Southwest Chicken Pies

Southwest Chicken Pies
From: Cuisine at Home

per serving: 535 cal; 30g fat; 40g carbs; 3g fiber; 25g protein.

For the Filling

• 1/2 cup each: diced red onion and red bell pepper
• 1/2 cup frozen corn
• 1/2 cup canned black beans; drained and rinsed
• 1 tbs minced fresh garlic
• 1 tbs ground cumin
• 1/2 tsp ground coriander
• 1 tbs veg oil
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 2 tbs flour
• 8 oz shredded rotisserie chicken
• 1 1/2 cups shredded pepper jack cheese; divided
• 1 tbs lime juice
• salt and pepper to taste

For the Crust:

• 3/4 cup all purpose flour
• 2/3 cup cornmeal
• 1 tbs minced jalapeno
• 1 1/2 tsp. baking powder
• 1/2 tsp salt
• minced zest of 1 lime
• 1 cup milk
• 1 egg
• 1/4 cup veg oil
• salsa or pico de gallo

Instructions

1. Preheat oven to 425 with a 6-cup giant-sized muffin pan or other 1 1/4 cup oven safe baking dishes inside.
2. Sweat onion, bell pepper, corn, beans, garlic, cumin, coriander in 1 tbs oil in large saute pan over medium heat, 5 min.
3. Combine broth and sour cream.
4. Whisk 2 tbs flour into vegetable mixture to coat, then whisk in sour cream mixture and cook until slightly thickened, about 5 minutes. Stir in chicken, 1 cup cheese, and lime juice; season with salt and pepper.
5. For crust: whisk together 3/4 cup flour, cornmeal, jalapeno, baking powder, 1/2 tsp salt, and zest in bowl.
6. In a separate bowl, combine milk, egg and 1/4 cup oil; stir into cornmeal mixture.
7. Scoop 1/3 cup cornmeal batter into each well of hot pan; bake 5 minutes.
8. Scoop 1/2 cup filling into center of cornbread in each well; bake 20 minutes.
9. Sprinkle remaining 1/2 cup cheese evenly over tops of pies; bake until cheese melts, 5 minutes or more.
10. Let pies stand 5 min, then run a knife around edges to release. Serve with salsa.

Chicken Pot Pie Bake

Chicken Pot Pie Bake

Cuisine at Home Magazine

Per Serving: 427 cal; 22g fat; 36g carbs; 2g fiber; 20g protein

For the Crust

• 2 cups all purpose flour
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 1/2 tsp baking powder
• 1/2 tsp each: baking soda and table salt
• 1 stick cold unsalted butter, cubed
• 1 cup buttermilk

For the Filling

• 1 cup sliced carrots
• 1 pkg petite button mushrooms halved (6 oz)
• 1 cup frozen pearl onions
• 3 tbs butter
• 1 tbs minced fresh thyme
• 1 tbs minced fresh garlic
• 1 cup frozen green beans
• 3 tbs all purpose flour
• 2 1/2 cups milk
• 3 cups shredded rotisserie chicken (12 oz)
• 1/4 cup chopped fresh parsley
• juice of 1/2 a lemon
• salt and pepper to taste

For the Crust: 

1. Whisk together 2 cups flour, 1 tbs thyme, 1 tbs garlic, baking powder, baking soda and 1/2 tsp salt.
2. Cut in cubed cold butter until pea-sized. Stir in buttermilk just until all flour is moistened. Transfer to an 8-inch cast-iron skillet. With dampened fingers pat the dough into the bottom and partway up the sides of the skillet. Bake crust 12-15 minutes. With a spoon, press the crust down to make a well in the center.

For the Filling:

1. Saute carrots, mushrooms, and onions in 3 tbs butter in a large saute pan over medium high heat until mushrooms release their liquid and it evaporates.
2. Add 1 tbs thyme, 1 tbs garlic, and green beans; cook 2 minutes.
3. Stir in 3 tbs flour to coat vegetables; cook 2 minutes over medium heat. Whisk in milk and cook filing until slightly thickened, 8 minutes. Stir in chicken, parsley, and lemon juice, season with salt and pepper.
4. Spoon filing into crust and bake 15-20 minutes. Let pie stand 5 minutes before serving.

Mulligatawny Chicken Pot Pie

Mulligatawny Chicken Pot Pie

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4 pot pies
Total Time: 55 minutes

Ingredients:

• 2 tbs butter
• 2 tbs curry powder
• 1 tbs garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs jalapeno, seeded, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 cup sweet potato, peeled diced
• 1/2 cup coconut milk
• 4 tsp corn starch
• 2 cups cooked chicken shredded
• 1/2 cup frozen peas
• 1/2 lb puff pastry dough (1 sheet) thawed.

