Chicken Pot Pie with Butternut Squash and Kale

Dinner made in one skillet = less dishes.  Yes!  I love the colors in this dish as much as the flavors.  There is no cream in this recipe yet it makes a wonderfully creamy chicken pot pie.

1/4 cup olive oil
1 cup chopped onion
4 garlic cloves, minced
1 TBSP chopped fresh sage
1 small bunch kale, center ribs and stems removed and leaves chopped
kosher salt and fresh ground pepper
3 cups low sodium chicken broth
1/4 cup flour
1/2 small butternut squash, peeled and cut into 1/2" pieces
rotisserie chicken, meat torn into bite size pieces about 1 1/2 cups
1 sheet frozen puff pastry, thawed
1 egg

Preheat oven to 425 degrees.  Place the rack in the top third of the oven.  Heat oil over medium heat in an oven proof skillet and saute onions stirring occasionally for about 4 minutes or until they become translucent.  Reduce the heat to medium low and add minced garlic and sage.  Cook for another 2 minutes.

Add the chopped kale and stir, stir stir.  Add salt and pepper.  Cook until the kale is wilted.

 Now sprinkle the flour over the top of this mixture and stir, cooking for about 4 minutes to cook out the raw flour taste.  It's going to look lumpy and weird but don't worry!  You are making a roux.  Add the chicken broth slowly scraping the brown bits off of the bottom of the pan. Add the squash.  Bring to a boil, reduce heat and simmer until the squash is softened and broth is thickened about 10 minutes.

Add chicken, season with salt and pepper.  Unfold the pastry and place over the skillet.  Whisk the egg and 1 tsp of water in a bowl and brush the egg wash over the pastry.

Cut 4 small slits into the pastry to allow steam to vent.  Bake the pot pie until the pastry starts to brown about 15-20 minutes and then reduce oven temp to 375 degrees and bake for another 15-20 minutes.  Look for a crispy, deep golden brown crust.  Let cool for 10 minutes before serving.

Recipe adapted from Bon Apetit Magazine

Shrimp Scampi with Linguine

Here is a classic.  Shrimp scampi and noodles.  I love the fresh parsley in this dish it gives great color and fresh flavor.  Never underestimate fresh parsley!  Most of these ingredients you may already have in your pantry and this meal cooks in about 15 minutes.  Perfect for a weeknight meal.

Ingredients:
Vegetable oil
kosher salt
1 1/2 lbs linguine
6 TBS (3/4 stick) unsalted butter
5 TBS good olive oil
3 TBS minced garlic (9 cloves)
2 lbs large shrimp (about 30 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
grated zest 1 lemon
1/2 freshly squeezed lemon juice (3-4 lemons)
1/2 lemon thinly slices in half-rounds
1/4 tsp hot red pepper flakes


Cook the linguine in a large pot of salted water for 7-10 minutes until al dente.
In a large skillet add the olive oil and butter over medium low heat.

Add the garlic and continuously stir for about 1 minute.

Add the shrimp 1 tsp salt and 1/2 tsp pepper and saute for about 5 minutes until the shrimp have just turned pink.

Remove the pan from the heat and add the lemon zest, lemon juice, parsley, lemon slices and red pepper flakes.

Toss everything together.
Serve the shrimp mixture over the linguine noodles.

Jumbo Crab Cakes

This recipe is a cross between Southern Living and Thomas Kellers crab cake recipe.  I added the panko bread crumbs for a nice crunchy outer layer.  Its really good.  Add the cool cucumber sauce for another layer of flavor.  You can make the patties earlier in the day and then pull them out later for a quick dinner!

Ingredients:
3 large eggs, lightly beaten
1/2 cup finely chopped onion
1 cup finely chopped sweet red or green pepper
3 TBSP white wine Worcestershire sauce
1 tsp dry mustard
3/4 tsp ground red pepper
1 lemon, halved
1 lb fresh lump crab meat, drained
1 1/2 cups Italian seasoned breadcrumbs, divided
1/4 cup butter or margarine
Olive oil
2 cups Panko bread crumbs
Cucumber cream sauce or Tarter Sauce

Preheat oven to 375 degrees.
Mix the first 6 ingredients, stir in the juice of half of one lemon, crab meat, and 1 cup bread crumbs.
Shape into 8 (4 inch) patties.  On a small plate coat the crab cakes with the panko bread crumbs.  Heat 2 TBSP oil and 1 TBSP butter in large sauce pan over medium heat.  Cook the crab cakes for about 4 minutes on each side.  Transfer the crab cakes to a baking dish.  Place in oven for an additional 4 minutes.  Arrange on platter and serve with lemon wedges and cucumber cream sauce or tarter sauce.

