1. Tarragon-cream chicken pot pie
(no pick of this, as it is actually about 3 different recipes that I stole a little of this and a little of that from!)
2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders, chopped
2 carrots, chopped (I used canned because its what I had)
1 onion, chopped
2 ribs celery with the greens, chopped
Salt
Freshly ground pepper
2 cups chicken stock, divided
1/2 cup cream, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons (or use Dried)
1 cup frozen peas
2 preformed frozen pie crusts (thawed on counter for 15 minutes)
3 medium potatoes, cubed
Directions:
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and potatoes and adjust salt and pepper. Simmer for 10 minutes or so to thicken some and start potatoes cooking.
Lay one crust in bottom of large oval casserole dish, manipulate and form to fit. Add chicken mixture and cover with other pie crust, stretching and manipulating to fit. Bake at 375 for about 45 minutes or until your crust is golden brown.
**I really want to get ramekins to make individual pies, I think they would be awesome that way!
2. Roasted Chicken Drummies
2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders, chopped
2 carrots, chopped (I used canned because its what I had)
1 onion, chopped
2 ribs celery with the greens, chopped
Salt
Freshly ground pepper
2 cups chicken stock, divided
1/2 cup cream, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons (or use Dried)
1 cup frozen peas
2 preformed frozen pie crusts (thawed on counter for 15 minutes)
3 medium potatoes, cubed
Directions:
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and potatoes and adjust salt and pepper. Simmer for 10 minutes or so to thicken some and start potatoes cooking.
Lay one crust in bottom of large oval casserole dish, manipulate and form to fit. Add chicken mixture and cover with other pie crust, stretching and manipulating to fit. Bake at 375 for about 45 minutes or until your crust is golden brown.
**I really want to get ramekins to make individual pies, I think they would be awesome that way!
2. Roasted Chicken Drummies
16 chicken drummettes (1 1/2 lb)8 small red potatoes, quartered
1 medium red bell pepper, cut into 1-inch pieces
1/2 cup creamy mustard-mayonnaise sauce (I mixed 1/4 cup of mayo and 1/4 cup of Dijon mustard together)
1 tablespoon vegetable oil
1/2 teaspoon garlic-pepper blend
1/4 teaspoon salt
Directions:
Heat oven to 425ºF.
Spray 15x10x1-inch pan with cooking spray.
In large bowl, place chicken drummettes, potatoes and bell pepper.
Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.
3. Bacon-Cheeseburger Calzones
- makes 4, so I doubled recipe to make 8
2 slices bacon, cut into 1/4-inch pieces1/2 lb lean (at least 80%) ground beef (I used turkey)
2 tablespoons dried minced onion
2 tablespoons chopped hamburger pickle slices
2 tablespoons ranch dressing
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 plum (Roma) tomato, thinly sliced, if desired
Cheddar cheese
1 egg, beaten
Directions:
Heat oven to 375°F.
In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add beef and onion; cook, stirring occasionally, until beef is thoroughly cooked. Drain if necessary.
Stir in pickles and ranch dressing.
Unroll dough; separate into 4 rectangles. Place on greased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.
Spoon about 1/3 cup beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese.
Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
Bake 15 to 20 minutes or until deep golden brown.
Immediately remove from cookie sheet. Serve warm.
4. Tortellini (or Raviolli) Soup
1 pound ground beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 – 28 oz can of crushes tomatoes in puree
1 – 6 ounce can of tomato paste
1 – 14.5 ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup fresh parsley
1 – 12 ounce bag of frozen or dried tortellini (or ravioli)
Directions:
Brown ground beef.
Combine all ingredients except tortellini.
Bring to a boil. Simmer for 30 minutes.
Cook tortellini according to package directions and add to soup.
Sprinkle with some extra Parmesan cheese. Serves 6.
ENJOY!
