A pot pie can be one of the most simple, but comforting meals to make. There are many kinds of pot pies you could make using different meats & vegetables, but I don't think there is anything better than the classic chicken pot pie. I've made a number of chicken pot pies before, but the one I made most recently has been my best. So I've decided to share the recipe I used with you all.
I used 2 deep dish pie crust, 1 lb. of boneless/skinless chicken tenders, 2 tbsp. of olive oil, 1 can of cream of chicken soup, 1/2 cup of milk, 1 tbsp. of cornstarch, 1 cup of frozen peas & carrots, 2 diced stalks of celery, salt & pepper, 1/4 tsp. of onion powder, 1/2 tsp. of garlic powder, & 1 chicken bullion cube. Start by preheating the oven to 375 degrees. Then dice the chicken into 1/2 in. pieces, & saute them in a frying pan with 2 tbsp. of olive oil on medium heat. Season the chicken with salt & pepper & cook till completely white, about 10 minutes. Set the chicken aside. Then add to the pan cream of chicken soup, milk, peas & carrots, celery, onion powder, garlic powder, chicken bullion, salt & pepper. Let it all simmer for 15 minutes on medium- low heat till it's all mixed together. Mix the cornstarch with a 3 tbsp. of water & add it to the soup mixture. It should thicken the mixture up quickly. Take the pan off the heat & add the chicken. Pour the mixture into the pie crust, & place the other pie crust on top. Seal the crusts by pinching the edges together. Place it in the oven on a cookie sheet & bake for 20-25 min. until the top is browned.
The crust comes out toasty & crunchy, while the center if full of chunky chicken, crisp vegetables, & a cream sauce that's creamy & smooth. This was absolutely delicious & we will be having it again & again. I have a feeling it could become a favorite of yours as well. This is just another example of how easy it is to make a delicious, warm meal for yourself, or family in just minutes. And the left-overs are just as good the next day. I hope you'll enjoy this easy as pie- Creamy Chicken Pot Pie!
Sunday, October 31, 2010
Tuesday, October 26, 2010
Super Easy Shrimp Carbonara
This pasta dish consists of ingredients that will make anyone's mouth water. I actually put this recipe together with just my knowledge of what a carbonara pasta is & with what I had in my kitchen. So while this isn't exactly a traditional carbonara, it is a successfully delicious dish to me & my family! It's also a non-time consuming meal which is a plus for anyone with a busy schedule any day of the week.
What you'll need for this yummy carbonara is 1 lb. of frozen raw shrimp, 2 tbsp. of butter, 6 slices of bacon, 1 cup of frozen peas, 3 cups of alfredo sauce, 10 oz. of your choice of pasta, and salt & pepper to season. I'd start by boiling your pasta & cooking the bacon. Cook the bacon till crisp, then set aside for later. Then saute the shrimp in 2 tbsp. of butter till they are pink on both sides, for about 7 minutes. Be sure not to over cook your shrimp or they'll be tough. Set the shrimp aside with the bacon. Peel the shrimp & crumble the bacon, so they are ready when needed. Next start your alfredo sauce. You can use a jar sauce, but I suggest using my "Everyday Alfredo" from the previous blog. Once the alfredo is warm, add the 1 cup of peas & salt & pepper. Simmer the sauce & peas on medium-low for about 10 minutes. Then add the peeled shrimp & lastly the bacon. Your pasta should be cooked & drained by now. Stir the pasta into the mixture or top the pasta with the shrimp carbonara sauce. Either way this should be looking quite delicious by now! :)
I'm craving this recipe right now. I'm sure if all these ingredients appeal to you, then you're feeling the same way. If not remember the most fun thing about cooking is being able to change any recipe to your desired taste. You could easily substitute shrimp for chicken, peas for broccoli, bacon for pancetta, or adding caynene pepper sure would heat things up here. Any of the substitutions would work great as long as it suites you. Just remember to enjoy yourself in the kitchen & you'll enjoy your food even more!
