Chicken Pot Pie # 2

Ingredients:

2 chicken breasts, diced, and cooked

2 golden potatoes, boiled and diced

2 shallots, diced

1 turnips, diced

1 yam, peeled, diced, boiled

3 tablespoons flour

3 tablespoons butter

2 cups chicken broth

1 tablespoon dijon mustard

1 tablespoon fresh dill, diced

2 pie crusts

Make It:

Heat a large saucepan over medium heat, spray with pam and add shallots and turnips to the pan. Cook until softened about 5 minutes. Preheat oven to 350. Add butter to the pan, once it is melted add flour and whisk to combine. Add chicken broth, a little at a time, whisking to combine. Once all broth is combined, bring to a small boil and allow to thicken. Reduce heat and whisk in mustard and dill. Add all vegetables and chicken to pan, stir to combine. In a 9 inch pie plate, place one crust. Pour all filling onto crust. Cover with second crust, press all the edges together to seal. Put 2 slits in the top, and bake for 30-40 minutes, until golden and bubbly. Enjoy!

Menu for November 30th - December 6th

Monday- The game this week is New England at New Orleans so i'm making Chicken and Sausage Gumbo with white rice, apple slices

Tuesday- Chicken pot pie, green beans

Wednesday- Beef enchiladas, corn

Thursday- Rosemary flank steak, rice pilaf, honey sweet potatoes

Friday- Breaded chicken, shells & cheese, peas

Saturday- Avon Party

Sunday- Poker tournament

Dessert of the week: Leftover Thanksgiving Pies

Chicken & Sausage Gumbo

Ingredients:

1/2 cup vegetable oil

3/4 cup flour

4 tablespoons creole seasoning

1 cup diced onion

1/2 cup bell pepper diced

1/2 cup celery diced

1 1/2 cups sausage, diced, i'm using linguica

3 tablespoons garlic

6 cups chicken stock

3 bay leaves

1 1/2 cups chicken thighs cut into bite size pieces

2 tablespoons worcestershire sauce

hot sauce to taste

2 tablespoons chopped parsley

1/4 cup green onion, diced

Make It:

Heat oil in cast iron dutch oven over medium high heat. Whisk in flour, add 1 tablespoon creole seasoning, sausage, celery, onion, bell pepper. Stir until vegetables are soft. Add stock, remaining seasoning and garlic. Bring to a boil, lower to a simmer, cover, cook for 2 hours. Add chicken, worcestershire sauce, hot sauce, parsley, and green onion cook until chicken is cooked through. Stirring occasionally about 30 minutes. Serve over white rice. Enjoy!

Creole Seasoning

Ingredients:

1/2 cup kosher salt

1/3 cup paprika

1/4 cup granulated garlic

4 tablespoons onion powder

1/3 cup black pepper

3 tablespoons white pepper

2 tablespoons cayenne pepper

2 tablespoons dried thyme

2 tablespoons dried basil

1 tablespoon oregano

Make It:

Mix all ingredients. Store in a jar, use in any cajun, creole recipe or on whatever you want. Enjoy!

Hot Spinach & Artichoke Dip

Ingredients:

1 pkg cream cheese

3/4 c mayonaise

1 pkg knorr vegetable dip mix

1/2 pound spinach, chopped

1/2 pkg mushrooms, chopped

3 green onion, chopped

1 can quartered artichoke hearts, chopped

1/2c. shredded parmesan

small french bread slices

Make It:

Heat a small crockpot on low while you chop all the veggies. Add all ingredients to crockpot and stir. Cover cook on low for two hours, stirring often. Serve with bread on side. Enjoy!

Happy Thanksgiving!

This is our whole pig! Mike bbq'd it, so good!

Roast turkey!

My sister made homemade green bean casserole!
Roasted red potatoes with dill and italian parsley!
Stuffing!
And of course, Pumpkin Pie!

Salsa Stoup and Double Decker Baked Quesadillas

This was good, but I didn't like the stoup by itself, it was only good for dipping. The kids liked and said they would want it again.

This recipe is from Rachael Rays Book of 10

Ingredients:

2 tblsp. vegetable oil

2 jalapenos seeded and diced

1 green bell pepper chopped

1 onion chopped

3 celery ribs chopped

3 garlic cloves chopped

salt and pepper

1 28oz. can stewed tomatoes

1 28oz. can crushed tomatoes

2 cups vegetable stock

3 tblsp. chopped cilantro

6 flour tortillas

1 cup shredded cheddar

3 scallions chopped

1 cup shredded pepper jack cheese

sour cream for topping

Make It:

Preheat oven to 300. Heat a medium soup pot over medium high heat. Add the vegetable oil, jalapenos, bell pepper, onion, celery, and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and the stock and bring to a boil. Reduce the heat to a simmer and stir in the cilantro. Paint one side of the tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the scallions with the cheddar, and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of the pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool or 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping. Enjoy!

