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.

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. 

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. 

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.

Meatloaf w/ Tomato Gravy

This meatloaf is flavorful and delicious—especially with the sweetness in the topping and the tomato gravy on top. One trick my mom taught me to keep my meatloaf from being dry is, instead of using bread crumbs, soak crushed saltine crackers in milk.

Meatloaf

1 to 1.25 lbs. of ground beef

3/4 sleeve of saltine crackers, crushed and soaked in milk

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 oz. can diced tomatoes with juice

Topping:

1/3 cup ketchup

2 tbsp. brown sugar

1 tbsp. mustard

Preheat oven to 375 degrees. Mix all meatloaf ingredient together. Note: For the crackers, squeeze out the excess milk before adding to mixture. Shape into a loaf. Spread topping over the loaf. Cook for 1 hour to 1 hour 15 minutes.

Tomato Gravy

1 tbsp. butter

2 cloves smashed garlic

1 tbsp. flour

1 (14 oz) can chicken stock

1 tbsp. tomato paste

1/8 cup red wine vinegar

1 (14 oz) can whole tomatoes

S&P

In a medium saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow to brown slightly. Sprinkle in flour and stir constantly until it forms a roux. Add chicken stock and tomato paste and cook approx. 5 minutes. Add red wine vinegar and tomatoes. Smash tomatoes with a potato masher. Simmer for about 20 minutes. Add salt and pepper to taste. Serve over meatloaf.

Meatloaf is adapted from Paula Deen's and my mom's recipes. Tomato gravy is from Rocco DiSpirito.

Chili-Rubbed Pork Loin w/ Apricot-Ginger Glaze

The name says it all. (And apologies for the bad iPhone photo.)

Chili-Rubbed Pork Loin w/ Apricot Ginger Glaze

Serves 4 to 6

2 (1 lb) pork tenderloins, trimmed

Spice Rub:

1 tbsp. chili powder

1 tbsp. garlic powder

1/2 tbsp. sugar

1 tsp. salt

1/2 tsp. black pepper

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1 tsp. grated ginger

1/2 tsp. hot sauce

1 tbsp. cilantro, chopped

1 lime, juiced

1. Place rub ingredients in a bowl and stir. Rub mixture onto pork loins. Cover loins and refrigerate for 2 to 24 hours.

2. Melt apricot preserves in saucepan over medium heat. Remove pan from heat and stir in remaining glaze ingredients. Place half of the glaze in a separate dish to serve with meal.

3. Preheat oven to 350 degrees. On the stovetop, heat approximately 1 tbsp. olive oil in a pan. Brown the outsides of the tenderloins.

4. Cover a baking dish with aluminum foil. Brush the loins with glaze and place in baking dish. Cook for approximately 50 to 60 minutes, or until inside reaches 160 degrees, glazing the meat again with approximately 10 to 15 minutes left to cook.

5. Remove from oven and let rest for 5 minutes. Slice into medallions and drizzle with part of the reserved glaze.

Modified from allrecipes.com

Chicken Tortilla Soup

My friend Brittany made a chicken tortilla soup last week, and I decided to try my hand at putting together a recipe for it myself. It turned out fantastic, and I am looking forward to leftovers! The measurements are approximate and can be adjusted to your liking. Also, if you want to change it up, consider adding corn, black beans, or whatever else sounds enticing to you. Also, I baked my own tortilla strips. You can always use store-bought.

Chicken Tortilla Soup

Serves 4 to 6 people

1 boneless, skinless chicken breast

48 oz. chicken broth

1 medium white onion, chopped

2 cloves garlic, chopped

1 jalepeno pepper, chopped

2 medium tomatoes or 1 large tomato, diced

1 avocado

2 limes

1 bunch cilantro

5 corn tortillas

Cooking spray

Olive oil

Chili powder

Cumin

S&P

Cut chicken into thin strips and season with chili powder and s&p. Heat about 1 Tbsp olive oil in a small pan. Add chicken to pan and cook until done.

In a large pot, heat olive oil. Add onion, garlic, pepper, and cumin (approx. 1 to 2 tsp.). Cook until translucent. Add chicken broth, tomato, and cooked chicken. Stir and cook over medium heat for about 30 minutes.

For the tortilla strips, preheat oven to 350 degrees. Line a cookie sheet with foil and spray with cooking spray. Cover tortillas with oil or cooking spray, cut into thin strips, and sprinkle with salt. Spread out on cookie sheet and bake for about 15 to 20 minutes or until crispy.

When soup is finished, ladle into individual bowls and add the juice of one lime wedge, avocado (or guacamole, which I made since all of the ingredients needed were already in the soup), cilantro, and tortilla strips.

Chili con Carne

I planned to make this chili as soon as I found out it was going to be in the 60s this weekend (perfect sweater weather). It is simple but delicious—and always a crowd-pleaser. Instead of serving it with standard cornbread, I make my mother-in-laws recipe for Southern Corn Casserole to pair with it.

Chili con Carne

1 1/2 lbs ground beef

1 medium white onion, chopped

1 green pepper, chopped

1 1/2 jalepeno peppers, chopped

1 can (approx 14.5 oz) diced tomatoes

1 1/2 cup tomato sauce

1 can dark-red kidney beans

1 to 2 tsp. chili powder

1/2 to 1 tsp. cayenne pepper

1 bay leaf

Cook meat, onion, and peppers until meat is lightly browned and vegetables are tender. Drain 3/4 of the fat. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf and serve.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

I tried this recipe last fall when having friends over for dinner. It was a huge hit, and I have been waiting for fall weather to make it again. This weekend I broke out this recipe (and my boots!). I made some tweaks this time, and it was even better than I remembered.

Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

Yields: 4 servings

1 cup walnut halves

2 tablespoons butter

1 1/4 cups long-grain white rice

2 1.2 cups chicken stock

1 honeycrisp, gala, or golden delicious apple

3/4 cup packed Italian parsley leaves

1/4 cup packed fresh dill

Salt and coarsely ground black pepper

One 3-ounce brick sharp white cheddar cheese, cut into small cubes

1 tablespoon extra virgin olive oil

8 bone-in, skin-on chicken thighs

1/4 cup apple cider vinegar

1/2 cup dark maple syrup

Preheat oven to 325 degrees. Spread the walnuts on a baking sheet and roast until well toasted, 10 to 12 minutes.

Rice (total cooking time: 22 minutes):

In a large saucepan, melt butter over medium head. Add rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the head, cover, and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

Using a food processor, pulse 1/4 cup of chicken stock, parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir this mixture into the rice during the last minute of cooking. Turn off the head and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Stir in the cheese.

Chicken (total cooking time: approx. 20 minutes):

In a large skillet, heat the EVOO over medium-high heat. Pat the chicken dry and season liberally with s&p. Add to the skillet and cook, turning once, until browned (about 12 minutes). Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup, and black pepper to taste. Cook until thickened (about 1 minute). Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice.

Adapted from Rachael Ray