Cheesy Pot Pie Casserole

It’s Friday afternoon and I’m racing through Fry’s Grocery in Scottsdale, AZ.  I waited until the very last minute to buy everything for the camping trip I had planned.  As I ogle the massive veggie section of this Fry’s, I start to run down the list of items I need to feed everyone for the 3 day weekend.  I grab an onion here, a bell pepper there, a few carrots, some celery, and the list goes on and on.  I added in some chicken, a little pasta, and some stuff to make things saucy!  This is going to be a healthy twist on some serious pot pie flavors.

Fast forward to Saturday night where I’m prepping and whipping up a casserole that puts most of my others to shame.  This casserole has the flavor of a high calorie dish but the actual calorie count of something much healthier.  Learning the balance of fats to veggies to proteins can be vital when you’re trying to create healthier dishes in your home.  For instance, you can use evaporated milk in place of half and half or heavy cream (depending on the dish).  This allows the dish to stay creamy but with fewer calories.

This dish is not only healthy, but the clean up is a cinch.  The majority of the dish is cooked in one pot through different stages.  This not only prevents a ton of pot and pan clean up, but it means you’re paying more attention to what’s in front of you rather than spreading yourself too thin across the stove top if you’re not comfortable doing that every night.  And who doesn’t love fewer dishes?

Cheesy Pot Pie Casserole

Prep Time:

Cooking Time:

Serves: 10

8 oz whole wheat egg noodles

1 Tbsp Olive Oil

2 red bell peppers, chopped

1 large onion, chopped

2 medium carrots, peeled, quartered length wise and chopped

3 celery stalks, chopped

1 tsp. fresh minced thyme

3 cans low sodium chicken broth (14-16 oz)

1 can fat free evaporated milk (5 oz)

3 Tbsp cornstarch

2 boneless skinless chicken breasts (halved length wise)

8 oz light Mexican blend cheese

½ c. frozen peas

¾ c. Panko bread crumbs

1 tsp. parsley

½ tsp. garlic powder

2 tsp. Salt

1 ½ tsp pepper

1. Bring a pot full of water to boil.  This will be the only pot you use through the whole dish, make sure it’s a decent size one.  Once boiling, add in the pasta and cook it al dente (cooked just enough to bite through, but it’s still firm).  This should take about 5 minutes.

2. Drain the noodles, rinse until cool and then set aside in a bowl.

3. In the original pot, pour in the olive oil and turn up to medium high heat.  Once the oil is hot, stir in the bell peppers, onion, celery, and carrot.  Sprinkle them with just a pinch of salt.  Cook these until the onions are transparent and the carrots are just soft enough that you’re not crunching through them.

4. Toss in the thyme and stir the veggies for another minute.  Transfer veggies to a second bowl.

5. Combine the evaporated milk and 2 of the cans of chicken broth in the pot.  Bring to a boil.  Once it’s at a rolling boil, add the chicken to cook.

6. Once the chicken is cooked through, about 15 minutes or to 155 degrees internally, pull it out of the liquid.  Remove the pot from the hot burner and shred the chicken into bite size pieces.  Heat your oven to 425 degrees at this point.

7. Whisk 5 Tbsp of chicken broth in with the cornstarch.  Bring the pot back to a boil with remaining chicken broth to replenish what boiled off while cooking the chicken.  Add the cornstarch mixture once it’s boiling to thicken.  After 1 minute, remove from heat and whisk in the cheese until smooth.

8. Throw in the chicken, the veggies, the noodles, and the peas.  Season with 1 ½ tsp salt and 1/ ½ tsp pepper.  Mix it well and pour into a 9X13 inch baking dish.

9. Mix the Panko with the parsley and garlic.  Sprinkle on top of casserole.  Put in the oven for 15 minutes or until the top is golden brown and the cheese is bubbling.

Baked Taco Salad Shells

If anyone has EVER read this blog, you should all know how much I love Mexican food!  And let me tell you, taco salads are no exception!  (although I make mine more on the unhealthy side versus a REAL taco SALAD. :)  It essentially turns into a huuuuuuuuge tostada!  Anywho, to make them a touch healthier, I bake tortillas to make the shell rather than buying crap fried and packaged ones!  They come out great, nice and crispy with great flavor rather than tasting like oil!

