• twitter_icon
  • facbook_icon
  • social-icon
  • social-icon2

Author: Anna Thang

Home/Articles Posted by Anna Thang
square

Seafood Pot Pie with Cheddar Bay Biscuits

Brainstorming with others is a great way to come up with an awesome recipe. What started as an “oh let’s try this chicken pot pie recipe with biscuits!” Turned into “let’s try a seafood pot pie topped with cheddar bay biscuits!” We love to try new recipes and mix things up. Our original idea was to try to use crawfish tails (are they considered seafood?!) but we settle for langostino tails. Langostino, which means little lobster in Spanish, is a squat lobster. Squat lobster doesn’t sounds too appealing right? Don’t let the name scare you away as it’s very tasty! It’s not a lobster or a prawn but closely related to porcelain or hermit crabs. We found ours at Trader Joe’s but we’ve also run across them at Costco. We’re calling this a seafood pot pie because you can use shrimp, lobster and even lump crab meat in place of the langostino tails. Check out the recipe below!

Ingredients: 

2 tablespoons extra-virgin olive oil

2 medium shallots, diced

1/2 yellow onion, chopped

2 medium carrots, peeled and diced

1 stalk celery, diced

2 red potatoes, washed and diced

½ cup dry white wine (we used chardonnay)

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups seafood stock

1 tablespoon diced tarragon

1/4 teaspoon cayenne

½ cup heavy cream

¾ pound langostino tails

salt and pepper to taste

For the biscuits you’ll need:

1 box Red Lobster Cheddar bay biscuit mix

1/2 cup shredded sharp cheddar

3/4 cup cold water

1/3 cup butter

 

Preheat the oven to 425 degrees. In a large skillet over medium heat, coat with a couple tablespoons of olive oil. Throw in the chopped carrots, celery, shallots, onions and potatoes. Sauté until tender. Roughly 5-6 minutes. Pour in the white wine and cook for about 5 minutes until it’s nearly evaporated.

Then you’ll add in the butter and heat until melted. Add the flour and stir constantly for 1 minute. It should get some color to it but not much.

Add the seafood stock and tarragon. Give that a stir and simmer for 10 minutes. At this point the sauce will be nice and thick. Season with cayenne, salt and pepper to taste.

Remove from heat. Stir in the heavy cream and then add the tails. We did not thaw my tails. We kept them frozen because we were worried that they would overcook and change in texture with the addition baking time.

We used good ol’ red lobster cheddar bay biscuit mix. Prepare per the directions on the box. We dropped large spoon falls of the batter on top of the pie filling. Then put in the oven for 15 minutes.

Remove from the oven and brush on the garlic butter mixture onto the biscuits. We then put it back in the oven for an addition 3-4 minutes until it was nicely brown.

 

Some things to note. Cayenne definitely adds a kick so adjust to your liking. We would start with a dash and move up. Peas would be a good addition to the recipe. The recipe that we found and used as the base called for sherry. We couldn’t find sherry so we used a lovely chardonnay we found at Trader Joe’s called Big Churn. The bottle was $6.99 and we would absolutely recommend it. It was just as bold as a red wine. We also used one cast iron skillet to cook up the whole recipe. If you’d like, you can make the filling and transport it to a different baking dish to finish up the baking portion of the recipe. Hope you enjoy this recipe!

square

Simple Dill Potato Salad

If you’re stuck in a bind and need something simple to make for your next gathering, we have the perfect recipe for you! This potato salad is one of our favorite go-to recipes for potlucks and parties because it is so easy to put together with very few ingredients. It’s not your typical old fashion potato salad which usually involves hard boiled eggs, mustard and vinegar.  It’s a little more dilly.  Check out how to put this side-dish favorite together below.

Ingredients 

  • 3 lbs red potatoes
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tbsp dried dill (3-4 tbsp if using fresh)
  • 4 green onions chopped
  • Salt and pepper to taste

Wash and dice potatoes into bite size pieces (roughly 3/4 to 1 inch pieces). Place potatoes into a large pot and cover with water. Bring to boil over high heat and then turn down to medium. Cover and cook for about 15 minutes or until potatoes are tender. Drain and cool the potatoes. We usually just place the potatoes in the fridge for about an hour to chill but this time around we tried an ice bath and it worked just as good.

Combine mayonnaise, sour cream, dill and green onions in a bowl. Mix those all together. Season with salt and fresh cracked black pepper.

Pour the mayo mixture over the chilled potatoes and stir to combine. If you’re like us and don’t have any patience to wait, you can enjoy this right away but it’s best to refrigerate (covered) for at least 2 hours to let everything mingle together. Just give it a mix before serving.

 

We found this recipe on The Devilish Dish 

square

Pumpkin Spice Spam and Sweet Potato Hash

You’re probably scratching your head after seeing Pumpkin Spice SPAM in the title. People tend to think sweet when they hear pumpkin spice so some noses will turn at the thought of pumpkin spiced SPAM. Don’t knock it until you try it because it is surprisingly tasty! Let’s get into pumpkin spice and what it consist of: Pumpkin spice is a mix of spices that are typically used to make pumpkin pie. In this mix you’ll usually find cinnamon, ginger, nutmeg, cloves and sometimes all spice. SPAM released a limited edition Pumpkin Spice flavored SPAM and we were lucky enough to get our hands on some. We were brainstorming ways to incorporate this into a recipe and came up with sweet potato hash. You’ll get a bit of sweet and savory with this dish.

