Aug 28, 2016

Sat - Fried Rice
Sun - Carnitas
Mon - Sliders
Tue - Taquitos
Wed - Quinoa Salad
Thur - Parmesan Chicken Strips

Fri - Mac and Cheese

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Pork Carnitas - slow cooker

Pork Carnitas Tacos with Slaw

Place the fresh 2 lb shoulder pork roast and 1 (19 oz) Mild Old El Paso Enchilada Sauce (verde/green) into the slow cooker. Cook in slow cooker 8 hours on low. Shred. Serve on warmed tortillas with taco fixings - such as cheese, lettuce or cabbage, onions, cilantro, lime juice. 


cheeseburger Sliders
8 Hawian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices cheddar or american cheese
sprinkle beef with salt, pepper, and garlic powder. Mix lightly. Do not over mix, it ruins the texture of the meat. Make beef into 8 square patties, they should be a little wider then the rolls.Use your thumb to indent the middle of the patties. Cook on a electric grill or cast iron pan on Medium-high heat for 2-3 minutes on each side.
Top with cheese when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo. 

Taquitos
Food Network recipe. I will be using leftover pork carintas instead of chicken.

Quinoa, Cashew and Chicken Salad Full Circle Recipe
INGREDIENTS
for the quinoa:
1 Tbsp oil
1 cup quinoa
1 1/2 cups boiling water
1/4 teaspoon salt
1 clove garlic, minced
for the dressing:
¼ cup lime juice
¼ olive oil
1 tsp cumin
salt and freshly ground pepper
for the salad:
2 cups cubed cooked chicken
1 cup roasted, unsalted, roasted cashews
6-8 red radishes, halved and sliced
2 large avocados, peeled, seeded and chopped
4 green onions, sliced
½ cup fresh Italian parsley, chopped
1 cup golden raisins
Lettuce leaves for serving, green or butter, or spinach

INSTRUCTIONS
In a small saucepan, heat oil over medium heat. Add quinoa and stir until fragrant and lightly toasted, about 2 minutes. Add garlic and toss for 30 seconds more. Add water, cover and turn to low. Let sit until all water is absorbed, about 10 minutes. Fluff with a fork and let sit for 5 minutes more. Transfer to a sheet pan or flat dish and cool to room temperature or cooler.
In a small bowl place lime juice and drizzle in oil while whisking vigorously. Season with cumin, salt and pepper.
Mix cooled quinoa with the rest of the ingredients, pour dressing over salad and toss to mix. Serve over leaves of lettuce or spinach.
NOTE: nut allergies in this house, so NO nuts!

Parmesan Potatoes and Chicken Tenders

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

3 Cheese Mac n' Cheese

2 1/2 cups dry elbow macaroni

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup EACH sharp cheddar, provolone, and gouda, shredded 

4 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Topping (optional): 3 tbsp butter,1 cup bread crumbs. if you desire a crispy topping. Melt the butter in a saute pan and toss the bread crumbs to coat.

Preheat oven to 350 degrees F

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the macaroni into the mix. Taste, add more salt and pepper if needed. May serve now

OR  if desired, bake to get a crispy crust: pour into a 2-quart casserole dish. top with extra cheese and/or topping. Bake for 10-30 minutes, until hot and bubbly. Remove from oven and rest for five minutes before serving. (baked option showed above).

Week of Aug 21, 2016

2 bean salad with bacon

Sun - Penne with Meat Sauce
Mon - Chicken and Dumplings
Tue - Tamales
Wed - Sesame-Ginger Noodles
Thur - Pasta Salad with Italian Sausage
Fri - 2 Bean Salad with Bacon

Pasta and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed

1/4 chopped onion
1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Pasta Salad

1 lb fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)

1/2 to 1 cup Italian Dressing

1 cup diced sun dried tomatoes in olive oil

1/2 cup fresh sliced mushrooms (any variety)

2/3 cup pitted kalamata olives

1/2 diced green bell pepper

1 cup Shredded Parmesan Cheese

Salt and Pepper to taste

Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the dressing. Serve cool or slightly warm.

Green Bean Salad with bacon
Ingredients
3 tsp extra-virgin olive oil
Salt and pepper
1 tsp lemon juice
1 (15 oz) can white beans, drained and rinsed
1 pound green and/or wax beans, trimmed and halved
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 lb bacon, diced
Directions
1. Dressing: Whisk the juice, and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. 
2. Brown bacon in a large non-stick skillet. Drain, leaving about 1-2 tbsp of drippings in skillet.
3. Cook grean/wax beans in skillet until tender, about 5 minutes. Stirring often. Add in white beans. Stir together. Empty into salad bowl with dressing. Serve warm or cold. 

