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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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Chocolate Covered Pretzels
Makes about 24 pretzels
1 12-ounce package of chocolate chips
1 tablespoon shortening
24 large pretzel sticks
Sprinkles
In a double boiler or in a small bowl over a pot with a small amount of water (the water should not touch the bowl), add the chocolate chips and the shortening. Turn the heat on medium and stir the chocolate chips occasionally until they are completely melted, and the shortening is incorporated. Remove from heat. Using a spoon, ladle chocolate over about 2/3 of the pretzel, letting the excess drip off into the bowl. Place the chocolate covered pretzel on a cookie sheet lined with wax or parchment paper and scatter sprinkles on the top. Let sit in a cool, dry spot for at least an hour to let the chocolate set. Alternatively, you can place the tray in the refrigerator to speed up the setting.
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Coconut Peanut Butter Stuffed Deep Dish Chocolate Chip Cookies
Adapted from Big Bear's Wife
Makes 6 cookies in small bowls
Cook's Note: I used natural organic coconut peanut butter with great results. Feel free to substitute regular peanut butter or just use peanut butter cups or eggs instead of the filling below as indicated in the original recipe if desired.
Peanut Butter Filling:
1/2 stick unsalted butter, room temperature
1/2 cup coconut peanut butter
3/4 cup powdered sugar
Cookie Dough:
1/2 cup light brown sugar
1/2 cup sugar
1 stick butter, room temperature
1 egg
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cups semi-sweet chocolate chips
Small oven-proof bowls
Preheat oven to 350 degrees Farhenheit.
Make the peanut butter filling: With a hand mixer or in a stand mixer, mix 1/2 stick butter and 1/2 cup peanut butter until well combined. Add the powdered sugar and mix until combined. Set aside.
Make the cookie dough: With a mixer, combine the brown sugar, sugar and butter until well combined. Add the eggs and mix until incorporated. Add the vanilla and mix again. In a separate bowl, stir together the flour, salt and baking soda. In small batches, add the dry ingredients to the wet and mix well. Add the chocolate chips and mix.
Using an ice cream scoop, add one scoop of cookie dough to each bowl. Pat it down to cover the bottom of the bowl. Add a heaping tablespoon of the peanut butter mixture to the middle, spreading it around. Make sure to leave about 1/4-1/2 inch border around the edge of the bowl. Add another scoop of cookie dough to the top, and spread over the peanut butter and push gently on the edges to seal with the bottom layer of the cookie dough.
Place in the hot oven and bake for 15-20 minutes or until the top of the cookies becomes golden brown. Let cool for about 5-10 minutes before serving. Top with a scoop of vanilla ice cream if desired.
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Spanish Rice and Eggs with Tomate Frito
Serves 2
2 cups water
1 cup rice
1 garlic clove, peeled
1 15-ounce can unsalted tomato sauce
1 tablespoon extra virgin olive oil
Salt
Pepper
2 eggs
Put the water in a small saucepan, cover, and bring to a boil. Once boiling, add the rice and garlic clove, cover, and simmer on very low heat for about 20 minutes or until the rice is done.
While the rice is cooking, place the tomato sauce and olive oil in a shallow pan. Add salt and pepper to taste and cover. Simmer on a low heat until your rice is ready.
When the rice is done, heat a small pan and spray with cooking spray or coat with a small amount of olive oil. Fry the eggs to your desired consistency. (I like my whites cooked all the way through, but my yolk runny for this dish. Once the yolk mixes with the rice and tomato sauce, it makes a delicious creamy sauce for the dish.) Top with freshly-ground pepper.
Eat immediately and sop up the sauce with crusty bread.
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Cinnamon Apple-Pear Sauce
Makes 4 cups
Cook's Notes: This can be scaled up or down to your preference. I liked the ratio of two apples to one pear, but feel free to experiment!
6 large apples, peeled and roughly chopped
3 large pears, peeled and roughly chopped
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Place all of the ingredients in a pot. Heat over medium heat until the juices release and start bubbling. Turn the heat down to medium-low and cook for about 20-30 minutes or until the pears and apples are soft.
Using a hand blender or a tabletop blender/food processor (in small batches), blend until smooth. Let cool and either refrigerate or freeze, depending on when you'll use it. It should last about a week in the refrigerator, but several months in the freezer.
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Herbed Flatbread Pizza with Arugula, Sundried Tomato and Ricotta Salata
Serves 1
Cook's Notes: If you don't have truffles or truffle oil, you can always substitute a little of the sundried tomato oil for the truffle oil to add a little more flavor.
1 portion of flatbread
1 cup arugula
1-2 tablespoons sundried tomatoes in oil, drained and chopped
1/8 cup ricotta salata, shredded
Salt and pepper, to taste
Olive oil
Balsamic vinegar
Truffle oil, optional
Fresh parmesan cheese
If your flatbread is not fresh off the grill, place it under the broiler for a few minutes to warm up and crisp slightly. Remove to a plate.
In a bowl, toss the arugula, sundried tomatoes, and ricotta salata. Add salt and pepper to taste. Sprinkle with a little balsamic vinegar and olive oil and toss to coat lightly.
Place the salad on top of the flatbread and sprinkle a few drops of truffle oil and shred a little bit of parmesan cheese over the top. Cut into manageable portions and enjoy!
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