Chicken Pot Pie (update)

(for this post/batch I only did a half of a recipe and still had enough for 2 ramekins for a dinner, a freezer meal for the "Gourmet Guy" and I and a small freezer meal for my Mother-in-law.  I also had two previously grilled chicken breasts in the freezer that I used on the fly for this instead of cooking a whole chicken like I typically do.

Chicken Pot Pie

 

Boil a chicken roaster or use rotisserie chicken left overs or any leftovers you many have such as turkey.
 

Make Gravy:                                                       Half recipe gravy:

2/3 c. margarine or butter                                  ½ c. butter                    
2/3 c. flour                                                         ½ c. flour                                  
1 t. salt                                                               ½ t. salt                                   
½ t. pepper                                                          ¼ t. pepper
3½ c. broth                                                         1¾ c. broth
1 1/3 c. milk                                                        ¾ c. milk

Melt butter over low heat, blend in flour, salt, and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir one minute.  Remove from heat and stir in remaining ingredients.  (reserve about 1/3 of gravy for top when serving.)

Stir in

2-4 boiled potatoes, cut up
cooked meat                               
1 4 oz. can mushrooms
1 16 oz. bag of frozen vegetables

Pie Crust

1/3 c. plus 1 T. shortening                                         
1 c. flour                                                                       
1/2 t. salt
 2-3 T .cold water

(Double for two crust)

Pie crusts did not come easy to me until my mother-in-law showed me how to make them.  The method of rolling them out in wax paper was the best advice I have ever had.  A double pie crust recipe was perfect to top all of these.  For the full recipe it would take two double pie crust recipes to top all of the mixture.  These freeze really well for up to about six months.  Because they freeze like a brick they should be taken out the night before and placed in the fridge to thaw.  They may still be partly frozen and need to be out on the counter for an hour before baking.  I have put them in completely frozen and it took at least two hours to cook through and some even longer.  Bake them at 425 until the mixture bubbles through the slits on the top of the pie and the crust is golden brown. the fruits  of one evening, four meals and I did extra potatoes and mashed them for a couple of other projects that will be in the next few days,  Maybe it is has been awhile but they were the best tasting mashed potatoes that I have make in quite awhile, I guess good practice for the upcoming holiday! 

 

 And the chicken filling inside of the flaky crust was just the meal I was looking for that night. Pure comfort food.



 

The efforts of the night and multitasking in a nice way!

Frittata

I love frittata's more all of the time! This was our latest.

Eight slices ranch style bacon, fried and crumbled

2-4 baby red potoatoes, sliced thin

2 mushrooms, sliced thin

Assiago cheese, grated

fresh Basil, chopped

4-5 eggs, beaten

1/4 onion, chopped

Fry the bacon until slightly crisp, cool and crumble. With the bacon grease fry the potatoes and the onion until softened. Mix the remaining indredients and cook until soft. Place in a 350 oven for 10-12 minutes until golden brown.

Vegetable Pizza

This is one of our families favorite things to fix for things like showers and parties. This is a recipe that I almost always have the ingredients on hand to make this.

The crust is so simple and quick to make. Simply pinch the crescent roll dough together and bake to a golden brown. Cool.

Mix the dressing mix, cream cheese, and mayonnaise together and top the crust. Add the vegetables of your choice and chill. The more color from the vegetables the better.

Vegetable Pizza

2 pkg. Crescent Roll dough
Ranch dressing mix
1 8 oz. cream cheese, softened
½ c. mayonnaise
vegetables of choice, diced into small pieces
(red onion, radishes, carrots, cauliflower, cherry tomatoes…the more color the better)

Roll the dough out on a jelly roll pan, cover the bottom, pinch the seams together to make a flat crust. Bake at 400 until golden brown, approximately 10 minutes. Let cool. Mix the dressing mix with the cream cheese and mayonnaise, blend until smooth, spread on top of the baked and cooled crust. Top with the vegetables of your choice. It is best if it has a couple of hours to chill before serving.

