FLOATING CRUST CHICKEN POT PIE


FLOATING CRUST CHICKEN POT PIE
1 pie crust OR a pre-made PILLSBURY pie crust
1 egg
4 tablespoon butter
1 LARGE shallot, diced
2 LARGE carrots, peeled and diced
4 cloves garlic, minced
3 tablespoons WONDRA flour
1 1/2 cups homemade chicken broth
1 1/2 cups WHOLE milk
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme pieces
3 cups chopped cooked chicken *see notes
1 can LeSeur Peas, drained WELL

  • Preheat oven to 400°.
  • Roll the crust to 1 inch larger between two sheets of parchment paper.
  • Remove the top parchment paper.
  • Fold and crimp the outer edge to decorate the crust.
  • Arrange parchment on baking sheet.
  • Refrigerate 15 minutes.
  • Beat egg with 1 tablespoon water and brush crust. Save remainder for later.
  • Bake 10-12 minutes until LIGHT-MEDIUM golden brown.
  • Remove from oven to cool, but leave oven on.
  • In large skillet melt butter.
  • Add carrots and shallots, sauteing and cooking 8-10 minutes until carrots have softened.
  • Add garlic, sauteing 30 seconds more.
  • Add flour, stirring to blend.
  • Add chicken broth and milk, stirring regularly, until sauce thickens.
  • Add thyme, FRESH ground sea salt and black pepper.
  • Fold in the chicken pieces and peas.
  • Arrange crust on top.
  • Lightly brush with another layer of beaten egg.
  • Place pan in oven baking 10-15 minutes until crust is golden and filling is bubbly.

NOTES:

  • To make this recipe easier I use COSTCO rotisserie chicken pieces.
  • You can also use frozen peas, but I find the canned Le Seur peas are much more tender.

BLOGMAS 2020 ~ DAY 9 ~ CHRISTMAS PAST

Christmas Past is a COMPLETELY subjective category. LOL 😀 I keep seeing the ghost of Christmas Past from A Christmas Carol roaming through my head.

The older I get, the more I realize that it’s the traditions and the memories that weave our holidays together. It’s little things like the who puts the lights on the tree or the angel on top of it. It’s the favorite recipes that you only make at Christmas time. It’s the laughter of the munchkins each morning as they discover what mischief the Elf has gotten into. It’s a baking day with the munchkins making your favorite traditional recipes to share on Giving plates to the neighbors…

3 years ago was a VERY unusual Christmas for us with my surgery and it’s life altering outcome, but we did follow many of our normal traditions like putting up the tree, Christmas Eve service with our neighbor who attended the same church and Christmas Eve dinner at a friends (even if I couldn’t eat anything 😀 ). Two years was a little more “normal”, whatever that is. And last year I felt like I was getting my “normal” back and looked forward to the traditions and even the stresses of the holiday.  Then there is this year during the pandemic that is changing EVERYTHING! It is also making the PAST seem like a cake walk.

This category for me is also subjective based on where we are living at the time. We are in the cold of the Pacific Northwest, but it’s kinda dry this year.  A couple of my favorite Christmases were when we were in Upper Peninsula, Michigan.  Maybe it was the trees, the water and the snow, but for me it was also the old churches.  There is so much history there. 

These are 2 of my favorite country churches from Michigan.  I took these pictures in 2011 at Christmas time ON THE SAME DAY, just minutes apart. That’s how fast weather changes with lake effect snow!

I JUST LOVE OLD CHURCHES! The bottom 3 pictures are from a REALLY neat old stone church in the middle of town.
But, my favorite country church is from a teeny tiny little town called Mansfield. It was once a growing little town until there was a mine disaster.  Now all that exists is the monument to the disaster, the church and a few random homes.

PIZZA CASSEROLE

Not the prettiest looking casserole, but after you dig into it, the flavor makes you forget how it looks!
ITALIAN PIZZA CASSEROLE
4 servings spaghetti or fettuccine
2 sweet Italian sausages, casings removed
1 LARGE shallot halved and sliced thin
1/2 of a LARGE red pepper, diced
2 cups spaghetti sauce
1 cup chopped pepperoni pieces*
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 tablespoons FRESH chopped herbs (Italian Parsley, Rosemary and Thyme), divided

  • Preheat oven to 350°.
  • Spray 2 quart baking dish with non-stick spray.
  • Cook pasta according to package directions. Drain and set aside.
  • In a small skillet heat avocado oil.
  • Add Italian sausage, cooking until crumbly and shallots are caramelized.
  • Add red peppers, cooking a few minutes more peppers are tender and juicy. Drain sausage mixture of excess grease.
  • In a mixing bowl combine sauce, two-thirds of the chopped herbs, pepperoni pieces and sausage mixture until well blended.
  • Add half of each cheese, blending well.
  • Fold in pasta.
  • Arrange mixture into baking dish.
  • Sprinkle remaining cheese evenly on top.
  • Sprinkle remaining herbs over cheese.
  • Bake 25-30 minutes until heated through.

