chicken pot pie

A new food blog has emerged, cute name too: Small Kitchen, Big Ideas. The couple who write this blog, have the right idea...they love food, and they like to create together. In reading their first food post, I smiled at the entry: Chicken Pot Pie.

Chicken pot pie is a quintessential comfort food in my world. I have lots of memories of my mom and I making them together in our kitchen and freezing them for a quick meal from the freezer. We also had the ones out of the box, don't get me wrong, everything wasn't always home made (sorry mom!) but nothing was like homemade.

Given that it has been a stunningly beautiful autumn weekend I knew Sunday night dinner had to be flavours of fall. I gave Pete the choice, lentil soup or chicken pot pie, and considering the title of the post, it's not too hard to figure out what he chose already. Truthfully he chose the most sensible option in terms of what we had the kitchen. We still had half a rotisserie chicken left in the fridge that should be used, so while he was out at field hockey. Into the kitchen to chop and bake I went.

I used mainly things we had around, that is one of the great things about pot pies. I also like double crusted pot pies, so I made the top and the bottom. And while I usually prefer personal sized pies, I thought I would make a full size one for the two of us and use the leftovers for lunch.

This recipe has enough filling for two pies, so I made one. And took a few ramekins filled them and just topped with some of the left over dough, making 3 small personal pot pies. Next time I would just drop the left over into a Tupperware container and through into the freezer; easy filling for next time.

Ingredients for pastry dough
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Ingredients for Filling
1 sweet yellow onion, diced
3 stalks celery, chopped
2 cloves garlic, diced
1 cup diced mushrooms
2 tbsp extra virgin olive oil
4 tbsp unsalted butter
2 small sweet potatoes, peeled and diced
2 large carrots, peeled and diced
4 cups chicken broth
1 cube bullion
1/2 cup all purpose flour
2/3 cup cream
2 1/2 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
1/2 cup frozen corn
1/3 cup frozen peas
half a leftover rotisserie chicken chopped up (about 3 cups)

Directions for dough

1. For the pastry, mix the flour, salt, and baking powder in a large bowl.
   
2. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Using a pastry knife or two butter knives, cut the butter and shortening into the flour until the fat is the size of peas.
   
3. Add the ice water; with a wooden spoon, mix only enough to moisten the dough and have it just come together.
   
4. Dump the dough out onto a floured board and knead quickly into a ball.
   
5. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Directions for the filling:

1. In a large dutch oven heat up olive oil and butter over medium high heat.
2. Saute onions, and celery for 5-10 minutes. Stir every few minutes to ensure it doesn't stick to the bottom of your pot.
3. Heat up the chicken stock in a medium sized pot, add one cube of bullion.
4. Blanch the carrots and sweet potatoes in the stock for 3 minutes, remove and set aside.
   
5. Add the garlic. And mushrooms and cook for another 5-7 minutes.
6. Add the flour and cook out the starch for about 2 minutes. Stirring constantly, do not burn.
   
7. Add the hot chicken stock. Allow to come to a low simmer for a few minutes as you stir to thicken it.
   
8. After 2-3 minutes add the salt, pepper, Italian seasoning and cream, cook for 1 minute.
9. Add carrots, sweet potato, corn and peas. Stir until the filling comes to a low simmer. Remove from heat.

Directions for Assembly:

1. Assemble the pie by rolling out half the dough, filling pie and topping with dough.
   
2. Whisk egg, and brush lightly over pie top. Sprinkle with salt and pepper.
   
3. Using aluminum foil protect edges of pie.
   
4. Bake for 45 minutes at 375 degrees Fahrenheit.
   
5. Remove aluminum foil, return to oven for another 15 minutes. Once crust is golden remove from oven.
   
6. Allow to set for 15 minutes. Enjoy!

Adapted from Ina Garten's Chicken Pot Pie

thai chicken pizza

Pizza is a great quick and easy meal to make, especially on the BBQ. I will admit it, i am the one who cheats and buys ready made pizza dough from our bakery half a block away. For the $1.25 it costs per pound, how could you go wrong?

Things with yeast and I don't seem to work very well. Bread never is as light as it should be, same with homemade pizza dough... that being said, every once in a while I go back and revisit it and try again.

This is going to be a super quick post because I am leaving for Mexico in 3 hours! The only reason this is going up now is because I was trying to clean up my memory card to make lots of space available for pictures. In doing so, I came across this.

