Chicken Pot Pie

While I know it is summer, this is still a favorite of ours to make year round.  Especially when I need a quick go to from my freezer.  You can either make the crust from scratch or when in a pinch use a pre-made refrigerated crust.  My kids gobble this up so there is little to no leftovers usually.  The filling often will make enough for 2 pot pie's, so be prepared to either make 2, or freeze half of the filling to use next time.  This recipe freezes amazing!  Hope you enjoy it!

2 C. diced peeled potatoes
1 3/4 C. sliced carrots
2/3 C. chopped Onion
4 C. cooked chicken
1 C. frozen peas
1 C. frozen corn
1 C. butter, cubed
1 C. flour
1 3/4 tsp. salt
1 tsp. thyme
1/2 tsp. ground sage
3/4 tsp. pepper
3 C. Chicken broth
1 1/2 C. milk
2 refrigerated or homemade Pie crusts 

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. 

Often when making this I have leftover filling, and so I'll either make a second pot pie with additional crusts, or I'll freeze the filling in the shape of my pie tin in a ziploc bag to use later.  It makes for a quick meal on a night I haven't thought much about dinner in advance.

For the freezer method, cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Cafe-Rio Chicken

2 lbs chicken breasts

1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.
Shred with fork and serve in salads, burritos, tacos…etc.

You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Quick and Easy Quesadillas

This recipe came from my dear friend Kristie.  It is one of the simplest meals you can make, and it tastes amazing.  So when you are in a hurry to put dinner on the table keep the following on your pantry shelves to make it seem like you have been busy all day with dinner.

2 C. Shredded cooked chicken, I use Canned
1 can corn, drained
4 green onions sliced (optional)
1can black beans, rinsed
1 C. chunky salsa
1 C. shredded cheese
8 flour tortillas (I prefer the uncooked ones from Costco)

Mix Chicken, Corn, Onions, Beans and Salsa together in a bowl.  Then place 1/2-3/4 C. of the mixture on half of a tortilla and then top with cheese.  Fold the tortilla in half and then heat in a nonstick skillet on medium high heat.for 2-3 minutes on each side until lightly brown on both sides.  Repeat with the remaining mixture and tortillas until it is all gone.

Pad Kee Mao or Drunken Noodles

While in Caifornia a month or so ago, we were introduced to Pad Kee Mao, otherwise known as Drunken noodles.  It is usually called drunken noodles because it can be very spicy and requires you to drink a lot to calm the flavor.  Although this one is generally not super spicy, unless you get out of control on the red pepper flakes.  My kids love this one, and you can add different veggies to change it up or add more variety.  Hope you enjoy it.  

INGREDIENTS

• 1/2-16 oz box (8 oz)  Wide Rice Noodles
• 2 tablespoons oil
• 1 cup sliced onions
• 1 green bell pepper, julienned
• 2 tablespoons minced garlic
• Optional: 1/2 teaspoon crushed red pepper flakes
• 1-14.4 oz can baby corn, drained
• 4 plum tomatoes, each cut into 6 wedges
• 2 tablespoons sweet soy sauce*
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1/2 cup firmly packed Thai basil leaves
• 1 teaspoon rice vinegar
• 
  
• DIRECTIONS

1.	Soak Rice Noodles according to directions on box. Stir to separate and set aside.
2.	Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
3.	Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
4.	Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.

*Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. 

(Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)

Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

1 can light coconut milk

2 tablespoon(s) natural creamy reduced-fat peanut butter

1 tablespoon(s) red or green curry paste (more if you like it spicier)

2 Tablespoons Soy Sauce

4 cloves minced Garlic

1 teaspoon(s) grated ginger

1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces

2 red bell peppers, sliced 3⁄4 in. thick and cubed

1 large onion, sliced

1 pound(s) rice noodles

1 cup(s) frozen peas

1/4 cup(s) fresh cilantro leaves

 Lime wedges, for serving

Directions
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.

