Party Meatballs

A staple at every church potluck or Super bowl Sunday partayyyyy!

Mix and put the following ingredients into crockpot on low:

*Note: half recipe below for family of 5 to 7-ish.  :)

1 can crushed pineapple (with juice)
18 oz bottle BBQ Sauce
18 oz grape jelly
2 small bags meatballs

Serve with rice.


Picture Source: Natasha's Kitchen
** Def want to try the meatball recipe and sauce recipe on the picture source!  It looked awesome!

Chicken Zucchini Casserole

INGREDIENTS

1 package (6 ounces) stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. 
• Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.  
  

Substitute cream of chicken soup for cream of mushroom soup for all of the mushroom lovers in your life.  

Photo and Recipe Source: Taste of Home

Grilled BBQ Chicken

 I think the main problem I have always had with BBQ chicken is it tends to be really dry chicken with some BBQ sauce smothered on top.  I don't know, I just have never been a big fan of it…..until my husband found this recipe.  You brine the chicken before cooking it and it comes out very moist and delicious.  I will add we leave out the cayenne pepper to the brine because we have little ones eating it.  Maybe we should add it in next time to experiment.  A big thanks to 101 Cooking for Two for the recipe we have referred back to several times!

INGREDIENTS

• 2 Skinless boneless chicken breasts.
• 
  
• (Mels note: We doubled the recipe below for 4 lbs of chicken….it seems like a lot of brine for just two chicken breasts)

Brine

• 3 cups cold water
• 3 T table salt
• 3 T brown sugar
• 1 t cayenne pepper
• 2T BBQ sauce of choice

INSTRUCTIONS

1. Trim skinless boneless chicken breast of any trimable fat.Poke with a knife to make about 15-20 holes in each breast.
2. Mix brine of 3 cups water, 3 T table salt, 3 T brown sugar and 1 t cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes while grill is preheating on high.
3. Remove chicken from brine and rinse lightly under running water.Pat dry.Brush lightly with BBQ sauce of your choice.
4. Clean and oil grates. Place over high heat or medium high if you have a hot grill.
5. Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.

Picture and Recipe Source: 101 Cooking For Two

Thanksgiving Turkey Brine

We love this brine recipe.  The turkey comes out moist and flavored wonderfully.  When we lived in Hawaii, everyone cooked their turkeys in the underground imus….and while it was fun, we much prefer the taste of a traditionally cooked turkey.  We made the mistake of buying two turkeys around Thanksgiving time and one is taking up the entire bottom of our freezer.  So its turkey in February for our family this week :)  

1 gallon vegetable broth (we usually use chicken broth)

1 cup sea salt

1 TBS crushed dried rosemary

1 TBS dried sage

1 TBS dried savory

1 TBS dried thyme

1 gallon ice water

Directions:

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
   
   • Tip:
   • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
   
   
   Recipe and Photo Source: All Recipes

Delicious Chili

Nothing fancy about this chili.  It is just good.  That is all!

Ingredients:
1-2 c beans (any kind: pinto, black, kidney, etc)
1 pound ground beef
1 large onion
3 cloves minced garlic
1 green pepper, seeded and chopped
2 stalks celery, chopped
24 oz chopped tomatoes
1 c tomato sauce
3 1/2 c beef stock


Spices
2 TBS chili powder (I leave this out so my kids will eat it)
1 TBS cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
dash hot pepper (I leave this out)

OR
3 TBS taco seasoning
1 tsp salt
1/2 tsp pepper


Directions:
1.  Prepare beans.
2.  Heat 2 TBS oil in a large saucepan.  Saute ground beef, onion and garlic.
3.  Add the green pepper and celery.  Continue to cook until veggies are barely crisp, about 5 minutes.
4.  Add tomatoes, tomato sauce, beef stock and spices.
5.  Add 1-2 c beans.  Bring it all to a boil, stirring occasionally.
6.  Reduce heat and simmer 1 1/2 to 2 hours.

*Note.  I like to cook all ingredients and then throw it in the crock pot.  Super easy.  You can make a big batch and freeze in zipper bags for a great winter-time meal.  Good served with cornbread and salad.

Recipe Source:  My SIL Annaliese W.
Picture Source: Cooking Classy

Norwegian Meatballs

I served it with mashed potatoes and steamed asperagus.

