Em's Mini Meals(and sweet treats!): Chicken Pot Pie for 2

Em's Mini Meals(and sweet treats!): Chicken Pot Pie for 2: Happy Holidays fellow foodies!  I have finally taught myself how to make pot pie for 2. Or pot pie for one with leftovers for lunch or anot...

Chicken Pot Pie for 2

Happy Holidays fellow foodies! 
I have finally taught myself how to make pot pie for 2. Or pot pie for one with leftovers for lunch or another dinner! 
This is a hands on meal and not one for the early learner. 
I can tell you that I made this start to finish on a week night and ate by 7pm. Not bad! 


Ingredients: 

1 pre made pie crust(I recommend Pillsbury and not store brand, whoa what a difference)
1/4 cup frozen butter beans
1/4 cup frozen corn
1/4 cup frozen green beans
1/4 cup frozen peas
1/4 cup fresh diced carrots
1 chicken breast
1/4 cup white wine
2 Tbs butter
2 Tbs olive oil
3 Tbs flour
4 garlic cloves, smashed
1/2 small onion, diced
1 1/2 cups milk OR chicken stock
salt/pepper to taste
1 small casserole dish(mine is 6x9)

Directions: 
Preheat oven to 350. 
Place chicken in small pot and cover with water. Bring to boil, reduce to medium. Cook chicken until fork tender. 
While chicken cooks, proceed with rest of recipe. :)
Spray casserole dish with cooking spray. Roll out pie crust as thinly as possible and cut in half. Place one half in bottom of casserole dish. 
Combine peas, beans, carrots, and corn in microwave safe bowl. Add about 1/4 cup water. Microwave for 5 minutes. Put aside. 
Preheat medium saucepan to medium heat. Add olive oil and onion. Cook onion for about 1-2 minutes then add garlic. Continue to cook for about 2-3 more minutes. Add white wine and cook another 2-3 minutes or until wine reduces. 
Add butter to pan and once melted add flour. Cook for about 3-4 minutes. Its important to allow flour to cook to get rid of flour taste, otherwise your sauce will taste like flour. Add stock or milk. You may want to add more stock or milk depending on how thick you want your sauce. Salt and pepper to taste. 
Once chicken is cooked, take out of water and dice/shred into bite sized pieces. 
Combine veggies, sauce and chicken in bowl. Taste again for seasoning. Add salt/pepper if needed. Pour into pie crust lined dish and top with other half of crust. 
Seal edges together and cut about 4 small slits into top of crust. 
Bake at 350 for 30-45 minutes or until top is golden brown and bubbly. 

Tips! 

• store your frozen veggies in freezer ziploc bags for longer life span
• when you bring your chicken home from the grocery, store in individual freezer bags 
• stock up of frozen veggies when on sale, these guys make great go-tos for casseroles or any meal!
• Save your time dicing garlic and just smash the clove, pick the cloves out of the sauce before mixing with other ingredients. 
• freeze your butter for longer shelf life, still able to cut off whatever you need when cooking
• buy Publix snack size bags of carrots. these make GREAT servings for any meal, AND they keep longer in their individual packages. I used one full bag for this recipe

Lentil, Kale and Sweet Potato Stew

Tis the season to make soul warming food! As the cold air rushes in, I am inspired to make soups and stews to warm up! This stew would serve 4 hearty portions or 2 with leftovers for lunch or dinner the next day!


There are many benefits to this stew recipe!

1. It is loaded with super foods like kale and sweet potatoes. 
2. It is healthier than most as it calls for water and not sodium filled stocks. 
3. It freezes beautifully! 
4. I like to freeze in individual sized portions so that I have a quick go to for lunch or dinner!

