Casseroles · Chicken · Meats · Starches

All Sold Out Chicken Pot Pies

Taken from one of my fav recipe books, The Pastry Queen, which was given to me by a good friend, this chicken pot pie has people calling the PQ early on Tues mornings when she makes them to reserve them. The more she makes, the more she sells, unable to keep up the demand. She has graciously put the recipe in her cookbook so those of us unable to drive to Fredricksburg, TX can now experience these great little pies.

Filling:

3 tables unsalted butter

1 medium sized yellow onion, chopped

1 large russet potato, peeled and diced

3 cloves of garlic, minced

1 red bell pepper, diced

8 oz button mushrooms, sliced

1/2 teas crushed red pepper flakes

Salt & Pepper

1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled

8 oz fresh green beans, cut into 1″ pieces (optional)

1 (8 oz) package frozen peas (optional) *See below regarding carrots.

Cream Sauce

1/2 cup (1 stick) unsalted butter

1 cup all purpose flour

2 1/3 cups chicken stock

1/2 cup heavy whipping cream

Dash of hot pepper sauce, such as Tabasco

Salt

Crust

1 cup (2 sticks) chilled unsalted butter

3 cups all purpose flour

10 oz chilled cream cheese

1 teas salt

1/4 teas pepper (preferably white pepper)

1 egg for brushing over the dough to brown it

To make filling:

Melt butter in a large saute pan set over medium heat. Add the onion and potato; sauté for 5 min. Add garlic, bell pepper and mushrooms and sauté for about 15 min, until potatoes are tender. Stir in crushed red pepper flakes and salt and pepper to taste.

While the vegetables are sautéing; skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave safe bowl and add enough water to cover. Cover the dish and microwave on high power for about 10 min, until beans are tender. Drain thoroughly. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

*(Because we aren’t a “pea” family, we substitute chopped fresh carrots for the peas and make it green beans and carrots instead of green beans and peas)

Cream Sauce

Melt the butter over medium heat in large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the whipping cream, hot pepper sauce and salt & pepper to taste.

Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 3/4 cup capacity oven-safe bowls 3/4 of the way to the top with the creamed chicken filling.

Crust:

Preheat oven to 375. Cut the butter into 16 pieces. In the bowl of a food processor, fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt and continue pulsing just until the dough forms a ball.

Set the dough on a flat surface dusted with flour. (I use waxed paper, dusted with the flour, instead of just putting on cabinet, makes clean up so much easier)

Using a floured rolling pin (please tell me you didn’t sell your rolling pin in the garage sell), roll out the dough to 1/4″ thickness. Measure the diameter of the pot pie bowls-such as 4-5 in across and cut out dough rounds that are 1 1/2 ” larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20-25 min, until golden brown. Serve immediately with a salad and sweetened iced tea.

appetizers · Chicken · Meats · Salads

Poppy Seed Chicken Salad in Phyllo Cups

Taken from a Tea Time Magazine, these are truly a southern delight.

2 cups chopped cooked chicken

1/2 cup finely chopped apple

3 tables minced celery

2 green onions, minced

1/4 cup sour cream

1/4 cup mayo

1 teas lemon juice

1 teas honey

1 teas poppy seed

1/4 teas salt

1/2 teas pepper

2 (2.1 oz) frozen phyllo cups, thawed

Garnish; chopped fresh chives or parsley

In a medium bowl, combine chicken, apple, celery and green onion

In a separate bowl, combine sour cream, mayo, lemon juice, honey, poppy seeds, salt and pepper.

Combine sour cream mixture with chicken mixture.

Spoon into phyllo cups. Garnish with chives, if desired.

Daily Thoughts

An Era Gone By

Yesterday I was transported back to a time of elegance, of a lazy peaceful afternoon which I have never quite been shown before. My neighbor and her twin sister invited me to go to lunch with them at the Pasadena Town Club. In my mind, I thought I would be going to a place that would be sophisticated and elegant, but nothing in my past 62 years had prepared me for the treat I received upon entering this era gone-by.

