Saturday, November 28, 2009

Leftovers Thanksgiving Pot Pie!

I'm sure like me, there are many of you with refrigerators brimming full with leftovers from the Thanksgiving feast.

Usually you may just keep eating them for the next few days or some may even toss them out, but what about using them in a Pot Pie, a big family sized pot pie?

The beauty of this is that you can use whatever you have on hand.



Turkey, cut into bite size pieces (I used all the leftover breast meat I had, save the legs and wings for another meal)
Green bean casserole (if you don't have any leftover, just use a can of green beans)
1 can of cream of mushroom soup
Salt and pepper to taste
Garlic powder
Heavy cream
Refrigerated Puff Pastry or Pie Pastry

Mix the turkey, green bean casserole, stuffing and gravy in a big bowl. Add one can of cream of mushroom and salt and pepper, garlic powder.


Stir well, pour mixture into a greased casserole dish or 13x9 baking pan.

Pour heavy cream over the top, I used about a cup.


Remember what I said about using what is on hand? All I had was Puff Pastry shells, not the sheets, so I those on top. If you have the sheets use them or roll out the pie crust to the right size needed.


Pop in a 450 degree oven for 30 minutes or until bubbly and the pastry is brown and cooked through.


It is SO good, chock full of the flavors you love. My kids had seconds and said it was the best pot pie they ever had.


Tonight's dinner, I'm going to take the leftover turkey legs and wings and roast them in the oven. I'll have the recipe up for you later today.

Tuesday, November 24, 2009

Roasting a Pumkin

I have pumpkins laying around the house. Big and little ones and in between and it's that time of the year for me to roast them up and freeze the puree for pie, muffins, breads etc.

I'm sure that most of you know how to roast a pumpkin but just in case someone out there doesn't, this is how I do mine.

1 - Did you know that the smaller pumpkins are sweeter and the best ones for pies? I always use the little ones that weigh between 2-4 lbs.

2. Wash the pumpkin well to remove any dirt

3. On a cutting board, I remove the stem, then cut the Pumpkin in half

4. I then use a metal spoon and scoop out the insides and the seeds. (you can roast the seeds if you like or just throw them out.)

5. I then lay the pumpkin face down in a 13 x 9 baking dish or use a bigger one depending on the size of the pumpkins.

6. Fill with water about 1/4 of the way up

7. Bake at 350 degrees for 50 to 60 minutes.

8. When does, scoop the inside out and discard the skin.

9. I let mine cool down and then put it in ziploc bags or tupperware to freeze until I need it.

10. If you keep it in the refrigerator it will last about 5 days.

Friday, November 20, 2009

Best Enchiladas Verdes!

Enchiladas and I have a love/hate relationship. I've tried for years to find the right recipe, the one that I really like and won't stray from and unfortunately I've had little to no luck, years or searching actually culminating in me making a tray of enchiladas and dumping them straight into the trash before serving to the family.

Enchiladas Verdes

Then I got my new Taste of Home Cookbook and saw this recipe and thought....well....why not, it's worth a try.

Holy Moly, was it ever. These are by far the best enchiladas I've tried EVER.

Huge thumbs up from the whole family.

Credit: Taste of Home


* 1 pound lean ground beef (90% lean)
* 1 large onion, chopped
* 1 small garlic clove, minced
* 1/4 teaspoon salt
* 2 cups (8 ounces) shredded cheddar cheese
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 package (8 ounces) process cheese (Velveeta), cubed
* 3/4 cup evaporated milk
* 1 can (4 ounces) chopped green chilies, drained
* 1 jar (2 ounces) diced pimientos, drained
* 12 corn tortillas (6 inches)
* 1/4 cup canola oil

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels.

Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top.

Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Enchiladas Verdes

Monday, November 09, 2009

Rissois de Galinha - Chicken Rissoles

Being Portuguese these were always one of my favorite things to eat but equally scary to make.

I remember sitting in the kitchen when I was growing up and watching my greatgrandmother, grandmother and stepmom making these. I would get to help but always found it so time consuming and one of those scary dishes to try myself.

I first attempted to make them within the first year I was married and quickly realized that they're extremely easy to make though they do take a bit of time so plan on making them on the weekend or when you know you have an hour or so devoted to fixing dinner.

Quick note: These can be made with chicken, shrimp and even tuna.



2 cups of milk
2 tablespoons of butter
salt and pepper to taste
2 cups of flour

Add the milk, butter, salt and pepper to a pan and cook over medium heat until the milk begins to boil. Add the flour all at once and stir quickly, continue stirring until the dough forms a ball and unsticks from the sides of the pan.

Remove the dough to a floured counter and allow to cool completely. I knead it every once in a while to prevent a crust from forming.


