Chicken Pot Pie

 1 Tbs olive oil

1/2 c shopped onion

3/4 c chopped celery

1 1/2 c chopped carrots

1 1/2 c chopped potatoes

3/4 tsp salt

1/4 tsp black pepper

5 Tbs butter

1/2 c flour

2 c chicken broth

2 c milk

1 c cooked, diced chicken or 1 can of chicken

3/4 c frozen peas

1 unbaked pie crust or biscuits

In medium sauce pan, add oil, veggies and salt and pepper. Cook for 1-2 minutes over medium heat stirring often. Cover with a lid and cook until vegetables.. are lightly steamed and mostly tender, 5-7 minutes. Check and stir every couple of minutes. add a couple TBS of water or broth if the mixture is overly dry. Scrape veggies into a 9x13 pan.

Preheat oven to 400 degrees.

Return the pot to the burner and melt the butter. Then add flour and stir, cooking for a minute or two. Gradually add broth and milk until incorporated. Bring to a simmer stirring constantly and cook until thickened, 5-7 minutes.

Add chopped chicken and peas to the veggies in the baking dish and pour sauce over all, mixing thoroughly. Taste and add additional salt if needed. Top with biscuits or pie crust.

Bake for 30-35 minutes.

White Sauce

2 TBS butter

2 TBS flour

1 cup milk OR chicken broth

salt and pepper to taste

Melt butter in small pot. Add flour and cook 1 minute. 

Add liquid and combine using handheld mixer. 

Cook on medium high until thickened.

Mini Meatloaves

• 1 pound ground beef
• 1/3 cup breadcrumbs 
• 1 egg
• 1/2 c onions, chopped
• 1/4 cup of ketchup or BBQ sauce
• 1/2 teaspoon garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tsp of each Salt and pepper
• 
  
• topping:
• 1/3  brown sugar
• 1/2 cup ketchup

• Preheat oven to 350.
• In a large mixing bowl combine ground beef, breadcrumbs, onion, barbecue sauce, garlic powder, salt, pepper and egg.
• Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.
•  In the meantime, in a small bowl mix together all of the ingredients for the sauce.  
• Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf.
• Generously spoon sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.

Paprika Chicken in a Lemony Sauce

4 carrots

2 scallions

1/2 tsp dried thyme

1 lemon

1/2 c basmati rice

10 oz chicken

1 tsp paprika

1 TBS chicken stock

1 1/2 TBS sour cream

1/2 oz pistachios

Adjust rack to top position and preheat oven to 425

Trim, peel and cut carrots on a diagonal into 1/2 inch thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast on top rack until golden brown and tender, 20-25 minutes.

Melt 1 TBS butter in a small pot over med-high heat. Add scallion whites, cook, stirring, until just softened, 1 min.

Stir in rice, 3/4 c water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 minutes. Keep covered until ready to serve.

Pat chicken dry and season all over with paprika, salt and pepper.

Heat drizzle of oil in large pan over med-high  heat. Add chicken and cook until browned and cooked through 3-5 min per side. Turn off heat; transfer to a plate. wipe out pan.

Melt 1 TBS butter in same pan over med-high heat. add thyme, stock and 1/4 c water. Bring to a simmer, then immediately turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Fluff rice; stir in lemon zest and pistachios. season with S & P

Top chicken with sauce and sprinkle with scallion greens. 

Serve with carrots, rice and lemon wedges.

Breakfast Egg Cups

Ingredients 

• 6 oz bacon, cut into 1/2" pieces
• 1 small onion, 1/2 cup finely chopped
• 1 large russet potatoes, peeled
• 1 cup fresh baby spinach, coarsely chopped
• 1/2 c chopped asparagus or other veggies
• 1 1/2 cup mild cheddar cheese, shredded, divided
• 8 large eggs
• 1/2 cup half and half, or milk
• 2 tsp Tabasco sauce

Instructions

• Preheat Oven to 375˚F. Line muffin tin with 12 silicone liners.
• Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min).
• Meanwhile grate potato on the large holes of a box grater. Use your  hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.
• In a medium bowl, whisk together 8 eggs, 1/2 cup half and half or milk and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach, other veggies and 1 cup cheese.
• Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.

Store for up to a week in the fridge or can be frozen.

Began Black Bean & Sweet Potato Jumble with Cilantro rice

 2 Sweet potatoes

1 red onion

1 TBS taco seasoning

3/4 c jasmine rice

1 TBS veggie stock

4 oz mushrooms

1 roma tomato

2-3 TBS cilantro

1 lime

1 can black beans

4 TBS sour cream

2 tsp hot sauce

tortilla chips

Adjust rack to top position and preheat oven to 425. 

Dice sweet potatoes into 1/2 inch pieces. Halve, peel, and cut onion into 1/2 inch wedges. Dice mushrooms.

Toss potatoes and onion on a baking sheet with a large drizzle of oil, taco seasoning, and big pinch of salt and pepper. Roast on top rack until veggies are tender, 25-30 minutes.

In a small pot combine rice, 1 1/4 c water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15 minutes. Keep covered until ready to use.

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomatoes, pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.

Add roasted veggies to pan with mushroom mixture; stir to combine.

Fluff rice; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.

Divide rice and veggie jumble between shallow bowls in a separate sections. Drizzle everything with sour cream; top with remaining cilantro, a squeeze of lime and hot sauce. Serve with tortilla chips.

Honey Butter BBQ Pork Chops with mashed sweet potatoes & Lemony Green beans

 2 sweet potatoes

1 lemon 

1 1/2 TBS sour cream

2 tsp honey

10 oz pork shops

1 TBS Sweet and smoky BBQ seasoning

6 oz fresh green beans

4 TBS butter

1 tsp red pepper flakes

Peel and dice sweet potatoes into 1/2 inch pieces. Zest and quarter lemon.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes. 

Drain and return sweet potatoes to pot. Add sour cream and 1/2 TBS butter; mash until smooth. Season with salt and pepper. Keep covered until ready to serve.

While sweet potatoes cook, place 2 TBS butter in a glass bowl and microwave until soft, 10-15 seconds. Stir in honey and a pinch of salt.

Pat pork dry. Season lightly with salt and pepper, then rub all over with BBQ seasoning.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

While pork cooks, steam or microwave green beans until tender. Transfer green beans to a medium bowl and toss with lemon zest, 1/2 TBS butter, a squeeze of lemon juice, and a big pinch of salt and pepper.

Top mashed sweet potatoes and pork with honey butter and red pepper flakes. Serve with remaining lemon wedges.