheap. Wings were eaten long before then in Buffalo, NY, a frugal community that knows good food and a good bargain and boasts to be “The Chicken Wing Capital of the World.” Who would have believed wings would become so coveted and come to cost more than boneless, skinless chicken breasts or whole chickens for that matter? Not me. So finding wings at a great price made my heart leap!
A Word About Deep Frying
I’ve learned a couple of things about deep frying food over the years.
Make sure you use a large heavy skillet, like a cast-iron skillet or an enameled cast-iron skillet. Your skillet should be large enough to submerge food into the hot oil so the food can swim around – don’t overcrowd the pan. I’ve got this great 12″ Cuisinart skillet that I use for lots and lots of food prep, including deep frying. It’s perfect for the job.
Use an oil with a high smoke point like peanut or canola oil. I prefer peanut oil. My mother used Crisco exclusively and I did for many years, too – then switched to peanut oil because of its high smoke point.
Make sure whatever you decide to fry is patted dry before putting it in buttermilk, as in this recipe, or any other pre-fry prep like breading. There’s so much liquid in a tray or bag full of thawed chicken parts. So I line a half-sheet pan with paper towels, put the food on the toweling, and put another layer of paper towels on top and gently pat it all dry. I do this for fish, shrimp, and pork, too.
Invest in a good thermometer. You can use a candy thermometer, but I find they’re too tall. It sticks out of a skillet like the Statue of Liberty. I found this CIA one, I don’t know where many years ago. It clips onto the edge of the pan and is easy to read. It reads to only 400° but for most deep frying, you won’t need to go higher than that.
Put the wings into a deep bowl and pour over 1½ cups of buttermilk. Let stand for at least 30 minutes and not more than 8 hours in the refrigerator. When you’re ready to fry, bring the wings out and allow them to come to room temperature.
Pour 3″ of oil into your skillet. Skillets come in lots of different sizes so rather than give a liquid measure amount, you’ll want to pour until you reach a 3″ depth of oil. Clip your thermometer to the lip of the skillet and over medium-high heat, warm the oil to 350°. I don’t like to rush this step. It takes some time for the oil to come to temperature. I like to give it 20 minutes or so.
Essential to any breaded deep fry cooking is a pair of plastic gloves. They help your hands from getting gummy from removing wet wings into the flour dredge. I leave my gloves on for the whole frying process washing my gloved hands after I’ve dropped each batch into the oil. My manicure stays perfect.
In a separate bowl, make a dredge with flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.
There’s no need to drain buttermilk from the wings. Simply take one piece of chicken, dredge it in flour mixture, and drop in the skillet. I start with a small batch to keep the oil temp from dropping too much. Keep your eye on the temperature to try to maintain a steady 350° by adjusting the heat as needed. I wouldn’t put in more than 6-8 pieces per batch.
Fry the wings on one side for 3-4 minutes. Turn and continue to fry for another 3-4 minutes. They should be golden brown.
Remove to a half-sheet pan fitted with a rack and keep them warm in a 250°F oven until ready to serve.
If you want to serve your wings tossed in sauce, get a large, preferably stainless steel bowl because they’re lightweight. Pour sauce into the pan and toss the wings until they’re coated.
Here’s the sound of heaven in the deep fry world.
And here’s the finished product! This recipe is so simple – no muss, no fuss. Extremely crispy, golden brown, and delicious.
This is the way we’ve always eaten our wings. I figure the carrots and celery are the healthy part of this meal. Who can resist bleu cheese dressing with extra bleu cheese! Richard got out Frank’s Hot Sauce to dunk his along with the dressing.
Remember, the deep fry technique can be used with any fried food – chicken, fish, shrimp or breaded green beans, carrots, onion rings – go for it!
Yield: 6-8
Mimi's Fried Chicken Wings
We love chicken wings. I mean, who doesn't? Hot, crispy, juicy and slathered in your favorite hot sauce or dipped in any variety of dressings and sauces on-the-side, chicken wings are the perfect finger food. And Mimi's Fried Chicken Wings deliver all that you'd expect.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour15 minutes
Ingredients
5 pounds of chicken wings cut into drumettes and flats
1 1/2 cups buttermilk
[u]For The Flour Dredge[/u]
2 cups all-purpose flour
3 teaspoons Kosher salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder, not garlic salt
1/2 teaspoon onion powder, not onion salt
1/2 teaspoon baking powder
Peanut or Canola Oil for frying
Instructions
Place wings and buttermilk in a large bowl. Stir to coat all pieces. Set aside in the refrigerator for at least 30 minutes or up to 8 hours.
In another bowl, mix flour, salt, pepper, paprika, garlic and onion powders, cayenne, and baking powder. Mix until combined. Set aside.
When ready to deep fry, pour oil into a heavy skillet to the depth of 3". Heat oil over medium-high heat. Using a thermometer, heat oil to 350F degrees.
One piece at a time, lift a wing part out of the buttermilk and dredge in the flour mixture. Shake off excess flour and immediately drop chicken in hot oil.
Fry wings for 3-4 minutes. Turn to brown the other side for another 3-4 minutes. Cook 6-8 wings in one batch.
Remove cooked wings to a sheet pan fitted with a rack. Keep warm in a 250F degree oven while finishing the remainder.
Notes
5 pounds of chicken wings is a lot but great for a party. Half the recipe if you wish. Cooked wings can be tossed with your favorite sauce at service OR serve wings with dipping sauces on the side - bleu cheese or ranch dressing, hot sauce or whatever you prefer.
Before I dived into Tieghan’s recipe, I wanted to cook something simple with rice noodles first just to get the hang of preparing them and to test the texture. I hopped over to my favorite Asian market where they have the best noodle aisles. Not just one aisle, but two. Yeah, I was there for a while.
A Word About Deep Frying
