Sunday, June 3, 2018

Spicy Chicken Pot Pie (Kristi Original)


1 Unbaked Pie Crust
3 Little Red Potatoes Cooked and Diced (I made mine on the microwave. You could probably use one large potato also)
1 Small Snacking Pepper Diced
3 Mushrooms Sliced
1 Can of Chicken Shredded or 1-2 Chicken Breasts Cooked
1 Can of Cream of Cheddar Soup
French's Crispy JalapeƱos
Garlic Powder - Sprinkle
Spicy Shredded Cheese
Optional - Onions

Mix the Potatoes, Pepper, Mushrooms, Chicken, Onions, Cream of Cheddar soup and a squirt of Sriracha. Pour into the pie crust. Bake at the temperature of the pie crust. Check it at the time that the crust should be done and adjust the time as needed. About 5 minutes before it is completed, top with the shredded cheese and Crispy Jalapenos. Put it back in the oven for 5 minutes.

Option - Vegetarian removed the chicken

Mexican Inspired Dessert Quesadilla (Kristi Original)

This is Mexican Inspired because it has chocolate, cinnamon, spice and honey. I've had combos like this in Mexico and in Mexican restaurants. It reminds me of Mexican hot chocolate. 

2 Tortillas
Semi Sweet Chocolate Chips or Dark Chocolate
Dash of Salt
Dash of Chili Powder
Dash of Cinnamon
Dried Cranberries
Raw Honey Drizzled inside or on top at the end
Cashews (Optional)

Take a tortilla and top it with whatever dessert items you like (mine are listed above). Top with a second tortilla. Warm a pan to a medium heat and melt butter in it. Put the tortilla in the pan and cook it until it is golden brown on one side. Flip it and cook it until it is a golden brown. The marshmallows and chocolate should melt sealing the tortillas together. Cut it up into triangles and enjoy your dessert. Yum and Fun! 

Theresa's Corn (Corn Bread Casserole)

1 Can Whole Corn
1 Can Cream Corn
8oz Sour Cream
1 Egg
1 Box of Jiffy Corn Bread Mix
1/2 Cup of Margarin or Butter
Onion (Optional)

Mix all the ingredients together.
Bake at 350 degrees for 1 hour (or until the top turns brown)

Monday, April 30, 2018

Pizza Pasta (Kristi Original)

This is so easy to make and yummy! I made it with pepperoni, however if you leave out the pepperoni it would be vegetarian. It would also be fun to try adding vegetables to the recipe. Here's what I did...

1/2 Box of Pasta (I used Elbow Macaroni)
1 Jar of Spaghetti Sauce (I used Newman's Own Sockarooni)
1 Jar of Water
Splash of Vegetable Oil
Garlic Salt (Sprinkle)
Garlic Powder (Sprinkle)
1-2 Cups of Milk
1/4 Big Block Velveta Cut into Cubes (8oz)
1 Cup Shredded Mozzarella Cheese

1. Add the pasta, sauce, water to the instant pot and stir (The water should cover the noodles).
2. Sprinkle Garlic Salt and Garlic Powder
3. Determine the cooking time (See my post on perfect pasta in the instant pot)
(Previous Elbow Macaroni 3 minutes cooking, 5 minutes natural release and then quick release the rest. Perfect Pasta!)
4. When the pasta is done add the milk, Velveeta and shredded mozzarella. Stir until the cheese is melted. If you need to, turn on the saute to help the cheese melt. The milk will make the pasta creamy. 
5. Add in the desired amount of pepperoni and serve