Hurry Up Chicken Pot Pie!

I was craving some chicken pot pie (gotta love pregnancy hormones).  But I didn't have a lot of time to whip something up to satisfy the craving.  Well this is pretty close the "real" thing.  And best part, you don't have to babysit it either!  I do think that it was better the 2nd day (aka leftovers).

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced (I would say optional for me)
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
from Paula Deen

**When I made this it was kinda runny so I would suggest throwing some flour into the liquid just to thicken it up a bit.  I don't like runny though, so it depends on your preference.
**I also used LOW SODIUM chicken broth cause me and salt don't like ea. other.  I flavored mine with Paul Prudhomme's Salt free seasoning which is absolutely essential! 

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

I saw this recipe and thought, hmph this out to be a fun one to try.  And it was!!!  Hubby even liked it to so it is a keeper.

This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.  
6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens
1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.
Note:  Cilantro has a distinct flavor and may be omitted if desired.
 from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

Crawfish Monica

This is one of the most popular dishes at the NOLA Jazz Fest. I knew I had to try it since I just had leftover crawfish tails from a crawfish boil.

1lb crawfish tails, boiled and peeled OR 1lb lump crabmeat OR 1lb oysters, drained and quartered (gross!)
1 stick butter (NO Margarine)
1 pint half and half
1 good sized bunch of green onions, chopped
3-10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1lb. cooked pasta (use your fav)

In a large pot saute onions and garlic for about 3 min. Add seafood and saute for about 2 min. Add the half and half, then several big pinches of Creole Seasoning, (I used Louisiana Brand) tasting before the next pinch until you think it's just right. Cook for 5-10 min over med heat until the sauce thickens. (It was a LONG 10 min for me so finally I threw a tbls of flour in there to speed the process up). Let it sit for 10 min over very low heat, stirring often. (I omitted this part cause I was hungry, but I'm sure this is where the sauce gets thicker). Serve immediately, with lots of french bread.

**This recipe even says Look, relax! Just don't eat this everyday...!!! Thought that was hilarious :)

**The only thing I would really change is not adding the seafood so early. Since I had to cook my sauce for a little while, I would suggest adding it later on in the cooking process of the sauce**

**Oh and don't skimp on the garlic or onions. If you notice those are really the only key ingredients to add flavor... VERY important to not skimp**

Louisiana Crawfish Pies

Photo from Louisiana Cookin Magazine
I was lucky enough to go to a crawfish boil on Thursday and brought some tails home :) Here's what I'll be fixin'!!! Nothing beats south La. in the spring... Crawfish boils are the best!

1 stick salted butter
1 c finely chopped onions
1 c finely chopped green bell peppers
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 tbls tomato paste
1 tsp paprika
1/2 c water
2 tbls cornstarch, dissolved in 1 cup water (a slurry)
1 lb peeled La. crawfish tails
1/4 c chopped green onions, green part only
2 tbls chopped fresh parsley leaves
6- 3inch pie shells or 1-9inch pie shell, prebaked according to pkg directions

Heat butter in a medium saucepan over medium heat. Add onions and bell peppers and cook, stirring, until soft and lightly golden, about 6 minutes.

Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes.

Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasoning to taste.

Remove mixture from heat and cool. Spoon mixture into the pre-baked pie shells. Place on a baking sheet and bake at 350°F until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 to 18 minutes for a 9-inch shell.

from Louisiana Cookin Magazine February 2010

Broccoli and Cheese Calzone

I decided to try something different for dinner last night and stumbled across this recipe I had printed out from a Food Network Show I used to watch. I'm so glad I tried it. It was AWESOME!

• 1 (15-ounce) container part-skim ricotta cheese
  
• 8 ounces shredded part-skim mozzarella cheese
• 1 (10-ounce) package broccoli florets, thawed and drained
• salt
  
• Black pepper
• 1 pound bread or pizza dough, thawed
• 2 tablespoons grated Parmesan

In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.

Preheat oven to 400 degrees F.

Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

**The only thing I added is italian sausage and some italian seasonings I just got from Paul Prudhomme (my fav).**

Robin Miller of Food Network

Grillades and Baked Cheese Grits

I was served Grillades and Helen Tuft's house a couple of years ago with grits and Markus and I have been hooked ever since. I didn't get her recipe cause she said it was her grandmothers and she doesn't know where it came from, but I found this one in River Roads which is equally as good. I can't believe I haven't posted this until now. Beef it's what's for dinner tonight!

2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
Serves 10-12
River Road Recipes II

Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese

Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.

Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network

Jenn's Red Beans & Rice

1 lb kidney beans
1-1/2 lbs Manda Spicy Hot Sausage
6 cups of water
1 tsp onion powder (if you don't have real onions)
Hot sauce, to taste
1 tsp Worchestershire sauce
1 tsp salt
2 bay leaves
Cajun seasonings, your choice

3 cups cooked rice

Soak beans overnight in crockpot (not turned on) in the 6 cups of water. When ready to cook, add all ingredients to crockpot. Cook on low for 8 hrs or high for 4-5 hrs. Add more water if needed. For thicker gravy (which I love) mash some beans & cook a bit longer. Stir occasionally.

*low for 7-8 hrs I add about 1/4-1/2 cup of extra water if I won't be stirring it or watching it.
It doesn't hurt anything if you cook it for longer. Just blends the seasonings in more