Wednesday, September 7, 2016

Chicken Pot Pie



1 lb of boneless skinless chicken breast, diced into small cubes 
1 small can of sweet corn, drained 
1 small can of small carrots, drained 
1 small can of green beans, drained 
1 pack of Pillsbury refrigerated crust
1 egg, beaten 
2/3 cup of heavy cream 
1/2 teaspoon of salt + pepper 
1 3/4 cup of chicken broth 
1 whole garlic cloves + 1 minced 
1/2 of one small onion, chopped 
1/3 cup of butter 
1/3 cup of all-purposed flour, leveled 

Preheat oven to 425 
Prepare a pie dish with one of the pie shells 
In a large sauce pan, bring 1/2 a pot of water to a boil. Once boiling add the chicken, whole garlic clove, and vegetables. 
Simmer for 12 minutes then drain and set aside. 
In a large skillet, cook onion and butter until browning. 
Whisk in flour, salt + pepper, broth, and heavy cream. 
Cook until no morel lumps, simmer until thick about 10 minutes. 
Layer chicken into pie shell then layer with gravy. 
Add second layer of crust and brush with beaten egg. 
Bake 30-40 minutes, or until crust is golden brown. If edges are getting to brown, cover with foil. 
Carefully remove from oven and let cool for about 15 minutes then serve. 

Enjoy! 
love kaytee

Sunday, August 28, 2016

Crisp Apple Pie & Brown Sugar Crumb Top


6 Granny Smith Apples (washed, peeled, cored, and sliced)
1 tablespoon of lemon juice 
1/2 teaspoon of cinnamon 
1/4 teaspoon of nutmeg 
3 tablespoons of all-purpose flour 
1/2 of white sugar
1/4 cup of brown sugar
1 pie shells prepared in a pie dish 
1 egg

Preheat the oven to 375
Toss apples in a bowl with lemon juice 
In a separate bowl, combine all dry ingredients then pour over apples and toss apples to coat evenly
Pour apples into the prepared pie shell

Crumb top --
3/4 cup of all-purpose flour 
1/4 cup of white sugar 
1/4 cup of brown sugar 
1/3 cup of butter, melted 

Combine all ingredients and crumble over pie. Place the pie in the oven and bake for 30 minutes, if the edges are looking too brown then carefully remove the pie from the oven, cover the edges with foil and place back in the oven for another 15 minutes. You should let the pie cool for 15 minutes once it's out of the oven. 

Serve and enjoy! 
love kaytee

Tuesday, August 23, 2016

Buffalo Chicken Salad


Makes multiple lunches for 2 people! 

1 lb boneless chicken breast 
1 egg 
1 cup of buttermilk 
1 cup of all purpose flour 
1/2 cup of bread crumbs 
1 teaspoon of kosher salt 
1/2 of pepper 
1/4 cup of Frank's hot sauce 
1 tablespoon of honey 
1-2 tablespoons of butter (depends on how mild you want it)
Lettuce 
Cheese
Ranch 

Preheat the oven to 475 
In a medium size bowl, whisk buttermilk, egg, and salt + pepper 
In another medium size bowl, toss flour and bread crumbs until well combined. 
Cut chicken into small cubes then dip into the egg milk, followed by the bread crumb mix, and repeat once. This is called double drudging! It gives the chicken a thick coat. 
Place each on a foil covered baking sheet until the chicken is all covered and laying flat. 
Bake in the oven for 10-15 minutes or until chicken is no longer pink and golden brown on top. 
While chicken is baking, heat your hot sauce, honey, and butter in a small sauce pan over low heat until melted. 
Once the chicken is done, toss in a bowl with hot sauce to cover. 
Serve over hearts of romaine with your choice of toppings. I usually eat mine with cheese, croutons, and ranch. Yum!

love kaytee

Tuesday, August 16, 2016

Easy Lasagna for 2


1 tablespoon of safflower oil 
1 lb white ground turkey 
1 small onion, chopped 
2 whole garlic cloves 
1/2 teaspoon of salt 
1/2 teaspoon of pepper
2 jars marinara sauce 
1 small ricotta cheese 
2 eggs 
1 cup of parmesan cheese 
1 cup of mozzarella cheese 
1 teaspoon of parsley 
6 lasagna noodles 

Heat a medium skillet over medium-high heat with the oil.
Cook turkey, garlic, onion, salt, pepper until onion is translucent and turkey is cooked through. 

Cook your noodles by box directions and set aside. 
Empty sauce into a large deep set pan and mix turkey in. Simmer on low for 2-3 hours. The longer it sits the more the flavor soaks into the turkey. 
Once the sauce is done, preheat the oven to 350. 
In a large bowl, mix ricotta cheese and whisk in eggs one at a time. 
Assemble your dish by placing 3 noodles in the bottom of a baking dish. 
Layer with sauce to cover then top with half of the ricotta and half of the parmesan cheese. 
Add remaining 3 noodles and repeat layer ending with the full cup of mozzarella cheese. 
Sprinkle parsley and bake for 25-30 minutes or until cheese is lightly browning on top. 
Once out of the oven let cool 10-15 minutes so that the layers sit together before serving. 
Carefully serve and enjoy! 

