Beef Pot Pie

I grew up with my mom making chicken pot pie. I always loved it! But, she never made a beef one. I had leftover roast I couldn't shred (not pictured), and wanted it to go to good use. I modified my mom's recipe and used some parts of an allrecipes recipe (Beef Pot Pie III). 

INGREDIENTS:

leftover roast, cubed

salt to taste

ground black pepper to taste

1 (14 ounce) can beef broth

3 large carrots, diced

3 potatoes, cubed

1/2 onion diced

1 cup frozen green peas, thawed

1/2 cup stick margarine

1/2 cup flour

1 cup milk

DIRECTIONS:

1. In a 2 quart saucepan over medium heat, pour in beef broth and add carrots, onion, and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

optional: Make pie crust. I like Kristi's recipe and have it written below.

2. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the broth in the pan. Combine the peas with the carrots, potatoes and beef.

3. In a separate pan, melt butter and add flour to create a roux. Slowly add milk and broth stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

4.    Grease a 9x13 inch pan. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Kristi's Pie Crust

2 cups flour

1 tsp salt

2/3 cup butter flavored shortening

7 TBSP ice water

Sift flour and salt. Cut in shortening with a fork until the size of small peas. Sprinkle a tablespoon of water at a time. Toss and fluff with a fork. Use hands and squish into a ball. Roll out on a floured surface until 1/8" thick. Lay over beef mixture and trim edges. 

(With leftover dough--roll out and sprinkle with cinnamon sugar for dessert cookies.)

If you prefer, you could do a biscuit crust. 

1 cup biscuit mix

1/2 cup milk

1 egg

Combine and pour over beef mixture. Bake at 400 for 25-30 minutes or until golden brown. 

Tilapia Parmesan

I had frozen tilapia fillets in my fridge and wanted to cook them without just using a premade sauce. I searched allrecipes and found this winner. Brent loved it! I am always thrilled and surprised when that happens. :) I only wanted to do 4 fillets and made the whole recipe. It was plenty to go around. Definitely wrap your pan in aluminum foil.

Also, my broiler doesn't work so I baked the fillets without the sauce for 15 minutes at 450 and then spread the sauce for the last couple of minutes until it browned.


Ingredients:
1/2 cup Parmesan cheese
1/8 cup butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
   
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions:
1.     Preheat oven broiler. Grease broiling pan or line with aluminum foil.
2.     Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan.
3.     Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.

Chipotle Tamale Pie

I apologize for my absence lately.  It really is quite easy to get so swamped with life and endeavors that you want to pursue.  Currently, I'm pursuing the development of an App.  Yep, be excited for a really sweet App for both Android and Apple to come your way just before Christmas.

Even with this App excitement I have been baking and cooking.  I can't let my family go hungry.  Last week I made my Chipotle Tamale Pie.  This is a fabulously hearty, delicious, and nutritious meal.  Enjoy!

Chipotle Tamale Pie
From my Diabetic Cooking Cookbook (No, I'm not diabetic, and I'm not sure where I got the cookbook from.  However, there are some good ones in here)

1 lb of ground turkey or ground beef (I use an entire pkg of of the Jennie-O ground turkey so I believe that is 20oz)
1 cup chopped onion
1 1/2 cups of diced bell pepper (choose whichever color pepper you prefer)
4 cloves minced garlic
2 tsps ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can of stewed tomatoes, undrained (the recipe says 8 oz, but I use the big can which is 13.75oz or something)
2 canned chipotle chilies in adobo sauce (minced)- You can do more here if you like it super spicy
1-2 tsp of adobo sauce from the canned chilies (the more you add the spicier it will be)
1 cup of shredded cheddar cheese
1/2 cup of cilantro chopped
and whatever ingredients you need for cornbread whether that is a jiffy mix (egg, milk, and the mix) or your own

Instructions:
1. Preheat oven to 350.
2. Cook turkey, onion, bell peppers, and garlic in a large skillet over medium heat until meat is cooked through.
3. Sprinkle cumin on top of skillet mixture and stir it all in.
4. Add beans, tomatoes, chilies, and adobo sauce; bring to a boil over high heat.  Then reduce heat to medium; simmer uncovered for 5 minutes.
5. Remove skillet from heat and stir in cheese and cilantro (sometimes I don't do cilantro, or I used dry cilantro).
6.  I spray a 13x9 baking dish with nonstick spray.  Then I pour the skillet mixture into the baking dish.
7.  Finally, I make my cornbread (I have a great recipe that I'll share later) and pour the cornbread over the over the turkey mixture.  If you use a jiffy mix for cornbread then just one box of jiffy mix will work great.
8.  Cook the dish uncovered for 20-30 minutes until the cornbread is a beautiful golden brown.

I hope you enjoy this dish.  It is one of our family favorites!

