Author: Robert Andrews

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Grandpa’s Salmon Cakes

Grandpa’s Spinach Salmon Cakes

Grandpa’s Special Crab Cakes

  • 2 eggs
  • 1 tsp grain mustard
  • 1 TBL mayonnaise or Miracle Whip
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp salt
  • 1 tsp Worchestershire
  • 1 tsp fresh parsley – chopped
  • scant black pepper
    • Mix above together well
  • Add and gently mix
    • 3/4 C Panko bread crumbs
    • 1/2 C long leg crab
    • 1/2 C lump crab
    • 1/2 C jumbo crab
  • Form into patties and refrigerate for one hour (This will help them hold together)
  • Cook using real butter on a cast iron skillet

Buns / Bread / Muffins

This recipe was adapted from one posted at Genius Kitchen.

INGREDIENTS

  • 1 level tablespoon active dry yeast
  • 1 cup warm water (100-105º F or 37-40º C)
  • 3 TBL sugar
    – PROOF ABOVE MIXTURE FOR 5 MINUTES
  • 1/4 cup vegetable oil
  • 2 TBL softened butter
  • 1 egg
  • 3  cups bread flour – plus more 1 TBL at a time
  • 2 tsp xanthan gum (keeps it from drying out)
  • 1 teaspoon salt

    If using whole wheat or AP flour, add 1 tsp gluten

STEP BY STEP

  1. In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water
  2. Let proof for 5 minutes – If it does not proof, do not use it.
  3. Put into Kitchen Aid
  4. Add oil, the egg and 2 C of the flour
  5. Stir enough to create a loose dough
  6. Add the xanthan gum
  7. Add salt and 1 C flour
  8. Add more flour 1 TBL at a time until your dough ball is fairly soft.
  9. Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally
  10. Keeping a fairly soft dough, knead for 5 minutes more on a floured surface
  11. DO NOT LET RISE
  12. Divide into 12 pieces for slider buns, or 8 pieces for 1/4 pounder buns
  13. Shape each piece into a ball
  14. Coat your hands lightly with olive oil and rub each ball with olive oil
  15. Place 3″ apart on a baking tray lined with parchment paper.
  16. Preheat oven to 425º
  17. Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes
  18. Bake at 425º for 6 minutes
  19. Rotate tray
  20. Bake another 6 minutes and check to see if they have browned
  21. If necessary, bake another 3 minutes
  22. Remove from pans to wire rack to cool.

This recipe will make eight buns for 1/3-1/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.

A few things that I will be trying with it:

  • SOUR DOUGH BREAD:  Substitute in 1 C sour dough starter for  1 C flour at Step 4.  The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.
  • ONE LOAF OF BREAD:  Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.  For bread, start with the step after DO NOT LET RISE.  For hamburger buns, continue with above recipe.
      1. Roll in 1/4 C flour until you can get some of the cracks and folds out of the loaf.  Smack it on the table occasionally, trying to force out any air bubbles.
      2. Coat your hands lightly with oil, and wipe them on the outside of the dough ball.
      3. Let dough rise in a greased loaf pan for 45 minutes
      4. Cover with lightly oiled foil
      5. Bake at 400º for 20 minutes
      6. Remove foil, rotate and bake for another 10 minutes
      7. Test internal temperature.  If not yet (TARGET) 190º cover loaf and cook an additional few minutes
      8. Remove and set on rack to cool
  • ENGLISH MUFFINS:  Last, I am going to try to make a looser dough and create English Muffins. – with the following modified recipe:
    • Add 2 T non-fat powdered milk at Step 6
    • Replace Steps, beginning with 7,  with these steps
      1. Do not add the last cup of flour.  You want an EXTREMELY wet dough.
      2. Let rise in a GLASS bowl for 45 minutes
      3. Put 1/2 C dough into each WELL-GREASED ring.  No muffin rings?  Use canning jar lids without the cap
      4. Let dough rise for a full hour – more time = more bubbles
      5. Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.
      6. Remove ring, flip and cook for 7 more minutes.
      7. Remove from pans to wire rack to cool.

