Pot Roast

This is a meal that everyone has had. This is a meal that has been warming bellies on cold days for centuries. Its just like Mama made! Pass it down, carry the tradition on.


Whatcha Need:

1 lean chuck roast, boneless, about 3 to 4 pounds

grill seasoning, such as steak seasoning or similar, or salt and pepper

2 tablespoons vegetable oil

5 slices bacon, diced

1 medium onion, coarsely chopped

2 carrots, diced

3 ribs celery, thinly sliced

3 cloves garlic, minced

3 tablespoons tomato paste

2 cups dry red wine

1 cup chicken broth

1 large fresh or dried bay leaves

1/4 teaspoon of dried leaf rosemary, crumbled

2 cups frozen pearl onions or fresh peeled pearl onions

How to Pot it up:

Heat oven to 300°. Sprinkle grill seasoning or salt and pepper all over the roast.

In a large Dutch oven or oven safe pot over medium-high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes on each side. Remove the roast to a plate and set aside.
Saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings. Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth. Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast after 2 hours.
Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.
 
Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.

Shredded Beef Taquito's

Taquito's are one of my favorite go to foods in the whole entire world. They are just a roll full of gooey, hearty, delicious crunchy yum. They are so easy to make and a great meal, snack or party favor. Enjoy, spread the love!

Whatcha need:

2-3 tablespoons canola oil
10 corn tortillas (I used white, but you can use yellow as well)
2 cups cooked shredded beef (recipe follows)
2/3 cup shredded cheddar cheese
shredded lettuce
Guacamole- Make your own, please (recipe on blog)
non-stick spray

How to roll um:

Preheat oven to 350 degrees.  Spray baking  sheet with non-stick spray.

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.

To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.

Top with shredded lettuce and guacamole. Serve with salsa for dipping.

For Shredded Beef:

• 1 tablespoon salt
• 1 teaspoons pepper
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (3.3 pound) beef roast
• 1 tablespoon olive oil
• 3 cups beef broth
• 2 cups water
• 1 onion quartered
• 3 garlic cloves

In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.

Rub mixture all over beef roast to completely coat.

In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.

Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.

Remove from slow cooker and shred.

Broccoli, rice and Chicken Casserole

Who doesn't like casseroles? Only people from a different planet. Something about a one dish meal that is so satisfying. Its a comfort food that you should never do without.

Whatcha need:

2 cups water

2 cups uncooked instant rice

1lb of cooked Chicken cut in chunks

1  can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

How to do it:

Preheat oven to 350 degrees.

In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Chicken and Waffles

All the rap guys eat it so why cant I? I was a little excited, ok alot excited to make this for dinner because it gets such hype. I told my kids this is what i was cooking and i got a look of concern and argued with my plus 3, mind you are all under 3.5 feet, as to how and why you cant put these together. But at the end of the day... Plates were empty, licked clean and request for it again have already been made. BAM whose awesome now? Yep this mom is! I stole (ok borrowed) Emeralds recipe for the waffles because they are so du-lic-ous. BAM


Whatcha Need:

 2lbs of Chicken tenders (or you can use chicken breasts cut in chunks or strips)

1 cup all purpose flour

2TBS of salt

2TBS of Pepper

2TBS of Onion Powder

1 tsp of Garlic Powder

1 tsp of Cumin

1/2 tsp of Paprika

Vegetable oil, for frying

*Add a splash of Hot sauce to chicken before breading if you like a little PUNCH

 Waffles:

2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

2 large eggs

4 tablespoons unsalted butter, melted

1 1/2 cups buttermilk

Unsalted butter, topping

How to Make this Junk:

Season chicken pieces with salt, pepper, and paprika. Combine remaining spices with flour then roll your chicken in the seasoned flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels

Waffles:

Preheat a waffle iron and lightly greased. Into a large bowl, sift the dry ingredients together.

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.


Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp.

Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Chicken Lasagna roll-ups

Well today i was in an italian and instant gratification mood. And with Italian cooking, it usually takes a while, because it for always has to be to perfection! Lasagna takes some time to cook so i decided to cut the baking time in half and make individual portions called the roll-up. Not to be confused with our colorful fruity snack on plastic. So easy, so yummy and worth it all!


