Chicken Pot Pie

Hello, I am Kristy, Frank's wife and new blogger. I am no chef but last night I made a chicken pot pie with a recipe given to me by a good friend who raves about it! It is not low fat but it was delicious and simple to make. Let me know if you enjoy it!

You'll need:

1 lb. cooked chicken breasts

1 box of pie crusts (2 crusts)

1 can cream of chicken soup

1 cup of cheddar cheese

2 cups of vegetables (I used brocc and carrots)

2/3 cup of milk

salt and pepper to taste

Preheat oven to 400 degrees.

Mix all ingredients together in a bowl. Unroll pie crust and lay into 9" pie plate. Place mixture on top.

Unroll 2nd pie crust and lay on top of mixture. Crimp edges of crust to seal off.

Cut a small hole in the center of pie or cut a few small slits on top. Bake for 30 minutes or until golden brown.

It was plenty for us to enjoy for dinner the next night too! I think next time I will use some mushrooms! Let me know what you put in your pot pie!

Shrimp and vegetable stirfry

Recently I bought a new wok online at Amazon, the infinite circulon edition, for about $35. It was a great deal. This pan is dishwasher safe, so they say. We made a stirfry the other night with shrimp and vegetables. The new pan was great and look forward to use it more. If you are looking for new pans, I reccomend these for the house. We also served it with some Quinoa which our new favorite side.

Sushi at Chiu's

Kristy and I are huge fans of sushi, and this was one of the best places I have ever been for sushi. It was incredible. We will most definetly be back for more! The crab roll topped with Crab was amazing.

Baby octopus

Baby octopus we ate at Chius in Baltimore, we all tried it and all had funny faces...although, it was tasty, chewy, and flavored with a nice asian glaze.

Smoked turkey salad

Mix green salad with smoked turkey, feta, tomatoes, smoked tomato dressing (very good).

Short ribs

Very tasty!!! Added siracha.

One of our favorite wines, worked well with this dish, "Toasted Head"

Haricot Verts

After seared.

Short Ribs

This is a dish that I have been looking forward to make for quite a while.

Dont tell my doc, because it is not a healthy one, but a true tasty eat.

Kristy and I went to Sams club, and stocked up on toilet paper and other stuff for the next decade. They really do have some good products and great prices, I could shop there for my work if I wanted to, and would save a lot of money, too. Just easier to have someone deliver your order to you. There are a couple of ways you can do this:

You can use a crock pot, aka slow cooker, or take your time if you have it and

do it in steps.

I made asian style short ribs (first time), with ginger, sweet-chili mai ploy, garlic, onion, mustard, teriyaki, and broth.

First thing I do is season the ribs with snp, and sear them with sesame oil for about 30 seconds on each side place in cooking pan, and follow with more ribs that need to be seared.

Next, remove excess oil, and add garlic, onion, saute for about 1 minute, or till golden.

Add remaining ingredients, fresh scallions and cilantro are great to use too, ( I was out of these 2 ingredients). Add liquid to ribs and braise for about 2 hours on 350 F, basically till meat is fallen off the bone.

These ribs are more fatty than baby back ribs, which I are my favorite, but do have a great flavor and are super succulent. We ate these with the French beans and tomatoes, no starch, because Im trying to cut my carbs, funny because as Im typing this, I just ordered a pizza.

Pretty much whatever type of flavor you want you can do, american...add use bbq sauce of course...mexican use fresh chile peppers, ground.. Asian, and more, let me know.