individual chicken pot pies

Chicken pot pie, my one true love... 

The 'gredients you will need are:

2 whole Chicken Breasts (frozen or not)

1 Onion, chopped

1 Potato, cubed

2 Carrots, sliced

1/2 cup of pees

1 clove of garlic, minced

2 1/2 cups of chicken broth

1/2 cup of flower 

1 pie crust

This makes 5 individual pies. I used 10 oz custard cups, any small oven safe safe dish will work.

The first step is cooking the chicken, and although we'll be putting it in the filling and into the oven after, cooking it all the way through is important. Frozen this takes about 15 minutes, fresh about 8. I boil it in the broth (water and some bullion cubes works spectacularly as well) and once it's cooked I pull it out and let it cool for a bit so I don't burn my hands when I chop it up.

 The next step is making the filling. Use a little of the broth (or some olive oil, or a table spoon of butter) to start cooking the chopped onions and garlic. Add the carrots and potatoes after about 5 minutes and then the rest of the broth. I just used the broth I cooked the chicken in because is as already warm and it was already chicken(y). Add the peas and cook for about 10 more minutes the potatoes and carrots, those are the tellers is it's done. You'll want them to be soft and almost done.

Dice the chicken into bite sized pieces. The best part of chicken pot pie is the fact that you only need a fork. Make sure that all your chops for everything is small.  

Next add the flour. You're technically making chicken gravy. I did it by handful because Its my flour and I know where my hands have been. I suggest starting with less and adding till you get the thickness you want. Throw the flour in, stir it all around, add some pepper and salt. if you use fresh ingredients the broth alone isn't enough to salt it all. I made that mistake. I also made the mistake of cooking this on a 90 degree day... ugh.

Get your gravy to where you want it and let it simmer on low heat while you get the pie crusts ready. Oh, and you could preheat the oven to 375 or something like that if you'd like. :)

  Cover a baking sheet with foil, makes clean up as easy as throwing it away... and ladle equal amounts into the dishes. You can add a little more pepper at this point if you'd like, and cover with small pie crusts. Cut breathing holes into the tops and bake for 15 minutes or till crust is golden.

I didn't, but I think that if you were to brush the crusts with melted butter I bet it would be delicious. 

Variations on this are endless, since no one but me likes peas you can always omit them, I've got a picky friend who doesn't like carrots either so I've made his with broccoli and green beans and cauliflower. If you don't feel like cutting anything a bag of microwave veggies works fine too. Microwave them and then go from there. If you don't want pie crust using biscuits are also delicious, although I suppose it becomes more of a dumpling thing but who really cares? Not I said the chicken, not I said the duck.

Enjoy.

Granola

Hello, my name is worst food blogger ever, it's nice of you to join me considering I'm never around and I only cook things, take pictures, than stop there and never post... I'm so sorry. Please don't hate me. I'm making something tonight that should be awesome, and it involves my brain and another recipe I found so it should be good, since my brain really is smart.

Today, however, since it's been far too long since I've posted you're going to get a second hand post from my regular blog that I posted before I ever decided I was a good enough to cook to have a whole separate blog for it.

Love me:



credit



I can't tell you how awesome it feels to be posting my own (adapted) recipe. And it's for something as versatile as granola, which has uses in the health food world, as well in the dessert world.

This version is deliciously nutty, and I pretty much don't like any nut other than those of the peanut variety.

So go forth people, and whip up some granola, its fibery goodness that your colon will thank you for.

Ingredients:3 and 1/4 cup of quick oats
1/2 cup of chopped (crushed, I used the bottom of a glass) unsalted peanuts
1/3 cup of honey
1/3 cup of brown sugar
1/4 cup vegetable oil
2 tbsp warm water
1 tsp salt
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg

Directions:1. preheat oven to 250 F, lightly grease baking sheet
2. in a large bowl combine and stir together all dry ingredients
3. in a separate bowl combine everything else and stir together really well; then pour over the oat mixture and mix till evenly coated
4. spread out evenly on the baking sheet and cook for one hour stirring every 15 minutes for even cooking

This is delicious as cereal, but really filling. I'd go as far as saying better than Honey Bunches of Oats, which we all know is the best healthy cereal ever (best unhealthy cereal being rice crispy treats cereal). Plus making your own granola is fun, and it makes your house smell all wonderful and comfortable. Plus, since mother nature thinks it's funny to make it cold again, this will warm your heart and your kitchen.

