{Kids in the Kitchen} Mini Chicken Pot Pies & GIVEAWAY

Well better late than never... right?!?! You may have noticed I've been super slacking on this here ole blog of mine. I think I am just going through a funk (which seems pretty normal in the blogging world every now and again) but hope to get my grove back soon! In the meantime, I will still be here every Monday finishing out the Kids in the Kitchen series. 

If you are new to the series, check out my introduction post. This week is all about dinner; if you missed the past weeks, here is our breakfast and lunch. In keeping with the muffin tin theme, I am revisiting a popular and favorite recipe on the blog and in our home. It happens to be a perfect dinner idea for toddlers and adults alike (and perfect for lunch leftovers as well!):

Mini Chicken Pot Pies

What You Will Need

*This makes 16 minis.*

2 chicken breasts, cooked and dices/shredded

2 cups frozen mixed vegetables, thawed 
1/2 cup fresh mushrooms, diced

1 can (10 3/4 oz) condensed cream of chicken soup

2 cans flaky layers refrigerated biscuits (16 biscuits)

1 cup cheddar cheese, shredded

1 tsp garlic powder

salt and pepper to taste

Directions

*Make sure to have chicken cooked before starting these steps. I put 2 chicken breasts and 1 cup chicken broth into the crock pot and cocked on high for 4 hours. Then I shredded the chicken. You can also cook in oven/stove top and dice it up.*

1. Preheat oven to 375°F.

2. In large bowl, combine chicken, vegetables, mushrooms, soup, cheese, garlic powder, salt, and pepper; mix thoroughly. 

I didn't realize I gave him the salt first and what happened was pretty amazing! LOL.. I ended up just scooping that salt covered section out before mixing the rest!

3. Lightly grease a muffin tins. Take one biscuit and roll it out just enough to make it wider, but not too thin (about 5 inches round). Place the biscuit over the top of the muffin cup and spoon 1/16 of the mixture (about 2 tablespoons) onto the biscuit. Then press the mixture down into the cup, leaving some of the biscuit hanging over the edge of the cup. The mixture should at least reach the top of the cup. Pull the extra dough over the filling towards the center. You can pinch the dough to keep it in place, if needed.

4. Repeat for the remaining fifteen biscuits. When finished place tins in the oven and bake at 375°F for 20 to 22 minutes or until biscuits are golden brown. 

6. Remove from oven and let cool for 4-5 minutes. Enjoy! 

This time I actually made 8 mini pot pies and then a normal pot pie with the rest of the mixture. I placed the remaining mixture in a glass pie pan and then topped it with a box of cornbread (made according to the box). I cooked it along with the minis at 375 for 22 minutes. I am pretty partial to cornbread, but it was amazing!

And as promised a super awesome giveaway for your little ones:  

Win a 30 Piece Caddy Collection from Curious Chef!

Also don't forget to check out what all of the other ladies put together for this week's item in the link-up below. And if you have a post (new or old) that you created featuring kid friendly dinner ideas submit it below in the link-up. No post this week? No problem; join us next Monday when we will be talking all about desserts!  

 And in case you want to join and get a head start, here is the complete list for the coming weeks:
September 15: Delicious Desserts.
September 22: Snack Attack!
September 29: Kid Creations...(Let your kids come up with a recipe!)

Cheeseburger Wrap-Ups {recipe}

Cheeseburger Wrap-Ups

I had this recipe pinned on my Main Courses board on Pinterest for a couple of months now. I had planned on making it then. I got all the ingredients together, but then I then realized I had no way to grill it up. I'm sure I could have done it in a skillet on the stove, but it just seemed like it wouldn't be the same if I made it that way. 

Well you can imagine my excitement when I was browsing the shelves during my weekly Goodwill visit and I came upon an awesome barely used George Foreman with the removable plates. I was trying to decide what the grill's first job should be when I remembered that delicious looking picture I had pinned. I used the recipe as a guide, and changed it just a bit based on my preferences.

