Chicken Pot Pie

I love a good hearty chicken pot pie.  I have only recently started making this dish, but it has quickly become a household favorite.  Chicken Pot Pie is a perfect meal for a cool fall or chilly winter evening.  In my recipe, I only use white meat chicken and create my own sauce, which gives this dish that from scratch feel.  I also use all fresh vegetables, with the exception of the peas, because I like them better when they are soft.  Also, I prefer to use a square baking dish, as pictured below.  Hopefully you will enjoy this dish as much as my boys do.  One last tip: I boil 2 well-trimmed chicken breasts and then cut into cubes.  Using this method keeps the chicken tender and juicy.

Ingredients:

2 cups cooked and cubed chicken breast

4 medium red potatoes, peeled and then cubed

1/2 lb baby carrots, sliced

1 can baby peas, drained

1/4 cup butter

1/4 cup flour

1 tsp salt

1 tsp pepper

1 tbsp chicken seasoning

1 tsp thyme

1 can of Swanson chicken broth (14.5 oz)

2 ready made pie crusts (thawed)

1.  Boil potatoes and carrots for 15 minutes.  Drain and set aside in a large mixing bowl.  Preheat oven to 375°.

2.  In a small saucepan, melt butter.  Add flour and stir together until mixed well.  Add chicken broth, salt, pepper, thyme and chicken seasoning, and stir until sauce is creamy.  Cook for two minutes, while stirring, until sauce begins to thicken.  Remove from heat.

3.  Add peas, chicken and white sauce to vegetables in the large mixing bowl.  Stir well, and set aside.

4.  Unroll the pie crusts and begin covering the dish with one of the pie crusts.  Then  remove the extra around the edges of your top crust and use them to fill in any areas that need it around the top of the sides of the baking dish, until well covered.  Pour the chicken and vegetable mixture into the dish.  Cover with the top crust.  Cut slits into the top crust and brush with milk.  Place in oven and bake for 30 minutes.  Let stand and serve.

Chicken and Yellow Rice

This recipe is one that was handed down to me from my mother.  I have tweaked it here and there, but it largely remains the same as it was when I was a kid.  This meal is good and hearty, as well as relatively healthy.  I prefer to use boneless chicken thighs because it is less messy during the shredding stage, but you can make it with bone-in if that is what you prefer.

Ingredients:

1 1/2 lbs boneless chicken thighs
10 oz bag of Vigo yellow rice
1 can baby peas
1 cup baby carrot slices
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1 tsp pepper


1.  In 6 cups of water, add the onion powder, garlic powder, salt and pepper, and the chicken thighs.  Bring to a boil.  Reduce heat to medium and continue to cook chicken for about 25 minutes.

2.  In a small mixing bowl, add a handful of ice and some water.  Then remove the chicken from the water and place in the bowl of ice water.  ( I do this so that I can shred it without burning my fingers on it.

3.  If you haven't already, cut your baby carrots into slices.  Then add the yellow rice and the carrots to the boiling water on the stove.  While your rice and carrots cook, start shredding your chicken.  Add shredded chicken to pot.  Let this cook for 15 minutes.

4.  Add your can of peas, and let it cook for about 5 minutes more.  The mixture should be thick, with all of the water absorbed by the rice.  If it is not, continue cooking until desired texture is reached.  Season to taste and serve.

French Toast

I love french toast.  In fact, I have loved french toast since I was a little girl.  The buttery sweet taste of egg, toast and syrup is undeniably one of my favorite flavors to this day.  So, you can imagine that I have spent a lot of time figuring out how to make it my own.  Well, the main way that I like to make this simple recipe is by using Texas toast.  These thick slices of bread make it much more like restaurant style, and who doesn't like that.  No if you don't have a grocer in your area that offers plain Texas toast in the bread aisle or bakery, you can substitute with a hearty loaf of sourdough to get a similar rustic appeal.  Keep in mind, if you use a thinner type of bread, you will not need as many eggs

Ingredients:

12 pieces of Texas toast (or any bread type you choose)
8-10 eggs
1/4 cup ground cinnamon
1 stick of butter (8 tablespoons)

Garnishings:

Powdered sugar
Butter
Syrup

Directions:

1. Heat your skillet to medium and melt 1-2 tablespoon butter.  Take eggs and the ground cinnamon and whisk them together in a large bowl with a wide lip.
2. Dip bread into egg mixture, one piece at a time, coating thoroughly, and place in the frying pan to cook.  Cook until desired golden color and remove from the pan.  Repeat this process until all of your bread has been used.  Garnish with your favorite toppings and serve.  Makes an easy and delicious breakfast for your
family.