What you'll need for this yummy carbonara is 1 lb. of frozen raw shrimp, 2 tbsp. of butter, 6 slices of bacon, 1 cup of frozen peas, 3 cups of alfredo sauce, 10 oz. of your choice of pasta, and salt & pepper to season. I'd start by boiling your pasta & cooking the bacon. Cook the bacon till crisp, then set aside for later. Then saute the shrimp in 2 tbsp. of butter till they are pink on both sides, for about 7 minutes. Be sure not to over cook your shrimp or they'll be tough. Set the shrimp aside with the bacon. Peel the shrimp & crumble the bacon, so they are ready when needed. Next start your alfredo sauce. You can use a jar sauce, but I suggest using my "Everyday Alfredo" from the previous blog. Once the alfredo is warm, add the 1 cup of peas & salt & pepper. Simmer the sauce & peas on medium-low for about 10 minutes. Then add the peeled shrimp & lastly the bacon. Your pasta should be cooked & drained by now. Stir the pasta into the mixture or top the pasta with the shrimp carbonara sauce. Either way this should be looking quite delicious by now! :)
I'm craving this recipe right now. I'm sure if all these ingredients appeal to you, then you're feeling the same way. If not remember the most fun thing about cooking is being able to change any recipe to your desired taste. You could easily substitute shrimp for chicken, peas for broccoli, bacon for pancetta, or adding caynene pepper sure would heat things up here. Any of the substitutions would work great as long as it suites you. Just remember to enjoy yourself in the kitchen & you'll enjoy your food even more!
Sunday, October 24, 2010
An Everyday Alfredo
Realizing how easy it is to make a simple alfredo sauce can open up a lot of options for a fast & easy meal. You can add this base sauce to any pasta, then add a protein, &/or any vegetable of your choice. The basics of making an alfredo sauce start by first making a bechamel sauce, which consist of nothing more than 3 ingredients. More than likely you already have the ingredients to make an alfredo sauce, but if not, they're inexpensive to buy & you'll have plenty left over for next time.
To make a bechamel sauce all you'll need is butter, flour, & milk. To make that into an alfredo sauce, add parmesan cheese, garlic powder, salt, & pepper. For approx. 3 cups of alfredo sauce you'll need 5 tbsp. of butter, 4 tbsp. of all purpose flour, 4 cups of milk, 1/4 cup of parmesan, 1/2 tbsp. of garlic powder, 1/4 tbsp. of both salt & pepper. Melt the 5 tbsp. of butter on medium-low heat in a sauce pan, then add the 4 tbsp. of flour. Mix them together until smooth. Then immediately add the 4 cups of milk in portions, 1 cup at a time. Turn the heat up to medium-high heat. Let each cup of milk completely mix into the flour & butter mixture, before adding your next cup of milk. You should be looking for a smooth, creamy white sauce. Once you've added all 4 cups of milk turn the heat down to medium-low & add the parmesan cheese, garlic powder, salt & pepper. Let the sauce simmer for 7-10 minutes, stirring occasionally. Lastly, taste your alfredo sauce to make sure it suites you.
I couldn't tell you how many times this simple, everyday alfredo sauce has come to my rescue minutes before dinner time. With pasta also being so inexpensive this alfredo sauce is a great way to make an affordable, restaurant quality dinner in no time. Like I said before, there are really an endless amount of possibilities you could use this sauce with. Ideas are coming to you already I bet! But no worries, if they're not, I've got some for you. I'll keep you posted... :) Until then, work on perfecting your own everyday alfredo!
To make a bechamel sauce all you'll need is butter, flour, & milk. To make that into an alfredo sauce, add parmesan cheese, garlic powder, salt, & pepper. For approx. 3 cups of alfredo sauce you'll need 5 tbsp. of butter, 4 tbsp. of all purpose flour, 4 cups of milk, 1/4 cup of parmesan, 1/2 tbsp. of garlic powder, 1/4 tbsp. of both salt & pepper. Melt the 5 tbsp. of butter on medium-low heat in a sauce pan, then add the 4 tbsp. of flour. Mix them together until smooth. Then immediately add the 4 cups of milk in portions, 1 cup at a time. Turn the heat up to medium-high heat. Let each cup of milk completely mix into the flour & butter mixture, before adding your next cup of milk. You should be looking for a smooth, creamy white sauce. Once you've added all 4 cups of milk turn the heat down to medium-low & add the parmesan cheese, garlic powder, salt & pepper. Let the sauce simmer for 7-10 minutes, stirring occasionally. Lastly, taste your alfredo sauce to make sure it suites you.
I couldn't tell you how many times this simple, everyday alfredo sauce has come to my rescue minutes before dinner time. With pasta also being so inexpensive this alfredo sauce is a great way to make an affordable, restaurant quality dinner in no time. Like I said before, there are really an endless amount of possibilities you could use this sauce with. Ideas are coming to you already I bet! But no worries, if they're not, I've got some for you. I'll keep you posted... :) Until then, work on perfecting your own everyday alfredo!