**I do have to admit, I'd kill for the as seen on TV shell mold! But to save money, I just use wide mouthed bowls that are corningware.

Baked Taco Salad Shells

*makes however many you wanna make but I can only fit 2 in my oven at a time.

Burrito Sized Tortillas (I have used a ton of different types of tortillas and this brand is the absolute best.  They don't burn, they crisp up nice!)
Non-Stick Spray

1. Set oven to 275 degrees.
2. Spray both sides of the tortillas with the non stick spray and put in whatever dish you choose.  (I just use wide mouth corningware)

3. Put the dishes on a cookie sheet and bake for 25-35 minutes.  Check regularly after about 20 mins because the time varies with ovens.

4. When it's browned to your liking, pull out and fill with all your favorite goodies!

Spinach and Ricotta Lasagna Rolls

In my journey to get healthy and eat healthy, I decided to revamp some of my recipes and this will be the first!  I love lasagna but for two people, a whole lasagna is just too much!  So I decided to go with little serving sized rolls that are easy to portion out instead of guessing how much you cut off!  These are still not "super healthy" but calorie wise they're ideal for those Italian food hankerings!

Spinach and Ricotta Lasagna Rolls

*Makes 3 servings

Allergen Tips:
Rice flour noodles are a great g-free option for any pasta dish!

6 Lasagna Noodles
3/4 C. Ricotta (I use low fat)
1/4 C. Mozzarella
1/8 C. Parmesan
1/2 lb. Ground Turkey
1/2 jar Favorite Marinara (I use Classico Italian Sausage)
1/4 C. Red Bell Peppers (chopped)
1/4 C. Onion (chopped)
2 tsp. Olive Oil
1/3 C. Raw Spinach
Salt, Pepper, Garlic Powder, Italian Seasonings

1. Get the pot of water for the noodles going.  Make sure you add salt to help boil the water quicker (you'd be surprised how many people don't know this!)
2. Start cooking the bell peppers and onions in the oil.
3. Once the water is boiling, add the spinach to the water.  Boil it for 4-5 mins and then pull it out of the water and let it hang out in a strainer.  **DO NOT DUMP THE WATER OUT**  Separate it to the best of your abilities to help the water drain.  Add in the lasagna noodles to the same water.
4. Throw the turkey in the pan with the peppers and onions.  Season the meat and brown.  Once the meat is done, you can set aside until everything else is ready.\
5. Mix the ricotta with the parmesan and most of the mozzarella.  Save just a touch for the tops of the rolls.
6. Once the noodles are done, drain and lay out on the counter or on a cutting board.  Dab them with a paper towel so they aren't slimy where you'll be spreading out the cheese.
7. At this point, you need to squeeze out the spinach.  Use a bunch of paper towels or a potato ricer.  Chop it up and mix it in with the ricotta cheese mixture and start spreading on the noodles.  Start small and go from there.  You want to make sure there's an even amount of cheese on each!
8. Turn the oven on to 325 degrees.  Once the cheese is on the noodles, sprinkle the turkey on top.

9. Start rolling the noodles and place in a non-stick sprayed 6x9 baking dish.  (you can spread just a touch of marinara on the bottom to help prevent sticking as well)
10. Add the marinara to the remaining ground turkey and pour on top of the rolls.  Top them with the last of the mozzarella and bake for 25 mins!

BBQ Chicken Bites with Slaw

If any of you know me, I loooooooooove chicken!  I also love wonton wrappers!  Put them together and the possibilities are literally endless!  Today I wanted some BBQ flavor in my dinner.  So I put together a healthy version of a classic BBQ chicken with coleslaw!

