Shortcut Chicken Pot Pie

Some days you just don’t want a lot of fussing. Try this for a hearty, comforting dinner that goes together in no time.

Ingredients:

3 cups diced leftover (or grocery store rotisserie) chicken
2 (10 ¾ ounce) cans cream of chicken soup (I’m using the low fat kind)
½ cup chicken broth
1 teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms, drained
2 cups frozen classic mixed vegetables (peas, carrots, green beans, corn), thawed
1 refrigerated pie crust

Directions: Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except the pie crust. Spoon the chicken mixture into a shallow casserole dish (about 1.5 quart capacity). Place the pie crust over the dish and press the edges of the crust onto the edges of the dish. Fold up any excess crust that hangs over the edges and lightly crimp. Cut a few vent holes in top. Place both dishes on a large baking sheet to catch any drips. Bake for about 50 to 60 minutes or until the crust is golden brown and the filling is bubbly. Let cool a few minutes before serving.

Roasted Pumpkin Seeds

If you aren’t one of the people who have a roasted pumpkin seed ritual going each October, please give the seeds a try. You can use any spices you want, but I’m old fashioned about this one-I just want them salted.

Ingredients:

Fresh, raw pumpkin seeds (actually, the seeds from any kind of squash work great, but pumpkins tend to have more seeds)
Canola oil
Kosher salt

Directions: Preheat the oven to 300 degrees F. Line two large baking sheets with foil. Place the pumpkin seeds on the sheets and drizzle on just enough oil to coat. Toss the seeds and oil and spread in a single layer on the sheets. Sprinkle on salt to your taste level and bake for 35-45 minutes or until light golden brown, stirring and rotating the pans every 15 minutes. When they are just about ready, you can also hear them start to pop a little, like popcorn.

Crab, Swiss and Almond Spaghetti Squash

Like a cream sauce on your pasta, but don’t want the carbs or too much fat? Want to turn an inexpensive spaghetti squash into something luxurious? Try this one out. Bonus: Using both the microwave and skillet pulls this meal together in a flash. If you like things a little spicier, some seafood seasoning like Old Bay® or even a little hot sauce would be great in here.

Ingredients:

1 (approximately 2 ½ pound) spaghetti squash
Cooking spray
1 cup sliced mushrooms
1 cup sliced green onions
5 triangles Laughing Cow® Swiss cheese
½ cup milk or fat free half and half
1 (8 ounce) package imitation crab meat
Salt and pepper to taste
¼ cup grated parmesan
½ cup sliced almonds, toasted

Directions: Cut the squash in half lengthwise and scoop out the seeds and loose pulp (save those seeds-they are terrific baked with a little olive oil and salt). Place the squash halves rind side up on a microwaveable plate and microwave for 6 to 8 minutes on high. It’s done when you can stick a fork through the rind and remove it with little resistance. Remove from the microwave (use hot pads, please), turn right side up and let cool for a few minutes. Then, just take a fork and scrape it against the insides of the squash to create strands. Discard the rind.

Spray a large skillet with cooking spray and cook on medium heat until the mushrooms are soft but not browned (about 5 minutes). Add in the chopped green onions and cook a few minutes more. Unwrap the cheese triangles and toss them in the skillet along with the milk and cook until the cheese melts. Add in the imitation crab and the reserved spaghetti squash. Cook for a few minutes until heated through. Season to taste. Sprinkle grated parmesan and toasted almonds on top.

Kale, Sausage and White Bean Soup

Don't stop me now, I'm in full-on soup mode and it feels good. Autumn is here and this soup make everyone feel comforted and warm.  

Ingredients:

1½ pounds bulk Italian sausage (sweet, mild, hot-whatever kind you like. I’m using Salsiccia)
½ cup diced onion
1 clove of garlic, minced
5 cups chicken broth (feel free to sub in vegetable broth or even water)
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with liquid
5 cups torn kale, packed (feel free to use swiss chard, turnip greens or spinach instead)
Salt and pepper to taste

Grated parmesan to garnish

Directions: Add the sausage to a Dutch oven or large pot and heat on medium until brown, stirring and breaking the meat into crumbles. Drain off excess fat. Add in the onion and garlic. Cook for about 3 minutes or until the onions and garlic are translucent, but not brown. Add in the broth, beans, tomatoes and kale. Bring the soup to a boil and reduce it to a simmer. Cover and let cook, stirring occasionally for about 40 minutes. Taste and add salt and pepper to your liking. Ladle into bowls and sprinkle with grated parmesan.

