Chicken Pot Pie

Another fall comfort food, this recipe is easily customizable to your tastes. I've included the veggies and spices I added this time, but you can always add any of your favorites.

Chicken Pot Pie

1 lb. boneless, skinless chicken breast, cooked and cubed (I hate boiling my chicken, so I cook it in a skillet with a little olive oil and s&p)

1/2 to 1 cup carrots, chopped

1 cup broccoli, chopped

3 to 4 red potatoes, cubed

1/3 cup butter

1/3 cup onion, chopped

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic salt

1 tablespoon parsley, finely chopped

1 3/4 cups chicken broth

2/3 cup milk

2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a medium bowl, combine chicken, broccoli, and carrots.

In a saucepan, add chopped potatoes, water, and salt (to taste) and boil until tender. Drain and add to veggie/chicken mixture.

In a medium saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper, garlic salt, and parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and add to the veggie/chicken mixture.

Place the mixture in bottom of first pie crust. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for approx. 10 minutes before serving.

Adapted from All Recipes.

Fusilli w/ Homemade Marinara Sauce

This sauce is simple, easy, and delicious! It can also be prepared the day before or prepared in a large batch and frozen.

Fusilli w/ Homemade Marinara Sauce
Serves 4

2 34-oz cans of crushed tomatoes
1 medium onion, peeled and left whole
2 cloves garlic, peeled and left whole
2 carrots, peeled
2 stalks celery
2 dried bay leaves
1/2 to 1 tsp kosher salt
1/2 tsp pepper
2 to 3 tbsp butter
5 basil leaves, torn

1 lb fusilli pasta
1 c fresh Parmesan cheese, grated

In a large pot, add the crushed tomatoes, onion, garlic, carrots, celery, bay leaves, salt, and pepper. Simmer uncovered on low heat until sauce thickens (about 1 hour). Remove and discard onion, garlic, carrots, celery, and bay leaves. Turn off the heat and add butter and fresh basil.

Bring a large pot of water to a boil. Add salt. Add pasta and cook until al dente (8 to 9 min). Drain and pour into a large bowl. Toss with the Parmesan cheese. Add the sauce. Toss and serve.

From Giada De Laurentiis

Shredded Chicken w/ Homemade BBQ Sauce

I've never made my own BBQ sauce, so I thought I'd give it a shot. It was delicious, and it'll be hard to go back to store bought!

Shredded Chicken w/ Homemade BBQ Sauce
Makes 6 to 8 sandwiches

1 rotisserie chicken, shredded (dark and light meat)

BBQ Sauce: 
2 c. ketchup
1 c. water
1/2 c. cider vinegar
5 tbsp. light brown sugar
5 tbsp. granulated sugar
1/2 tbsp. fresh ground black pepper
1/2 tbsp. onion powder
1/2 tbsp. ground mustard
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring to a boil and then reduce heat. Cook uncovered for 1 hour 15 minutes, stirring frequently.

Mix in a large bowl with shredded chicken and serve on hamburger buns or soft rolls.

Sauce recipe courtesy of the Neelys.

Fresh Corn Salad

Fresh Corn Salad
Yields 6 servings

5 ears of corn, shucked
1/2 c. diced red onion (approx. 1 sm. onion)
2 plum tomatoes, diced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. paprika
handful of cilantro, chopped

In a large pot of boiling salted water, cook the corn for about 3 minutes. Drain and immerse in cold water to stop cooking and set the color. Cut the kernels off the cob.

In a large bowl, toss all ingredients. Serve cold or at room temperature.

Modified from Ina Garten. 

Creole-Seasoned Pork Chops

Creole-Seasoned Pork Chop
Serves 4

2 tbsp. olive oil
4 pork chops
Salt
Pepper
Creole seasoning (recipe follows)
Sautéed cabbage (recipe follows)

Preheat oven to 375 degrees.

In a large skillet over medium heat, add olive oil. Season chops with salt, pepper, and creole seasoning. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in the oven for 10 minutes. Let rest for a few minutes and serve with sautéed cabbage.

Creole Seasoning

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano

Mix together thoroughly.

Sautéed Cabbage

1 head of cabbage, cored and chopped
2 tbsp. olive oil
2 c. diced bacon
2 shallots, thinly sliced
1/4 c. sherry
s&p to taste

Heat oil in large skillet. Add chopped bacon and cook until done. Add cabbage and shallots and cook until wilted. Add sherry and heat through. Season to taste.

