Ma What's For Dinner? » peas

Clean out the fridge chicken pot pie

Alex aka Ma, What's For Dinner — Thu, 13 May 2010 20:47:33 +0000

What do you do when you have a bunch of stuff clogging up your fridge and freezer drawers? Toss them in a pot, stir ‘em up and cover them with some straight from the freezer pastry dough! My Ma used to make stew, I make a creamy version then cover it and bake it till it bubbly good and the hubs and kids are in hog heaven. Give this one a try.

1 thawed sheet of pastry dough

3 large chicken breasts

3 tablespoons olive oil

2 T butter

4 cups chicken stock

2 yellow onions, chopped

1/4 cup all-purpose flour

1/4 cup heavy cream

1 cup medium-diced carrots

1 10 oz package frozen peas

1 10 oz package frozen corn

1 zucchini, diced

2 celery stalks, diced

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with 1 T olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice. Turn up the oven to 375 degrees.

In a large pot or Dutch oven, melt the butter and remaining oil and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots, zucchini, and celery and cook for two more minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and corn. Mix well. Pour into a 13×9 baking dish. Cover with pastry dough. Cut a few slits into the dough to allow steam to escape. I like to sprinkle the top with a bit of fleur de sel (or any other course salt) but you can use whatever you like. Bake at 375 for 1 hour. Serve with a side salad. I dare you not to lick the plate!

Cottage Pie

Alex aka Ma, What's For Dinner — Fri, 26 Feb 2010 18:00:49 +0000

Serves: 8 Prep time: 20 minutes Cook time: 40 minutes

2 lb russet potatoes peeled and cubed

2 lb ground beef

1 large onion, chopped

1 c mushrooms, sliced

½ T garlic powder

¼ c ketchup

2 T Worcestershire sauce

½ jar mushroom gravy, store bought

½ 10 oz can Light cream of mushroom soup

¾ c frozen corn

¾ c frozen peas

½ c milk

3 T sour cream

2 T butter

1 large egg

S&P

Preheat your oven to 425 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat. Once the meat has browned push it to the sides of the pan creating a well in the middle. If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil. Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat. Season with garlic powder and S&P. Add in ketchup, Worcestershire sauce, gravy and soup. Let simmer for 5 mintues. Stir in frozen corn and peas. Stir to combine and remove from heat.

Drain your potatoes and return to pan. Pour in your milk, sour cream, butter, and egg and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer. Spoon your mashed potatoes over the top of the meat covering it completely. Cover with shredded cheddar cheese. Spray a piece of tin foil with cooking spray and cover your baking dish. Bake at 425 for 30 minutes. Remove foil and bake uncovered for an additional 5-10 minutes.

Little Bo Peep Pie

Alex aka Ma, What's For Dinner — Fri, 12 Feb 2010 17:00:21 +0000

Little Bo Peep Pie

Serves: 4 Prep time: 10 minutes Cook time: 40 minutes

1 lb russet potatoes peeled and cubed

1 lb ground beef

1 small onion, chopped

1 c mushrooms, sliced

½ T garlic powder

¼ c ketchup

2 T Worcestershire sauce

½ jar mushroom gravy, store bought

½ 10 oz can Light cream of mushroom soup

¾ c frozen corn

¾ c frozen peas

½ c milk

3 T sour cream

2 T butter

1 large egg

S&P

Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.

Drain your potatoes and return to pan. Pour in your milk, sour cream, butter, and egg and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Spoon your meat mixure into ramekins filling them half way. Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato on top of the meat mixture in the ramekins covering it completely. Place your ramekins on a cookie sheet and bake at 425 for 20 minutes. Serve with some veggies roasted alongside your pies!

Tasty Tidbit: Try topping these with shredded cheese and broil for 3 minutes…so good!

Chicken Pot Pie

Alex aka Ma, What's For Dinner — Mon, 21 Dec 2009 17:00:39 +0000

Serves 6 Prep Time: 25 minutes Cook Time: 1 hour

Pastry Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

For the Filling:

4 large chicken breasts

3 tablespoons olive oil

4 cups chicken stock, preferably homemade

1 chicken bouillon cube

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas

1/2 cup minced fresh parsley leaves

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots and cook for two more minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Divide the dough in half and wrap the halves separately in plastic and allow it to rest in the refrigerator for 30 minutes.

Turn the oven up to 375 degrees F.

Roll out each half of dough on a floured surface. Roll the dough until it is about a 1/4 inch thick circle. Set the first circle into the pie plate. Pour the filling into the crust lined pie plate. Top with remaining crust. Trim the edges and crimp the two crusts together. Make 2-3 slits in top of the crust. Brush with egg wash and sprinkle with sea salt. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Saffron and Pea Risotto

Alex aka Ma, What's For Dinner — Mon, 07 Dec 2009 17:00:01 +0000

Serves 6 Prep Time: 15 minutes Cook Time: 25 minutes

6 cups chicken broth

4 T unsalted butter, divided

½ white onion, finely chopped

1 cup Arborio Rice

1/2 cup dry white wine

1/2 teaspoon chopped saffron strands

10 oz box frozen peas

1/3 cup freshly grated parmesan cheese

In a medium saucepan bring chicken stock to a simmer. You just want it to be warm when you add it to the risotto. Put it on a burner that is close to the one you’ll be making your risotto in. In a large saucepan over medium heat, melt 3 T butter. Saute the onions until soft, 3-4 minutes. Next add in your rice and toss it in the butter and onion allowing it to toast. Stir for about 2 minutes. Stir in your wine and stir until completely absorbed. Stir in your saffron strands and stir to combine.

Add in 2 ladles of hot chicken broth and stir. Keep and eye on it and stir from time to time. Once the broth is absorbed add in another 2 ladles full, stirring again. Once this has absorbed had in 1 ladle at a time and continue until the rice is al dente. You’ll know it’s ready when it looks nice and creamy and it’s not absorbing liquid anymore, about 20 minutes total. Stir in your peas and allow to heat through.

Remove from heat and stir in 1 T butter and parmesan cheese. Season with S&P to taste. Enjoy!

S&P

Cheesy Macaroni Surprise

Alex aka Ma, What's For Dinner — Tue, 10 Nov 2009 17:19:26 +0000

Serves: 8

Prep Time: 10 minutes

Cook time: 35 minutes

1 lb. wagon wheel pasta

3 T butter unsalted

3 T all purpose flour

3 cups whole milk

1/2 t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 ounce box frozen peas

S&P

Preheat oven to 375 degrees. Set a large pot of water over high heat to boil. In a large saucepan melt butter over medium high heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, and bring to a gentle boil, stirring constantly. Once the milk has thickened add in nutmeg and season with S&P. Reduce to medium low heat and melt in cheddar and swiss cheeses. Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta. Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later. Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta. Mix well. Transfer to a greased 13×9 baking dish and top with additional cheese if desired. Bake in a 375 degree oven for 30 minutes.