Smoked Turkey Pot Pie

When digging through my freezer recently I came across 2 turkey thigh/leg pieces left over from Thanksgiving. Score! So I whipped up a pot pie with these wonderful smoked turkey pieces, but I only used one so I still have one more in reserve for when the weather turns even nastier than it is now.

Smoked Turkey Pot Pie
2 cups smoked turkey, diced *
1/2 onion, diced
2 stalks celery, diced
2 cups frozen peas/carrots mix
1 cup frozen hash browns or diced potatoes
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon thyme
1 bay leaf
2 teaspoons fresh ground black pepper
1 pinch nutmeg

Preheat oved to 350 and spray a 9 by 9 baking dish with non-stick spray. Saute the onion, celery, turkey and bay leaf together with the butter for 5 minutes on medium low. Turn heat to high and sprinkle flour over veggies and turkey. Stir until all of the flour is mixed into the butter and other stuff. Add milk and stir until it starts simmering. Add peas/carrots, potatoes, black pepper, nutmeg and thyme. Pour into baking dish and set aside.

*If you don’t have smoked turkey you can just use regular turkey and add 1/2 teaspoon liquid smoke when you add the milk and of course you can make this with chicken as well, I used turkey because that’s what I had.

Cheese and Chive Biscuits
1 1/4 cup biscuit mix
1/2 – 3/4 cup milk
3/4 cup grated cheddar cheese
3 Tablespoons chives, sliced fine

Mix everything together, starting with 1/2 cup milk and adding more if it’s really thick.

Drop on the top of the pot pie and bake for 1 hour or until the biscuits are brown.

Smoked Turkey Pot Pie

Advertisements

Quick Ham Bake

I was looking for something different and ran across a recipe that sounded good. I didn’t have all the ingredients so I decided to fake it, take the major flavor components and do it my way. It turned out pretty good, but it could have used one of the ingredients I didn’t have. So here is the recipe I made, with the missing ingredient.

Quick Ham Bake
16 ounces spiral pasta
2 cups diced ham
2 cups broccoli, cut into small pieces
1/2 cup roasted red bell pepper, diced
2 tablespoons flour
2 tablespoons butter
2 cups milk
1 jar alfredo sauce
1 cup parmesan cheese, grated
2 cups swiss or jack cheese, grated
fresh ground pepper

Preheat oven to 350. Spray two 9 x 9 baking pans with non-stick spray. Boil pasta until tender but not mushy. While pasta is draining melt butter in the pot used to boil the pasta. Add flour and stir together, cooking for 1 minute. Add milk and stir until it starts thickening. Turn off burner and add alfredo sauce and all the cheese. Add in the ham and broccoli and roasted red pepper. Stir together well and add pasta, stirring until it’s evenly mixed. Pour pasta mixture into baking pans and place in oven for 20 minutes. Let cool some before serving.

Home Made Not Fried Beans

Last night was taco salad night and instead of opening up a can of re-fried beans (not that I had a can but anyway….) I decided to use my bag of dried pinto beans and make my own. Instead of a recipe I’ll just tell you what I did.

I meant to soak the beans overnight but yup, I forgot. So I covered them with water and let them soak for about 4 hours. They softened pretty good from just that. Then I rinsed them a couple times (I had picked through them before I soaked them) and put them in a pot and covered them with water. I added 1/2 an onion, 2 carrots broken in half, 2 stalks of celery, a beef bullion cube (since hamburger was going to be served with the beans), 1 tablespoon chili powder, a bay leaf and a couple cloves of garlic, smashed. This I cooked for an hour though I needed to add more water half way through, I wanted them to be covered with about an inch of water above them.

After they cooked for an hour I turned off the stove and put a cover on them and there they sat for a couple hours before I started working on the rest of dinner.

When I started working on the rest of dinner I took out everything but the beans, drained the liquid, saving it for adding to the beans if needed. I put about 1/4 cup olive oil into the beans and called Hubby over to mash them for me (my shoulder was hurting too much to mash them). He went to work with the potato masher and after about 5 minutes, and maybe 1/2 cup of the liquid added back in and some salt (even with the bullion cube cooked with the beans they were pretty bland) and chili powder they were perfect. Hubby could have mashed them for a minute more to make a smoother mixture but we loved them. In fact Hubby asked that I make them every time we have taco night since they were so tasty. And this man wouldn’t eat beans if they were forced on him but he liked these. I say that is successful, wouldn’t you?