4. Before serving, stir the parsley and chives into the salad and season with salt and pepper.

Week of July 17, 2016

Grilled Chicken with Quinoa and Kale salad

Sun - French Toast with berries

Mon Slow-cooker Mushroom Chicken

Tue - Tacos de Carne Asada
Wed - Caprese Linguine
Thur - Teriyaki Meatballs
Fri - Grilled Chicken with Quinoa and Kale Salad

Baked Mushroom Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 tsp each salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 can full milk
1 tsp each salt and pepper
water as needed
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, salt, pepper and seasoning, with milk and 1/2 can full of water until combined. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat, if needed. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
SLOW-COOKER OPTION: Mix ingredients in crock pot and cook on High 6 hour or Low for 8 hours.When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

Tacos de Carne Asada (steak tacos)

2 lb steak cut into thin strips (I like skirt steak or sirlion)
1 tbls taco seasoning (taco seasoning mix: 1 tbls cumin, 1 tbls smoked paprika, 1 tsb chili powder
limes
taco size corn tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, shredded lettuce or cabbage, lime juice
Sprinkle steak with taco seasoning. Grill or cook on grill pan over medium heat until browned and cooked to medium. Heat tortilllas. Serve with toppings.
Teriyaki Meatballs
Sauce:
Kikkoman Teriyaki & Glaze Baste, 11.8 oz
juice of 1/2 a lime
1/2 cup brown sugar (optional, if you like the sauce sweet)
1 cup hot water
Meatballs:
1 lb ground turkey
1 cup panko bread crumbs
juice 1/2 lime
1 tbsp ground fresh ginger
1 tbsp soy sauce
1 clove garlic, pressed or finely grated
1 tsp sesame oil
First, prepare 4-6 serving of white rice according to package.
Then, Combine ground meat, bread crumbs, egg, ginger, soy sauce and oil in a large mixing bowl (I like my Batter Bowl for this), mix until completely combined. Using small scoop, spoon out scoop-fulls of mix. Drop into a large non-stick skillet that has 1 tbsp of canola oil in it. If desired, you can roll with your hand to make rounder. Cook over high heat until browned.
Meanwhile, mix sauce ingredients in a large bowl. Add to non-stick skillet with the meatballs when the meatballs are brown on all sides. Simmer on medium-low heat until it thickens and the meatballs are cooked through, about 15 minutes.
OVEN OPTION: drop one ball at a time in a cup of the mini-muffin pan. Bake 375F until done then mix with sauce.

Caprese Linguine

• 1 pound linguine

• 3 tbsp extra virgin olive oil

• 2 cups roasted cherry tomatoes, quartered

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1/4 cup olive oil (good quality, tasting olive oil such as California Olive Ranch Extra Virgin Olive Oil)

• 1/2 cup packed fresh basil leaves, cut into strips

• 6 ounces fresh mozzarella, diced or shredded (about 1 cup) 

• To roast tomatoes:  http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html . 

• Cook pasta according to package directions. In a large serving bowl, mix all ingredients together. Serve warm.

Week of July 10, 2016

Pork Roast

Sun - Pork Roast
Mon - Pork Sandwiches
Tue - Tostadas
Wed - Chicken Caesar Bakes (Pillsbury Recipe)
Thur - Chicken Fried Rice and Egg Rolls
Fri - Philly Cheese "Steak" Sandwiches

BBQ Pork
5 lb pork shoulder/roast (so there are leftovers)2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Shred/chop about 2/3 of the roast and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato fries (from frozen bag).

Food Network

Chipotle Beef Tostadas Food Network Magazine
Ingredients
2 tablespoons vegetable oil
1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostada shells (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Per serving: Calories 805; Fat 54 g (Saturated 19 g); Cholesterol 115 mg; Sodium 1,297 mg; Carbohydrate 47 g; Fiber 11

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.


Chicken Caesar Bake
http://www.pillsbury.com/recipes/caesar-chicken-salad-squares/1b912815-6395-4d74-8372-133fea1b5b67
NOTES/CHANGES:

1. I don't care for mayo, so I omit that entirely, and double the dressing.
2. I switch the "bacon flavor bits" (imitation bacon) for Oscar Mayer Real Bacon Bits OR 1/2 lb crisped, diced bacon.
3. Sprinkle on Shredded Parmesan on crust right before baking
4. Too hot to bake? You can do this recipe in a wrap instead of a dough! Use a lettuce leaf or a flour tortilla.

