Category: Foodie

I like food. Sue me.

Mini chicken pot pies

Easy mini chicken pot pies:

2 cans of refrigerated biscuits (8 count each can)

1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)

1 bag frozen peas and carrots

1 can cream of chicken soup

Cooking spray for pan

Preheat oven to 350 degrees F and spray muffin tin with cooking spray

Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat

Stir veggies and soup into pan with chicken. Set aside.

Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.

If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months.

Zuppa Toscana Soup

Ingredients

  • 1/2 pound bulk pork sausage
  • 1 medium onion, finely chopped
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 medium red potatoes, cut into 1/2-inch cubes
  • 2 cups sliced fresh kale
  • 3 cups 2% milk
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Instructions

Step 1: Brown sausage

In a large stockpot, brown the sausage over medium heat for 4-6 minutes or until no longer pink. As the sausage cooks, break it up into crumbles. When the sausage is brown, remove it from the pot to a towel-lined plate to drain. Leave about 1 tablespoon of fat in the stockpot.

Step 2: Saute onions

To the same pot with the reserved fat, add the finely chopped onion and saute until soft and translucent, about 5-7 minutes. Return the sausage to the pot.

Step 3: Add seasonings, potatoes and kale

Next, add the chicken bouillon granules, garlic powder, pepper, cubed red potatoes and fresh kale to the pot. Stir to combine.

Step 4: Stir in milk and cream

Slowly pour in the milk and heavy cream and bring the mixture to a boil. Then, reduce the heat and let the soup simmer, covered, for 10-15 minutes or until the potatoes are tender.

Note: If you don’t have heavy cream in your fridge, try these heavy cream substitutes.

Step 5: Thicken with cornstarch

While the soup simmers, whisk 1 tablespoon of cornstarch with 1/4 cup of water together until smooth. Once the potatoes are tender, stir the cornstarch mixture (“slurry”) into the soup. Cook for 1-2 minutes or until the soup thickens. Serve immediately.

Mom’s Apple Pie

Double Crust

  • 2c Flour (sifted)
  • 1tsp Salt
  • 2/3c plus 2 tbl Crisco shortening
  • 4-6 tbl Water

Mix flour and salt, add shortening and water until it cleans the bowl. Refrigerate 30 mins.

Pie Filling

  • 1/3-1/2c sugar
  • 1/4c Flour
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/8 tsp Salt
  • 8c thinly sliced McIntosh Apples
  • 2 tbl Butter

Bake at 425 degrees for 40-50 minutes. Cover edge with foil and remove during last 15 minutes.

Crimson Pie

  • 1/4c PLUS 2 TBs sour cream
  • 2 TBs water
  • 1 tsp sugar
  • 3/4 tsp salt
  • 2-1/4 c All purpose flour
  • 1/4 cake flour
  • 1/2 c butter (cold)
  • 1/2 c shortening (cold)

Mix dry ingredients together. Add butter and shortening and mix by hand until it resembles coarse sand. Make a well in the center, add wet ingredients and mix until the dough becomes smooth and forms a ball. Refrigerate for an hour or more.

  • 1/2 seedless orange peel and all
  • 4 c Blueberries
  • 12 oz Cranberries
  • 1-1/2 c Sugar
  • 3 TBs cornstarch

In a blender, break down the orange, sugar, and cornstarch until it becomes a smooth paste. In a heavybottomed pot, place the berries and paste. Cook over medium heat until the paste dissolves and the mixture thickens and bubbles. Cool Completely. Roll out pie dough. Add Filling. Place top crust and brush with water and sugar. Cut some vent holes.

Bake for 10 minutes at 425 degrees, turn oven down to 350 and bake another 45 minutes or until golden.

(Eggnog Ice Cream or a thick Cinnamon ginger creme anglaise compliments this pie nicely!)

Creme Anglaise

  • 2 cups heavy cream
  • 1/2 tsp. orange zest
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. grated nutmeg
  • 1/8 tsp. ground ginger
  • 3 large egg yolks
  • 1/4 cup sugar

Combine the heavy cream, the zest, cinnamon, nutmeg and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Pour this mixture back into the saucepan with the warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes.

Remove from the heat and serve warm. Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled.

Chicago Uno Shrimp and Clam dip

Ingredients

  • 1 (8 oz.) block cream cheese
  • 4 cloves garlic, minced
  • 1/3 cup heavy whipping cream
  • 1/4 cup mayonnaise
  • 1 tablespoon grated fresh Parmesan cheese
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry flat leaf parsley
  • 10 (20-25 count) cocktail shrimp, tailed, de-veined, and cut in half
  • 2 (6 oz.) cans crab meat, drained
  • 1 teaspoon garlic powder or garlic salt, plus extra to sprinkle on bread
  • additional salt and pepper to taste
  • 1/2 French baguette, sliced 1/4 inch thick
  • 1/2 stick (1/4 cup) melted butter
  • 2 Roma tomatoes, seeded and diced, tossed with 1 tbsp. olive oil and basil
  • block of Parmesan cheese

Directions

Preheat oven to 425 degrees. Prepare bread. Slice baguette and brush with melted butter. Sprinkle with garlic powder/garlic salt to taste. In a saucepan add block of cream cheese, minced garlic, heavy whipping cream, and mayonnaise. Let simmer briefly and whisk until smooth. Add 1 tablespoon freshly grated parmesan cheese, thyme, garlic powder/salt, and stir. Mix in shrimp and crab meat throughout, ensuring an even consistency. Pour mixture into an oven safe dish. Grate fresh parmesan over the entire dish, ensuring that it is even and thick enough to create a cheesy crust.  Place in oven for 10 minutes, or until bubbling hot and the cheese has browned. Take out dish and let cool. Meanwhile, place baguette on a baking sheet and bake until golden brown. Sprinkle diced tomato mixture atop the shrimp and crab fondue and serve with a large spoon and toasted bread slices.