Homemade Chicken Pot Pie

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Sometimes you just can’t beat a classic, and there’s no better comfort food you can enjoy for family dinner than Homemade Chicken Pot Pie.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I love to mix up traditional homemade dinners along with a few healthy shortcuts. Using items from the freezer isle not only cut down on my prep time (hello, chopping), but frozen foods like vegetables are always flash frozen when they’re at their peak ripeness, so I would say they’re a much better option than the limp carrot or slimy asparagus in the bottom drawer of my refrigerator.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

For this meal, I partnered with Kroger to remind busy families everywhere that the frozen aisle provides delicious meal ideas and solutions that provide value and are healthy. For my chicken pot pie, I went to Fred Meyer and picked up two bags Birds Eye Steamfresh veggies – the sweet peas as well as the gold & white corn, carrots, and asparagus mix. I can’t eat pot pie without a healthy amount of peas!  These veggie packs are awesome because they’re small enough that you’ll never waste half of an uneaten bag to freezer burn and you can’t get more convenient than just throwing the entire bag in the microwave! Aren’t all those bright and colorful veggies gorgeous?

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Kroger has put together a great site called www.freezerfreshideas.com that’s designed to inspire meal solutions, recipes, and offer great value for frozen ingredients. Their Fresh Ideas from the Freezer are all about changing the perception of frozen food and bringing the excitement back to the frozen department. I firmly believe that frozen foods, we’re talking anything from individual items to meals to ingredients like these frozen vegetables can be an integral and exciting part of your everyday meal planning.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Now, I don’t know about you, but those veggies sure look a whole lot better than what is even available right now due to it being the middle of the winter. Frozen is totally the way to go.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

I went all out and made homemade pie crusts for this meal (you should definitely do this as well), but I know as well as anyone how little time us moms have to make dinner, so feel free to take another awesome shortcut and use a premade one from the freezer section!

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

With all of those vibrant veggies packed into this pot pie, this is definitely a meal the whole family will enjoy.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

Are you hungry yet?  Enjoy!!!Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

 

Homemade Chicken Pot Pie
 
Prep time
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Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • two butter pie crusts
  • 2 tablespoons olive oil
  • 1 to 1 1/2 pounds boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1 cup milk
  • two Birds Eye single packs frozen vegetables (about 20 ounces total)
  • 2-3 teaspoons salt to taste
  • freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
  3. Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
  4. Add butter and flour. Stir and allow to cook for several minutes until fragrant.
  5. Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
  6. Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can. Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
  7. Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.

Sometimes you just can't beat a classic, and there's no better comfort food you can enjoy for family dinner than homemade Chicken Pot Pie.

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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Blackberry Cream Popsicles

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Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Enjoy summer’s finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

If you’ve ever stopped by my blog before, and according to my google analytics 19.1% of you have, you know that I have a love affair with Oregon berries. I mean, I never knew how truly wonderful a Hood strawberry was until I moved to Oregon. I never knew a raspberry could grow to the size of a thumb (starting at the knuckle) until I went and picked them at the farm just a couple miles from my house. Hands down, Oregon berries are the best.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

That’s why I was completely tickled when the Oregon Raspberry and Blackberry Commission took notice of all the berry recipes I was posting. They even sent me these popsicle molds as well as some super cute cards just for fun. Ummm, yeah. I have no problem talking about how much I love berries, so getting stuff in the mail was just the icing on the coconut berry icebox cake.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

I kind of went all out as far as richness goes with these frozen treats. I called them popsicles, but they were basically molded ice cream. Or in other words: delicious.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

Both the husband and the kiddos gobbled these up. Can you blame them?Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Blackberry Cream Popsicles
 
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Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.
Author:
Recipe type: dessert
Yields: 6 popsicles
Ingredients
  • 2 cups blackberries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • 1/2 cup half and half
  • 4-6 tablespoons confectioners sugar
Instructions
  1. In a medium saucepan over low heat, cook down the blackberries with the sugar and water, stirring and smashing the berries. Continue to cook until the berries break down and the sugar fully dissolves, about 10 minutes. Remove from heat and allow to fully cool.
  2. Strain the sweetened berry mixture through a fine mesh sieve, discarding the seeds. Chill until ready to use.
  3. Combine whipping cream, half and half, and confectioners sugar until well mixed.
  4. Fill popsicle molds by either alternating berry and cream mixture, or combine berry and cream mixture and then add to the molds. Freeze until solid, at least 2 hours.

 

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Virgin Mango Lime Margarita

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This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

This drink sure was a tasty treat. I made it for a few different reasons:

1) Cinco de Mayo is coming up and I love any excuse to make a margarita. ANY. Excuse.

2) With the exception of the sugar, this is basically a smoothie.

3) I had a bag of frozen mango in the freezer and I was tired of looking at it.

This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

The end result was a creamy, smooth, sweet and tangy glass of tropical perfection. We have a vacation coming up where I plan to *gasp* not bring my computer. All I want to do is read a book (despite the abundance of grammatical errors on my blog, I will let you know that I do read… occasionally), swim in the ocean, savor every moment of watching my kids, and consume as many tropical pleasures as my body will allow. You’d better believe I’ll be making this, but if I’m in the tropics I will be using fresh fruit and a hefty splash of tequila.

