Greek Vegetables

Do you recognize these veggies? I served them with my Grilled Lamb with Brown Sugar Glaze that was posted yesterday. This is an excellent side to any dish. You can use basically any vegetable in the mix to cater to your likeness!

GREEK VEGETABLES

1 zucchini, sliced
1 yellow squash, sliced
1 red pepper, sliced
1 orange pepper, sliced
1/2 bundles asparagus, trimmed and sliced
2 tablespoons oil
1/4 cup feta cheese
1 tablespoon dried rosemary
1 tablespoon fried oregano

• Preheat over to 375 degrees F.
• After slicing all the vegetables, toss with olive oil. Split the batch into 2 different bowls.
• In one bowl, toss vegetables with rosemary. In the other bowl, with oregano.
• Then place the vegetables in a roasting pan.
• Roast in the over for 15-20 minutes, or until tender.
• Place vegetables in a bowl and sprinkle feta cheese over top. Serve warm.

T&T: Shredded Chicken (Chicken Pot Pie)

I'm sure most of ya'll have seen this on Pinterest. I was actually skeptical about it, seen it by a few other bloggers, but had to see myself.

T&T: Shred hot chicken in an electric mixer.

• Boil chicken (boneless) until cooked through then place the chicken into a electric stand mixer. 

• Place setting on medium (make sure there is a cover to prevent flying chicken!) and in a few seconds you will have perfectly shredded chicken!

Isn't that just BEAUTIFUL? Now here is a recipe you can use that shredded chicken in!

CHICKEN POT PIE
(recipe from Pillsbury)

Crust:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1-3/4 cups chicken broth

1/2 cups milk

2-1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Directions:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. [I cooked mine in small round corning ware dishes for "individual servings"]
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.