Vegetarian: Easy Vegetable Pot Pie

Easy Vegetable Pot Pie

Original recipe makes 6 servings

    1 (10.75 ounce) can condensed cream of potato soup

    1 (15 ounce) can mixed vegetables, drained

    1/2 cup milk

    1/2 teaspoon dried thyme

    1/2 teaspoon ground black pepper

    2 (9 inch) frozen prepared pie crusts, thawed

    1 egg, lightly beaten

Directions

    Preheat oven to 375 degrees F (190 degrees C).

    In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

    Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.

    Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

*I did bake the bottom crust for about 5 min before filling it based on the reviews of the recipe.

**This recipe went over well with my vegetarian friends. You could easily add cooked chicken for a meat dish. 

Original recipe is here:

http://allrecipes.com/recipe/easy-vegetable-pot-pie/

Vegetarian: Zucchini Alfredo

Every year I spend a week in July cooking for about 20 people, some of which have special food needs [vegetarian, celiac, low carb, diabetic] My other food blog [http://bigbuttmountain.blogspot.com/ ] has all of the low carb/celiac/diabetic recipes. This one will be normal eating as well as vegetarian. So for all the vegetarians that I have cooked for and failed to deliver the recipes for you, I'm sorry, and here is the first one. :]

Original recipe makes 6 servings

    1 (12 ounce) package uncooked egg noodles

    3 tablespoons vegetable oil

    2 cloves garlic, minced

    4 cups shredded zucchini

    1/2 cup milk

    4 ounces cream cheese, cubed

    1/2 cup chopped fresh basil

    salt and pepper to taste

    grated Parmesan cheese (optional)

Directions

    Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

    Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

    Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Original recipe: http://allrecipes.com/recipe/zucchini-alfredo/

New blog

I have added another blog to my stable of blogs that  I do not write upon nearly enough.

It is entitled, " Does This Mountain Make My Butt Look Big?" and oddly enough it came from a conversation about just that one afternoon in Pigeon Forge TN. with some lovely friends of mine.

It went on to become a blog on a message board that had quite a bit of positive interaction so I am bringing it out of the message board and online publicly. Lord help me!

Here is the address:

http://bigbuttmountain.blogspot.com/

If you are interested in being added to the email list that will be sent out when I post please email me here:

robinmcnew@aol.com

I will continue to use this blog to review recipes, talk cooking, etc but the other blog will be specifically low carb only. 

Thanks and come over and check it out!

Blessings, y'all!


Robin

Crack Candy

• 4 oz saltine crackers (that's about one sleeve of crackers)
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup pecans

Preheat oven to 400 degrees.

Line cookie sheet with saltine crackers in single layer.

In a saucepan, combine sugar and butter. Bring to a rolling boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. 

Let sit for 5 minutes. Spread melted chocolate and sprinkle pecans on top.

Cool completely and break into pieces 

[I stick mine in the freezer and store it there too.]

Recipe Review: PHILLY CHEESESTEAK STUFFED PEPPERS

Found this at a wonderful blog, which I am linking to below. The pic on this blog is of the ones I made. I am pretty impressed with them. I did increase the seasoning as Bill and I love a lot of seasoning.

PHILLY CHEESESTEAK STUFFED PEPPERS

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Prep Time – 15 Minutes

Cook Time – 50 Minutes

Makes Servings: 4

Per Serving: 

Calories – 458

Protein – 27 g

Carbs – 8.5 net g

Fat – 36 g





This recipe and many other low carb good ones can be found here: 


http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.Uc9YPW3m-AS



My Tweaks: 
Pressed as much grease out of the meat mixture as possible before stuffing. It was super greasy. 
Added shredded cheese in the middle of the meat mix layers

Apple Enchiladas

Apple Enchiladas

* PREHEAT OVEN TO 350

1 (21 ounce) can apple pie filling 
6 (8 inch) flour tortillas 
1 teaspoon ground cinnamon 
1/2 cup butter 
1/2 cup white sugar 
1/2 cup brown sugar 
1/2 cup water 


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. 
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. 
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. 
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden. 
Serve with vanilla ice cream

This recipe was posted to my Facebook wall by a friend who wanted me to make it. I did and it was wonderful!


My notes: 
These are to die for with the ice cream, and still pretty good without it. 
I ended up chopping the apple pie filling a bit to make it more eater friendly. 
I premixed the apple pie filling with the cinnamon to save time on that step.
The pie filling is very messy to handle when rolling the tortillas.

FOOD REVIEW: Smoked Ribs, Men of Lynn Haven United Methodist Church

Every year for Super Bowl Sunday the men of Lynn Haven Methodist Church have a huge smoke out and smoke ribs as a fundraiser.

 

I got them for the first time last year and immediately froze them as I wasn't going to eat them right away. My daughter is a rib-a-holic and she wasn't going to be home. If they were eaten without her there would have been severe consequences for all of us.


After thawing them last year and reheating in the crockpot for a few hours, they emerged nicely seasoned and tender.

This year we ate them straight out of the smoker. Delivery was made by one of those awesome Methodist men and they were melt in your mouth tender and still hot.

 
The seasoning was very light but tasty, some MasterMethodistSmokerGuru decided to let the smoke do the talking and it was a very wise decision.  The flavor of the meat shone through the smoke and seasoning for a very tender, and delicious rib. YUMMO!




So if you are in the neighborhood for some ribs today or tomorrow (Superbowl weekend) I highly recommend giving Chad a call. 850-867-7188. He can tell you where and what time to pick them up. I'm going to post this review on my FB page and post it every year again when they start taking orders. Oh wait, did I mention YUMMO?



Blessings, ya'll!


note: these pictures are of half a rack or maybe a couple ribs less. My husband and I got in to them before I started getting pictures. They smelled too good to leave alone.