real food

Bone Broth Chicken Pot Pie

Bone Broth Chicken Pot Pie recipe made with bone broth created by Bone Brewhouse.

Happy National Pi Day! The day math geeks around the world unite to celebrate 3.14 or math... and the rest of us celebrate with ‘pie’ (Get it?) And, who says you can only celebrate Pi Day with fruit pies?! Here’s a chicken pot pie that any Pi fan will love, after all it’s round, made with bone broth and infinitely delicious!

What you’ll need:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Bone Brewhouse Traditional bone broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables

For the crust, I used Pillsbury refrigerated pie crusts. Heat oven to 425°F. Line your pie dish. In a large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into your crust-lined dish. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Enjoy! 

 

Super Bowl Turkey Chili

Super Bowl Turkey Chili recipe made with bone broth created by Bone Brewhouse.

It’s Game Day and we have our Sunday game plan ready with this Super Bowl Turkey Chili. It’s easy to prepare, flavourful and healthy. It's full of beans, sweet potatoes, turkey and bone broth. Enjoy!

Ingredients:
• 1 tbsp olive oil
• 1¼ lbs ground turkey
• 1 onion, chopped
• 3 garlic cloves, chopped
• ½ tsp cinnamon
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 28 oz can of diced tomatoes with juice
• 2 cups Bone Brewhouse Traditional broth
• 2 cups diced sweet potatoes
• 1 can black beans, rinsed
• 1 can maple baked beans
• salt and pepper
• shredded cheese for serving

Swirl olive oil in a dutch oven and brown turkey until cooked, remove from heat and set aside. Brown onions and garlic in another tsp of olive oil until done. Add turkey back to pot with onions and add spices. Stir and cook for one minute. Add tomatoes and juices, Bone Brewhouse traditional stock, beans and sweet potatoes. Bring to a simmer and cook for about 10 minutes or until potatoes are softened. Salt and pepper to taste. Top with cheese and serve hot. 

Rosemary & Garlic Slow Cooker Bone Broth Roast

Rosemary & Garlic Slow Cooker Bone Broth Roast recipe made with bone broth created by Bone Brewhouse.

There are numerous claims that bone broth helps with digestive issues, improves memory, strengthens your immune system, promotes stronger bones and reduces joint pain. Many may claim there's still no definitive research as to the merits to these feel-good perks, but hey, doing a little more home cooking and a little less processed-food buying never hurt anyone. Not up for downing a bone broth latte? Then try this bone broth-based roast recipe that incorporates our Bone Brewhouse broth—and taste great too. 

Here's what you'll need:
Eye of round beef roast
¼ cup chopped fresh rosemary
¼ cup chopped garlic
Sea salt and freshly ground pepper to taste
Olive oil
4 cups of mushrooms and onions
1 cup of Bone Brewhouse Traditional bone broth

Rub roast all over with olive oil. Chop leaves of rosemary and combine with garlic, sea salt and pepper. Rub around the outside of the roast to form a crust. Preheat a skillet or multi-cooker to 400 degrees. Add roast and sear on each side until lightly browned (4-6 minutes). Deglaze pan with bone broth and transfer all contents to slow cooker adding mushrooms and onions. Cover and cook on low for 8-9 hours. Remove and let rest for 15-30 minutes then slice to serve. Enjoy! 

Baked Spaghetti Squash & Tomato Curry

Baked Spaghetti Squash & Tomato Curry recipe made with bone broth created by Bone Brewhouse.

Looks like it’s shaping up to be a yummy weekend… with this baked spaghetti squash and tomato curry. Sooo good and so easy to make. Here’s the recipe. 

Slice a spaghetti squash length-wise, brush with olive oil, salt/pepper and roast it in the oven face down for about 30-45 minutes on 375F. 

While that is roasting, fry in a pot one whole onion diced, one head of garlic crushed and ground beef in a pan. Then add 1 cup of Bone Brewhouse Traditional bone broth, 6 to 8 tomatoes diced, one whole green pepper diced and mushrooms chopped. Season with Italian seasoning and one tbsp. curry. Let simmer till the sauce thickens. 

Take your roasted spaghetti squash and remove the seeds. The skin hardens to a shell and the squash should be soft and look like spaghetti when you pull it away. Top with your curry sauce and enjoy!