Best Kittys Leftover Meat Potatoes Red Onions Peas Recipes

BEEF & POTATO HAND PIES (CORNISH PASTIES)

Steps:

• Preheat oven to 400 degrees and line two baking sheets with parchment.
• Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
• Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
• Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
• Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
• Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
• Use a pastry brush to cover the surface of each hand pie with beaten egg.
• Bake for 25-30 minutes or until crusts are golden and firm to the touch.

ONE-SKILLET ROASTED STEAK & POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Cut steak in bite-sized pieces.
• Cut potatoes into chunks-don't peel them.
• In a large bowl, combine the cut-up steak, potatoes and onion. Add the olive oil and toss to coat.
• Place the steak/potatoes mixture in a 10-inch totally oven-proof skillet. Sprinkle with salt, pepper and garlic powder. If you don't have a skillet that is completely oven-proof, you can use a regular metal or ceramic baking dish.
• Bake at 350 degrees F for 40-45 minutes, or until steak is browned and potatoes are cooked through.
• NOTE: Steak will be well done, not rare, however, it is very tender.

SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS

Steps:

• Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
• Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

CREAMED POTATOES AND PEAS

Steps:

• Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
• In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
• Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
• Stir in heavy cream until you've reached a good gravy consistency.
• Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
• Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

KITTY'S LEFTOVER MEAT & POTATOES, RED ONIONS & PEAS

Steps:

• 1. Heat oil in skillet then add potatoes when they sizzle
• 2. Fry potatoes till golden brown
• 3. Season with salt and pepper
• 4. Add meat and warm through
• 5. Add onions till slightly tender
• 6. Add frozen peas and stir gently
• 7. When peas are heated through, remove from stove and serve
• 8. TO MAKE THIS DISH FRESH FROM SCRATCH BROWN MEAT IN HOT OIL, ADD SAUCE, MIX WELL, THEN SET ASIDE FOIL COVERED. FRY POTATOES IN HOT COCONUT OIL WITH PAPRIKA, SALT AND PEPPER THEN COMBINE MEAT, ONIONS, AND PEAS.

MASHED POTATOES AND SAUTEED ONIONS WITH PEAS

Steps:

• Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
• Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
• Mince garlic, and add to onion.
• A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.

SAUTEED PEAS AND RED ONION

Steps:

• Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
• Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
• Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.

MEAT AND POTATO PATTIES

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

ROASTED NEW POTATOES WITH RED ONIONS

Steps:

• Preheat oven to 425ºF.
• Scrub the potatoes under cold running water and pat dry.
• In a roasting pan, combine potatoes, olive oil, salt and pepper.
• Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
• Roast the potatoes for 20 minutes.
• Sprinkle evenly with onion; drizzle evenly with chicken stock.
• Continue roasting 1 1/4 hours longer, shaking the pan every 10 to 15 minutes to rotate the potatoes, until they are brown and crusty and onions are caramelized.
• Transfer to a serving bowl and garnish with parsley.
• Serve immediately.