Welcome to the Peacock Pottery Blog

Where Polish Pottery and great food is our passion!






BLOG.PEACOCKPOTTERY.COM

Homemade Brown Sugar

Everyday a person is supposed to learn something new, right?  Well, today my new "thing" to learn was out of necessity - I wanted to make cookies, but no brown sugar.  I know from my days of Home Ec classes (Thank you Mrs. Erdner!) that brown sugar is just sugar and molasses.  I have both of these things in my pantry, so off to "goggle" I went for the exact amounts of each.  This was SO easy that I may never buy Brown Sugar at the store again!  The "real" test will be when I make cookies later today!! 

If you're in a pinch, here is a quick easy recipe:

4 C granulated sugar
6 T Molasses

Put in a stand mixing bowl, mix the ingredients until no more "molasses" blobs appear - 5 - 7 minutes.  I scraped the bowl quite often and used a fork to help disseminate the "blobs".  It looks the same and tastes the same as store bought at a fraction of the cost!  Yahoo! 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery



Savory Chicken Pot Pie

I love comfort food during the chilly months, this is easy and tasty.  Try Savory Chicken Pot Pie today.





Crust:
1 8 ounce carton of Sour Cream
1/2 C butter - softened
1 egg - large
1 c Flour
t t baking powder
1 t salt
1 t dried sage
 
In a large Polish Pottery Mixing Bowl, beat the sour cream, butter and egg.  Add the flour, baking powder, salt and sage.  Mix well - this will be sticky.  Spread into a large Polish Pottery Round Baker and up the sides. 



Filling:
1/2 C diced carrots
1/2 C diced celery
1 small container chopped fresh mushrooms
1 clove garlic - minced
1 small onion - diced
2 T coconut oil
2 C diced cooked chicken
1 can condensed cream of chicken soup
1/2 C milk
1/2 C shredded Cheddar

Preheat oven to 400* .In a large fry pan, put the coconut oil, carrots & celery.  After a couple of minutes, add the onions, mushrooms and garlic.  Saute until tender.  Add the chicken, soup and milk, mix well.  Spoon into the crust.  Put in oven, bake for 15 minutes, remove, add cheddar cheese, put back into the oven for 20 minutes or until top is light brown.  Take out of oven, let sit for 10 minutes before serving. 

Enjoy!
Leah - Head Chef and Owner of Peacock Pottery




Oooey, Gooey Caramel Bars

If you have followed this blog for a while now you know that I LOVE anything with Caramel!  The Oooey, Gooey Caramel bars are sticky, sweet and delicious! 




Oooey, Gooey Caramel Bars


1 package Sugar Cookie Mix
1 3.4 ounce instant Butterscotch pudding mix
1/2 C butter - softened
1 large egg
1 bag of caramels (I prefer the regular caramels, not the caramel bits)
1/2 C evaporated milk
1 C chopped peanuts
1 t Vanilla
1/2 C mini marshmallows
1/2 C White Chocolate Chips (or whatever chips are your favorites)

Preheat oven to 350*.  In a Polish Pottery Bowl, combine the sugar cookie mix, butter and pudding mix until blended.  Press into a jelly roll pan and bake for 20 - 25 minutes.  Remove from oven. 

In a saucepan over medium heat, melt the caramels and evaporated milk.  When melted, remove from heat add the vanilla and nuts.  Pour over crust, sprinkle with marshmallows and chips.  I put it back into the oven for 1 - 2 minutes just to melt the marshmallows and chips a little - be very careful if you do this - the marshmallows can burn if left in the oven too long! 

When cooled, cut into squares and serve with your favorite cup of coffee or milk! 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery

White Bean Chicken Chili

This recipe was from a family friend, I tweaked it to make it my own.  My family loved it and I hope yours will too. 

