charisstoma

Chicken Pot Pie for Two
From Cook's Country | February/March 2012



To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins. A single boneless, skinless chicken breast was super easy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure it didn’t collapse into the filling.
SERVES 2

We use two oven safe 12-ounce ramekins or bowls to make this dish. If you don't own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.

INGREDIENTS

1 Pillsbury Just Unroll! Pie Crust
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8-ounce) boneless, skinless chicken breast, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice
INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

2. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

4. Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

5. Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

RAMEKIN ALTERNATIVE
We use 12-ounce ramekins to make pot pies for two. If you don't own any, you can make our pot pies in 14-ounce disposable mini loaf pans, cutting the crust to fit.

Now or Later Pizza Recipe
http://www.kingarthurflour.com/recipes/now-or-later-pizza-recipe



An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.
Yield: 1 large or 2 medium pizzas.

Ingredients
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups semolina*
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
*Use 3 cups all-purpose flour OR 3 cups Perfect Pizza Blend in place of the all-purpose/semolina mixture, if desired


TOPPINGS
tomato sauce, cooked meats, vegetables, and cheeses of your choice; see tips, below

Instructions

Dough:

Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
You can also make the dough in a bread machine set on the dough cycle.
If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.

Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.

Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").

Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval.
For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval.
For thick-crust, make a 9" round.

Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.

Baking:
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.

To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.

When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw.
Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.
Yield: 1 large or 2 medium pizzas.

Not sure about this one.

TANGINE CHICKEN




Serves: 6 15 MINUTES 8 HOURS, 45 MINUTES 9 HOURS PLUS MARINATING TIME

1/2 cup (125 ml) olive oil
5 garlic cloves, minced
1 tablespoon (15 ml) ground cinnamon
2 teaspoons (10 ml) caraway seeds, crushed
2 teaspoons (10 ml) ground cumin
1/4 teaspoon (1.5 ml) cayenne pepper
4 pounds (1.5 kg) skinless bone-in chicken thighs
1 14.5-ounce (425 ml) can chicken broth
1 cup (250 ml) dried apricots, quartered
1/2 cup (125 ml) dried cranberries
2 teaspoons (10 ml) ground ginger
1 teaspoon (5 ml) turmeric
1 eggplant, cubed
1/3 cup (75 ml) cilantro, chopped
2 cups (500 ml) slivered almonds, toasted

In a large resealable bag, combine the following: olive oil, garlic, cinnamon, caraway seeds, cumin, and cayenne pepper. Shake to thoroughly incorporate all ingredients and then place chicken thighs inside. Place in the fridge and marinate for 4 hours or overnight.
In a large bowl combine the chicken broth, apricots, cranberries, ginger, and turmeric. Remove chicken thighs from marinade and place in the bottom of a 6-quart slow cooker. Pour chicken broth mixture over top. Place lid on slow cooker, set heat to low, and cook for 8 hours (or on high for 4 hours).
Add the eggplant to the slow cooker, place the lid back on, and turn heat to high (if it had been on low). Cook for another 30 - 45 minutes, until the eggplant is cooked through.
When chicken and eggplant are finished cooking, sprinkle cilantro and toasted almonds over the entire dish.

Pro tip: Chicken tagine is a hearty dish that can be eaten all on its own as a complete meal. If you want to make it even more filling, serve with a side of couscous or steamed rice.

HONEY GARLIC CHICKEN in slow cooker



4 10 MINUTES 8 HOURS 8 HOURS, 10 MINUTES

8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper


Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
Place 4 thighs in bottom of 6-quart slow cooker and pour over half of the sauce.
Add potatoes and carrots, then rest of thighs. Pour over remaining sauce
Cover and cook on low 8 hours or on high 4 hours
30 minutes before cook time finishes, add green beans.

Classic Pot Roast in a Slow Cooker Link to video under Title.


Servings 6-8 20 MINUTES 5 HOURS 5 HOURS 50 MINUTES

3-pound beef chuck whole roast
1 cup flour
1 cup carrot cut into 2" pieces
1 cup celery cut into 2" pieces
1 large onion, diced
8 cloves garlic, peeled and smashed
half bunch fresh thyme
2 sprigs rosemary
1 pound yukon gold potatoes cut into large 2" pieces
1.25 cup water
1.5 tablespoon tomato paste
1 tablespoon salt
1.5 teaspoon pepper
On a plate, evenly season roast with salt and pepper. Be sure to get all sides of the roast and massage seasonings into the meat. Allow to sit and marinate for 20 minutes while you prep the other ingredients.
In a bowl, mix together tomato paste and water, then set aside.
In a 6-quart slow cooker, add carrot, celery, onion, garlic, thyme, rosemary, and potatoes. Mix.

Drain any liquid from the marinating roast into the slow cooker, pouring evenly over the vegetables. Then pour in tomato-water mixture evenly on top as well.

