Cornbread-Topped Chicken Pot Pie

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and cubed
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons plain or all-purpose flour
  • 2 cups heavy cream
  • 1 small onion, diced

Cornbread Topping:

  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 can (15 ounces) whole kernel corn, drained

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a medium saucepan, cook the frozen vegetables according to package directions, then drain and set aside.
  3. In a large cat iron skillet, melt the butter over medium heat.
  4. Add the chopped onions and sauté until just barely tender (about 2-3 minutes).
  5. Add the chicken broth, salt, pepper, and flour and stir until well combined.
  6. Stir in the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes).
  7. Remove the pan from the heat, add the vegetables and chicken to the cream mixture and set aside.
  8. For the topping, combine the cornmeal, flour, sugar, baking powder and salt in a large bowl.
  9. Add the milk, melted butter and eggs and stir until smooth.
  10. Fold in the cheese and drained corn until evenly blended.
  11. Spoon the cornbread mixture on top of the chicken filling and spread it to the edges of the pan.
  12. Place the skillet in the oven and bake for about 25 minutes or until the cornbread is lightly brown on top.
  13. Serve hot.

The original recipe for this amazing pot pie can be found here.

Split Pea Soup

Ingredients

  • 1 bag (16 ounces) dried split peas
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 2 teaspoons dried parsley
  • 1 bay leaf
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 1 large white onion, diced
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 pound cooked ham, diced
  • Salt, to taste

Instructions

  1. Sort through the peas, picking out any debris, then rinse and drain well.
  2. In a large stock pot, combine the peas, broths, parsley and bay leaf.
  3. Bring to a boil, reduce heat to low, then simmer covered for 1 hour.
  4. Stir in the celery, carrots, onion, pepper and thyme. Cover and simmer 45 minutes more.
  5. Add the ham to the soup and cook uncovered until thickened and the peas have broken down, about 30 minutes more.
  6. Discard the bay leaf, season with salt, then serve.

The original recipe for this tasty, hearty soup can be found here.

Sourdough Tortillas

Ingredients

  • 1-1/2 cups, heaping, all-purpose flour (210 grams)
  • 1-1/4 teaspoons salt (7 grams)
  • 1/4 cup unsalted butter, softened (56 grams)
  • 1/3 cup + 1 tablespoon filtered water (100 grams) 
  • 1/2 cup sourdough discard (100 grams)

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the butter with a fork, mixing and squishing it until well incorporated into the flour (don’t be afraid to use your hands if necessary).
  3. Add the water and sourdough discard, then mix until a shaggy dough forms.
  4. Turn the dough out onto a floured surface and knead for about 3 minutes or until the dough is smooth and doesn’t stick to the work surface.
  5. Cut the dough into 12 equal pieces for taco-sized tortillas or 6 pieces for burrito-sized tortillas.
  6. Shape each piece of dough into a ball and place cover them with a light kitchen towel or plastic wrap.
  7. Let the dough rest between 1-2 hours.
  8. Using a rolling pin, roll each dough ball out to about 7-8 inches (taco) or 11-12 inches (burrito) in diameter, or as thinly as possible.
  9. Heat a small cast iron skillet (do not add oil) to medium-high.
  10. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear, about 30 second.
  11. Using a pair of tongs, flip the tortilla over and cook the other side for another 30 seconds or until it is puffy and lightly browned.

The original recipe for these wonderful tortillas can be found here.

