I just made this amazing chicken pot pie over the weekend. It’s simple to make and very good for the fall. I modified the below recipe to suit mine and my families taste. I’ll give you the original recipe and then what I tweaked. Feel free to do the same! Let us know how you like it and if you changed anything! Experimenting is the KEY ingredient to cooking, or so that is what I think!

Old-Fashioned Pot Pie

1 small onion chopped
1 celery chopped
½ cup butter/margarine
½ cup flour
1 ½ cups chicken broth
1 cup milk
1 tsp sage
1 tsp lemon juice
½ tsp salt
½ tsp pepper
1/8 tsp nutmeg
3 cups diced chicken or turkey

Sage pastry:
½ cup flour
½ cup cornmeal
¾ tsp sage
¼ tsp salt
1/3 cup butter/margarine
2 to 3 T cold water

1. In a large skillet, sauté onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg.
2. Bring to a boil. Cook and stir 2 minutes or until thickened
3. Add turkey/chicken. Cook, stirring until heated through.
4. Transfer to an ungreased 1 ½ qt baking dish, set aside
5. For the sage pastry, combine flour, cornmeal, sage and salt. Cut in butter until crumbly.
6. Gradually add water, tossing with a fork until dough forms a ball.
7. On a floured surface, roll pastry to fit top of baking dish and place over filling.
8. Flute edges and cut slits in top. Bake at 425 for 18-20 minutes or until golden brown.

My tweaks to the above recipe:

I added about 1 T of Emeril’s Cajun seasoning to the mix prior to baking to give a slight spiciness to the pot pie. Also, I didn’t have celery on hand so I used a few good shakes of celery seed. I subbed in frozen peas as well. Probably could have added some cooked carrots too.

I also made 1 1/2x the recipe for the roux (the flour, butter, etc) since our baking dish was probably 2qt.

Well enjoy this dish. It’s very good!

Other Great Recipes or Cooking Tips

• Bruschetta Chicken Bake
• Plan Ahead for Fall and Get Your Crock Pot Ready
• Sly Fox Mediterranean Chicken
• March Madness Munchies!
• Homemade Spaghetti Sauce

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each

Other Great Recipes or Cooking Tips

• Old-Fashioned Chicken Pot Pie
• Spicy Stout Spiked Shrimp Satay
• Grill Up a London Broil Tonight
• Sly Fox Mediterranean Chicken
• March Madness Munchies!

Well if you are a Pop Tart lover, like me, and don’t like all the artificial ingredients inside, or maybe you want a different filling?

Here is an amazing post on How To Make Your Own Homemade Pop Tarts on Chez Pim.

Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. These pop-tarts are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust.

Read Full Post here

Wow, yum! Sounds amazingly good. Hope you have a great time making these. If you have a favorite filling or topping leave a comment so we can try it out!

Other Great Recipes or Cooking Tips

• German Apple Pancake

Suggested beer type: Porter

• 4 lb U-15 Size Shrimp, peeled and de-veined
• 3 T. Peanut Butter, creamy style
• 2 T. Hoisin Sauce
• 2 T. Honey
• 2 oz. Coconut Milk
• 1 T. Soy Sauce
• 1 tsp. Curry Powder
• 2 oz. Dark Beer, Stout or Porter
• 2 oz. Sesame Oil
• 1 tsp. Worcestershire Sauce
• Dash Tabasco Sauce
• 1/2 Cup Toasted Peanuts, crushed

1. Blend all of the ingredients in the order of the recipe. Adding the oil last to make the marinade, reserve a little to dip in later.
2. Add the shrimp, then let them marinade for six hours in the refrigerator.
3. Skewer the shrimp onto lightly oiled skewers.
4. Grill them over a moderately high, well seasoned grill for approx. 3 minutes on each side, until done.
5. Garnish with chopped peanuts and serve immediately with a little of the Barbeque Sauce.

Other Great Recipes or Cooking Tips

• Spicy Tuna Cakes
• Oh My… Shrimp Bruschetta
• Bruschetta Chicken Bake
• Grill Up a London Broil Tonight
• Grilled Stuffed Jalapenos

Here is her recipe:

This recipe is heaven on earth:
An inexpensive cut of meat
All the ingredients are probably right in your kitchen already.
Requires use of BBQ….which right there tells you this recipe is going to kick ass.

• 1 clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 pounds flank steak

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, olive oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil or seal in a Ziploc bag, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Please visit The McMommy Chronicles for a honest blog about being a mother. McMommy is the mother of two young children and married to McDaddy. She also knows how to cook a mean London Broil.

If you would like to contribute a recipe to this blog please email us at chef [at] twotonguesup dot com.

