Meat Pie

I don't know about you, but I just made a meat pie for the first time and it is so good and really easy. If I would have known how easy it was I would have been making it a long time ago. This will definitely be on our table a lot, now!

Brown about 1 lb. of hamburger with 1 small chopped onion and seasonings you prefer. I just used some seasoning salt and pepper.
Add about half a bag of frozen peas and carrots.
Mix half a can of cream of mushroom soup with half a can of water. Add to meat and veggie mixture.
I bought the pre-made rolled pie crust that I found by the refrigerated cookie dough. Put one crust on the bottom and trim excess, fill with mixture, and place a crust on top, trim excess. Pinch edges, cut some slits on the top to vent. Cook at 425 for about 30-40 minutes or until crust is golden brown.

(We are probably pigs but my husband and I and our 3 year old ate the whole pie, so if you have a larger family you may want to double the recipe!)

Wild Rice Salad

I got this from Good Day Utah on Fox 13 and made it last night. It was a nice light and yummy meal for the summer.

3 c. cooked wild rice mixture

3 c. chopped cooked chicken

1 c. dried cranberries

2 Granny Smith apples, peeled and diced

1 medium carrot, grated

1/2 c. white balsamic vinegar

5 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

3 green onions, finely chopped

1/4 c. toasted slivered almonds

Combine rice, chicken, apples, carrots, onions, and cranberries in medium bowl. Combine vinegar, olive oil, salt and pepper in a shaker. Shake until mixed and pour on salad. Refrigerate for a few hours. When ready to serve, sprinkle with toasted almonds.

Chicken Enchiladas

I got this recipe from my sister-in-law and after trying it, my husband and I both prefer these to the ones that I usually make with cream of chicken soup and sour cream.

1 tsp. minced garlic

1 small can of diced green chiles

1 jalapeno, diced (optional)

olive oil

1 block of cream cheese

2 c. shredded cheese

1 cup of water or chicken broth

3-4 chicken breast

Tortillas

A can of red enchilada sauce

half & half or heavy whipping cream

Boil chicken in a pot of water, or chicken broth until cooked. Let cool and shred, set aside. In a large skillet, saute the garlic, chiles, and jalapeno in olive oil until it is fragrant. Add cream cheese and 1 cup of the shredded cheese. Stir until melted. Slowly add the water or chicken broth and continue stirring. Add shredded chicken to mixture.

Roll mixture in tortillas and place in pan. Pour enchilada sauce and half & half/whipping cream over the top. Sprinkle the remaining cheese on top. Bake at 350 for 30 minutes.

*My sister-in-law says that this makes enough to fill a 9x13 pan and a 8x8 pan, but given my small family, i only made it with 2 chicken breast and it filled one 9x13 pan, so depending on your family size, you can decide how much to make.

Chicken Broccoli Casserole

2 whole chicken breasts (boned and cut up) *can use boneless

1 can cream of chicken soup

1/2 tsp curry powder

1/2 c. mayo

1 tsp. lemon juice

cooked desired amount of broccoli

1 c. sharp cheddar cheese

1/2 c. canola oil

Saute chicken about 6 min. in oil - sprinkle with salt and pepper to taste. Drain with paper towel. Mix together in separate bowl - soup, curry, mayo and lemon juice. Place cooked broccoli in 9x9 pan, place cooked chicken on top, pour chicken soup mixture on top, and sprinkle with cheese. Bake at 375 for 30 minutes.

*This is a delicious dish, especially if you like curry. I usually serve it with rice. Last time I made this, I just boiled the chicken and cut it up and put it over broccoli. It still tasted really good and made me feel like it was less fat and greasy. You can also substitute asparagus for the broccoli.

Pork Chops with Rice

8 pork chops (I usually do six)
2 C Water
1 C uncooked Rice
2 Tsp Sage (I usually do 1)
1 TBSP Parsley
2 Tsp. Salt
1 Sliced Onion
1 Can Cream of Mushroom Soup


My recipe calls to dip pork chops in flour and brown on both sides, but I usually just brown on both sides without the dipping. In a casserole dish put 2 cups of water, 1 cup of uncooked rice, 2 tsp sage, 1 Tblsp Parsley, and 2 tsp salt. Put pork chops on top, put sliced onion on top. Then I spoon a can of Cream of Mushroom soup on top. then bake @ 350 degrees for 1 hour.

Four Ingredient Chicken

I got this from Good Day Utah. I have seen similar recipes, but made this and it is so easy and so yummy.

4 boneless, skinless chicken breasts

8 oz. of Russian or French dressing

8 oz. Apricot preserves

1 pkg. of dry onion soup mix

Tenderize each chicken breast by placing between two sheets of wax paper and pounding it until it is a 1/4 inch thick. Then take chicken and salt and pepper it lightly to season. Place chicken in a glass or Pyrex baking dish that has been sprayed with cooking spray and set aside. In a pan on the stovetop, mix together the other three ingredients. Cook until preserves melt and everything is incorporated together. Pour over chicken and bake for 45 minutes at 350 degrees.

I served this with rice and veggies.

