Chicken Pot Pie

I recently entered a Bake Off contest at my work.  Although my pie didn't win first place, third place was a fantastic accomplishment!  I got so many compliments that I had to share the recipe with the entire building.  It was the only savory pie in the whole competition of 13 delicious pies.

Enjoy the recipe!

Chicken Pot Pie

Prep time: 40 minutes

Cook time: 40 minutes

Servings: 8-12

Ingredients:

 

1 lb. boneless skinless chicken breasts, cubed

1 cup sliced carrots

1 ½ cup sliced celery

½ can (8 oz) sweet kernel corn

3 potatoes, peeled and cubed

3 ½ cup chicken stock

2/3 cup butter

1 ½ cup chopped yellow onion

2/3 cup all-purpose flour

1 tsp salt

1 tsp black pepper

½ tsp celery seed

1 tsp garlic powder

1 1/3 cup milk

1 egg white

2 9-inch unbaked pie crusts in pan

2 9-inch unbaked rolled pie crusts

Directions:

1.     Preheat oven to 375˚.

2.    In a stockpot, combine chicken, carrots, celery, corn and potatoes.  Add chicken stock to cover and boil on medium for 15 minutes. Remove from heat and drain stock into a separate container.

3.     In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed and garlic powder.  Slowly stir in chicken stock and milk, making sure no lumps form. Simmer gravy over medium-low heat until thick.

4.    Brush the egg white on the bottom pie crust in pan.  Bake for 5 min. to prevent soggy crust from filling.

5.    Place the chicken/veggie mixture in bottom pie crust. Pour gravy mixture over.  Cover with top pie crust, seal edges, and cut away excess dough.  Make + slits in the top to allow steam to escape.

6.    Bake for 40-45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Village Fries + Homemade Sriracha Mayo

After traveling to Washington DC, I encountered a restaurant recommended by many of the locals: Good Stuff Eatery.  Opened by celebrity chef Spike on the Food Network Channel, we began our food adventure.

Their menu has gourmet twists that can be made by any cook (the flavors, however, are another story). Although these burgers were delicious, I'm not here to rave about the meat.

Very do-able and easily found (I found this on Oprah's website), their Village Fries were amazing.  Paired with my favorite sauce, their Sriracha Mayo, this recipe is to die for.

Ingredients

• 5 pounds Red Bliss potatoes
• 1 cup chopped fresh rosemary
• 1 cup chopped fresh thyme
• 1/4 cup sea salt
• Canola oil for deep-frying

• 2 cups Homemade Basic Mayonnaise (below)
• 1/2 cup sriracha hot sauce
• 2 Tbsp. sweetened condensed milk

• 2 large eggs
• 4 tsp. Dijon mustard
• 2 tsp. white wine vinegar
• 1 tsp. sea salt
• 2 cups grapeseed oil

Directions

To make Homemade Basic Mayonnaise: Add the eggs, mustard, vinegar and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

To make Sriracha Mayonnaise: Add the mayonnaise, sriracha and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

To make fries: Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.

In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350°. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme and salt while the slices are still hot. Serve immediately.

Try it paired with your next burger-- you won't be disappointed.

Strawberry Lemon Cupcakes

Every once in awhile, we get lazy.  We want to grab something, but would prefer to make it ourselves.  Whether it's because we want it to be a bit more gourmet to spruce up the flavor or if we feel inventive, it's fun to combine pre-made with home-made every-so-often.

I made these cupcakes with the idea of limited cooking abilities and time.  Easy-peasy.

1 box lemon supreme cake mix
1 medium lemon to zest
1 container of Cool Whip (I used lite)
1-2 Tbsp strawberry syrup
Quartered strawberries
Red sprinkles/sugar decorations (optional)

1. Mix the cake mix as directed on the box.  Pre-heat oven to box directions.  Line 24 cupcake tins with cupcake paper cups.

2. Wash lemon thoroughly and zest peel into batter.  Mix and pour into tins.  Bake as directed on box.

3.  Remove and cool on wire rack completely.  Mix strawberry syrup with thawed cool whip until evenly pink. Use a spoon to dollop whip onto cooled cupcakes generously, using a spinning motion for a smooth look.  Sprinkle with red decorations and place quartered strawberry onto whip (preferably next to the "peak" of the whip for aesthetic purposes).

4.  Serve and enjoy this tangy yet sweet treat!  Easy to make and doesn't take a lot of time.  Have fun!

Bacon, Egg and Cheese Tart

This quick and delicious breakfast takes simple ingredients and combines them to make a delicious morning meal.

I got this recipe/motivation from the Food Network magazine in one of my patient's rooms... it looked absolutely fabulous and I modified it to my own liking.  The pastry puff makes this tart flaky, light and crispy.  The bacon gives it a smokey crunch.  The egg seals it all together and topped off with a hint of chives.

Enjoy!

Takes approximately 30 min (mostly baking time)

1 sheet of Pepperidge Farm pastry puff cut into quarters

4 eggs

3-4 strips of bacon

Fresh chopped chives

Salt & pepper

1.  Take the pastry puff quarters and spread them onto a baking pan lined with foil or parchment paper.  Pre-heat the oven to 425* and use a fork to poke holes throughout the pastry puff to prevent bubbling.  Bake for 9-10 min until solid but not too golden (you will have to bake it again).

2.  While the pastry puff is baking, brown the bacon on the stove-top for 9-10 min.  Remove from heat, place on pan with paper towels to soak up the oil, and crumble.  

3.  Take the pastry puff out of the oven and let cool for a bit.  Use the back of the fork and make a groove into the middle of each puff by pressing down (try not to make any holes in the bottom).  Once flat, crack an egg in the tart.  Salt & pepper lightly, add crumbled bacon.  Return to oven for 10-15 minutes until egg white is... well, white (not clear).

4.  Remove from oven, sprinkle with chives.  Serve and enjoy!

Yummy.  <3

mmm, delicious and flaky <3

Forgive my morning mess >.<

Made this for the boyfriend... extra bacon ;)

Tuscany

Tuscany is a fine dining experience that provides gourmet Italian dishes right here in Utah!  This restaurant, located in Cottonwood Heights, has an ambiance to remember.  Khanh and I decided to soak in the sun as we dined on the patio on a perfect Utah day.

http://www.tuscanyslc.com/

The patio was covered by trees to block out just enough sun
to enjoy the meal.  Absolutely beautiful setting.

The house Chicken Picatta (best seller) with olive oil mashed potatoes,
asparagus, topped with a light caper butter sauce.  The meat was tender,
the sauce was perfect.  $12

The grilled Salmon Filet over house smoked fingerling potato salad.
The salmon had a great flavor, but I was more surprised at how tasty
the potato salad was-- not too much dill and great texture.  $13

For dessert: banana cream pie dished in a coconut tart shell
with brulee topping over caramel sauce.  $8

Overall, lunch time is much more affordable than dinner, but if you're looking for fine, romantic, and unique, I would highly recommend Tuscany.