Easy Weeknight Chicken Pot Pie

Hey friends! I hope you are having a great evening! My family LOVES  pot pies (who doesn’t?), so I am always finding creative and easy ways to make them. You can make this easy version during the week using a variety of store bought shortcuts.  I thought there would be some leftovers, but the family gobbled it all up!

Ingredients

Two 10 1/2-ounce cans of reduced sodium cream of chicken soup
4 small potatoes diced
One bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough

Directions

Preheat the oven to 350 degrees F.

In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.

Add together the cream of chicken soup, frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I also added a couple tablespoons of water. I cooked until everything was warmed through, about 15 minutes or so.

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Cover the pot pie filling with your biscuits.

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Bake until the biscuits are golden brown, 15 to 20 minutes.

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Recipe Review- Chicken Fricasse

So I made another recipe from the beautiful book, The Chef Next Door, by Amanda Freitag. She has a whole section on low and slow recipes, which I love. This recipe was shown 2 ways- on the stove top and slow cooker! You know I love a good crock pot meal on a  busy night! I assembled everything in the morning before I took the girls to school. I served it on top of rice, but pasta would work, too. So good! The girls even ate the green olives and capers! Working on a stuffed mushroom dish up later tonight or tomorrow!

Chicken Fricassee

Ingredients

3 tablespoons olive oil
1/2 cup tomato sauce or stewed tomatoes
1 yellow, orange, and red pepper- julienned
1 Spanish onion
6 garlic cloves, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer or white wine (I used wine)
1 1/2 cups Chicken Stock
20 green olives, pitted
5 small Yukon gold potatoes, quartered
4 bone-in, skin on chicken legs (I used thighs, but breasts would work)
1/4 cup drained capers
2 limes, cut in to wedges (I did not use lime)

Slow Cooker-

Combine everything in the crock pot. In the directions, she cooks it on high until it boils, then turns it down. Since I was working all day, I just put it on low until I got home. The meat was falling off the bone. If you are adding capers and lime, add them right at the end002

Cauliflower Couscous

So I made this yummy veggie one pot wonder yesterday. Eat a plate of it for dinner, or pair it with a piece of grilled fish or chicken. Delicious! So cauliflower and couscous are not the most photogenic foods, but I tried my best with the picture. The recipe was so easy!

All you have to do is chop up some cauliflower in small pieces. You could put it in in the food processor to mimic couscous, but I like a few bigger pieces to bite in to. Then put a couple of tablespoons of both butter and olive oil in a med-large dutch oven. Add in your cauliflower and cook down until tender, about 8 minutes. Add in your liquid and bring to a boil. I had some leftover chicken stock, but use veggie or water if you like to make this vegetarian. Just follow the proper ratios on the couscous box. I used plain, so no flavor packet was used. Add in the couscous and stir. Take off the heat and cover for 5 minutes. At the end (OPTIONAL) add in a couple turns of heavy cream and stir OR if you don’t have cream, you could add in a bit more butter or olive oil.

***To make vegan, leave out the butter and just use olive oil. Leave out the heavy cream.

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Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon

Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!

Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.

I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can!  I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast

Ingredients

4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)

Directions

Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.

Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!


  

Sesame Thai Ginger Chicken Stir Fry

Evening guys! So tonight I was planning on making Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…006
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!

Sesame Thai Ginger Chicken Stir Fry

Ingredients

2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice

Directions

Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.

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Oven Roasted Cheese Poblanos

Hello again! Almost time for bed, but I thought I would go ahead and post one more time tonight. I made these for lunch tomorrow, and I cannot wait!

Oven Roasted Cheese Poblanos

So easy! I sliced 4 poblanos in half and took out the seeds and ribs. Then I filled them with cheese and roasted them for about 30 minutes.  I am going to put them over refried beans and add some sour cream and avocado to the mix.

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One Pot Vegan Meal-Veggie and Rice Stew

Evening guys! Today was an amazing first day of school. My kids were so cute and I think this year is going to be pretty special.

It has been a super busy day, like I knew it would be. I actually made this last night. This is a one pot vegan meal, so feel free to add meat, beans, or cheese if you so choose!

I took all my veggies from the farmer’s market and sliced them up; eggplant, peppers, squash, okra, tomatoes, and an onion.

