Tag Archives: fiesta friday

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

Ending the Summer with Orzo with Roasted Vegetables!

It’s hard to believe that the summer is drawing to a close, although I have to say, the cool weather is a welcome change. I keep seeing leaves falling from our many trees, and it’s getting me excited for fall. However, I know, there still are a few weeks left. As your squeezing in those final summer get togethers and Labor Day picnics, take a look at this recipe! Orzo with roasted vegetables is a delicious alternative to potato salad or cole slaw, or whatever you normal take. It’s pretty easy, travels great, and is absolutely delicious.

Peel and chop 1 small eggplant into 1 inch pieces. Chop 1 red bell pepper, 1 yellow bell pepper, and 1 red onion into 1 inch pieces as well. Throw them all on a sheet pan. Add 2 garlic cloves, minced, 1/3 cup olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss to coat all of the vegetables in the oil, then spread out on the pan. Cook at 425 for 40 minutes until browned. Turn them once with a spatula about half way through so they don’t stick and get evenly browned.Ready for RoastingGetting ThereDone!

Meanwhile, cook ½ lb. orzo according to the package directions. If you’re not familiar with orzo, it’s a pasta, similar in shape to rice. You can find it in your pasta aisle. Once it’s cooked, drain and add it to a large bowl. Add the roasted vegetables when they are done, and any delicious liquid that may have accumulated in the pan. Make the dressing by combining 1/3 cup lemon juice (about 2 lemons), 1/3 cup olive oil, and ½ teaspoon pepper. Whisk to combine, then add to the other hot ingredients. Stir, and let them all combine while they cool to room temperature.OrzoRoasted VeggiesJuicing LemonsLemon JuiceOlive OilPepperAlmost Ready

If you’re going to use the salad in a day or so, you can cover and store this salad in the refrigerator before adding the rest. The day you’re going to serve, take the salad out of the refrigerator several hours early to allow to come to room temperature. Add 4 minced scallions (both white and green parts), ¼ cup toasted pine nuts, ¾ lbs. crumbled feta, and 15 basil leaves, thinly sliced.ScallionsBasilPine NutsFetaCombined

Toss everything to combine, and there you go. The recipe is from the Barefoot Contessa, Ina Garten, and really is a delicious one. Give it a try at your next get together. I guarantee you’ll get rave reviews, and lots of requests for the recipe!

Seafood Macaroni Salad for Memorial Day!

It’s hard to believe Memorial Day is already here. It seems like spring just flew by, but I’m thrilled to celebrate the start of summer. Even though it looks like it will be a little cold, the weekend looks great. I’ll be spending the weekend with family and friends at the shore. Whether you’re staying at home or heading out-of-town, I’m sure for many the weekend will include a barbecue. This macaroni salad is a great addition to any barbecue or picnic. The recipe is easy, and the addition of seafood means you’re not just bringing the same old macaroni salad. It’s a sweet, crunchy, delicious side for your next barbecue.

To start, chop 2 bell peppers (I used a yellow and red but any will do), 1 small sweet onion, and 2 ribs of celery. Set them aside.pepperschopped peppersonionscelerychopped veggiesFor the seafood, you’ll need 3 small cans of small shrimp and 3 small cans of lump white crab meat. Drain the seafood well and set aside.shrimpcrabmeatNext, make the dressing. Combine a 15 oz jar of mayonnaise, 1/4 cup sugar, 1 teaspoon white vinegar, salt, and pepper. If the dressing is too thick, you can always add a little milk to thin it out.mayosugarvinegardressingalmost readyFor the pasta, I like to use elbow. It just seems like macaroni salad should always include elbow macaroni. Cook 2 lbs elbow macaroni according to package directions. Drain, then add back to the pot with cold tap water and drain again. Normally, I never suggest “rinsing” the pasta, but for macaroni salad, it works to cool the pasta down. elbowsFinally, mix everything together in the pot you boiled the pasta (no need to dirty something else). Add the pasta, veggies, seafood, and dressing, and stir thoroughly to combine. Give it a taste for seasoning, then refrigerate until cool. It’s best if you can make the salad a day before serving so the flavors can meld, but if you’re in a pinch, just make sure everything is cold.adding pastaadding veggiesadding seafoodadding dressingdoneI hope you all have a wonderful Memorial Day weekend full of family and friends, and maybe some sun! Enjoy!

A Sweet Treat…Kentucky Derby Pie!

The first Saturday in May means horse racing. At least that’s what I’ve come to find out. It’s the Kentucky Derby. While I’m not a big follower of horse racing, I do have an event to attend tonight to celebrate the race. So, if you’re going to bring something to a Kentucky Derby party, it might as well be Kentucky Derby pie!

Kentucky Derby Pie is essentially pecan pie with chocolate chips. With the addition of bourbon, it’s a sweet pie with a kick. I found this recipe in Southern Living. It’s an easy pie and bakes up beautifully.

