Browsing Category "Food"
13 Feb
2012
Posted in: Food
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Chocolate Covered Cherry Cupcakes

This all started before I knew what I was making. My local grocery store was having a 10/$10 sale on cake mixes and I was feeling kind of froggy so I bought a few to experiment with. The first creation was my Funfetti Doughnuts. For Valentine’s Day I wanted something simple. My husband’s birthday is the week before so we were a little overwhelmed with all the chocolate cake we’d had leftover. Valentine’s called for something lighter on our stomachs and something that looked like it took far more work than it did.

Enter chocolate covered cherry cupcakes.

I started with a cherry chip cake mix and all the ingredients it usually called for. Then I threw in some cherry pie filling to really bring home that cherry feeling. After baking you might notice that your tops will fall slightly as they cool. This is actually good because it forms a little holder for the icing of choice: chocolate ganache. You want to plop just enough ganache on each cupcake to fit in the depressed space. Once you ice all the cupcakes, take some cherries (or cheat like me and use some leftover from amaretto sours), dip them in chocolate and plop them on the cupcakes.

Now comes the hard part: you have to wait 2 hours to let the ganache harden enough to eat them. Still, it’s worth it. The cupcake itself is sweet so the chocolate ganache on top is just bittersweet enough to remind you of an actual chocolate-covered cherry without being too rich. They’re super simple so you can make one tonight and it will be ready for dessert tomorrow.

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9 Feb
2012
Posted in: Food
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Meat Lovers Stromboli

3 meat stromboli

You might know stromboli by its other identity of calzone but I like to think there’s a difference so I feel special saying “STROMBOLI!” in my horrible fake-Italian accent. This Meat Lovers Stromboli (or do I have to call it Stromboli for people who love meat?) follows some very simple steps that you’ll be used to seeing in my pizza recipe. Some key tools that make it easier include a Kitchenaid mixer with its dough hook and my favorite Pampered Chef Stoneware piece. The dough in my photo below is after my first rise. I had to run some errands and it got a little out of control so I punched it down and let it rise a little more.

stromboli dough

This recipe is cheesy awesome goodness with ham, bacon, and pepperoni. If you’re the kind of person who likes pizza crust, every bite of this dish includes crispy dough with a bite of pizza filling. One bite is all it will take to make you a believer in stromboli. One bite.

stromboli toppings

The key to stromboli is wrapping it up like a burrito. You fold in the little edges first, then the big ones, then seal it nice and tight with your fingers and some olive oil before flipping it onto your baking sheet seam-side down. Even with all that mine leaked a touch but I just scooped the cheesy goodness right off the tray and chowed down.

Meat Lovers Stromboli

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 loaf

Serving Size: 2 slices

A delicious stromboli recipe. The dough is 2 servings so freeze one half or double the ingredients to serve more people.

Ingredients

    Dough:
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 1/3 cups warm water (110° to 115°)
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 4 to 5 cups flour
  • 1 Tablespoon olive oil
  • Filling
  • 1/4 lb ham slices
  • 1/2 pack of pepperoni
  • 1/3 cup crumbled bacon
  • 4 slices provolone cheese
  • 1/4 cup tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • olive oil
  • 1/2 tablespoon Italian seasonings

Instructions

    Dough:
  1. In Kitchenaid mixer bowl dissolve yeast in the warm water.
  2. Add oil, salt, and 2 cups of flour. Use the dough hook attachment to begin blending together. Slowly add in 2 more cups of flour 1 cup at a time. If the dough looks too wet, add in the remaining cup of flour 1/4 cup at a time until the dough looks blended but not crumbly or sticky.
  3. Continue to knead dough on low until smooth and elastic, about 8-10 minutes.
  4. Unhook the bowl, coat your dough in a tablespoon of olive oil. Cover and let rise in a warm spot for an hour.
  5. Punch dough down. Divide in two and freeze or save the second half for another project.
  6. Stromboli:
  7. Roll out remaining dough into a 10 x 12 rectangle. Keep it about 1/4-1/2 inch thick.
  8. In the middle of the dough, add toppings, first ham, then pepperoni, then bacon, then cheese slices, then sauce, then shredded cheese. Make sure to leave space around all the edges.
  9. Fold the two shorter edges towards the center, just covering the toppings. Fold one long edge over, then cover with the other long edge, like a burrito. Use olive oil to help firmly seal all the seams.
  10. Grease baking pan with olive oil and place stromboli seam-side down onto the pan. Coat the top of the stromboli with a little olive oil and sprinkle on Italian seasonings.
  11. Bake at 400°F for 20-25 minutes or until golden. Cool 5 minutes, cut into 1 inch slices, and serve
http://www.thehyperhouse.com/2012/02/meat-lovers-stromboli/

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27 Jan
2012
Posted in: Food
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Fun with Funfetti


I’m having a bit of an obsession with buttermilk lately. Combine that with my love of my doughnut pan and doctoring cake mixes and this recipe is like my soul mate. So what’s all my fuss about? Funfetti Doughnuts.