This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

When I make fancy drinks like this, my kids fight over who gets the pretty glass so of course I did the cool mom thing and served both children in a fancy margarita glass. It made it taste even better, I’m sure.

This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

Don’t you just want to dive right in?

This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.

Virgin Mango Lime Margarita
 
Prep time
Total time
 
This non-alcoholic kid friendly Virgin Mango Lime Margarita takes only minutes to make and is full of tangy sweet fruit that blends up perfectly smooth.
Author:
Recipe type: drink
Yields: 4 drinks
Ingredients
  • 1 (16 ounce) package frozen mango
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup simple syrup
  • 1/2 cup water
Instructions
  1. Combine all ingredients in blender and blend until smooth. If your mango is very frozen, you may need to add even more water to make it thin enough to drink, but I prefer this version and to let it melt as we drink it.
  2. Garnish with lime and enjoy. To make the adult version, just pour in some tequila and stir or blend.
Notes
If you don't have simple syrup on hand, its easy to make. Just combine equal volumes of water and sugar in a saucepan and heat while swirling just until sugar dissolves. Cool before using and store in air tight container in the refrigerator.

 

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Coconut Ice Cream

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This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

Oh man, this ice cream was GOOD. The photos can’t do it justice. If you look online for a coconut ice cream recipe, it’s really hard to find a real ice cream recipe. They’re all vegan or paleo. I’m all for that and have even made a vegan and paleo recipe from time to time, but I wanted ice cream. You know, the real stuff made with sugar, heavy cream, and egg yolks. So I had to get creative. I started this recipe off by toasting some sweetened coconut in my sauce pan. Be careful here – you want it to get evenly golden brown and not burnt. Then, I added half and half, heavy cream, coconut cream, and coconut milk. I wasn’t sure if I should go heavy and do all cream or light and go all milk, so I split the difference and used all four (and it was perfect). If you don’t like the little bits of coconut in your ice cream, you can certainly strain them out of the heated milk/cream mixture before whisking it in with the egg/sugar mixture… but if you aren’t a coconut lover, why would you be making this ice cream in the first place?

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

I like to chill the hot custard mixture over an ice bath before refrigerating it. Take my advice here – Don’t put too much ice water in the bottom bowl. When the ice melts, the volume increases, and if you have too much it will spill over. Learn from my mistakes, friends.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

The final result is a super creamy, coconut-y, perfectly sweetened ice cream that your entire family will love. At first, my husband didn’t like it. Wanna know why? He scooped it fresh out of the freezer and dug in. You can do that with store bought ice creams, but in my opinion, homemade ice creams need a good 10-15 minutes to sit on the counter and soften before serving. Trust me on this one. Its worth the wait.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

See how creamy and wonderful it turned out? I used your standard Mounds sweetened coconut flakes to make the ice cream. The kind you cook with. But for garnish, I used the fancy and oh-so-wonderful slightly sweetened, slightly salted, slightly toasted Trader Joe’s coconut flakes. If you haven’t tried them, they are wonderful straight out of the bag.

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

Now, I’m sure you believe me by now that this luscious ice cream is fantastic on its own. But stay tuned. Later this week you’ll see me mix in some Samoa girl scout cookies and top it with chocolate Guinness sauce as well as a homemade salted caramel sauce. Now that’s a dessert that will knock your socks off!

This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.

5.0 from 1 reviews
Coconut Ice Cream
 
Prep time
Cook time
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This delicious and creamy Coconut Ice Cream is made the old fashioned way with toasted coconut and both heavy cream as well as coconut cream & coconut milk.
Author:
Recipe type: Dessert
Yields: 1 quart
Ingredients
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 cup loosely packed sweetened shredded coconut
  • 1 cups half-and-half
  • 1 cups heavy cream
  • 1 cup light coconut milk (canned)
  • 14 ounce can coconut cream
Instructions
  1. In a large bowl, whisk together the egg yolks and the sugar until light and fluffy. Set aside.
  2. Add the coconut to a medium sized heavy saucepan and set over medium-high heat. Stir the coconut until it begins to brown, about 7 minutes, but do not allow to burn. Add the half and half, heavy cream, coconut milk, and coconut cream and bring to a simmer. You want to scald the mixture without it coming to a boil. Just before it starts to boil, turn the heat off.
  3. Slowly pour the hot coconut milk mixture into the yolk mixture, starting with a small amout at first, whisking constantly. Once you've added enough to warm the egg mixture, add a little more, always whisking, until everything has been combined and well mixed. Then pour the mixture back into the pan.
  4. Set over medium-low heat and cook, stirring slowly and continuously, until the custard thickens. You know its done if you can wipe your finger across a coated spatula and it leaves a trail. This takes about 5 minutes. Do not allow the custard to boil.
  5. Pour the custard into a clean bowl and place over an ice bath to cool while occasionally stirring to mix the hot with the cool. Refrigerate the custard until cold, at least 1 hour.
  6. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Make sure your container has been frozen at least over night prior to starting. I have a Cuisinart and had to make the ice cream in two batches, one right after the other, and the mixing process took about 30-45 minutes per batch. Transfer the ice cream to a container, cover and freeze until firm, at least 4 hours. Makes about 1 quart.

 

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