Chicken Pot Pie

This pot pie is surprisingly easy and delicious.

• 1 pound skinless, boneless chicken breast halves - I used about 5 chicken thighs and they were delicious
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1 cup frozen corn
• 1/2 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 cups chicken broth
• ~1  cup milk
• 2 (9 inch) unbaked pie crusts
• You can use a pie plate but I found that to be too small so instead I used an 8x8 casserole dish and everything fit perfectly.

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, saute onions, carrots, and celery in butter.  
3. Once soft, add chicken broth, peas, corn, and chicken.  Simmer until chicken is cooked through and veggies are tender.
4. Combine flour and milk (you can also use water) in a small bowl or tubberware container and mix well until smooth.  Gradually whisk in flour mixture to thicken the broth mix.  Add salt and pepper to taste.
5. Place one crust in the bottom of a 8X8 pan and fill with chicken gravy mixture top with second pie crust, sealing the edges.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Artichoke Spinach Dip

This is my go to dish for all occasions. I have made it a gazillion times and the recipe is now just right. I think it's awesome and love eating it generally other people agree.

Ingredients:

10 oz spinach (you can get the cheap little frozen boxes or use fresh if you feel ambitious) - thaw, squeeze out the water, and roughly chop before adding
12 oz cream cheese (it's like a package and a half) - should be at room temp.
1/2 heaping cup of mayo (not miracle whip)
2 TBSP garlic
2 tsp lemon juice
14 oz can of artichoke hearts (drain and give em a squeeze so they don't make your dip runny then just roughly cut them up before putting them in)
1/2 cup Parmesan cheese
handful of mozzarella cheese

Put everything into a bowl and mix it up. You can do this by hand but I
think it turns out better if you use a mixer.
cook at 375 degrees for 25 in an 8x8 casserole dish. If you use a 9x13 check after 15 min.
minutes.

Pulled Pork Sandwiches with Coleslaw

I got this recipe from the food network and it is super good and the pulled pork is so easy and can be done in a crock pot instead of the oven if you want.

Pulled pork ingredients:
Pork shoulder - couple pounds
4 TBS salt
1 TBS pepper
1 1/2 c. brown sugar
1/4 c. paprika
2-3 sprigs of thyme - leaves only
4 cloves garlic
1/4 c. red wine vinegar
1 TBS cayenne - I normally use a little less but if you like things spicy use the whole TBS
3 TBS olive oil

Food process all ingredients together (not the pork shoulder of course) except for the olive oil, which you gradually add when all other ingredients are mixed.
Cover the entire pork shoulder in mixture making sure you get into all the nooks and crannies. Cover, refrigerate, and marinate for at least 3 hrs to overnight.

Preheat the oven to 250 -300 degrees and cook for around 5 hrs. It may take a little longer or shorter depending on your oven. When it is done it should just be really tender and just break apart.

Top with your favorite BBQ sauce and coleslaw (see below) on a quality bun.

Coleslaw ingredients - Kevin and I both really enjoyed this coleslaw

1 TBS whole grain mustard
1 c. mayo - not miracle whip
1/4 c. sour cream
1/2 lemon - juiced
2 TBS red wine vinegar
2 tsp sugar
1/2 head savoy cabbage - thinly sliced
1/2 head purple cabbage - thinly sliced
2 green onions - chopped
2 carrots - thinly sliced
salt and pepper to taste

1. Combine mustard, mayo, sour cream, lemon juice, vinegar, and sugar. Mix well.
2. Add all other ingredients
3. Salt and pepper to taste.

Banana Nut Bread

Yum Yum! A great recipe to use up those bananas that are too brown to eat.

Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
1 c brown bananas (about three large bananas)
1/3 c. milk
1 tsp lemon juice
2 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 c. chopped nuts

Preheat oven 350 degrees

1. Cream butter and sugar.
2. Add eggs
3. Add bananas
4. Combine milk and lemon juice
5. Combine flour, baking soda, and salt on a plate or in a bowl
6. Add flour mixture alterantely with milk mixture
7. Add nuts
8. Grease bread pans well. This recipe makes fits in either 3 small loaf pans or one large loaf pan.
9. Bake for 1 hr.

Chocolate Chip Bundt Cake

Another mama Klein specialty.

Ingredients:
3/4 c. butter
1 3/4 c. sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
3 c. flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/3 c. milk
12 oz. chocolate chips

Preheat oven to 350 degrees

1. Cream together butter and sugar
2. Beat in eggs one at a time.
3. Add vanilla and almond extract
4. Combine the flour, baking powder, and salt on a plate.
5. Add flour mixture alternately with milk
6. Mix in chocolate chips.
7. Grease bunt cake pan well with Crisco and flour
8. Bake for 70-75 minutes
9. Cool in pan for 10-15 minutes
10. After cake is cooled you can coat it with a chocolate glaze, see below, although I prefer it without the glaze.

