A couple of nights ago Huck was melting candles in the oven to dip his beer bottles in.
As he was removing the container, he dropped it, spilling wax all over the inside of the oven. Last night I turned the oven onto 450. A few minutes later, the kitchen was full of smoke. I screamed to Huck that the kitchen was on fire and turned the oven off. I really thought the smoke alarm was going to go off. Huck came running downstairs freaked out. With all the smoke he really thought the kitchen was on fire. I guess he did not get all of the wax up the other night. He is on oven restriction right now
Pork Pot Pie
Makes 1 Pie or 4-6 individual Pies depending on the size of your ramekins.
- 1 tsp Oil
- 1/2 Red Onion Diced
- 1-2 Cloves Garlic
- 1/2 lb Cooked Pork- Diced (I used leftover pork from my Tamales)
- 6 oz Frozen Veggie Mix (My mix had corn, peas, carrots, and green beans)
- 1 Cup Mushroom Gravy (Recipe to Follow)
- 1 Tbsp Fresh Thyme
- 1/4 Cup Parsley- Chopped
- Salt and Pepper
- Pie Crust (Recipe to Follow)
- 1 Egg- Whisked
- 1 Tbsp Water
- Preheat oven to 425.
- Heat pan over medium heat and add onion and garlic. Cook until soft, 4-5 minutes.
- Mix together pork, veggies, mushroom gravy, thyme and salt and pepper.
- Place mixture in a greased bowl of choice. I used individual ramekins.
- Cut pie crust to cover top and hang over sides some. Cut slits in top to allow steam to escape.
- Mix egg and water together. Brush lightly with egg and bake 25-30 minutes or until crust is golden brown.
- Place pie on a baking sheet to prevent mess in your oven from filling over flowing.
Makes 1 Cup
- 3 Tbsp Butter
- 1 Clove Garlic
- 3 Tbsp Flour
- 1 Cup Mushrooms- Chopped
- 1 Cup Milk (I used 2%)
- 1/2 Cup Chicken or Beef Stock
- Salt and Pepper
- 1/2 Tbsp Thyme
- Heat sauce pan over medium low heat.
- Add butter and garlic. (Do not walk away. Butter burns quick!)
- Once butter melts add flour and whisk together.
- Add mushrooms and combined.
- Mix in milk and stock slowly to prevent lumps.
- Add thyme and season with salt and pepper as needed.
- Cook until mixture is thickened.
Ina Garten Recipe
Makes one 10” Crust
- 1 1/2 flour- All Purpose Plus extra for board
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup butter- VERY COLD!
- 1/3 Cup Ice Water
- Mix together flour, salt and baking powder.
- Add to food processer. Add cold butter and pulse until butter is combined. Do not over mix because butter will start to melt.
- Once butter is combined in, add water slowly pulsing processer as you’re adding water until dough forms a ball.
- Remove dough from processer and form into a ball.
- Wrap and chili in refrigerator for 30 minutes.
- Remove dough from refrigerator right when you are ready to roll dough out. Really cold dough= flakier crust.
- Sprinkle counter with extra flour and roll dough to desired size.
I pulled my crust off and dipped it into the filling. Comfort Food+Rainy Afternoon=Perfect!!