Family Style Chicken Pot Pie

Somewhere on this blog, there already exists a recipe for individual chicken pot pies! The following recipe will be very similar in many ways, however what makes this twist unique is that it presents as one large pie that you serve family style! It’s complete with all the trimmings you’d find on your holiday dinner table including tender roasted chicken, buttery peas and carrots, creamy corn and mushroom dressing; all baked inside a flaky crust! What’s best is that it calls for pre-made pie crust and rotisserie chicken which makes your life easier for sure and can be adapted to include any leftover (or holiday favorite) veggies you have on hand!

Ingredients: Serves 6 – 8

  • 2 pre-made pie crusts
  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 cup sliced/chopped mushrooms
  • 2 tbsp flour
  • 1 tsp Trader Joe’s Umami seasoning or similar spice blend
  • 1 cup low sodium chicken stock
  • 1 cup low fat milk
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 2/3 cup frozen corn (I used fire roasted)
  • 2/3 cup frozen peas and carrots
  • 1 rotisserie chicken, picked

Directions:

  1. Remove pie crust from the fridge and let come to room temp. Meanwhile pick the white and dark meat from your rotisserie chicken and set it aside.
  2. In a large saucepan, melt the butter over medium heat. Add the onion and mushrooms and cook (stirring occasionally) until onions are no longer opaque and mushrooms begin to soften.
  3. Add the flour and Umami seasoning and stir with a fork until a thick paste forms. Slowly add and in the chicken stock and milk and whisk until incorporated. Mix in the salt, pepper, thyme and sage. Allow mixture to begin to boil, then reduce heat and let sauce simmer until it thickens, stirring often.IMG_9812
  4. Once mixture is thickened, add in the frozen veggies. Let cook for a few minutes until they defrost and then add the chicken. Stir until all ingredients are well mixed and then remove from heat and let cool for 15 minutes.IMG_9805
  5. While mixture cools, prepare your pie crust and preheat oven to 375 degrees. Lay one crust on the bottom of a large (preferably glass/ceramic) pie dish and gently press dough into the sides and over the top edge.
  6. Take cooled mixture and pour it into your pie dish and spread evenly. Top with the remaining pie crust and use a fork to crimp the edges all the way around. Use the fork to poke a few holes into the center of the crust to allow some heat/steam to escape while it cooks. This will prevent the crust from cracking.
  7. Place pie on a large cookie sheet and into the oven. Bake for 40 – 50 minutes, until crust is golden, edges begin to brown and sauce oozes from the vent holes!IMG_9815
  8. Let sit 10 – 15 minutes prior to serving. Present your masterpiece to your family/guests before cutting with a sharp knife. Use a pie spatula to transfer slices to your plates.IMG_9819

Pastrami Spiced Salmon

I recently served this dish at a baby shower brunch that I catered and it got rave reviews and several recipe requests! I can’t take credit for the original recipe, however I did make a few tweaks to make it my own. It’s best prepared the day before and served at room temperature*. The fennel and dill sauce is a must! Enjoy!!

Ingredients: Easily feeds 10 – 12 people

  • 3 – 4 lb salmon filet, skinned and pin bones removed
  • 1/2 cup low sodium soy sauce
  • 1/3 cup sugar
  • 1/3 cup kosher salt
  • 1 tbsp smoked paprika
  • 2 tbsp coriander
  • 2 tbsp + 2tsp ground fennel
  • 1/2 tbsp pepper
  • 1/4 cup molasses
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup sour cream
  • 3 tbsp prepared horseradish
  • 1 tbsp fresh dill, chopped

Directions:

  1. BRINE THE SALMON: Mix together the soy sauce, sugar and kosher salt. Combine it with the salmon in a large ziplock bag or shallow dish, making sure the filet is coated evenly. Refrigerate at least 30 minutes but no more than 3 hrs.
  2. Meanwhile, prepare the RUB by combining the paprika, coriander, 2 tbsp of fennel and pepper in a small bowl.
  3. Remove salmon from the brine, rinse and pat dry. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  4. Place salmon on the paper and carefully rub mixture into both sides. Bake for 20 – 30 minutes depending on the thickness of the filet.
  5. While the salmon bakes, make the GLAZE by mixing together the molasses, cayenne and bay leaves. Bring to a boil then allow mixture to cool slightly.
  6. When salmon is done cooking, remove from oven and glaze. Not all of the glaze may be used. Let salmon cool and then cover and refrigerate until ready to serve, allowing sufficient time for the filet to come to room temperature first (3 – 4 hrs)*.
  7. To make the SAUCE mix together the sour cream, horseradish, 2 tsp fennel and dill in a small bowl.

