Hero's Feast Hand Pies

Pie Filling

1 pound ground beef

6 slices thick cut bacon (this is just a minimum)

8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)

2 leeks, chopped (clean in salad spinner) (you can use any onions)

4 cloves garlic minced

2 teaspoons dried thyme

3 table spoons flour

2/3 cup low sodium beef broth

Salt & Pepper to taste

You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.

Instructions

Cook the ground beef in a large skillet.

Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.

Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.

Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.

Remove potatoes to the mixing bowl.

Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.

Assemble

Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section. 

Combine all of the above ingredients in the mixing bowl and add to the pie dish.

Top with the second pastry roll, cut to vent or make a lattice as you wish.

To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.

Bake

Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.

Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.

Oven pork chops

 Ingredients

4 boneless pork chops, at least 1″ thick
2 tbs brown sugar
1 tbs smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1.5 tbs olive oil

425 for 15-20 minutes

Greek chicken marinade

4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped flat leaf parsley leaves and tender stems
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
Kosher salt
Black pepper
1 1/2 to 2 pounds chicken

Instructions

Make the marinade. Combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper 

For Baked Chicken: 

Preheat the oven to 400°F. 

Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.

Remove the foil and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).

For Grilled Chicken: Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.

Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)

Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.

Greek Lemon Rice

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups long grain white rice , uncooked (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Shrimp Saganaki

Ingredients

1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
Black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato
Juice of 1/2 lemon (2 T)
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese
Pitted Kalamata olives, chopped

Instructions

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives.

Serve over plain orzo or rice