We ended up at a friends block party around 5. It ended up being allot of fun. The kids jumped in the bounce house for hours. We ate the regular Ol' BBQ food. Then laid on the lawn to watch a really nice show of fireworks. During the finale one of the fireworks tried to take M and I out. There was a boom then a big ball of fire shooting right at us. It hit my hand landed on our blanket, which caught on fire, then bounced up into my friends hair! Fortunately for us only the blanket was left with a scar. Over all it was a pretty successful 4th of July! The 5th on the other hand started us out with 2 sick and throwing up boys. Hopefully whatever they've got going on will pass soon without destroying our home!
We've been on Summer break for about 3 weeks now and have taken 2 trips to the beach already. The weather there hasn't quite gotten to the "nice" point but we've still had alot of fun flying kites and building sand castles.
Our last trip left me in a Fall feeling mood. So I decided to make a Chicken Pot Pie with some leftover rotisserie chicken. It was the first one I have ever made and was super delicious! I found the recipe on one of my new favorite food blogs. http://www.perrysplate.com/ She cooks alot of my kind of food. I made just a few tweaks to it to make up for the things I had and didn't have on hand. Im pretty sure this will become a family favorite during the Fall and Winter monthes. Enjoy :)
Roasted Chicken Pot Pie
adapted from Perrysplate.com
1 1/2 - 2 cups shredded roasted chicken meat
1 cup leftover pan drippings from chicken (fat skimmed from the top)
4 T butter
3 T flour
2 clove garlic, minced
2 cups frozen small vegetables (like peas, carrots, corn mix)
4 cups chicken broth
1 T chopped fresh (or 1 tsp dried) herbs (see note)
1/4 cup heavy cream (optional)
salt and pepper to taste
single pie crust, unbaked
Preheat oven to 400 degrees F.In a large skillet or saute pan, melt butter over medium heat, then add flour and chopped garlic. Stir to combine and cook for a couple of minutes until the mixture starts to bubble and turn slightly brown. Add 3 cups chicken broth, pan drippings, shredded chicken, vegetables, herbs, and a pinch or two of salt and pepper. (The mixture will become more flavorful as it thickens, so don't add too much salt at this point.) Cook over medium heat until it becomes bubbly, then reduce heat to medium-low and simmer for 5-8 minutes until mixture thickens. Add more chicken broth if it gets too thick, 1/4 cup at a time. Remove from heat and stir in the cream, if using. Pour filling into a 9-inch pie plate and let it cool for a few minutes.Roll out pie crust a bit so it's about an inch bigger than the pie plate, then place over the top of the filling. Tuck edges underneath themselves to form a smooth edge and crimp, if desired, using your finger. Cut 2 or 3 small slits in the top of the crust, toward the center. Place egg in a small bowl with 1 T water and beat with a fork. Brush some egg wash over top of the crust. (You'll have some leftover.)Place pie plate on top of a rimmed cookie sheet (in case it spills over while baking) and place in the oven. Bake for about 40 minutes until the crust is golden brown.
Makes about 6-8 servings.
( I didn't have fresh herbs so I used about a teaspoon of Italian seasoning. I also didn't reserve any of the pan drippings so I added 2 chicken boulion cubes.)