Ingredients: 

· Olive Oil
· salt and pepper to taste
· 1 red onion (finely chopped)
· 7 carrots (thinly sliced coins)
· 3 garlic cloves (finely minced)
· 1 cup lentils (rinsed)
· 2 teaspoons cumin
· 1 teaspoon red chili flakes
· 6 cups water
· 1 sweet potato (peeled and finely diced; about 1 cup)
· 1 bunch kale ( rinsed and finely shredded)

 Directions: 

In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and sauté for 4 to 5 minutes, or until soft.


Add the carrots and cook for 3 more minutes. Add the garlic and sauté for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin and chili flakes, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.


Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy. ( you may need to add a little more water, add until you get the consistency you wish for!)
Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.


Tips for the working girl(or guy!) 

1. Wash and shred your kale the day/night before 
2. Peel and dice sweet potato. Store in fridge in a bowl of water. 
3. Rinse your lentils. 
4. Dice your carrots, garlic and onion the day/night before. 
5. With the previous tips, you can make this soup in 30 minutes on a work night!
6. Great News! You can now buy frozen kale! It comes ready to go straight from the freezer! Huge time saver AND allows you to have kale on hand. 

Butternut Squash and Goat Cheese Risotto

So I am going to keep this quite simple.

First, risotto is made with Arborio rice. If you shop at Publix, they carry this rice and it comes in a red/green/clear bag.

Follow the risotto instructions on the bag. Easy peasy.

(most risottos tell you to use “warm” chicken stock. I never do that. I just use room temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)

Ingredients: 

1 bag arborio rice

1 onion

fresh garlic

white wine of your choice

32 oz box, chicken stock

unsalted butter

fresh Parmesan cheese

olive oil

1 butternut squash

1 4oz log goat cheese

1 handful fresh basil leaves, confettied

First, risotto is made with Arborio rice. If you shop at Publix, they carry this rice and it comes in a red/green/clear bag.

Follow the risotto instructions on the bag. Easy peasy.

(most risottos tell you to use “warm” chicken stock. I never do that. I just use room temp stock from a box. I have listed the ingredients below for both risotto and add ins, look at bag of rice for quantities. :)

If you want to make it butternut squash/goat cheese/basil……before starting risotto, start cooking squash. Squash and risotto take same time to cook. You can EVEN roast your squash ahead of time and let it chill in fridge.

·         Cut butternut squash in half lengthwise, remove seeds and sprinkle with olive oil, salt/pepper.

·         Place on foil lined cookie sheet and bake @400 for about 30 minutes or until fork tender.

·         Allow it to cool, then cut out in small bite sizes.

·         (a lot of people like to peel/dice their squash before baking, but I find it to be quite difficult. Totally your call)

·         Once risotto is finished cooking, stir in squash and one small log of goat cheese broken into small pieces.

·         Top with fresh basil when serving! J

Snickers Pie

This recipe is dedicated to my a-mazing brother in law. Snickers pie is a personal favorite of his and he orders it every time he goes to a local restaurant on Tybee. I decided for this weeks family dinner to make my own version and well, I must say, I nailed it. Not only is this recipe divine, but it was super simple to make. 
The presentation was equally spectacular, but I forgot to take a picture!


Ingredients: 

1 package Oreo cookies(use about 1.5 rows)
1 stick unsalted butter: melted
1 bag Snickers minis
1/2 cup peanut butter
3 cups heavy cream
1/2 cup sugar
chocolate syrup (optional)

Directions: 

In a food processor, add the Oreo cookies and blend until the texture of cookie crumbs. Add the melted butter and blend until well combine.

Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. 

Refrigerate the crust for at least 30 minutes before you add the filling. (I just stuck mine in the fridge while I worked on the filling)

Place Snickers and peanut butter in microwavable bowl. Microwave on high for 30 second increments until melted/combined. (takes about 2 minutes) Allow mixture to cool. 

Combine 2 cups of heavy cream and 1/4 cup granulated sugar in separate bowl. Beat at high speed with an electric mixer until stiff peaks form. Don't over whip! 

Slowly fold Snickers mixture into whipped cream. Pour into prepared pie dish. Refrigerate 3-4 hours. 

