Hummus and Greek Chicken- Perfect Light summer food!

This was the yummy plate that I made for myself a couple of days ago. It was the best plate of food. Fresh cucumbers, red pepper slices, warmed pita bread, Greek salad, tangy Greek chicken and freshly made hummus. Delicious!

 

I will share the recipe for the Hummus and also for the chicken. I have no source for the chicken, as I have been making it for years.  I found the Hummus recipe on The Cozy Apron. I did modify it to my personal tastes.

 

Zesty Hummus

2 cans chick peas, rinsed and drained

2 Lemons, zested and juiced

1 Tbsp. water

1 1/2 tsp. salt

2 -3 cloves garlic, minced

1/2 cup plus 2 Tbsp. olive oil

1 tsp. cumin

1/4 tsp. paprika

1/4 tsp. oregano

Combine all the ingredients in a food processor and mix until it reaches a creamy consistency.

 

 

Greek Chicken

2/3 cup olive oil

3/4 cup lemon juice

1 tsp. dried oregano

3 tsp. minced garlic

1 tsp. salt

1/2 tsp. pepper

6 boneless, skinless chicken breasts

Combine all the ingredients in a large skillet, cover and cook over medium heat for 30 minutes or until chicken is cooked through. You can remover the chicken and cover the pan and continue to cook the sauce until it reduces some if you like. Usually I skip that because I live with 5 males and they are anxiously standing over the stove asking if it ready or not!

Chocolate Rolo Cookies

I have a special Valentine treat for you. If you are scratching your head over what simple sweet treat to make today or any day, then make these awesome cookies. Chocolate and caramel make such a perfect match. These cookies are made with a cake mix, what could be easier?

 



Chocolate Rolo Cookies

 1 box Devils Food Cake mix

2 eggs

1/3 cup oil

1 teaspoon vanilla extract

1 bag of Rolo candies

1/2 cup powdered sugar, for dusting

 

Preheat oven to 350º. Unwrap 36 rolo candies and set aside. Mix cake mix, oil, eggs, and vanilla together in a medium bowl. Take a small amount dough and roll into a ball and then press one rolo into the center and form a ball around it. Use just enough cookie dough to cover the rolo. Repeat with remaining dough and Rolos. Place on parchment lined cookie sheet and bake for 7-9 minutes. Cool on a cooling rack and dust with powdered sugar before serving.

 

Recipe found at My Life as a Mrs. 

 Happy Valentine Day!



Lemon Chicken Pasta

This is a recipe that I found on Pinterest and have made it several times for my family. To say that this recipe was a success would be minimizing the love that my boys have had for this dish. This is requested more than almost any dish that I have found on Pinterest. They love this dish! I do as well. In fact, I have been trying to get a good photo of this dish, but they hover around the kitchen when I make this and as soon as it looks like it is done, they are standing there with plates. Like they are from the movie Oliver. "Please sir, can I have more?"  Ha ha!

Lemon Chicken Pasta

4 grilled Chicken breasts (I like to season them with Italian seasoning when grilling), chopped

1 lb. cooked cavatappi noodles- they are a noodle in a spiral shape, you could also use Penne

4 Tbsp. butter

3 lemons

3/4 cups whipping cream

1/4 cup half and half

1/2 cup grated Parmesan cheese

Salt and Pepper to taste

1/2 cup fresh basil, chopped

Cook pasta in large pot, drain. In same pot, melt the butter. Whisk in the juice of all three lemons. Stir in the whipping cream and half and half. Cook until hot. Add the Parmesan cheese and stir until melted. Season with salt, pepper and 3/4 of your basil. Stir in the pasta and chicken. Sprinkle the remaining basil on top. Yum!

 

 

I found the recipe at Lil' Luna

 

 

 



Vanilla Pudding Chocolate Chip Cookies

I have found the world's best chocolate chip recipe. I am sitting here hen-pecking the computer, trying not to get my chocolate smeared fingers on my keys. You think I am teasing, but you will know I am serious when you try these amazing cookies. I know there are like a million recipes for the humble chocolate chip cookie, but this one has vanilla pudding mixed in and two kinds of chocolate chips. That is what makes these so spectacular!