Another Indian Omelet

  1. Start with two hard boiled eggs
  2. Halve them and grate THREE of the egg white halves
  3. Fry in butter
  4. Add spices, onion, peppers, green onion, salt, chili powder, cumin, coriander, black pepper, garam masala, etc.
  5. Mix together
  6. Remove from heat and put in basil slices
  7. Beat two eggs with whatever spices, diced onion, green onion
  8. Put onto hot griddle and spread around
  9. As soon as center begins to congeal put toppings in center
  10. PLATE:  Fold into omelet
  11. Yolks, bell pepper, diced onion – mash together with butter
  12. Season with similar spices to above
  13. Add tomato paste – mix in and reduce
  14. PLATE: side by side
  15. Top with grated cheese
  16. Mop up grill with Hawaiian King Rolls or burger/hotdog buns

See also THIS OMELET

Yaday Special Butter Omelet

From Yummily

In large skillet

  • 4 TBL butter
  • ginger paste
  • 2 cloves garlic
  • chili powder
  • Garam masala
  • ground cumin
  • ground coriander
  • salt
  • pepper
  • turmeric
  • Kashmiri Mirch
  1. Melt butter and add spices over medium high heat
  2. Simmer, adding splashes of water to keep it runny
  3. After simmering several minutes add diced tomato, green onions, 2 hard-cooked egg yolks and 2 more TBL butter
  4. Crush together and continue to mix, adding water occasionally
  5. Add two beaten eggs and mix until eggs are cooked
  6. PLATE – This becomes your base
  7. Wipe off grill with Hawaiian King Rolls (opened)
  8. Chop egg whites (left over from 2 egg yolks) and put onto skillet
  9. Add 1 TBL more butter
  10. Fry whites until they start to brown on the edges
  11. PLATE – Put on top of first plated mixture
  12. Add 1 TBL butter to hot pan
  13. Add one well-beaten egg and spread it out
  14. Cook until it begins to barely congeal in the center
  15. PLATE – Invert on top of the other ingredients
  16. Clean your grill with the rolls, add 2 more TBL of butter to the pan and wipe with rolls to coat them a bit more
  17. PLATE – grate cheese on top, add diced tomato
  18. Drizzle with mixture of 1 TBL each yogurt, mayo, sour cream and ranch dressing
  19. Serve with the rolls and a side of slivered onion, diced tomato, green onion and basil

See also THIS OMELET

Egg Citing Ideas

Egg in a Hole

  • Start with a nice fat piece of garlic bread, brioche, etc.
  • Use a 2 1/2 in biscuit cutter to cut a hole into the egg
  • Butter the bread – both the hole and the bread – on both sides
  • Cook one side over medium heat
    • – Sprinkle with garlic, onion or GTP
    • Optional:  add sauteed onion or chorizo
  • Flip, add an egg into the hole
  • Top with shredded cheese
  • Cook another 2 minutes

Poached Eggs

  • Break egg into a strainer – discard water
  • Transfer to bowl – yolk intact
  • Add 2 TBL vinegar
  • Bring up to boil, then reduce to a simmer
  • Swirl hot water to create vortex
  • Put egg into water
    • 2 min soft – 3 min hard
  • Remove and tap strainer on paper towel
  • HINT:  If many of them, put into ice water
    • 30 seconds to warm it up

Poached Egg Brunch

  • In skillet add 1 TBL EVOO and a few cloves of garlic
  • Add asparagus and cook 3-5 minutes
  • Plate proscuitto
  • Top with asparagus
  • Add poached egg
  • Spritz with lemon
  • Add some shaved Parmesan

Hard Boiled Eggs

  • Use old eggs
  • Bring water up to boiling, then reduce to simmer
  • Slide eggs into water
    • 6, 8 or 10 minutes depending on how well cooked you like them
  • Transfer to ice bath, and peel – dipping frequently

Egg Florentine

  • Slice of fresh tomato on plate
  • Bring water to boil
  • Blanche spinach for about 60 seconds
    • Place on tomato
  • Poach egg 2 minutes – place on spinach
  • Top with grated Parmesan cheese

Egg on Toast

  • Prepare and butter your toast
  • Prepare your egg – poached or fried
  • Serve on the toast

