Two for Two !!

Two posts in two days who would of thunk?? 

I'm partially blame it on Trevor being away on a work trip.. most of the week actually - he'll be home tomorrow night and then back out for two more days. So, I've had more time on my hands to think & write. I've enjoyed it although I prefer him to be home :) Also I should mention my laptop was not working for awhile then it was sort of working but now it is back in tip top shape!! I feel much more inclined to use it when it's working.

Recommendation.. soy nog -- it is REALLY good! It doesn't actually have egg in it if that happens to gross you out it's just 'spiced' soy milk I put some in my hot chai tea as "creamer".. very, very tasty. 

My asthma & allergies are going nuts with this weird weather we are having.. I'm having lots of trouble breathing -- coughing a lot because of it and blowing my nose an unusual amount for this time of year (esp for not having a cold...) so although I enjoy warmer weather for my respiratory sake I think winter needs to go back to it's normally scheduled program.. cold. 
There I said it. It needs to be cold again -- I'm sure as soon as it is actually cold I'll hate it but I betcha I'll be able to breathe.. I'll like that more. 

Trevor's grammy send us this sweet advent calender which I had been looking for one -- someday I'd like to get one that has mini ornaments in each box and then has a tree with it.. a girl can dream right? 
But for now I'll settle for the awesome one his gram sent us. We also bought an advent countdown calender as well.. I may not love Christmas or at least weeks leading up to Christmas ahem, general public. I do like counting down and celebrating the advent season. 

A dear friend of mine sent me this video last year before advent season.. it really moved Trevor and I.. it's pretty awesome. Check it out! 


 

Although Trevor wasn't here I decided to make chicken pot pie, one of favorite foods! So I thought I'd share the recipe. To be fair this is not a super healthy recipe but its comfort food at its best. & if you're going to have comfort food it better be darn tasty!

So per usual I made some changes to original recipe -- the original is actually Turkey Pot Pie  (which is also quite good) I typically double the recipe so we have leftovers for lunch the next day or maybe even another meal depending on our schedules. I also have become a fan of cast iron cooking in the last couple years some older women introduce to it to me before I got married as a wedding gift & now I'm hooked! So I use my cast iron dutch oven to make it. That is by no mean a requirement of the recipe feel free to use any kind of pan you might have. 

Chicken Pot Pie 

Ingredients

1 container of crescents
   or I often use a bisquick (see note below)
1 egg 
1/2 cup of milk 
 
8 tablespoons butter  

1 small onion 

3 celery stalks, chopped

3 carrots, diced 

1 cup green beans, chopped 

1 cup mushrooms, chopped 

6 tablespoons dried parsley

2 teaspoons dried oregano 

salt & pepper to taste 

4 cup chicken broth 

6 potatoes (or I'd say 1 1/2 to 2 cups) -- cubed 

1 1/1 cups diced chicken cooked (see note below)

6 tablespoons all-purpose flour

1 cup milk 

Directions 

1. Today I cooked the chicken in my cast iron frying pan browning both sides and since the chicken is being put in the hot for twenty minutes I wasn't too concerned about it fully being done. It will finish cooking in the oven.  I then diced it up after it cooked set it aside. 

2. Melt 4 tablespoons butter in dutch oven over medium heat, add onions and let simmer for 2 to 3 minutes till beginning to look translucent then add the mushrooms and given those another 2 to 3 minutes as well. Then had celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the veggies are soft and fragrant - about five minutes. 

3. Add chicken brother to veggie mixture and bring to boil. Stir in potatoes and cook for about 10 minutes. 

4. In the same pan I used to cook the chicken I melted the remaining amount of butter, 4 tablespoons and added the flour. Let that heat up for a few minutes. In the mean time add your milk to the potato/veggie mixture and let it heat through on high. Add the rue (milk/flour mixture) to the potato/veggie mixture and whisk together. Continue occasionally stirring for about five minutes. It should begin to thicken up. Also add the chicken in anytime during this step. Everything should be well incopperated and about ready to go in the oven. 

--Note: biquick mixture I often use a cup of bisquick, 1 egg and 1/2 cup of milk mix it together to make a thick batter and pour that on top of the chicken pot pie before it goes in the oven. If you do this alternative ending - bake for 15 - 20 minutes or until golden brown. 
Tonight I decided to try something new and use some crescents we had - they turned out to be more dumplingish but they were still pretty good. If you do this particular ending - bake in oven for twenty minutes without any topping and then the crescents for the last 10 minutes. 