 

2 boneless chicken breasts - cooked and diced
2 cans of drained Northern Beans
Diced carrots (I use about 1/2 C)
Diced celery (I use bout 1/4 C)
1 medium onion - diced
2 cloves garlic - minced
4 C Chicken Broth
2 C Water
2 t Cumin
a few drops of Texas Pete's Hot Sauce (our personal favorite) 
1 can of Green Chilies (may use more or less)
1 package Taco Seasoning (if you think 1 package may be too potent, start with 1/2 package and taste as you go)

Possible Toppings:
Shredded Mexican Cheese
Sour Cream 
Sliced Jalepeno Peppers
Crushed Tortilla chips

In a heavy bottomed pan, put everything in except the beans and toppings.  Bring to a boil, lower the heat and let simmer while covered for 30 - 35 minutes.  Turn off the heat and let soup sit for 30 - 45 minutes to enhance the flavors.  When ready to reheat for dinner, add the beans and warm over medium high heat.  Put in Polish Pottery bowls and let everyone top their soup to their own tastes. 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery 

Ornament Giveaway

Hello! 

If you would like to win a Polish Pottery Ornament for your Christmas tree, just leave me a comment telling me your favorite Recipe on this blog.  There are over 200 to choose from and I hope you can find one you are willing to try with your family! 






Now onto the GIVEAWAY! 
1.  There will be 3 winners, all randomly chosen.  Each will be sent one ornament of my choosing. 
2.  In the comment section, please leave me the name of the recipe (from this blog) that you will be trying with your family.
3.  Contest ends on Thursday, December 12th at Midnight (MST). 
4.  I will try to contact all winners via e-mail or Facebook - make sure you check in on Friday to see if you have been chosen. 

Share this giveaway with friends and family!

Sincerely,
Leah - Owner and Head Chef at Peacock Pottery


Congratulations to Shara, Lyra & Ellen - you are the Winners!  Please send your addresses to sales@peacockpottery.com and I will ship the ornaments right away! 


If you didn't win, you can still purchase an ornament at a discounted price, enter the phrase sale30 when checking out for 30% off everything in our Holiday category! 

Scalloped Potatoes & Ham

Being from the Midwest, comfort food is a staple in our lives.  One of my favorites is Scalloped Potatoes and Ham.  My boys love it, warms and fills their tummies. 






1 can Cream of Chicken Soup
3/4 C. Diced American Cheese (you may substitute your favorite cheese)
1/4 C. Chopped Vidalia Onion
2 t butter
1/2 C milk
8 potatoes - sliced
2 C diced Ham
Water

Preheat oven to 350*.  In a bowl mix soup and milk.  In another bowl put the potatoes, ham, onions and butter.  Pour soup mixture over top and mix to coat.  Put into a Polish Pottery Casserole Dish, add enough water to make soupy.  Bake for 1 1/2 hours or until top is golden brown. 

Smacznego!
Leah - Owner and Head Chef at Peacock Pottery


Chicken Fried Rice

This is another "go to" quick recipe that my whole family enjoys.  I hope you will enjoy Chicken Fried Rice too!






2 C of Cooked Rice - cooled (I try to make my rice early in the day and then refrigerate, it is easier to use)
1 - 2 chicken breasts - cut into bite sized pieces
1 small Vidalia Onion - diced
1/2 C Carrots - chopped
1/2 C Frozen Peas
1 small head Broccoli - broken into small pieces
1 small Red Pepper - chopped
1 - 2 t Honey
1/4 C Orange Juice
1 - 2 T Organic Soy Sauce
Olive Oil

In a large Fry pan or Wok, place a teaspoon or two of Olive Oil, heat over Medium High heat.  Add chicken breast and saute until no longer pink.  Add carrots, onion and red pepper, saute for 1 - 2 minutes, until crisp / tender.  Add broccoli and frozen peas, saute for 1 minute.  Add rice, honey, orange juice and soy sauce until heated through and very little liquid remains.  Serve and enjoy!

Note:  I've also used Ham in place of the chicken - very tasty and easy.

