Whatever You Do, Don't Make This Southwestern Chicken Pot Pie!

Seriously, Chicken pot pie who needs it?  Flaky pie crust, savory chicken, the smokey, yet gentle spicy flavor...




Even when you put it in the fridge to "save" it for "leftovers" and you peek at it and sneak one more bite to make sure it's still okay and then it tastes way better than okay...




Yep, Southwestern Chicken Pot Pie, don't even start!

But if severe warnings and common sense don't deter you, here's the recipe:

Adapted from Sunny Anderson

If You Want to Make Your Own Dough: (You can use refrigerated pie dough)
1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt

Filling:
1 lb chicken thighs and/or legs
8 sprigs fresh thyme
6 cloves garlic, 4 smashed the other 2 thinly sliced
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema or alternately 1 cup of light sour cream
1 egg

Preheat the oven to 375 degrees F.

For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.

For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.

Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.

Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.

Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema or sour cream. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.

Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

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Crawfish Enchiladas

It's Lent and being a Cajun, I have to get my fill of crawfish in any way, shape or form I can.  These enchiladas are like no other enchilada you have experienced before.

The ingredients for the crawfish filling and the sauce contain a lot of the same ingredients.  Chop once and divide it up.

 So are you ready to make some dinner?

Crawfish Filling:

2 tablespoons butter

1 teaspoon dried thyme

2 tablespoons minced pickled jalapeno peppers

2 tablespoons minced garlic

1/4 cup finely chopped bell pepper (I used a combination of red and green)

1/2 chopped green onions

4 tablespoons tomato paste

1 lb. Louisiana crawfish tails

1 cup shredded Monterrey Jack/Colby cheese mixture

Crawfish Enchilada Sauce:

1-1/2 sticks butter

1/2 cup onion, minced

1/2 cup finely chopped celery

1/4 cup finely chopped bell pepper

2 cloves garlic, pressed

1 cup Half-n-Half

Cayenne pepper to taste

1/2 cup grated Parmesan cheese, divided

2 tablespoons Louisiana Hot Sauce

1/2 cup chopped green onions

2 tablespoons chopped Italian parsley

10 flour tortillas

1 cup shredded Monterrey Jack/Colby cheese mixture

9 x 13 baking dish

Preheat oven to 350 degrees F

Melt butter in a large skillet add in the thyme, cook for 2 minutes until fragrant then add and saute green onions, bell peppers, celery, jalapeno peppers and garlic about 5 minutes.

Add the tomato paste, stir to combine.  Spread out on the bottom of the pan and cook another 5 to 7 minutes.

Add in the crawfish tails and any liquid in the bag.  Cook for another 4 minutes, remove from heat.  Empty into a bowl to cool completely.

Place the same skillet back on the stove and melt the butter

Saute the onions, celery, bell pepper and garlic until soft.  There will be a lot of liquid in the pan.

Add the Half-n-Half.  Swirl with a spoon to combine.

Add in 1/4 cup of the Parmesan cheese and continue swirling to combine.  Sometimes I just prefer to swirl instead of stirring. 

Add in the cayenne and the hot sauce.  Don't worry, this is not enough register very much heat at all.  Look below, the cayenne and the hot sauce give the sauce a nice color.

Add in the green onions and parsley.

Turn the burner off but leave the skillet on the burner.

 

Fold in one cup of the Jack/Colby cheese mixture to the completely cooled crawfish tails. 

Ladle just enough sauce to thinly cover the bottom of the baking dish.  Place about 1-1/2 to tablespoons of the crawfish mixture in the middle of one of the tortillas. 

Tightly Roll the tortillas and place the the baking dish seam side down.

Ladle the remaining sauce over the tortillas then sprinkle the remaining Parmesan cheese over the sauce.

Next, top the tortillas with the remaining Jack/Colby cheese mixture and place the enchiladas in a pre-heated 350 degree F oven and bake for 20 minutes.

 Remove from oven after 20 minutes and allow to rest for 5 minutes.

 Get yours before they're all gone!

Yeah, I think I am going to become a member of the clean plate club!