 Vanilla Pudding Chocolate Chip Cookies

1 cup butter, softened

3/4 cup dark brown sugar

1/4 cup sugar

3.4 oz package instant vanilla pudding- you will not make the pudding, just use the powder

2 eggs

1 1/2 t vanilla

2 1/4 cups flour

1 t baking soda

1/4 t salt

2 cups chocolate chips (Semi-sweet and milk chocolate)

Preheat oven to 350°. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour and mix until combined. Stir in the chocolate chips.  Drop by tablespoonful full and bake at 350° for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.

 

 

 

So go grab yourself a glass of milk and a couple of these cookies....they make a cold afternoon so much sweeter!

 

I found this recipe here.

Chicken Yakisoba

 I have never had yakisoba, nor do I really know what it is. I do however love a good stir-fry, and to me, that is really all that this recipe is. A good stir-fry made with noodles. Ramen noodles, to be exact.
Since it is January, I have joined millions of others in making a resolution for the new year. This recipe helps me in a couple of my resolutions. It is a cheap recipe to make, especially since it has ramen noodles in it. It is full of veggies, which means it is healthy and good for you. So by making this recipe, you will help your budget and be healthier! Or at least it is a step in the right direction!

Chicken Yakisoba

 

                                                   1/2 head green cabbage, sliced thinly

1 medium yellow onion, sliced thinly 

2 medium carrots, shredded 

1 small crown broccoli, cut into small pieces 

2 inches fresh ginger, finely grated

3 large chicken breasts, sliced thinly 

2 Tbsp vegetable oil

2 (3 oz.) packages ramen noodles (seasoning packets discarded)

1 tsp sesame oil

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2 Tbsp ketchup

1/2- 1 Tbsp sriracha hot sauce

1 Tbsp sugar

 

Prepare the noodles, drain after cooking for 3 minutes. Toss with the sesame oil. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken and cook until no longer pink. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted, about 5-10 minutes..

In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through.

 

 

Recipe credit to Budget Bytes.

Cinnamon Bun Caramel Corn

Ask my friends, I happily share recipes with anyone who asks. There is not really a point in a home cook keeping a recipe a secret. That being said, I almost didn't want to share this recipe with you. I think I could become a rock star with this recipe! Just kidding! It takes caramel corn to a new high.  This is one that you should just go make. Like right now. You will thank me. Your family will thank me! To give credit where credit is due, I found this recipe in Our Best Bites cookbook, page 257.

Cinnamon Bun Caramel Corn

12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250º. Place popped popcorn and pecans in a large bowl, set aside. Combine brown sugar and cinnamon in a  large microwave safe bowl. Mix well. Chop the butter into chunks and place on top of the brown sugar. Pour corn syrup on top of the butter. Microwave on high for 30 seconds and stir. Return to microwave and cook on high for 2 minutes. Remove and stir. Microwave for 2 more minutes, and stir. Add vanilla and baking soda, stir to combine. Pour the caramel mixture over the popcorn mixture. Stir very well so it all can be coated in caramel. Spread the popcorn on to a foil lined baking sheet. Place in the oven and cook for 30 minutes, stirring every 10 minutes. Remove pan and spread the hot popcorn out onto parchment paper or waxed paper. Melt the almond bark in the microwave according to package directions. Drizzle over the caramel corn. Once the almond bark has hardened, break the popcorn into chunks.
* You might want to hide a stash away, I speak from experience. My kids inhaled this popcorn!

Chopped Thai Chicken Salad

I am not going to lie to you all. I love eating super savory and wonderfully bad for you foods, just as much as anyone,  but I also like to find recipes that are good for you and are super tasty. During the warmer weather, I also like recipes that don't heat up my house any more than it already is. This recipe that I found on Pinch of Yum is scrumptious. I was drawn to it because I love chopped salads. I also love almost any food that is Thai/Chinese/Japanese. They have such wonderfully fresh flavors! I did alter her recipe though, tailoring it to fit my family and their eating preferences.

Chopped Thai Chicken Salad
1 small head cabbage, chopped
4 carrots, shredded
1 bunch cilantro, chopped
1 bunch green onions, chopped
1/2 cup roasted peanuts, chopped
1 rotisserie chicken, meat removed and chopped
1 can Mandarin oranges, drained

Dressing
2 cloves garlic, minced
1/2 jalapeno, diced very fine
2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp fish sauce
1/4 cup peanut butter
1/4 cup water

Whisk dressing ingredients together until smooth. Toss salad ingredients together in large bowl, holding the peanuts aside if you have picky eaters who would prefer a salad sans nuts. Toss with dressing, and sprinkle with peanuts.

