Monday, April 16, 2012

A Very Good Friend and: Meat Pies

I'd like to introduce you to Tami McVey. Tami and I have quickly become the best of buds. She lives in Ontario, Canada, and she creates some of the best foods I have ever tasted.
She operates a blog called Food Forays. Her personal touch is based on ease in the kitchen, cost cutting, and step-by-step instructions with each recipe she provides. Tami is a go-getter and she shows her love for food, people, and making things simple for others in the blog writings that she assembles.
She even does a little teasing too. Go ahead and read what she wrote about me.....Too funny!!
And yes, I cannot make a pie crust to save my life. Tami knows this, and she offered a pastry-free recipe just to aid in my dilemma. Thank you Tami, the meat pies were wonderful and simple.

To view the original recipe, and I would rather have you go there, click here. Tami makes it very easy for a cook to have the recipe right in front of them at all times. I carried my lap top into the kitchen with me and worked with Tami step-by-step on this recipe.

Tami suggests using any kind of ground meat that you prefer. I used ground turkey sausage and was just under a pound in my measurements. So what I did was, I cut the spices and ingredients in half. That is why you would benefit better by using Tami's recipe.

The green stuff on the plate is zucchini ribbons with home-made cheese sauce. And don't ask me for the recipe for the cheese sauce because I was in a rush and didn't measure anything. I can tell you what I put in it though and estimate for you.
I started with the left-over half can of cream of chicken soup, added milk (maybe two cups), flour (1/4 c. or less), garlic powder (?), and pepper. I stirred until thickened. I then added two big handfuls of shredded Monterrey Jack/cheddar cheese, and shredded Parmesan (maybe a half cup) cheese. Stirred until melted.

Photobucket

3 comments:

  1. Well isn't that an interesting recipe? Sounds wonderful...I love that you don't have to precook the meat! Very nice post Ang...any friend of yours is a friend of mine. What a lovely post.

    ReplyDelete
  2. Mmm, I don't know, I think the crust-less ones you made look very tasty!

    ReplyDelete
  3. Wow Angie, I can't begin to thank you enough for the kind words! I knew you'd enjoy that recipe ;) LOL Now I'm going to have to see if I can find a similar sausage way up North here so I can try YOUR version!
    Thank you again... I SO appreciate the support! xoxo

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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