Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Friday, May 27, 2016

Baked Chicken and Veggie Pot Pie Recipe

A few weeks ago I was online and looking for something a little different to make for dinner when I stumbled upon a recipe that caught my eye. When I saw the title, I was expecting a homemade chicken pot pie type of soup but after I saw the written recipe, I realized it was for a chicken & veggie pot pie that you bake in the oven...sort of like a Sheppard's pie.

We make and serve some type of chicken dinner at least twice a week and I knew this recipe would be a hit with my entire family and I was right! I printed it out and made it a few days later...but can't remember the site that I saw it on. If you do, let me know and I'll give them the proper credit for it. Anyway, here's the recipe. It will make 4-5 hearty servings. We served it alongside some freshly made garden salads to help lighten up our meal.

Homemade Baked Chicken Pot Pie Recipe

Crescent Roll Dough
1 cup chicken, fully cooked and cubed
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup cream of chicken condensed soup
4 oz. cream cheese, softened
1/2 cup cheddar cheese
salt and ground black pepper to taste

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine together the frozen peas, carrots, cheddar cheese and cubed chicken. In a separate large mixing bowl combine together the cream cheese and the cream of chicken condensed soup. Pour the soup mixture into the vegetable mixture until combined.

Lightly spray your baking pan with non-stick cooking spray. Unroll and spread out your crescent roll doll and place on the baking pan. Leave 3" in the middle, make cuts down the side of the dough an inch apart on both sides of the dough.

Spread the prepared ingredients down the middle of your prepared crescent roll dough. Take a strip of dough from one side and fold it over the middle of the mixture. Take a strip from the other side and repeat. You'll want to continue this to form a dough braid over the vegetable mixture until it's all folded over. Pinch the ends of the dough shut to keep your veggie filling inside.

Place the baking pan into your preheated 350 degree oven and bake for 15 to 18 minutes or until lightly golden brown. Remove from oven and let it rest for an additional 5 minutes before serving.

Tuesday, May 24, 2016

Italian Wedding Soup Recipe

I love making a wide variety of homemade soups and stews. I love that I can convert most recipes and toss the ingredients into my slow cooker to slowly cook all day long. With that said, others will need to be cooked on the stove-top like this delicious looking Italian Wedding Soup. Today's guest post recipe is courtesy of National Pasta Association and is under 300 calories per serving! That's great for those of us who are watching our weight.

Italian Wedding Soup with Swiss Chard, Carrots and Tomatoes Recipe

1 Tbsp./½ oz. extra virgin olive oil
1 cup/4 oz. finely chopped onion
½ cup/2 oz. finely chopped carrot
1 tsp. thyme leaves
½ tsp. finely chopped rosemary
1 Tbsp. finely chopped garlic
2 cup/2 oz. Swiss chard sliced into ¼” ribbons
4 cups no sodium added chicken broth*
1 (14 oz.) can plum tomatoes
¼ cup ancini de pepe
¼ cup sliced basil
*For a vegetarian or vegan option, simply substitute vegetable broth.

Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).

Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.

Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning. Divide between 4 bowls and sprinkle with basil.

Saturday, May 21, 2016

Cucumber and Orange Salad Recipe

I love a good salad and I often enjoy a cucumber salad, especially during the late Spring and Summer months when cucumbers are plentiful here in the northeast. With that said, I've never enjoyed a cucumber salad that also included orange segments but now that I've seen this recipe, it's definitely on my must-try list!

This recipe is courtesy of the great folks over at Gaea, the makers of fine and gourmet olive oils. You can visit their web site to learn more about the company, their products and to pick up additional recipes. The recipe will make 4 servings.

Cucumber Salad with Fresh Herbs, Orange Segments Recipe

6 small cucumbers
Sea Salt

For dressing:

1/2 cup Gaea Sitia Extra Virgin Olive Oil
Juice of 1 lemon
Fresh ground black pepper
Fresh ground pink pepper
2 large oranges
1 Tbsp. fresh rosemary
1 Tbsp. fresh oregano
1 Tbsp. fresh thyme
1 Tbsp. fresh mint

Wash cucumber and oranges well. Peel oranges, remove white membrane and cut fresh in thin slices. Thinly slice cucumber with a mandolin. Combine salt and two kinds of pepper in glass or stainless steel bowl and add lemon juice. Slowly add olive oil while stirring constantly with wire whisk. Combine dressing with orange slices and fresh herbs.

To serve: Arrange cucumbers in dishes and pour over prepared dressing. Sprinkle with a little coarse salt.