What You Will Need

*Made 3 wraps*

1 lb ground beef or ground turkey

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 teaspoon garlic, minced

pepper and salt to taste

  3 flour tortillas (the larger ones)

  1 cup shredded cheddar cheese

sliced tomatoes

Pickles, sandwich sliced

Optional toppings:
mustard, lettuce, onion

Directions

1. In a skillet, brown the ground beef/turkey. Half way through add the minced garlic. Once that is fully cooked, add the Worcestershire sauce, ketchup, salt, and pepper. Mix thoroughly and let simmer for about 5 minutes.

2. Lay out each tortilla shell. Sprinkle cheese down the center of each tortilla. Add 1/3 of the meat mixture to each tortilla (on top of cheese). Add the rest of the toppings.

3. Roll the tortillas up like a burrito. Place in pre-heated George Foreman grill. Cook for about 5 minutes until cheese is melted.

4. Cut in half and enjoy!

What are your favorite George Foreman grill recipes?

Zesty Sausage and Rice {recipe}

Zesty Sausage and Rice

What You Will Need

1 package (13.5 oz) Johnsonville Smoked sausage, sliced
1 tbs olive oil
1 small zucchini, sliced
1 cup fresh mushrooms, sliced
1 cup canned corn, drained
1/2 cup onion, chopped
1 garlic clove, minced
1 jar (16 oz) salsa
1/4 cup fresh cilantro, chopped

White/Brown Rice or Quinoa 

Directions

  1. In a large skillet, heat olive oil. Add sliced sausage and cook until brown, 3-4 minutes. Add zucchini, mushrooms, corn, onion, and garlic.

2. While sausage and veggies are cooking, start rice/quinoa. Cook according to the package.

3. Cook sausage mixture until vegetables are tender. Then stir in the salsa. Continue cooking until thoroughly heated. 

4. Sprinkle with the cilantro and serve over hot rice/quinoa.

Deluxe Oven Nachos {recipe}

Deluxe Oven Nachos Recipe

This recipe is perfect to use for a 'nacho bar' for game day. Your guests can grab whatever size portion they wish and load on their favorite toppings. And best of all, it's only about 20 minutes of prep and cook time! 

The recipe below serves 3 dinner-sized portions. Use that as a reference when planning for a party.

What You Will Need

1 bag of tortilla chips 
*(I LOVE using "On the Border" when making homemade nachos)
1 pound ground beef/turkey
1 bag of taco seasoning
2 cups shredded Mexican/nacho cheese

Topping Options

Shredded lettuce

Sliced black olives

Diced tomatoes

Homemade guacamole

 Sour cream 

Jalapenos

 

Directions

  1. Preheat oven to 350 degrees. Line a 12x18-inch baking sheet with foil. Set aside.

2. In a large skillet, brown meat. Drain grease. Add taco seasoning packet, following the instructions on the packet. (Or add your own spices per preference).

 3. Line baking sheet with a layer of tortilla chips, some should overlap. Top with cooked meat and shredded cheese, making sure they are distributed evenly over the chips.  

4. Place in oven for 10-12 minutes. 

5. Carefully remove nachos from oven. Using a spatula and your hands, divide up the nachos onto individual plates. Add toppings and ENJOY!

What are your favorite nacho toppings? Do you ever make homemade nachos?

Mini Chicken Pot Pies {recipe}

Mini Chicken Pot Pies Recipe

*Recipe was inspired by this Cheesy Chicken Pot Pie Puffs recipe

What You Will Need

2 cups frozen mixed vegetables, thawed 
1/4 cup fresh mushrooms, diced

1 1/2 cups diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) flaky layers refrigerated biscuits

1 cup cheddar cheese, shredded

1 tsp garlic powder

salt and pepper to taste


Directions

1. Heat oven to 375°F.

2. In medium bowl, combine vegetables, mushrooms, chicken, soup, cheese, garlic powder, salt, and pepper; mix thoroughly. 

3. Lightly grease a muffin tin. Take one biscuit and press it out to make it wider, but not too thin (about 5 inches round). Place the biscuit over the top of the muffin cup. Spoon 1/8 of the mixture (about 2 tablespoons) onto the biscuit. Then press the mixture down into the cup, leaving some of the biscuit hanging over the edge of the cup. The mixture should reach the top of the cup. Then pull the extra dough over the filling towards the center. You can pinch the dough to keep it in place, if needed.

