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.

Southwestern Sloppy Joes

Southwestern Sloppy Joes

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4-6 sandwiches
Total Time: 20 minutes

Ingredients:

• 1/3 cup mayonnaise
• 3 tbs honey
• 2 tbs fresh lime juice
• 4 cups coleslaw mix
• 2 tbs chopped fresh cilantro
• 1 lb ground pork or turkey breast
• 1/2 cup onion, minced
• 1/2 cup ketchup
• 1/3 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 2 tbs chipotle chiles in adobo sauce, minced
• 1 can diced green chilies (4.5 oz)
• 1 tbs brown sugar
• 1 tsp ground cumin
• 2 tsp prepared yellow mustard
• whole wheat hamburger buns
• 1 cup monterey jack cheese, shredded, divided

Directions:

1. Preheat broiler to high; line a baking sheet with parchment paper.
2. Whisk mayonnaise, honey, lime juice, salt together. Toss with coleslaw mix and cilantro; chill.
3. Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, beans, chipotles, green chilies, brown sugar, mustard, cumin, salt; simmer 5 minutes.
4. Spoon into each bottom buns and arrange on baking sheet.
5. Top turkey mixture with 1/4 cup cheese. Broil top buns cut side up along with filled bottom buns until buns are toasted and cheese is melted.
6. To serve, spoon slaw onto each sandwich and top with toasted bun.

Peach Pocket Pies

Peach Pocket Pies

From: Cuisine at Home. Issue No. 99
Makes: Two  4 1/2 inch pies.
Total Time: 50 minutes
Nutrition: per pie: 421 cal; 22g fat; 57g carbs; 1 g fiber; 5g protein

Ingredients:

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen) 4.5 oz
• 3 tbs sugar
• 2 tsp corn starch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp grated fresh ginger
• pinch of salt
• 1 purchased refrigerated pie crust
• 1 egg beaten

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine peaches, sugar, corn starch, zest, juice, ginger and salt.
3. Unroll crust on a lightly floured surface, then cut for circles with a 4 1/2 inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 1/4 inch in diameter.
4. Using a slotted spoon, place 1/3 cup filling on the centers of dough circles on baking sheet. Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp edges with fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three small slits in tops.
5. Bake pies until crusts are golden and filling bubbles, 25 to 30 minutes. Let pies cool 10-15 minutes; serve warm or at room temperature.

Chicken-Vegetable Soup

Chicken-Vegetable Soup with Ranch & Dill

From: Cuisine at Home. Issuse No. 99
Makes 4 servings (8 cups)
Total Time: 25 minutes
Nutrition: 464 cal; 11g fat; 24g carb; 2g fiber; 28g protein

Ingredients:

• 3 tbs butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley (14.4 oz)
• 2 cups shredded rotisserie chicken 
• 2 tbs chopped fresh dill

Directions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
3. Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season with pepper.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 

From: Cuisine at Home, Issue No. 67
Makes: 8 cups
Total Time: 45 minutes
Nutrition: per cup - 317 cal, 9g total fat, 58g carbs, 6g fiber, 3g protein.

Ingredients:

• 1/3 cup olive oil
• 3 1/2 lbs sweet potatoes, peeled, cut into 1" chunks
• 1/2 tsp cayenne
• salt to tatste
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp ground cinnamon
• chopped fresh cilantro

Instructions:

1. Preheat oven to 425 degrees
2. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minutes.
3. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast five more minutes. Garnish with cilantro.

Zucchini Cakes

Zucchini Cakes with Diavolo Sauce

From: Cuisine at Home, Issue No. 66
Makes: 8-10 cakes
Total Time: 30 minutes
Nutrition: per 2 cakes with 1/3 cup sauce - 220 calories; 11g total fat; 20g carbs, 2g fiber, 8g protein.

