Easy Chicken Pot Pie

(Makes 2 Pies)

3 boneless, skinless chicken breasts (boiled/shredded) or 1 shredded rotisserie chicken

1 cup frozen peas

1 cup frozen corn

2 potatoes, cubed
sliced carrots

(Add or subtract any veggies you want in your pie!)

1 sticks butter

1/2 cup flour

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic salt

1/2 tsp. celery salt

3 cups chicken broth

1 cup milk

4 deep dish pie shells (2 packages)

Directions:
Preheat oven to 375º. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken broth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.

Strawberry Shortcake w/ Almond Glaze

Strawberry Shortcake

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350º oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!

Spinach, Fruit, & Nut Salad

Thanks Steph! ;)

Ingredients:

Pecans or Almonds (pecans are my favorite)

Cinnamon

Brown Sugar

Spinach

Fruit - cut into small pieces (see picture above)

(you can use any kind you would like! For this salad I used: crasins, tangelos, kiwis, strawberries, and apples)

Red Onion (if desired - I usually leave it on the side so people can choose)

Directions:

1. Roast the pecans or almonds in a pan with brown sugar and cinnamon. Roast slowly while stirring so the sugar and cinnamon liquefy somewhat. Then remove from heat.

2. Put spinach, fruit, red onion (if desired), and nuts in bowl and toss.

3. Serve with Briannas Home Style Rich Poppy Seed Dressing - pictured below.

4. Enjoy - trust me, you will.

Pizza Crust

1 T Yeast
1 tsp Salt
1 1/2 C Warm Water
2 1/2 C White Flour
2 C Whole Wheat Flour
3 T Olive Oil

Dissolve yeast in warm water. Add oil, salt, and knead in the flour. Let rise 30-40 minutes. Add sauce & desired toppings. Bake pizza at 425 for 15-20 minutes. You can also use all white flour if you prefer. (Makes 2 12 inch pizzas or 1 larger one)

Delicious!

Cheesecake Bites

Crust:
1/3 cup butter

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup finely chopped walnuts or pecans

Filling:

1/4 cup sugar

8 oz. cream cheese, softened

1/2 tsp. vanilla

2 T milk

1 T lemon juice

1 egg

Heat oven to 350º. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" or 9" square pan. Bake for 9-11 minutes or until lightly browned.

In a small bowl, blend sugar and cream cheese until smooth. Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350º for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator.

Homemade Salsa

I have so many tomatoes in my garden that I don't know what to do with them...this seems to use them up pretty fast! It is very easy & SO delicious:)

5-6 Ripe Tomatoes, quartered
1 Anaheim pepper(whole thing)
1/2 an Onion
1/4 C. Cilantro
2 Cloves of Garlic, minced
1 tsp. Lime Juice
1 tsp. Vinegar
1 tsp. Salt

I make mine in a blendtec blender, but any salsa maker would work. Just add all the ingredients and chop until it is the consistency you like.

Crockpot French Dip Sandwiches

3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.

2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.

3. Cook on low for 6-8 hours. Depending on how the settings on your slow cooker work, the time will vary. Mine took 7 hours and was falling apart tender.

4. Take beef out and cover with aluminum foil, for about 15 minutes.

5. Slice beef and return to slow cooker on low or very low for 30 minutes.

6. Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and eat while it is hot. Serve each sandwich with its own dip.

Grilled Lemon Chicken

3 T fresh lemon juice
3 T extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. boneless, skinless chicken breasts
Cooking spray

1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator at least 30 minutes(longer is better), turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Baked Lemon Pasta

This pasta is delicious!
It can be served plain or with grilled lemon chicken.

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

1. Preheat oven to 375ºF. Cook pasta following package instructions until al dente.

2. In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic, lemon juice, zest, and salt. Turn off heat.

3. Add sour cream and stir mixture together.

4. Pour mixture over drained pasta, mix well and then pour into an oven safe dish.

5. Bake, covered, for 15 minutes. Then remove cover and bake for an additional 7 to 10 minutes.

6. Remove from oven and top with Parmesan cheese. Squeeze more lemon juice over the top if desired.

Delicious Chocolate Chip Cookies

2 Cubes Butter

2 Eggs

1 C Brown Sugar

3/4 C White Sugar

1 tsp. Vanilla

Mix well, then add

3 C Flour

1 tsp. Soda

1 tsp. Salt

1 bag of Milk Chocolate Chips (I use the Guittard brand)

Heat oven to 350º bake for 8-10 minutes.

Chocolate Trifle Sauce

3/4 C. Whipping Cream
2 T. Butter
2 C. Semisweet Chocolate Chips
1 tsp. Vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. Excellent treat on top of your favorite ice cream!

