Chicken Pot Pie

Happy Halloween everyone!

Not sure where you all are or whether or not you will be taking the kiddos out for a fun little evening of dressing up, candy, and merriment… my family is. We are headed to my sister in-laws house and neighborhood for some fun tonight.

Before we head out, I wanted to share a recipe and what we had for dinner last night. Chicken Pot Pie, one of my families faves. Talk about stick to your ribs comfort food. Here you will find it.

Sautee up 2 cups of a pea and carrot mixture. I used frozen peas and carrots. Add a medium onion. Sautee in 2 Tbs of olive oil for about 5 minutes.

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I also had 1.5 pound bad of golden potatoes boiling for about 10 minutes. When done, dice them up and add to the mix.

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Add a 14 ounce can of chicken broth/stock, a can of cream of chicken soup (you can use 2 if you want), and 1/4 cup of flour. Stir and cook for about 5 minutes.

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Meanwhile, sautee up 1.5 lbs of chicken breast.

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No need to cook it all the way through because it’s going into the oven but cook it at least half way through and add to the pea, carrot, potato mixture.

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To a 9×5 pan, spray with cooking spray and add 1 pie crust then dump in the pea, carrot, potato, chicken mixture.

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Add the second pie crust from the box. put three slits on top, and coat with an egg wash.

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Cook in a pre-heated 350 degree oven for 45 minutes.

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Enjoy!

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Any questions let me know! Please feel free to comment and share if you like the recipe. Also, you can connect with me on FB at http://www.facebook.com/foodiejohnnyb.

Talk with you all soon and as always…

To your abundance,

John

The Tastefully Simple guy

Stuffed Peppers with Mashed Sweet Potatoes

Hey everybody…

IT’S FRIDAY, FRIDAY!!! Yay! Who’s out there that’s been waiting on the weekend??? I’m sure a few of you because I can’t be the only one. 🙂 We have some great things happening this weekend. Mainly, Halloween and trick or treating with the kiddos. My son is 22 months old and I am soaking up all these little milestones with him. LOVE IT!

Anywho… I have got two killer recipes today that sit in the wheelhouse of comfort food. Just a warning, if you try them, everyone will be raving you because of the deliciousness that you will be bestowing upon your family. Lol.

So, here we go. Let’s start with the stuffed peppers. We are going to take four of them:

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Core them, seed them, wash them off and par boil them for 5 minutes. This cuts down the rawness of the pepper taste when done.

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Once done, just drain them in a colander. I didn’t rinse them in cold water or anything. Just left them there until they were ready to be stuffed.

Our local store had some 93% lean ground meat on sale so I stocked up. This is what I used and it was fantastic. Brown about 1 – 1.5 pounds of said meat.

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Once browned, I threw in a medium-sized sweet onion and cooked for about 5 minutes.

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Then sautéed in 2 chopped cloves of garlic (no pic)

Once the dish is all garlic smelly (Btw, that’s the technical term) throw in one 10 ounce can of rotel tomatoes with green chilies and a half cup of colby jack shredded cheese and mix.

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This bad boy is ready to go into some peppers.

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Fill ‘er up.

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Now, cover with foil and throw into a pre-heated 375 degree oven and cook for 40 minutes. After 40 minutes, remove from oven and cover with a cup and a half of the colby jack cheese and pop back in the oven for 10 minutes. (no pic. yeah, i know. Boo. Hiss) After that, they should be done. Remove from the oven.

Now, onto the sweet potatoes. I cut up 3 – 5 sweet potatoes depending on how large they are. Yesterday’s was 3. Cut then up and throw into a steamer. If you don’t have one, boiling them would be fine (about 15 minutes)

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Add 6 Tbs of butter and 1/3 cup of brown sugar.

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Once the potatoes are done, I steamed mine for 25 minutes, take them out and drop them into the bowl. Use a mixer and mix them up adding milk until you reach your desired consistency. I did not measure the milk. Just added until I liked what I saw.

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Done and done. This meal was delicious. Easy to put together.

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I had a meeting to run to and did not get to eat this last night but the plate you are looking at is a reheated version I had before typing this up. DELISH!

If you have any questions regarding either recipe, feel free to leave a comment. I welcome the feedback or email me at johnbokin2@hotmail.com. Tomorrow will be chicken pot pie. Yummy! Talk with you all soon.

To your abundance!

John

The Tastefully Simple guy

Easy Key Lime dip and no bake cheesecake

Hey everyone…

As promised, I have for you today a super easy Key Lime dip and I’ll talk about how this tasty treat can be converted into a no-bake cheesecake.

