Recipes

Turkey Pot Pie! December 20 2014, 0 Comments

Still got Turkey Leftovers? Check this out!!

3 Tbsp Wild Mushroom & Sage Infused olive oil
1 Small onion diced
1/2 Bell pepper - yellow, orange, or red.
4 Tbsp Flour
3 Carrots diced
2 Potatoes diced
3 C. Chicken (or turkey) broth
1/4 C. Pomegranate Dark Balsamic Vinegar
4 C. Turkey - diced(ish)
Pie crust
Egg yolk
1 T water

Preheat oven to 425 degrees F
Prepare a pie crust. I prefer the two piece full pie style, however a casserole dish with only the crust topping would be good if you prefer.
Mix egg yolk and water. Brush this onto pie crust.

Cook onions and pepper until tender. (And fragrant:))
Add carrots - cook about two minutes. Stir in flour and cook two minutes more.
Add chicken stock and pomegranate vinegar. Bring to simmer.
Add potatoes and simmer til tender. Add green beans while potatoes are simmering - about half the time the potatoes take. Stir in turkey.
Pour mixture into pie crust that has been brushed with the egg yolk/water mixture.
Brush the crust top with the yolk/water mixture and flip so it is on the inside. crimp well so it stays together! Am I the only one who knows what that looks like when you don't?
Make steam vents in crust. I like to use. Cookie cutter to make a design on top. I used to not be such a fork...don't know what happened.
Bake ten minutes. Turn temperature down to 350 and bake another 30-30 minutes. Golden brown and filled with yummy goodness.
Feel free to mix it up! Celery is more common- I chose to go with yellow pepper. Peas are awesome and a staple in pot pies- but the green beans were calling out from the bin, so I went with it. (Turned out good)

Have fun and enjoy! I think I want to roast another turkey!!

Dark Balsamic Goat Cheese Salad Dressing July 02 2014, 0 Comments

I have a lot of people ask me what my favorite use for a Dark Balsamic Vinegar is, and I have to admit, I use it to make my own salad dressings. Now for those of you who aren't super into cooking, don't worry, this is probably one of the simplest things you could make. It seriously takes 2 items. That's it. 

So first thing I do is take my goat cheese out of the fridge to allow it to warm up just a bit, making it a bit softer. Then I take whatever flavor Dark Balsamic I want to use, and I figure out how much salad dressing I'm going to need. Am I feeding just myself? A party? etc. Once I've decided how much I need, I pour that into a mixing bowl. I then grab my goat cheese, and I add the cheese. Now how much you add really depends on how much you like goat cheese. I personally love goat cheese, so I add about 2 tables per person. Then I let it sit. The acids in the vinegar will break down the goat cheese, and I stir every so often while I'm making the salad just to make sure no chunks are left. The final product is a wonderfully creamy smooth dressing. Sometimes I'll add a few herbs or spices if I'm feeling really wild, but generally the flavored vinegar is plenty for my palette. 

So go crazy! pick up a bottle of Espresso Dark Balsamic Vinegar for that spinach salad, let me know how you made it. Did you use any herbs? how much cheese do you like? Let me know in the comments below.