Recipe adapted from Pinch of Yum

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Fudgy Brownies

Who doesn't love a brownie with a tall glass of cold milk? Or with a cup of coffee for breakfast? I found this recipe on Pinterest/ Six Sisters' Stuff, and I knew that I would have to give it a try. I was not disappointed, they are dense and  super chocolaty. I normally don't frost the brownies that I make from a box mix, but these are perfect with their frosting.

Fudgy Brownies

1 cup butter, melted

1/2 cup cocoa

      2 cups all-purpose flour 

2 cups sugar

4 eggs

   4 teaspoons vanilla

Preheat oven to 350 degrees.

Using a mixer, blend melted butter and cocoa until smooth. Add flour and sugar; beat together. Mix in eggs and vanilla and mix until combined (be sure not to over mix). 

Pour batter into a greased 9x13" baking pan. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

Let the brownies cool for about 10-20 minutes and then frost while still warm.

Frosting:

1/4 cup butter, softened

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

dash of salt

Mix all ingredients together and frost as desired.

Taco Pie and Spanish Rice

Growing up, we ate tacos at least once a week. They were cheap and very easy for my hardworking mom to make. Now that I am the mom, we also eat tacos once a week. They are great when you have picky eaters because they can customize their meal to their tastes.  I came across this recipe many years ago, and it is a great change of pace from the standard tacos. One of the best parts of this recipe is how wonderful it reheats! Yummy! I am also including a new recipe that I have been working on perfecting- Spanish rice. I think that I have it just right!

Taco Pie
1 lb. ground beef
1 small onion, diced
1 pkg Fajita seasoning- you will only use 2 Tbsp.
1 diced green chilies
1 cup milk
2 eggs
1 cup biscuit baking mix
1 cup grated cheddar cheese
Toppings: Sour cream, chopped fresh cilantro, diced tomato, salsa

Cook beef and onion, drain off the fat. Stir in the fajita seasoning. Spread into a 10 inch pie plate that has been sprayed with cooking spray. Sprinkle with the green chilies. In a mixing bowl, combine biscuit mix, eggs and milk until smooth. Pour over beef in pie pan. Bake in 400° oven for 35 minutes. Remove and sprinkle with the cheddar cheese. Return to the oven for 8-10 minutes or until the cheese is melted. Serve with desired toppings.

Spanish Rice
1 cup rice
2 Tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
 1 - 16 oz. can stewed tomatoes
1/2 tsp black pepper
1 tsp. salt
1 1/2 cups water
Fry rice in butter until browned. Add onion and garlic and saute for 1-2  minutes. Add remaining ingredients, cover and simmer for approximately 25 minutes or until the rice is tender and the liquid is absorbed.

Lemon Chicken

There is something about lemon that shouts springtime to me! In fall, I crave pumpkin and apple treats, but lemon is spring time for me! This past week, I made this amazing Lemon Chicken recipe that I discovered on Pinterest. This was one of the best tasting chicken dishes that we have had. It was great! It would be great for dinner with company, because it looks fancy. The leftovers were so good, I have to say I was disappointed when I discovered that my hubby had taken them to work. I thought hiding them behind the milk would have worked!

Lemon Chicken
2 Tbsp lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary, chopped
1 tsp. salt
1 tsp. pepper
2-4 lbs. boneless, skinless chicken breasts
Butter

Basting Liquid
1 Tbsp lemon zest
2 Tbsp. plus 2 tsp. freshly squeezed lemon juice
1 clove garlic, minced
1 tsp. fresh thyme leaves
1/2 tsp fresh rosemary, chopped
1/2 tsp. salt
1/2 tsp. pepper

Place your chicken in a large zip lock bag. In a bowl, combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper. Mix well. Pour over chicken in bag. Seal and squish it around to coat the chicken. Refrigerate for at least 2 hours, I let the chicken marinate overnight. Preheat oven to 425°. Place the chicken in a well sprayed casserole dish. Place a pat of butter on top of each piece of chicken. Place in the oven and bake for 30 minutes. Mix up your basting liquid and baste the chicken, use all the basting liquid. Place back in the oven and cook 30 minutes more. Chicken breasts are done when the juices are clear and the internal temperature is 170° . Remove chicken and place a foil tent over the chicken and let it rest for 10 minutes before serving.