As we drove into the parking lot, which was surrounded by a small red brick wall, with trees shading most of the cars, I knew that I was entering a different type of afternoon, as I saw only ladies entering the beautiful porch leading to the club which began in 1927.

As we walked up to the Town Club, Sally and Nancy began to tell me how it all began. Two women, in 1927 wanted a place where they could just go have a nice quiet place to have lunch. So..these two woman founded the Town Club. As we entered the front door, we were greeted by a hostess which led us to a “parlor” where we sat and had iced tea and visited until they come to ask if you are ready to be taken to your table. As we sat there and chatted about the beginnings of this great place, they told me that the men’s bathroom was named after their father, who became quite tired of “going out to the bushes to potty” because there was no men’s bathrooms, being that it was just a place for ladies all through the week. So their dad determined that a “men’s” restroom would be built, even though the men were only allowed onThursday-Sat nights for dinner.

As women began arriving, it was easy, in the way they were dressed, to imagine, many years before, the ladies arriving with white gloves, hats to match their dresses and always hose and heals.

After about 30 minutes the hostess came and asked if we were ready to be seated and we were led through a courtyard, filled with flowers, fountains, little white lights that I’m sure take you even further from reality when they are shinning at night, to an open room, which was filled with french doors.  We were seated at a table which overlooked and opened up to another courtyard where more flowers and chairs were placed just perfectly for chatting the afternoon away.

As I looked at the table, there was a printed Menu which, of course, had the Town Club’s name printed on it ever so elegantly and the menu of the day.

The silverware had TC on them, as well as the napkins. We had a choice of two entrees, but began our meal with chilled cauliflower buttermilk soup and popovers with little balls of chilled butter. As our main course arrived, I was still taking in the traditional wallpaper that graced the walls and listened to the ladies who had filled the other tables around us. No one was talking about movie stars, soap operas or politics. I heard conversations of family plans or trips that had just been taken; bridge clubs that were awaiting the ladies arrival. I saw ladies introducing their daughters, who were visiting from out of town, to other club members, who had known each other since high school.  Ladies were proudly showing pictures of grandkids to their friends.

As we dined on our beautifully presented salads, we talked about cookbooks and recipes and different places we all had lived. It was just such a relaxing meal. No music in the background, other than the conversations that reflected more gentle times.

Before the dessert was served, the server brought little finger bowls, which were placed on real lace doilies for us to dip our fingers in, if the need arose. Then put before us, was a gorgeous lemon curd sponge cake with a raspberry poppy seed cream sauce swirled around the base of the cake. Delicious and so beautiful.

They took me on a tour of the club, each room looking like a sitting room in an old mansion that was always ready to welcome visitors. Shelves lined the wallpapered walls, with books, chandelier lighting and comfy couches and chairs that just invited me to sit and sip on lemonade while reading a novel or visiting with an old friend.

As we exited the door and walked down the steps, I turned to look at this remarkable place that allowed me to wallow in the luxury of years gone by. I wasn’t really ready to go back to reality. It had been such a lovely afternoon, it was easy to imagine  a time when movie goers were not shot and killed or children were not  molested, while training to play football and no need for Amber alerts.

Thank you, Sally and Nancy for transporting me to an afternoon of innocence, elegance and just plain enjoyment. It was wonderful. The day made me realize that the South has been influential no matter the address…if we allow it to. I began to realize that my Southern roots would be able to be shared as I began to feel at home, even here in California.

Cakes · Desserts

Fresh Peach and Praline Trifle

Yesterday I posted the Colonial Pound Cake that I told you I would be posting a trifle using the cake. Well, here it is and it is a winner.

1/2 cup honey

1/4 cup brandy (opt)

6 fresh peaches, peeled and sliced

3/4 cup firmly packed light brown sugar

3 1/2 cups heavy whipping cream, divided

3 tables butter

1 cup chopped pecans

1 teas vanilla

1 recipe Colonial pound cake, cubed (recipe for pound cake is posted on July 23 or under the title, Colonial Pound Cake)

In a small saucepan, combine honey and brandy over medium heat. (If you leave the bourbon out, substitute vanilla or amaretto syrup). Bring to simmer and cook 2 min. Cool completely.

