Wednesday, January 27, 2010

Turkey Pot Pie

Chicken pot pie was not always my favorite meal. I didn't like the meat they put into those ones you buy pre-made at the store and often just ate the filling.
 Everything tastes better homemade, including this dish. I am going to be honest, I was nervous to make one.
Not only was it my first time trying this recipe, or anything like it, but I was making it for my husbands parents.
I am happy to report that this recipe was simple and tasted like it took all day to make. It is the perfect comfort food for this chilly weather! 
 This recipe was so tasty that I made it again using left over Christmas ham and chicken.
This serves 4 if you are being polite but Rob and I could easily finish one off on our own. Try it, I know you will love it!

Chicken Pot Pie:
Recipe from: Unknown

2 celery stalks
2 medium carrots, peeled
1/2 medium yellow onion
4 tbsp butter
1/2 cup frozen peas
1/2 cup mushrooms, halved or quartered
1/2 cup frozen corn
1 1/2 cups cooked chicken
1/4 cup all purpose flour
2 cups chicken broth
1 chicken bouillon cube, crushed
1 cup heavy cream
1-2 teaspoons fresh thyme
1 teaspoon salt
black pepper to taste
1 pie crust, 9'' (I used the refrigerated prepackaged ones)

Preheat oven to 400 degrees. Finely dice the vegetables. Melt butter in a large pot over medium heat. Add veggies and saute until the veggies start to turn translucent. About 10 minutes. Add the chicken and stir to combine. Sprinkle the flour evenly over the veggies and chicken, stir to combine. Cook for a few minutes, stirring gently. Pour in the chicken broth. Stir in the crushed bouillon cube. The flour will combine with the chicken broth to create the gravy. Pour in the cream and stir gently. Allow mixture to cook, over low heat, thickening gradually, about 5 minutes. Season with thyme, salt and pepper. Remove from heat. Pour chicken mixture into a deep pie pan. Roll out the crust and place it on top of chicken mixture, making sure to cut small slits in the top to allow steam to escape. Press the crust gently into the sides of the dish to seal. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Wednesday, January 6, 2010

Sweet Lemon Loaf

I love lemons. It is no secret. I used to go grab a slice of lemon loaf at Starbucks each morning before work. If they were out I pouted, it is pathetic but I did. When this recipe popped up I knew I was going to be baking it, and soon!

Monday, January 4, 2010

Pumpkin Pie

For the longest time we always had a store bought pumpkin pie on the holidays. A few years ago I decided to try baking our own at home. It didn't turn out too well. The crust burned and the taste was just off, it wasn't spiced enough. I usually just followed the recipe on the back of the Libby's can. However this year I came accross this pie listed on all recipes. It had great reviews so I decided to try it this year. It was great! It has a subtle sweet flavor and is a bit firmer, which I like. Topped it off with some fresh whipped cream and it was hard to have just one slice! Try this recipe if you haven't before, you won't regret it!

Pumpkin Pie:
adapted from

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Preheat oven to 425. In a small saucepan empty the pumpkin, cinnamon, ginger, allspice, cloves and salt and cook over med-low heat until warmed through. This will help enhance the pumpkin flavor. Set aside and allow to cool slightly. In a large bowl empty the condensed milk and eggs. Add pumpkin mixture and mix until well blended. Pour into pie crust. Cover pie crust edges with foil and bake for 15 minutes. Then turn down to 325 and bake for another 30-40 minutes or until knife inserted 1 inch from crust comes out clean. Allow to cool completely before placing the in the fridge. Serve topped with fresh whipped cream.

Saturday, January 2, 2010

Creamy Chicken Enchiladas

These have been our go to enchiladas for a few years now. I cannot recall where I found this recipe as I have since searched for it online with no luck. I keep telling myself that I need to branch out and try something new. But why mess with something that doesn't need replacing? These are so full of flavor, have a wonderful texture and we just gobble them right up! Serve with a side of black beans and your favorite Mexican rice and it's a meal everyone will love!

Creamy Chicken Enchiladas:

2 cups chicken stock
2 chicken breasts
2 tsp ground cumin
1 1/2 tsp oregano
3/4 tsp chili powder
1 package cream cheese, 8 oz
1/2 cup sour cream
1 cup salsa
2 cups shredded cheddar cheese
1/2 yellow onion, diced
1 cup frozen corn, thawed
1/2 cup green onions, thinly sliced
1/2 tsp black pepper
10 flour tortillas
1 large can enchilada sauce

In a large saucepan or stockpot add chicken stock and chicken breasts. Add more water if needed to cover your chicken. Boil the chicken until it reaches an internal temperature of 165 degrees. Remove from heat and let sit while you prepare the filling. Cream together the cream cheese and the sour cream until smooth. Stir in salsa, 1 1/4 cups cheddar cheese, corn, onion, green onions and black pepper. Mix well. Shred chicken, add to medium sized bowl and toss with cumin, oregano and chili powder. Add chicken to cheese mixture and stir to combine.
Add about 1/3 cup of filling to each tortilla. Add rolled enchiladas to a 9 x 13 pan sprayed with cooking spray. I use 2 pans. When all enchiladas are placed in the pans cover with enchilada sauce. Bake in preheated oven at 350 degrees for 15-20 minutes. Top with remaining cheddar cheese and bake for another 5 minutes or until cheese is melted.  All of these measurements are approximate so you can adjust it to your liking. To add some spice you could also try this with pepper jack cheese or cayenne pepper. Enjoy!