Zucchini Cake-Neighbor treat

With all of our projects going on we didn't plant nearly as much in our garden as we normally do. One of the things that we didn't get in the ground were my favorite zucchini plants. My good neighbor has been aware of this and has been sharing from her plants, since we all know how prolific they are. She does a better job monitoring the size than I do but one got away and she offered it to me to make bread or anything that I wanted to make. Because my stove was parked in the garage on a temporary basis I had to turn down the offer. The next day she showed up at our door with this yummy cake in her hand. It was too pretty not to post it. (I'm having a hard time keeping my hands off of the treats that have been presented to me the last few days, but I WILL BE STRONG!)

Chocolate Zucchini Cake

Cream together:

1/2 c. shortening

1/2 c. oil

1 3/4 c. sugar

2 eggs

1 t. vanilla

1/2 c. buttermilk

add:

2 1/2 c. flour

4 T. cocoa

1 t. baking soda

1 t. cinnamon

2 c. grated zucchini

Pour into a greased 9x13 cake pan. Sprinkle with 1 c. chocolate chips and 1/2 c. chopped nuts. Bake at 350 for 40-50 minutes, until a toothpick inserted comes out clean.

Morning "Glory"

When I bake potatoes I often bake one or two extra to do things with at a later date. One of the things we like to do is "Morning Ray." It is actually from a show that we watched on the food Network Rachel Ray's Travels. Rachel purchased Morning Ray at a place in Park City called Morning Ray and it is one of their specialties. She highlighted it and we decided to try a version of it on our own. Forgetting the name I called it "Morning Glory" and it has been nicknamed that in our family since then.

First we take a potatoes and dice them into 1/2 inch cubes.

We also cut up mushrooms, minced garlic onion, and peppers. I like to use the smaller peppers to get a variation in the color. My Home Ec. teacher would be proud!

While cutting up the veggies we brown 3-4 slices of thick cut bacon cut into small pieces.
(I love the bacon from our local grocery store that you get at the butcher's counter. It is thicker and a little more expensive but it doesn't shrink down as much so I feel it more than compensates for the cost.)

After frying the bacon drain it on a paper towel to get rid of the extra grease.

With the remaining bacon grease we brown the potatoes until they are golden on the edges.

The mushrooms take a little extra time so we start them before the rest of the vegetables. They do better if they are easily spread out in the skillet and not touching another.

When the mushrooms are soft and turning brown add the onion, garlic, and peppers and cook until they are translucent. In another pan make scrambled eggs. Grate the cheese.

First layer

Add the veggies

Next the bacon top with avocado or guacamole and salsa.

Finish up with the scrambled eggs and cheese. Enjoy. We don't make "Morning Glory' very often but it is sure a treat when we do.

Morning Glory

6 baked potatoes, cooled, peeled, coarse chopped
1-2 bell pepper, coarse chopped
1 to 2 garlic cloves, minced
1 onion, coarse chopped
12 mushrooms, sliced
½ pound bacon, cut in ½ inch pieces
2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
6 eggs
2 tablespoons butter
salsa of your choice
grated cheddar cheese
guacamole

Fry bacon in skillet until done. Drain and set aside. Cook potatoes (hash brown style) in bacon fat until browned and crunchy. Season with salt and freshly ground black pepper.

In another skillet, heat olive oil and butter and saute the mushrooms until browned. Add the onions, garlic, and peppers and cook until just tender. Season with salt and freshly ground black pepper.

In a third skillet, scramble the eggs.

Place small pile of hash browns on center of plate. Cover with vegetable mixture. Place eggs on top and sprinkle with grated cheese. Garnish with guacamole and salsa.

Ready to grill!!!

It's spring, at least by the calendar, you never know in Utah. Here in Honolulu (with the "Gourmet Guy" again) it feels like the beginning of summer. Back at home it snowed yesterday it is so crazy. Before we left we grilled a great steak with a black pepper rub (thanks Costco!) and you know it is Spring when you start to see asparagus and strawberries for sale!

I usually steam the asparagus but this time I roasted it. I placed it on a baking sheet and poured a little olive oil and coarsely ground salt and tossed it on the shelf, then baked it at 400 for twenty minutes. It was wonderful!

