Tuesday, November 29, 2016

Tasty little Lemon Meringue Mini pies! It's National Pie Day!!

 Sharing one easy and so yummy pie selection for National  Pie Day.  Check out the label section ON THE RIGHT SIDEBAR OF THE BLOG under Pies for lots more.

Have a great day and MAKE A PIE!

I came across this recipe that was sent to me from Pillsbury.  I love Pillsbury products especially their pie crust so this recipe intrigued me to say the least.  My daughter and I love Lemon Meringue Pie so this is my treat to her and me too!  So Cute!!

Happy Baking from my kitchen to yours,

1 Pillsbury refrigerated pie crust, softened as directed on box
3/4 cup lemon curd (from 10 oz. jar)
12 large fresh raspberries
1/4 cup egg whites from carton or 2 large egg whites
1/4 cup cream of tartar
1/4 tsp. vanilla
2 T sugar

Heat oven to 400 degrees.  Unroll pie crust on work surface and flatten slightly with rolling pin
Using a 3" round cutter (I used a 3" tea cup), cut 12 rounds.

Invert mini muffin cup pan.  Place each crust round over bottom of 12 cups.  Press and pinch dough to form cup.  Prick bottom and sides with for and bake 8 to 10 minutes until lightly golden brown.

Place shells inside mini muffin cups(they will not fit but sit fine on top.  Place 1 raspberry in bottomof each shell.

In small microwaveable bowl, microwave lemon curd uncovered on high 45 to 60 seconds or until hot.
Stir until smooth and  place 1 T lemon curd over raspberry.

Reduce temperature to 35 degrees.  In a small deep bowl, beat egg whites, cream of tartar an vanilla with electric mixer about 1 minute or until soft peaks.  Add sugar and beat until sugar is dissoved.  Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.

Bake 350 degrees 8 to 10 minutes or until meringue is light golden brown.  Cool completely, about 1 hr.  Refrigerate until filling is set, about 1 hour. Store in refrigerator.

Happy Baking from my kitchen to yours,


Sunday, November 27, 2016

Chicken Roll-ups with pasta sauce!

A great meal for the family and if you are having guests this will please even the picky eater.  Add a healthy salad and they'll love it!  I'm telling you these a fabulous!  and you can easily duplicate this with little effort!

Today I'll be using lasagna noodles as a base for making Roll ups...

 In a large bowl combine cooked chicken(approximately 2 cups shredded or chopped) or  a large can of chicken that has been drained.  Add approximately 1/2  cup Ricotta cheese, a beaten egg, 1/2 cup mozzarella cheese, about 1/4 to 1/3 cup seasoned breadcrumbs, 1 tsp. dried parsley,  and 1/4 cup grated Italian cheese.

  Cook lasagna noodles according to directions and drain. Rinse slightly and pat dry.  I cooked 6  lasagna noodles and spread the filling over the par cooked noodles and rolled..See illustration..




Top roll-ups with a large bottle of jarred sauce(your choice)  or homemade if you have it and you have the components for one great meal.  Bake for 30 minutes covered  at 350 degrees, remove cover and bake until cheese is melted.  Add a salad and it's ready to serve.... 

Happy Cooking!


Saturday, November 26, 2016

Quick Chicken /Gnocchi Soup! OOH LA LA!!

This may be the answer to food overload.  Soothing soup! and hearty too.

This sure was easy!  and PERFECT for any day of the week!  I just love it when I can put something so easy and tasty together quickly. Using store bought gnocchi I made this soup an easy and fast way to make soup a fun way!  You can always add more gnocchi to the soup if you like a hearty type thick kind of soup.  Add lots of diced or sliced carrots too!

I package (16 oz.) gnocchi (cut in half and leave several whole)
1-48 oz Chicken Broth or more (**you can add 1 can cream of chicken soup to it if you like) or better yet skip the cream of chicken soup and make your own with a few T melted butter, flour and half and half)(whisking all together and when incorporated add to broth).
2 cups of water if adding cream of chicken soup 

1 + cup chicken  (I used tenders and cut them in small pieces)
1  to 2 small carrot diced or sliced
celery tops chopped
1 medium potato peeled and cubed
chopped fresh baby spinach (optional)
1/2 to 1 tsp. dried parsley
Italian grated cheese (optional)

**Note:  I prefer most times all chicken broth which can be easily thickened with a roux of  equal parts of butter and flour and when bubbly adding some broth to thin it slightly then adding the mixture to your broth.

  In a large pot place chicken broth, water and **cream of chicken soup if you are using the cream of chicken soup.  

Bring to a slow boil stirring with each addition.   Add carrots, celery tops and chicken.  Cook slowly until chicken is tender..

Note:  Chicken cooks quickly as you will see.  Add gnocchi and cook until gnocchi are tender.