Whatcha need:


1 16oz container of non-fat Ricotta Cheese
Fresh italian herbs (oregano, rosemary, thyme, Basil) need about 3 heaping tablespoons
1lb of ground Chicken (i got this at the grocery store of $0.69- extreme coupon-er i tell ya)
1 box of Lasagna noodles
Fresh Mozarella- to taste (i used about 1/4c)
Fresh Parmasean cheese- to taste (grate yourself, please)
Salt & Pepper- to taste
1 large jar (18-24oz) of your favorite pasta sauce (or make your own)
Extra Virgin Olive Oil- EVOO


How to roll it:


First boil your lasagna noodles until they are al dente (dont over cook), the toss in a little bit of EVOO. Just enough to keep the noodles from sticking and let cool


Then brown your chicken completely. Then add in your pasta sauce and  let simmer until you need it. (you can add some of your herbs if you want to)


Next Mix your Ricotta, herbs, Mozarella, salt & pepper in a bowl and set aside

Put about 1/4 or less of sauce on the bottom of your 9X12 baking dish to prevent sticking and beause more is better, right?

Lay your cooked lasagna noodle flat on cutting board or counter and spread a little dollop of the ricotta mixture on the noodle

Then add a little bit of sauce

Roll up your lasagna noodle (gently)


Continue until all your noodles are rolled and in a pan


Place in baking dish.


Add remaining sauce and top with lots of cheese


Cook at 350 for about 20-30 minutes until cheese is all melty (yep thats a word) and brown( brown is better..... thats what she said...)

Meatballs

The Meatball. If you know Italian, you know the meatball. And i know all of us have had some pretty terrible ones. If your going make either a pasta or appetizer meatball, make your own.. Please? Its much more satisfying to be able to brag that you made them and it is so stinking easy. Get off your Tush and cook!


Whatcha need:

2 pounds ground beef (or 3/4 Hamburger & 1/3 ground pork)

 4 garlic cloves, minced * Don't be stingy!

1/2 cup grated Pecorino- Romano cheese

1/2 cup bread crumbs

1 teaspoons salt

2 eggs

1/8 teaspoon freshly ground pepper

1/2 bunch fresh parsley, chopped

Making the balls:

In a large mixing bowl, combine all ingredients. Mix ingredients thoroughly and form meatballs. Cook meatballs in the oven at 350 degrees until lightly brown about 20 minutes. Let meatballs simmer in your favorite pasta sauce, until ready to serve.

Makes about 2 dozen meatballs.

Chicken Francese

Yep I'm really hitting all my favorite Italian recipes at the moment. I get so excited when cooking Italian that i just cant control it. Any time you get a chance to throw in crusty Italian bread i jump on it! I wold eat pasta every night if my plus 4 would allow it!

Whatcha Need:

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
How to do it:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving

Chicken Marsala

This is one of those recipes that always brought our family around the table for good food and better conversation. I learned to make this from my wonderul Italian mother. Italian cooking is just so dag on good and so dag on easy. Come on people jump on the boat. Its worth it!

Whatcha Need:

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

1 cup presliced mushrooms

1/2 cup Marsala wine

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

Putting it together:

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well.

 Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

Serve wih warm Italian Crusty Bread & Italian Butter :)

Baked Tortellini

Here is another Italian dish that my plus 3 wont turn their noses up too. its all about introducing foods at a low key level. Try it. Please?


Whatcha Need:


Olive oil or cooking spray
2 cups marinara sauce, I like to use Rao sauce (or homemade if ya have the time)
4 ounces mascarpone cheese
2 tablespoons dried parsley or 1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried
8 ounces purchased cheese tortellini
6 ounces thinly sliced fresh mozzarella
1/4 cup freshly grated Parmesan
1 pound ground turkey or chicken


What comes next


Preheat the oven to 350 degrees F.


Lightly oil an 8x8x2-inch baking dish. 


Brown the ground turkey or chicken in a skillet over medium heat, until no longer pink.


Meanwhile, whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.


Cook the tortellini in a large pot of boiling salted water until tender, about 8 minutes.  Drain. Add the tortellini and browned meat to the sauce and toss to coat.


Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan.

Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Tomato- Basil and Fresh Mozzarella Pasta

Down to the Italian roots, here is a go to meal that is easy and brings you back to the old country. So simple, so perfect. Try it, you wont be sorry. Kid tested, mother approved

Whatcha need:

1/2 pound spaghetti, cooked according to package instructions (can use any pasta of your liking)
1 1/2 cups cherry tomatoes, halved
about 4 large basil leaves, thinly sliced
4-6 cloves garlic, finely chopped
8 ounces fresh mozzarella, preferably small balls (halved) or else cut into small cubes
3 tablespoons olive oil
sea salt and pepper

How to:

Prepare spaghetti according to package instructions; drain and set aside. In a large saute pan, heat olive oil and garlic over medium heat. Cook until garlic softens and begins to appear translucent, being careful not to brown. Add the cherry tomatoes and cook several minutes, letting tomatoes give off their juices. Add basil, season with salt and pepper and remove from heat. Toss with the spaghetti noodles and let cool a couple minutes before adding the mozzarella. Makes 4 servings. Enjoy!

Kielbasa & Potatoes

I'm making Turkey Kielbasa for dinner. This was something I ate growing up and have passed on the love to my plus 4. They really enjoy their 'hotdog's'. Its one of those, if they don't know it wont kill them kinda things. I let them think its a hotdog and in return they eat well! Its so easy and very comforting, especially for a Sunday Dinner like tonight.


Whatcha Need:

2 packages of Kielbasa- I used Turkey
1/2 to 1 stick of butter- Use your best judgement
Salt & pepper to taste
6 medium potatoes
1 small onion

What to do first

Melt 1/2 your butter in the pan on medium heat

While butter is melting, cut your kielbasa in 3 sections & then cut them long ways in half

Once butter is all melted, put your kielbasa, casing side up, in the fry pan and allow to brown nice and good

While Kielbasa is browning, chop your onions & peel and thinly slice your potatoes. Set them aside and well get back to them.

Once your kielbasa is all brown, remove from pan and set aside. DO NOT remove juices from pan! Defeats the purpose, Duh!

Now add your potatoes. Let them brown and get all crazy flavor filled. When they begin to get soft add your onions... Here is where you may need to add a little more butter...

Keep a close eye on your potato/ onion mixture so the onions don't burn, unless of course you like really burnt onions.

Keep mixing your onions & potatoes every so often until your onions become translucent.

Turn your heat down to medium/low and once it reaches that temperature, cover and let your potatoes and onions finish cooking. Make sure it has reached a lower temperature or you will successfully burn your food!

Once your potatoes and onions are soft like you like them, return the Kielbasa back to the pan and let the flavors 'marry' for a few minutes.

Your all done and ready to eat!

Stuffed Hamburgers

To go with my fresh made hamburger rolls, I made delicious stuffed Hamburgers. I stuffed the little ones hamburgers with cheese & ham and for my Plus 1 and I, I stuffed them with Cheese and Banana Peppers. So easy, so delicious and so perfect. You can stuff with anything you like. The possibilities are endless!

So lets get down and dirty.

Whatcha need:

2lbs of Hamburger
2-3 cloves of minced garlic - fresh please?
Salt & Pepper- to taste
a few dashes of Hot sauce (I used Texas Pete)
Seasoned Salt- to taste
3 tablespoons of dried minced onions

Filling:

Use shredded cheese of your liking

Fill-in ideas:

Crispy bacon, sauteed onions or mushrooms, banana peppers


Putting the patty's together:

Start by gently mixing in all your seasonings to your hamburger in a large bowl. Do not over mix!

Separate meat into 2 equal parts & pat flat to about 1/4 inch thick

Use a large biscuit cutter to cut out equal circles. You should be able to get 6 patties from each lump of hamburger totally 12

Once you have cut your circle patties, place your cheese then topping of choice on one patty.

Place the 2nd patty on top of the filled patty and pinch edges together tightly! Re-shape if necessary

Then grill your little heart out to wellness you prefer.

Serve on your homemade buns!