I love grillin' and fresh spring fruits and vegetables.

Omelets

Omelets are an easy fix in our house because we have the ingredients on hand almost all of the time.

Omelets:

2 eggs, scrambled
bacon, cooked and crumbled
1 green onion, sliced or
1/4 yellow onion, slightly sauteed
fresh basil, chopped
tomato, optional
fresh mushrooms, sliced
diced green chile's, optional
salt and pepper to taste.
cheddar or Swiss cheese, grated

Turn the eggs into a small hot skillet, salt and pepper to taste. Add the remaining ingredients, per taste as quickly as possible. When the eggs are set on the bottom turn one half of the omelet onto the other. Top with grated cheese.

Minestrone

With my stove on the fritz I have had to come up with other ways to cook and of course my crock pot is one of the first things that I turned to. Soups are some of my very favorite things to make at any given time so I chose to make minestrone today. The house smelled so good and it hit the spot.

It's so easy to throw everything in and go about the day. Just about a half an hour before serving add the pasta or cooked rice.
Sprinkle with Parmesan Cheese and serve.

Minestrone:

1 med onion, chopped
2 medium carrots, sliced thin
2 stalks celery, chopped
1 bell pepper, chopped (I like to use the small ones of different colors)
1 med zucchini, sliced into rounds
2 cloves garlic minced
2 14.5 oz. cans beef broth
1 28 oz. cans crushed tomatoes
2 15.5 oz. cans kidney beans, drained

1 15.5 oz can white beans
2 t. dried marjoram (crush again to bring flavor out)
¼ t. ground black pepper
1½ c. cooked rice, optional

or small pasta shell or Ditalini

Add all ingredients except rice or macaroni in slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Add cooked rice and stir to combine. If using pasta add uncooked during the last half hour of cooking time.

Mom's Beef Stew

Growing up my Mother made a stew that I loved. One of those that cooked for hours and melted in your mouth as you ate it. It really is simple. I always pick the leanest stew meat that I can find. The meat is usually twice as big as I like it so I double the batch immediately by cutting it into smaller pieces. Once cut to the right size I dredge it in flour and then brown it in hot oil. My greatest endorsement for this stew came from my six year old Grandson after trying it.

After the meat is browned I add potatoes, carrots, celery, and onion.
When the onions become translucent I add a large can of tomato juice and two small cans of tomato sauce and bring to a simmer.

In an oven safe pot I put the stew into a 300-325 degree oven for two to three hours. Checking the moisture periodically so that not too much moisture is lost.

The meat is so tender that you can cut it with a fork. Serve with warm bread or rolls. Great for a cold winter day.

"Mom's Stew"

2 lbs lean stew meat
2-3 carrots, sliced round
2-3 potatoes, cubed
1 onion, chopped
2 large cans tomato juice
(tomato sauce can be used)
2 T. vegetable oil

Brown meat in oil, add remaining ingredients and cook until tender. This can be simmered on a stove top, baked in the oven, or in a slow cooker. The longer and slower the better. Other herbs such as Rosemary, Bay leaves, Marjoram, or Basil can also be added for flavor. Salt and pepper to taste.

Zucchini....

While I was gone and my garden froze some of the extremely large zucchini survived up under the plant. One of my first projects was to clean seed and grate the zucchini. Most of it I froze in two cup measurements to make zucchini bread (recipe already posted) for my neighbors for Christmas this year.

I also made zucchini brownies, one of my son-in-laws favorite recipes.

Dave's Zucchini Brownies

2 c. flour

1 c. oil

3 eggs

2 1/2 c. flour

1 t. salt

1 t. soda

1/4 t. baking powder

1/2 c. milk

3 t. vanilla

2 c. grated zucchini, folded into the batter

1/4-1/2 c. cocoa

Pour in a greased and floured jelly roll pan. Bake at 350 for 20 minutes.

Dave's traditional frosting

1 cube butter

6 T. milk

4 T. baking cocoa

1/2 c. nuts

Bring to boil, take off heat. Pour in powdered sugar until spreading consistency.

This time I used a cream cheese frosting because I wanted the white color to make spider webs on top of the brownies.