This pie calls for a single pie crust. I used my standard pie crust recipe to make a 9 inch pie crust. Line a pie plate, with the crust, crimp the edges, and then scatter 1 1/2 cups chopped pecans and 1 cup semisweet chocolate chips on the unbaked crust.pie crustrolled outmeasuringpie crust readyadding pecansadding chocolate chipsPour 1 cup dark corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/4 cup bourbon in a large saucepan. If you don’t have bourbon, you can just use any whiskey you might have on hand. Bring the mixture to a boil over medium heat. Stir constantly and boil for 3 minutes. Be careful, the mixture will bubble up a bit, but a large pan will hold everything. After 3 minutes, the sugars will be dissolved, then remove from heat and set aside.corn syrupsugarbrown sugarbourbonbeginning to boilIn a medium bowl, whisk 4 eggs. Add 2 teaspoons cornmeal, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter. Whisk everything to combine, then slowly add about 1/4 of the sugar mixture, whisking thoroughly so you don’t cook the eggs. Continue to add the rest of the mixture and whisk to combine. Carefully pour the filling over the nuts and chocolate chips. I do this right next to the oven, with the pie already on a sheet pan so it’s ready for the oven. Bake at 325 for 55 minutes, until set.eggscornmealvanillabuttercombiningcombinedready for the ovenTonight, grab your big straw hat, a mint julep, and this dessert, and enjoy the Derby!

Springing into Spring with Tortellini and Spring Vegetables

Last weekend, the weather was perfect. Beautiful blue skies, white puffy clouds, and temperatures in the 70s. It was great. The weather got everyone excited for spring, including me. And when I think of spring, I think of spring food…and spring veggies.

This recipe combines one of my favorite pastas, tortellini, with peas, asparagus, and onions, sautéed in delicious bacon grease. Finished off with a little 1/2 and 1/2 and some Parmigiano cheese, it’s perfect! The bacon and vegetables are crisp, the sauce is rich and creamy, and the tortellini are the perfect cheesy carriers for this deliciousness!

Chop 6 strips bacon into thin, small strips. Cook the bacon in a large pot or dutch oven over medium low heat until crisp, about 5 minutes. I use the lid for this process so the bacon doesn’t splatter everywhere. Once the bacon is crisp, remove to a plate, but keep the bacon fat in the pot on the heat.baconslicedcookingcookedChop 1 medium onion. Cook in the bacon fat until golden and softened, about 5 minutes. Mince 4 cloves garlic. Add to the onion, and cook for another minute.chopped onioncooking onioncooked oniongarliccookedMeanwhile, set a large pot of water on the stove, and bring to a boil. Chop 1 lb asparagus into 1 inch pieces. Once the water is boiling, add the asparagus. Blanch for 1 minute, then use a slotted spoon to remove to a bowl. I do this instead of draining with a colander because that way you can use the same water for the pasta.

water boilingasparagusblanchingblanched asparagusAdd the asparagus and 1 lb peas to the onion mixture. I used frozen peas, but if you can get fresh, go for it. I don’t find a huge difference in flavor, so if you can’t, frozen works. Cook for a few minutes until heated through. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup dry wine. I didn’t have any white open, so I used red. The flavor stays the same, it just adds a slight pink to the sauce. 🙂 Simmer the wine for a few minutes until reduced some, then add 1/2 cup 1/2 and 1/2. Bring to a boil and boil for a few more minutes until creamy and thoroughly combined.adding asparagusadding peasadding winesimmering wineadding 1/2 and 1/2almost readyIn that reserved water, cook 2 lbs tortellini according the package directions. Once cooked and drained, add to the sauce along with the bacon. Sprinkle with 1/2 cup Parmigiano cheese. Roll up 10 basil leaves and thinly slice into ribbons. Add to the pasta and enjoy!cooked tortelliniadding tortelliniadding baconadding cheesebasil leavesslicedadding basilall readyAlthough I don’t know if I mentioned it sooner, pasta is my one of my favorite meals. It’s no wonder I turn to this recipe when spring has sprung! 🙂

Cajun Chicken Stew for Lunch this Week

Most weekends, I try to get ready for the week’s meals. Sometimes that means getting ingredients to try something new…sometimes it means making sure I just have lettuce for salads…and sometimes it means making sure I have enough cash for the cafe at work. 🙂 But usually I make something that I can easily bring with me all week. This week, I picked a good one…Cajun chicken stew.

The stew itself was very easy to make. It’s a rich, spicy sauce with big chunks of chicken, onions, and peppers. The roux for the sauce is cooked for a while, getting a rich brown color and deep flavor. Served over rice, this recipe from Gourmet Magazine was perfect reheated this week.

