Chicken Calabacitas Pot Pie

I made this last night for the first time and was quite impressed with how it turned out.  I'm always a little nervous when I try a new recipe.  This made a huge batch so I froze 1/2 of it for another meal which will be really nice this winter.  I had bought some zucchini, yellow squash and corn from the Farmers Market last week.  The corn was on the cob so I just scraped it off since I didn't have any cans.  Also I didn't actually measure any of this but just eye balled it. I'm getting much better at that.

3 1/2 cup    Bisquick
2 cup          Milk
1 1/2 cup    Chopped Green Chili
4 cup          Sliced Zucchini
4 cup          Sliced Yellow Squash
2 cup          Shredded Cheese
2 cup          Cubed cooked Chicken
1 cup          Cream of Mushroom Soup
2 cans        Corn
1/2 cup      Chopped Onion
1                Pie Shell - I always have these in the freezer and just put in a pan - no defrosting. 
                  Salt & Garlic to taste

Simmer squash, zucchini, onion, corn & chili.  Add Salt & garlic and cook till veggies are tender.

Add chicken, cheese & cream of mushroom soup (no milk added) until cheese is melted. 

Spread mixture into pie crust.

Make bisquick and spread over mixture.

Cook at 425 about 30 minutes or until crust is golden brown.  Once it's done I usually let it sit for about 5-10 minutes to set up.

And of course it's always nice to have a glass of red wine while you're cooking. 

Turkey Tacos

This is one of my favorite recipes.  It's also great if you have left over chicken.

1# Ground Turkey Meat
1/4 - 1/2 chopped Onion
2-3 Cloves of Garlic
1 tsp Red Chili Powder
1 tsp Cumin
Olive Oil
Shredded cheese - I prefer Mozzarella but you can use whichever you prefer.
Taco Shells

I use a deep skillet and drizzle Olive Oil 2-3 times around skillet.  Brown your Turkey Meat until no longer red, add diced onion & garlic and cook for about 5 minutes.  Next add your red Chili Powder and Cumin and simmer for another 5 minutes.  I have my taco shells in a pan and add the taco mix and then sprinkle with cheese.  I cook this at 350 for about 15-20 minutes or until the cheese is melted. 

You can serve any side dish you want such as rice, vegetables or potato salad.  This time I had some brown rice and black beans so I mixed them together and warmed on the stove. 

Enjoy!!

Basil Pesto

I haven't posted lately cause I haven't really been cooking much since it's been so hot.  I picked some fresh basil from my garden yesterday and made this.  I do have to say it turned out the best attempt.  I do apologize cause I forgot to take pictures.  Here's the recipe. 

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts - I use sunflower seeds cause pine nuts are so expensive.
2/3 cup extra-virgin olive oil - divided
Kosher salt and ground black pepper - to taste
1/2 cup freshly grated parmesan cheese
Angel Hair pasta or pasta of choice

Pull the basil off the stems, wash and shake dry.
Cook your pasta per instructions.
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and whirl until mixture is bright green and smooth.  Season with salt and pepper.
If you're using the pesto immediately, add all of the remaining oil and whirl until smooth. 
Drain the pasta and put back in the pan.  Pour pesto over the pasta, add parmesan cheese and stir until blended.

It's ready to serve and I like to make some bread with olive oil and dry basil sprinkled on it  and toasted.   

Enjoy and I promise next time not to forget the pictures. 

Roasted Garlic Cherry Tomato Cappellini

This is what I made for dinner last night.  It's a recipe my daughter shared with me and I'm so glad she did.  It's very light but filling and so simple which I really like.  This is definitely one you should try especially if you have a no meat day of the week.  I didn't have any cappellini so I used a combo of Angel Hair Pasta and Linguini and worked just fine. 

