Tourtiere- aka french meat pie

This is really one of my favorite things of all time.  They are hard to find.  Years ago when my family was dealing with quite the tragedy my local horse community pulled together and brought us frozen meals.  It's what kept my kids fed for the weeks my then husband was in the hospital and kept me from eating nothing but fast food.  Someone ( I yet to know who) made us a Tourtiere.  I had never heard of them before and it became a favorite of our family.  Occasionally I've found them frozen, they usually pale in comparison. A local bakery makes them and they are awesome, but expensive, and only come in single servings. 

This recipe is very close to the local bakery.  This recipe makes 3 Pies. I cheat and use premade pie shells.

6 Pie shells (1 for base and one for the top of each pie)
1.5kg ground pork
2 medium potatoes- shredded
1tbsp Butter
1 large onion
2tsp All spice
1tsp Cinnamon
2tsp pepper- to taste (Seriously don't go easy on this- the stronger the pepper the more flavor it has)
Water
 (The original recipe had 1tbs Vinegar but I forgot it and it still was awesome- so I say it's optional)


Thaw your pie shells but do not cook them.
Pulverize your onion-I used my blender.  Take out your largest sauce pan, heat the butter and add the onion heating until the onion becomes clear.  Add in your ground pork and thoroughly cook.
While it is cooking shred your two potatoes and add them to the ground pork.
Add your spices. Ample spices keep this from being a boring dish- be generous with that pepper!
Add just enough water to cover the meat (and vinegar if you choose so) and turn down to a simmer.  Simmer for 45-60 minutes until water is evaporated stirring occasionally.

Preheat oven to 425F.  Fill your 3 pie shells with meat then use your remaining 3 pie shells to create a top. (I'll admit the pie in the picture had the best crust- but was not filled as high).  Cook until shells are cooked.  If your going to freeze and reheat later on leave them just a bit under cooked (not quite golden brown shell) so you can reheat in the oven with out burning the crust!)

Serve with vegetable of your choice. A dab of sour cream is a nice addition as well.

Spring Wreath

It's official, Michaels is an evil evil store.  But my last visit brought home two grapevine wreaths (they were on sale!) and some spring flowers.

And here is my creation- I used the stems to weave into the vines to make it more secure then hot glued the letters.  Plan to make a summer one with the house numbers for summer!
This is it hanging on the inside of the door. But i think the pink flowers work great against our Pink door on the outside!

Breadsticks- Cauliflower style

Yup another pinterest recipe.  I'll admit I'm going to double this recipe next time- and i'll also find my parchment paper so it actually is easier to flip them

1/4 Head cauliflower
1/2 cup mozza or italian blend cheese-divided
1 egg white
1/2 tsp Italian seasoning-divided(or like i did a dash each of oregano, rosemary, thyme and basil)
2tsp oil
2 cloves garlic 

Preheat oven to 350F

Rice your cauliflower.  Which after my research told me to - shred it with a grater.  Microwave for 5 minutes in a bowl. While it's microwaving in a small saucepan saute the garlic and oil.

Add the oil/garlic to the cauliflower and stir.  Add in 1/2 the cheese, 1/2 the seasoning then spread on parchment on a baking sheet. Sprinkle 1/2 the remaining cheese and 1/2 the remaining seasoning. Bake until lightly brown (about 25-30 minutes). Remove from oven let cool for a few minutes then flip (this is where parchment comes in handy flip onto a new piece then move to the new parchment to the sheet.  Of course I couldn't find my parchment so used my silicone mat- which I have one of only.  SO I did split them into larger pieces and then flipped those on the same sheet. Don't think it affected the outcome at all.
Sprinkle the new topside with the last cheese and seasoning and bake for another 10 minutes or so until brown.  Remove- let cool a few minutes then divide into sticks and move to a plate.  They firm up as they cool.

Serve with warm marinara sauce (that I admittedly bought in a jar from the store)