Steamed Egg

  • Put egg into small oiled glass bowl
  • Put into shallow water bath – nearly boiling
  • Cover
  • Let steam for 3-6 minutes

Egg Nests aka Cloud Eggs

  • Separate 2 eggs – yolk from whites
  • Beat whites to stiff peaks w/ dash of cream of tartar
  • Form into nests on parchment paper
  • Option:  Put mushroom cap into nest
  • Bake 450º for 8-10 minutes
  • Put yolk into nest (or mushroom cap)
  • Bake another 3 minutes
  • Serve on ekmek

Seared Scrambled Eggs

  • Cook sliced Portobello (or brown crimini ) mushrooms in butter
  • Add diced tomatoes
  • Meanwhile, toast a slice of French bread
  • Scramble 3 eggs in 1-2 TBL COLD butter
  • Whisk/mix in hot skillet
  • Take off the heat just when it starts to congeal
  • Add 1/2 tsp cream or creme fresh
  • Season with salt and pepper at the last minute
  • Top with chives and drizzle with EVOO

Hash Browns with Egg

  • Grate or dice finely one russet potato
  • Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet
  • Optional:  Add pieces of corned beef or cut up pieces of bacon
  • Add diced onion when potato starts to brown
  • Add diced tomato when onion becomes translucent
  • Optional:  Add 1 tsp tomato paste when most liquid is gone
  • Create one or two nests in the potatoes
  • Add egg(s)
  • Optional:  Sprinkle lightly with shredded cheese
  • Cover skillet
  • Turn off heat and let egg cook on residual heat 1 minute
    2 minutes if you don’t like runny yolks

Hamburger Eggs and Cheese

  • Oil a cupcake pan
  • Press hamburger into the cups
  • Bake at 400º for 15 minutes
  • Remove and add grated cheese
  • Bake another 5 minutes
  • Put egg into the cup and put back into oven
  • Close door and turn off the oven
  • Egg is finished in 10-15 minutes

Egg Basket

  • Cut puff pastry into slices
  • Weave a pattern and place over top of a small bowl
  • Bake 375º for 25 minutes
  • Remove and take from bowl
  • Invert and add chopped ham, cheese and a whole egg
  • Bake another 10 minutes

Hollandaise Wanna-be

  • Separate 4 eggs (set whites aside for another day)
  • In double boiler, add 4 tabs of COLD butter and yolks
  • Add 1/2 tsp vinegar, lemon zest, a bit of black pepper
  • Stir until egg starts to thicken, but not congeal
  • Pour over English muffin topped with ham or spinach
    and then topped with a poached egg

Stroopwafel

A stroopwafel (or StroopWaffle) is a waffle made from two thin layers of baked dough with a caramel syrup filling in the middle. Stroopwafels are popular in the Netherlands, and were first made in the city of Gouda.

The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized dough balls are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.

WAFFLE

  • 4 cups all-purpose flour
  • 1  1/8 cups butter, melted
  • 3/4 cup white sugar
  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm milk
  • 1 egg

CARAMEL FILLING

  • 1 1/2 cups molasses
    1 1/3 cups packed brown sugar
    1/3 cup butter
    1 teaspoon ground cinnamon
  1. In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg.
  2. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes.
  3. Set aside to rise for 45 minutes.
  4. To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat.
  5. Stir to blend, and set aside.
  6. Preheat a pizzelle iron (waffle iron)
  7. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern.
  8. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
  9. Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm.
  10. Don’t wait too long, otherwise they will break.
  11. Spread filling on the insides, and put the halves back together, pressing gently.

CinnaSugar ®

This is a powder that I mix up and keep on hand.  It is good for many things, but mainly French Toast.  It used to be called French Toast Powder, so you may see it call that in other recipes.

  • 1/4 C sugar
  • 1/4 C ground cinnamon
  • 1 TBL nutmeg
  • 1 tsp salt

For French Toast, add

  • 1 TBL seasoning
  • 1/2 tsp corn starch
  • 1 TBL granulated sugar
  • 2 eggs
  • 2 TBL milk (not skim)
  • 1 TBL emulsified butter or canola oil

Instant Pot – Grandpa’s Notes

This is a collection of information for use with my InstantPot Duo.

