Tuesday, September 28, 2010

Chicken Pot Pie

I'm a Pie freak! Trav is sick of sweet pies so I've moved on to Chicken!!
I went to the store and bought myself another pie pan, 8 mini pie pans, and a (silicone) pie crust measuring mat! Hurray!!!
This recipe is something I created. I don't really know what I did.

2 Boiled Chicken breasts
1 handful peas
1 handful corn
1/2 stick butter
1/8 cup flour
1 bullion cube mixed in with 1/4 cup hot water
1 cup heavy cream
pinch garlic pwd
pinch sage
pinch salt
pinch white pepper
2 shakes chalua sauce-- the secret ingredient to all delicious foods. Learned that from the chef at my work.
1 shake worcestershire sauce-- same as above.

Mince the carrot, celery, and onion. ((Probably a handful of all three minced all together. )) Boil the Chicken and dice it in small pieces. Melt the butter and saute the minced veggies until tender. Add the flour and cook for 1 min. Whisk in the Cream and stir until thickened. Add the chicken stock. Mix in Chicken, Peas, and corn. Season with Garlic, Salt, W. Pepper, Sage, Chalua, and Worcestershire. Cook until all is up to temperature. Add into your pie crusts. Bake 400 for 20 min for the mini pies or a full pie 30-40. You just need to cook the crust the filling is already cooked. IT IS SO DELICIOUS!!

Friday, September 17, 2010

Skillet Nachos

1 TB olive oil
1 med. green bell pepper, chopped
1 small zucchini, chopped
1/2 c. salsa
1 -15 oz. can chill with beans
1 bag tortilla chips
1 1/2 c. grated Monterey Jack cheese
Sour cream
1 2/25 oz can sliced black olives

In 12- skillet, heat oil and saute bell pepper and zucchini for 2 min.
Stir in salsa and chili, cook until hot. Remove mixture from skillet
and wipe skillet clean.
Arrange some tortilla chips in single layer in the bottom of the pan. Spoon
mixture over chips then sprinkle with cheese. Either cover with lid or put
in oven and cook until cheese is melted. Top with sour cream and olives.
Serve with additional salsa.

Sunday, September 5, 2010

Fried Pickles!

Any of you Eaten at The Garden Restaurant at Temple Square? This is their Fried Pickle Recipe. Delicious and Easy!!
All of you that say you can't cook with out a recipe and can't do this. Well, let me tell you. YOU CAN! This recipe will not change flavor, texture, look, appeal, etc just because you don't know what to do. Folks it's just a fried Pickle. I promise you'll love it.

Pickle Spears
Juice from Spears
Pancake Batter
Old Bay spice
Baking Powder
Dill Weed Spice

Start out with a 1/2 cup of Pancake Batter
Then add 1/4 cup of Flour
Pinch of Old Bay spice or Less. You don't want your batter turning red. -Don't have any old bay? Leave it out. You'll never be able to tell. Or Just make your own. Emeril Lagasse has a great old bay recipe. Found on Food Network.
Pinch of Baking Powder
Sprinkle of Dill. You can add as much dill as you like.
Start with 1/2 of your pickle juice and mix it in to the dry ingredients.

Take a pickle. Cover it in Flour. Then cover it in Batter. Fry in Hot Oil. Remove from oil when slightly brown. Dip in Ranch or 1000 Island Dressing. Chomp. Chew. Swallow. Repeat

You want a thin batter. Slowly keep adding the pickle juice until it's just a touch thinner than a regular batter for something like pancakes. In between Pancakes and Crepes. It REALLY doesn't matter. If you run out of Juice just add some water. I make this at work in a HUGE BATCH Some days it's really thin, some days it's thick. Some days I add a ton of dill some days I just add a touch. You just have the play with it until it's the way that you like it.