Tag Archive | "food"

The Queen of Freeze {Recipes}

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The Queen of Freeze {Recipes}

Posted on 21 July 2010 by Kari Gibson

Hi!  I’m Beth, a SAHM (stay at home mom) who enjoys cooking dinner, but not when my toddler is whining to be held, my preschooler is crying over a boo boo and my 6 year old is telling me a stuffed animal is taking an impromptu merry-go-round ride on his ceiling fan.  To remedy this situation, I load my freezer with dinner meals.   So now I have time to cuddle my toddler, comfort my preschooler and rescue the poor dizzy dinosaur at 4:30 p.m. every weekday in our home.

It all began 2 years ago, when we were given a small upright freezer and I knew I had to fill it if it was going to be plugged in and running.  I had to justify that extra electricity somehow!  I didn’t want it just sitting with a loaf of bread and wadded up newspapers, so I googled freezer meals.    I checked out library books titled, Frozen Assets and Don’t Panic Dinner’s in the Freezer.  I read about these CrAzY people that cook one day for an entire month.  I loved what I read but didn’t know if I was that CrAzY.

At that time, I decided I wasn’t CrAzY so I played it safe.  I picked out one recipe and made it.  I packaged it into portions for our dinner meals and froze it.  My husband & I were pleasantly surprised at the taste – when stored, thawed & reheated properly, the food tastes like it was prepped that afternoon!  That one recipe success encouraged me to try more recipes.  Often I would make a casserole in 2 8×8 pans then bake one that night for dinner and package the other one for the freezer and use as a meal a few weeks later.

At the beginning of 2009, when I was 3 months away from my 3rd child’s birth, I certified myself completely CrAzY and decided to make my New Year’s resolution to cook once a month for every month of the year.  You know most resolutions don’t get to the beginning of February, but I am proud to say I did it 10 of the 12 months that year.   Besides my time savings each night of the month, I found the savings in our food budget was amazing.  I could make around 34 dinners for approximately $150.  That made each dinner cost around $4.41, not per person, but per MEAL!

Why did I just share all of that with you?   Well, so you could see I am CrAzY freezer-meal-making SAHM but for good reasons.  Cooking meals ahead of time and storing them in the freezer…saves TIME, saves MONEY & saves my SANITY!  Some days saving my sanity is all that matters!

So are you ready to try a recipe?  If you’ve never dabbled in freezer meals before, now is the perfect time to start.  Try just one this next week.  In fact, make it for your dinner (double it if your family is bigger than mine) so you have dinner for that evening plus one to store in the freezer.

Here are a few of our favorite recipes for breakfast, lunch, dinner…


French Toast Casserole

This recipe is one of the simplest to prep for the freezer and works for breakfast, brunch or dinner!  This recipe will make 1 9×13 pan or 2 8×8 pans – our family is small so I make 2 8x8s.  If you are a larger family, double the recipe and make 2 9×13 pans.

1 loaf of French or Italian bread

1 stick of unsalted butter, melted

1 c. brown sugar (Sucanat works well, too!)

1 tsp. cinnamon

6 eggs

1 ¼ c. milk

1 tsp. vanilla

Cube the loaf of bread (1”x1” cubes are a good size).

Stir melted butter, sugar & cinnamon together.  Spread on bottom of pan(s).  Throw bread on top.  Mix together eggs, milk & vanilla.  Pour over bread.  Divide carefully if using 2 pans!  J

Cover with plastic wrap and then a layer of foil.  Label & freeze.  To serve: Thaw 24 hours in fridge.  Bake uncovered for 30 minutes at 350F or until eggs are set & bread is lightly browned.  The aroma is delicious!!!!

Homemade Granola

This is my favorite granola recipe because you can mix & match various nuts & dry fruits.  It’s so easy for busy mornings – take it right from the freezer and put it in your bowl with milk!  Original recipe from 30 Day Gourmet.  One recipe makes 12 cups of granola.

2 c. whole wheat flour

6 c. rolled oats

1 c. unsweetened coconut

1 c. wheat germ

2 tsp. salt

2 T. sesame seeds

½ c. nuts

½ c. water

1 c. oil

1 c. honey

2 tsp. vanilla

1 c. dried fruit – reserve until after granola is baked & cooled

In a very large bowl, combine the dry ingredients (except the dried fruit).  In a smaller bowl, combine wet ingredients.  Add wet ingredients to the dry ingredients and stir until well-combined.  Spread mixture evenly on 2 large baking sheets (2 jelly roll pans are perfect!).  Bake at 250F for 1 hour, stirring every 20 minutes.  Cool, then add dried fruit and store in Ziploc bags in the freezer.

