Chicken Pot Pie

My husband LOVES chicken pot pie.  I have tried so many recipes and never found one I liked.  The sauce was too runny, it took took long to prepare, and so on.  I found this recipe on pinterest recently and have already made it twice.  It is a keeper for sure and easier than most recipes as it uses purchased puff pastry dough.

The Ultimate Chicken Pot Pie - click here to link to the recipe.  I used a rotisserie chicken cubed.

Quick and Easy Paella

This recipe is from my sister-in-law.  I can't really take any credit for it.  Her mom used to make something similar when she was growing up.  Paella isn't typically kid-friendly fare.  But this simpler quick version is a little more kid-friendly.

I usually make this with one package of the frozen seafood blend (shrimp, scallops and calamari) at Trader Joe's.  It is such a good deal!  One of my kids in particular doesn't like the calamari in the mix but loves shrimp.  Next time I make it, I may make it with just shrimp to make for a happier meal time.  ;)

For the rice, I like Vigo Saffron Yellow Rice.  According to several sources it is gluten-free.  But if you are particularly sensitive, please verify.

Quick and Easy Paella

1 package yellow saffron rice
1 lb seafood mix (thawed if previously frozen)
1/2 T olive oil
1/2 T butter
salt and pepper, to taste
frozen peas

Thaw the seafood prior to beginning, if previously frozen.  Cook rice according to package directions.  Also, cook peas according to package directions.  Be careful to not overcook or they will be mushy.  While rice is cooking, heat oil and butter in a skillet.  Add seafood and saute until cooked through, season with salt and pepper.  Sometimes excess moisture will cook out of the seafood from being frozen, spoon out while cooking so the seafood maintains a nice texture.  To serve spoon rice onto a plate, top with seafood and sprinkle with peas.

Shepard's Pie

Shepard's pie is such a comfort food for me.  My mom made it growing up.  I found this recipe on Pinterest.  It is suppose to be a copycat of the recipe they use at the Cheesecake Factory.  I have eaten this at the Cheesecake Factory.  They are both really good but I am not sure how close this recipe comes to the restaurant version.  I really, really liked this recipe.  It was just what I need on a cold dreary day!!  Mmmm.

This recipe took longer to make than described.  So, by the time I got it put together and in the oven, dinner was a little late.  We were starved!  So, I totally forgot to take a picture until we had already eaten half!  This is not the greatest picture and does not do it justice.  Click on the link to see a much better picture and the recipe.  But this recipe is worth the time it takes to make it.  So good!  I think next time I will try to make it much earlier and refrigerate it until closer to dinner time.

Copycat Cheesecake Factory's Shepard Pie - click to link to recipe.

Recipe notes:  I obviously omitted the egg wash at the end of the recipe.  It cooks up just fine without it.
With a little more effort, I also think this recipe could be made gluten free.  To make it gluten-free, I would recommend making sure you have a gluten-free tomato paste, Worcestershire sauce and beef broth.  I would also substituting corn starch in place of the flour.  You likely won't need as much corn starch.  Try two teaspoons but be sure to dissolve in a little water before adding it in.

Chicken Tetrazzini

I tried another recipe from Cooking Light magazine.  This time I made one of their recipe makeovers for Chicken Tetrazzini.  It was featured in their January issue.  It is so good and creamy! 
 

Chicken Tetrazzini - Click here to link to the recipe. 

Vegetable Beef Soup {Slow-Cooker}

It has been two years since I started this blog!  By the end of 2012, my blog was up to about 2,000 page views a month.  At that time, I was hoping it would get to 5,000 page views a month by the end of 2013.  As of the end of 2013, I have been getting 7,000 page views a month!  Thanks to you all for following my blog!  My hope it is helping some with food allergies cook and enjoy somewhat normal foods.

Here is a recipe for Vegetable Beef Soup.  It is inspired by the recipe for Amazing Beef Vegetable Soup from The Vintage Mom's food blog.  The recipe says to simmer all day.  Anytime I read this, I think slow-cooker.  That is how I cooked mine.  I also made a few ingredient adjustments and additions, as you can see below.  I love that this warm, comforting soup is so full of so many yummy veggies!

Note:  This recipe makes a lot of soup!!  You need a BIG slow-cooker.  I cooked Mine in a 6 quart capacity slow-cooker and it was almost filled to the brim.  We shared half of the soup with friends and still had enough for two meals for our family.  I even froze a couple of containers for lunches.  

If you like this recipe, you may also like Taco Soup (EF, GF).

Vegetable Beef Soup

Inspired by The Vintage Mom’s Amazing Beef Vegetable Soup

1 medium onion, diced

4-6 cloves garlic, minced

1 T olive oil

1 lb ground beef

1 carton low-sodium beef broth

1 large 28 oz can crushed tomatoes

½ head of cabbage, coarsely chopped

1 c frozen corn

1 c baby carrots, chopped

1 c frozen peas

1 c fresh or frozen green beans*

5 medium yellow potatoes, cubed

1 packet of Lipton Beefy Onion Soup mix

2 T celery flakes

2 T Worcestershire sauce

2 bay leaves

1 T ground black pepper

1 T dried parsley

In a skillet, sauté onion and garlic in olive oil.  Move onion and garlic to slow-cooker.  In same skillet brown the beef.  Drain beef and place in slow-cooker.  Add broth, tomatoes, vegetables and all remaining spices.  Cook on low for about 8 hours.  Remove bay leaves prior to serving.

*I used canned green beans, adding them about half way through the cook time because that is what I had on hand.  I also think you could put canned green beans in for the entire cook time.  They may just be more likely to come apart.

Chicken Sausage Pasta

We tried this recipe for lunch today.  It is pretty quick to make and it was really good.  The kids even enjoyed it!  I tossed my veggies in with the cooking pasta a little sooner than the recipe recommended.  This was also our first experience cooking with orecchiette pasta.  It is a little denser than some of the smaller pastas and the bowl shape does a good job of holding in some of the flavors you mix in! 

This recipe could easily be made gluten-free by substituting your favorite gluten-free pasta.  If you like this recipe, try Chicken Pesto Pasta (EF, GF) or Turkey Sausage and Spinach Pasta (EF, GF).

Chicken Sausage Pasta - Click to link to recipe.