Chicken Enchiladas

Once you've prepared by making the chicken base and cheese sauce, assembling these tasty enchiladas takes no time at all!

• 1/2 of a 15oz can navy beans, rinsed and drained
• 1 portion Shredded Chicken Base
• 1 portion Cheese Sauce
• 1 C shredded 4 cheese Mexican blend
• 1/2 of a 4oz can diced green chile peppers, drained
• 4 flour tortillas, 8inch

1.  Preheat oven to 375°F.  Coat rectangular baking dish with cooking spray.  For filling, in a medium bowl combine beans and chicken.  Stir in half of cheese sauce, half of the cheese, and the green chiles.
2.  To assemble enchiladas, place about 1/2 C of filling on each tortilla.  Roll tortillas and place, seam side down, in baking dish.  Top enchiladas with the remaining cheese sauce and sprinkle with remaining cheese.
3.  Bake for 30-35 minutes, or until heated through.  If needed, cover loosely with foil the last 10 minutes, to prevent overbrowning.  If desired, serve with chopped tomato, fresh cilantro, and/or sour cream.

Robyn's notes: to make these ahead, follow instructions through step 2.  Then cover baking dish with foil or cling film, and place entire dish into a resealable freezer bag.  Seal and freeze up to 3 months.  To serve, thaw in the fridge overnight.  Preheat oven, remove bag, cling film/foil, and follow instructions in step 3.  These were pretty good, though I'm not giving them 4 stars because I can't eat beans or chiles, so I had to do a lot of picking things out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shredded Chicken Base

Keep portions of this in the freezer, and you'll have endless options for last-minute meals!

• 7 lbs boneless, skinless chicken thighs
• 1/4 C lemon juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp dried thyme, crushed
• 1 tsp paprika
• 1/2 tsp pepper

1.  Preheat oven to 400°F.  Line two large baking pans with foil, and place chicken thighs in prepared pans.  Drizzle with lemon juice and oil.  In a small bowl, stir together salt, thyme, paprika, and pepper.  Sprinkle seasoning blend over chicken.
2.  Roast, uncovered, for 25-30 minutes, or until chicken is no longer pink in center.  Remove from oven and let cool 10-15 minutes.  Using two forks, pull chicken apart into shreds.
3.  To store, place shredded chicken in 1 Cup portions in airtight containers or freezer bags.  Cover and store in refrigerator up to 3 days or freeze up to 3 months.  If frozen, thaw in the fridge overnight before using.

Robyn's notes: an easy way to keep the freezer stocked, using chicken thighs keeps the meat from drying out the way chicken breasts can.  If preferred, you can use bone-in chicken thighs, but if so, you'll need to remove the skin before starting, and remove the bones after roasting (before shredding).  Bone-in chicken will also need another 5-10 minutes in the oven.  Use this prepped chicken for multiple other recipes on the site, and watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Make-Ahead Chicken Cordon Bleu Casserole

Utilize leftovers and spend a little bit of time prepping ahead, and you can have this casserole in the freezer, ready and waiting for you to throw it into the oven on one of those too-busy nights! 

• 2 C cooked chicken, diced or shredded
• 2 large slices deli ham, roughly chopped or torn
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 tsp ground mustard (see note, below)
• 1/8 tsp salt
• dash pepper
• 3/4 C milk
• 3 large slices deli swiss cheese
• 1/2 C breadcrumbs

1.  Spray inside of small oven-safe casserole dishes or cocottes with cooking spray.  Spread chicken evenly along bottom of each.  Sprinkle ham evenly over tops. 
2.  In a small saucepan, melt butter over medium-high heat until just bubbling.  Add flour and seasonings, whisk until fully incorporated, being careful not to burn.  Add milk all at once.  Continue whisking until flour is fully incorporated and sauce has thickened, about 3-4 minutes. 
3.  Pour white sauce over chicken-ham mixture in each casserole dish.  Top with slices of cheese, tearing or cutting to shape if necessary. 
4.  Cover with container lid or foil.  Casseroles can be refrigerated for a day or frozen for a few weeks.  To bake: remove from fridge or freezer and place on counter to start thaw.  Preheat oven to 350°F.  Remove lid from dish and top casserole with breadcrumbs.  Bake at 350°F for 25-30 minutes, or until heated through (if starting from frozen, this may take longer).  

