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From-Scratch Chicken Pot Pie
Adapted from Art from My Table
Makes three large individual portions
Cook's Note: If you'd like to freeze these for later use, throw them in the freezer, and when they are frozen through, wrap tightly in foil. When you are ready to cook them, just throw them in the oven and cook for about 15 minutes longer.
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup onion, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup dry white wine
2 cups chicken stock
2/3 cup whole milk
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2/3 lb. cooked chicken breast, chopped
3 cups vegetables (I used equal amounts of green beans, peas, carrots, fennel. Fresh or frozen work well here.)
2 green onions, cut into 1-inch pieces
Pastry for two nine-inch pie crusts (I used Alice Waters' recipe from The Art of Simple Food, and will continue to use it for this recipe.)
Prepare the crust: Butter three 6-inch individual ramekins. Line the ramekins with pie crust, cutting off excess with a sharp knife. Roll out three portions that will cover the entire top of the ramekin and set aside. (Because you are using ramekins instead of a large pie tin, you may need to incorporate the excess bits and reroll the crust to have enough to cover all three.) Place the ramekins in the refrigerator until you're ready to fill them.
Preheat the oven to 425 degrees F.
Prepare the filling: In a large saucepan, melt the butter. Add the flour, onions, salt and pepper. Cook, stirring, for about 1-2 minutes or until the mixture becomes bubbly. Stir in the wine and cook until incorporated. Add the chicken stock, milk, thyme and rosemary, stirring until thick and bubbly. Add the cooked chicken and vegetables. Taste for seasoning. Add salt or pepper to taste.
Remove the ramekins from the refrigerator. Scoop the filling into the ramekins until they are completely full. Cover each pie with your pre-rolled crust. Pinch the edges so that the crust is sealed. Cut vents in the top of each crust.
Place your ramekins on a rimmed cookie sheet. Place in the oven and start checking on your pot pies after about 25-30 minutes. (They could take up to 45 minutes to cook, but it's good to start checking early so they don't burn.) They are done when the crusts are golden brown and the insides are bubbling. Remove from the oven and let rest for at least 15 minutes.
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Green Chile Enchiladas
Serves 6 (at least!)
Cook's Note: This is more of a method than a recipe. Feel free to play with your fillings or leave the meat out for a vegetarian version. This recipe also freezes well. Just wrap well in foil and then bake a few minutes longer straight from the freezer. (Be careful if using a glass pan--it could crack if placed in the oven straight from the freezer. If using glass, let the enchiladas thaw a little before baking.)
2 small chicken breasts, about a pound's worth
1 bottle of beer
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp Kosher salt
A couple of grinds of pepper
1/2 of a large block of pepperjack cheese, shredded
Corn tortillas
1 large can of green enchilada sauce (found in the Mexican aisle of your grocery store)
Place the chicken breasts in a saucepan. Add the bottle of beer and add enough water to cover the chicken by a couple of inches. Heat to a simmer and cook until the breasts are completely cooked through, about 10-20 minutes. Remove the breasts from the liquid and set aside to cool. Once cooled, shred the chicken using your fingers or two forks. Add the cumin, paprika, chili powder, salt and pepper and mix to combine.
Preheat the oven to 350 degrees F.
Heat the tortillas in the microwave between a damp towel just until heated through, about 30 seconds. Remove from the microwave, taking care not to burn yourself, and set aside. Pour the enchilada sauce in a wide-mouthed bowl. One by one, dip the tortilla into the sauce until completely covered. Let the excess drip off into the bowl and then place the tortilla into your baking dish. Spread about one tablespoon of chicken in a straight line across the middle of the tortilla. Add about a tablespoon of cheese, and then roll the tortilla. (The tortilla might rip a little. This is okay.) Push against the edge of the baking dish and then repeat with the rest of the tortillas until you can't fit any more. Pour about a half of a cup to a cup of the remaining enchilada sauce over the top of the enchiladas, until all enchiladas are lightly coated. Sprinkle with pepperjack cheese.
Place the enchiladas on the middle rack in the oven. Bake for about 20-30 minutes, or until the cheese is bubbly and starting to get golden brown. Remove from the oven and let rest for about 10-15 minutes.
Serve with sour cream and/or guacamole.
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| That's me in the back in the middle with the goofy smile and red hair. Vicki is just to the left of me. And just for fun, that's my beautiful mom on the far left in the back. :-) |
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Taco Salad
Serves 4-6
Cook's Note: This is more of a guide than a flatout recipe. Don't like ground beef? Use chicken! Do you have some fresh veggies from the garden? Throw them in! You get the idea... :-)
1 pound ground beef
1 tablespoon of your favorite taco seasonings (I use Penzey's Bold Taco.)
1 teaspoon salt
1/2 teaspoon pepper
6-8 cups of your favorite lettuce
1 tomato, chopped
1/4 cup diced red onion
1 avocado, chopped
1 can red kidney beans, drained and rinsed
1/2-1 cup pepperjack cheese
For toppings:
Crushed tortilla chips
Sour cream
Salsa
Cook the ground beef along with the taco seasoning, salt and pepper until well browned. Strain the grease and set the ground beef aside in a bowl lined with paper towels to cool.
In a large bowl, combine the lettuce, tomato, red onion, avocado, kidney beans and cheese. Place a serving of salad in a wide bowl and top with a handful of ground beef and crushed tortilla chips. Dollop a bit of sour cream and some salsa on top, and mix until the salad is covered with the dressing.
Serve immediately.
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