Norwegian Meatballs

from the "Worldwide Ward Cookbook Mom's Best Recipes"

Mel's adapted version:

To make 15 (golf ball or slightly larger sized meatballs) that fits in a 9x13 inch pan

1lb ground beef (I used 80/20)

1/2 C Italian Bread Crumbs (original recipe called for saltine cracker crumbs)

1/2 C oats (my adaptation to add in fiber)

salt and pepper to taste (I just sprinkled some in)

2 eggs

1/2 onion, chopped

2 10.75 oz cans "Chicken and Rice" soup, drained-reserve broth for gravy

1 14.5 oz can chicken broth

1-2 TBS corn starch

Original Recipe that feeds two families:

2 lbs ground beef

2 C saltine crackers (I would do half bread crumbs, half oats if it were me)

3 eggs

1 onion chopped

3 10.75 oz cans "Chicken & Rice" soup, drained; reserve broth for gravy

2 14.5 oz cans chicken broth

2 TBSP corn starch

In a large bowl, combine ground beef, cracker crumbs (or bread crumbs/oats if using my substitution)


Photo Source from Cuisine at Home

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

YIELD: SERVES 6-8

Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

INGREDIENTS

Topping:
• 4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
• 2 tablespoons butter, melted
Filling:
• 3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
• 1 teaspoon salt
• 4 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• 3 medium garlic cloves, finely minced
• 6 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup heavy cream or milk
• 6 ounces Swiss cheese, shredded, about 2 cups
• 2 tablespoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
• 9 ounces deli ham, chopped
• 2 tablespoons minced fresh parsley leaves

DIRECTIONS

1. For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
2. For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
3. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
4. Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Recipe Source: Mel's Kitchen Cafe

Original Source: Cover and Bake from the editors of Cook’s Illustrated

Maple Pecan Crusted Salmon

 

 

This recipe is divine.  My kids wouldn't touch it, but my husband said it was "AMAZING."  And that's saying something because he doesn't throw around food compliments.  I served it with brown rice and a spinach salad.  Thank you to the recipe source Mel's Kitchen Café for making my day! 

 

Maple Pecan Crusted Salmon

 

Ingredients

• 2 to 2 1/2 pounds salmon fillets
• 2 tablespoons butter
• 1/3 cup pure maple syrup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 cup pecans (I will use more pecans next time)
• Salt for sprinkling
• Fresh lemon wedges for serving

Directions

1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
6. Sprinkle the salmon with a pinch of salt.
7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
8. Serve immediately with fresh lemon wedges.

Goolash

So, this is one of those recipes I grew up LOVING. I think we all have those food items when we are a kid. My other favs as a wee munchkin included the marshmallow peeps and all kinds of foods that now remind me of nothing that resembles actual food. Well, call it a pregnancy craving if you will, but this recipe is super simple and good-but again, I grew up with it so I love it. My husband thinks its alright, but he doesn't rave over it. I don't blame him-I don't rave over his favorite kid meal-tuna on toast.

Goolosh
My Mama Joyce

INGREDIENTS:
Makes enough for a 9x13 pan.

1 lb ground beef (use real ground beef, not ground turkey)
1 onion, diced
1 can Cambell’s Tomato Soup (not generic brand)
1 small bag frozen corn
1 8 oz block cheddar cheese
12 oz package elbow macaroni (can use whole wheat)

DIRECTIONS:

1. Cook elbow macaroni according to package directions. Set aside.

2. Fry ground beef and onion together.

3. Combine all ingredients together adding the elbow macaroni last.

4. Cover and heat in 350 degree oven until cheese is melted and hot.

Ham & Cheese Sliders

A few friends and I threw a fun baby shower for my friend last weekend. For the next few posts, I'll be adding the food dishes we had at the shower.


The theme for the baby shower was "about to pop" so we used this recipe because it went with the whole "pop" theme from the poppy seeds. I'll say that originally I didn't think these sandwiches looked super delicious or anything special. I was happy at how wrong I was! They were really good and we had a lot of compliments on them. So, make these little sandwiches for your next birthday party or baby shower. Trust me. Everyone will love them :)


I'll add that the picture above is not the sandwiches I made. Sadly, I forgot to get a picture. :( The ones we made were on buns that were a little bit larger and they looked awesome.



Go to this link for the original recipe.
http://www.justcookalready.com/2010/01/ham-cheese-sliders.html


Recipe:
24 good white rolls
24 pieces good honey ham (we used 2 slices of thinly sliced ham per roll)
24 small slices swiss cheese or 12 slices, cut in half. (we used the pre-sliced kind)
1/3 mayo
1/3 cup miracle whip




{poppy seed sauce}


1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce


In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. Place very close together.


In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. serve warm.

