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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Apple Pie

Cinnamon Apple Pie

Ingredients:

  • 8 apples, skins on, quartered and cored
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup of flour
  • 1 double crust pie dough
  • 2 tablespoons cold butter cut up into tiny cubes
  • 1 egg beaten
  • sugar to sprinkle across the top of the pie

Directions:

  1. Slice the apples into pieces.
  2. Combine in a large bowl apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice, lemon zest, and flour. Mix until apples are thoroughly covered.
  3. Pour the mixture into an a pie crust. Mound high and dot with butter.
  4. Cover fruit with second pie crust. Crimp edges and vent with 4-6 slits across the top.
  5. Cover the pie and chill in the refrigerator for 30 minutes.
  6. Preheat the oven to 425 degrees.
  7. Brush the beaten egg across the top.
  8. Wrap around the edge with foil to keep from overbrowning.
  9. Bake on the middle rack of the oven for 20 minutes.
  10. Reduce heat to 375 degrees and bake for 30 minutes longer.
  11. Open the oven and carefully sprinkle the sugar across the top. Bake for another 10 minutes until top is golden.
  12. Cool the pie for an hour.

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.

Overnight French Toast Casserole

French Toast Casserole

Ingredients:

French Toast

  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving

Directions:

  1. Grease a 9×13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
  2. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla.
  3. Pour evenly over the bread.
  4. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  5. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  6. When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  7. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.

Candied Bacon

candied bacon with pecans and brown sugar cooling on baking rack

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, rice vinegar, maple syrup, pecans, and black pepper in a small bowl.
  3. Place bacon slices on cooling rack set over a baking sheet.
  4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

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.

Peanut Butter Cup S’mores

Homemade Gooey S'mores with Chocolate

Ingredients:

  • large marshmallows
  • graham cracker squares
  • peanut butter cups

Directions:

  1. Cook a marshmallow over an open flame or hot coals until it is browned outside, and soft all the way through, 2 to 4 minutes.
  2. Place the marshmallow on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallow. Top with the last graham cracker square.
  3. Eat and enjoy the deliciousness.