Matt's Meat Pies

 Meat Pie, Yields ~2 Pies

~1.5 lb Flank Steak

2 tsp Garlic Powder

1 tbsp Salt

2 tsp Pepper

1 tsp Olive Oil

3 tbsp Butter

1 tsp Thyme

3 Cloves Garlic

8 oz Sliced Baby Bella Mushrooms

½ Yellow Onion

1 tbsp Flour

½ Cup Beef Broth

½ Cup Red Wine (Merlot, Cabernet, etc.)

2 tsp Cornstarch (if required)

4 oz of Crumbled Blue Cheese or Gorgonzola

2 Packages Pie Crust (2 sheets per package, one top, one bottom)

1 Egg

Filling Preparation

1. Add Garlic Powder, Salt and pepper both sides of Flank Steak, and cut in half if required to fit in largest skillet

2. Heat large skillet over high heat with 1 tsp olive oil spread across the pan, sear each side of Flank Steak, ~1-2 minutes per side

3. Add 3 tbsp of Butter, 1 tsp Thyme, and 1 crushed Clove of Garlic to skillet and reduce to medium heat, baste Flank Steak until 135℉ internal temperature is reached

4. Remove Steak from pan to rest, discard garlic solids and half of the melted butter

5. Add 8 oz Sliced Baby Bella Mushrooms and cook until almost softened ~3-4 minutes

6. Add ½ diced Yellow Onion to remaining butter and cook on medium until translucent ~2-3 minutes

7. Add 2 Cloves Garlic finely minced, saute until fragrant <1 minute

8. Add 1 tbsp butter and incorporate with oil to form roux (flour/oil paste), allow to cook for <1 minute until raw flower smell is gone

9. Add ½ Cup Beef Broth and deglaze by scraping the fond off of the bottom of the pan, allow to thicken slightly and incorporate with the roux

10. Add ½ Cup Red Wine, allow alcohol to cook off, and sauce to thicken to desired consistency, add 2 tsp Cornstarch and 2 tsp Water mixed to a slurry if necessary

11. Slice Flank Steak thinly across the grain and incorporate with the sauce

Pie Assembly

1. Preheat oven to 375℉

2. Add bottom crusts to two pie tins, prick the bottom and sides with a fork all over, and push a layer of tin foil down on the surface of the crusts

3. Bake the bottom crusts for ~14-16 minutes or just until the edges begin to brown

4. Split the filling between the two prepared pie tins

5. Put half of the crumbled Blue Cheese or Gorgonzola on top of the filling for each pie

6. Mix 1 beaten egg with 2 tbsp water, brush the edge of the bottom crust where the top crust will seal the pie

7. Cover each pie with the top crust, trimming excess and adding vent holes

8. Brush the top surface of both pies with the prepared egg wash, and sprinkle the surface with salt

9. Bake the pies for another ~20 minutes until a golden brown surface is achieved, it is often helpful to cover just the outer edge of the pie with foil as that will brown faster and may start to burn before the rest of the pie crust gets any color

Grandma Gatti's Italian Risotto

Risotto alla Milanese

Ingredients:

1 lb ground beef
1 lb breakfast sausage 
1 med. onion, chopped
2 tsp (or more) dried rosemary
2 cups rice
5 cups chicken broth
1/3 cup grated parmesan 

Instructions:

1. Brown beef and sausage. Add onion while meat is browning and cook until translucent. Add rosemary. Do not drain.

2. Pour in rice and cook on medium for about 10 minutes, stirring occasionally so rice browns.

3. Add 5 cups of chicken broth and stir to combine. Cover and simmer for 15-20 min. until rice is tender and broth is mostly absorbed. Do not let rice get too dry; add more broth if necessary.

4. Remove from heat and stir in cheese. 

Ham and 15 Bean Soup

Ingredients

• 1 20-ounce pack Hurst dry beans (15 beans soup mix) rinsed, discard the spice packet
• 1 onion diced
• 2 cloves garlic minced
• 2 leaves bay
• 1 Tablespoon fresh thyme or 1.5 teaspoons dried
• 7.5 cups chicken stock homemade or store-bought
• 1 teaspoon hot sauce or more to taste
• 1 lb diced ham can use leftover
• Optional: ham bone if you have one
• salt and pepper to taste

Instructions

1. Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.

SLOW COOKER

1. For the slow cooker, cook in high for about 6 hours, until beans are tender. 
2. Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.

From: https://www.apinchofhealthy.com/ham-15-bean-soup-slow-cooker-instant-pot/

Pumpkin Spice Zucchini Bread

INGREDIENTS:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Grease two loaf pans. Set aside. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the eggs, oil, sugar and vanilla extract. Mix well. Add the shredded zucchini and combine. Sift the dry ingredients into the wet ingredients and mix once more. Divide the batter evenly into the two prepared loaf pans . Cook for one hour, or until an inserted toothpick comes out dry. 

From: https://dailyconnoisseur.blogspot.com/2018/09/pumpkin-spice-zucchini-bread-end-of.html

One Pan Lemon Parmesan Chicken and Asparagus

This was time-consuming and created a lot of dishes during prep. BUT IT WAS SO YUMMY!

Ingredients

• 1 and 1/2 pounds boneless skinless chicken breasts or tenders
• 1/3 cup flour
• 1 cup panko*
• 1 cup parmesan cheese separated
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 3-4 lemons
• 1 tablespoon minced garlic
• 8 tablespoons melted butter separated, I use unsalted
• 1 tablespoon lemon pepper seasoning
• 1 pound asparagus
• 3 tablespoons olive oil
• 3 tablespoons honey
• Optional: fresh parsley, 1 lemon for topping

Instructions

1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
2. Grab three bowls. Add the flour to one bowl.
3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.
4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.
7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)
8. Bake in preheated oven for 10 minutes and remove.
9. Flip the tenders to the other side.
10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
11. If desired place lemon slices over the chicken (optional)
12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

From: https://www.chelseasmessyapron.com/one-pan-lemon-parmesan-chicken-and-asparagus-video/?utm_content=buffera663e&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer#_a5y_p=5244055

Chocolate Chip Pumpkin Muffins

INGREDIENTS:

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow)
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate)

1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. 
2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
3. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
5. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
6. Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
7. Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

From: https://www.averiecooks.com/vegan-chocolate-chip-pumpkin-muffins/#

Chocolate Zucchini Muffins

INGREDIENTS

• 2 Flax Eggs
• 1/2 Cup. Vegetable Oil
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 2 tsp. Vanilla
• 1 1/2 C. Zucchini
• 1 1/2 C. Flour
• 1/2 C. Cocoa
• 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Salt
• 1 Bag of Mini Chocolate Chips

1. 1. Combine Flax Eggs, Oil, Sugars, Vanilla in a bowl and mix well
2. 2. Slowly add in Raw Zucchini and stir
3. 3. Combine Dry Ingredients in a Large Measuring Cup or bowl
4. 4. Slowly add dry ingredients to wet ingredients. Add in Chocolate Chips
5. 5. Spoon into Muffin Pans. Bake at 350 for 22-25 minutes. Cool completely in the pan before removing.