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Thursday, March 24, 2011
Monday, March 21, 2011
I'm waiting on a friend of mine to post about dinner on Saturday(I want to link to it). I was really good and really simple (dessert was the hard part). We had roasted veggies and Bacon Explosion. The bacon thing sounded gross but it was really good. I guess I should also say I'm not a huge bacon fan and totally don't understand the American obsession with bacon. I don't get it and I'm not going to try. ON TO DESSERT!
We celebrated my birthday (sorta) and had Icebox Peanut Butter Pie. If you watch Kathy Lee and Hoda it was on last week as the dessert that Hoda picked as her favorite. The original recipe is from Magnolia Bakery and was modified to make gluten free. I don't know how she modified it so I don't want to post the recipe quite yet for that.
I have school stuff the next couple of days, so see ya later.
We celebrated my birthday (sorta) and had Icebox Peanut Butter Pie. If you watch Kathy Lee and Hoda it was on last week as the dessert that Hoda picked as her favorite. The original recipe is from Magnolia Bakery and was modified to make gluten free. I don't know how she modified it so I don't want to post the recipe quite yet for that.
I have school stuff the next couple of days, so see ya later.
Wednesday, March 16, 2011
Chicken Shepard's Pie
This is another recipe that I have on a card and don't know where it's from I think it's from the Gluten Free Club. I use frozen veggies to make it more budget friendly and also use gf bullion. If you aren't gf then use whatever you want.
I love this but I, as usual, just eyeball measurements for spices and do it to taste. I use one big casserole dish and prepare the potatoes ahead of time.
Filling:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups chicken stock
1 cup milk
1/2 cup cornstarch
1 Tsp thyme
2 Tsp Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil
TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper
Directions:
Preheat oven to 350°F.
In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.
To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.
I love this but I, as usual, just eyeball measurements for spices and do it to taste. I use one big casserole dish and prepare the potatoes ahead of time.
Filling:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups chicken stock
1 cup milk
1/2 cup cornstarch
1 Tsp thyme
2 Tsp Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil
TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper
Directions:
Preheat oven to 350°F.
In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.
To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.
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