Don’t blink because this is going to be quick. Start with a room temp cream cheese and a box of Tastefully Simple’s Key Lime cheese ball.

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Throw that in a bowl…

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Mix with a spoon…

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Form into a ball and chill. Once chilled, there is a second pack of crushed graham crackers, sprinkle on top. Plate and add our delicious Twisty Grahams which is our graham cracker pretzels. Enjoy!

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And if you want to turn this into a no-bake cheesecake simply fold in an eight ounce tub of non-dairy whipped topping, put into a graham cracker crust, and chill. You will bring the yumminess with that dessert! That’s it for me today! See, I told you not to blink. Lol.

To your abundance my friends!

John

The Tastefully Simple guy

Celebrating an Anniversary

Hey everyone…

I just wanted to share some personal stuff with this post. Last night, my wife and I celebrated our three-year anniversary. It was a magical evening. We have a houseful. So, getting away for some one on one time is rare but we were able to pull it off last night.

I started the night off with two dozen long stem yellow roses. They are my wife’s fave because her mother’s, whom passed away 6 years ago, favorite is/was the yellow roses. It is and always will be my tribute to her mom.

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Now, we went to a restaurant called Hyde Park Steakhouse. We are both steak eaters and they were voted best in the city for 2015. Why not, right?

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I do not have any pics inside because we elected to go technology free for two hours and I can’t tell you what that meant. It was FANTASTIC!

The dinner was incredible. We started off with a V.I.P. appetizer, sashimi which was fabulous. This was a “Thank you” from the manager for celebrating our anniversary there. We ordered an Ahi Tuna tower appetizer. This I didn’t care for too much because I didn’t like the taste of the tuna (my first time with ahi tuna) but it sat on some guacamole and some sort of soy sauce base which was fabulous. Just a note, my wife loves ahi tuna and she said she LOVED IT ALL!

The entrees were incredible. We both ordered filet. Her’s was dressed with garlic and butter and mine was done in a Cabernet, shallot, and mushroom sauce. In a word: INCREDIBLE! we had some grilled asparagus and lobster mashed potatoes. Now that’s a great spin on an old classic. Lol. All of this wrapped around a couple of glasses of wine. Fantastic, indeed. We finished up with some cheesecake and creme brĂ»lĂ©e for dessert. Outstanding, all the way around!

Here was us afterwards, bellies full and feeling the love towards each other.

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The dinner was quite indulgent but more than worth it! Sometimes, everyday life has a way of getting in the way of the connection that we have and I’m sure some of you out there. The trick is to take a moment and pause because life is gonna roll along anyway. Take a moment and enjoy each other. Laugh at stupid things. Be silly. Gaze into each other and be grateful that you have someone to go through this journey with. Because in the end, those are the things that truly matter.

To your abundance my friends!

John

Sriracha Ranch and Malt Vinegar Fry dips

Hey everyone…

I hope everyone’s monday was spectacular. Mine was a good one. Grayson and I got a little cray cray during the day (I’m a stay-at-home dad). I made some great shredded beef sandwiches with cheesy fries yesterday. OUTSTANDING! Not a leftover to be found here… 🙂

I used two Tastefully Simple products and made them into fry dips. I’m going to share those today and don’t blink because it’s quick, easy, and delish! That’s just one reason why I love Tastefully Simple.

Here goes:

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Add the pack of Sriracha ranch to 1/4 cup of mayo and 1/4 of sour cream and mix. This tempers the Sriracha heat but gives you the full flavor of it. The malt vinegar is 1 Tbs to 1/2 cup of mayo. (feel free to double the recipe)

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Mix and chill, then serve. I chilled it for an hour.

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And blammo… you are done. Enjoy with fries or plain chips. Delish!

Tomorrow, I’m going to make a quick and easy Key Lime dip and show you how to convert it into a no bake cheesecake. Talk about yumminess. Can’t wait! Talk with you all tomorrow.

To your abundance my friends!

John

The Tastefully Simple guy

Meatloaf with a Merlot and Mushroom sauce

HAPPY FRIDAY EVERYONE!!!

What have you guys got on tap for the weekend? Is it busy? Mine is jam packed. I am doing a  fundraising event with Tastefully Simple that supports the Susan B Komen fund saturday morning. We are having dinner with some friends saturday evening and I am making one of wife’s favorite dishes, spaghetti w/bacon and mushrooms. I’ll share the recipe on Monday. Then, we have the pumpkin patch on Sunday. It’s an all day affair. So, busy, busy, busy but I will be enjoying it all. I hope you do the same.