Before serving, combine other cup of heavy cream and 1/4 cup sugar in bowl. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. 

For fun, I chopped up some Goobers candy and sprinkled over top the whipped cream. 

As I plated each piece, I drizzled chocolate syrup over top. 

This pie turns out to look like a restaurant quality dessert. Next time I promise to take a picture! 

(this isn't my pie....but gives you an idea! Mine was topped with whipped cream!)

Chick Pea and Cous Cous Salad

Another great summer salad for lunches or as a side for a weeknight meal.
Super simple and yummy!


Ingredients:

1 box Near East basil israeli cous cous, cooked according to package directions
1 can chick peas, drained and rinsed
1 fresh garden tomato, diced
1/2 cup feta cheese
5-6 basil leave, confettied
balsamic vinegar
extra virgen olive oil

Directions:

Cook cous cous according to package directions. Set aside to cool.

In medium mixing bowl, combine cous cous, peas, tomato, feta and basil. Sprinkle a small amount of vinegar and olive oil to coat. Toss all ingredients together to serve.

Cooks Tip:

I like this salad as a work week lunch. In that case, I only mis the peas and cous cous and store in the fridge.
The morning of, I add some of the diced tomato, feta, basil, vinegar and oil. I don't like the idea of the tomato and other ingredients sitting together all week. Totally a personal choice, but thought I should share!

Fresh Peach Fruit Crisp

It's peach season! Mind you, if you are in Georgia, make sure you get your hands on SC peaches because they are hands down the best.
I LOVE peaches and anything involving fresh peaches, from sliced peaches to cobbler to homemade ice cream.
Living alone, I have NO business making a cobbler for 8 so I am always thinking of ways to make smaller servings. :)
Meet my fresh peach fruit crisp.


Ingredients:

2 fresh peaches, peeled and cut into small bites
1/2 tsp corn starch
1/8 cup brown sugar
1/8 cup all purpose flour
1/4 cup quick cooking oatmeal
1/2 tsp cinnamon- divided
2 Tbs cold butter, cut into small cubes
2 small ramekins

Preheat toaster oven(or oven) to 375.

In small bowl, combine peaches with 1/4 tsp cinnamon and cornstarch. Distribute peaches equally between the 2 ramekins.

In another small bowl, combine dry ingredients. With hands combine dry ingredients with butter.

Top peaches with equal amounts of oatmeal topping.
Bake at 375 for 30 minutes or until golden and bubbly.

Servings: 2

"Caprese" Scrambled Eggs

I have perfected the scrambled egg in case you were wondering. Follow this recipe and you too will be in love!


The following recipe will make one serving.


Ingredients:

2 eggs, beaten
salt/pepper to taste
1/2 Tbs butter
1 slice of fresh tomato, diced
2 basil leaves, cut like confetti
1/4 cup fresh mozzarella cheese, small diced


Preheat small skillet to low heat. (the KEY is low heat!!)
In small bowl, beat eggs and add salt and pepper. Cook eggs in butter in skillet. Continually stir until eggs appear cooked.
Once cooked, remove from heat. Stir in tomatoes, basil and cheese.

Serve! Freaking delicious! 

Fudgy Brownies

Hey bloggers! Get ready for me to blow up the blogging world with a variety of new recipes tonight!
Let's start with some desserts......

I stumbled upon a brownie recipe on pinterest a month or so ago, and in true Emily fashion, (and for lack of ingredients), I tweaked it and made it my own.
These brownies are jam-up and THE brownie for the fudgy brownie lover.
Make. them. now. Thank me later.

Fudgy Brownies

Ingredients:

1/2 cup butter


1 cup semi sweet chocolate chips


1 cup granulated sugar


2 eggs


3/4 teaspoon vanilla extract


1/4 teaspoon baking powder


1/2 teaspoon salt


1 cup all purpose flour

Directions:

Preheat oven to 350 degrees.

