Chicken Pie

These chicken pies aren't as "deep" as I consider chicken pot pies to be. They are very simple and easy to put together when the chicken is cooked and shredded in advance.

Ingredients (for one pie)

2-3 chicken breasts, cooked and shredded
1 can cream of chicken soup
1/2 - 1 bag of frozen mixed vegetables
2 frozen deep-dish pie crusts, or 1 deep-dish and 1 roll-out crust (found in refrigerated section)
Butter, optional

Salt and pepper, optional

1. Preheat your oven to 350 degrees if you're planning to bake the pies after assembly.

2. I prefer poaching the chicken with herbs ahead of time or using leftovers from Our Best Bites' Fauxtisserie chicken, which works out nicely because the chicken is flavorful and already around. I have also found it's easier to shred chicken when it's warm. If you're short on time you can always use your food processor for all or part of the chicken instead of having to take the extra time to shred it. (You could also use canned chicken but "IMHO" doing so makes the pie less flavorful...) Mix the chicken with the cream of chicken soup.

3. Add mixed vegetables as desired and incorporate into the chicken mixture. It may look something like this, depending on your personal preference and how much of each ingredient you'd like to use:

4. Put the chicken mixture in the deep-dish pie pan.

5. Add the other crust or roll-out crust and then slice off extra & pinch together (I pinch using my thumbs). Freeze at this point if you'd like (they do fit in a gallon-size Ziploc bag).

6. Add butter to the top (opt.) and bake at 350 degrees for 20-30 minutes--really you just want the top to brown and the pie to be heated through because everything else is cooked. (Cooking time is longer from frozen, in which case leave more time for cooking...I usually eyeball it.) I always add salt and pepper to taste before digging into my own portion, but of course if you'd prefer you can just add some to the mixture itself during step number three.

Notes

This recipe is easily doubled. I like to eat this with biscuits; then if I have extra filling I just eat it with the extra biscuits later!

The two pies you see in the picture were done a bit differently for the sake of experimentation. Another deep-dish pie crust was used for each (vs. refrigerated roll-out pie crust). The left pie, as you may be able to tell from the ridge, had the top "flipped" onto it; the right pie had the top "set on top" of it. The left pie cooked for 5 minutes before the top was buttered. For the pie on the right, I used a wet paper towel to wipe/even out the flour that came on it, then added butter and put it in the oven (it also cooked 5 minutes less, technically).

Source: I got this recipe from my sister-in-law, Myra, and have customized it with my commentary.

Mexican Rice

This recipe has been passed down from my feisty, 5'2" Mexican grandmother, "Grama DeeDee".  I "heart" this rice so much!  It always brings back fond memories of my grandmother and my mother when I make it.  

Ingredients:
3 cups water

8 oz can tomato sauce

1/2 teaspoon ground cumin

1/8 teaspoon ground oregano

4 teaspoons Caldo De Pollo chicken bouillon (Usually can be found at Walmart in the Mexi section.  If that's not available, use your choice of chicken bouillon)

2 tablespoons light olive oil

2 cups long grain rice (Must be long grain!)

1/2 small onion minced

4 cloves garlic pressed

1.  Have all ingredients prepared before starting to cook.

2.  Blend water, tomato sauce, cumin, oregano and chicken bouillon in a bowl.  Set near stove. 

3.  Heat oil in a 3-4 quart pan on Medium.  Add rice and stir to coat rice with oil.  Continuously stir to evenly brown.  Be careful not to burn the rice!  Add onions and garlic and stir constantly until onion is transparent.

4.  Shift pan to a cold burner and carefully add the liquid mixture.  Watch out, it will steam!

5.  Stir well and bring to a boil, stirring for about 2 minutes.  Reduce heat to a simmer.  Cover and continue to cook for about 20 minutes or until rice is tender.

*Avoid lifting the lid too soon!  There have been a few instances where I've done this and released all the steam.  If you do this just add a little water before putting the lid back on.

*Sometimes I'll add about a tablespoon of tomato paste to the liquid mixture (It brings out more tomato flavor) or chopped tomatoes for texture.

