Chicken Pot Pie

1/4 cup butter (split)
2T flour
1 cup chicken broth, warmed
1/4 cup whipping cream or milk
1 large onion, coarsely chopped
2 carrots, sliced
2 celery sticks, coarsely chopped
2 med potatoes, chopped, cooked
2 chicken breasts, cooked, chopped
1/2 cup peas (I used frozen)
2 Pillsbury pie crusts

Preheat oven to 375.

Melt 2T butter in a heavy pan, Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking, until the mixture boils. Cook for 2-3 min. more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.

Heat the remaining butter in a large pan until foamy. Add the onions and carrots and cook until softened (~5min). Add the celery and cook for 5min more. Stir in the chicken, peas and potatoes.

Add the chicken mixture and sauce; then combine. Add salt and pepper if necessary.

Roll out one pie crust and line the bottom of a pan (I use a 9x13 or sometimes the one that is just smaller than that one). Add the chicken mixture. Roll out the other pie crust and lay on top of the chicken mixture. Seal the edges to the pan or bottom pie crust (if you can- you can't always with a 9x13 pan). Cut several vents in the top crust.

Bake until the top crust is browned, about 30 min.

This makes a lot; we eat it for days, but we like it.

(The original recipe calls for mushroom to be cooked with the celery, instead of potatoes. We hate mushrooms.)

SPICY ENCHILADAS WITH PUMPKIN SAUCE

2 chicken breasts
6 scallions, thinly sliced (can use regular onions)
1 can drained, rinsed black beans
Coarse salt and ground pepper
1 can (15 ounces) pumpkin purée
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8(6-inch) corn tortillas (I used a lot more than 8)
1 1/2 cups grated sharp white cheddar cheese (can use regular sharp cheddar cheese)

Note: This was a bit "saucy" for us. Next time I will only use/make half the enchilada sauce.

Preheat oven to 425°. In a medium bowl, combine chicken, beans and scallions. Season generously with salt and pepper; set aside.

In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Tortellini Salad

1 pkg tortellini (multi-colored if available)
1 zucchini
1 red onion
1 yellow and/or orange bell pepper
cilantro
feta cheese
Paul Newman oil and vinegar salad dressing

Cook tortellini according to pkg instructions. Cut zucchini, onion and peppers into strips. Combine all together. Add as much cilantro and feta cheese as you think fit. Add as much salad dressing as you think fit (up to the whole bottle-but I never use quite that much). Chill and enjoy.

Barefoot Contessa's Herb-Roasted Onions

Ingredients

nocoupons

• 2 red onions
• 1 yellow onion
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1/2 tablespoon minced fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Barefoot Contessa's Chicken Piccata

Ingredients

nocoupons

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine (I used cooking wine)
  
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Alton Brown's Meatloaf

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoons kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 tablespoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Note: I half this recipe and only use 1lb of lean ground beef- works just fine. Also, I don't have a food processor so I just try to chop it really small.

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Mom's Macaroni

1 box macaroni noodles, cooked, drained
3-4T butter (melted)
1 can evaporated milk
2-3 cups cheese
1t garlic powder
1/2t dry mustard
couple shakes worchestershire sause
salt to taste
1 sleeve saltine crackers
garlic powder
lemon pepper

Add all in pan (except macaroni) and cook until cheese is melted. Combine with macaroni. Top with crushed crackers and sprinkle liberally with garlic powder and lemon pepper. Cook at 350 for 30 min. (note: Mom warned me not to prepare ahead and cook later because all the cheese would settle at the bottom. I did this successfully by not adding the crackers, garlic powder and lemon pepper before I put it in the refrigerator. Once I was ready to cook it I used a spatula to flip the macaroni so that all the cooled, settled cheese was now on top. I then put the crackers, garlic and lemon pepper on it and cooked it. It turned out great!)

Shumway Spegetti

1/2 lb country sausage, browned, drained
4 cans (14oz) tomatoes
6-8 baby carrots
3-4T olive oil
1 onion, chopped
4-6 garlic cloves, chopped
3T sugar
1t salt
1T Italian Seasoning
pepper to taste

Puree tomatoes and carrots in blender; set aside. Heat olive oil in pan and cook onion and garlic until tender. Combine everything and cook on low heat 3-4 hours.

Crockpot California Tamale Pie

3/4 cup yellow cornmeal
1 egg, slightly beaten
1t chili powder
1t seasoned salt
16oz corn
1 cup shredded cheddar
1 cup milk
1lb ground beef, browed and drained
15 oz chunky salsa
1/2t cumin
2.25 oz olives (optional)

Combine all except cheese and cook in crockpot 3.5 hours on high. Sprinkle with cheese, cook 5-10 min. more to melt.

Linda's Corn Chowder

2 slices diced raw bacon
1 med onion, chopped
4 med potatoes, peeled, chopped
3 cup chicken broth
2 cup corn
3 cup milk (2%)
3 T butter
salt and pepper
1/4 cup potato flakes

Cook bacon slowly until fat melts. Pour off fat. Add onion, cook until tender. Add potatoes and broth, cover and cook until potatoes are tender. Add corn and milk cook low for 5 min. Add butter, salt and pepper to taste. Add potato flakes before serving (to thicken the liquid- I like it really thick so I add more).

Apricot Chicken

Chicken Breasts
1 med jar apricot preserves
1 small bottle Russian dressing
1 pkg. onion soup mix

Combine all ingredients in crock pot and cook until done (~3hrs). Serve with rice.

San Francisco Chops

4 pork chops, about 3/4 inch thick
1T oil
1 clove garlic

Sauce:
2t oil
2T beef broth
2T soy sauce
2T brown sugar
1/4t crushed red pepper
2t cornstarch
2T water


Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Saute garlic for a minute (don't burn it). Combine oil, broth, soy sauce, brown sugar, and pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 minutes. Add a little water to keep sauce from cooking down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thick. Pour over chops and serve with buttered noodles.