Oh yeah, I went there.

Cookies & Cups tipped me off to this amazing recipe. You need most of a box of cake mix, some buttermilk, eggs, and a touch of melted butter. That’s it! Okay, so you’ll also need a doughnut pan (or you could steal one from your mom) so you can enjoy the baked doughnut goodness. This recipe filled up both a 6 regular-sized doughnut pan and a 12 mini-sized doughnut pan.

Just snip the corner of a Ziplock bag and fill up your pans. The full recipe and cooking instructions are below. I added a glaze to the doughnuts but they are sweet enough without them. My husband commented that they taste like angel food cake and even though he’s more of a Krispy Kreme kind of guy he gave these his seal of approval. Then he went back for seconds.

Baked Funfetti Doughnuts

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 12 doughnuts

Serving Size: 1 doughnut

Ingredients

  • 2 3/4 cups Funfetti Cake Mix (less than 1 box)
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons melted butter

Instructions

  1. Stir the ingredients together until just mixed.
  2. Transfer batter into a Ziplock bag and squeeze into a buttered and floured doughnut pan.
  3. Bake at 425°F for 8-10 minutes or until lightly browned.
  4. Cool in pan for 5 minutes and then use a knife to gently remove doughnuts from the pan.
  5. Top with a glaze or even funfetti frosting for extra flavor.
http://www.thehyperhouse.com/2012/01/fun-with-funfetti/

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10 Jan
2012
Posted in: Food, Household
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Meal Planning from your pantry

Yesterday I talked about how to clean out your kitchen and to take an inventory list. I mentioned highlighting any irregular items from your inventory and today I’m going to show you how to easily base your meal plan around your pantry.

When I did this last April, some of the items that popped up on my inventory were cherry pie filling, some leftover cream, white cake mix, carrots, peanut satay sauce, coconut milk, raisins, and canned clams. There were some more obvious choices on using up some items but other items had me stumped. The clams I used in clam chowder and the cherry pie filling I used up in a quick bread.

For the raisins I went to one of my favorite sites, foodgawker. I knew I wanted a raisin dessert or breakfast item so first I searched raisins and then I chose desserts and breakfast under category on the second screen.

I had 10 pages of results but on page 3 I found a perfect recipe that used both raisins and carrots: carrot cake! On the same page I also saw Hot Cross Buns. Since I was doing this in April, Easter was right around the corner so both Hot Cross Buns and carrot cake were perfect for my menu.

Another site I like to use is food.com. I figured both the coconut milk and the cake mix could be used in a dessert so I used the site’s recipe sifter tool.

Under filter by ingredient I typed “coconut milk” and checked the green arrow to add it to my sorter.

I repeated the process with “white cake mix” and then I had just 13 recipes.

The most popular recipe was a Tres Leches Cake that not only used my coconut milk and cake mix but also used up most of my extra cream too. Bonus!

For sauces like my peanut satay, I wanted to use it all up and quickly. I was working on this all last spring so I was into grilling a bunch of meat. I took several pounds of chicken and coated it all in the peanut satay sauce before throwing it on the grill. I froze a bunch of it and over the next few weeks I had traditional satay chicken, satay pita pockets, and grilled chicken salad with satay dressing. If you don’t want to be overwhelmed trying to eat up a single ingredient, freezing is definitely the way to go.

The best part of cleaning out your pantry is how few items you’ll need to buy for your many meals. I just added the extra ingredients needed to complete my recipes to my restocking list from the cleanout. For 20 days the only items I had to buy from the store were milk, some fresh produce, and bread. It was a great way to save money and you can do it every 6 months if you’re anything like me.

How about you–what are your best tips for making a meal plan from your pantry?

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30 Dec
2011
Posted in: Food
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Screw Resolutions

This is the time of year so many people post their resolutions for 2012 and reflect on how they did for 2011. This is the time of year I say “Screw Resolutions” and post the most fattening cupcakes I’ve ever had. They’re completely delicious, amazing, and rich so really I’m doing you a favor. If you insist on dieting for 2012, make these for your New Year’s Eve party as one last hurrah.