*When I make this, I always use my Magnalite dutch oven.  It is the same pot my grandmother and mother use to cook Mexican rice.  My rice comes out perfect every time!

*For a healthier version, use long grain brown rice, add 1/2 cup more water and cook for 30-40 minutes.

Source:  Grama DeeDee

Cafe Rio Goodness: Pork Barbacoa

 While living in Utah, I became fiercely addicted to the local Mexican favorite... Cafe Rio. Every time I go back to visit, I some how find my way to one of their locations within 24 hours of being on Utah soil. Thanks to my sister-in-law, I have gotten my hands on a VERY good copy cat of pretty much all their recipes. So, for the next few Fridays I'll be publishing the next installment of Cafe Rio Goodness. 

 

Just a quick warning on the recipe. It's totally dependent on the size of the pork roast. If it's under 2.5-3 pounds, do the smaller recipe, if it's over that... do the larger one. 

Cafe Rio Pork Barbacoa
One Pork Roast.... either rib or shoulder (shreds the best)
1 (2) cans El Pato Mexican tomato sauce (its in a little yellow can)
2 (3) small cans tomato sauce
3/4 C. (1 1/2 C.) brown sugar
2 (4) cloves garlic, minced

Place all ingredients in Crock Pot, cook on high for 3-4 hours until done. Shred meat, let meat soak in sauce for 20-30 minutes before serving.


Seriously, this is such a close copy cat. I love it, and KNOW you will too!

Ravioli with Roasted Zucchini

I love, love, love this dish because, like it's source, it's real simple.

Ingredients:
4 small zucchini sliced into ¼-inch rounds
2 Tbsp extra-virgin olive oil
1-2 tsp dried red pepper flakes*
⅔ cup freshly and finely grated Parmesan
¼ tsp freshly ground pepper
2 Tbsp kosher salt
2 cloves garlic, minced
1 lb. cheese ravioli**
3 Tbsp chopped fresh flat-leaf parsley (optional)***

1. Preheat oven to 400°. Bring a large pot of water to a boil. (I toss in a little olive oil; ravioli tends to stick together worse than other pastas.)

2. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, red pepper flakes, and 3 Tbsp Parmesan, then season with the pepper and ½ tsp salt. Add the garlic and roast for 10 minutes, pull out of the oven and toss, then roast for another 10 minutes or until tender and just golden brown.

3. Meanwhile, add the ravioli and remaining salt to the boiling water. Return to a boil, stirring frequently to prevent sticking. Cook the ravioli for 7 to 9 minutes or according to package directions.

4. Drain the ravioli and place in a large bowl. Toss gently with the zucchini, parsley (optional) and Parmesan. Serve immediately.

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*If you do not have flakes, you can also use 1 tsp. ground cayenne pepper for a similar flavor.

**I have always used a refrigerated ravioli, such as Buitoni, which can be found in the same aisle as the refrigerated biscuits and rolls of prepared cookie dough.

***The recipe is good both with and without fresh parsley. I only use it if my mother-in-law or other family friend has fresh parsley they are offering me from their gardens. Yes, I'm cheap like that.

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Adapted from Real Simple magazine

Nigella Express Mac and Cheese (w/ variations)

Having Mac 'n' Cheese at our house is very important. While I don't necessarily have a problem with "Blue Box Mac 'n' Cheese", as our ruffians call the Kraft kind, I'd take a good homemade recipe over boxed anytime! A few years ago, Mr. Blue Eyes' parents gave us Nigella Lawson's Express Cookbook, and her Macaroni and Cheese has made it to our "Favorites" list. Of course, being an expert chef, her original recipe calls for only the best ingredients. I am a mom of three and don't always have "the best" on hand, so we've done some tweaking. I'll give you Nigella's (because she and I are on a first-name basis. *sputter, cough* Excuse me!) ...Ms. Lawson's original recipe first, then our TWEAKED version.

