Wednesday, July 8, 2009

Cherry, Cherry Pie

For dinner last night, I made a
Southwest Shepherd's Pie.
I made it in a 9 by 13 pan and as I was telling
Dana about it, she said
"hey, that would be so fun to do in little
individual ramekins."
Well, of course, it would !
Especially for a party.
So -- for that reason (yes, I know there isn't a lot of logic here)
I made the cherry pie for tonight's dinner
in those little individual ramekins.
And they turned out great !!
I used Pillsbury Pie Crusts, the kind you find next to biscuits in the store.
And cut the right-sized circles out for the larger bottom
For the filling -- I used 1 can of pie filling and
2 large Tablespoons tapioca.
I use tapioca in all my fruit pies --
it gives them "body".
Then cut another circle of dough
the size of the top and pinch the bottom dough
and top dough together.
Then cut a couple of "breathing" holes
in the top dough,
sprinkle with sugar and dot with butter.
Bake until the dough is golden.
Be sure to place on a cookie sheet -- as you can see
What a mess !!!
It also helps to spray the ramekin with Pam.
Very yummy !! Very pretty !!
Very, very easy !!
NOW --
3 boneless, skinless chicken breasts (or equivalent)
cut into bite-size pieces
1 medium onion, chopped
Brown in skillet with just a tablespoon of oil.
Sprinkle 2 packets taco seasoning over chicken.
Add 1 can whole kernel corn, drained
1 can black beans, drained
1 flat can green chilies
1 cup salsa
1 15 oz. can diced tomatoes, drained
Stir together and let heat through.
Pour into 9 by 13 pan.
In bowl, mix 2 Corn-kits (packaged cornbread mix)
2 eggs
2 cups grated cheddar cheese
enough milk to be spreadable, about 1 1/2 - 2 cups
Spread the cornbread mixture over the chicken mixture.
Bake 20-30 minutes at 350.
Garnish with chopped green onions,
sour cream, chopped black olives,
chopped tomatoes, more cheese.
That's my recipes !!
Give 'em a whirl....
Gwynie Pie