Taking a Break

I'm going to be taking a break for a little while.  I would love to hear any feedback you have on what's been published so far.  Also , if you are looking for something in particular, please send me a message.  I have a large portfolio of recipes.
thanks for reading me!

Chicken Pot Pie

I love pot pie!  Actually, I love anything that involves gravy.  I also don't mind my food touching each other.  In fact, I'm a fan of the 'perfect bite'!  So if you're like me and love that perfect bite experience, then you will love this recipe.  

This recipe is easy and flexible, especially if you have left over meat and vegetables.   Sometimes I actually make a quantity of roasted chicken or beef roast just so I can make a pot pie out of the left overs.  But even if you're starting from scratch, it's an easy one-skillet prep.  Yummy roasted meat, homestyle vegetables in a pastry crust. 

A note about the crust:  I know there are folks out there, especially bakers, who would never use a premade pie crust.  So if you want to make a scratch crust, go for it.  For me, the premade crust works fine! The key is to use two crusts - a bottom and a top (or a lid as my brother calls it).
Enjoy! 

I will be following with recipes for roasted chicken and turkey, including my mom's famous gravy in the weeks to come!

 

 

Chicken Pot Pie

By Peggy Fonke

  

2 prepared pie crusts - one deep dish and one regular

 2-3 chicken breasts - cooked

1-2 red potatoes – diced

1 small onion – diced

1 cup baby carrots

1 cup green beans

2 cups chicken gravy (canned or left over from roasted chicken)

 

1 TBL worchestershire sauce

 

2-3 TBL sugar

 

pepper

 

1 TBL Margarine or olive oil

 

Sauté carrots, potatoes, onion in a skillet with 1 TBL of Margarine until soft (about 10 minutes). 

Add green beans and sauté another 5 minutes or until tender.

Dice chicken.  Add to  sautéed vegetables

 

Blend in gravy, worchestershire sauce and sugar.

Salt and pepper to taste

 

Pour into pie shell

 

Top with remaining pie crust and seal edges

 

Pierce top crust in several places with sharp knife .  

Place pie pan on cookie sheet

Bake for 30-45 minutes at 350 until crust is golden brown and filling is bubbly

 

Let sit 10-15 minutes before serving. 

 

This is ideal for leftover turkey and trimming.
 

Lemon Tree

This is my lemon tree.  I received this as a Mother's Day gift several years ago. It is very hearty, as I am not a very good gardener at all!  But this guy has managed to survive and product fruit each year.  Year 1 - 2 lemons, year 2 - 10 lemons, year 3 - pruned - 6 lemons. 

 The buds form in the spring and ripen in January.    It produces the best lemons ever.  Very crisp, tangy and fresh with no bitterness.  I guard them with my life!

 

I'm excited to have fresh lemons because I have several recipes that require them.  Stay tuned for some of my favorites.  

 



 

 

this is how the buds form

 

Fonke Chili

It's time to break out the chili recipes! 

 

We have wonderful neighbors!  Each year on Halloween several families gather together in the deepest part of the street and hand out our candy together.  We build a fire pit and serve Chili and libations.  It's a lot of fun especially when the weather cooperates.

 

 

 

I  learned this chili recipe from my good friend and chef-mate Katie Luby (see Spicy Shrimp recipe).  She is a font of great recipes.  There are two secrets to this recipe:   BACON and LONG SLOW COOK.  The bacon speaks for itself.  Once all the ingredients are in the pot, simmer for 1.5 hours with the lid on, then an additional 1.5 to 2 hours with the lid off.  This allows all the flavors to blend together and cook down into perfect deliciousness. 

One more secret:  FRITOS.   They are an amazing garnish. Try it!

 

 

 

Peggy’s Chili

Inspired by Katy Luby

3-4 hours cook time!

 

6-8 strips bacon cut in ½ pieces (I recommend thick cut country style bacon)

 

2-3 lbs. Ground beef

1 large onion

1 green pepper

1 can red kidney beans

1 can stewed tomatoes

1 can diced tomatoes

1 8-0z can tomato sauce

1 can tomato paste

2 cups beef bouillon

1 cup water

2 tsp oregano

1 tsp cumin

2 bay leaves

3-4 TBL Chili Powder

2 TBL – ¼ cup sugar

1 tsp salt

1 tsp pepper

1 tsp Kitchen Bouquet/Gravy Master

 

 

 

In a large pot add tomatoes, tomato sauce, beans, beef boullion and spices (not the tomato paste yet).

 

 

In a small frying pan, fry bacon pieces about ¾ of the way done.  Drain (or not) and add to the large pot.

In a large skillet, brown ground beef with onions and green pepper. 

 

Drain and add to large pot.  So now everything is in the large pot.  now add the tomato paste.

 

 

 

Simmer covered for 1 ½ hours stirring occasionally. 

 

 

Uncover and simmer another 1 ½ to 2 hours.  Mixture should reduce by about an inch.

 

Garnish with shredded cheese and Fritos.