Megs

Crock Pot Italian Chicken

This isn't an amazing picture but I promise it tastes SUPER good :)

4 Chicken Breasts
1/3 cup butter
1 package Italian Seasoning
1/4 cup water

1 8oz package cream cheese
1 can Cream of Chicken Soup

Add first four ingredients into Crock Pot and cook on low for 4 to 5 hours. (Perfect to have cooking during church!)
When chicken is done, take it out and shred it. Put aside.
Add cream cheese and cream of chicken in the Crock Pot and mix well.
Add the chicken and then eat up! I like to eat it on top of rice but you can do mashed potatoes or any sort of pasta as well.

Thank you Bingham family for the yummy recipe!!!

Oven Tacos

Okay, I know all of your jaws are dropping right now. Yes, I am alive! I have been one busy mama and had to remove the unnecessary aspects from my life for a while...um year. I gave myself one pleasure and that would be pinterest. So, needless to say I have MANY recipes to post. The kids are back in school and I should be able to post more often. Sorry all for my absence and thank you for not kicking me to the curb :)


Okay, now to the recipe. It is a simple recipe that the family went crazy over. Don't you just love when you make something simple and easy, because you can’t figure out what to make for dinner, and the family loves you for the "special" meal you prepared for them?!?! This is one of those. Even Josh loved it and asked for it to be placed on the permanent meal plan list! I halved this recipe and made about 8 very full tacos.


Oven Tacos
Recipe from: lynnskitchenadventures.com

2 lbs ground beef
1 can refried beans
8 ounce tomato sauce

1 pkg taco seasoning or homemade taco seasoning

1 ½ cups shredded cheese

18-20 hard taco shells

Lettuce, salsa, sour cream, etc for serving.


1.Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.

2.Spoon mixture into taco shells.

3.Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.

4.Bake at 400 for 10-12 minutes or until heated through.

5.Enjoy!


Okay ladies, it has been so long since I posted that blogger has changed everything! I cannot figure out how to get a picture on the post??? I wonder if the website is having a hard time because half of the buttons are not where they should be, according to the help video blogger has. When I figure out the new format I can add a picture.

Beef Chili Mac & Cheese

 

Before I get too far into this post I have always though of Chili mac as first, bizarre, and second, something that would strictly be for kids or other individuals lacking taste-buds. However, when we were making our menu almost two weeks ago, Ethan got so excited when he saw this recipe in a magazine that I couldn't refuse. Well, I couldn't refuse, but I could make a very big salad for myself as a back-up. To my surprise, I loved this recipe. Since I think that one of the main reasons that I had originally discounted this recipe was because I couldn't imagine eating noodles and beans in the same bite, I was glad to see that this recipe was really a beanless chili. I also liked all the different seasonings and tomatos in this recipe because I think it gives a more "grown-up" taste. Another thing that I really liked about this recipe (which has nothing to do with taste), is that this is really a pantry recipe. Even though we usually don't keep canned Tomatoes with Green Chilis on hand, or Mac and Cheese, all the other ingredients were things that we normally have on hand. In that way, I think this could be a fun recipe to just have on hand int he pantry as food storage. Finally, this recipe cost less than $10 dollars to make and Ethan and I were able to have it for two meals, plus Ehtan had it for a lunch too. So for all the rest of you with kids, this might not last as long, but it still is a cheap meal! With all that said, we will definitely be trying this recipe again next month.


Ingredients:
1 Packages (7 1/4 oz each) Mac & Cheese. Store brand worked out just fine.
1 lb Ground Beef
1 med Onion, diced
1-14.5 oz can diced tomatoes
1-10 oz can Tomato with Green Chilis
1- 8 oz can Tomato Sauce
2 Tbsp. Chili Powder
2 cloves garlic, diced
1/4 tsp. Crushed Red Pepper Flakes
Salt & Pepper to taste
2 cups (16oz) Sour Cream
1 1/2 Cups, Shredded Cheese

Bring water to boil in a large pot. Add mcaroni; cook 8-10 mins. Leave the noodles Al dente.

In a large sauce pan brown the ground beef and onionsover medium for 6-8 minutes. Drain fat. Stir in tomatoes, tomatoes and chilis, tomato sauce, and seasoning.Drain macaroni and add to the tomato mixture. Add in contents of the Mac and Cheese packets, sour cream and cheese.

Transfer to a 13-9 pan. Bake uncovered at 350 for 20-25 minutes or until bubbly. (Ours took closer to 30 minutes.)

Serve and Enjoy!

Slow-Cooker Carnitas

Ethan and I just tried this recipe last night and it was the best carnitas that I have ever made in the slow-cooker. No joke. We loved it! The only thing that we changed from the original recipe is that we added canned pinto beans and it turned out perfect so I'll just be sharing the recipe as we made it!


Ingredients:
3 lb. pork roast
4 oz can Chopped Green Chilis
3 cloves Garlic, chopped
1 tsp. Ground Cumin
2-10 oz. cans Diced Tomato & Green Chilis (Like Rotell)
3 cube Chicken Bouillion
2 cups Water
2-Cans Pinto Beans, rinsed

Toss the roast in the slow-cooker on Medium (or if your cooker is like mine, the 8 hour setting). Add in everything except the beans. Cover and Wait. Add the beans about 2 hours before you are ready to eat.At this time, you also want to shred the pork.