Orange Chicken

Chinese take-out (made in). And it was amazing. Chinese food is something that is desired by most and can get very expensive when feeding all your plus 4. So I stumbled across an orange chicken recipe a few years ago and have been making it since. Very filling, very satisfying and gives you the Chinese fill with out spending your entire life savings.

Whatcha Need:

2 lbs boneless chicken breast, chopped into bite sized pieces

1 egg

1 1/2 teaspoons salt

pepper 

oil (for frying)

1/2 cup cornstarch, plus 1 tablespoon cornstarch

1/4 cup flour 

1 tablespoon ginger root, minced(you can used ginger in a jar)

1 teaspoon garlic, minced

1/2 teaspoon crushed red hot chili peppers

1/4 cup green onions, chopped

1 tablespoon rice wine

1/4 cup water

1/2 teaspoon sesame oil

Orange Glaze for Stir Fry

1 1/2 tablespoons soy sauce

1 1/2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

1 zest of a medium orange

* I always double sometimes triple the sauce. Cant ever have enough sauce can you?

How to make your take-out

1) Place chicken pieces in large bowl & Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

2) Stir cornstarch and flour together.

3) Add chicken pieces, stirring to coat.

4) Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

5) Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

 (Do not overcook chicken).

***** While Chicken is frying begin to make your Orange glaze*****

Put all ingredients together in a bowl and whisk well, Yep that's it

6) Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

7) Clean wok and heat 15 seconds over high heat  then add 1 tablespoon oil.

8) Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

9) Add and stir-fry crushed chilies and green onions.

10) Add rice wine and stir 3 seconds.

11) Add Orange Sauce and bring to boil.

12) Add cooked chicken, stirring until well mixed.

13) Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

14) Heat until sauce is thickened.

15) Stir in sesame oil and orange zest if desired.

 Serve over rice of your choice, i always do white or brown.

MIX-INS: You can add broccoli, snap peas or baby corns

Beef enchilada

Beef, its whats for dinner! Today i prepared the tex-mex version of the Enchilada at the (loud) request of my plus 1. Great minds think alike because i went to the grocery store at midnight (why don't i do that more? no ones there!) and got the stuff to make it today before i knew it was going to be mandatory! Its so easy, so amazing, and little to no work & clean up! You can use chicken verse beef or change filling add-ins. Your imagination is at its mercy!

Whatcha Need:
 1.5lbs of lean Ground Hamburger
4oz of Cream Cheese
2.5 Cups of Shredded Cheddar ( or Monterrey Jack or any of your liking)
1 Big can of Enchilada Sauce
1/3 Cup of Taco sauce
1/2 of a 6oz can of Green chillies- the diced kind
1 Package of Corn tortilla's- Enchilada size, I only ever can fit 6 in one dish FYI
Sour Cream- Optional
1 8oz can of Mexicorn


How to get your roll on:

1) Brown your hamburger and Drain. Then return back to the pan


2) Add Taco Sauce, green chillies, cream cheese, & 1/2 of the enchilada sauce

3) Mix well until cream cheese has disbursed and allow to simmer for a few;


4) While sauce is simmering, put a little bit of oil (i use corn oil) in a small fry pan. Heat it up and add your tortilla. One at a time of course. Watch them- You don't wanna fry them, just make them pliable and a little bubbly. Then set them aside- Well come back to them

5) Get a 9X12 casserole dish and put a little bit of your enchilada sauce on the bottom. This will help with sticking

6) Your filling should be ready now! Start by dumping a huge heaping spoon full or two in the middle of your tortilla. Add a little bit of cheese and wrap them tightly and place in your dish- Continue until all your tortilla's are done

7) Pour remaining enchilada sauce down the middle of your rolled delights and top with lots of cheese!

8) Cook at 375 for 15-20 minutes until bubbly and cheese is melted

Top with Sour Cream, Guacamole or queso. Enjoy!

