My husband adores anything like pot pie, or shepherds’ pie. Any sort of warm, meat casserole, and he’s just happy as can be. (And why not? The man has good taste.)
Looks good enough to eat, am I right? 😀
So, here’s what you do:
Thaw some chicken, at least halfway, and then just put the pieces in a pot, and fill it up with enough water to barely cover them. Then add an onion, cut into at least quarters, 3-4 stalks of celery in about finger-width pieces. Make sure to occasionally stir the stock, so that the chicken doesn’t stick. (A wooden spoon is perfect for this) *Be sure to not be too far away from the stove, so it doesn’t boil over and make a nasty mess.* Yes, I’m speaking from experience. 😛
Next, you get a 9″x13″ baking dish, and put veggies in it. In my opinion, a chicken pot pie always needs on the inside (besides chicken and gravy) is peas, carrots, and potato chunks. You want to make sure that the veggies are all about the same shape and size, just so that you can have more than one veggie in each bite. I also put green beans in mine. *Something that makes this super easy is just using a bag of mixed frozen veggies.*
Once the stock is done, (and a good way to tell is just to grab a piece of the chicken with a pair of tongs and see if it’s separating from the bone) carefully cut the chicken off the bone, and into chunks. Put the chicken pieces into the pan, and thicken the stock into gravy, then pour the gravy on top of everything else in the pan.
Make pie crust (or use biscuits),
Never-fail pie crust:
2 cups all-purpose flour
1 cup shortening
1 teaspoon salt
1/4 cup ice water (just make yourself a glass while you cook, very nice!)
Mix flour& salt together. Cut in shortening with a pastry blender until the mixture resembles coarse cornmeal. Add water, and mix only until mixture is moistened.
Makes 1 double crust, or 2 single crusts (or 1 9×13 crust)
roll it out, and lay it over the contents of the 9×13, poking a few vents in the crust before putting it into the oven at 450* for about 10 minutes or so, or until the crust is firm and golden.
My husband came up with a rather genius idea for chocolate chip snickerdoodles, a few days ago. I was intrigued, but a little too busy with my own things to take time for something like cookies.
Then, not to wax all political on here, but suffice it to say, I was a little bummed about the election results. So I thought some delicious cookies were just the thing. 🙂
I heard good things from this snickerdoodle recipe, and I must say, it did NOT disappoint. So good!
My only change was that before I rolled the balls in cinnamon sugar (mine were about 1-1&1/2 inch balls) I pressed chocolate chips into them in the shape of a cute little smiley face. Then you just roll then in the cinnamon sugar, and make sure they get onto the pan face-up.
Bake exactly as directed, and give them at least a minute or two to firm up. They’re excellent both hot and cold.
I’d recommend using 4-ish chips for the smile, if you do the cute faces, since the dough flattens very evenly, you can really pack the chips in, and they’ll come out very nice.
These are probably my new favorite cookie! I’d have process pictures and everything, but it really was that simple. (Plus, we only had this cookie, plus half of one of his buddies left when I thought to snap a picture of it! They went fast.)
Sorry I’ve been so absent! The morning sickness for my first trimester was unspeakably awful. O_O
That’s right, I’m pregnant! And since I’ve been staving off the craft-for-baby instinct for a couple of months, now, it’s entirely likely that I’ll cave soon, and you lovely people of the interwebs will see some baby stuff up on here.
Anyway, dinner last night, I asked my mom to send me her chicken & rice recipe. (Because, you know… I had a craving.)
It’s absolutely simple, just one of those dinners you can put together and leave in the oven until it’s done. AND, it’s easily changeable, so you can do different styles, culture influences, etc.
Chicken & Rice:
In a buttered 8×8 pan, pour in 1 cup raw rice. (It’s nice if you mix in some dry wheat, too.)
Pour 1 – 1&1/2 cups chicken stock (or cream of mushroom soup, pineapple juice, coconut milk, etc. Any kind of flavoring liquid that isn’t offensive to eat ____-flavored rice with your chicken, basically.) If you use a can of cream of mushroom soup, like I did, you’ll want to thin out the goop with a can full of milk/water.
Place seasoned (I used a mix of paprika, garlic, and basil) raw chicken (about 4 pieces is good) , skin side up, if you have it, on top, and cover with foil. (Especially if your chicken has skin, you’ll want to spray the foil with some cooking spray, so you don’t have to fight the foil for your dinner.) *The amount of pieces you need isn’t really an issue just space them out so that they won’t touch.
bake at 400* for 1 hour, and check it 15 minutes before it’s done. If the rice is too dry for your taste, (I like mine extra saucy) then add some water, or milk, pineapple juice, stock, if you have some left. This is more about the rice, so water will usually do just fine.
***Make sure to stab at least one piece of chicken straight to the center, and check for blood. If there is ANY, put it back in for at least another 15 minutes.
And there it is! Pretty simple, highly adaptable, and yummy. The chicken comes out so perfectly moist, and the rice so good, every single time.