Vegetable Potsticker Stir Fry

Ingredients

  • 1 package (10 to 16 ounces) vegetable potstickers
  • 1 tablespoons olive oil
  • 2 small bell peppers, cut into 2-inch strips
  • 1 small head broccoli, chopped into florets
  • 1/2 cup shredded carrots
  • 1 tablespoon minced ginger
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon sriracha sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Instructions

  1. Prepare potstickers according to package directions, then set aside.
  2. Meanwhile, heat the olive oil in a large skillet or wok.
  3. Add in the bell peppers, broccoli and carrots, and sauté until tender, about 6-7 minutes.
  4. Stir in the ginger and garlic and continue cooking another minute.
  5. In a small bowl or glass measuring cup, whisk together the sriracha sauce, soy sauce, sesame oil, honey and rice vinegar.
  6. Pour the sauce mixture into the skillet with the vegetables, stir and bring to a simmer.
  7. Once the sauce has reduced down slightly, add the potstickers into the skillet and toss with vegetables.
  8. Top with toasted sesame seeds, if desired, and serve.

The original recipe for this tasty meatless meal can be found here.

Air Fryer Oreos

Ingredients

  • 1 package regular Oreos
  • 1 package (16.3 ounce, 8 count) Pillsbury Grands biscuits

Instructions

  1. Preheat air fryer to 375 degrees.
  2. Separate the biscuits, and lay them, one by one, onto a piece of wax paper.
  3. Place another piece of wax paper over the biscuit.
  4. Using a rolling pin, flatten out the biscuit.
  5. Place two Oreo cookies, stacked, in the center of the flattened biscuit.
  6. Fold the biscuit around the cookies, pinching the edges closed.
  7. Repeat the process with as many biscuit-covered cookies as you’d like to prepare (save remaining biscuit dough in an air tight container in the fridge for later use).
  8. Place the biscuit-covered cookies, seam side down, on a parchment sheet in the air fryer basket, and cook at 375 degrees for 2-3 minutes, or until golden brown.
  9. Turn each one over and cook an additional 2-3 minutes or until golden brown.
  10. Serve warm.

Buffalo Chicken Pull-Apart Bread

Ingredients

  • 2 pounds boneless, skinless chicken breasts, seasoned, cooked and shredded
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot
  • 4 tablespoons butter, melted
  • 2 rolls (11 ounces each) refrigerated pizza crust dough
  • 2 tablespoons olive oil, divided
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together cream cheese, Frank’s RedHot and melted butter.
  3. Add in the cooked, shredded chicken and mix well.
  4. Open the pizza crust rolls, cut them into 1-inch slices and flatten.
  5. Spoon about 2 tablespoons of buffalo chicken mixture onto each flattened piece of pizza dough.
  6. Fold the dough over and around the buffalo chicken mixture, pinching the edges together and forming a ball. Repeat with remaining dough. (If you don’t use all the chicken mixture, save it in a bowl and refrigerate to use as dip).
  7. Oil a 12-cup bundt pan with 1 tablespoon of oil.
  8. Place the chicken-filled dough balls into the bundt pan, one layer at a time, adding a handful of cheese in between layers.
  9. Drizzle the remaining 1 tablespoon of oil over the top.
  10. Place the bundt pan in the oven and bake for about 30 minutes, or until the top dough balls are golden brown.
  11. Allow to cool for about 10 minutes, then flip the bundt pan over onto a plate.
  12. Enjoy with blue cheese or ranch dressing.

Air Fryer Mac & Cheese Balls

Ingredients

  • 4 cups leftover prepared macaroni & cheese
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup seasoned Panko crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. Form leftover macaroni & cheese into balls (about 2 tablespoons each), place on a parchment paper lined tray and freeze for about 45 minutes.
  2. In a shallow bowl, add egg and milk, whisking to combine.
  3. In another shallow bowl, add Panko crumbs, Adobo seasoning and paprika, then stir to combine.
  4. Dredge each macaroni and cheese ball in egg and milk mixture, coating the entire ball, then in the Panko mixture.
  5. Return to the parchment paper lined baking sheet and return to the freezer for 30 minutes.
  6. Preheat the air fryer to 375 degrees.
  7. Place the macaroni & cheese balls into the air fryer basket, about 7 or 8 at a time in a single layer, making sure they don’t touch.
  8. Air fry the balls for 8-10 minutes, turning half way through, until light and golden on the outside.
  9. Remove and serve with ranch dressing, if desired.

