Evening! I made these yummy pot pies out of our leftover Friendsgiving turkey. I used this recipe. It turned out perfect. (http://www.foodnetwork.com/recipes/anne-burrell/big-brined-herby-turkey.html)
My secret for perfect pot pies is to use real cream and mushrooms instead of cream of mushroom soup. I also use puff pastry, instead of pie crust. It is just so light and crispy, even better than pie dough.
Hopefully you will have a lot of leftover turkey, so you can make this recipe. If so, let me know how it turns out! I am also attempting some crock pot turkey soup, so I will let you know how that goes! Have a great holiday and time off with your family!
2 medium potatoes, peeled and cut into 1-inch pieces
1 small container of sliced mushrooms
1 medium onion, chopped
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
1 package mix of frozen peas, corn, and carrots
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated puff pastry
1 large egg
1. Preheat oven to 375°. In a Dutch oven, saute potatoes, mushrooms, and onion in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, frozen veggie mixture, 1/2 cup cream, garlic salt and pepper.
2. Spoon mixture in to 8 mini-ramekins. Roll and cut out pastry to fit top of each pie; place over filling. In a small bowl, whisk egg and remaining cream; brush over pastry.
3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
Monday I had a night with my girls, so after I picked Becca up from Cheer, I decided we were going out to dinner. I chose Opa, one of our Mediterranean faves.
Avgolemono Soup (Lemon and Chicken)
Falafel, hummus, taziki
Tonight was my choice as well…Oven roasted Chicken Thighs and Legs—-375 for an hour or so with a good handful of salt, pepper, poultry seasoning and a hearty supply of olive oil. I served with rice, corn, and a side salad. Perfection! Happy family!
Flowers for Lizzie
A couple of pics with my girls
The fancy term is Chicken Milanese. I have made this tons of times, and you can find the recipe here. The girls LOVE it, so I was excited to see the recipe in my Blue Apron box this week.
Part of the meal also called for a side salad of pea shoots, radishes, and warm snap peas with a stone mustard vinaigrette. Sounded delicious to me, but I knew I was not going to win the family over with that one. Instead, I sauteed the peas for everyone and made the salad for just for myself. I added some diced cucumbers and tomatoes to the mix. I still used the dressing recipe whisked together: a tablespoon of whole grain mustard; 1 shallot, minced; the juice of one lemon; salt and pepper to taste; and about 2 tablespoons of olive oil.
I made some white rice for the rest of the family, which they appreciated 😉
Hope you are having a terrific Tuesday! Here is a quick dinner I made for myself that is both healthy and indulgent. I added some of my oven roasted chicken (3/4 chopped breast), 2 boiled eggs, and 3 slices of chopped bacon on top of a generous serving of spinach. I topped with a few croutons and a tablespoon or so of dressing.
Summer has been super amazing! Lots of relaxation, pool time, beach vacation, sleeping late, and cooking whenever and whatever I want. While I am super bummed that it is coming to an end for us, I am still looking forward to a great school year. I can’t believe I am going in to my 17th year of teaching!
Soon school will start back; cheer practice, Girls on the Run practice, homework, weekend ball games at the park, etc. Meal planning always gets tricky, so hopefully I will keep coming up with some fast easy meals for those crazy school nights. Look for lots of crock pot meals, throw together one pot recipes, and super fast meals that will hopefully save us a lot of time and money!
So this week is going to be a bit crazy. The girls have cheer camp everyday, so my dinner meal plan for the week is a great big question mark. I did a little prep to have some things in the fridge to grab for quick snacks and fast meals. I made a whole pot of hard boiled eggs (which after breakfast today are almost gone!), an entire pound of bacon, and cooked up the 2 chickens that I got from the farmer’s market. I love buying those rotisserie chickens from the grocery store in a pinch, but roasting your own is much cheaper and you can do different flavor profiles.
The first one was simply olive oil, salt and pepper. The second one I used this Moroccan dry rub. First I browned all sides on the stove top in my cast iron skillets. Then I put both in a 350 oven for about an hour. Now my family has 2 chickens for our disposal for sandwiches, chicken salad, pasta, etc.