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.