Fried Rice and Easy Potstickers

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Life gets busy, y’all.

As you can tell from my lack of posts, this is a busy time of the year for us. This is the time when we all need a stash of quick dinnertime recipes to get us through, am I right?  This fried rice totally fits the bill.  It’s a quick pull-together option that is pretty customizable and perfect for leftover rice.  Like, the drier/stickier the rice, the better in this case. I’m pretty bad about making way too much rice as a side dish so it is not uncommon to see this dish as a follow-up throughout the week in our house.  You can also make it more of a centerpiece dish by adding these easy potstickers on the side.  What’s so easy about them?  We skip the attempt at making the dumpling dough and reach for the premade wonton wrappers instead.

So how can you change these two recipes up?  Both call for ground pork – you can use the Asian Sausage as we did, or sub in ground/shredded chicken, ground beef, thinly sliced pork chops or leave out the meat completely for a vegetarian option.  You can use the potsticker filling in egg rolls, or scoop it into a bowl with fried wonton strips for an even faster “deconstructed” egg roll dish.  Pick and choose the veggie options for both the fried rice and filling to whatever you have currently available in your fridge.

So let me hear you – what are your go-to dinners for when life gets busy?


Fried Rice and Easy Potstickers

For the Fried Rice:

  • 2 eggs, lightly beaten
  • ½ pound ground pork
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 green onions, thinly sliced – reserve half of the sliced green tops
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • ½ – 1 cup thinly shredded cabbage (optional)
  • 2 cups cooked rice
  • Chicken stock
  • Soy sauce

For the Potstickers:

  • ½ pound ground pork
  • 2 stalks celery, julienned
  • 2 carrots, julienned
  • 1 scallion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 cup thinly shredded cabbage
  • Wonton wrappers

For the Dipping Sauce:

  • 6 T rice wine vinegar
  • 1 thinly chopped scallion
  • ½ tsp sugar
  • 1 clove garlic, finely minced
  • 1 inch ginger, finely minced
  • 8 T soy sauce
  • ¼ tsp sesame oil (2-3 drops)
  • 1 T chili garlic paste

Start by mixing up the dipping sauce so that it has time to sit and develop.  That’s all it takes – mix all the ingredients together and let it sit at room temperature for at least an hour.  This sauce is great with dumplings, potstickers, egg rolls, etc.

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The most time consuming piece of this recipe is prepping the veggies.  I do highly recommend spending some time chopping and prepping the veggies before you start cooking as it all comes together pretty quickly once you start cooking. For the rice, I cut all the veggies other than the bell pepper into a small dice for even cooking.  I like to leave the bell pepper in a good-sized strip so that they don’t completely wilt away when cooking, especially if you are using the small thinner-skinned sweet bell peppers like we typically do.  For the potstickers, you want to julienne the veggies in to thin strips. This cut helps for a couple of reasons.  First, the thin strips cook quickly and second, they are pretty uniform inside the potstickers. You can see the difference here between the veggies for the rice on the left and the veggies for the potstickers on the right.

I also shred the cabbage pretty thinly and sprinkle a little salt on it as it sits so that some of the water inside the cabbage starts to draw out a bit before adding it to the saute pan.

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Heat a nonstick skillet over medium high. Add olive oil to the pan and begin to saute the full pound of ground pork. As stated above, we used the Asian Sausage recipe for this dish.  If you are using a plain ground pork, ground beef or chicken, season the meat with a little ginger, coriander, garlic, salt and pepper. Once the pork is browned, remove half of the meat and set it aside for the fried rice.

If keeping your dinner vegetarian, you would start here 🙂

To the pork left in the pan, add the julienned celery and carrots, scallion and garlic.  Season with a little salt and pepper.  Saute the mix until the veggies are just starting to become tender.

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Add the shredded cabbage, excess water drained/dabbed off, and toss the mixture until the cabbage is wilted.  Remove from the heat.

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Lay one wonton wrapper on a tray or sheet of parchment paper. Place one heaping teaspoon of the filling on the wrapper just off-center.  Using room temperature water, wet two edges of the wrapper. Fold the wrapper over the filling and press the edges together. Set the potsticker aside and repeat the process for the desired amount of potstickers.  (The remaining filling freezes very well if you do not use it all here)

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As you can see, we tried a few different shapes and sealing/pinching techniques on the potstickers.  Will liked using a biscuit cutter which gave the rounded, scalloped edges.  Mine were freeformed and definitely less precise!

Place the nonstick skillet back over medium high heat and cover the bottom of the pan with vegetable oil. *Nonstick is KEY here!* Place the potstickers in a single layer over the bottom of the skillet and cook for just about one minute, until the bottoms are starting to turn golden.  Pour some water in the pan until just the bottoms of the dumplings are covered and place a lid over the skillet.  This action will steam the potstickers to heat up the filling and cook the dough through.  Cook until most of the water has vaporized, about 7 minutes.

Remove the lid and cook until the bottoms of the potstickers are golden brown, another 1-2 minutes.

While the potstickers are steaming, prepare the fried rice.

Heat another nonstick skillet over medium high heat. Scramble the eggs, then set them aside and wipe out the skillet.

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Add the reserved 1/2 pound of cooked pork. Add a little olive oil, if necessary, then add the celery, carrots, whites and half of the greens of the scallion, bell pepper, garlic, and cabbage (if using).  Saute until the veggies are softened.

