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Category Archives: casserole


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Hunters Stew. This is the National Dish of Poland and will warm you from the outside in and give you a hug of Comfort. It is also very Paleo friendly


Salt and pepper, to taste

Vegetable oil, as needed

2 lbs boneless pork shoulder, cut into 1-inch chunks

1 lb smoked kielbasa, cut into 1/2-inch slices

¼ lb bacon diced

1 smoked pork hock

5 cloves garlic, finely chopped

1 ½ tablespoons whole caraway seed

3/4 teaspoon ground allspice

1 large onion, sliced 1/4-inch thin

3 medium carrots, grated

32 ounces canned diced tomatoes, with juice

1 lbs cabbage, sliced 1/4-inch thin

2 lbs sauerkraut

3 bay leaves


In a pot over medium heat render the bacon until crispy, remove and set aside. Season the pork shoulder with salt and pepper and brown in the bacon fat, add vegetable oil if needed. When browned remove from the pot and set aside with bacon. Add onion, carrots, and garlic to the pot and cook for a few minutes. Add the Pork Shoulder and bacon, the rest of the meat and then the rest of the ingredients. Stir well. Bring to a boil and then reduce to a simmer. Simmer for 3-4 hours.


Hungarian Goulash

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Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder

Arroz con Pollo

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Arroz con pollo


1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through

Shepard Pie

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Shepherd Pie

1 ½ pounds Potatoes, peeled

2 T olive Oil

2 lbs Ground Lamb

2 Carrots, grated

1 Onion, Grated

4 cloves Garlic, minced

1-12oz bag Frozen Peas

2 tsp Fresh Rosemary, minced

1 tsp fresh thyme, minced

2 tsp salt

½ tsp black pepper

1 ½ tsp Worcestershire Sauce

2 T Tomato Paste

½ cup Red Wine

1 cup Chicken Stock


For the Mash

¼ cup Heavy Cream

4 T Butter

1 tsp Salt

½ tsp pepper

2 egg yolks

¼ cup parmesan cheese

Put the potatoes in a pot of water, add salt and bring to a boil, simmer until soft and ready to mash

Heat a Large Pan on the stove over medium high heat, add Olive Oil and then the Ground Lamb, Stir the meat and brown it, breaking it up as you go.

Add the Carrots and Onions and cook for a few minutes; stir in the Rosemary, Thyme and Garlic and cook for 2 more minutes. Add the Worcestershire Sauce, Tomato Paste and Frozen Peas. Add red wine and stock and let reduce for 5-6 minutes.

Place Meat Mixture in a buttered casserole dish

Drain Potatoes and mash using the ingredients listed except for the parmesan cheese

Spread Mashed Potatoes on top of the meat mixture in the casserole dish and top with Parmesan Cheese

Bake in a preheated 350 degree oven for 18-20 minutes to brown the potatoes



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4 slices bacon, Diced

1/4 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices (Black Earth Meats Mardi Gras Andouille)
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 T minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 T seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste


Fry the bacon in an 8 quart Dutch oven until crisp; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; Add oil to Bacon drippings and brown Chicken in hot oil over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

Chicken with Drop Biscuits

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Chicken with Drop Biscuits

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

Salt And Pepper

2 Carrots. Finely Diced

2 Stalks Celery, Finely Diced

1 Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

7 cups Chicken Broth

1/2 cup Heavy Cream


2 cups All-purpose Flour

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

Salt as Needed

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. Add Olive Oil and in two batches, brown chicken on both sides and remove and set aside.

In the same pot, add diced onion, carrots, and celery. Cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.


Shepherds Pie

Shepherd’s Pie

6 Large Potatoes

2 T butter

1 cup milk

1 lb Ground Beef

1 15oz can diced tomatoes

1 onion diced

2 cloves Garlic (garlic powder is ok too)

1 cup frozen mixed vegetables

1 cup shredded cheddar cheese

Preheat the oven to 350°f

Peel and quarter the potatoes into a pot of water. Bring to a boil and simmer for 15-20 minutes or until soft. Drain well and mash them with the butter and add enough of the milk to make them creamy.

In a skillet brown the ground beef and cook the onions. Drain the excess grease from the pan and add the tomatoes, garlic and frozen Vegetables. Simmer for 10 minutes

If you skillet is oven proof use it if not put the beef mixture in an oven safe dish

Top with the mashed potatoes and cheddar cheese

Bake for 15-20 minutes until the cheese has melted

Serve with a tossed salad for an easy meal