Chicken Pot Pie
I remember eating the TV dinner chicken pot pies growing up. Even as a kid I thought that the frozen ones were horrible. Homemade chicken pot pie is so much better. If you don’t feel like making your own crust purchase a prepared one.
INGREDIENTS
1 Pound Cubed Skinless/Boneless Chicken Breasts
1 Cup Sliced Carrots
1 Cup Green Peas
½ Cup Sliced Celery
1/3 Cup Butter
1/3 Cup Chopped Red Onion
1/3 Cup Unbleached Flour
½ Teaspoon Salt
¼ Teaspoon Black Pepper
1 ¾ Cups Chicken Broth
2/3 Cup Milk
1 (9inch) Unbaked Pie Crusts
Preheat the oven to 425° F. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat and set aside. In a separate saucepan cook onions in the butter until soft and translucent over medium heat. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over low heat until thick. Remove from the heat and set aside. Place the chicken mixture in the bottom of the pie crust. Pour the hot liquid mixture over the chicken mixture. Cover with the top crust and seal the edges. Cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Serves 8
Baked Camembert
I discovered Baked Camembert while living in France. Baked Camembert is a great appetizer or can be eaten as a meal.
INGREDIENTS
One 9 Ounce Camembert (In Wooden Box)
1 Peeled and Sliced Garlic Clove
½ Teaspoon Fresh Thyme Leaves
1 Tablespoon Honey
1 Small Baguette (Cut into Slices)
2 Tablespoon Olive Oil
Extra Olive Oil For Brushing
Sea Salt
Preheat oven to 400° F. Remove the camembert from the box and throw away any wax paper packaging. Take a 10 inch square of foil and place in the wooden box. Place the camembert back inside the box. Pierce the top of the camembert with the tip of a knife and push in the slices of garlic along with thyme leaves. Drizzle with honey. Loosely scrunch the foil up over the cheese and set aside. Brush two 12 inch square sheets, the size of your baking sheet, of parchment paper with oil. Line the baking sheet with one of the oiled parchment sheets – oil side up. Spread the slices of baguette over the sheet. Drizzle with olive oil and sprinkle with crushed sea salt. Place the remaining sheet of parchment – oil side down – over the bread. Place in the oven with the camembert and cook both for 10 minutes or until the cheese has risen and the bread is crisp. Open up the foil and dip in the hot baguette. This is delicious! Serves 4
Dagwood Sandwich
The Dagwood sandwich has been around for quite awhile. It is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. This mammoth sandwich was named after Dagwood Bumstead, a central character in the 1936 Blondie comic strip. Dagwood was frequently shown making enormous sandwiches. There is no set recipe for the Dagwood so feel free to be creative!
INGREDIENTS
10 Slices White Sandwich Bread
1/3 Cup Mayonnaise
2 Tablespoons Yellow Mustard
1 Teaspoon Minced Garlic
1 Pinch Cajun Seasoning
1 Tablespoon Horseradish
1 Tablespoon Pickle Relish
¼ Pound Thinly Sliced Swiss Cheese
¼ Pound Thinly Slice Provolone Cheese
¼ Pound Thinly Sliced Cheddar Cheese
¼ Pound Thinly Sliced Pepper Jack Cheese
¼ Pound Sliced Pepperoni
½ Pound Thinly Sliced Turkey Breast
½ Pound Thinly Sliced Ham
½ Pound Thinly Sliced Roast Beef
½ Pound Thinly Sliced Pastrami
½ Pound Thinly Sliced Salami
5 Pieces Cooked Crisp & Halved Thick Cut Bacon
1 Medium Thinly Sliced Red Onion
1 Medium Thinly Sliced Cucumber
1 Medium Thinly Sliced Tomato
10 Whole Leaf Lettuce Leaves (Washed & Dried)
3 Cherry Tomatoes
3 Small Pickle Slices
3 Long Metal Skewers
Combine mayonnaise, mustard, horseradish and pickle relish in a small bowl. Add the chopped garlic and Cajun seasoning to the mayonnaise mixture. Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice. Layer the meat and cheeses evenly among the bread slices. Fold the meats so that the sandwiches will stack evenly on top of each other. Top each of the sandwiches with tomato slices and the remaining bread slices. Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich. Place 1 cherry tomato and 1 pickle slice through each skewer. Carefully build the Dagwood sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between. To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese. Serves a whole village!
Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Classic Italian Hero
INGREDIENTS
¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
Vinaigrette
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
Veal Piccata
INGREDIENTS
¼ Cup Unbleached Flour
½ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
1 Pound Veal Cutlets
4 Teaspoons Olive Oil
1/3 Cup White Wine
1 Cup Chicken Broth
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Capers
1 Tablespoon Butter (NOT Margarine)
1 Tablespoon Chopped Parsley
Place cutlets between two sheets of plastic wrap or waxed paper. With a meat mallet, pound cutlets to ¼ inch thickness. On waxed paper, combine flour, salt and pepper. Coat cutlets with seasoned flour. Shake off the excess.
In a large skillet heat 2 teaspoons olive oil over medium-high heat until very hot. Add half of the cutlets and cook until brown (for about 2 minutes). Turn cutlets and cook 1 minute longer. Using tongs, transfer cutlets to platter and keep warm. Repeat with remaining 2 teaspoons olive oil and remaining veal. Transfer to plate with the other cooked veal.
Increase heat to high and add wine to skillet, stirring until browned bits are loosened from the bottom of the skillet. Add the broth and heat to boiling. Boil until sauce has reduced to ½ cup (4 to 6 minutes). Stir in lemon juice, butter, capers and parsley. When butter has melted pour sauce over veal. Serves 4
Chicken Mole
INGREDIENTS
15 Ounces Diced Tomatoes
4 Ounces Chopped Mild Green Chiles
½ Cup Whole Blanched Almonds
½ Cup Coarsely Chopped Onion
1 Peeled Garlic Clove
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
¾ Teaspoon Ground Cinnamon
1 Teaspoon Salt
½ Teaspoon Sugar
1 Tablespoon Olive Oil
½ Ounce Chopped Unsweetened Chocolate
¼ Cup Water
2 Tablespoons Chopped Fresh Cilantro
3 Pounds Bone-In Skinless Chicken Parts
To prepare mole sauce, in a blender or food processor with a knife blade attached, puree tomatoes, chilies, almonds, onion, garlic, chili powder, cumin, coriander, cinnamon, salt and sugar until smooth.
In a large skillet, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown (about 5 minutes per side). Use tongs to transfer chicken pieces to a large bowl.
Pour mole sauce, chocolate and water to the skillet. Cook while stirring until chocolate melts. Return chicken to skillet and heat until boiling. Reduce heat and cover. Simmer for 30 to 35 minutes or until chicken juices run clear when pierced with tip of a knife. Remove from skillet and serve with rice and/or tortillas. Garnish with cilantro. Serves 6
Salmon Tetrazzini
INGREDIENTS
½ Pound Spaghetti
15 Ounces Cooked Salmon
12 Ounces Cream
½ Cup White Wine
1 Minced Garlic Clove
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Salt
¼ Cup Italian Breadcrumbs
½ Cup Grated Parmesan Cheese
Cook the spaghetti and drain (do NOT overcook). Coat a 9×13 inch baking dish with olive oil. Place the spaghetti in the baking dish so that it is spread along the bottom. Preheat the oven to 375° F. Remove any skin and bones from the salmon. Place salmon in a medium sauce pan and add the cream and wine along with garlic, black pepper and ¼ cup Parmesan cheese. Cook over medium heat until everything is blended and the cheese has melted and the mixture begins to boil. Pour the mixture evenly over the noodles. Mix the bread crumbs with the remaining Parmesan cheese and sprinkle over the top. Bake for 25 minutes or until the top is crisp and browned around the edges. Remove from oven and serve hot. Serves 4
Naughty Nachos
If I had to pick my last meal on earth it would be Naughty Nachos!
INGREDIENTS
1 Pound Ground Sirloin
2 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
½ Teaspoon Salt
8 Ounces Refried Beans
15 Ounces Black Beans
¾ Pound Grated Monterey Jack Cheese
1 Pound Grated Cheddar Cheese
1 Large Chopped Red Onion
½ Cup Chopped Green Onions
2 Chopped Tomatoes
8 Ounces Chopped Black Olives
3 Diced Jalapeño Peppers
16 Ounces Tortilla Chips
Iceberg Lettuce
Sour Cream (optional)
Guacamole (optional)
Salsa (optional)
Brown ground sirloin in a medium skillet. Drain and add chili powder, cumin, paprika, garlic powder and salt. Set aside. Spread the refried beans over the bottom of a platter or shallow heat proof dish. This is to anchor the first layer of tortilla chips. Next, spread a layer of chips over the refried beans, top with layers of cheeses, ground sirloin, black beans, red onion, green onions, diced jalapeño peppers, tomatoes and olives. Repeat until all ingredients are used. Bake in preheated oven at 375° F for 20 minutes. Remove from oven and serve warm. Top with lettuce, guacamole, sour cream and salsa. Serves 6