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Add the rice to the skillet.  This is where your actions will change a little depending on how dry or sticky your rice is.  Drizzle 1-2 tablespoons of soy sauce over the rice and begin to “fry” it in the pan.  The rice should stick and brown up a little. If the rice is fairly wet and sticky, you may be pretty good here.  If the rice is cold or drier, add a little chicken stock, just a couple tablespoons at a time, to loosen it up a little so that it will cook and brown in the pan.  You want the rice to take in a little of the liquid but not become too wet and mushy as you cook.  Taste it and check for consistency and seasoning.  Continue to fry the rice in the pan until you have reached your desired texture.

Stir in the scrambled egg at the very end so that you don’t break it up too much – I like to leave pretty decent sized chunks of egg in the rice.  Remove the rice from the heat.

Sprinkle the fried rice with the reserved green portion of scallion and serve with additional soy sauce, if desired.  Drizzle the dipping sauce over a few of the potstickers and serve with additional sauce on the side.

Looks pretty impressive for a quick weeknight dinner, don’t you think? 😉


Full Recipe

Fried Rice

  • 2 eggs, lightly beaten
  • ½ pound ground pork -or- Asian sausage
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 green onions, thinly sliced – reserve half of the sliced green tops
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • ½ – 1 cup thinly shredded cabbage (optional)
  • 2 cups cooked rice (great for leftover rice)
  • Chicken stock
  • Soy sauce

Heat a nonstick skillet over medium high heat.

Scramble the eggs.

Set aside and wipe out the skillet.

Add oil to the skillet, saute pork until browned. (Season with garlic, ginger, coriander, salt and pepper)

Add the celery, carrots, whites and half of the greens of the scallion, bell pepper, garlic and cabbage, if using.

Saute until veggies are softened.

Add rice to the skillet.

Top with 1-2 T soy sauce and “fry” in pan.

If the rice is dry, add a little chicken stock.  Continue to “fry” until you have reached your desired texture – taste and adjust seasonings.

Stir in scrambled egg.

Remove from heat, top with reserved scallions.

Easy Potstickers

  • ½ pound ground pork
  • 2 stalks celery, julienned
  • 2 carrots, julienned
  • 1 scallion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 cup thinly shredded cabbage
  • Wonton wrappers

Saute the pork in a skillet until cooked through.

Add the celery, carrots, scallion and garlic, season with salt and pepper.

Saute until veggies are starting to become tender.

Add cabbage and toss until wilted.

Remove from heat.

Lay one wonton wrapper on a tray.

Place one heaping teaspoon on the wrapper just off-center.

Using room temperature water, wet two edges of the wonton wrapper.

Fold the wrapper over the filling and press the edges together.

Set aside and repeat with remaining wrappers and filling.

Heat a nonstick skillet over medium high heat and cover the bottom with oil.

Cook for about 1 minutes, until bottom of dumplings are golden.

Pour some water in the pan until the bottoms of the dumplings are covered.

Place a lid over the skillet and steam the dumplings until most of the water has vaporized, about 7 minutes.

Remove the lid, cook until the bottoms are golden brown.

Dipping Sauce

  • 6 T rice wine vinegar
  • 1 thinly chopped scallion
  • ½ tsp sugar
  • 1 clove garlic, finely minced
  • 1 inch ginger, finely minced
  • 8 T soy sauce
  • ¼ tsp sesame oil (2-3 drops)
  • 1 T chili garlic paste

Mix all ingredients together.

Let sit at room temp 1 hour.

Crawfish Cornbread

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Crawfish boils are one of the best things about springtime. Typically they involve warmer weather, piles of peel-and-eat mudbugs, various veggies that have soaked up all the good spice, dirty rice, lots of napkins, drinks and good friends.  Minus the warm weather, we had all that this past weekend.

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Towards the end of the night, I start hoping for leftovers.  That’s because something tasty comes the day after a boil… Crawfish Cornbread.  This recipe comes from a family friend of Will’s and it has now become a post-boil tradition in our little home. It’s easy to make and makes a potentially forgotten and leftover mudbug shine as a new dinner option.

Fun fact:  Will also won the Friday Night Feast event at a local cookoff with this recipe.  It’s award-winning cornbread!

Do you love a good crawfish boil?  What’s your go-to for leftovers?


Crawfish Cornbread

  • 1 box Jiffy Corn Muffin mix
  • 1 stick melted butter
  • 3 eggs
  • 1 can creamed corn
  • 1 tsp baking soda
  • 1 tsp Cajun spice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 C cheddar cheese, shredded
  • ½ C chopped green onions
  • ½ C chopped bell pepper, or small can of diced green chiles
  • 1 stalk celery, chopped
  • 1 lb crawfish tails

Preheat the oven to 375.

In a large bowl, or using a mixer, combine the cornbread mix, melted butter and eggs.

Stir in the creamed corn.  Add the baking soda, Cajun spice*, salt, pepper and shredded cheese.

*For Cajun spice, we tend to use something along the lines of Tony Chachere’s Creole Seasoning.  If you are into making your own blends, I like to follow the recipes for Emeril Lagasse’s seasonings.

At this point, I usually take the bowl off the mixer stand and do the rest by hand. Stir in the chopped veggies and the crawfish tails.

Pour the mixture into a greased 9×13 baking dish.

