Easy Chicken Pot Pie

Here you go, this is an all-time favorite of everyone.  Who doesn't think of Mom when they hear of Chicken Pot Pie?!  This is a wonderful quick and easy meal, that can be put together in not time with no mess.  But let's not forget the best part of this dish, that it really does look amazing.  A crust this beautiful can make anything look good!

1 1/2 cups of roasted chicken breasts (they're great-only like $4 for the whole chicken!)

1 can of cream of chicken soup
1/2 tsp. of dried basil
juice from 1/2 of a fresh lemon
sea salt/ fresh cracked pepper
9 oz. of frozen veggies (thawed)
1 egg (beaten)
1/2 cup of milk
1 cup of baking mix (I only use Bisquick)

-Preheat oven to 400*.  Mix the soup, basil, lemon juice, salt/ pepper and veggies right inside of the 9" pie pan (I use a glass Pyrex one=great crusts).  In a small bowl, combine the egg, milk and baking mix.  Pour batter directly over soup mixture.  Bake for 30-35 minutes, or until crust is a deep golden color.  Serves 4.  Enjoy!

White Chocolate Chip Brownies

If a rich indulgence is what you are in search of, or frankly in craving of, then these decadent brownies are for you.  They are thick and cake-like while still being soft and gooey.  The makings of every killer brownie out there.  The white chocolate chips are a nice sweet addition and seem to lighten it up some.  While the natural cocoa gives them their notorious bitter-sweet flavor.  These are definitely a crowd pleaser.  Hands down.

4 eggs (well beaten)
1 1/2 cups of sugar
1 stick of real unsalted butter (softened)

2 1/4 tsp. of real vanilla extract

1 1/3 cups of all-purpose flour

2/3 cup of natural cocoa powder

1 tsp. of baking powder

1 tsp. of baking soda

1/2 tsp. of salt

1 1/2 cups of white chocolate chips

-Preheat oven to 350*.  In a large bowl, using a hand mixer, beat eggs until frothy; beat in sugar in small increments.  Toss in the butter and vanilla.  In a separate smaller bowl, combine the remaining dry ingredients except for the chips.  Slowly beat the flour mixture into the egg mixture, again in small increments (I follow this method in all of my batters-mix dry's into wet's little by little).  Pour batter into a well-greased 9x13" baking dish; bake for about 30 minutes.  Make sure center is set by doing the wooden toothpick test (insert toothpick into center and remove-if dry it's done/ if moist it's not).  Makes around 30-36 brownies.  Enjoy!

White Chocolate Lemon Squares

These are just as fresh and as sweet as they look.  With a bright tartness from the fresh lemon juice and a creamy sweetness from the white chocolate, these little delights were simply amazing.  I absolutely love the scent of lemon so these were not only a treat to eat, but also from me to make.

1 1/4 cups of all-purpose flour (divided)

1 cup of sugar (divided)

1/3 cup of real un-salted butter

2 eggs (beaten)

1 1/2 lemons (zested/ juiced)

1 cup of white chocolate chips

powdered sugar for garnish

-Preheat oven to 350*.  In a large bowl stir together1 cup of the flour and 1/4 cup of sugar; cut in butter with a fork (until crumbly).  Press into a 9x9" square baking dish.  Bake for 15 minutes.  Meanwhile in a small bowl, combine eggs, lemon zest and lemon juice along with the remaining 1/4 cup of flour and sugar.  Once the crust is done, remove from oven and sprinkle with chips.  Pour egg mixture evenly over the top and bake for another 15 minutes or until center is set and there's a light browning along the edges.  Makes 16 squares.  Enjoy!

Slow-Cooker Chuck Roast and Mushroom Gravy

This is probably my personal favorite way of having "Pot Roast" for dinner.  The steak seasoning really makes for a delicious roast and an incredibly flavorful gravy.  And just think, all you have to do is pan sear your roast, toss all three ingredients into your slow-cooker and push a button.  Dinner is done.

