Chicken Pot Pie

Ingredients:
1 pound skinless chicken breast halves- cubed and cooked
1cup sliced carrots
1cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp blackpepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9-inch pie crusts
(Add whatever vegetables you want to this: mushrooms, potatoes, corn etc.) (I can't remember exactly which herbs and spices I use in addition to these, I adjust my recipes every time I make a dish and I'm bad about writing it down. Garlic powder, fennel seed, thyme, onion powder are a few that I know I like in this pie.) (Also, I make way more than this so I can freeze some as well) I would at least double the sauce recipe.
Directions:
Preheat 425*
Boil or steam veggies for a bit to soften them a little (10 minutes or so depending on how soft you like them, they will soften more as it bakes).
In a saucepan over medium cook onion in butter until translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Divide chicken and vegetables up among prepared pie crust lined dishes and pour liquid over the top. Cover with crust, seal the edges, cut away excess crust and cut small vents in the top for steam to escape.
Bake for 30-40 minutes or until the pastry is golden.

The pastry I use for this Pot Pie:
For one pie:
2 Cups all purpose flour
1 tsp salt
2/3 cup shortening
6 tablespoons ice cold water
Directions:
Mix flour and salt in large bowl. Cut in shortening with a pastry blender until completely blended and appears crumbly.
Mix in water one tb at time, toss with a fork as you add it. When mixture forms a ball stop adding water. Add more if 6 tb doesn't get you there. Don't add too much though. Divide dough into two balls. Roll each out until it's larger than the pie dish. Use whatever method is easiest for you to place one in the pie dish, add filling then cover with other half of dough.

Our Favorite Cake Recipe

Enjoy!

Very Berry Vanilla Cake Trifle

Prep time: 15 min | Cook time: 30 min | Total time: 45 min
Ingredients

• 2 cups sliced fresh strawberries
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 6 cups sweetened whipped cream
• 1 box yellow cake mix
• 4 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 cup sour cream
• 3.4 ounce box vanilla pudding mix

Directions

 
1. Preheat oven to 350 degrees F. and spray two 8-inch cake pans generously with cooking spray.
2. Wash and dry strawberries, raspberries and blueberries then place into separate bowls. Place whipped cream into a large bowl and set aside.
3. Place cake mix, eggs, milk, oil, sour cream and vanilla pudding mix into a large mixing bowl. Stir slowly to combine, then vigorously until batter is well combined. Transfer evenly to prepared cake pans and bake for 25-30 minutes, or until baked through. Remove and let cool completely.
4. Flip cakes over onto parchment paper and cut into 1-1 1/2 inch cubes. Place a layer of cake cubes into a trifle bowl then top with a thick layer of whipped cream. Arrange a layer of strawberries, blueberries and raspberries over cream. Repeat another layer of cake, whipped cream and berries filling to the top of your trifle bowl. Place Trifle into refrigerator to chill until ready to serve.

Makes 8 Servings

crockpot recipes

http://www.getcrocked.com/2013/01/28/slow-cooker-lasagna-soup/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Crock%20Pot%20Girl&utm_content=Slow%20Cooker%20Lasagna%20Soup

CopyCat Recipes

https://lilluna.com/cheesecake-factory-luau-salad/

https://www.allfreecopycatrecipes.com/Other-Copycat-Recipes/10-Best-Cheesecake-Factory-Copycats#section26128089

CheeseCake Factory Chicken Tortilla Soup

                                                                                                          

               http://www.food.com/recipe/cheesecake-factory-chicken-tortilla-soup-copycat-295048

                                       

 

                   

                                                                                                                                                                               

• 1 whole chicken
  • 1 gallon water
  • 6 carrots (1/4 Sliced)
  • 6 celery ribs (1/4 Sliced)
  • 1 onion (Chopped)
  • 4 tablespoons garlic (Minced)
  • 4 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • ¹⁄₂ teaspoon cayenne pepper
  • ¹⁄₂ teaspoon cumin
  • ¹⁄₄ cup cilantro (Chopped)
  • 1 (12 ounce) can Rotel Tomatoes (Mild)
  • ¹⁄₂ pint heavy whipping cream
  • 0.5 (14 ounce) can corn (Or Fresh)
  • 20 corn tortillas, fresh
  • 12 ounces monterey jack cheese (Fancy)

coconut rice

2 cups jasmine rice

1 can coconut milk

1 and 1/2 cups of water

1 teaspoon salt, or to taste

1 teaspoon granulated sugar, or to taste

1 tablespoon fresh cilantro, chopped (optional for garnish)

---

Instructions

2 cups jasmine rice

1 can coconut milk

1 and 1/2 cups of water

1 teaspoon salt, or to taste

1 teaspoon granulated sugar, or to taste

1 tablespoon fresh cilantro, chopped (optional for garnish)

---

Instructions

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

Honey Soy Shripmp

Honey Soy Shrimp

 

Ingredients

• ⅓ cup honey
• ¼ cupTamari sauce
• 1 Tablespoon minced garlic
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons olive oil
• optional: chopped green onion for garnish and sesame seeds

Instructions

1. Whisk the honey, soy sauce and garlic in a medium bowl.
2. Place shrimp in a large zipped-top bag.
3. Pour ½ of the marinade on top.
4. Marinate 15 minutes.
5. Heat olive oil in a wok over medium-high heat.
6. Add shrimp and discard marinade.
7. Cook until no longer pink-- about 45 seconds-- then flip shrimp over.
8. Pour in rest of marinade and cook until shrimp cooked through.
9. Top with scallions and sesame seeds.