In a medium bowl, combine peaches and honey mixture. Cover; chill 4 hours.

In a medium saucepan, combine brown sugar, 1/2 cup cream and butter. Over medium heat, cook 3-4 min, stirring constantly until sugar dissolved. Stir in pecans and vanilla extract. Cool completely.

In a large bowl, being sure no grease is present on bowl, using electric mixer on medium, beat 3 cups whipping cream until soft peaks form.Add brown sugar mixture, beating until stiff peaks form.

To assemble, layer cubed cake, cream mixture and peaches in a large serving bowl, repeating layers as needed. Chill, covering bowl,  at least 4 hours until ready to serve.

Desserts

Colonial Pound Cake

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

5 large eggs

1/2 cup milk

1 teas vanilla extract

1 teas almond extract

2 cups flour

1/4 teas salt

Preheat oven to 300. Spray a 12 cup bundt pan with Pam and then dust with flour, to avoid cake sticking to pan. (Or buy Pam with flour)

In a large bowl and using mixer at medium speed, beat sugar, shortening and butter until creamy. Add eggs, one at a time, beating well after each addition. Add milk, and extracts, beating to mix well.

In a small bowl, sift together the flour and salt. Gradually add to sugar mixture beating to mix well. Spoon batter into prepared pan. *If you only have a 9 cup bundt pan, fill as you normally would and then pour the remaining batter into greased muffin pans or a square baking pan (after greasing them). Bake each pan until knife inserted comes out clean.

If using the 12 cup bundt pan, bake about 1 hr and 10-15 min. Loosely cover with foil during last 20 min of baking to prevent excess browning.

Then tomorrow, I am posting a delicious trifle which will be using this great pound cake as the basis to the trifle. You can use this pound cake plain with coffee or for spreading a raspberry jam over half the batter before pouring the rest of the batter over the jam and bake. There are numerous ways to use this basic pound cake.

Chocolate · Desserts · Fruit

Chocolate Raspberry Cheesecake

1 Ready Crust Chocolate Pie Crust

6 oz cream cheese, softened

1 can sweetened condensed milk (Eagle Brand)

1 egg

3 tables lemon juice

1 teas vanilla

1 cup fresh or frozen raspberries

Chocolate glaze

Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 min or until center is set. Cool.

Top cheesecake with Chocolate glaze; chill.

Glaze: In a small saucepan, over low heat, melt 2 (1 oz ea) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Cool just a couple of min and pour over cheesecake and put into fridge for a few hours to chill.

Breads

Vanilla Scone

I know, I know, you are probably wondering why I am posting another scone recipe when I just posted one yesterday. But…..looking through an old Tea Time magazine last night, I came across this recipe that I had to try this morning. It is, a little easier than yesterday’s Cream scone and so so good. Because it uses self-rising flour, they rose beautifully and the egg wash browned them so much prettier than the cream ones I made yesterday. So am serving them today with the strawberry mixture for a luncheon. Plus, no kneading.

2 cups self-rising flour

1/3 cup sugar

6 tables butter, unsalted and cold

1/3 buttermilk

1/4 cup heavy cream

1 large egg

1 tables vanilla extract

1 vanilla bean, split and scraped ( I didn’t have one on hand, so just didn’t include this)

1 egg white

2 tables vanilla-flavored sugar (just used regular sugar as I didn’t have any of this in the house either) Guess I need to go to the store.

Preheat oven to 400. Line 2 baking sheets with parchment paper. (I just used one and sprayed it with Pam)

In a large bowl, combine flour and sugar. Using pastry blender, cut in butter until mixture is crumbly.

In a medium bowl, whisk together buttermilk, cream, egg, vanilla extract and vanilla bean seeds.

Add to flour mixture, and stir until dough is just combined, dough will be sticky.

