I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!
CHICKEN POT PIE SOUP
COOK TIME: 15 MINS
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 1 chopped red pepper
- 4 ounces button or baby Bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
- 1 cup frozen corn (I used a small can )
- 1 cup frozen peas (I used a small can)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
- oyster crackers (instead of the crust)
- Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately, with crackers on top or on the side, if desired.
One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.
Best of all is that it is a one dish meal!!! Hope you will try it…
- 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
- 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
- 1 large sweet onion, diced
- 2 red bell peppers, diced
- 1 jalapeno, seeded and minced (optional)
- 2 teaspoons of smoked paprika
- 1/2 cup of Monterrey jack cheese, shredded
- 4 or 6 large eggs
- Salt and freshly cracked black pepper to taste
- In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
- Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
- Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
- To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
- Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
Easter Sunday dinner with 16 friends. Menu of spiral ham (from Costco of course), scalloped potatoes and BBQ green beans. Salads courtesy of our guests along with desserts. Larry was chef for the day. To make life simpler, I put the ham out in its foil for about an hour to warm it up. After uncovering it, I sliced off a fair amount and put the slices in our slow cooker. I added one cup of Fresca soft drink to keep the ham moist and set the timer on low for 1 and 1/2 hours. When the potatoes and beans were ready, so was the ham. A great way to serve ham for a buffet! And now for the potato recipe courtesy of Canadian Living Magazine with Larry’s modifications.
Classic Scalloped Potatoes (Canadian Living Magazine)
• Prep time 25 minutes Total time 2 hours Portion size 8
• 1/4 cup (60 mL) butter
• 3 cloves garlic, minced or more
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) chopped fresh thyme
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 2-1/2 cups (625 mL) milk **
• 6 Yukon Gold potatoes, (about 2 lb./900 g)
• 1 small onion, sliced
• Parmesan and old cheddar cheese shredded to taste
**or use ½ milk and ½ media crema if you are in Mexico!
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Spread some of the cheese over each layer. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers. Top with any remaining cheese.
Cover and bake in 350F (180C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving. If necessary cover with foil to keep warm.
Still got that hambone in the freezer since Christmas? I was keeping ours to make split pea and ham soup, since I really miss the Canadian brand, Habitant. Every store I checked never had split peas, so I decided to try canned garbanzos. The Internet turned up this recipe, which I modified as seen by the red lettering.
It was suggested on the site that one could go to Honey Baked Ham and get a bone if you don’t have one. I was thinking after, why not just buy a ham steak and chop it up?
Let me know how you like it…
Spanish Bean Soup (Potaje de garbanzos) adapted from www.thekitchn.com
1 pound dried garbanzo beans (chickpeas) (I used a can of garbanzos)
8 ounces good-quality bacon or salt pork, chopped
1 (6-8 ounce) leftover hambone or smoked ham hock OR one ham steak
8 ounces Spanish chorizo, sliced (you can omit)
1 small onion, chopped
1 ripe tomato, chopped
1/2 bell pepper, chopped * I added a few more veggies like carrot and celery
2-3 cloves garlic, minced
1 bay leaf
Chicken stock or water, to cover (or mix of both)
Pinch of saffron threads
3 medium potatoes, peeled and cubed (canned will work)
Kosher salt and pepper
Wash garbanzo beans in cold water, discarding any beans with visible imperfections. Cover with 3 inches of salted water and soak overnight. Drain and rinse the beans thoroughly and set aside.
OR…use the canned ones to simplify your life and speed up the process
In a large Dutch oven, combine the bacon, ham bone, onion, tomato, green pepper, garlic, and bay leaf. Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Cover and lower heat to a gentle simmer.
Cook for 30 minutes, then add the reserved beans. Bring to a boil again, cover, and return to a simmer for another 30 minutes. Stir in the saffron and cook for an additional 30 minutes, or until the beans are tender but not overcooked. Remove the ham bones, shredding and returning any meat left on the bones.
Add the potatoes and season with salt. Cover and cook until the potatoes are cooked through, another 30 minutes or less if using canned potatoes Season to taste.
Two for one day. Both recipes are great for a BBQ party. The salad you can make ahead. The green onions should be done a half hour or so before you want to BBQ them.
ZESTY POTATO SALAD www.cooks.com
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish* (optional)
dash of green Tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes. At this point I usually cover the warm potatoes with the cider vinegar and celery seed (that’s how my Mom did it…LOL)
In a bowl, combine celery, eggs, potatoes, onions, vinegar* (see above note) and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
Cebollitas Asadas (Grilled Green Onions)
Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.
20 spring onions or large scallions (about 4 bunches) washed and trimmed
2 tablespoons salted butter
2 tablespoons soy sauce
1 lime, juiced (optional)
Place onions on a large sheet of foil with butter and soy sauce. Seal onions securely in the foil. To do this lay the onions in the middle of the foil sheet, and fold in each side of the foil. Do the same with the remaining two sides. Wrap the foil around the onions like a present.
Grill onions or scallions on a rack set 5 to 6 inches over grill, 10 to 12 minutes. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred.
This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes.
Broil open for 6 to 8 minutes more until a desired char is achieved.
Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice (if using).
Potatoes Chambray with Rosemary
This baked rosemary potato recipe is so quick and easy to put together. The flavor of the rosemary, combined with the olive oil and seasonings, make this a very tasty side dish.
1 1/2 kg young yellow potatoes, peeled ( 2-3 pounds)
3 Tablespoons olive oil
1 teaspoon dried rosemary
2 Tablespoons rosemary, fresh minced
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pieces of garlic..why not?
Preheat the oven to 425 degrees F.
Line an oven proof dish with aluminum foil.
Wash and peel the potatoes. For years now I hardly ever peel my potatoes…just wash. Dry them with a paper towel and place them into a mixing bowl.
Stir the olive oil together with the rosemary, paprika, garlic, salt and pepper and drizzle onto the potatoes. Toss to coat them as evenly as possible.
Place the potatoes into the oven and bake for 45 minutes or until golden brown. Turn the potatoes over at 20 minutes so both sides of the potatoes brown.
This dish truly is amazing. The finished chicken was every bit as good as a whole roasted chicken that you would buy at the market for a busy day. The taste was incredible! It reminds me of Sunday dinner at my mother-in-laws house…LOL.
It is a great go-to dish as most of the ingredients you should already have in the house.
One Pot Chicken and Potatoes
• 8 chicken thighs (I’ve been buying the Kirkland ones in a large bag and kept in the freezer)
• 6-8 large potatoes, cut in quarters or halves
• 5-6 carrots, cut in 1-2 inch pieces
• 1 onion, cut in quarters
• 15-20 garlic cloves, whole (Make it easy on yourself, buy the peeled garlic in oil for times like these)
• Kosher salt
• Black ground pepper
• 4 tsp ground pepper or 5 cloves garlic, crushed
• ½ tsp paprika (optional)
• 3-4 Tbsp olive oil.
1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
3. Rinse the chicken under running water & also pat dry with paper towel.
4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
When I was a teenager on the farm I worked at a Gun Club on Sundays setting skeet traps. Skeet shooting is a recreational and competitive activity where participants, using shotguns, attempt to break clay disks mechanically flung into the air from two fixed stations at high speed from a variety of angles. My mother was a weekend cook and one of the women who prepared clam chowder for the competitors, using cans of clams and water…yuck! I detested this version. Later on in life I came to love New England clam chowder. Recently I came across this recipe which turned out very well.
New England Clam Chowder
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream or Media Crema
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes I cheated and used canned potatoes chopped
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Recipe courtesy Dave Lieberman
Tired of boring beef stew? Me too! This chicken stew was great even without the prerequisite dumplings…
- Chicken Stew
5 cups (1.25 L) chicken stock
4 lb (1.8 kg) skinned chicken thighs
7 small carrots, peeled (WHY?) and cut in half diagonally
4 potatoes, peeled and cubed I used yams peeled and cubed
2 cups (500 mL) peeled pearl onions or 1 chopped white onion
- 1 red pepper diced
3 tbsp (45 mL) butter
3 chopped celery stalks
2 cups (500 mL) button mushrooms or 1 small can
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) peas, frozen or 1 small can
- 1 platano chopped coarsely
1/4 cup (60 mL) whipping cream I omitted this and used the chopped platano to thicken it. Can you tell I am into platanos?
In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.Better still start with boneless thighs and save some time.
Add carrots, pepper, celery and potatoes to stock; cover and cook for 10 minutes. Add (pearl) onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. If necessary, add more chicken stock to make 5 cups (1.25 L). OR just add more water…
In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Truthfully I just threw them into the pot with the stock and veggies. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream* (if using), or the chopped platano stirring to combine.
If you are ambitious make up a batch of dumplings. They really are not necessary…This makes great leftovers!