Pennsylvania Dutch Chicken Corn Pie

So my family it actually comes from the Pennsylvania Dutch. This is one of the many meals from my heritage.  Easily one of the favorites of our family and is a nice comfort food.  This meal can be made with or without the chicken. I hope you enjoy!

Ingredients

2 Pie crusts 

A bag of Saltines, crushed

Half a medium onion, thinly sliced

3 hard boiled eggs, sliced

2 potatoes, washed, cubed, lightly cooked

2 chicken breasts cooked and shredded or diced

1 small bag of yellow corn or corn cut off of 3 corn on the cob 

1 stick of butter 

4 cups milk

Salt and pepper to taste

Directions 

Preheat oven to 350°F.

Line a deep dish 9" pie plate (or cast iron pan) with pie dough leaving edges to seal the pie with later.  Set aside pie dough to make a lid on top of pie.  

Now start layering ingredients.  Beginning with crushed Saltines covering the bottom of the pie.  Next layer onions, followed by hard boiled eggs. Next put in your potatoes, chicken, and corn.  Cut stick of butter in half and slice one half into 6-7 pieces.  Scatter or dot your pie with the butter slices.  Pour about 2 cups of milk in pie.

** You can add salt and pepper here or have the salt and pepper on the side when you serve and allow people to determine how much they want to add.

Finally cover pie with left over pie crust.  Punch sides to seal.  Then add some venting holes for steam.  Venting holes can be as simple as using a sharp knife to slice 2-4 lines racing for the center without touching.

Cover pie with tin foil and bake for 45 minutes.  After 45 minutes remove tin foil as twin to oven and bake for 20 more minutes or until you see the pie crust is a nice brown.

**Heat remaining milk in a sauce pot and remaining butter.  Can double this if desired.

Serving Instructions 

Slice a piece of pie and put into a bowl.  Next ladle warm milk and melted butter over pie to desired amount.  Salt and pepper to taste.  Enjoy!!!

Teriyaki Sauce

So I made this today. It was amazing on the cubed fried chicken I made with a side of egg fried rice. Hope you enjoy this recipe as much as my family did.  What I did just so you know. I cut up three large chicken breasts. Sauteed them with some ground ginger and some garlic and rice vinegar, let the water simmer off that came from the chicken. And then put the chicken in with the sauce and topped with sesame seeds.  I got the recipe for the sauce from this link. www.google.com/amp/www.food.com/amp/recipe/restaurant-teriyaki-sauce-133751#ampshare=http://www.food.com/recipe/restaurant-teriyaki-sauce-133751

Ingredients:

• ¹⁄₄ cup soy sauce
• 1  cup water
• ¹⁄₂ teaspoon ground ginger
• ¹⁄₄ teaspoon garlic powder
• 5  tablespoons packed  brown sugar
• 1 -2  tablespoon honey
• 2  tablespoons cornstarch
• ¹⁄₄ cup cold water

DIRECTIONS

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it :).

READY IN 6 mins
YIELDS 1 1/2 cups, approx.

Spinach Chicken Lasagna roll ups

INGREDIENTS

• 1 lb. lasagna noodles
• 32 oz. ricotta
• 1 cup shredded mozzarella 2 cup grated Italian blend cheese
• 2 lg. egg
• 20 oz. frozen spinach
• 2 chicken breasts cooked and shredded
• 3½ cups marinara sauce
• to taste salt and pepper
• as needed non-stick spray 

INSTRUCTIONS

1. Get a large pot of water boiling with 1-2 tablespoons of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.
2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, shredded cheeses, egg, chicken, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over[I used 15 noodles], these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Gumbo

I made this for Mardi Gras.  My family loved it.  It is spicy; but, spiciness can be moderated on preference and how much Cayenne pepper you add.  I started with a base from this recipe from a really fun recipe blog that has Disney themed recipes.  I figured if it was close the the Blue Bayou recipe at Disneyland my kids would enjoy it and it is worth a try.  I did alter some things in the recipe and so I will change the recipe below so I can remember for future dinner making fun.  On the Disney blog she found precooked andouille sausage at Target.  I found mine uncooked at the meat counter at my local Harmons.  I browned it in my cast iron and then sliced it and finished cooking it in my oven while I cooked the chicken breast in the pot I made the Gumbo in.  After adding the sausage and chicken to the pot I used the pan I cooked the sausage in to cooked my raw shrimp in that pot seasoned with olive oil, salt, and pepper and let it soak in the flavors from the sausage.  Make sure not to overcook.  I hope these tips help.  Enjoy!

