Chicken Pot Pie

2 chicken breasts cooked and cut up. ( I sometimes boil chicken tenders for 10 minutes and use.)

1/3 c. onions
1/3 c. celery
1/3 c. butter

Brown onions and celery in butter.

Add:
1/3 c. flour
1 can or 1 1/2 c. chicken broth
1/2 tsp. salt
2/3 c. milk
1/4 tsp. pepper

Add chicken and mixed vegetables. Pour into unbaked crust. Top with upper crust and bake at 425 for 30 minutes. I usually pierce the top with a fork several times to let out steam. I also put a strip of aluminum foil around the edge to keep it from burning. I take it off about 10 minutes before it's done to let it brown. I make my own crust, but you can also use one from the store.
Your baking time may vary.

Favorite Freezer Tip: Ground Beef

Favorite Freezer Tip #1

Occasionally I will highlight some of my favorite things that are in my freezer. These will be things that are very handy to have around for cooking.

Ready for FFT #1?

Cooked hamburger. Watch for hamburger on sale or get the 5 lb. beef rolls and brown the whole thing at once. Drain it and divide it between quart size freezer bags. It saves TONS of time and makes it easier to "whip" up a recipe quickly. Some of the recipes I like to use it in are shepherd's pie, hearty casserole, chili burger supper, tacos, pizza puffs, spaghetti, or Beef Barley Noodle Soup.

Note: I usually add an extra bag when I'm dividing it up. For instance if it is 5 lb. of hamburger, I divide it up between 6 bags. A lot of recipes just need a little meat in them, but don't really need a whole pound.

Slow Cooker Italian Beef

This recipe came from one of my favorite cooking blogs, My Kitchen Cafe. It is one of my favorite crockpot recipes and I love it on sandwiches.

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. About 45 minutes before eating, remove bay leaf, and shred meat with a fork and return to the juices. Serve on crusty rolls with cheese, if desired.

DIY Shepherd's pie

{Tonight my adorable husband decided to take dinner matters into his own hands. He knows I have a lot of tests this week and there is a lot of stress at my end to accomplish everything. So he told me that he would make dinner tonight. It always makes me a little nervous as he claims he is a "creative chef" meaning that he doesn't measure and anything he finds in the cupboards or the fridge is free game. But it usually comes out alright and I am so busy this week... Thus I have taken this much needed break to let you all into a night here at home...

After looking through the kitchen to see what was available to him, he poked his head into the living room where I was studying and told me that he was going to make shepherd's pie. I told him that sounded just fine. He banged around the kitchen for a while then called me in for dinner...

I admit my idea of "Shepherd's pie" was along these lines...

{Green Bean Casserole} {A classic favorite growing up in our house... and super easy to make}

{ingredients}
1 lb. hamburger
1 can cream of mushroom soup
1 can French cut green beans- drained
mashed potatoes {you can mix up the potato flakes if you want.}
grated cheese

{directions}
1. Brown hamburger and drain.
2. In a casserole dish, combine the cooked hamburger, soup, and green beans. Spread mashed potatoes on top covering the whole casserole.
3. Bake at 350 degrees for 30 minutes. Sprinkle some grated cheese on top and return to the oven until the cheese is melted.


{this was not however the recipe my husband used. I include it and his secrets below...who knew it could get even easier!}

{Hubby's Shepherd's Pie}

{ingredients}
1 lb. hamburger
1 can French cut green beans
1 can corn
grated cheese
mashed potatoes

{directions}
1. brown hamburger
2. make up potatoes from the flakes
3. open cans of veggies and pull the bag of cheese out of the fridge.
4. call in your wife for dinner and have her put it together and zap it in the microwave to warm the veggies and melt the cheese.



{when I say DIY I mean it literally. He explained that he wasn't sure how much to put into it and didn't want it to be too hamburger-y. I began to laugh. He smiled at my next question which was (of course) "Can I take a picture and can I post it on the blog?" He smiled and gave his consent. So whether or not you are into the whole "complete construction" of the meal, you now have two ideas on how to go about this wonderfully easy (and now even easier) meal.}

{Yes, its a little out-there, but its the thought that really counts and I am so grateful that my husband would think about my well being enough to perform a little act of service in my behalf. Thanks sweetheart for all you do for me.}

St. Patty's Day

You might be wondering where I fell off the earth to... lets just stick to the story that school is very hectic this semester. One thing that has saved me is the dinner group we created... it saves on money and time (both scarce around here) and we get to spend a little while each evening with our dear friends.

So coming up in the next week is our annual green dinner party that we started my Sr. Year in high school (St. Patrick's Day). Now its growing and I need some ideas. I am looking for some good {preferably easier} dinner/ party food ideas that are green {or can be dyed with my favorite green food coloring ingredient}. Yellow is okay too, and if its Irish, it doesn't necessarily have to be the color green...

Also, another addition this year is possibly rainbow (as they go so well with leprechauns)... so does anyone have any ideas? Please?!