These Chocolate Chip Cookie Dough Cupcakes feature a chocolate chip cupcake base with an egg-free chunk of chocolate chip cookie dough inside each one. Then you top it off with a cookie dough flavored frosting and sprinkle on some mini chocolate chips for decoration. The 6+ sticks of butter might be intimidating but before you give up on cupcakes forever you’ll know you’ve had the best one there is.

chocolate chip cookie dough cupcakes

Chocolate Chip Cookie Dough Cupcakes

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 24 cupcakes

Serving Size: 1 cupcake

Recipe is from the brilliant Annie from Annie's Eats. It's just like eating real cookie dough but in cupcake form so give in to temptation and try one.

Ingredients

    For the Cupcakes:
  • 3 sticks unsalted butter, at room temperature
  • 1 1/2 cups brown sugar
  • 4 large eggs
  • 2 2/3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  • For the Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 6 tablespoons brown sugar
  • 1 cup plus 2 tablespoons flour
  • 7 oz. sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/4 cup mini semisweet chocolate chips
  • For the Frosting:
  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 3 1/2 cups powdered sugar
  • 1 cup flour
  • 3/4 teaspoon salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons vanilla
  • Additional mini semisweet chocolate chips (optional)

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350° F. Line 2 cupcake pans with 24 cupcake liners.
  2. Cream together the butter and brown sugar until light and fluffy.
  3. Mix in the eggs one at a time until blended smooth.
  4. Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  5. Alternate adding the dry ingredients and milk to the sugar mix until just mixed. Stir in the vanilla.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly and bake for 18-20 minutes until a soft gold color. Let cool.
  8. For the Filling:
  9. Cream together the butter and sugar until light and fluffy.
  10. Blend in the flour, sweetened condensed milk and vanilla until mixture is smooth.
  11. Gently stir in the mini chocolate chips.
  12. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  13. For the Frosting:
  14. Cream together the butter and sugar until light and fluffy.
  15. Mix in the powdered sugar until smooth. Add in the flour and salt.
  16. Mix in the milk and vanilla extract until smooth and well blended. Let firm up for 5 minutes.
  17. Assembling the Cupcakes:
  18. Once cool, cut a cone-shaped portion out of the center of each cupcake.
  19. Take your chilled filling and roll 1/2 tablespoon into a tiny ball. Place each ball into a cupcake. Use any leftover filling to make sure cupcakes are nice and smooth on top, where the hole once was.
  20. Spread or pipe the frosting onto each cupcake. I used a Wilton 1M tip.
  21. Decorate the cupcakes however you like, I added more mini chocolate chips to mine.
http://www.thehyperhouse.com/2011/12/screw-resolutions/

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26 Dec
2011
Posted in: Food
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Thank you!

Visit thecsiproject.com

Thank you to the CSI Project for including me in the Top 10 for the Cookie Exchange Party!

Snowflake Gingerbread Cookies

I’d love to share some with you all but I ate them all up. Sorry! I did share the recipe in case you want to make your own. Hope you all had a Merry Christmas!

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22 Dec
2011
Posted in: Food
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Christmas Pizza

When I was 10 I had a new baby brother who was barely a month old. My mom was hardly interested in cooking some big huge dinner for all of us kids so when we said we wanted pizza, she jumped on it. Maybe she was still under the influence of anesthesia but that year began the tradition of Christmas pizza. We started off pretty basic and we’ve since evolved to a more artisan style. If you’re thinking of starting a Christmas pizza tradition, I’m here to help.

BBQ Chicken and Pesto Pizzas

First up, you need to make your dough. I’ve included the recipe at the bottom of the page but here’s a quick look at making a yeast-based pizza dough. You’ll need to combine yeast, sugar, and warm water. (Here’s a cool tip I learned from Alton Brown, check the water temperature with your fingers. The perfect temperature for the water is just above an average person’s body temperature so the water will feel just a bit warm to you if it’s the right temperature.) When you combine these ingredients, let them sit for 5 minutes until the mix gets bubbly. If it bubbles, your yeast is good and your dough will rise!

Here’s a batch of yeast I’ve proofed. You can see the bubbles so you know it’s good to go.

Proofing yeast for pizza dough

I mix my dough in my Kitchenaid mixer. Yes, it is good for more than just making cookies in bulk. You’ll want to attach the dough hook (it looks like the pirate hook) and mix 3 cups of flour, salt, and oil with your yeast mix. Gradually add in 3 more cups of flour. You’re looking to make sure your dough is pliable but firm enough to not fall off your hook immediately when you raise the head of your machine. Check out the difference 1 cup makes:

Making pizza dough

Your dough should be sticky. That’s okay- do not flour it up more. Plop it out of the mixer bowl, grease your bowl with some olive oil, roll your dough into a ball, and place it back into the bowl. Cover with a towel and place it in a warm place until it’s doubled in size. Punch it down (yes, really punch it!), then let it double one more time. See the difference it makes?

pizza dough rising

At this point you’ll want to separate your dough into two balls, preheat your oven to 400 degrees, and roll the dough out for your pans. I use Pampered Chef’s stoneware for my pizza. I roll out the dough and bake it for 10-15 minutes to get nice and firm before loading it up with toppings.

