Friday Night
Chicken Pot Pie
1 lb of chicken (i like rotisserie chicken, but it can be frozen too)
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
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees. In a saucepan, combine 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, garlic powder 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 and veggies 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.
Veggie Pot Pie
sub 1 lb chicken for zucchini or broccoli & sub chicken broth for veggie broth!
Secret Recipe Meat loaf
(I'm not a ketchup fan so I left it off the top but did add it in!!)
2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. bread crumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)
Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.
The book says, "Get in there and squish it all around for a while. Enjoy yourself."
Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.
My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."
Turkey & Quiona Meat loaf
1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees. Let the meatloaf cool for 10 minutes before slicing and serving.
Green Beans
We roasted the green beans at 500 degrees. They were dressed with olive oil, almonds and a little garlic salt. Yum.
Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing
5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar
Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.
Red Lobster Biscuits
2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder
BRUSH ON TOP:
4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt
Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!
Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.
Enjoy!!
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