Foodie Friday ~ Leftover Turkey Pot Pie

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1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.

Foodie Friday ~ Chicken Breasts with Balsamic Vinegar & Garlic

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4 skinless, boneless chicken breasts

salt and pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

3/4 cup chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Directions

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Foodie Friday ~ Easy Chicken Enchiladas

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2 teaspoons vegetable oil

6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon garlic salt

1/2 teaspoon dried oregano leaves

1 1/2 cups sour cream

3/4 cup chopped roasted red bell peppers (from a jar)

1 (4.5 ounce) can Old El Paso® chopped green chiles, drained

3 cups shredded Mexican cheese blend

2 (10 ounce) cans Old El Paso® red enchilada sauce

12 Old El Paso® flour tortillas for burritos, 8 inch

Directions

Heat oven to 350 degrees. Spray 13×9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.

In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.

Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.

Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13×9-inch baking dish and 4 seam-side down in 8-inch baking dish.

Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Foodie Friday ~ Macaroni & Cheese Goodness

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1 (16 ounce) package elbow macaroni

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/8 teaspoon white pepper

3 cups milk

1 pinch ground nutmeg

1/4 teaspoon Worcestershire sauce

1 teaspoon salt

3 cups shredded sharp Cheddar cheese, divided

1 teaspoon Dijon mustard

1/2 cup panko bread crumbs

1 tablespoon butter, melted

Directions

Preheat oven to 400 degrees.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Foodie Friday ~ Amish Macaroni Salad

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2 cups uncooked elbow macaroni

3 hard-cooked eggs, chopped

1 small onion, chopped

3 stalks celery, chopped

1 small red bell pepper, seeded and chopped

2 tablespoons dill pickle relish

2 cups creamy salad dressing (e.g. Miracle Whip)

3 tablespoons prepared yellow mustard

3/4 cup white sugar

2 1/4 teaspoons white vinegar

1/4 teaspoon salt

3/4 teaspoon celery seed

Directions

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Foodie Friday ~ Almond Crusted Tilapia

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2 eggs

1 teaspoon lemon pepper

1 teaspoon garlic pepper

1 cup ground almonds

1 cup freshly grated Parmesan cheese

8 (6 ounce) tilapia fillets

1/4 cup all-purpose flour for dusting

6 tablespoons butter

salt to taste

1 cup freshly grated Parmesan cheese

8 sprigs parsley

8 lemon wedges

Directions

Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.

Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.

Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Foodie Friday ~ Sweet Bell Pepper Rice

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2 cups water

1 cup long grain rice

1 tablespoon olive oil

1 small sweet onion, finely chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 tiny pinch salt

1 splash dry white wine

1 tablespoon grated Parmesan cheese (optional)

Directions

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.

Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Foodie Friday ~ Baked Apricot Chicken

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Chicken thighs

1 cup apricot preserves

1 cup French dressing

1 (1 ounce) package dry onion soup mix

Directions

Preheat oven to 350 degrees.

In a medium bowl combine the jam, dressing and soup mix. Mix together.

Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Foodie Friday ~ Spinach and Tortellini Salad

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1 (9 ounce) package cheese-filled tortellini

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/3 cup grated Parmesan cheese

2 cups cherry tomatoes, halved

1 (2 ounce) can sliced black olives

1 (8 ounce) bottle Italian-style salad dressing

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Foodie Friday – Chicken Zucchini Rice Casserole

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2 cups boiling water

1 cup uncooked white rice

2 cubes chicken bouillon

1 tablespoon olive oil

1 cup thinly sliced zucchini

1/2 cup diced celery

1/2 cup diced onion

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic

1 (8 ounce) can sliced water chestnuts, drained

1 cup diced cooked chicken

1/2 cup mayonnaise

1 teaspoon lemon juice

1 (3 ounce) can French-fried onions

Directions

Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes.

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture.

Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.