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Bake for 45-50 minutes or until the top is a golden brown and a toothpick inserted in the middle comes out clean.

Easy, right?!

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Full Recipe

Crawfish Cornbread

  • 1 box Jiffy Corn Muffin mix
  • 1 stick melted butter
  • 3 eggs
  • 1 can creamed corn
  • 1 tsp baking soda
  • 1 tsp Cajun spice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 C cheddar cheese, shredded
  • ½ C chopped green onions
  • ½ C chopped bell pepper, or small can of diced green chiles
  • 1 stalk celery, chopped
  • 1 lb crawfish tails

Mix all ingredients and pour into a prepared baking dish.

Bake at 375 for about 45-50 minutes.

Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

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In case you didn’t already know… Will and I love food.  We love to stay at home and cook and we love to go out.  We find new restaurants to try, we hit up our favorite places multiple times, we are on a mission with another food-loving couple to go to as many of the Houston’s Top 100 restaurants as we can, we indulge in both Houston and Galveston Restaurant Weeks every year… basically, we love food.

In trying new places we try many new dishes.  Sometimes you just gotta try what the restaurant boasts as their specialty, right?  However, every now and then it’s all about the basics.  I mean, if the restaurant is good their roast chicken should be pretty darn good , right…?  I like to test this theory sometimes.

Will and I had the opportunity to travel to Colorado in the summer of 2016.  We stayed with a fabulous friend in the mountains for a few days and planned an anniversary dinner at Acorn in Denver our last night of the trip.  We shared a couple small plates to start but then landed on the their oak roasted chicken with a savory bread pudding, seasonal vegetables and whipped potatoes.  It was amazing – the whole meal was!  When we got home, I played with a recipe until I got what I am sharing today – Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts.  Any one of the three recipes is a stand-alone stunner.  But together, they will always remind me of a special anniversary dinner we shared at a cozy spot on a wonderful vacation.

To me, recipes and memories make the best souvenirs. And a signed menu, of course 😉

Acorn dinner


Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

*For this recipe we are brining the chicken. We typically let a whole chicken sit in the brine overnight.  If you are using bone-in chicken pieces, let the pieces sit in the brine 3-4 hours.

For the chicken:

  • ½ cup Turbinado or raw sugar
  • ½ cup sugar
  • ½ cup pink Himalayan salt
  • ½ cup kosher salt
  • 2 T whole peppercorns
  • bundle of fresh rosemary
  • bundle of fresh thyme
  • bundle of fresh oregano
  • Tea kettle of boiling water
  • 4-5 lb whole chicken, innards removed
  • 1 1/2 sticks butter, room temperature
  • 1-2 lemons

For the bread pudding:

  • Olive oil
  • 2 stalks leeks, or 1 small sweet onion, diced
  • 1 large red onion, diced
  • 2 clove garlic, minced
  • 12 c cubed, day-old bread (Challah, Brioche, French)
  • 3 c Gruyère (or Swiss) cheese, shredded
  • ⅓ c chives, chopped
  • ⅓ c parsley, chopped
  • 3 large eggs
  • 1 c chicken stock
  • 2 c heavy cream
  • 1 T salt
  • 1 T freshly ground pepper
  • 2 T scallions, chopped
  • kitchen twine

For the brussel sprouts:

  • 3-4 strips bacon, chopped
  • Brussel sprouts
  • 3-4 cloves garlic
  • Olive oil
  • Salt & pepper
  • Red pepper flakes
  • ½ cup balsamic vinegar

Start with brining the chicken.  A basic brine is 1 cup of sugar, 1 cup of salt and 1 gallon of water.  We’ve tweaked this one a bit with some more flavor.  (see note about brining a little further down)

Mix the sugars, salts, peppercorns and 4-5 stems each of the fresh herbs together in a large container.  For a whole chicken, we use a plastic 8-qt container with lid.  Don’t have raw sugar?  Sub in some brown sugar.  Don’t have pink Himalayan salt?  Well, you just aren’t living right.  Just kidding – double up on the kosher salt.

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Pour the boiling water carefully over your mixture and stir to combine and melt sugar/salt.  Set it aside to cool or add some ice to bring the temperature back down before adding the chicken.

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When the brine has cooled, submerge the chicken.  You may need to add more water to the brine as you want the entire chicken to be covered.  Before placing the lid on the container, we used a coffee cup under the lid to hold the bird down a little.

Cover and chill overnight, or 3-4 hours for bone-in chicken pieces.  When ready, remove the chicken from the liquid and discard all leftover brine.

So – can you roast a chicken without brining it?  Definitely.  You can simply start here in the recipe for a flavorful chicken.  Will swears by brining though and I’d have to agree – he’s made some killer chicken and smoked turkey in many a cookoff.  Soaking poultry in a brine not only seasons the meat itself but keeps the bird moist as it roasts/cooks.  Try it at least once!

Pat the chicken dry with paper towels and set aside.

Finely chop 3-4 stems of each fresh herb.  In a food processor, mix the room temperature butter, the chopped herbs and a pinch of salt until it is all evenly combined.

Work the butter under the skin of the chicken, all around the bird.  Use your fingers to gently loosen pockets around the breast, legs and wings then massage the skin to move the butter all around.  Get the butter all over the chicken until you have used the entire stick and a half.

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Quarter the lemon(s) and fill the cavity of the chicken with the lemon and any remaining fresh herbs.  Since we are using leeks later in the bread pudding, we also stuffed an extra stalk of leeks in here, you could also use quartered onion here.

