The Best Chicken Pot Pies *

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These were fantastic!  That is all there is to say.  I found this on Allrecipes.com. 🙂  They are savory, perfectly cooked pot pies!  You can use pre-made pie dough or make your own.  I made my own and it was great.  I am usually not a fan of boiling, but it was flavorful and very tender. A+!  I used five ramekins (technically souffle dishes) and it was a perfect size for us.   I went light on the butter for the roux and it worked out nicely.  I also used the pie crust on just the top to save calories and again, no problem!

Original recipe makes 1 – 9 inch pie or about 5 ramekins
INGREDIENTS:
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion*
  • 1/3 cup all-purpose flour
  • /2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

  • 2 (9 inch) unbaked pie crusts (Or homemade dough

*Onion can flare some patients, so please know if you can use it first.

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. 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.
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Spinach, Tomato, and Feta (Or Whatever Cheese You Have) Quiche

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This is my second quiche and I am really getting the hang of it.  I made the mistake, possibly, of putting this quiche in the tart pan.  The problem was that once I par-baked the quiche crust I realized the ingredients most likely would not fit.  So then I transferred it to the glass pie plate, my favorite container for a quiche.  I must say though, the tart pan gives the quiche a cool fluted edge.  Anyway, I didn’t have feta so I used all my leftover cheeses (no waste!): shredded Swiss cheese and Land O’ Lakes 4-Cheese sliced cheese blend.  As usual, I used garlic powder not the raw.  YUM!

INGREDIENTS:

  • Homemade pastry dough or store-bought
  • 1 T. olive oil
  • 2 cups packed fresh spinach leaves, trimmed of stems, and washed thoroughly
  • 4 large eggs
  • 2/3 cup creme fraiche (or heavy cream, or milk)
  • 1/3 cup crumbled feta cheese
  • 6 cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 T. fresh chives, chopped
  • Freshly ground black pepper

DIRECTIONS:

  1. Two hours before you want to make the quiche, take the dough out of the freezer to defrost.  (Or make your own like I did).
  2. Lay the dough into either a 10″ quiche pan, making sure you have enough to form a crust around edge.  Par-bake if you like.
  3. Preheat oven to 350°.
  4. Crumble the feta onto the bottom of the crust.
  5. Pour the oil into a pan and, when heated, throw in spinach and cook until wilted (Less than five minutes). 
  6. Spread the spinach over the feta cheese.
  7. Beat eggs, garlic, and creme fraiche together.
  8. Pour over the top of the cheese and spinach.
  9. Place cut cherry tomatoes over the top of the quiche.
  10. Sprinkle chives and ground pepper on top.
  11. Bake for 45 minutes or until done.
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Homemade Spaghettio’s

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I’m always trying to make more foods my son loves from the can or box into homemade creations.  He LOVES Spaghettio’s.  We thought our creation tasted dead on but His Highness, the pickiest child on Earth, thought otherwise.  Haha.  I’m sharing because I think most kids would like this!  I used Alphabet pasta. Anyway, I’d make it again because I have a weird fascination with the taste of Spaghettio’s, I’d just cut the recipe in half.  It states it makes four servings, I’d say more like eight!  Enjoy!

TIP: I freeze the remainder of my tomato paste in a small plastic container and take it out as needed, no waste!

INGREDIENTS:

  • 8 oz. pasta rings, COOKED
  • 16 oz. tomato sauce
  • 2 T. tomato paste
  • 1 cup 2% milk
  • 1 T. grated Parmesan cheese (Or more)
  • Pinch of salt to taste

DIRECTIONS:

  1. Add tomato sauce and paste to a medium saucepan and cook over medium heat until heated through. 
  2. Reduce heat to a low simmer and slowly whisk in milk and cheese.  (If you listen to Julia Child, she would always say TURN OFF the burner when adding dairy to prevent curdling! and that’s what I do too). 
  3. Cook stirring occasionally until cheese is dissolved.
  4. Stir in cooked pasta rings and toss to coat.  Season with salt to taste.
  5. Serve warm.

*To avoid milk curdling, use at least 2% or whole milk and reduce heat, or turn off, when adding milk.  Don’t dump the milk in all at once, slowly pour it in and stir. 