Ingredients:
For the Cakes:

• 4 cups zucchini, grated
• 1/2 cup onion, grated
• 1 cup panko crumbs
• 2 eggs
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbs olive oil
• fresh parsley
• grated parmesan

For the Diavolo Sauce:

• 1/4 cup prosciutto, diced
• 1 tbs olive oil
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tbs tomato paste
• 1 tsp garlic, minced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil leaves
• salt to taste

Instructions:

1. Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes, then stir in tomato paste and garlic; cook 2 minutes.
2. Deglaze with wine, reduce until nearly evaporated, then add reaming ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
3. Strain grated zucchini and onion in a salad spinner (or pat dry with paper towel) to remove excess moisture. Transfer to a large bowl and stir in panko.
4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
5. Heat 2 tbs oil in a non-stick skillet over medium. When hot, drop mounds of batter into the pam, using a 1/3 cup measure. Fry cakes golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a papertowl lined plate and keep warm.
6. Fry remaining cakes in remaining oil.
7. To serve, divide sauce among 4 plates, top with 2 cakes, and garnish with paresley.

Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Split Pea Supper

Split Pea Supper

From: Cuisine at Home, Issue No. 73
Makes: 2 servings (4 cups)
Total Time: 1 hour
Nutrition: per serving- 687 cal; 21g fat (7g sat); 26mg chol; 89g carbs; 656mg sodium; 33g fiber; 41g protein.

Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth (Or Vegetable Broth)
• 1 cup dried split peas, rinsed and picked through
• 1 cup frozen green peas
• 2 tsp pickapeppa or Worcestershire sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 Tbs butter
• 1 tbs minced fresh parsley

Instructions:

• Saute bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove to drain on a paper-towel lined plate. Reserve 1 tbs drippings in pan.
• Add onion, carrot, celery, and caraway seeds; saute until onion is softened, about 3 minutes.
• Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
• Toast bread cubes in a nonstick pan over medium-low heat, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley and croutons.

Pizza Dough

Pizza Dough

From: Cuisine at Home, Issue No. 56
Makes: 4 personal size crusts
Total Time: 1 1/4 hours

This has become a family favorite... we hardly eat pizza out anymore. I recommend "Hunts Tomato Sauce with basil, garlic & oregano" in the 8 ounce can for a quick sauce.

Ingredients:

• 1 packet active dry yeast (2 1/4 tsp)
• 1 cup warm water (105-115 degrees)
• 1 tsp honey
• 1 tbs extra-virgin olive oil
• 3 cups all purpose flour
• 1 tsp salt

Instructions:

1. Dissolve yeast in water in the mixer bowl. Stir in honey and let stand 2-3 minutes, or until the liquid begins to bubble. Add the olive oil and stir.
2. Add flour and salt to the yeast mixture. Use a paddle attachment just to mix, then change to a dough hook. Knead until the dough comes cleanly away from sides and clusters around the hook, about 5 minutes.
3. Turn out dough onto a clean work surface and briefly knead by hand. The dough should be smooth and elastic; when pressed, it should slowly spring back and not feel tacky.
4. Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and leave in warm spot to rise for 30-60 minutes. When ready, the dough will stretch when gently pulled.
5. Divide dough into 4 pieces; shape into balls, pulling down sides and tucking under as you work around the ball 4 or 5 times. To remove air bubbles, roll each ball under your palm until smooth and firm, about 1 minute. Cover with plastic wrap coated with non stick spray and let rise another 30-60 minutes. (Dough can be kept in plastic wrap in the refrigerator for 1-2 days.
6. Preheat oven to 500 degrees with baking stone in oven to heat. 
7. Press dough out on a lightly floured surface. Turn the dough, pressing on its center, to gradually spread it to a 7-8" circle, or roll it out to 10-12" for a larger, thinner crust; press around the edge for a thicker, raised rim. Transfer pizza peel dusted generously with cornmeal or flour, brush dough with oil, then top. (If you don't have a peel just use the back of a cookie sheet to transfer pizza to the heated oven stone.
8. Bake in 500 degree oven for about 10 minutes.