Pizza dough

Once you’ve cooked your dough you can add toppings of your choice. You’ll bake again for 15 or so minutes until your cheese is nice and melted. On this day I made a BBQ chicken pizza and a pesto pizza. The BBQ chicken pizza used BBQ sauce as a base and I topped it with chicken tossed in BBQ sauce, feta cheese, and fresh mozzarella. For the pesto pizza I used pesto sauce as a base and I topped it with plum tomato slices, feta cheese, and fresh mozzarella. You can’t go wrong with either combination or something simple like pepperoni or sausage.

BBQ Chicken and Pesto Pizzas

Pizza Dough

Prep Time: 1 hour, 40 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 2 pizzas

Serving Size: 4 slices

This pizza dough is a perfect thick crust. For a wonderful sturdy dough, use half white and half wheat flour. Be as creative as you want with toppings.

If you don't have time to wait for the dough to rise, prepare the dough the night before, cover, and place in your fridge overnight. Let the dough come to room temperature before spreading into pans the next day.

Ingredients

  • 1 heaping tablespoon yeast
  • Dash of sugar
  • 2 1/4 cups warm water
  • 2 1/4 teaspoons salt
  • 4 1/2 tablespoons oil
  • 6 cups flour

Instructions

  1. In a large bowl, sprinkle yeast over warm water (105-110 degrees). Add a dash of sugar. Proof it until it begins to foam.
  2. Attach your dough hook to your Kitchenaid mixer. Pour the yeast mixture into the bowl and add salt, oil, and 3 cups of flour. Run your mixer on low.
  3. Gradually add in the additional 3 cups of flour, 1 at a time.
  4. Let your mixer run on medium for about 5 minutes until the dough is smooth and elastic.
  5. Pull the dough from your mixer and grease the bowl. Place the dough back in, cover, and let rise until doubled in size (30 minutes-1 hour).
  6. Punch down and let rise again until double.
  7. Punch down and divide into two dough balls. Roll out into two pizza pans greased with olive oil.
  8. Bake at 400 degrees for 10-12 minutes.
  9. Top with pizza sauce & toppings. Bake at 400 degrees for 15 more minutes.
http://www.thehyperhouse.com/2011/12/christmas-pizza/

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20 Dec
2011
Posted in: Food
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Gingerbread Cookies

Gingerbread Cookies

I know I already posted one cookie recipe but a small project delay left me with one more day in the kitchen. I decided to whip up some gingerbread cookies. I love how gingerbread smells when it bakes and it’s one of those cookies that soothes your stomach while you stuff it. I’ve posted the recipe below and I topped the cookies with some Royal Icing to make them extra snazzy.

Gingerbread Cookies

Gingerbread Cookies

I like to mix up which cookie cutters I use. Some snowflakes…

Snowflake Gingerbread Cookies

Some Christmas trees…

Christmas Tree Gingerbread Cookies

Some stars…

Star Gingerbread Cookies

Some ornaments…

Ornament Gingerbread Cookies

And of course some gingerbread men!

Gingerbread Man Cookies

Have fun using icing, food coloring, sprinkles, dragees, sugar, and even mini M&Ms with your own cookies. I’m linking this up at the CSI Cookie Exchange Party:

Visit thecsiproject.com

Thank you CSI Project!
Visit thecsiproject.com

Gingerbread Cookies

Prep Time: 2 hours, 20 minutes

Cook Time: 14 minutes

Total Time: 2 hours, 30 minutes

Yield: 30 cookies

Serving Size: 1 cookie

Recipe comes from gingerkitten and I decorated my cookies with Royal Icing.