Sloppy Joes

There are a lot of just regular, everyday recipes everybody needs to have. I find I am still collecting these kinds of recipes all of the time. This particular recipe isn't anything fancy or unique, but its tasty, filling and good. AND-it shows you don't need a can of Manwich to make Sloppy Joes :()


Sloppy Joes
Serves 4 (makes enough filling for about 8 Sloppy Joes)


1 small onion
3 cloves garlic
2 TBS olive oil (I would wait to add this to see if you need it or not. The oil from the ground beef might be enough.)
1 1/4 pound ground beef


Cook above items until meat juices run clear.

Add:
1/2 C ketchup
1 8 oz. can tomato sauce
1 TBS apple cider vinegar
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 dry yellow mustard
salt and pepper to taste


Mix all together and simmer till ready to eat. Serve on hamburger buns. Toasting the buns is yummers too. Enjoy!

Photo Source: Simply Recipes

Creamy Chicken & Noodles

My husband said this recipe tastes like, "a pot pie without the crust." He is right. It was pretty good, easy and still had veggies in it. Even my baby ate it...which is really saying something. :) I'm including this in the 30 minute meals column because it takes about 30 minutes to assemble, but then the crock pot does the rest for you.


Creamy Chicken & Noodles
Better Homes and Gardens New Cook Book



2 C sliced carrots (4 medium)
1 1/2 C chopped onion (1 medium)
1 C sliced celery (2 stalks)
2 TBS snipped fresh parsley (I just used 1 TBS dried)
1 bay leaf
3 medium chicken legs, 2 lbs (I used 3 boneless skinless chicken breasts)
2 10 oz cans cream of chicken soup
1/2 C water
1 tsp dried thyme, crushed
1/4 tsp black pepper
10 oz dried wide noodles (about 5 C)-I used egg noodles
1 C frozen peas
salt (optional)
black pepper (optional)


1. In a 4 qt crocker cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables.




2. In a bowl, stir together soup, water, thyme, and the pepper. Pour over chicken and vegetables.




3. Cover and cook on low-heat setting for 8-9 hours. Shread chicken. Remove and discard bay leaf.




4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Photo Source: Craft-O-Maniac

Tuna Gravy on Toast

So, I know what you are thinking. "What??!! Tuna Gravy on Toast?? Weird." Trust me, I thought it was so weird too.....until I actually tried it. It is so good! Simple, but good :) And I stole the picture above from the site I got this recipe from. My tuna gravy is darker because I use whole wheat flour in it and also whole wheat bread, but you get the idea.

This is something I've also picked up on the first few years I was married: There are a few meals I've learned that my husband LOVES. Those meals include grilled cheese with tomato soup along with this tuna creation. I've learned that the meals he loves are the ones his mom used to make for him....which generally are pretty simple-so I'm thrilled about this :) I first had this dish at my in-laws for breakfast, but we had it for dinner. So, I don't know what you should serve it as but it was yummy as both.

Tuna Gravy On Toast

Source:

http://ldylvbgr.blogspot.com/2007/12/moms-tuna-gravy-on-toast.html

*Note: I halve the following recipe and it works out perfect for 2 people, plus some leftovers.


4 cans tuna, drained
1/2 Cup butter
4 Cups milk
1/2 Cup flour (I use whole wheat flour)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder


Melt butter in large skillet, gradually add flour, cook 1 minute, wisk in milk and seasoning. When thickened, add tuna. Serve over broken toast.

Vegetable Shepherd's Pie

So our family is big on vegetables. My husband grew up taking care of a HUGE garden with his family and grew up on eating freshly grown.....well...just about everything. I have had to learn to like a lot of vegetables. I ate vegetables growing up, just nothing too exotic. I now shop for all my produce at a farmers market because Walmart has burned me just way too many times. Lets face it: Walmart does NOT have everything. ;) Our family also tries to eat meatless meals around 3 times a week by substituting beans or other protein sources for the meat. Somethimes this happens and sometimes it doesn't. I think our society eats WAY too much meat and its not necessary to have it at every meal. See the book, "The China Study" for more information on this topic.

Anyway, this recipe is really good for a meatless dish. Its hearty and filling. I added a can of green beans to the recipe because I was out of frozen peas and it worked well. Also, the "gussied up" mashed potatoes add a yumminess that makes this meal satisfying. Go for it...try it.....GO MEATLESS :)

Vegetable Sheperd's Pie
Ingredients:
1c diced carrots
2 stalks celery, diced
1 small onion, diced
1/2lb frozen peas, (don't thaw)
3/4-1c corn
1-2tsp olive oil
2Tbsp worchestershire
2-3 Tbsp tomato paste
2-3 Tbsp ketchup
salt and pepper

For mashed potatoes:
3-4 medium-sized potatoes
2 Tbsp butter
1/4c milk (I use skim)
sour cream (I usually use about 1/4c)
salt and pepper
3/4 c cheese of choice (cheddar, white cheddar, gruyere, parmesan, etc.)