  Add spinach (optional) a few minutes before serving.  ***All in all I think this meal can be completed in less than 1 hour using stove top method.

**Note: if you are not adding the cream of chicken soup and you want to make a roux you should in a separate small pan place two Tablespoons butter. When melted add Two Tablespoons flour and whisk briskly while adding a few tablespoon hot soup liquid.  Whisk until smooth and add to soup stirring until blended.

Celery, carrots and spinach make this a hearty healthy dish.  
Happy Cooking from my kitchen to yours,

updated 10-23-16

Friday, November 25, 2016

The day after Thanksgiving 2016

Good day! I hope today finds everyone content and happy.

I bet a lot of you may be out and about doing some Black Friday shopping. I'll pass. 

I know several of my grandchildren were out late last night at the mall! I guess it's the place to be since they've been doing it for several years.

Yesterday was perfect. We had our dinner a little later than usual and we all enjoyed it and then had some interesting conversation which is always nice.

We played with the puppies which is a riot. Prissy Sophee and frisky Stanley really had us going. They play nicely for so long but since Stanley is still a pup he finally gets to Sophee and when she's had enough "SHE HAS HAD ENOUGH". Lol So then it's time to separate them. I think a little jealousy is involved since Sophee is 4 and Stanley is 6 months.  All in all the day was relaxing and we were blessed with plenty to eat.

I hope you had a good day and were able to enjoy every mouthful whether at home or out. I'm linking a post from the blog for a few ideas with your leftover turkey. If there is any!! Also a picture or two to enjoy. ❤️ M.j.

Pot Pie Muffins
One Crust Pot Pie

Pot Pie with biscuits

From my kitchen to yours,


Chicken Pot Pie Muffins

Some days I don't plan meals and today was one of those days.  I did take boneless chicken out of the freezer but figured I would either make a grilled salad or sauteed dish for our dinner but I really didn't give it too much thought.  That changed after my grocery store stop.

I had been out running a few errands and stopped at the grocery store to pick up milk and caught the hot food section where what appeared to be muffins staring me right in the eye.  I glanced and asked the clerk what the muffins were and she said chicken pot pie.  I was tempted to buy them but figured since I had planned on making some sort of chicken dish tonight that I'd play with some ingredients and try my hand at making these. Easy recipe and sure yummy!

Here's what I did.  I took my 3 boneless chicken breasts, added about 7 cups water, celery and salt.  Cooked the chicken until it was tender. (45 minutes or so)  Removed the chicken, diced, and set it aside. (about 2 cups chicken).  While the chicken was cooking, I diced a carrot and a stalk of celery.  **You could add the celery and carrot to your chicken while cooking and dice it after but for some reason I didn't.  Strained the soup and drained the veggies and proceeded to make these delicious chicken pot pie muffin cups. I know you could easily saute chicken or use canned but I wanted the homemade broth so it took a few extra minutes to prepare. ** Also you could easily make this recipe the night before to save time and refrigerate it until ready to prepare.

If my text is a little wordy I am trying to say exactly how this meal was done.  I know there are more short cuts that you can take.  For example:  store bought Rotisserie chicken, frozen veggies and if necessary canned creamed soup.   I did use Stove Top stuffing mix which I usually wouldn't do as I love my own homemade stuffing but since I had a box that was about to expire I used it which turned out to be quite tasty and a nice flavorful touch

3 cups chicken broth(homemade or canned broth)
1/2 cup milk
2 T butter or margarine melted
2 T flour
2 cups diced chicken
3/4 cup carrots and celery (or use 1/2 pkg. frozen vegetables)(I diced a carrot and a celery stalk for mine and cooked until slightly tender). Drain
1- 6 oz. pkg.(box) Stove Top stuffing mix (chicken)

 Place Stove top stuffing in a large bowl.  Set aside

In a medium size bowl place chicken broth and milk. Add flour and melted butter.  Whisk until blended.  Add cooked chicken, carrots and celery. Stir.  Pour over stuffing mix and stir until all stuffing mix is completely coated.  If necessary add a little more chicken broth so that mixture is soft and spoonable. 

Using a  LARGE  well greased MUFFIN pan place several huge tablespoons(3/4 full) of mixture. ( This recipe made 6 LARGE  muffin cup servings).

 Bake 375 degrees approximate 20 to 30 minutes or until slightly browned on top.  Remove from oven let set for a few minutes and using a small spatula remove from muffin pan.  Serve with vegetable of choice and the below white sauce. I did serve peas as an added side.

White sauce:
1 T butter or margarine
1 T cornstarch
1/2 cup chicken broth
1/2 cup 2 % milk
salt and pepper to taste

In a small pan place butter.  Add cornstarch, chicken broth and milk. Continue cooking on medium heat while stirring(use a whisk if possible) until mixture thickens slightly.  Serve over muffins. YUM