Archive for April, 2011

Mini Turkey Pot Pie= Heaven, Torrential Rain= Hell

Hello TMFF friends,

Thanks for sticking with me over the last few weeks. I have been insanely busy. Classes are coming to an end and that means a ton of last minute stuff to do on top of getting ready for my trip to Italy this summer.

Today I am going to show you my recipe for First-time-ever-mini-turkey-(could be chicken)-pot-pie. GET EXCITED:D  I used leftover turkey from Easter lunch with my mom, PYT, and Mammaw. As far as veggies go I just used what I had available which, with the RAIN, was a yellow onion, jarred minced garlic, and canned peas, corn, and potatoes.

Because it is just me and PYT, I only made 3 pot pies. The amount of filling I made could easily have made three more.

Here are a few pics of PYT and JR from SPRING BREAK-Atlanta. This trip convinced me that I WILL live there someday. Enjoy:)

awww PYT and JR posing in front of… a sign!!

oh, Heyyyy boo! BSG looking good;)

Bodies Exhibit. Crazy! I opted not to go. They said it was very cool though.

At local Italian Restaurant Pasta del Pulcinella

Meee! at the Porter Beer Bar in Little Five Points. If you’re down there you NEED to go here. AWESOME!

Mandatory Beach pic at Hilton Head.

Hahahahaha JR- Dont hate me:) at Sweetwater Brewing Company tour. Yay Beer!! haha

Without further ado…

Mini Chicken/Turkey Pot Pie

1 frozen pie crust (thawed; to use the full amount of filling I made, I would have used 2 if I had them)

3 table spoons of butter

3 to 4 tablespoons of flour

~ 1 cup of milk(maybe more; I forgot to measure)

1/4 can of corn

1/4 can of peas

1/2 can of sliced potatoes; diced

1/4 cup diced yellow onion

1/3 cup shredded turkey

2 cloves minced garlic

Rotisserie chicken seasoning




cayenne pepper

garlic salt

onion powder


Sautee onions and garlic in one tablespoon of butter until translucent. Take onion out of pan. Add two tablespoons of butter to the original pan. Add flour one tbsp at a time. Whisk fast! get all that good stuff on the bottom. add milk. whisk. add more flour. whisk. Let cook a few minutes. add in the sauteed onion, turkey, and rest of the veggies. Let cook for a few minutes. Season to taste. Spray mini oven safe containers with Pam, cut out pie crust to fit in and on top of container. put first layer of crust down. Spoon in filling. Top with second layer of crust. Cut a slit in the top crust. Bake according to package directions (about 15-20 min( at 350 Degrees). ENJOY!!

Things tickling my fancy:

1. Rainboots

2. SKYPE- Best thing ever. Let’s me talk to BSG regularly which is great because if I didn’t, I would be so sad:(

3. Rainy day tiger snoozes- even grown-ups need naps:D

Happy Swimming Y’all:)

As Promised…Strawberry Ice Cream

As you may or may not know, I just purchased for myself an ice cream maker! Yay! It was necessary for my LIFE.  So now, at my whim, I can whip up sorbet, frozen yogurt, ice cream, and slushies (with or without alcohol). How could this be a bad idea? It can’t. My first endeavor was Strawberry Ice Cream because I had some strawberries that needed to be used and a recipe (helpful). The ice cream machine is great. It was quick, if not a bit noisy, and easy to use.  The consistency after initial freezing is comparable to soft serve so if you want more ice cream-y ice cream, then you should transfer it to a freezable, covered container.

Ingredients ( Cream, Whole Milk, Strawberries, Lemon Juice, Sugar, and Vanilla)

Mix sugar, cream, milk, vanilla, sugar and strawberry juice with a  hand mixer

Pour mixture into the machine and turn on. Wait 25 -30 minutes. Add the chopped strawberries in the last 5 minutes.

Finished! This is the soft serve consistency. MMM TASTY!


This was an incredible finish to my dinner which was homemade chicken tostadas.

I took 1 large chicken breast and boiled it in salsa(enough to cover it), along with cumin, cayenne pepper, salt, onion powder, and garlic powder (to taste)

Once the chicken was done I shredded it with two forks.

For the Tostada shells, I took flour tortillas and fried them.

Take one shell, put some shredded salsa chicken, guacamole, black beans, sour cream, lettuce, tomato, etc to finish!

ENJOY! this was so tasty and full of flavor not to mention there was plenty left for leftovers the next day!

Strawberry Ice cream recipe

1 Pint fresh ripe strawberries, stemmed and sliced

3 tablespoons freshly squeezed lemon juice ( I used bottled)

1 cup of sugar, divided

1 cup of whole milk

2 cups of heavy cream

1 teaspoon pure vanilla extract

combine strawberries with lemon juice and 1/3 cup of sugar. stir gently and let macerate in juices for 2 hours. In a medium bowl, use a hand mixer or whisk to combine the milk and sugar until sugar is dissolved (1-2 min on low-speed). stir in heavy cream plus strawberry juice and vanilla. turn machine on. pour mixture into freezing bowl. let mix for 25-30 min. add strawberries during the last five minutes.

Happy Cooking!

Things tickling my fancy:

1. These ADORABLE Handmade hair accessories from Quirky Squirrels on Etsy

2. Beautiful sunshiney days like TODAY!

3. This amazing Apple Sangria I made the other day for PYT and Jessica’s Adult Disney Princess Party ( I was channeling Snow White)