Divide dough into two balls. On lightly floured surface ( I used the self-rising flour for this also), roll half of dough into a 6 1/2″x1/2″ circle; cut into 6 wedges. Repeat process for remaining dough. Brush scones with egg white and sprinkle with sugar. Place on prepared baking sheets; bake 9-12 min or until golden on top……by the way, you set these little babies down in front of your hubby tonight with jam and he will think you are “golden”…..I plan to ask Randy for a basket for my new bike he bought me after he eats one or two of these tonight…will post a pic of the basket after he buys it. 🙂

Desserts · Fruit

Cream Scones

Me enjoying strawberry shortcake

Friends took me to Houstons Restaurant for my birthday lunch last week. They knew that my all time favorite dessert is Houston’s Key Lime Pie, but low and behold, as we sit here, the waiter informed us that the key lime pie had been discontinued for about 6 weeks, because out here in LaLa land, people complain when they don’t get their strawberry shortcake while dining at Houstons, so as we sat there with our long faces, just knowing that we missed having our fav pie by 1 week. We did however, perk up when the waiter brought to our table a “free on the house” fresh strawberry shortcake, because we told him how disappointed we were that we came just for the KLP. Now, I am not big (well, yes, actually I am big) on strawberry shortcake, but this was absolutely awesome. So much so, that I am making it for a luncheon tomorrow. Instead of using those awful little sponge cakes that Sponge Bob must have invented, they served a fresh whipping cream scone, split with beautiful strawberries and sauce with fresh whipping cream. To die for….so here is a version, that I think would pass for the one we ate at Houstons. But…..in 5 weeks and counting, I will head over to order my key lime pie. In the meantime, the strawberry shortcake will keep me happy and I like to think of it,  eating lots of vitamin C, instead of what it really is…..I’m not even going to say….we all know what it is…a dessert that our “cholesterol” dr would not approve of!

2 cups all purpose flour

1 tables baking powder

1/4 teas salt

1/4 cup sugar

1/3 cup cold butter, cut up

1 cup whipping cream

Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until all is moist.

Turn out onto a lightly floured surface; ( I use wax paper) knead 5-6 times. Roll to 1/2 ” thickness; cut with a 2″ round cutter and place in lightly greased baking sheet. Brush tops with a little milk and sprinkle a little sugar over the top.

Bake at 375 for 15 min or until lightly browned. Set aside or keep until ready to serve with either preserves for breakfast or use for the strawberry shortcake.

Strawberries

Clean and slice pint of fresh strawberries.

In a small sauce pan, bring 1 cup water, 1 cup sugar and 3 tables cornstarch to a boil, stirring continually. When thickened, add 3 heaping tables of dry strawberry jello  and stir to mix. Set aside to cool and when cool, add sliced strawberries. * You cannot use sugar free jello, as it won’t set up right.

When ready to serve dessert. Slice the scones in half and spoon strawberry mixture onto each scone. Top with whipping cream. Delish and so pretty.

Cakes · Chocolate

Raspberry-Filled Chocolate Pound Cake

From Southern Lady comes a wonderful cake that combines two great flavors, raspberries and chocolate.

2 1/2 cups sugar

1 cup butter, at room temp

6 eggs, separated

2 1/2 cups all purpose flour

3/4 cup cocoa

1/4 teas  baking soda

pinch of salt

1 cup sour cream

1 teas vanilla

1 teas almond extract

1/2 seedless raspberry jam

In large mixing bowl, cream butter and sugar together. Add egg yolks, beat well.

Sift flour, cocoa, baking soda and salt together  into a separate bowl .

Add flour mixture and sour cream, alternately to butter mixture, beating well after each addition and scraping sides of bowl. Add flavorings, beat well.

Beat egg whites until stiff and add to batter. Fold in gently, using a rubber spatula.

Pour half of batter into a buttered and floured bundt pan.

Stir raspberry jam to soften. Evenly distribute jam over center of first layer of batter, keeping jam away from sides of pan.

Pour remaining batter into pan. Bake in preheated 325 oven for 1 hour & 20 min or until knife inserted into middle of cake comes out clean (you might get a little jam on the knife, but be sure that there is no cake batter on knife.)

Cool on a wire rack for at least 15-20 min and then invert onto serving platter. Drizzle a chocolate glaze or ganache over cooled cake.