Pork Chops with Apples and Grits

For the Grits:
8 slices bacon, cut into 1/2 inch pieces
1 yellow onion, chopped
2 cups stone ground grits
4 cups low sodium chicken broth
2 cups half and half
Dash of cayenne, or to taste
1 1/2 cups grated Monterey Jack or other cheese
salt and pepper to taste

For the Pork Chops:
6  pork chops
2 TBSP butter
2 TBSP olive oil
salt and pepper to season the chops
3 gala apples, cored and diced
2/3 cup white wine
2 1/2 tsp apple cider vinegar
1 cup pure maple syrup

Make the Grits:
Cook the bacon and the onion until the bacon is done and the onions are translucent about a minute or two.

Pour in the grits and the chicken broth. 

Stir and bring to a boil, then reduce heat down to a simmer.  Cover and let cook for about 30-40 minutes stirring occasionally.  Add the half and half and the cayenne.  Keep cooking over very low heat until they are tender but not mushy.  About another 20 minutes.  ( I used 5 minute grits only because the store didn't have real grits. Shame on you store!!) Add the cheese and salt and pepper to taste just before serving. 

Make the Pork Chops:
Season the pork chops on both sides with salt and pepper.  Melt the butter and olive oil in a large skillet over medium heat.  Cook the pork chops until they are golden brown about 2-4 minutes per side depending on how thick your chops are.  They will finish cooking in the pan later so don't worry if they are still pink in the middle. 

Remove the pork chops to a plate and add the apples to the pan. 

I used 3 apples because I knew the kids would like lots of apples

Add the wine and the vinegar.  Cook the apples for about 6 minutes or until the liquid has reduced by half.  Add the maple syrup.  Stir and allow it to start bubbling. 

Add the pork chops to the pan, cover and reduce heat to low. 

Cook for another 15-20 minutes. 
Spoon the grits onto a plate, place pork chop on top and spoon on the apples and the sauce.  Yum!

Recipe adapted from The Pioneer Woman Cooks

Penne with Vodka Cream Sauce

No more Prego!  Try this homemade vodka cream sauce with penne.  You will think you forgot something this recipe is so easy.  I have had this recipe for 10 years now and its one of my favorites.  Use a decent brand of vodka.  A cheap vodka will ruin this sauce.  If you can get San Marzano tomatoes you will notice a sweeter and less acidic taste. 

Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 28 oz can crushed tomatoes, cento or san marzano brand 
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, chiffonade
Parmesan cheese freshly grated

Heat a large sauce pan over medium heat.  Add the olive oil and butter.  Once the oil is hot add the shallots and cook for about 2 minutes before adding the garlic.  Cook the shallot and garlic for an additional 1 minute.

Add the vodka and reduce heat to medium low.  Reduce down until there is about 1/2 cup of liquid left.  Add the chicken stock and crushed tomatoes.  Simmer on low heat for 15 minutes.  Season with salt and pepper.

In the mean time cook your pasta according to direction on the box.  Turn the heat off of the sauce and add the heavy cream.

Stir the cooked pasta into the sauce and garnish with basil and Parmesan cheese. 

Recipe adapted from Rachel Ray

Pecan Crusted Trout

I haven't posted any new recipes the past few weeks and I need to get back into the saddle! In the past two weeks my niece made her appearance into the world and I couldn't be happier.  She was born with a heart condition and we are all so thankful that she is doing well and thriving!  You can read more about her on my sister-in-laws blog  http://melissasachet.blogspot.com/ 

The kids and I also spent the week with Grandma up in Show Low where the weather was nice and cool.  A very welcome change to the 115 degree weather we are having in Phoenix.  We made lots of yummy food and rode our bikes in the Fourth of July parade.  The kids swam, and rode bikes, watched movies and went fishing!  This is where this next recipe comes in.  Pecan crusted trout.  The trout were pretty small but we still wanted to make them so that the kids could enjoy what they worked all day for.