Spray a glass 9x9 square pan with non stick cooking spray and set aside.


In a small pot, melt butter and chocolate chips together over medium low heat, stirring until smooth.

Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla.

Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set.

*It took mine 20-25 minutes and they were perfect.

Icing (optional)

1 stick unsalted butter

4 Tbs milk or cream

3 Tbs cocoa powder

16 oz powdered sugar

1 tsp vanilla

Pinch of salt

Melt butter in small sauce pan over medium low heat. Add cream and cocoa powder and stir until combined.

In a separate bowl place 16 oz powdered sugar, 1 tsp vanilla and pinch of salt and slowly add chocolate mixture. 

Em's Black Bean and Corn Salad

Salad Ingredients:

·         2 ears fresh corn, cut off cobb

·         2 ripe avocados, sliced

·         ½-1pint grape tomatoes, sliced in half

·         1 green bell pepper, diced

·         ½ red onion, diced

·         1 can black beans, drained and rinsed

·         1 fresh jalapeño, diced

·         2 Tbs Olive Oil

Dressing Ingredients:

·         Juice of 1 lime

·         1 Tbs honey

·         3 Tbs Olive Oil

·         1 clove garlic, minced

·         Dash of cumin

·         Salt/pepper to taste

Mix together dressing ingredients and let set while preparing salad.

In small skillet, heat 2 Tbs olive oil over medium heat and sauté corn for about 5 minutes, set aside to cool .
Chop other ingredients.
Mix together corn, tomatoes, peppers, onion and black beans. Stir in dressing, put in frig for at least 1 hour for flavor to blend! (DO NOT ADD AVOCADO)

When ready to serve, slice avocado and serve salad overtop avocado!
Yum!

Makes 2 dinner servings. (one avocado per person) OR 4 lunch servings! 

Panko Crusted Salmon with Brussel Sprout "Hash"

After a week of living the single girl life, I got back in the kitchen tonight and reminded myself I could still cook. :)
Start to finish, this meal is super simple and a great week night go-to.
This recipe will make 2 dinner servings.

Ingredients:

1/2 lb salmon filet, skin on
2 Tbs German grainy mustard
1 Tsp honey
2-3 Tbs panko bread crumbs

8-10 medium fresh brussel sprout, sliced
1/2 small onion, diced
1/4 jalepeno pepper, diced
4 slices bacon, diced
1/2 cup frozen corn
1 Tbs butter
Salt/Pepper to taste


Preheat oven to 425. Season salmon filet with salt/pepper. In small bowl combine honey and mustard. Coat salmon with mustard/honey mixture then top with panko breadcrumbs.
Bake @425 for 15-20 minutes. (I recommend asking your fish counter how long/temp to bake your salmon. My filet was quite thick and took over 2o minutes.)

Heat skillet to medium heat and cook bacon. Remove cooked bacon, leaving bacon grease in the pan.
In grease, cook onions and jalepeno for 3-4 minutes.
Add sliced brussel sprouts and cook 5-10 minutes. Add corn and cook another 3-4 minutes.
Finish off with 1 Tbs butter and return cooked bacon to mixture.
Serves 2. No leftovers.

Em's Fish Curry

So I may have mentioned this a few years ago, but......
When I was working at the camp in Maine, the chef there made a kick-ass chicken curry. I never knew I loved curry until he made it. Luckily he shared with me some of his tips and tricks on how to make a delicious curry on my own.
I since then of course have made curry numerous times, but tonight I switched it up.
I bought a new curry spice at Whole Foods AND I used fish instead of chicken.
I highly, highly recommend fish as a replacement to chicken in this dish. Yum!

Ingredients:

2 tilapia filets
2-3 Tbs curry of your choice(any grocery store should have some sort of curry spice)
1 cup coconut milk(divided)
1 small carrot diced
1/2 small onion diced
1/2 jasmine rice: cooked

In small dish combine 1 Tbs curry, 1/2 cup milk and tilapia. Allow to sit for 2-3 hours or even overnight.
Remove from "marinade" and cut into bite sized pieces.