Philly Cheese "Steak" Sandwiches
1 lb lean ground beef OR 1 lb of very thinly sliced sirloin steak with 1 tbsp oil
1/2 yellow or sweet onion
1 green bell pepper
Sliced Provolone cheese
4-6 hoagie rolls
1 tsp each salt and pepper
1 tsp onion powder
1 tsp garlic powder
Mayo (optional)
Season ground beef with salt, pepper, onion powder, and garlic powder. Chop onion and bell pepper into very small pieces. Add to meat in a large nonstick skillet. Use a spatula to chop meat up into small pieces. Brown beef mixture over meduim-high heat until no longer pink. Drain.
Meanwhile, warm rolls in the oven on low heat (170-200F) or in the microwave for 10-30 seconds. Spread on Mayo if desired. Add scoops of the meat mixture until it reaches desired fullness. Top with 2 cheese slices. 

Week of July 3, 2016

Sun - Sausage Ragu with Spaghetti

Swiss Steak

Mon - 4th of July (BBQ ideas from Food Network)
Tue - Chicken Quesadillas
Wed - Swiss Steak
Thur - French Toast with Sausage Links
Fri - Green Chile Chicken Enchiladas

Chicken Quesadillas

6 Medium/Soft Taco size Flour Tortillas
1 lb. Chicken Breast diced or shredded
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions:In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream

Easy "Swiss Steak"
4 steaks (cheap ones are fine, high quality steak - is NOT necessary for this recipe)
1 can cream of mushroom soup
1 pkt onion soup mix (OR mushroom gravy powdered mix)
1 1/2 can water

1 (8 oz) sliced, button or baby portobella mushrooms
Thickener (if needed) 2 tbsp butter, 2 tbsp flour mixed together.
Mix soups and water together in a 9x13 pan, put in steaks. Make sure to cover the steaks with the liquid. Add in mushrooms.
Cover pan with foil, bake 350F for 3 hours. Checking liquid level (make sure all the water didn't evaporate) every hour.
If the baking liquid is lumpy stir to combine. Stir in thickener if needed. Taste gravy, add salt and pepper as necessary. Serve liquid as gravy over steaks and mashed potatoes. We like seasoned green beans as a side.


Chicken Enchiladas
2 cups fully cooked diced or shredded chicken, salted
12-16 corn tortillas (taco size)
1 can cream of chicken soup
1 large can (around 7 oz) of diced green chilies
1 tsp cumin
1/4 tsb chyenne chilli powder or Chipotle Chili Rub
1 cup of sour cream
Shredded cheese
Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.
Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.
Heat in 350 degree oven for about 30 minutes until hot.

Week of June 27, 2016

Sun Grilled Burgers
Mon - Cuban Sandwiches
Tue - Nachos
Wed - Chicken Cacciatore - slow cooker version
Thur - Thai Chicken Skewers and Coconut Rice
Fri - Quiche Lorriane 

Perfect Grilled Burgers: http://www.foodnetwork.com/recipes/perfect-grilled-burgers-recipe/index.html

Cuban Sandwiches

1 lb deli sliced smoked ham

1 lb deli sliced honey ham

4 sandwich rolls, split (something chewy and crusty)

4-8 slices of cheese (I like colby or swiss)

Dill Pickle Slices

Mayo

Stone Ground Mustard

To assemble sandwiches, cut rolls in half, spread mayo on side of rolls and mustard on the other. Put 2-3 pickle slices on one side. Lay cheese slices on one side of rolls (1-2 slices), then a few slices of each type of ham on the cheese.

Nachos
8 oz corn tortilla chips
1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.

chicken cacciatore

Ingredients

4 chicken breast halves or thighs (about 2-3 lbs)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta or rice.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.

QUICHE LORRAINE
Ingredients
6 ounces thick cut bacon, diced
4 large eggs
1 cups half-and-half or cream
4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)
1/2 tsp salt
1/4 tsp pepper
1 cup grated Gruyere or Swiss (or any other cheese you'd like)1/2 cup wilted spinach (or kale), if desired
Directions
You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.
Preheat the oven to 375 degrees F.
Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.
Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.
Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.
Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.Flaky Pie Crust
2 1/2 cups flour
1 tsp salt
8 tbsp butter
8 tbsp Crisco shortening
1 tsp white vinegar
2 tbsp - 1/4 cup water
Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pi