Chicken Pot Pie

This is a recipe that I got out of my very favorite cook book by the Pioneer Woman. It is comfort food at its finest and also a great way to use up leftover turkey or chicken.

What you will need for the filling-
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken or turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

What you will need for the crust-
3/4 cup Crisco (vegetable Shortening)
1 1/2 cups All-purpose Flour
1 small Egg or half of a large one
3 Tablespoons Cold Water
1/2 Tablespoon White Vinegar
1/2 teaspoon Salt

In a mixing bowl using a pastry cutter combine Crisco and flour until it resembles a bunch of small balls. Add to that beaten egg, salt, water and vinegar. Continue using the pastry cutter to combine. Flour your hands slightly and form dough into a large ball. Place the ball into a ziploc bag and flatten slightly. Place into the freezer for 15-20 minutes to chill while you start on the filling.

Melt the butter in a dutch oven or large pot and add celery, carrots, onions and peas. Saute over medium heat until veggies start to turn translucent. Add cooked shredded turkey or chicken and stir. Sprinkle flour over mixture and stir slowly for a few minutes. Pour in chicken broth, wine and then add cream.  Allow to bubble and thicken for a few minutes and then add salt, pepper and thyme to taste. Pour mixture into a caserole dish and now work on the crust again.

Lightly flour your counter and rolling pin. Roll the dough until it is about and inch bigger than your casserole dish. Place crust over the pie filling and push into the sides of the dish. Cut a few slits in the top to allow it to vent. Bake at 400 degrees for 30 minutes.

Side note- The easiest way I have found to make shredded chicken is to boil water in a large pot with a few boullian cubes and whatever raw chicken you have available. I mostly use boneless skinless breast because I always have them. I even throw them in frozen from time to time. Boil for about 15 minutes or until the chicken shreads easily with two forks.

Grandma Glo's Clam Dip

This is probably my favorite dip in the entire world....for real. It is so simple and always a crowd pleaser. This is a recipe adapted from Ian's Grandma. She never wrote down exact measurements so it isn't exactly the same. I have also added a few touches of my own to it which the husband  agrees makes it even better.

2 cubes of cream cheese softened (they must be soft or your texture will be all wrong)
2 cans of minced clams ( the original calls for chopped clams but I like the small pieces better)
2 heaping tablespoons Mayo
Worcestershire sauce to taste ( Lea and Perrins has the best flavor)
green onions
1 lemon

Combine the cream cheese and the juice of one can of clams in a medium mixing bowl. Using a spoon mix the cream cheese and juice until well combined. This will take a while and some elbow grease but just keep at it. You almost want to use the spoon to squish the cream cheese and juice together.  Once it is combined and the lumps worked down to a minimum add in the Mayo and Worcestershire sauce. The recipe calls for a dash but I usually put in more like 5-7 dashes. ( I loooove Worcestershire sauce) Next add in the juice of one half of a lemon and combine. When your dip has a nice creamy texture add in both cans of drained clams and the green onion. Once again, the recipe calls for one bunch of green onions but I use 2-3 because everything is better with green onions.

Now, grab a Wavy Lay potato chip and try it out. Add more Worcestershire, onion or lemon juice to taste. Let it chill for at least a few hours to let the flavors blend together. Serve with Wavy potato chips. WARNING- this makes alot of dip, but not to worry you won't be able to leave it alone.

Funny story about this recipe. A few months back I had a surprise birthday party for my Mom. This was one of the finger foods I made to have there. As the party wore on a family friend of ours asked who had made the dip because she wanted the recipe. I asked her if she was referring to the clam dip because I had made two. Her response with a look of disgust, "that is clam dip, I hate clams?" The moral of the story is this, give this puppy a try even if you don't love clams. You probably won't even know they are there.

Mexican Pizza

Last night in an effort to clear things out of my fridge that were about to go bad I came up with this concoction. I have always been a huge fan of Mexican food but pregnancy has really made it more intense. We usually have at least three Mexican meals a week so I apologize if you are not a big fan because for the next 4 months I am guessing Mexican food will reign supreme.

Here is what I had in my fridge that I needed to use: canned pizza crust, sour cream, iceberg lettuce and a tomato.
After working all day and spending 45 minutes on the treadmill I really wanted something quick and easy that I could have ready when the husband walked in the door 25 minutes later.  I have really been craving Navajo taco's but in an effort to keep the fried foods to a minimum I decided to just try baking the pizza crust as you normally would. I didn't take a picture because lets face it, it was not the most visually pleasing dish I have ever made. But with that being said the husband and I scarfed almost the entire thing down. I will definitely make this again in the future.

What you will need-
1 canned pizza crust (in the refrigerated section by the prepared cookie dough and canned biscuits)
1 can re fried beans
Cheese (I used a medium cheddar)
Your favorite salsa ( we make our own and can it in the early fall)
Sour cream
Iceberg lettuce
tomatoes
olives (opt)
green onions (opt)

Pre- heat oven to 425 degrees. Pop open the canned pizza crust and spread it onto a pizza stone or nonstick cookie sheet. Use your fingers to flatten it out to desired thickness. Next spread the beans across the entire pizza just like you would if you were using marinara. Sprinkle shredded cheese over the beans using as much or little as you like. Bake for about 12-14 minutes or until the crust is lightly browned. While the pizza is cooking wash and cut your veggies into small pieces and shred some lettuce.

