Maple-Roasted Acorn Squash #shorts
Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight with Roast Chicken and stunning on a holiday table alongside a Juicy Roast Turkey.
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Thanksgiving Leftovers Mini Pot Pies
Wondering what to do with all those Thanksgiving Day leftovers? We've got an easy recipe that can be adapted to use any leftovers you have from the big holiday. We make a crust out of the stuffing that will be a crowd pleaser!
Enjoy and Hope y'all had a great Turkey Day!
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Thanksgiving Leftovers Mini Pot Pies
Leftover stuffing or dressing
Chicken broth
Mashed potatoes
Turkey, chopped
Gravy
Cranberry sauce
1. Preheat the oven to 375 degrees F. Lightly grease a ramekin or jumbo muffin pan.
2. With your hands, work the stuffing into a ball adding a little chicken broth for moisture top help bind it, if needed.
3. Press the stuffing along the sides of the ramekin to form a crust (roughly a ¼” inch thick). Bring the stuffing up the sides and slightly over the top edge of the dish
4. Pour a little gravy in the bottom and then add a layer of mashed potatoes, then turkey. Repeat layering until you’ve reached the top.
5. Form a circle of stuffing and place on top of the last layer, sealing to the edge, to form a top crust.
6. Place the dish on a cookie sheet and bake about 20 – 30 minutes or until warmed
through and the crust sets.
7. Remove from the oven and let cool for a few minutes on a wire rack. Top with cranberry sauce and/or gravy and serve warm.
Tips: Get creative! This recipe will work with any layered combination of leftovers you have:
Green beans, Turkey with Gravy
Sweet Potatoes, Turkey and Cranberry, etc.
Instead of a stuffing crust you can also use canned biscuits rolled out thinly and placed in the ramekin.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Keto Recipe - Mini Chicken Pot Pies
These mini chicken pot pies will satisfy your appetite as well as your soul. The herb-infused filling has tender bits of chicken, onion, green peas, and morsels of carrot. All this topped by a tender mozzarella crust.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
For the Filling:
1 lb. chicken breast, diced
2 Tbsp. butter, divided
1 medium onion, diced
2 stalks celery, finely chopped
½ cup carrot, coarsely grated
¼ tsp. dried thyme leaves
1 Tbsp. white wine vinegar
½ cup chicken stock
1 ½ cup heavy cream
½ cup green peas, fresh or frozen
2 tsp. Paprika
Salt and pepper to taste
For the Crust:
1 cup almond flour
½ cup coconut flour
2 tsp. baking powder
¼ tsp. sea salt
¼ tsp. thyme, dried
2 large eggs
3 cups mozzarella cheese, part-skim, grated
10 Tbsp. butter
Nutrition Summary:
This makes a total of 12 servings Keto Mini Chicken Pot Pies. Each serving comes out to be 445 Calories, 36g Fats, 6g Net Carbs, and 23g Protein.
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Turkey Pot Pie Recipe
This turkey pot pie recipe is just down home country cookin' --no bells or whistles, just comfort food like we like it. You can make a chicken pot pie like this, too!
Print the complete recipe at
Give this turkey dish a try and let me know what you think--it's a great way to use leftovers, either chicken or turkey, and for more video recipes check out the Chef Buck playlist:
And to discover and print more great dishes visit my recipe website at
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Turkey Pot Pie Casserole Recipe
2 to 3 lbs. of cooked TURKEY (or chicken)
1 large RED ONION (chopped)
5 cloves GARLIC (minced)
2 cups BROCCOLLI FLORETS
1 med ZUCHINNI (chopped)
1 14 oz can ARTICHOKE HEARTS (chopped)
***experiment--use veggies you love***
White sauce:
2 Tbsp BUTTER
2 Tbsp all-purpose FLOUR
1/4 tsp SALT
1 cup MILK
2 cups CHICKEN BROTH
Casserole Topping:
1 tsp black PEPPER
1 ½ cup BUTTERMILK
1 ½ cup SELF-RISING FLOUR
1 ¼ stick BUTTER (melted)
directions:
Cook turkey (or chicken) your favorite way—allow to cool. Remove skin and bones and chop into casserole friendly pieces. If you have left-over turkey or chicken, then this is a great dish to utilize that extra bird when you're fed up with eating sandwiches (definitely keep this dish in mind after Thanksgiving).
Chop veggies into casserole friendly pieces—experiment with the types of veggies you use—whatever is on hand will usually work; isn't cleaning out the fridge what a casserole does best?
Make the white sauce: In a sauce pot, melt 2 Tbsp butter on low heat and slowly add 2 Tbsp flour, mixing until mixture is smooth. Add ¼ tsp salt. Slowly add 1 cup milk, stirring until all is smooth. Turn burner heat up to medium high and add 2 cups broth. Continue stirring until mixture is heated through, but do not bring to a boil. Cover and remove from heat.
Arrange turkey on the bottom of a casserole dish and cover with the white sauce. Top with the chopped veggies. Add additional seasonings if desired, but keep in mind that the broth may already be well salted.
In a bowl, combine 1 ½ cups buttermilk, 1½ cups self-rising flour, 1¼ stick melted butter, and black pepper. Mix into a smooth batter.
Pour batter over the veggies; spread evenly over the casserole to form a smooth top layer.
Place Casserole in an oven pre-heated to 425 degrees F and cook approx. 35 minutes. Cook an additional 5-10 minutes under the broiler to brown the top crust.
That's it, dudes.
Allow casserole to rest 10-15 minutes before serving, and then follow your heart.
Mystery Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:
Jamie's Quick Chicken & Mushroom Pie
This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Perfect with greens and mash, it's a great winter warmer. Jamie's here to show you every step of the way.
This speedy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 92-93 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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Aussie Meat Pie |
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Chicken Pot Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 219
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