Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk2 
• (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

-Kadie

CREAMY BACON CARBONARA

 2 eggs

1/4 cup Cream or Heavy Cream  (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon fried crisp then crumbled

1 small onion, chopped (opt )

3 mushrooms sliced (opt )

1/2 lb. Pasta

DIRECTIONS:

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.

Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it)  Don’t do this on high heat, or you will make scrambled eggs.  Crumble the crisp bacon over the top & serve with additional Parmesan.  Add a loaf of Crusty French bread and a salad.  So Good!

The above is the original recipe, which I always follow except for adding the onions and the mushrooms.

If you’re concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water.  Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously.  Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully, then add the drained pasta to the mixture. 

-Kadie

Slow Cooker Cheesy Chicken and Rice

Ingredients
                 4 boneless skinless chicken breasts

• 1 large onion, chopped (I use Vidalia)

• 1-2 cups of cooked rice

• 1 cup cheddar cheese

• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)

• 1 -15 ounce can whole kernel corn, drained

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

-Kadie

Cheesesteak Crescent Rolls

Ingredients

• 2 Tbsp. butter

• 1 onion, sliced

• 1 green bell pepper, sliced

• 3/4 lb. sliced roast beef (from the deli)

• 1/3 c. beef broth

• 8 oz. cream cheese

• 2 (8 oz) tubes refrigerated crescent rolls

• 4 slices Swiss cheese

Preheat oven to 375-degrees.

• In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.

• Coarsely chop roast beef and add to onion/pepper mix.

• Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.

• Separate crescents dough into triangles and press flat.

• Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.

• Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.

• Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

-Kadie

Roast Turkey Cuban Sandwich

Ingredients:

• 1 bun (sliced in half)

• 1 tablespoon mayonnaise

• 1 teaspoon dijon mustard

• 1 tablespoon cranberry sauce

• 2 slices roast turkey breast

• 2 slices swiss cheese

• 2 slices smoked ham

• 2 slices dill pickle

Instructions:

1. Assemble the sandwich and brush the outside with a bit of oil.

2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

-Kadie

The Best Sloppy Joes

YIELD: SERVES 4-6

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 onions, roughly chopped
• 2 ½ pounds ground beef
• 2 tablespoons tomato paste
• 2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
• ½ cup ketchup
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• Freshly ground black pepper
• 8 to 12 rolls or buns

DIRECTIONS

1. Preheat oven to 300 degrees.
2. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
3. Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.

-Kadie

Chicken Crescent Ring

1 cam cream of mushroom soup
3 c cooked boneless chicken breasts
1 8 oz package cream cheese
1 tbsp chives
1 tsp lemon pepper
1 c chopped broccoli
2 pkg crescent rolls

Mix together first 5 ingredients.
Unroll crescent dough; separate into 16 triangles, arrange triangles in a circle onto the 13 in round stone plate, with wide ends overlapping each other in the center and the points toward the outside. There should be a five inch diameter opening in the center of the stone. Scoop the chicken mixture evenly onto the widest end of the triangle. Bring outside points of triangles up over filling and tuck under wind ends of dough at center of ring. (filling will not be completely covered)

Bake ring 20-25 min or until golden brown. Remove from the oven, cut and serve.

-Cami

Meatloaf

1 1/2 lbs ground beef
1 c tomato sauce
3/4 c oatmeal uncooked
1 beaten egg
1/4 c chopped onion
1 tsp salt
1/4 tsp pepper

Mix well in bowl. Press into a loaf pan.
Bake 350 for 45 min-1 hour.

-Cami

Chicken Enchiladas

4 chicken breasts (boiled & cut up)
Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm can diced chilies - optional
onion to taste
2 tbsp salsa
1 large sour cream

Add sauce ingredients together and dilute with broth from boiled chicken until soupy.
Using flour tortillas, put small amount of chicken, grated yellow and white cheese and sauce. Roll and bake in a dish. Top with remaining sauce and cheese. Bake 350 for 30 minutes.

-Cami

Turkey Pot Pie

1 box refrigerated pie crusts

Filling:
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 c milk
2 1/2 c shredded cooked turkey
2 c frozen mixed vegetables thawed

Heat oven to 425. Make pie crusts as directed on box using a 9 in. pie plate.

In a 2 qt saucepan, melt butter over med heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30-40 min or until crust is golden brown. During last 15-20 min of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 min before serving.

-Cami

Baked Sweet and Sour Chicken

The chicken coating ingredients

• 3-4 boneless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• ¼ cup canola oil

The sweet and sour sauce ingredients

• ¾ cup sugar
• 2 tablespoons ketchup
• ½ cup distilled white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

Method

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes. Season the chicken with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your ¼ cup oil in a large skillet and cook you chicken until browned but not cooked through. Place the chicken in a 9X13 greased baking dish. Mix all of your sweet and sour ingredients in a bowl and whisk and then pour evenly over the chicken. Bake for one hour during the baking process you will need to turn the chicken every 15 minutes.  

-Sarah

Easy Crock-Pot French Dip Sandwiches

Ingredients

• 2-3 lb oven roast
• 2 cans beef broth (about 4 cups)
• 2 packages Lipton Onion Soup Mix
• White Italian Sub rolls Or Ciabatta Rolls (My personal favorite)
• Provolone cheese slices

Method

Put oven roast in crock pot. Add beef broth and soup mix. Cook on low 7-8 hours. Shred roast with a fork, and return shredded beef to crock pot for a few more minutes. Slice open break, and place a good amount of beef on one side, top beef with cheese slices. Broil open sandwich in oven for just a few minute, until the cheese gets melted and bubbly. Remove from oven and serve with a ladle of au-jus left in crock- pot.

-Sarah