Wednesday, October 20, 2010
Almost Holden's Chicken Stew
One of my favorite things in this entire world is chicken stew. It's warm, creamy, full of chicken & I absolutely love it! The best chicken stew I've ever had is from a little restaurant in my hometown of Spartanburg, SC, called Holden's Ranch. I worked there for a short while years ago & while I wasn't able to get the exact recipe from working there, I have been able to come close. Here's my version of a hometown favorite, Holden's chicken stew.
First start with a whole baked chicken (baked yourself or pick one up from the grocery store). You'll also need 3 cans of evaporated milk, approx. 1 quart of milk, 1 onion, 2 chicken bullion cubes, 1/2 can of cream of chicken soup, 2 tbsp of butter, 1 tbsp. of salt & pepper, & a few dashes of paprika. Pick the entire chicken of all the meat you can find on it. Place it in a bowl & squeeze the chicken it your hands till it becomes soft & shredded. This is a key part to making Holden's chicken stew, getting the chicken as fine as possible. In a large pot saute the onion in the 2 tbsp. of butter till the onions are translucent & tender. Add the 3 cans of evaporated milk, 1 quart of milk, & the 2 chicken bouillon cubes. Let all these ingredients simmer on low for 20 min stirring constantly till the milk mixture is hot. Then add the chicken & the seasonings. Continue to let the stew simmer for 10 min. Then lastly add the 1/2 can of cream of chicken soup. You could surely add the whole can if you want a thicker, creamer stew. Since Holden's is thin, that's the way I prefer to have mine. :) Cover & let the stew simmer another 10 min. on low-medium heat to let all the flavors marry. Once you've reached your desired temperature, you should have the "one of a kind" taste that could only come from Holden's, but instead came from your own kitchen!
I've recently moved from Spartanburg & have messed around with this recipe trying to get it just right. I feel I have come as close as I'll ever be to my hometown favorite. A big bowl of this chicken stew, with some saltines, & a few dashes of hot sauce make me feel right at home- away from home.
*Updated recipe- Add 1 tbsp of sugar to give the stew a little sweetness! Also, I don't always need 2 chicken bouillon cubes, nor the cream of chicken soup & sometimes I use more evaporated milk and less regular milk. And today I'm boiling a whole chicken instead of using a baked one. With all my cooking experiences I change things up according to what I have or what I think will taste best at that time. Another good tip to remember is to keep the temperature low once bringing it up to a simmer. The stew will burn easily if it gets too hot.
**And... I've added a picture of our finished product!
First start with a whole baked chicken (baked yourself or pick one up from the grocery store). You'll also need 3 cans of evaporated milk, approx. 1 quart of milk, 1 onion, 2 chicken bullion cubes, 1/2 can of cream of chicken soup, 2 tbsp of butter, 1 tbsp. of salt & pepper, & a few dashes of paprika. Pick the entire chicken of all the meat you can find on it. Place it in a bowl & squeeze the chicken it your hands till it becomes soft & shredded. This is a key part to making Holden's chicken stew, getting the chicken as fine as possible. In a large pot saute the onion in the 2 tbsp. of butter till the onions are translucent & tender. Add the 3 cans of evaporated milk, 1 quart of milk, & the 2 chicken bouillon cubes. Let all these ingredients simmer on low for 20 min stirring constantly till the milk mixture is hot. Then add the chicken & the seasonings. Continue to let the stew simmer for 10 min. Then lastly add the 1/2 can of cream of chicken soup. You could surely add the whole can if you want a thicker, creamer stew. Since Holden's is thin, that's the way I prefer to have mine. :) Cover & let the stew simmer another 10 min. on low-medium heat to let all the flavors marry. Once you've reached your desired temperature, you should have the "one of a kind" taste that could only come from Holden's, but instead came from your own kitchen!
I've recently moved from Spartanburg & have messed around with this recipe trying to get it just right. I feel I have come as close as I'll ever be to my hometown favorite. A big bowl of this chicken stew, with some saltines, & a few dashes of hot sauce make me feel right at home- away from home.
*Updated recipe- Add 1 tbsp of sugar to give the stew a little sweetness! Also, I don't always need 2 chicken bouillon cubes, nor the cream of chicken soup & sometimes I use more evaporated milk and less regular milk. And today I'm boiling a whole chicken instead of using a baked one. With all my cooking experiences I change things up according to what I have or what I think will taste best at that time. Another good tip to remember is to keep the temperature low once bringing it up to a simmer. The stew will burn easily if it gets too hot.