Ingredients 

  • 2.5-3 cups of sweet potatoes (peeled and cubed)
  • Half of small white onion, chopped
  • 1 slice of bacon, chopped
  • 1 can of Pumpkin spice spam*
  • 1 green onion stalk, thinly sliced
  • 1 tbsp butter
  • 4 eggs

*It might be hard to get your hands on a can of the pumpkin spice SPAM but don’t fret, this recipe will be just as good with regular spam. If you’re looking for the addition of the pumpkin spice, add tsp of pumpkin spice seasoning. Here’s one of our favorites: https://www.amazon.com/McCormick-Pumpkin-Pie-Spice-Ounce/dp/B075VJXTQZ/ref=sr_1_4?keywords=pumpkin+spice&qid=1571242672&sr=8-4

First, preheat the oven to 375 degrees. Place a large skillet over medium to high heat. Add the chopped bacon and render to get some grease going in the pan. Once bacon is crispy, remove and then add the SPAM. You’ll want to fry the spam for about 5 minutes, stirring every minute, to get a nice sear on all sides. Remove the SPAM and set aside. In the same skillet add butter and the sweet potatoes.  Sauté the potatoes for 8-10 minutes or until fork tender.

Now you’ll add the chopped onion and add the SPAM we fried earlier back into the pan with the sweet potatoes. Season to taste. Toss everything together and remove from heat. Create 4 wells in the hash and crack an egg into each spot. Place the pan into the oven for 6 minutes. If you don’t like a runny yolk, go for 8 minutes. Garnish with the sliced green onions.

 

square

Zuppa Toscana Recipe

Here in Minnesota we had our first snow fall this weekend. Nothing major. Just a dusting here in the twin cities that made for a perfect weekend to stay in to do some home cooking. It’s definitely soup weather and a good time to try a new recipe. We’ve read that this is a copy cat recipe for the Zuppa Toscana that they service at Olive Garden. Now we’ve never had this soup there so we have nothing to compare it to but this recipe turned out pretty damn good. This was super easy to whip together with simple ingredients.

Ingredients

  • 1 lb hot Italian sausage
  • 8 slices of bacon cut into 1 inch pieces
  • 1 large onion (We used a white onion)
  • 4 cloves of garlic minced
  • 4 cups chicken broth
  • 3 cups water
  • 4 Yukon gold potatoes
  • 1 tsp red pepper flakes
  • 4 cups chopped kale
  • 1 cup heavy cream

First peel and cube potatoes. Yukon gold potatoes were use but you can use russet potatoes instead. For measurement reference, it was about 3 cups of cubes potatoes. Wash and remove stems from kale. Then roughly chop the kale and set aside along with potatoes.

Brown sausage in a large pot or dutch oven (no oil needed) over medium heat.  Remove and set the sausage aside when done. In the same pot, add the bacon and cook until crispy. Remove the bacon and set aside as well. Do not remove the bacon drippings. Now, add onion and saute for about 5 minutes or until translucent. Then add minced garlic and cook for 1 minute.

Add chicken broth, water, potatoes and red pepper flakes. Bring this all to a boil. Lower to simmer, cover and cook for 10 minutes.

Add cooked sausage.

Add chopped kale.

Stir and simmer for another 10 minutes, uncovered.

Stir in the heavy cream and heat through for 1 to 2 minutes. Season to taste. At this point you can stir in the bacon or to avoid soggy bacon, top each individual bowl with the crumbles like we did to enjoy the crispiness.

This soup was a little on the spicy side which we liked. If spice isn’t your thing, feel free to use regular Italian sausage and omit the red pepper flakes. Looking to make this keto friendly? Try it with cauliflower instead of potatoes. Enjoy!

Forgotten Chicken Recipe

We’re into the first week of fall. The weather is starting to cool down so we thought what a perfect time to have some comfort food. Forgotten chicken is a simple mix and dump recipe. Why is it called Forgetting Chicken? You place this dish into the oven and forget about it until your house is filled with the aroma of deliciousness. This recipe can literally feed a family of 6 generously. We make such a large batch because the left overs are amazing. Thank us later!

Ingredients 

  • 2 lbs converted rice
  • 4 cans of cream of chicken
  • 2 cans cream of mushroom
  • 1 can cream of celery
  • 3 cups chicken broth
  • 3 lbs of boneless skinless chicken thighs
  • 2 packs of onion soup mix
  • 2 tbsp butter
  • Black pepper to taste

Preheat the oven to 375 degrees. Butter roasting pan (we used a 18 inch oval pan which has a 9 quart capacity). In a large bowl combine rice, all cans of soup, chicken broth and black pepper. Note: We used one larger can of cream of chicken because it was what we had on hand. Total, you’ll want 7 10.5oz cans of soup. Feel free to mix and match to your liking but cream of chicken tends to add the best flavor.

Dump the rice and soup mixture into the roasting pan. Coat the chicken thighs with one packet of onion soup mix.

You’ll then place the chicken thighs on top of the rice-soup mixture and give it a little nudge to semi submerge the thighs into the rice mixture.

Top everything with the second packet of onion soup mix. Cover with lid on and place into the oven and forget about it! But really, don’t forget about it because fire hazard, ya know. Bake this for no longer than 3 hours. At 2.5 hours this should be done but at 3 you’ll get a nice crisp, buttery edge.

We hope you enjoy this recipe!