Recipes modified from Emeril Lagasse. 

Cheese and Chicken Enchiladas

I made this using some of the whole rotisserie chicken I also used for the chicken salad. Using rotisserie chicken is an easy, economical choice (and I prefer having both light and dark meat mixed in). 

Cheese and Chicken Enchiladas

Serves 4

1/2 to 3/4 c. shredded rotisserie chicken

1/2 lb. Monterrey jack cheese, shredded

2 4-oz cans diced green chiles

1 c. sour cream

1 sm. yellow onion, chopped

2 cloves garlic, grated or finely chopped

1 jalapeño pepper, seeded and finely chopped

Small handful of cilantro leaves, chopped (plus some whole leaves for topping)

1 tsp. ground cumin

Kosher salt

Pepper

EVOO or vegetable oil for warming tortillas

12 corn tortillas

Red onion thinly sliced for topping

1 lime

Preheat oven to 425 degrees. 

In a medium bowl, combine chicken, cheese, chiles, onion, garlic, jalapeño, chopped cilantro, cumin, salt, and pepper.

Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in oil to soften for a few seconds. Drain on paper towels.  

Dollap a few tbsp. of the cheese mixture onto each tortillas and roll. Arrange enchiladas in a single layer in a casserole dish, seam down. Cover with the remaining chicken and cheese mixture and bake until golden, about 15 minutes. Top with the red onions, cilantro leaves, and lime juice. 

Serve with a dollop of guacamole and/or sour cream. 

Recipe modified from Rachael Ray Show. 

Chicken Salad

There's nothing like a chicken salad sandwich on a summer afternoon! Note: I like to go light on the wet ingredients for my chicken salad. If you like more mayo mix, then consider doubling.  

Chicken Salad
Yields about 4 servings

2 to 3 c. shredded rotisserie chicken meat (dark and white)
1 stalk celery, chopped
1/4 c. sweet onion, chopped
1 1/2 tsp. fresh dill, finely chopped
2 tsp. Italian parsley, finely chopped
1/2 c. mayo
1 to 2 tsp. fresh lemon juice (about 1/2 lemon)
1/2 to 1 tsp. Dijon mustard
Approx. 1 tsp. kosher salt
Fresh ground black pepper

In a mixing bowl, toss together chicken, celery, onion, dill, and parsley.

In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Pasta w/ Bacon, Onion, and Tomato Sauce

Pasta w/ Bacon, Onion, and Tomato Sauce

Serves 4

1 lb. rigatoni with lines

Salt and freshly ground black pepper

1 tbsp. extra-virgin olive oil

8 slices pancetta, chopped

1 large onion, chopped

1 bay leaf

6 cloves garlic, chopped

1/2 cup chicken stock

1 28-ounce can crushed San Marzano tomatoes

1/2 cup grated Parmigiano Reggiano

Place a large pot filled with water over hight heat and bring up to a boil. Once boiling, add some salt and the pasta. Cook according to package directions until al dente. Drain and reserve. 

While the pasta water is coming to a boil, heat a large skillet over medium-high heat with olive oil. Once hot, add the pancetta and cook until crispy, about 3 to 4 minutes. Add the onion, bay leaf, and garlic, and continue to cook for about 3 to 4 minutes until onions are tender and translucent. Add the chicken stock, tomatoes, and pepper. Bring up to a simmer and cook for 5 to 10 minutes. 

Transfer the cooked pasta to a large serving bowl. Top with the sauce and the cheese and toss to coat. 

Recipe from Rachael Ray Show. 

Lemon and Herb Crusted Halibut w/ Cherry Tomato Salad

We are experiences another heat wave in NYC, and my husband and I wanted to make something light and summery. My picture definitely doesn't do this dish justice. After the first bite, we both looked at each other with huge grins on our faces. 

Lemon and Herb Crusted Halibut

Makes 4 servings

4 tsp. chopped lemon zest

4 tsp. chopped fresh dill

6 tsp. chopped fresh parsley leaves

2 tsp. cracked black pepper

4 (6-ounce) halibut fillets, skinned

1 1/2 tsp. salt

4 tsp. Dijon mustard

1 tbsp. vegetable oil

4 c. cleaned fresh arugula leaves

4 tbsp. olive oil

Cherry Tomato Salad (recipe follows)

In a shallow bowl, combine the lemon zest, dill, parsley, and black pepper. Season the fish with 1 1/4 tsp. of salt. Then lightly brush 1 side of each piece of halibut with 1 tsp. of Dijon mustard. Firmly press the mustard-coated size of each fillet into the lemon-herb mixture. In a skillet, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden (3 to 3 1/2 min). Flip and continue to cook until the fish flakes easily (3 min).

