Chicken Pot Pie

I got this recipe from the blog "The Girl Who Ate Everything" and it was SO good! It did take a little bit of work, but really not too bad for such a good meal. My kids even asked for seconds (which is a good sign). We had just a little left over and I'm sure it won't be one of those things that gets put in the fridge and then forgotten. I will definitely make this one again!

Chicken Pot Pie
from The Girl Who Ate Everything
adapted from Allrecipes.com

1 pound skinless, boneless chicken breast halves - cubed (uncooked)
1 cup sliced carrots
1 cup frozen peas
* I just used a small bag of frozen carrots & peas and they worked great
1/2 cup sliced celery (I omitted this one since I had no fresh celery)
1/3 cup butter
1/3 cup chopped onion (I will omit this next time - it had too much of an "onion-y" taste)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
3 cups chicken broth (you might need a little more)
2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat the oven to 425 degrees. In a pot, combine chicken, carrots, peas, and celery. Add enough chicken broth to cover and boil for 15 minutes. Remove from heat and drain (reserving 1 3/4 cup chicken broth for the filling) and set aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending on how runny you want your filling.

Place one of the unbaked pie crusts in the bottom of a pie dish. (I poke holes into the crust and bake for 5 minutes so the bottom crust doesn't get soggy.) Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Honey Lime Chicken Enchiladas

These are the best chicken enchiladas ever! I found it on The Girl Who Ate Everything blog. She originally found it on The Sister's Cafe. I first made it before I had this blog and I noticed a friend of mine also tried it and loved it. The kids always eat it all and seem happy when I make it! Perhaps I will make this one for my freezer group!

Honey Lime Chicken Enchiladas
by the Sister's Cafe


4 Tablespoons honey (the original recipe calls for 6, but I thought it was too sweet)
5 Tablespoons lime juice
1 Tablespoon chili powder (less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used more chicken so that the enchiladas were more full)
8-10 flour tortillas
1 pound monterrey jack cheese, shredded (I also used some cheddar)
16 ounces green enchilada sauce
1/2 cup heavy cream (the original recipe called for 1 cup, but it makes it too rich)


Mix the honey (spray your measuring spoon with cooking spray before measuring out the honey - then it doesn't stick to the spoon), lime juice, chili powder, and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or place it all together in a ziploc bag and let it sit in the fridge a few hours). Pour about 1/2 cup of enchilada sauce ont eh bottom of a 9x13 baking pan. Fill flour tortillas with chicken, cheese, and a little enchilada sauce, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Roll the enchilada and place in the baking pan. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top (and in between) of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.


Can serve with sour cream, pico de gallo, rice and black beans.

Panko Parmesan Crusted Chicken

This is a family favorite! The panko is a japanese bread crumb. Instead of being round crumbs, they are a different shape - kind of like a rice shape. I saw this recipe on Quick Fix Meals with Robin Miller. She serves this with a Wasabi Tomato Sauce, but that's just not our thing - so I don't make that. This is definitely YUMMY and I make it quite a bit!!

Panko Parmesan Crusted Chicken

by Robin Miller

Cooking spray

6 boneless skinless chicken breast halves

Salt

Black Pepper

1 cup flour

2 eggs, lightly beaten (I use 3 egg whites)

1 cup panko crumbs (you can use plain bread crumbs)

1 cup grated parmesan

Preheat the oven to 400 degrees. Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and parmesan in a third shallow dish. Dip chicken first in flour, then in the egg, and then in the panko crumb mixture, covering both sides of the chicken. Transfer the chicken to a sprayed baking sheet. (I line a baking sheet with foil and then place baking racks on top of it. I spray the racks before placing the chicken on top of them. I do this so that my chicken isn't "soggy-ish" on the bottom and stays as crisp as the top.) Spray the surface of the chicken with the cooking spray. Bake for 25-30 minutes, or until chicken is golden brown and cooked through. Remove from oven.