Chocolate glaze:
1/2 c. chocolate chips
1/4 c. boiling water
1/2 tsp cinnamon
1 c. powdered sugar

1. Combine choc. chips and boiling water until smooth
2. Add cinnamon and mix well.
3. Add powdered sugar one heaping TBSP at a time.
4. Refrigerate 20 min or until desired consistency

Vanilla Butter Nut Pound Cake

This is a Mama Klein specialty. It is delicious and makes a large dense cake.

Ingredients:
2 sticks butter - softened
1/2 c. Crisco
3 c. sugar
5 eggs
3 c. flour
1/4 tsp salt
1 TBSP plus 2 tsp vanilla butter nut flavoring
1 c. milk
1 c. chopped nuts
1 jar maraschino cherries - chopped


DO NOT PREHEAT THE OVEN. The cake should go into a cold oven then set to 325 degrees

1. Cream together butter, Crisco, and sugar
2. Beat in eggs one at a time
3. Add flour and salt alternately with milk and flavoring
4. Stir in nuts and cherries
5. Grease and flour a bunt cake pan or angel food cake pan well
6. Put into a cold oven and bake at 325 for 1 hr and 45 min

Quinoa with black beans

I got this recipe from allrecipes.com and it is delicious and nutritious. Quinoa is a complete protein and super good for you.

Ingredients:
1 tsp olive oil
3/4 c. quinoa - rinsed
1 1/2 c. chicken broth
1 onion - chopped
3 cloves pressed garlic
1 c. corn
1 can black beans - drained and rinsed
1 tsp cumin
1/4 tsp cayenne


Saute onions in oil until they start to get soft add garlic cook a few more minutes. Add all other ingredients, stir well. Cover and simmer for 20 min or until all liquid is absorbed.

Tasty Lentil Tacos

I got this recipe from allrecipes.com and didn't make any modifications except I used soft taco shells. It was delicious, cheap, and easy.

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder - instead of the chili powder, cumin, and oregano you can just use taco seasoning
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
taco toppings: lettuce, tomatoes, sour cheese, cheddar cheese

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened.

2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

French Onion Soup

Now that it is getting colder outside soup season is officially here. :) I got the recipe from here but I changed it some from reading reviews and combined some aspects of Julia Child's soup recipe. Make sure you have a good chunk of time caramelizing the onions takes at least 45 minutes.

Ingredients:
3 TBS butter
1 TBS oil
6 onions (about 3 pounds), sliced - this may seem like a lot but the onions really really cook down
6 garlic cloves, sliced
2 sprigs of thyme
1/2 tsp sugar
1 tsp salt
1/2 cup dry white wine (I'm going to try red next time, according to reviews it is better)
6 cups canned beef broth
1 bay leaf
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
Gruyere cheese


Melt butter and oil in a large saucepan over medium high heat. Add onions, garlic, and thyme. Stir thoroughly so that all onions are coated in butter/oil. Cover and turn heat to medium low. Cook covered for 20 minutes, stirring occasionally. After 20 minutes remove lid, add 1/2 tsp sugar and 1 tsp salt and turn heat to medium high to high. Stay in range of the onions during this time, you don't want them to burn. Cook the onions, stirring frequently until they are brown and caramelized. This will probably take 20-25 minutes. Once caramelized add wine and let condense until thick, about 3 minutes. Next I added 2 cups of beef broth and the mustard. I then transferred it to a larger pot to add the rest of the broth and the bay leaf. Simmer soup for 20 minutes.

To make the toast:
Heat the oven to 325 degrees. Drizzle eat side of the bread with olive oil and place on a cookie sheet. Cook for 15 minutes on each side (30 minutes) total.

Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and grated/sliced cheese. Broil until cheese melts and bubbles.

Diana's Cheesecake

This is the best cheesecake ever!

Crust:

2 packages (2 2/3c) graham crackers

1 stick butter melted

1/4 c sugar
Mix all of these together and pat into the bottom of the pan

Cake

3 lbs cream cheese ( 6- 8oz packages ) room temp. - Beat until smooth
2 cups sugar - beat in thoroughly

5 eggs - beat in one at a time

1 tsp vanilla

1 tsp lemon juice

Pour cheesecake batter into two 8' inch pans.

Place in water to bake 300 deg. for 1 hr 15 min. Let sit 1/2 hour. Remove from hot water.

Let cool completely. Refrigerate overnight. Remove from pan.

*I use a spring form pan so I wrap it in aluminum foil to make it water proof.

Sweet N' Sour Kale

I got this recipe from the crappy CSA Christina and I were a part of.

