Savory Crumble Topping for Chicken Pot Pie

This is comfort food to the max. I love it when the weather turns chilly and I want to start baking again. I saw this recipe on America's Test Kitchen and thought that I just needed to try it. I'm glad that I did. It really is very good. I hope you will try it. It could be used on your favorite potpie recipe. I included our favorite chicken potpie recipe incase you don't have one and I am including the crust recipe that I usually use on my potpie in case you want to try that too.








The recipe calls for a 2-1/1 quart casserole dish but I wanted to try individual servings. That was fun and would make for a fun party but for most family meals, I would just put it in the casserole. I double the recipe when I use a 9x13.






I love this potpie and I did like the savory crumble topping. I love my crust that I use on this potpie and have a feeling that's what I will use the most. I am really glad I tried this recipe, though, and who knows, I will probably make it again.



Savory Crumble Topping for Pot Pie
From America's Test Kitchen

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
6 Tbls. unsalted butter cut into 1/2" cubes, chilled
1/2 cup grated parmesean cheese
3/4 cup +2 Tbls. cream

Preheat oven to 450*

Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Cool.

Crumble into pieces and sprinkle over the pot pie. Bake until the filling is bubble and the crumble is browned.


Cheddar Chicken Potpie

1-1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1-1/2 cup milk
2 cups shredded sharp cheddar cheese
4 cups cooked diced chicken
1/4 tsp. poultry seasoning
salt and pepper to taste

In a large pan, bring the broth to a boil. Add the vegetables and cook until fork tender. Blend the flour with the milk and add into the broth. Stir to thicken. Add the chicken, cheese and poultry seasoning. (Can add frozen peas if you want). Pour into a 2-1/2 qt. casserole. Top with crust or savory crumble topping. Bake until bubbly and crumble is brown. If using a crust bake for 15-20 minutes or until crust is browned.

Potpie Crust

1 cup flour
1/2 tsp. salt
1/3 cup shortening
1 egg

Mix the flour and salt together. Cut in the shortening. Add the egg and mix together. Roll out on a floured board and place on the potpie. It usually comes up in pieces so I kind of just fit it together but it is so so good.

Peach Mallow Dessert

Maybe I should change this blog to a dessert blog because it seems that's what I'm always posting but hey, you only get peaches once a year and I just had to post another recipe using fresh peaches. This is a really yummy recipe that does not use cream cheese. It uses marshmallows and whipping cream instead. It is so light that you can eat a bunch of it. Make it quick because we all know that the deliciousness of fresh peaches is going away all too fast.








The ingredients are pretty basic.








Melt the marshmallows and the milk together in the microwave. Stir about every 30 seconds until completely melted. Cool. While the marshmallow mixture is cooling, whip the whipping cream until stiff. Add some sugar and vanilla. When the marshmallow mixture is cool, fold it into the whipped cream.








Slice the peaces into a bowl and add a little sugar if you think they need to be sweetened a bit.










To assemble, pour half of the cream mixture on top of the crust in the pan. Top with all of the peaches and then the rest of the cream. Top with the reserved crumb mixture. I added chopped pecans to the top and I really liked it with the nuts. They are optional.







This dessert is just light and tasty. It makes a medium filled 9x13. If you want it really full, double the recipe and you'll have more than enough. Too bad peaches are only here for a minute and then we have to wait a whole 11 months til next season. Enjoy!



Peach Mallow Dessert

7 1/2 cups mini marshmallows
1/2 cup milk
1 cup whipping cream
fresh peaches
20 graham crackers
1/2 cup sugar
1/2 tsp. cinnamon
1 cube butter

Melt the mini marshmallows with the milk in the microwave. Stir every 30 seconds until melted and mixed together. Cool.

Make the crust by crushing the graham crackers. Add sugar and cinnamon. Mix in melted butter. Pat 3/4 crumbs into the bottom of a 9x13 pan. Reserve the remaining crumbs for top. You can add chopped nuts to the reserved topping or to the peaches if desired.

Peel and slice the peaches and add a little sugar to sweeten the peaches if needed.

Whip the cream and sweeten slightly with powdered sugar and add 1 tsp. vanilla. Fold into the cooled marshmallow mixture.

To assembled: put half the whipped cream mixture into crust and spread to edges. Add the peaches. Top with the rest of the cream mixture. Top with crumbs. Refrigerate at least 2 hours before serving.

Incredibly Easy 2 Ingredient Ice Cream

Oh My, HELP me. This recipe could very easily become my complete downfall. How many of us never make homemade ice cream because it's such a process? Well hold onto your hats because this recipe will blow you away. It is incredibly easy and just makes me want to cry. What a yummy, easy treat for family home evening or friday night date or just because you want it. It is just two ingredients if you can believe it-PLUS whatever you might want to add to it. Good luck with this one-it just really is incredible.







