Birdie’s Best Chicken Pie

I am re-posting this family favorite recipe. A good friend just had a baby and I thought I would make 2 one for them and one for my family!!

When I was young we used to go to my Mimi & Pop’s house every Sunday for lunch. Some of my best memories come from those Sundays. One of my favoite things that she made was a chicken pie. I just love that there is something so warm and cozy about it. By roasting the chicken it remains moist and delicious. If you are in a hurry or just want to eliminate a step, pick up a Rotisserie Chicken at your local grocery!!

4 split chicken breast roasted with evoo season with salt, pepper & thyme
roast at 350 for 1hr or until juice runs clear.

4 c chicken broth ~ heated
1 stick of butter, melted
1 lg onion, diced
1/2 c flour
1/4 c cream
2 c carrots, blanched in chicken stock for 2 min, diced
2 c frozen peas
1 tsp thyme
salt & pepper to taste

Melt butter & saute onions apx 10 mins until translucent; gradualy add flour, then chicken stock. Add spices, carrots, peas & chicken. Pour in a greased casserole dish. I use a 9 x 13. It’s best if you let it sit over night, but you can cook it right away. I top mine half way through cooking with the frozen Pillsbury biscuits. YUMMY!! Cook on 350 for apx 1hr, until hot & bubbly. Delish!

Asparagus Salad

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I just LOVE Asparagus! I picked up some fresh local asparagus at the Farmer’s Market yesterday. My favorite way to cook asparagus is to roast it at 350 for about 15mins. I just drizzle a little olive oil and some sea salt.

I remember my Mom used to serve canned {gasp!} asparagus with sliced hard boiled eggs and Good Season’s Italian dressing. It was good and with that little combo in the back of my head I “fancied” it up a bit!!

This is so simple takes less than 20mins from start to finish.

1 lb fresh asparagus

cherry or grape tomatoes

splash of olive oil

sea salt/cracked pepper to taste

Roast at 350 apx 15 mins

2 hard boiled eggs, chopped, diced, sliced (however you like em’)

splash of balsamic vinegar

Place asparagus, tomatoes, olive oil & balsamic vinegar on a plate, top with egg and serve. DELISH!!

xoxo, Mama Bird

Antiques Fair Soup & Sammie

This is a tried and true classic recipe! I think it started back in the 60’s when the Service League started doing their annual Antiques Fair. Of coures back then it was held at the Foundation Center, which is now a YMCA and the Antiques Fair has now been replaced by the Kitchens and more tour. Times they are a changing… But, this recipe is a great “old school” favorite of everyone in town. How can you bet the classic Vegetable Beef Soup and Chicken Salad Sandwich?

Antiques FairVegetable Beef Soup
Must make ahead! (Makes apx 1 gallon)

1lb lean stew beef
water
1 lb potatoes, peeled & cubed
1/2 lb onions, chopped
2 stalks celery, chopped
1 (20 oz) pkg frozen mixed veggies (whatever you like)
1 (28 oz) can tomatoes, chopped
1 (6 oz) can tomato paste
seasonings to taste
Brown meat, drain & rinse, cover with water and simmer until very tender. Add remaining ingredients
and simmer for several hours.

Cooking note: if you want to make this in the crockpot you easily could. You also may need to add beef bullion, broth, or V8 to thin soup.

Turkey Salad
5 cups cooked turkey, cubed (reserve 1/4 c stock) {you can use chicken}
2 cups celery, finely chopped
4 hard-boiled eggs, grated
1/8 cup lemon juice
salt and pepper to taste
mayonnaise to taste

Start with a cup or so of mayo, if the turkey  is moist you will not need all of this. Mix all ingredients EXCEPT mayo and including stock then add mayo a bit at a time until you get the perfect spreading consistency.

Both recipes are from one of my all time fav cookbooks Market to Market. Thanks to the Hickory Service League for the recipes!

Happy Cooking!!
xoxo, Mama Bird

Peanut Butter Vegetable Soup

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Today I am featuring my dear friend, Annelise, she is an amazing Mommy to 2 adorable boys. She shared this recipe with me and I had to call and ask her if I read it right? Peanut butter in soup? I didn’t know… But, she confirmed it and I gave it a try! Wonderful! 
Below you will find 2 recipes, hers and mine. Not that I thought it need to be changed I just used what I had on hand and she says any veggie will work . This is that kind of soup that your grandma made, you know it’s always a bit different. Great way to clean out the fridge and it also freezes well!!
Peanut Butter – Vegetable Chicken Soup
8 c Chicken Broth (if broth is salty, use only 4 cups broth, the rest water)
2 c Diced cooked chicken
1 c peeled and diced potatoes (sweet potato’s are awesome in this soup too!)
1 c diced carrots
1 c diced zuccini
1 c broccoli or cauliflower florets
1 c diced tomatoes (I use one can of diced tomatoes from the store)
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper (I use red)
2 cloves garlic, minced (2 tsp)
1 c peanut butter (add more to taste – I use simply jiff)
1 Tbs minced fresh parsley or 1 tsp dried
S&P to taste
If you like a little kick add Cayenne pepper 🙂
In a large pot combine broth, chicken, carrots and potato – bring to a boil and cook for about 10 min or so.Add zuk, broc/cauli, toatoes, celery, onion, green pepper, and garlic – simmer for 8 min or so.Add peanut butter (make sure to taste and add more if needed), S&P and stirring until pb is melted and fully blended. Simmer for 4 more min.You can cook longer, but the main thing is to make sure potatoes and veggies are cooked to your liking. Enjoy :)!
My version:
4 cups each chicken stock & chicken broth
1 sweet potato, cubed
1 baking potato, cubed
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 28oz can whole tomatoes with juice, broken up with a fork (I like the texture)
1 cup peanut butter
2 cups leftover stew beef
1 cup baby lima beans
1 cup green beans
1 cup corn
several dashes Worcestershire sauce
S & P to taste
dash of red pepper (goes great with the peanut butter!)
In large pot combine broth, potatoes, carrots, celery & onion cook for 10-15 mins add tomatoes, peanut butter & beef cook for another 10 mins or so then add remaining ingredients. I let mine simmer on low for the entire afternoon! YUMMY!!

