Wednesday, June 27, 2012

Chicken Pot Pie Crumble

My kids love chicken pot pie. I think they would eat it every single day if they could. This had the same great flavor of a chicken pot pie but it was just a little different. I loved the ratio of crumble to pot pie. It's definitely not fat free but maybe that's why it tasted so good.

Printable Recipe

Chicken Pot Pie Crumble

Chicken and Sauce:
1 1/2 lbs chicken breasts
2 cups chicken broth
1 Tbsp olive oil
1 cup onion, diced
1 cup carrots, sliced
1/2 cup celery, chopped
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/2 tsp pepper
3/4 cup frozen peas

Crumble Topping:
2 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated parmesan cheese
1 cup half & half

Place the chicken and broth in a large pot and bring to a simmer over medium heat. Cook until just done, about 10-12 minutes. Transfer chicken to a bowl. Pour the broth through a fine-mesh strained into a liquid measuring cup and reserve. Return the pot to the stovetop.

Preheat oven to 400. In a large bowl, combine flour, baking powder, salt, pepper, and cayenne. Sprinkle butter pieces on top of flour. Using your fingers or a pasty cutter, rub the butter into the flour mixture until it resembles course crumbs. Stir in the parmesan cheese. Add the half & half until just combined. Crumble the mixture into irregular shaped pieces onto a baking sheet lined with parchment paper. Bake until fragrant and it starts to brown, about 15 minutes, tossing halfway through. Set aside.

For the filling, heat olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery. Season with salt and pepper to taste. Cover and cook, stirring occasionally, until just tender, about 5-8 minutes. While veggies are cooking, shred the chicken into bite size pieces. Transfer the veggies to the bowl with the shredded chicken; set aside.

Over medium heat, melt the butter in the empty pot. Stir in the flour and cook one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until sauce thickens. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from heat and stir the chicken, vegetables, and peas into the sauce.

Pour into a 9x13 baking dish. Scatter the crumble topping evenly over the filling. Bake at 400 degrees for 15-20 minutes. Let stand 10 minutes before serving.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

Past Recipes:
One year ago: Summer Favorites
Two years ago: Chicken Divan

Monday, June 25, 2012

Honey, Lemon & Rosemary Grilled Chicken

Printable Recipe

Honey, Lemon & Rosemary Grilled Chicken
1/2 cup honey
zest of 1 lemon
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 1/2 Tbsp fresh rosemary or 1 1/2 tsp dried
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
4-6 boneless skinless chicken breasts

Whisk together honey, lemon zest, lemon juice, olive oil, rosemary, garlic, salt, and pepper. Pour into a large ziploc bag. Add chicken and coat well. Marinate in refrigerator for at least 30 minutes. Preheat grill to medium-high heat and spray with cooking spray. Grill chicken 5-6 minutes on each side or until cooked through.  

Recipe adapted from Two Peas & Their Pod

Past Recipes:
One year ago: Honey Grilled Salmon
Two years ago: Chicken Enchiladas

Wednesday, June 20, 2012

Baked Creamy Chicken Taquitos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Monday, June 18, 2012

Grilled Shrimp Skewers

Printable Recipe

Grilled Shrimp Skewers
1 cup canola oil
1/2 cup minced fresh parsley or 2 1/2 Tbsp dried
6 Tbsp chili sauce
4 Tbsp cider vinegar
2 Tbsp worcestershire sauce
4 cloves garlic, minced
2 tsp ground pepper
1 tsp salt
2 lbs shrimp, peeled and deveined

Combine canola oil, parsley, chili sauce, vinegar, worcestershire sauce, garlic, pepper, and salt. Pour in a large ziploc bag. Add shrimp and coat evenly. Marinate for 30 minutes and no longer. (If you marinate it longer, it will start to cook the shrimp) Drain shrimp and discard marinade. Thread shrimp onto skewers. Grill 2-3 minutes on each side for small shrimp or 4-5 minutes on each side for large shrimp until pink.