For the Filling:
Cooked chicken (I used two bags of the cooked grilled chicken)
1 small onion, finely chopped
2 garlic cloves, finely chopped
About a cup of milk
About 2 tablespoons of flour
salt and pepper to taste

In a skillet, add a little bit of olive oil, not much at all, add the onions and the garlic.

Cook over medium heat for a few minutes until onion is tender. Add the chicken, salt and pepper to taste.

I then add about a cup or so of milk and about 2 or so tablespoons of flour, then stir really well to dissolve well. Cook for a minute or so until thickened. You're pretty much making a bechamel sauce.

For the rissoles:

Roll the dough out, you don't want it very thick or very thin. It's so hard to explain these things, I'm a visual person LOL

Using a glass or mug, cut circular shapes out of the dough.


Drop a heaping teaspoon into the middle of the dough, use a little bit of water around the edges and fold in half. Seal tightly. Set aside.




Dip the rissoles in beaten egg and then bread crumbs and fry until golden brown.


These cook pretty fast so please keep an eye on them, pretty much one minute or so per side.


You don't have to cook them all, they freeze really well and I always have some in the freezer for a quick lunch or snack on the weekends.



Thursday, November 05, 2009

The Firehouse Special

I found this recipe in my new Taste of Home Cookbook and I just knew the kids would love it.

I made a few changes in mine, mainly I halved all the ingredients because the recipe makes two casseroles and I really didn't need an extra one at the time. I also left out the ground beef and used just Maple Sausage. It turned out REALLY REALLY good.



Credit: Taste of Home


* 2 cans (14-1/2 ounces each) chicken broth
* 3 cups uncooked instant rice
* 4 tablespoons butter, divided
* 2 pounds ground beef
* 2 packages (12 ounces each) bulk spicy pork sausage
* 1 pound sliced fresh mushrooms
* 3 garlic cloves, minced
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
* 2 cups (16 ounces) 4% cottage cheese
* 8 eggs, beaten
* 1 envelope onion soup mix
* 1 envelope leek soup mix
* 2 teaspoons garlic powder
* 1 teaspoon Creole seasoning
* 1/4 cup grated Parmesan cheese


* In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in 2 tablespoons butter; set aside.
* Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl.
* In the same skillet, saute mushrooms and garlic in remaining butter until tender; add to meat mixture. Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture.



* Divide between two greased 13-in. x 9-in. baking dishes; sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (10 servings each).


Tuesday, November 03, 2009

Flatbread Tacos w/ Ranch Cream Sauce

We love tacos but they do tend to get a little boring after a while, so when I was browsing my new Taste of Home Cookbook and saw this recipe, I just knew we had to give it a try.

It is delicious and the fact that it uses buttermilk biscuits for the shells is not only convenient but you will be amazed at just how good it tastes.

My kids gave it two thumbs up, hubby hasn't tried them yet, he will tonight and I'll let you know tomorrow what the verdict is. :)


Credit: Taste of Home


* 1 c sour cream
* 2 tsp ranch salad dressing mix
* 1 tsp lemon juice
* 1-1/2 lbs ground beef
* 1 can (15 oz) pinto beans,rinsed and drained
* 1 can (14-1/2 oz) diced tomatoes,undrained
* 1 envelope taco seasoning
* 1 Tbs hot pepper sauce
* 1 tube(16.3oz) large refrigerated biscuits
* Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese


In small bowl,combine sour cream,dressing mix and lemon juice;chill till serving.

In large skillet cook beef over med. heat till no longer pink;drain. Add the beans,tomatoes,taco seasoning and pepper sauce;heat through.

Meanwhile,roll out each biscuit into a 6" circle.


In a small non-stick skillet over med. heat,cook each biscuit for 30-60 seconds on each sideor till golden brown;keep warm.


4. To serve,spread each flatbread with 2 Tbs ranch sour cream;top each with 2/3 c meat mixture. sprinkle with toppings,if desired


Monday, November 02, 2009

Menu Plan Nov. 1 - Nov. 15

Here's my menu plan for this week. 



{Penne and Sausage Casserole}


 {Flatbread Tacos with Ranch Sauce}

{The Firehouse Special}
 {Chicken Sandwiches, Salad}

{Enchiladas Verdes, Corn Bread}

 {Rissois de Frango c/ Batata frita - Chicken Rissoles}
{Chicken tenderloins, white rice}

{Sopa de Nabicas com Grao - Chickpea soup w/ Greens}

{Frango Gratinado - Chicken Hashbrown Casserole}
 {Steak Fingers w/ Country Gravy, Mashed Potatoes} 

{Homemade Pizza}