Cowboy Potpie Food

COWBOY PIE

Steps:

• Preheat oven to 400 degrees F.
• Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
• Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
• Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

SHEPHERD'S PIE

Steps:

• In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
• Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
• Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
• Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
• Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

COWBOY POTATOES

Steps:

• Peel potatoes, if desired (I like to leave the peel on) and cut into 1/2" dice.
• Heat olive oil in large skillet (you can reduce the amount of oil if using a non-stick skillet). Add the potatoes, spreading into a single layer. Don't stir yet! Let them get golden brown on one side.
• Stir the potatoes, and let them brown on another side. Stir again, adding the pepper and onion. Continue to cook until the onions and peppers are tender. If the potatoes are not done, reduce heat to low and cover the skillet until they're done.
• Add salt and pepper to taste, and serve.

COWBOY COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.

COWBOY BBQ CHICKEN POT PIE

Steps:

• Heat oven to 400ºF.
• Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
• Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
• Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.

COWBOY HOTPOT

Steps:

• Grate or cube the cheese to suit your taste.
• Gently fry onion, pepper and carrot in oil until softened.
• Add green beans, baked beans, sweet corn, and tomato puree.
• Bring to the boil, and simmer five minutes.
• Transfer to a baking dish and scatter with cheese.
• Cover with sliced potatoes, brush with butter, and sprinkle with paprika.
• Bake 180C 30-40 minutes until potatoes are cooked.