Tuesday Dinner w/ Friends Chicken & Mini Apple Pies

Last Tuesday I whipped up this meal that was a huge hit!  First off I made Chicken Rollatini Stuffed with Zucchini and Mozzarella, now mine wasn’t as pretty as here’s but mine was still very tasty!  PLUS it’s always a good way to get veggies into the kids.  Mine aren’t usually picky but our neighbor’s boy did come over and at first he was I don’t like veggies but we had him try a bite and he said wow this is good!

Next on this list was Easiest Pasta and Broccoli Recipe which was a hit with everyone but me … lol I know it was just ok but everyone else LOVED it!

Next on my list was some bite sized apple pies, it called for store bought pie crust so I made my own Baker’s Secret Pie Crust.  Sometimes I must say it may just be easier to buy it even though it is a heck of lot cheaper … lol.

Happy Monday everyone hope you had a wonderful weekend we had a busy one as usual and mom is still not feeling up to par (had a crud … ugh). 

So what is on your menu for tonight?

Left Over Turkey? Two Recipes :)

For you who are like me that buy whatever meat is on sale and then adjust your menu around that. Turkey is the season and guess what it is on sale everywhere. We can't always just have a regular turkey dinner, so I found ways to make it for dinner!

Brown Rice Casserole w/ Leftover Turkey

Kalyn's Kitchen

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

ALEXIS NOTES: I just happened to have brown rice the night before, I skipped the mushrooms and blended cheese mix.

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Next off is a Turkey Pot Pie w/ Butter Flaky Pie Crust!! YUM YUM

First off of course instead of store bought I made one, it's easy and I know what is going into it.

Butter Flaky Pie Crust

Allrecipes.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Directions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

ALEXIS NOTES: As usual I used whole wheat flour and instead of dicing the butter I just ran it threw the salad shooter :).

SECOND part:

Turkey Pot Pie

by Allrecipes.com

Ingredients

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

ALEXIS NOTES: I of course made the pie crust (shown above). I was out of potatoes so I skipped those and used whole wheat flour.

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.

Chicken and Mashed Potato Pie

As usual I did my Google search for a rotisserie chicken dad brought over (it seems to be a weekly thing now). And I came across this yummy recipe. It called for pre-made pie crust but you know me I'm trying to make everything we eat these days so I know what goes into it and so I can use whole wheat and lower fat things if possible. Plus as some of you suggested trying to do these things to see if they help with Cole and his outburst.

Our pie crust we used was to die for!!!

Best Pie Dough (Again that is the name not me being cocky)

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
• 4 tablespoons chilled all-vegetable shortening
• 3–4 tablespoons ice water
• • To cut the butter into small bits, halve the stick of butter lengthwise with a large knife, rotate the stick ninety degrees, and cut again. Then cut the stick, crosswise into one-quarter-inch-pieces. Dough should be rolled about one-eighth-inch thick (about the thickness of two quarters).
  • Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
  • Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into ball with your hands, then flatten into 4-inch-wide disc. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
  • For a 10-inch regular or a 9-inch deep-dish single pie shell, follow recipe for The Best Pie Dough, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • For a double-crust 8- or 9-inch pie, follow recipe for The Best Pie Dough, increasing flour to 2 1/4 cups, salt to 1 teaspoon, sugar to 2 tablespoons, butter to 11 tablespoons, shortening to 7 tablespoons, and ice water to 4 to 5 tablespoons. Divide dough into 2 balls, one slightly larger than the other, before shaping into discs.
  • For a double-crust 10-inch regular or double-crust 9-inch deep-dish pie, follow above variation, increasing flour by 1/4 cup and butter by 2 tablespoons.
  • ALEXIS NOTES: I again switched out with whole wheat flour, no shortening in this house so it was margarine (I ran out of unalted butter).

Here was the recipe that started it all for me :)

Chicken and Mashed Potato Pie found on The Dutch Baker's Daughter

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box or make your own, which I did this time

1 jar (12 oz) chicken gravy

½ cup sour cream

1 tablespoon cornstarch

1/3 teaspoon dried tarragon

1/4 teaspoon pepper

1 cup frozen mixed vegetables

2 cups chopped, leftover rotisserie chicken or use leftover turkey (think Thanksgiving leftovers)

3-3 1/2 cups mashed potatoes (again with the leftovers)

Preheat oven to 400 ° F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, combine gravy, sour cream, cornstarch, tarragon and pepper. Stir until smooth. Fold in peas and chicken; pour into prepared pie crust.

Stir mashed potatoes until smooth. Spoon potatoes over the chicken mixture and spread with spatula, making sure the entire top is covered. Sprinkle on a little paprika for color.

Bake in preheated oven for 35 to 40 minutes, or until the potatoes just start to brown at the edges and the filling is bubbling. Let it sit for a few minutes (if you can) so that the gravy isn't too runny.

ALEXIS NOTES: I made chicken gravy (recipe below), low fat sour cream, corn & green beans, rotisserie chicken and made the mash potatoes.

Chicken Gravy found on myrecipes.com

Ingredients

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 (10 1/2-ounce) can chicken broth, undiluted
• 1/2 cup milk
• 2 teaspoons dried minced onion
• 1/8 teaspoon pepper

Preparation

Melt butter in a large skillet over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Whisk in broth and remaining ingredients. Cook over medium heat, whisking constantly, 2 minutes or until mixture thickens.

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.