To Serve: Pour granola into bowl – eat dry or add milk!


Black Bean Soup

This recipe is the easiest soup you’ll prep for the freezer!  Goes well with quesadillas – place a few tortillas & bag of cheddar cheese in a Ziploc!

2 16 oz. cans black beans, rinsed & drained

1 ½ c. vegetable broth (can swap with chicken broth)

1 c. chunky medium salsa

1 tsp. ground cumin

Combine ingredients in blender and blend to your desired consistency.  You will have 4 cups of soup.  Pour 2 cups into 2 quart bags or all 4 cups into 1 gallon size Ziploc Freezer bag.  Remove as much air as possible before sealing.  Lay bag(s) flat in freezer to freeze.

To Serve: Thaw overnight in fridge.  Pour soup into saucepan and heat on stovetop.  Top with cheddar cheese, avocado, sour cream or other desired toppings.

Deli-Style Sandwiches

Easy to assemble!  I’ve made this recipe without the sauce for easy lunches or dinners to go, adding fresh lettuce, tomatoes and other condiments just prior to eating!  Great for the summer & spontaneous family picnics at the park!

12 hoagie rolls

2 lbs. deli meat (roast beef or turkey)

1 lb. cheese (provolone or muenster works well)


3 T. butter, melted

3 T. Dijon mustard

3 T. Worcestershire sauce

3 tsp. minced onion

Assemble sandwiches together by layering cheese and meat on the bottom half of the bread.   Top with the sauce.  Wrap each sandwich in foil and place in gallon-size Ziploc Freezer bag if you are going to be eating them individually.  If packaging for a meal for a family, place sandwiches directly in Ziploc & seal.

To Serve: No need to thaw.  Remove from Ziploc bag (leave foil on sandwich) and bake at 350F for 30-40 minutes.   Or place several unwrapped sandwiches in a baking dish, cover with foil and bake.

To Serve sandwiches without sauce:  Thaw a few hours in the fridge or pack in cooler for a picnic.  Top with desired veggies & condiments.



The easiest lasagna to put together as the noodles require no cooking!  I’ve made it numerous time. You can add thawed chopped (and drained) spinach to the cottage cheese, or browned ground beef or turkey.  One recipe makes 1 9×13 pan (12 servings) or 2 8×8 pans (6 servings each).

12 oz. lasagna noodles, uncooked

5-6 cups spaghetti sauce (jar or make your own)

2 c. cream-style cottage cheese or ricotta

12 oz. mozzarella cheese, sliced or grated

½ c. grated Parmesan cheese

Make layers in 1 9×13 pan or 2 8×8 pans:  half each noodles, cottage cheese, mozzarella cheese, spaghetti sauce & sprinkled parmesan.  Repeat.  Be sure dry noodles are covered completely with sauce.

Wrap pans in 1 layer of plastic wrap and 1 layer of foil.  Label &freeze.

To Serve: Thaw completely in fridge (24+ hours, especially if it is a 9×13 pan).  Cover casserole with foil (remove plastic wrap) and bake in 350F oven for 45 minutes or until edges are bubbly and center is hot.  Remove foil and bake 10 more minutes.  Let stand 15 minutes before cutting and serving.

Garlic Bread

You can’t have an Italian dish without garlic bread.  My kids devour this so be sure to bake plenty with your meal!  It’s from 30 Day Gourmet’s website.

2 sticks unsalted butter (or margarine)

½ c. olive oil

¼ c. garlic powder

¼ c. Italian seasoning

1 c. parmesan cheese, optional

2 loaves Italian bread sliced 1” thick

In medium bowl, mix together the butter, oil, garlic powder, Italian seasoning and parmesan cheese, if desired.  The consistency of the mixture should be something you can spread easily.  If it’s too thick, add more olive oil.  Spread both sides of each slice of bread and place on a cookie sheet or cutting board to freeze.   Once slices are completely frozen, remove from baking sheet and place in gallon-size Ziploc bags.

To Serve: No thawing needed.  Remove desired number of frozen slices directly from Ziploc bag and place on baking sheet.  Bake at 400F for 8-10 minutes turning slices over halfway through baking time.

Easy How To:

Now that you’ve had a chance to look at a few recipes, you’re ready to try one, right?!  Here are a few more basic tips about freezing meals…

Freezing: Invest in the Ziploc Freezer bags in both the gallon & quart size.  If you remove most of the air and seal the bag completely your food will taste great!  Bags are great for soups, noodle dishes, rice dishes, sandwiches, garlic bread & more!  For storing casseroles in glass or foil pans, wrap with 1 layer of plastic wrap and 1 layer of foil.