Smacznego!
Leah - Owner and Head Chef at Peacock Pottery



Better than anything Cake

This is an old favorite and it has many, many names:  Better than Sex, Better than Homework, Better than Exercise etc. Cake, so lets just call it Better than Anything Cake



1 box German Chocolate Cake Mix (I use Duncan Hines Decadent German Chocolate Cake Mix)
1 can Lowfat Sweetened Condensed Milk
1/2 jar Mrs. Richardsons Caramel / Butterscotch Ice Cream Topping
8 ounce Lite Cool Whip
1 Hersheys Chocolate Bar - flaked (this is easiest to flake when the chocolate bar is frozen.) 

Bake Germain Chocolate Cake Mix according to directions in your Polish Pottery Cake Pan and let cool slightly - about 5 minutes.  While the cake is cooling, in a small saucepan over low heat, warm 1/2 can of Sweetened Condensed Milk and 1/2 jar of Caramel Sauce.  Using a wooden spoon handle, poke holes in the cake, only 1/2 way.  Then pour the warmed sauce over the top of the cake.  Let cool completely, then top with Cool whip and flaked Chocolate Bar. 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery

Guacamole

Guacamole is a favorite in our house, try it this weekend while watching your favorite sports team. 




Guacamole


2 large Hass Avocados - pitted and slightly mashed
2 Roma Tomatoes (or cherry tomatoes) - diced
2 jalapeno' peppers - seeded and sliced
1 Medium Onion - chopped
1 Garlic Clove - finely chopped
1 T Lemon Juice
1 T Lime Juice
1 t Texas Pete Hot Sauce
Salt & Pepper to taste ( I don't always add this, it depends on how ripe the vegetables are, etc.)


In a Polish Pottery batter bowl, add all ingredients, mix, cover and put in refrigerator for 1 hour before serving with tortilla chips. 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery



Upside Down Pizza

A nice twist on your same old pizza.  Make Upside Down Pizza tonight, your kids will thank you! 




Upside Down Pizza


1 lb Ground Beef
1 package Turkey Sausage Crumbles (Jimmy Dean offers a precooked package)
1 onion chopped
1 jar of Pizza Quick Sauce or Spaghetti Sauce
2 C Mozzarella Cheese
1/4 C Parmesan Cheese
1/2 C Chopped Mushrooms
1 tube Crescent Rolls or sheets
Olive Oil
Dry Ranch Dressing Mix


Preheat oven to 375*.  In a skillet, brown the ground beef with onions and chopped mushrooms.  After the beef is browned, add Pizza sauce until the meat is moistened. Light grease a Polish Pottery Cake pan, add meat mixture to bottom. Sprinkle with Mozzarella & Parmesan Cheese. Roll out the crescent roll sheets and fit to the edge of pan.  Using a basting brush, lightly spread olive oil on top of crescent roll and then dust with dry Ranch dressing mix.  Bake for 20 - 22 minutes, let sit for 5 minutes before cutting and serving. 

Enjoy!
Leah - Owner and Head Chef at Peacock Pottery

Please Join our Email List!


Recent Posts

  1. Homemade Brown Sugar
    Tuesday, February 04, 2014
  2. Savory Chicken Pot Pie
    Monday, February 03, 2014
  3. Oooey, Gooey Caramel Bars
    Monday, January 27, 2014
  4. White Bean Chicken Chili
    Thursday, January 09, 2014
  5. Ornament Giveaway
    Monday, December 09, 2013
  6. Scalloped Potatoes & Ham
    Tuesday, December 03, 2013
  7. Chicken Fried Rice
    Monday, December 02, 2013
  8. Better than anything Cake
    Saturday, November 23, 2013
  9. Guacamole
    Monday, November 18, 2013
  10. Upside Down Pizza
    Monday, October 28, 2013

Facebook

Join Our Facebook Fan Page

Twitter

Follow Us On Twitter
Blog Software
Blog Software