**And... I've added a picture of our finished product!
Sunday, October 10, 2010
My Mom's Meatloaf
Meatloaf can be a go-to meal after a long day at work, or even a comforting day at home. Once you have prepped the ingredients for meatloaf, you just pop it in the oven & let the oven do the work. I love meals that aren't too complicated, that come together deliciously, & that I know I want to have again. For me that is my mom's meatloaf. This isn't a traditional meatloaf, though you can make it your traditional meatloaf. I've never had meatloaf anywhere near like this... because of one special ingredient.
The ingredients are as followed- 1 lb. of lean ground beef, 1 small onion, 1 bell pepper, 1 can of vegetable beef soup (special ingredient), 1 egg, a couple of dashes of worcestershire, salt & pepper. Preheat your oven to 375 degrees, chop your vegetables, then add everything together in a 9in by 13in baking dish. Mold your mixture into a meatloaf, about 2 inches tall. Then bake for 30-35 min. I like to drain the excess oil out of the dish, but you want some oil to keep the meatloaf moist. The top of the meatloaf should be browned & the center should be completely done-no pink. For the topping (which is my favorite part), mix together 1 cup of ketchup, several dashes of worcestershire, & 2 tbsp of brown sugar. Evenly distribute the ketchup mixture over the top of the meatloaf & bake another 10 min.
The meatloaf is a winner every time for me. It's moist, full of flavor, & fulfilling. The meaty meatloaf with warm ketchup topping goes great with mashed potatoes, corn or peas. It's a must have at my house. You must have at your house as well! Don't forget your biscuits either!
The ingredients are as followed- 1 lb. of lean ground beef, 1 small onion, 1 bell pepper, 1 can of vegetable beef soup (special ingredient), 1 egg, a couple of dashes of worcestershire, salt & pepper. Preheat your oven to 375 degrees, chop your vegetables, then add everything together in a 9in by 13in baking dish. Mold your mixture into a meatloaf, about 2 inches tall. Then bake for 30-35 min. I like to drain the excess oil out of the dish, but you want some oil to keep the meatloaf moist. The top of the meatloaf should be browned & the center should be completely done-no pink. For the topping (which is my favorite part), mix together 1 cup of ketchup, several dashes of worcestershire, & 2 tbsp of brown sugar. Evenly distribute the ketchup mixture over the top of the meatloaf & bake another 10 min.
The meatloaf is a winner every time for me. It's moist, full of flavor, & fulfilling. The meaty meatloaf with warm ketchup topping goes great with mashed potatoes, corn or peas. It's a must have at my house. You must have at your house as well! Don't forget your biscuits either!
Friday, October 8, 2010
Fall in love with Fall Spice Cake
As fall comes into season I immediately start looking for new festive ways to bring in the season. I found a quick & easy pumpkin muffin recipe, which sounded delish, but I wanted to do something more to satisfy my annual pumpkin craving than make muffins. So I followed the 2 step directions for the muffins & added my own touches, which is my favorite thing about cooking. Make things your own, by adding what you like to any old recipe-within reason. :)
All you'll need to make this wonderful pumpkin spice cake is, 1 box of spice cake mix, 1 can of pure pumpkin, 2 eggs, & 1 cup of water. The box cake mix calls for more egg, oil, & more water, but I found that the mixture I used worked fine. The cake was moist without using oil, but I don't see why making the spice cake mix as directed on the box then adding the pumpkin wouldn't work. (I'm just telling you what I did. :)) Preheat the oven to 350 degrees, mix all the above ingredients together, add the cake mixture to a 9in. by 9in. baking dish & bake for 30 min or until you can insert a knife & have it come out clean. Watch your cake, time limits can vary.
To make the frosting I used 1 package of cream cheese, 1/4 cup of butter, 1 cup of powdered sugar, 1 teaspoon of vanilla, & 1 tablespoon of cinnamon. Mix the ingredients together & you should then have a creamy, cinnamony frosting. If you'd like to take a short cut to get cinnamon cream cheese frosting, just buy a packaged cream cheese frosting & add cinnamon to taste. Either way will work! Remember to wait till your cake cools to add the icing.
I wasn't sure about how this pumpkin spice cake was going to turn out when I first tried it, but I'm glad I did. It's extremely simple, but perfect & exactly what I was looking for to indulge my pumpkin craving. Plus I had a sweet aroma swirling throughout the house. Get the season started tonight with my "Fall in love with Fall Spice Cake!"
