Semi-Homemade Boston Market-Inspired Recipes

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This giveaway is now closed. Thanks for stopping by. The winners are Margie, Patricia W C, and Angie. Congrats!

As much as I enjoy getting creative with my holiday meals, preparing and cooking for a large number of people can be time consuming, stressful, and costly. If you still haven’t decided what you’ll serve this Christmas, why not opt for a few semi-homemade dishes?

A few months ago, I was approached by Boston Market to create a few semi-homemade recipes. If you’re feeling the stress of the holiday season…relax. You can still whip up something amazing using a few ready-prepped staples without friends and family ever knowing you took a short cut. Or, you can opt to cook the main dish (i.e. ham, turkey, etc.) and then pick up some gourmet prepared sides.

Here are two recipes I created using Boston Market’s Garlic Dill New Potato Wedges and Roasted Turkey Breast:

Warm Garlic Dill Potato Salad

1 Large Side Boston Market Garlic Dill New Potato Wedges (Cut in half)
1/2 Cup Onion Sauteed
2 Tablespoon Lemon Juice
1/2 teaspoon lemon zest
1/4 Cup Mayonnaise
1 teaspoon chopped parsley

Sautee onion until soft. Combine lemon juice with zest and mayo in a mixing bowl. Add potatoes, onion and parsley. Combine and serve. Salt and pepper to taste

Semi-Homemade Turkey Pot Pie

1 Family Portion Boston Market Roasted Turkey Breast (chop to 1/2″ pieces)
1 Thawed Package Mixed Peas and Carrots
1 Large Russett Potato cut in 1/2″ Cubes
1/2 Medium Brown Onion chopped
1 Stalk Celery chopped
1 Clove Garlic Finely Chopped
3 Cups Chicken Broth
4 Tablespoons Butter (Reserve 1 table spoon for the flour mixture)
3 Tablespoons All Purpose Flour
3/4 Cup Half & Half
2 Prepared or purchased pastry crusts for 9″ Pies
Salt and Pepper to Taste

1. Bring chicken broth to boil and boil potato cubes in broth until tender. Remove potatoes and set aside. Reserve at least 1 cup of broth.

2. Preheat oven to 400 degrees. In a greased pie shell or round casserole dish, lay in the pastry shell and fold the excess back into the top of the dish.

3. In a large skillet over medium heat, sautee onion and celery in the 3 tablespoons of butter. Once they are soft, add garlic and 1/2 cup chicken broth. Simmer for 2-3 minutes. Add remaining butter and allow to melt. Slowly stir in the flour. When the mixture begins to thicken into a paste in the skillet, stir in half & half. Immediately add peas and carrots, potatoes and turkey, stirring gently to combine. Allow to simmer until the liquid is mostly absorbed.

4. Spoon the filling into the pastry shell until nearly over flowing. A little extra can be placed in the middle to create a rounded top. Lightly wet the edge of the bottom crust with water and center the second pastry shell on top. Evenly fold the excess crust back on top (for an extra thick crust) or cut away the excess. Cut several slits in the center of the crust for venting. Lightly indent the top around the edges with a fork for simple easy detail. Brush top of pie with an egg wash for a shiny, golden brown finish.

5. Change oven to 375 and place the uncovered pie on the center rack. Bake for 15-20 minutes until the crust has browned slightly. Cover with foil and return for another 15 minutes.

Turkey, in particular, can take a very long time to prepare and cook. Eliminating those two steps can help ease the stress of preparing a holiday meal. Alternatively, you can opt to serve turkey for dinner and then use the leftovers to create the above pot pie recipe. For more tips on creating semi-homemade meals, you can read my article on Boston Market’s website.

Win It! Three of you will win $10 gift cards to Boston Market! Simply leave me a comment with the name of your favorite main dish or side. Comments will close on January 6th 2012 at 11:59 PM PST.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.