Veggie Tostadas

Corn tortillas
Refried Beans

Toppings:

Cheese, shredded
Lettuce, shredded
Tomatoes, diced
Red onion, chopped
Salsa
Fresh cilantro, chopped
Avocado, chopped
Fresh lime juice

1. Turn on the oven to broil. Spray both sides of the corn tortillas with cooking spray. Place tortillas on a baking sheet. Broil for 5-7 minutes. Turn them over once. Keep an eye on them to make sure they don’t burn. Remove from oven and let cool.
2. Prepare your toppings. Heat up the refried beans in a microwave safe bowl. Stir.
3. Take a corn tortilla and spread refried beans over the top. Add whatever toppings you like.
4. Enjoy!
*Note-you can add meat if you want extra protein. Also, feel free to add other toppings like olives, jalapenos, diced green chilies, corn, etc.

Thai-Style Coconut Chicken

Prep: 25 minutes Cook: 7 minutes ~ Yields 4 servings

Expect the dish to resemble a very flavorful broth which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

Ingredients:

1 T vegetable oil

1 lb chicken breasts cut into bite size pieces

1 t grated lime peel

1 t grated gingerroot

1 clove garlic, minced

2 fresh Serrano chilies or 1 jalapeno chili, seeded and finely chopped (I would recommend doing more)

1/4 cup finely chopped fresh cilantro

1 can (about 14 oz.) coconut milk

1 t packed brown sugar

1/2 t salt

1 T soy sauce

curry powder (I don't have an amount for you since the recipe doesn't call for it. We added this and it was delicious!! It's nice for some extra flavor)

1 cup sugar snap pea pods

1 medium red bell pepper, cut into 1 inch cubes (the recipe calls for green peppers - but I prefer red)

1 medium tomato, chopped (3/4 cup - I left this out because Matt hates tomatoes and it was still good)

1 T chopped fresh basil leaves (I also left this out)

Hot cooked jasmine rice

Directions:
1. In nonstick wok or 12 inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 minute.

2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, (curry powder if desired), pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.

3. Spoon into shallow serving bowls over rice; top with basil.

Caribbean Black Beans

Prep: 10 minutes Cook: 10 minutes ~ Yields 5 servings

Ingredients:
2 cans (15 oz each) black beans, rinsed and drained
2 t vegetable oil
1 medium papaya peeled, seeded and diced (about 1 1/2 cups) I substituted with mangos
1 medium red bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion (about 1/2 medium onion - I left this out since Matt isn't a huge fan of red onions)
1/2 cup orange juice
1/4 cup lime juice
2 T chopped fresh cilantro
1/2 t ground red pepper (cayenne)
2 cloves garlic, minced
(We also added some grated ginger - about as much as the minced garlic - this is optional)
5 cups hot cooked rice

Directions:
In 10 inch skillet, heat oil over medium heat. Cook all ingredients - EXCEPT the black beans and rice - in oil for about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.

Chicken Pasta w/ Broccoli & Garlic Cream Sauce

2 Chicken Breasts
1 Can Chicken Broth
1 Can Evaporated Milk
1/2 C. Sour Cream
1/4 Diced Onion
2 Cloves Garlic, minced
2 T Flour
Salt & Pepper
3 C. Steamed Broccoli Florets(I use the frozen kind)
12 oz. Pkg. Fettuccine or other favorite pasta


1. Dice and fry the chicken & set aside
2. Saute onion and garlic in large sauce pan with a little bit of olive oil
3. Add chicken broth & evaporated milk
4. Combine sour cream and flour & whisk in until smooth consistency
5. Cook on medium heat, stirring occasionally, until thickened
6. Salt & Pepper to taste
7. Add cooked chicken
8. Add steamed broccoli
9. Combine sauce mixture & noodles and enjoy

Strawberry Cheesecake Crepes

Crepes:
1 ½ C. Flour
1 T. Sugar
½ tsp. Baking Powder
½ tsp. Salt
2 C. Warm Milk
2 Eggs
½ tsp. Vanilla
2 T. Melted Butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip.

Filling:
1 (4 ounce) Package Cream Cheese (softened)
1/4 C. Powdered Sugar
1 T. Lemon Juice
1 tsp. Lemon Zest
1/2 tsp. Vanilla Extract
1/2 C. Heavy Cream (whipped)
Sliced Strawberries

1. Mix the cream cheese, powdered sugar, lemon juice, lemon zest and vanilla in a bowl.
2. Fold in the whipped cream.
3. Add 1/4 cup of the cream cheese mixture and some strawberries in the crepe, roll, sprinkle with powdered sugar, & serve.

Optional syrup:
1/2 C. Butter
¾ C. Buttermilk or Whip Cream
1 C. Sugar
½ tsp. Baking Soda
½-1 tsp. Almond Extract(depending on how you like it)

Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Parmesan Alfredo Sauce

1/2 C. Butter
1/2 C. Evaporated Milk or Heavy Cream
3/4 C. Parmesan Cheese
1/2 tsp. Salt
Dash of Pepper

Heat butter and evaporated milk on low heat in a sauce pan until butter is melted. Stir in cheese, salt, and pepper. Continue stirring until thickened. Serve over 8 oz fettuccine or other noodles. Sometimes I add shredded chicken to the sauce also.

BBQ Chicken Salad

2 large chicken breasts, cooked and shredded

1/2-1 cup BBQ sauce (to your liking)

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped
1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!