Ingredients
(enough for 1 medium sized pizza)
1/2 lb pizza dough
2 tbsp extra virgin olive oil
2 tsp sesame seeds
1/3 cup peanut satay sauce
3 left over chicken satays cut up into chunks
3/4 cup grated mozzarella cheese
1/2 cup bean sprouts rinsed and dried as much as possible
1 large carrot, grated

Directions:

1. Heat BBQ to med/high heat - 400F
   
2. Roll out pizza dough with rolling pin, or shape with your hands. I never really care about the shape, I often actually like the rustic square/round shape that results, I like to imagine it is more gourmet!
3. Brush olive oil onto one side of pizza dough. Place this side down over the hot grill. Cover and let cook for about 5 minutes, until there are light grill marks on one side. While this is happening, brush the top side with the remaining olive oil.
4. Flip pizza dough, have all ingredients on hand.
   
5. Apply peanut sauce, scatter the chicken chunks and top with mozza. Sprinkle the sesame seeds around the crust.
6. Close lid and let cook for about 6-7 min. This will fully cook the crust and melt the cheese.
7. Remove from heat, place on cutting board, allow to cool down slighly, this would allow for easier cutting.
8. Top with sprouts and grated carrots. Enjoy!

easy chicken satay

One of the student groups I advise had a potluck dinner on Monday night. I was assigned "any type of meat". I have been busy lately, really when I look around, who isn't? Anyhow, as a result I was trying to think of something really quick and easy that I could prep in the morning before work, and then cook when I got to the potluck. Insert: chicken satay.

The thing I liked about this recipe is that I made chicken satay a few weeks ago and thought it was gross. I had added peanut butter to the marinade, based on a recipe I found on the internet and it made the chicken taste muddy. I don't know what real satay is supposed to be marinaded in, and truly, I don't care. The night before I was going to make this, I was drifting off to sleep trying to decide what to put in it (based on what we had in the house) And below is the result. In honour of my friend Cate, I must say, "Tasty, Tasty".

Ingredients:
2 lbs, boneless + skinless chicken thighs
2 Tbsp fish sauce
1/4 cup soy sauce
2 Tbsp brown sugar
4 crushed garlic cloves
1 Tbsp sesame oil
3 Tbsp lime juice
1 Tbsp chili sambal sauce

Directions:

1. Combine all the ingredients into a large ziploc bag, massage so that all the ingredients combine.
2. Allow to marinate in the fridge for at least 4 hours, meanwhile soak skewers to prevent burning.
   
3. Heat oven to 400 degrees Fahrenheit. Thread chicken onto skewers, bake on a cookie sheet for about 10 minutes, turn and bake for another 5-7 minutes.
4. Serve with your favourite Peanut Sauce. Mine is Asian Family's Speacilaty Foods Satay Peanut Sauce

Alternatively you could cook these over your grill. This is a lot of chicken, so adjust as needed, this was enough for 10 people + extras for leftovers. (Thai chicken pizza to come)

Enjoy!

beer butt chicken

I know, I know that does not sound like an appetizing entré! A chicken with a beer stuffed up it's butt? I don't even really like beer, but I swear it is moist, delicious and very worth the odd name (and process).

I know many people have recipe's for beer butt chicken (or whatever they want to call it), but I am really happy with this one. The flavours were not planned. At first I thought of a somewhat traditional spicy rub; I did that, but then as I was about to sit down once placing it on the BBQ, that I had this thought to make a glaze of fresh lemon juice and honey...the result was savoury, sweet with a mild heat behind it - mmm! I love surprising endings.

A few things:

• Pete won't share the secret recipe of the rub - it is something he makes and puts in the cupboard. BUT, I think it easily be replicated with a basic Cajun seasoning (though he swears it is nothing like it - but hey, I'm the one writing the blog entry). Also I am sure any basic spicy rub would be just as tasty.
  
• I rubbed the chicken down with butter as per a few other recipes I had seen around, but the skin, while good, could have been crispier, maybe a veggie oil of some sort would have been better?
  

I thought this picture was hilarious, kind of like the chicken was a puppet dancing on the grill of the BBQ.

Ingredients:
1 3-5 lb roasting chicken
2 teaspoons butter or vegetable oil
2 tablespoons Cajun seasoning or spicy dry rub
juice from half a lemon
3-4 tablespoons honey
1 can of beer
half a potato or onion

Directions:

1. Preheat BBQ to med-low heat (our thermometer read 300 F).
2. Remove giblets and neck from chicken, clean, and trim off extra fat.
3. Rub chicken down with butter or oil,
4. Rub in rub, both inside and outside of bird.
5. Open beer can with can opener, poor out (or drink ;) 1/2 the beer.
6. Oil the outside of the can to ensure it will be easily remove.
   
7. Place beer can on counter and put the chicken on top of it, butt first!
8. To ensure the moisture doesn't escape, plug neck cavity with potato or onion.
9. Place bird onto the grill, over indirect med-low heat. Close lid and let roast.
10. After the bird has roasted for 20 minutes baste with half the honey lemon mixture, repeat 10 minutes later.
11. Allow to roast until the bird gets to over 180F in the thickest part of the bird (the juice also runs clear). For our 4 lb bird it took about an hour and 15 minutes.
    
12. Remove the bird from the grill carefully with tongs.
    
13. Get a parter while one holds the bird, the other carefully removes the can. Cover chicken with foil, allow to rest for 5 minutes.
    
14. To serve quarter bird.

Serves 4.

thai lettuce wraps

I have been so delinquent at posting - yet, I have been taking lots of pictures and scribbling down food combos (I am not sure I could call them recipes!) These are a favourite on a night we wanting take out - but a homemade version. I love that this dish is so versatile, really you could put any veggies or ground meat/tofu into it.

Ingredients:
1/2 small onion
3 cloves garlic
2 Tbsp sesame oil
1/2 to 1 lb ground meat (this is beef, but chicken, turkey and pork have all been good)
2 carrots
2 celery stocks
1 red/yellow or green pepper
2-3 button mushrooms
1 handful chopped spinach
1-2 Tbsp sambal/chili sauce
3 Tbsp soy sauce
2 Tbsp hoison sauce
1-2 tsp honey *to taste*
2Tbsp Peanut Satay sauce (optional)

Half a bag of steam fried noodles
One head lettuce

Directions:
1. Wash and finely dice all veggies
2. In a wok or large fry pan heat up sesame oil over medium-high heat
3. Add onions and garlic, do not burn
4. Add meat and brown
5. Add all veggies, except for spinach and stir
6. Add sambal, soy, hoison, peanut satay sauces and honey
7. Allow veggies to cook for about 3-4 minutes
8. Add spinach and cook for another 30 seconds
9. Wash head lettuce and smack the base on the counter, this helps loosen all the leaves
10. Place a layer of the steamed noodles in your serving bowl, top with the hot meat/veggie combo.
11. Serve and Enjoy.

*in the past I have added small cubed firm tofu, it absorbs the sauce nicely*

cajun chicken

As I took the photo for this recipe I realized I seem to have only posted dishes that are orange/red or brown!! We do eat lots of veggies and greens, I just don't seem to ever post about them! This dish is very spicy, but served with a fresh and crisp green salad and some rice or angel hair pasta, this is a nice and easy to make meal.

Ingredients:
2 chicken breasts or the equivalent in chicken tenders
1 cup flour
canola oil
cracked pepper
salt

8 button mushrooms, sliced
10 cherry tomatoes, halfed
4 tablespoons cajun spice
1/2 tablespoon crushed chilies
1 tablespoon cracked black pepper
5 oz spicy tomato sauce
8 oz chicken or vegetable stock
1 tablespoon butter/margarine

Directions:
1. Tenderize chicken to a 1/4 inch thickness
2. Substantially sprinkle chicken with cracked black pepper
3. Season flour with a pinch of salt and about 1 teaspoon of cracked black pepper
4. Coat chicken in flour -- can be done in a plastic bag, ala shake and bake, or it could be done in a bowl and just dredged.
5. Heat about 5 tablespoons oil in fry pan over medium high heat (I know this is a lot of oil, but you will drain whatever doesn't get absorbed in the chicken)
6. Once oil is hot, add chicken and cook until about 90% cooked.
7. Drain excess oil.
8. Add mushroom slices, and cherry tomato halves, cajun spice, chilies, black pepper, tomato sauce and chicken stock.
9. Allow to simmer for 2-3 minutes.
10. Add 1 tablespoon of butter to thicken.

Serves 4.