Thursday, September 30, 2010

Chicken Pot Pie

This was super easy to make and my first one ever! It's from Demarle's "Cooking Across America" cookbook. You could probably change what you put in it, but I thought it was pretty good.

Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/3 cup butter (I only used a couple tbsp b/c 1/3 cup is A LOT but I could see why it would taste better)
1/2 cup flour
1/2 cup chicken broth
1 cup half & half
4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could probably also use a rotisserie chicken instead)
1 cup English peas (I used half bag of frozen peas, and threw them in frozen)
1 tsp salt
1/4 tsp pepper
1 15 oz pkg refrigerated pie crust dough

Directions:
Saute first 4 ingredients in a large skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half; cook, stirring constantly until thickened and bubbly (does not take that long). Stir in chicken, peas, salt & pepper. On Roul'Pat, roll each sheet of pastry out into 2  large circles. Place Large Round Mold on Perforated Baking Sheet. Place first dough circle in mold and gently place on bottom first, then pressing it up the sides, to form the bottom crust. Place second dough circle on top and pinch the top and bottom crusts together. Cut a slit in the top and bake 350-375 oven until golden brown, about 25-35 minutes. Use non-metal serving spoon to serve. (I baked at 350 for about 45 minutes for mine)

By cooking the chicken in the morning, this really didn't take that long. Sauteing the veggies took the longest and that was only about 10-15 minutes. This really was pretty simple, especially with the ease of using the Demarle products. My family really enjoyed this one...okay, well, Joe did!

Monday, September 27, 2010

100 Calorie Pumpkin Tartlets

So, in honor of this 100 degree weather in the first week of Fall (not to mention I'm stuck at home all day w/ no car...in 100 degree heat!) I decided to make my first fall treat of the year. I found this recipe and it sounded yummy....plus, I'm not a huge fan of regular pumpkin pie. I like my mom's Pumpkin Chiffon Pie best, so this is a compromise of the two. It's lighter and fluffier than regular pumpkin pie, but not as much work as a chiffon one. Plus, this one recipe made 2 trays of tartlets (40 medium tartlets) plus a small round mold of the leftovers.


INGREDIENTS:


1 package (2 rolls) refrigerated Pillsbury Pie Crust
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
2 egg whites
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk

DIRECTIONS:


1. PREHEAT oven to 425 degrees F.
2. ROLL out pie crust on Roul' Pat and using round dough cutter, cut out 20 (or 40 depending on how many you can make at one time) shapes. Place cut outs on Medium Tartlet Tray and push down gently with shaper.
3. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour about 1/8 cup of mixture into each shape. (I just used a 1/4 cup measuring cup and filled two with it.) You can fill to the top of where crust sits. It doesn't rise at all and will harden enough to stay in the form.
4. BAKE for 15 minutes at 425. Reduce temperature to 350 degrees F. Bake for additional 20 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

The nice thing is that this makes so  many, you can decide what you want to do with it. You can make one tray of tartlets plus a small pie, 3 trays of mini tartlets, or 2+ trays of medium tartlets. You can also make the same recipe in the muffin tray with no crust to make it even less calories. Bake at 350 for about 20-25 minutes.

Friday, September 3, 2010

Amazing Artichoke Dip

So many have been asking for this...it's a recipe my mom makes but she got it from Cindy Krogh - have to give credit where credit is due :)

I made it recently for a baby shower in the Demarle Sunflower mold. It turned out fairly well. Next time, I would cook a bit longer and let it sit longer before unmolding it, but I was in a hurry so I had to take it out early. Still tasted great though! To use in Sunflower mold, I had to double it. Otherwise, use a smaller mold or baking dish.

Single Recipe:
1 cup mayonnaise (I use low fat)
1 cup shredded mozarella cheese
1 cup grated parmesan cheese
4 small jars artichoke hearts or 2 large jars. (approx. 2 14ounce jars)
a pinch of garlic

I drained the artichoke hearts and then chopped in a food processor so they were finely chopped. I don't like huge pieces of artichoke in my dip. You can skip this step though if you want. Then, mix together all ingredients with spatula until well incorporated. Place mold onto perforated baking sheet, pour into mold and spread evenly with spatula. Bake in preheated oven at 350 degrees for 40-50 min, a bit longer if doubling recipe. You want it to brown on top and get bubbly.