Quick & Easy Chicken Pot Pie by Crystal

Quick & Easy Chicken Pot Pie by Crystal

Ingredients:

2 medium potatoes scrubbed, pierced with a fork

I envelope of chicken gravy mix that makes 1 and ½ cups (I used Better Than Gravy)

1 can cream of chicken soup

½ to ¾ bag of frozen peas and carrots

4-6 fresh mushrooms quartered (I used baby portabella’s )

1 – 2 cups left over chicken from a rotisserie chicken

1 sheet puff pastry, thawed according to package directions

Instructions:

Pre-heat oven to 400 degrees

Spray the bottom of a 9 x 12 pan with cooking spray and set aside.

Place the potatoes in the microwave and cook for 4-5 minutes.  They should not be cooked all the way just enough to make them easy to cut into chunks.

While the potatoes are cooking, in a large skillet prepare gravy according to package directions.  Add soup and I can of water.  Bring to a simmer.  Add peas and carrots along with mushrooms to pan.

Your potatoes should be done by now.  Carefully remove them from the microwave and cut into bite size pieces and add them to the skillet along with the chicken, bring back to a simmer and simmer stirring occasionally for 5 minutes.

Pour chicken mixture into the prepared pan, top with puff pastry, and bake for 30-40 minutes until the puff pastry is golden brown. 

Banana Peppers Stuffed with Italian Sausage

I grew up in Clarksburg, WV home of one of the largest Italian Festival in the US, held every year on Labor Day Weekend.  So each year about this time my mind wanders to some of the best Italian food I have ever tasted.  So here is one of my recreations.

Banana Peppers Stuffed with Italian Sausage

Ingredients:

12- 14 large banana peppers, as straight as possible (Hot or Sweet) I like hot

2 lbs bulk or approx 6 large Italian Sausage Links (Hot or Sweet) again I like hot

2 tsp of olive oil, divided

1 -2 garlic cloves, minced or crushed

1-2  teaspoons of fennel seeds

1 (15 ounce) can of tomato sauce

Instructions:

·         Pre-heat oven to 350 degrees

·         Wash and drain banana peppers

·         Wearing rubber gloves or food service gloves cut the tops off the banana peppers, insert a long thin blade knife, into the pepper, running it around the inside edge (the more seeds and vein you remove the more heat you remove), reach in and carefully remove the seeds & veins.

·         Rinse the inside of the peppers to remove excess seeds.  Stand them pointed tip up in a colander or bowl to let the drain.

·         In a 9 x 13 – inch baking pan spread 1 teaspoon of olive oil to cover the bottom.

·         Remove casing from sausage if using links.  Pinch off small pieces and use them to stuff the tips of the peppers, continuing with larger pieces until the pepper is completely stuffed.  Place it the prepared pan and continue until all peppers are done.

·         Place in the oven and bake for 40 minutes.

·         While the peppers are baking, in a medium sauce pan over medium heat add 1 teaspoon olive oil, garlic, fennel, and any remaining sausage.  Stirring frequently break up sausage, and using the back of a spoon crush fennel seed, until sausage is no longer pink, about 5 minutes being careful not to brown the garlic.

·         Add the tomato sauce, bring to a boil, reduce heat and simmer until it is time to take the sausages out of the oven.

·         After 40 minutes remove stuffed peppers from oven, and very carefully drain as much excess fat and water from the pan as possible.

·         Cover the peppers with the sauce mixture.  Lightly sprinkle with salt if desired. Return to oven and continue to bake an additional 10-20 minutes or until hot and bubbly.

Makes 12-14 servings 

Hints:

·         These are great as appetizers, served on a bed of pasta with your favorite sauce, or place in a good quality hoagie roll, topped with Italian cheese and baked to bubbly perfection.

·         This is a large recipe because I like to freeze the extras and warm them as needed.

Suzie’s Sloppy Joes

I have a jam-packed day today & we all need to eat at different times, so I am making these awesome sloppy joes for dinner.  You just throw everything in the Crock-Pot and everyone gets a tasty, hot dinner whenever they are ready to eat!

Suzie’s Sloppy Joes

Makes 8 servings

3      pounds 95% lean ground beef

1      cup chopped onion

3      cloves garlic, minced

1 ¼  cups ketchup

1      cup chopped red bell pepper

¼     cup plus 1 tablespoon Worcestershire sauce

¼     cup packed dark brown sugar

3      tablespoons prepared mustard

3      tablespoons vinegar

2      teaspoons chili powder 

        Toasted hamburger buns

     Cook and stir ground beef, onion and garlic in large nonstick skillet over medium-high heat until beef is browned and onion is tender.  Drain and discard fat.

     Combine ketchup, bell pepper, Worcestershire sauce, suger, mustard, vinegar, and chili powder in CROCK-POT. Stir in beef mixture.  Cover; cook on low 6 to 8 hours.  To serve, spoon mixture onto hamburger buns.

Source:  Croc-Pot Slow Cooker Best Loved Recipes

Beer Enchiladas with Jalapeno Slaw

Yes, ladies & gentlemen I have yet another awesome way to use my “Magic” Meat Sauce.  I really love these Beer Enchiladas!!!  My picky pants family doesn’t care for cabbage, but I make the Jalapeno Slaw anyway because it is a perfect match to the enchiladas.  It is very tasty.

Beer Enchiladas with Jalapeno Slaw

Ingredients:

¼     head green cabbage, shredded

1      white onion, thinly sliced

2      jalapeno chilies, seeded and finely chopped

2      tablespoons white wine vinegar

Salt

3 ½  cups “Magic” Meat Sauce

½     cup beer

1      teaspoon ground cumin

½     cup vegetable oil

9      small corn tortillas

1 ½  cup shredded Monterey Jack cheese

Instructions:

1. In a medium bowl, combine the cabbage, onion, chilies and

     vinegar; season with salt and toss.  Refrigerate until soft

     about 1 hour.