Special note: I had to bake the quesadillas for 30 minutes to get them crispy.

Frito Boats with Tex-Mex Chili

Ingredients:

1 pound ground beef

2 bell peppers, diced

1 onion, diced

1 14oz. can diced tomatoes

1 can rotel brand diced tomatoes and chilies

2 cans black beans, drained and rinsed

2 tblsp. new mexico chile powder

2 teas. paprika

1 tblsp. granulated garlic

1 tblsp. pasilla chile powder

1 tblsp. cumin

1/4 cup chopped cilantro

1 bottle good quality beer

salt to taste

1 cup corn(optional)

Fritos

cheddar cheese, grated

Make It:

Heat a large pot over medium heat. Add meat brown breaking up meat with your spoon. Once meat is browned, drain off half of the grease, add peppers and onions. Stir and brown until softened. Add beer and allow to reduce by half. Add seasonings, tomatoes, rotel, corn and black beans, stir to combine. Bring to a boil, reduce heat and simmer for an hour. Place two handfuls of fritos in a bowl, top with chili and cheese. Enjoy!

Special Note: If the chili is too thin. Spoon 2 tablespoons of liquid off the top and place in a separate pan, whisk in 2 tablespoons flour, stir to combine. Whisk into chili and allow to simmer for 15 minutes more.

Roasted Orange Vegetables

Ingredients:

1 yam or sweet potato, peeled and cut into bite size pieces

1 butternut squash, peeled cut into pieces a little bigger than bite size

2 carrots, sliced into small pieces

butter

1 tblsp. vegetable oil

salt

Make It:

Make sure your squash pieces are biggest and carrots are smallest, because the squash is softest and will cook the fastest. Preheat oven to 425. On a baking sheet toss all vegetables with vegetable oil. Place in oven and roast for 20 minutes, until all are tender, the carrots will be the hardest so I check them. Dot with butter and sprinkle with salt, lightly stir to combine. Enjoy!

Abundant Harvest Box and Farmers Market

This week in our box we got apples, pears, shallots, gold potatoes, yams, turnips, broccoli, cabbage, butternut squash, arugula, radicchio, carrots, rosemary, and dill. From the farmers market I picked up green beans, grape tomatoes and yellow grape tomatoes(Kili was very excited to still get tomatoes) oranges, red and yellow onion, and mushrooms.

Menu for November 23rd - November 29th

Thanksgiving week! I am making a menu for this week, but with the holiday it might not happen. I never know how many leftovers we will have or how often we will want to eat them.

Monday- The game this week is Tennessee Titans at Houston Texans. So I decided to do a tex-mex theme. Frito boats with tex-mex chili, broccoli

Tuesday- Recipe day from Rachael Rays Book of 10 Salsa stoup and double decker baked quesadillas, fruit salad

Wednesday- Order out and Thanksgiving prep

Thursday- Thanksgiving! Whole pig, roast turkey, roasted red potatoes, stuffing, green bean casserole

Friday- Leftovers

Saturday- Rigatoni with meat sauce, broccoli

Sunday-

Shredded Pork Tacos

Ingredients:

2 pork sirloin or tri-tip(I get the 3 pack from costco)

2 jars green salsa

1 bell pepper, cut into strips

1 onion, cut into strips

2 jalapenos, diced, seeds removed if you like

1 or 2 anaheim chiles, cut into rings

1/4 cup chopped cilantro

juice from 2 limes

1 tblsp. cumin

1 cup beef broth

salt and pepper

taco shells

favorite taco toppings

Make It:

Put all ingredients in crock pot and stir. Cook on high for 4 hours or for 6 hours on low. When done pull out meat and veggies and shred up. Add juice from crock pot to moisten meat, make sure you don't add to much. You don't want it to be to wet. Serve in a taco shell with your favorite toppings. Enjoy!

French Fried Onion Baked Chicken

This recipe is straight off the french's onion can, and it is delicious!

Ingredients:

4 boneless skinless chicken breasts

2 cups french fried onion, crushed to make small crumbs

salt and pepper

1 egg, beaten

Make It:

Preheat oven to 400. Salt and pepper chicken. Dip chicken into egg, then into onion crumbs. Press firmly to adhere. Spray a baking sheet with pam, and place chicken on it. Bake for 20 minutes. Enjoy!

