Looking for a quick and easy dinner recipe for your family, then look no further because chicken pot pie muffins that resemble cupcakes are the solutions to your search! These delicious and hearty cakes are sure to deliver a great taste and fullness to anyone willing to give them a chance.  So no matter if you are making these for a mid-size family or a lovely dinner party, chicken pot pie cupcakes will not let you down.

Chicken Pot Pie Muffins Recipe

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Ingredients

1 (14.5 oz) of Can Cream of Chicken Soup
1 Chicken Breast, Poached and Diced (or Roasted Chicken)
1 cup of Shredded Cheddar Cheese
1 tablespoon of Herbs De Provence
1 teaspoon of Onion Powder
1 cup of Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
1 teaspoon of Garlic Salt
2 (10 oz) cans of Pillsbury Biscuits

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Directions

1. Preheat your oven to 400 degrees F.
2. Take out a large bowl, put the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Grease lightly your 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing the dough to the bottoms and on the sides, if you would like you can use cupcake holders instead of the grease.
4. Using a spoon evenly scoop the potpie mixture into each biscuit cup, when each cup is filled then set the cupcakes into the oven for approximately 15 minutes.  (Check at the 12 minute mark to see if they have begun to brown)
5. After the baking has all been done then take out the pot pie cupcakes and let it rest for 3 minutes and then enjoy!

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Trying to think of side dishes to add to your holiday table? Ever heard of a curry-stuffed delicate squash recipe? Well, you shouldn’t miss this delicious menu on your table. Although the procedure requires a lot of steps but then you will find it very easy and fun as you go along with each step.

Holiday Curry-Stuffed Delicata Squash

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Ingredients

For the squash

• 1/2 cup black lentils – the little French ones that hold their shape
• Coarse salt
• 1 cup white basmati rice
• 3 delicata squash, halved lengthwise, scraped clean of seeds
• 2 teaspoons neutral oil
• 1 teaspoon maple syrup
• 1/4 cup olive oil
• 2 teaspoons super fresh curry powder
• 1/4 cup shredded coconut, preferably unsweetened (but sweetened will work in a pinch)
• 1/2 cup yellow raisins, submerged for 10 minutes in a bowl of boiling water to plump, squeezed dry
• 1/4 cup roasted unsalted sunflower seeds or peanuts
• Handful coarsely chopped fresh cilantro leaves for garnish

For the dressing

• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/2 teaspoon coarse salt
• 2 tablespoons neutral oil
• 1/2 teaspoon sugar

Directions

Squash:

1. Preheat the oven to 400°F. Bring around 6 cups of water to boil in a small saucepan. Add 1/2 teaspoon salt and the lentils. Lower the heat to a simmer and boil for 20 to 25 minutes, until the lentil are soft but not falling apart. Drain in a fine metal sieve. Set the lentils asie.
2. Rinse the rice in several changes of water, until the water runs clear. Place it in a small covered saucepan with 1 3/4 cups water and 1/2 teaspoon salt. Bring to a boil, then give the rice a stir, put the lid on, and place the pot over the lowest possible heat. Cook for 15 minutes, then turn the heat off and leave the cover on the rice for another 5 to 10 minutes, or until you’re ready to use it. (If you have a preferred method of making rice, go for it. You’ll need 2 cups of cooked rice.) You’ll need 2 cups of the rice; reserve the rest for another use.
3. Place the squash halves in a lightly oiled baking dish. Combine the oil with the maple syrup, and then brush the squash with the mixture. Season with a pinch of salt. Place the squash in the oven and cook them for 30-40 minutes, until they’re easily pierced with a fork.
4. In a large, heavy skillet – a cast iron pan works great – heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until they are wilted and slightly brown, about 10 minutes. Add the curry powder and 1/2 teaspoon salt, until the curry powder is very fragrant, about 3 more minutes. Add the coconut and cook for another minute, then add the lentils, the raisins, sunflower seeds or peanuts, and 2 cups of the rice. Stir gently to combine all the ingredients. Remove the skillet from the heat.

Make the dressing:

1. Combine the mayo, lemon juice, curry powder, salt, oil, and sugar, and stir well.
2. Add about 3/4 of the dressing to the lentil-rice mixture and stir to combine. Taste for balance of flavors, adding more dressing or salt, pepper, or lemon juice as needed. You want the mixture to hold together well.
3. Fill each squash half to overflowing, using about 2/3 cup of the mixture. Return the squash to the oven and bake for 10-15 minutes, until the top of the filling is slightly browned and crisp.
4. Sprinkle with the cilantro leaves. Serve 2 halves for those with big appetites; 1 half will be enough for smaller eaters.

Well done! You will notice that for the most part of this recipe, the fresh curry powder is very important. So you have to ensure the quality of your curry powder. Now you can enjoy the delicious curry-stuffed delicate squash recipe that you can be proud of and share with your family and friends.

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If you are craving  an Italian delicacy, then try this Italian Pot Roast recipe for lunch or dinner. You don’t have to worry about the availability of the ingredient since everything is readily available in your nearest market place. The cooking process can be quite messy but it will be all worth it after you taste its delicious outcome.

Italian Pot Roast Recipe

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Ingredients

• 2 whole Beef Chuck Roasts
• 2 jars Roasted Red Peppers
• 2 jars Artichoke Hearts, Drained
• 6 whole Sundried Tomatoes (jarred)
• 2 whole Yellow Onions, Peeled And Quartered
• 28 ounces, fluid Beef Stock Or Beef Broth
• 2 Tablespoons Parsley Flakes
• 6 cloves Garlic, Peeled
• 1 cup Wine (red Or White)
• 2 Tablespoons Flour
• Salt And Pepper, to taste
• 12 ounces, weight Egg Noodles
• Fresh Parsley, Minced

Directions

1. Preheat oven to 275 degrees.
2. Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven for four hours.
3. Remove the pot after four hours and use a fork to confirm that the meat is falling apart/fork tender. (If not, put back into the oven for 30 minute increments until totally tender.)
4. With a slotted spoon, remove the peppers, artichokes, onions, garlic, and sundried tomatoes and place them in a separate container. Remove the meat and place it in another separate container. Cover the containers holding the veggies and meat and refrigerate them several hours or overnight. Place the lid on the pot and refrigerate it for several hours or overnight.
5. When you’re ready to serve the roast, remove the meat and veggie bowls from the fridge and nuke them just to heat them up. Set aside.
6. Cook egg noodles according to package directions. Drain and set aside.
7. Remove the pot from the fridge and carefully skim off the solidified fat from the top of the liquid. Discard the fat. Mix flour with 1/2 cup of the cooking liquid and set aside.
8. Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. When bubbles appear all over the surface of the liquid, drizzle in a tablespoon or so of the flour paste. Check thickness: if it’s too liquidy, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy.
9. Arrange cooked noodles on a large platter and arrange chunks of the meat and the intact artichoke hearts and peppers (and garlic cloves!) all around the meat. Spoon the thick gravy all over the top and sprinkle with minced fresh parsley.

It will be nice if you serve the Italian Pot Roast immediately to savor the aroma and taste of the combined ingredients. Invite your friends or family members with you to cook this recipe to make it more fun.

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