To start, cut up 4 lbs boneless, skinless chicken breast. You want to cut the chicken into bite size chunks. Heat 3 tablespoons olive oil in a heavy bottom pot or dutch oven over medium high heat. Sprinkle the chicken with 2 teaspoons salt, then cook in 4 batches until browned all over, about 5 minutes per batch. Transfer to a large bowl.chickencubesolive oilcookingcookedbowl of chickenIn the same pot, you’ll make the roux, which is really just fat and flour cooked together that’s used for a thickener and flavor. You’ll need 1/4 cup olive oil. You could use the fat that’s left in the pot, and add extra to reach 1/4 cup. When I made this, though, there were some small pieces of chicken that burnt to the bottom, so I ended up cleaning the pot and starting with new oil. Heat the oil over medium low heat. Add 1/2 cup flour to the fat. Stir to combine, then cook for 10 to 20 minutes until the color of milk chocolate. The recipe I had said not to stir, only to scrape back and forth, but I’ll admit it, I stirred, and it still came out great.flour and oillight rouxdarkermilk chocolateOnce the roux is the color of milk chocolate, add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery rib. Cook until soft, about 8 minutes, stirring often. Add 3 cups water to the mixture, stir to combine, and bring to a boil. The roux will start out not looking very smooth or combined, but as it heats and comes to a boil, it will come together.veggiescookingboilingAdd chicken and any juices from the bowl, reduce the heat, and simmer partially covered for about 30 minutes, until the chicken is cooked through. Finally, stir in 1/4 teaspoon cayenne pepper or more if you can handle it. I can’t!adding chickencoveredTo serve, just scoop the chicken, vegetables, and delicious sauce over rice. And, as I said, it reheats in the microwave beautifully, making it just perfect as my lunch this week! 🙂donerice

Nothing Says Spring Like Strawberry Pie!

It’s been a long time coming, but I think it might finally be spring. Sure, the bulbs aren’t exactly bursting with blooms, but I do see some daffodil buds and tulip shoots. The crocuses are out, so that’s a start. And the trees sort of look like there is some growth…sort of?!?!? Anyway, I’ll take it. It’s spring. And nothing says spring more than strawberry pie.

I’ll admit strawberry pie is not you’re most common. Sure, there’s strawberry rhubarb, which I’m sure is quite delicious. However, strawberry, with its sweet, bright red filling, and buttery, flaky crust just says sunny skies to me. So, for Easter, it was the perfect addition to the table.

To start, I use my standard pie crust recipe. You may remember it from Thanksgiving. You want a top and bottom crust for this recipe. As a side note, I had the chance to roll out the dough on my new granite counter tops…WOW! What a difference. The cold, hard surface made it a breeze to roll out dough. Definitely a plus for the new kitchen!

Roll out the crust for the bottom about an inch larger than your pie plate. Spray a 9 inch pie plate with cooking spray and carefully line with the crust. Rest the crust lined pie plate in the refrigerator while you roll out the top crust. You want the top crust a little larger than the pie plate so you can create a seal and crimp.ready to rollrolled outready for fillingFor the filling, you’ll need 4 ½ cups fresh strawberries, hulled and cut into quarters. In another bowl, combine 1 ¼ cups sugar, 4 tablespoons cornstarch, a pinch of salt, and 1 teaspoon ground cinnamon. Combine with the strawberries, and pour into the bottom crust. Dot with 4 tablespoons butter and cover with the top crust.slicingstrawberriessugar and spiceready for combiningready for piefilledTo seal and crimp, cut the edges, leaving about half an inch of overhang from the edge of the pie plate. Fold both crusts over the top so it creates a nice edge around the entire pie. Pinch the edges to crimp. You can do this in a decorative fashion; however, sometimes I just prefer the rustic look. Cut a few slits in the top for ventilation too.coveredcrimpedFor a shiny top, that also adds a delicious sweetness and crunch, cover the crust with 1 teaspoon ½ and ½ (or milk will do) and sprinkle 1-2 teaspoons sugar. It is my secret to a delicious crust, and I do it for all of my pies.making the crunchy toppingBake in a 425 degree oven for 40 minutes, or until the crust is golden and the juices are bubbling. I put the pie plate on a foil lined cookie sheet just to catch any overflow of the juices. And if the crust gets too dark, just cover with a piece of aluminum foil.ready for the oven

So, my next tip, don’t throw away that left over pie dough. Roll it out, brush with 1/2 and 1/2 or milk, sprinkle with cinnamon and sugar, and cut into strips. Bake on a cookie sheet in the same oven for about 10 minutes until golden. These cinnamon-sugar treats are absolutely delicious, and it lets you see just how flaky and perfect you made that pie crust! It’s definitely the perfect snack for the cook.doughcinnamonsugarslicedbakedperfectionIf you’re looking for a pie to make, or just craving something sweet, or something fruity, give this one a try this spring or summer. It is absolutely delicious and just screams warm weather!