BBQ Chicken Bites with Slaw

*makes 12 bites

12 wonton wrappers
1 large boneless skinless chicken breast (boiled and shredded)
1/2 serving of my BBQ marinade
1/2 Red Bell Pepper
 
Shred the following:
1/3 Head of Cabbage
1 Carrot
1 Jalapeno (make sure to remove seeds)

3 Tbsp Fat Free Italian Dressing
Salt and Pepper to taste

1. Boil your chicken for 35-45 mins.  Pull out and shred.  Set oven to 325 degrees and spray muffin pan(s) with non-stick spray.
2. Mix in the marinade, bell peppers, and salt and pepper.
3. Put wrappers in each muffin hole, pushing it down to cover the bottom.
4. Fill the wrappers with the chicken mixture and put in the oven for 20-30 mins.  Keep in mind, this recipe is a bit more wet than normal so baking a little bit longer will keep the wrapper more crisp.

5. While the bites cook, shred the veggies, add the dressing and seasonings.  Mix and refridgerate until the bites come out of the oven.
6. Put it all together and enjoy a classic bbq meal with a twist!

 

These NF are with Sweet Baby Ray's BBQ sauce, not Bill Johnsons

Scary's Chicken and Dumplings

One of the comfort foods I have been asked to make and put up here is chicken and dumplings.  I grew up eating mom's homemade chicken and dumplings and I wanted to try it out!  So here's my version of it!  (Mom, don't worry!  I'll put up the original recipe soon!)  This is very hearty with just a touch of heat.  It makes for a great meal throughout the week. :)

Scary's Chicken and Dumplings

*Makes.... ummmm.... a pot full?  A lot of servings!  I fed 6 people several servings.  Maybe close to 12-14 2 cup servings

20 C. Water
2 Basil Leaves (mine are kind of in pieces so it was hard to take them out at the end, but remove these when you serve!)
12 Chicken Bullion Cubes
5 Boneless Skinless Chicken Breasts
1 Celery Stalk
4 Red Bell Peppers
1 1/2 Onions
2 Jalapenos (seeds optional)
Salt, Pepper, Garlic Powder (at LEAST 2 tsp each but to taste)
Thickening liquid (1/4 C. flour and enough water to mix into a liquid)

Dumplings:
3 C. Flour
1/2 C. Shortening (pea sized chunks)
1 tsp. Baking Powder
2 tsp. Salt
2 tsp. Pepper
1 tsp. Sage
1 tsp. Rosemary
1 tsp. Parsley
1 tsp. Oregano
1 1/2 C. Water (give or take)

1. Put the water, bullion cubes, veggies, seasonings, and chicken in a stock pot.  Bring to a boil and lower to med heat.  Cook for about 45 mins to an hour.

2. Pull out the chicken and shred, or chop if you prefer cubed chicken.  Put it back in the soup.
3. Put all the dry ingredients in a bowl with the shortening.  Add the water a little bit at a time and mix.  You don't want the dough to be too wet!!  If you find that it's too wet, just add more flour or roll it out in a ton of flour.
4. Divide the dough into 3 balls and turn the heat up on the soup between med and med high.  (I have limited counter space so I can't roll out a ton of dough at once).  Roll it to about 1/8 inch thick and cut.  Go crazy and use a pizza cutter!!  Makes the job super easy!  I made really big dumplings in these pictures, but I prefer smaller ones.  It's all up to what you like.

5. Drop the dough pieces into the soup a few at a time.  Once you're counter is clean, repeat until all the dough is made!  You want to make sure and push the second and third group of dough down into the water so it doesn't hang out at the top and stick together.

6. Cook for about 10 mins and then turn the heat down to medium again.  Here you're going to add the thickening liquid to make it more soupy instead of just watery.  You can always add in more if you want it even thicker but keep in mind it gets thicker for the next 20 mins.  Cook for another 20-30 mins, checking the done-ness of the dumplings.

Serve it up with some fresh french bread for dipping!

Philly Cheese Steak Bites

There's a quaint place that I have to visit every time I'm in LA called Phillipes that is just to die for!  I don't think I enjoy my french dip sandwiches as much anywhere else.  I don't often make my own french dips or philly cheese steaks either, but hey why not take it for a spin!

