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

Kale, Mushroom and Cranberry Saute

Kale, kale, kale!!!  I'm on a kale kick.  I am absolutely loving the Farmers Market salad from True Foods.  It is absolutely delicious.  We have been making kale chips at home and they disapear as fast as I make them.  When I saw this recipe in Giada's new cookbook, I had to try it.  Its quick, easy, and oh so yummy.  

Ingredients:

2 TBSP unsalted butter, at room temp

1 TBSP olive oil

1 large or 2 small shallots, thinly sliced

1 medium leek, thinly sliced and rinsed

8 ounces cremini or button mushrooms, sliced

kosher salt

freshly ground black pepper

12 oz kale, stemmed and coarsely chopped

1/4 cup low sodium chicken or vegetable broth

1/3 cup dried cranberries

This is a leek.  Chop off the root and the dark green parts of the leaves.  Only use the white and very light green part.

Leeks have a mild onion like flavor.

De stem the kale before you give it a rough chop.

In the largest skillet you have heat the butter and olive oil over medium heat.  Add the shallots, leek, mushrooms, 1tsp salt and 1/2 tsp pepper.  

Cook for about 8 minutes until the vegetables are soft.  

Add the kale and cook until it is all wilted.  It looks like a ton of kale but it cooks down to nothing!  Cook for about 6 minutes.   

I think its easier to use tongs to turn the kale.

Add the broth and the cranberries.  Scrape up the brown bits that are sticking to the bottom of the pan.  Season to taste with salt and pepper.  That's it!

Pretty colors remind me of the holidays :)

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.

Lemon Roasted Cauliflower

I'm always looking for new ways to make the same ol' veggies.  Here is a tasty twist for cauliflower! 

1/3 cup finely chopped shallots
1/4 cup butter melted
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1 TBSP lemon zest
1 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1 large cauliflower florets cut off of core

Preheat oven to 375 degrees.  Stir together first 8 ingredients in a large bowl.   Stir in the cauliflower.  Place cauliflower pieces on foil lined baking sheet and roast for 1 hour or until tender.  That's it! 

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

Cranberry Almond Rice Pilaf

If you need a simple but tasty side dish this is the recipe for you! 

Ingredients:
1 cup long grain rice
2 cups chicken broth
1/3 cup dried cranberries (such as craisins)
1/3 cup slivered almonds
2 TBSP butter

Place all ingredients in rice cooker and let it do its thing.  If you don't have a rice cooker ask for one for your birthday!  No really, if you don't have a rice cooker place all ingredients into a saucepan and bring to a boil.  Once it is boiling reduce heat to low and cover with a lid.  Simmer for about 15 minutes or until all liquid is absorbed.  Fluff rice with a fork and serve.

Mango Sorbet

Mangooooo!  We love mangos!  One of the great things about summer is all of the fresh fruits and veggies that are in season.  Right now is the perfect time to buy a ton of ripe mangos.  Mango sorbet is so easy to make and very refreshing.   You could also add pineapple or strawberries for some variation. 

Ingredients:
5-6 VERY ripe mangos - peeled, seeded, and cubed
1 1/2 cup water
1 1/2 cup sugar
3 tablespoons fresh lime juice

Make the simple syrup: In a medium saucepan boil water and sugar until the sugar is dissolved.  Set aside to cool thoroughly.  

Prepare the mango puree: 

Place cubed mango in a food processor, and puree until it is really smooth.  If  you are going to add any other ingredients like pineapple or strawberries puree them separately and then strain through a fine mesh strainer.
  

Pour in simple syrup mixture and lime juice and mix well.

Pour the mixture into an ice cream maker.  I have the Cuisinart frozen yogurt, ice cream and sorbet maker.  Its awesome.  It should take about 20-30 minutes to freeze.  

 Serve it plain, with a raspberry syrup or some shaved chocolate.  Yum! 

Watermelon Sorbet

Mmmmm.  Nothing says summer like juicy watermelon running down your chin.  This watermelon sorbet is refreshing, beautiful and so easy to make.  I made a double batch and it didn't last the day. 

You will need:
5-6 cups seedless watermelon chunks
1 cup water
1 cup sugar
3 TBSP fresh lime juice

Make the syrup: In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Set aside to completely cool.

Make the watermelon puree: Put the watermelon chunks into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. 

Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp.

Freeze it all together: Combine with the cooled sugar syrup and the lime juice. Chill in the refrigerator for 1 hour.
Pour the watermelon mixture into the freezer bowl of your ice cream maker. I have a Cuisinart frozen yogurt, ice cream and sorbet maker.  Its a great thing to have.

