portable pot pies

I was craving Lobster Pot Pie last night, it’s so easy and comforting, but I hate making a dinner that doesn’t provide leftovers so I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a shot!

I adjusted the original recipe so that the consistency would be a bit thicker, and so I wouldn’t have too much filling leftover

Portable Lobster Potpie

1 tablespoon unsalted butter 

1/4 onion, diced 

1/2 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1/2 cup milk 

1 /2 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

1/2 teaspoon dried thyme

1 package of crescent rolls

Preheat oven to 375 degrees. Set out a muffin tin.  Unroll crescent rolls and place open rolls in muffin tin.  Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper.   Spoon the mixture into the 8 open crescent rolls, roll up the crescent roll once filling is placed to cover the top.  Bake for 15 minutes

 I love it when delicious and portable come together, they’re like lobster cupcakes:

   

You could adjust the filling to be anything.  Chicken, sausage, great idea to keep tucked away for a quick (portable) meal.

pin it, do it – crock pot beer chicken (fail) and an arugula fig salad save

If you’re a subscriber – THANK YOU and I’M SORRY!   I’ve changed the name of my blog in the last few weeks and I know that’s always annoying if you get email notifications.  I’ve been dealing with issues with WordPress and had to make more changes early this morning, sorry for all the updates!

I’m loving my Crock Pot so far.   I’ve made so many delicious dinners that I keep meaning to post.   Pot Roasts, Ribs, and I’d had high hopes for Crock Pot Beer Chicken.  I mean hello, BEER + CHICKEN = AMAZING…nope.

I found this recipe on Pinterest and was inclined to give it a try because 80% of the commenters said it was the most amazing chicken ever created.  How could I deny myself the most amazing chicken ever?   The recipe is simple.  Chicken, seasoning, beer, cook.   I threw it all together in the morning and fantasized about juicy perfect chicken all day.   When I got home all I had was a greasy crock pot full of dry flavorless chicken.     I was so disappointed.   I’m not sure what I did wrong, I didn’t let it cook too long, I followed the recipe exactly.

There is a bright side though.  I was still hungry and because I had had a few bites of flavorless greasy chicken all I wanted were some greens.   I decided to throw together an Arugula salad with goat cheese, figs and a Maple Balsamic Vinagrette.

Salad Ingredients/Directions (sorry for weird measurements in salad, winged it, do what works for you)

2c Arugula

2tbsp Goat cheese crumbles

Fresh Figs (4  sliced)

1 slice Applewood Smoked Bacon (crumbled)

Mix all items together in bowl, set aside (makes 2 salads)

Maple Balsamic Vinagrette Ingredients/Directions

1/2c Balsamic Vinegar

1/4c Maple Syrup

1c EVOO

Mix together.   Pour over Salad

DEVOUR!

So if your Crock Pot Pinterest experiment doesn’t work out, just go for this arugula salad, you won’t be disappointed!

fancy pants pizza

Pizza rules.   The end.

Just kidding, but pizza does rule.   I don’t get to eat it often but I dream about it a lot.   I was craving pizza on Friday, but not just any pizza, fancy pizza.   Like the champagne of pizza.   What’s a fancy pizza?   Well my fancy pizza involves fresh figs, goat cheese, caramelized onions and rosemary.   Win.

I followed this awesome recipe, but sans cranberries.

Ingredients

1 lb prepared pizza dough, room temperature (I used Pizza Dough Bread Machine for one pie)
1 tablespoon olive oil
1 small sweet onion, sliced
4 -6 fresh figs, cut in half
5 ounces goat cheese (if you can get goat cheese with cranberries it fabulous)
1 teaspoon chopped fresh rosemary
1/2 cup mozzarella cheese, shredded
olive oil
semolina

Directions:In a pan saute onions in oil till a caramel color, set aside to cool completely.

Preheat oven to 450 degrees.

Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.

Place on a pan that is dusted with semolina.

Spread a thin coat of olive oil on dough.

Arrange goat cheese, figs cut side up, cooled onions around on crust.

Top with mozzarella cheese and sprinkle with rosemary.

Place in oven and bake for 15-20 minutes.

I’m not a pizza making expert, so obviously I need to work on my topping to crust ratio.

Before:

After:

When I was thinking about the recipe I kept imagining making the pizza with arugula, so glad I didn’t.  The rosemary was perfection, arugula was a nice little side.    Awesome EASY recipe to try, just make sure you’re better at your topping to crust ratio!

eats

You know when you have a mystery illness and you can’t eat anything except smoothies and soup, isn’t that the worst?   Yea, that’s what I’ve been rolling through for the last few weeks…good times.  While I haven’t been able to eat much I’m still trying to, it’s amazing that when you can’t eat things how much you want to.   Hey at least I’ve been inspired to try some new recipes (none of them vegan.)

First up was chicken chili.  Saturday all I wanted was to smell chili cooking in the house.   At the very least I could turn it into soup later.   I found this amazing chicken chili recipe via Annie’s Eats.   The only modification I made was I cooked up a few slices of maple bacon and threw ‘em in.  Not bad…I added some watered down tomato soup to it later to turn it into soup.  Delish.

Tonight I decided to try out a pin I came across for Chicken Parm Meatballs.  While I didn’t get to try ‘em they seemed to go over well.  One modification I made to this recipe was to add about a tablespoon of fresh chopped basil.   I served it up with lemon sauteed spinach.

Here’s hoping I can get off my soup and smoothie mix soon.  I will say I’ve created some incredibly satisfying smoothies though.

Banana Mango Spinach Smoothie

1/2 frozen frozen banana

1 handful of baby spinach

1/2 cup of frozen mangoes

1/2 cup of almond milk (although my crappy blender sometimes forces me to add a little more)

Blend and enjoy!  I’ve also tried just about ever variation of Pumpkin Spice Smoothies, still searching for the perfect one but I’m sure I’ll find it soon.  Happy eating!

 

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