This recipe is made to serve 2 people with just enough left overs for the following day!

love kaytee

Monday, August 15, 2016

Turkey Bell Peppers


1/2 lb dark turkey meat 
2 large green bell peppers, hallowed and cut in half 
1/2 tablespoon of safflower oil 
2 garlic cloves, minced 
1/2 of one small onion, diced 
1 small red pepper, diced 
1/2 teaspoon of kosher salt 
1/2 teaspoon of black pepper 
1 cup shredded mozzarella cheese 
1 14 oz can of diced tomatoes 
1 teaspoon of olive oil
1 teaspoon of parsley 
1/2 cup long grain rice 

In a medium skillet over medium-high heat, toss in your turkey, red pepper, onion, garlic, salt and pepper, and oil. 
Cook until onion is translucent and turkey is cooked through. Once done remove from heat and set aside. 
In a sauce pan, bring 1 cup of water to boil then simmer 1/2 cup of rice. Follow bag directions on how long to let rice sit. 
In another skillet, add your parsley, olive oil, and diced tomatoes. Cook until just simmering. 
In a large bowl combine turkey mix, rice, cheese, and marinara sauce mixture. 
Scoop out the mixture into the hallowed out green bell peppers placed in a back dish. Continue filling peppers until full and overflowing. 
Preheat oven to 375 and bake 30-35 minutes or until peppers are tender. 
Turn oven to broil, top peppers with a little bit more cheese and place until broiler for 3-4 minutes or until tops are browning. 
Remove from oven and let cool. Serve and enjoy! 


love kaytee

Monday, August 8, 2016

Turkey Taco Salad


Turkey --

1/2 lb ground white turkey meat
1/2 teaspoon salt 
1 tablespoon chili powder 
1 tablespoon paprika 
1/2 teaspoon cumin 
1 teaspoon garlic powder 

Add enough water to the pan to cover meat and simmer until turkey is done and water is all gone. 


Cilantro Lime Dressing-- 

Juice of 1 small lime 
1 tablespoons of water 
1 medium whole garlic clove  
1/4 teaspoon of salt 
1/4 teaspoon of chipotle powder 
2 tablespoons refined olive oil 
1 tablespoon of coconut milk 
1 tablespoon fresh cilantro leaves 

Place all ingredients in a food processor or blender to combine and salt to taste if need more. 
The dressing is made to be very thin and soak up into the salad. You can add homemade mayo to thicken if desired.


Salad assembly -- 

Lettuce
Fresh salsa
Green onion 
Bell pepper
Black olives 
Avocado 
Seasoned turkey 
Corn
Cheese
Cilantro lime dressing

Can be made WHOLE30 if corn and cheese is left off!! 

Serves 2! Enjoy! 



love kaytee

Thursday, August 4, 2016

Lemon Rosemary Chicken


2 boneless, skinless chicken breast 
2-3 Red potatoes, cubed 
2 tablespoons of olive oil 
1 lemon, halved
1 pinch of red pepper flakes 
3 medium garlic cloves 
2 fresh rosemary sprigs
1/2 teaspoon of salt 
1/2 teaspoon of pepper 

On a cutting board, chop 1 rosemary sprig, red pepper flakes, and garlic until completely minced and fragrant. 
In a medium bowl, add the olive oil, lemon (save the halves for later), salt, pepper, and herbal mix. 
Add chicken and marinate for 1 hour. The longer it sits, the more flavor it will have. 
Heat a cast iron skillet over medium high. Once its lightly smoking, carefully add the chicken, browning on each side for about 1-2 minutes. Remove chicken and add potatoes, tossing around until brown about 3-4 minutes. 
Preheat the oven 450 degrees 
Remove the skillet from the heat and add the chicken, making room within the potatoes for the chicken to rest. 
Pour remaining marinade over the dish then add the empty lemon halves and one rosemary sprig. 
Bake the dish for about 15 minutes. 
After the time is up, carefully remove the chicken and stack on top of each other, wrapping in aluminum foil. The chicken will continue to cook in the foil. 
Replace the skillet back in the oven and bake for another 6-8 minutes, or until the potatoes are browning and cooked through (test with a fork.) 
Once the potatoes are done, check the chicken in the foil. It should be juicy without any pink. If the chicken is done, replace the chicken back in the skillet for a beautiful aesthetic while serving. 
Let cool 2-3 minutes then serve and enjoy!

Serves 2! 


love kaytee