Philly Cheese Steak Rolls

I love Philly Cheese steak sandwiches. Sadly, my boys do not. However, they loved these easy sandwiches. I am not sure if it was the flaky puff pastry rolls or the wonderful yummyness inside, but all of my kids gave these sandwiches two thumbs up I think that next time, I might saute some sliced bell peppers in with the onions.

Philly Cheese Steak Rolls

All-purpose flour

1 package frozen Puff Pastry Sheets, thawed

1 tbsp. vegetable oil

1 medium onion, cut in half and sliced

1 package frozen sandwich steaks, Steak-umm is the brand that I used

8 slices American cheese

1 egg, beaten

Heat the oven to 400°F.
Sprinkle the flour on the work surface.  Unfold the pastry sheets on the work surface.  Roll the pastry sheets into 10-inch squares.  Cut into 8 (5-inch) squares.
Heat the oil in a skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  Remove the onion from the skillet.
Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook until the meat is no longer pink. I also give it a rough chop as I cook it, so the meat is in small pieces.
Spoon approximately 2-3 Tbsp. of the onion and 2-3 Tbsp. of the sandwich steaks on the bottom third of each pastry square.  Top each with 1 slice cheese.  Fold 2 opposite sides over the filling.  Roll up like a jelly roll.  Brush the pastries with the egg.  Place the pastries onto a baking sheet.
Bake for 20- 25 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes. 

Recipe adapted from  Pepperridge Farm.

Mexican Chicken- an easy crock pot dinner

I have been trying very hard to make one new thing each week, and I have been finding a lot of my new ideas on Pinterest. I would love for you to follow me there if you want, I have pinned some great things! Anyways, back to my latest recipe that I have pinned and tried. Mexican Chicken in the Crock pot. The original recipe is here, but when I pinned it, some gracious person wrote out the crock pot version, which I will share with you.

Mexican Chicken in the Crock pot
In your crock pot place your chicken breasts in the bottom. Sprinkle with taco seasoning, I used 2 Tbsp. Pour two cans red enchilada sauce over the top. Chop some green onions and sprinkle over top. Cook on low for 6 hours or so until the chicken is cooked through. Remove chicken from crock pot, shred with two forks and return to the enchilada sauce. Serve with chopped fresh cilantro and shredded Cheddar cheese, wrapped in warm soft tortillas.

For those of you who know me in real life, you know how hard it is for me to get a unanimous positive vote for my cooking, I have some picky eaters, but this recipe was a hearty thumbs up from the entire family! Woo Hoo!

Santa Cookies (White Chocolate Cherry Cookies)

Every Christmas baking season, I try to make a new cookie. This year I chose these cookies that I found on Pinterest via Jamie Cooks it up and Better Homes and Gardens. My friend Cathy called them Santa cookies because they looked like festive Santas.

Santa Cookies (White Chocolate Cherry Cookies)
1 (16 ounce) jar maraschino cherries
2 1/2 C flour
1/2 C sugar
1 C cold butter
1 (12 ounce) package white chocolate chips
1 1/2 t almond extract
2 T maraschino cherry juice
dash salt
White nonpareils and/or red edible sprinkles
1/2 t shortening (I used butter flavored Crisco)

Pour 2 tablespoons of the cherry juice into a small bowl and set it aside. Drain the the rest of the juice out into your sink. Chop your cherries into small pieces. Pour the flour and sugar into a large mixing bowl and toss it together to combine. Cut your cold butter into cubes and place it into the bowl. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add your chopped cherries and 2/3 C of white chocolate chips. Pour in the almond extract, dash of salt and the beautiful red cherry juice.Use your hands to combine all of the ingredients together well. Roll the dough into small balls, about 1 inch each. Set them on a cookie sheet that has been sprayed with cooking spray. Dip the bottom of a small mug or drinking glass into some sugar. Press the bottom of your mug into each cookie, pressing it out flat. Bake your cookies at 325 for 10 to 12 minutes, or until the center of the cookies are set. Allow them to cool on the sheet for a couple of minutes and then move them to a wire rack to cool completely. Pour the white nonpareils and red sprinkle into two separate small bowls. Pour the rest of the white chocolate into a small bowl. Heat it in the microwave for 30 seconds and then stir. Return it to the microwave and heat for another 30 seconds and stir. Repeat until the white chocolate is melted and smooth. Add the 1/2 tsp. shortening and allow it to sit in the white chocolate for a couple of minutes. Stir it in and you are ready to dip your cookies. Dip half of each cookie into the white chocolate. Allow the cookie to hang over the top of the dipping bowl and drip to remove excess chocolate. Immediately dip the chocolate side of the cookie into the red sprinkles or white nonpareils. Place the cookies on a cookie sheet lined with wax paper and allow the chocolate to harden. 

