1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2 tablespoons olive oil
1 lb ground beef (chuck or ground turkey or chicken or lamb)
1⁄2 onion, minced
1 1⁄2 teaspoons salt
1 teaspoon cracked black pepper
1⁄2-1 tablespoon minced garlic
2 tablespoons all-purpose flour
1⁄2 cup beef stock (or chicken or turkey or vegetable)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaf
1 1⁄2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
1 pound salmon fillet, cooked and flaked or (14.75 ounce) can of pink or red salmon, undrained
1/3 cup of finely minced onion
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of Old Bay seasoning, or to taste, optional
1 tablespoon fresh chopped parsley
1/4 teaspoon zest from a fresh lemon
15 saltine crackers, crushed fine
1 large egg, beaten
1/8 cup of water
1/2 cup of canola or vegetable oil
If using fresh salmon, brush with olive oil and season lightly with salt and pepper. Grill for about 6 minutes or bake wrapped in foil at 350 degrees F for approximately 10 minutes. Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Slice lemon into wedges and reserve. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.
Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of the reserved fresh lemon.
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
1/2 pan prepared cornbread, finely crumbled
3 large eggs, lightly beaten
2 cups shucked oysters, cut into thirds
1 bunch scallions (green and white parts), coarsely chopped
1/2 bunch flat-leaf parsley, coarsely chopped (about 1/2 cup)
2-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons poultry seasoning
1/4 teaspoon dried thyme
Heat the vegetable oil in a large skillet over medium heat. Add onion, celery and bell pepper and cook, stirring for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease a 9- by 12-inch baking dish with vegetable shortening.
In a large mixing bowl, combine all ingredients including stock, using your hands or a fork. Transfer the mixture to the prepared baking dish, cover with foil and bake for 1 hour. Uncover the dish and bake an additional 20 minutes, until the top is golden brown and crusty. Let sit at least 15 minutes before serving.