Hi, everybody, how’s your weekend going? It’s been cold and rainy here for the last four days so I’ve been occupying myself by trying some new recipes. I made Amish onion bread and served it with my almost home-made vegetable soup. It was so delicious that I have to share the recipe. It makes a huge loaf so serve it when you have a big crowd or cut the recipe in half. Get the recipes for Amish onion bread and almost homemade vegetable soup here and here.
There’s nothing I like better than a roast chicken dinner with all the trimmings–mashed potatoes and gravy, cornbread stuffing, a side vegetable, and cranberry sauce. But I rarely have enough time during the week to prepare a big meal from scratch. So I often rely on rotisserie chicken and pre-cooked side dishes to get dinner on the table in a flash. Rotisserie chicken is convenient and economical–one bird can yield several meals. This week I prepared three meals from one chicken. Here’s how I did it:
Dinner No. 1–Lazy Cook’s Chicken Dinner
For this meal I microwaved the chicken until it was heated through (~ 5-6 minutes), microwaved a container of ready-cooked mashed potatoes, prepared cornbread stuffing using the microwave instructions on the side of the box, and opened a can of vegetables and a jar of chicken gravy, poured them into saucepans, and heated them through. Finally, I opened a can of jellied cranberry sauce and sliced it. For this meal I was keeping it real–really easy, that is.
Dinner No. 2–Lazy Cook’s Chicken Sandwiches
On day two, I sliced some croissants and topped them with slices of leftover chicken breast that I warmed in the microwave, and topped that with mayonnaise, leftover sliced cranberry sauce, and salt and pepper. I served this meal with fresh fruit and iced tea. Easy, peasy.
Dinner No. 3–Not-So-Lazy Cook’s Chicken Pie
This meal features all the leftovers from Day 1′s meal–chicken, mashed potatoes, gravy, vegetables, and stuffing (yes, it’s in there), plus a few additional ingredients. This dish is more time consuming to prepare than the others, but it’s well worth the effort. Here’s what you’ll need to make a chicken pie:
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup carrots, peeled and sliced
- 1 cup potatoes, cubed (no peeling necessary)
- 1/2 cup butter
- 1-2 cups de-boned chicken
- 1 1/2 cups chicken gravy (or chicken broth)
- 1 1/2 cups half-and-half
- 1 cup mashed potatoes
- 1-2 cups cornbread stuffing
- 1 cup vegetables (corn, green beans, or peas)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 2 frozen pie shells
- 2 cups Asiago cheese, shredded
In a large skillet, saute the celery, onions, carrots, and potatoes in butter over low heat until soft (about 10-15 minutes), stirring occasionally so the vegetables don’t brown. Stir in the chicken, gravy (or chicken broth), half-and-half, mashed potatoes, stuffing, vegetables, sugar, salt, and poultry seasoning and heat through. Pour into two frozen pie shells, top with shredded Asiago cheese, place on a cookie sheet, and bake in a 400° oven for 30 minutes, or until the pie crust and cheese are golden brown. Serve with a tossed green salad.
Who doesn’t love a good pot roast? It’s comfort food at its best. And when it’s cooked with love and served by your mother in the aftermath of the worst storm to hit the east coast in over a century, it’s truly a memorable dish.
I was lucky to have weathered Hurricane Sandy with no damage to my home. I was even luckier to have weathered it with my mom, who happened to be visiting me when the storm passed through the area. I’m so grateful she was able to keep me company during the storm and so blessed that she’s my mom.
Doesn’t this look amazing? Here’s what you’ll need to make this dish.
3 lb. bottom rump roast or chuck roast
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 large onion, peeled and quartered
1 clove garlic, peeled and diced
1 10-oz. can French onion soup
1 10-oz. can beef bouillon
1 10-oz. can beef consomme
1 lb. carrots, peeled and cut in half
8 large potatoes, peeled and quartered
1 bay leaf
Combine flour, garlic powder, onion powder, salt, and pepper. Coat the beef with the seasoning mixture. Heat oil in a large skillet or dutch oven. When hot add the beef and brown on all sides. Add the quartered onion and garlic. When the onions are browned, add the soups and bay leaf. Add the carrots and bake at 350 degrees for 2 1/2 hours. Add the potatoes and bake for an additional 1 1/2 hours or until the vegetables are tender.
Serve with a salad and some crusty bread to soak up all the good juice.