Chicken Pot Pie

After seeing a picture of LJ and Dan's turkey pot pie, it looked so delicious that I had to make my own. So I made chicken pot pie! I bought some rotisserie chicken to speed up the process. Below I have copied&pasted the ingredients and directions to make this.


It was a huge success with my family! Generally my parents (especially dad) dislike foods other than Chinese food, so it was really a compliment when they scarfed down the pot pie.

Had some leftovers!

INGREDIENTS

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Original recipe

Beef and Chipotle Burritos

I decided that today was a good day to try cooking with a slow cooker since I had time in the morning/early afternoon. I followed the recipe by the title name at SlowandSimple.com.

Although Nicky's slow cooker was only a 2qt, I was able to put everything in. I bought a 1lb boneless beef round steak and didn't include onions...and apparently I also forgot to add cheese in at the end. Sitting at home smelling the slow cooker's goodness was too enticing for me to add cheese I guess!

After 4 hours on high, I pulled out the beef and began to shred it

Some shredded, some still in chunks

So tender and spicy!

The chipotle peppers in adobo sauce really added the main flavor of the beef. It was so deliciously spicy!!

I included some of Lauren's leftover peppers and onions from her fajita last night, somewhat homemade guac (I used a mix), and sour cream for my burrito. Today also marks the first day I wrapped a decent (although slim) burrito roll!

I definitely plan on trying to cook more using the slow cooker in the future. Too bad I don't have many days left in Boston...maybe my mom has a slow cooker I can use!

Update
I realized, when talking to my mom on the phone, that I totally forgot to add rice (and cheese) to my burrito. Guess I truly was excited to eat that I forgot a lot of what goes in a burrito!

Omaha Steak Burger

My roommate Nicky's sister sent us a huge package of Omaha Steak products, including some apple tartlets, various seasoned chicken, mashed and baked potatoes, and burger meat. It takes her a while to eat all of the food so I help out, hehe! I grilled my burger on my tiny Foreman Grill (which is a pain to clean but a perfect size for a single patty) while slightly caramelizing my onions and mushrooms on a pan. I had also made some guacamole earlier today (to bring to the last class of psych testing, yay!) and spread some on my bun. Top it off with some cheddar cheese (the muenster cheese looked...bubbly...I didn't know cheese could go bad...?) and a slice of tomato and deliciouuus!

Since I infrequently make/grill burgers by myself, I had no idea how long to cook the patty for. I kept spearing it with my knife and blood kept spilling out. It came out pretty well-done so I guess next time I don't have to worry about it so much. Apparently I also cooked too much onions/mushrooms that could fit on top of my burger so I piled them next to it and ate it before taking this picture, hehe!!

Proctoring for the AP's are almost over, as well as the one last class for BU. It doesn't feel like it should be summer yet (mostly just spring) but I guess I'll really start to feel it when I go home!

Update: I made the burger again today (as a main course to the sweet potato fries above) and this time I only changed it from guac to Sweet Ray's BBQ.

The buns also aren't as sqooshed as the picture above haha!

Kimchi Fried Rice

I love fried rice. I love rice in general. And I also love spicy stuff like kimchi. I was somewhat lucky enough to find kimchi at my local Boston Star Market (tiny jar for about $5) so I decided to give kimchi fried rice a try. I made some rice earlier in the day and threw it in the fridge (because cold refrigerated rice is necessary for fried rice). Some veggies were chopped up (broccoli, Taiwanese cabbage, and onions) and thrown in the pan with garlic and peas and the whole jar of kimchi (which wasn't too much). 2 scrambled eggs and additional Sriracha were added to add more flavor.

The thing that I dislike about making fried rice is that my wrist gets so sore from trying to mix things around. Maybe I should get a wok...

Next time I have to get real kimchi from an Asian market. But for this meal (which will last me many meals), American packaged kimchi will have to do. I also want to fry an egg and place it on top of the rice in the future to make it look pretty!