JOE TAGGER

Food

On this page I will have some great recipes Ive had passed down to me through generations and recipes that Ive used off of the internet. Enjoy. I will also add your favorite recipe just send me a picture of it, the ingredients, and the directions and i will add it and even try them myself.

Appetizers

Some great beginning dishes.

Soups

Delicate slurp-able soups.

Desserts

Some delicious sweets for you.

Chicken Pot Pie

Picture
Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




Tropical Grilled Pork Chops

Picture
Ingredients

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

Directions
  1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.


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