Sunday: Shrimp Mousseline ravioli
Monday: Chicken Spinach Enchiladas from freezer (GoodLifeEats)
Tuesday: Stuffed Peppers (TWFD)
Wednesday: Dinner at church
Thursday: Stuffed Shells from freezer (TWFD!)
Friday: Leftovers
Saturday: Out
Sunday, February 27, 2011
Thursday, February 24, 2011
Big Party
We went to Baby Church* Wednesday night for dinner and meet with our small group. Shelby can hardly contain herself as we approach the building! And, she loves the teachers who watch her in the Kids Room. When we went to pick her up when we were done, the teachers were talking with Shelby and laughing so hard.
They said they had 24 kids in the room that night! And, Shelby told the teachers, "Slumber party. My house. ALL the people!"
HILARIOUS!!! There is something new about her that makes me laugh everyday.
* Shelby has dubbed church as "Baby Church." We're not sure why. But, Baby Church it is.
They said they had 24 kids in the room that night! And, Shelby told the teachers, "Slumber party. My house. ALL the people!"
HILARIOUS!!! There is something new about her that makes me laugh everyday.
* Shelby has dubbed church as "Baby Church." We're not sure why. But, Baby Church it is.
Wednesday, February 23, 2011
Chicken Pot Pie
There are a few dishes that I think I make really well - Italian Beef & Pizza. Well, I think I can add Chicken Pot Pie to the list. I've been working this one over the past year. And, I think I've got the chicken just right, the right veggie proportion and just the right gooiness of the filling.
I highly recommend Williams Sonoma's personal pan pizza pans. They come in sets of four. They're 6" diameter, 1.5" high, cook up quickly and are the perfect individual serving size!
I've made pot pies part of my regular freezer cooking repertoire because 1) They're easy to make and 2) They're easy to get on the table...even on a weeknight!
Chicken Pot Pie
from Ina Garten
Ingredients
6 chicken breasts
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
12 tablespoons (1 1/2 sticks) unsalted butter
2 yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream (or whole milk to be a good girl)
2 cups medium-diced carrots, blanched for 2 minutes
2 cups frozen peas
1 1/2 cups frozen small whole onions (these guys really make it)
1/2 cup minced fresh parsley leaves
***Feel free to clear out your vegetable bin in the freezer or crisper drawer!***
Can also add: mushrooms, corn, limas
1 sheet pre-made puff pastry dough
Directions
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle
3. Shred chicken into small pieces.
4. Melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
5. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
6. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
7. Add 2t salt, 1/2-t pepper, and heavy cream.
8. Add the chicken, veggies and parsley. Mix well.
To Enjoy Later
Line four individual pizza pans with plastic wrap (enough to wrap up the pot pie). Divide the filling equally among the pans. Freeze until solid, pop the frozen pot pie puck out of the pan, wrap up and store in a freezer bag. Don't forget to label the bag with the contents and date! When you're ready to eat, scroll down to "To Enjoy Now."
To Enjoy Now
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls.
Roll out the pastry sheet on a floured surface to 1.5 times the original size. Cut the pastry in circles 0.5" larger than the dish. Brush the outside edges of each dish with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
Place on a baking sheet and bake for 30 min (45 min, if still frozen), or until the top is golden brown and the filling is bubbling hot.
I highly recommend Williams Sonoma's personal pan pizza pans. They come in sets of four. They're 6" diameter, 1.5" high, cook up quickly and are the perfect individual serving size!
I've made pot pies part of my regular freezer cooking repertoire because 1) They're easy to make and 2) They're easy to get on the table...even on a weeknight!
Chicken Pot Pie
from Ina Garten
Ingredients
6 chicken breasts
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock
12 tablespoons (1 1/2 sticks) unsalted butter
2 yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream (or whole milk to be a good girl)
2 cups medium-diced carrots, blanched for 2 minutes
2 cups frozen peas
1 1/2 cups frozen small whole onions (these guys really make it)
1/2 cup minced fresh parsley leaves
***Feel free to clear out your vegetable bin in the freezer or crisper drawer!***
Can also add: mushrooms, corn, limas
1 sheet pre-made puff pastry dough
Directions
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle
3. Shred chicken into small pieces.
4. Melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
5. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
6. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
7. Add 2t salt, 1/2-t pepper, and heavy cream.
8. Add the chicken, veggies and parsley. Mix well.
To Enjoy Later
Line four individual pizza pans with plastic wrap (enough to wrap up the pot pie). Divide the filling equally among the pans. Freeze until solid, pop the frozen pot pie puck out of the pan, wrap up and store in a freezer bag. Don't forget to label the bag with the contents and date! When you're ready to eat, scroll down to "To Enjoy Now."
To Enjoy Now
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls.
Roll out the pastry sheet on a floured surface to 1.5 times the original size. Cut the pastry in circles 0.5" larger than the dish. Brush the outside edges of each dish with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.
Place on a baking sheet and bake for 30 min (45 min, if still frozen), or until the top is golden brown and the filling is bubbling hot.
Tuesday, February 22, 2011
Mickey's House!