The ingredients:)







Put the sweetened condensed milk into a bowl. Add the flavoring of your choice if you want. I added vanilla.







Whip the cream to stiff peaks!








Add the whipped cream to the sweetened condensed milk and fold in gently. When it is all combined, put in the freezer for 6 hours or until it is frozen through.





So this ice cream is so good and so very easy. I am excited to play with it and try different flavors. It is rich and it is creamy. It doesn't take much for this recipe to satisfy your sweet tooth. Try it-you will LOVE it. YUM-O


2 Ingredient Ice Cream
Recipe from Eagle Brand


1 14 oz. can Sweetened Condensed Milk
2 cups whipping cream

Place sweetened condensed milk in a freezer safe bowl. Whip the cream to stiff peaks and fold into the sweetened condensed milk. Freeze for at least 6 hours or until firm.

Add-ins may be added before freezing. Use fresh fruit, crushed cookies, candies and different flavored extracts and spices

Easy Chicken Enchilada Casserole

So this enchilada casserole is not a new recipe. My family has loved it for a long time but I thought I would share it. This is a mutated recipe from my chicken enchiladas. I adapted it years ago for girls camp in a dutch oven. Needless to say it has become a favorite in my family and with past young women's groups. It is easy. We use chicken but you could sub out with beef if you want. Actually, you could make it the way you love it. The sauce is easy. It was introduced to me in college from a roommate and we absolutely love it. El Pato sauce is found by the tomato sauce in the grocery store and it is yum. I have tried other brands of Mexican tomato sauce but I keep coming back to El Pato-it's the best!









This is just a layer kind of casserole. I start with just a small amount of the sauce in the bottom of a greased (spray) casserole dish. The spray just helps clean up of the dish easier. Add half of the crushed chips, chicken, sauce and cheese. The next layer should stop with the sauce. Cover with foil and bake at 350* until it is bubbly into the center.










When the casserole is hot and bubbly, remove from the oven and add chips to the top and cheese. Return to the oven and leave it long enough to melt the cheese and it starts to brown. If you can't wait like me, you can turn on the broiler and get it to that point quicker.









After you scoop it up onto a plate, you can top it with sour cream and lettuce if you like. You could add olives, or chopped green onion or whatever you love. It is just Delish!





This casserole is just so good and so easy to assemble. If you love comfort food with a little kick, you will love this little dish. You can add whatever you love in enchiladas, my family just really loves it with chicken. Give it a try-you won't be sorry.





Easy Chicken Enchilada Casserole

4 c. cooked chicken cubed or shredded
Corn tortilla chips (it's a guess)
3 c. cheese shredded
1 can El Pato sauce
1 can tomato sauce
2 cans cream of chicken soup
sour cream
lettuce

Cook up the chicken or shred a rotisserie chicken. Mix the sauce using the El Pato sauce, tomato sauce and soup. Crush up some of the chips. Shred the cheese. In a casserole dish start with a small amount of sauce, add half the crushed chips, half the chicken, half the sauce and half the cheese. Repeat layers to the sauce. Bake until bubbly. At the end add some chips broken into bigger pieces and top with cheese. Return to the oven until the cheese is bubbly and it's starting to brown. Top with sour cream and lettuce if you like. YUMMY!

Divine, but easy Chocolat Pudding

Okay! You know me well enough to know that I just can't stay away from the desserts. If they are chocolate all the better. I saw this recipe on Good Things Utah and had to try it because I couldn't believe how easy it is to make. I followed the recipe but my cream boiled over a little so I don't know if I had enough cream in it. That might be why it was a little thicker than regular pudding. I also used almond flavoring and it was really good but an little overbearing. I am going to try just vanilla next time. So, you just put everything in the blender, add boiling cream while you blend and voila!!! It turns into pudding and it cooks the raw egg in the process. So cool. I HOPE you will TRY it out because it really is unbelievable!






The ingredients are pretty simple and most of us have them hanging around the house in case a chocolate fix is required. I used semi-sweet chocolate chips because I love semi-sweet and that's what I had in my freezer. I think milk chocolate would be super yummy or maybe a mix of the two. Try your favorite and see what you think. Just a note, this pudding set up really thick. In fact it was like the middle of a truffle. If you let it sit out of the fridge for a few minutes before you serve, it should soften to more like a pudding. Hey if you love eating solid, creamy chocolate, why wait?









Put all the ingredients except the hot cream into your blender. Put the lid on and then start the blender. Add the boiling cream slowly through the little hole in the top and blend for a couple of minutes until well blended. When it's completely blended and creamy, pour into little bowls and chill for at least an hour.















