Monday, February 11, 2013

Chicken Pot Pie Bake

What is more comforting than Chicken Pot Pie? And when is a more comforting time to eat comfort food than when it rarely reaches 30 degrees outside? This is the perfect chicken pot pie recipe and definitely hit the spot.

It is pretty involved dish wise, but is worth the extra scrubbing work. The filling is creamy and delightful and the biscuits are moist and tasty - which is a big feat for me. It does make a lot so be prepared to eat a lot of leftovers or share with friends. Most importantly, enjoy it and let it warm your soul on these cold days.

Yield: 6-8 servings

For the filling:
3 cups chicken broth
1 lb chicken thighs and/or breasts
1 tbsp vegetable oil
1 onion, diced
3 large carrots, thinly sliced
2 ribs celery, diced
Salt and pepper
4 tbsp butter
1/2 cup flour
1 cup milk
1 tbsp dried parsley
1 tsp dried thyme
Squeeze of fresh lemon juice
1 cup frozen peas

For the biscuits:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
6 tbsp cold butter, cut into cubes
1/2 cup Parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream

Preheat the oven to 450 degrees.

Place the chicken and broth in a large pot and bring to a simmer. Allow to cook for 8-10 minutes until the chicken is no longer pink. Remove the chicken to a bowl, reserving the broth for later use, and shred (this works great using the basic kitchenaid attachment - seriously, it will change your life).

Meanwhile, begin making the biscuits by combining flour, baking powder, salt, pepper, and cayenne pepper in a medium bowl. Add the butter and work into the mixture until course and crumbly. Mix in the Parmesan cheese and then the heavy cream, mixing just until combined. Crumble onto a baking sheet, in 1/2 inch pieces, and bake for 10-13 minutes.

Heat the vegetable oil in a frying pan and add in the onions, carrots, and celery. Season with salt and pepper. Cook until tender, about 5 minutes. Add to the bowl with the chicken.

Return the pot to medium heat and melt the butter. Add the flour and whisk so that there are no chunks. Add the reserved chicken broth and cook until mixture thickens. Remove from the heat and stir in parsley, thyme, and lemon juice then add the chicken and vegetable mixture and stir until mixed. Pour mixture into a 9x13 pan and top with biscuit pieces. Bake for 15 minutes until bubbly and golden.

Source: slightly adapted from Annie's Eats

Wednesday, February 6, 2013

Philly Cheesesteak Stuffed Peppers

I was excited about this recipe, like, really excited. I love Philly Cheesesteaks and I love any dish that involves stuffing a vegetable. Score on both accounts.

Perhaps the best part about this meal was the roast beef. I didn't just buy prepackaged thin sliced roast beef, I went to the deli counter and chose which one I wanted them to slice for me. This definitely worked to my advantage and I highly recommend you do the same. I was worried about the mushrooms though. I don't like the texture of mushrooms, although I do enjoy the flavor. I was able to work around this by slicing and dicing them until they were in small chunks. This way we got the flavor of the mushroom without the icky texture. Score again.

Try these babies. You won't be sad you did.

Yield: 2-4 servings

8 oz Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Peppers
1 Medium Onion
6 oz Mushrooms
1 tbsp Butter
1 tbsp Olive Oil
1 tbsp minced garlic
Salt and Pepper, to taste
Preheat the oven to 400 degrees.
Dice the onion and mushrooms. Heat the olive oil and butter and add the onions, mushrooms, and garlic. Season with a little salt and pepper. Saute until the onions are beginning to caramelize, about 15-20 minutes. Slice the roast beef into strips and add to the onion/mushroom mixture and cook for another 10 minutes.
Slice the green peppers in half lengthwise and line each half with a slice of provolone cheese. Put the beef mixture into the pepper halves and top with another slice of provolone cheese. Bake for 15-20 minutes, until the cheese is bubbling and golden brown.
Source: slightly adapted from Peace, Love and Low Carb

Friday, February 1, 2013

Black Bean Tacos

This is one of those recipes that I secretly hoped my husband wouldn't ask me what I was making and just be surprised when I told him dinner was ready. Unfortunately, he asked and I had to tell him. I think he was dreading the day that I was going to make Black Bean Tacos all week long.

When the day finally came, I added in ground beef to the original recipe to help give him the idea that they would taste good. He savored the smell of the meat cooking and I was hopeful. Then he ate them. And his response? He loved them. He even insisted that I blog about them because they were that good. That is not something he does very often and is always a sure sign of enjoyment on his part. Moral of the story: don't judge a book by it's cover or a recipe by it's name. You just might be surprised. Just ask my husband.


1/4 lb ground beef
1 tsp chili powder
1 can black beans, drained and rinsed
1/2 cup corn
1/2 red pepper, diced
1 onion, diced
1 tsp cumin
1 tsp paprika
2 tbsp fresh cilantro, chopped
6 ounces pepper jack cheese, grated
Olive oil
8 -12 corn tortillas
Optional toppings:
Hot sauce
Sour cream
1 avocado, sliced

Put the ground beef and chili powder in a skillet and brown. Add the ground beef, black beans, corn, red pepper, onion, cumin, paprika, and cilantro in a bowl and mix together.

Heat just enough olive oil to finely coat the pan. Add one tortilla and cook for a few seconds on one side, then flip over. Sprinkle some cheese on half, add about 1/4 cup black bean mixture, top with more cheese and fold tortilla in half, making a mini quesadilla. Cook for about one minute on each side. Continue with the rest of the tortillas until the mixture is gone.

Enjoy with your choice of toppings! We chose sour cream and avocado and weren't at all disappointed.

Source: adapted from Cornerstone Cooking