Chicken Pot Pie

Another fall comfort food, this recipe is easily customizable to your tastes. I've included the veggies and spices I added this time, but you can always add any of your favorites.

Chicken Pot Pie

1 lb. boneless, skinless chicken breast, cooked and cubed (I hate boiling my chicken, so I cook it in a skillet with a little olive oil and s&p)

1/2 to 1 cup carrots, chopped

1 cup broccoli, chopped

3 to 4 red potatoes, cubed

1/3 cup butter

1/3 cup onion, chopped

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic salt

1 tablespoon parsley, finely chopped

1 3/4 cups chicken broth

2/3 cup milk

2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a medium bowl, combine chicken, broccoli, and carrots.

In a saucepan, add chopped potatoes, water, and salt (to taste) and boil until tender. Drain and add to veggie/chicken mixture.

In a medium saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, garlic salt, and parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and add to the veggie/chicken mixture.

Place the mixture in bottom of first pie crust. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for approx. 10 minutes before serving.

Adapted from All Recipes.

Meatloaf w/ Tomato Gravy

This meatloaf is flavorful and delicious—especially with the sweetness in the topping and the tomato gravy on top. One trick my mom taught me to keep my meatloaf from being dry is, instead of using bread crumbs, soak crushed saltine crackers in milk.

Meatloaf

1 to 1.25 lbs. of ground beef

3/4 sleeve of saltine crackers, crushed and soaked in milk

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 oz. can diced tomatoes with juice

Topping:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredient together. Note: For the crackers, squeeze out the excess milk before adding to mixture. Shape into a loaf. Spread topping over the loaf. Cook for 1 hour to 1 hour 15 minutes.

Tomato Gravy

1 tbsp. butter

2 cloves smashed garlic

1 tbsp. flour

1 (14 oz) can chicken stock

1 tbsp. tomato paste

1/8 cup red wine vinegar

1 (14 oz) can whole tomatoes

S&P

In a medium saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow to brown slightly. Sprinkle in flour and stir constantly until it forms a roux. Add chicken stock and tomato paste and cook approx. 5 minutes. Add red wine vinegar and tomatoes. Smash tomatoes with a potato masher. Simmer for about 20 minutes. Add salt and pepper to taste. Serve over meatloaf.

Meatloaf is adapted from Paula Deen's and my mom's recipes. Tomato gravy is from Rocco DiSpirito.

Southern Corn Casserole

This was always on the table at my husband, Jonathan's, Thanksgiving dinners, so I decided to add it to my repertoire, and I often serve it with my chili.

Southern Corn Casserole

1 can (16 oz) cream corn

1 can (16 oz) whole kernel corn

1 box Jiffy cornbread mix

1 1/2 sticks margarine, melted

2 eggs

1 tsp. sugar

8 oz sour cream

8 oz mozzarella cheese

All mixing is done by hand. Open and drain whole kernel corn and pour into a mixing bowl. Add cream corn and sour cream. Slightly beat eggs and add to mixture. Add melted margarine. Add sugar and cornbread. Mix well.

Pour into ungreased 9-by-13-inch baking dish. Bake at 350 degrees for 45 to 50 minutes. Add cheese on top the last 15 minutes.

Recipe courtesy of Vicki Jenkins