Robyn's notes: if I were making this again, I would change the white sauce a bit.  I would leave out the ground mustard and after adding the milk would stir in a Tablespoon of Dijon mustard.  I felt like the finished dish was simply missing something, and I find that Dijon in chicken cordon bleu helps add the needed depth.  Italian breadcrumbs will taste best, if you only have plain you can add Italian seasoning and some dessicated grated Parmesan cheese (in the green plastic container, you know what I mean).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cast Iron Butter-Basted Steak

What a simple way to make a delicious steak dinner for two!  I've made this for a Valentine's Day meal a few years back, and it's been a success then and now. 

• 1 (2-inch thick) boneless rib-eye steak
• kosher salt
• 8 Tbsp butter

1. Two hours before cooking, remove steak from refrigerator and salt heavily on both sides.
2. When ready to cook, heat 8-10 inch cast iron skillet over medium-high until hot.  Pat steak dry, and place the steak on one of its edges in the pan. Cook for one minute, then rotate to another edge. Continue until the entire outside edge of the steak is seared.
3. Remove the steak from the pan and place on a plate. Reduce heat to medium-low. Wait one minute, then add butter and let it melt.
4. Return the steak to the pan, laying it flat on one side.  Cook for one minute, basting the steak with the melted butter in the pan. Flip and cook for another minute, still basting. Repeat this five times, then use a meat thermometer to check the temperature.  Medium-rare would be a reading of 120° F.  If the meat has not reached the target internal temperature, keep flipping and basting.  It may take as many as ten or a dozen flips.
5. Remove the steak to a rack and let rest for ten minutes. Slice into 3/8-thick slices and serve.

Robyn's notes: very straightforward, just can't walk away from it at all once you start cooking.  Nice crisp sear on the outside, but tender within.  A two-inch thick steak may be too much for two people, depending on how hungry you are, but it needs to be that thick to cook properly.  If there are leftovers they make a nice sandwich for lunch.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Bacon Cheddar Bread

• 3 slices bacon
• 3/4 C plus 2 Tbsp unbleached all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• pinch cayenne pepper
• pinch pepper
• 2oz extra-sharp cheddar cheese, cut into 1/4-inch cubes (about 1/2 C)
• 1/4 C whole milk
• 3 Tbsp sour cream
• 1 Tbsp unsalted butter, melted and cooled, plus extra for greasing pan
• 1 large egg
• 1oz Parmesan cheese, shredded on large holes of box grater (about 1/3 C)

1.  In a cast iron skillet, cook bacon well.  Crumble and spread out to cool on paper towels.  Drain off excess bacon grease but do not wipe out or clean skillet.
2.  When bacon is completely cool and all grease is gone from it, preheat oven to 350°F.
3. Whisk flour, baking powder, salt, cayenne, and pepper together in medium bowl. Fold in cheddar, breaking up clumps, until it is coated with flour mixture. In separate bowl, whisk milk, sour cream, melted butter, and egg together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined (do not overmix). Batter will be heavy and thick.
4. Scrape batter into skillet and smooth top. Sprinkle remaining 3 Tbsp Parmesan cheese evenly over top of batter. Bake until golden brown and toothpick inserted into center comes out with few crumbs attached, 25-30 minutes.
5. Let bread cool in pan for 5 minutes, then turn it out onto wire rack and let cool completely before serving.

Robyn's notes: I had originally envisioned these as biscuits, but the batter was quite loose and ran together in the oven.  I cut the finished bread into four quarters along the lines where the biscuits had been dropped in.  Really good.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Mini Hash Brown Pies

These can be made as one pie in a single, larger skillet, but I do enjoy individual servings and don't get a lot of opportunities to use my mini skillets. 

• 4 strips bacon, diced
• 1/2 C frozen shredded hash browns, thawed and drained
• 3 eggs
• dash pepper
• 1/2 C shredded cheddar cheese (or blend)
• 1/2 Tbsp vegetable oil

1.  Divide bacon between two mini cast iron skillets, cook over medium-high heat about 2 minutes.  Add half of potatoes to each skillet and cook, stirring occasionally, 3-4 minutes.
2.  In a medium bowl, beat eggs together with pepper until fluffy.  Stir in cheese.  Pour half into another bowl.
3.  Add bacon-potato mixture from each skillet into each bowl of egg.  Stir well.
4.  Pour oil into now-empty skillets.  Add mixtures to skillets and cook over medium-high heat until bottom is golden brown and top is lightly set.
5.  Loosen edges with heat-resistant spatula and slide each pie onto a plate.  Place another plate upside down on top of pie, and flip, holding the plates together.  Slide the now-inverted pie back into the skillet, tucking in the edges.
6.  Cook for a few more minutes, until egg is completely set.

