For the Recipe Box…
It’s time for another run-down on some recipes we’ve tried and loved in the past few months. I have sources listed for all and links to the recipes if they’re online.
Chicken pot pie – from Southern Living Comfort Food
½ C butter
½ C all-purpose flour
1 ½ C chicken broth
1 ½ C half-and-half
¾ t salt
½ t freshly ground pepper
2 T butter
1 (8-oz.) package sliced fresh mushrooms
Salt and pepper to taste
1 small onion, chopped
1 C frozen green peas
3 ½ C chopped cooked chicken
2 hard-cooked eggs, chopped
1 (15-oz.) package refrigerated pie crusts
1 T whipping cream
1 large egg, lightly beaten
Melt ½ C butter in a heavy saucepan over low heat whisk in flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in ¾ t salt and ½ t pepper; set white sauce aside.
Melt 1 T butter in a large skillet over medium-high heat; add mushrooms, season lightly with salt and pepper, and sauté 10 minutes or until nicely browned. Don’t over-stir. Add mushrooms to white sauce. Add remaining 1 T butter to skillet. Add onion; sauté until tender. Stir in peas. Add vegetable mixture, chicken, and chopped eggs to white sauce.
Preheat oven to 375. Fit 1 piecrust into a 9” deep-dish pie plate according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and flute. Cut slits in top. Combine cream and egg; brush egg wash over pastry.
Bake at 375 for 30 to 40 minutes or until browned and bubbly. Yields 6 servings.
To make individual pot pies, spoon filling into 6 lightly greased 1 C baking dishes. Line dishes with piecrust slightly larger than the diameter of the dish. Top each dish with a round of dough; fold edges under, and flute. Cut slips in tops. Brush with egg wash. Bake at 375 for 30-35 minutes or until browned and bubbly.
We make these in individual cocettes. It’s great to control the portions since there are only two of us. Chances are we wouldn’t eat all of the leftovers if we made a big pie. We usually get a whole chicken and cook it to eat for one meal and we use what’s left of the bird to make the pot pies.
Prosciutto and Asparagus Pasta – from Giada de Laurentiis
I love prosciutto, mozzarella, and asparagus. This recipe combines them all and it’s so easy. I will say that it doesn’t keep for very long if you have leftovers – maybe 2 days at the most.
Quinoa Salad – from Pinterest
This is so easy: quinoa, black beans, chopped peppers, lime, red pepper, cilantro, tomatoes. And you can really omit or add anything that strikes your fancy. After we make this, I always have enough to bring to work for a lunch.
Image courtesy of Eating for England
Macaroni and Cheese – from Southern Living Comfort Food
This mac ‘n cheese is different from the Peppadew one I shared a while back. It’s pretty yummy and uses a dash of nutmeg to give it an interesting depth of flavor.
1 (8 oz.) package penne pasta
2 T butter
2 T all-purpose flour
1 ½ C milk
½ C half-and-half
1 C (4 oz.) shredded white Cheddar cheese
¼ C grated Parmesan cheese
2 C (8 oz.) shredded Gruyere cheese, divided
1 t salt
½ t pepper
Pinch of ground nutmeg
Prehead oven to 350. Prepare pasta according to package directions.
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese, Parmesan cheese, 1 C Gruyere cheese, and next 3 ingredients until smooth.
Stir together pasta and cheese mixture; pour into a lightly greased 11 x 7 inch baking dish. Top with remaining 1 C Gruyere cheese.
Bake, uncovered, at 350 for 15 minutes or until golden and bubbly. Yields 4 servings
Southwest Chicken Wraps – from Pinterest
This is a really good recipe and different than your typical taco night. If you don’t have a Panini press, you can definitely use a griddle on the stove.
Image courtesy of Mel’s Kitchen Café
Beef Short Ribs – from Bon Appetit
This is what we prepared when we recently had company. The best part about short ribs is that you can get them started about 3 hours before everyone arrives and then you get to LEAVE THEM ALONE while you tie up all the other loose ends that come with entertaining. Short ribs are almost impossible to mess up as well. It helps to have a Dutch oven. Also, check out your local farmer’s market for the meat. That’s what we did and we saved quite a bit of money and got better looking beef.
Image courtesy of Bon Appetit
I think we eat pretty well at our house. We make an effort to try new recipes once or twice a month so we don’t get stuck making the same meals all the time in rotation. I wanted to make an apple pie from scratch this fall but never got to it. I discovered at Thanksgiving that while I can make a mean pie crust from scratch (vodka is a secret ingredient that I got from America’s Test Kitchen), I really struggle with crimping it around the pie plate. It’s embarrassing how bad it looked. Pies are complicated and I’m not ready to try it quite yet. Anyone out there that can make an awesome pie that tastes and looks good? Want to show me how? I’ll pay you in pie.