Meanwhile, in a medium bowl, toss the arugula with 2 tbsp. of olive oil and season with the remaining 1/4 tsp. salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of olive oil. Serve immediately. 


Cherry Tomato Salad

1 pint cherry tomatoes, halved lengthwise
1/4 c. diced red onion
1 tsp. lemon zest
2 tbsp. chopped parsley
2 tbsp. white wine vinegar
4 tbsp. olive oil
Salt and freshly ground black pepper

In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and pepper. Serve over halibut.


Recipe slightly modified from Emeril Lagasse.  

Southwestern Steak Salad

This is a great, healthful summer entree salad—and the dressing is pretty incredible!

Southwestern Steak Salad
Serves 4

1 lb skirt steak
Kosher salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, diced
1/2 English cucumber, peeled and diced
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
(Additional ingredients you can add: roasted corn, tortilla strips, black beans)

Dressing: 
1 to 2 canned chipotle chiles in adobo sauce, minced
3 tbsp. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil

1. Heat large skillet over medium-high heat; cut steak into 4 pieces and season liberally with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Reserve juices from steak. Let rest 5 minutes, then thinly slice against the grain.

2. Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, 1 tsp. salt, and a pinch of pepper.

3. In a small bowl, combine chiles, lime juice, honey, 1/2 tsp. salt, and a pinch of pepper. Gradually whisk in oil and the reserved juices from the steak. Pour dressing over the salad and toss. Add the steak on top and toss again.

Modified from Martha Stewart Recipes. 

Easy Strawberry Pie

Last Saturday, I couldn't pass up the freshly picked strawberries at the Union Square Famers Market, so I decided to make my mom's strawberry pie—a childhood favorite! 

Strawberry Pie
Crust: 
1 c. flour
1/2 c. softened butter
1/4 c. powdered sugar

Mix ingredients with a fork into a soft dough. (You may need to use your hands at the end, but do so as little as possible.) Press into pie pan (not on rim). Bake at 400 degrees for 10 to 15 minutes. Cool completely.

Filling: 
1 c. water
1 c. sugar
3 tbsp. cornstarch
3 to 4 tbsp. strawberry Jell-o
1 to 1.5 pints fresh strawberries

Clean and blot dry strawberries and place in cooled pie crust. In a medium pot, cook water, sugar, and cornstarch until thick. Cool mixture. Add strawberry Jell-O and pour mixture over strawberries. Refrigerate and serve chilled.

BLT Salad

There's nothing like a good salad in the summer. I made this a few years ago for a potluck BBQ, and it was gobbled up quickly. It is also hearty enough to serve as an entree. 

BLT Salad
Yields 6 servings


1 lb of quality bacon—cooked and crumbled
3/4 c. mayonnaise
1/4 c. milk
1 tsp. garlic powder
1 lemon
1/8 tsp. ground black pepper
salt to taste
1 head romaine lettuce—rinsed, dried, and shredded
2 large tomatoes, chopped
2 c. seasoned croutons

In a blender or food processor, combine mayo, milk, garlic powder, black pepper, and the juice of your lemon. Blend until smooth. Season with salt.

Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Toss with dressing. Serve immediately.

Modified from allrecipes.com. 

Herb Roasted Lamb Chops w/ Dill Fingerling Potatoes

I ventured into Dickson's Farmstand Meats in Chelsea Market to get a quality cut of meat. The lamb loin chops called out to me. I will admit, this is the first time I've made a lamb chop—and it turned out absolutely delicious (and easy, I might add). We bought a great cucumber salad at Foragers Grocer and cooked up some fingerling potatoes to give the whole meal a Mediterranean vibe. (The iPhone picture doesn't do this meal justice!)

Herb Roasted Lamb Chops
Serves 2

4 cloves garlic, pressed
1 Tbsp. fresh thyme leaves, lightly crushed
1 Tbsp. fresh rosemary, lightly crushed
2 tsp. coarse kosher salt
3 Tbsp. extra-virgin olive oil
4 1 1/4 in. thick lamb loin chops

Mix first 4 ingredients and 2 Tbsp. olive oil in a large bowl. Add lamb, and turn to coat. Let marinate at room temperature at least 30 minutes and up to an 1 hour.

