So, I was sitting at the table, staring at all the leftovers wondering what to do with it all, when this idea just popped into my head...Thanksgiving PotPie! They turned out amazingly well and everyone I have shared this idea with has made them with the same results
Use your leftover stuffing, chilled, to line potpie pans like a crust. Bake for 15-30 minutes at 350 (time depends on how crispy you want your crust)
Fill with left over turkey, greenbeans, gravy and top with mashed potatoes. You can also top with more stuffing if you have any left.
I put mine straight into the freezer for dinners the rest of the month (not counting the one I left out to eat at midnight tonight! You can pop them straight back into the oven from freezer and bake until rewarmed.
These were the simplest thing to make!
Honestly, it made my kitchen god husband a bit jealous that I came up with them!
Saturday, November 28, 2015
Monday, November 9, 2015
Chicken Bonaire
I think I've mentioned my husband before....He is a GOD in the kitchen and this week he's
proved it again!
One of my favorite dishes, pre-allergy, was Chicken Bonaire from Madfish Grill. This week,
he's come up with a dairy-free, gluten free recipe for it that is amazing!
This recipe makes enough dinner for 2, but you can easily adjust it for more
1/2 pkg of your favorite bacon chopped and cooked (keep the grease)
3 chicken breasts cubed (bite size or smaller)
2 tubs of Go Veggie Cream Cheese (or your favorite)
1 jar of Go Veggie Parmesan (or your favorite)
1 bundle of green onions thin sliced
minced garlic
1/2c butter ( I use blue Bonnet light tub, not the sticks)
Cook the bacon not too crispy and remove from grease.
Cook your chicken in the bacon grease until nicely done. (I like mine just starting to brown
up).
Keep the pan on the burner just enough to keep the cheese and butter at melting point
Add in the onion and garlic to taste (I use about 1 tsp myself).
Drain off the excess grease and add in the cooked bacon keeping aside a little bit to sprinkle
on the top when served.
Stir in the cream cheese until smooth then add the parmesan stirring until this smooths out
as well.
Add in the butter and stir until sauce is smooth. You can add more butter in if it still seems
thick to you.
Serve over rice (my favorite) or your favorite pasta and enjoy!
Being non-dairy, this dish keeps very well in the fridge and is just as amazing as leftovers as
it is fresh off the stove.
proved it again!
One of my favorite dishes, pre-allergy, was Chicken Bonaire from Madfish Grill. This week,
he's come up with a dairy-free, gluten free recipe for it that is amazing!
This recipe makes enough dinner for 2, but you can easily adjust it for more
1/2 pkg of your favorite bacon chopped and cooked (keep the grease)
3 chicken breasts cubed (bite size or smaller)
2 tubs of Go Veggie Cream Cheese (or your favorite)
1 jar of Go Veggie Parmesan (or your favorite)
1 bundle of green onions thin sliced
minced garlic
1/2c butter ( I use blue Bonnet light tub, not the sticks)
Cook the bacon not too crispy and remove from grease.
Cook your chicken in the bacon grease until nicely done. (I like mine just starting to brown
up).
Keep the pan on the burner just enough to keep the cheese and butter at melting point
Add in the onion and garlic to taste (I use about 1 tsp myself).
Drain off the excess grease and add in the cooked bacon keeping aside a little bit to sprinkle
on the top when served.
Stir in the cream cheese until smooth then add the parmesan stirring until this smooths out
as well.
Add in the butter and stir until sauce is smooth. You can add more butter in if it still seems
thick to you.
Serve over rice (my favorite) or your favorite pasta and enjoy!
Being non-dairy, this dish keeps very well in the fridge and is just as amazing as leftovers as
it is fresh off the stove.
Subscribe to:
Posts (Atom)