Chicken Cornbread Pot Pie

Chicken Cornbreak Pot Pie

Very simple!

Use frozen corn and reduced sodium/fat soup for healthful options.

Cook time: 30 minutes

Preheat oven to 400

• 1 can 98% fat free cream of chicken soup
• 1 can/cup whole kernel corn
• 2 cups cubed cooked chicken or turkey ( I usually use 4 or so tenderloins and if I have a whole package of tenders then I use the rest for salad toppings the next day)
• 1 package (8.5 oz) corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

1. Square glass dish or pie plate mix soup, corn, chicken and half of the cheese
2. Separately combine muffin mix, milk and egg. Pour over chicken/soup/corn
3. Bake for 30 minutes or until golden brown
4. Top with remaining cheese

Pungent Tomato, Basil and Pasta Salad

This is another pretty dish! I love this hot or cold! Once my fresh basil, chives and tomatoes are ready to pick I love this side dish. It can be a great vegetarian main dish too! I go heavy on the basil- you can add more chives plus oregano or parsley if you want to mix it up. You could also add some cooked chicken etc. for a full meal.

Pungent Tomato, Basil and Pasta Salad

• 3/4 lbs of pasta- your choice, I like penne or rigatoni.


• 2 lbs of fresh tomatoes, chopped


• 1 Cup Fresh basil, cut using a chiffonade method (roll up the leaves tightly then cut across making slender strips!)


• 1 Tablespoon of fresh Chives chopped


• 1 small tub of feta cheese - if feta is too strong for you, fresh mozzarella (8 oz.) is yummy, or both!


• 2 Tablespoons red wine or balsamic vinegar- I also like pomegranate infused balsamic- potent!


• 2 Tablespoons olive oil


• pinch of Sweet n Low (optional)


• 3 strips of crushed cooked bacon (optional)

Cook the pasta and chill (for summertime!) In a large bowl add chopped tomatoes, basil, chives and cheese (if you use fresh mozzarella, cut into bite size pieces.) and toss together like you would a salad. Whisk together your choice of vinegar and oil. I add a little Sweet n Low to add sweetness without calories. Pour the oil/vinegar mix over the other ingredients and toss again. Your done! Note: 6/23/09 Jerilyn and I had this tonight I didn't have the recipe handy. I omitted the chives and Sweet 'n Low, but added a little bacon. Yummy!

Grandma Bugg's Goulash

Grandma Bugg's Goulash

Ingredients:

• 2 stalks of celery, sliced in small pieces
• 1 green pepper, cut into about 1/2" square pieces or smaller
• 1 nice size onion, chopped- if you like onion, add more!
• 1 1/2 to 2 pounds of lean hamburger
• Small box of spaghetti noodles
• large can of stewed tomatoes, chop a little if necessary
• 1 can green peas

In a large Dutch oven:

1. Sauté the celery, green pepper and onion until tender.
2. Add the hamburger and brown, add salt and pepper as desired. DO NOT STIR AFTER THIS STEP!
3. Layer the spaghetti on top, break only if necessary to fit.
4. Layer the tomatoes to completely cover the noodles.
5. Layer the peas (do not strain!) on top to cover the tomatoes!
6. Again, add a little salt and pepper or herbs if you like!
7. Add water if needed to cover the spaghetti level.
8. Once it is simmering, cut back to very low and let it cook until the noodles are soft. Don't stir!!!
9. To serve, use a LARGE spoon to cut through the layers and pile into wide bowls. It is beautiful and colorful! Some like parmesan cheese to sprinkle on top once goulash is in a bowl.

Next time, add or subtract quantities and ingredients so you can come up with your family version of Goulash!

Every family it seems has a recipe for "Goulash" and no two are alike. This is the Mary Monts version, which came from my Grandmother, Emma Virginia Minter Bugg. Everyone for generations has made it, but I am the only one who can make it the way my Grandma did and every time it is probably a bit different because I have never had or used a recipe. It is something that was often on the stove waiting for us when we arrived at my grandparents home after a long car trip. Now, my relatives like for me to have it ready when they travel to Harrisonburg. Some even request it! You can make it, turn the heat way down or off and just let it wait until your family rolls in the driveway. Hungry travelers are always happy!

Pretty Pork Chops!

This is one of my favorites because it makes great presentation andonly takes one pan! It is super easy to increase or decrease therecipe as needed. It freezes well too, so you can make enough for twomeals at one time. : )

Pretty Pork Chops!

• 4 Thick cut pork chops
• Canola oil or Pam
• 1-2 Green peppers
• 1 cup of instant rice
• 1 can of stewed tomatoes, chopped

In a large frying pan add oil or Pam and brown the pork chops on both sides. If needed chop up the stewed tomatoes a little. Cut the green pepper to form rings at least 1/2 inch thick. Once pork chops are browned, top each with a green pepper ring. Carefully fill each ring with about 1/4 cup of rice. Pour tomatoes gently over the rice, it is OK for excess liquid to seep into the pan. Add any remaining tomatoes to the pan. Turn down very low, cover and cook for 30 minutes. Rice should be tender and pork chops completely cooked! Season to your own preference with salt and pepper or fresh herbs. Transfer each to individual serving plates or a pretty platter! Enjoy!

Serves 4

Purple Bazil Martini (From Restaurant Eve)

Purple Basil Cocktail

This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve. Adapted from the restaurant's recipe.

• 1 1/4 cups Simple Syrup
• Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk) *
• 1 bunch of purple basil, stemmed
• Juice of 2 limes
• 3/4 ounce Bacardi Limon Rum
• 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
• In a large saucepan over high heat, add the simple syrup and coconut water and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve.
• Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.
  When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.