Philly Cheese Steak Bites

*makes 12-16 bites

2 tubes of Crescent rolls
1 package of roast beef (using 2 slices per roll)
6-8 slices of cheese [usually provolone but I'm not a fan] (cut in half diagonally)
1/2 Onion (sliced)
1 Green Bell Pepper (sliced)
2-3 tsp. Olive Oil
1 packet Au Jus gravy

1.  Put the oil in a skillet and add the veggies.  Let these cook on one side for 5-8 mins and then stir/flip them as best as you can to the other side.  When these are done, preheat the oven according to the rolls.
2. Open up the rolls and start separating them.  Lay the cheese down on each roll with the long edges together.
3. Then layer 2 slices of roast beef, add 2 strips of bell pepper and 2-4 pieces of onion.  Roll up and put on a cookie sheet lined with tinfoil and sprayed with non-stick spray.

4. Cook them for 10-12 mins.
5. Prepare the au jus while the rolls are cooking.
6. Serve it all up and enjoy!

(the roast beef tends to weep a little so the bottoms don't stay crisp, I recommend a fork and knife)

Beef N Broccoli

I love me some yummy Chinese food.  I'm suuuuuuuuuuuuper picky about stuff we order for takeout!  That's why I started making my own stuff. :)

Beef and Broccoli is so simple yet can be so complex!!  I decided to make a crock pot version and messed with it to make it yuuuuuuuuuummy!!!  This is definitely a treat in my house this week!

Beef N Broccoli

*makes 4 servings

Allergen Tips:
Choose a gluten free soy sauce made by Kikkoman or Tamari.

1 lb. Flank Steak (Cut in strips and then cut in half)
1 C. Beef Broth (I used water and 2 cubes of bullion for a stronger flavor)
3 Cloves Garlic (minced)
1/2 C. Soy Sauce
1/3 C. Honey
1 Tbsp. Oil (sesame is recommended but vegetable works if you don't have it handy)
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Cornstarch
2-3 Heads of Broccoli (chopped)

3/4 C. Brown Rice
1 1/2 C. Water


1. Place beef in a crock pot.
2. In a small bowl, combine broth, soy sauce, honey, oil, garlic and salt/pepper. Pour over beef. Cook on low for 4-5 hours.
3. After that time, in a cup, stir cornstarch and just a little sauce from the crock pot until smooth. Add to crock pot. Stir well to combine.  Repeat if it's not thick enough for you.
4. Add broccoli to the crock pot. Stir to combine.
5. Start the rice by mixing with water.  Bring to a boil, cover and simmer for about 30 mins.
6. Cover beef and broccoli and cook an additional 30 minutes on high.
7. Combine and enjoy! :)

Tostitos Taco Bites

I love making my taco bites with wonton wrappers!  They're fun and inventive but sometimes I'm feeling a little lazy.  The solution?  Bite size taco bowls of course!

Tostitos Taco Bites

*Makes 30-45 bites (depending on filling)

Allergen Tips:
Be sure to read the fine print on your taco seasonings for a g-free dinner!

1/2 lb. Ground Turkey (or hamburger)
1/4 C. Bell Pepper (chopped)
1/4 C. Onion (chopped)
1 Taco Seasoning Packet (or close to 1/4 C. if you have a large container)
3/4 C. Water
Tostito's Scoops
1/4 C. Shredded Cheese
Olive Oil or Butter for Veggies
Salt, Pepper, Garlic Powder to taste

1. Cook bell peppers and onions with oil or butter for about 8 mins on just above medium.  Add turkey or beef.  Season and brown and then drain fat.
2. Add the taco seasoning and water.  Bring to a boil and then reduce to med-low.  Simmer for 20-25 mins or until the liquid is almost gone.
3. Set oven to broil with the rack at the very top.  Place chips on a cookie sheet lined with foil.  Add the meat and cheese.  Place in oven for about 45 seconds to melt the cheese.
4. Serve with lettuce, olives, sour cream or whatever else sounds good!

Lazy Game Hens

I love chicken.  I could eat it 7 days a week!!!  (oh wait I almost do!)  I find my creativity is almost endless even with boneless skinless chicken breasts.  The boyfriend doesn't like bones in chicken so I never get to cook with normal chicken!  Such a shame and a lack of flavor!  But I've learned all the in's and out's of the boneless stuff to make all kinds of fancy stuff.