Serves 6-8

Recipe adapted from Real Mom Kitchen 

Past recipes:
One year ago: Penne with Chicken and Pesto
Two years ago: Navajo Tacos

Tuesday, June 12, 2012

Grasshopper Mint Cookies

When I used to work in Bountiful before I had kids, I would eat lunch at Cutler's all the time. They have a brownie mint cookie that is to die for. I always crave this cookie. I've been looking for a recipe to duplicate this cookie. When I found this recipe I knew it looked similar but I had to try it to see if it really was. I altered the recipe by making chocolate buttercream frosting instead of a chocolate glaze. I wanted it to be as close to the Culter's cookie as possible. It wasn't exactly the same but it was pretty dang close. Now when I get a craving for a Culter's cookie I can whip these up and definitely be satisfied.

Printable Recipe

Grasshopper Mint Cookies

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Peppermint Frosting:
1/2 cup butter, softened
2 cups powdered sugar
2 Tbsp milk
1 1/2 tsp peppermint extract
green food coloring

Chocolate Frosting:
1/4 cup butter, softened
2 Tbsp cocoa powder
2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla

Mix cake mix, oil, and eggs together. (Do not follow the recipe on the back of the box) Drop spoonfuls of dough onto a cookie sheet. Bake at 350 for 6-9 minutes. Cool completely.

To make peppermint frosting, beat butter until smooth. Mix in powdered sugar. Add milk, peppermint extract, and green food coloring. Mix well. Spread on top of each cooled cookie.

To make chocolate frosting, beat butter and cocoa powder until smooth. Mix in powdered sugar. Add milk and vanilla and mix well. Spread on top of peppermint frosting on each cookie.

Makes about 2 dozen

Recipe adapted from Six Sisters' Stuff

Past recipes:
One year ago: Shrimp Tacos
Two years ago: Chicken Tetrazzini

Sunday, June 10, 2012

Chocolate Oreo Cream Cake

My oldest son turned 8 last week. His favorite thing in the world is Oreo cookies so he wanted an Oreo cake for his birthday. I actually made this cake years ago when I saw it in a Kraft Food and Family magazine. It kind of looks like an Oreo cookie with the cream filling. But then I found an updated version of the same cake with chocolate buttercream frosting. Chocolate frosting makes everything a little better, right? Either way it's delicious but I always prefer more chocolate!

Printable Recipe

Chocolate Oreo Cream Cake
1 pkg chocolate cake mix, baked in two 9" round pans, cooled and removed from pans

8 oz cream cheese, softened
1/2 cup sugar
2 cups cool whip, thawed
12 oreo cookies, coarsely chopped

1/3 cup plus 1 Tbsp cocoa powder
4 1/2 cups powdered sugar
6 Tbsp butter, softened
1 1/2 tsp vanilla
6 Tbsp milk

Prepare filling by beating together cream cheese and sugar with a hand mixer. Fold in the cool whip. Then fold in the Oreos.

Prepare frosting by whisking together cocoa powder and powdered sugar. Add butter, vanilla, and milk. Mix with a hand mixer until smooth. Add more milk to reach desired consistency.

Place one layer of the cake on a serving platter or cake platter. Top with the filling and spread evenly. Place remaining cake on top. Frost the top and sides with the chocolate frosting.

Recipe adapted from Real Mom Kitchen and Kraft

Past recipes:
One year ago: Chocolate Mousse Cake
Two years ago: Cobb Salad with Bleu Cheese

Monday, June 4, 2012

Biscuits and Gravy

This is my favorite breakfast ever! My husband makes this all the time. (I'm not a breakfast maker!) He always just throws in a bunch of ingredients but he never measures or keeps track of how he makes it. Now that he's perfected it, he decided to write down the recipe so we'll know for the future. Here is his delicious recipe. Enjoy!

Printable Recipe

Biscuits and Gravy
1/2 lb sausage
1/4 cup Wondra (quick mixing flour)
3 cups 1% or 2% milk
1/4 tsp cumin
1/4 tsp garlic powder
1 tsp dried parsley
salt and pepper to taste
biscuits (homemade or refrigerated)

In a large skillet, cook sausage until browned. Stir in wondra to coat sausage. Slowly stir in milk. Stir continuously over medium-high heat until thickened. Reduce heat and stir in cumin, garlic powder, parsley, salt, and pepper. Serve over biscuits.

Serves 6

Past Recipes:
One year ago: Dutch Oven Chicken and Potatoes
Two years ago: Spaghetti Casserole


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