*serves 8

Ingredients:

1/4 cup olive oil
1/4 cup all-purpose flour
1 cup chopped celery
1 cup diced onions
2 quarts low sodium chicken broth
  1 1/2 tablespoons salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)

1 tablespoon garlic powder

1 tsp Tony Chacheres Original Creole Seasoning
1 cup sliced carrots

1 cup diced canned tomatoes
12 ounces frozen cut okra (can also substitute with fresh okra)

1 cooked chicken breast, diced seasoned with Tony Chacheres Original Creole Seasoning 

 2-3 cups pre-cooked Andouille sausage, sliced (if you have to cook this like I did season with Tony Chacheres Original Creole Seasoning)

1 lb cooked Shrimp, large, cut into large pieces 

2 cups cooked brown rice (cook according to package directions)

Directions:

Heat olive oil. Add flour and stir constantly to create a roux. When the roux is a caramel-color, add in celery and onions and cook for 5-7 minutes. Pour in chicken broth. Mix in the salt, pepper, garlic, Creole seasoning, and cayenne. Let simmer 5 minutes. Now add in the tomatoes, carrots, okra, cooked chicken and sausage. Reduce heat to medium-low and cook 45 minutes.  Add shrimp and cook for 15 minutes longer.


While the gumbo is simmering, prepare 2 cups of cooked rice according to package directions. Set aside.

When the gumbo is done, spoon prepared rice in the bottom of your serving bowls. Now ladle the hot gumbo on top.

Cinnamon Rolls

Ingredients:

1 cup milk
1/2 cup and 1T sugar
2T (or 2 packages) yeast
1 cup lukewarm water
6 cups shifted flour
6T shortening
3 eggs
2t salt


Directions:

Scald and cool to lukewarm 1 cup milk. Meanwhile dissolve 1 Tbsp sugar and 2 pkg yeast in 1 cup lukewarm water. Add milk. Sift before measuring. 3 cups flour, add to above mixture and best until smooth and fine grained. Cream 1/2 cup sugar with 6 Tbsp shortening and add to first mixture. Add 3 beaten eggs. Add 2 tsp salt and enough flour (about 3 cups) to make dough to handle. Knead lightly and place in bowl greased with butter. Let raise until double in bulk, about 1 hour. Roll about 1/2 inch thick, spread with melted butter, sugar, cinnamon, raisin, and nuts. Roll up and cut in slices. Place cut side up on greased tin and let rise 1 hour. Bake 400 degrees until nice and brown. About 15 minutes. Ice while hot. Makes about 24

Tip: use a length of thread to cut the rolls so they don't get smashed. Just wrap the thread around the roll and pull.
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Frosting ingredients:

4 cups powder sugar
4T butter
4T milk
1t vanilla


Frosting directions:

Blend all ingredients together until smooth and fluffy. Makes about 2 cups.

Grandma's Upside Down Spaghetti

 

My Mother in Law made this and it tasted good enough that me a professed spaghetti hater asked for the recipe.  I love cream cheese and the addition of cream cheese to the spaghetti is a great combination.  I made this last night and my niece who was here with her husband asked for the recipe because they liked it too.  Enjoy!

Ingredients

1 (24 oz) package spaghetti noodles

1 1/2 lbs ground beef

1/2 onion

1 (8oz) package cream cheese

1 small carton real sour cream

1 small can tomato paste

1 large jar spaghetti sauce

2 cloves garlic

salt and pepper to taste

2 cups shredded mild cheddar cheese

Directions

Preheat oven to 375 degrees.  

Cook spaghetti noodles according to directions on package.  While noodles are boiling brown hamburger with onion on stove.  Then in a bowl mix together sour cream and cream cheese and set aside.  Finally mix in blender jar of spaghetti sauce, tomato paste, cloves of garlic and salt and pepper.  When noodles are done drain in a colander.  

Now it is time to layer.  First spread a thin layer of cream cheese mixture in a 9x13 pan. Then layer spaghetti sauce, sprinkle hamburger, cream cheese mixture, cheddar cheese and then spaghetti noodles.  Continue layering in this order for three layers finishing with sauce and topping with cheddar cheese.  Cover with foil and cook for 1 hour.

Roasted Potatoes

ingrediants

2lbs red potatoes washed and cut into quarters

2T vetetable oil

1t salt

1/2t black pepper

1/2t dried rosemary crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.