Chicken Pot Pie

CHICKEN POT PIE

1 (17.3 oz) package frozen puff pastry sheets, thawed
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped (2 stalks)
1 cup carrots, chopped (2 medium)
1 cloves garlic, minced
2/3 cup all-purpose flour
1/2 cup half-and-half (or milk)
3 cups chicken broth
1 bay leaf
1/4 - 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen baby or regular peas

• Preheat oven to 400 degrees F. 
• Roll out pastry sheets and cut according to dish or bowls used; set aside.
• Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken, cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
• Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
• Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
• Makes 8 servings.

recipe directly from Better Homes and Gardens Special Interest Publications "Chicken Dinners" 2013

click on image to see "Chicken Pot Pie"
via a Pillsbury recipe

Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013

Risotto with Prosciutto, Mushrooms and Peas

When I saw this recipe, I immediately knew I had to try. It has all the stuff I love. The recipe calls for Mascarpone, but if you can't find it, I have a recipe below for a wonderful substitute!

RISOTTO with PROSCIUTTO, 

MUSHROOMS & PEAS

Ingredients:

6-8 cups chicken broth

4 tblsp butter, divided

3 tblsp extra virgin olive oil (EVOO), divided

1 yellow onion, minced

1 garlic clove, minced

1 lb mushrooms, sliced

2 cups Arborio rice

10 oz frozen peas, defrosted

1/2 cup rich and creamy Mascarpone

1/2 cup grated Parmigiano Reggiano, plus shaving for garnish

8 oz prosciutto (about 12 slices), each slice cut into 3 long pieces (reserve a few pieces for garnish)

3 tblsp chopped fresh parsley

salt & pepper

Directions:

• In a saucepan, bring chicken broth to a boil, then reduce to a simmer. [be careful, it will overflow in a flash!]
• In a dutch oven, heat 2 tablespoons butter and 2 tablespoons EVOO over medium-high heat. Add onions and garlic; saute until soft, then remove from the pan and set aside. Add 2 tablespoons butter and 1 tablespoon EVOO to the pan. Add the mushrooms and saute until soft and just brown. Set aside with the onions and mushrooms.
• Add rice to the pan, stirring constantly to prevent sticking. Add a large ladleful of hot chicken broth, reduce the heat to medium-low, and cook, stirring, until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. After 20 minutes, add peas, mushrooms and onions. Continue to add broth and cook until the rice is tender.
• Remove the pan from the heat. Stir in Mascarpone, grated cheese and prosciutto. Add parsley and salt and pepper to taste.
• Transfer to a serving dish. Garish with shaved Parm cheese and reserves prosciutto. Serve Immediatly.
• Serves 4-6.

Substitute for the Mascarpone cheese:

1/4 cup heavy whipping cream

2-1/2 tablespoons sour cream

8 oz cream cheese (not the lowfat)

Recipe derived from "A Decade of Cooking The Costco Way" recipe book

Yellow Coconut Curry Chicken

I've been making this for years now. Its a huge family hit and I like making this for guests--its easy to multiply for any number! The recipe here is enough for 6 adults. With a family of 4, I freeze the leftovers in smaller portions, and my husband and I usually fight over who gets it for lunch one day! So you must try this one. MUST.

YELLOW COCONUT CURRY CHICKEN

6 boneless, skinless chicken breasts, cut into cubes
Salt & Pepper to taste
3 tblsp veg oil
1 cup white onions, chopped
5 large carrots, thinly sliced
1-1/2 cup frozen peas
2 scallions, chopped
1 tblsp fresh ginger, finely chopped (or use a grater)
3 cloves of garlic, minced
2 13.5 oz coconut milk
1/2 cup golden raisins
1 tblsp curry powder
1 tsp salt

Directions:

• Season chicken with salt and pepper. Heat oil over high heat and add chicken, browning on all sides. Remove from heat and keep warm.
• Add onion and carrots and cover with lid. Cook for 10 minutes, or until carrots are fork-tender. Add peas, scallions, ginger and garlic and cook for 2 more minutes.
• Add coconut milk, raisins, curry powder and salt and bring to a boil. Reduce heat and cook for another 10 minutes, until the sauce has slightly thickened.
• Serve with cooked rice and black beans.

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Asian Sesame Salmon

Ok, I've had enough strawberries for now. On to other things!

I'm always on the look-out for good fish recipes. I found one--not a bite was left! Even my kids ate everything on their plate--and thats something!

ASIAN SESAME SALMON

2 tsp toasted sesame seeds
1 teaspoon dry minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (optional)
1/3 cup honey
2 tablespoons soy sauce
2 pounds salmon fillets

Mix together in a small bowl everything but the salmon fillets.

Place salmon in a 13x9-inch baking dish. Spoon mixture evenly over fillets.

Roast salmon in preheated 375 degree oven for 20 minutes or until fish flakes easily. Baste often with honey mixture!

I served mine with white rice and sugar-snap peas. What a great hit! Would be a wonderful recipe as well for when company comes over.

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Buy it:

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THE PRIZE:  The adorable animal print belt as pictured above along with matching hair accessory and rosette earrings. Open USA only

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Southern Meal: Fried Catfish, Black-eyed peas and Cornbread

FRIED CATFISH, BLACK-EYED PEAS AND CORNBREAD

On of my favorite meals--grew up on this down in East Texas, so making this brings back so many memories! I do shorten up the recipe though--I actually don't have enough time to cook all day. =) This is also really fun for my kids--they love helping me cook (and clean) and this is a great one for them to lend a hand.

I use any box of fish-fry. This one is Zatarain's Wonderful Fish fry. It creates a wonderful crispy crust! (and you just follow the recipe and directions on the back of the box!)

This is my son helping me--dipping the cat fish nuggets in egg/milk wash, then in the fish fry batter. He then puts in on a plate.

...and I did everything with the hot oil and fryin them up.

 

I made with this the black-eyed peas. Again, get a bag of dried black-eyed peas and follow the instructions. These take about 2 hours--so be prepared ahead of time.

Same with the cornbread. I just used a box of "Jiffy Corn muffin" mix and followed the instructions. This takes about 30 minutes. So be prepared. I also like throwing in a can of corn (drained) and change up the texture every once-in-a-while!

My son enjoying his southern meal!

Need a CHEAP and delicious meal? Try this one!

And I need to brag a little...guess what ELSE he does?