Pork Taco's

I got the recipe from another of my cookbooks, this recipe comes from the amazing Elaine Beardshall, a friend of ours who is an amazing cook.  This is an easy recipe and works great in the crock pot if you don't want to oven roast it.  The flavor is amazing!! Seriously, I can just eat the pork and and care less about the tortilla, which says a lot for me.  My kids loved it as well and that pretty much seals the deal at our house.  This freezes great, so don't worry that it makes a ton, you can cook once and eat for several meals.

4-7lb pork shoulder
1 onion, cut into quarters
1 tsp chili powder
1/4 cup brown sugar (optional)
3-4 cloves of garlic
1 tsp oregano
1 tsp cumin
1-2 Tbsp salt
Pepper to taste
1/2 Tbsp olive oil
2-3 Tbsp white wine vinegar

Blend all ingredients except the pork in a food processor or blender until smooth.  Pour the marinade over the pork and rub it into all the nooks and cranny's of the meat.  Place into a roasting pan or dutch oven, cover tightly and roast at 300 for 4 hours.  About halfway through cooking, check to see if you need additional water added, only a small amount to keep it moist.  When the pork is done cooking, let it set for 15-20 minutes, then shred the meat, and mix it with any remaining sauce in the pan.

Serve in tortillas with taco fixings, guacamole, salsa, cheese, beans etc..

Easy Chicken Alfredo

Anyone who knows me, will know that fettuccine alfredo is my favorite all time meal.  There isn't anything better than a good alfredo.  I got this one from our grad school cookbook as well, and it's an easy one, but doesn't go easy on the calories, so beware.  But if you are gonna splurge, go for this one, it's great!!

3 cloves minced garlic
8oz of cream cheese
1/2 tsp onion powder
1/2 cup butter
1/2-1 cup milk
3/4 C Parmesan
2 chicken breasts
1 pkg fettuccine

Cook fettuccine as directed on package.  Slice chicken breasts into thin strips.  Add a small amount of olive oil, onion powder and garlic to a skillet, heat until garlic starts to brown and is aromatic.  Then add chicken to skillet and brown.  Once chicken is brown add butter and cream cheese.  Once they are melted and mixed together, add milk and heat through.  Once the sauce is creamy add the Parmesan cheese, adding more milk if sauce becomes too thick.    Serve over pasta, adding broccoli or other vegetables if desired.

Skillet Chicken Parmigiana

This recipe comes from a dear friend of mine Erica.  It is in a cookbook that I got while we were going to Grad School.  It is a super easy recipe, and it's really yummy!  It's a fast one for those nights you aren't sure what to cook.  Give it a try, and the clean up is pretty quick from this as well.  Enjoy!

1/4 C. olive oil
1 C chopped onions
2 cloves of garlic minced
1 28 oz can of crushed tomatoes
2 tsp of sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1/2 tsp basil
4 Boneless skinless chicken breasts
1/2  C. Italian bread crumbs
1/3 C. Parmesan cheese
1 egg, beaten
1/2 C. shredded mozzarella cheese

in a 3 qt sauce pan, heat 2 Tbsp of olive oil over medium heat.  Saute onions and garlic in oil stirring occasionally.  Stir in tomatoes, sugar, salt and pepper.  Heat to boiling, stirring occasionally.  Reduce heat and simmer covered.  Between sheets of waxed paper pound chicken breasts to 1/4" thickness.  In a shallow dish mix bred crumbs and Parmesan cheese. Dip chicken into egg, then oat with bread crumb mixture.  In a 12 inch skillet, heat remaining oil over medium heat.  Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center.  Pour tomatoes sauce around the chicken in skillet.  Sprinkle mozzarella cheese over chicken, cover and heat until melted.  Serve over pasta.

Curry Cashew Chicken Salad

I have always loved chicken salad sandwiches, but one day I tried this variety at a party and I fell in love with the recipe.  I had to have the recipe.  So my dear friend Becca gave it to me so I could share it with you.  This is yummy, if you like curry you will never go back, I promise!! these are great as sandwiches, but you can also just stick it on a bed of lettuce and eat it that way.  Both way's are amazing!

3 c. chicken breast, cooked and diced (I just used canned chicken)
2 c. celery, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained and sliced (if desired)
1 c. cashews
2 tomatoes, diced (if desired)
1 head lettuce, sliced
Grapes, sliced (red or green)

Dressing

1 sm. (8 oz) ctn plain yogurt (I used greek yogurt)
1 c. salad dressing
1 Tbs curry
Salt & pepper, to taste

Mix salad w/ dressing. 

either arrange on sliced lettuce, or place on bread for sandwiches

*If you're putting it on sandwiches, it makes 8-12 servings

Chicken Posole

Kevin's dad always makes Posole when we are up  at their house, and I love it.  It is spicy and filling and yummy.  If you have never tried it, you need to!  You won't be sorry you did.  I always love to eat it with raw cabbage and radish, it helps to mellow the spices well.  

Serves 8
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes: lime juice, oregano, onions, radishes, avocado, cilantro and cabbage.

DIRECTIONS

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. 
4. To serve, divide among bowls, and garnish as desired. 

This can be frozen, which makes it easy to make a big batch like this and freeze 1/2 of it and use it on a night when i'm feeling lazy and don't want to cook.

Velvet Corn Soup

This is another recipe that reminds me of winter in my house growing up.  My mom use to make this soup all the time.  It's a great one, and it pretty easy to make, you can even put it in the crockpot once it's made to keep it warm all day if needed. 

2 chicken breasts cooked and minced/shredded
3 egg whites
1 c. chicken broth
5 c. water
2 tsp. salt
1 can cream corn
1/4 c. cornstarch
1/4 c. water
1 Tbsp. chopped green onions

Put minced chicken in bowl add egg whites and stir. Mix corn, broth, water and cornstarch in a pan and bring to a boil. Add chicken, stirring in one direction only. Cook 1 minute. Garnish with green onion.

Grilled Chicken with Lemon & Oregano

This was a refreshing and light dish. If you like citrus give it a go. I may use half lemon and half orange juice next time to mix it up a bit. I found the recipe over at Recipe Girl.

1 Tbs grated lemon zest
1/3 cup fresh lemon juice (from 2 lemons)
¼ cup finely chopped fresh oregano (or 1 Tbsp. dried)
2 Tbs olive oil, plus more for grates
coarse salt and freshly ground black pepper
8 boneless skinless breasts (about 6 ounces each)
4 medium lemons, halved crosswise
oregano sprigs for garnish (optional)

1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 tsp. coarse salt and 1 tsp. pepper. Divide marinade between 2 large re-sealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Chicken Pot Pie

4	boneless, skinless chicken breasts, diced	2	(10.5 oz.) cans cream of chicken soup
3	Tbs. bacon grease or olive oil	1/2	cup evaporated milk
4	cloves garlic; minced	1 1/2	tsp. poultry seasoning
1	yellow onion; diced	1	Tbs. Worcestershire
4	medium potatoes; diced		salt and black pepper to taste
1	(16 oz.) bag frozen mixed vegetables; thawed	1	can refrigerated crescent rolls

Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.

Shredding Chicken

Does anyone else every dread the task of shredding Chicken? I always hate when a recipe calls for shredded Chicken, that is until today. I learned a new little trick to simplify shredding chicken. I bought about 10 Chicken breasts this morning and was planning on cooking and shredding a few of them, when I was on the phone with an old friend and she told me a new use for my Kitchen Aid mixer. Yes you read that right, my kitchen aid mixer. Boil your chicken just like you would if you were going to shred the chicken by hand. Once it's cooked thru, place the chicken in your mixer with your paddle attachment in place turn your mixer onto low and let it work it's magic. Within a few moments you will have shredded chicken. Now wasn't that easy?

