HeaVy on the Veg!

Chicken pot pie and Salisbury steak are top on my comfort food list. I had never made this before and was very happy with how it turned out. You could use leftover turkey or rotisserie chicken to save time. I ended up using only one of the chicken breast as they were huge.

1 container of diced pancetta

1 large or 2 small chicken breast drizzled with Olive oil and S&P. I also sprinkled them with poultry seasoning but this is not necessary-bake in the oven at 350 for 25 minutes. Let cool then dice.

1 tablespoon of EVOO

1 small onion or 2 shallot bulbs- diced

2 carrots peeled and diced

1 teaspoon of dried thyme

S&P

1/4 flour

2 1/2 cups of chicken stock

1/4 cup of heavy cream

3/4 cup frozen peas- thawed

1/2 cup of frozen corn- thawed

1 box of pie crust- 2 crusts (bring to room temperature)

Preheat oven to 400 and place rack in center. Spray an oval baking dish with cooking spray. You can use a rectangle one but the oval looks better.

Add EVOO to pan on medium heat then add pancetta. Cook until brown about 4 minutes. Remove from pan to a plate lined with a paper towel. Add onions and carrots to pan. Season with thyme and S&P. Cook 5-6 minutes.

Stir in flour and cook one minute. Increase heat to high and stir in broth. Scrap bottom with a wooden spoon and cook until sauce thickens about 3 minutes.

Add pancetta, cream, chicken, peas and corn to pan. Simmer for 2 minutes. Remove from heat.

Place first pie crust on the bottom of your oval baking dish. Pour in filling and place second pie crust on top and pinch all the way around.

Bake in oven for 20-25 minutes.

I am drowning in vegetables right now as my produce share is at its peak amount and my husband’s coworkers keep giving my their garden delights. I’m not complaining but it is a tad overwhelming. So tonight I made salsa, marinara sauce, and chicken pot pie. I don’t want to be in my kitchen the rest of the weekend

I chopped up a ton of vegetables for this tasty salad. The best thing about the salad is the dressing. It will keep for a week in the refrigerator.

Salad

Butter lettuce topped with a little bit of the following:

Radishes

Orange pepper

Bacon

Avocado

Black olives

Corn

Cheese

Hard boiled egg

Cucumber

Dressing

In a medium bowl whisk the following together

1 tablespoon of Dijon mustard

1 tablespoon of honey

Juice of half a lemon or you could use two tablespoons of a white wine vinegar

S&P

1/4 cup of EVOO

Back in the day when I use to take customers to lunch I would frequent a place that provided me the inspiration for this dish. I order it every time and always recommend it to those who dine with me. I’ve made it a few times now and change out some of the vegetables. I prefer using asparagus in place of the squash shown below. I prefer my version as I can control the sodium and use much less butter.

1 box of wild rice cooked according to package

1 lb. of shrimp peeled and deveined

1/2 onion- diced

2 cloves of garlic- minced

Asparagus- chopped on a diagonal about 3/4 an inch in size

1/2 jar of sun dried tomatoes- chopped

10 black olives- diced

6 artichokes- chopped

A small bag of baby spinach or half of a large bag

1/4 cup of chicken stock

S&P

2 tablespoons of butter

EVOO- 1-2 tablespoons

Tablespoon of paprika

Teaspoon of garlic and onion powder

Tablespoon of dried parsley

Crumbled feta

Cook rice according to package as it takes 30 minutes. Meanwhile season the shrimp with S&P, paprika, parsley, garlic and onion powder and set to side.

Pour evoo into skillet. On medium heat add onion to a skillet and cook for 3-4 minutes then add garlic and cook for 30 more seconds. Add the asparagus and sauté for 2-3 minutes. Add tomatoes, olives, artichokes, and cook for a minute. Add spinach and season with just a little S&P. Pour in broth to help the spinach wilt. Do not let the spinach in long. Remove vegetables to a plate after spinach wilts (no more than a minute or two).

Add butter and garlic to skillet and cook 30 seconds. Add shrimp and cook until slightly browned. I like my shrimp well done so I cooked them for about 6-8 minutes.

Put rice in the bottom of a bowl then top with vegetables, shrimp, and feta.

I cook a lot at night once my kids are in bed. So if not eating this right away do not top with feta and store like this.

Green peppers are my least favorite pepper and I don’t like to eat them raw like other peppers. I’ve been getting them in my share the last few weeks and have been using them in salsa but this week I thought I would try something different.

3 large green peppers with tops and seeds removed then cut in half

1 tablespoon evoo

1 lb. of thinly sliced ribeye (you could sub steak-ums)

1/2 large onion- diced

1 package of mushrooms- chopped

1 clove of garlic -minced

S&P

3/4 cup Marinara sauce

1/4 cup cream cheese

3 slices of provolone- size of the peppers

Preheat oven to 325

Place peppers cut side up in a glass baking sheet and cook 30 minutes until tender. They may collect moisture so drain water.

Meanwhile place evoo in a skillet and sauté onions and mushrooms for 6 minutes then add minced garlic for 30 more seconds. Season with S&P add steak and cook until no longer pink. Add a little more S&P.

Stir in marinara and cream cheese until smooth.

Stuff peppers with mixture then place a half slice of provolone on top.

Broil until golden 3-5 minutes.