Open House 3/5/13

Open House is always a challenge because the parents want to see something cute and you want the kids to get excited as well.  So of course I went to Pinterest searching for ideas for a jumping off point.  I also found a blog that had the "lucky" tags but I'm sorry I printed it and didn't pin the site to give credit to the originator but it wasn't me! :)

We were studying the end of the Indian Wars and the Open Cattle Ranges in Texas so we took white butcher paper and traced around each student to decorate his/her cowboy or cowgirl.  I had so many cute and original ideas.  This is one of my favorites.  Students also added his/her autobiography to attach to the cowboy/girl but my Molly wanted hers to sit on the desk so we could see her outfit! It was definitely a hit! :)

Herb Crusted Chicken in Basil Cream Sauce

OH MY GOODNESS!!  That's all I can say about this recipe.  It's by far my favorite pinterest recipe that I have found and it will become a staple dish for me!  I am copying the recipe from http://hopeandjohnbasher.blogspot.com/2012/05/herb-crusted-chicken-in-basil-cream.html

This is the picture of my dish.  I decided to serve over noodles with a salad and bread sticks.  YUMMMMM!!!  Try it - I'm sure you will love it too!!!

Serves: 2

Prep Time: 15 mins

Cook Time: 15mins

~496/cal per serving

** I did cut the chicken breasts in half after pounding to go a little further.**



Ingredients:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Progresso Garlic & Herb Bread Crumbs
• 2 teaspoons 'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Procedure:

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

Enjoy!

Steve's Favorite Turkey Pot Pie

What to do with left over Thanksgiving turkey?  That's always a dilemma so this year after Thanksgiving I decided to make a pot pie.  It was a HIT!  I tried it later and used the already cooked turkey breast and cubed it and it was not a hit with the man.  He said it tasted "too processed" so... we bought a small turkey breast that needed to be cooked (just like at Thanksgiving - only on a smaller scale).  I did that over the week-end and shredded it to have it when I needed.

I looked at a recipe from All Recipe and then adapted to my taste! :)

Ingredients:
2 pie shells
4 Tablespoons butter
1 small onion, minced
2 stalks celery, chopped
3 Tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon garlic powder
salt & pepper to taste

(Actually - I use all spices "to taste"  I probably use less parsley and a little more oregano.  I never measure but if you do - this will be great!)
2 cubes chicken bouillon
2 cups water
3 small potatoes, peeled & cubed
1 small package of mixed vegetables (picsweet has a mixed vegetables for soup that I LOVE - I probably use 1/2 of the bag - again you can add as much or little veges as you like)
2 cups shredded turkey (or as much or little as you would like)
3 Tablespoons flour
1/2 cup milk

1.  Preheat oven to 425 degrees.  Roll out bottom pie crust in 10" pie plate.

Add 2 Tablespoons butter and melt in a skillet over medium heat.  Add onion, celery and spices until soft.  Stir in bouillon and water.  Bring to a boil.  Stir in frozen vegetables and add potatoes.  Cook until potatoes are tender but firm.

In medium saucepan melt remaining 2 Tablespoons of butter.  Stir in flour and milk.  When slightly thickened, add turkey and coat with mixture.  If mixture gets too thick just add a little water.  Stir mixture into skillet until thickens.  Sometimes I have to add a little more water depending on how much veges I add.

Pour into pie shell and cover with 2nd pie shell.  *** Because I add a lot of vegetables, I always have enough for 2 pies.  I put the remainder in a freezer bag and pour it in pie crusts when I am ready for another one****

 Cut slits in the top.

Bake at 425 for 15 minutes, then at 325 for 20 minutes.  I let my pie sit about 5 minutes before I cut and serve!