Ingredients:
1 bunch Kale
1/2 onion - chopped
3 TBS apple cider vinegar
1 TBS sugar (preferably in the raw)
1 tsp garlic (fresh or powder whatever you have on hand)
3 TBS water

Saute the onion in olive oil until it starts to soften.
Mix in all other ingredients except for kale and let mix well
Add kale and 3 TBS water
Cover and cook on medium for a few minutes until kale is wilted but not mushy

Crock Pot Cabbage rolls

Ingredients:

Rolls:
12 cabbage leaves
1 c. cooked rice
1 egg - beaten
1/4 c. milk
1/4 c. onion - minced
1 lb ground meat - I prefer turkey
1 1/4 tsp salt and pepper

Sauce:
1 can of tomato sauce (15 oz.)
2 TBS brown sugar
2 TBS lemon juice
2 tsp Worcestershire sauce
2 cloves minced garlic

Steam cabbage head until the leaves are wilted and pliable

In a large bowl combine rice, egg, milk, onion, ground meat, salt, and pepper. Place about 1/4 c. of this mixture inside each leaf and roll up. Arrange rolls in the crock pot.

In a small bowl mix together all sauce ingredients and then pour over cabbage rolls.

Cook on low for 8 to 9 hours.

Amy's Ranch Pretzels

This is a fabulous ranch pretzels recipe courtesy of Kevin's sister Amy.

Ingredients:
1 bag hard pretzels - broken into small pieces (I like to mash the pretzels still in the bag with a meat mallet)
2/3 c vegetable oil
3 TBS/one packet ranch seasoning

Place crumbled pretzels on a cookie sheet in one layer.

Combine oil and ranch seasoning and mix well. Pour this mixture over the pretzels and mix around.

Bake 5 minutes in a preheated 300 degree oven.

Mrs. Leonardi's Strombolis

These are from our middle school Home Ec class and are awesome.

Ingredients:
1/2 c. warm water
1/4 tsp sugar
2 1/2 tsp dry yeast
3 c. flour
1 1/2 tsp salt
3/4 c milk - microwave for 60 seconds
2 TBS oil


Mix warm water, sugar, and yeast together. Set aside, it will begin to foam

Mix 1 1/2 c. flour and salt together in a large mixing bowl. Add microwaved milk, yeast mixture, and oil. Beat on high for 4 minutes.

Remove mixture and stir in remaining 1 1/2 c. flour with a wooden spoon.

Flour counter and knead dough 75 times. Place it in a greased bowl, cover, and let rise for at least an hour.

Roll out dough and pile the ingredients of your choice on one half. i.e. ham, cheddar cheese, and sauteed vegetables. Fold the stromboli in half and seal the corners by pressing on them with a fork.

Place on cookie sheet and bake at 425 degrees for about 30 minutes.

Dave and Amy's Crab Dip

Delicious and simple crock pot dip.

Ingredients:
2 packs cream cheese
1-2 TBS Worcestershire Sauce
2-3 TBS Dijon mustard
2 sprinkles garlic powder
2 TBS Old Bay
1 lbish crab meat
Shredded white cheddar cheese for the top


Soften cream cheese and combine all ingredients in the crock pot. Heat until warm - an hour or two

Mexican Chicken Soup

This is a super simple and tasty soup courtesy of one of my Bealeton co-workers. It is very easy to add a lot of variety to it.

1 TBS oil
1 small onion - chopped
1 jalapeno - diced
2 garlic cloves - minced
2 tsp cumin
5 cups chicken broth
1 1/2 lbs chicken - I usually use about 4 chicken thighs.
2 cups store bought salsa
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook until tender. Stir in garlic and cumin and cook 30 seconds more.

Add broth and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa and bring back to a simmer, season with salt and pepper to taste and serve hot with a dollop of sour cream.

For more variety you can substitute shrimp for the chicken. I also like to add corn, black beans, and sometimes rice to this soup.


This soup is also great to make in a crock pot.  Just put the onion, jalapeno, garlic, cumin, broth, and chicken thighs in the crock pot on low all day.  After about 6-8 hours pull the chicken out to remove the bones and gristle and then add the salsa, corn, black beans, and any veggies you like and let it cook for like 20 more minutes.

Butternut Squash Soup

This is an easy tasty way to get a ton of vegetables in one sitting.


Ingredients:
2 TBS butter
1 small onion - chopped
1 stalk celery - chopped
1 med carrot - chopped
1 sweet potato - chopped
1 med butternut squash - chopped
1 jalapeno - chopped
2 cloves garlic - chopped
32 oz chicken broth

Butternut Squash Tip: In order to easily seperate the squash from its skin and chop it first cut it into quarters. Place the quarters in a large bowl with about in inch of water, cover with plastic wrap, and cook in the microwave for about 4 minutes or until soft.


Place butter, onion, celery, jalepeno, and garlic into large pan and saute for a few minutes. Next, add all other ingredients and bring to a boil. Simmer until all ingredients are soft. Let cool and then blend/food process until the soup is smooth.

Warm up and serve with a dollop of sour cream