Savory and Delicious Meatloaf Hand Pies

 Savory and Delicious Meatloaf Hand Pies

So you know that meatloaf  you just passed?  I decided to try something different with the leftovers I had from that meatloaf and came up with meatloaf hand pies.  Oh my goodness….this is so good, you will want to make a bigger meatloaf each time just so you’ll have leftovers to make these pies.  Delicious meatloaf wrapped in buttery layers of puffed pastry.  Now that’s what I call a leftover meatloaf sandwich! 

Savory and Delicious Meatloaf Hand Pies

leftover cold meatloaf with gravy

1 package (2 sheets) frozen puffed pastry 

1 egg 

1 tablespoon water

Preheat oven to 400 degrees. Line a large cookie sheet with parchment paper.  Thaw your puffed pastry at room temperature about 20 minutes before you get started.

Lay out your thawed puffed pastry on a lightly Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares.

Slice your meatloaf into thin slices and place in the middle of each 

square. Top with a teaspoon of gravy.  Be careful not to fill  with too much filling.

Brush along the edges of the pastry with egg. This will act as a glue to hold them together.  Next fold one corner of each pie over, forming a triangle. Press edges with your fingers to seal. Then use a fork to go around the open edges.

Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. 

Bake until golden brown, about 20 minutes.  Allow pies to cool for 5 minutes before eating as filling will be hot.

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Cheddar Bacon Buttermilk Corn Muffins

Cheddar Bacon Buttermilk Corn Muffins

These savory corn muffins are fantastic and go great with any meal. I love to serve them up with chili or stew or any soup. And they that perfect on-the- go breakfast meal.  I sometimes fry an egg and serve it on top of a muffin for a real treat!  The yolk runs down over the bacon and cheese and it’s oh so good!

Cheddar Bacon Buttermilk Muffins

2 cups all-purpose Flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher Salt

1 1/2 cups cheddar cheese, divided

10 slices cooked bacon, chopped

2 large eggs

2/3 cups sugar

1/2 cup unsalted butter, melted and slightly cooled,

1 cup buttermilk

Preheat oven to 400 degrees. 

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, cheese, and bacon. Stir until thoroughly mixed. Set aside.

In a medium bowl, whisk the eggs for about 30 seconds. Gently whisk in the sugar until thoroughly combined, followed by the melted butter. Continue whisking while adding in the buttermilk.

Pour the wet ingredients into the large bowl with the dry ingredients and fold into each until just combined. Do not over mix.

Scoop batter into 12 greased muffin cups, and sprinkle tops with the remaining 1/2 cup of cheese.  Bake for 15-18 minutes, or until the tops are golden brown. 

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Japanese Chicken Fried Rice

Japanese Chicken Fried Rice

 

 

 

 

 

 

 

 

 

  

 

 

 

    Earlier in my life I had the privilege of traveling to Japan and living there for a few weeks. I loved everything about living there, including the people and the temples but especially the food. I lived off of Sushi and fried rice…not because I had to but because I was crazy about it and couldn’t seem to get enough.  I learned how to make quite a few dishes when I got home and I still can’t get enough!  Japanese fried rice, known as “Yakimeshi” in Japan, is such a flavorful and delicious recipe that is super easy to make! This is because it doesn’t require any special ingredients, and you can create it with things you probably already have in your kitchen.

  Japanese Chicken Fried Rice

 

1 Tablespoon olive oil

4-5 large garlic cloves minced

2 small carrots finely chopped

1 cup frozen peas

1/2 medium onion, diced

1/2 cup frozen shelled edamame 

½ cup yellow corn

Salt and pepper to taste

3 cups short grain cooked rice 

2 teaspoon soy sauce

2 tablespoons Teriyaki sauce

2 large chicken breasts, cut to bite sized pieces

Green onions to garnish

Heat the oil in a large skillet or wok and add the chicken.  Saute until golden brown and cooked through. Remove from skillet and set aside.  Next add the garlic.  Fry over low to medium heat for about a minute and remove to the plate with the chicken.  

 

 

 

 

 

 

 

 

 

 

Add the onion, corn, carrots and peas and sauté for  about 2-3 minutes, then stir in edamame, salt, and pepper, and cook for a few more minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the cooked rice and break up any clumps while stirring. Add the soy sauce and stir until everything is coated.  Add the chicken and garlic back to the skillet and mix until chicken is fully coated.

 

 

 

 

 

 

 

 

 

 

 

 

Add in teriyaki sauce and continue to simmer for about 20 minutes on low heat. 

Garnish with chopped green onions and serve!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

It's best to use leftover cooked rice for the right texture.

If you use freshly cooked rice, make sure to let it cool completely before you add it to the skillet. You will need 1 1/2 cups of dry rice for this recipe. Cook as per the directions on the packaging (cooking times will vary depending on which rice you use).

Feel free to use other veggies of choice. You could add water chestnuts for crunch. You can add in green beans, snow peas, broccoli, etc. 

 

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Pan Fried Chicken Legs with Potatoes

Pan Fried Chicken Legs with Potatoes

  

You know I could order a whole bucket of chicken legs.  As a matter of fact when I do buy a bucket of KFC, I always grab the legs first.  I love how crispy I can get the outside and how moist and tender I can get the inside just by taking a few extra steps.  Plus it’s a food with an instant handle!  What’s not to love! 

Pan Fried Chicken Legs with Potatoes

3 lbs chicken legs

3 eggs

1-1/2 cups flour

1/2 cup cornstarch

2 teaspoons onion powder

1 tablespoon garlic powder

3 teaspoons salt

1 teaspoon dried oregano

Oil for frying

1 lb baby Yukon gold potatoes

Prepare your dredging station:  In a large bowl whisk eggs. In another bowl add cornstarch along with salt, pepper, onion powder and garlic powder. Finally, in the last bowl add Panko breadcrumbs and Italian breadcrumbs. 

 

Coat chicken legs in cornstarch mixture.  Then dip each leg in the egg and then into the Panko and Italian breadcrumbs, pressing down so the coating sticks.

 

In a large heavy skillet heat oil to shallow fry. You want the oil about an inch high in the skillet. Brown the chicken on each side until golden brown and crispy.   

 

Place potatoes in a shallow bowl and microwave for 5 minutes. Or you can parboil them in water for about 10 minutes until slightly soft. 

 

Arrange potatoes around chicken legs and cover with lid.  Fry the chicken for 5-7 minutes then flip and cook another 5-7 minutes or until internal temp reaches 165 degrees. 

Remove from oil and place on paper towel lined sheet tray.

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