Monday, February 02, 2015

Iron Skillet Chicken Potpie with Cheddar Chive Crust

  Hello again, friends! Over one year later I have remembered that I have a blog. Actually it may be more like I finally feel that I have some time to spend here again occasionally. I'm not going to make any commitments as to how often you'll see new posts but I am hoping to at least be here a little more often.
  So apparently January 23rd is "National Pie Day." I didn't realize that when I planned to make this for dinner, but it was a neat coincidence. =) The day was damp and dreary with some snow/rain mixed in and I wanted something warm and comforting. 


Iron Skillet Chicken Potpie with Cheddar Chive Crust
Crust:
2 cups flour
1/2 tsp salt
2/3 cup butter
6-8 tbsp water 
1 cup shredded cheddar cheese
1 tbsp dried chives
Place flour, salt and butter in a food processor. Pulse until it becomes course crumbs. Add in cheese and chives pulse until combined. Add in water a few tablespoons at a time just until dough comes together and forms a ball. Divide dough keeping a small amount back for the top crust. Roll out on floured surface, transfer to a 12" cast iron skillet. Trim edges to fit.
Filling:
4 chicken thighs, cubed
1 cup carrots, diced
1 1/2 cups diced potatoes, cooked
1/2 cup frozen peas
1 tbsp butter
seasoned salt and pepper to taste
3 tbsp butter
3 tbsp flour
 1 cup heavy cream
1/2 cup chicken broth 
1/2 tsp salt
1/2 tsp thyme
1 bay leaf
1/2 tsp rosemary
In a saucepan melt butter. Add chicken, carrots, seasoned salt and pepper. Cover and cook, stirring occasionally for about 10-15 minutes or until chicken is done and carrots are soft. Add peas and cook for 1 minute. Add cooked potatoes, set aside. In a saucepan melt butter, stir in flour, salt, cream and chicken broth. Cook until thick, mix in herbs then add to the chicken and vegetables. Combine and pour into the skillet. Roll out remaining dough, place on top of mixture, seal the edges and cut slits on top. Bake at 350º for approx 1 hour or until crust is golden brown.




However, as it is written: "What no
eye has seen, what no ear has heard, 
and what no human mind has conceived"-
the things God has prepared
for those who love Him.
~1 Corinthians 2:9








Wednesday, January 15, 2014

Peanut Butter Banana Oatmeal

   It was very frosty and cold this morning, so a warm and comforting breakfast seemed fitting. We love oatmeal and while I was browsing recipes I came across this in one of my cookbooks. It was quick, easy and delicious. A perfect way to start the day.


Peanut Butter Banana Oatmeal
yield: 2-3 servings

1 3/4 cup milk
1/2 tsp vanilla
1/4 tsp salt
1/4 cup peanut butter
2 tbsp brown sugar
1 cup rolled oats
sliced bananas
chocolate chips, optional
Combine milk, vanilla, salt, peanut butter and brown sugar in a saucepan. Bring to a boil and add oatmeal. Cook and stir for a few minutes or until most of the liquid is absorbed. Top with sliced bananas and chocolate chips if desired.




..........................................................................................

Satisfy us in the morning with your 
unfailing love,
that we may sing for joy and
be glad all our days.
~Psalm 90:14






   

  
 

Friday, December 20, 2013

Gingerbread Biscotti

   Every year at Christmas I like to give a homemade gift of some kind to our neighbors. Since Christmas is only a few days away I decided it was probably time to get something made. =) I love biscotti but have never made it myself. (although I have had many good intentions to do so.)
    After tossing several options around I decided to give it a shot. I thought, if it flops I'll just start over with option #2 and enjoy the spoils myself. Thankfully, (but also rather regretfully) it turned out wonderful. I had a sample and the rest went out the door. Guess I'll be making more soon. =)


Gingerbread Biscotti
1/2 cup butter, softened
1 1/4 cups brown sugar
2 eggs
 2 tbsp molasses
1/2 tsp vanilla
3 cups flour
2 tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp allspice
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
12 oz white baking chocolate
crystallized ginger
Preheat oven to 350º. In a mixing bowl cream butter and sugar. Add eggs, molasses and vanilla and mix until well combined. In a separate bowl sift together flour, ginger, cinnamon, cloves allspice, baking powder, baking soda and salt. Slowly add to the creamed mixture, about 1 cup at a time until it is all incorporated. 
Flour your work surface and transfer dough to the surface. Divide the dough in half and on a parchment lined baking sheet form each piece of dough into a log about 11"x5".
 Bake for 30-40 minutes until the surface springs back when lightly touched. Remove from the oven and transfer from baking sheet to cutting board. Let cool 10-15 minutes then with a serrated knife slice 3/4-1 inch slices. Place the slices, cut side down back onto the parchment lined baking sheet. Return to oven and bake for 10-15 minutes more, flipping halfway through. The longer you bake it the harder and crunchier it will be. Once done place on wire racks to cool. 
When completely cool, melt the chocolate and drizzle it over top or dip the biscotti in it. Garnish with finely chopped crystallized ginger. Enjoy with a cup of coffee or your favorite tea. 



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 Glory to God in the Highest, 
and on earth peace, goodwill
toward men.
~Luke 2:14

   As we celebrate our Savior's birth, may the love, joy and peace of the season surround and go with you into the new year! From our family to yours, Merry Christmas!!