Matthew and I were cooking Wednesday and I realized we were each making family recipes from the other's family. I was making Matt's mom's chicken pot pie for dinner and Matthew was making my mom's chili for the chili cook-off at Best Buy. I liked seeing elements from each of our families mixing. Recipes to follow.
Matthew and I over the years have tried to turn every moment into a date, because we feel like we just can't have enough time together, so we like to make the most of the time we have. As a matter of fact, while taking out the trash, Matthew just took me on a walk. We walked around the apartment complex holding hands and just catching up. I had a headache and just walking in the cool, fresh evening air and sharing with Matthew was perfect to ease my headache. It was just a great married moment, so I thought I'd share.
Today was my last day on orientation. I managed my labor and delivered my baby before my shift was over, so that was a good feeling before I begin to go out on my own. Pray for me as I move to evening shift next week. I'm excited about the change, but nervous simply because it is a change. I love the ladies I've met on day shift, but I know that I will make friends on evening shift too. This my baby count up to the 40's. Isn't that amazing? I have the most amazing job in the world. I witness miracles everyday!
Chicken Pot Pie Recipe
2 cans of chicken
2 cans mixed vegetables (low-sodium)
2 cans cream of chicken soup
2 refrigerated regular pie crusts
2 refrigerated deep-dish pie crusts
Salt to taste
Pepper to taste
Mix chicken, veggies and soup (salt & pepper to taste) together on stove top to warm throughout. Lightly brown deep-dish pie crusts in 350 degree oven. Pull out deep-dish crusts and fill with chicken & veggie mixture. Free the regular pie crusts from their pans and lay over top of pie to form top crust. Cut slits to vent. Bake in oven at 350 until golden brown (35 minutes-1 hour).
*This is great to use with any left-over vegetables as well. Matthew and I have done this before and it works well.
1 lb. ground beef
1 lg. onion chopped (about 1 cup)
2 cloves garlic (crushed or minced)
1 tbs. chili powder (may use more or less to adjust heat-my family uses 1/2 tbs so it's less spicy, but Matt & I use whole tbs)
1 tsp. cumin
1 tsp. dried oregano
1 tsp. cocoa
1 tsp. salt
1/2 tsp. red pepper sauce (optional)
1 can tomatoes (diced, do not drain)
1 can red kidney or pinto beans
Cook ground beef with onion and garlic on stove top. Add in tomatoes and spices. Allow to simmer for one hour. Add beans and allow to simmer for another 20 minutes.
*We usually serve this over rice with cheese and sour cream available as toppings. Fritos or chips also make a great addition.
Enjoy everyone! We sure are!
Matt & Jess