Looking Forward to Monday………..

Happy Monday family, friends and fellow bloggers!!  I am really looking forward to getting my Monday started and hopefully getting our house and routine back in order!!  Quiet weekend around here except for the coughing, wheezing and sneezing.  As I continued to get back to normal from my bout with bronchitis and a sinus infection (I can’t believe how it kicked my butt, is it age that made it harder to recover this time?), a really bad cold knocked Papa Walt out for the weekend.

Needless to say there was a lot of napping and sleeping going on around here Saturday and Sunday, with many hot steamy showers (umm not that kind of steamy) taken to induce coughing fits and loosen phlegm, followed by curling up on the couch in comfy clothes (ok, I’ll admit it, jammies and sweats were worn all day…..all weekend),  while we caught up on rented movies that needed to be watched and mailed back, recorded TV programs and of course On Demand – Season 1 of Game of Thrones (amazing what you can show on cable – aren’t there child labor laws?).  We never left the house, never answered the door except for the pizza guy.

As much as we missed our grandbabies this weekend, it turned out to be a good thing that they all had other plans on their social calendars.  We would have felt awful if we passed any of this along to them.  The babies need to be out enjoying the great weather we are having not indoors nursing a cold.

Thank you Nikki for the photo’s of lil E soaking up the sunshine, we loved seeing Lil E having a good time outside.  Put long hair on him in this photo and he looks exactly like you did at his age.

Lil E - Soaking up the sunshine!!!

 

Now Monday morning has arrived, Walt is getting ready to head out to work, feeling much better today than he did when he came home Friday night.  And even though Walt would have liked to have just one more day of taking it easy, a weekend of Cheratussin, Tylenol, hot tea with honey and lemon, orange juice mixed with apple juice, and a bag of cough drops have made him feel well enough to head out the door.

As for me…….I am actually looking forward to running the errands that have been put off for over a week (even the always dreaded grocery store) and getting back to finishing up the website I have been developing for my gift baskets.  I am even looking forward to cooking and baking which I haven’t really done in almost two weeks, we’ve been living on frozen food, quick fixes and delivery.  That gets old really, really fast especially since we prefer our own cooking and recipes to fast food and restaurants.

I do have a recipe for you today……..one from the archieves.  It’s a great twist to a more traditional Chicken Pot Pie, Southwest Chicken Pot Pie.  The orginal recipe calls for frozen southwest breast strips, we prefer fresh cooked chicken breasts, I have adapted the recipe for the way that I prepare it.  Here is the link for the original Pillsbury recipe:  http://www.pillsbury.com/recipes/southwestern-chicken-pie/dc5b6b54-8326-4a4b-8fd7-3ef5df37e4ea/#

 

 

Southwestern Chicken Pot Pie

SOUTHWESTERN CHICKEN POT PIE  (Adapted from Pillsbury.com)

Ingredients

1 pkg.                       Pillsbury® refrigerated pie crusts, softened as directed on box

1 lbs.                        Cooked chicken breasts cut into small chunks or shredded
1 Pkt.                        Taco Seasoning Mix
1/2 cup                    Uncooked instant white rice
1 can (15 oz)           Progresso® black beans, drained, rinsed
1 can (11 oz)            Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (2 1/4 oz)       Sliced ripe olives, drained
1 teaspoon                Garlic powder
1 teaspoon                Ground cumin
1/2teaspoon             Salt
1/2 teaspoon            Pepper
1 cup                          Sour cream
1 cup                         Old El Paso® Thick ‘n Chunky salsa
2 cups                       Shredded Colby-Monterey Jack cheese blend (8 oz)
1                                 Egg, beaten
1 to 2 teaspoons      Chopped fresh parsley

 

Directions

Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

 

Using cooked chopped/shredded chicken breasts and taco seasoning packet, make chicken taco filling according to pkt. directions.

Using cooked chicken and taco packet make taco meat mixture

In large bowl, mix all ingredients except egg and parsley.

 

Add rice

 

Add beans

 

Add corn

 

Add sour cream

 

Add salsa

 

Add cheese

 

Pour into crust-lined pan.

Pour filling into pie crust

 

Top with second crust; seal edge and flute.

Cut several slits into top

Add top, flute and cut slits into top

 

Brush top with beaten egg; sprinkle with parsley.

Bake 50-55 minutes or until golden brown.

Bake 50-55 minutes until golden brown.

After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Let stand 5 minutes before serving.

Store in refrigerator.

 

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4 thoughts on “Looking Forward to Monday………..

  1. Fantastic-looking pot pie recipe!
    I’d like to learn how to use puff pastry to make pot pies… wouldn’t that be a neat idea? I’m sure someone has tried it before!

    • Hi, sorry it’s taken so long to respond. It really is a delicious variation from traditional chicken pot pie. I will have to do a little searching, but I think I saw a pie made with puff pastry in one of my Kraft cookbooks. If I run across it I’ll post it for you!

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