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Chicken Tetrazzini

This the the last in the series of recipes I am posting on my review of Simply Suppers by Jennifer Chandler.  There are quite a few other recipes in this cookbook I can't wait to try and I will post them. 

Also, don't forget to comment for a chance to win one of three of Jennifer Chandler's cookbook, Simply Suppers that Smoky Mountain Cafe is giving away.  Drawing is April 12, 2011, winner will be announced no later than noon, April 13, 2011.

This Chicken Tetrazzini recipe is without a doubt the best one I have tasted so far.  Timing is the most important factor with this recipe.  Read the recipe over carefully before you start and plan to get everything timed just right. 

It is also the most labor intensive Chicken Tetrazzini recipe I have made.  A two-hour commitment on my part was kind of tough on a weeknight, especially after working all day and coming home and feeding the dog, doing laundry my children didn't get to and trying to DVR "The Kennedys" mini-series and along with  watching the results on "American Idol".

Another plus, this is an economical dish and can make one pack of chicken breast tenders or boneless, skinless chicken thighs go a long way.  A meal that feeds a crowd!  If you decide to make Chicken Tetrazzini for entertaining, your guests will sing your praises for a long, long time.

Does this picture get your attention?  Oh, yes we have leftovers and I dreaming of another plate of this cheesy, goooey, chicken goodness!

4 tablespoons unsalted butter divided, plus extra for the casserole dish and topping.  (I used salted butter, it's what I had on hand, plus I like the extra slightly salt taste.)

1 cup grated Parmesan Cheese
1/4 cup Italian-style bread crumbs
1 tablespoon olive oil
8 ounces button mushrooms, cleaned and sliced very thin
1/2 cup finely diced yellow onion (about 1 small onion)
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 cup dry white wine
2 cups shredded cooked chicken (I seared 1 package  - 1 1/2 lbs. - of chicken breast tenders - it wound up being a little more than 2 cups)
1 (16 ounce) box linguine, cooked per package directions
1 cup frozen peas, thawed
1/4 cup finely chopped flat leaf parsley leaves, divided
1/3 cup all-purpose flour
3 cups milk
2 cups heavy cream
1 cup chicken stock
Kosher salt and freshly ground black pepper

Cook the chicken and set aside.  (I seasoned mine with salt, pepper, onion powder, and garlic powder.  Add one tablespoon of vegetable oil  and heat skillet over medium-high heat.  Sear on each side for approximately 4 to 5 minutes.  Set aside to cool.  Shred while the veggies are cooking.  I sued the same skillet to cook the veggies.  The veggies cooking along with the chicken bits left in the skillet made for some awesome smalls in the kitchen.)

Preheat the oven to 425-degrees.  Lightly grease a 9x13 inch baking dish with butter and set aside.

In a small bowl, combine the Parmesan and bread crumbs.  Set aside.

Get the water boiling and cook the linguine.

In a large (high-sided) saucepan over medium-high heat, melt one tablespoon of butter and the oil.  Add the mushrooms and cook, stirring frequently, until the liquid from the mushrooms evaporates and they become slightly golden, about 10 minutes.  Add the onion, garlic, and thyme.  Cook until the vegetables are soft, about 5 minutes. (This smells incredible.  The recipe didn't call for it, but I HAD to season this with salt and pepper to taste at this point.) Add the wine and cook until the liquid has almost evaporated, about 2 minutes.

Transfer the mixture to a LARGE bowl.  Add the shredded chicken, cooked linguine, peas, 2 tablespoons of parsley and set aside.

In the same pan used for the mushrooms, melt the remaining 3 tablespoons of butter over medium-low heat.  When the butter starts to foam, add the flour and cook whisking until thickened, about one minute.

A couple of notes here; when butter and flour is combined like this, you wind up with a globby hunk of dough.  I'm a purist when it comes to making a roux.  Add a tablespoon of oil and the roux will be much easier to work.   At medium-low, it will take forever for the roux to cook, even in a cast iron skillet.  Make the roux over medium or medium-high heat.  Also, please cook the roux for more than one minute to deepen the flavor which is the whole point in making a roux.  Keep whisking and cook it for at least five minutes to cook off the flour taste and allow the deeper nutty taste to evolve.