Hot St. Louis Cardinals Dip (AKA: Baked Mozzarella and Marinara Dip)

I’ve been wanting to make this for a few days now. Just a simple, quick and great tasting hot dip for a party or for game day. I love that the colors of this dip are red and white, just like our Redbirds!! If you really want to get your St. Louis on, you might want to try provel cheese in place of some or all of the mozzarella. Just saying. Also, you can skip toasting the bread and just use bread chunks, pita chips, bread sticks, whatever.

Ingredients:

1 (1/2 to 1 pound) loaf unsliced Italian bread, cubed into 2 inch chunks
1 Tablespoon olive oil
1 ½ cups prepared marinara
8 ounces fresh (or aged-you choose) mozzarella, cut into ¼ inch thick slices
¼ cup grated parmesan
1 teaspoon garlic salt

Directions:

Preheat oven to 250 degrees F. Line a baking sheet with foil and place the bread cubes on it. Toss with the olive oil and bake 5 minutes. Toss the bread cubes and toast another 5 or so minutes. You want them just lightly toasted, but still soft in the middle.

Next, turn the oven up to 350 degrees F. Spray a small casserole dish (mine is a shallow, 1.3 quart dish) with cooking spray. Place the dish on a baking sheet to prevent spillovers. Ladle in the marinara and then top with mozzarella, letting some of the marinara show through. Toss together the parmesan and garlic salt and sprinkle over the top. Bake on the top rack of your oven for 35-40 minutes or until the cheese is bubbly and browning on top.

Serve hot with bread cubes.

Pumpkin Filled Cream Puffs with Caramel Syrup

(Makes between 20 and 25 cream puffs)

If you have never made your own cream puffs, please try them. They really are easy and almost foolproof. This recipe is so great--it's like little clouds stuffed with airy pumpkin pie.  PS-if you don’t feel like doing the caramel syrup, just used jarred salted caramel sauce…yum!

Ingredients:

Pumpkin Cream:
½ cup granulated sugar
2 Tablespoons cornstarch
Pinch of salt
1¼ cup milk
4 egg yolks
½ cup pumpkin puree
¼ teaspoon powdered ginger
½ teaspoon cinnamon
Pinch of nutmeg
1 teaspoon vanilla

Cream Puffs:

½ cup (1 stick) butter
1 cup water
Pinch of salt
1 cup flour
4 eggs

Caramel Syrup:

1 cup sugar
1 cup water

Directions

Pumpkin Cream:
In a large saucepan, whisk together the sugar, cornstarch and salt.  Whisk in the milk and then the egg yolks. Whisk in the pumpkin puree, ginger, cinnamon and nutmeg. Bring to a boil and drop to a gentle simmer, stirring constantly, until thickened (about 3 minutes). Remove from heat and add in the vanilla. Place in a bowl and cover with plastic wrap, placing the wrap directly on the surface of the cream. Refrigerate for at least 2 hours.

Cream Puffs:

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large saucepan, bring the butter and water to a full boil. Stir in the flour and salt. Remove from heat and add in the eggs one at a time, stirring after each addition until each egg is fully incorporated before adding another. You should see the mixture forming a ball. Drop by tablespoons full onto the baking sheet. Bake for 20-25 minutes or until golden. Once the puffs are slightly cool, cut off the top third of each puff with a sharp knife (save those tops, you will want them later).

Caramel Syrup:

In a medium saucepan, heat the sugar and water together on medium. Cook, stirring often until the sugar dissolves and the mixture comes to a boil. Keep a cup of water and a brush nearby and brush down the sides of the pan often with the wet brush. After the mixture comes to a boil, continue to cook, without stirring, until the syrup is well... caramel colored. Be patient, this took me about 15 minutes. Remove from heat. Let the caramel syrup cool completely before you use it.

