The Start of Something Different

So I have been busy in my "free time" doing things other than dentistry.  Shocking, I know!  My purpose of this blog was to let you get to know me a little bit better.  Some might say that a dental office does not lend itself to truly get to know a person.  Well, maybe sharing my interests with you will help.  For instance, I have really enjoyed using Pinterest and have challenged myself to try out many of the Pins that inspire me.  I plan to share some of the things I have tried from Pinterest, as well as some other things that are going on in my life and at Steckelberg Dental over the next few months.  So to no avail, let's move this blog into a different direction.  Please let me share one of my family's favorite recipes, "Dad's Leftover Turkey Pot Pie."  I originally found it on All Recipes.  My husband makes this recipe and it is amazing!  This is what it looked like once before putting it into the oven.... 

This is how it looks after digging in!  D-elicious!

 Would you like to try your hand at this recipe?  Well, here is how it is made in the Steckelberg household.

INGREDIENTS
Our recipe makes one 9-inch pot pie

2 cups frozen mixed vegetables (peas, corn & green beans)
1/2 cup chopped celery
1/3 cup margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon Italian seasoning

1/2 teaspoon dried onion

1 cup chicken broth

3/4 cup milk
2 cups cubed cooked turkey meat (or chicken)
2 (9 inch) unbaked pie crusts

  Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the frozen vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. [Note: you may need to add more margarine or canola oil if mixture seems dry before adding flour, to avoid the flour clumping up.]  Stir in flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 1 pie crust into the bottom of a 9-inch pie dish. Spoon the filling into your pie crust, then top with another crust. Pinch and roll the top and bottom crust together at the edge of each pie to seal, and cut several small slits into the top of the pie with a sharp knife to release steam.
5. Bake in the preheated oven until the crust are golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.