Preheat oven to 400 degrees. Heat remaining 1 Tbsp. olive oil in heavy large ovenproof skillet over high heat. Add lamb, and cook until browned (about 3 minutes per side). Transfer skillet to oven and roast lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer lamb to platter, cover, and let rest for 5 minutes.

Modified from Bon Appetit recipe on epicurious.com. 

Dill Fingerling Potatoes

2 Tbsp. butter

1 1/4 lb. fingerling potatoes, rinsed but not peeled

1 tsp. kosher salt

1/4 teaspoon kosher salt

1 clove garlic, grated

1 sprig fresh rosemary

1 1/2 tsp. fresh dill, chopped

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper. Toss well. Cover the pot tightly and cook over low heat for 15 minutes, occasionally shaking the pot without removing the lid to prevent the bottom potatoes from burning. Add garlic and rosemary. Re-cover pot and cook for another 5 to 10 minutes (until potatoes are fork tender). Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the dill and serve hot. 

Modified from Ina Garten. 

Melt-in-your-Mouth Chicken and Honey Roasted Potatoes

My sister Angie has been raving about this chicken, and I must admit I was skeptical. I will literally eat my skepticism because it was A-MAZ-ING! It is also incredibly easy. In addition, the honey roasted red potatoes were a nice and simple side.

Melt-in-your-Mouth Chicken
4 boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 tsp season salt
1/2 tsp black pepper
1 tsp garlic powder
Handful bread crumbs

Mix mayo, cheese, and seasonings. Spread some of the mixture at the bottom of a baking dish. Place chicken in the dish and cover with the remaining mixture. Top with bread crumbs and a little more parmesan cheese.

Bake at 375 degrees for 45 minutes.

Honey Roasted Red Potatoes
1 pound red potatoes, cut into 1-inch chunks
1 Tbsp diced onion
4 Tbsp butter, melted
2 Tbsp honey
2  tsp dry mustard
s&p to taste

Lightly coat an 11x13 baking dish with cooking spray. Place potatoes in a single layer in dish and top with onion. In a separate bowl, combine the remaining ingredients. Drizzle over potatoes and onions and mix until potatoes are coated. Bake at 375 degrees for 45 minutes or until tender, stirring a few times during cooking.

Tostachos

My sister made this recipe when I was visiting her in Michigan, and I made it last week with a few adjustments. Even if you don't make this whole recipe, the meat itself is delicious and would be great for enchiladas or tacos.

Tostachos

Serves 4

corn or vegetable oil for frying

8 corn tortillas

1 lb. ground beef

1 small onion, finely chopped

2 jalepenos peppers, seeded and chopped

2 cloves garlic, finely chopped

1 tbsp chili powder

1 to 2 tsp cumin

1 tbsp tomato paste

1/4 cup beef stock

2 plum tomatoes

handful of cilantro, finely chopped

1 lime

1 1/2 tbsp butter

1 tbsp flour
2/3 to 3/4 cup milk

1 1/2 cups shredded yellow cheddar

1. Heat a thin layer of oil in a small skillet and fry the tortillas 1 at a time over medium heat until golden and crisp. Season with salt.

2. In a medium nonstick skillet, heat a drizzle of oil over medium-high heat. Add beef and brown for about 5 minutes. Add half of the onion, 1 pepper, the garlic, chili powder, and cumin. Season with salt and pepper. Cook until the onion is softened (about 5 minutes). Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

3. In a bowl, combine the tomatoes with the rest of the onion and jalapeño as well as the cilantro and the juice from the lime. Season with salt.

4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken (about 2 minutes). Stir in the cheese to melt.

5. Place 2 tortillas on each dinner plate. Cover with the meat mixture, then cheese sauce, and then salsa.

Recipe modified from Rachael Ray Magazine.

Roasted Brussels Sprouts

Brussels sprouts have become a Holloway favorite at restaurants lately, so I decided to try my hand at them last weekend. I forgot to take a picture, but here is an easy recipe that tastes salty and delicious!

1 1/2 lbs. Brussels sprouts

3 Tbsp. olive oil

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Spring with more kosher salt and serve immediately.

To add variety, you could grate some parmesan cheese on these and/or add some bacon.

Recipe courtesy of Ina Garten.