I had some leftover’s from our taco night the other day, and instead of making my infamous taco soup (which I just realized I’ve yet to blog about) I decided to try something different. My husband loves pot-pies, so I figured I would take my taco leftovers and make individual taco pie’s! This was super delish and easy to make on a busy week night after work! 
Source: Katie Original!
Prep: 20 minutes
Cook: 20 minutes

Serves: 2


  • 1 egg, scrambled (for wash)
  • 1 pre-made pie crust
  • 1 tbsp vegetable oil
  • 1-2 cups leftover ground beef or turkey 
  • 1 cup black or kidney beans
  • 1/2 cup frozen corn
  • 1/2 medium onion, diced
  • 1/2 cup fresh tomatoes, diced
  • 1/2 cup water
  • 1-2 green onions, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1 tbsp taco seasoning (*if desired)

1. Pre-heat oven to 350 degree’s. While oven is preheating thaw out pre-made pie crust.

2. While the pie crust is thawing and oven is heating up in a medium sized pan add 1 tablespoon vegetable oil. Followed by the diced onion, tomatoes, and green onions. Saute on medium heat for 2-3 minutes. Then add beans, corn, leftover meat, taco seasoning, and a 1/2 cup of water. Mix well and cook for another 2-3 minutes. Turn the heat off, and let the mixture sit.

3. Roll out the pie crust, turn your ramekin or crock upside down on top of the crust, and trim 1/2 inch around it. Repeat so that you have 2 circles for your pies. 

4. Add cheese to skillet, mix well, and then divide the mixture into both crock’s. Place the pie crust on top and lightly pinch the ends to the crock. With a pastry brush paint egg wash around the crust, then cut a few slits in the pie so that it can breathe. 

5. Bake at 350 degree’s for 20 minutes or until pie crust is golden brown. Remember, to be careful when you first start to eat your pie since it will be extremely hot!!!

*I forgot to add the cheese! Just after I took this picture he asked where the cheese was and I dumped a generous amount of shredded cheese into his pie where he mixed it up and ate the whole thing and then asked for another one! :) 

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This will  honestly be one of the easiest casserole recipes I think you will ever make! I received this recipe from a very good friend of mine, Christy I’ve been making this casserole for quite a few years now and everyone expects I make it during the holidays! Her original recipe called for a few sticks of butter. I’ve lighted it up with only needing half a stick, and it still taste just as good!

Source: My Friend Christy B!
Prep: 20 minutes
Cook: 20 minutes

Serves: 6-8


  • bags chopped frozen broccoli
  • 1 small block Velveeta cheese
  • 2 rows of Ritz crackers, crushed into crumbs
  • 1/2 stick butter (divided)
  • 2 tbsp water

1. Pre-heat oven to 350 degrees. 

1. Cook broccoli according to package instructions, remove any and all water, and set aside.
2. In medium saucepan melt 1/4 stick butter with the block of Velveeta cheese until creamy, add broccoli and mix well. Place the broccoli mixture into a casserole dish.

3. In small bowl (using the microwave), melt 1/4 stick butter, add water, and mix into cracker crumbs with fork. Sprinkle cracker crumb mixture over the broccoli & cheese. 

4. Bake at 350 degrees for about 20 minutes or until crumbs are golden brown.

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I am always looking for ways to transform my leftovers into something original for the next day. I saw this recipe on Food Network’s; Thanksgiving Top Ten Countdown Part 2 prior to Thanksgiving. As soon as I saw Sandra Lee cooking this dish I knew this would be one of my leftover recipes. After we ate these scallion pancakes I asked my husband what he thought and he was in awe over the flavors. Then I mentioned that I used some of the leftover turkey and he was even more in amazement! This is an easy recipe to make and a crowd pleaser!
Prep: 20 minutes
Cook: 50 minutes

Serves: 8


  • 1 (8-count) package refrigerator biscuits (recommended: Pillsbury Grands)

  • 8 scallions, sliced, some reserved for garnish

  • 3 teaspoons sesame oil, divided
  • Flour, for dusting
  • 1 cup canola oil plus 2 tablespoons
  • 4 cups leftover cooked turkey, shredded
  • 2 tablespoons soy sauce
  • 1/2 cup cranberry sauce
  • 1 cup hoisin sauce, divided
  • 1 cup julienned cucumber
1. Preheat the oven to 200 degrees F.

2. Remove the biscuits from the tube. Flatten out each one slightly. Place 1 teaspoon of sliced scallion into the center of the biscuit and drizzle with 1/4 teaspoon of sesame oil. Wrap the edges of the biscuit around the scallions and roll into a ball. Repeat with remaining biscuits. On a clean, floured work surface, roll out each biscuit ball into a round about 1/8-inch thick.
3. Heat 2 tablespoons of canola oil in a large, nonstick skillet over medium heat. Add a rolled out pancake and fry until crispy, about 3 minutes per side. Once cooked, place in the oven to keep warm. Repeat with the remaining pancakes and canola oil.
4. Meanwhile, in a separate skillet, heat 2 tablespoons of canola oil over medium heat. Add the turkey and soy sauce and cook until heated through. Turn off the heat and add the remaining teaspoon of sesame oil.
5. In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
6.To assemble: Drizzle 1 tablespoon of the remaining hoisin sauce onto a scallion pancake. Top with some cucumber, scallions, and some of the cooked turkey. Drizzle with 1 tablespoon of thecranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy.

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Monday Features

Thank you to everyone who linked up recipes last week! We had 24 amazing recipes. Here are just a few of my favorites. *Remember, if you were featured, please grab a featured button and display it proudly!
 Blackened Shrimp and Rice Skillet from Easy to Be Gluten Free
mmm looks delish!
This looks like another great recipe to have under my belt for when my cousin (gluten free) comes to visit!
Peppermint Brownie Bites from The Farm Girl
mmm these look amazing! 
Although they aren’t 100% homemade I think I’d love to make these for my neighbors holiday goody boxes! 
Deli Stuffed Potatoes from Peas & Crayons
I love baked potatoes, and I love them even more when they are filled with all sorts of toppings! Peas and Crayons gives you quite a few ideas of what you can fill your potatoes with. Many people don’t think of baked potatoes as a main meal, but when you fill them with veggies and/or meat they can make for a delicious and easy meal! 
White Chocolate Peppermint Fudge from Making Memories… One Fun Thing After Another
This looks super easy and delish! 
I’m thinking this might be another item to add to the neighbors holiday goody boxes! 
Amazing Greek Layered Dip from Mostly Food and Crafts
Picture of Greek Layered Dip With Pita Chips Recipe
I am not a fan of lamb; however, this neat twist on the normal 7 layered dip intrigued me! 
I think I’ll give this a try; sans the lamb! ;) 

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As promised today is the day to draw the winner of the Pam Anderson’s Perfect One-Dish Dinners: All You Need for Easy Get-Togethers.  Each comment was counted as one entry into the contest and I used random.org to help pick one lucky winner.

The winner is… 

Vanessa from cup{CAKE}!
*Vanessa please send me an email (katiescucina@gmail.com) with your mailing information. 

Thank you to all who participated! I enjoyed reading about your favorite one-dish meals! I hope the next time you learn your going to entertain you will head to your local book store and pick up a copy of Pam’s new book! It’s amazing! 

You can also follow Pam’s blog, ThreeManyCooks!

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