Robyn's notes: to thaw the potatoes quickly, microwave them for a couple minutes, stirring halfway through.  Squeeze thawed potatoes in a paper towel to get all moisture out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Zurbian

This is a quick home version of the Yemeni dish, reduced to serve two people.  It really hits the spot and makes the whole house smell amazing!  This will also help use up leftover lamb from last week's video recipe.

• 1/2 lb lamb shoulder, diced
•  2 C water
• 1/2 tsp chicken bouillon
• 2/3 C basmati rice
• 1/2 Tbsp clarified butter (see notes)
• 1/2 onion, finely chopped
• 1/4 C plain yogurt
• 1 small tomato, diced
• 1/4 tsp white pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 1/4 tsp cardamom
• 1 small garlic clove, minced

1.  In a medium saucepan, bring lamb and water to a boil.  Add bouillon, reduce heat to low; cover, and simmer for about 15 minutes.
2.  Remove lamb from pan, set aside.  Add rice to the liquid and boil for 10 minutes.  Drain rice and set aside.
3.  Melt butter over medium-high heat, add onions, and cook until golden brown.  Add cooked lamb, stir gently to mix.
4.  In a medium bowl, combine yogurt, tomato, spices, and garlic.  Pour mixture over lamb in pan.  Add rice on top, do not stir.  Cover and cook on low for 25 minutes or until rice is fully cooked. 

Robyn's notes: In the video I pour saffron water over the top of the rice before leaving it at the last step of cooking.  Saffron is not cheap, so I wouldn't buy it just for this recipe, but if you have some in the house you should use it!  Don't hoard it until it dries up and isn't worth using anymore.  To make saffron water, grind saffron threads to a powder.  Place 1/4 tsp powder in a small bowl and pour 1/4 C hot water over them.  Allow to sit and steep for about 10 minutes.  That's it! 
Clarified butter is just butter that's had the milk solids and water cooked out.  This makes it more concentrated and also makes it shelf-stable for awhile, it does not need to be kept in the fridge.  In a medium saucepan, melt 1/2 lb of unsalted butter over low heat and slowly cook until the bubbling ceases and the liquid turns clear, about 30 minutes.  Strain and cool, leaving any solids that have formed in the bottom of the pan.
This was quite good, though I didn't have quite as much lamb as I should have, so it did get a touch overcooked.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shorba Libya

This warm and filling lamb stew from Libya will fill the whole house with a heavenly aroma that will bring both of you to the table at top speed! 

• 1 1/2 Tbsp olive oil
• 1 small onion, peeled and finely chopped
• 1/2 lb lamb shoulder, diced
• 1/2 of a 14oz can of chickpeas, drained and rinsed
• 1 1/2 Tbsp tomato puree
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• salt to taste
• 2 C water
• 1/2 Tbsp dried mint
• 1/2 tsp lemon juice

1.  Heat oil in a medium saucepan over medium heat, add onions, and cook until tender.  Add lamb, chickpeas, tomato puree, spices, and salt, and cook for 2-3 minutes, stirring occasionally.
2.  Pour in water, stir through, and simmer for 30-40 minutes or until lamb is cooked through.
3.  About 10 minutes before the end of cooking, stir in mint.  Add lemon juice just before serving.

Robyn's notes: Leftover chickpeas can be used to make hummus, or falafel.  In my market tomato puree only comes in huge cans, so the leftover can be used to make pizza sauce or if preferred, tomato paste can be watered down to approximate tomato puree.  I served this with some naan alongside.  Watch me demonstrate this recipe on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pomegranate-Honey Cornish Game Hens

If you're looking for a special occasion dinner for two (maybe for Valentine's Day?), look no further.  With a roast bird for each of you, this is delicious and filling, with a fancy presentation.  And while it does take some time, it's actually very simple to accomplish.

• 1/4 C sugar
• 3/4 C kosher salt
• 1 gallon water (see notes)
• 2 Cornish game hens (giblets removed if necessary)
• 1 C honey
• 2 Tbsp pomegranate juice
• pomegranate seeds (optional)

1.  In a large zip-top or brining bag, combine sugar, salt, and water.  Stir or agitate to help sugar and salt dissolve.  Add hens, ensuring they are completely covered.  Seal and refrigerate for 2 hours.
2.  Preheat oven to 400°F.  Remove hens from bag and discard brine.  Completely rinse hens, including cavity, in cool water, and pat dry. 
3.  Stir honey and juice together until well combined (see notes).
4.  Tie the legs of each hen together with kitchen twine.  Glaze both sides of hens with approximately 2 Tbsp honey mixture per bird.  Place hens breast side down on an elevated rack in a roasting pan.  Roast at 400°F for 1 hour, re-glazing birds with more honey mixture every 15 minutes and rotating the pan each time.  After the first 30 minutes, flip hens over in the pan. 
5.  After a total of 1 hour of cooking, or when meat thermometer reads 160-165°F, remove birds from pan and allow to rest.  Meanwhile, in a small saucepan, reduce any remaining honey mixture over medium heat for 3-5 minutes. 
6.  Pour reduced sauce over hens and sprinkle with pomegranate seeds if desired. 

Robyn's notes: brining can be skipped if desired, but will help keep roasted birds juicy.  The brining liquid can be all water, all chicken or vegetable broth, or a combination, as long as it totals 1 gallon.  Birds start breast side down so that the juices will move down into the breast and help to keep it from drying out as the darker meat cooks.  Even though the birds cook for 1 hour, it takes a few minutes to do each of the three glazes, rotate the pan, and flip the hens.  With that and resting time, plan to serve about 90 minutes after the birds first go into the oven.  I seeded a pomegranate and used fresh juice, but store-bought juice can be substituted.  The amount of juice added to the honey is by taste.  Start with 2 Tbsp, and if the pomegranate flavour isn't strong enough, add more.  I used a strong local honey that required quite a bit more juice to balance the flavour.  After the sauce is reduced, it will harden very quickly if left in the pan or in a bowl, so pour it over the birds right away and set everything to soak while you enjoy dinner.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Slow-Cooker Swiss Steak

There are few dishes easier than this one, with prep about 2 minutes before it goes into the slow cooker to be ready for dinner!

• 1 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 lb beef top round steak
• 1/2 medium onion, sliced
• 1/3 C chopped celery
• 1 can (8oz) tomato sauce

1.  In a large zip-top bag, combine flour, salt, and pepper.  Cut beef into two portions; add to bag and shake to coat.
2.  Spray slow cooker insert with nonstick spray.  Place onion inside, layer with beef, celery, and tomato sauce.  Cover and cook on LOW for 6-8 hours or until meat is tender.

Robyn's notes: this cooked the meat through nicely and smelled fabulous, but wasn't hugely exciting.  That was partly because I wasn't really in the mood for beef, so I have to be fair and mention it.  I served it over rice.  If desired, giving a quick sear to the meat in a skillet before putting it in the slow cooker would add some depth of flavor.  Watch me demonstrate this recipe and talk a little about slow cookers generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

• 6 oz boneless skinless chicken
• salt and pepper to taste
• 2 C chicken broth
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1 small bay leaf
• 2 oz spaghetti noodles, broken into thirds
• 1 tsp lemon juice

1.  Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2.  Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3.  Remove chicken and shred, using two forks.  Remove and discard bay leaf.
4.  Stir pasta and chicken into slow cooker.  Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5.  Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it.  I might add a pinch of cayenne next time.  This was very simple and straightforward.  Can use all chicken breast, all thigh, or a combination.  Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both.  Watch me demonstrate this recipe on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Breakfast Bake

I'm someone who enjoys traditional breakfast foods at any time of the day, but if you prefer not to have breakfast for dinner, this makes a great weekend brunch.  Just start it when you first get up, and in a couple hours it'll be ready! 

• 1 C frozen hash brown potatoes
• 1 C shredded cheddar cheese
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 Tbsp milk
• 1/4 tsp salt
• 1/8 tsp pepper

1.  Spray the inside of a 1 1/2 quart slow cooker with cooking spray.  Pour potatoes, cheese, and bacon into slow cooker, stir briefly to combine.
2.  Beat together eggs, milk, salt, and pepper until well mixed.  Pour over mixture in slow cooker, stir briefly to distribute potatoes, cheese, and bacon throughout eggs.
3.  Cover slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until well set.