Labeling: Label & date everything you store.  Sharpie markers work well on the freezer bags and the foil covering a frozen casserole.  I not only include the name of the meal, but also if it requires thawing by writing “thaw” or “no thaw” and the temperature at which it bakes in the oven.  That way I’m not hunting down the recipe the night I plan to serve that meal for dinner.

Thawing: Always thaw foods in the fridge to prevent problems with the ingredients getting too warm prior to baking or reheating.  Some recipes are able to be reheated directly from the frozen state, but most are meant to be thawed at least 24 hours in the fridge prior to reheating.

Reheating: I’ve found the best-tasting food is reheated on the stovetop (sauces) or in the oven (casseroles & sandwiches), not the microwave (with the exception of burritos).

So are you CrAzY enough to try making a freezer meal?!  You are, I know you are!  Enjoy your extra time & savings you’ll have with dinners in your freezer!

For more recipes that are great-tasting & easy to prepare for families, feel free to visit my blog: http://easierwiththefreezer.blogspot.com/

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Wednesday WOW – Best Cake Wreck

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Wednesday WOW – Best Cake Wreck

Posted on 09 June 2010 by Kari Gibson

I LOVE the crazy cake man, Buddy Valastro on TLC Cake Boss!  It’s summer and new episodes are already showing off his craziness.  If you are not a fan yet, take a peek at this fun clip video of cake bliss and you will be hooked!  In the meantime, I want to know if you have ever had a “cake wreck?” Share your crazy story with me.  I found this hilarious blog called Cake Wrecks.  It shows off some of the best wrecks out there in bloggy land.  Her definition of “what’s a wreck?” is messy:

“A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate – you name it. A Wreck is not necessarily a poorly-made cake; it’s simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I’m not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.” (Cake Wrecks blog)

http://www.cakedecoratingideasfree.com/images/cake-decorating-tips-techniques.jpg I don’t know if Buddy ever had a cake wreck, but we can tune in to find out.  The new Cake Boss season is 26 episodes long and will feature a return to the Valastro family’s roots – a trip to Italy. Included in the upcoming crazy cake creations are a cake in the form of a mechanical bull, a cake in the form of the stock market’s closing bell and a cake for National Train Day that was 25 feet long and 10 feet wide.

Valastro said the train cake really pushed the envelope. He takes great pride in all of his team’s cakes this season, calling them “bigger, crazier and, in my opinion, better than ever.”

Get recipes from the cake artists featured on Ultimate Cake Off:

Episode 1:
*Simply Cakes – Richard Medina
*Southern Lemon Butter Cake – Ashley Vicos
*Tahitian Vanilla Butter Cake – Tariq Hanna

Episode 2:
*Yo Ho Ho and a Cake Full of Rum – Mike Elder
*Yummy Yellow Cake – Bob Brougham

Episode 3:
*Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse – Norman R. Davis
*Chocolate Caramel Decadence – Clemence Gossett
*Gold Cake – Courtney Clark

Episode 4:
*Buttermilk Orange Blossom Pound Cake – Carrie Biggers
*Patty-Cakes White Wedding Cake – Pat Jacoby
*Red, White and Blue Cake – Tariq Hanna

Episode 5:
*Chocolate Chip Espresso Cake – Greg Marsh
*Deep South Chocolate Cake – Martha Hebert
*White Cake – Leslie Poyourow

Episode 6:
*French Vanilla Cake – Norman R. Davis
*Orange Pound Cake – Mark Randazzo
*White Velvet Cake – Rebecca Sutterby

Episode 7:
*Graham Cracker Cake – Anne Heap
*Raspberry Cake – Dana Herbert
*Simply Delicious Yellow Cake – Kate Sullivan

Episode 8:
*Chocolate Devil’s Food Cake – Mary Moy-Hochstetler
*French Vanilla Sour Cream Cake – Roland Winbeckler
*Southern Lemon Butter Cake – Ashley Vicos

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Wednesday WOW Recipe + Pancake Puffs (as seen on TV)

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Wednesday WOW Recipe + Pancake Puffs (as seen on TV)

Posted on 12 May 2010 by Kari Gibson

Hannah made me delicious Pancake Puffs for Mother’s Day breakfast… I was so surprised and appreciated her spunk to try something new.  We found 2 recipes that you can try too.  I want to hear what is your favorite breakfast recipe (comments sisters!)