Tuna Noodle Casserole

Ingredients:

1/2 pound egg noodles, cooked

2 carrots diced

1/2 yellow onion diced

1/2 cup green beans, cooked and diced

1/2 cup cooked corn

1 can tuna, drained

1 can cream of celery soup

1/2 can milk or more if needed to thin soup

crumbled potato chips for topping

Make It:

Preheat oven to 350. Heat a large saucepan over medium heat. Spray with pam and add onion and carrots, cook until softened. Stir in green beans, corn, and tuna. Stir in soup and milk. Stir until heated thru and combined. Put noodles in a 9 inch casserole dish, pour sauce over top and stir to combine. Sprinkle with crumbled potato chips and bake until heated thru and bubbly, about 30 minutes. This can be made ahead and covered and kept in refrigerator for a few days. If you make ahead leave potato chips off until you bake it. Baking time will be longer on a premade. Enjoy!

Apple Crisp

Ingredients:

1 cup flour

3/4 cup rolled oats

1 cup packed brown sugar

1 teas. cinnamon

1/2 cup butter

4 cups peeled, chopped apples

1 cup sugar

2 tablsp. cornstarch

1 cup water

1 teas. vanilla

serve with vanilla ice cream or whip cream(optional)

Make It:

Preheat oven to 350. In a mixing bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 9 inch baking dish. Cover with apples. In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake for an hour, until apples are tender. Serve warm with toppings. Enjoy!

Cheesy Crescent Dawgs with Brown Mustard

Ingredients:

1 tube crescent rolls

8 hot dogs

8 slices cheddar cheese, each cut into 3 strips

brown mustard of choice(I prefer the beer and brat mustard, it is spicy and delicious)

Make It:

Preheat oven to 375. Slit hot dogs to within 1/2 inch of ends. Insert 3 strips of cheese into each hot dog. Wrap 1 crescent dough triangle around each hot dog. Bake on ungreased cookie sheet, cheese side up, for 12-15 minutes, until golden brown. Serve with mustard on the side. Enjoy!

Menu for November 16th - November 22nd

Monday: The game this week is baltimore at cleveland. I couldn't find any cleveland specific recipes so i'm being creative 8-) Cheesy crescent dawgs with brown mustard, green salad

Tuesday: Going to cooking exhibit

Wednesday: Tuna noodle casserole, apple slices

Thursday: French fried onion baked chicken, cheesy mashed potatoes, corn on the cob

Friday: Beef and broccoli with sticky rice

Saturday: Recipe day- From Rachael Ray's Book Of 10 Swedish Meatballs on Noodles

Sunday: Shredded pork tacos, refried bean bake

Dessert of the week: Apple Crisp

To Do this week: Cook and freeze green beans. Make applesauce.

If you are wondering why all the new recipes are coming from the same cookbook, it is because it is new and there are so many recipes in it I want to try. Also it is more economical to use one new cookbook at a time.

One of the things I love about the weather getting cold is that you can start using the oven more, which means more casseroles. I love making casseroles! Our casserole for this week is tuna noodle, since it can be made ahead and then baked. I'm constructing it on sunday, so on wednesday I can just through it in the oven. Also since two recipes this week use egg noodles(tuna noodle casserole and swedish meatballs on noodles) i'm boiling a pound and a half off on sunday. This just makes my life easier!

Abundant Harvest Box and Farmers Market

In the box this week we got fuji apples, pears, a head of red leaf lettuce, a pound of spinach, two sweet potatoes, potatoes, 1 bunch cilantro, 2 heads of broccoli, 1 avocado. From the farmers market I got 1 dozen eggs, green beans, corn, apples for applesauce and apple crisp, bell peppers, and oranges.

Abundant Harvest Box and Farmers Market

In this weeks box we got 1 bunch bok choy, 2 bunches carrots. 1 butternut squash, 4 bell peppers, 4 italian sweet peppers, 2 yellow onions, 1 head radicchio, grapes, 4 apples, 4 pears, 2 avocados, 1 bunch arugula, 1 bunch tuscan kale, 5 yams, and lots of persimmons. At the farmers market I picked up 2 pounds of apples, portabella mushrooms(which I stuffed) and eggs.

