This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Chicken Pot Pie Ingredients:
- 1 cup potato, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1⁄3 cup melted margarine
- 1⁄2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups chicken, cooked and chopped
- 2 pie crusts (either store bought or your own recipe)
Chicken Pot Pie Directions:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Chicken and Asparagus Salad Ingredients:
- 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
- 1 medium ripe avocado, peeled and sliced
- 2 tablespoons lemon juice
- 4 cups european blend salad greens
- 1 cucumber, thinly sliced
- 1 1⁄2 cups sliced strawberries
- 2 boneless skinless chicken breast halves, cooked and sliced crosswise
- salt and pepper
- 1⁄4 cup coarsely chopped and toasted walnuts or 1⁄4 cup pine nuts
Chicken and Asparagus Salad Dressing:
- 5 fresh strawberries, halved lengthwise
- 1 tablespoon orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon balsamic vinegar
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon sugar
Chicken and Asparagus Salad Directions:
- Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
- In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
- Season with salt and pepper to taste.
- Sprinkle with nuts.
- For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
- Add remaining dressing ingredients; stir to combine.
- Pour dressing over salad; toss to coat.
- Serve immediately.
- Chicken tikka pizza pie is considered high supermolecule food. it's one in all the popular appetiser in indian cooking. Chicken tikka pizza pie feels made. it's suggested for people who like spicy flavors. Throughout the globe chicken tikka pizza pie is typically prepared by cooking.
Pizza Ingredients:
- Chicken Tikka Boneless 2 cubes
- Onion 1
- Pizza Dough 1 (10 inch)
- Capsicum 1/2
- Cheddar Cheese 4 tbsp
- Mozzarella Cheese 1/2 cup
Pizza Sauce:
- Olive Oil as required
- Garlic 3 cloves
- Tomato Puree 1 can
- Tomato Paste 2 tbsp
- Crushed Red Chillies to taste
- Oregano Fresh 1 tbsp
- Basil Fresh 1 tsp
- Salt to taste
- Crushed Black Pepper to taste
- Sugar 1/4 tsp
- White Vinegar 1/4 tsp
Cooking Directions:
- Heat oil in a saucepan add the garlic and saute till fragrant.
- Now add the tomato puree and cook for a minute then add the tomato paste and salt, pepper and crushed red chillies.
- Cook for a minute then add the sugar and vinegar according to taste, then add the oregano and basil and cook for 2 -3 minutes to release the flavors of the herbs.
- Lets allow it to cool slightly and then spread on pizza dough.
- Preheat oven to 180 C or gas mark 3
- Grease a round pan and place the dough in it then add the pizza sauce in the center.
- Add a layer of the onion rings, then the chicken tikka chunks along with the capsicum.
- Top with an even layer of both the cheddar and mozzarella cheese and bake in the oven for 15 minutes until cheese has melted and the dough is ready.
- Serve hot
Salad Ingredients:
- 4 cups cos lettuce leaves (baby torn)
- 375 g boneless skinless chicken breasts (cooked and chopped)
- 1/2fresh pineapple (core removed and cut into wedges)
- 2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
- 1 yellow capsicum (or red cut into thin strips, bell pepper
Salad Dressing:
- 2 tablespoons light soy sauce
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon peanut butter
- 2 teaspoons honey
- 1 pinch chili flakes
Directions:
- On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
- In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
- Drizzle the dressing between the 4 serves.
Ingredients:
- 1/2 cup butter
- 2 teaspoons garlic powder
- 4 cloves garlic, minced
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
Directions:
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Sesame Noodles:
- 1 lb spaghettini (get the thinnest spaghetti you can find)
- 1⁄2 cup soy sauce
- 1⁄4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
- 1⁄3 cup sugar
- 3 scallions, thinly sliced
- 1⁄4 cup sesame seeds (or more)
Funky Chicken:
- 1⁄4 cup soy sauce
- 1⁄4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1⁄4 cup brown sugar
- 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
- 4 boneless skinless chicken breasts
- sesame oil, for sauteing
DIRECTIONS:
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain (I also rinse).
- In a jar, add the soy sauce, sesame oil and the sugar.
- Shake until well blended and the sugar has dissolved.
- Pour this over the pasta.
- Toss with scallions and sprinkle with the sesame seeds.
- Set aside while you marinate and then cook the chicken.
- Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
- Make sure the sugar has pretty much dissolved.
- Add the chicken, making sure it's all coated with the sauce.
- Cover and stick in the fridge for 2-3 hours.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan.
- Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken diagonally into thin strips.
- Serve the chicken over the sesame noodles.
- Stand back and watch your guests/children/loved ones inhale this dish.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large carrots, chopped medium
- 3 stalks celery, chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 16 ounces dried white beans
- 8 cups chicken stock
- Pepper (depend on taste)
- 1 teaspoon fresh rosemary, chopped
- 2 cups butternut squash, diced
- 4 garlic cloves, sliced, salt & pepper
- 4 cups swiss chard leaves, chopped
- 1 -2 cup chicken stock for thinning soup
- 1/2 cup sour cream
- 1 cup crouton
DIRECTIONS:
- In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
- Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
- Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.