My family love just about anything mexican, and then you combine it with a flaky crust.. sign us up.
This was super good, and made yummy left overs too. Of course, I changed it up a tiny bit, because... why wouldnt I? :)
Southwest Chicken Pot Pie
What You Need:
4 tablespoons butter
1/2 medium onion, diced
2-3 cloves garlic, crushed
1/4 cup flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
1 tsp chili powder
1 tsp cumin
1 1/2 cups baby carrots, sliced and steamed (Im pretty sure, I skipped the steamed part of that instruction)
1 can black beans, drained and rinsed
1 cup frozen corn
1-2 cups chopped cooked chicken (I used leftovers from another meal)
1 pie crust - I used both pie crusts that came in the package. One on top, one on bottom. Clearly. :)
What You Do:
Preheat oven to 350. Melt butter in a large sauce pan over medium high
heat. Add onion and cook until translucent and softened. Add garlic and
cook until fragrant, about 60 seconds. Add flour and whisk together to
make a roux. Slowly add chicken broth and milk while continuing to
whisk; cook until sauce has thickened. Add salt and pepper to taste, as
well as chili powder and cumin. Stir in carrots, black beans, corn, and
chicken, and cook until heated through. Add mixture to your container of
choice (I used a 9 inch round casserole dish) and top with pie crust.
Be sure to cut holes in the top so that the filling can vent. Shape pie
crust as desired (I like to crimp the edges with my fingers), then bake
for 25-30 minutes, or until the crust is lightly browned. Serve with
sour cream and salsa, if desired.
YUM!
Friday, March 29, 2013
Thursday, March 28, 2013
Pineapple Chicken Salad
I love a good chicken salad. I think it is super hard to beat the chicken salad, that my friend, Pascha taught me how to make. YUM! But, I pinned this recipe and then I remembered that my friend, Julie, brought it over for lunch after McKinley was born. It is SO good. It has a unique flavor- really easy and good!
Of course, I changed up the recipe a bit, based on what I had in the house. I'll put the changes I made, next to the real recipe, so you can decide which you would rather. :)
Pineapple Chicken Salad
What You Need:
2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted- I used pecans
1/3 cup light mayonnaise
1/4 cup finely chopped green onions- I used purple onions
1/4 cup plain fat-free yogurt- I just used additional mayo
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
What You Do:
Combine ingredients in a large bowl, stirring well.
YUM!
Of course, I changed up the recipe a bit, based on what I had in the house. I'll put the changes I made, next to the real recipe, so you can decide which you would rather. :)
Pineapple Chicken Salad
What You Need:
2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted- I used pecans
1/3 cup light mayonnaise
1/4 cup finely chopped green onions- I used purple onions
1/4 cup plain fat-free yogurt- I just used additional mayo
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
What You Do:
Combine ingredients in a large bowl, stirring well.
YUM!
Wednesday, March 27, 2013
Ranch Bean Dip
As I mentioned yesterday, I had a little impromptu Bachelor finale get together, and was wanting to make snacks that I had everything on hand for. I had pinned this recipe. It was EASY, yummy and I had everything on hand. I did bake it, instead of doing it on the stove top.. so do whatever is easiest for you.
Ranch Bean Dip
What You Need:
1 16 oz can refried beans
1 packet dry ranch mix
1 cup sour cream
2 cups shredded cheddar or mexi cheese
What You Do:
Mix all ingredients together and put into a greased baking dish. Bake at 350 for 30 minutes (covered).
YUM!
Ranch Bean Dip
What You Need:
1 16 oz can refried beans
1 packet dry ranch mix
1 cup sour cream
2 cups shredded cheddar or mexi cheese
What You Do:
Mix all ingredients together and put into a greased baking dish. Bake at 350 for 30 minutes (covered).
YUM!
Tuesday, March 26, 2013
Homemade Brownie Mix
I pinned this the other day, and it was just in time. Last minute, I had a little Bachelor finale get together at my house. And you can't watch the Bachelor finale without food. Craig and I have ventured into the adult world of people with a REAL budget. Which needs to be a blog post in itself on my family blog. Anyway, its exciting and fun. But with that being said, it was our first month and I did not know how much wiggle room I had given us in our grocery budget. So although I wanted to have a couple of snacks on hand, I wanted to use what I had on hand.
These brownies were PERFECT and seriously SO good. I have always thought you can't beat a box of brownies, but I just dont know. These are really really good. You probably have everything on hand for them, which is a good thing. Or a bad thing, because you will want to make them all the time.
What You Need:
Mix all ingredients until combined. Spread into a greased 9x13 pan. Bake at 350 for 22-25 minutes or until done.
YUM!
These brownies were PERFECT and seriously SO good. I have always thought you can't beat a box of brownies, but I just dont know. These are really really good. You probably have everything on hand for them, which is a good thing. Or a bad thing, because you will want to make them all the time.
What You Need:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup unsweetened cocoa powder
- 2 cups white sugar
- 1 cup melted butter
- 3 eggs
- 1 tsp vanilla
Mix all ingredients until combined. Spread into a greased 9x13 pan. Bake at 350 for 22-25 minutes or until done.
YUM!
Monday, March 25, 2013
Rosemary Chicken Lasagna
Again- I have totally failed to take pictures of the finished product.. but trust me, all recipes that I post pass the Smith Household dinner approval. At least Craig, Danielle's and McKinleys. If its not broccoli, pizza, chicken nuggests, mac and cheese or salad, my son normally would prefer to throw it away. Ugh.
Anyway. I found this recipe on pinterest. I changed it up a bit, because we do not make fresh pasta in the Smith household. We use lasagna noodles that you dont have to boil. Because that is one less step. And I like less steps. This recipe, has alot of steps. So dont make it if you need to be in a hurry. I normally have shredded chicken on hand, as well, so I used that int his recipe. If you dont like the taste of rosemary, you probably will not love this dinner. It has a very distinct rosemary flavor.
What You Need:
Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz shredded mozzarella cheese divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
lasagna noodles
Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp pepper
Truffle oil- optional (we did not use truffle oil)
What You Do:
Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. (Or take out shredded chicken from freezer to defrost and use)Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.
2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and pepper. Simmer for a few minutes, then set aside.
3. Assemble Lasagna. Butter or grease a 9x 13 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.
4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.
Anyway. I found this recipe on pinterest. I changed it up a bit, because we do not make fresh pasta in the Smith household. We use lasagna noodles that you dont have to boil. Because that is one less step. And I like less steps. This recipe, has alot of steps. So dont make it if you need to be in a hurry. I normally have shredded chicken on hand, as well, so I used that int his recipe. If you dont like the taste of rosemary, you probably will not love this dinner. It has a very distinct rosemary flavor.
What You Need:
Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz shredded mozzarella cheese divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
lasagna noodles
Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp pepper
Truffle oil- optional (we did not use truffle oil)
What You Do:
Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. (Or take out shredded chicken from freezer to defrost and use)Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.
2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and pepper. Simmer for a few minutes, then set aside.
3. Assemble Lasagna. Butter or grease a 9x 13 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.
4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.
Yield: 8
YUM!
Subscribe to:
Posts (Atom)