5. Set oven at 350 degrees and bake for 20 minutes until topping is golden brown. 

It is really rather delicious! It makes for excellent leftovers. We always eat ours up within a couple days very rarely does any ever go to waste. Happy Cooking & if you have questions I'm here! :)




 

Am I living in Texas? (& a recipe)

This morning was freakishly warm here in the North East.. It was in the 50's on my way to work this morning and rainy... It reminded me of when I lived in Texas -- that is often how the 'winters' felt there.

Now let me clearly state I am not complaining.. I am not a fan of snow -- but I guess although I may not 'like' it, I have become accustomed to it, being I am from the north -- it happens every year or most every year whether I like it not... it comes with each season -- it is part of it.

Much like seasons of life -- you may not like certain parts but it comes with it, you grow use to it accompanying certain things -- it creates the season. It is the season.

It doesn't feel like winter. If it's not going to feel like winter or BE winter. 
I want summer !!! 

That being said I am getting down from my soap/rant box. :o) 

My real reason for writing today is to share a recipe I had a request or two for.. Yesterday Trevor and I decorated for Christmas -- I made him listen (he was quite willing) to my spotify Christmas list.. for the most part he liked the list I created for him and our Christmas decorating festivities. 

 Christmas 2012

 our living room all done up

We decorated for awhile got mostly everything done just in time for Trevor to watch the steelers game... oh did I ever mentioned I married a very big steelers fan (not to mention his family...) they live and breath black and gold... for someone like myself not growing up in quite the same culture, it's interesting. At least I played sports all through middle school and high school so I get sports.. I suppose some of it has worn off on me as well. 

So while he watched the game I made us egg rolls for dinner (& leftovers). He even helped -- he brought the laptop out to the kitchen and between every couple plays he helped me get stuff ready. He's a keeper.

These are one our favorite things to freeze and reheat.. they are so filling and tasty. This is the original recipe but naturally I've made changes.. Are you surprised?

More Awesome Egg Rolls 
 
Ingredients 

1.5 cups broccoli slaw (usually I use a package)
**note: this original recipe calls for cabbage but we find we like the broccoli slaw better it gives it a little more texture and flavor plus its pretty nutritious!)

1 carrot, shredded 
 
1/4 cup finely diced onion 

1 celery stalk, diced 

1 can of water chestnuts, diced 
**(optional if you have them on hand)  

1 cup diced chicken (you can use shrimp, pork or just go meatless if you'd like) 

2 tablespoons soy sauce 
** (we use tamari you can use amino acids I'm sure as well)  

1/8 garlic powder 

1/8 ground ginger 

black pepper to taste 

1 egg, beaten

cornstarch 

20 egg roll wrappers 

Oil for frying (I use a olive oil & veg. oil mixture)

Directions

Step 1 
In a large bowl, mix together broccoli slaw, carrots, celery, and onion. Stir in chicken, soy sauce, garlic powder, ginger and black pepper.
Pour beaten egg into a skillet placed over medium heat; scramble egg ensuring its finely crumbled. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

Step 2 
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

Place 2 or 3 tablespoons (I use a cookie scoop) of the chicken/slaw mixture into the center of an egg roll skin. Place square egg roll wrapper with the tips pointing up, roll the bottom corner half way up and make egg roll wrapper like a tube tuck the left and right side of the wrapper on top of the tube and continue to roll. Dip a finger into the water and cornstarch mixture and take the top corner that you just put the cornstarch mixture on and seal the tube with. (this may not make any sense, it doesn't really matter how to wrap just as long it is wrapped and there aren't any tears - otherwise you may have some leakage when you go to fry.) -- bad news bears. 
Step 3
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). I fry mine in my cast iron pan - I find that warming the pan up on high for a few minutes with the oil and then turning it down the medium is about the right heat. Sprinkle some water on the oil if it sizzles you're in business! Carefully place egg rolls into hot oil, and fry until golden brown. It takes about 3 - 4 minutes per batch. This process is fairly quick so don't walk away, these need to be attended to. Remove and place on paper towels  these suckers need some grease sucked out of them-- I put them in the oven on warm to keep them hot. 


Soooo hopefully this wasn't all too confusing -- it may look a bit overwhelming but once you make these once they are SO easy! If you have questions leave a comment, e-mail me, fb me -- I'm here. 

Happy Cooking!!