Southwest Chicken Flat Pie

This is a variation on a million different recipes that I’ve tried before.  I like the pie crust – makes it a little different and was fun for my toddler.  She thought it looked neat and therefore ate it all up!  Also great because it’s most of the things that I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1 refrigerated pie crust, softened as directed on box

-2 cups shredded cooked chicken

-1/2 cup salsa

-2 medium green onions, chopped (optional)

-1 Tbsp ground cumin

-1/2 tsp chili powder

-1/2 tsp paprika (smoked if you have it)

-1/2 tsp salt

-1/2 tsp pepper

-1/2 cup canned black beans, drained, rinsed

-1 cup shredded Cheddar cheese

-1 egg, beaten (can use or not – up to you)

Directions:

1.  Heat oven to 425 degrees.  Unroll pie crust on ungreased cookie sheet.

2.  In large bowl, toss chicken, salsa, green onions, cumin, chili powder, paprika, salt and pepper.  Spoon chicken mixture onto center of crust, spreading to within 1/5 inches of edge.  Top chicken mixture with beans and cheese.

3.  Fold crust edge over filling to make 1/5 inches border, pleating crust as necessary.  Brush crust edge with beaten egg.

4.  Bake 20 to 25 minutes or until crust is golden brown.  If necessary, during last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.  Let stand 5 minutes.  Cut like a pizza!

Pea Salad

I loved the old pea salad where you just took a can of peas and added mayonnaise.  When my parents made that, it made me happy.  This is a dressed up version of that same salad.  Make sure you get some good sweet frozen peas – that makes all the difference!  Recipe from Family Circle Magazine.

Ingredients:

-1 bag (16 oz) frozen peas

-1 cup mayonnaise

-1 small onion, peeled and finely chopped (optional)

-1 tsp black pepper

-2 cups shredded cheddar cheese or a mix of cheeses

-1/2 cup grated Parmesan cheese

Directions:

1.  Place the peas in a colander and run under cold water until just thawed but still cold.  Allow to drain and place in a large bowl.  Stir in the mayonnaise (add more or less according to taste).

2.  Add the chopped onion, black pepper and cheeses.  Mix well.

3.  Cover and refrigerate for at least 4 hours or overnight.

Burger n’ Fries Pot Pie

Okay, I don’t win any points for this one being healthy.  But it’s tasty and would be fun for kids too.  Plus, I love a recipe with only 6 ingredients, most of which I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1.5 lb ground beef

-1 large onion, chopped

-2 Tbsp flour

-1 can (14.5 oz) diced tomatoes, undrained (seasoned would work well too)

-1 cup shredded Cheddar cheese

-2 cups frozen crispy French-Fried potatoes (from a 20 oz bag)

-salt and pepper to taste

Directions:

1.  Heat oven to 450 degrees.  In a skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well.  Sprinkle flour over beef mixture.  Cook 1 minutes, stirring constantly.  Stir in tomatoes and salt and pepper; heat to boiling.  Remove from heat. 

2.  In ungreased 1.5 qt casserole, spread beef mixture.  Sprinkle with cheese.  Arrange frozen potatoes evenly in single layer on top.

3.  Bake uncovered about 20 minutes or until potatoes are golden brown.  Let stand 5 minutes before serving.

Sweet Tea Rice

I’ve said it before that my husband is from South Carolina, the “Deep South” which is very different from Texas’ South.  I didn’t grow up on Sweet Tea like my husband did so I don’t really have the taste for it.  But when Southern Living Magazine did a special section on recipes with Sweet Tea, I knew that we would find some winners.  This rice is SO good.  I don’t think we’ll make rice any other way from now on!

Ingredients:

-2 cups sweetened tea

-1 cup uncooked long-grain rice

-1/2 tsp salt

Directions:

1.  Bring tea to a boil in a 3 qt saucepan over medium-high heat; stir in rice and salt.  Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

Pink Lemonade Pie

Nothing says summer to me like Pink Lemonade Pie!  It’s tart, refreshing and such a sweet, light dessert.  This recipe is from my sister-in-law but I’ve seen several variations out there.  We love it so much that we’re on our second one in two weeks.  :)

Ingredients:

-1 graham cracker crust (can use premade from the store but my recipe is below if you prefer)

-1 can sweetened condensed milk

-1 small can pink lemonade, thawed (if you can’t find a small one, use half of the large one)

-1/2 carton Cool Whip

Directions:

1.  Mix milk, lemonade, and Cool Whip until well combined.  Pour into prepared crust.  Refrigerate until set.

Graham Cracker Crust:

-1/3 cup butter, melted

-1/4 cup sugar

-1 1/4 cups finely crushed graham crackers (roughly one sleeve of crackers)

Directions – Melt butter, stir in sugar.  Add crushed crackers; toss to mix well.  Spread in pie plate and push down to set.  Cook 4-5 minutes in a preheated 375 degree oven.  Cool.