Robyn's notes: I used Southern-style hash brown potatoes, because it was what I had on hand, but the shredded will also work just as well.  I also used a four-cheese Mexican cheese blend because again it was what I had on hand.  If desired, add chopped green onions when combining potatoes, cheese, and bacon.  I thought this would be only ok, but I actually enjoyed it quite a bit.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Enchiladas

A very special family recipe!  My late maternal grandpa was in the US Army Air Forces (the predecessor to the US Air Force) during WWII, and the wife of one of his friends in the USAAF had the original recipe.  When she made it, it was meatless, but my grandmother added ground beef, and we've been making it ever since.  I'm so spoiled by these enchiladas--and especially by the sauce--that I don't ever order enchiladas in restaurants, because I know they just won't be as good as the ones I grew up on! 

Sauce

• 3 Tbsp flour
• 1/2 tsp garlic salt
• 3 Tbsp vegetable oil
• 2 Tbsp Gebhart's Eagle Brand* chili powder
• 1 1/2 C water

1.  Combine flour and garlic salt in a small bowl, set aside.  
2.  In a medium saucepan, heat oil over high heat; stir in flour mixture.  Reduce heat to medium or medium-high and cook for 1 minute.  Do not allow flour to brown. 
3.  Remove pan from heat and stir in chili powder; when thoroughly blended, return to heat and immediately stir in water.  Stir until it is a smooth consistency--do not allow chili powder to burn. 
4.  Simmer, stirring occasionally, for 15 minutes. 

Enchiladas

• 1/4 lb ground beef
• 3 green onions, diced
• 2 1/2 C shredded Monterey Jack cheese
• 4 corn tortillas

1.  While sauce simmers, brown ground beef.  Add salt and pepper to taste if preferred.  Preheat oven to 350°F.
2.  Drain fat from meat and allow to cool.  Add onions and two-thirds of cheese and stir thoroughly. 
3.  Warm tortillas (see notes, below).  Divide the meat mixture evenly between the tortillas and roll each one.  Place rolled enchiladas, seam side down, in ungreased baking dish.  Pour sauce over all, and top with remaining cheese.
4.  Bake enchiladas 10-15 minutes at 350°F or until sauce bubbles and cheese melts.  Serve hot. 

Robyn's notes: to warm tortillas, place them between dampened paper towels, then microwave on high for 1 minute.  If a microwave is not available, remove from package and place in a brown paper back.  Sprinkle the outside of bag with water and place in preheated oven for 5 minutes.  Chili powder brand is important in this case.  The enchiladas can be made with another brand, but they really won't taste as good.  Each family member has tried, friends have tried, it's just not worth the substitution.  Gebhardt's is not always available (I can't get it at the markets in my area), but it can be ordered online in reasonably-sized packages, and is usually found at larger stores.  The sauce will make more than needed for four enchiladas, but can't really be reduced any further.  The leftovers are great drizzled over scrambled eggs, or baked chicken.  Watch me demonstrate this recipe, with a special guest, on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Apple Meatloaf

During the holidays, sometimes you might have someone staying with you, so you need an easy dish that will feed an extra person.  This is a quick meatloaf that serves three, instead of our usual two, with a touch of sweetness from the autumn apple. 

• 1 small onion, finely chopped
• 2 tsp butter
• 3/4 C shredded peeled apple
• 1/2 C soft bread crumbs
• 1 egg
• 4 tsp ketchup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• dash ground allspice
• 3/4 lb lean ground beef

1.  Preheat oven to 350°F.  In a small skillet, saute onion in butter until tender. 
2.  In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper, and allspice.  Stir in onion.  Crumble beef over misture and mix well.  Shape into a 6"x5" loaf.
3.  Place in an 8" square baking dish coated with nonstick spray.  Bake, uncovered, at 350°F for 40-45 minutes or until no pink remains and a meat thermometer reads 160°F.