When the pizza is done cooking spread the salsa evenly over it followed by the sour cream. Like I said earlier, this will not be very pretty. I then like to serve the remaining toppings buffet style so that people can put whatever toppings they like on it. Eat with a fork and knife, this will be to messy to eat like regular pizza.  This really is the most simple dish in the world but busy weeknights sometime call for that. Hope you enjoy!

The BEST Oatmeal Chocolate Chip Cookies

I finally got the recipe back from my Mom, so here it is. My sister-in-law Lisa gave me this recipe because they are truly the best. I still don't think mine are quite as good as hers but I give it a good effort.

1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/4 cups flour
2 cups old fashioned oats
1 11 1/2 ounce package milk chocolate chips

Cream together butter, margarine and sugars. Add vanilla and eggs and mix well.  Add salt, soda, powder and flour and mix just until combined. Stir in oats and chocolate chips. Roll into balls with a cookie scoop and bake on ungreased cookie sheet for 10-12 minutes at 350 degrees.

Polska Kielbasa

This is a recipe given to me by my Sister-in-law's dad. He makes it for us all the time when we are camping and I have recently just been making it in the oven at home.

1 package Polska Kielbasa cut into bite sized slices
1 package bacon cut into bite sized pieces
2.5 pounds red potatoes cut into bite sized pieces
1 yellow onion diced
salt and pepper
1/2 T vegetable oil
Lighthouse ranch dressing (usually in the refrigerated section by the bags of salad)

Pre- heat oven to 450 degrees

In a large dutch oven or pot heat vegetable oil over medium heat. Add in the onion and bacon and saute until bacon is cooked thoroughly and the onions are translucent. Add in the Kielbasa and potatoes and mix well and then season heavily with salt and pepper. Cover the pot with either a lid or foil and put into the oven for about and hour. You will want to stir it about every twenty minutes to make sure all the yummy bacon grease cooks into every bite. For about the last 20-30 minutes I usually remove the foil or lid. You will know it is done when you taste test a potato and they are soft to your liking. Serve with ranch dressing drizzled over the top. Yummmm!!!  

The husbands Famous Taco's with Purple Beans

About 5 years ago exactly the husband and I had been dating for about 6 months and were young and in love. He had just moved back in with his parents to save money up for our wedding which we knew would probably be happening late that summer. During this time we would constantly make the long commute back and forth from Taylorsville to Farmington. I usually made this drive at least 3-4 times a week. One particular night I walked into his parents house and Ian and his dad were making taco's for dinner. Now let me preface this by saying I have never been a HUGE fan of homemade taco's. My experience with homemade tacos always involved a packet of taco seasoning and those horrible crunchy taco shells you buy by the dozen. With that being said my expectations were not high for dinner that night. As we sat down for dinner I was immediately taken back by the look of the tacos. No store bought hard shells to be found anywhere??? As I took my first bite of this taco bliss I was hooked. These are like no other tacos that I have ever tasted and I beg you to give them a try.

What you need- ( this will feed 3-4 depending on your appetite)
1 package small corn tortillas ( if you have the chance get the ones from the Mexican market....much better)
1 lb ground beef
Lawry's seasoning salt
Pepper
onion powder
garlic powder
2 cans S & W kidney beans
1/2 to 1 cup shredded cheese of your choice
vegetable oil

garnish tacos with-
iceberg lettuce
tomatoes
avocados
sour cream
salsa
cheese
hot sauce
limes (opt)
cilantro (opt)

Begin by browning the hamburger with desired amount of spices to taste. Turn heat down to keep warm.

To make tortillas fill a small frying pan about 2/3 of the way full of vegetable oil. Turn the heat to about medium and allow to heat up.

While the oil is heating you can make your beans. In a medium saucepan combine one entire can of beans with a can of beans with the juices drained. Over medium/low heat allow the beans to heat. Once they are hot take a potato masher and mash into desired lumpiness. I like mine to have a few whole beans in them but some like them a little more smooth. Once mashed add in cheese and stir until melted. Once again reduce heat to just keep warm.

Back to the tortillas... Your first tortilla will be sort of the tester. Using metal tongs place the first tortilla into the hot oil. It should start to bubble and crackle immediately but not out of control. Adjust the heat accordingly. Once the tortilla begins to stiffen slightly use the tongs to fold over one half and hold it with a small opening to make the perfect taco shell shape. Let it fry for  a few more seconds and then place on a plate with a napkin on it to absorb the excess oil. Let cool for a few minutes and then use this to determine if you want your shells softer or more crunchy. The longer you let them fry the more crunchy they will be and the shorter they are in the oil the more soft and bendable they will be. I like mine not so crunchy that they crunch and break when you bite into them but firm enough that they hold their shape. Continue to make as many shells as you need to feed your crowd. I usually suggest 2-3 tacos for those with a smaller appetite and 3-5 for those who eat heartier. This will take a while if you are serving more than a few people so you might want an extra set of hands to help with the beans and meat while you do tortillas or vice verse.

Put the meat and beans into a shell and garnish with desired toppings. Now savor this delectable delight. The beans and tortillas really make these tacos. Thanks to the husband's family who introduced me to these. We now have many friends and family members who request this when they stop by for dinner.

I labeled this as my Husbands Famous Taco's because he is actually the one that usually makes them. I know how to make them but will gladly hand over the reigns to him on this one.
  

Sour Cream Enchiladas

This recipe is something my sister-in-law Kelli gave me the recipe for years ago. It is soooooo simple and makes great leftovers. It is really good for a group meal or to take to someone. Not gourmet but delightfully easy and pleases the picky husband.

5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas

Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them.  Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.