Tastefully Simple came out with 10 and 30 meal plans that help people put together delicious dinners in a snap. Now, I have been doing this for some time with my own creations but today’s recipe comes from their 30 meal plan. Meatloaf with Merlot and mushroom sauce.

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Now, I must admit before making this one, I already have two meatloaf recipes that are well liked and well received in the household but who can’t use a third, right? So, here we go…

Finished product will look like this:

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Long story short, delicious…

We are going to start with 1.5 – 2 lbs of ground meat

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Add in 1/3 cup of bread crumbs, 1 beaten egg (because it was bad lol), and 1/2 cup of Tastefully Simple’s Merlot with mushroom sauce.

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Mix that bad boy up and put it into a loaf pan. Pour another 1/2 cup of the merlot with mushroom sauce on the top.

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Place into a pre-heated 350 degree oven for an hour. Once done, pull out and plate.

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I plated it with our creamy wild rice soup converted into a rice side dish (yummy) and peas.

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Now, I will tell you that this meatloaf isn’t your everyday meatloaf. The flavor of the merlot really comes through and brings a little sophistication to meatloaf, if that’s possible. Lol. Give it a try. You will love it. If you liked this recipe, please comment. I would love the feedback and please share either on Facebook or retweet. Much appreciated!

If you would like any info on Tastefully Simple’s products or opportunity, please email me at johnbokin2@hotmail.com or you can go to my website at http://www.johnbokin.com. Feel free to like my page on FB for more Tastefully Simple goodness http://www.facebook.com/foodiejohnnyb and as always…

To your abundance my friends!

John

The Tastefully Simple guy

Rustic Turkey and Mashed Potatoes

Hey everyone…

I hope hump day is treating you all well. Me, it’s good. I’ve got a lot to be thankful and grateful for. Currently, my son is “playing” with my pots and pans and he is in the middle of creating a great feast for his daddy. He brings me such joy. 🙂

Last night for dinner, I decided to do a turkey day dry run as turkey is one of my wife’s favorites. So, I made Rustic turkey breast (with Tastefully Simple’s Rustic Herb), my WORLD FAMOUS mashed potatoes, and corn. It got RAVE reviews because it was so yummy! I love that.

So, here we go…

The turkey: It’s a frozen breast today but will be a fresh bird on turkey day.

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Now, I use Tastefully Simple’s Rustic Herb on this because the blend of rosemary and thyme in it is incredible. It’s blends well with poultry and fish. It’s one of my faves!

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Sprinkle on breast, liberally.

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Now, for turkey day, I will be roasting the bird in the oven but for today, I threw it in the croc for 8 hrs on low and it turned out fabulous.

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Ok. I am going to share with you my recipe for WORLD FAMOUS mashed potatoes but a little disclaimer here, it’s not a dieter’s best recipe. I’m sure you can cut this and that out but it didn’t happen today. I don’t usually eat mashed potatoes when I am dieting anyway. Lol.

Start with butter… 1 stick.

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I boiled 5 restaurant sized russet potatoes (my grocery store sells them that way) for about 15 minutes (until fork tender) then drained them and threw them on top of the butter.

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Add salt and pepper to your taste. I do a pinch of salt and a nice layer of pepper. I use kosher salt as I feel it seasons my food best and I will test and adjust after I mix it up.

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Ok. Here is where the magic happens. I add (depending on the amount of potatoes) a 1/4 cup each of milk and chicken stock.

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The addition of BOTH adds a depth of flavor that is unmatched. Again, you will adjust after you mix. I happened to add about an 1/8 more of each after it was mixed.

And tadaa…

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I’m telling you, they were fabulous!

I made corn. A little butter, salt, and pepper and that was done.

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Lastly, Gravy. I’ll tell you, I haven’t bought store gravy in forever. Homemade is so easy to make. For yesterdays batch, 2 tbs of butter and 2 tbs of flour in a sauce pan. I cook that for about 2 minutes over med heat. It cooks out the flour taste then add 1 – 1 1/2 cups of turkey drippings from the crockpot. Cook until it boils and you are done.

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And there you have it folks, a dry run for turkey day and it was delicious.

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If you enjoyed this post, please comment and share because everyone deserves a little yumminess in their life!

If you would like more info about the Tastefully Simple products or if you would like to supplement your income with delicious food, check out my website at http://www.johnbokin.com or email me at johnbokin2@hotmail.com with any questions. You can also connect with me on Facebook at http://www.facebook.com/foodiejohnnyb. And as always…

To your abundance my friends!

John

The Tastefully Simple guy