 

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Eggless Macaroni Salad with Dill and Ham * (Not IC Safe)

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My husband’s never had macaroni salad because it has mayo so this was his first try!  It was very nice for everyone!  It makes a LOT, more than the 4-6 serving as stated, so I’d say more like 10-12 servings!  You can always halve it.  As usual, I substituted onion powder for the onion.  Also, the Dijon is powerful so I would only add a teaspoon and try that first.  Next time I may try prepared yellow mustard instead, but if you’re not a mustard fan, omit it completely!  Please use fresh dill, not dried, for maximum flavor.  I used already cooked cubed ham for maximum ease.  Enjoy!  *I got this recipe from Food Network’s “Get Grilling” book, (c) 2005. 

INGREDIENTS:

  • 1/4 medium red onion, minced**
  • 2 tsp. kosher salt, plus additional for salting water
  • 8 oz. elbow macaroni (about 2 cups)
  • 2 T. milk
  • 2 T. white wine vinegar**
  • Up to 1 T. Dijon mustard (optional)**
  • Freshly ground black pepper**
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup sour cream
  • 6 oz. cooked ham, cut into 1/3″ cubes
  • 3/4 cup frozen baby peas (or petite peas), thawed, about 4 oz. 
  • 2 ribs celery, with leaves, diced
  • 2 T. chopped fresh dill

**Known IC irritants, tread carefully!

DIRECTIONS:

  1. If using raw onion, to mellow the minced onion, soak it in cold water while you make the salad.
  2. Bring a large pot of cold water to a boil over high heat and salt it generously.  Add macaroni and boil, stirring occasionally, until al dente about 8 minutes. 
  3. Drain in a colander, put in serving bowl.  Toss pasta with the milk.  Allow to cool slightly while you make the dressing. 
  4. For the dressing: Whisk the vinegar, mustard (optional), the 2 tsp. salt, and black pepper to taste in a large bowl.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Whisk in the sour cream.
  5. Drain the onions, if using, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. 
  6. Add the dressing and fold to coat the pasta evenly.  Serve immediately or cover and refrigerate until ready to serve. 
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“Energy Balls” – Oatmeal Bites *

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I made these as a way to give my growing boy some needed calories but in a tasty way.  I learned a few things by making it so I know what to do better next time.  First, I am glad I made a half batch, it made 25!  Secondly, I tried reducing the honey but it needed all of it to bind together.  Thirdly, I will reduce the chocolate chips next time because it definitely was in the ‘dessert’ category more than I liked.  As written, I’m placing this in the dessert category.  But if the chocolate chips were reduced, I’d place it in the Snacks section.  So halving the chocolate chips to 1/4 cup (for a half batch) would be fine.  I didn’t use the shredded coconut because a) I didn’t have it and b) I don’t have many fans here.  I used ground flax seed, cashews, peanuts, creamy peanut butter, raisins, and everything seen in the photo.  I got this recipe from the Washington Post.  I would definitely try this next time in the food processor for ease!  Enjoy!

INGREDIENTS (FULL BATCH ingredients below, I halved these amounts):

  • 1 cup peanut butter, sunflower butter or almond butter
  • 1 cup raw or regular honey (start with less if regular honey and add more if needed)
  • 3 cups rolled oats
  • 1/2 cup ground chia seed or flax seed
  • 1 cup mini chocolate chips or cacao nibs**
  • 1 cup any combination of nuts, seeds and soft dried fruit, raisins**, cashews/peanuts, such as sunflower seeds, and dried cranberries**
  • Sweetened shredded coconut, for rolling (optional)

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Combine the nut butter and honey in a large mixing bowl and stir until smooth.
  2. Gradually add the oats and chia seed or flax seed. Add the cacao nibs or chocolate chips and the nut-seed-fruit mixture, and mix gently to combine.
  3. Use your hands to roll the mixture into balls (I used a cookie scoop) approximately the size of ping-pong balls. If desired, roll them in shredded coconut.
  4. Place the balls in paper mini-muffin cups. At this point, you can eat them, but they’ll be less sticky after a night in the refrigerator. They taste best after one day in the fridge.  Layer the balls in an airtight container, using wax paper to separate the layers, and refrigerate for 7 to 10 days or freeze for up to 3 months.
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Broccoli Ham Quiche *

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This is an excellent quiche recipe.  I made my own crust in the processor and it was excellent, easy, and perfect!  I accidentally set the temp. wrong but it turned out fine and  I froze the remainder slices individually and successfully (first in saran wrap and then in a freezer bag).   Defrost in your microwave or at room temp. and it comes back perfectly.  I made the quiche crust in the food processor with the recipe below in the link.  It was A+.  Great flavor!