Easy TV Ingredients:

1 c. milk
1/2 c. butter
1 c. flour
1/2 c. sugar or brown sugar


How to make Pancake Puff:

Step1-In bowl, beat eggs lightly, add milk and flour. Beat with fork until blended but not real smooth.
Step2-Melt butter in 12 inch pizza pan or skillet.
Step3-Pour batter into middle of pan on top of melted butter.
Step4-Bake at 400 degrees for 20 minutes. Pancake will puff up in a peculiar shape.

Step5- Sift sugar over top, then cut into wedges with pizza cutter.  Serve with your favorite fruit or preserves.

A Few more ingredients + Traditional Pancake Puffs:


Otherwise known as poffertjes, these baby pancake puffs are traditionally served with melted butter and sieved powdered sugar. Perfect for Sunday brunch, a lazy lunch or dessert.


  • 1 level tsp instant yeast
  • 1 tbsp milk
  • 1 cup flour (100 g)
  • 1 cup flour (100 g)
  • 2 eggs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 1/4 cups warm milk (250 ml)
  • 1 tbsp butter
  • Good quality butter and powdered sugar to serve


In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.

Cover the bowl with plastic wrap and allow to rest for an hour.

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.

Serve Pancake Puffs with the best quality butter you can find and sieved powdered (icing) sugar.

Serves 4.

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Wednesday WOW Recipe + Crazy Ice Cream Cake

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Wednesday WOW Recipe + Crazy Ice Cream Cake

Posted on 07 April 2010 by Kari Gibson

My cousin, Pam made an outrageous ice cream cake for Easter dessert. I begged her for the recipe and found one very similar on a fun video. I thought this would be a little twist to this weeks WOW recipe… watch & enjoy!

If you don’t have time to watch the video, here is the recipe you can copy:


  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 8 OREO Chocolate Sandwich Cookies, chopped
  • 12 vanilla ice cream sandwiches, unwrapped


  1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
  2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
  3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.


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Wednesday WOW Recipe + Kid Friendly Roll

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Wednesday WOW Recipe + Kid Friendly Roll

Posted on 31 March 2010 by Kari Gibson

Chock-full of pepperoni and cheese, this bread is rolled into a big log, baked, and then sliced into small rounds just right for dipping in marinara sauce.  I found this yummy recipe for Hannah to make for the fam.  It’s an easy kid friendly recipe that your teens can bake on their own (limited help)


  • 1 1/4 cups warm water (105° to 115°)
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons olive oil or vegetable oil
  • 1 1/2 teaspoons salt
  • 3 to 3 1/4 cups unbleached all-purpose flour
  • 2 to 3 teaspoons dried basil
  • 1/4 pound thinly sliced pepperoni
  • 1 1/2 to 2 cups grated mozzarella, or another cheese you like

Pepperoni Bread - Step 1Instructions:
  1. Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
  2. Pepperoni Bread - Step 2 Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
  3. Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it’s springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
  4. Place the dough in an oiled medium-size mixing bowl (it’s fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
  5. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there’s no need to oil the pan.
  6. Step 6 - Pepperoni Bread With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you’re rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn’t stick to it.
  7. Step 7 - Pepperoni Bread Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can’t go wrong with mozzarella but provolone or a combination of other cheeses will taste great too.
  8. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°.
  9. Remove the plastic and bake the loaf for about 35 minutes, until it’s dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.

A friend turned me on to this adorable website Bakerella and I wanted to “ping” you over to check out the most delicious looking do do’s I’ve ever seen.  You know we drag Zoie to donuts every Saturday, so this post Sublime made me do a donut gasp outloud. Check it out!  If you’re looking for some adorable bunny-related recipes, try this, this, this, this or this from previous Bakerella years.


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Wednesday WOW Recipe + Crazy Gooey Enchiladas

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Wednesday WOW Recipe + Crazy Gooey Enchiladas

Posted on 10 March 2010 by Kari Gibson

I was at the dentist today getting my flipper fixed and found this yummy recipe flipping through Parent magazine. (OK- I did the crazy thing and tore it out just for you)


2 tsp olive oil
1 small yellow onion, chopped
1 Tbs chopped garlic
1 14oz can diced fire-roasted tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
Pepper to taste
1/4 cup chopped fresh cilantro
1/2 lb lean ground beef
1 15oz can black beans, rinsed and drained
8 corn tortillas
1 1/4 cups shredded cheddar cheese
Preheat oven to 350 degrees. Brown meat – adding onion and garlic towards the end (do not overcook or heavily brown). Once meat is cooked add tomatoes, coriander, cumin, oregano, pepper and cook for a few minutes longer. The finished sauce will be a bit chunky. Stir in cilantro.
Warm tortillas to make them easier to roll. Divide the beef mixture and 1/4 cup of cheese among the tortillas and place seam side down in rectangular baking dish. Pour remaining sauce on top and bake uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes or until cheese is melted. Make 8 servings.
Courtesy of the March 2010 issue of Parents magazine.
They cleaned the slate, so starting all over again.  HELP…You can make adoption #1 top mommy blog- Click this button everyday 2 Vote- that’s it!  It’s also located on the right side of blog- top mommy & baby buttons.
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Wednesday WOW Recipe + Chicken Tortilla Soup