2. Meanwhile, preheat the oven to 350 degrees.  In a medium

    saucepan, combine the “Magic” Meat Sauce, beer and cumin

    and bring to a simmer over medium heat.  Cook, stirring

    occasionally, until the alcohol cooks off, about 7 minutes.

3. In a skillet, heat the oil over medium heat.  Add the tortillas

    one at a time and cook for a few seconds on both sides;

    drain on paper towels (I just use a nonstick skillet and omit

    The oil.)  On a work surface lay the tortillas flat and place

    2 heaping tablespoons of the meat mixture down the center

    of each.  Roll up and place side by side, seam side down, in a

    9-by-11-inch baking dish.  Cover with the remaining meat mixture;

    Sprinkle with the cheese.  Bake until the cheese is just melted,

    About 15 minutes.  Serve with the slaw

Source: Rachel Ray Everyday

Homemade Manicotti

I am going to post this one for Hayley and her daddy.  These Homemade Manicotti just melt in your mouth!  They are super easy to make you just need a really good 8” non-stick sauté pan.  The original recipe called for store bought meat sauce but I have substituted “Magic” Meat Sauce because it just takes this dish over the top!

Homemade Manicotti

Ingredients:

2     cups ricotta cheese

1 ¾ cups shredded mozzarella cheese

¾    cup grated Romano cheese

1/3   cup chopped flat-leaf parsley

2     tablespoons milk

3     large eggs

¾    cup all-purpose flour

3    cups “Magic” meat sauce

Instructions:

1. Preheat the oven to 350 degrees.  In a medium bowl,

    combine the ricotta, 1 cup mozzarella, ½ cup Romano, the

    parsley, and milk.

2. In a bowl, whisk the eggs with 1 cup water.  Whisk in the

     flour.

3. Heat a greased 8-inch nonstick skillet over medium heat.

     Ladle 3 tablespoons batter into the skillet, swirling to cover

     the surface of the pan.  Cook for 1 minute, flip and cook for

     1 minute more.  Repeat with the remaining batter, greasing

     the skillet after each crepe.  Stack the crepes on a plate.

4. Spread half of the meat sauce into a 9-by-13-inch baking dish.

    Spoon the cheese mixture down the center of each crepe.  Roll

    Closed; arrange in the baking dish.  Top with the remaining meat

    sauce and cheeses.  Bake for 25 minutes.

Source:  Rachel Ray Everyday – recipe submitted by Patricia Nelson

Inside-Out Pizza Rolls

Here is another great recipe that uses Magic Meat Sauce.  It is similar to a calzone, easy to make and perfect for busy nights.  Just let the dough thaw in the fridge while you are at work.  The original recipe called to fresh made dough but I adapted it to use frozen dough for convenience.

Inside-Out Pizza Rolls

Ingredients:

1   loaf of frozen bread dough, thawed according to package directions.

     flour for rolling out dough

2   cups of Magic Meat Sauce

½  pound mozzarella cheese, cut into  ½ inch cubes (or 8oz

      shredded mozzarella)

1   large egg, lightly beaten

Instructions:

1. Remove dough from refrigerator, and let it warm up a little.

2. Preheat oven to 375 degrees.  In a medium skillet, cook the meat

    sauce over medium heat, stirring, until reduced to 1 ½ cups, about

    10 minutes, let cool.

3. On a lightly floured surface, using a rolling pin, roll dough into a 12”x16”

     rectangle.  Scatter the cheese on top , leaving a 1 ½ inch border.  Spoon

     the meat sauce over the cheese.  Brush the border with some of the

     beaten egg and roll the dough up loosely, beginning at the short end. 

     Transfer to a parchment-paper-lined baking sheet, bursh with more egg and

     cut 3 vents on top.  Bake until golden brown, about 40 minutes.

Source:  Rachel Ray Everyday

Stuffed Shells

This is one of Alex’s favorite dishes.  It takes a little work but freezes well, so I like to make a double batch and freeze a batch for later.

Stuffed Shells

Ingredients:

5   cups of good quality pasta sauce

1   (30 oz) container part-skim ricotta cheese

1   (8 oz) bag Italian 5 cheese blend of finely shredded cheese

1/3 cup grated parmesan cheese

2   eggs, lightly beaten

1   (8 oz) box frozen spinach, thawed and squeezed out

3   tablespoons fresh parsley, finely chopped

1/8 teaspoon freshly grated nutmeg

1   (12 oz) box of jumbo shells

Instructions:

1.  In a large 10” by 15” baking pan (or a 9”x12” & an 8” square baking pans) spread about

      1 ½ -2 cups of the sauce on the bottom of the pan(s).

2.  Pre-heat oven to 350 degrees and put a large pot of salted water on to boil.

3.  In a large bowl add ricotta cheese thru nutmeg and blend with a hand mixer, until

     all ingredients are incorporated.

4. When water comes to a boil, add pasta and cook according to package directions

     being careful not to overcook the pasta.

5. Drain pasta and cool until you can handle it without getting burnt*.  Hold the shell in

    one hand and use a spoon to fill each shell with the cheese mixture.  Place the shells

    in the pre-pared pan(s). 

6. Use the remaining sauce to drizzle over the pasta.  (you can sprinkle with

    additional parmesan cheese or shredded cheese if you have some) Cover

    with aluminum foil and bake for 45 minutes, uncover and bake an additional

    15 minutes or until hot and bubbly.

7. Let cool for 10-15 minutes and serve with salad and good quality crusty bread.

*Do not allow pasta to cool to much, it needs to be warm or the shells will break when

   you try to fill them.