Wednesday, October 30, 2013

Chicken Pot Pie


Clearly I have gone rogue over the past couple of months! Between not having a computer and raising two little rambunctious little ones it left me in a pickle! No blogging for me. I have made this chicken pot pie twice in the past two weeks, it is just so yummy! When I think comfort food I think of this pot pie.


When you see my pictures you can say, that is a mom that is just quick snapping pictures of her meal. Because that is exactly what I did :) And by the way, chicken pot pie is very hard to take a picture of when it is steaming hot and the inner parts are oozing with goodness. And even my pot pie is happy! It is saying...dig in!!!





Chicken Pot Pie

1 lb chicken breast
1 c sliced carrots
1 c frozen peas
1/2 c sliced celery
1/3 c butter
1/3 c onion
1/3 c flour
1 3/4 c chicken broth
2/3 c milk
2- 9inch unbaked pie crusts

Preheat oven to 425 degrees
In suacepan combine uncooked chicken, carrots, peas, and celery. Add water to cover, boil for 15 minutes
In saucepan over medium heat cook onions in butter until soft. Stir in flour. Mix until combined. Slowly stir in chicken broth and milk. Simmer until thick
Drain chicken mixture.
Place one pie crust in pie pan.
Pour chicken mixture in pie crust. Pour liquid mixture over top. 
Cover with pie crust. Make slits in top.
Bake 30-35 minutes or until golden brown.

Thursday, July 25, 2013

Monkey Bread Popcorn

Once again I found myself struggling to find something to bring to contribute to the bible study breakfast. Why is it I feel I never have any groceries on hand?! Oh wait, that's right, I have a 2 and a half year old and an 11 month old. I avoid going to the store at all costs with both of them. It's much better for my sanity if I do it that way.

I started searching through my cupboards and found a whole thing of popcorn kernels so I figured lets do a popcorn of sorts. So I went to pinterest and searched for popcorn and found this recipe. It said monkey bread and popcorn so I figured I could make it for a breakfast. Why not?!

It came together nice and it tasted yummy. Didn't fly out of the bowl for breakfast though (forward thinking on my part). But my husband and brother in law inhaled an entire batch. So a winner in my book! It would make for a fancy movie night popcorn treat or to share at a party. 
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Monkey Bread Popcorn




1/2 cup popcorn kernels
2 Tbs popcorn oil
1/3 c butter
2/3 c sugar
1 tsp cinnamon 
1 tsp vanilla




Heat up oil on medium heat and add one kernel, when that one pops add the rest of the kernels. Slide the pan back and forth over the stove until all popcorn kernels are popped. Pour popcorn into large bowl.


Melt the butter and sugar over medium heat until the sugar is dissolved. Remove from heat and add the cinnamon and vanilla. Stir. Pour mixture over the popcorn. Stir until it is all combined. Spread popcorn into a greased roaster pan or jelly roll pan.

Preheat over to 250 degrees. Bake for 10 minutes and stir after 5 minutes. Remove from oven and cool before serving. 

Source: Moms Test Kitchen

Thursday, June 20, 2013

PB & J Monkey Bread

Clearly summer has hit in full force! My husband is working 10-14 hour days which leave me running endlessly after my two little ones. Which I love doing but none the less is tiring. So when it came time for me to bring something to contribute to bible study breakfast I knew it needed to be something that I had on hand and something that was super easy! 

I found this recipe and thought it could be a real winner! It was a unique approach to pb & j and came together in a breeze. It transports you right back to when you were a child and pb & j's was pretty much all you would eat. It would be great for an after school snack or a quick breakfast treat. 





PB & J Monkey Bread
10 Rhodes™ Dinner Rolls, thawed but still cold

2 tablespoons sugar

1/3 cup creamy peanut butter

3/4 cup jelly(I used homemade strawberry rhubarb)

Cut each roll into fourths and roll into sugar. Place dough pieces into a greased 10 inch pie plate. Heat the peanut butter for 20 seconds and drizzle over top of dough pieces. Next microwave jam for 30 seconds and drizzle over dough as well. Cover dough with sprayed plastic wrap and let rolls double in size. (I made mine the night before and just stuck it into the over the next morning) Place on a baking sheet just in case anything drips over and bake for 20 minutes at 350 degrees.

Enjoy with a nice cup of cold milk if you really want to be transported back to your childhood :) 

Source:  Rhodes

Wednesday, May 22, 2013

Loaded Honey Mustard Chicken

Be still my little heart! I was given the gift of Food Network for Mothers Day. I have been without since the beginning of December and I am just stocking up on Food Network programming. I was browsing through Amazon Prime {which in and of its self is great} and I found Chopped! So from there I found The Pioneer Woman, Paula Deen, Throw Down with Bobby Flay and the list goes on. Its like the inspiration just flew into my house. Needless to say I am excited!