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Wednesday WOW Recipe + Chicken Tortilla Soup

Posted on 03 March 2010 by Kari Gibson

BAILEY’S BLOSSOMS GIVEAWAY WINNER- Jennifer says: March 3, 2010 at 8:48 AM

I love this Chicken Tortilla Soup recipe.   I love topping my soup with Fritos, cheese, sour cream and black olives.  What is your favorite “garnish” to slop on top of homemade Tex Mex soups?

Crazy Ingredients:

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth


  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

Easy Directions:

  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

My Crazy Picks (a few things I think are just great)

  1. Ciara - purple
    Bailey’s Blossoms has boutique hair accessories for all ages.  Whether infant, toddler, teen or adult, you’re sure to find something to suit your style at www.baileysblossoms.com !  I personally like the extra large flowers that adhered to sturdy alligator clips and lined with coordinating ribbon.  Crazy Adorable!  Bailey’s Blossoms has graciously offered to sponsor a GIVEAWAY for my readers.  Submit a comment on this thread to enter to win a $20 online gift voucher (includes FREE shipping!) to use on your product of choice at www.baileysblossoms.com .  If you just can’t wait to see if you’ve won, enter discount code “GIVEAWAY10″ for 10% off your order!  The winner will be announced next week.  Good luck everyone!!!

  2. I loved putting little luv notes in my kiddos lunches.  I just scribbled my notes on their napkins. Discover Africa is my favorite set. PenPal Notes were created by parents looking for fun, educational notes for their children’s lunch. This search led to the introduction of Tej- a young panda with an inquisitive mind and a magic carpet that can take him anywhere, anytime. Pack these note cards into your child’s lunch box, write a personal message on the back, and join Tej and your child on a new learning adventure every day! Each learning series contains 20-40 illustrated lunch notes and a set of fun stamp stickers.

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Wednesday WOW recipe + Pot Pie

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Wednesday WOW recipe + Pot Pie

Posted on 24 February 2010 by Kari Gibson

I love pot pies!  It’s the comfort food I crave the most on a cold day.  What is your comfort food?

Comfort Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts


How to make your Pot Pie:

  1. Preheat oven to 425 degrees
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Wednesday WOW + Say-My-Name Smothered Chicken

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Wednesday WOW + Say-My-Name Smothered Chicken

Posted on 06 January 2010 by Kari Gibson

Do you want to cook something tonight that will make your family sing out your name- I mean serious cheering, clapping and hugging involved here.  This is hands down my son’s favorite meal in the world!  He begs me for this delicious recipe.  I hope you get the same results from your family!

Say-My-Name Smothered Chicken and Gravy

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth

http://img.foodnetwork.com/FOOD/2009/02/05/EM640-1_Smothered-Chicken-and-Cornbread_s4x3_lg.jpgSeason the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken.
Serve hot.

Wednesday WOW sharing-

Bloggy friends, so do YOU want to share?   If you have a yummy recipe (for something sweet, or a main dish, or an appetizer…whatever!!), with photographs, you can join in on the craziness.  I understand- your family will think you’ve gone crazy snapping pics of your meatloaf!  If you want to share on my blog, email me the recipe and pictures! Be sure to include a link to your blog, if you have one and would like me to link to you if I choose your recipe.  Now, you know the rules- only birds (the turkey & chicken kind) or fish recipes!  For those of you that don’t know my crazy secret, I’m allergic to 4 legged creatures.  I will read over the submissions and choose a few to post on my blog from time to time so everyone can see them, give them a try and lick their lips for Wednesday WOW!!

So what do you say? Would you like to show off?

Top Mommy Blogs - Mom Blog DirectoryOne more thing- please take time to vote for adoption!!  Lets make ADOPTION #1 on top mommy blogs- all you need to do is click on this adorable button & it automatically votes for My Crazy Adoption.  It’s so simple to do!  We need 500 votes to take the #1 spot- you can vote daily.   This is a public contest, so anyone can vote and visit my crazy blog to learn more about the miracles of adoption and the love of Jesus and celebrate family all in one spot. whoooohoooo!

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