See ALL INSTANT POT Recipes

  • Needs at least 2 C water
  • RIBS – Dry rub – bottom rack – Add carrots, onions, potatoes – 25 minutes on Meat/Stew – High Pressure – Slow release 15 minutes then vent – Finish in oven 5-10 minutes at 400º then broil 1-2 minutes
  • RICE – 4 parts rice, 5 parts water – At least 2 C water – Pressure cook 4 minutes – Slow release 10 minutes
  • BEANS – Soak beans overnight – Alt to soaking beans overnight: 4 C water, 1 C rinsed beans – Pressure cook 4 minutes – Slow release 10 minutes – Discard water, rinse, and proceed as if soaked overnight
  • BEANS – 2 C water, 2 C kidney beans, 1 onion, 1 TBL butter, 1 tsp cumin, 1 bunch cilantro – Pressure cook 10 minutes – Slow release for 20 minutes
  • POTATOES – Mashed – 2 C water and 5-8 whole potatoes (washed) – Pressure cook 20 minutes – Quick release – Remove potato skins, season and mash
  • CHICKEN – Brown pieced chicken on Saute – Deglaze with ½ C white wine – Pressure cook 12 minutes – Quick release
  • BEEF ROAST – Saute with EVOO – Deglaze with chicken stock – Pressure cook 50 minutes – Quick release
  • PORK SHOULDER – Sear large pieces of the pork (approx 4-6 inches) – Deglaze with chicken stock – Add liquid smoke – Pressure cook 70-90 minutes – Natural release

Quick Release – Press cancel and turn lever to release pressure

Natural Release – Press cancel and wait 10 minutes, then flip to release pressure.

Slow release – Press cancel and wait 20 minutes for pressure to reduce, then flip to release pressure.

Homemade Butter Spread

INGREDIENTS

  • 1 stick Tillamook or Fleishman’s (high quality) butter
  • 2 TBL whole milk – DO NOT use skim or low-fat

STEP BY STEP

  1. Let butter come up to room temperature
  2. Put into mixing bowl (not a food processor – too fast)
  3. Add warm milk
  4. Whip with a mixer at low speed for 1-2 minutes
  5. Increase speed to high for 2-4 minutes until light and creamy
  6. Store in the refrigerator when not in use.

NOTES

  • The first mixing at low speed is to mix the ingredients well.  The higher speed will incorporate some air bubbles into the butter spread
  • Ten seconds in the microwave is an additional step the I take
  • Cover tightly in the fridge.  Tupperware works very well.
  • Butter will keep for a couple of weeks, but will tend to get harder (due to evaporation) the longer it sets.
  • If you are serving this with French bread, mix 1 TBL powdered garlic into the spread right at the very beginning.
  • If you are looking for a dessert spread, mix 1 TBL cinnamon and 2 TBL sugar in right at the beginning.
  • A citrus butter is good with muffins, waffles or pancakes.  Mix in the zest and juice from one orange – skip the milk

 

Bacon Cheese Twists

  1. Lay out a piece of puff pastry
  2. Brush the top with Dijon mustard
  3. Sprinkle shredded white cheddar over the mustard
  4. Add thyme, paprika and Grandpa's Thunder Powder or Arghhh Powder to the top
  5. Press above ingredients firmly into the puff pastry
  6. Cut pastry into 3/4 – 1 inch strips using a pizza cutter
  7. Add a strip of uncooked bacon on top
  8. Twist into strips (about 3 times)
  9. Bake at 400º for 15-18 minutes
  10. Serve with a Dijon-aise dip

Hobo Breakfast Sandwich

This WILL NOT be a large sandwich, but is closer to the small ones you might remember from family or Scouting camping trips if you lived through the 60s and 70s.

