Mini Chicken Pot Pies

Chicken Pot Pie

Ingredients

4 -tbls Butter

1 -onion Chopped finely diced

2- medium carrots finely diced

1 celery stalk finely diced

1-1/2 cup of diced potatoes

½ cup of corn or peas depending on family preference

¼ cup flour

2-1/2 cups chicken broth, you may need more if it seems too dry

1- cup half n half

2 cups chopped chicken

½ tsp. rosemary

½ tsp. thyme

1tsp. poultry seasoning

Salt and Pepper to taste

1 egg

¼ cup half and half

Pie crust enough for top and bottom crust.   Can make 1 big pie or 6 individual pies

Directions

Special equipment: 4 6-inch individual foil pie pans or a standard muffin tin

Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, and then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.

Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.

Meanwhile, roll out the piecrusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups); making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.

If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!

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Zupas Wisconsin Cauliflower Soup

ZUPAS WISCONSIN CAULIFLOWER SOUP

 

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PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

 

Creamy cauliflower and sharp cheddar soup you can whip up in less than 30 minutes. This stuff tastes so close to the original Zupas recipe!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4

INGREDIENTS

• 2 tablespoons butter
• 1 white onion, diced
• 2 teaspoons minced garlic
• ¼ cup flour
• 2 cups milk
• 3 cups chicken broth (or vegetable broth)
• 2 teaspoons salt
• 1 head cauliflower, chopped
• 1 cup shredded pepperjack cheese
• 2 cups shredded sharp white cheddar cheese

INSTRUCTIONS

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

http://www.lecremedelacrumb.com/zupas-wisconsin-cauliflower-soup/

Tailgate Ham and Cheese Sandwiches

Tailgate Ham and Cheese Sandwiches

Serves: 6

Prep time: 35 mins Cook time: 20 mins

Ingredients:

1 (12 count) package King’s Hawaiian rolls

1 lb ham, sliced

12 slices provolone cheese

1 (8 oz) container Philadelphia Chive and Onion

cream cheese spread

½ cup butter, melted

1 Tablespoon Worcestershire sauce

½ Tablespoon dried minced onion

¼ cup grated Parmesan cheese

1 lb grapes (opt. side)

1 lb strawberries (opt. side)

3 bananas (opt. side)

Directions:

Spray a 9x13" pan with nonstick cooking spray. Cut the rolls in half and place the roll

bottoms in a 9x13 inch pan. Place equal amounts of ham on each roll bottom and top each

with a slice of cheese. Spread a generous scoop of cream cheese on each of the roll tops

and then place the tops on each bottom to make a completely sandwich. In a separate

bowl, mix together the butter, Worcestershire sauce, onion, and Parmesan cheese. Pour

over your sandwiches and let sit for about 20 minutes. Heat oven to 350 degrees. Cover the

baking pan with foil and bake for 20 minutes or until heated through.

Optional side dish: fresh fruit salad

http://www.sixsistersstuff.com/2011/08/tailgate-sandwiches-ham-and-cheese.html

Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

 

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This Chicken Bacon Ranch Lasagna is such a unique and DELICIOUS spin on a classic. It is packed with flavor and yummy ingredients. This will become an instant family favorite and one you want to make over and over again!

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions

SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.

The Best Hamburger Recipe

The Best Hamburger Recipe (and secret sauce)

Ingredients:

Burger:
1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
sesame seed buns
1/2 cup Monterrey jack cheese, grated
1/4 cup BBQ sauce
seasoned salt to taste
cracked black pepper
onion powder

Secret Sauce:
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
2. Turn grill up to high and let it get hot.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Recipe adapted from Little Miss Momma 

Pesto Chicken Pasta Bake

PESTO CHICKEN PASTA BAKE

You will love how easy and delicious this chicken dish is. We love the right amount of pesto flavor too!

15 minPrep Time

30 minCook Time

45 minTotal Time

Ingredients

• 8 ounces pasta, I used mostaccioli
• 10 ounces diced chicken, I used precooked grilled chicken strips
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 8 ounces ricotta cheese
• 1/4 cup prepared pesto
• 1/3 cup heavy whipping cream
• 1/4 cup parmesan cheese, grated
• 1/2 cup dry bread crumbs
• 1/4 cup melted butter

Instructions

1. Cook pasta according to package directions. If using precooked chicken, thaw and diced into small pieces. If using raw chicken cook thoroughly and dice.
2. In a large bowl combine the shredded cheese, sour cream, ricotta cheese, pesto, whipping cream and parmesan cheese.
3. Add cooked pasta and cooked chicken to the cheese mixture. Toss to coat evenly.
4. Transfer to a greased 9 x 9 casserole baking dish.
5. Combine melted butter and dry bread crumbs and sprinkle over the top.
6. Bake uncovered at 350 degrees for about 25 to 30 minutes or until golden brown.

