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

Dijon Rosemary Burgers

Burger Mixture:

1 lb ground beef (preferably 93%) 

1/2 cup panko breadcrumbs

1/4 cup onion finely chopped (plus 2T more for onion lovers)

3 tbsp Dijon mustard

3 tsp soy sauce

2 tsp fresh rosemary finely chopped (¾ -1t dried, broken and slightly crushed)

1 tsp kosher salt (omitted due to soy sauce)

Sauce Mixture

2 tbsp Dijon mustard

1 tbsp brown sugar

1 tsp soy sauce

Instructions (suggested changes at bottom)

1. In a large bowl, combine all Burger Mixture ingredients and form into 4 patties. Place patties on a cooking tray.

2. Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIR FRY, then adjust the temperature to 370 degrees and the time to 15 minutes, then touch START. 

3. When the display indicates “Add Food” insert the cooking tray in the center position.

4. When the display indicates “Turn Food” turn the burgers.

5. Meanwhile, in a small bowl, combine the Sauce Mixture ingredients.

6. When the Air Fry program is complete, check to make sure burgers are at least 145 degrees, then

brush the burgers with the sauce and top with cheese slices.

7. Using the display panel, select BROIL, then adjust the time to 3 minutes and touch START.

8. When the Broil program is complete, remove the burgers and serve hot on toasted buns.

My air fryer is the Instant Vortex Pro 9-in-1

Our ground beef was 80/20 and boy did it draw up! 

That being said, it was still very juicy and tasted delicious.

For cooking I followed the directions to the letter for the first two burgers only to discover that was too much time! Have not tasted them, they are currently in the fridge looking unattractive in their storage container.  

Adjustments for the other two burgers (that we ate).

• Made the patties thinner. 
• Kept the temp at 370° but reduced the time to 12 minutes. 
• Turned food when the oven indicated I should do so. 
• When adding the sauce I poured roughly 1½t on and used the back of the spoon to evenly cover the top of the burger. 
• Turned the Air Fryer to broil for 2 minutes since the burgers were in the oven as it heated to 400° (broil temp)
• No cheese added to the burgers while in the air fryer (added it to the bun at the tail end of its toasting time)

picture from instantpot.com

Original recipe can be found at https://recipes.instantpot.com/recipe/vortex-plus-dijon-rosemary-burgers/ 

Spicy Honey Chicken

1-1/2 lbs of Boneless Skinless Chicken thighs, about 4 nice size thighs
2 Tbsp of Neutral Oil or Light Olive Oil
1 Small Onion, thinly sliced
2 Cloves of Garlic, minced
2 tsp of Ginger Paste or Chopped Ginger
1 Tbsp of Chili Paste, I prefer Sambal Oelek
3 Tbsp of Low Sodium Soy Sauce
2 Tbsp of Honey
2 tsp of Rice Vinegar or Distilled White Vinegar
1/2 cup of Chicken Stock or Water
Freshly chopped Scallions, optional
Touch of Salt and Pepper, to taste

1) Season both sides of the chicken with salt and pepper (not too much salt) and sear in one tablespoon of the oil over medium high heat until it develops some color on both sides, then remove to a plate.

2) Add the remaining tablespoon of oil then add the onions, cook for a few minutes, then add the ginger and garlic and cook one more minute, stir in the chili paste for the last 30 seconds.

3) In a small bowl, whisk together the chicken stock, honey, vinegar and soy sauce, pour in the skillet, add the chicken back in, then cook on medium heat for about 10 minutes or until the sauce thickens and chicken is fully cooked through. Serve with some rice and steamed veggies for a delicious weeknight dinner!

NOTE: You can absolutely make this recipe using bone in, skin on chicken drumsticks but you will need to cook the chicken in the sauce for a lot longer, so simmer in the sauce with the lid on until the chicken is cooked through and then cook uncovered the last 5 minutes to chicken the sauce.

Recipe from: laurainthekitchen.com