Tag Archives: celery

Chicken Pot Pie…sort of…

Ah January, the time of year when everyone tries to eat better, exercise, and hit the gym. Those New Year’s resolution guilt us into at least a few weeks of behaving. While I certainly understand the need for some less decadent options for dinner, with the cold weather and hopefully threat of snow, comfort food still seems necessary. One of my favorite comfort foods on a cold night is chicken pot pie.

There is definitely a debate around chicken pot pie. Sure, there is the Marie Callender’s version that I would beg my mom to buy, which never happened by the way, with the delicious pie crust and succulent burning-hot filling. But, perhaps since I’m from Pennsylvania and not far from Amish country, there is another version that I find far superior. The Amish style chicken pot pie is more like a stew with floury, tender noodles in a rich broth, and it’s delicious.

Of course, for chicken pot pie, you need chicken. I already had a stock to use, so I roasted about 2 lbs boneless chicken breasts with just salt, pepper, a drizzle of olive oil, and some chopped rosemary. Roast at 350 degrees for about 20-30 minutes until cooked through. If you don’t have a stock made, you can make stock with bone-in chicken parts then use the cooked chicken in the pot pie.chickencookwsFor this recipe, you want a rich broth. I had turkey stock from my Thanksgiving turkey, but feel free to use any chicken stock you have or make your own. You’ll need 10 cups chicken stock. To start, heat a stock pot over medium heat with 2 tablespoons olive oil. Chop 1 medium onion, 4 stalks celery, and 4 peeled carrots. Cook in the oil for about 10 minutes until they are all softened and beginning to turn brown. Add 1 cup white wine and deglaze the pan, scrapping up any cooked or browned bits from the pot. Boil for a few minutes then add the stock. Raise the heat and bring to a boil. Add salt and pepper to taste. This is what you’ll use to cook the noodles.olive oilonionscelerycarrotswinestockOn a recent trip to the grocery store, I saw these ready-made chicken pot pie squares from San Giorgio and thought I had to try. The end result was not exactly what I was hoping for, more like an egg noodle than dough, but they were easy. Next time, I’ll make the noodles instead. Either way, you’ll want to add the noodles to the boiling stock to cook. The bagged noodles I found cooked for about 10 minutes, but if you want to do it the right way, make the noodles.pot pie squaresStart with 2 cups flour and 1 teaspoon salt. Add 1 tablespoon shortening or butter, cut up into pieces. Use a fork to combine so you have small pieces of shortening in the flour. Combine 1 egg and 2/3 cup water. Stir into the flour mixture and form a dough. Divide in two and roll half the dough on a floured surface until about 10 inches square. Cut into 2 inch squares. Repeat with the remaining dough. Add to the boiling stock and simmer for about 15 minutes until cooked through and tender.noodles cookedOnce the noodles are cooked, add the cubed chicken. And don’t forget to add all of the juices that are left in the pan from the chicken…delicious! Check the seasoning, and add salt or pepper if needed. Ladle this delicious mixture into big bowls and enjoy! Happy Winter!adding chickenliquid gold

Easy and Delicious Pot Roast for those Cold Nights!

olive oilOne of the best things about the winter months is making big, hearty meals that warm your body and your soul. Those comforting meals do wonders in the cold, dreary months. It’s been cold here, and somewhat dreary. While I’m still waiting for a big snow storm, we’ve had lots of little ones! So, this week, it was the perfect week to make a simple and delicious pot roast.

To start, you need a 3 lb chuck roast. I look for one that has good marbling but isn’t too fatty. In a dutch oven that’s heated over medium-high heat, add 1 tablespoon olive oil, and sear the roast on all sides, about 5 minutes on each side until nicely browned. Then set the roast on a plate to rest while you continue with the vegetables.chuck roastseared chuck roastIn the same pot, brown 3 medium onions, chopped. I like to use sweet onions, but whatever you like, or have on hand, is fine. Cook for 5-10 minutes, until brown and soft. Next, add 4 celery stalks, chopped, 8 small carrots (4 large, although I keep getting small ones at the store), peeled and chopped, and 6 cloves garlic, minced. Cook all of the vegetables together for about 5 minutes.onionscooked onionscarrots and celerychoppedgarliccookingOnce the vegetables are ready, add the roast back to the pan, on top of the vegetables, along with 1 cup red wine, 2 tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, and 2-3 cups beef broth. You want the liquid to just cover the meat. Bring the liquid to a boil, then cover the pot, and set in a 375 degree oven for about 2 1/2-3 hours. You’ll know it’s ready when the meat can be pulled apart with a fork.tomato pasteready for ovenWhile the pot roast is cooking, quarter 24 oz button mushrooms. You’ll also need 4 tablespoons butter. Add 1 tablespoon butter to a saute pan over medium-high heat. Cook 1/4 of the mushrooms in the butter until brown. Continue with the rest of the butter and mushrooms, cooking in 4 batches.mushroomsquarteredbuttersauteing mushroomssauteed mushroomsWhen the pot roast is done, remove from the oven. Take out the meat and shred with two forks. Be careful to remove any large pieces of fat. Add the meat back to the pot along with the mushrooms.shreddingbeefIt’s warm, rich, meaty, and delicious! I hope it keeps you warm on these cold winter nights!

