Drool worthy yet so simple…it can only be Bisquick potpie!

Here is the scenario.  You drove to Monroe and back to pick up 2 of your kids from your mother in law.  You have been up since 5 because your husband and youngest were up insanely early to go turkey hunting.  You are wiped out.  You know these little people you are raising and your biggest baby (mine is called Big Daddy) are going to have to eat something.  Ya’ll ate out last night and the budget does not allow another meal splurge (keeping it real people, that is all…no money tree growing in our yard and going out to eat with 4 kids is expensive no matter where you go).  You have some cooked chicken breasts in the fridge, so what now?  Yeah, this is not a hypothetical scenario.  That was me last night.  Ya’ll know when you are feeding a hungry bunch of monkeys that you have to think on your feet and fast.  If the natives get restless, they may rebel.  Cannot have that.  Keep them fed.  And so I do.  When mommy is tired and kiddos are hungry, Bisquick potpie is always a good fast choice.  Yes, yes, it has Bisquick in it. Bisquick has preservatives, gluten or whatever in it.  You can always take the high road and make your own…or suck it up and use the flipping Bisquick already in the pantry.  That is what I did.  I don’t tend to stand on the high ground when it comes to feeding my kids.  I like the middle ground.  It is solid, grounded in tradition and allows me to keep my ever fleeting grip on reality.  So if you are like me and love you some middle ground, keep reading.  Ok, we all here?  Alright!  This potpie is so warm, comforting, filling and fast to throw together.  Added bonus, there are veggies (canned, yes) in there.  The kids are so preoccupied with the buttery tasty crust that they actually get a veggie in their pie holes, I mean, precious little mouths.  he he he.  🙂  I am so kidding.  Unless you thought it was funny then I was dead serious.  Wink Wink!  So, if you want to know how to get a good meal on the table fast, this is the post for you. ~AMB

Bisquick Chicken Potpie

Serves 6 

Stuff you need for the filling~

1 chicken breast, cooked and cut up into 1 inch pieces

1 cup of peas and carrots (I use a small can, drained)

1 cup cooked potatoes (I use a half of a regular size can because they don’t make the small cans…get on that Del Monte)

1 can cream of chicken soup (I have used cream of celery and I rather it that way)

1 cup Bisquick mix

1 egg

1/2 cup milk 

What to do with the stuff~

Preheat your oven to 400 degrees. In a 9″ pie dish or round dish, combine soup, chicken, and veggies.  Now, in a separate bowl, combine Bisquick, milk and eggs.  Pour this over the the chicken/veggie mixture.  Pop it in the oven for about 25 minutes or until crust is nice and brown.  *I double the recipe for the crust usually because my kiddos really like it.  

He loves this potpie.  His sweet smile gives it away.  He had 2 helpings.

Double the crust means double the smiles around the table (for about 5 minutes then chaos resumes…but I take what I can get)

Oh boy.  Another crazy week down on the books in our house.  What concerns me about this is that every single week for the past month or so has been this way.  Which leads me to ponder the scariest thing of all…is this just our norm now?  When did the shift occur?  It seemed like we were just going along, grooving to a nice little family rhythm and then wa bam…every week is a crazy week. One would think that when someone gives birth to 4 kids in a little under 5 years, a certain amount of chaos is expected.  I guess I did.  I mean, it was mayhem when they were all little.  Mayhem I tell you.  But this is mayhem in a different, no one is wearing diapers, nursing, taking a bottle, and everyone can walk and talk kind of way.  I am pretty dang sure that the walking and talking are causing a majority of the problems.  Yes, the children I once dreamed of all being mobile and verbal have all joined together to create a little army of monkeys that will surely destroy my house.  And what is left of my sanity.  Sigh.  Yes, we are at the stage where they fight.  A lot.  Over who sits up front in the car, who is on whose profile on the 3ds, Minecraft, who gets to be player one on Mario.  Who gets the last piece of gum.  The list goes on.  And on.  Factor in the time change, and I have never been so glad to see a week end in all my life.  Or did I say that last week?  Yeah, these are wild times for sure.  I think with a little more sleep I might be able to accept all of this more gracefully.  With acceptance comes peace.  Sometimes, we have to bow down and say “this is just where I am in my life” and not only get through it, but enjoy it.  All of these 10 1/2 years of mothering have taught me a thing or two, one being is that no child ever stays in a stage forever.  Good or bad.  So, no matter how unbearable the sleepless nights seem, they don’t last.  No matter how bad the refusal to eat seems, it won’t last forever.  No matter how cute that baby stage is, it won’t last forever.  No matter how much they seem to fight over every single detail, it won’t last.  Around the corner is another cute stage or something else equally annoying.  So, what I decided long ago to do is try to laugh, drink more coffee (or wine), take some pictures and accept what is and call on God for restoration or faith when it seems as if all else is failing.  Because no matter what happens, raising these God given gifts is a blessing.  I am one lucky mama.  I may want to cry in frustration one minute, but coming soon is a hug, a sweet smile, a giggle, or a cuddle to make it all better.

