Chicken Pot Pie

One of the best!
1 pound skinless, boneless chicken breast halves - cubed...( I like to fry mine up with evoo, kosher salt, lemon pepper and crushed basil leaves. I cooked it up, set it aside then added it at the very last since I'm not a huge fan of boiled chicken).
1 cup sliced carrots

1 cup frozen green peas
*Or use 16oz bag of frozen carrots and peas. Much easier.

1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:
Preheat oven to 425 degrees F (220 degrees C.)

In a pot, combine chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe Notes:

*I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.

Chicken Salad Sandwhiches

This might just be the best chicken salad recipe I have ever tasted.
Pioneer woman has done it again...I did change the recipe up just a little bit, more to my liking.

I will post a picture later:

4 chicken breasts shredded
1 stalk of celery, chopped
2 green onions, chopped
1.5 cups grapes halved
1/2 c mayo
1/2 cup sour cream
small handful of dill
1.5 TBS lemon juice
1.5 TBS brown sugar
kosher salt and pepper to taste
3/4 c slivered almonds
Mix chicken, celery, onions, grapes and almonds together. Mix the rest of the ingredients in another bowl until well combined, add to the chicken mixture. Refrigerate for a couple of hours then serve on croissants . Yummy!

BBQ Chicken Pineapple Quesadillas
from The Pioneer Woman*


flour tortillas
fresh pineapple, sliced and grilled
grilled barbecue chicken, sliced
grated Monterey jack cheese ( I used about 16 oz to make 5)
your favorite BBQ sauce
jalapenos, sliced (optional)

sour cream
BBQ sauce
cilantro

Cut up pineapple by cutting of top and bottom. Quartering, and then halving each quarter. Then slice of the outer rind. If you need to, go HERE for lovely step by step directions on cutting pineapple.

Grill pineapple until tender and it gets a lovely golden color (if grilling there should be grill marks).Then slice in tiny chunks.

Season to taste your chicken breasts. Grill up. Slather in your favorite sauce.

Slice up chicken. Grate cheese. Slice jalapeno.

Assemble quesadillas by layering cheese on top of one tortilla. Followed by chicken, pineapple, and jalapenos.

Cook in a skillet over dry heat until toasted on either side and the inside is ooey gooey.

Slice up, pizza style. Serve with sour cream, extra BBQ sauce and some fresh cilantro.

You can send me your "thank you's" after you wipe off your mouth.

White Chocolate and butterscotch chip cookies

I have wanted to try this recipe for awhile now, and guess what...SOOOO GOOOD!

1 c sugar
1 c brown sugar
1/2 c butter softened
1/2 c oil
2 eggs
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp almond extract
3 cups of flour
1/2 bag butterscotch chips
1/2 bag white chocolate chips

Cream together sugars, butter and oil. Add eggs and beat until fluffy. Add dry ingredients as well as vanilla and almond extract. Mix in chips. Bake at 350 for 7 -10 minutes.

lil luna blog

Sliders

I got this recipe from one of my favorite food blogs...Just another day in paradise. I must confess, I also stole the picture from her website, mine did not do this burger justice =) SO GOOD!

Banzai Sliders
makes about 10


ingredients

1/2 lb ground chuck

1/2 lb ground sirloin

*or 1 lb of the same, your choice

salt

pepper

can of sliced pineapple

small slices of cheddar cheese

shredded lettuce

sliced tomato

mayo

King Hawaiian rolls

teriyaki sauce this is my go-to teriyaki recipe, I use if for TONS of things:
1 3/4 cups water
1 cup packed brown sugar
1 cup soy sauce *this is edited 6/24/11...I originally first put SUGAR...OOPS...that would be SUPER sweet. Thanks to the catcher of the mistake!!!
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Mix all the ingredients in a small saucepan. Heat on med high heat till boiling. Turn down to let simmer for about 10 minutes. Let cool slightly. Pour sauce into a large enough rubbermaid type container. Put in the fridge and let chill for 30-45 minutes.

Meanwhile make hamburger patties. Mix hamburger and salt and pepper to taste. Form patties just larger than the diameter of your rolls.

Once the marinade has cooled, put the hamburger patties in one air tight container and the sliced pineapple in another. Pour the marinade over each, with a smaller amount going over the pineapple. Put everything in the fridge and let marinate for anywhere from 1-4 hours.

When time is up, grill the pineapple and also the patties.

Split and toast the rolls.

Assemble by stacking the patty, the cheese, the pineapple, tomato slice, and shredded lettuce.

BBQ Chicken Salad

BBQ Chicken Salad

ingredients
2 chicken breasts
1/2 cup your favorite BBQ sauce for marinating the chicken

1 head romaine lettuce
1 head green leaf lettuce

corn-black bean mixture:


1/2 Tablespoon extra virgin olive oil
juice of 1 lime
1 clove of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili pepper
1/2 can black beans, drained & rinsed
1/2-2/3 cup frozen corn, thawed
salt & pepper to taste

dressing:

2/3 cup mayonnaise1/3 cup buttermilk
2 Tablespoons milk
2 Tablespoons fresh cilantro, finely chopped
2 Tablespoons lime juice
2 teaspoons white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/3 cup BBQ sauce


extra sauce for grilling chicken


Marinate chicken for 4 hours. At the same time, make your corn-black bean mixture. Mix the first five corn-black bean ingredients in a bowl. Then stir in the beans and corn. Season with salt and pepper. Cover and let set in the refrigerator the same time as the chicken.


Combine all the ingredients for the dressing by either whisking vigorously or in a blender. Refrigerate until ready to serve.

When chicken is done marinating, grill. Brush with extra BBQ sauce.

Once chicken is done, let rest for five minutes. Then slice.

Combine lettuce and corn-black bean mixture. Then lay chicken over the top. Drizzle with dressing.
recipe from
just another day in paradise