Directions:

1. Preheat oven to 400 degrees; thaw puff pastry according to package directions. Line a baking sheet with foil.
2. Saute onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 tbs butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
3. Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. 
4. Off heat stir in chicken and peas. Divide mixture evenly among 4 oven proof baking dishes and arrange on the prepared baking sheet. 
5. Roll pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 tbs butter and bake until pastry is golden and filling is bubbly, 25 minutes.

Spring Risotto

Spring Risotto

From: Cuisine at Home, Issue No. 68
Makes: 6 cups
Total Time: 1 hour
Nutrition: per cup - 288 cal; 11g fat; 31g carbs; 4g fiber; 17g protein.

Ingredients:

• 3 oz prosciutto, diced (Omit if vegetarian)
• 2 tbs asparagus, trimmed, cut into 1" pieces
• 1 tbs shallots, minced
• 2 tsp garlic, minced
• 1 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth, hot
• 2 cups fresh spinach, chopped
• 1 cup frozen peas, thawed
• 2 tbs chopped fresh chives
• 1/2 tsp chopped fresh tarragon
• 1/2 cup parmesan, shredded
• Salt and pepper to taste

Instructions:

1. Fry prosciutto in 1 tbs oil in a large saute pan over medium heat until crisp, 3-5 minutes, remove and set aside. Add asparagus to pan and saute until tender, about 5 minutes; remove and set aside. Return pan to medium low heat. Saute shallots and garlic in remaining oil until translucent; stir in rice to coat. Add wine and cook until absorbed, 2-3 minutes.
2. Ladle 1 cup broth over rice and simmer until it is nearly absorbed, stirring often with a wooden spoon. Continue adding broth, 1 cup at a time, until rice is creamy and tender, 20-25 minutes. Fold asparagus, spinach, peas, herbs, cheese, and seasonings into risotto. Garnish with prosciutto.

Lasagna

8-Layer Lasagna

From: Cuisine at Home, Issue No. 43

Makes: One 9x13x3" Pan
Total Time: 2 1/2 hours
Nutrition: Per 1/12: 739 calories; 52% calories from fat; 42g total fat; 45g carbs; 1026mg sodium; 5g fiber.

Ingredients:
For the meat sauce-

• 1 1/2 lb  ground chuck
• 1 1/2 lb ground mild Italian sausage
• 2 cups yellow onion, diced
• 2 tbs garlic, minced
• 2 tbs tomato paste
• 2 tsp each - dried basil, thyme, and oregano
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes in puree
• 1 can (14.5 oz) diced tomatoes, drained
• 3/4 cup beef broth or water
• 2 tbs balsamic vinegar
• salt and pepper to taste

For the bechamel -

• 1/4 cup unsalted butter
• 1 cup yellow onion, diced
• 1/8 tsp cayenne
• pinch nutmeg
• 1/3 cup all-purpose flour
• 3 cups whole milk (room temperature works best)
• 10 oz Boursin cheese
• salt to taste
• 8 oz frozen chopped spinach
• 1 egg, beaten

Prepare - 

• 1 lb oven-ready lasagna sheets, paraboiled
• 1 lb fresh mozzarella, thinly sliced
• 6 oz Parmesan cheese, grated

Instructions:

1. Preheat oven to 400 degrees with rack in center.
2. Brown the meats in a large sauce pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
3. Stir in both types of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
4. Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
5. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg.
6. Prepare lasagna sheets by boiling them until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil.
7. Assemble lasagna as follows: Coat a 9 x 13 x 3 inch casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across the bottom. Keep layering in this manner until all the pasta is used. Spread the last pasta layer with the reserved bechamel, then sprinkle with Parmesan.
8. Bake uncovered, until hot, bubbly and browned, about 40-45 minutes. Let rest 20-30 minutes before cutting to set the fillings.

Hearty French Potato Casserole

From Cook’s Illustrated No. 115

Ingredients:

• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 large onion, halved and sliced thin
• 1 ¼ tsp salt
• ½ tsp pepper
• 2 tsp chopped fresh thyme
• 1 ¼ cups low-sodium chicken broth
• 1 ¼ cups beef broth
• 3 lbs Yukon Gold potatoes, peeled
• 2 Tbs unsalted butter, cut into 4 pieces

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.

2. Cook bacon in medium saucepan over medium low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 Tbs fat from pot.
3. Return pot to medium heat and add onion and ¼ tsp salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 Tbs at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 tsp salt, and pepper.
4. Add broths to now-empty saucepan and bring to a simmer over medium high heat, scraping bottom of pan to loosen any browned bits.
5. Slice potatoes ⅛ inch thick. (Do not soak or rinse potatoes, this removes the starch which is needed in this recipe.) Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
6. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before serving.

Prep and Cook time: 2 hours 15 minutes