All you'll need to make this wonderful pumpkin spice cake is, 1 box of spice cake mix, 1 can of pure pumpkin, 2 eggs, & 1 cup of water. The box cake mix calls for more egg, oil, & more water, but I found that the mixture I used worked fine. The cake was moist without using oil, but I don't see why making the spice cake mix as directed on the box then adding the pumpkin wouldn't work. (I'm just telling you what I did. :)) Preheat the oven to 350 degrees, mix all the above ingredients together, add the cake mixture to a 9in. by 9in. baking dish & bake for 30 min or until you can insert a knife & have it come out clean. Watch your cake, time limits can vary.
To make the frosting I used 1 package of cream cheese, 1/4 cup of butter, 1 cup of powdered sugar, 1 teaspoon of vanilla, & 1 tablespoon of cinnamon. Mix the ingredients together & you should then have a creamy, cinnamony frosting. If you'd like to take a short cut to get cinnamon cream cheese frosting, just buy a packaged cream cheese frosting & add cinnamon to taste. Either way will work! Remember to wait till your cake cools to add the icing.
I wasn't sure about how this pumpkin spice cake was going to turn out when I first tried it, but I'm glad I did. It's extremely simple, but perfect & exactly what I was looking for to indulge my pumpkin craving. Plus I had a sweet aroma swirling throughout the house. Get the season started tonight with my "Fall in love with Fall Spice Cake!"
Sunday, October 3, 2010
Tailgating-Friendly Tinfoil Chili Cheeseburgers
You may think the sound of "tinfoil chili cheeseburgers" aren't anything special, but they sure are! I had been given a few of these by my sister to take home one night for dinner & after my first bite I immediately desired the directions for them. They're simple, comforting, & perfect for easy tailgating. I'm willing to share the secret of these tinfoil delights to you now.
You'll need 2lbs. of ground beef for approx. 10 burgers, plain buns, diced onions, 1 can of your choice chili (the ones I had were made with Bunker Hill chili & were delicious), mayonnaise, mustard & american cheese. Patty the burgers out to fit your buns. Cook them either stove top or on the grill. While your burgers are cooking, heat the chili, saute your onions, & mix 3 parts mayonnaise to 1 part mustard. Then when everything is ready assemble your chili cheeseburgers. Put the mayo & mustard mixture of each side of the bun (more is better, I mean a lot more), add onions to top of bun, place the burger on bun, top with cheese, & then add 2 spoonfuls of chili to the cheeseburger. The chili is going to slide off the burger, but that is OK. Then individually wrap each burger in tinfoil. Bake the tinfoil wrapped chili cheeseburgers at 350 degrees or if tailgating put on the grill with lid for 10 minutes. After letting them heat in the tinfoil, you end up with an oowey gooey chili cheeseburger that taste great & is fun to eat too!
These tinfoil chili cheeseburgers are super fun & simple. Once they're done you can just toss them out to your friends or children-no plate required. Any of your favorite burger toppings work with these burgers, so pile them up or pile them down. But I love these just the way they are! I hope you enjoy these at your next tailgating event just as much as I have making them at home with my family.
You'll need 2lbs. of ground beef for approx. 10 burgers, plain buns, diced onions, 1 can of your choice chili (the ones I had were made with Bunker Hill chili & were delicious), mayonnaise, mustard & american cheese. Patty the burgers out to fit your buns. Cook them either stove top or on the grill. While your burgers are cooking, heat the chili, saute your onions, & mix 3 parts mayonnaise to 1 part mustard. Then when everything is ready assemble your chili cheeseburgers. Put the mayo & mustard mixture of each side of the bun (more is better, I mean a lot more), add onions to top of bun, place the burger on bun, top with cheese, & then add 2 spoonfuls of chili to the cheeseburger. The chili is going to slide off the burger, but that is OK. Then individually wrap each burger in tinfoil. Bake the tinfoil wrapped chili cheeseburgers at 350 degrees or if tailgating put on the grill with lid for 10 minutes. After letting them heat in the tinfoil, you end up with an oowey gooey chili cheeseburger that taste great & is fun to eat too!
These tinfoil chili cheeseburgers are super fun & simple. Once they're done you can just toss them out to your friends or children-no plate required. Any of your favorite burger toppings work with these burgers, so pile them up or pile them down. But I love these just the way they are! I hope you enjoy these at your next tailgating event just as much as I have making them at home with my family.
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