Nigella's Original Version

8 oz uncooked Macaroni

2 Cups coarsely chopped mature Cheddar or Leichester cheese, or a mixture of both

1 Cup Evaporated Milk

2 eggs

Grating of Fresh Nutmeg

1. Preheat the oven to 425 F.

2. Cook the macaroni according to the package instructions, drain, and put it back into the pan.

3. While the pasta's cooking, put the cheese, evaporated milk, eggs, and nutmeg into a food processor and blitz, or put them all into a bowl and mix by hand.

4. Pour the mixture back into the pan with the macaroni and stir well. Then pour it all into a 10-inch-diameter shallow dish.

5. Bake 10 - 15 minutes until it is bubbling and blistering on top.

Tweaked Version

8 oz uncooked macaroni

2 Cups Shredded Cheddar Cheese

1 Cup Milk

2 Eggs

Pinch of Ground Nutmeg

Salt and Pepper to taste

1. Preheat the oven to 425 F.

2. Cook the macaroni according to the package instructions, drain, and add to a shallow casserole dish.

3. While the pasta's cooking, put the cheese, evaporated milk, eggs, nutmeg, and salt and pepper into a bowl and mix.

4. Pour milk/cheese mixture over the macaroni and incorporate well into the noodles.

5. Bake for about 15 - 20 minutes, or until it is bubbling and blistering on top.

Source: Nigella Express: 130 Recipes for Good Food, Fast

~Kara

Roasted Garlic-Rosemary Potatoes

One of my favorite food blogs is here .  I was looking at my LDS Living Magazine the other day, where they were featuring this blog, and found a recipe I wanted to try.  Of course I tore that puppy right out of the magazine and filed it in my "Someday I Will Try This..." folder.   Someday came sooner than I thought--for I blog now!  I need a recipe for Thursday and here it is!

Ingredients
2 1/2 tablespoons extra-virgin olive oil
5 cloves of garlic, minced or pressed
2 1/2 tablespoons chopped fresh rosemary (strip the needles from the stem before chopping)
2 1/2 tablespoons coarse-grain or Dijon mustard
Coarsely ground black pepper
1 1/2 pounds baby red, fingerling, or other very small potatoes (as small as possible), washed
Kosher salt


1.  Bring a large pot of salted water to boil.

2.  While the water is heating, combine the olive oil, garlic, rosemary, mustard, and some black pepper.   Set aside.

3.  Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.

4.  When the water is boiling, add the potatoes and boil for about 10 minutes, or until easily pierced with a fork.  Drain, return the potatoes to the pan, and toss with the mustard mixture.

5.  Spread the potatoes out evenly over the baking sheet and sprinkle with kosher salt.  Bake 10-15 minutes, or until the skins begin to brown and sizzle.

Sara and Kate suggest placing the potatoes on a platter and scraping the bits off the foil and sprinkling them over the potatoes.  You can then garnish with a few sprigs of rosemary.

Do Ahead Tip: After spreading the potatoes on the baking sheet, cover with plastic wrap and refrigerate up to 8 hours.  When ready to cook, sprinkle the potatoes with kosher salt and roast 15-20 minutes.

Source: Our Best Bites

Chocolate Buttercream Icing

I have to admit, I am somewhat of an icing snob. I don't consider buttercream to be genuine if anything other than butter is used. So don't try and fool me!
Chocolate icing has never been my first choice, but being that it is my husband's favorite, I will make it. I discovered this recipe after a search for "best chocolate buttercream" yielded Martha Stewart's website and Billy's Chocolate Buttercream icing. It is very smooth and rich due to the melted chocolate instead of cocoa powder. I have to say, this particular icing has made me a fan. It is delicious!

Ingredients:
2 cups (4 sticks) unsalted BUTTER, softened
12 ounces semisweet chocolate, melted and cooled
1-3 tablespoons of milk
5 cups powdered suger, sifted

1. Sift powdered sugar in a large bowl.
2. In a separate bowl, beat butter until smooth, about 2-3 minutes.
3. With the mixer on low, add chocolate until combined.
4. Mix vanilla in with butter and chocolate mixutre until combined.
4. Start mixing sugar in slowly, one cup at a time, until well combined.
** I add milk at the end, if any at all. I think it depends on the day, the weather and/or the temperature of the butter as to the consistency of your icing. It may be smooth enough that you don't need to add any milk.