Taco Soup

I have joined a "freezer cooking" group. This last month we had 4 people in our group but next month it has been increased to 6 people. This means we make 1 meal for the number of people in our group. So, I had to make 4 of the same meals and freeze them. Then, I take 3 of them to our get together and I get 3 other freezer meals to feed the family. Since we had 1 drop out of our group, I took my meal and I got 2 other meals today: chicken and noodles and chicken manicotti. I can't wait to try them! Well, I decided to make Taco Soup. I had a couple of different recipes, but after talking to my sister, Jill, I decided to use hers. We had it today and it is SUPER good!! I will definitely make this again! So, thanks Jill! Here's the recipe:

Taco Soup
by Jill Nelson


1 lb cooked ground beef
1 cup grated or matchstick carrots (these cook faster than sliced carrots)
2 cans cream of potato soup
1 can beef broth
1 pkg taco seasoning
2 cans beans, drained (Jill uses pinto and I used 1 pinto & 1 kidney)
1 8 oz can tomato sauce
1-2 cans corn, drained
1 can diced tomatoes
1-2 cans water if necessary


Mix all ingredients together and simmer for 30 minutes. Top with grated cheese and serve with tortilla chips.

Breadsticks

This is my all-time favorite breadstick recipe. They are REALLY easy to make and they are REALLY good! My sister-in-law, Jolyn, gave me this recipe and she got it from Taste of Home Magazine.Breadsticks
by Taste of Home (Oct/Nov 2004)

2 pkg (1/4 oz each) yeast
1/2 cup sugar, divided
2 cups warm water, divided
3 tablespoons vegetable oil
1 egg
1 teaspoon salt
4 1/2 - 5 cups flour

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

Punch the dough down. Turn onto a floured surface; roll out into a rectangle and use a pizza cutter to cut breadsticks. (The recipe originally says to do this: divide into 36 pieces. Shape each piece into a 6 inch rope. *Too much work*) Place each breadstick 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.

Bake at 400 degrees for 10-12 minutes or until golden brown. Immediately brush with melted butter or use the optional topping below:

Optional topping: In a small mixing bowl, cream 1/2 cup of softened butter, 2 tablespoons grated parmesean cheese, and 1/4 to 1/2 teaspoon garlic powder. Serve with the breadsticks.

Glazed Mini Meatloaves

I saw this recipe on my friend Stacy's food blog. She originally found it on My Kitchen Cafe. I really haven't been a fan of meatloaf. I decided to try this last night and my family loved it. I will definitely make this again. The only thing different that I would do is double the glaze. The glaze is really good and I think I will make more for the leftovers. I did make a little more than the recipe since we have 6 people in the family. If I don't want leftovers, I will make the recipe. If Gary eats the rest of them, then next time I'll do like I did this time.

Glazed Mini Meatloaves
found on My Kitchen Cafe
adapted from The Best 30-Minute Recipes
Recipe makes 4-5 mini meatloaves


Meatloaves:
17-20 saltine crackers, crushed fine
1/4 cup whole milk (I used 2% because I didn't want to buy whole for this recipe)
1/3 cup minced fresh parsley (I used 3 Tbsp of dried)
3 Tbsp Worcestershire sauce
1 large egg
1 1/2 Tbsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 1/2 lbs ground meat
2 tsp oil


Glaze: (I will double the next time)
1/2 cup ketchup
1/4 cup packed light brown sugar
4 tsp cider vinegar (I used white wine vinegar - thought I had the cider but didn't)


Adjust the oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt and pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves. Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up the edges using a spatula (I didn't need to do this - mine held their shape). Brown on this side for another 2-3 minutes. Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes (mine took about 30 minutes since I had more on the pan) or until the center of the loaf registers 160 degrees on an instant read thermometer (or cut one open and see if it's done). Enjoy!

Baked Potato Fries

My mom has made this for as long as I can remember. She usually cooks them on the grill. In Texas that's okay because you can grill almost year-round. Here, I cook them in the oven most of the time since our grilling time during the year is shorter. Either way, these are yummy! Kari ate TONS of them!

Baked Potato Fries
by Elizabeth Mancil


6 potatoes (I usually use 1 potato per person)
Morton's Seasonings to taste
3 Tbls of butter
Sliced onions (optional)
Ice
6 Pieces of aluminum foil (1 piece per potato - cut in rectangles)


Preheat the oven to 425 degrees. Peel the potatoes and slice into strips the shape of french fries. Place sliced potatoes onto aluminum foil (1 potato per piece of foil). Sprinkle seasoning onto potatoes. Put 1/2 tbs of butter and sliced onions on top of potatoes. Put an ice cube in the foil, too. (This helps to keep the potatoes from drying out and from sticking on foil). Bring up the longer sides of the foil and fold them over. Then roll up the ends. (Like a hobo dinner). Place directly on the oven or grill rack. Bake them 25-30 minutes or until tender. Open foil and serve.