Sunday, July 22, 2012

Southwestern Pot-Pie

The last couple of months have been crazy busy, so I apologize for the absence! I was playing in Thunder Bay, we moved to a new apartment, we eradicated a pest problem, I taught in Salt Lake City, stayed in Park City, and then I did a Suzuki training in Denver. Even though it was more work than vacation, I do have lots of fun recipes, restaurants and vendors to tell you about. Stay tuned for some fun posts in the coming weeks.

Now that I am home, it is time to make some good old-fashioned comfort food.  After talking with my buddy Emily Galegher about pie crusts and how I always forget to use them in my recipes, I decided tonight is the perfect night for a Utah inspired pot-pie!

Southwestern Pot-Pie
1 lb ground turkey breast
1 large onion, diced
2 jalapenos, seeded and minced
1 clove of garlic, minced
2 ears of corn, kernels removed
1 tsp dried oregano
1 ½ Tbsp ground cumin
Dash black pepper, paprika, cayenne pepper
1 cup chicken broth
1 cup light sour cream
1 ½ cups Mexican melting cheese like enchilado, queso quesadilla, or monterey jack
½ cup green onions, chopped
¼ cup fresh cilantro, chopped

Finnish Cottage Cheese Pie Crust
(see previous post)

In a cast iron skillet or oven proof fry pan, cook onion in 1 tbsp of canola oil until it begins to soften, about 5 minutes over medium heat. Add your minced green pepper, garlic and corn and sauté for 3 minutes. Stir in ground turkey breast and cook completely. Pour in spices and chicken broth and allow the mixture to reduce for about 3 minutes on high heat.

Remove from heat and stir in sour cream and cheese. Bring back to the stove on medium-low and simmer 10-15 minutes stirring constantly until the mixture bubbles and thickens --when you stir you can see the bottom of the pan clearly, and your spoon makes a track. Remove from the heat again and stir in green onion and cilantro.

Roll cottage cheese pie crust so that it is large enough to rest ½ inch up the side of the pan. Vent with a knife and spray the top of the crust with canola oil.

Bake at 400 degrees until the pie crust is golden brown, about 30 minutes.Let the pie cool 10 minutes before serving. Top with chopped cilantro, salsa, avocado and sour cream. 

I hope you enjoy!