Drunken Turkey Vegetable Lasagna

It is finally feeling a little like fall and pouring rain. I haven’t made lasagna in ages and thought today was the perfect weather for it. I had some veggies that needed to be used and thought that mixing them with some ground turkey would be great.

2 jars of your fav prepared pasta sauce

1 lb ground turkey

1 onion, chopped

2 carrots, chopped

1 yellow squash, diced

salt & pepper to taste

garlic, basil & oregano to taste

1/4 to 1/2 cup red wine

1/4 cup half & half

Brown turkey and add to pasta sauce, sauté onions, carrots & squash in olive oil; add to pasta sauce. Add red wine and 1/2 & 1/2.  Allow to simmer for 20-30 mins to allow flavors to incorporate. Meanwhile prepare cream cheese mixture.

1 1/2 cup chicken broth

1/2 cup white wine

1 8 oz block cream cheese

salt, pepper & garlic to taste

Bring broth & wine to boil and reduce to medium; stir in cream cheese, allow to melt.

1 box (10 oz) frozen spinach, thawed, drained and all water removed

4 oz feta cheese

1 small bag of shredded Italian cheese

1 box lasagna noodles

Start by making pasta sauce mix, cheese mix, and thawing spinach. Layer lasagna with sauce, noodles, cheese mix, spinach, feta, repeat once. Then do 1 more layer of sauce, noodles and end with shredded cheese. Cover with foil. Bake at 350 for 1 1/2 hours. Allow to set and cool for 15 mins or more prior to cutting. Enjoy!

xoxo, Mama Bird

{Crockpot} Curry Beef

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I really enjoy Thai flavors, the one problem is many times when I eat Thai out I get a headache, but I have found when I prepare at home I am fine! Today I used only ingredients I had in my pantry, freezer or fridge! I had stew beef in the freezer and a can of lite coconut milk in the pantry and that is where the idea was born!

1-2 lbs stew beef

1 can lite coconut milk

1 c tomato sauce

1 c chicken broth

2 t curry powder (I like to use Madras and Dean & Deluca, 1 tsp of each)

1 green pepper, cut in 1 in cubes

1 c frozen pearl onions (would have used a sweet onion, but ran out!)

2 carrots, cubed

6 plum tomatoes, cubed

1/2 c golden raisins

1 granny smith apple, cubed

Throw everything in your crockpot EXCEPT the raisins and the apple, add those apx 1 hr prior to serving. Set on low and cook apx 6 hrs. Serve with rice and a fresh salad! YUM!

xoxo, Mama Bird

Menu Monday~ Summer Cooking

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Woo- wee! We are in full blown summer and the garden is bountiful. This week my main objective is to make at least 1 dish a day using ingredients from our garden. A few dishes are some old favs and a I will be trying a few news ones as well.

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I would love some of YOUR ideas for tomatoes, cucumbers, banana peppers & jalapenos. I have them coming out my eyeballs!!

Monday~ BBQ Shrimp, roasted summer squash and tomato/cucumber and goat cheese salad

Tuesday~ Perfect Roasted Chicken with Grape Tomatoes

Wednesday~ Working late (leftover buffet for the boys)

Thursday~ Summer Veggie Quiche

Friday~ Pizza Night

What are you cooking this week? Share your favorite summer recipe!!

xoxo, Mama Bird

Green Tomato Pie

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As I have mentioned before, I have tomatoes coming out of my eyeballs! I love tomato pie and had never tried it with green tomatoes! Thought I would give it a whirl! I started with spreading about 1 tablespoon of whole ground mustard on the bottom of the pie shell, then I sliced my tomatoes.

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Then I mixed apx one cup of shredded Swiss cheese and 1 cup of mayo with fresh basil, you can use whatever you like; thyme, oregano etc.

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Bake apx 35 mins until hot and bubbly, allow to cool slightly prior to cutting. This is the same recipe I use with RED tomatoes and it too is FANTAB! If using RED tomatoes be sure to de-seed as they get very watery. Enjoy!!

Today’s recipe is linked to the following, pop on over and check out more great recipes!

tmtt3 Tues at the Table

xoxo, Mama Bird