We finally made the trip to the Mouse's House! Scott and I have lived here for six years living a mere 2 hours from Disney World and we hadn't made it there yet! I guess it takes a two year old to get you to the state's biggest attraction! :)
We had been talking up "going to Mickey's house" for weeks now and I think we successfully whipped Shelby up into a Mickey frenzy. We stayed at the Polynesian resort....hey, it was the first vacation we've taken when we haven't visited family (no offense, family!).
We spent most of our time in Fantasyland - home of "It's a Small World," "Dumbo," the Carousel, the Tea Cups and, did I mention "Dumbo?!" Shelby saw the Dumbo ride and said, "I ride that!!" And, we rode it over and over and over! "It's a Small World" was a favorite, but Dumbo was much more favorite. Shelby quickly got the hang of the controls and was quickly the master of the elephant!
We had so much fun!
After you see this site, how can you not want to visit again and again! I think there will be many happy returns to Mickey's House.
To see all the pictures of our trip, visit Scott Lawrence Photography!
We had been talking up "going to Mickey's house" for weeks now and I think we successfully whipped Shelby up into a Mickey frenzy. We stayed at the Polynesian resort....hey, it was the first vacation we've taken when we haven't visited family (no offense, family!).
We spent most of our time in Fantasyland - home of "It's a Small World," "Dumbo," the Carousel, the Tea Cups and, did I mention "Dumbo?!" Shelby saw the Dumbo ride and said, "I ride that!!" And, we rode it over and over and over! "It's a Small World" was a favorite, but Dumbo was much more favorite. Shelby quickly got the hang of the controls and was quickly the master of the elephant!
We had so much fun!
After you see this site, how can you not want to visit again and again! I think there will be many happy returns to Mickey's House.
To see all the pictures of our trip, visit Scott Lawrence Photography!
Sunday, February 20, 2011
Week 57 Menu
Sunday: Grandma is here!
Monday: Chicken Pot Pie
Tuesday: Red Beans and Rice in slow cooker (Savour Fare)...I'm going to get to this one yet!
Wednesday: Dinner at church
Thursday: Szechuan Chicken on grill with leftover rice
Friday: Leftovers
Saturday: Out
Monday: Chicken Pot Pie
Tuesday: Red Beans and Rice in slow cooker (Savour Fare)...I'm going to get to this one yet!
Wednesday: Dinner at church
Thursday: Szechuan Chicken on grill with leftover rice
Friday: Leftovers
Saturday: Out
Sunday, February 13, 2011
Week 56 Menu
It's a bit crazy this week! It was my birthday this weekend, we went to Disney with Shelby (her first time!) and Grandma Lawrence is coming in to town this weekend.
Sunday - Monday: Disney!
Tuesday: Roasted chicken and Spicy Lemon Lentils (from Taste Book)....jumping on the lentil band wagon!
Wednesday: Dinner at church
Thursday: Korean Chicken Thighs
Friday-Saturday: Grandma's here!
Sunday - Monday: Disney!
Tuesday: Roasted chicken and Spicy Lemon Lentils (from Taste Book)....jumping on the lentil band wagon!
Wednesday: Dinner at church
Thursday: Korean Chicken Thighs
Friday-Saturday: Grandma's here!
Friday, February 11, 2011
Freezer Cooking - February, 2011, cont.
Ok. I had my freezer cooking plan out there. And, now it's time to cook! We still had a bit of food in the freezer. So, we didn't need that much to stock up.
Pizza Dough (x3)
Squash Meatballs
Asian Lettuce Wrap filling (from Pioneer Woman)
And for a special treat....Chocolate Peanut Spread! (from Smitten Kitchen) YUM!
Pizza Dough (x3)
Squash Meatballs
Asian Lettuce Wrap filling (from Pioneer Woman)
And for a special treat....Chocolate Peanut Spread! (from Smitten Kitchen) YUM!
Sunday, February 6, 2011
Week 55 Menu
Sunday: Super Bowl party at our house! Everyone is bringing an appetizer. I think I will make a couple homemade pizzas!
Monday: Schezuan Noodles from freezer (Ina Garten)
Tuesday: Chicken & Spinach Enchiladas from freezer (GoodLifeEats....Katie, I'm on a roll!)
Wednesday: Dinner at church
Thursday: Red beans and Rice in slow cooker (from Savour Fare)
Friday: Leftovers
Saturday: Out.
Monday: Schezuan Noodles from freezer (Ina Garten)
Tuesday: Chicken & Spinach Enchiladas from freezer (GoodLifeEats....Katie, I'm on a roll!)
Wednesday: Dinner at church
Thursday: Red beans and Rice in slow cooker (from Savour Fare)
Friday: Leftovers
Saturday: Out.
Saturday, February 5, 2011
That was easy!
Shelby has been playing with the Easy Button pretty much since she realized she had opposable thumbs. Now she 1)Knows she gets a reaction when she's cute & 2)Can hit the button more rapidly.
*Mom's note: I know there are no pants. It was just that kind of night. She's two. Don't ask.
*Mom's note: I know there are no pants. It was just that kind of night. She's two. Don't ask.
Subscribe to:
Posts (Atom)