Assembly: Fill each cream puff with some of the pumpkin pastry cream. Put the tops back on and drizzle with caramel syrup. Try not to eat them all in one sitting. Hey, I just said ‘try’.

What fun to actually be in a live cooking contest!

Our local papers recently held an apple recipe contest and I submitted my 'Honey and Spice Applesauce Cake' recipe. Turns out, I was a finalist (and won 3rd place in the apple dessert category). I had great friends with me cheering me on and had a blast watching the judges try and eat 10 different samples. Here's a link to the article and a not-so-great photo. If you click on the 'more photos' option on the left, they actually show the judges and then my cake on display. And, I got quoted! Gotta love that! http://www.stltoday.com/lifestyles/relationships-and-special-occasions/parenting/apple-recipes-hit-sweet-grand-slam/article_a4c157fe-ba2c-5603-a15f-124ea209b114.html

Ham and Cheese Omelet Roll

I really love omelets.  This big, puffy baked omelet serves 5-6 and is so easy to make. What a great way to start (or end) the day.

Ingredients:

5 eggs, separated
½ cup milk
¼ cup flour
1 teaspoon salt
Fresh cracked black pepper to taste

¼ cup mayonnaise

1 Tablespoon grated horseradish
1 cup ham, chopped
1 cup shredded cheddar cheese
¼ cup chopped green onion

Chives for garnish

Directions:

Preheat the oven to 375 degrees F. In a large bowl, whisk the egg yolks, milk, flour, salt and pepper together. In a separate and very clean bowl, whip the egg whites to soft peaks. Gently fold the egg whites into the egg yolk mixture. Scoop the egg mixture onto your prepared sheet and smooth the top. Bake for 15 minutes or until set.

In a small bowl, mix together the mayo, horseradish, ham, cheese, and green onion. Flip the omelet roll onto a clean towel and remove the parchment paper. Spread the ham and cheese mixture over the top, leaving about 1 inch on all sides. Starting from the long side, gently roll up. Line the baking sheet with a fresh piece of parchment paper. Use the ends of the towel to lift and transfer the roll back onto the baking sheet, rolling it until the seam side is down. Return the roll to the oven for 8 or so minutes so the filling can get warm.

Cut into slices for serving. Garnish with a few chopped chives.

 

True Grits (That’s Cheesy Grits, Pardner!)

Sometimes, nothing is going to do except a very simple bowl of warm and creamy. Simple, beautiful and incredibly comforting.

Ingredients:

3 ¼ cups water
1 cup old fashioned grits
½ cup milk
½ teaspoon garlic salt
½ teaspoon salt
Freshly cracked black pepper, to taste
2 ounces processed American cheese, cubed
1 cup shredded cheddar cheese
¼ cup grated parmesan cheese

Directions:

Place the water in a large saucepan and bring to a boil. Slowly whisk in the grits and reduce heat to low. Cover and cook about 12 minutes or until thick and creamy, stirring often. Add in the milk, cover again and continue cooking for about 5 minutes. Stir every so often.

Add the seasonings and cheeses and cook for 2-3 more minutes or until cheeses melt.

Split Pea Soup with Pumpernickel Croutons

Simple food is comfort food to me. This is a very hearty and flavorful soup that is perfect for a fall or winter day. What’s better than soup simmering away on the stove? You can make this soup all fancy pants by using vegetable stock in place of part or all of the water and maybe dropping in a bouquet garni. You could also make this vegetarian by leaving out the meat. I’ve done that, too and it is still fantastic. When I go vegetarian on this, I always use half water and half veggie stock to amp up the flavor. I also like to use some Penzey’s ® Pork Chop seasoning in there, which contains natural hickory smoke flavor, to get the smokiness going.