Directions:
Prepare mashed potatoes by washing and peeling the potatoes and halving them. Cover with water and bring to a boil. Cook until very tender and starting to fall apart. Drain and stir in butter and milk. Add salt, pepper, and sour cream to make a sturdy mashed potato (you don't want it watery or thin). While potatoes are still quite warm, stir in about 3/4c of your desired cheese and stir until well combined and cheese is mostly melted.

Meanwhile, in a large pan, saute carrot, celery, and onion in olive oil until cristp-tender (this took me about 5 minutes. You want it to have a little bite left since it will cook longer in the oven). Salt and pepper to taste. Stir in corn, tomato paste, and worchestershire sauce. Cook 2-5 minutes or till sauce thickens slightly. Stir in additional worchestershire or tomato paste as necessary. Stir in 1 Tbsp ketchup. Cook 1-2 minutes and taste. Season as necessary, then stir in peas. Pour into a 2qt casserole dish (I use my round one or my 11 x 7). Top with mashed potato mixture. Rough up the surface of the potatoes with a fork (I usually just make a design).

Bake at 400 for 10-12 minutes or till potatoes start to turn golden or you can't wait any longer.

Source:
http://mymuffinthursdays.blogspot.com/2009/01/vegetable-shepherds-pie.html

Cranberry Mustard Chicken/Pork Tenderloin

You can use this recipe for either chicken or pork. The above picture is with chicken. I got the recipe from my sister-in-law Heather. Check out my family's recipe blog at reddhotrecipes.blogspot.com

Here is what Heather said about using Pork:
I used a pork boneless loin roast and it turned out so tender and juicy. It was so easy to put together and everyone really liked it. An easy sunday dish.

1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard (I only had dijon mustard dressing, so I used less than 1/4 C because the flavor is so strong)
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting. Yummy served over rice and with green salad.,

Stuffed Peppers

I remember my mom making this recipe when I was little, but it only had meat and cheese as the filling.....tastes great, but what about the veggies??? I found this recipe that is much healthier. So I love this recipe because it is so healthy and filling. I saute the veggies really well and then my 11 month old will eat it too. I personally like making these with red peppers, but they can be pricey if you are feeding your whole family so I opted for 3 green, 1 red this time. I also leave out the meat occasionally and it still tastes great.

Stuffed PeppersSouthernfood.com

INGREDIENTS: Serves 4

4 bell peppers: red, yellow or green
2 tsp salt

Filling:
2 TBS olive oil
½ C chopped onion
½ C chopped celery
1 can (14.5 oz) diced tomatoes
3 TBS tomato paste
1/3 C water (I leave this out and just do not drain the tomatoes)
1 clove garlic, crushed
½ tsp dried leaf basil
1 ½ tsp salt, divided
½ tsp ground black pepper, divided
1 egg, slightly beaten
1 tsp Worcestershire sauce
1 lb ground beef or ground turkey
1 C cooked long-grain rice
shredded mild cheddar cheese, about ½ C

DIRECTIONS:

1. Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
2. Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
3. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
4. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce.
5. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
6. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
7. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Photo Source: Cooking Creations

Chicken Pot Pie

Chicken Pot Pie
Makes 4 servings
Bakes 45-55 minutes
Temp 350 degrees

INGREDIENTS:

2 C cooked cubed chicken, salted
½ C sliced carrots
1 C cubed potatoes
½ C chopped onions
¼ C sliced celery
1 can cream of chicken soup
½ can evaporated milk or 2% milk
½ tsp crushed thyme
1/4 tsp freshly grated pepper
1 TBS butter
1 C frozen peas
pastry for 1 pie crust (or 2 crusts if wanting to have crust on top and bottom)

DIRECTIONS:

1. If pie crust is frozen, take out of freezer so it can thaw. This can take 60-90 minutes to come to room temperature.

2. Steam or boil carrots, potatoes and celery until barely tender, drain.


3. Stir in meat, onions, soup, milk, butter, thyme, pepper and peas.

4. Pour mixture into a 9 inch pie pan. (optional-can have it lined with one pie crust if desiring crust on top and bottom).

5. Roll out pastry pie crust over the filled pie dish. Seal edges around the rim or it will leak when you cook it. Make three 3” slices in the center of pie pastry for venting.

6. Brush pastry with milk. Bake at 350 degrees for 45-55 minutes or until crust is golden brown.

7. Let cool for 10 minutes before eating.


Recipe Source: The Girl Who Ate Everything
Note: I am looking to update this recipe with one that does not contain Cream of Chicken Soup :)