dinner

Chicken Vegetable Pie

Posted on by Ang Anderson

Today’s overall mood has led me to comfort food and this Chicken Vegetable Pie.

That’s right. Pie for dinner.  I said it.  It feels a bit naughty and rebellious.

That might be why I like it.

This recipe takes some shortcuts to make it EASY.  I like to use Rotisserie chicken for convenience and flavor.  (If you use chicken breast or your own cooked chicken, be sure to season it up well.)  Frozen veggies equal no chopping.  Potato soup, you are welcome to join the mix (again, no chopping and the cream sauce is basically done!).  The pie crust is so simple and can be used universally for fruit pies, tarts, etc.  My dearest friend Beth graciously introduced me to the pie crust recipe and I offer up my whole-hearted thanks (Thank you Beth!) as I use it often and am so glad to have it in my arsenal.

Chicken Vegetable Pie

Pie Filling

Mix and combine the following ingredients:

  • 1 1/2 cups chicken (shredded or cubed)
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, onions or whatever you prefer)
  • 2 cans cream of potato soup
  • 1/2 cup milk
  • 1/4 to 1/2 teaspoon dried thyme
  • salt & pepper to taste

Pie Crust:

  • 1 1/2 cups flour
  • 1/2 cup water
  • 1/3 cup oil
  • 1 teaspoon salt
  • 1 egg, beaten (to brush on top of pie before baking)

Mix pie crust ingredients together until dough forms.  Divide in half.  I like to do one half a bit bigger to use for the bottom.  Roll out ‘bottom crust’ between two sheets of waxed paper or parchment paper.  Transfer to pie plate.  (I use a glass pie plate – if you use a dark, metal pie plate I would reduce baking temp to 375 degrees)

I like to salt and pepper crust a bit, then add pie filling and salt and pepper the top.  Roll out the ‘top crust’ and place on top.  Pinch together all edges, brush top with beaten egg, and cut slits in top of pie for air to escape.  (I don’t use the whole egg mixture, just enough to cover the crust.)

Bake at 400 degrees for one hour.  Let cool a few minutes, cut and serve.

Italian Heaven

Posted on by Ang Anderson

I am not Italian.  I wish I was.  I eat and drink like I should be.  I love Italian food, Italian wine, and the boot shaped land mass that is Italy herself.  My husband proposed to me by cutting out pages of a book on Venice and laying my engagement ring flat inside.  (I had no idea – I thought he was giving me a BOOK!)  Thus, we drew Italian themes into our wedding and travelled to Italy for our honeymoon.  What can I say?  I am a wanna-be Italian!  So, when my mother-in-law made this cannelloni for a special occasion recently, my wanna-be Italian self practically died and went to heaven.  First of all, it’s pasta based (need I say more?).  It has spinach (green equals healthy!) and the crowning glory of this dish is that it includes a red sauce AND a white sauce.  Oh, the joy!  It requires time and love on your part to put together but, my friend, it is well, WELL worth the effort.

INGREDIENTS

  • 1 box Manicotti shells
  • 3 cups tomato sauce
  • 4 Tbsp parmesan cheese
  • Italian Seasoning

Filling:

  • 2 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1/4 cup garlic, finely chopped (I like to use my zester and used about 3-4 cloves)
  • 1 – 10oz pkg chopped frozen spinach, thawed & squeezed dry
  • 2 Tbsp butter
  • salt & pepper to taste
  • 1/2 tsp oregano
  • 5 Tbsp parmesan cheese
  • 2 Tbsp cream
  • 2 eggs
  • 1 lb ground beef, pork or chicken

Besciamella (White Sauce):

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk
  • 1 cup cream
  • 1/2 tsp salt
  • 1/8 tsp pepper

Filling:  Heat olive oil, onions and garlic over moderate heat until soft but not brown.  Stir in spinach and cook for 3-4 minutes.  When moisture is all cooked away and spinach sticks lightly to pan, transfer to large bowl.  Melt butter in pan and brown meat, breaking up any big chunks.  Add meat to spinach mixture; add cheese, eggs, cream and oregano.  Stir gently to mix.

Besciamella:  Melt the butter in heavy sauce pain on stove.  Add flour, then slowly add milk, cream, salt and pepper.  Cook like a white sauce, stirring constantly until thick.  Let cool a little.

Boil one box Manicotti tubes for 5-6 minutes.  Drain and lay on aluminum foil to keep separate and prevent sticking.  Pour one cup of tomato sauce in bottom of 9 x 13 pan and sprinkle with Italian Seasoning. Stuff each tube with filling and lay in baking dish.  Top with Besciamella sauce and remaining tomato sauce and 4 Tbsp parmesan.  Bake uncovered for 30 minutes at 350 degrees.

You could make these ahead of time and refrigerate.  Just be careful of the whole cold glass dish from refrigerator to hot oven and vice versa.  You may want to use a metal baking dish if making ahead.

May you enjoy this dish as much as I do, with loved ones, wine, and a salad!

Slice of Friday

Posted on by Ang Anderson

ahhh…Friday.  One of the best days of the week.  End of the work week.  Beacon of the weekend.

I also love Friday for a food reason. Friday night was always pizza night in our house growing up.  It was a family tradition that we loved. We lived in town and were lucky enough to have Domino’s deliver (I still have the phone number memorized!) or sometimes my dad would pick it up from a local take and bake joint. Now that I have my own family, my mind tends to go to pizza for our Friday night dinner too. Unfortunately, we live out in the boonies and are not able to phone in an order for delivery. (Oh, the horror!)

On second thought, maybe it is fortunate…

In my kitchen growth, I have transitioned from using pre-made Boboli crusts to making my own pizza dough. This is a long way from the girl who used to eat cold cereal for dinner in her single days!  Mind you, it’s not difficult.  Plus, my trusty Kitchen-Aid stand mixer does all the work!

Some of our favorite pizza combinations:

Barbecue Chicken Pizza with barbecue sauce as the sauce, shredded or diced chicken, tomato, purple onion and cheese.

Chicken Bacon Ranch with ranch dressing as the sauce, shredded or diced chicken, bacon, tomato, onion and cheese.

Hamburger Pizza with ketchup as the sauce, drizzling of yellow mustard, ground beef, onion, cheese and burger chip pickles.

Since discovering the Pioneer Woman website, I have also discovered this little gem:

Caramelized Onion & Prosciutto Pizza

If you’d like to give it a go, I have been using this Pizza dough recipe, also from Pioneer Woman.  Keep in mind the crust is best if you give it a day or two.  And if you have the luxury of ordering delivery, I’m both jealous and thrilled for you!

Happy Friday and three cheers for pizza!