Bourbon Chicken

Of course, without the bourbon. This was a very good, and easy meal to make. I halved the red pepper flakes, and it had just a little kick still, so if you have kids like mine you may want to reduce it even more.

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes ( I halved this )
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your pan and fry chicken bits until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. (My sauce wasn't very thick, so I added a little corstarch mixed in water). Serve over rice.

Impossibly Easy Chicken and Broccoli Pie

1 pkg. (10 oz) frozen chopped broccoli, thawed and drained

1 1/2 c. shredded cheddar cheese

1 c. cut-up cooked chicken

1 medium onion, chopped (1/2 c.)

1/2 c. Bisquick

1 c. milk

1/2 tsp. salt

1/4 tsp. pepper

2 eggs

Heat oven to 400 degrees. Grease pie plate. Sprinkle broccoli, 1 c. of cheese, the chicken and onion in pie plate. Stir remaining ingredients in a separate bowl until blended, then pour into pie plate over broccoli and chicken.

Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Firehouse Spaghetti

Bow Tie Pasta (12 oz)

1 lb. ground beef

1 large onion - chopped

1 tsp minced garlic

2 10 oz. cans of cream of mushroom soup

2 10 oz. cans of Rotel tomatoes with green chiles

2 8 oz. Cheddar Kaukana Cheese (the recipe recommends the Old English flavor, but I can never find that at the store, so I just use the cheddar kind.)

Cook beef, onion, and garlic together. The pasta just cook separately according to package's directions. In a separate large saucepan, mix soup, Rotel and cheese. Cook over stove until cheese melts and sauce is warmed through. Add the meat mixture to sauce. Stir and serve over pasta.

*This pasta makes a good amount. I usually cut the recipe in half when I make it for myself and my husband. The pasta sauce also is a great chip dip.

Porcupine Meatballs

A yummy and easy recipe using ingredients you probably already have!

1 can tomato soup
1 lb. ground beef
1 cup uncooked instant rice
1 egg, slightly beaten
1/4 cup onion, minced
1 tsp. salt
2 tbs. oil
1 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. Worcestershire sauce

Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
Mix in rice, onion, salt, pepper, and garlic powder.
Stir in the ground beef and mix well with hands. (I put mine in a Ziploc bag so I didn't have to touch raw meat!)
Form mixture into 1 1/2 inch round meatballs.
Coat a large skillet over medium heat with oil. (I just used cooking spray)
Cook meatballs and brown on all sides.
Combine remaining soup with Worcestershire. Stir until smooth, then spoon over meatballs.
Cover with lid and simmer for 20-30 minutes, stirring every few minutes.

*I think I would almost double the sauce since we are saucy people, and we served this over rice, so we like to have more sauce for our rice. Also because while simmering, I pretty much burnt my sauce to the bottom of the pan, so there wasn't much left. Watch it closely!
I also didn't have an onion on hand so I used a little less than a tablespoon of onion powder.

Hawaiian Haystacks

10 to 12 chicken tenders (cut into chunks)
1 cup of broth
2 cans (10 3/4 oz. each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk
6 cups of rice

Place chicken in greased crockpot
Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours

Serve over hot rice with a variety of cold toppings that could include: grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green onions, and other family favorites.

Sweet and Sour Sauce
Juice from canned pineapple
1 Tsp. catsup
1 Tbsp. vinegar
3 Tbsp. brown sugar
cornstarch to thicken

In a separate sauce pan, add above ingredients, stir in cornstarch thoroughly and heat to thicken. If desired pour over the haystack for last topping.

garden pizza....

I know, I post pizza a lot! When it's your hubbys favorite and your not-so-favorite, you have to reinvent it to fit both taste buds!!

Try this oh-so-good pampered chef recipe. enjoy!
GARDEN PIZZA
2 packages refrigerated pizza crust
1/2 cup mayonnaise
1/2 package ranch seasoning and salad dressing mix
1 garlic clove, pressed
2 cups shredded mozzarella cheese
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot
1/2 cup olives, sliced
1/4 cup grated fresh Parmesan cheese

Preheat oven to 425°F. Unroll both packages of pizza dough and arrange on a cookie sheet. In a bowl, combine mayonnaise, ranch seasoning mix and garlic. Spread mixture evenly over crust. Top with half of the mozzarella cheese. Add; broccoli, bell pepper, carrots, and olives. Top with remaining mozzarella and parmesan cheese. Bake 18-22 minutes or until edges are golden brown.

Chicken Curry

Best recipe for someone with a cold. SO EASY.

• 1 or 2 medium chicken breasts
• 1 tbsp olive oil
  
• 1 large onion
• 2 cans stewed tomatoes
• 1/2 tsp pepper
• 1/8 tsp ginger
• 1/4 tsp curry powder
• 1/8 tsp ground cloves
• 1/4 tsp turmeric
  
• 1/4 tsp paprika
• 1 2" cinnamon stick
• 1/4 tsp. coriander
• Salt (about 2 tsp) and vinegar (about 1 tsp)to taste

I start out by putting olive oil in the bottom of a pot, then add onions and spices, and saute. Then I add chicken (I have even just pulled chicken straight out of the freezer) and stewed tomatoes, and dump in enough water to cover the chicken. Get boiling, turn down heat, simmer for an hour. Serve over rice.

