Chicken Pot Pie

There is nothing like chicken pot pie especially the homemade version!

Ingredients Pot Pie:

• chicken (put in as much as you want - I like a to use a thigh, drumstick and breast)
• 2 cups chicken broth (home made version)
• 1 Tbsp olive oil
• 1 onion (chopped)
• 3 carrots (chopped)
• 2 celery stalks (chopped)
• 3 Tbsp butter
• 1/2 cup flour
• 1/2 cup milk
• 1/2 tsp thyme
• 1 Tbsp sherry (optional)
• 1 corn on the cob (cut the corn off)

How To:

• Add the chicken to the broth and cook in a stock pot over medium heat.  Cover and simmer until the chicken is done (about 10-15 minutes)
• Take the chicken off the bone and shred it.
• Heat the oil and cook the carrots, onion, and celery for about 5 minutes.  Season with salt and pepper.
• Remove the veggies and add to the chicken. 
• In the same stockpot, melt the butter.  Once melted, add the flour and cook for 1 minute.
• Add the chicken broth, milk and thyme and bring to a simmer.  Simmer while sauce thickens (a minute or two).
• Add the sauce to the chicken and veggies and add the corn.  Add the sherry if you want (it makes it a little bit sweeter but is not necessary - it is still yummy without!)
• Please in a baking dish and cover with crust.
• Cook in a 400 degree oven for 30 minutes.

Easiest Pot Pie Crust ever! 

Yes - easiest - most pot pie crusts have you use a pastry cutter to mix the butter and flour.  This one, you just mix and it's easy to roll out - finally!

Ingredients:

• 1 cup flour
• 2 tsp baking powder
• 2 Tbsp butter (melted)
• pinch of salt
• 1/3 cup milk

How to:

• Mix all ingredients. 
• Roll out and use for the crust!

Enjoy!

Amazing Corn Bread

I used to think that nothing could top the Marie Calendars Corn Bread Mix at the grocery...until I tried this recipe one day!

Ingredients:

• 2/3 cup butter
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups flour
• 1 cup cornmeal
• 4 1/2 tsp baking powder
• 1/2 tsp salt

How To:

• Cream the butter and sugar. 
• In a different bowl, mix the cornmeal, flour, baking powder and salt.
• Alternately add the dry ingredients and the eggs and milk to the butter and sugar.
• Cook in a greased pan for 400 degrees for 22/27 minutes until a knife comes out clean.

Enjoy!

Bruschetta

Ahhhhhhh - fresh basil!  Yum!  Anything with fresh basil is incredible, especially when it involves oil and bread!

Ingredients:

• fresh tomatoes
• fresh basil
• fresh bread (we use homemade)
• mozzarella cheese
• balsamic vinegar
• olive oil
• salt and pepper

How to:

• Slice the bread and brush olive oil on the slices.  Place face up on a cookie sheet and sprinkle some mozzarella cheese on top.  Toast in oven (use the broiler).
• Mix remaining ingredients to spoon on top.

Enjoy!

Cowgirl (baked) Beans

The kids LOVE beans - especially baked beans - we call them "cowgirl beans"!  We make a big batch and then eat it during the week (dinner side, lunchtime - yum!)

Ingredients:

• 2 cups navy beans (or any type of white bean)
• 1 package bacon
• 1 onion (diced)
• 3 tablespoons molasses
• 1 tsp salt
• 1/4 tsp dry mustard
• 1 tablespoon Worcestershire sauce
• scant 1/4 cup brown sugar (I always use less than what the recipe calls for)

How to:

• Rinse and soak the beans overnight.
• Drain the beans.  Layer the beans with bacon and onion in a crock pot. 
• Mix remaining ingredients and pour on top of beans.
• Add enough water to cover the beans.
• Cook on high for two hours and then low for the rest of the day (my crock pot has this as a setting).
• Check every couple hours to see of more water needs to be added.

Enjoy!

Rice Stuffed Tomatoes

This is a great summer side dish.  I usually make it on nights for my hubby and I use the rest of the zucchini and rice for the kids.  It's a great way to have a more "adult" food while not having to have to do too much extra work!

Ingredients:

• 2 tomatoes
• 1/4 zucchini
• 1 small garlic clove
• 2 tsp olive oil
• sprinkle basil
• 1/8 cup rice

How to:

• Slice the tops off the tomatoes and scoop out the inside.  Rinse and drain upside down.
• Cook the rice for 7 minutes in boiling water and drain.
• Heat the oil and cook the zucchini and garlic until soft.
• Mix the rice with the zucchini and garlic.  Sprinkle with basil, salt and pepper.  Stuff the tomatoes with the mixture. 
• Drizzle with oil.  and cover with the tops.
• Cook in a pan with a little bit of water in the bottom (1/4 inch or so) and bake for 15-20 minutes until the rice is cooked through.

Shephards Pie

Everybody needs a recipe for shepherd's pie.  I like this one because it has cheese....yum!

Ingredients:

• 3-4 russet potatoes
• 1/2 Tbsp butter
• little bit of milk
• 2-3 carrots chopped (and any other veggies - sometimes I add corn)
• 1 Tbsp oil
• 1 onion chopped
• 1 pound ground beef
• 2 Tbsp flour
• 1 Tbsp ketchup
• 3/4 cup beef broth
• cheese to sprinkle on top

How to:

• Chop the potatoes and add to a pot of water.  Bring to a boil and cook for 15 minutes (to make mashed potatoes).
• Heat oil in a frying pan.  Add onion and carrots and cook until soft.  Add ground beef and cook until browned. 
• Pour off excess fat and add in the flour. 
• Cook for 1 minute.
• Add ketchup and beef broth.
• Bring to a boil, reduce to a simmer for 5 minutes.
• When the potatoes are done, mash the potatoes with the butter and some milk.
• Spread the ground beef mixture in a baking dish, top with the mashed potatoes, and sprinkle with cheese.
• Bake in 375 degree oven for 20 minutes or until warmed and potatoes are browned.

Onion Smothered Chicken

This is a delicious stove-top meal complete with veggies.  I usually pair it with some rice or mashed potatoes and a dinner roll.

Ingredients:

• In one bowl mix:
• 3 Tbsp red wine vinegar
• 2 tsp sugar
• 1/4 tsp sage
• sprinkle of salt

Other ingredients:

• chicken (leg, thigh, breast, breast tender for our family)
• 2 tsp olive oil
• 2 onions (sliced)
• 1 cup chicken broth
• 1 Tbsp flour
• 2 tsp sugar
• 3 Tbsp red wine vinegar
• 1/4 tsp sage
• 1 carrot (cut in strips)
• 1 red bell pepper (cut in strips)

How to:

• Add the chicken to the bowl of vinegar, sugar, and sage.  Let it sit for 15 minutes.  Broil or grill the chicken.  Alternative - you can cook the chicken in the marinade- just cook at 400 degrees for 40 minutes or until cooked through.  Put it in a dish with a lid so the chicken cooks in the liquid and take the lid off for the last 10 minutes so that some of it evaporates.  I recommend doubling the amount of red wine vinegar if you cook it in the liquid.
• In a frying pan, heat the oil. 
• Add the onions and 2 tsp sugar. 
• Cook for 5 minutes until brown. 
• Add the broth and cool until most of the liquid has evaporated (5 minutes). 
• Add the flour, carrot, bell pepper, 3 tablespoon red wine vinegar, 1/4 tsp sage, and a sprinkle of salt and pepper. 
• Cook for about 10 minutes until the onions are caramelized. 

Enjoy!