Cream Cheese Frosting

1/2 c. butter, softened

8 oz. cream cheese, softened

2-3 c. powdered sugar

1 t. vanilla

Mix together ingredients and spread on cake or cupcakes.

I took my neighbors a section of the spiders web with the following poem. (I started this in my neighborhood years ago and since none of them know I even have this blog I am safe to pass it along.)

It's time for treats!
It's time for fun!
And you'll have both
Before a day is done.

These treats you see
Are yours to enjoy.
The fun comes in
When your wits you employ.

Think of a neighbor
You want to treat.
Make a surprise.
(It doesn't have to be sweet.)

Secretly give it,
Include this poem.
Smile to yourself,
And quickly go home.

The sooner you do,
The sooner the fun.
Lots will have treats.
Even more will have fun.

So do it now‑-
Halloween's near.
Find someone quick
And spread trick-or-treat cheer.

(I did not write the poem but introduced in in my neighborhood on a cute little ghost)

Pork Pot Pie/ Yummy left overs

Our Sunday Pork Roast dinner left us with plenty of meat to make several different meals. I made extra gravy to use in the pie but got carried away making the mashed potatoes and forgot to leave some for the pie. So I peeled 3 large potatoes and cubed them in 1/2 inch cube sizes and cooked them.

While the potatoes cooked I diced a medium onion and minced a clove of garlic and sauteed them in butter until they turned translucent.
Once the potatoes are fork tender drain and mix with the onion and garlic.

I took half of the left over pork roast and cut into bite sized pieces, added 3/4 of a 16 oz. bag of frozen mixed vegetables and a 4 oz. can of mushrooms (drained) and 1 t. salt.

With some of the left over gravy I blended the vegetables and meat together

and turned into a prepared pie crust (use can use frozen ones too!)

topped it with another crust and cut air vents into it.

In a preheated 475 degree oven bake until golden brown about 20-25 minutes

Serve hot!

There was still enough meat to make Pork Enchiladas Verde (already published) and another undetermined meal. This roast was so good and great for the budget.

Korean Yumminess

My husband Kerry lived in Korea for two years. He learned to love the food very much and has been able to share that with us in the years since, we never complain. Much like his own father Kerry is able to taste things and replicate in many ways or just come up with his own recipes.


Chap Chye

½ lb. fillet of beef
1 t. sugar
1 T. soy sauce
2 T finely chopped spring onion
1 t. finely chopped garlic
1 t. ground sesame seeds
¼ t. black pepper
1 T. sesame oil
¼ lb white Chinese cabbage cut in thin strips
¼ lb. carrots, cut in matchstick strips
¼ lb. onions, finely sliced
2 cucumbers, finely sliced
2 eggs, cooked in omelet strips
20 oz. cellophane noodles
soy sauce
sugar
salt
pepper
MSG, optional

Cut beef into paper thin strips and put into a bowl with the next seven ingredients. Set aside for 30 minutes while preparing vegetables.

Soak noodles in hot water for 20 minutes, then cut into 3-4 inch lengths. Stir fry all ingredients separately, until just cooked. Mix together on a large plate, season with soy sauce, sugar, salt, pepper, and MSG if desired. Serve hot.

and our family favorite...

Pool Gogi (Korean Fire Meat)

1-1/2 Tbsp sesame seeds
1/4 cup finely chopped green onion
2-3 cloves garlic
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper (Korean)
1 Tbsp sesame seed oil (toasted)
1/4 cup soy sauce
3 Tbsp sugar
1 lb beef sliced thin

Combine all ingredients into a large mixing bowl. Add beef one slice at a time by hand making sure that they are completely covered with the marinade. Cover, refrigerate and allow to marinate for four hours or more.

Cook until just browned but still medium rare on a grill (gas or charcoal preferred).

Serve with raw garlic, gochu jang (Korean red pepper paste) and leaf lettuce leaves. Make wraps by placing a small amount of cooked rice in a lettuce leaf, add a piece of meat, a half clove of garlic and some pepper paste. Roll up and enjoy.

Where's the Kim Chee?