Chicken Pot Pie

Hearty Homemade Chicken Pot Pie

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cups of milk
  • 2 uncooked pie crusts

Directions:

  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Turkey Tetrazzini

Tetrazzini - classic american casserole, top view

Ingredients:

  •  (8 ounce) package cooked egg noodles
  • 2 tablespoons butter
  • 1 (6 ounce) can sliced mushrooms
  • 1 cup of peas
  • 1 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 cups of chopped cooked turkey
  • 1 can of condensed cream of celery soup
  • 1 cup of sour cream
  • 1/2 cup of grated Parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 375 degrees.
  3. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, peas, and sour cream. Place cooked noodles in a 9×13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

Crab Cakes

Organic Homemade Crab Cakes

Ingredients:

  • 8 small square saltine crackers, crushed
  • 1 egg, beaten
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of lemon juice
  • 1 pound of crab meat
  • Salt, pepper, parsley to taste
  • Butter for saute

Directions:

  1. Mix all ingredients gently in a large bowl.
  2. Gently form into tight packed cakes.
  3. Saute in butter until lightly browned.

Pizza Sauce

Depositphotos_184007388_xl-2015

Ingredients:

  • 2 (28-ounce) cans crushed tomatoes with basil
  • 2 tablespoons minced garlic
  • 1 tablespoon plus 1 1/2 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried marjoram

Directions:

  1. Combine all ingredients and mix well, then chill.
  2. Keeps in the refrigerator for 3-4 days.

Southern Barbecue Sauce

Barbecue Sauce and Brush

Ingredients:

  • 2 cups ketchup

  • 1 cup water

  • 1/2 cup apple cider vinegar

  • 5 tablespoons light brown sugar

  • 5 tablespoons sugar

  • 1/2 tablespoon fresh ground black pepper

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon ground mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce

Directions:

  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Avocado-Pineapple Shrimp Salad

IMG_3316

Ingredients:

For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon of sugar
  • 1 teaspoon lime zest, minced
  • salt and pepper to taste

For the Shrimp

  • 16 Jumbo shrimp, peeled, deveined
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon of olive oil
  • 8 slices of fresh pineapple
  • 2 avocados, pitted, peeled, cut into chunks

Directions:

  1. Whisk all ingredients for the vinaigrette together in a bowl; set aside.
  2. Toss shrimp with pepper, paprika, salt, and cayenne.
  3. Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
  4. To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.

Grilled Grouper Marinade

Grilled Grouper Marinade

Ingredients:

  • 2 lbs. Grouper Fillets
  • 4 Cloves Garlic, minced
  • 1/2 cup Orange Juice
  • 4 tablespoons Grapefruit Juice, fresh squeezed
  • 4 tablespoons Olive Oil
  • 4 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice, fresh squeezed
  • 1 teaspoon Hot Pepper Sauce
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Salt

Directions:

  1. Rinse grouper fillets under cold water
  2. In a large shallow pan or gallon size baggie add the garlic, orange juice, grapefruit juice, olive oil,
  3. soy sauce, lemon juice, hot pepper sauce, black pepper and salt.Reserve half of the marinade for basting while cooking.
  4. Add grouper fillets mix well and marinade for 30 minutes in refrigerator
  5. Remove grouper from marinade
  6. Over a medium high grill temperature, place the fillets on the grill
  7. Cook for about cook 4 to 5 minutes, brushing frequently with citrus marinade
  8. Turn the grouper fillets (carefully) and grill for another 4 to 5 minutes
  9. Note: you may have to adjust cooking time depending on the thickness of your fillets and your actual grill temperature (Fish cooking time rule is 10 minutes, per inch of thickness of fish)