classic chicken pot pie

November 21, 2020

prep time: 5 minutes
cook time: 1 hour 15 minutes
total time: 1 hour 20 minutes
serves 6

ingredients
CRUST
1 box pillsbury refrigerated pie crusts, softened as directed on box

FILLING
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 c broth
1/2 c milk
2 1/2 c shredded cooked chicken (could just buy a rotisserie chicken and cut out prep time)
2 c frozen mixed vegetables, thawed

directions

  1. heat oven to 425 degrees. prepare pie crusts as directed on box using a 9-inch pie pan.
  2. in saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender.
  3. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  4. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust.
  5. bake 30-40 minutes or until crust is golden brown. during last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving.

source

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prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
serves 4

ingredients
1 T olive oil
3 carrots, diagonal coins
3 stalks of celery, sliced
1 onion, diced
6 c chicken stock
2 cups rice, pre-cooked
2 (12 oz.) pkgs fully cooked refrigerated turkey meatballs (thaw if using frozen)
4 c (loosely packed) baby spinach
salt and pepper
dried parsley and dried basil
finely grated parmesan cheese (optional)

directions

  1. warm oil in large pot over medium-high heat. when oil shimmers, add carrots, celery and onion. cook stirring frequently, until slightly softened, 5 minutes.
  2. add stock. bring to a boil, reduce heat and simmer 10 minutes.
  3. add rice, meatballs, and spinach. simmer 5 minutes or until meatballs reach a safe internal temperature of 165 degrees.
  4. season, to taste, with salt, pepper, parsley, and basil. serve with parmesan, if desired. refrigerate any leftovers.

source – kroger mymagazine, october 2020, page 21

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prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

ingredients
1 package (19 oz.) johnsonville italian sausage (any type of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce

directions

  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

ingredients
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese

directions

  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

source

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