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.