Hobo Pie Recipes

  1. Butter your bread on the sides that will become the outside of your pie.
  2. Spray cast iron pie maker with Pam.
    The butter and the Pam will keep the bread from sticking to the pie maker.
  3. Open the pie maker wide open and place a slice of bread on each half – push the bread down slightly onto the cast iron
  4. IDEALLY brush the edges with a bit of egg wash – don’t let any of your ingredients overflow over top of the egg wash
  5. Lay a piece of cheese on each slide of bread – or sprinkle some shredded
  6. Add tomato, bacon and a poached egg on top of the cheese
  7. Drizzle cream cheese sauce over top of the ingredients
  8. Close the maker and cook for about 4 minutes per side or until browned

Cream Cheese Sauce
– cream cheese
– chives
– Siracha sauce

Update:  I ended up buying a Pudgie Pie Maker aka Hobo Pies

You can also butter the bread and put pie filling and a bit of cream cheese inside for a nice dessert.

Pillsbury Doughnut Drops

  • Open a package of Pillsbury Dinner Rolls or croissants
  • Cut into quarters and shape roughly into a ball
  • Drop into hot oil – about 375º – and cook until browned
  • Flip if necessary
  • Drop into a bag of cinnamon mixture
    2 parts sugar and 1 part cinnamon
  • Shake donuts and then place on towel to cool a bit before eating

 

IP Pulled Pork

  1. Cut max 4 LBS pork shoulder into 3-4 inch pieces
  2. Sprinkle all pieces with Grandpa's Thunder Powder or Arghhh Powder
  3. Use Sauteé to brown the pieces in EVOO.  Remove the pieces to a plate when browned on all sides
  4. Use 1/2 C white wine to deglaze bottom of pan
  5. Add an additional 1/2 C water
  6. Place pieces of meat back into the pot on the steaming rack, and pressure cook for 90 minutes.
  7. Use natural release for 20 minutes, then switch to quick release
  8. Put pork on a plate and let it cool
  9. Pour the liquid into a glass or bowl
  10. Remove any separated grease that rises to the top of the liquid
  11. Shred the pork.  Use liquid (with grease removed) to moisten the meat
  12. Really good when served with COLE SLAW.

IP BBQ Ribs

  1. Marinate ribs overnight with 1/2 C EVOO, 2 TBL Grandpa's Thunder Powder or Arghhh Powder, 6 cloves of garlic, 1/4 C ketchup, 1 tsp hot mustard, 1/4 C apple cider vinegar, 2 TBL sugar and 1 TBL soy sauce – optional 1/4 tsp liquid smoke
  2. Add marinate liquid and 1 C water
  3. If rib rack fits around perimeter of pot, stand upright – bones in, meat side out – otherwise, cut to fit and lay flat.  Use Steam Rack to keep them out of the water
  4. I like to wrap two potatoes (with skin on) in foil – more on that later…
  5. Pressure cook (medium) for 25 minutes
  6. 10 minute natural release, then release steam
    – They will be very tender, but not browned
  7. Spread with sauce and place on broiler or grill until seared and caramelized – about 4 minutes
  8. While ribs finish, use a paper towel to remove skin from potato
  9. Add 4 TBL butter, 1/2 tsp salt and crush to mix
  10. Add JUST ENOUGH milk to make creamy mashed potatoes.  Mix well.
    Too much milk, and they will be runny.

 

IP Pot Roast

  1. Get a Beef roast that will fit comfortably into your IP pot.
  2. Season your roast using Grandpa's Thunder Powder or Arghhh Powder
  3. Using Sauteé setting, sear your roast on all sides
  4. Set the roast aside
  5. Deglaze the inner pot with 1.5 C chicken stock
  6. Return roast to pan
  7. Pressure cook for 45 minutes
  8. Prepare your potato, carrot and onion
  9. Quick release
  10. Quickly add potato, carrot and onion into the pot
  11. Pressure cook for an additional 10 minutes
  12. Remove veggies to bowl and roast to a pan
  13. Tent roast with aluminum foil to rest
  14. Strain remaining liquid and return to IP
  15. Add 1/2 glass white wine
  16. Sauteé liquid until reduced to more than half
  17. Turn off heat, then add 1-2 TBL cold butter
  18. Plate sliced meat – drizzle with sauce

 

IP Rice

  1. Rinse 2 C rice well
  2. Soak in water 15 minutes
  3. Add rice to IP
  4. Add 2 C water to IP
  5. Lock lid
  6. Pressure cook for 4 minutes
  7. Use natural release for 10 minutes
  8. After 10 minutes, switch to quick release
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