Impossible Taco Pie

Ingredients
1 1/2 pounds lean ground beef
1 envelope taco seasoning 1 ounce (Homemade Taco Seasoning)
10 ounces Rotel diced tomatoes & green chiles drained
1 cup shredded cheddar cheese (colby jack)
1/2 cup Bisquick mix
1 cup milk
3 large eggs

Instructions
Preheat the oven to 400º. Spray a 9" round deep-dish pie plate/cake pan, or an 8x8 pan with cooking spray.
Using a skillet over medium heat, brown the ground beef until the beef is no longer pink. Drain off fat.
Add in the taco seasoning and well drained Rotel. Mix, heat through.
Spread the beef mixture in the bottom of the prepared pie plate. Sprinkle the shredded cheese over the top.
In a small bowl, whisk together the Bisquick mix, milk and eggs.
Pour evenly over the beef and cheese.
Bake for 25-30 minutes or until the middle of the pie is set and the top is golden brown. A knife inserted in the center should come out clean.
Serve immediately.

Original recipe from tastesoflizzyt.com

Easy Chicken Pot Pie

Ingredients
1/2 cup butter
2/3 cup diced onion
3/4 teaspoon salt
3/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 tbsp. Dijon mustard
1/2 tsp. garlic powder
1 cup milk

16oz mixed vegetables, well drained
3 cups shredded chicken from a rotisserie chicken (all the chicken)
1 (16.3-ounce tube) biscuit dough (Grands buttermilk, cut each in half)

Instructions
Preheat oven to 375 degrees.
Melt 1/2 cup butter in a large sauté pan. Add onions and celery, sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in all but 1/4 cup chicken broth and then milk. Add mixed vegetables and let simmer for a few minutes to thicken (use remaining broth to thin the sauce if needed). Check for seasoning and add more if desired.
Stir in chicken. Turn heat off.
Transfer mixture to a 13"-x-9" baking dish. 
Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
Bake until filling is bubbling and biscuits are golden and risen, 17 to 20 minutes. Let cool 5 minutes before serving.

This recipe is from recipes I found on delish.com and spicysouthernkitchen.com along with my own two cents.

Roasted Chicken - Air Fryer

1 whole fryer chicken
Roasting herbs

350° 30 min breast side down, flip and cook another 30

Steak Pizzaiola

2 tablespoons olive oil
2 cloves garlic, minced
1 pint grape tomatoes
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano, plus additional for garnish
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick
 
In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring constantly, for 1 minute or until fragrant.
 
Add the tomatoes, balsamic vinegar, fresh oregano, crushed fennel seeds, red pepper flakes, salt, and pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
 
Note: If desired, a few of the tomatoes can be pierced to allow their juices and pulp to flow out and incorporate into the sauce. Some of the tomatoes may burst on their own as well. (Pierce the tomatoes, they absorb the flavors better!)
 
Season and cook your choice of steak as desired, after it has rested, slice and top with tomatoes.  Serve with salad or green veggies. (original recipe has different steak directions, not vastly different)

picture from www.thespruceeats.com

Original recipe from www.thespruceeats.com 

Easy Chicken Pot Pie (Campbell's)

Ingredients
1 can (10 1/2 ounces) Cream of Chicken Soup
1 cup milk, divided
1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups) (I used frozen soup veggies)
1 cup cubed cooked chicken or turkey (3 boneless/skinless breasts, shredded instead of cubed)
1 egg
1 cup biscuit baking mix
Seasonings of choice, to taste

Instructions

Heat the oven to 400°F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet (8x8 baking dish).  Season the mixture with salt and pepper (and seasonings of choice).
Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
Bake for 20 minutes or until the topping is golden brown.

Original recipe (black text) and picture from: campbells.com
My changes: purple text

O

Creamy Herb Chicken

For The Chicken: 
4 chicken breasts (pounded 1/2-inch thin) 
2 teaspoons each of onion powder and garlic powder 
1 teaspoon fresh chopped parsley 
1/2 teaspoon each of dried thyme and dried rosemary* 
salt and pepper to season 

For The Sauce: 
4 cloves of garlic, minced (or 1 tablespoon minced garlic) 
1 teaspoon fresh chopped parsley 
1/2 teaspoon each of dried thyme and dried rosemary 
1 cup milk or half and half
Salt and freshly ground black pepper to taste 
1 teaspoon cornstarch mixed with 1 tablespoon water until smooth 

Instructions 
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper. 
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness).
Transfer to a plate; set aside. 
To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme, and rosemary, for about 1 minute, or until fragrant. 
Stir in milk (or cream), season with salt and pepper to taste. 
Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly.
Reduce heat and simmer gently for a further minute to allow the sauce to thicken more. 
Return chicken to the skillet.
Sprinkle with extra herbs if desired. Serve immediately. 

                                                      
Notes 
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk. Yes, heavy cream can be substituted! 


Original recipe and picture from: cafedelites.com