Carrot Chowder

This is a recipe created by Melanie Zimmerman. I think we have all made it before, but I thought I'd post it anyway because it is always a favorite this time of year. Great Halloween dish!

• 1 lb hamburger
• 1/2 green pepper
• 1/2 onion
• 2 cans cream of celery soup
• 1/2 c celery chopped
• 1/2 tsp salt
• 1 tsp sugar
• 4 c tomato juice
• 1/2 tsp garlic salt
• 1/8 tsp butter
• 1 1/2 c water
• 1/2 tsp pepper
• 2 1/2 c coarsely grated carrots
  

Brown hamburger, green pepper, celery, and onion. Drain. Add salt, sugar, tomato juice, garlic salt, butter, water, pepper, both cans cream of celery soup, and grated carrots. Simmer till done (usually about 20-30 minutes). Serve with rolls or great in a bread bowl. I don't have a picture, but next time I make it I'll be sure to take one to post.

Kahlua Pig

1 6 lb. pork butt roast
1 1/2 TBS Hawaiian Sea Salt
1 TBS liquid smoke flavoring
1 C. apple cider

Pierce pork all over with a carving fork. Rub salt over meat. Put meat in crockpot. Combine liquid smoke and apple cider and pore over meat. Cover and cook on low until done. Remove form pot and shred. Add drippings as needed to moisten.
This is a good sandwich meat.

Cream Cheese Chicken

In saucepan combine two cans of cream of chicken soup, 1 12 oz pkg. cream cheese, and 1 cube butter. Heat on low till melted. Add one package of Italian seasoning salad dressing. Add 4-8 chicken breast (more if you need too - this can make a lot) Good to make on those days you want to freeze a meal or give a meal to a sick neighbor. Bake 275-300 degrees for 3 hours - if you want to make it before church cook it on 275 or put it in your crock pot for several hours until the chicken is cooked through.

The package of Italion salad dressing is the key ingrediant in this recipe. Don't leave it out or you will be disappointed. Serve over rice.

Sour Cream Chicken in Crock Pot

• 2 cans cream of mushroom soup
• 1 big carton of sour cream
• 1 can mushrooms (juice too)
• 2 heamping tsp. flour
• salt and pepper

Mix the above ingredants and pour over how many ever chicken breasts you want to make. (I know my grammer is terrible - but, that's exactly how I would say it). Cook in the crock pot until the chicken is cooked through. Serve over Rice. A Taylor Family favorite when served with warm rolls.

Sante Fe Chicken

• 1 can black beans
• 1 can corn
• 1/2 cup salsa
• Stir the above three ingrediants in up in your crock pot.
• Add 4 boneless chicken breasts and 1/2 cup more salsa
• Cook on low for 3 hours and then add 1 block of cream cheese.
• Cook for one more hour
• Serve over rice with flour tortilla's.

As you can see I love south west cooking. I have made this recipe several times and just love it. Definately one of my fav's. Plus, it's in the crock pot which really helps on a busy day.

Easy Lasagna

1 egg, beaten
1/4 cup grated Parmesan Cheese
1 1/2 tsp. Italian Seasoning
1 container (16 ounces) cottage cheese
2 cups grated mozzarella cheese, divided
1 pound ground beef
1 medium onion
1/2 cup water
2 cans (26 ounces each) chunky spaghetti sauce
1 box (12 ounces) oven-ready lasagna noodles, uncooked

Preheat oven to 350 degrees.
In a bowl, combine egg, Parmesan, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese. Set aside.

In a large frying pan, brown beef and onion together until beef is done. Drain any excess grease. Add water and all but 1 cup of spaghetti sauce to beef. Spread reserved spaghetti sauce into bottom of a greased 9X13 pan. Layer 5 to 6 lasagna noodles over sauce, overlapping or breaking to fit, if necessary. Spread half the cheese mixture over noodles. Spoon 1/3 of the beef mixture over cheese layer. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining 1/3 of beef over top. Cover and bake 50 minutes. Sprinkle remaining mozzarella cheese over top. Let stand 5 minutes before serving. Makes 8 servings.
This is a family favorite. It is out of the great recipe book 101 Things to do with a Casserole. I would highly recommend that book to anyone.

Enjoy!

Chicken Enchilada Casserole

• 1 can cream of chicken soup
• 1/2 can milk (soup can)
• 1 small ctn. sour cream
• 2 pcs. chicken, cooked and cup up
• 1 env. chili powder or taco seasoning
• 1 can enchilada sauce
• cheddar cheese
• 4 tortilla shells

Mix up first 5 ingredients in a bowl. Flaor to taste with the seasonings. Add in a little bit of the enchilada sauce. In 9'13 pan, put a layer of ripped up tortilla shells, You will be layering this like lasagna. Put a layer of the filling. Repeat until filling is gone. Pour rest of enchilada sauce over the top and sprinkle cheese on top. Cook at 375 until cheese melts and sauce is boiling (about 1/2 hour) This reipe is pretty forgiving, feel free to use more tortilla shells or chicken.