Robyn's notes: I don't normally get very excited about meatloaf.  It's fine, but it tends to feel kind of blah.  This was a pleasant surprise.  The apple lends just the right amount of sweet, as well as keeping the meat moist.  For myself, in future, I'd leave out the onion entirely.  Since I can't eat onion I have to pick it out of the final dish, which is fine, I'm totally used to it, except that the shredded apple and finely chopped sauteed onion look identical in the cooked loaf, so it was very hard to pick out the right things.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Spicy Chicken Tenders

Fast and delicious, these can be doubled and served on skewers as an appetizer when having guests! 

• 1 Tbsp water
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp curry powder
• 1/8 tsp ground turmeric
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp paprika
• 1/2 lb chicken tenderloins

 1.  In a small bowl, combine water and seasonings; brush over both sides of chicken.  Place in a large resealable plastic bag; seal bag and refrigerate 15 minutes.
2.  Place chicken on a broiler pan coated with nonstick cooking spray.  Broil 3-4 inches from the heat for 3 minutes on each side or until juices run clear.

Robyn's notes: spicy for my taste, but I knew it would be.  The red pepper flakes can be adjusted to meet the diners' preferences.  Watch me demonstrate this recipe and talk about broiling--even if you don't have a broiler pan--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Mini Spaghetti Pies

I remember seeing a spaghetti pie recipe in a Pillsbury book when I was a late-teen and thinking pasta for a crust sounded fantastic, but just kind of never got around to making one.  This one is great, and the pies can be frozen before baking if needed. 

• 3 oz cooked angel hair pasta or thin spaghetti 
• 1 egg, beaten
• 1/4 C grated Parmesan cheese
• 1/3 lb bulk pork sausage
• 1/4 C chopped onion
• 1/2 C tomato sauce 
• 1/3 C sour cream
• 1/2 tsp Italian seasoning
• 1/2 C shredded mozzarella cheese

1.  Preheat oven to 350°F.  In a small bowl, combine pasta, egg, and Parmesan cheese.  Press onto the bottom and up sides of two mini pie plates coated with nonstick cooking spray, set aside.
2.  Crumble sausage into a small skillet, add onion.  Cook over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, sour cream, and Italian seasoning.  Spoon into crusts.
3.  Bake, uncovered, at 350°F for 15-20 minutes, or until heated through.  Sprinkle with mozzarella cheese; bake an additional 2-3 minutes or until cheese is melted.  Serve immediately.

 Robyn's notes: this can also be made in a single 7-inch pie pan (not the standard size, which is 9-inch), or in a shallow 2-cup oven-safe baking dish, or in two custard cups or ramekins.  This was good, but I have to say the crust really was the star for me.  I'd have eaten that practically with no filling!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pumpkin Sloppy Joes

It may have snowed here yesterday, but for most people in the Northern Hemisphere autumn is in full colourful glory!  Time to satisfy all those pumpkin cravings.  But since this calls for canned pumpkin, keep it in your back pocket any time of the year for a little something different.

• 1/2 lb lean ground beef
• 3 Tbsp finely chopped onion
• 1/4 C ketchup
• 2 Tbsp tomato juice
• 1/4 tsp chili powder
• dash ground cloves
• dash ground nutmeg
• dash pepper
• 2/3 C canned pumpkin
• 2 hamburger buns, split

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2.  Add the ketchup, tomato juice, chili powder, and spices, mix well.  Bring to a boil.  Stir in pumpkin.  Reduce heat; cover and simmer for 15-20 minutes or until heated through.  Serve on buns.

Robyn's notes: I actually don't get that excited about pumpkin, but still enjoyed this.  It's satisfying if you feel like having sloppy joes, while being different enough to make it special.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pork with Curried Apple and Couscous

Perfect for an early-autumn weeknight dinner, the aroma of the curry will make you glad it only takes a half hour to prepare. 

• 3/4 lb pork tenderloin
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tsp butter, divided
• 1 green onion, thinly sliced
• 1 garlic clove, minced
• 1 small apple, peeled and sliced
• 1 Tbsp raisins
• 1 tsp cornstarch (see notes, below)
• 1 tsp curry powder
• 1/3 C chicken broth
• 1 1/2 C hot cooked couscous

1.  Sprinkle pork with salt and pepper.  In a medium skillet, brown pork in 2 tsp butter.  Reduce heat to low; cover and cook for 15-20 minutes or until meat thermometer reads 160°F, turning occasionally.  Remove pork and keep warm.
2.  In the same skillet, saute onion and garlic in remaining butter until tender.  Add apple and raisins, saute 2 minutes longer.  Combine the cornstarch, curry powder, and broth until smooth; stir into apple mixture.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Serve with pork and couscous.

