Growing up, pot pie was one of those frozen "staples" we always used to have in the house. It was quick to make on those busy nights when Mom was working late and it was always a hit with my sister and I. It wasn't until I was married that I attempted to make a pot pie on my own. Once I realized how EASY it was, I never went back. It's the perfect use for leftover turkey (or chicken or beef for that matter!). Just cut up your meat and add some veggies (I use frozen if I have them). For this one in particular, I had made one of those Butterball Turkey Breast roasts and after making it, no one was really hungry. So that left me with quite a bit of turkey left. This hit the spot on a cold night after all of our schedules had us in different places. It's the perfect make ahead meal that heats up nicely.
Turkey Pot Pie
2 c. Turkey Breast, cooked and chopped
1/4 c. Red Onion, chopped
1/2 c. Carrots, cooked and chopped
1/2 c. Corn
1/2 c. Peas
1 tbsp. Fresh Thyme
1 tbsp. Oil (I used Grapeseed)
2 tbsp. Flour
1/4 c. White Wine (I used Chardonnay)
1 1/2 c. Low Sodium Chicken Broth
1 Package Refrigerated Pie Crust (I used Pillsbury brand but you can make homemade)
Line pie plate with one of the pie crusts. In a large, non stick frying pan, heat the oil and add in the turkey, onion, carrots, corn, peas and thyme. Saute until the onions become translucent then add the flour. Add the wine and chicken broth and mix well forming a creamy filling for the pot pie. Pour into the crust lined pie plate, then top with the remaining pie crust. Fork the edges to help seal the dough. Place on a baking sheet (to avoid any spillage) and bake at 350 degrees for approximately 30-35 minutes or until pie crust is golden brown. Serves 4.
Enjoy and Happy Birthday Dad!
I can honestly say one of the best things about having this blog (and there are many!) is the many other styles of cooking I get to see each and every day. Each of them are talented in their own rite and I love learning about new products and styles of cooking. For example, I've heard of Grapeseed oil before, but I never used it personally until I heard it mentioned on a fellow bloggers Facebook page, Lauren Kelly, Certified Nutritionist. According to Lauren, Grapeseed oil is packed with polyunsaturated fats, which studies have shown helps lower cholesterol. It has a mild, neutral flavor like canola oil and has a hight smoke point, which means it can be used at higher temperatures unlike olive oil. Studies have even shown that the antioxidants in grapeseed oil even help prevent against certain cancers and heart disease. So on my last shopping trip, I picked up a bottle, which was about the same price as the Canola Oil I usually buy, and tried it out on these pork cutlets. They were very good and had a light, refreshing flavor. It was hard to tell a taste difference with the coconut and lime flavors but the breading browned nicely and the oil wasn't burning, causing that smokey flavor an oil sometimes gets if left on the heat for too long. So thank you Lauren for the great tip and I can't wait to try it out in salads as well!
Coconut & Lime Breaded Pork Cutlets
4-6oz. Center Cut, Boneless Pork Chops
1c. Flour
1 c. Panko Breadcrumbs
1c. Flaked Coconut
1 Lime, zest and juice
2 Eggs
1/4 c. 2% Milk
Grapeseed Oil, for frying
Trim any fat from the pork chops then cut horizontally into 1/4" thick slices (approximately 2 per chop depending on the thickness) then pound to thin out using a meal mallet so that they are uniform in size. Prepare three separate bowls. One for the flour. The second, combine the eggs, milk and lime juice. And the third, combine the breadcrumbs with the coconut. First dip the meat into the flour, then the egg mixture, then into the coconut breadcrumb mixture. Heat a large saute pan with approximately 1/4"-1/2" oil until it is very hot. Gently add the cutlets, browning on each side until they are cooked through and golden. Drain meat on paper towels to remove excess oil then serve. Makes 8-10 cutlets.
Enjoy!
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Happy Valentine's Day! I have no real plans for tonight as hubby is on a biz trip and won't get home until later tonight and my oldest daughter has a game. I guess our special dinner will just have to wait until the weekend. So instead of a romantic meal idea, I'll give you a red veggie instead! :)
Roma or commonly called plum tomatoes are my "go to" tomato and you can generally find them year-round primarily from California, Mexico and Florida. California Romas are available from June through November and Washington tomatoes are available during August and September. I just prefer the flavor of them better than the other varieties you get during the year, except of course when Jersey tomatoes are in full bloom..those I can just slice and eat with a little salt on them and I'm good to go.
Here are some useful tips for tomatoes from Produce Oasis. Good-quality roma tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Only refrigerate fully ripened tomatoes, but be aware that it will affect the flavor! Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas.
Now, my kids are a little "odd" when it comes to certain foods. Especially tomatoes. They eat them in bruschetta or salsa but yet they won't eat them in a tossed salad. So when I made these as our vegetable one night, I kept my fingers crossed that if they didn't like them, it would just have meant more for hubby and I. :) Unfortunately for us, they devoured them so I was glad I made extra! They're so simple and quick to make and perfect for a last minute vegetable side dish idea.
Asiago Cheese Stuffed Roma Tomatoes
5 Roma Tomatoes
1/2 c. Shredded Asiago Cheese
1 tbsp. Fresh Rosemary, chopped
1 Clove Garlic, chopped
1/2 c. Italian Breadcrumbs
Scoop out the insides of the tomato, leaving a shell, and place in an oven safe baking dish or on a sheet pan. Chop the insides of the tomato and add to a mixing bowl. Next, add the cheese, rosemary, garlic and breadcrumbs. Mix together and stuff the tomato shells. Broil on high for 3-5 minutes until the stuffing is browned.
Points+=1pt per half
Enjoy!
Turkey Pot Pie