While continuing to whisk , gradually add the milk, heavy cream and chicken stock.  Over medium-high heat, bring the mixture to a boil.  Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens, about 5 to 8 minutes.  Pour the sauce over the pasta mixture, and toss until well combined.  Season with salt and pepper to taste.

Transfer the mixture to the prepared baking dish.  Sprinkle the bread crumb mixture and the remaining 2 tablespoons of parsley evenly over the pasta.  Top with thinly sliced pats of butter.  Bake until golden brown, about 30 minutes.  (Place a baking sheet under baking dish when placing in the oven, there's a lot of liquid in the dish and at 425 degrees, it will bubble over in the oven.)

Enjoy and have a fantastic weekend!!!

Roasted Garlic and Smoked Canadian Bacon Frittata

As you know know if you've read my profile, I'm originally from New Orleans. I really like "Fleur de Lis" and couldn't resist buying this trivet. Can you believe I found this in an outlet store in the Smoky Mountains?

When the homegirlz asked what was for dinner last night, the oldest said she wasn't that hungry and asked if she could just fix a sandwich. The youngest one asked, "What's in it?". The word "frittata" scared them and they decided they didn't want any part of the weird dinner I was preparing. I've racked my brain and cannot figure out where they came from; they have no sense of adventure. This was served with a salad and my youngest added a side of Bugles (I really don't know why). By the way, this is not a cholesterol friendly meal, but making this once in a while shouldn't hurt that much.

Roasted Garlic and Smoked Ham Frittata

In a large mixing bowl add 2 cups of shredded Gruyere cheese.

Add 8 large eggs, 2 tablespoons heavy whipping cream, salt and cracked black pepper to taste.

Whisk the ingredients in the bowl until it gets foamy. This will build up your upper arm muscles!

Melt 1 tablespoon of butter in a heavy skillet over medium heat.

When the butter has melted and starts to bubble, add to the pan 1 small onion diced and 4 small red potatoes diced.

Season the onions and potatoes with salt and black pepper and cook thoroughly about 10-12 minutes.

Once the onions and potatoes are thoroughly cooked, squeeze one head of roasted garlic into the pan and cook for another 3 minutes.

Add the egg mixture to the pan. Using a spatula, gently pull in the sides of the egg mixture to let the uncooked eggs to run to the bottom of the pan to cook.

Cube up 1 cup of Canadian Bacon.

Once the frittata is halfway set, add the cubed Canadian Bacon to the pan. Transfer the pan to a pre-heated 400 degree oven and cook for 10 minutes. The frittata will fluff up on the top and become slightly golden brown.

Remove from oven and let cool 5 minutes. Shower frittata with freshly grated Parmesan Reggiano cheese, slice and garnish with green onion and a dollop of sour cream.

Come to mama!

Taco Pie

This is old favorite dating back to my teens. My Mom had to make two because one of my brothers would devour it. If his friends found out Taco Pie was on the menu at our house, they would try to figure out a way to get invited for dinner. This savory dish is a great quickie meal.



Taco Pie - Brown one pound of lean ground meat, drain well. Return meat to pan, add one envelope of Taco Seasoning Mix and 3/4 cup of water and cook meat per the package directions on the Taco Seasoning envelope. While the meat is browning, get out a glass pie dish or an 8 x 8 glass, oven safe dish and open up a tube of crescent rolls. Roll out and press the crescent roll dough together into dish to form a crust to cover the bottom of the dish and halfway up the sides of the dish. When meat is finished cooking dump into crust and spread out evenly. Crumble a couple of handfuls of Nacho Cheese Doritos and sprinkle over meat. Ice the meat with low-fat sour cream (this will be messy). Crumble some more Doritos over the sour cream, garnish with sliced black olives and shredded cheddar cheese. Bake in a preheated 350 degree oven. Check after 20 minutes. Pie is done when crust is browned and cheese melted to your liking. Let pie rest for about 10 minutes before slicing. Bueno!