Pot Pie

Chicken Pot Pie is one of my favorite meals!  It is just great comfort food.  Taste of Home had this simple recipe for a cheesy biscuit-topped pie and I fell in love.

Ingredients:

 Shopping List:
4 cups chicken, cooked, cubed
10 oz. package frozen broccoli with cheese sauce, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can potatoes, drained
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas ( i used mixed veggies)
1/4 tsp. pepper

Topping:
1 biscuit mix package
3/4 cup shredded cheddar cheese
Water (amount suggested on package)

Directions:
-In a large pan, combine the first 9 ingredients; bring to a boil. Transfer to a greased 9x13 in baking dish.
-In a small bowl, combine the topping ingredients; spoon over the top.  Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and topping is golden brown.  Let stand for 10 minutes before serving.

Into the Oven

All Done!

My giant piece!

If you noticed, I used an 8x8 instead of a larger pan.  We would have to feed an army if we made an entire pan, so I just halved the ingredients and used a smaller pan.  I did not halve the ingredients for the topping.  I like lots of biscuit with my pot pie so I just used the regular amount!

Let me know what you think!

Happy Eating!

Veggie Pizza

Here is a quick and simple (semi-healthy) snack that is great for parties and get-togethers.  Veggie Pizza is always a hit and you can customize it any way you wish!

Shopping List:

2 tubes Crescent Rolls (or one if you want a 9x13 pizza)

1 container Sour Cream

1 packet ranch dressing mix (hidden valley brand is what I use)

1 package mixed veggies (or whatever you choose, I use broccoli, cauliflower, and carrots)

1 package shredded cheese

Directions:

-Unroll crescent dough and seam together on a large greased cookie sheet. You will probably have some dough left over depending on the size pizza you want to make.  We usually save the rest and make rolls to go with dinner!  Bake according to directions on package (usually around 8-13 minutes at 375 degrees) until golden brown. Let cool completely

-Mix sour cream with ranch dressing mix.  I usually use about 3/4 of the package, but make it according to your tastes! Spread on cooled crust.

-Chop veggies into bite-sized pieces and sprinkle generously over crust/ranch mix.  Press down slightly on veggies to make sure they are stuck in the sauce and won't fall off later.

-Finally, sprinkle with shredded cheese.  Chill until serving.

The Crust

Ranch Dressing Mix

Finished Pizza



You can make this pizza your own by changing up the toppings.  Consider using olives, peppers, radishes, cucumbers, etc... to make it one of a kind!

Happy Eating!

Crabcakes!

Yet another recipe from the good ole Taste of Home. I'm going to start out by saying that I did not like these crabcakes ( and I'm a seafood junkie!). The husband, however, loved them.  Guess it will be up to you to decide.

And PS... Have you noticed my awesome counter tops yet? The retro aqua is coming back, really... right??? Probably not so much, but it is what I have to work with. If anyone would like to start a fund for 'Get the Rusks a new Kitchen' I would gladly accept. :)

Crabcake Ingredients

 Sauce Ingredients (this part was tasty)

Shopping List:
1 egg, lightly beaten
1/2 cup bread crumbs
1/4 cup mayo
1 tsp. grated onion
1/2 tsp. minced parsley
1/2 tsp. Worcestershire
1/4 tsp. seafood seasoning
1/8 tsp. ground mustard
Dash pepper
1 can lump crab meat, drained and flaked ( I actually used two)
1 Tbsp. oil

Sauce:
2 Tbsp. mayo
2 Tbsp. sour cream
1 Tbsp. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. Worcestershire

Directions:
-In a small bowl, combine the first 9 ingredients; fold in the crab. Refrigerate for 30 minutes.  Meanwhile, mix sauce ingredients together.
-In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown. Serve with sauce.

Crab Mix

Cookin the cakes!

 

The sauce.

Like I said, I wasn't really a fan of this one.  I think maybe it was the texture for me? Feel free to use this recipe as a base for your own and let me know how it comes out!

Happy Eating!

Pasta Pasta

I love making pasta salad. It goes great with sandwiches and is super easy to whip up for a party or BBQ. I promise you will love this one and you can even add in your own touches.

Shopping List:
1 box Pasta ( I usually use the little twisty kind, but used penne in this)
1 cucumber, chopped
1 tomato, chopped
1 package imitation crab meat, chopped
Shredded Cheese
Bacon Bits
1 cup mayonnaise (go a little lighter here for a less tangy salad)
1 cup sour cream
1 cup Italian dressing

Directions:
-Cook pasta to al dente according to directions on box. Drain, and rinse with cold water.  Store in fridge until ready. Add all toppings to the pasta and combine.
-In a small bowl. combine the mayo, sour cream, and Italian dressing.
-Pour dressing over salad and mix well.  (Start with about half of dressing and add more as needed. )
-Store in fridge until ready to serve.

The pasta and toppings

The dressing mix

Finished Pasta



We eat most of the same things in our house so it is all good to mix everything together ahead of time.  If you have some picky eaters, just mix the sauce with the pasta only and set up a 'create your own salad' bar so everyone can add exactly what they want.  In the past, we have also used olives, peppers, shrimp, etc.. so let your imagination run wild.

Happy Eating