 Robyn's notes: I decided to use tapioca starch (tapioca flour) in place of the cornstarch, to see if the recipe would be successful for people who can't eat corn derivatives.  Came out great.  When making that substitution, it's a 2:1 ratio, tapioca to cornstarch.  So since the recipe calls for 1 tsp cornstarch, 2 tsp tapioca starch is needed.  This was good, smelled fantastic, but the pork was a little drier than I wanted it, and I barely cooked it to done because I knew the carryover as it rested would get it to proper internal temperature.  Gluten-free if you use rice instead of couscous.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Steak Strips with Dumplings

A great dish for a busy Sunday, with just a few steps and taking advantage of a slow cooker, this makes a tasty end-of-summer hot dinner that makes the house smell fabulous! 

• 3/4 lb boneless beef top round steak, cut into 1/2 inch strips
• 1/4 tsp pepper
• 2 tsp canola oil
• 2/3 C condensed cream of chicken soup, undiluted
• 1/2 C beef broth
• 4 large fresh mushrooms, sliced
• 1/4 C chopped onion
• 1/4 C chopped green pepper
• 1/4 C chopped celery

Dumplings:

• 1/2 C flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp beaten egg
• 3 Tbsp milk
• 1/2 tsp dried parsley flakes

1.  Sprinkle steak with pepper.  In a small skillet, brown steak in oil over medium-high heat.  Transfer to a 1 1/2 quart slow cooker.
2.  Combine the soup, broth, and vegetables; pour over steak.  Cover and cook on LOW for 4 hours.
3.  For dumplings, in a small bowl, combine flour, baking powder, and salt.  Stir in egg and milk just until blended.  Drop by Tablespoonfuls onto meat mixture.  Sprinkle with parsley.  Cover and cook on HIGH for 1 hour.  After 5 total hours of cooking, a toothpick inserted in a dumpling should come out clean.

Robyn's notes: I enjoyed this more than expected, because I'm not someone who has eaten a lot of dumplings in my life, so I was pleasantly surprised by them.  The aroma really was great, my stomach was rumbling by dinnertime.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow Cooker Cherry-Balsamic Pork Tenderloin

I'm really quite proud of this recipe.  Here's what happened: I'm recipe testing a dessert (hopefully soon to appear!) which will require half a can of cherry pie filling.  As has been shown time and again here on Our Small Table, I don't like using "half a can" of anything, unless I have a use for the remainder.  I was also working on the recently-posted Pork Tenderloin with Horseradish Sauce, which meant I had half a pork tenderloin left.  Same problem.  Well, cherries and pork go together, right?  Why not combine my two orphaned ingredients?  So I sat and brainstormed what else should go in, and the cooking method I wanted to use, and I really thought it would take several attempts to get it just right.  Lo and behold: delicious on the first try!

• 1 C cherry pie filling (from a 21 oz can)
• 1 garlic clove. minced
• 1 Tbsp balsamic vinegar
• 1/4 tsp ground ginger
• 3/4 lb pork tenderloin, trimmed of fat
• salt and pepper to taste

1.  In a small bowl, stir together pie filling, garlic, balsamic vinegar, and ginger.  Set aside.
2.  Season pork with salt and pepper on both sides.  Place in a 1-1/2 qt slow cooker.  Pour cherry mixture over top of pork, covering completely.  Cook on LOW heat for 4.5-5 hours or until meat thermometer inserted at thickest part of meat reads 160°F.
3.  Remove pork from slow cooker and set aside to rest before slicing.  Meanwhile, pour sauce from slow cooker into medium saucepan.  Bring to a slow boil over medium-low heat and reduce for 5-6 minutes.  Slice pork and spoon sauce over top.

Robyn's notes: I didn't think about a side dish until the pork was done cooking, so I needed something that would cook fast, while the sauce was reducing.  Since I didn't have any instant rice in the cupboard, I chose plain couscous.  This was really good.  I got a little nervous at around the 4 hour cooking point, because I could really smell the vinegar and thought it would overpower the dish, but it turned out to be just the right amount.  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.