Just a stage mama…the smiles and the frown (my little one is not a fan of mom taken pics these days)…

Now, I know ya’ll have to know I am moving on to a recipe at some point.  And my blabbering about motherhood fits in there somewhere.  Somewhere in the midst of our (crazy) weeks, I came across a recipe that I filed away to make later.  One of my kiddos’  teachers told me she had made it and it was amazing.  I considered that a sign from God that this crispy cajun shrimp fettucine needed to be made.  Not to mention, Lent arrived and my meatless meals files needed some revamping and spicing up.  This recipe did the trick.  Not sure if  you do meatless meals once a week or if you are Catholic like me and try to stay away from meat on Fridays, but either way, this is one delicious little gem.  Growing up in my house, Lent was an excuse for my parents to cook all the things they didn’t get enough of all year like.  Goo fish, gar balls, cappel in tomato gravy, fried fish and sometimes, sometimes if we were lucky crawfish etouffee or fried shrimp.  Nothing like this recipe I have for you today.  This is one amazing shrimp pasta recipe and you have to try it.  It is easy to make, comes together in a flash and has flavor to spare.  I made a few changes to the recipe, but you can find the original recipe here:  https://www.facebook.com/pages/Recipes/522004091198543

Crispy Cajun Shrimp Fettuccine

Stuff you need~

1 box of fettuccine noodles, cooked according to package directions

1 Tablespoon olive oil

1 Tablespoon butter

16 jumbo shrimp (I bought a bag of jumbo shrimp frozen from Kroger and used that)

1 Tablespoon Tony’s seasoning or your favorite cajun seasoning

2 Tablespoon flour

2 cups chicken broth

2 cups heavy cream

1 cup grated Parmesan cheese

What to do with the Stuff~

Cook pasta according to directions.   Clean and peel shrimp, removing tails.  Pat them dry with a few paper towels.  On a large baking sheet. lay shrimp out and coat with the cajun seasoning.  Now, sprinkle the flour over the shrimp.  Using your hands, make the flour gets on all the shrimp.  This is part of how they get crispy.

Getting these babies all ready for cooking.

Heat the olive oil and butter over medium high heat.  Add the shrimp to the heated skillet.  Cook over for 2 minutes on each side. Remove from skillet and set aside on a plate.

Pour the chicken broth and heavy cream into the skillet.  Bring this mixture to a boil, whisking frequently.  Reduce heat once it has come to a slight boil, allowing it thicken up.  Just a few minutes should do.  I added about 2 tsp. of Tony’s to this mixture and then added the shredded Parm.  Stir in the cooked pasta and what is left of the crispy delicious shrimp (you will nibble on them because they are tasty and perfect and irresistible.  Definitely going with double the shrimp next time).  Serve warm.  Hint:  This is even better the next day when the flavors have had a chance to mingle and get to know one another.  Yeah, it is a delicious party the next day.  I served this with a salad and garlic bread and it was sheer delight.  Mouth watering delight.  Mmmmm.

Big Daddy came around at this point and ate half of these babies.  Yeah, I will double the amount of shrimp next time. 

Scrumptious I tell you!!!  I love Lent!