Heat small saucepan to medium heat. Add about 2 Tbs olive oil.
Cook onion and carrot a couple of minutes and add 2 Tbs curry. Add tilapia and cook a couple more minutes. Pour in 1/2 cup coconut milk. Reduce heat to medium/low. Cook maybe 5 more minutes.

Serve over jasmine rice.
Makes 2 servings.

Pepperoni Pasta Salad

Another pasta salad option!
Just so you know, these salads don't have to be just for lunches, they would serve as a great side for any dinner or bbq.


Ingredients:

1 cup diced pepperoni(buy what you like: slices, whole)
1 green bell pepper diced
1/4 onion diced
1/4 cup provolone diced
1 cup cooked pasta of your choice
1/4 cup Garlic Expressions dressing

Cook pasta according to package directions. Allow pasta to cool completely.
In large bowl combine all ingredients.
Refrigerate.
Makes 3-4 lunch servings.

Chicken Pesto Pasta Salad

Spring is in the air, and with warmer temps and sunny skies comes lighter meals.
I try my best to plan my weekly lunches ahead of time and the following recipe will definitely be a go to this spring!


Ingredients:

1 cup shredded rotisserie chicken
1/4 cup fresh pesto(I buy Whole Foods in house pesto)
1/4 cup diced provolone cheese(ask your deli counter to cut you a thick slice)
1 cup pasta of your choice(I used shells)

Cook pasta according to package directions.
In large bowl, combine chicken, pesto and cheese. Refrigerate.
Makes about 3-4 lunch sized portions.

DELISH!


Rotisserie chicken is a great go to, especially for the price. Plan ahead and incorporate the rest of your chicken into other meals that week. i.e.: Chicken tacos, chicken caesar salad.

Ham and Potato Casserole

Comfort food at its finest. This recipe is a "momma" recipe and screams cold weather comfort food.
I cut down the ingredients so this recipe makes about 3-4 servings. I do love a good leftover to take for lunch the next day or looking forward to not cooking dinner the next night!

Ham and Potato Casserole:

Ingredients:

4 small baking potatoes: peeled/diced
1 cup diced ham(Publix has delish pre diced ham in the meat department)
1/4 large onion; diced
1 cup shredded white sharp cheddar
1 cup milk(I used my unsweetened coconut milk)
1/4 cup flour
1 Tbs EVOO
1 Tbs butter
1 tsp dry mustard
salt/pepper to taste

PreHeat oven to 350.
Peel and dice potatoes and place in pot of water. Bring to a boil and cook potatoes over medium heat until fork tender. Drain. In bowl combine potatoes and ham.
Heat EVOO in small skillet to medium heat. Add onion and cook 2-3 minutes along with spices.
Add butter and once melted sprinkle in flour. Stir to combine and cook 2-3 minutes. Pour in milk and site until thick sauce is formed. Toss in cheddar cheese and stir to combine. Pour over potato and ham mixture.
Spray small casserole dish of your choice with cooking spray.(about 8x8 or 9x9 size) Pour in casserole mixture.
Bake @350 for 30 minutes.

Banana Peanut Butter Muffins

These muffins are inspired by 2 co-workers. They went to a conference and came back talking about a delicious treat they had....banana bread with peanut butter. 
Me being me, I started brainstorming how I could make my own version. 
A family member told me Elvis is turning over in his grave at the sound of this recipe and a co worker today told me it was hands down the best food I've made that she has tasted so far! :) 


Muffin Ingredients:

•         2 large ripe bananas
• 1 cup packed light-brown sugar
• 1/2 cup canola oil
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup greek yogurt
• 1 Tbsp vanilla extract

Frosting Ingredients: 

        1/2 cup powdered sugar

        1/2 cup peanut butter(I used fresh Whole Foods peanut butter)

        2 Tbsp softened unsalted butter

        1/2 tsp vanilla extract

        1 tsp or so of milk(add if consistency isn't frosting smooth)

For Muffins: 

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. Peel bananas, and mash in bowl with fork or potato masher. Add brown sugar, oil, and egg; beat until smooth. Add flour, baking powder, baking soda, and salt; stir until smooth. Stir in greek yogurt and vanilla. Fill muffin liners three-quarters full. 
3. Bake about 25 minutes for regular muffins.Transfer to wire rack to cool. 