2 TBS Olive Oil
5 cups Red & Yellow Cherry Tomatoes
5 cloves Garlic minced
1/4 cup White Wine
1/4 tsp Salt
Pinch Red Pepper Flakes
8 oz Cappellini
1/2 cup fresh Basil Leaves torn - I got to use some basil from my garden - yippee
1/4 cup roasted Pine Nuts - I use sunflower seeds cause pine nuts have gotten so expensive and they
     work just fine.
1/4 cup grated Parmesan Cheese

Preheat oven to 400
Place olive oil, tomatoes, garlic, wine, salt & pepper flakes in dutch oven or oven safe pot.
Roast 45 minutes

Cook spaghetti-drain and add to pot of tomatoes  Add basil, nuts and toss to combine.  Serve with cheese on top and garnish with additional basil. 

 

Green Mac and Cheese

I made this for dinner last night and since I'm such a lover of mac & cheese I was so happy to find a recipe that's healthy.  Plus this is a very easy and quick recipe.  It makes a very large batch but it freezes really well so you can have more at a later time.  I'm not a big eater of green veggies even though I know I need to so this is a great way to get my greens. 

1 pound Elbow Macaroni
3 cups Whole Milk - I used 2% cause that's what I had.
1 cup packed fresh Spinach - I used frozen.
3 tablespoons Unsalted Butter
3 tablespoons Flour
4 cups grated White Cheddar Cheese
2 cups chopped Broccoli Florets
1 cup Peas - I used frozen

Preheat oven to 350 F.  Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente.  Reserve half a cup of the pasta water and strain.

While the pasta is cooking, place the milk and spinach in a blender and blend on high speed until smooth.

In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2 to 3 minutes to make a roux.  Slowly whisk in the milk mixture and bring to a boil.  Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.  Add reserved pasta water and cheese and whisk until melted.  Stir in the pasta, broccoli and peas.

Transfer to a greased 13" x 9" baking dish and bake for 20 minutes or until cheese is bubbling and the pasta is set. 

Linguini with Broccoli and Parsley Pesto

This is a great meal for a meatless day of the week but very good and is also a quick recipe for a busy day. 

1 large bunch broccoli, trimmed and cut into 2-3 inch lengths.
About 1/2 cup olive oil - divided
1/2 red onion chopped
Red Chili pepper flakes
4 cloves garlic sliced and divided
1/2 cup chicken broth
2 cups flat-leaf parsley
1/4 cup toasted pine nuts - I use sunflower seeds
Zest and juice of 1 lemon
Black Pepper
1 tsp paprika
1 pound linguine

Bring a large pot of water to a boil for the pasta.

In a large deep skillet heat about 3 tablespoons olive oil over medium heat.  Add onions, chili flakes and half the garlic and saute to tender.  Add broccoli and season with salt and pepper.  Add 1/2 cup chicken broth and reduce heat to low simmer.

Add parsley, remaining garlic, pine nuts, lemon zest and juice, black pepper, paprika and about 1/4 cup olive oil to a food processor.  Pulse into a pesto sauce and adjust salt to taste.  Transfer sauce to large shallow bowl.

Cook pasta to al dente.  Add about a cup of hot starchy cooking water to the pesto and stir.  Drain linguine and add to sauce.  Toss the pasta and sauce vigorously for 1-2 minutes to evenly coat pasta. 

This would be great with a salad and garlic bread. 

Enjoy!!!

Crockpot Mongolian Beef

Okay sorry I haven't posted in awhile, I've been cooking but just really busy getting ready for my market tomorrow.  Anyway this turned out so good and definitely a repeat recipe. 

1.5 pounds beef flank steak, cut into stir fry sized strips
2 TBS olive oil
1/2 tsp minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup shredded carrots - didn't have any and it still tasted great
3 medium green onions, chopped
White or brown rice - I prefer brown but rice of your choice

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine.  Place flank steak into the crockpot and cook on high 2-3 hours or on low for 4-5 hours.  Serve over rice.

This was done in 4 hours on low for me.