Original recipe courtesy of Paula’s Pantry

Serving:

To display and serve the salmon, I use kitchen shears to trim around the parchment paper and then transfer the filet (with parchment underneath to prevent it from falling apart) to a serving dish. You can try and cut the salmon into thin slices but in my experience, it tends to flake apart. I use a small spatula when serving and break off “slices” and serve it with a dollop of sauce on some kind of small toasted piece of bread.

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Great for a Brunch!

Pasta Salad with Pesto

Made this for our neighborhood Fourth of July gathering in our cul-de-sac. We are so fortunate to have great neighbors who are more like friends and family than simply people living in close proximity! This is an easy pasta salad with a mediterranean twist, perfect for sharing and feeding a small crowd! Enjoy!!

Ingredients: Feeds 8-10

  • 1 lb rotini pasta
  • 1, 15oz can artichokes hearts, drained and quartered
  • 1 small cucumber chopped
  • 1 cup grape tomatoes, quartered
  • 1/2 cup pitted kalamata olives, halved
  • 8 oz mozzarella pearls (or feta, cubed)
  • 6 tbsp prepared pesto
  • 1/4 cup olive oil (plus additional if needed)
  • 2 tbsp white vinegar
  • salt and pepper

Directions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain/rinse with cold water and set aside to partially cool.
  2. Meanwhile in a medium bowl, combine the artichokes, cucumber, tomatoes, olives and mozzarella.
  3. Once pasta has cooled some, toss it in a large bowl with the prepared pesto, olive oil and vinegar to coat. Gently fold in the artichoke mixture. Season with salt and pepper to taste.
  4. Cover and let chill at least 30 minutes. Toss before serving and season with additional salt/pepper/oil if needed.

*Adapted from Pioneer Woman Magazine

German Eggs

I first tasted German Eggs while staying at a B&B on Martha’s Vineyard a few summers back, called the Outermost Inn. The Outermost is a magical place which literally sits on the outermost edge of the Vineyard, up-island as they say. The inn is owned and operated by Jeannie and Hugh Taylor. Hugh just happens to be James Taylor’s brother and although they look alike, you’d never make the connection because Hugh would never solicit that kind of attention. They are lovely people living a simple life on the edge of one of the most beautiful cliffs in the world (while running a five star B&B). But I digress… German Eggs changed my life and solidified a tradition which now involves spending a week or so every summer on the Vineyard at the Outermost with Jeannie and Hugh. When I first asked Jeannie how she makes her eggs she couldn’t really tell me amounts; she rattled off a bunch of ingredients and ended with, “just google it”! So I did! And since then I’ve been making German Eggs for my family and most recently for a great group of yogis from NYC on a yoga retreat upstate! My yogis raved and so I knew it was time it went on the blog! Enjoy!!

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German Eggs

Ingredients: Feeds 12

  • 15 eggs
  • 1/2 cup butter, melted
  • 1/4 cup flour
  • 1 tsp baking powder
  • 2 cups cottage cheese, small curd
  • 1 lb Monterey Jack cheese, shredded
  • cooking spray

Directions:

  1. Preheat oven to 350 degrees.
  2. Pour melted butter into the bottom of a lightly greased 9×13 casserole dish.
  3. Meanwhile, in a large bowl slightly whisk the eggs. Continue to whisk while adding the flour and baking powder. The dry ingredients should be incorporated but the egg mixture should not be overly whisked.
  4. Add the cottage cheese and shredded Monterey Jack cheese and mix well.
  5. Pour egg mixture into the casserole dish. The melted butter will be pushed to the sides. Do not mix even though you’ll be tempted to do so!
  6. Bake for 40 minutes or until eggs are firm and the top of the dish is bubbly and lightly browned.

*Adapted from cooks.com