Chicken Pot Pie

I love Fall, the cool weather makes me want warm comfort food.  Once I found this recipe it's became the only chicken pot pie recipe I make.  It comes from Pillsbury. This is my kind of comfort food.  Instead of making one large pot pie I like to make this pot pie in 4 individual servings.  Tonight I baked two and froze two . This is one fantastic Chicken Pot Pie!
 

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed


1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6


Note: I always have a bag of  frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender. 

Instead of one large pot pie, here I make 4 individual pot pies.  (I don't use a bottom crust here, only a top crust.)

At this point, you can freeze the pie pie(with out the top crust). To bake, thaw, and put on pie crust right before baking, bake as directed.

Before filling individual casserole dish, cut pie crust to fit dish.

Bake as directed in recipe.

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Piña Colada Puding

The piña colada (Spanish, strained pineapple: piña, pineapple + colada, strained) is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or a maraschino cherry. The piña colada has been the official beverage of Puerto Rico since 1978.Source : WikipediaPuding ini sebenarnya

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Swedish Pancakes

Our second favorite pancakes (after oven puffed pancakes) are Swedish Pancakes.

 These are thin crepe-like pancakes, cooked in a skillet then rolled and served with a squeeze of lemon juice and dusted with powdered sugar or a sprinkle of cinnamon sugar.

Whisk the ingredients in a medium bowl.

Melt the butter in the skillet and whisk into batter.

Pour about 1/3 C batter into skillet.

Tilt the skillet to cover the bottom with a thin layer of batter.

Cook about 1-2 minutes, until the edges start to dry and the underside is golden. Then flip.

Cook the other side about 1 minute.

Keep warm, along with the plates in the oven while you make the rest.

Choice of toppings: lingonberry jam, cinnamon sugar, powder sugar, and lemon.

Roll and serve with cinnamon sugar.

Powdered sugar and lingonberry.

Hope you enjoy one of our favorite breakfasts.

Swedish Pancakes

Serves 2

2 eggs

1/2 C flour

1 C milk

2 T sugar

2 T butter, melted

1/4 t vanilla

pinch nutmeg (optional)

In a medium bowl whisk together first 4 ingredients 
until smooth. Melt the butter in a non-stick 8"crepe 
pan or skillet over medium high heat. Pour the 
melted butter into the batter and whisk to blended.

 Use a 1/3 C measure to scoop the batter into the hot 
buttered pan. Tilt the pan until the batter covers 
the bottom completely. Let cook for 1-2 minutes,
 until the edges start to dry and the bottom is 
slightly golden. Flip over and cook another minute.

 Remove onto a plate and keep warm along with 
the other plates in the oven while you make the rest.
  Roll by folding. Serve with a sprinkle of lemon juice
 and your choice of cinnamon sugar or
powdered sugar and Swedish lingonberry jam. 

Enjoy!

Click HERE to see another favorite way to serve these pancakes.
Click HERE to see more breakfast recipes.
To make savory crepes, leave out the sugar and vanilla
and  add 1/4 t salt. fill as desired and bake.

Links: A Few of My Favorite Things

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Apple Caramel Dip

I have to post this recipe again as it is apple season and this is the most delicious apple dip.   It's also simple to make!

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

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Oma's Goulash

This is my Mother's German goulash recipe. I always called it Mama's Goulash, but the grandchildren renamed it Oma's Goulash. So that's been it's name for a while. Everybody in the family makes it, but nobody can make it to taste as good as Oma's!  My mother never measured, so I had to watch. This is as close as it gets.

Start with  2-1/2 to 3 pounds of boneless chuck roast. Wash the meat under cold water and pat dry with a paper towel.

I realized my knife was dull, so Larry sharpened them. What a difference! Much easier to slice. You need a good, sharp knife. Cut the meat into cubes.

Cut up the onion and green pepper. Pat the beef cubes dry with a paper towel. Very important so that the meat will brown nicely. 

I'm using Crisco because that's what my mother used. You could use vegetable oil, but not olive oil. I'm also using my feisty red Le Creuset Dutch oven. Very "Julie and Julia". A cast iron pot works well too.

Add the meat to the hot oil and let it brown for about 5 minutes without stirring. Then add the vegetables. Add salt, pepper and paprika and give it a good stir.

Let the meat brown.

This will take about 20 minutes. This is a very important step to ensure brown meat and great flavor.

Don't be impatient. Wait until all the accumulated liquid has evaporated.