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Truss the chicken to keep the wings and legs tight against the body.  Don’t be scared – that basically means use some kitchen twine to tie the legs together and to pin the wings to the breast so they don’t flap around or hang out while cooking. We may not truss the same way every time… but it gets done.  Here’s a good tutorial if you’d like to check it out.

This past Thanksgiving we moved our family time out to Sargent beach and took a Big Easy oil-less fryer with us for turkey-cooking.  We fell in love with it!  It produced a juicy, delicious turkey on Thursday, followed by a wonderful prime rib on Friday.  Since then, it’s been a go-to for roasting/”frying” meat.  We use it here but you can certainly oven-roast your chicken nicely.

We placed the buttered & trussed chicken in the basket of the Big Easy and roasted for about an hour and fifteen minutes before checking the internal temperature of the bird.

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To oven roast your chicken, place the bird on a rack over a sheet tray to catch the drippings. (Bonus: if you have any potatoes, carrots, root vegetables etc, you can place those under the rack to catch all the drippings or use them as the ‘rack’ itself!  Pile the veggies up and place the chicken right on top.  You just want some air to be able to get to the bottom of the chicken so that all sides crisp up while cooking).  Roast the chicken at 425 for an hour and 15-30 minutes, checking the internal temperature in the last 15 minutes.

**Food safety by definition means that chicken should reach an internal temperature of 165 degrees to be considered safe to eat.** Will usually pulls chicken closer to 145-150 and gives it some resting time before cutting into it.

Remove the chicken from the cooker/oven and let it rest a few minutes before carving.

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While the chicken is cooking, get the bread pudding and brussel sprouts going.  To plan ahead, both have about a 15 minute prep time and will bake for a total of 45 minutes.

Preheat the oven to 350 degrees.

For the bread pudding, place the day-old cubed-up bread in a large bowl.  You don’t have to be precise about cubing the bread – you can even just tear it up with your hands.  The size and shape of the bread is up to you!

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In a medium skillet heat about a tablespoon of olive oil over medium heat. Saute the leeks (or sweet onion), the red onion and the garlic until soft.  Remove from heat.

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*Leeks can be fairly gritty.  To easily clean them, chop off the dark green tops and discard (you can use them for making stock, but they are too tough to eat).  Cut off the root end and then slice the stalk lengthwise.  Chop the stalks down to your desired size, then swish the chopped leeks in a bowl or sink of cool, clean water.  The grit will sink to the bottom leaving the clean leeks at the top to strain and dry*

In a medium bowl, whisk together eggs, stock, cream, salt, and pepper.  

With the bread cubes, combine the Gruyère, chives, parsley, and cooked onion mixture. Stir it all around, it’s okay if the cheese starts to melt a little bit.

Pour egg mixture over bread mixture. Using the back of a spoon, press bread to soak up liquid.  Let the mix sit 8 – 10 minutes or until bread has absorbed all liquid.

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For the brussel sprouts, rinse the sprouts and cut them in half lengthwise.  Smash and peel the garlic cloves, leaving large pieces to roast.

 

Line a cookie sheet with parchment paper and dump the veggies on top. Drizzle the veggies with olive oil, season with salt, pepper and red pepper flakes to taste, mixing well.  

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Butter a 3-quart casserole dish, or spray with nonstick cooking spray. Transfer the bread pudding mixture to the casserole dish and cover with foil.

Place the bread pudding and the tray of brussel sprouts in the preheated oven for 30 minutes.  Toss the sprouts a bit about halfway through.

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While those are cooking, saute the bacon for the brussel sprouts until cooked about ⅔ done – think chewy bacon, not crispy.  

After 30 minutes, add the cooked bacon to the sheet of sprouts and stir.  Remove the foil from the bread pudding and cook both dishes another 15-20 minutes.  The bread pudding should be nice and brown across the top.

During the last 15 minutes of cooking, add the balsamic vinegar to a small pot. Over medium-low heat, reduce the vinegar by about half, until it is thick and sweet, about 10 minutes.

Let the bread pudding rest and set a few minutes after coming out of the oven, then sprinkle on scallions before serving. Drizzle the reduced balsamic vinegar on top of the roasted sprouts before serving.

Look at this lovely meal!

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Play with the flavors of butter for the chicken – you can use any combination of herbs, any citrus or onions for stuffing.  You can roast a combination of veggies as a side and change up the cheese and onions in the bread pudding for different flavors.  This meal is a classic by nature but so very comforting and brings back a couple of my favorite travel memories.

What’s your favorite food souvenir?


Full Recipe

Roast Chicken, Gruyère Bread Pudding and Roasted Brussel Sprouts

Roast Chicken:

  • ½ cup turbinado (raw) sugar
  • ½ cup sugar
  • ½ cup pink himalayan salt
  • ½ cup kosher salt
  • 2 T whole peppercorns
  • bundle of fresh rosemary
  • bundle of fresh thyme
  • bundle of fresh oregano
  • Tea kettle of boiling water
  • 4-5 lb whole chicken, innards removed
  • 1 ½ sticks butter, room temperature
  • 1-2 lemons
  • Kitchen twine

 

Mix sugars, salts, peppercorns and 4-5 stems of each herb in a large container.

Cover with boiling water and stir to mix, set aside to cool to room temperature or add ice to drop the brine temperature.