BLT Grilled Cheese

BLT GRILLED CHEESE

5 minPrep Time

10 minCook Time

15 minTotal Time

Ingredients

• 4 slices thick cut bacon, cooked
• 4 slices sourdough bread
• butter
• 4 teaspoons Dijon mustard
• 1 large ripe tomato, sliced
• 2 ounces of cheddar cheese
• 2 handfuls of lettuce (Spinach is my new favorite)

Instructions

1. Heat a large skillet over medium low. To make each sandwich, spread one side of a bread slice with butter. Spread the other side of the buttered slice with 1/2 teaspoon of Dijon mustard, then layer on half of the cheese, 2 strips of cooked bacon, tomato slices, and a small handful of lettuce. Spread another slice of bread with Dijon mustard, then place it mustard-side down on top of the lettuce. Butter the remaining topside of the bread. Repeat for the second sandwich.
2. Once the skillet is warmed up, cook the sandwiches on each side, until the bread is golden and the cheese melted, about 3 to 5 minutes per side. Keep it on low and it will melt your cheese perfectly!

Baked Spaghetti

Ingredients

1 (16 ounce) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Homemade Big Mac

Homemade Copycat Big Mac Recipe:(Makes 4 burgers)

Ingredients:Burger:4 sesame seed hamburger buns
4 additional bottom halves of hamburger buns
Special sauce (recipe below)
Shredded lettuce
2 pounds ground beef, split into 8 patties and grilled/cooked
Dill pickle slices
8 slices cheddar cheese

Special Sauce:1/2 cup mayonnaise
2 Tablespoons French dressing
4 teaspoons sweet pickle relish
1 Tablespoon minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Directions:Mix all sauce ingredients together until combined and let chill in the fridge.  To assemble, starting from the bottom:  bottom bun, special sauce, shredded lettuce, hamburger patty, two dill pickles, slice of cheese, additional bottom bun, special sauce, shredded lettuce, hamburger patty,  two dill pickles, top bun.

Cheesy Ranch Chicken

Cheesy Ranch Chicken

Serves: 8

Prep time: 10 mins Cook time: 30 mins

Ingredients:

8 chicken breasts, thawed

1½ cups ranch dressing

1 cup Parmesan cheese

1 cup shredded cheddar cheese

1 (1 ounce) packet ranch dressing mix

Directions:

Preheat oven to 350 degrees. Cover cookie sheet with aluminum foil. Pour ranch dressing

into a medium sized bowl and set aside. In a separate bowl, combine Parmesan cheese,

cheddar cheese, and the packet of ranch dressing mix. Mix until well combined. Dip thawed

chicken breasts into the bowl of ranch and place on the covered cookie sheet. Sprinkle the

top of the chicken breast with the cheese and ranch seasoning mixture until you can't see

the chicken breast. Place the ranch and cheese covered chicken breasts into the oven and

bake for 30 minutes or until the chicken is cooked all the way through.

Six Sisters Stuff

Zucchini Lasagna

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 
 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#i59MpH9PzKfGfyQx.99

Mini Corn Dog Muffins

Mini Corn Dog Muffins

gluten free30 minute meal

Ingredients

MAKES 48 MINI MUFFINS

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup certified gluten-free cornmeal
• 1 cup gluten-free baking blend or all-purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1" bites

Directions

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.

** I didn't have a mini-muffin tin so I used a regular muffin tin and I cooked them for about 15-18 minutes.

Chili Cornbread Waffles

These were a hit!  Just use 2 Marie Calendar's packaged cornbread muffin mixes, or use our favorite cornbread recipe.  Put it in the waffle iron!  When cooked, add chili, cheese, lettuce, tomatoes, and/or sourcream and ranch.

Cornbread Waffles with Chili & Fixins’

INGREDIENTS:

2 packs Martha White Mexican Style Cornbread Mix

1 1/3 cups milk

2 Eggland's Best eggs

2 cans chili

Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese

DIRECTIONS:

Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.)

Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through.

In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined.

Once your waffle iron is heated, spray with nonstick spray. I like the nonstick spray with flour in it.

Pour one cup of cornbread mix onto waffle iron. Depending on your type of waffle iron, the light will come on or it will beep when ready. Once they are all cooked up, it’s time for toppings!

Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese.

This recipe makes 4 large Belgian Waffles.

Cook's Notes: Lots of ways to change this up! Use any of the Martha White Cornbread Mixes to change up the flavor. There's Cotton Pickin' Cornbread, Sweet Yellow Cornbread and Regular Yellow Cornbread. Also, you could use a beef taco filling instead of chili! Make it into a waffle bar!  Or make it like a breakfast waffle. Use the Sweet Yellow Cornbread mix and add cooked bacon or cooked and crumbled sausage. And then serve with warm maple syrup!

Enjoy!

www.thecountrycook.net