Meat and Potato Pie

Wow, has it really been over two weeks since my last post? It's not due to laziness in blogging...I promise! It's more like zero time to invest in securing ingredients unknown to the Wal-Marts in my town and only a fraction of my normal energy for such causes. Work has been demanding my whole existence for the last few weeks. At such times, I look to tried comforts, readily available and up for the task of satisfying the ravenous hunger of 10 working men or at least me and Aubrey for a couple days. That's right- Meat and Potatoes. This recipe is my mother's and it happens to be easy as pie... HA! I crack myself up. I like to have a vat of Louisiana Hot Sauce to go along with this and let me just say, I love any opportunity to use the stuff. Did you know my mom is the charter member of M.A.T.O.C ( Mothers Against The Overuse of Condiments)?? It's a one woman club but she's as active as a full force. Oh, mother... whatever will I do with you? I know, I'll make your flippin' amazing pie!

Meat and Potato Pie

(Serves 6 sorta hungry people and 4 really hungry people.)

Ingredients

1 pound lean ground beef

1 medium onion finely diced

1 Tbsp. minced garlic

Lawry's season salt ( the comforts are back!- this was the only seasoning I used through college.)

4 cups peeled and diced russet potatoes

1 can cream of mushroom soup

1/4 to 1/2 cup milk ( for thinning and rubbing onto top crust)

1 pkg. prepared pie crust ( top and bottom- I like Pilsbury in the red box.)

1. Brown beef with onions, garlic, and season salt to taste in a large pot. Drain of excess fat.

2. Preheat oven to 350 degrees.

3. Add potatoes, soup to the beef. Stir in milk as needed to thin out if you added more potatoes. Mix and season again to taste. Heat over medium high until bubbly. Reduce heat to low and cover for 30-40 minutes until potatoes are nearly soft. Stir occasionally and briefly.

4. While potatoes are getting all soft, prepare a 9" pie dish and get the crust out of the fridge so it will be near room temperature. Place the bottom crust in the pan.

5. When the meat and potatoes are done, add to pie dish and top with top crust. Feel free to get all fancy with crimping the edges to seal. I use the ol' fork method of pressing the tines into the dough around the edge to create a seal. Guess what? I totally just learned that the fork prong things are called tines. Yay for Google.

6. Cut slits into the top crust and rub a bit of milk on top to make a delicious golden crust.

7. Bake for 40-45 minutes, or until golden and not burned ( important.) You may want to put a baking dish underneath in case you overfilled. Not that I've ever done this, of course.

Yay! Let's eat this muther!

Chicken Potato Burritos

When I was younger, "What's for dinner?" became synonymous with "What type of burrito are we having tonight?" My mom is master inventor when it comes to burritos and when I was 14, she out did even herself. The year? 1999- The summer of the burrito. Along with the standard rice or beans, we had peanut butter and jelly burritos, hot dog burritos, even thanksgiving dinner burritos. Recipes? Hah! My friends came to dinner just to see what my mom could fit inside a tortilla.

I've since abandoned the hot dog burrito and occasionally make the corned beef hash burrito but just one invention has found it's way into regular rotation at our home....it is the chicken and potato burrito.

It took me forever to work up the courage to make this burrito. It's just one of those untouchable meals from your childhood that you can't make better than your mom, you know? I've added a few ingredients since it's humble beginnings but I gotta say... it still tastes better out of mom's kitchen. In the spirit of her free filling nature, I've provided you a rough guide to burrito heaven.

Chicken Potato Burritos

(Makes 8 hefty burritos)

Ingredients ( add more or less of anything depending on how you like it)

1 large boneless skinless chicken breast, cubed

4 largish potatoes, diced

1 medium onion, diced

1 green bell pepper, diced

Dark Chili Powder

Cumin

Lawry's Season Salt

Minced Garlic

1. Brown chicken in a skillet over medium high heat. Add in garlic and seasonings to taste.

2. Add onions and bell pepper and potato. Season a bit more to taste.

3. Cover and reduce heat to low. Leave covered for 15 minutes. When you open it, potatoes will be soft and starting to brown. Let's observe a moment of sizzle.

4. Raise heat to medium-high and brown until you have all those delicious brown bits. Serve in warm tortillas with cheese, salsa, and... and...and... I like mayo on it, okay? Feel free to go with sour cream like Aubrey but I'm pretty sure the entire country of Belgium would support me.

I'd love to hear about meal inventions from your past... Seriously, I can't be the only one with a mom who made bologna and cheese burritos can I? Anyone? Anyone?