Then the meat will begin to brown nicely. Brown another 5 minutes, stirring occasionally.

Add the 4 C of water, stirring up the browned bits on the bottom. Crumble in the 2 beef bullion cubes.

Bring to a boil.

Mix the slurry in a jar. Slurry:a mixture of flour and water used to thicken gravy and sauces.

1/2 C flour and 1 C water shaken in a jar.

Stir the slurry into the simmering broth.

Bring to a boil, stir until thickened, about 2 minutes.

Add the red pepper flakes, becase goulash needs a little kick.

Reduce heat to simmer. Cover and let cook for 2-1/2 hours. It will make your house smell wonderful!

I know, cute red pot right?

Done!

Look at all that great gravy! Serve it up on a bed of noodles. Have a spoon handy to get lots of gravy with each bite. You can also serve it the authentic German way with potato dumplings or spaetzle and red cabbage as my mother often did.

You can copy and paste the picture and condensed recipe below.

*********************

Oma's Goulash

2-1/2 to 3 pound beef chuck roast

1/4 C shortening

1-1/2 t salt

1 t pepper

1 t paprika

1/2 t red pepper flakes

1 large onion, chopped

1 small green pepper, cut-up

4 C water

2 beef bouillon cubes

slurry: 1/2 C flour & 1 C water

Heat the shortening in a heavy 5 qt Dutch oven style pot. Dry the beef well with a paper towel.

Add the beef and let brown for about five minutes. Add the onion, green pepper, salt and pepper. Brown well until all the moisture evaporates, about 20 minutes. Sprinkle with paprika. Give it a good stir. Add the 4 cups of water, stirring to loosen up the browned bits on the bottom. Bring to a boil. Stir in the slurry and bring to a boil again, stirring until thickened. Add the red pepper flakes, stir. Cover and reduce the heat to low and let simmer for 2-1/2 hours until the beef is fork tender.

Guten Appetit!

Katie Jaeger at 91 

Every time I make this it's an "I Remember Mama" moment.

Mama and me in the kitchen.

Links: Foodie Friday

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Pork Tenderloin With A Golden Herb Crust

A good Fall dinner.

Combine crumb mixture.

Coat the pork tenderloin.

Roast 400 degrees for 25 minutes.

Let rest 5 minutes before slicing.

Pork Tenderloin With A Golden Herb Crust 

1 pork tenderloin
2 T Dijon mustard
1/2-3/4 C panko breadcrumbs
3 cloves garlic, minced
2 T finely chopped parsley
1 T finely chopped rosemary
1 T finely chopped thyme
1-2 T olive oil
1/4 t salt
1/4 t pepper

In a small bowl combine panko, garlic, herbs, oil , salt and pepper.
Spread half this mixture on a sheet of plastic wrap as long as the tenderloin.
Dry pork with paper towel and remove any silver skin. Spread one side with 1T mustard and place mustard side down on the crumb mixture. Coat the other side of the pork with the remaining 1T mustard.
Press the remaining crumb mixture on the second side. Use the wrap to press the crumbs onto the pork.
Transfer to a small roasting rack in a pan that has been sprayed with PAM. Roast in a 400 degree oven for about 25 minutes until the crumb mixture is golden and the pork is barely pink. Let rest 5 minutes before slicing.

*You can make oven roasted potatoes along side while the pork roasts.

Guten Appetit!

Rita  

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Chuck Roast Chili

 I was at the library and picked up this cookbook-Morton's The Cookbook-and found this great Chili recipe.  I've never posted a Chili recipe because I never have found one that was worth it until now.  I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor makes this a keeper!

 With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Lets just say, not one spoonful went to waste, it's that good.

Serves 12 (half the recipe for 6 servings)

1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)

6 tablespoons minced garlic (about 18 cloves) (use mini food processor to mince garlic)

3-4 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat)

1/4 cup chili powder

2 tablespoons ground cumin

2 teaspoons freshly ground black pepper (I used only 1 teaspoon)

Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

Four 16 ounce cans spicy chili beans (I only use 3 cans)

2 cups water

Two 8 ounce cans tomato sauce

2 tablespoons beef base (bases are available in supermarkets in the soup isle)

2 bay leaves 

Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1.  In a large stockpot, heat the oil over medium low heat.  Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2.  Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender.  Stir frequently so the the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste (I don't use any salt, don't think it needs any).  It might not be necessary, as the beans and the base are salty.  Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

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