Photo from Better Homes and Gardens

Strawberry Oat Bars

• I came across this easy recipe on the food network. Ree Drummond- Pioneer Woman made this simple bar, and I knew it was one that I wanted to try out. I almost always like anything she makes. I wasn't disappointed, these lovely golden bars were tasty. Make sure you butter your pan really well, they can be a tad difficult to get out. I also have plans to try a different flavored jam and maybe adding some peanut butter as well. I think this recipe is perfect for tinkering!
• 
• Strawberry Oat Bars
• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Orange Cranberry Pistachio Cookies

I think that there are certain flavors that go together so well. One that I am obsessing over lately is orange and cranberry. They are delightful together! When I found this recipe at Culinary Concoctions by Peabody, I knew it had my name written all over it. Cranberry+Orange = happy mouth, and then the addition of pistachios? Genius!  Try them, you will see! 

Orange Cranberry Pistachio Cookies

Cookie:

1 cup sugar

3/4 cup butter

1 egg

2 cups flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 cup chopped dried cranberries

1/2 cup chopped pistachio nuts

1 Tbsp. orange zest

Orange Sugar:

1/3 cup sugar

1 tsp. grated orange zest

Mix the sugar and zest and set aside.

Heat oven to 350°. Combine sugar, butter and egg, mix until creamy. Add flour, baking powder and baking soda. Mix well. Add cranberries, pistachios and orange zest. Mix until just combined. Shape dough into 1- inch balls and roll in orange sugar. Place on ungreased cookie sheets. Flatten with bottom of a glass. Bake for 7-11 minutes or until edges are lightly browned. DO NOT OVER BAKE! Cool for 2 minutes on pan before removing to a cooling rack.

Orange Ginger Glazed Carrots

This year we decided to make these tasty carrots to go with our Thanksgiving meal. They were great! I was surprised at how non-sweet they were. Usually when I read "glazed" I think sugary, but the natural tastes of the carrot and the orange juice stood out. This is definitely a keeper for my home.

Orange Ginger Glazed Carrots
1 lb. baby carrots, washed
1 tsp. orange zest
1/4 cup orange juice
2 Tbsp. butter
3 tsp. freshly grated fresh ginger
2 Tbsp. honey
1/4 tsp. salt
1/8 tsp. pepper
1 cup water
Stir together all the ingredients over medium heat. Bring to a boil. Reduce heat, simmer, stirring occasionally for 30-35 minutes or until the liquid evaporates.

* I found this recipe via Pinterest, it was a Southern Living recipe.

Tater Tot Casserole

We recently watched Napoleon Dynamite. We have watched it a million times, and one of our favorite scenes is the one regarding the "tots".  "Give me your tots" is a line often said in our house! One after another of the boys quoted that to me when they heard what I was making for dinner. They think they are so funny, and original! Ha! Whether you have watched Napoleon Dynamite and quote it like we do, or not, I think you will enjoy this simple yet satisfying tater tot casserole.

Tater Tot Casserole
1 1/2 lbs. ground beef
1 onion, diced
1 can cream of mushroom soup
1 can diced green chilies
2 cups shredded cheddar cheese
1 bag tater tots
Lawry's seasoning salt
Pepper

Brown onion and ground beef. Drain fat away. Mix with green chilies and cream of mushroom soup. Pour into greased 13 x 9 inch baking dish that has been sprayed with nonstick spray. Sprinkle cheese on top of beef. Place the tater tots in a single layer on top of the cheese, sprinkle with Lawry salt  and pepper. Bake according to the tater tot bag. I baked mine longer because we really like crispy tots!