Hummus

Lets get real: hummus is not only entirely delicious, it's become a huge staple in the diets of people our age because of it's versatility. And it's delicious. Humus is easy enough to make, which is why once I made it I thought I'd share the basics with you so you can make it yourself and never have a dry bit of pita again.

1 can (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

2 Tablespoons Tahini

1 cloves Garlic, Chopped, Or More To Taste

½ teaspoon Lemon Juice

Sprinkle Ground Cumin, Or More To Taste

Salt To Taste

herb of choice, or none

1-3 Tablespoons Cold Water

1 teaspoon Olive Oil

Things you could add to make it awesome: cheese, bacon, jalapeno (probably a half per can I think might be enough) glitter, bubbles, or smiley faces.

Okay, kidding. I think the next time I go to the store I'm going to check out the varieties and test em' out for you.

Easiest way to make these is in the blender I have in my kitchen. If you have your own I suggest using that one, but you can also use a food processor or a potato masher if you have lots of time and your elbows are naturally greasy.

I made like tree batches of these and I found they blended better if you smashed the up a little first with a fork. So do that. During this part you may find the skins of the chickpeas are coming off and feel free to throw them away. They also contribute to the difficulty in blending.

And chop some garlic. Waring: if you eat garlic no vampire will ever love you again. I warned you.

Once you are done mashing add the chick peas to the blender, squeeze a bit of lemon juice in, add the garlic, salt, cumin, tahini (the more you add the nuttier the flavor. Tahini is yummy, but don't lick the spoon) and any herb you think would be lovely. Suggestions are Parsley or Basil, but I would go out on a limb saying that Rosemary would be fresh too. If you're feeling sweet maybe some coco powder, cinnamon and sugar. If that last one doesn't taste good don't hate me, I haven't tried it, it's just in my head. Dry herbs work fine, just make sure to smash them u pa bit to release the flavor properly.

Blendy blend blend. The hardest part of this is getting everything nice and smooth. My last batch was pretty chunky because I got lazy. It tasted fine, but it felt weird going in (heyo!) Based on the consistency add a little water to smooth things out. You know what hummus looks like, use your best judgement.

When you feel like everything is smooth to your liking separate it into dishes, put it in the refrigerator for later or eat it with a spoon... To serve sprinkle a bit of olive oil over the top and you can garnish it with things like chopped scallions, paprika for color, or olives. It'll stay good in the fridge for about a week or so.

Happy Hummusing people. Happy hummusing.

Apple Pie

Apple Pie. Love. A good book. Lazy Sundays. What do all of these things have in common? They are the best things ever, that's what. And I am going to show you how to make one of them.

Start with the dry ingredients put them all in a bowl.

¾ cups All-purpose Flour

1 cup White Sugar

1 cup Brown Sugar

2 teaspoons Cinnamon

Stir them up. This recipe is actually easier than another (note, the only other) pie I've made because it doesn't require an egg. Adding an egg to anything will make it more doughy (?). It'll give it the consistency of custard. Because apples are really juicy you don't actually need an egg or any other liquid whatsoever.

Next cut up your apples. The recipe I used called for 6 cups, I figured 7 small apples would do it, and I was totally right. This large measuring bowl is perfect for measuring large amounts of things you can't use a small cup for. My sister uses it when she mashes bananas for banana bread. It has a spout and a handle and it's plastic and huge. So, 6 cups of apples.

Most of the time people will tell you to use granny smith apples for pie, I am not most people. I used Macintosh because I wanted it to be delicious and they were on sale. I'm not a fan of granny smith, she shanked my granny Potter in the jail yard... kidding. But I don't like GSmith apples.

Once cut mix the apples with the sugar mixture and get them completely covered. Sugar does weird stuff to fruit. That jelly like substance that falls out of pie and makes your heart warm is the result of the chemical reaction between fruit and sugar.

TIP:Sugar also tenderizes meat, so if you use a tablespoon or so in a marinade it'll not only be flavorful, but totally tender.
Do this part with a wooden spoon, wooden spoons are fun and you don't have to get your hands dirty. I'm all for getting your hands dirty, but sticky is another thing. I don't like sticky.

Time to use your frozen pie crust. If you left it in the freezer for more than an hour then it'll probably need to thaw a bit before you can roll it out. If you flower your cutting board and rolling pin (note: I've used a large cup when I forgot my pin) it'll be easy. I only floured my pin. I'm an idiot. Don't be like me.

Roll it out slightly larger than your pie pan and put it in.

If you sprinkle a bit of flower on the bottom of your crust before you put the filling in it'll prevent the bottom crust from getting all sorts of soggy. No one likes soggy crust. Here is where I actually messed up. After you put the filling in the pie (I had about a cereal bowl full of left over, my pie pan is small, save at least a little of the sugary stuff for later, eat the rest) you need to put little squares of butter on it. 2 tablespoons is what the recipe called for, and I didn't measure till I was done but that's exactly what I used.

I accidentally put the top crust on first and had to peel it away. Sorry. I'm not perfect.

After the butter put the top crust on and squeeze the edges of the two crusts together with your fingers.

Use A sharp knife to cut slits in the top crust for steam to escape. This will make the inside so delicious you'll have to fight yourself to not eat it the second it comes out of the oven. It doesn't have to be intricate, I was feeling cute. I was thinking of doing a swirling design, but I decided not to be a tool and did it regular like.

Some recipes say you shouled coat the crust with milk or an egg wash at this point but I didn't and I wouldn't either. However, the part that you do need to do is sprinkle the left over sugar cinnamon mix over the top. Not too much, but just enough to sort of melt and glaze.

If you're a good chef you've already preheated the oven to 375°, if you're me you haven't. But this will give you plenty of time to make a foil crust protector. I also forgot this step but it's easy. Cut a piece of foil that is as long as the circumference of your pie pan plus two inches (2πr+2)... haha, kidding. You don't have to do it exact. However, make sure it goes all the way around and fold it till it's about an inch and a half wide. Wrap it all the way around the pie and hook it to protect the crust from burning while it cooks. It's supposed to cook for 45-55 minutes, but I told you mine was a small pan and I have an oven with a mind of it's own so it only took me 35 minutes. If you remember to put the foil proctor on pull it off when there is about 20 minutes left (more than half way through if you end up cooking for less time like I did) and let it cook the rest of the way uncovered.

You'll know it's done when your tongue is literally dragging on the floor behind you to check on it because of the intensely seductive aroma.

pie crust

Making pie crust is so simple. It just makes sense to know how to make it. The Pioneer Woman is a wealth of knowledge, and it's her pie crust recipe that adorns my pies (all 2 that I've ever made, but I'll be honest, they were both beautiful and delicious beyond measure.) and my chicken pot pies.


This recipe is simple:
1.5 cups Shortening (Crisco)
3 cups of flower
1 egg
5 tbsp cold water
1 tbsp vinegar
1 tsp salt

It makes 3 pie crusts, and since no pie ever needs 3 you can freeze the rest till you need them.

Start by cutting the shortening into the flour. I'll be frank and say I can't find my pastry cutter, no idea how i misplace it, but whatever. I used a potato masher. I actually hound that I liked using it better, sshhh don't tell anyone.

 Whisk and egg and mix in the water and vinegar. The original recipe called for white vinegar, but I don't like the way white vinegar smells so I never use it. I use apple cider vinegar instead, for everything that calls for it.

And I don't care if you think that's weird. It's not. It's my kitchen. Your name isn't Potter.

If it is we should meet. I'd like that.

I have a crush on these Pyrex dishes. I use them for everything. I am not a chef, I don't pretend to be. I do however understand the concept of love and this is it. You can make portions of dishes and bake them separately, when I make chicken pot pie I'll be making it in these, they are microwaveable, dishwasher safe and hold a surprisingly large amount of cheese. They really are wonderful.

After you add the egg and other wet stuff mix it with a wooden spoon because wooden spoons are so fun. It'll have become more doughy and flaky. Just make sure you get all the flour from the bottom of the bowl.