I have been DYING to make a cornish game hen because I love how small and cute they are!  They're perfect for one person!  I've been thinking of making one since the last time I was in Vegas and we got dinner and a show where they served game hens.  Very inspiring to my imagination!  So out of curiosity I decided to make them in a crock pot.

Lazy Game Hens

*makes 2 hens

2 Cornish Game Hens (still frozen)
1 Onion (chopped)
3-5 Tbsp Olive Oil (depending on how generous you want to be)
Salt, Pepper, Garlic (preferably fresh but powder works), Onion Powder, Rosemary, Thyme
3/4 C. White Wine

1. Sprinkle salt, and pepper on the bottom of the crockpot.  Drizzle 2 Tbsp oil on the bottom of the pot.
2. Add onion to the crock pot.
3. Put the hens on top of the onion.  Drizzle a generous amount of olive oil over the hens.  Sprinkle with salt, pepper, onion powder, rosemary, and thyme.  If you're using fresh garlic, place several slices on top of the chicken and put the rest around it on the bottom with the onions.  If you're using powder, be generous on and around the chicken.
4. Pour in the wine but don't pour over the chicken or else all that seasoning will be a waste!
5. Cook on low for 6 hours.

6. Pull out and enjoy your fall off the bone chicken!

Rosemary Chicken and Roasted Potatoes

After craving red potatoes for a month I decided that I needed to break out the ol' Pyrex to make some roasted potatoes!  What better combo than with chicken?!?!  This is my version of a classic dish. :)

Rosemary Chicken and Roasted Potatoes

*Makes 3-4 Servings

2 Boneless Skinless Chicken Breasts (cut vertically to make 4 chicken fillets)
6-8 Small Red Potatoes (cut into 1 1/2" cubes)
1 Bell Pepper
1/2 Small Onion
1/4 C. Parmesan
3 Tbsp. Green Onions (chopped)
3-4 Tbsp Olive Oil
1/2 Tbsp. Parsley
1/4 tsp. Basil
1/2 Tbsp. Rosemary
1/2 tsp. Paprika
1/2 tsp. Pepper
3/4 tsp. Salt
1 tsp. Garlic Powder

1. Cut up the potatoes and put in a large pot full of hot water.  Turn the burner on to high.  Take off the stove and drain as soon as the water starts to boil.  Put in a bowl to the side.
2. Set oven to 400 degrees.  Spray a 9X13 pan with non stick spray.  Sprinkle a little salt on the bottom.  Lay chicken side by side.
3. Add bell pepper and onion to the potatoes.  Add the oil and all the seasonings.  Mix well!
4. Spread the potatoes over top of the chicken.  Sprinkle the Parmesan and green onions on top.  Put in the oven for 35 mins.
5. Enjoy! :)

 Before and After :)

Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Soft, Chewy Pizza Crust

Now, I have a recipe on here already for pizza crust, and it's one that you can use on the fly without having to let it rise.  This recipe however is by far the better choice if you have the time!  It comes out nice and crispy on the bottom and super soft on the inside!  And what's even better is you can play with it and add extras depending on what kind of pizza you're making!  Give it a shot!

Pizza Crust

(Spicy BBQ Chicken Pizza!)

*makes one 12 inch crust

1/2 C. and 2 Tbsp. Warm Water (very important that it's warm)
1 1/8 tsp. Yeast
1/2 tsp. Honey
1/2 tsp. Salt
1 Tbsp. Olive Oil
1 1/2 C. Flour

1. If you are like me and have a bread maker, this is the easiest thing in the world to make.  Start with your liquids in the pan.  Water, oil, and the honey.  Then add the flour, salt, and any fun seasonings you'd like to add. (i.e. chili powder and garlic powder for a mexican style pizza, oregano and parmesan for a chicken alfredo pizza, parsley for a tomato basil pizza, etc)  I generally do a full tsp of any/each.
2. Turn the machine on and use the dough setting and in 90 minutes it's dough!
3. Preheat the oven to 475 degrees.
4. Then you can take out the dough, use a little flour (I like to use cornmeal with pizza dough) and stretch it to the size of your pan.  I recommend lining the pan with parchment paper for an easy clean up!
*A great tip I came across as well: If you don't have a pizza stone, turn a cookie sheet upside down and use parchment paper.  Turns out crispy and awesome*
5. Sauce it, top it, and throw it in the oven for 12-15 mins depending on the oven.
6. Enjoy!