When you are ready to eat, grab a spoon, add some cream and dig right in. This pudding is very very rich but so good you won't believe it. This is a must for anyone who is a choco-holic. Yummy to the max. Easy as can be and you will just not believe your tastebuds. Try it out.







Divine (But Easy!) Chocolate Pudding
by: Annette Lyon - Chocolate Never Faileth
1 C. whipping cream
1 C. chocolate chips
1 egg
1/4 C. sugar
1/4 tsp. salt
2 TBSP. amaretto flavoring or 1 TSP. almond extract

In a small saucepan, bring the whipping cream to a boil. (If you have a ³sure simmer² setting on your microwave, use that instead and set it for 15 seconds of simmering). While the whipping cream is heating, pour the remaining ingredients into a blender. Transfer the hot cream to a Pyrex measuring cup with a spout. Turn on the blender and very slowly drizzle the simmering cream in a thin stream into the blender. Let the mixture blend for another few seconds until smooth. Pour into a glass bowl or demitasse serving cups. Chill for at least an hour. Garnish with whipped cream and a chocolate-dipped strawberry. Or do what I do: grab a spoon and dig in

Crunchy Baked Chicken

This is a wonderful recipe. I found it in the Smith's monthly mailer and I tweeked it a little bit. I marinated the chicken in buttermilk because that's what a lot of Southern Fried Chicken recipes call for and because it's super easy. If you don't want to use buttermilk then you can mix 1 egg and 1 Tbls. milk together and dip in that. We really liked the flavor of this chicken.






Mix all of the dry ingredients. I crushed up the french fried onions so they were smaller bits. These are really yummy:)






Roll the chicken pieces in the crumb mixture and press to make sure they are well coated. Put into a baking pan and drizzle with the melted butter. Bake




I really loved this recipe. I don't usually buy chicken pieces with skin on. This worked with the boneless skinless breasts and they were tender and not dry at all. If you have some time try it out. We liked it!




Crunchy Baked Chicken

3 lbs. chicken parts
1/2 pint or more buttermilk
1-2oz can french fried onions
3/4 c. parmesean cheese
1/3 c. bread crumbs
1 tsp. paprika
1/2 tsp salt
pepper to taste
2-3 Tbls melted butter

Put the chicken pieces into a ziplock bag and add the buttermilk. Let marinate 2 hours ups to overnight. Mix all the dry ingredients together (crush up the onions a bit). Dip the chicken pieces in the crumb mixture until it is coated well. Put into a greased pan and drizzle with melted butter.

Bake at 350* for 55-60 minutes or until cooked through (170* minimum internal temperature)

Easy Greek Patates on the grill.

I had read about these wonderful Greek Patates before we went to Greece. Once there, though, I only found them one time and believe me I asked at every place we ate. They would say, "Yes, we have those" and then here would come a plate of french fries. Anyway, I found a recipe and played with it a bit and these are pretty close. If you like potatoes and oregano and olive oil, you will love these. Give them a try. So Good!








The ingredients! Not too scary:)






Slice the potatoes to about 1/8 inch thick. You can use russets, reds, or your favorite kind of potato.









Layer about half of the potato slices on the foil. Season with salt and pepper, garlic, and oregano. Drizzle with olive oil. Spread the onion over the top and then top with the rest of the potatoes. Season and drizzle one more time.







Wrap up the center and the ends. I usually add another layer or two of foil but that's because I have cheap foil. If you have the heavy duty you should be ok. Put them on the grill turned on high and cook for about 30 minutes. If you make individual servings they will cook faster. Turn with tongs about half way through. The foil should start to puff when they are done.






Slice through the foil and serve! MMMM

These are the yummiest potatoes. I didn't use lemon juice on them but after they are done you can squeeze some fresh lemon juice over the top. These are super easy on the grill but are just as easy in the oven. Try them out. SO SO GOOD!



Easy Greek Patates on the Grill

Potatoes ( about 1 medium per person)
onion sliced
olive oil
oregano
garlic powder
salt
pepper

Slice the potatoes to about 1/8 inch thick. Slice the onion.
Spread a double layer of foil out and spray so the potatoes won't stick

Spread a layer of half the potatoes and season with salt, pepper, garlic and oregano. Drizzle with olive oil. Layer on the onions. Top with the rest of the potatoes and season again and drizzle with oil. Fold up the foil and roll in the ends. Use another layer of foil if you think it's necessary.

Put on the grill on high and cook for about 30 minutes. (Individual packs will be less) Turn with tongs about half way through cooking time. Package will start to puff up when they are done. Cut open the foil and devour!