Mini Meatloaf Recipe

MINI Loaf Pan!
Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced onion
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins.  Check mini loaves earlier)

Crispy Zucchini Coins

 

Crispy Zucchini Coins
(Cooking Light) Posted by: tootsiewootz

1/2 c. Italian-seasoned breadcrumbs
3 Tbsp. grated Parmesan
1/4 tsp. pepper
3 c. thinly sliced zucchini (about 1 lb.)
2 egg whites, lightly beaten
cooking spray

Preheat oven to 450 degrees. Combine breadcrumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 min. Turn zucchini over; bake an additional 10-15 min. or until outside is crispy and browned.

***Baking time might be a bit long - check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Parmesan Rice Pilaf

Parmesan Rice Pilaf
Sharon --GatorGrrrl

1 tbsp butter
1 tbsp olive oil
1/2 cup onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1 cup other veggies (zucchini, broccoli, mushrooms, bell peppers, squash, whatever is in the bin)
3/4 cup rice
14 oz. can chicken broth or 2 cups of water and a boullion cube
1/4 cup of shredded parmesan cheese (or more to taste)
1/2 cup frozen peas
salt and pepper to taste

Heat a deep lidded skillet or Dutch oven and melt the butter and olive oil. Saute the onions and carrots until softed, about 4 minutes. Add garlic and saute 1 minute. Add rice and broth, stir and put the lid on the pot and let it simmer 10 minutes. Take the lid off and add the rest of the veggies. Stir and add more water if the rice is starting to stick or water is getting low. It should still be slightly soupy. Return the lid to the pot and let it simmer another 5 minutes or until the rice is done. Stir in the frozen peas, parmesan, salt and pepper and serve

Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley

Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley
twinklejill via food.com

1 medium zucchini cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onions, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat leaf parsley
4-5 basil leaves  cut into thin strips

1. Preheat oven to 400*F.
2. Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
3. Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
4. Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

Sauteed Zucchini

Sauteed Zucchini
Michelle (MMmom)

4 medium zucchini
4 tbsp unsalted butter
2 clove garlic, minced
2 tsp lemon juice (I didn't measure, and probably used more)
Salt and pepper to taste

Rinse zucchini and cut into bite sized chunks.  In a hot pan, melt the butter, then add zucchini and sauté for 3-4 minutes.  Add the minced garlic and lemon juice and sauté for 2
minutes more.  Adjust the seasoning with salt and pepper, serve.  Other vegetables can be used…yellow crook neck squash and carrots work really well

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup
Jen(cammiemom)
Serves 4

1 pound Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, crushed
5 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups or 4 medium chopped, seeded, peeled tomatoes (equivalent to 1 large can whole tomatoes)
1 cup thinly sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 8 oz. can tomato sauce
1 ½ cups sliced zucchini
8 ounces or 2 cups cheese tortellini
3 tablespoons chopped parsley
1 medium green pepper, cut into ½ inch pieces
grated parmesan cheese

In a large soup pot, brown sausage, remove from pan and set aside. Reserve 1 tablespoon of drippings and sauté onion and garlic until tender.  Add beef broth, water, and all other ingredients EXCEPT tortellini, zucchini, parsley, green pepper, and parmesan cheese. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.  Skim off fat and add other ingredients. Simmer uncovered for an additional 5 minutes or until tortellini are tender.  Serve sprinkled with parmesan cheese.

Veggie Kabobs

Veggie KabobsGrace (TigMode) 
12 mushrooms
2 green bell peppers
1 red bell pepper
1 pint cherry tomatoes
2 onions
1 eggplant
3 zucchinis
1/2 cup olive oil
1/2 cup lemon juice
salt
black pepper

I suggest you use a sweet onion such as Vidalia, Imperial Sweet or Bermuda. Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks,  remove stems from cherry tomatoes, slice zucchini into thick slices,  cut eggplant into chunks. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. Brush with a marinade of the olive oil, lemon juice, salt and  pepper.  Grill 4 inches from hot coals, turning and basting frequently.  Cook for about 12-15 minutes.

corn avocados salad

Ingredients

• 5 strips Thick cut bacon
• 4 ears corn, husks and silks removed
• 2 ounces cotija cheese (feta cheese may be substituted)
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• 1 Hass avocado
• coarse salt
• ground black pepper to taste

Directions

 
1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2 inch pieces. Transfer the avocado to the skillet. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

Makes 6-8 Servings

Broccoli Carrot Salad

4 cups of broccoli-raw
2 gala apples-diced
1/2 cup cranberries
1 c. shredded carrots
1/4 c. red onion-diced

dressing

3/4c. Plain Greek Yogurt
1/3c. Mayo
3 TBPS Honey
1.5 TBPS Apple Cider Vinegar
a dash of salt

Fried Pickles!

http://www.food.com/recipe/crispy-fried-pickles-274516

note: add ms. dash to breadcrumbs

Lara's Famous Ravioli Sausage and Garbanzo beans soup

1 bag of frozen Ravioli Cheese
3 links of mild Italian Sausage
1 can of crushed tomatoes
1 can of water about 2 cups of water
1 tbps of Maggio chicken bullion-Spanish section
1 can of drained Garbanzo beans
Italian seasoning to taste
salt and pepper
1 cup of spinach right before serving
top with parmesan cheese