Yes, the title is right. Chicken pot pie egg rolls!
Tonight was my first time making any kind of egg rolls.
And they turned out pretty good!
First I cooked up some chicken breasts, corn, and carrots, let them cool a little. Shredded the chicken and diced the carrots up into small bits. Mixed the shredded chicken, carrots, and corn together with a can of cream of broccoli.
I put this in the fridge until I was ready to cook. Using egg roll wrappers, I put a couple tablespoons of the chicken mixture into the center, added broccoli sprouts and shredded cheese. Then I rolled up the egg rolls as the instructions said to do on the package.
Half of the rolls also got diced onion and jalapeño.
Into a 400 degree oven for 14 minutes. And out came some pretty yummy egg rolls that I’ve decided to call chicken pot pie egg rolls.
Now to figure out a good dipping sauce!
3 chicken breasts, cubed
1 can cream of chicken
1 can cream of broccoli
1 can cream of potato
1/2 bag baby carrots, diced
3 celery sticks, diced or sliced
1 clove garlic – crushed (I love the frozen cube ones, so easy)
Diced onion (recipe ready by birds eye is easy and quick)
2 cubes chicken bullion dissolved in 2 cups hot water.
1 can corn, drained.
Seasonings: poultry seasoning, garlic powder, black pepper, rosemary leaves.
Mix the seasonings with the cubed chicken then brown the chicken in a sauté or frying pan.
Dump all three “cream of” cans in crock pot. Add the diced carrots, celery, onion, and crushed garlic.
Add the broth made from bullion cubes.
Add the browned chicken.
Mix well and let simmer on low in the crock pot for 4-5 hours, stirring occasionally.
During the last hour, add the can of corn.
If I would have had them, I would have added potatoes or rice to the stew.
Granny smith apples with the tops cut off. Why? So I can hollow them out!
Then mix up some fuji apples and what I could salvage from my hollowing attempts from the granny smiths. Add some sugar, nutmeg, cinnamon, lemon juice. Stuff inside the apples.
Then, to make them look pretty, add some lattice pie crust.
Bake at 375 for 20 minutes with foil covering the apples. Remove the foil, bake another 20 minutes.
You have apple pies baked inside an apple shell!
Edit to add: Just cut into one and had a bite. OH MY GOODNESS! Sweet from the fuji apple and the sugar and cinnamon, and tart from the granny smith apple. mmmmmm
Don’t those look delicious?? They are my (second) attempt at making chocolate mint cups. The first ones…well you won’t be seeing pictures of those! The second ones turned out good though.
1/2 bag Toll House milk chocolate chips
1/2 bag Toll House white chocolate chips
1/2 bag Toll House dark chocolate and mint morsels. Pick out all the mint morsels to be used. The dark chocolate ones can be used in place of the milk chocolate if you prefer.
(note: I used three different melting techniques making these candies).
Step 1: preheat oven to 200 degrees. Line a mini muffin pan with mini muffin paper cups. In each cup, place a single layer of the mint morsels. Bake in oven two minutes then check. If the morsels are now shiny, take them out and stir them in each cup. If not shiny or wont stir smooth, bake at 30 second intervals, checking for the shine to see if they are ready.
Step two: let the mint cups cool 15 min before moving on.
Using a double broiler method (mine is a small sauce pan with enough water to boil and a metal bowl that fits perfectly in the pan without touching the water). Bring water to a boil, reduce heat. Add white chocolate chips to bowl and stir until melted and smooth. Pour into each mint cup and use a knife to get all the mint covered.
Step four: let cool 15 minutes before moving to next step.
Place milk chocolate chips in a ziploc bag in a single layer (substitute the dark chocolate morsels if preferred at this step). Microwave for 30 seconds. Kneed the bag. If not melted and smooth, microwave again at 10 second intervals until smooth. Cut small tip off end of bag and squeeze the milk(dark) chocolate over the white chocolate. Again use a knife to get coverage over all the white chocolate.
Step six: this is the hard part…give the cups at least an hour to fully harden. Then…
Step seven: enjoy!
Thursday on the way home from work, I was trying to think of something different to make for dinner (I have a long drive home, lots of thinking time).
And what pops into my head? Taco Tarts!
Don’t those look cute? Almost (yes almost) too cute to eat. But…that defeats the purpose, plus we’d still be hungry!
1 lb ground beef – cooked and drained.
2/3 cup water
1/4 cup taco seasoning
Add water and seasoning to meat and bring to boil. Let simmer til liquid is almost gone.
Preheat oven to 375 degrees.
Pillsbury has a can of dough that is like crescent dough but is a sheet instead of triangles. Cut into squares and press into muffin pan cups. Fill 1/2 way with taco meat. Top with desired items like onions, peppers, etc.
Bake for 10 min at 375. Remove from oven and add shredded cheese to each cup. Bake for an additional 2-3 minutes.
Remove from muffin pan to stop them from sitting and burning while doing next step.
Add your desired cold ingredients such as more shredded cheese and lettuce:
Or tomatoes and more peppers:
Or just add a little of everything you love on tacos!
What are pot pie pockets, you may be asking. Well, they look kind of like a hot pocket but are homemade and stuffed with chicken/turkey pot pie filling!
Well okay, not all of them look like hot pockets! The triangle shape in the bottom right was my first attempt. The two… wads?… in the middle were the next attempt. After that I stood back and looked at the dough (I used Pillsbury Croissant dough) and decided to pinch together the perforated sections and make square pockets instead.
Each one of the pockets is filled with turkey/chicken pot pie leftovers that had been frozen from the last time I made pot pies. I baked them at 375 degrees for 11 1/2 minutes and they turned out pretty good, in my opinion and my hubby agrees!
Monday night I decided to try something kind of new for dinner. I’ve made stuffed peppers before but I’ve never made manicotti.
Doesn’t it look yummy? I browned ground beef with some diced onion and a clove of garlic diced. In a small pan I made up some white rice. Once the rice was ready, I added the rice and a can of diced tomatoes with green chilies to the pan. Mixed it together with shredded Italian blend cheese.
In another pan, I cooked up 7 manicotti noodles according to the directions (7 min al dente). Let them cool a little then stuffed them with meat and rice mixture.
While the pasta and stuffing were cooking, I had the oven preheating to 400 degrees. In a 9×13 pan I spread out half a jar of marinara sauce with a little water added. Evenly placed the stuffed manicotti in the pan, covered the manicotti with more sauce then sprinkled shredded cheese. Covered the pan with tin foil.
Into the 400 degree oven for 30 minutes and presto, dinner is ready!