With that being said I just made a copycat recipe of Alice Springs Chicken from Outback Steakhouse. I have never eaten that before nor had I heard of this particular dish. The ingredients looked like my style of meal and it was. This was a delicious recipe and it gave a creative spin on a plain old chicken breast. Its loaded with flavor :)


  Loaded Honey Mustard Chicken

3 boneless skinless chicken breasts
seasoning salt
5 slices bacon, cut in half 
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese

Sprinkle the chicken breasts with seasoning salt and refrigerate for 30 minutes. 
Cook bacon halves in a skillet on medium heat until crispy.  Drain bacon grease and reserve a little bit to saute mushrooms in. Saute the mushroom for a few minutes so they take on some flavor. (Totally optional step)
In a small bowl mix mustard, honey, mayo, and onion flakes.
Heat oil in skillet and cook chicken on each side until browned on each side but it doesn't need to be cooked all the way through. Move chicken to 9x9 baking pan.
Add bacon and mushrooms to the top of the chicken breast. Pour over honey mustard sauce and then finally top with desired amount of cheese.
Bake at 350 degrees for 20 minutes. {Check chicken to make sure it is cooked all the way through}


  Source: Six Sisters Stuff

Wednesday, May 8, 2013

Baked Southwest Egg Rolls

What a week.

Enough said.

I want to share the baked southwest egg rolls that I made last week with a bunch of gal pals at my Pampered Chef party! It was so much fun to be in the kitchen with all the ladies and cooking up at tasty appetizer. And this was the perfect recipe to try. They came together quick and are a healthier alternative because they are baked. 

From the census from all the ladies there that night I would say they were a hit. They have a avocado ranch dipping sauce to enjoy with the egg rolls. They were even good left over. I refrigerated them and then heated them up in a little bit of oil in the skillet for my husband the next day, he also thought they were a winner!

 Baked Southwest Egg Rolls

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers


Preheat oven to 400 degrees. In a large mixing bowl combine all ingredients except the egg roll wrappers ;) 

Scoop ingredients into egg roll wrapper and roll up. Use water on your finger to close the egg roll wrappers. (There should be instructions on how to roll on back of wrapper package!)

Place seam side down on parchment paper lined baking sheet. 

Brush each wrapper lightly with olive oil and bake for 15 minutes, turning each egg roll over half way through.

Avocado Ranch Sauce

1/2 cup ranch
1/2 avocado
(lime juice and cilantro optional)


 Source: Budget Savvy Diva

Friday, April 26, 2013

Sweet and Sour Chicken

This chicken is seriously the BEST sweet and sour chicken I have ever made. Not only is it the best I have made, it compares to the best take out Chinese food. I had serious reservations on trying this but the blogger where I got the recipe from said it was her favorite, so I thought why not?! My husband and I have enjoyed it so much I have made it twice this week and I went to the store to get more to make this weekend...{Don't judge me!}

The complexity of this recipe was not too bad. You do have to stir the chicken every 15 minutes and it does cook  for one hour so allow a night where you have a bit of time to babysit the chicken. It was cheaper than going out for Chinese which is also a plus. Now all I need is for someone to send me a stellar recipe for fried rice so I can have the whole package. My attempts were feeble at best but the chicken made up for it. ;)


Sweet and Sour Chicken

2-3 boneless chicken breasts
Salt and Pepper to Taste
1 c. cornstarch
2 eggs, beaten
1/4 c. canola oil 

For the Sauce:

3/4 c. sugar
4 Tbs ketchup
1/2 c vinegar
1 Tbs soy sauce
1 tsp garlic salt
1/8 tsp red pepper flakes (optional, I didn't want it to be overly sweet)

Preheat oven to 325 degrees. Cut chicken into cubes and salt and pepper to taste. Heat oil in pan on medium heat. Coat chicken first in cornstarch and then dip into beaten eggs. Fry until brown but do not cook all the way through, this will finish in the oven. 

Place chicken in 9x13 baking dish. Mix all the sauce ingredients and pour over the chicken. Bake for 1 hour and turn the chicken every 15 minutes.


Enjoy!!!
{Make sure to soak the 9x13 dish right away after cooking so the sauce doesn't cake onto the sides!}

Source: Mandy's Recipe Box

Friday, April 12, 2013

Grandma's Hotdish

I love one pot wonders for supper! They are my absolute fave. You may call it a casserole or a hotdish depending on how you grew up, I just call them amazing! My grandma's hotdish has been my favorite ever since I was little. It was the first meal I ever remember getting excited about. I was such a picky eater growing up {sorry mom} and I got so excited about this meal.

This hotdish has evolved over the years as my taste buds have matured. Ah hem :) I've added spice but it is so easy to take away the spice for a more simple but yummy hotdish! Its a great base to start with and play with and adapt to what your family enjoys. For instance you could use tomato soup or cheddar soup instead of  fiesta nacho cheese soup.

I hope you  enjoy this hotdish as much as I do. And just a FYI it is great as leftovers, its like the flavors have time to hang out together and become so much more!


Grandma's Hotdish

1 lb hamburger
1/2 medium onion
3 cups uncooked Wacky Mac Past
1 can Campbells Fiesta Nacho Cheese Soup
1 8 oz can Rotel Tomato Sauce {Note this is SAUCE}
1 8oz can Tomato Sauce 
1- 1.5 c frozen corn
1 Tbs Brown Sugar {my grandma's secret weapon!}
1 c Cheddar or Pepper jack cheese

Brown hamburger and onion. At the same time cook the pasta according to the package. 

Once the hamburger is browned add soup, tomato sauces, corn, and brown sugar. Mix through and them add over drained pasta in 5 qt pan or dutch oven and mix.  Then sprinkle cheese on top and place in preheated oven to 350 degrees.

Bake for 45 minutes until bubbly and cheese is melted.

Source: Adapted from my Grandma Mary's recipe