1-2 T. of extra virgin olive oil
3lb. beef chuck roast

McCormick's Grill Mates Montreal Steak Seasoning

1 can of condensed cream of mushroom soup

-Generously season all sides of the roast.  Heat up 1-2 T. of e.v.o. in a large skillet on medium-high heat.  Once you can smell the olive oil, toss in your seasoned chuck roast and sear each side for about 3-5 minutes (you want to cook one side at a time, creating a nice dark crusting before flipping it to do the next side- this will add loads of flavor, enhance the cooking of the meat and give it a great plate appearance when served). Once you have seared all of it's sides, place the chuck roast inside your slow-cooker.  Pour the can of cream of mushroom soup on top, sprinkle a little more of the steak seasoning over it and cover to cook Slow and Low for 8-10 hours (this is one that really needs to be done slow and low or else it will be tough).  Serve with mashed potatoes and veggies.  Serves 4-6.  Enjoy!

Mojito Lime Steak Fajitas

 Lately if I can add lime to it, it seems that I'm making it.  I love how it brightens up a dish and adds another contrast of flavoring.  This marinade is a little more subtle in this recipe with the sirloin than in the Mojito Lime Chicken Burritos.  So, paring it along with the Lime-Infused Sour Cream was nothing short of genius on my part.

2 lbs. of sirloin steak

1 pkg. of Mojito Lime Marinade

1/4 cup of e.v.o.

2 T. of water
2 T. of apple cider vinegar
orange sweet pepper (roasted and julienne sliced)
red sweet  pepper (roasted and julienne sliced)
chopped fresh cilantro
lime infused sour cream
tortilla shells

Lime-Infused Sour Cream:

1 cup of sour cream

juice from 1 lime

-Combine and cover to refrigerate for at least 20 minutes.

Fajitas:

-Mix together marinade package, e.v.o., water and vinegar.  Thinly slice the steaks across the grain of the meat; place in a large pan and pour marinade over the top.  Flip steaks to evenly coat and cover with saran wrap.  Place in the fridge for at least a hour.  Toss meat into a hot skillet and saute' for about 5-10 minutes depending on what temperature you prefer it at.  Place a few strips onto a warm tortilla shell along with a few slices of the sweet pepper, a dollop of the sour cream and a sprinkle of the cilantro.  Serves 4-6.  Enjoy!

Pecan Banana Muffins

What wonderful muffins these are.  They have such a great rise and shape to them, along with a beautiful coloring and texture.   Remember that we don't just eat food with our mouths, but also with our eyes.  And eye candy couldn't taste any better than these do. 

1 cup of sugar

1/2 cup of real unsalted butter

1 egg (beaten)

1 tsp. of vanilla
1/2 c. sour cream
3 ripe bananas (mashed)
2 cups of flour
1 tsp. of baking soda
1 tsp. of baking powder
1/2 cup of chopped pecans

-Preheat oven to 350*.  In a large bowl cream the sugar and butter; beat in egg, vanilla, sour cream and mashed bananas.  In a small bowl mix together the flour, baking soda and baking powder.  Stir the flour mixture into the banana mixture by small batches.  Once it is thoroughly combined, fold in the pecans.  Bake in a well-greased muffin pan (they will rise up over the edge) for about 30 minutes.  Makes 1 dozen large muffins.   Enjoy!

Roasted Chicken Salad Pockets

This is springtime to me for sure.  It's a light and healthy way of spicing up your average chicken dinner. You can also just roast your own chicken in the oven, but the rotisserie chicken from the market has a great distinct flavor.  I love the contrast of flavors and textures myself.  The chicken is so very moist, while the green apples and red onion bring the crunch and the red grapes add a burst of sweetness.  Combined with the savoriness of the basil sauce and the soft pita, this is a perfectly unboring way of having a chicken dinner.  And not to mention, this is a healthy way too.

1 whole roasted chicken from the deli (mine was a garlic/ rosemary one)

1/3 cup of real mayo

1/4 tsp. of dried basil

juice from 1/2 of a lemon (remember to roll the lemon on the counter top w/ the palm of your hand to loosen the juices prior to cutting/ squeezing)

3 slices of a granny smith apple (diced)

1 slice of a red onion (diced)

handful of red grapes (rinsed, then sliced in 1/2)

1 cup of iceberg lettuce (julienne sliced)

1 pkg. of pita pockets

-Remove skin from roasted chicken; pull meat and chop into small pieces.  In a medium  bowl combine mayo, basil and lemon juice.  Stir in chicken, apples, onion and grapes.  Place a few pieces of lettuce inside of each pita and then fill with chicken salad.  Serves 4.  Enjoy!