Thursday, May 29, 2008

Chicken Pot Pie with Puffy Croutons



I saw this recipe on Picky Palate and knew I had to try it. One of our families favorite meals is Chicken Pot Pie and this recipe did not disappoint. It's so good! I've actually made it twice now. The first time I forgot to take a picture and the second time I left the croutons in the oven a little bit too long, so they should look a little lighter then they are in the picture to be absolutely perfect. This is a great recipe for inviting family over. Everyone is impressed by how delicious it is and how fancy it looks.

Chicken Pot Pie Bowls with Puffy Croutons

3 Tablespoons extra virgin olive oil
2 large carrots, peeled and sliced
2 stalks of celery, chopped
1 medium white onion finely diced
2 large boneless skinless chicken breasts, cooked and shredded
1 stick butter
½ Cup flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 cans chicken broth
1 Cup half and half
½ Cup low fat sour cream
1 Cup petite peas, frozen is fine
Salt and pepper to taste
Pinch of garlic salt, Lawry’s

1 sheet thawed puff pastry
1 egg mixed with 1 Tbsp water
¼ teaspoon Cajun seasoning

1. Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 minutes. Reduce heat to low stir in chicken and simmer. If you are in a super big hurry, you can use a can of Veg-All, but it won't taste as fresh and good.

2. In a separate medium pot, melt butter over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in chicken broth and half and half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking.

3. Preheat oven to 350 degrees F. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½ inch squares. Place squares onto a large baking sheet lightly sprayed with cooking spray and bake until puffed and golden brown, about 20-25 minutes. Remove and let cool.

4. Serve pot pie base in bowls and top with croutons!

Sunday, May 11, 2008

Chicken Tostadas


I love Mexican food. I could eat it every day and never get tired of it. I found this recipe on Feed Your Family and knew that I had to try it.
It's mostly for the chicken and then you can prepare the tostadas however you want.
It's a big recipe so you can freeze half and use it later in enchiladas, burritos, tacos... anything you like.

5 chicken breasts
1 bottle Salsa Verde ( I use Herdez brand)
3 chicken bouillon cubes
Put the chicken breasts, salsa verde, and bouillon cubes in a big pot. Simmer on low for an hour. After one hour, take the chicken and shred with a fork.

Now on to the Tostadas!!
You need corn tortillas for this. No premade shell is going to taste nearly as good as frying up your own tortillas. Fry tortillas in about an inch of hot oil. Fry until the middle is crispy, the tortillas will get bubbly.
Now load up with refried beans, lettuce, tomatoes, sour cream, cheese, olives, and salsa! Delicious!

Tuesday, May 6, 2008

Chicken Cacciatore


I found this recipe on Feed Your Family. Not only was it delicious, but all the many different flavors made for an incredible aroma. It is such a hearty meal that when I ate it for leftovers, I didn't eat it over the pasta. It is great on it's own too.


Cooking time is over an hour, but for most of that time, it just sits on the stove, requiring no attention. This recipe should be enough to feed 10 people. You could cut it in half, or freeze part of it for a smaller group.

3 lbs chicken thighs (I actually used breast)
1/2 lb thick sliced bacon
1 yellow onion
2 carrots
2 stalks celery
2 (28 oz) cans tomatoes
1 1/2 c red wine (I used apple juice)
2 c chicken broth
2 portobella mushrooms
10 white mushrooms
1 tbsp. oregano
1 tbsp. chopped fresh rosemary
pinch or more of crushed red pepper flakes
5 or 6 cloves minced garlic
black pepper
2 lbs pasta (linguini is best)
1/2 c fresh, chopped parsley

Dredge chicken thighs and fry in olive oil until golden brown. Slice bacon in little strips and fry in a pan until cooked but not crispy. Chop onion, carrots, and celery and sautee on moderately high heat until vegetables start to get some color. Squish the tomatoes with your hands and add them with their juice to a large pot. Add wine, broth and chicken. Slice the mushrooms and add them to your pot. Add the rest of ingredients, except parsley to the pot and simmer for an hour. While cooking break up the chicken a little bit with the wooden spoon.
Boil the pasta. Right before serving add the parsley. Serve over the pasta.