Chicken Marsala with a twist! Fabulous and sure to impress!

Chicken Marsala!

4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

For other interesting takes on recipes check out this blog! http://allthatsplatters.blogspot.com/

Pork Chops and no not applesauce..pomegranate sauce!!

Pork chops with pomegranate sauce topped with cranberries and feta

Served with a side of salad greens and grilled baby russet potatoes.

Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminum foil and let it rest.

Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts.

Transfer chops to plate, spoon sauce over chops and salad.

Different! Curried Beef with Apple Couscous!

Curry and apple are a timeless pairing that beautifully supports beef in this recipe. Originally an Eastern Indian spice, curry has made its way into a variety of traditional American dishes to become a permanent fixture. Dishes like chicken or egg salad and deviled eggs with curry are now as traditional as their original counterparts.

Ingredients

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Nonstick cooking spray
• 2 medium red and/or green sweet peppers, seeded and cut into thin bite-size strips
• 1 medium onion, coarsely chopped
• 1 tablespoon curry powder
• 1 cup water
• 3/4 cup apple juice or apple cider
• 2 teaspoons instant beef bouillon granules
• 1 cup quick-cooking couscous
• 1 medium tart green apple (such as Granny Smith), cored and coarsely chopped
• 1/3 cup chopped peanuts

Directions

1. Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
2. Place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F).
3. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers and onion to hot skillet; cook and stir for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
4. To serve, fluff couscous mixture with a fork. Thinly slice steak across the grain. Serve steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings.
5. TO BROIL: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F).

recipe source

BHG.com

Kobe Beef Kabobs for Dinner! Tender and Healthy!

Top ideas for dinner tonight: Kobe Beef and Broccoli Kabobs

* 30-minute (or less) spring dinners
* Quick and easy chicken dishes
* Garden-fresh entrée salads

Ingredients

* 1/2 cup bottled hoisin sauce
* 3 tablespoons water
* 2 tablespoons cooking oil
* 1 tablespoon soy sauce
* 1 clove garlic, minced
* 1/4 to 1/2 teaspoons crushed red pepper
* 1 red sweet pepper, cut into 1-inch pieces
* 2 to 3 3 cups large broccoli florets and/or 1-inch pieces of yellow summer squash
* 1 lb. beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
* Hot cooked rice

Directions

1. Soak 4 to 8 wooden skewers in water for 30 minutes. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside..
2. On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces. Brush with some of the hoi sin sauce mixture.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on grill rack over drip pan. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoi sin sauce mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except omit drip pan.) Serve over hot cooked rice. Makes 4 servings.

It's Creamy and Dreamy!! Mac 'N Cheese with Ham!

Creamy Mac ‘N Cheese with Ham!

Ingredients

* 1 pound uncooked medium elbow macaroni

* 1 1/2 cups chopped lean ham

* 1 1/2 cups frozen peas

* Cooking spray

* 1/2 cup finely chopped onion

* 3 cups 2% reduced-fat milk

* 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese

* 1 cup (4 ounces) shredded Swiss cheese

* 3/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/8 teaspoon ground red pepper

* 2 (1-ounce) slices white bread

* 2 tablespoons butter, melted

Preparation

1. Preheat oven to 400°.

2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.

3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Oven Baked Pork Ribs! Yummy for your Tummy!

Oven Baked Pork Ribs
Ingredients (serves 6):
2 racks of pork baby back ribs
1/2 cup tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt and pepper to taste

Directions:

Whisk together all remaining ingredients. Pour over the ribs. Marinate overnight in the refrigerator.Preheat over to 300F.

Remove ribs from marinate. Place ribs into a large roasting pan. Reserve marinate.

Bake the ribs until they are fork tender, about 2 1/2 hours at 350.

To make dipping sauce, bring to the boil and simmer the marinate in a sauce pan for 5 minutes.

Cut ribs in pieces and serve with dipping sauce.

Individual Beef Wellington - Elegant and Easy!

Individual Beef Wellingtons

8 (4 or 5 oz.) filet Mignon

1 1/3 tsp. salt

1/4 plus a pinch of pepper

2/3 c. chopped onion

2/3 c. chopped carrots

2/3 c. chopped celery

1/3 c. plus 2 tbsp. vegetable oil

3 tbsp. brandy, 1 c. red wine

3/4 tsp. fines herbs

1 1/3 tbsp. butter

Mushroom filling, recipe below

Pastry, recipe below

3 egg yolks

3 tsp. water

2 2/3 c. beef broth

1 1/3 tbsp. tomato paste

2 2/3 tbsp. cornstarch

1/3 c. Madeira or other sweet wine

Diced fresh mushrooms

Carrot curls

Celery fans

Fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Please note an additional 1 cup of red wine after brandy listing.

Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.

MUSHROOM FILLING:

2 2/3 lb. fresh mushrooms, finely chopped

1/3 c. mince green onion

3 tbsp. butter

1/3 c. Madeira or other dry sweet wine

Salt and pepper to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.

PASTRY:

4 c. all purpose flour

2 tsp. salt

1 c. chilled butter plus 2 tbsp. cubed

1/3 c. shortening, chilled

1/2 to 2/3 c. ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.

Content Copyright © 2010 Cooks.com - All rights reserved.

What's for New Year's Eve?? Pan Roasted Moulard Duck Breast!

Pan Roasted Duck Breast
Ingredients

3 duck breasts (about 1 1/2 pounds) (we have La Belle Farm Moulard Duck Breast)
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow
Special equipment: heavy bottomed ovenproof skillet

Cook Time: 1 hr 45 min
6 servings
Cook 1 hr 45 min
Total: 2 hr 20 min

Potato Rosti:

1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Special equipment: a 6-inch cast iron pan

Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:

2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger
* * Can be found at specialty food stores.

Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

Recipe courtesy The Cookworks

Easy Dinner but Impressive! Osso Bucco Milanese!

Osso Bucco Milanese (Veal Shanks with Orzo)

1/4 c. oil

4 lb. veal shank, each cut 2 inches thick

1 lg. diced onion

2 celery stalks, diced

2 carrots, diced

1 clove garlic, minced

1 lg. can tomatoes

Chopped parsley

1/2 c. white wine

1/2 tsp. basil

Salt and pepper

Bay leaf

Brown pieces of veal in Dutch oven a few pieces at a time. Remove pieces. In drippings, cook onion, celery, carrots and garlic. Return veal to Dutch oven, add tomatoes and next five ingredients after all comes to boil. Reduce heat to low, cover and simmer 1 1/2 to 2 hours until fork tender. Serve with orzo (an Italian pasta) and vegetable of your choice.

Read more about it at www.cooks.com/rec/view/0,1826,148162-231196,00.html

Content Copyright © 2010 Cooks.com - All rights reserved.

Get your order in today!! Crown Roast of Pork with Cashew Stuffing! A holiday stand-out!

Crown Roast of Pork with Cashew Stuffing
Crown roast of pork filled with a bread stuffing studded with bacon, peaches, raisins and cashews

Hands On: 1 hour | Total: 3 hours 30 minutes | Makes: 16 servings (1 rib (3 oz.) and 2/3 cup stuffing each)
Ingredients

*
6 pounds pork rib crown roast
*1 tablespoon Pure Wesson® Vegetable Oil
*1/4 cup Blue Bonnet®-stick (1/4 cup = 1/2 stick)
*2 large onion, chopped (2 large = 2 cups)
*1 cup chopped celery
*6 slices bacon, chopped
*1 can (15 oz each) sliced peaches in juice, undrained
*16 slices Healthy Choice® Whole Wheat Bread, cubes
*1/2 cup raisins
*1-1/3 cups unsalted cashew pieces
*2 teaspoons dried marjoram leaves
*1/4 cup white wine vinegar
*1 large egg
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*PAM® Original No-Stick Cooking Spray

Directions

1. Preheat oven to 325°F. Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1-1/2 hours, basting occasionally with the pan drippings.
2. Melt Blue Bonnet in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.
3. Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.
4. Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F, covering with additional foil, if necessary, to prevent over browning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.

Dinnner!!! BEST STUFFED PORK CHOPS!

Ingredients – BEST STUFFED PORK CHOPS!

* 2 tablespoons chopped celery

* 2 tablespoons chopped onion

* 2 tablespoons butter or margarine, divided

* 1/2 cup seasoned stuffing croutons

* 3 tablespoons milk

* 1 teaspoon minced fresh parsley

* 1/4 teaspoon paprika

* 1/8 teaspoon salt

* 1/8 teaspoon pepper

* 2 (1-inch thick) boneless pork loin chops

* 3/4 cup beef broth

* 1 tablespoon cornstarch

* 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.

2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.

3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

A Christmas Tradition! Yorkshire Pudding with Roast Beef!

Instructions - Things You'll Need:

* 3 eggs

* 1 cup milk

* 1/2 tsp. salt

* 1 cup all purpose flour

* 1/4 cup unsalted butter, melted, or vegetable oil

Making Yorkshire Pudding with Roast Beef

About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately, alongside the roast and topped with plenty of gravy.

Yorkshire Pudding Without Meat Drippings

In a large mixing bowl, or the work bowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

Preheat the oven to 425 degrees F.

Pour the melted butter into a medium-sized baking dish and put the dish in the pre-heated oven for 10 minutes.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot baking dish. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately.

Here you go!! Stop by for some chicken and use your left-over stuffing!

Stuffing-Topped Chicken

Here’s a new use for leftover stuffing. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too.

Serves: 4

Preparation time: 35 minutes

Cook time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 tablespoon chopped shallot

1/2 teaspoon salt-free poultry seasoning

1 cup reduced-sodium chicken broth, divided

1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons all-purpose flour, divided

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2-1/2 cups quartered mushrooms (6 ounces)

1/3 cup dry white wine or dry sherry

Preparation

1. Position rack in upper third of oven; preheat broiler.

2. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk broth with 2 tablespoons flour in a small bowl and set aside.

3. Add 1 tablespoon oil to pan and heat over medium heat. Add chicken (shaking off any excess flour) and mushrooms; cook, stirring, until chicken is cooked through, about 8 minutes.

4. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon leftover stuffing over chicken mixture. Transfer pan to oven and broil until stuffing begins to crisp, about 4 minutes.

Enjoy!

Can we say Holiday Dinner!! Crown Roast Pork!!

Ingredients - Crown Roast of Pork Recipe
* 3 tablespoons butter
* 3/4 cup chopped onion
* 1/4 cup chopped celery
* 1/2 cup peeled, cored and chopped tart apple
* 1/2 cup fresh bread crumbs
* 1 pound ground pork
* 1/2 pound ground seasoned pork sausage
* 1/2 cup chopped parsley
* 1/2 teaspoon dried sage
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground black pepper
* 9 pounds crown pork roast
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
3. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
4. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
5. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Recipe!! Beef Pot Pie..easier than you think!!

Ingredients – Beef Pot Pie

* 1 pound sirloin steak, cubed

* salt to taste

* ground black pepper to taste

* 1 (14 ounce) can beef broth

* 3 large carrots, diced

* 3 potatoes, cubed

* 1 cup frozen green peas, thawed

* 3 tablespoons cornstarch

* 1/3 cup water

* 2 (9 inch) refrigerator pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.