Grandma's Apple Pie

Pearl's Apple Pie

From: Pearl Wall Rudd

This is the best Apple Pie ever. Thank you Grandma!

Ingredients:

• 5-7 tart apples
• 3/4 - 1 cup sugar
• 2 tbs flour
• 1/8 tsp nutmeg
• 2 tbs butter

Ingredients for 2 Pie Crusts:

• 2 cups flour
• 1 tsp salt
• 2/3 cup & 2 tbs butter
• 4-5 tbs cold water
• cinnamon can be added 1 tsp for each crust

Instructions:

1. Heat oven to 350 degrees.
2. Make pie crust: Mix flour and salt, cut in butter throughly (until butter resembles tiny peas). Sprinkle in water 1 tbs at a time, mixing until all flour is moistened and dough clings to sides of bowl (almost). Gather dough into two balls, one for each crust, and flaten on a lightly floured surface. Roll out until 2 inches larger than pie plate. Fold into quarters and transfer to pie plate and unfold. Bake for 10 minutes at 350 degrees, remove and cool. Set aside second ball to make the top of the pie. Heat oven to 450 degrees
3. In a large bowl, peal and slice apples, add sugar. Mix flour, salt and spices in small bowl and then add to apples, mixing to coat.
4. Fill cool, baked pie crust with apples. Dot with soft butter and arrange top crust. 
5. Roll out second ball of dough until 2 inches larger than pie plate. Using a pizza cutter cut dough into 1 1/2 inch wide strips. Lay half of the strips across the pie vertically so that they are evenly spaced across the pie. Using the remaining strips, weave them horizontally over and under the existing vertical strips, alternating starting each strip on top or under. NOTE: It may be helpful to start in the center and lift the vertical strips as you lay the horizontal ones under and work your way to the edges. Crimp edges with thumb and forefingers.
6. Dot top of crust with butter. Bake in 450 degree oven for 10 minutes, then reduce oven heat to 350 degrees and bake for addition 40-45 minutes. Place tin foil on top if crust starts to burn.

Greek Chili

Greek Chili

From: Gullett Family Recipe
Makes: 8 servings

Ingredients:

• 1 1/2 lbs lean ground beef
• 2 medium onions, diced
• 1 tbs garlic powder
• 2 tbs vinegar
• 5 bay leaves
• 1 tbs salt
• 1 can tomato sauce - 15 oz
• 3-5 tbs chili powder
• 1 tsp crushed red pepper flakes
• 1 tsp cinnamon
• 4 dashes of Worcester sauce
• 1 tsp allspice
• 1 quart of water
• 1/2 cup green and/or red bell pepper, diced
• 2 cans diced tomatoes
• 2 cans light red kidney beans

Instructions:

1. In large soup pot, brown ground beef. Add onions, bell peppers, garlic powder, vinegar, bay leaves, salt, chili powder, red pepper flakes, cinnamon, allspice. Simmer for 2 minutes.
2. Add remaining ingredients and simmer, covered, for a minimum of 3 hours. The longer it simmers the better the flavor.

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.

Farmhouse Vegetable and Barley Soup

From Cook's Illustrated No. 113

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley plus 3 Tbs chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Tbs unsalted butter
• 1 1/2 lbs leeks, white and light green parts sliced 1/2 inch think and washed thoroughly
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 1/3 dry white wine
• 2 tsp soy sauce
• salt and pepper
• 6 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup pearl barley
• 1 garlic clove, peeled and smashed
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 3/4 inch pieces
• 1 1/2 cups chopped green cabbage
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions:

1. Grind porcini with spice grinder until they resemble fine meal, 10 - 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce. and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil, Reduce heat to medium low and simmer, partially covered for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, 18 - 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice and chopped parsley; season with salt and pepper to taste. Serve.

Serves 6 to 8

Prep and cook time: 1 hour

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