Chicken Parmesan

Ingredients:

4 chicken breasts

1 jar spaghetti sauce or 1 jar homemade sauce

2 cups bread crumbs

2 cups flour

4 eggs

1 tblsp milk

8 slices fresh mozzarella

3 tblsp italian seasoning

2 tblsp grated parmesan cheese

vegetable oil

salt and pepper

Make It:

Pound out each chicken breast by putting them in between two pieces of plastic wrap and pounding with a meat mallet or rolling pin. Pound to 1/4 inch thickness. Heat sauce in a pan. Preheat oven to 375. In 3 separate dishes, put flour in 1, bread crumbs, italian seasoning and parmesan in 1, and eggs and milk in 1. Mix eggs and milk together with a fork. Mix bread crumbs, italian seasoning, and parmesan together, season with salt and pepper. Heat enough oil in pan to cover halfway. Put chicken in flour, shake off excess, then in egg, then in bread crumbs. Place in oil and fry 4 minutes per side. Place on a cookie sheet, ladle tomato sauce on top and place two pieces of cheese on sauce. Repeat with other chicken breasts. Bake in oven until cheese is melted about 15 minutes. Enjoy!

Denver Scramble

Ingredients:

6 eggs
1 red bell pepper, diced
1/2 red onion, diced
1 ham steak, cut onto cubes
4 pieces bacon, cooked and crumbled
1 cup cheddar cheese
1 tblsp. milk
salt and pepper to taste


Make It:
Heat a large skillet over med-heat, spray with pam. Add bell pepper and onion, saute until softened. Meanwhile in a seperate bowl break all eggs and add milk, whip with a fork or whisk until yolks and whites are combined. Add ham and bacon to pan, cook a minute or so till ham is heated through. Pour in egg mixture. Stir and scrape pan until eggs are cooked, and everything is combined. Sprinkle cheese on top turn heat to low and cover until cheese is melted. Enjoy!

Menu for November 9th - November 15th

Monday: The game this week is Pittsburgh at Denver. I did a little searching but couldn't find a better choice than the denver omelette. I don't make omelettes, so dinner will be a denver scramble, toast, fruit salad

Tuesday: Chicken parmesan with spaghetti noodles, garlic bread, green salad

Wednesday: Recipe day from Rachael Ray's new cookbook Book of 10, Caution flag chili with flat tire toppers

Thursday: Chicken stir fry over noodles

Friday: Steak, roasted orange veggies

Saturday: Out of town

Sunday: Pigs in a blanket, fruit

Steak Flauta Enchiladas

This is a non-homemade meal, but its quick and easy!

Ingredients:

1 pkg. steak flautas(I get mine from costco)

1 can red enchilada sauce

2 cups cheddar cheese

sour cream to put on top(optional)

Make It:

Preheat oven to 350. In a large casserole dish, pour enough enchilada sauce on bottom of pan to cover. Line all flautas in bottom of pan, any way they will fit. Pour rest of sauce over flautas. Sprinkle all cheese on top, and bake until cheese is bubbly. Enjoy!

Homemade Diced Tomatoes

This makes 2 1/2 cups of tomatoes. Take 10 roma tomatoes cut the stem end off then cut in half. With a spoon scoop out seeds and place skin side up on a cookie sheet. Turn broiler on high. Drizzle some olive oil over the top of tomatoes and toss around so they are coated. Place under broiler for ten minutes.

Take them out when the skins are wrinkly. And look like this.
Allow to cool then remove skins and chop up tomatoes to desired consistency. Enjoy!

Jambalaya

This is my recipe for jambalaya, it is not traditional, but my family loves it and hopefully yours will too!

Ingredients:

1 small onion diced

2 stalks celery diced

1 bell pepper diced

2 garlic cloves diced

2 tblsp. butter

1 ham steak cut into small cubes

1 28oz can diced tomatoes

10 1/2 oz beef broth

1 cup brown rice

1 cup water

1 teas sugar

1 teas dried thyme

1 teas chili powder

1/4 teas pepper

4 cheddarwurst sausages sliced

Make It:

In a large pot, saute onion, celery, green pepper, and garlic in butter until tender. Add next nine ingredients. Bring to a boil, reduce heat, cover and simmer for an hour, stirring occasionally, until rice is tender. Add sausages cover and cook another ten minutes or until sausages are heated through. Enjoy!

Applesauce

Ingredients:

8- 10 apples we have had fuji the last two weeks so thats what I used but you can use any kind that is sweet.

water

Make It:

Put enough water in bottom of big pot to cover about 3 inches. Place steamer basket in pot. Bring to a boil. Core and quarter all the apples. Once water is boiling put apples in steamer basket, reduce heat and steam until apples are tender, about 30 minutes. Remove apples from heat and let cool. Put half the apples in the blender with some of the steaming water, blend until smooth. Add the rest of the apples and more water if needed, blend until smooth. Enjoy!

Halloween food Pictures

This is the worms and cheese(homemade mac and cheese with cavatappi noodles).

Chicken fingers(chicken tenders soaked in buttermilk all day then dredged in seasoned flour and shallow fried and finished in the oven).
I forgot to take pics before we starting eating, but you get the idea!

Mike made these rice crispie skulls!