Chicken Pot Pie

Chicken Pot Pie 

Crust:

1. You can use any store bought crust you'd like or a home recipe.  My apple pie, pie crust is fussy, but really good!
2. For the Dough:
1. 2 1/2 cups all-purpose flour
2. 1 tsp. salt
3. 2 tsp. granulated sugar
4. 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
5. 3 to 4 Tbs. ice water
6. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. (Or Just use a pastry blender/fork if you are old school).  Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight. 
7. Roll out the two disks to be your top and bottom crust.  Note:  when you pull them out, they will be ROCK hard.  Give it 5 minutes or so and then start rolling.  Be careful, too cold means it's rock hard, but too warm will make this delicate dough stickier than ever.  It's a happy medium.  

Chicken Pot Pie Filling:

1. Ingredients Needed:
1. 3 Celery Stalks Chopped
2. 3 Medium Carrots, chopped
3. 1 Large Onion
4. 1/2 Stick Butter
5. 1/4 Cup Flour
6. 2 Cups Chicken Broth or Stock
7. 2 Cups diced or shredded chicken or turkey or a combo
8. 1 Chicken Bouillon Cube
9. 1/4 Cup White Wine, Optional 
10. 1/4 Cup Frozen Peas
11. 1 Cup Heavy Cream
12. Thyme (fresh or dried)
13. Salt & Pepper as needed
2. Meat Prep:
1. I just used diced leftover chicken, but left over turkey or a combination of both would work.  Just make sure it's cooked before using in the pot pie. 
3. To make the filling:
1. Finely dice the vegetables Carrots, onions, and celery
2. Melt Butter in a dutch oven or large pot on medium heat.  Add the onion, carrots, and celery.  Saute for a couple of minutes.  
3. Add the shredded chicken or turkey.  Cook for 2 minutes
4. Add the broth, stirring constantly, then stir in the bouillon and wine if using.  
5. Add the flour to get the thick gravey consistency.  It should be gently boiling and thickening. 
6. Add the Frozen Peas 
7. Pour in the Cream and stir.   Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
4. Assembly
1. Option 1 - Pour into a deep casserole dish with just a crust top 
2. Option 2 - Roll out the bottom pie crust, pour in the mixture, and put the top crust on.  
3. Either option - Make sure to make slits in the top to let the steam out. 
5. Bake until the crust is golden brown - About 30 minutes 

Black Bean Chili, by Danielle Martins

2 Tbs. olive oil
2 Medium Onions
1 Lg. pepper
4 garlic cloves, minced
1, 15 oz. can of corn, drained
1 and 1/2 tsp:

• chili powder
• dried oregano
• dried cumin

1, 15 oz. can black beans, drained

1, 16 oz. can (or so) of tomato sauce/crushed tomatoes

OPTIONAL TOPPERS:

1/4 c. shredded cheese

2 scallions

sour cream

cilantro

DIRECTIONS:

1. Heat oil and cook onion, peppers, and seasoning spices until veggies are soft (7-10 mins).
2. add garlic and cook one more minute.
3. add corn, beans, tomatoes; cook about 15 minutes until heated through.

*Serve over rice or however you want...enjoy what toppings you want!

Garlic & Oil Spaghetti with Broccoli, Danielle's Recipe.

This is my friend's recipe...she's an amazing cook:

1/3 c. extra virgin olive oil
8 cloves garlic, minced
red pepper flakes (optional)
1 tsp. salt
1 and 1/2 c. pasta water
1 # spaghetti
fresh flat leaf parsley, chopped
1/2 c. or so Parmesan cheese

1. Heat oil and garlic until very slightly brown.
2. Add sprinkle of peppers flakes; add pasta water and salt.
3. Cook down about 5-7 mins, and add your cooked pasta and parsley.
4. Take off heat and add the parm cheese.
5. Top with roasted broccoli.

Roasted Broccoli--

2 heads and stems peeled/chopped

1. lay them flat on baking sheets
2. coat with olive oil, salt, pepper.
3. roast on 350 for 25-30 mins until golden brown
4. You can coat them with more parm and lemon juice
5. *also good to add sun-dried tomatoes if their in the house!

Aunt Lu's Reese's Peanut Butter Temptations. Christmas Cookie.

1/2 c. Margarine
1/2 c. Peanut Butter
1/2 c. Sugar
1/2 c. Brown Sugar
1 Egg
1/2 t. Vanilla

1 1/4 c. Flour
3/4 t. Baking Soda
1/2 t. Salt
48 Mini Reese's Peanut Butter Cups

STEPS:

1. Cream 1st 6 ingredients.
2. Stir in dry blended.
3. Roll into 1" balls & place in to mini muffin tins.
4. Bake at 350 degrees for 10-12 minutes.
5. Remove from oven & place Reese's into cups immediately.
6. Cool for 5 minutes; remove onto wire rack.