How pretty is that color?!

 Mix until the sorbet has thickened, approximately 25-35 minutes.  The sorbet will have soft serve texture. You can enjoy your sorbet right away or put it into an airtight container and place in the freezer until firm for about 2 hours.

Enjoy!

Easy Poached Pears

I have really been craving pears lately.  I love Bosc pears.  I've been seeing some recipes lately for poached pears but they all looked like too much work for a weeknight dessert.  Then I found this recipe out of my absolute favorite cookbook ever "The Ultimate Southern Living Cookbook".  It seriously has a recipe for anything you can think of.  I was so excited to see this easy poached pear recipe.  The chocolate sauce recipe that goes with the pears can be used on ice cream, pound cake, with pastries or even in your coffee. 


Ingredients:
4 medium size firm, ripe pears like Bosc
1 TBSP lemon juice
4 cups water
3 TBSP vanilla extract
2 TBSP honey
1/2 cup sugar
2 drops hot water
Chocolate sauce (recipe follows)

Chocolate sauce:
1/2 cup whipping cream
4-ounces sweet baking chocolate chopped (chopped chocolate chips work OK too)
1/4 teaspoon vanilla extract

Start by squeezing the lemon juice and set it aside.  Core the pears from the bottom, cutting toward but not through, the stem end.

Cut a thin slice from the bottoms of the pears so that they stand upright.

Peel the pears and brush them with the lemon juice.  Set aside.  In a large saucepan, combine the water, vanilla and honey.  Bring to a boil.  Add the pears and cover.  Reduce heat to medium and simmer for 15-20 minutes until the pears are tender.  You will know they are done when you poke them with a fork and there is no resistance.  Remove the pears and set aside to cool.

Make the chocolate sauce when the pears are just about cooled off.  Heat the whipping cream in a heavy saucepan over medium heat until hot.  Do not boil.  Remove from heat and add the chocolate.  Stir until the chocolate has melted then stir in the vanilla. 
When ready to serve the pears place sugar in a heavy saucepan.  Cook over medium heat, stirring constantly, until the sugar melts and the syrup is golden.  Stir in the 2 drops of water.  Let stand for 2-3 minutes. 
To serve, spoon 2 tablespoons chocolate sauce on each serving plate, place the pears on the sauce.  Working quickly, drizzle the caramelized sugar from a fork, and quickly wrap threads around the pears until a delicate web is formed.  ( My delicate webs didn't turn out so well because I did not wait for the sugar to cool enough).  Repeat with remaining pears. 

The caramelized sugar step could be omitted and it would still be delicious. 

 

Easy Chicken Pot Pie

This is one of my favorite easy dinners to make during the week.  Its pretty easy and very delicious!
The recipe is an adaptation from Ina Garten Barefoot Contessa Family Style cookbook.  Her recipe includes roasting chicken breasts and making biscuits from scratch.  To make things easier I use rotisserie chicken from the market and Grands biscuits.

Serves 8

Ingredients:
5 cups chicken broth or homemade chicken stock
1 1/2 sticks butter (12 TBSP)
2 cups chopped onion (2 small onions)
3/4 cup all purpose flour
1/4 cup heavy cream
2 teaspoons salt
1/2 teaspoon pepper
1 10-12oz bag frozen peas and carrots mix
1/2 cup minced fresh* parsley
2 cups simply potatoes (diced with onion, but sliced and hash brown type work too)
1 rotisserie chicken cubed  yield 4-6 cups
1 can Grands buttermilk biscuits


Preheat oven to 375 degrees.

In a small saucepan heat the chicken stock on medium heat.  In a large pot or dutch oven melt the butter and saute onions over medium-low heat for 10-15 min, until translucent.  Add flour and cook over low heat stirring constantly for 2 min.  Don't worry if the mixture is lumpy, it will make for a thick creamy sauce.

  

Add the hot chicken stock to the onion mixture.  Simmer for another minute stirring until thick.  Add salt, pepper and heavy cream.  Stir in cubed chicken, peas and carrots, potatoes and parsley.  Mix well.

Place stew in a 10x13x2 oval or rectangular baking dish and bake for 15 min.  Take dish out of oven and place biscuits on top of the stew.  Place the dish back in the over for 15-20 minutes until biscuits are brown and stew is bubbly.  *I always use fresh herbs when I can.  Dried parsley isn't an option for me.  Fresh herbs make a world of difference.
 

Here is my little Cameron enjoying his yummy dinner :)

Since it was one of those nights at my house.......  Salute!

Wine bottled by Will and I @ Su Vino Winery, Scottsdale, AZ