When cooled, place chicken in brine.

Cover with enough cool water to submerge chicken completely.

Cover and chill overnight (3-4 hours for pieces of chicken)

Remove chicken from brine and pat dry; discard brine.

Finely chop 3-4 stems of each fresh herb.

In a food processor, mix the butter, herbs and a pinch of salt until thoroughly combined.

Work the butter under the skin of the chicken, all around the bird.

Quarter the lemon(s) and fill the cavity with the lemon and any remaining fresh herbs.

Truss the chicken to keep the wings and legs tight against the body.

Using the Big Easy oil-less fryer – 1 ½ hours; oven roast 425 for 1 ½ hours

Let rest, serve.


Gruyère Bread Pudding:

  • Olive oil
  • 2 stalks leeks, or 1 small sweet onion, diced
  • 1 large red onion, diced
  • 2 clove garlic, minced
  • 12 c cubed, day-old bread (Challah, Brioche, French)
  • 3 c Gruyère cheese, shredded
  • ⅓ c chives, chopped
  • ⅓ c parsley, chopped
  • 3 large eggs
  • 1 c chicken stock
  • 2 c heavy cream
  • 1 T salt
  • 1 T freshly ground pepper
  • 2 T scallions, chopped

Preheat oven to 350.

In a medium skillet over medium heat, heat olive oil.

Add leeks, onion(s) and garlic and cook until soft, about 10 to 15 minutes.

Remove from heat and let cool a while.

Meanwhile, in a medium bowl, whisk together eggs, stock, cream, salt, and pepper.

In a large bowl, combine bread, Gruyère, chives, parsley, and reserved onions.

Pour egg mixture over bread mixture.

Using the back of a spoon, press bread to soak up liquid.

Let sit 8 to 10 minutes or until bread has absorbed all liquid.

Butter a 3-quart casserole dish, or spray with nonstick cooking spray.

Transfer bread mixture to the casserole dish, cover with foil, and bake for 30 minutes.

Remove foil and bake until hot and browned on top, 15 to 20 minutes more.

Let rest 15 minutes, then sprinkle on scallions before serving.


Roasted Brussel Sprouts:

  • 3-4 strips bacon, chopped
  • Brussel sprouts
  • 3-4 cloves garlic
  • Olive oil
  • Salt & pepper
  • Red pepper flakes
  • ½ cup balsamic vinegar

Preheat oven to 350

Rinse and half the sprouts.

Smash and peel garlic, leaving large pieces to roast.

Line a cookie sheet with parchment paper and dump the veggies on top.

Drizzle with olive oil, season with salt, pepper and red pepper flakes to taste, mixing well.

Roast 30 min, tossing halfway through.

While the sprouts are roasting, saute the bacon until cooked about ⅔ done.

After the first 30 minutes of roasting, add the cooked bacon to the sheet and stir.

Roast another 15 min.

Add the balsamic vinegar to a small pot.

Over medium-low heat, reduce the vinegar by about half, until it is thick and sweet, about 10 minutes.

Drizzle the reduced balsamic vinegar on top of the roasted sprouts and serve.

Freezer Meal: Make Ahead Mini Chicken Pot Pies

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I love to have ready-to-go meals in the freezer for a few reasons: they are easy to share with friends and family, they are great food gifts when someone needs a night or two free from dinner planning and prepping, and there is always a time or two when you just want to grab something out of the freezer, warm it up and relax for the night.  These Make Ahead Mini Chicken Pot Pies are perfect for all of these reasons.

Chicken Pot Pie is such a classic comfort food.  The crust, the veggies, the gravy… it all just makes for a warm, tummy-filling dinner.  This recipe makes 6 mini CPPs – and while they may look small, one CPP is a pretty filling dinner!  Will and I are pretty adamant about the double-crust on a good CPP so these have a layer of premade pie dough on both the bottom and top.   You can be fancy and make your own pie dough for these… but if I am looking for a quick, easy freezer meal I’m going to reach in the cold case for the premade version.

Plan ahead and pick up 6-7 mini aluminum loaf pans when you plan on making this recipe.  I find them in the baking aisle with all the other disposable aluminum baking pans.  These also add to the no-fuss, individualized gift-giving option of the CPP – who wants to worry about giving/getting back a dish?! 😉  I’ve also easily doubled this recipe and made up to 15 CPPs to freeze at a time.  Heads up if you double – I usually feel that the gravy doesn’t thicken as much as I like it to in the doubled version and add a little cornstarch slurry as it cooks to help it out.  We’ll talk about that more down in the recipe.

Did a new neighbor just move in? Do you have a friend with a busy week that could use a go-to dinner? Try these Make Ahead Mini Chicken Pot Pies out and share!  I won’t tell though if you make a batch just for your own freezer… 🙂


Make Ahead Mini Chicken Pot Pies

 Yield: six pot pies per recipe

  • 1 ½ -2 lbs. chicken – breast, thigh, tenders – boneless and diced
  • salt and pepper
  • Olive oil
  • 48 oz. chicken broth
  • 2 tablespoons butter
  • 1 1/3 cup carrots, sliced
  • 1 1/3 cup celery, diced
  • 1 shallot or onion, finely diced
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 cup frozen petite peas
  • 15 oz. box refrigerated pie crust (two pie crusts)
  • Disposable aluminum mini loaf pans (at least 6 per recipe)

Remove the pie crusts from their box and set on the the counter to warm to room temperature.  Heat a tablespoon of olive oil in a large Dutch oven or pot over medium heat.