Valentines Delight! (Buca di Beppo at Home)

{so I know that I am super late in posting these but it is so delicious that I can't not post the secrets! Dinner was greatly inspired by a favorite family Italian restaurant: Buca di Bepo. In fact some of the recipes are from their kitchen! Dad and my husband were in charge of the main dish, my brother worked hard on the bread sticks, and my mom and I took on the dessert. It turned out to be a regular "Buca" experience at home! }

{Bucca di Bepo meatballs}

{ingredients}
2 1/2 lbs ground beef
1/2 c. Romano cheese- grated
3/4 c. dry Italian seasoned breadcrumbs
4 large eggs
2 tsp. salt
1/4 c. fresh garlic- chopped {my darling husband followed the recipe to exact measurements and we decided that this is a lot of garlic. I would only put in 2 or 3 cloves if you don't want to taste garlic for the next few days.}

-->

{directions}
1. In a large bowl mix all ingredients together.
2. Shape into meatballs the size of a golf ball - makes about 40 meatballs {seriously...}
3. set aside and let rest for 1 hour. {we didn't do this and they turned out alright... we just didn't have the time...}
4. Cook the meatballs in the meatball sauce {see note below}
5. Simmer for about 45 minutes.
{Meatball sauce} *to come later* {we decided that the sauce was way too greasy from the meatballs cooking in it... so we have discussed some alternatives... you can cook them in a different sauce and then add it, or you can bake them. That recipe will come later as well but you can click here when we find it...}

{Buttery Breadsticks}{this recipe is super easy and can easily be altered for personal preference}

{ingredients}
24 Rhodes Dinner Rolls- thawed but still cold
1/2 c. butter or margarine- melted
1/2 c. Parmesan cheese (the kind in the jar)
garlic salt- to taste

{directions}
1. Pour melted butter on a 11 x 17 baking sheet
2. Roll each roll to about 6" and then roll in butter until completely coated.
3. Place cheese in seperate bowl and roll buttered breadstick in cheese.

{we actually just sprayed the pan with nonstick spray and brushed some melted butter top and then sprinkled on the cheese, garlic salt and dried parsley}

4. Place breadsticks on baking sheet in 2 rows of twelve each.
5. Sprinkle with garlic salt if desired
6. Cover with plastic wrap. Let rise until double in size.
7. Remove wrap and bake at 350 degrees for 20 minutes.

{dessert: Chocolate Berry Trifle} {this is a fun and very easy delicious dessert to make. and if you do it right, beautifully gorgeous!}

*the whipped topping deflated a little but you get the idea



{Chocolate Berry Trifle} {these were absolutely delectable. The raspberry/chocolate combination provides a sweet desert with a little punch of tartness. Even my brother who was full decided to have one after a bite of mine.}

{ingredients}
3 c. cold milk
2 small packages instant chocolate pudding mix
8 oz cool whip- thawed
1 baked 9 x 13 brownie layer- cut into 1" cubes {see recipe I used below, but I'm sure a boxed brownie mix will work just as well}
2 cups fresh or frozen unsweetened raspberries

{directions}
1. Pour milk into large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes.
2. Gently stir in 1 c. whipped topping.
3. Place half of the brownie cubes in a 2 qt. serving bowl or trifle dish. {for this celebration we chose to use our goblet as personal trifle dishes and layered accordingly. Just make sure your serving dish is clear so you can see the layers, its part of the fun!}
4. Top with half of the pudding mixture, half of the raspberries, and 1 c. whipped topping. {my layers went as follows: brownie, pudding mix, a spoonful of raspberries, smigeon of whipped topping to act as glue for the next layer of brownies. repeat.}
5. Repeat layers.
6. Refrigerate 1 hr. or until serving {its better to wait to top it with whipped topping until you are about to serve. Ours kinda melted into the rest of it... not quite as pretty. We also topped ours with a little chocolate heart to add a little valentine flair!}

Makes about 12 servings

{Brownie} {i got this recipe from allrecipes.com . it says they always turn out, and they are truly tasty!}

{ingredients}
1/2 c. butter
1 c. white sugar
2 eggs
1 tsp. vanilla extract
1/3 c. flour
1/4 tsp. salt
1/4 tsp. baking powder

{directions}

1. Preheat oven to 350 F
2. Grease and flour an 8 inch square pan. {i wanted thinner brownies so i doubled the recipe and used a 9x13 pan. i also used the Baking PAM that has flour in it already.}
3. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and vanilla.
4. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

{frosting} {for this dessert i did not make the frosting}
3 Tbsp. butter-softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla extract
1 c. sugar

1. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

{chocolate hearts- directions}
1. melt some chocolate and put it into a bag {ziploc works just fine- just cut the tip of the corner off for a makeshift designer bag.}
2. Squeeze melted chocolate into any design onto a piece of parchment paper and let cool.
3. Place on a dessert to add a little fancy flair...

--> yes... the picture is upside down...

*Mmmm...