When you're not using a bread maker:
1. Stir honey, yeast and warm water together in a large bowl.  Let this sit for 5-10 mins to activate the yeast.
2. When it starts to bubble, stir in the salt, oil, and half the flour and mix well.
3. Slowly add the other half of the flour mixing it well.  The dough should be tacky, but not sticky to your hands.
4. Kneed the dough for about 10 mins (or use the dough hook on a stand mixer for 6 mins)
5. Pull the dough out and put it in another bowl that is lightly greased. Move it around a bit to cover it so it doesn't dry out.  Cover with plastic wrap and let it rise in a warm place for an hour or two.
6. Move on back up to step 4 in the original directions!

Best Beer Batter for Everything!

I first made this for onion rings and decided to try it out on chicken and it turned out amaaaaaaaaaaaaazing.  It's not very heavy and it doesn't feel real thick as you're eating it.  Try it out on your favorite veggies or meats!

Beer Batter

*Makes a lot :) 3-4 whole onions, or 2-3 cut up chicken breasts, just get crazy and fry everything!

3 C. Flour
2 Eggs (separated)
2 cans/bottles Beer (any type, I tend to use ambers)
4 Tbsp. Butter
1-2 tsp. Salt

1. Sift flour into a bowl. Set aside 1 cup in a smaller bowl.
2. In another bowl, whisk egg whites.  Add beer, butter, and salt.  (VERY IMPORTANT: you may not need all the beer.  It should be a pancake batter consistency so play it by ear.)  Add this to the 2 cups of flour.
3. Let this sit for 45-60 mins. **add the egg whites after it sits, and mix well**
4. Heat your oil in a pan or a deep fryer if you have one.
5. Coat your chicken/veggies in flour and then dip in the batter.

6. Fry a few at a time until they are golden brown.  Take them out and put on a cookie sheet or on paper towels as you cook more.

Chicken Piccata

I stumbled across a dish that has so vastly changed from the original Italian recipe as it's been passed around the states.  The original is a breaded chicken that's split open and fried and usually served before pasta or rice.  This recipe has taken on an American feel to it because of our love of pasta!  Here goes!

Chicken Piccata

*Serves 2-3

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!


Marinade for Chicken
2 Boneless Skinless Chicken Breasts
2 Tbsp. Lemon Juice (preferably fresh)
3 Tbsp. Olive Oil
1 Tbsp. Garlic (minced)
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Basil

Sauce
2 Tbsp. Butter
4 Tbsp. Lemon Juice (preferably fresh)
1 Tbsp. Garlic (minced)
1/2 C. Half and Half
2 tsp. Basil
1/2 C. Parmesan Cheese

2 C. Penne Pasta

1. Mix your marinade and pour over the chicken. Marinade for at least 4 hours.
2. Boil the water for your noodles and cook them to your liking.
While the water is boiling, Start cooking your meat, either searing in a pan or grill it.
3. Melt the butter in a pan on medium heat to start the sauce.  Add the garlic and lemon and whisk.  Add the half and half and whisk until it's warm.  Throw in some salt and pepper for taste.  Then add the parmesan cheese and basil.  Whisk until it's melted and sauce-like.  You don't want it stringy.
4. Drain your pasta if you haven't already and toss the pasta in the sauce.
5. Cut up the chicken and throw it on top.  Top with a bit more parmesan and enjoy!

Chipotle Marinade

Who doesn't like a nice smoky, spicy piece of meat?!  I'm tired of buying marinades that aren't worth the price (even though I love the flavors).  So here comes the chipotle marinade that's easy to play with and you can use on any cut of meat!