First, I heated up a couple tablespoons of olive oil. I sautéed my onions for a few minutes before adding the rest of the veggies. I also added a glass of white wine – Pino Grigio. I stirred them all together then added 2 small cans of diced tomatoes. I added 1/2 cup of rice. I stirred occasionally adding more liquid (wine, veggie stock, or water) when needed.

I cooked until rice was done, about 20 minutes.

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So good!!!!

What is your favorite veggie meal?

One Pot Wonder… Chili-Mac

Evening fellow food bloggers and lurkers! Today was my first day back at school. I drug my heels all the way, but I guess I am ready to get back in to this thing called a crazy school year! It is our preplanning week, so today was rich and heavy in information. The rest of the week will be filled with meetings and getting prepared for my precious babies that will be arriving next week!!! I saw some of their sweet little 10 year old faces and I think I might have shed a tear or two; they are too cute!

Speaking of cute, have you ever witnessed a large room full of cheerleaders? Like a huge high school cafeteria full of K-12 cheerleaders all together in one place? Probably one of the happiest places on Earth. I have these two cuties starting practice this week. Last week was camp and they were just so precious I almost couldn’t stand it. 11811533_10153467846048334_3668629814638028212_n 11817148_10153467845868334_1665413994084710059_n

So I got off work, picked up the girls, and got Becca ready, (she has practice 3 times a week and Katie has it twice), and I dropped her off at cheer practice. While she was there, I relaxed a bit, then cooked dinner. The hubby picked her up while I finished up cooking dinner. Here is what I made.

Chili Mac

Ingredients

1 pound macaroni noodles
1 pound ground beef (chicken, turkey, or even black beans or soy crumbles if you want to go veggie)
2 tablespoons tomato paste
1 28 oz. can of diced tomatoes
1 tablespoon cumin
1/2 tablespoon of onion powder, garlic powder, and chili powder
red chili flakes to taste
salt and pepper to taste
1 1/2 cups of water
3/4 cup of heavy cream

Directions

Brown your meat. Add in spices.
Add in tomato paste. Cook down for about 3 minutes. Add in canned tomatoes. Mix well.
Add in pasta and water. Cook about 8 minutes. Stir pasta at the 4 minute mark. If it looks thick, add in a bit more water. Stir well. After 4 more minutes, check pasta. It should still have a bite to it. Add in your cream and cook until done.
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Popsicles for dessert!

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Bacon Wrapped Brown Sugar Pork Loin

Bacon Wrapped Brown Sugar Pork Loin

Ingredients

1-1/2 pound pork loin
4-6 pieces of raw bacon

Brine-
1 cove garlic, sliced
3 handfuls of sage, torn
1 tablespoon of onion powder, garlic powder, salt, pepper, and paprika.
1 cup brown sugar
1/2 cup apple cider vinegar
1 cup olive oil

Directions

Add pork in the brine ingredients above for 1-2 hours.
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Preheat oven to 425
Take pork out and wrap in bacon.
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Cook for about 25-30 minutes. You should use a thermometer and it should reach 145 degrees. Then take it out and let it rest 10-15 minutes. 021

One Pan Meal- Baked Chicken Thighs and Potatoes with Herbs and Garlic

I hope everyone had a nice and relaxing Sunday! After yesterday’s race, all I wanted to do today was sleep in and be lazy. I got my wish. We slept until almost 9. The girls came in requesting Waffle House, so we got up and ate some yummy food. I sat outside and read magazines while the girls played. I sat around and watched a bunch of DVR shows that I needed to catch up on…(Bones, The Americans, and The Kitchen). Later I cooked this yummy easy meal.

Baked Chicken Thighs and Potatoes with Herbs and Garlic

Ingredients

6 chicken Thighs (on sale for $3.26 at Kroger!!!)
6 small Idaho potatoes, chopped in to small pieces. Use what you have; red, russet, purple, etc…
6 pieces of garlic, crushed and minced
1 large handful of chopped herbs- basil, sage, rosemary, and thyme (mix with garlic and a bit of olive oil to form a paste)

Directions

Preheat oven to 350. Chop potatoes in to a small dice. Chop your garlic and herbs. Spray a baking pan with non-stick cooking spray. Lay potatoes flat in the pan and coat with olive oil. Add half of the garlic and herb paste. Mix well. Salt and pepper both sides of your chicken thighs. Lay on top of the potatoes. Add the rest of the herb and garlic paste to the top of each piece of chicken. Cook for 45 minutes or until potatoes are done and chicken is cooked through.006 012