Pot Roast Hand Pies

This was delicious and while a little putsy to make, it went very fast with 2 people!  I love finding ways to reuse leftovers too :)

Ingredients

1. 1 Cup of Leftover Pot Roast - I used one with potatoes and carrots
2. 1 Cup of Shredded Cheddar Cheese
3. 1 Package of Pre-Made Pie Dough
4. Egg Wash - Equal parts egg and water whisked together

Instructions

1. Pre-Heat Oven per the pie dough box instructions
2. Unroll dough and use a cookie cutter to cut out circles for mini pies, set to the side.
3. Cut your pot roast into smaller pieces and mix with cheese
4. Place a spoonful of pot roast/cheese mixture into the center/side of dough circles.
5. Use the photos in this post to see how to close each pie up
6. Brush with egg wash, bake per package instructions (10-15 minutes or until golden brown)
7. Serve warm

Apple Blue Cheese Salad

 This salad was AMAZING and took like 5 seconds to make!!!  SO delicious!!!

INGREDIENTS

·       1 head Romaine lettuce

·       1 Gala apple

·       3-4 green onions

·       3 tbsps olive oil

·       1 tbsp dijon mustard

·       1 1/2 tsp sugar

·       salt and pepper to taste

·       4 oz blue cheese

INSTRUCTIONS

1.                 Chop the lettuce. Set aside.

2.                 In a medium mixing bowl, add the apple, onions, oil, mustard, sugar, and salt and pepper.

3.                 Stir apple mixture until well coated.

4.                 Pour apple mixture on lettuce and top with blue cheese.

5.                 Toss and serve.

Herbed Steak with Orzo Caprese Salad

 This was delicious!!!  A top Sodahl meal!!!  Can't wait to have this for leftovers the rest of the week either!!!

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Ingredients

·       24 ounces steak*

·       8 ounces grape tomatoes

·       1/4 ounce parsley (a small bouquet)

·       8 ounces fresh mozzarella (mozzarella pearls work great)

·       4 cloves garlic

·       12 ounces orzo pasta (if you’re having a hard time finding it with the pasta, look for it in the ethnic foods)

·       2 teaspoons Herbes de Provence

·       2 tablespoons balsamic vinegar

·       1–2 tablespoons extra virgin olive oil for the salad, plus more for cooking

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Instructions

1.    Bring a large pot of salted water to a boil. Preheat oven to 400 F.

2.    Chop the parsley, discarding the stems. Wash the tomatoes. Mince or grate the garlic (I love using my Microplane for this.) If you bought a single ball of fresh mozzarella, cut into 1/2″ cubes.

3.    Set steaks out on a plate or plastic cutting board to rest at room temperature. Season both side with salt and pepper and Herbes de Provence. Set aside.

4.    Line a baking sheet with aluminum foil and set aside.

5.    Once the water is boiling, add the orzo to the pot. Cook, stirring occasionally, until al dente (about 9-11 minutes). Drain in a fine mesh strainer (you’ll lose the pasta if you use a regular colander.)

6.    Heat a drizzle of olive oil in a large pan (cast iron if you have one) over medium-high heat. When hot, add the prepared steak and sear 2-3 minutes per side, using tongs instead of a fork to turn the steak. After they have seared on both sides, transfer to the prepared baking sheet and roast in the oven until desired doneness is reached, about 7-10 minutes. Remove from oven and allow to rest about 5 minutes.

7.    While the steak is roasting, reduce the heat to the pan you seared the steaks in and add a little more olive oil to the pan. Add the tomatoes and cook, stirring gently, for 1-2 minutes. Add the garlic and cook until fragrant. Remove the pan from heat.

8.    Add the pasta, balsamic vinegar, 1-2 tablespoons olive oil (this is a great time to use flavors like garlic or lemon), parsley, and mozzarella to the pan with the tomatoes. Stir gently to combine and season to taste with kosher salt and freshly ground black pepper.

9.    After the steak has rested for a few minutes, slice it thinly against the grain. Divide the pasta salad between plates (you may have some salad leftover–just serve it cold the next day!) and top with the sliced steak. Garnish with additional minced parsley and serve.

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Notes

·       Lean cuts like sirloin or flank steak work great, but if you prefer a juicier cut like a ribeye, that would work, too. Save your money and skip the tenderloin–it’s better for when it can be the star. If you’d rather cook this on the grill to avoid turning on the oven, feel free!

Pink Lemonade Vodka

 Well how cutie is this drink for Easter?!  It was delicious and such a fun treat!!!

Ingredients:
1 cup pink lemonade

1/2 cup vodka

Peeps

Raisin Sauce

 A Sodahl fav with ham!!! 

Ingredients:
3 tablespoons cornstarch

2 cups apple cider

2 tablespoons butter

1 cup raisins

 

Measure cornstarch into small saucepan.  Gradually stir in apple cider.  Add butter and raisins.  Cook over medium heat, stirring constantly, until sauce thickens and boils.  Boil and stir 1 minute.  Serve warm.

Cherry Tomato Tulips With Whipped Feta Filling

 These might be putsy to make but they are WORTH IT!!  hahaha  They tasted so yummy and look so cute :)

Ingredients

• 1 pint of cherry tomatoes
• a few chives
• 6 ounces 170 g feta cheese, crumbled
• 4 ounces half a block cream cheese, softened and cubed
• 3 Tablespoons olive oil
• 1 lemon JUICED
• 1/2 clove garlic OR THE FULL CLOVE IF YOU LIKE A STRONGER GARLIC FLAVOUR
• pepper TO TASTE

Instructions

1.              Add the feta cheese, cream cheese, garlic, olive oil, lemon juice and pepper to a small food processor.

2.              Blend it until the whipped feta is smooth and creamy.

3.              Scoop the whipped feta into a zip lock bag and place it in the refrigerator for about 10 to 15 minutes (or the freezer for 5 to 10 minutes) while you prepare the tomatoes. You'll want it to harden up just a little bit so it's easier to work with.

4.              Gently slice a cross through the tomatoes, about 3/4 of the way through.

5.              Optional - Use a small spoon to scrape out the insides of the cherry tomatoes.

6.              Use a wooden skewer to poke a hole in cherry tomato where the stem used to be.

7.              Remove the whipped feta bag from the fridge and cut a small hole in the corner (about 1/4" opening).

8.              Place the cherry tomato on a flat surface and using your fingers to hold it open, gently squeeze the whipped feta into the cherry tomato. (Approximately 1/2 teaspoon to 1 teaspoon of filling, depending on the size of your tomatoes).

9.              Gently insert the pointy end of the chive into the bottom of the tulip.

10.           Use a damp paper towel to wipe off any excess filling and place the tulip on a serving plate.

11.           Repeat until you've finished your bouquet.

12.           Add some extra sprigs of chives to the arrangement and tie the chive "stems" together with another chive.

13.           Serve on their own, or with crackers or baguette.