NOTE: I buy the mini pepperoni bites so there is no chopping involved.

BLOGMAS 2020 ~ DAY 8 ~ GIFTS

Today’s prompt is gifts. Homemade, store bought, gift cards… What do you prefer?  What are your thoughts about each? I do buy gifts and have even done gifts cards, but prefer to never do gift cards because they just aren’t personal enough for me.

Over the years I have made everything, and I do mean everything at one time or another to create a handmade Christmas. I’ve made rolls and rolls of butcher paper into wrapping paper, cut grocery bags into handmade tags, made enough fudge, cinnamon rolls, candies and cookies to feed a small country, as well as jams, jellies, soup mixes and Snowman soup!

My award winning jams were requested one year at the Church Christmas Boutique and I ended up selling there for another 10 years before we moved.  Now I make just enough for gifts for neighbors and family.  I started making Snowman Soup about 20 years ago for the girl scouts and it was a HUGE seller at our gift wrap days and later for the Church Boutique.

Several years ago I missed the big Christmas Crafts Festival at the fairgrounds because of an ice storm, but I’ve tried to be at every one since! Alas, it didn’t happen this year because of the pandemic.  I did get some homemade Brownie mixes made for neighbors this year.
For the things I don’t make myself, I am at least buying from local crafters. I did buy several gorgeous handmade wooden spoons this year at a local shop.  They were made by a 94 year old lumberjack. And no, that was not a typo. He’s still traipsing the woods at 94 years old working heavy machinery and then picking up scraps to wood work at home for his side business.  He uses everything from maple to mrytlewood.
As for receiving, I love ANYTHING handmade.  I’m a BIG believer that it’s the thought that counts and that caring action ALWAYS touches my heart though I’m partial to cotton crocheted dishcloths, my brothers photographs, my mom’s quilted totes and ANYTHING food.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 50 of 2020

GOOD MORNING I hope you all had a wonderful week! Oh my, is it really only 18 days until Christmas. I’m actually ready except for the motivation to decorate.  It just seems pointless with no one coming over to enjoy it, but I will try and muster up some motivation to decorate just a little.

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING Yesterday was gorgeous!  The rest of the week, not so much! It is supposed to be cloudy, wet and cold for the next 10 days or so with highs in the 40’s and lows in the 30’s. As always I’m wearing Levis, my favorite red UGG’s and a green hoodie.

ON THE BREAKFAST PLATE

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did a deep clean of the bedroom yesterday, but am sorting through some clothes for donation and the kitchen for donations to the food pantry.
  • PROJECTS I finished a set of Snowman heads yesterday and will get a picture sometime this week.  I also want to finish the ornaments hooks I’ve been working on.
  • GROCERIES & ERRANDS I need just a few groceries for the week and have a hair appointment on Thursday unless it get canceled
  • PAPERWORK & PHONE CALLS same old, same old 😀
  • RECIPE RESEARCH & MENU PLANNING I’ve been feeling a bit BLAH on the menu side of things lately, but am hoping to find some new inspiring ideas in my box of scraps
WHAT’S ON THE DVR/TV
  • NETFLIX – Virgin River
  • HULU – Melissa and Joey reruns to go to sleep by
  • CABLE – a bunch of Hallmark & Lifetime Christmas movies, Young Sheldon, American Housewife, Unicorn, MOM, BULL, ALL Rise, Chicago series (Medical, Fire & PD), L&O SVU, Blue Bloods, Magnum PI, MacGyver, FBI & FBI Most Wanted, SWAT, NCIS (Regular, LA & New Orleans)

I’M READING

  • South of the Buttonwood Tree by Heather Webber

FAVORITE PHOTO FROM THE CAMERA There’s an old neighborhood in a neighboring downtown that has been overrun with homeless the last several years, but on one end of town they have done wonders to clean it up and it really shows.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
ANCHO HONEY GLAZED PORK LOIN & SCALLOPED CORN
CHICKEN PEANUT STEW & MILK COFFEE BUNS
FRENCH ONION SOUP & BUTTERMILK BISCUITS
C.O.R.N.  clean out refrigerator night
CHICKEN FRIED RICE & SALAD
PORK STEW & SALAD
C.O.R.N.  clean out refrigerator night
DESSERT
STRAWBERRY LEMONADE BARS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • PIZZA CASSEROLE
  • ITALIAN WEDDING CASSEROLE
  • FLOATING CRUST CHICKEN POT PIE
  • MILK COFFEE BUNS

BLOGMAS 2020 ~ DAY 7 ~ REAL or ARTIFICIAL?