Sausage Stuffing for Thanksgiving!

celery onions pepperIt’s almost here, and I can’t wait.  Thanksgiving!  It’s my absolute favorite holiday.  I know, I know, people love Christmas, or can’t get enough of Halloween, and I like them too.  However, as someone obsessed with food, you shouldn’t be surprised that the food fest is my favorite. And for me, one of the crown jewels of that Thanksgiving table is the stuffing.

Growing up in an Italian-American household, there was only ever one type of stuffing. There was no chestnut or cornbread, no pecan or, heaven forbid, Stove Top. Instead, butterit was always sausage stuffing. Amazing, delicious sausage stuffing. I know for some, that may seem strange, however, if you’ve never had it, give it a try. The sausage adds incredible flavor, and the addition of plenty of onions and some green peppers only enhances it. It has ruined plain stuffing for me.  It seems so, well, plain without the sausage.

To start, melt 1 stick butter in a large saute pan over medium high heat. Add in 2 medium to large red onions, chopped. Saute for about 5 minutes until they start to soften and have some color.oinionsAdd to the saute pan 4 stalks celery, chopped, and 1 large green bell pepper, chopped. Stir to combine, and continue cooking for 5 more minutes, until the vegetables are cooked. Pour everything into a large bowl, and return the pan to the heat.celerypeppercookedCook 1 lb mild Italian sausage. If you can get loose sausage meat, get that. However, I can never find it at Wegmans, so, instead if just cut the casing and add it to the pan loose. Cook for about 5 minutes, breaking up as you go until thoroughly cooked and no longer pink.sausage

breakingI’ll let you in on a little tip here. When I make this stuffing, I can never seem to break the sausage up small enough while cooking it. You really want small pieces that get incorporated into every bite of the stuffing. Once it’s cooked, I add it to a plate to cool, then I just break it up with my hands into the bowl that has the vegetables. It’s so much easier than trying to break it in the pan. So break it up and add the sausage and any fat or juice from the pan to the bowl.

breadNext, you want to add the bread. I use bagged cubes of bread for my stuffing. I find it much easier then cutting, and I get the Martin’s potato bread that stands up well to the moisture. If you prefer, you could cut up white bread, or get a loaf of Italian bread or even ciabatta would be nice. Feel free to experiment. In total, you’ll want about 24 oz cubed bread, which is about 22 cups, or two bags of the pre-cut stuff.

I add the bread in stages. As it absorbs the liquid, it will start to shrink and some will even fall apart, so I find it much easier. Add half the bread, then add about 2 cups chicken stock. If you have it, use homemade. On Thanksgiving, we always have holiday soup…or you may stuffingknow it as Italian Wedding or Escarole…so I always have stock on hand. If you’re buying it, that’s fine, just get a low sodium variety. The Wegmans store brand is great, and it’s lower in sodium than many others. Also add 1 1/2 teaspoon chopped fresh rosemary, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.

Stir to combine, then add the remaining bread. You may need a little bit more stock to make sure everything is moist, but you don’t want it too wet. Pour into a greased 13×9 pan, and cram it in to fit. Bake at 400 degrees for about 30 minutes until hot throughout, and ready for the ovenbrown on top.

One note, for Thanksgiving, I usually make the stuffing the night before and just cook it on Thanksgiving. If you’re doing that, take it out of the refrigerator about 30 minutes before you’re putting it in the oven, and it may take up to an hour to cook through. You want it hot all the way through.

Well, there you have it, my tried and true, favorite Thanksgiving stuffing. Oh, and you’ll notice I didn’t stuff the bird. You certainly can with this stuffing, but I love the crunchy top, and you get much more when you cook it in a pan. However, if you’re a stuffer, go for it!