Tuna Casserole

I don't know about you, but I love a good tuna casserole.  From the crispy cracker top to the noodley goodness below, this meal can really hit the spot.  I learned this recipe from my mom, but have made a few small adjustments over the last thirteen years that I have been making it.  I prefer to use mostly name brand ingredients in this, but it is up to you what brands you grow an allegiance to.  I can say that this tuna casserole leaves everyone in my house coming back for more.

Ingredients:

1/2 bag of No Yolks wide egg noodles

1 can condensed cream of celery soup

1 can of Leseur baby peas

1 1/2 cups mayonnaise

12 oz can tuna

1 cup shredded mozzarella cheese

1 1/2 cup shredded cheddar cheese

1/2 sleeve of Ritz crackers crushed

Salt and Pepper to taste

1. Preheat oven to 375°.  Spray 13x9 inch glass baking dish with non-stick cooking spray.  Set aside.
2. In a large pot, bring 6 cups water to a boil.  Add egg noodles.  Cook as directed on the package, drain.  
3. Place noodles back into the large pot.  Add can of cream of celery soup, tuna, mayonnaise, and mozzarella cheese.  Stir together until mixed well and then add the peas.  Stir in gently, so that the peas remain intact.
4. Scoop mixture into glass baking dish and coat with the cheddar cheese.  Top with cracker crumbs.  Bake for 15-20 minutes, until crackers are crisp and casserole is bubbling underneath.  Let stand for 3-5 minutes and then serve and enjoy.

Seared Tuna Tacos

I have just recently started making this recipe since my trip to the Keys, where I was first awakened to the wonders of seared tuna on a tortilla with baja sauce.  To me, this combination is the best thing I have discovered in a really long time.  Top with a little bit of shredded cheese and cabbage, and you have yourself a little piece of heaven.  I start out by making the baja sauce, so that it has time to chill, as well as give it time for the flavors to meld together.

Baja Sauce

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
3 teaspoons taco seasoning
1/4 cup lime juice
1/2 chopped fresh cilantro

1. Combine all ingredients in a resealable container, and chill for at least 30 minutes.

Seared Tuna Tacos


Ingredients:

2 choice cut Tuna Steaks
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon lime juice
1 package of medium flour tortillas
2 cups shredded cabbage (I use cole slaw mix from the salad section)
2 cups shredded cheese
(Sour cream, salsa, and guacamole are optional additional garnishes)

1. Preheat oven to 250° F.  Place tortillas in foil and put into the oven to warm.
2. Mix cumin, garlic powder and lime juice in a small bowl.  Apply mixture to both sides of your Tuna cuts.
3. Heat a small skillet coated in cooking spray to medium high.  Add Tuna cuts and sear 3-4 minutes per side. Remove from heat.  Slice.
4. Top with cabbage, cheese, and your homemade baja sauce.  Add additional toppings if desired.  

Chicken Parmesan

This was one of the first things that I was able to call my recipe.  Always good and hearty, chicken parm tops my list of favorites.  This meal takes a while to prepare, but is well worth all the trouble once its done.  I recommend pairing it with some noodles and sauce and some garlic bread.

Ingredients:

4 boneless skinless chicken breasts
1 egg
1 jar of your favorite spaghetti sauce
(I use Ragu)
1 cup Italian breadcrumbs
1 cup Parmesan cheese (from the green jar)
2 tbsp extra virgin olive oil
8 oz shredded mozzarella cheese
8 oz package of your favorite pasta

1.  Preheat your oven to 350°.  Preheat your frying pan to medium.  Add one tbsp of oil to it.  Add cooking spray to your glass baking dish.

2.  Trim and discard the fat from your chicken.  Mix your Parmesan cheese and breadcrumbs together in a small mixing bowl.  Beat your egg until mixed well.  Dip chicken in egg and then coat with breadcrumb mixture and place in your preheated pan.

3.  Cook about 10 minutes, or until golden brown, turning occasionally.  Place your chicken in a glass baking dish.  Top your chicken with about 2 tbsp of spaghetti sauce.  Add a large handful of shredded mozzarella cheese to each chicken breast.

4.  Place chicken in oven and cook for about 20 minutes.  During this time, I usually boil my noodles and cook my garlic bread, so that it all gets done about the same time.