5. Repeat for the remaining seven biscuits. Then place in oven and bake at 375°F for 20 to 22 minutes or until biscuits are golden brown.

6. Remove from oven and let cool for 4-5 minutes. Enjoy!

What are your favorite classic homemade meals? What are your favorite comfort foods?

Salmon Burger with Avocado {recipe}

Salmon Burger with Avocado

What You Will Need

2 salmon fillets cooked and flaked

1/2 medium onion, diced

1 egg

1/3 cup Italian seasoned bread crumbs

1 teaspoon dried Italian seasoning1 teaspoon fresh lemon juice

salt and pepper to taste

2 tablespoons vegetable oil, or as needed
1 medium avocado, sliced

  Directions

1. In a medium size mixing bowl, combine salmon, onion, egg, bread crumbs, Italian seasoning, lemon juice, salt, and pepper. Mix thoroughly.

2. Make patties out of salmon mixture. This should make 4 medium sized patties.

3. Heat oil in a large frying pan. Place salmon patties in oil. Fry on both sides until golden brown, about 5 minutes each side. (When done, I place mine on a paper towel to soak up the extra oil/grease.)

 4. Place salmon burger on bun and top with avocado slices.

What's your favorite salmon meal? What do you think about the avocado topping?

Baked Salmon {recipe}

Baked Salmon Recipe

What You Will Need

• 1 1/2 cups of cherry tomatoes
• 1 1/2 cups of fresh sliced mushrooms
• 1 large onion, minced
• 2 scallions, chopped
• 1 pound of salmon fillets
• Garlic salt to taste
•  Pepper to taste
• 1 tablespoon of dill
• 1 lemon, sliced

Directions

1. Preheat oven to 375 degrees F. Line a baking dish with enough extra aluminum foil to be able to fold over ingredients.
2. Stir together the tomato, mushrooms, onion, and scallions in a bowl; spread mixture into the bottom of the prepared dish. 
3. Lay the salmon fillets over the mixture. Season with garlic salt, pepper, and dill. Arrange the lemon slices atop each salmon fillet. 
4. Fold the foil over the salmon, and press edges together to seal. Bake in the preheated oven until the fish flakes easily, about 30 minutes. 

 

What are some of your favorite dishes lately?

 

Pork Chops in Mushroom Gravy {recipe}

This is my first recipe post. I wasn't planning on doing anything food related on here, but it is becoming a new interest of mine. Since Myles has started eating table food, I have had to step my cooking game up. Walking distance from our house is a local market called Fresh & Easy and I LOVE it. It has all organic foods, including grass fed meats, hormone/antibiotic free produce and dairy, and amazing prices! Not only is it better for you, it tastes so much better as well! So I will from time to time share some meals we are loving around our house!

Pork Chops in Mushroom Gravy Recipe

• What You Will Need
• 
  
• 1 tablespoon olive oil
• 4 pork chops
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 (6 ounce) package sliced fresh mushrooms
• 1 can cream of mushroom soup (such as Campbell's®)
• 1 soup can of water

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. While the olive oil is heating, sprinkle pork chops with garlic salt and black pepper. Place the pork chops in the hot oil and fry until browned on the outside; about 5 to 8 minutes per side. Remove pork chops and place them on a plate. 
2. Using the same skillet, pour the other tablespoon of olive oil in and heat. Add the mushrooms and stir until soft, about 5 to 8 minutes. Pour cream of mushroom soup and water into skillet and mix with the mushrooms.
3. Place the pork chops back into the mushroom sauce, spooning sauce over chops. Cook on medium until the pork chops are fully cooked; flipping chops every couple of minutes and spooning more sauce over chops as they cook, about 10 to 15 minutes.

I served this over brown rice and added corn on the cob as a side. 

I cook the corn in the oven individually wrapped in aluminum foil; 350 degrees for about 30 minutes

And of course this is a Myles approved dinner!
He loves his corn on the cob :)

What recipes are you loving lately? I always need new ideas!