Monday Casserole (The Open faced Sloppy Joe)

Today is Monday and man i just didn't feel like cooking! Monday is not a Funday! But i needed to make something and it needed to be quick, low maintenance and filling for the plus 4. They are so picky and are my biggest critics so i was sweatin bullets while mentally preparing this dish in my head. Little did i know that it was a huge success and it only cost about $1 per plus 4 to feed. Yea Me! Will keep this for another manic Monday in the future!
Whatcha Need:

1lb of Lean ground beef
1 Can of Sloppy Joe
1 small can of Mexican Corn
5 small potatoes
Shredded Cheddar Cheese (Shred your own, Please?)
Butter & Milk for your taters
Salt & Paper for your taters too!

How to Prepare your Manic Monday Meal:




1) Brown your meat as normal & Drain then return to pan
   * While Doing the meat thang, boil your potatoes for smashin

2) Add your Sloppy Joe sauce & Corn and let simmer for a few.

*** Potatoes should be done now, Check, ill Wait....****

Phew didn't think you were coming back. Now go ahead and smash them to your liking with the milk, butter, salt & pepper (if you feel like it heck, add some cheese)

3) Put your meaty Joe mixture on  the bottom of a 9X9 dish

4) Sprinkle a little bit of cheddar on top of mixture

5) Put those yummy mash taters on top and spread nicely. Then top with more cheddar

Cook at 375 for about 15-20 minutes until nice and bubbly.

Serve over a biscuit!

enjoy!

Stuffed Shells

Being a partial Italian we grew up eating alot ALOT of red sauce dishes. My mother made everything from her homemade  passed down from old country Italy  red sauce to by scratch pasta. So needless to say we were Jersey Shore-in it up in our house. I made some executive decisions when it came to making stuffed shells. I wasn't a raving fan of the spinach in the shells so naturally it doesn't exist in them. I don't hate on spinach just would rather it not be in my ricotta.

Whatcha need:

1 (12 ounce) package jumbo pasta shells

1 large container of Ricotta

2 eggs, lightly beaten

2 tablespoons olive oil

2 teaspoons garlic salt

2 teaspoons parsley

1 1/2 (14 ounce) jars pasta sauce- I love Rao's

1/2 cup freshly grated Romano cheese

How ya make it come to life:

1. Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain DON'T OVER COOK, because they will tear and crumble under pressure as you try and stuff them.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
3. Place Ricotta in a medium bowl and mix in eggs, garlic, garlic salt, and parsley. Then mix with 1 cup pasta sauce.
4. Stuff the cooked pasta shells with the Cheese mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
5. Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.

Lady & Son Chicken Pot Pie

I recieved the Lady & Sons cook book a few years back and low and behold the very first thing i ever cooked with the chicken pot pie. This is a HUGE hit among little people, especially the ones who pick out most of the veggies anyways. Ashtyn my oldest will eat pot pie everyday all day and then sneak it at midnight! So we make pot pie alot all year round, mostly because she is my 7 year old gustapo, and if you dont feed her she's liable to eat you!

Whatcha need:

4   sheets frozen puff pastry
1   egg, beaten
4   chicken breast halves, or 2 cups leftover cooked chicken
Salt & pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2   small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
pinch fresh grated nutmeg (optional)

What comes next:

Crust:

Cut each sheet of frozen puff pastry into 1 strips, 8 inches long.  On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.  Beat egg and brush onto each lattice square.  Bake at 350 degrees for 5 minutes.  Dough will rise and turn light golden brown.  Set aside until ready to assemble pies.

Filling:

Season chicken breasts with seasoned salt and pepper.  In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts).  In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux.  Slowly add cream and keep stirring.  Add chicken base, garlic and onion and stir until thickened.  Add peas, carrots and chicken.  Remove from heat.  In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares.  Bake at 350 degrees for 5 minutes until bubbly.  Any remaining pie filling may be frozen.

Enjoy!

Skillet Chicken Cordon Bleu

Enough said. Lets just get into it because no words can describe how amazing this is...

Whatcha need:

5 boneless, skinless chicken breast halves

5 thin slices fully cooked ham

5 thin slices Swiss cheese

3 tablespoons all-purpose flour

1 teaspoon paprika

1/3 cup butter

1/2 cup white grape juice

1 cube chicken bouillon

1 cup heavy whipping cream

1 tablespoon cornstarch

Mushrooms to your liking (optional)

How ya get to the end:

1) Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture.

2) In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or until browned. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.


3) Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken.