Chicken Pot Pie

Chicken Pot Pie

4 boneless, skinless Chicken Breast halves; diced
2 (10.5 oz.) cans Cream of Chicken Soup
3 Tbs. Olive Oil
1/2 cup Evaporated Milk
4 cloves Garlic; minced
1 1/2 tsp. Poultry Seasoning
1 Yellow Onion; diced
1 Tbs. Worcestershire
4 medium Potatoes; diced
4 stalks of Celery; diced
2 Carrots; Carrots; diced
Optional: (16 oz.) bag frozen mixed vegetables; thawed
1 can refrigerated Crescent Rolls
salt and black pepper to taste

Heat a 12″ Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.

Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.

Serves: 6


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    Pumpkin Pie Spice Mix

    How to Make Pumpkin Pie Spice Mix

    Use what you have in the pantry to make this spice blend.

    Difficulty: Easy

    Time Required: 5 minutes

    Here’s How:

    1. Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
    2. Add 1/4 teaspoon of ground ginger.
    3. Add 1/8 teaspoon of ground allspice or ground cloves.
    4. Add 1/8 teaspoon of ground nutmeg.
    5. Stir to blend.
    6. Makes 1 teaspoon of pumpkin pie spice.

    Tips:

    1. Use this blend in pumpkin pie, sweet potato pie, cakes, cookies and custard.

    What You Need:

    • 1/2 tsp cinnamon
    • 1/4 tsp ginger, ground
    • 1/8 tsp allspice

    Ingredients

    • 1/2 teaspoon of cinnamon into a small bowl or cup.
    • 1/4 teaspoon of ground ginger.
    • 1/8 teaspoon of ground allspice or ground cloves.
    • 1/8 teaspoon of ground nutmeg.

    Yield: 1 teaspoon.

    For a larger batch:

    • 4 tablespoons ground cinnamon
    • 2 tablespoons ground ginger
    • 2 tablespoons ground nutmeg
    • 1-1/2 teaspoon ground cloves or ground allspice

     Yield8-1/2 tablespoons.

    Directions

    • Combine all ingredients. Store in an airtight container.
    • Homemade Pumpkin Pie Spice may be used to prepare the following recipe : Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe. 

     

     


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      Ciabatta & Bacon Stuffing

      Ciabatta & Bacon Stuffing

      Rustic By Nature

      Ingredients

      • 8 tablespoons (1 stick) butter
      • 12 ounces Bacon cut into 1/4-inch dice (can use low-sodium option)
      • 2 large onions, finely chopped
      • 2 carrots, peeled and finely chopped
      • 3 celery stalks, finely chopped
      • 2 tablespoons chopped fresh rosemary (may use dried)
      • 3 garlic cloves, chopped
      • 1/4 cup chopped fresh Italian parsley leaves
      • 1 loaf Ciabatta bread, cut into 3/4-inch cubes
      • 2/3 cup freshly grated parmesan
      • 1 (14.5 oz.) can low-salt chicken broth
      • Salt and freshly ground black pepper

      Preparation

      Butter a 9 by 13 glass baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the bacon and sauté until crisp. Transfer the bacon to a large bowl; do not drain drippings from pan. Melt the remaining butter in the same skillet, with bacon drippings, over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are tender. Gently stir in the parsley and remove from heat.

      Transfer the onion mixture to the large bowl with the bacon. Add the bread and parmesan and toss to coat. Add broth to the stuffing mixture. Season the stuffing, to taste, with salt and pepper.

      Transfer the stuffing to the prepared dish. Cover with foil and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

       


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        Best Homemade Ice Cream Ever

        Mint Chip Ice Cream

        Recipe courtesy Alton Brown, 2005

         
        Prep Time:   8 min
        Inactive Prep Time:   8 hr 0 min
        Cook Time:   10 min
        Level:   Intermediate
        Serves:   6 quarts
         
        Ingredients
        12 cups half-and-half
        4 cup heavy cream
        32 large egg yolks
        36 ounces sugar
        4 teaspoon peppermint oil
        12 ounces chocolate-mint candies, coarsely chopped
         
        Directions
        Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
        In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
         
        Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

         


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          Apple-Cinnamon Syrup

          Ingredients

          • 1-1/2 cups sugar
          • 1 cup water
          • 6 tablespoons butter or margarine
          • 1 tablespoon cornstarch
          • 1-1/2 teaspoons ground cinnamon
          • 9 medium apples, peeled, thinly sliced

          Directions

          1. In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick.
          2. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.

          Original Recipe Yield 24 servings


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