The original recipe called for this to be served over chips, but Ethan and I have always been fans of tacos so we ate it taco style. We also added lettuce, tomato, and cheese on corn tortillas.

Noodles with Peanut Sauce

recipe courtesy of bettycrocker.com

My mom is the one who inspired me to cook and try new recipes. Even when she had a busy day at school, she always made dinner. She claims that when she got burned out we'd eat frozen foods (ie. chicken patties), but I rarely remember that happening. And, I really have been so burned out on cooking--so thanks to everyone for keeping this up. My mom tried this recipe and Jordyn and I drooled over it while visiting. She let us try it and I had to make it at home, although since I have become such a lazy chef (who have  I become?!?!) I had to improvise.

Ingredients:

5 oz uncooked rice stick noodles
1/2 cup creamy peanut butter
2 Tbsp soy sauce
1 tsp grated gingerroot
1/2 tsp crushed red pepper
1/2 cup chicken broth or water
4 oz canned bean sprouts
1 small red bell pepper, cut into 1/4-inch strips
2 medium green onions, sliced (2 Tbsp)
2 Tbsp chopped fresh cilantro, if desired

Instructions

Heat 2 qts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water, drain.

Mix peanut butter, soy sauce, gingerroot and red pepper in small bowl with wire whisk until smooth. Gradually mix in broth.

Place noodles ina  large bowl. Add peanut butter mixture, bean sprouts, bell pepper, and onions; toss. Sprinkle with cilantro.


MY VARIATION

My mom added chicken to hers. If anyone here has had  the kabobs with peanut sauce from Thai restaurants--this sauce is very similar--and it's my fave! I decided to do a kabob version, but just grilled my chicken and cut it into chunks. I didn't have rice noodles but I have PLENTY of spaghetti noodles in my food storage. So, I used that! I omitted mostly everything cause I didn't have it on hand. But, I did have chives. I doubled the sauce, mixed it with spaghetti noodles and grilled chicken chunks.

And guess what?

Brent said, "This is really good."

If that doesn't convince you to try it, what will? :)

(Un) Fried Spaghetti

I know that this recipes sounds a little weird, but it is a family favorite of some friends of ours. I have to admit that I was reluctant at first, but once you try this recipe it will forever be your new favorite. It is also a great way to get rid of leftovers without having to eat the same exact meal twice in a row! This recipe is is good that Ethan and I can hardly wait through spaghetti night for Fired Spaghetti Night!! Finally, don't be scared off by the title. We call it (un) fried because it is really sauteed to perfection. We hope that you guys grow to love this recipe/ technique as much as we do!


These measurements are approximate because it is a leftover recipe. Feel free to throw everything you have in.

about 1lb. cooked spaghetti, chilled overnight (**this step is really important, if the noodles aren't cooled overnight, they are too wet and it just doesn't work)

about 2 cups spaghetti sauce (use either a new can or leftover)

about 3 Tbsp (not too much or it really would be fried)


Heat about 3 Tbsp oil in a large skillet. Once the oil is hot, place the leftover spaghetti on top and then layer the sauce on top of that. Press everything down with the back of your spatula. Now be patient. I mean it! Give the noodles 3-4 minutes before stirring everything up and then be patient again. When you're patient the sauce and noodles basically caramelize and you get this really great flavor and crunchy little bits. Stir and repeat a couple times, until heated through and until you have as much caramelization as you want. Ethan and I like it really caramelized.

Double Crunch Chicken (or Pork)

Yet another Pinterest Recipe. Ethan and I love Pork chops, but only eat them rarely, so when I saw this recipe I got really excited. However, I realized that the recipe was for chicken and not pork. Despite that, we loved this recipe with pork. So feel free to misread and try it either way. Plus a fun dip!

4  large boneless chicken breasts, beaten to 1/2 inch thickness  

 Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper

Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with rice.

Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Cilantro Lime Pesto

Pinterest Recipe #3= Success. Again.


I just have to lead off this post by saying that I thought that the Korean Beef Tacos we tried last week were wacky and different, but this Cilantro Lime Pesto taco recipe definately takes the cake! Or the shell. This is so different than any other tacos we've even had. I do have to admit that the first bite made me suspicious, but once i got over the uniqueness of these tacos I was sold. After Ethan took his first bite, he had the same response. So, if you decide to try this meal, make sure to give it more than one bite!

P.S. This is not a date night food because you can definitely taste cilantro, lime and garlic on your breath for a while...even with gum...

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
**I didn't try the make ahead version, so if anyone else did and has good luck with it please tell me!!

Cilantro Lime Pesto

recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too) *I used Parm
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

**One hint for freezing any kind of Pesto sauce that has always worked for us is to put the pesto into an ice tray and then freeze it. This way you get serving sizes portions of pesto instead of having to unfreeze more than you need.