Dust roast with 1 cup of flour, making sure to get all sides, then tap off any excess and place into the slow cooker on top of vegetables.
Cook on low for 5 hours.

Remove pot from base and partially open lid. Allow roast to rest like this for 30 minutes before serving. This a crucial step for keeping the roast moist, do not skip it.

Pro tip: If you want more of a sauce to go with your pot roast, you can small dice the onion, carrot and celery. You will still have potatoes as great sides for your roast.

Hamburger Potato Cheese Casserole

http://cookyourfood1.blogspot.com/2016/04/hamburger-potato-cheese-casserole.html



Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

How to make it :
I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.
Melt 3 T butter in saucepan over med-high heat.
Add 3 T flour, and the salt and pepper. Stir quickly to blend.
Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
Reduce heat, stir till thickened and bubbly.
Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Even with the leanest ground beef, this can get little pools of grease on top - just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

BAKING STEEL PIZZA DOUGH: THE HOTTEST CRUST AROUND

This article made me think of the Welsh/Scottish cast iron baking thingies (don't judge, I'm having a senior moment and it's overcast and cold outside ie fall is here with resultant allergies and I'm sleepy in the middle of the day AFTER 2 mugs of coffee).

Most artisan pizza dough rests 24 hours or less before you shape and bake it. But we’re going to make a simple adjustment to the typical no-knead recipe that will change your home pizza game forever.

And what’s this simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours.

Why is this extended rest important? The process, called slow fermentation, is a favorite of baking professionals and experienced pizza makers. By slowing down the dough’s rise, it has time to develop wonderfully rich, complex flavor.

Do this test: Make a batch of dough, and divide it into seven pieces (as directed in the recipe below). Bake one crust after the initial 24-hour rest; then another at 48 hours, a third at 72 hours, etc. It’s a fun test and you’ll get to eat lots of pizza! The results should speak for themselves — you’ll notice a marked difference in flavor between the 24-hour crust and successive crusts.

By the way, don’t let the recipe name intimidate you. The hands-on time for this 72-hour dough is just 15 minutes — and that includes cleanup!

72-Hour Baking Steel Pizza Dough
adapted from Jim Lahey’s No-Knead Pizza Dough
( Read more... )

Artisan No-Knead Pizza Crust.
YIELD two 10" to 12" pizzas
PREP - 15 mins. to 25 mins. BAKE - 4 mins. to 8 mins. TOTAL - 1 days 30 mins. to 6 days 1 hrs 33 mins.

( Read more... )

Hamburger Soup

http://cookyourfood1.blogspot.com/2016/11/hamburger-soup.html


1 lb. ground round
1 small onion, chopped
1 T. minced garlic...
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni


In a dutch oven, brown the meat (there was no grease with mine to drain, but if you have extra grease, drain it off).
Add in the onion and all the seasonings.
Stir and cook for 1 minute.
Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni. Cook, covered for 30 minutes over med. heat.

Balsamic Glazed Chicken

http://www.delish.com/cooking/recipe-ideas/recipes/a49138/balsamic-glazed-chicken/
This sweet, tangy chicken is the perfect weeknight dinner.

TOTAL TIME: 0:40PREP: 0:15LEVEL: EASYSERVES: 4

INGREDIENTS
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped fresh rosemary
2 tbsp. extra-virgin olive oil
3-4 rosemary sprigs, for skillet

DIRECTIONS
Preheat oven to 425 degrees F.

In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

chicken and rice casserole in video below
http://sftimes.s3.amazonaws.com/6/2/a/f/62af1f85e0a6e55254c770ba16cbb8f0.mp4

Chicken and Rice Casserole

Ingredients
- 1 cup of raw rice (185 grams) - Arborio or Bomba rice are idoneous for baking, but they may be expensive where you live. Try regular white or brown rice instead.
- 3 boneless and skinless chicken breasts.
- 1 package of dry onion soup mix - If you cannot easily find it where you live, try preparing your own with this recipe.
- 1 can of cream of mushroom soup - If you cannot find it where you live, it's basically an easy bechamel with mushrooms and evaporated milk. Try to make your own and freeze it so you can use it whenever you need!
- 3/4 onion, roughly chopped
- 1 package of mushrooms, chopped (optional)
- 1 bundle of spinach, chopped (optional)
- 2 cups of water
- Salt and pepper to taste

Directions
1. Preheat your oven to 320 F (160 C). Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.

2. Add the chopped onion. If you're going to use the mushrooms and the spinach, now it's the time to add them too. It'll add some extra vitamins to the mixture! If you're not a fan of this combination, try other veggies instead. Just remember that when baking tomato or zucchini, you have to be careful because they add more liquids to the mix.

3. Mix the cream of mushroom soup, the dry soup mix and the 2 cups of water. Season to taste and pour the mixture over the rest of the ingredients.