Monthly Archives: July 2017

Skillet Turkey Pot Pie / Stuffing Crust

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turketpotpie

Skillet Turkey Pot Pie / Stuffing Crust

I had never cooked a turkey before, always roasted one.  But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things.  If you like, you can substitute shredded chicken meat for turkey.  If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking.  Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.

  • 1 onion, chopped fine
  • 1 celery rib, chopped fine
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
  • 1/2 cup heavy cream
  • 4 cups cooked turkey meat, shredded
  • 1 cup frozen peas and carrots, thawed
  • 1 (6-oz.) box stuffing mix
  • 1 1/2 cups water

Adjust oven-rack to middle position and heat oven to 475 degrees.  Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes.  Stir in flour and cook until lightly browned, about 1 minute.  Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes.  Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.

Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.

Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes.  Let cool slightly and serve.

Serves 4 to 6.

“In prayer we call on God “who is able to do immeasurably more than all we ask or imagine.”

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Easy Guacamole

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easyguacamole

Easy Guacamole

It doesn’t get any easier than this.  It’s best to make this just before serving, as avocados can brown quickly.  If you have to make it a little in advance, place the avocado pit in the guacamole until serving.

  • 4 large Haas avocados, halved and pitted
  • 2 tablespoons lemon or lime juice
  • 1/2 cup chunky salsa
  • 1/4 to 1/2 teaspoon salt

Peel and chop avocados; place in a medium bowl.  Sprinkle with lemon juice.

Add salsa and salt; mash coarsely with a fork.  Refrigerate until serving.

Yield:  3 cups

“Whoever refreshes others will be refreshed.”

Oven-Fried Bacon

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ovenfriedbacon

Oven-Fried Bacon

I think this is the best way to fix bacon.  You do not have a mess on your stove and you can fix a quantity of bacon at the same time.  Not only that, it stays flat and doesn’t curl and it comes out perfect every time.

  • 12 slices bacon, thin or thick cut

Adjust an oven rack to the middle position and heat to 400 degrees.  Arrange the bacon slices in a large, rimmed baking sheet.  Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back.  Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.

Serves 4 to 6.

“Jesus prepares a place for us to live forever.”

Home Fries

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homefries

Home Fries

This is a must for a brunch or an old country breakfast.  Fix them with eggs and bacon and you have a very filling meal.

  • 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
  • 4 tablespoons butter, divided
  • 1 onion, minced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • Pepper

Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap.  Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat.  Add the onion and cook until softened and golden brown, about 8 minutes.  Transfer to a small bowl.

Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat.  Add the potatoes and pack down with a spatula.  Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes.  Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.  Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes.  Stir in the onion, garlic salt, salt, and pepper to taste.  Serve.

Serves 4.

“God can be trusted to guide us.”