Chipotle Marinade

** served with Smash-ed Tatoes**

*Makes enough for 2 pieces of meat

3 Tbsp. Olive Oil
2 Cloves of Garlic (chopped)
1 tsp.-1 Tbsp. Honey (depending on if you like a subtle sweet with your spice)
1/4 tsp. Cumin
2-5 Chipotle peppers (from a can in adobo sauce) ((2 is a touch of spicy, 5 is a good kick in the mouth))
1 tsp. Salt
1 tsp. Pepper

1. Put all the ingredients in a food processor or a blender and mix until it's no longer chunky.
2. Here is where you can play with the flavor a bit.  You can add green onions, regular yellow onions, herbs, or other spices.
3. Pour over the meat and marinate.  Cook how you like it.  I love to grill it.

*marinating times*
Chicken- 24 hours
Steak- 12-24 hours
Fish- Who knows... I don't eat the stuff :)

Salsa Gratin Potatoes

Potatoes.  One of the cheapest foods in stores.  I buy 10 lbs for less than 2 bucks!  Now what to do with these potatoes becomes the issue.  I decided to try my hand at some fresh au gratin potatoes to accompany my bbq chicken.  But instead of it being just plain ol' au gratin, I put my own twist on it.  As usual, I encourage you to play with it, add ingredients to your liking.

Salsa Gratin Potatoes
*serves 2-3

3 Russet Potatoes (peeled and sliced using a mandoline or cut by hand 1/4 inch thick)
1/4 Onion (diced)
1/3 C. Salsa (I use a liquid or pureed salsa rather than a chunky one)
1 1/2 Tbsp. Butter (not margarine!)
1 1/2 Tbsp. Flour
1 1/4 C. Milk
1 1/2 C. Cheese (shredded, and your favorite kind)
Salt, Pepper, Garlic Powder

1. Slice your potatoes and soak in water for 15 mins.  Preheat oven to 400 degrees.
2. Put butter into a pan on med-high heat and melt.  Add the flour and whisk until the lumps are gone.  Slowly add the milk (only 1 cup, save the rest for later).  Make sure you're still whisking to keep the lumps out.  Then turn the burner down to just below med-low.  Dump in the cheese and again keep whisking. (Does your arm hurt yet?  Mine did!)  You want to keep stirring until it turns into a creamy sauce.  If it seems a bit thick, add a tiny bit of milk at a time from the last 1/4 C.
3. Take a 6x9 pan and rub the inside with butter.
4. Pour our the water and dry the potatoes a bit with a kitchen towel.  Make your first layer (10-14 slices).  Season with salt, pepper, and garlic (be generous with the salt).  Then pour a 1/3 of your cheese sauce over the potatoes.  This part doesn't need to be perfect.  Sprinkle half the onions on top of the cheese.  Then drizzle 1/3 of the salsa over the cheese.
5. Repeat a second time.
6. Use the last of your potatoes for the top layer.  Scrape the cheese into the pan covering as much as you can and then the last 1/3 of the salsa.
7. Cover with tinfoil and cook for 90 mins.
6. Uncover for the last 25 mins to get a nice browned surface.

Personal Pot Pies!

After attempting large muffin size chicken pot pies, I decided that I wanted to make some that are bigger to enjoy more of the filling!  This is a recipe to make everything from scratch EXCEPT the gravy because I haven't quite perfected that part of it yet!

Chicken Pot Pie

*Makes 2 6" potpies (about 2 inches deep)

Crust:
2 c. flour
1/2 tsp salt
2/3 c. crisco or lard
6-7 Tbsp COLD water

Insides:
2 boneless skinless chicken breasts
3 stalks of celery
1/2 can corn
5 mini carrots
1/2 small onion
1 bell pepper
2 cans chicken gravy

1. Boil all the "insides" ingredients together for 35-40 mins.

2.  Sift flour and salt, add crisco in small lumps. Add water 1 tbsp at a time and use a fork to push against the side of the bowl until it turns into dough.

3.  Lightly flour your counter and roll out, cut to size of your pot pie dish.  Don't forget to cut both the bottom and the top pieces!  Set oven to 400 degrees.

4. Drain the insides and cut or shred the chicken.  Add gravy and put in pot pie, don't be shy with the filling.

5. Cover, making sure to put slits on top.

6. Cook at 400 degrees for 45-50 mins. or until really golden brown. (darker than my picture, the bottom wasn't quite done)