Season the chicken with salt and pepper.  If I am making one recipe, I tend to use chicken tenders or breasts, whichever is on sale at the store when I shop for groceries.  If I am doubling the recipe, I’ll grab one package of white meat and a package of chicken thighs.  Thighs are incredibly tasty, and inexpensive, and they work well in this dish.  Use whatever you like or have on hand!

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Brown the chicken until cooked through, about 7-8 minutes – work in batches if you are doubling the recipe so that you don’t crowd and cool the pan.  Remove the cooked chicken to a plate and set aside.

Melt the butter in the now-empty Dutch oven over medium heat.  Add the carrots, celery and shallot or onion.  Don’t forget when you are chopping up your celery:  there is a ton of great flavor in the leaves of the celery stalks.  Use the bright green, tender leaves in the center of your bunch (on the left of the picture below) and avoid the darker, larger leaves on the outside (top-right of the picture below) for best taste.

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Stir occasionally and cook the veggies until lightly browned and softened.

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Add the flour to the veggies and whisk for about 1 minute, making a light roux.

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Add the broth and milk and whisk until it thickens, about 5 minutes or so.  Remove from heat.

This is where we need to talk about the cornstarch slurry.  As you can see from the picture above, when I make a double batch of these CPPs, as was the case in these photos, I start the gravy in a separate pot.  This is just because in a double batch there are a TON of veggies to incorporate.  It does take longer to thicken in a double batch and in this instance it wasn’t getting as thick as I liked.  Think about what you want – the sauce will thicken a little as it cools, but you want a sort of biscuits-and-gravy, custardy consistency to this so that it is scoopable to place into the pie crusts and so that it freezes well.  As the gravy was cooking, I ended up adding a slurry of about 1/4 cup of cornstarch and 1/4 cup of water.  That definitely helped to get things going!

Add the cooked chicken (and veggies if using a separate pot to make the gravy) to the thickened gravy.  Taste and adjust your seasoning if needed.  Set this aside or in the fridge to cool completely.  I have even made the CPP filling the night before and let the whole batch chill in the fridge overnight until ready to scoop into CPPs.  (I know you see peas in that picture below… don’t worry, they are coming.  My picture-taking timing was a little off here!)

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Spray each mini aluminum loaf pan with a nonstick cooking spray.  **THIS IS IMPORTANT!**

Unwrap one pie crust and roll it out on a flour dusted counter. Using the mini loaf pan as a guide/template, cut a bottom layer of dough for each mini loaf pan.  Place it in the bottom of each mini loaf pan.

Unwrap the other pie crust, unroll it onto your floured counter, and cut a top crust for each mini loaf pan.   Cut a few slits into each top crust to vent the crust. At this point, I sometimes get a little creative with the dough scraps.  I use them to cover the top, leaving little vents here and there where the dough scraps don’t exactly meet up.  You could also cut the dough into strips and make a weaving pattern across the top ala a dessert pie if you wanted to be super fancy.  You do you when it comes to CPP top crusts.

Grab the filling mixture from it’s chilling location and stir in the frozen peas.  Spoon the filling evenly into each mini loaf pan on top of the bottom layer of dough. Top each loaf with a pie crust – remembering to have some slits or places for steam to escape when baking.

From here, it’s either cook or freeze!

To cook now: 

Brush the top crust with an egg wash (whisk one egg with about a tablespoon of water in a small bowl). Place on a sheet tray and in a 400 degree oven, covered with foil, for about 20 minutes, then uncover and bake another 20-30 until crusts are golden brown.  Let sit a few minutes before serving.

To freeze: 

Wrap each CPP well with plastic wrap and aluminum foil.  I like to then put two CPPs in a gallon freezer bag or vacuum storage bag and seal them up in pairs.

Freeze up to 2 months.

To cook from frozen:

No need to thaw out the CPP!  Unwrap the pot pies and place on a sheet pan.  Brush the top of the frozen CPP with egg wash (whisk one egg with about a tablespoon of water in a small bowl) and replace just the foil on top of the CPP.  Cook at 400 degrees for 40 minutes.  Uncover and cook for another 30 minutes.  Let the pies sit a few minutes before serving.

Want a handy tag for printing the cooking instructions?  Click here!

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What’s your favorite freezer meal?  Let me know what you like and how these super delicious Make Ahead Mini Chicken Pot Pies work out for you!


Full Recipe

Make Ahead Mini Chicken Pot Pies

  • 1 ½ -2 lbs. chicken – breast, thigh, tenders – boneless and diced
  • salt and pepper
  • Olive oil
  • 48 oz. chicken broth
  • 2 tablespoons butter
  • 1 1/3 cup carrots, sliced
  • 1 1/3 cup celery, diced
  • 1 shallot or onion, finely diced
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 cup frozen petite peas
  • 15 oz. box refrigerated pie crust (two pie crusts)
  • Disposable aluminum mini loaf pans – at least 6 per recipe

Remove pie crusts from box and set on counter to thaw/warm to room temp.

Heat 1 tablespoon of oil in a large Dutch oven over medium heat.

Season the chicken with salt and pepper.

Brown the chicken until cooked through, about 7-8 minutes.

