October 17, 2010

Turkey "pie" Casserole

We always called  this turkey pie growing up but found that its easier to explain as a  casserole. People hear pie and they think crust. No crust is involved in  this dish.

This is a WONDERFUL way to get rid of leftovers or in this case I  roasted up chicken specifically for the purpose of putting this meal  together.

Ingredients:
Amount of chicken or turkey needed depends on the size of pan you are using.
chopped chicken or turkey bites
can or 2 of cream of chicken soup
squash
stuffing
mashed potatoes
corn or other veggie of choice
cheddar cheese

Directions:

Preheat oven to 400*

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Chop up your chicken or turkey and spread along the bottom of your casserole dish
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Mix in the can's of cream of chicken soup
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layer on your squash
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corn
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stuffing
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mashed potatoes. In this particular photo I used instant garlic flavored  mashed. It added a very nice flavor to it. Usually I use the leftover  potatoes from the meal I prepared before, or regular peeled potatoes
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over the top I sprinkle shredded cheddar cheese
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Cook until warmed through and the cheese is melted or browned.
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Venison Stew


I myself am not a huge fan of venison, however, my husband LOVES it and for his birthday I decided to make him a stew.

We used frozen stew meat and a slow cooker for this recipe.

Ingredients:
2 lbs venison stew meat or tenderloins cut into 1in. bites.
5-6 large carrots
2-3 cups chopped potatoes, about 1in size. Depending on your likeness for potatoes.
package beef stew flavor
package beef gravy flavor
water to cover

Directions:
First I put the frozen meat in the slow cooker. I off-set them so that it would be as even cooking as possible. Using thawed meat would be just fine. You might be able to adjust cooking time in that case to not over cook the meat.


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Add water to cover the meat and stir in the 2 flavoring packets.
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I then add the potatoes and carrots
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I slow cooked on low for 8 hours.
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Husband said it was great :)

I forgot to photo but at the very last half hour I add some frozen peas to the stew because he likes it. That is entirely optional!

Ham with pineapples

I love this dish. My mom and dad would make this when we (brother and I) were growing up. I have never been a fan of ham but this is delish! I usually serve this with baked sweet potatoes/yams.

Ingredients:
Hamsteak of desired thickness. I usually get about 1/2" thickness.
Can of pineapple rings
Whole cloves
1 c. brown sugar
1 tbs mustard

*note* for easy clean up I always line my baking pans with Reynolds Wrap Easy Release Foil. I LOVE the stuff. Take and toss and minimize any if not all clean up!
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Directions:
Preheat oven to 375*
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Place ham in the pan and stick the cloves in
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Lay the pineapples on top saving the juice!
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add juice to the brown sugar to make into a thick sauce
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add the table spoon of mustard. I know you're thinking "mustard?? is she serious?" I am it adds a good tang that is very subtle.
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pour sauce over pineapple and ham
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bake for 20-30 minutes or until your ham is 160*
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By popular demand, here is one of my absolute favorite dishes. They are tasty enough to be a meal but also make a GREAT appetizer.

You will need:

1 big bunch of kale
1 package of baby spinach
1 onion
5oz crumbled feta cheese
a package of refrigerated biscuits
cubed cooked chicken (optional)
any other vegie you would like to add such as tomatoes

Preheat the oven to 375* Photobucket

Wash the kale and separate the leaves
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Then you will want to cut the stems off. I usually go up farther than the actual stem like this

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Cut the stems off the spinach
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This is about the size of onion I use, you can use any size or omit.
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chop fine
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heat some vegetable oil in a frying pan and cook the onions
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while those are cooking you can start flattening the biscuits.
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Split them in half like this
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then lay a layer of saran wrap down and place one half on the wrap, place another piece on top.
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roll flat
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when the onions are cooked add all the greens
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reduce heat to medium low and cook the greens until well wilted
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add the feta cheese, make sure its crumbled
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stir and cook until semi melted
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remove from heat and place a spoonful on the biscuits
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fold over and seal by pinching the edges together
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cook 13-15 minutes until golden brown
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this makes about 20 pockets