Before I start this post, let me just say THESE TREES ARE JUST WRONG!! I saw these several years ago at a store I liked and I just couldn’t get over how ugly they were, at least to me. 😀

I love how a neighboring town always does their tree right in the middle of main street. I haven’t gotten over there yet this year so here’s a picture from a few years back. Carlie and Cady thought it was pretty neat.

How we decorate each year changes based on moods, weather, where we are living, pandemics etc… so it will never be the same twice! So far this year we still haven’t caught the motivation to do anything. We PREFER real trees, but back in 2017 we decided with the remodel and my surgery that we would break down and buy an artificial tree.  SHHH don’t tell hubby, but I really love this tree. We’ve alternated between the artificial and real trees since then. We’ve reached a compromise for future years – an artificial tree with real wreaths and garlands. This is a favorite tree from several years ago.

BLOGMAS 2020 ~ DAY 6 ~ BIG OR QUIET

Usually the holiday season is an endless list of tasks and errands. BIG or quiet usually depends on where family members are at the time. The last several years though the holiday season has been fairly quiet, many times too quiet.  This year for obvious reasons it will be even quieter. I would PREFER a large, loud family filled Christmas with lots of goodies and partying though.

This list is are things that I usually begin right after Thanksgiving, but I thought it was a good prompt for today. I usually feel guilty that almost ALL of them are accomplished by this time.  As for this year’s prompt I do both homemade and store bought depending on what someone wants and/or needs. #5 and #8 are lacking this year because I’m missing the motivation that I hope to wake up with each day.

 

TARRAGON VINEGAR PORK CHOPS


TARRAGON VINEGAR PORK CHOPS
4 boneless pork loin chops
2 cups chicken stock
1/4 cup apple cider vinegar
2 tablespoons QUALITY honey
2 tablespoons FRESH chopped tarragon
4 tablespoons butter
1/3 cup WONDRA
Savory Spice Shop Hidden Cove Lemon Garlic Blend

  • In a large ziploc bag combine the flour and seasoning.
  • Add the pork chops and coat well.
  • In a large skillet melt butter over medium heat.
  • Shake excess flour from chops and add them to the skillet. Reserve the flour mixture.
  • Sear chops in butter until golden on each side.
  • Transfer chops to an oven proof platter, cover and keep warm.
  • Whisk remaining seasoned flour into skillet.
  • Whisk in chicken stock, vinegar, tarragon and honey, simmering until mixture begins to thicken.
  • Serve over pork chops.
  • Serve with mashed potatoes.

APPLE LEMON HARVEST BUNDT CAKE

I combined my 3 favorite recipes; Shenandoah Apple Cake, Meyer Lemon Cake and Apple Cream Cheese Swirl Cake into a single recipe to make my Harvest bundt cake. and love it so much that this is now my favorite recipe!  This recipe makes two 9-inch bundt cakes or one 10-inch plus 2 small decorative bundt cakes or 6-8 small decorative bundt cakes.

The secret is the swirl of orange cream cheese that winds its way through the sweet tartness of the Meyer lemons and the crisp sweetness of the Honey Crisp apples to combine into the quintessential Thanksgiving dessert.

APPLE LEMON HARVEST BUNDT CAKE
SWIRL
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons WONDRA flour
1 LARGE egg
1 tablespoon FRESH orange zest

  • On medium speed beat cream cheese until creamy in a medium mixing bowl.
  • Reduce speed to low and add powdered sugar, flour, egg and orange zest, beating until smooth.
  • Cover and chill while preparing batter.

BATTER
2 3/4 cups sugar
2 tablespoons Meyer lemon zest
1 tablespoon orange zest

  • In a mixing bowl combine sugar and zest with a fork.
  • Set aside 10-20 minutes so flavor infuses sugar.

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon QUALITY cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon FRESH ground nutmeg
1/2 cup avocado oil
1/2 cup (1 stick) unsalted butter
1 teaspoon PURE vanilla
6 LARGE eggs at room temperature
1/4 cup apple cider
1/4 cup Meyer lemon juice
1 cup sour cream
2 LARGE Honey Crisp or Granny Smith apples, peeled, cored and diced

  • Preheat oven to 350°.
  • Prepare bundt cake pan(s) with non-stick cooking spray and a flour dusting.
  • In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  • In the bowl of your stand mixer cream the avocado oil and butter together.
  • Add the infused sugar, beating until well incorporated, light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add apple cider, vanilla and lemon juice, blending well.
  • Alternately add flour mixture and sour cream, starting and ending with flour mixture JUST until blended after each addition.
  • Fold in apples.
  • Spread half of mixture into prepared pan(s).
  • Remove swirl mixture from the refrigerator and spoon evenly on top of batter, avoiding the edges.
  • Top with remaining batter.
  • Using a knife, gently pull the blade back and forth through the cake to swirl the cream cheese mixture into the batter. You don’t want to mix, just gently swirl.
  • Bake 60-75 minutes for a LARGE bundt pan until tester comes out clean. For the smaller decorative pans I start checking them around 35 minutes.
  • Let cool 15-20 minutes.
  • Invert and transfer to a wire rack to COMPLETELY cool before the syrup and glaze.

