As the nights get colder, and very cold in some parts of the country, who doesn’t love a warm, satisfying, and delicious pot pie to help you settle into the night? This particular pot pie was made with leftover turkey and green beans from Christmas dinner, and the gravy was made with some of the leftover turkey stock I had made to prepare the gravy. (Shredded chicken and regular chicken broth will work just fine!) In addition to that, I added a half bag of frozen vegetables and some cubed potatoes. Could not have been easier!
To make the gravy, use equal parts butter and flour. (I used 4 TBSP butter/flour with about 4 cups warmed stock.) Start by melting the butter in a large sauce pan over medium heat. Once melted, whisk the flour into the butter and keep whisking for a minute or two to cook out the flour taste. Slowly add in the stock, whisking constantly until fully combined. Let “gravy” simmer for a few minutes, adding salt/pepper to taste. (You might want to add a little extra salt/pepper at this point as the frozen vegetables will need the flavor.) Once the gravy is bubbling and thickened a bit, add in all the rest of the ingredients: 2 cups chopped turkey or chicken meat, 1.5 cup frozen vegetables, 1 cup diced potatoes (frozen hash brown size potatoes work here, too,) and any other leftover veggies you want to add in. I also had some leftover green beans that I chopped and added.
For the crust and assembly, it’s up to you. You can put the pot pie mixture into a buttered baking dish and top with your homemade or favorite brand of biscuit dough, or you can go with pie crust – either homemade or your favorite from the store. If using pie crust, you can use both bottom and top crusts. If using biscuit mixture, just lay on top of the pot pie mixture. Before baking, I like to brush dough with an egg wash (1 egg beat with a tablespoon of water) and sprinkle with coarse salt. I use Maldon sea salt. Bake at 400-425 F for about 30-40 minutes until brown and beautiful! Let rest for at least 15 minutes, dig in and enjoy! Any questions, just ask. Buon appetito!
Okay, I admit it. Never had, nor never wanted a crockpot. I love to cook, so I never saw the point. Given that, we got one this year and I did make a delicious Chicken Chili Verde. Although that worked well for that purpose, I still couldn’t think of any reason to use, or want to use, a crockpot. As my dad and I talk about food and cooking most every time we talk, he told me he had just made stuffed peppers in a crockpot. (That surprised me because I never knew the crockpot to be his go-to cooking method.) . I guess I was hungry when we talked because that sounded so good to me, and I knew I’d make enough for a few to go into my freezer pantry. Today being Father’s Day, though my father is 3,000 miles away, was the day I put crockpot stuffed peppers to the test! Results: AWESOME!
3.5 hours on high in the crockpot, then 20 minutes in the oven at 400F (I couldn’t help myself because to me it’s all about the golden color and added texture/taste.) . Here you have it, healthy, delicious, nutritious Turkey, Quinoa, Spinach, Feta, Crimini Mushroom, and Diced Tomato stuffed peppers!
(I had enough extra stuffing left for about 4 more peppers, so I made those directly in the oven. Same result, but with 2+ hours with lots of checking, covering/uncovering, removing liquid, etc.)
Still not a crockpot convert, but it will be my go to cooking method the next time I’m craving stuffed peppers! (Stuffed peppers allow you the freedom to put whatever you want in them, so get creative and have fun. If you want more information about these peppers, let me know.)
Nothing says summer like fresh veggies from the garden! When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce? You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!
- Wash and dry (remove stems) cherry/grape tomatoes
- Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan. Cool slightly after removing from oven.
- Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.
That’s it! Enjoy over your favorite pasta and bite into summer goodness!
Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!
You’ve heard of turning lemons into lemonade, well here’s a quick and easy way of turning apples into applesauce! Every have apples sitting on the counter long beyond their ‘shelf life’? Or apples that were pushed to the back of the refrigerator and forgotten? What did you do? Compost? Trash? STOP! Turn your old (or new) apples into homemade delicious applesauce! It’s as easy as 1) Peel and chop apples, 2) Place in small sauce pan on stove top with a little water (1/4 cup?) and a dash or two or cinnamon, 3) Boil/simmer until tender. At that point, I use a potato masher to turn them into a chunky applesauce. (You can keep cooking and blend cooked apples to get more of a pureed consistency, but when it comes to homemade, I like the chunky style.) Enjoy!
This recipe (with slight revisions/omissions) came straight from April 2015 Bon Appetit magazine – Carrot and Ricotta Tart!
Start by washing and peeling 3-4 large carrots, then slice each carrot into thin coins. Peel and thinly slice 2 large shallots (which I used instead of onion.) Heat 2 TBSP olive oil in a skillet and saute the shallot (with Kosher Salt and Black Pepper) until lightly browned (about 5 minutes) then add the carrots and continue cooking for another 2 minutes, then set aside.
Defrost/thaw one sheet frozen Puff Pastry, lightly roll out on parchment paper (just to seal the creases,) and score a one-inch border around the pastry shell. Transfer parchment paper to baking sheet and bake for 10 minutes at 400F until puffy and light golden brown. Meanwhile, whisk a 15-oz container of Ricotta Cheese with 1/2 cup Heavy Cream. When tart comes out of the oven, spread the ricotta cheese mixture onto the tart, inside the one-inch border. Then top with the carrot/shallot mixture – and bake for an additional 25-30 minutes until pastry shell is a deep golden brown. (Carrots will also be cooked through at this point.) When the tart comes out of the oven, sprinkle with fresh chopped chives, and additional (Kosher or Sea) salt and freshly ground black pepper. Cool, cut, and serve! (Note: You end up with a thick layer of ricotta mixture on this tart. If you prefer a thinner layer, you might be able to stretch these same ingredients into two pastry tarts.)
This served as an interesting, creative, and delicious start to our friend Christine’s birthday dinner! Buon Appetito!
Until recently, I had never eaten spaghetti squash, let alone cook with it. I recently shared an appetizer of Spaghetti Squash Parmesan with my friend Sylvia and I was hooked! Check out my take on this easy, delicious, and nutritious (I’m sure) recipe:
Wash and cut (lengthwise) one spaghetti squash. With a tablespoon, scoop out and discard seeds and stringy interior from center of squash. Lightly coat cut surface and interior with olive oil and sprinkle with kosher salt and black pepper. Place cut side down on parchment lined sheet pan and bake for 45 minutes to one hour at 375F. You’ll know it’s ready when a knife can be easily inserted into the center of the squash. Let cool for 10-15 minutes until you can comfortably handle the squash. Using the tines of a fork, scrape along the interior (down to the skin) of the squash, peeling away ‘spaghetti-like’ strands of squash. Remove to a bowl and toss with the red sauce of your choice and 2-3 tablespoons of Parmesan cheese. Once squash is well coated with sauce, scoop back into the squash shells, top with Mozzarella cheese, return to parchment lined baking sheet – and continue baking at 375F for another 10-15 minutes (until cheese is melted.)
Let stand to cool for a few minutes – and enjoy! Pair with a mixed salad, crusty Italian bread, and a glass of red wine! Delicioso!