Ingredients:

Soup:
1 pound (16 ounces) dried split peas
1 Tablespoon olive oil
1 cup chopped onion
½ cup chopped carrot
1/2 cup chopped celery
1 smoked ham hock or smoked ham shank (or a leftover ham bone-whatever you have)
8 cups water
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried marjoram
Salt and pepper to taste

Croutons:
2 Tablespoons canola oil
4 slices pumpernickel bread, torn
1 (or 2) teaspoon(s) garlic salt

Directions:

Prepare the split peas by one of two methods:

1)      Rinse the peas in a strainer under running water. Drain and place in a bowl. Cover the peas with 2 inches of clean water. Cover and let soak 8 hours or overnight. Drain and set the peas aside.

2)      Rinse the peas in a strainer under running water. Drain and place in a pot. Cover with 2 inches of water and bring to a boil. As soon as it comes to a boil, turn the heat off and cover the pot and let sit for 1 hour. Drain and set the peas aside.

After the peas have soaked and you’ve drained them, heat up the oil in a Dutch oven on medium heat. Add in the onions, carrots and celery. Cook for a few minutes until the veggies are translucent and fragrant, but not brown. Add in the ham hock (or whatever) and cook for several minutes more until you can smell the porky goodness. Pour the water on top. Bring to a boil, reduce the heat to a simmer, cover and let cook for 40 minutes. (Look! Ham stock!) Add in the peas and seasonings and bring back up to a simmer. Cover and cook for 1 ½ hours, stirring occasionally.

While the soup is cooking, prepare the croutons by heating the oil in a skillet and tossing in the bread chunks. Sprinkle on the garlic salt and cook, stirring often, for about 5 minutes on medium until toasty and fragrant. Remove the croutons to a paper towel lined plate and set aside until you are ready to serve.

Remove the bay leaf from the soup and discard. Take out the ham hock and cut the meat off the bone, dicing it into small pieces. Return the diced ham to the soup.

Spoon the soup into bowls and top with croutons.   

Orange Filled Dark Chocolate Brownies

I have always loved the combination of deep, dark chocolate with oranges. I think it's one of the best flavor combinations around. Also, if you have never made your own brownies from scratch, please know that they are very quick, very easy and taste wonderful! I apologize for the less than stellar pic-the filling and ganache kept spilling out when I tried to cut the brownies for photos. Trust me, the filling got spooned up very quickly.

Ingredients (for 12 filled brownies):

Topping:

½ cup granulated sugar (I’m using sanding sugar)
Grated zest of 1 orange

Brownies:

1 cup (2 sticks) unsalted butter
½ cup dark chocolate chips (for the entire recipe, you’ll need one 10 ounce package, divided)
¾ cups granulated sugar
2 large eggs, lightly beaten
½ teaspoon vanilla
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon instant espresso powder
1/8 teaspoon salt

Filling:

½ cup orange marmalade (more or less)

Ganache:

1 cup heavy cream
1 ½ cups dark chocolate chips
2 Tablespoons unsweetened cocoa

Directions: Preheat oven to 325 degrees F. Spray a 12 count muffin tin with cooking spray and set aside. Mix the topping ingredients together in a small bowl and set aside.

In a large saucepan, melt the butter over medium low heat and then add the chocolate chips. Once the chips melt, remove the pan from the heat and add in the sugar, eggs, and vanilla. Whisk in the flour, cocoa powder, espresso powder and salt. Whisk until well combined.  Fill each muffin cup about ¾ of the way full. Bake for about 30 minutes or until a toothpick in the center of a brownie comes out clean. Remove to a rack to cool.

While the brownies are baking, make the ganache by warming the cream in a small saucepan over medium low heat. Pour over the chocolate chips in a small mixing bowl. Whisk in the cocoa powder until smooth and set aside.

Now for the fun part—line up wax paper on your work surface and place wire cooling racks on top. Spray both sides of a teaspoon with cooking spray. Using the bottom of the teaspoon, gently dent each brownie a bit in the center (to hold the filling). Remove the brownies to a wire rack (the best way to do this is to run a butter knife around the edges and use your teaspoon to lift each brownie out) and fill each indentation with orange marmalade. Spoon the ganache over the top, letting it drip down the sides. Let the brownies rest for about 10 minutes and then sprinkle with the topping.