SYRUP
1/4 cup FRESH Meyer lemon juice
1/2 cup sugar
1/4 cup water

  • Combine ingredients in a small saucepan over low heat, stirring until sugar is COMPLETELY dissolved.
  • Brush over COOLED cake.
  • Allow cake to COMPLETELY cool again before glazing.

GLAZE
2 cups powdered sugar
1/4cup WHOLE milk
3tablespoons QUALITY honey
2 tablespoons FRESH Meyer lemon juice
2 tablespoons Meyer lemon zest

  • Whisk all together in small bowl until smooth.
  • Drizzle over COMPLETELY cooled cake.
  • Garnish with additional zest.

NOTE:

  • THE BEST ADVICE, I can offer you on this recipe is prep work! Do ALL of the zesting, juicing and chopping before you begin a single step!!!
  • Then infuse the sugar as directed as your second step before you begin the swirl so it allows more time for the sugar to be flavor infused.

BLOGMAS 2020 ~ DAY 5 ~ DECORATING

When do you decorate for Christmas?  Do you go BIG or keep it simple?  What we’ve done in years past and what we will do this year are entirely different.  I honestly just haven’t “felt” the motivation yet this year! COVID has changed so many things in our lives and I hate to admit it has changed this for me too, but it has. There will be no munchkin baking day or munchkins for Christmas dinner… so until I “feel” it, let me describe Christmas past.

I LOVED our tree last year.  We bought all new LED lights so I worried a lot less about the lights getting too hot and it was full of all our favorite ornaments.  I found a great antique tree topper that I really like. 😀

In reality how I decorate each year changes based on my mood, weather, where we are living, etc… so it will never be the same twice! But, it will at least be the same components.

This is my Snowman Family arranged from 2 different years. They were so muh fun to make out of second hand store finds.  The were also a lot of work.  I only made two families, shipping one to a friend who lives in Florida and never sees snow 😀
We made candle yule logs for Advent craft night at church one year and they were a HUGE success and soooooooo easy to do.  The decorations below are a few of my all time favorites, several of which I’ve made over the years.
The ornaments below are some of our homemade bulbs.  Several years ago I made quite a few and then did them with my girl scout troop also.  Hubby liked them so well that we have now donated all our store bought bulbs and made enough of these for the entire tree.

My cousin that passed away in 2014 made the ornament below for me.  It will always be hung by my shooting stars in her honor even though I’m still mad at her for leaving the mess called A HOUSE FROM HELL for me to deal with.
And our handmade ornament by Design Chick Creations.

BLOGMAS 2020 ~ DAY 4 ~ CHRISTMAS CARDS & BONUS WRAPPING IDEAS

I try to make my own Christmas cards every year, and I PLANNED to do homemade again this year, but years like this last year full of COVID and the years before full of health issues, surgeries and issues from the HOUSE FROM HELL sometimes finds me sending out box cards. They are pretty cute and I’m glad to be using them up!  I WILL do homemade again next year 😀 I did try an annual letter a few times, but ended up in just doing a few paragraphs eventually hitting the highlights from throughout the year since. I do still send Christmas cards out, but I fear they are becoming a thing of the past unfortunately as I get fewer and fewer each year it seems.

Because I didn’t make homemade cards this year I’m offering up some cute wrapping ideas.  I have been wrapping presents as I go this year and able to spend a little more time decorating.

BRUSSELS SPROUTS CASSEROLE

Fortunately I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions 😀 – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

  • Preheat oven to 400°.
  • Cook bacon pieces crisp in large saute pan.
  • Remove bacon to drain on paper toweling with a slotted spoon.
  • Add avocado oil to saute pan.
  • Add shallots, sauteing 2-3 minutes until beginning to caramelize.
  • Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
  • Season generously with FRESH ground sea salt and black pepper.
  • Add thyme, and saute a bit longer until fragrant.
  • In a separate sauce pan melt butter.
  • Whisk in flour, cooking until golden.
  • Alternately add chicken broth and cream, stirring constantly until begins to thicken.
  • Add cheese and lemon zest.
  • Adjust seasoning.
  • Fold together the sauce and Brussels sprouts.
  • Top with crispy onions.
  • Bake 20-25 minutes until bubbly.