Remove the chicken to a plate and set aside.

Melt the butter in the empty Dutch oven over medium heat.

Add the carrots, celery, and shallot/onion.

Stir occasionally and cook until lightly browned.

Add the flour to the vegetables and whisk for 1 minute.

Add the broth and milk and whisk until it thickens, about 5 minutes or so.

Remove from heat.

Add the chicken to the sauce, season with salt and pepper, and mix well.

Cover and refrigerate until completely cooled.

Spray each mini loaf pan with cooking spray.

Unwrap one pie crust, unroll it on a flour dusted counter.

Cut a bottom crust for each loaf pan, place in the bottom of each mini loaf pan.

Unwrap the second pie crust. Cut a top crust, or use the scraps, for each mini loaf pan.

Cut 3 steam vents in each top crust.

Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.

Spoon the mixture into 6 mini loaf tins evenly.

Top each with a pie crust.

 

Wrap well in plastic wrap and aluminum foil.

Freeze up to 2 months.

 

To cook from frozen:

Unwrap the pot pies and place on a sheet pan.  Brush the top of the frozen pot pie with egg wash and replace just the foil on top of the CPP.  Cook at 400 degrees for 40 minutes.  Uncover and cook for another 30 minutes.  Let the pies sit a few minutes before serving.

Osso Bucco

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Will and I have had several “food adventures” together while travelling, trying new restaurants or in our own kitchen. We’re both pretty adventurous eaters, but there are a few things I won’t give in to (looking at you, soft shell crab) or that Will digs his heels in on (loves corn, won’t do hominy).  Every now and then one of us gets to introduce something new to the other.  A while back, Will introduced me to oxtails.

Oxtail is, quite literally, the culinary name for the tail of cattle.  It’s bony, gelatin-rich and typically either used for soups and stocks or in braised dishes. I picked these up at Greak’s Smokehouse, located at Froberg’s Farm in Alvin, but you can also catch them at your local meat market. We’re going the braised route today in Osso Bucco. The oxtails make for a rich, fatty base that is so scrumptious and special. Pair it with a simple side like rice, mashed potatoes or polenta to balance out some of the richness.

Osso Bucco itself is one of my favorite slow-cooked dishes.  It is traditionally made with veal, more commonly made with pork shank, but can most definitely be made with oxtails, beef ribs or beef shank.  It’s a pretty forgiving dish and a great one for Sunday afternoons when it can cook and develop the flavors for a few hours.  This is our take on Osso Bucco.  It’s a little less traditional and skips the tomatoes/tomato paste found in more modern versions.  We use red wine in the base so break out that bottle from the fridge that has just about a cup left in it. (That’s a thing, right?  An unfinished bottle of wine?)

Try this one out and let me know what you think!  What would be your meat of choice?


Osso Bucco

  • 1 lb oxtails, veal, beef ribs, or beef/pork shank
  • Olive oil
  • ¼ – ½ lb pancetta, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 shallot, diced
  • 4-5 cloves garlic, minced
  • 2-3 T flour
  • 1 cup red wine
  • 3-4 cups beef broth
  • 2-3 stems fresh rosemary
  • 2-3 stems fresh thyme

Preheat the oven to 350.

Coat the bottom of an oven-safe pot with a couple tablespoons of olive oil.

Saute the pancetta until browned then remove from the pot, reserving the grease.

A quick note about pancetta:  we love it.  Basically because it is fancy bacon.  It is cured pork belly and has a slightly smoky taste, adding more depth of flavor to the Osso Bucco.  If you have ever ordered Carbonara at an Italian restaurant, you have most likely tried pancetta.  We get this pancetta at the deli counter at our local HEB, requesting about a quarter-inch thickness on the slices.  In most grocery stores you can also find some pre-diced packages of pancetta near your deli/cheese selections.  If you aren’t feeling the pancetta, or can’t get your hands on some, thick-cut bacon works just as well.

Here’s a before pic of the oxtails.  Looking lovely!

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Season the oxtails with salt and pepper then lightly coat each one with flour.

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Brown the oxtails for a couple minutes on each side in the reserved pancetta grease, adding a little olive oil if the pot is looking too dry to brown. Remove the oxtails from the pot and set aside.

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Toss the cooked pancetta, carrots, onion, shallot and garlic into the pot, adding a little more olive oil again if the pan is looking a little dry.  Saute the veggies until they begin to soften and brown.

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Add the red wine, scraping the bottom of the pot with your silicone or wooden spoon/spatula to loosen all the brown, delicious bits from the bottom of the pot.

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Let the wine cook down about halfway.  Place the browned oxtails back in the pot, nestling them in with the veggies.  Pour the beef broth in the pot until it covers about 2/3 of the meat.

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Tie the stems of fresh herbs together with some cooking twine.  This allows you to easily fish out the stems after they do their job of seasoning the broth.  You can also make a little pouch for the herbs out of cheesecloth.  Or, in a pinch, remove the leaves from both the rosemary and thyme stems, mince the leaves up and toss them directly into the pot without worrying about removing them later.

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Add the herbs to the pot.  Cover the pot and place it in the oven.

Bake for 2 1/2 – 3 hours, or until the meat is tender and falling off the bone.

Remove from the oven and discard the herb bundle.

Let rest a few minutes and enjoy!

Pictured below are two plating options: one shows a quick flour-based gravy made out of the pot juices and the other is straight from the pot.  Either way… doesn’t it look tasty?!


