Mini Pork Pies With Cherry Compote

Mini Pork Pies With Cherry Compote

      I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. Mini Pork Pies With Cherry Compote

Ingredients:

• 1/2 diced white onion
• 1 lb ground pork
• 5 strips of bacon diced into small pieces
• 1/2 tsp thyme
• 2 sage leaves diced
• Pinch nutmeg
• fresh cherries
• Tart cherry jam
• 1 round store bought bake at home pie crust

1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.

2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.

3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.

4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.

5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. 

6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!

These were delicious. I even enjoyed them more so the next day for a little lunch snack. 

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 2+

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Tortelli Lucchese

Tortelli Lucchese

 

    This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection.  Tortelli Lucchese.

Ingredients:

• 1lb ground pork
• 2 cups chopped salumi or mortadella 
• 1/2 cup pecorino cheese
• 1/2 cup breadcrumbs
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• 1/2 tsp fresh sage
• 1 egg
• 1 can crushed tomatoes
• Salt/pepper
• Fresh pasta dough
• Olive oil

1. Make fresh pasta dough link below to post.

https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.

3. Remove half the mixture and place into food processor or blender.

4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. 

5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. 

6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. 

7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.

Original from Lucca

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 4+

Orange Cardamom Cookies

 

Orange Cardamom Cookies

    For this recipe I searched online and found a similar one but added my own touches to make them individual. These were packed full of citrus flavor with just enough of that herbal, spicy, warmth kick from the fresh cardamom and ginger. Give them a try, it was pretty simple and delicious. Orange Cardamom Cookies.

Ingredients: 

• 1/2 cup soft butter
• 1/2 cup sugar
• 1 egg
• 1 tsp fresh cardamom 
• 1 tsp ground ginger
• 1/2 squeezed orange juice
• 2 tbs orange zest
• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup milk

Icing:

• 1/2 squeezed orange juice
• 1/4 tsp fresh cardamom
• 1 tsp ground ginger
• Powdered sugar

1. In a stand mixer combine butter and sugar until smooth and creamy.

2. Mix in egg, orange juice, zest, cardamom, and ginger.

3. In a sperate bowl sift together the flour, baking powder, and salt. Mix in gradually to the butter mixture until a soft dough forms.

4. Mix in the milk. Turn out onto the table top and wrap into plastic wrap and put into the fridge for 30 minutes.

5. Preheat oven to 350 degree F. Take dough out of the fridge and lightly spray hands with cooking spray. Roll into balls and place onto a greased baking sheet. Bake for 12 minutes until they start to brown on bottom.

6. Meanwhile make the icing by combining some powdered sugar, the other orange juice, cardamom and ginger until a creamy, yet an easy drizzle mixture occurs.

7. Cool the cookies and ice as you please.

These little soft cookies were perfect. Great flavor combination of the orange, cardamom and ginger. Definitely will make these again.

Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: Makes about 2 dozen. 

Spaghetti Aglio, Olio, e Peperoncini

 

Spaghetti Aglio, Olio, e Peperoncini

(Garlic, Oil, and Chili peppers)

     A traditional Italian pasta dish that you will find in almost every region of Italy. Extremely simple, 3-4 ingredients, but still so delicious and one of the most famous pasta dishes that Italy has given to society. This dish is so much better too with fresh made pasta. Give it a try. Spaghetti Aglio, Olio, e Peperoncini.

Ingredients:

• Olive Oil
• 2-3 cloves fresh garlic
• Crushed chili pepper flakes
• Parsley
• Salt/pepper

1. Cook pasta like normal.

2. In a large sauté pan drizzle about 5-6 tbs olive oil over medium heat.

3. Toss in chopped cloves of garlic and chili peppers. Sauté until slightly golden brown and fragrant.

4. Toss cooked pasta in and add fresh chopped parsley. Salt and pepper to taste. Top with fresh grated parmesan cheese. Serve.

This simple, yet full of flavor traditional pasta dish will easily become one of your go to weeknight meals. 

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Serves: 2+

Banger and Mash Hand Pie

 

Banger and Mash Hand Pie

      I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. Banger and Mash Hand Pie

Ingredients:

• 2-4 Bangers casing removed, (I used Brats as that is what I had)
• 1/2 white onion sliced
• Left over mashed potato
• 1 store bought pie crust
• 1 tbs Balsamic vinegar
• 1 tbs Sugar
• 1 tsp dried Thyme
• Salt/Pepper

1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. 

2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.

3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.

4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.

5. Take a spoon full of leftover mashed potatoes and spread in the center.

6. Top with some sausage/onion mixture and cover with another pie crust.

7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.

8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2+

The perfect little Irish/English hand pies on the go. Will definitely make these again. 

Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+