Once you get it all mixed and perfect separate it into 3 portions.You need to freeze it for at least 30 minutes before you use it to make sure that when you bake it it's really flaky. Put the portions in bags and flatten them with  a rolling pin, a cup, or just smash them with your hands.

I'll be posting apple pie and how to make it as well as chicken pot pie and how to make that sometime later this week. Crust is the hardest part, if you can do that you can do anything!

Ugh, Monday... At least there is pie in your future.

Baked Sweet Potato Fries

My favorite food is a sweet potato... at least today it is. My favorite way to eat them is in fry form with a nice cold strongbow from the tap. Yum, seriously, yum.

Since eating deep fried food accompanied with ice cold hard cider is neither healthy or an activity I can do each and every day of the week, I decided to learn how to "healthify" them, and I cut out the strongbow, when I have to.

Start with an entire bag of sweet potatoes, because if you're making them, you might as well make a lot.

Don't peel them all at once, do it one at a time and slice them as you go. Sweet potatoes get brown so fast, and the less time they are exposed to air the better.

Peel and slice into whatever size you want. I've done cubes before, they were delicious too, but I prefer fries.

Yes I do it the old fashioned way, yes I use a knife. No I don't have a fry cutter. (Want to get me one for my birthday? It's coming up)

This stage takes the longest, about a half hour.

As long as you really do cut them one at a time you'll be Golden.Plunge them immediately into a salt water bath once sliced to prevent browning. I don't know why this works, but it does. If you skip the step you'll have brown potatoes, and they won't be as wonderful.

Once finished with all of the potatoes drain them, dry them off and put half back in the bowl to toss.

You'll be tossing them in a little olive oil, some cinnamon, paprika, and a pinch of salt.

You want them covered in oil, and spiced with the rest. You can do it all at once or toss in oil first then the spices; whatever works best for you.

Just make sure they are covered, but not drenched.

Cooking them on a foil lined cookie sheet makes clean up easy. I'm all about easy.

After you've done the tossing in however many batches it takes, lay them out on the cookie sheet. Make sure they aren't overlapping at all. I usually need two cookie sheets if I do a whole bag, the more exposed to the hot air each piece is, the crispier they'll be.




Cook at 350°F for 10 minutes.

Take them out, toss them around, put them in for another 10 minutes.

Take them out again, toss them again, and put them in the oven for the final 10 minutes.

When they are evenly brown on all sides that's when they are done. Serve them with ranch,

whipped cream, caramel, Ice cream, or plain. They are truly delicious.

The only problem you'll have is making sure you have left overs to eat the next day for breakfast... these go faster than something that goes really fast. :) I'll work on my similes... and you work on making these asap.

Bacon Fried Apples

I figured for the first recipe on the food blog of Denise would be one I legitimately came up with on my own entirely.

Out of desperation comes bacon fried apples. :)

This is a ratio recipe that is best served warm : 1 apple to 4 whole pieces of bacon
This serves 2 people, as a side, and it's awesome.

Cutting bacon in half is something my other did and it just makes sense. If you're cooking in a skillet whole pieces just don't fit well, and even though I made this on a griddle (desperation, remember?) half pieces were still a better fit. But the package with scissors, its so simple!

Start with cooking your bacon most of they way, and keep the grease. While the bacon is cooking slice the apple, don't peel it. You should get about 16-20 slices from one apple.Gala apples are my favorite, and since they are sweet, pairing them with bacon is perfect.

When the bacon has about 2 minutes left throw the apples in with it and make sure they are fleshy side down in the grease from the bacon. After about a minute flip them and let the other side brown.

Frying them with the bacon allows the bacon to absorb some of the sweet juices and the apples to get warm and salty. In heaven everything is a perfect balance of sweet and salty. God serves this on Saturday mornings.

After both sides of the apple are brown (they will be slightly soggy) server together.

I put syrup on mine, but that's because I'm in love with syrup. It didn't need it. Happy breakfast!

Bacon Fried Apples (serves 2)


1 apple, sliced, leaving skin
4 pieces of bacon, cut in half

Cook bacon till almost done.
Add apples to bacon and cook for one minute on each side


serve warm