*Big thank you to my sister-in-law Wendee for sharing this delicious recipe!

BBQ Cajun Shrimp

This is a recipe that my brother and his wonderful wife shared with our family. It is so good, probably due to the large amount of butter that the recipe calls for.  Butter = good, am I right? Anyways, this is a recipe you will want to eat, so skip lunch and then you will be good- at least that is what I tell myself!

BBQ Cajun Shrimp
2 dozen large raw shrimp with tails still on (about 1 lb.)
Seasoning Mix:
1 tsp. ground cayenne pepper
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried oregano

1/4 lb. (1 stick) plus 5 Tbsp. unsalted butter
1 1/2 tsp minced garlic
1 tsp. Worcestershire sauce
1/2 cup clam juice
1/4 cup room temperature beer

In a small bowl, combine seasoning mix. Combine 1 stick of butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over med-high heat. When butter is melted, add shrimp. Cook for 2 minutes shaking pan in a back and froth motion. Add remaining butter and clam juice, continue to cook and shake for 2 more minutes. Add beer and cook and shake for 1 minutes longer. Remove from heat and serve immediately with chucks of french bread.

Chicken Pot Pie

 It was finally fall-ish enough for me to start making some dishes that we enjoy in the cooler months. We decided to have a Chicken Pot Pie. Yumm! Creamy filling full of chicken, carrots, celery and onions with a flaky crust. So good! I have to give all credit to the Pioneer Woman and her first cookbook The Pioneer Woman Cooks.  She lays it all out for you- step by step instructions that make this a no fail dish.

Chicken Pot Pie

3 celery stalks, diced

3 carrots, diced

1 large onion, diced

4 Tbsp butter

2 cups chopped cooked chicken- I use a rotisserie chicken, so easy!

1 cup flour

2 1/4 cups chicken broth

1 chicken bouillon cube

1 cup heavy cream

 1tsp ground thyme

1 tsp kosher salt

Pepper to taste

Store bought pie crusts- 1 box 

Melt the butter in a large pot over medium heat. Add the veggies and saute until they are translucent. Add the chicken and stir to combine. Sprinkle the flour over the veggies and chicken and stir to combine. Cook and stir for several minutes. Pour in the chicken broth, stirring constantly. Add the bouillon cube. Stir until the mixture begins to thicken. Pour  in the cream and stir. Lower the heat to low and let the mixture simmer until it has become thickened. Season with the thyme, salt and pepper. Remove from the heat.  In a glass pie dish, place the first of your pie crusts in the bottom of the pie dish. Spoon your filling into your prepared pie pan. Place your second pie crust on top of your pie and crimp the edges. Cut vent holes in the top of the pie. Place on a cookie sheet so you won't be scrubbing your oven from spilled filling. Bake in a 400° oven for 30 minutes or until the pie crust is golden brown. Remove and let it stand for 10 minutes before cutting and serving. 

Scalloped Potatoes

Sometimes when I am really organized and really on my game, I will make a HUGE meal and then use the leftovers in other recipes during the week. Today I made a ham- a really big ham, so big that I even froze some of the meat! In our house when you have ham, you must have scalloped potatoes. I have to share this recipe because it is so yummy!  These potatoes are cheesy, flavorful and, did I mention they are cheesy? We love cheese here! Try these out the next time you have ham or pork chops or whatever, these will be memorable!

Scalloped Potatoes
4 cups thinly sliced potatoes
1 small onion, diced
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1 clove of garlic, minced
1 tsp salt
Dash Cayenne Pepper
1 1/2 cups shredded Sharp Cheddar cheese, divided
Several dashes paprika for color

Spray a 2 qt. casserole dish, set aside. In a saucepan, melt butter. Stir in flour and let it cook for a minute. Pour in milk, add garlic, salt and cayenne. Stir well until well combined. Reduce heat and add 1 cup of the cheese. Stir until the cheese is melted and incorporated. Remove from heat. In your casserole dish, place a layer of the potatoes and then sprinkle with the onion. Spoon some of the cheese sauce over the layer. Repeat until your dish is nearly full, ending with cheese sauce. Sprinkle with remaining shredded cheese and the paprika. Bake uncovered in a 350° oven for 1 hour