Creamy Tuscan Chicken Pasta

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon minced garlic
  • 1 jar (8.5 ounces) sun-dried tomatoes, julienned in oil, drained
  • 1 bag (8 ounces) spinach, large stems removed
  • 3 cups heavy cream
  • 1/3 cup grated parmesan cheese

Instructions

  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Season chicken to your liking, place on prepared baking sheet and bake for 45 minutes, or until chicken is cooked through, then set aside to cool.
  3. Dice chicken into bite-sized pieces.
  4. Cook penne pasta according to package directions, then set aside.
  5. In a large pot over medium heat, sauté the garlic and sun-dried tomatoes in butter for about 1 minute.
  6. Add the spinach and continue cooking until it has wilted..
  7. Pour in the cream, and let the mixture come to a simmer.
  8. Remove the sauce from heat and add the salt, pepper, Italian seasoning and parmesan cheese.
  9. Stir in the cooked pasta and cubed chicken, and serve.

The original recipe for this delicious pasta dish can be found here.

Cranberry Orange Scones

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 package (3 ounces) vanilla pudding mix (instant or cook and serve)
  • 6 tablespoons cold butter
  • 3/4 cups vanilla yogurt (regular or Greek)
  • 2 tablespoons orange juice
  • 1/2 cup heavy whipping cream
  • 1 cup frozen cranberries, more if desired (adding when frozen helps keep the dough cold and firm)
  • zest from one orange
  • 1/8 cup milk

Instructions

  1. Preheat oven to 400 degrees, and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking pad.
  2. In a large mixing bowl, add the flour, sugar, salt, baking soda, baking powder and pudding mix, and stir well.
  3. Cut in the butter with a pastry blender until well blended.
  4. In a small bowl, combine yogurt, juice and heavy whipping cream.
  5. Add the yogurt and cream mixture to the flour mixture and stir well.
  6. Add the cranberries and zest, then knead into the dough with your hands for a couple minutes.
  7. Spread the dough onto a floured surface and form into a 12-inch circle.
  8. With a pizza cutter, cut the dough into triangular shaped wedges (will make about 8-10 large scones).
  9. Transfer the scones onto the prepared baking pan so they’re not touching.
  10. Brush each scone with milk.
  11. Bake about 15-20 minutes or until tops are golden brown.
  12. Allow scones to cool, then drizzle with icing (mix 1 cup powdered sugar with 1-1/2 tablespoons orange juice), if desired.

Sugar-Free Toffee

Ingredients

  • 5 tablespoons butter
  • 1 cup walnuts, chopped
  • 5 tablespoons heavy cream, divided
  • pinch salt
  • 3/4 cups Swerve sweetener
  • 7 ounces unsweetened baking chocolate

Instructions

  1. Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper.
  2. In a saucepan, melt butter over low-medium heat until it starts to turn golden.
  3. Add the walnuts and cook for about 5 minutes, until they are slightly toasted.
  4. Add the Swerve and 4 tablespoons of the cream, and cook until thickened and golden, about 10 minutes.
  5. Remove immediately from the heat and add the salt and remaining cream, and stir until smooth.
  6. Spread the mixture into the bottom of the lined baking pan, and refrigerate until firm to the touch (about 45 minutes).
  7. Melt the chocolate in a glass measuring cup or small glass bowl in the microwave, stirring every 30 seconds.
  8. Remove the toffee from the refrigerator and pour half of the chocolate on top, spreading to cover the entire surface.
  9. Place the pan in the freezer for about 5 minutes to help solidify the chocolate.
  10. Flip the toffee bark over and peel off the wax paper.
  11. Return the foil back onto the pan, and put the toffee back in, chocolate side down.
  12. Pour the remaining melted chocolate on top, and freeze until firm.
  13. Remove the toffee from the pan and cut into pieces.
  14. Store in an air-tight container in the refrigerator or freezer.

The original recipe for this tasty toffee can be found here.