Mom's Chicken Shepherd's Pie

This recipe is a cross between chicken pot pie and shepherd's pie. The inside is like a chicken pot pie, but the top is covered with mashed potatoes like a shepherd's pie. It tastes great and is easier to make than the classic chicken pot pie.

 Mashed Potato Topping:6-8 large red potatoes salt to taste1 8-oz pkg spinach artichoke cream cheese spread1/2 - 1 cup milk or chicken brothOptional: green onions, chives, or parsley depending on preferences (we used green onions because my husband LOVES them)seasoning to taste (we used Kirtland's no-salt seasoning)
Chicken Pie Filling: 1 rotisserie chicken, cut in chunks 1 small bag frozen peas8-9 large cooked carrots (less if you're not a carrot lover) Gravy:5-6 Tbsp. all-purpose flour (depending on how thick you want it)2 Tbsp. butter2 1/2 Tbsp. olive oil (or you can use more butter)32 oz minus 1/2 - 1 cup chicken broth (we buy the 32 oz. containers and use whatever is left after using some for potatoes)seasoning to taste (we used Kirtland's no-salt seasoning) paprika to sprinkle on top  Potatoes and Carrots:Steam the potatoes until very soft. Cook the carrots with a little water (just enough to cover the bottom) and 1 Tbsp. butter. Cover and cook until soft. Pour peas in with carrots.  Mash potatoes.  Mix in broth or milk and seasoning. Mix until combined, then add cream cheese spread.  You want your potatoes to be very moist. Add any green onions, chives, or parsley.
To make the gravy:

Place butter and olive oil in skillet and heat. Sprinkle the flour over the mixture and cook for 3-5 minutes, stirring constantly.  Whisk in the chicken broth and seasoning. Cook until thickened.
Assembly:In a 9x13 casserole dish layer (1) carrots and peas, (2) chicken chunks and gravy, (3) mashed potatoes.

 

Sprinkle paprika on top.

 

Cook:

Cook for 20-25 minutes at 350 degrees F. If you want the top browned you can also broil it for a short time.

Mom's Taco Soup

This is a super easy dish that I love! It's my favorite soup :-) It's one of those "throw it all on the pot" dishes. You could even adapt it for the crock pot.

  Soup: 1 lb. ground turkey or beef (we used turkey) 1 diced onion 1 pkg. taco seasoning 3-4* cans beans (you can use whatever you have on hand: kidney, black, pinto, some of each, etc.) 1 can diced tomatoes 1 can corn 1 can tomato soup garlic powder to taste   *The more cans you use the thicker the soup will be.
Optional Toppings: Frito Lay chips 1 can black olives, sliced tomatoes, diced feta cheese shredded cheese green onion  avocado, diced sour cream salsa   Brown ground turkey or beef with diced onion and season. Drain the excess fat.   Add cans to pot. You don't have to drain them.   Cook til warmed.    You can add more beans if you want a thicker soup or more liquid (tomato soup, chicken broth, water, whatever) to thin the soup depending on your preference.   Serve with desired toppings. 

Honey Lime Enchiladas

I discovered these Honey Lime Enchiladas on Pinterest. They're from Six Sister's Stuff. I made just a couple adaptations based on what I had on hand. I really love the flavor combo!

 

 

 

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I just used 2 cans chicken)
8-10 flour tortillas (I bought these jumbo tortillas, so ended up only using 4)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I used half and half because I used the last of my whipping cream making ice cream)

Mix the first four ingredients together and marinate the chicken for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

Fill the tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
 
  

Put tortillas in 9x13 pan as you go.

 

Mix the remaining enchilada sauce with the cream and pour sauce on top of the enchiladas.

Sprinkle with remaining cheese.

 Bake at 350 degrees for 30 minutes until brown and crispy on top.

Enjoy! 

Chocolate Covered Strawberries

Dana is much better at making chocolate covered strawberries, but I made some with my niece Emily when we were all visiting my parents. This is an easy recipe for kids to help with. And I'm thinking they were pretty good because they lasted only minutes once they were ready! When I'm doing them for adults I like to fancy them up a little with white chocolate stripes, but I just went with simple for the kids.

 

1 cup (6 oz.) milk chocolate or semi-sweet chocolate

Dana uses this kind

I usually just use chocolate chips

1 to 2 tsp. shortening or oil

1 pint fresh strawberries, with green tops left on

Earlier in the day, wash strawberries and drain on paper towels. It's important that the strawberries be absolutely dry when dipping in chocolate.  Place shortening or oil with chocolate chips in a bowl and microwave in 20-30 second bursts. You can also use a double broiler.
Hold strawberries by their green tops and swirl into the melted chocolate.  
 Place on waxed paper.
Refrigerate for up to 24 hours before serving.Enjoy!

If you want them a little fancier you can add a bit of white chocolate: