Chicken Sloppy Joe Pitas #WeekdaySupper

Posted on June 30, 2015 by Cindy Kerschner

Chicken Sloppy Joe Pitas

Chicken Sloppy Joe Pitas

July at Weekday Supper is time to focus on Summer Vacation Recipes!

We may have time off to enjoy summer fun but we still need to eat. Squeezing meals in between swimming, biking, day trips, sun bathing, gardening and just being outside can be a challenge.

What do Vacation Meals mean to you?

  • Recipes that remind you of a summer vacation.
  • Meals to make while the kids are out of school.
  • Meals to make while vacationing at a place with a kitchen (great for those on tight budgets).

All these ideas probably apply at one time or another. Chicken Sloppy Joe Pitas cook up fast and fit into your busy schedule. One pan meal that’s ready in about 20 minutes. You can chop the celery and onion a day ahead to save time.
Chicken Sloppy Joe Pita

Chicken Sloppy Joe Pita (550x550)

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Chicken Sloppy Joe Pitas #WeekdaySupper

Ingredients

  • 1 lb ground chicken
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1 Tablespoon olive oil
  • 1 can tomato paste
  • 1/4 cup chicken broth
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon brown sugar
  • dash hot sauce(optional)
  • salt and pepper to taste
  • 4 pitas or sandwich buns

Instructions

  • Saute celery and onion in oil for 2 minutes. Add chicken and cook until chicken is no longer pink.
  • Whisk tomato paste, broth, Worcestershire, brown sugar and hot sauce together in a bowl.
  • Pour over chicken mixture and heat thoroughly. Salt and pepper to taste.
  • Serve in a pita with lettuce if desired.
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Enjoy this Great line up of Weekday Supper ideas vacation style!

 

Sunday Supper Movement

 

Monday – Creamy Rotisserie Chicken and Mushroom Pasta by Simply Healthy Family
Tuesday – Chicken Sloppy Joe Pitas by Cindy’s Recipes and Writings
Wednesday – Cilantro Paprika Potatoes Salad by The Petit Gourmet
Thursday – Grilled Italian Sausages with Peppers and Onions by A Day in the Life on the Farm
Friday – Gluten Free Tacos by Gluten Free Crumbley

Posted in #WeekdaySupper, chicken, sandwich, summer, What's For Dinner? | Tagged , , , , | 5 Comments

Smoky Potato Pie Cups #SundaySupper

Posted on June 28, 2015 by Cindy Kerschner

This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

When Idaho® potatoes throws a party, everyone is invited! Hi Spuddy Buddy!

Idaho® potatoes bag and Spuddy Buddy
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We all know how great Idaho® potatoes are for you. One Idaho® potato provides 45% of your Daily Vitamin C needs. These tubers are high in potassium and good source of Vitamin B6, fiber, phytochemicals and antioxidants. A fat free, cholesterol free, heart healthy, low calorie way to more nutritional meals.

Today Sunday Supper is bringing you appetizers made with delicious Idaho® potatoes!

I made Smoky Potato Pie Cups for everyone. This recipe makes 24 bite-sized cups. I added a smoked almond to each cup just for fun!

Smoky Potato Pie Cups with almonds

These cups are easy to make with a few simple ingredients. A mini muffin pan provides the perfect size to bake the shells.

I used a Linzer cookie cutter to get the scalloped edges but any small glass or cookie cutter will do. Poke a few holes in the bottom and sides of each cup to keep the pie dough in place. Holes also stop bubbles and uneven baking.

Smoky Potato Pie dough

Smoky Potato Pie Cups bake

 

These cups bake fast and are ready to fill with delicious cheesy potato filling.

Smoky Potato Pie Cups on rack

 

Smoky Potato Cups

Smoky Potato Pie Cups

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Smoky Potato Pie Cups

Yield: 24

Ingredients

  • 1 9-inch pie crust store purchased or homemade
  • 2 cups cooked Idaho® potatoes
  • 1/4 cup onion chopped very fine
  • 1/2 cup kale chopped very fine
  • 2 Tablespoons butter
  • Salt and pepper to taste
  • 2 ounces shredded Smoked Gouda
  • 1/2 teaspoon Smoked paprika
  • 24 smoked almonds (optional)

Instructions

  • Roll out pie dough or unroll premade dough. Cut dough into 2 1/2-inch circles. Prick each circle with a fork.
  • Press dough into ungreased mini muffin tins.
  • Bake dough in preheated oven at 350F degrees until golden, about 4 minutes.
  • Sauté onion and kale in 1 Tablespoon butter.
  • Mash potatoes, cheese and vegetables. If too dry, add remaining butter as needed.
  • Whip potato mixture until smooth; season with salt and pepper.
  • Put whipped potato mixture in pastry bag with tip; press mixture into crust lined cups.
  • Garnish with a pinch of smoked paprika and a smoked almond if desired. Serve warm or at room temperature.
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Follow the Potato Recipes Featuring Famous Idaho® Potatoes Pinterest Board for ideas for every meal!

Not all potatoes are the same. Look for the genuine  Idaho® potatoes seal on your next shopping trip. This seal assures you those russets, reds, fingerlings and golds were grown in Idaho’s rich soil and experienced the perfect potato growing climate.
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Connect with Idaho® potatoes for the latest recipes, tips and promotions.

Website: http://idahopotato.com
Twitter: http://twitter.com/idahopotato
Facebook: http://facebook.com/famousidahopotatoes
Pinterest: http://pinterest.com/idahopotato
Instagram: http://instagram.com/idahopotatoes

Enjoy these delicious appetizers starring Idaho® potatoes from Sunday Supper!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, appetizer, cheese, party food, potatoes, What's For Dinner? | Tagged , , , , , | 36 Comments

Foodie Friends Friday Linky Party #152

Posted on June 25, 2015 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Continue reading →

Posted in Foodie Friends Friday, linky party, What's For Dinner? | 1 Comment

Not Your Mother’s Shepherd’s Pie #RecipeReDux

Posted on June 22, 2015 by Cindy Kerschner

Not Your Mother's Shepherd's Pie

This month the Recipe ReDux Challenge is all about Pie Love ❣


recipe redux

The Challenge:

Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

I chose to remake a heart-stopper classic. Shepherd’s Pie.

There are many healthy ways to make a meat and vegetable pie. You can cut back on the fat in the crust. a leaner meat or no meat would switch it up from classic hamburger.
I thought I’d use mushrooms instead of meat, skip the buttery mashed topping and thick gravy.

Mushrooms add texture, reduce saturated fat and sodium content per burger. They are the only source of vitamin D in the produce aisle that is non-fortified. Mushrooms are the leading source of the essential antioxidant selenium, which protects body cells from damage that might lead to chronic diseases. Mushrooms also help to strengthen the immune system.

Baby Lima beans, red-skinned potatoes, corn, celery and onion comprised the filling. Add some thyme, chives, salt and pepper to taste. A bit of water made a nice broth. Place the cooked vegetables in the crust. A sprinkle of cornstarch will thicken it as it cooks.
Arrange thin slices of red potato and mushrooms on top. Brush with olive oil.
Bake at 350 for approximately 30 minutes until crust in done and potatoes are tender. Cool a few minutes before cutting.

This is definitely not your Mother’s Shepherd’s Pie.

Not Mom's Shepherds Pie
Not Mom's Shepherds Pie slice close up

Not Your Mother's Shepherd's Pie collage

 

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Not Your Mother’s Shepherd Pie #RecipeReDux

Ingredients

  • 2 medium red potatoes, 1 thin sliced, 1 diced
  • 1 8-ounce package portabella mushrooms, sliced divided
  • 1/2 cup baby lima beans
  • 1/2 cup corn,
  • 14 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup water
  • 1 Tablespoon cornstarch
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped chives
  • 1 teaspoon lemon juice
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Press shell into shallow 9-inch pie tin, Prick sides and bottom with a fork.
  • Place diced potatoes, beans, corn, celery, 1 cup diced mushrooms and onion in a small fry pan add 1 Tablespoon oil, salt and pepper. Saute until tender yet firm.
  • Add thyme, chives and lemon juice. Pour into pie shell. Sprinkle with cornstarch.
  • Arrange thin potato slices and mushrooms in a layered circle. Brush with oil.
  • Bake at 350 for about 30 minutes until crust in done and veggies are tender.
  • Cool a few minutes before cutting.
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About Recipe Redux:

 

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

You can apply to join here .

Enjoy all these great pies from Recipe ReDux!


Posted in #RecipeReDux, mushrooms, pie, potatoes, What's For Dinner? | Tagged , , , | 9 Comments