Shellie’s Chicken Salad Pot Pie

Hello folks, and welcome back to the All Things Southern kitchen! So, here’s the deal– I’m not a big potpie fan. I mean, I’ll eat it but it’s not my favorite. On the other hand, I do like the concept of a potpie and I am a huge chicken salad fan… So, the other evening I thought, why not a Chicken Salad Pot Pie? I mean, why not? Don’t ask me! I’m going to have to say it was one of my more brilliant inspirations. The pic here doesn’t do it justice — it was disappearing so fast, I considered myself fortunate to have grabbed even this sad iPhone image! Here let me show y’all how I did it.

cpotpie

“Shellie’s Chicken Salad Pot Pie”

1 (9″) pie shell
1 and 1/2 cups mayonnaise
1 tsp black pepper
1/4 tsp salt
1 tablespoon lemon juice
2 cups diced cooked chicken
1 and 1/2 cups celery (finely chopped)
1 bunch green onions (diced)
1/2 cup grated sharp cheese
1/2 cup chopped pecans
1 cup crushed potato chips for topping

 

I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and stir together 1 and half cups of mayonnaise, a bit of salt and pepper, and a tablespoon of lemon juice. Then we’ll stir in a half/cup of grated sharp cheddar cheese, a 1/2 cup of chopped pecans, a cup and half of diced celery, and a bunch of diced green onions.

We’ll need two cups of cooked, diced chicken. I’ll be using meat from this rotisserie chicken I picked up at the grocery store– again, that’s another great time saver that’s full of flavor.   We’ll combine all of this and spread it in our prebaked pie shell and we’ll top it with a cup of crushed plain potato chips for some good crunch before baking it in a 350 degree oven for about 25 minutes. Yum! Indeed! Folks, y’all have got to try my Chicken Salad Pot Pie– it’s good eating from the All Things Southern kitchen to yours!

 

Mexican Lasagna

Hello folks and welcome back to the All Things Southern kitchen. If I said lasagna most people would picture the classic pasta, red sauce, and cheese version. We like that one, too, of course. However, I made a Mexican Lasagna the other evening and the man and I, well, we may have hurt ourselves. Let me walk y’all through it.

mexicanlasagna

“Shellie’s Mexican Lasagna”

12 (6 inch) corn tortillas
1 pound hamburger meat, cooked and drained
1 (15 ounce) can pinto beans
1 (10 ounce) can enchilada sauce
1 can Rotel tomatoes
1 can diced green chilies
1 can diced black olives
8 ounces Monterey Jack cheese, grated
2 cloves garlic, minced
1 teaspoon cumin
dash of hot sauce
Fresh cilantro
Green onions
Black pepper to taste
Fresh lettuce

Friends, I am happy to share this one with y’all. I sort of invented it with what I had on hand. (I do that a lot!) This is super easy. We’ll just assemble our ingredients and layer it up, lasagna style.

Ready? Place six tortillas on the bottom of a greased casserole dish. Spread half of the meat, chilies, olives, enchilada sauce, Rotel tomatoes and cheese across the tortillas and repeat. And– that’s it!

Bake for 40 minutes in a 350 degree oven. I served it in squares a top a bed of lettuce and sprinkled it with green onions and fresh cilantro. Have mercy! That’s my Mexican Lasagna and it’s good eating, from the All Things Southern kitchen to yours!

Sugar Glazed Salmon

Welcome back to the All Things Southern kitchen, friends! I’m serving my Sugar Glazed Salmon for supper! Let me walk you through it and you can serve these delicious filets to your hungry bunch.

“Sugar Glazed Salmon”

1 and 1/2 pounds salmon fillets
1/3 cup Teriyaki sauce
1/4 cup olive oil
1/3 cup water
1 teaspoon garlic
1 teaspoon ginger
1/3 cup brown sugar
1 teaspoon lemon pepper
Juice of one lemon squeezed over the finished salmon steaks

salmon

I’ve started our salmon supper off by preparing a marinade, using Teriyaki sauce, olive oil, a bit of water, minced garlic, ginger, lemon pepper, and brown sugar. Then I took about a pound and a half of salmon fillets, closed them up in a Ziploc bag with the marinade and popped ‘em in the fridge for a couple hours.

Afterwards, I seared them in my heavy cast iron skillet, about a minute or so. This allows the brown sugar glaze a chance to give ‘em a good char on both sides. We love that. Then I sealed them up in a foil packet and finished cooking them in the oven– 15 minutes at 450– that’ll do it. Those foil packets will keep our fillets nice and tender. Note, you can also toss these on the grill if you want to cook outside. Just grill ‘em about 8 minutes per side, or until they flake with a fork.

That’s it, y’all! I’ll take my Sugar Glazed Salmon Fillets and serve ‘em with pasta, salad, or nice, buttery rice. It’s good eating, from the All Things Southern kitchen to yours.