Crustless Rhubarb Custard Pie

ingredients:

- 3 cups rhubarb, diced

- 1/3 cup flour

- 3/4 cup granulated sugar

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 4 large eggs

- 1 tablespoon vanilla extract

- 1 cup milk

- 1 teaspoon butter, softened (for greasing the pie plate)

instructions:

1. Preheat the oven to 375°F (190°C) . Clean and dice the rhubarb

2. Generously grease the bottom and sides of a pie plate with the softened butter, then add the diced rhubarb

3. In a blender, mix the flour, sugar, baking powder, salt, eggs, vanilla, and milk until smooth—about 1–2 minutes

4. Pour the blended mixture over the rhubarb in the pie plate

5. Bake for 40 minutes. The center should still have a slight jiggle when done—it’ll firm up as it cools

6. Let it rest for 10–15 minutes before serving

A creamy, tangy delight that’s simple and satisfying!

Zesty Jalapeno & Cheese Beef Pie with Leftover Brisket

Ingredients:

2 cups leftover brisket, shredded

1/2 cup shredded cheddar cheese

1/4 cup diced jalapenos (fresh or pickled)

1 sheet refrigerated pie crust

1 egg, beaten (for egg wash)

1/4 cup sour cream (for serving)

Directions:

Preheat your oven to 375°F (190°C).

Roll out the pie crust and place it in a 9-inch pie dish. Press down gently, trimming any excess dough.

In a bowl, combine shredded brisket, cheddar cheese, and diced jalapenos. Stir well.

Spoon the brisket mixture into the pie crust, spreading evenly.

Cover with another sheet of pie crust, sealing the edges. Cut a few slits in the top for steam to escape.

Brush the top of the pie with beaten egg.

Bake for 30-35 minutes, or until the crust is golden brown and crispy.

Serve warm with a dollop of sour cream on the side.

Sun-Dried Tomato and Bacon Smothered Chicken with Creamed Spinach

Ingredients:

4 boneless, skinless chicken breasts

1 tbsp olive oil

4 slices bacon, cooked and crumbled

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach, chopped

1 cup heavy cream

1/2 cup Parmesan cheese, grated

2 cloves garlic, minced

Salt and pepper, to taste

1/4 tsp red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Make the Creamed Spinach: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Add Cream and Parmesan: Lower the heat and pour in the heavy cream. Stir in the grated Parmesan cheese and cook for 3-4 minutes, allowing the sauce to thicken.

Combine Ingredients: Stir in the chopped sun-dried tomatoes and crumbled bacon. Add red pepper flakes for a bit of heat, if desired.

Smother the Chicken: Return the cooked chicken breasts to the skillet and spoon the creamy spinach mixture over the top. Cook for an additional 2-3 minutes, ensuring the chicken is heated through.

Garnish and Serve: Sprinkle with fresh parsley and serve this rich and creamy dish with your favorite side!

• Mix the onion and breadcrumbs together in a large mixing bowl. Let the mixture sit for 2-3 minutes. Add the rest of the meatball ingredients, excluding the oil, to the bowl. Mix everything together well.

• Using 2 tbsp at a time, depending how large you'd like them, form the mixture into meatballs. Dip your hands in water if you find the mixture it getting sticky.

• Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if needed. Cook for 2-3 minutes per side until well browned. Transfer the cooked meatballs to a plate and set aside.

• Add the butter to the skillet. Once melted, stir in the garlic and ginger, then cook for 1 minute. Add the passata, tomato paste, garam masala, smoked paprika, turmeric, cumin, coriander, and chicken broth.

• Stir everything together and bring the sauce to a boil, then reduce to a simmer. Let the sauce cook for 10 minutes, or until slightly thickens. Stir in the cream.

• Add the meatballs back to the skillet and let them simmer in the sauce for 5 minutes to heat through. Turn off the heat, garnish with cilantro, and serve.

1. Onion Tip: Grating the onion into the meatball mixture helps it blend in completely, no big chunks, just flavor.

2. Spice Swap: No garam masala? Try curry powder or make your own with my homemade blend.

3. Make Ahead: You can roll and brown the meatballs ahead of time. Store in the fridge and reheat in the sauce when ready to serve.

4. Freezer-Friendly: Freeze meatballs and sauce separately.

5. Don’t Skip the Sear: Browning the meatballs adds extra flavor and helps them hold together in the sauce

• In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. 

• Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.

• Add 1 tablespoon of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 2 or so minutes until it's browned on both sides. Remove the meat from the skillet to a bowl and set aside.

• Add the remaining tablespoon of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.

• Serve over cooked rice or noodles and garnish with chopped green onions.

1. Pork Cuts: I usually go with pork tenderloin because it cooks quickly and soaks up all that marinade like a champ. But if you want to go more traditional, pork belly (thinly sliced) brings a fatty richness that’s just chef’s kiss. Either way, slice it thin, like thinner than you think.

2. Pear Substitute: Don’t have a pear? A sweet apple like Fuji or Gala works. Heck, even kiwi in a pinch. It’s there to tenderize and add a bit of sweetness, not to be fancy.

3. Marinating Time: I know life is chaotic, so if you only have 30 minutes, go for it. But if you’ve got time to chill (or remember to prep ahead), let it sit for a few hours. The flavor payoff is worth it.

4. Searing Tips: Get that pan hot, like, properly hot, before you throw in the pork. Don’t overcrowd the pan or you’ll steam the meat and lose that caramelized goodness. I cook it in two batches and yes, that’s a little more work, but I want flavor, not boiled pork.