Tag: meal

Autumn Meal Favorites

On By Isobar ExpeditionsIn Recipes4 Comments

When the temperatures start to fall and the leaves start to change, there are certain meals that we always have during this time of the year. Most of them are comfort foods that are hearty and satisfying as well as very tasty. It is also a time of year when we tend to eat spicy meals that heat you up from the inside. Here are some of our favorite dishes that we tend to eat during the autumn season.

  1. Traditional Chili – Cooking up a bowl of homemade chili is definitely one of the first meals that we make for ourselves at this time of year. It is definitely one of those foods that is even better the following day after it has had time to sit. It can be spiced up by adding some fresh jalapenos or cooled off by adding a little sour cream.

    Bowl of Chili
  2. Spicy Southwest Mac and Cheese – We love a good mac and cheese and this was a recipe that we created not that long ago. It is definitely something that can be done as a meal, but could also be done as a side-dish as well. It can easily be changed up by simply using different varieties of sausage or completely leaving out the meat.

    Cajun Mac and Cheese
  3. Pumpkin-Sage Shrimp – Pumpkin is definitely a flavor that is synonymous with autumn and this simple recipe is filled with flavor. It is also a meal that is a little lighter than many of the other dishes that we enjoy at this time of year.

    Pumpkin-Sage Shrimp
  4. Stuffed Shells – This Italian dinner is very similar to lasagna, but it is easier to scale down since it is just the two of us. One of the things that makes this meal so delicious is all of the melted cheese and pairing it with a slice or two of garlic bread only adds to the overall enjoyment.

    Cheesy Stuffed Shells
  5. Breakfast for Dinner – Eggs, fried potatoes, a spicy chili sauce, and cheese. What else do you need? We look forward to this meal every year and will have it more than once as the days get shorter and the temperatures get even colder.

    Simple and Delicious
  6. Our Version of Chili Mac – This is a recipe that has been in our family for a couple of generations. It is a little bit of a unique meal, but is certainly one of our favorites.

    One of Our Favorites

There are definitely other meals that we enjoy during autumn, but these are a few that we have shared previously. We are definitely looking forward to enjoying these meals in the coming months ahead.

Semi-Deconstructed Turkey Pot Pie

On By Isobar ExpeditionsIn France, Recipes2 Comments

One of the meals that we had when we visited Strasbourg was a very rustic chicken pot pie. Because of the fact that we wanted to share it, they basically prepared it deconstructed for us, which we actually enjoyed. We decided to make our own version of this hearty meal and it turned out quite delicious. Needless to say, it certainly wasn’t as elegant as the meal we had in France, but since it was just a weeknight meal for the two of us, that was perfectly fine. We happened to have left over turkey, so that is what we chose to use, but you could easily do something similar with beef, chicken, or even lamb. You could also use a puff-pastry instead of biscuits, but we liked the biscuits as it made a cross between a pot pie and dumplings. Obviously this recipe is very versatile, so you could add in different vegetables to create your own spin on the meal. It is really about what leftovers you may have on hand and what flavors you prefer.

Pot Pie Filling in Strasbourg
Our Pot Pies for Two

INGREDIENTS

  • 3 cups Turkey Stock (we used homemade stock, but you can use store bought chicken stock)
  • 1/2 cup All-Purpose Flour
  • 1 cup Red Onion – chopped
  • 1 cup Celery – sliced thin
  • 1 cup Potatoes – peeled and diced
  • 1 cup Carrots – peeled and sliced
  • 1 1/2 cup Cooked Turkey – diced
  • Biscuits – store bought or homemade
  • 1 tsp Fresh Thyme
  • Salt and Pepper to taste
Vegetables

INSTRUCTIONS

Sauté the onion and celery in a skillet over medium-high heat until they are soft and translucent. In a medium sauce pan, melt butter and stir in the flour to create a rue and add the stock and continue heating on medium-high heat until it simmers (alternately, you can heat the stock in the pot and mix the flour and some cold water in a bowl to create a slurry and then add that to the simmering stock). Add the carrots, potatoes, and cooked onion and celery to the broth. Reduce the heat to low and simmer for about 2 hours, stirring continuously. Once the potatoes and carrots are tender, the stew is done. Pre-heat an oven to the temperature in the biscuit directions (350 degrees in our case). Pour servings of the stew into oven-safe bowls and put the uncooked biscuits on top of the stew trying to cover it is fully as possible. Place the bowls in the oven for the time in the biscuit directions (16 minutes in our case). Remove and serve.

Sauté Onions and Celery
Simmer Pot Pie Stuffing
Put in Bowl with Biscuits and Bake
Our Version of the Pot Pie

 

Pork and Potatoes – A Classic Combination

On By Isobar ExpeditionsIn Germany, RecipesLeave a comment
Pork Stomach

Throughout our time in Europe, we had many different variations of pork and potatoes together. Whether sausages or pork roast, potatoes pair perfectly with any type of pork dish.

Bratwurst

We decided to take some leftover ham and combine it with scalloped potatoes and cheese for a quick and easy dinner. It isn’t a fancy dish by any means, but it is delicious and hearty. Perhaps pork and potatoes are combined because they are both inexpensive and easy to cook. We hope you enjoy our version of a ham and potato casserole.

Ham and Potato Casserole

INGREDIENTS

  • 3 to 4 Medium Russet Potatoes
  • 1 cup Diced Cooked Ham
  • 1/4 cup All Purpose Flour
  • 1/4 cup Milk
  • 1/2 cup Shredded Cheese – We used a Monterey Jack Cheddar Blend
  • Dash of Freshly Grated Nutmeg
  • 1/8 tsp Granulated Garlic
  • Salt and Pepper to taste
Baked Casserole

INSTRUCTIONS

Peel and wash the potatoes. Slice the potatoes using a mandolin or by uniformly slicing them into 1/8 inch scallops. Place the potatoes into a pot with cold salted water and then turn the heat onto medium-high. Once the water comes to a boil, continue boiling for 5 minutes until they are slightly blanched, but not fully cook as they will finish cooking in the casserole. Drain the potatoes. Whisk the milk and flour together with 3/4 of the cheese, nutmeg, salt, pepper, and garlic. Layer the potatoes and ham in a casserole dish adding some of the cheese and milk mixture as you add each layer. Bake in a pre-heated oven at 350 degrees for 20 minutes. Sprinkle the rest of the cheese over the top of the casserole and bake for another 10 minutes until the cheese is golden brown.