Full Recipe

Osso Bucco

  • 1 lb oxtails, veal, beef ribs, or beef/pork shank
  • Olive oil
  • ¼ – ½ lb pancetta, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 shallot, diced
  • 4-5 cloves garlic, minced
  • 2-3 T flour
  • 1 cup red wine
  • 3-4 cups beef broth
  • 2-3 stems fresh rosemary
  • 2-3 stems fresh thyme

Preheat oven to 350

Coat the bottom of an oven-safe pot with a couple tablespoons of olive oil.

Saute the pancetta until browned.

Remove the pancetta, reserving the grease in the pot.

Season the oxtails with salt and pepper.

Lightly coat the oxtails with flour.

Brown the oxtails for a couple minutes on each side.

Remove the oxtails from the pot, set aside.

Add the cooked pancetta and chopped veggies to the pot.

Saute, adding extra olive oil if necessary, until veggies begin to soften.

Add the red wine, scraping the brown bits from the bottom of the pan.

Let the wine reduce by about half , then place the oxtails back in the pot, nestling in the veggies.

Pour the beef broth in the pot until it covers about ⅔ of the meat.

Tie the stems of fresh herbs together with cooking twine, or secure in cheesecloth.

Add the herbs to the pot.

Cover the pot and place in oven.

Bake 2 ½ – 3 hours.

Remove from the oven and discard the herb bundle.

Serve with mashed potatoes, polenta or rice.

Never Fail Meatloaf

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We’ve had a string a busy nights lately.  When life gets busy, there’s not much better than some comfort food.

My father is a minister.  He served as the Music Minister at First Baptist Church in Weslaco, Texas for many, many years. Growing up in the church, I got to know several of the ladies at FBC Weslaco.  I sat in their laps during Sunday night services, trick-or-treated at their houses, played cards with them at game nights, and ate their food at every Wednesday night supper or potluck. Those ladies can cook! They have the best recipes – recipes that aren’t complicated or fussy, they just taste really good.

This recipe has been adapted from one of those FBC ladies.  We’ve made a few tweaks, such as using poblano peppers, but the base recipe is true to form.  If you are curious about the original topping… it’s the soup. Easy, right?

Plan ahead – this one is ridiculously  simple to mix up but does take some time to bake.

What’s your favorite comfort food?  Where do you stand on the choice of toppings?


Never Fail Meatloaf

  • 1 lb ground beef
  • 1 tsp salt
  • 1 T brown sugar
  • ¼ tsp paprika
  • 1 T worcestershire sauce
  • ½ c ketchup
  • ½ c milk
  • 1 c breadcrumbs, Panko or cracker crumbs
  • 1 egg
  • 1 sm diced onion
  • 1 poblano or bell pepper, chopped
  • 2-3 cloves garlic, chopped

Topping – choice of:

  • 1 can cream of mushroom soup

-or-

  • ½ cup ketchup
  • 6 T brown sugar
  • 1 tsp dry mustard
  • 2 tsp worcestershire sauce

Preheat the oven to 350 and lightly grease a baking dish.  You  can also use a loaf pan here, but then you get less crispy edges.  Who wants less crispy edges?!

In a large bowl, mix the ground beef, salt, brown sugar, paprika, worcestershire, ketchup, milk, bread crumbs and milk.  You want to mix the ingredients into the ground beef until they are well incorporated but be careful not to overmix, making the meat tough and then end product brick-like.  Not fun.

Regarding the bread/Panko/cracker crumbs – use whatever you have on hand.  In this particular instance I used about a 2:1 ratio of Panko and plain breadcrumbs for a little added texture with the Panko.

Add in the onion, pepper and garlic and mix until just blended throughout the meat mixture. Season with salt and pepper.

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Pat the mixture into a loaf shape in the middle of your baking dish.

Decision time!

If you are looking for super quick and easy, top the loaf with the canned soup.  Done.

If you want to put forth just a touch more effort mix the ketchup, brown sugar, dry mustard and worcestershire in a small bowl and spread that over the loaf.  Done again.

If you have two varying opinions about the topping of choice in your house, do both! Any guesses as to who prefers which topping?

Bake the loaf for 1 hour, 15 minutes to 1 1/2 hours.

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Easy enough for a busy week!


Full Recipe

Never Fail Meatloaf

  • 1 lb ground beef
  • 1 tsp salt
  • 1 T brown sugar
  • ¼ tsp paprika
  • 1 T worcestershire sauce
  • ½ c ketchup
  • ½ c milk
  • 1 c bread/Panko/cracker crumbs
  • 1 egg
  • 1 sm diced onion
  • 1 poblano or bell pepper, chopped
  • 2-3 cloves garlic, chopped

Topping – choice of:

  • 1 can cream of mushroom soup

-or-

  • ½ cup ketchup
  • 6 T brown sugar
  • 1 tsp dry mustard
  • 2 tsp worcestershire sauce

Preheat oven to 350.

Lightly grease a baking dish.

Mix all meatloaf ingredients together. Season with salt and pepper.

Pat into loaf in baking dish.

Top with soup or ketchup mixture.

Bake for 1 ¼  – 1 ½ hours.

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

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It’s just about Valentine’s Day.  Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2008. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

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What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

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For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

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Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

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Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

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This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

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Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

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Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

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Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

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These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

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Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

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Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

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Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

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Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.