You can use any fish you like but we had trout and then I bought one tilapia fillet so that we had enough fish for everyone.

Ingredients:
1/4 cup pecans, well-toasted
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1/4 cup flour
1/2 cup buttermilk
2 tsp hot sauce, I like Louisiana hot sauce

4 tilapia or other fish fillets, about 6 oz each 

Olive oil

butter unsalted

Toast your pecans in a dry saucepan.  When you start to smell them they are done.  Finely chop the toasted pecans.  On a plate or shallow bowl, combine the pecans, breadcrumbs, salt, garlic powder and pepper.

Put the flour on a separate plate or shallow bowl.  In another bowl mix the buttermilk* and the hot sauce.  Set up your dipping station.  Have your fish, flour, buttermilk mixture and pecan mixture all lined up.  First dip the fish in the flour, then the buttermilk and finally the pecans.  Set aside and repeat.

Once all of the fish has been down the dipping assembly line get your pan ready for some frying.  Heat a large saucepan over medium heat.  Once the pan is hot add about 1 TBSP butter and 1 TBSP olive oil.  (enough to coat the bottom of the pan)  When the butter and oil is hot add the fish. Cook the fish for about 3 minutes per side and they have a nice brown crust on them.  The fish should flake easily with a fork but still be moist on the inside. Serve with some lemon wedges and enjoy!

*If you don't have buttermilk on hand and only need a little bit you can make your own.  In a 1 cup measuring cup pour in 1 TBSP white vinegar.  Fill the rest of the measuring cup with milk.  Let sit for about 5 minutes and voila!

Chorizo Stuffed Chicken with Sun Dried Tomato Sauce

It's Monday and I didn't have to work tonight so I thought I would spend a little extra time on dinner. This unexpectedly only took a few minutes to put together and 25 minutes to cook.  An awesome dinner in less than an hour. Sweet! This is one of those that you can make for guests and really wow the pants off of them.  Not literally but you know what I mean.   

For the Chicken:
4 garlic cloves
1/4 lb pork chorizo
4 chicken breasts boneless, skinless
1/2 cup cotija cheese, crumbled (look near the mexican cheese section)
1/2 cup jack cheese, grated
1/2 tsp dried thyme
salt and fresh ground black pepper
olive oil
1/2 cup white wine
chopped cilantro for garnish

For the Sauce:
4 sun dried tomatoes in oil, chopped (if you get chopped tomatoes, use enough to equal 4 whole dried tomatoes, about 1/4 cup)
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 TBSP basil, chiffonade
1/2 cup olive oil
salt and fresh ground pepper

Make the Chicken:
Preheat oven to 375 degrees.  Chop garlic and saute with a little olive oil for about 2 min.  Set aside.  In same pan cook the chorizo over medium high heat, breaking it up with a wooden spoon until browned.  With a slotted spoon, remove the chorizo and drain on paper towels.  Place chicken breasts in a plastic zip lock bag and pound thin with a meat pounder/tenderizer or a rolling pin. 

Take your time so that the chicken breasts stay in one piece.  Rotate the chicken around as you pound it.  Lay the chicken out onto your work surface and spread evenly the chorizo, cotija, jack cheese and a little of the garlic. 

Don't overfill with filling or it will be hard to roll up.

 Roll up each breast up, tucking in the sides and gently squeezing as you go. 

Place the chicken seam side down in baking dish.  Sprinke with thyme, salt and pepper.  Drizzle a little olive oil over the top. 

Pour the wine around the chicken.  Bake for about 25-30 minyes until cooked through.   Let rest 10 minutes before slicing.

Make the Sauce:
In a blender or food processor, add sun dried tomatoes, red wine vinegar, garlic and basil. 

Basil chiffonade.

Blend until smooth. 

Slowly add the olive oil and blend until emulsified.  Season with salt and pepper. 

To serve slice the chicken into 1/2 inch thick slices and drizzle with sauce.  Sprinkle with chopped cilantro.  Prepare yourself to hear the oohs and ahhs and mmmm's.

Recipe adapted from Linda Martin @ Sweet Basil Cooking School