Baked Creamy Chicken Taquitos

These yummy things were on our menu tonight for Dinner and let me just tell you that they were super easy to make and very good!! I have had them on my list of recipes to make for quite sometime, they were a recipe that caught my eye when I got my "Our Best Bites" cookbook. And they didn't disappoint! When I say they were easy I mean that, I was watching 5 kids besides my own 2 today and still managed to make 2 large pans of these! Make these for dinner tonight, you won't be sorry!

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

Salt & Pepper to taste

tortillas, corn or flour work well.
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream, guacamole, or anything else your heart craves.

Chicken Carbonara

This is my neighbors recipe. We have eaten it several times in their home and they've brought it to us a couple times after surgery. (They're great neighbors & know it is my hubbies favorite.) It is delicious!

1/2 lb. thickly sliced bacon
1 small onion
1 lb linguini
3 eggs
1 tsp. salt
1/2 tsp pepper
1/2 c. fresh parsley, chopped
1/2 c. Parmesan cheese, grated
2 grilled Chicken breasts

Grill two chicken breasts and slice thinly. Dice bacon and cook until crisp. Remove to paper towels to drain. Saute onion for 5 minutes in 2 tablespoons bacon drippings. Cook linguini according to aladente package directions. While pasta is cooking , beet eggs well in a small bowl. Drain pasta and toss with beaten eggs, onions, bacon, salt, pepper, parsley and parmesan. Top with grilled chicken.

Cream Cheese Chicken Enchiladas

I made these for dinner a few weeks ago for dinner and my family was fighting over the leftovers the next day. This is another new one from my ward cookbook. Thanks Kristy.

1 lb cooked chicken shredded
8 oz cream cheese
4.5 oz green chilies
12 flour tortillas
20 oz green enchilada sauce
1 c. shredded cheese

Preheat oven to 400. Mix cooked chicken, cream cheese and green chilies in saucepan, heat over medium until blended. Pour some enchilada sauce into shallow dish and dip tortillas in sauce then fill with chicken picture. Place in 9x13 pan, pour enchilada sauce over top and sprinkle with cheese. Bake for 15-20 minutes until bubbly.

Chicken Teriyaki Sandwiches

These were so good. Perfect for summer grilling. As soon as I saw them over at Family Favorite Recipes I knew I had to give em a try, they did not disappoint.

4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry's brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat). Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

Cordon Bleu Pillows

At the recommendation of a friend, I made these for the first time a few nights ago and my kids loved them. More please was the consensus around here.

12 Rhodes White Dinner Rolls, thawed
2 cups cooked and diced chicken breast (shredded rotisserie chicken works well too)
1 cup cooked and diced ham
1 cup grated Swiss cheese
1 packet Italian seasoning
salt & pepper to taste
1 egg, beaten
sesame seeds or bread crumbs


Combine two rolls and flatten into an 8-inch circle. Mix together chicken, ham, cheese and seasonings. Place 1/6th of the filling in the center of each circle. Pull edges up around filling and pinch together to seal. Place on a cookie sheet or in jumbo muffin tins. Brush with egg and sprinkle with sesame seeds or bread crumbs. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350° F 30-35 minutes or until golden brown.

Cream sauce:

1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder (optional)
1 tablespoon mayo
Milk (add till desired consistency)

Combine ingredients in sauce pan and cook over medium heat until heated through.

Shredded Catalina Chicken

This is a quick and easy recipie my kids love.

1 Rotisserie Chicken (shredded)
1 small jar apricot jam
1 small bottle Catalina dressing (Russian dressing works well too)
1 packet Lipton onion soup mix

Combine jam, dressing and soup mix in bowl, pour over shredded chicken and mix well. Warm in the oven at 350 for 30-40 minutes or on the stove top over medium heat until warm through. Serve over baked potatoes or rice. Garnish with cheese if desired.