Recipe Thursday!

littlemoments324

What are you looking for?  Or what do you have to share?

ajmom2two

I have an awesome mini chicken pot pie recipe that I always take to gatherings as an appetizer that everyone always loves.  Its super easy and delicious too...

Tools:


1-2  Twelve cup muffin/cupcake pans
3 inch round biscuit/cookie cutter
Rolling pin (having both a mini and a standard will work best.  Use the mini to roll out the cut out circles and the standard to re-roll out pie crust)
2 sheets of wax/parchment paper (to cut & roll out pie crust on)


Ingredients:

1 (10ounce) package frozen peas & carrots (or frozen veggie of your choice)

1/3 cup butter or stick margarine

1/3 cup all-purpose flour

1/3 cup chopped onion

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups chicken broth

2/3 cup milk

2 ½ to 3 cups cut-up cooked chicken or turkey

3 9inch Pie Crusts ( or 2 boxes, each box will have 2 pie crusts if your buy the refrigerated)

Non stick cooking spray

Directions:

1.  Rinse frozen veggies in cold water to separate, drain.

2.  Melt butter in 2-quart saucepan over medium high heat. 

3.  Stir in flour, onion, salt and pepper.  Cook, stirring constantly, until mixture is bubbly; remove from heat. 

4.  Stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  

5.  Stir in Chicken and veggies; remove from heat. 

6.  Heat oven to 425 degrees.

7.  Unroll 1 of the 2 pie crust onto your wax paper.  Cut as many circles with your biscuit cutter as you can fit.  Remove excess and save.  

8.  Using the mini rolling pin roll out each 3 inch circle just slightly so that it will fit in your muffin cups covering the bottom and sides.  

9. Very  lightly spray your muffin pans with non stick cooking spray.

10.  Line each cup with your rolled out circles.

11. Roll out the saved excess pie crust and repeat steps 8-10 until all your muffin cups are filled. (Use part of the 3rd pie crust if needed.)  

12. Unroll 2nd pie crust.  Using your biscuit cutter cut out circles.  Remove excess, roll out and cut out circles, until you have 24. (Use rest of 3rd crust if needed.)

13.  Fill each muffin cup with Chicken mixture, 1/2 to 3/4 full. 

14. Top each with your 3 inch circles of pie crust and gently seal the top and bottom crust together.  

15.  Place in your preheated oven and bake 10 - 15 minutes, or until lightly golden.  Watch them because it will take more or less time depending on your oven.

16.  Cool and gently remove from muffins pans.  A quick swipe around the sides with a butter knife will normally be all thats needed to remove them easily!

17.  Share and enjoy!!

ajmom2two

I pulled it off of my blog so the font is different.  Also here is a yummy treat one...banana nutella muffins:

Ingredients:
3/4 cups of Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp Cinnamon
1/3 cup of Unsalted Butter (at room temperature)*
2/3 cup of Sugar
2 eggs
2 Tbsp. of Milk
1 tsp. Vanilla Extract
4 very ripe bananas (seperated)
Nutella (about 1 cup)
1/4 cup of Nuts (optional)

Directions:

1.  Preheat oven to 350 degrees

2.  Line standard cupcake pan with liners.

3.  Mash 2 bananas until smooth and creamy. Set aside.

4.  In a separate bowl mash the 2 remaining bananas but leave chunky.  Set aside.

5.  In a separate bowl Whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Set aside.

6.  In a large mixing bowl cream together butter &sugar until light and fluffy (about 2 minutes).

7.  Add 1 egg to Sugar/butter mixture & mix in completely.  Repeat with second egg.

8.  Add the Vanilla & Milk to the Sugar/butter mixture.  Mix just enough to blend.

9.  Add the dry ingredients in 3 parts alternating with the creamy bananas, so add 1/3 the dry mixture, mix thoroughly.  Add 1/2 the creamy bananas & mix thoroughly.  Add another third of the dry mixture & mix.  Add the rest of the creamy bananas & mix.  Add the rest of the dry ingredients & mix until everything is well combined.

10.  Stir in the chunky bananas and nuts (if using) by hand.

11.  Drop enough batter into each cupcake liner to cover the bottom, about 1/2inch deep.  (I like to use a large table spoon to put the batter in the liners.)

12.  Drop a blob of Nutella onto each cup of batter.  (I use another small spoon and my finger but you could use a pastry bag and pipe the Nutella)

13.  Cover the Nutella with more batter.  Fill each liner until just about full.
14.  Bake for 16-18 minutes.  Start checking the muffiins after around 15 minutes. The toothpick trick will NOT work for these muffins.  Instead look for them to be a nice golden brown and for the top to spring back when lightly poked with a finger.  If it dents in they are not done (you'll be able to tell).
15.  Cool & ENJOY!!!

AllyG303

I know somebody posted a few weeks ago for overnight oatmeal...please post again?  I'm too lazy to look.

k8888

Ally - this is the one I posted either last week or the week before.... it's to die for

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed (optional)
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Weight Watchers PointsPlus: 4 pts per 3/4 cup serving

k8888

No-Bake Energy Bites Recipe (link)

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients!  Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter.  And you could also add in some wheat germ in place of some or all of the flaxseed.  I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)

butterflyjumper1

this isn't exactly a recipe since we just made it up as we went, but fiance and i made a stir fry on valentine's day that was to die for.

we just sauteed up tons of veggies (onions, bell peppers, broccoli, snap peas) with some chicken breast.  we used brown basmati rice (my favorite!) and seasoned with salt, pepper, and chili powder. then we mixed everything together in our wok and added sauce.  for the sauce, we used the new kikkoman teriyaki blend that has garlic and green onion in it. then we scrambled in an egg to bind everything.   

AllyG303

Thanks Kate!  That's the one I was looking for.