Cheddar Chicken Potpie

December 13, 2013 Leave a Comment
Cheddar Chicken Potpie

Cheddar Chicken Potpie

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes.  So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy.  If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

      Sandra Cothran                                                             Ridgeland, South Carolina

 

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt.  Cut butter in flour until mixture resembles coarse crumbs.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil.  Add vegetables.  Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10 inch (2 ½ to 3 qt.) casserole.  Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary.  Place on casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

 

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Leftover Turkey Rice Soup

December 2, 2013 Leave a Comment

 

Leftover Turkey Rice Soup

Leftover Turkey Rice Soup

Turkey replaces chicken in this classic rice soup.

Leftover Turkey Rice Soup Recipe

Leftover Turkey Rice Soup

 

4 cups of Defatted Chicken broth (can use chicken bouillon as well)

½ cup diced celery

¼ cup diced carrots

¼ cup diced onion

½ tsp. poultry seasoning

¼ tsp. dill weed

Salt and pepper to taste

4 oz. cooked turkey, cubed (discard any skin and fat)

1 cup cooked rice

In medium saucepan, combine broth, celery, carrots, onions and seasoning.  Cover and cook over medium low heat until vegetables are tender, about 20 minutes.  Add turkey and rice.  Heat through.

5 servings

(Recipe for Leftover Turkey Rice Soup came from Diabetic Connect, 2013)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , , ,

Italian Wedding Soup

April 9, 2013 Leave a Comment
Italian Wedding Soup

Italian Wedding Soup

This recipe for Italian Wedding Soup was given to me Ira Donewitz.  Ira woks with my husband and anytime he sees a recipe (cookies, desserts or this one) that he thinks I would like to have, he gives it to my husband.  This recipe came from Ira – I would like to thank him for it – and hope you all enjoy it.

Italian Wedding Soup Recipe

Italian Wedding Soup

1-  3 1/2 -4 lb. chicken

2 carrots, peeled and trimmed

2 rib celery

2 cups canned whole peeled plum tomatoes

Salt

½ cup acine de pepe (frog’s-eye) or other round pasta

1 bunch escarole, washed and coarsely chopped

½ lb. ground beef

1 egg yolk

2 Tbsp. dry bread crumbs

1 Tbsp. freshly grated parmigiano-reggiano

1 Tbsp. freshly grated romano

Leaves from 2 sprigs parsley, chopped

1 clove garlic, peeled and finely chopped

¼ tsp. dried oregano

Freshly ground black pepper

Put chicken, carrots, celery, tomatoes, 14 cups water, and salt to taste into a large pot.  Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low.  Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes.  Drain, rinse, and set aside.  Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes; and set aside.  Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl; form into ½” meatballs, then set aside.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool.  Strain broth through a cheesecloth-lined colander into a clean medium pot, discarding solids.  Shred chicken meat and ser aside; discarding skin and bones.

Bring broth to a boil over high heat.  Add meatballs, reduce heat to medium, and simmer until cooked through; 10-15 minutes.  Add shredded chicken, escarole, and pasta, season to taste with salt and pepper.  Simmer for 15 minutes more.

(Recipe for Italian Wedding Soup was given by Ira Donewitz, from Saveur Reporter.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Ham and Corn Chowder

April 7, 2013 Leave a Comment
Ham and Corn Chowder

Ham and Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mother is an excellent cook who rarely follows a recipe exactly.  My two sisters and I do the same thing, adding something here, omitting something there.  With this soup, I something leave out the bacon and butter, and have used canned corn and creamed corn with good results.  We like to eat this soup with big soft hot pretzels instead of crackers.

Sharon Rose Brand                                                                         Stayton, Oregon

 

Ham and Corn Chowder Recipe

Ham and Corn Chowder

8 bacon strips, cut into 1 inch pieces

1 medium onion, finely chopped

1 cup sliced celery

½ cup diced green pepper

3 cups cubed peeled potatoes (about 3 medium)

3 cups chicken broth

4 cups whole milk, divided

4 cups fresh or frozen whole kernel corn, divided

2 cups cubed fully cooked ham

2 Tbsp. butter

3 Tbsp. minced fresh parsley

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce, optional

In a large saucepan, cook bacon until crisp.  Remove bacon to paper towel to drain, reserving ¼ cup drippings in pan.  Sauté the onion, celery and green pepper in drippings for 5 minutes.  Add potatoes and broth.  Reduce heat; cover and simmer for 10 minutes.

Place ½ cup milk and 2 cups corn in blender; cover and process until pureed.  Pour into saucepan.  Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender.  Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through.  Garnish with bacon.

10-12 servings

(Recipe for Ham and Corn Chowder was on www.tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Beef-Barley-Mushroom Soup

April 4, 2013 Leave a Comment
Beef-Barley-Mushroom Soup

Beef-Barley-Mushroom Soup

I was looking through the Sunday Newsday (March 24, 2013), and I came across this recipe for Beef-Barley-Mushroom Soup.  If you’re like me – I’m always looking for recipes that are tasty.

 

Beef-Barley-Mushroom Soup Recipe

                Joe Falzone                                                                         Centereach, New York

Beef-Barley-Mushroom Soup

1 Lb. beef stew meat

2 Tbsp. flour

½ tsp. paprika

½ tsp. garlic powder

Salt, to taste

Black pepper, to taste

¼ cup canola or extra virgin olive oil

4 carrots

4 celery stalk, diced

1 medium onion, diced

3 garlic cloves, finely chopped

1 quart canned vegetable broth

2 cups low-sodium canned chicken broth

½ cup red wine

8 cups water

4 dashes Worcestershire sauce

1 cup pearl barley

6-8 oz. package sliced Portobello mushrooms

¼ cup finely chopped fresh parsley or 1 Tbsp. dried parsley; plus more for garnish

Combine first six ingredients in a small zipper-lock bag, shake until meat is coated and transfer meat to a plate.  Heat 2 tablespoons oil in a large saucepan over medium-high heat.  Add meat and brown on all sides, 6-8 minutes.  Transfer to a bowl.  Add 1 tablespoon oil, carrots, celery, onion and garlic to pan; cook until softened, about 8 minutes.

Add beef, broths, wine, 4 cups water and Worcestershire sauce to a pot and bring to a boil.  Lower heat, cover and simmer for 30 minutes.

Meanwhile, bring 4 cups water to boil in another pot.  Add barley, lower heat, cover and simmer 30 minutes.

In a small skillet, heat remaining 1 tablespoon oil over medium-high heat.   Add mushrooms and cook until tender.  Season with salt and pepper.

Add barley, mushrooms and ¼ cup fresh parsley to soup, cook uncovered until barley is tender, 15-20 minutes.  Adjust seasonings.  Pour into a large bowl, garnish with parsley.           4-5 servings

 

(Recipe for Beef-Barley-Mushroom Soup was in the Sunday Newsday, March 24, 2013, by Joe Falzone.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,
Newer Posts »

To the Top