Ingredients

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla

Instructions

  1. In a small bowl, stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large bowl cream together butter, brown sugar, and egg with a mixer on medium speed until well blended.
  3. Add molasses and vanilla to the butter mixture and beat until smooth.
  4. Gradually stir in dry ingredients until well-blended.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
  6. Preheat oven to 375°. Grease or line cookie sheets with parchment paper.
  7. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Cut out cookies with desired cutter.
  8. Space cookies 1 1/2-inches apart on cookie sheets. Bake for 7-10 minutes (the shorter you cook, the softer your cookie will be!)
  9. Cool on a wire rack and decorate however you like!
http://www.thehyperhouse.com/2011/12/gingerbread-cookies/

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16 Dec
2011
Posted in: Food
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Naughty and Nice Mix

Naughty & Nice Mix

Naughty and Nice Mix is a recipe of polar opposites. You have dark chocolate and white chocolate, sweet tastes and salty tastes. The reason I dubbed it Naughty and Nice Mix is because of how you handle the mix- you can be naughty and eat it all yourself (guilty!) or nice and share it with others.

Naughty and Nice MixNaughty and Nice Mix

This recipe is a great way to clear out your pantry too. I used white chocolate chips and semisweet chips because that’s what I had on hand. I also used rice Chex and corn Chex and honey nut Cheerios because I had those available too but any Chex and Cheerio will work. You’ll need something salty- I used pretzels but any chips or even plain popcorn or nuts will work too. You can upgrade the M&Ms to Reese’s. This recipe is so customizable so have fun with it.

Naughty and Nice Mix

Naughty & Nice Mix

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 24 cups

Serving Size: 1 cup

Ingredients

  • 3 cups Honey Nut Cheerios
  • 3 cups Rice Chex
  • 3 cups Corn Chex
  • 3 cups small pretzels
  • 16 ounces M&M's
  • 1 (11 ounce) package white chocolate chips
  • 1 (11 ounce) package semisweet chocolate chips

Instructions

  1. In the largest bowl you have, combine the first 5 ingredients until evenly mixed.
  2. Evenly separate your mix into two bowls.
  3. Heat the white chocolate chips until melted. You can do this by microwaving 30 seconds at a time or in a double boiler.
  4. Pour white chocolate over one half of the mix. Once combined, spread the white chocolate mix out on waxed paper.
  5. Repeat the heating process with the semisweet chips. Pour the semisweet chocolate over the other half of the mix. Once combined, spread the dark chocolate mix out on waxed paper.
  6. Let the two halves cool for an hour and break any clumps into smaller pieces. Place the mix back into your biggest bowl and enjoy!
http://www.thehyperhouse.com/2011/12/naughty-and-nice-mix/

 

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15 Dec
2011
Posted in: Food
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Chicken Pot Pies

Is anyone else having a heck of a week? I’ve been making over furniture (expect pics next week!), painting a room (next week!), buying Christmas gifts, buying normal household items, fitting in a checkup at the doctor, heading to Christmas concerts, and getting ready for out of town guests. It’s madness. Trying to cook a big fancy meal in a week like this isn’t going to happen and my normal Tuesday grocery trip isn’t happening until today. Thank goodness I have a big stash of food staples for my safety meals. I have a handful of recipes set aside during a week of chaos like this one and I always keep my pantry or freezer stocked with the ingredients so I don’t have to do an emergency Chinese food run.

puff pastry shells before

I’ve told you before about how I quadruple my chili and freeze it. Another thing I do is fill my crock pot up with frozen chicken breasts, add water or chicken broth until it is 2/3 of the way full and crank it up to high. In about 4 hours you’ll have boiled chicken perfect for shredding. I separate the shredded chicken into ziplock bags with about 2 cups in each. That usually means 3-4 emergency chicken packs so I can do this once a month and be done with it.

puff pastry shells after baking

For today’s recipe you’ll need 1 chicken pack, a can of soup, frozen veggies, some milk, and puff pastry shells. 5 simple ingredients for a warm meal that tastes home cooked and hits the spot on a cold winter’s day.

Chicken pot pie

Deconstructed Chicken Pot Pies

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 pot pies

Serving Size: 2 pot pies

One of my favorite speedy meals comes from Pepperidge Farm and their puff pastry shells.

Ingredients

  • 1 can (10 3/4 ounces) Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request are all fine)
  • 1/2 cup milk
  • 1 10-ounce package frozen peas and carrots
  • 2 cups shredded chicken
  • 1 10-ounce package Pepperidge Farm Puff Pastry Shells

Instructions

  1. Preheat oven to 425°F. Place puff pastry shells on a cookie sheet and bake in oven for 15-20 minutes.
  2. Stir together the soup, milk, and frozen veggies in a pot and let them come to a boil.
  3. Reduce heat to low, cover, and cook for 5 minutes.
  4. Stir in the chicken and let the mixture cook uncovered for 3 minutes more.
  5. Pull the shells out of the oven and remove the tops. Spoon chicken and veggie mixture into the shells and enjoy.
http://www.thehyperhouse.com/2011/12/chicken-pot-pies/

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