Leftover Turkey Pot Pie

Sorry I don't have a picture for this post. Hopefully it's yumminess makes up for the lack of picture. This was only my second attempt at a Turkey Pot Pie. The first attempt was meh. It was good, but nothing to write home about. This second one was incredibly easy to throw together. I used some leftovers from Thanksgiving and some canned veggies that I had in my pantry.

I am definitely usually the type to use fresh vegetables. However, I made this the day after Thanksgiving and I was not in the mood to do over the top cooking the next day. I wanted to throw something together that was delicious and quick and get on my way to my closing shift on Black Friday at work. You guys can feel free to swap in the fresh veggies if you'd like. A 15 oz can is a little shy of two cups of fresh, chopped vegetables.

I also used the Bisquick biscuit mix for the topping to cut some more corners. You could also use a ready made pastry sheet, usually in the freezer section of the grocery store. Funny story about Bisquick. As you guys already know, I watch Paula Deen religiously. She is always using a dry biscuit mix for her recipes. I searched my grocery store high and low looking for a biscuit mix and couldn't find it. I finally voiced my frustration to my mom. She then informed me that I can just use Bisquick. I've always known Bisquick as a pancake mix, had no clue you could use it to make biscuits. It is dangerous that I now have a fast and easy way to make delicious biscuits. :O

Leftover Turkey Pot Pie

1 cup gravy
1/2 cup heavy cream
1/2 cup chicken stock
1/2 tsp poultry seasoning
1/2 tsp salt
1 can cream of chicken soup
1 15 oz can of diced potatoes
1 15 oz can of corn kernels
1 15 oz can of peas & carrots
2 1/2 - 3 cups shredded turkey (or rotisserie chicken)
1/2 stick salted butter, diced

Biscuit topping:
1 cup bisquick mix
1 cup milk
1 stick of butter, melted

Preheat oven to 350 degrees. Grease baking dish with butter. In mixing bowl, combine gravy, cream, chicken stock, poultry seasoning, salt, cream of chicken soup, potatoes, corn, peas & carrots and shredded turkey. Pour into prepared baking dish. Place pieces of butter throughout the filling. Combine biscuit mix, milk and butter together and pour over top of filling. Bake in preheated oven for 45 minutes, or until topping is golden brown.

Enjoy!

Scalloped Potatoes

This recipe is one I've been having since I can ever remember, and it is hands down my favorite. My mom is literally notorious for these scalloped potatoes. We live at the Estates at Turtle Bay and have a lot of really great neighbors. We have also become so close with the people who work on the property, at the restaurants and bars. As soon as people find out she's making these potatoes, she will be harassed for days to get some! I always end up missing out because by the time I make it there to get some, she's already given it out to all her other "kids" at the hotel! Haha. Anyways, we love this recipe in the family and I think it's going to make an awesome addition to your recipe collection.

10-12 red potatoes, peeled and slice thinly

2 16 oz packages of American Cheese

1/4 stick of butter, plus 2 tbsp for baking dish

2 tbsp all purpose flour

1/4 tsp. salt

Prepare baking dish by greasing with butter. In a medium sauce pan melt butter, then add flour and stir with a whisk until blended. Add milk and heat slowly-then add American Cheese, let melt. Stir with whisk and let stand for a few minutes. Put potatoes in a the baking dish and pour the cheese sauce over the potatoes. Cook in a 350 degree oven for an hour and fifteen minutes.

Tips from Mom's Kitchen:

Don't let the sliced potatoes sit very long without the cheese sauce, the potatoes will turn grey...

You could cook this a few days ahead of your Thanksgiving feast and warmed in the stove the day of, they even will taste better and less work on Thanksgiving, more time to enjoy your family...

Mashed Potatoes

Cheesy, creamy and delicious. Perfect for your Shepherd's Pie or served with gravy.

3 pounds potatoes

½ cup parmesan

½ cup Romano

½ cream cheese              

½ cup milk

1  stick butter    

3 cloves of garlic

Salt and Pepper to taste

Cube potatoes and get them in a pot and cover them with cold water. Bring to a boil and season water with salt. *see tip at bottom* Cook for 20-25 minutes until fork tender.

Drain potatoes. Using an electric mixer, beat potatoes with Parmesan, Romano, cream cheese, milk, butter and garlic until smooth or to desired "with lumps" consistency. Add salt and pepper to taste.

Tip from the cook: Anytime I make potatoes, pasta or rice, I always season my boiling water with salt AND chicken bouillon. I think its much more inexpensive than cooking in Chicken Stock in a box and gets you the same flavor. It also adds a really nice gourmet color to it. That little jar of bouillon lasts quite a while too, even with the amount of cooking I do!

Shepherd's Pie

'Ello! (Insert British Accent)

I have to say, I'm not making breaking any ground with this recipe. I think Shepherd's Pie is one of those classic comfort dishes that are perfect the way they are. I made my mashed potatoes with 3 different cheeses that made them so tasty and yummy. I serve it up with some barbecue sauce or ketchup and its something you can eat right on the sofa watching your favorite show or movie.

This is a dish that's one of those "special" dishes for Jon. I don't usually like to cook with ground beef, but I felt a little better when I got the 93% lean kind. (haha) Also these mashed potatoes probably have 8 kajillion calories in them. Our 6 year anniversary was on Friday and today marked our first day of vacation so I decided what the heck?! I'll go on the elliptical for 6 hours tomorrow (haha yeah right!) Anyways, since it was our anniversary I figured it was a good excuse to make it for him and get the recipe up here for you guys that have fast metabolisms. I made him a photo collage for our anniversary this year. Check it out if you'd like. :)

Check out the recipe too and send me your pictures, questions or comments at cookingwithcait@gmail.com. Love you all! <3

Shepherd's Pie

3 pounds potatoes

½ cup parmesan

½ cup Romano

½ cream cheese              

½ cup milk

1  stick butter    

3 cloves of garlic

Salt and Pepper to taste

2 pounds of ground beef             

1 cup onion        

3 cloves garlic

2 11 ounce cans corn

1 ½ cups shredded cheddar cheese

Preheat oven to 400 degrees. Cube potatoes and get them in a pot and cover them with cold water. Bring to a boil and season water with salt. *see tip at bottom* Cook for 20-25 minutes until fork tender.

While potatoes are cooking, brown beef in skillet. Add in onions and garlic and cook 2-3 minutes.

Drain potatoes. Using an electric mixer, beat potatoes with Parmesan, Romano, cream cheese, milk, butter and garlic until smooth or to desired "with lumps" consistency. Add salt and pepper to taste.

Lightly grease a baking dish and spread meat mixture along the bottom. Drain corn and spread over meat mixture. Spread mashed potatoes over meat and corn. Lastly, sprinkle cheddar cheese over top. Bake for 15-20 minutes, until cheese is golden and bubbly.


Tip from the cook: Anytime I make potatoes, pasta or rice, I always season my boiling water with salt AND chicken bouillon. I think its much more inexpensive than cooking in Chicken Stock in a box and gets you the same flavor. It also adds a really nice gourmet color to it. That little jar of bouillon lasts quite a while too, even with the amount of cooking I do!