For Frosting: 

In small bowl combine all ingredients and whisk until combine. Once cupcakes have cooled, place a small amount of frosting on top of each muffin. Yum-o! 

Em's Gumbo

Lucky you, 2 recipes in one night!
I have had this recipe on hand for a few years now, but today a friend tried it and insisted I share on my blog.
Who doesn't like gumbo, and to me, it is a go-to winter comfort food.
While this meal might not be the most budget friendly, it is a great meal to serve to friends or family and the leftovers are insane!

Ingredients:

3 boneless, skinless, chicken thighs: cut into small bites
2 andouille sausage links: diced
1 thick ham steak OR 1/2 lb ham cut into a thick slice(any deli will do this for you): diced
1/2 bag or 1 heaping cup frozen cut okra
1 green bell pepper: diced
1 onion: diced
2-3 garlic cloves: minced
1 box chicken stock(32 oz)
1/4 cup flour
1/4 EVOO plus 2-3 Tbsp
1 cup cooked white rice
salt/pepper to taste OR if you have it, creole seasoning

Heat 2-3 Tbsp EVOO in dutch oven to medium heat.
Cook 3 meats until cooked through, 5-10 minutes.
Remove meat to plate or paper towel to allow it to drain. In same dutch oven, heat 1/4 cup EVOO to medium heat. Add 1/4 cup flour. Stir to combine and continue stirring for up to 20 minutes until mixture is a golden brown.
Add pepper, onion and garlic. Cook 5-10 minutes. Toss meat back into mixture. Pour in chicken stock to coat. If not covered in stock, finish with water. You want to make sure your veggie/meat mixture is coated with liquid.
Reduce heat to medium low.
Cook 2.5-3 hours. (check on occasion to make sure you have enough liquid. If liquid has reduced, add a little more water)Taste for seasonings. At the time add creole seasoning, salt, pepper, whatever you like. I insist you wait until this moment to season, as the andouille, ham, etc will add a salty flavor to your gumbo and you don't want to OVER SALT your gumbo. YUCK!
Within the last 30 minutes, add frozen okra.
After 3 hours, serve atop white rice.

Yum-o!
This makes 4 hearty servings OR 2 dinners and 2 lunches. :)

Sorry my picture isn't the greatest. I once again forgot to take a finished product picture and I snapped this today at lunch!

Hoppin John!

Happy 2014!
The following recipe uses leftover black eyed peas from the good ol' New Years dinner.
I love a good hoppin' john any time of year and this one is super quick and easy. A great go to work night dinner.


Ingredients:

1/4 onion: diced
1/2 red bell pepper diced
1 jalepeno diced
1 andouille sausage: diced
1 heaping cup full of black eyed peas
2-3 Tbsp EVOO
1/2 cup leftover cooked white or wheat rice


Heat EVOO in large skillet to medium high heat. Saute peppers and onion for 2-3 minutes. Add andouille and sauté another 2-3 minutes. Add peas and rice to pepper and onion mixture. Combine and allow to heat through for 5-10 minutes.
Serve!
2 hearty servings OR 4 small portions that you could serve with a side salad.

Tips:

• No leftover black eyed peas? Substitute a 15 oz can of peas: drain and rinse first! 
• Go ahead and dice all of your bell pepper. Toss the extra pepper in a freezer ziploc and freezer for another meal. 
• I buy a 4 pack of andouille sausage. Freeze them individually and you have sausage for 4 different meals!