INGREDIENTS:

  • 1 refrigerated pie crust, softened as directed on box or make your own quiche crust, recipe here.
  • 1 1/2 cups cubed cooked ham
  • 1 1/2 cups shredded Swiss cheese
  • 1 cup fresh broccoli, chopped, uncooked, and most of the stems removed
  • 4 eggs, large or bigger
  • 1 cup milk
  • 1/2 tsp. coarse salt or regular

DIRECTIONS:

  1. Defrost your pie crust according to the box, or make the quiche crust recipe in the link.  I did not pre-bake the quiche crust before putting my ingredients in.
  2. Heat oven to 375° and place pie crust in 9″ glass pie pan.
  3. Layer ham, cheese, and broccoli in crust-lined pan.
  4. In medium bowl, beat eggs and milk with fork or whisk.  Stir in remaining ingredients, pour mixture over broccoli.
  5. Bake 35-45 minutes or until knife inserted in center comes out clean.
  6. Let stand 5-10 minutes before serving.

 

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Eggless Chocolate Wacky Cake * (Not IC Safe)

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If you want an incredible chocolately cake that is eggless, milkless, but full of flavor, this is it.  I’ve been making this so many years.  Since my husband’s allergic to eggs, it is our staple for chocolate cake.  I don’t try any other chocolate cake recipes because this is perfection to us.  It bakes well and has a good crumb.  It’s not too dense either.  This recipe was famous during The Depression because it uses inexpensive and easy to acquire ingredients – all of them are shelf stable.  Enjoy…

INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 4 T. unsweetened cocoa powder**
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract (always use the good stuff, real vanilla extract)**
  • 1 T. apple cider vinegar**
  • 6 T. vegetable oil
  • 1 cup cold water

**Known IC irritants, tread carefully!

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. Mix flour, sugar, salt, baking soda, and cocoa in a mixing bowl. 
  3. Make three depressions, or wells, in your dry mixture. 
  4. Pour oil into one well, vinegar into the second, and vanilla into the third one.
  5. Pour water all over the mixture and stir well, breaking up all clumps until you have a smooth batter. 
  6. Pour batter into a 8×8″ or 8 or 9″ round cake pan.  (I’ve used all of these sizes and they’ve worked well.  I use a steel pan and spray PAM baking with flour on it.)
  7. Bake at 350° for 30-40 minutes, or until toothpick inserted comes out clean.
  8. Let fully cool and frost with your favorite frosting – optional. 
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Iced Coffee (Like that Donut Place You Love)

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I got this recipe off Food.com, recipe #29636 and it is the BEST iced coffee recipe I have ever had.  I credit this to its high ratio of milk to coffee.  Believe me, you won’t be able to stop drinking it.  Just talking about it makes me want to make it immediately.  I didn’t take a photo because it looks like – well, iced coffee.  My husband added real vanilla and it was extra good.  

INGREDIENTS:

  • 4 ice cubes
  • 2/3 cup coffee (warm or cooled)
  • 2/3 cup milk
  • 1 tablespoon sugar

DIRECTIONS:

  1. Put sugar in a large glass.
  2. Drop in ice cubes.
  3. Pour coffee over ice and add milk.
  4. Stir until sugar is melted.
  5. That’s it!
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Great Crepes

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My first crepe experience didn’t go well, thankfully I waited a while and tried again.  This recipe is really easy and works.  Follow it to the letter and you’ll be fine.  I used an 8″ nonstick omelet pan as I don’t own a crepe pan.  Enjoy.

Original recipe makes 8 crepes
INGREDIENTS:
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil

DIRECTIONS:

  1. In a blender combine eggs, milk, flour, salt, and oil. Process until smooth.
  2. Cover and refrigerate 1 hour.  (YES, YOU MUST WAIT AT LEAST ONE HOUR.  Preferably, overnight is best.)  During this process the flour slowly absorbs the fluid mixture and this makes a great crepe.  
  3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan.
  4. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
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Black Bean and Corn Salad (Salsa)

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We made this today, it’s excellent and perfect for summer (or anytime you wish it was summer)!  We halved the recipe and it made about 8 cups!  I’d definitely suggest adding extra salt, cilantro, black pepper, and customizing it to your liking.  I took others’ advice and halved the oil; it seemed right!  Enjoy!

  • /3 cup fresh lime juice
  • 1/2 cup olive oil  (I halved the oil with no ill effect)
  • 1 clove garlic, minced  (I used powder, it was fine)
  • 1 teaspoon salt  (Add some extra sea salt)
  • 1/8 teaspoon ground cayenne pepper  (I added extra black pepper too)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado – peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced  (I used onion powder, it was fine)
  • 1/2 cup chopped fresh cilantro (I suggest doubling)

Directions

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
  3. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

 

 

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