Other Great Recipes or Cooking Tips

• Bruschetta Chicken Bake
• Spicy Stout Spiked Shrimp Satay
• Fire Up The Grill: Orange Marinated Flank Steak
• Spicy Tuna Cakes
• Broiled Steelhead Trout With Rosemary, Lemon and Garlic

Steam On

Can’t go wrong with steaming them in a pot of water with a little garlic tossed in. Yum! Then there is the butter or other sauces to dip your Alaskan King Crab into but why stop at just butter? Here are a few other way to enjoy steamed crab legs.

Shallot Cream Sauce

• 3 T minced shallot
• 1 T butter
• 1 T flour
• 1/8 t dill weed, crushed
• few twist of fresh cracked black pepper
• 1/2 c sour cream
• salt

Sauté minced shallots in butter until softened. Stir in flour, dill and pepper. Cook and stir about 1 minute. Blend in sour cream; salt to taste. Makes about 1/2 cup.

Verde Sauce

• 1 medium avocado, peeled, pitted and mashed (about 3/4 cup),
• 1/3 cup low-fat sour cream,
• 2 teaspoons ground cumin,
• 2 teaspoons lime juice,
• 1/4 teaspoon hot pepper sauce

Spicy Salsa

• 2 T tomatoes, finely chopped
• 2 T green onions, finely chopped
• 1 T cilantro, fresh, finely chopped
• 1/4 teaspoon salt and
• hot pepper sauce to taste

Makes about 1 1/2 cups.

Creamy Dijon Sauce

• 1/4 c sour cream
• 1/4 c mayonnaise
• 2 t Dijon mustard
• 1 t lemon juice
• 1/2 t prepared horseradish
• 1/4 t grated lemon peel
• 1/8 t white pepper

Combine all and mix well. Chill thoroughly. Makes about 1/2 cup.

Brought to you by your friends and sponsors at Alaskan King Crab

Tags: crablegs, crab, recipe, recipes, seafood

This Post has been published with BlogDesk.

Other Great Recipes or Cooking Tips

• Oh My… Shrimp Bruschetta
• Miso Glazed Sea Bass
• Baked Sea Bass - Portuguese Style
• Baked Sea Bass With Black Olive Sauce

Image via Wikipedia

Well it’s the second week of August and I’m already thinking about the cooler fall temperatures! Can’t wait.

This brings to mind some great crock pot recipes. If you don’t have a crock pot, we’ll here is a site that has a lot of information regarding crock pots.

My favorite recipe to make in crock pots has to be chili. You can’t go wrong with homemade chili on a cool fall morning. This is a recipe that my Mom gave to me. It’s great. I sometimes add a bottle of dark or amber beer to the pot. Even Merlot wine on occasion. Here is the recipe to Chilly Afternoon Chili

Another good thing to use crock pots for is to keep your apps warm for Sunday afternoon football games with the ‘guys’ or for an evening party.

Remember visit this site for information on crock pots.

Other Great Recipes or Cooking Tips

• Old-Fashioned Chicken Pot Pie

There are two ways to cook cheese stuffed peppers on the grill. The first way is to slice the peppers in half, length-wise, and the other is to cut off the stem and then stand the peppers upright in foil bread pans. The later is my preferred way to cook peppers on the grill as when doing this it blackens the bottom half of the pepper giving it a nice presentation of green on top and black on the bottom. Sorry I didn’t take a photo.

12 medium to large Jalapeno Peppers
8oz Philadelphia Cream Cheese (brick)
1/2 cup of Mozzarella Cheese (shredded)
6 strips thick bacon, cut in half
herbs and spices (optional)
toothpicks
4 small 3×5″ foil loaf pans

1. Precook the bacon in the microwave, set bacon on 2-3 sheets of paper towel and microwave about 2 mins. You don’t have to fully cook it, it will get done when on the grill.
2. Mix the cream cheese and Mozzarella together in a bowl. Feel free to add garlic or onion powder or try something different each time you make this recipe.
3. Cut top off the pepper and scrap out all of the seeds and membrane (if you don’t it will be extremely hot). Spoon in cheese mixture to the top of the pepper. Use your finger to get the cheese to the bottom of the pepper.
4. Drape bacon over the top of the pepper and hold in place with toothpick.
5. Prepare all peppers.
6. To grill, heat the grill to high for 10 minutes to get nice and hot. Take loaf pans and create 3 holes large enough to hold the peppers in them. Stick the bottom of the pepper in the loaf pan, 3 peppers per pan. Make sure the peppers are standing straight up with the bacon on top. This will make sure the cheese does not come out while grilling.
7. Grill on high for 4 minutes, turn to medium and grill until look done. About 10 more minutes. The bottom of each pepper will get nicely charred making for a great taste and presentation!
8. Enjoy!

If you like this recipe or tip please subscribe to our RSS Feed for updates and new recipes.

Tags: recipe, pepper, Jalapeno Pepper, Jalapeno, spicy food

Related articles by Zemanta

• Grill With Feasty Boys Over the Holiday
• My Favorite Quick & Easy Appetizer

Other Great Recipes or Cooking Tips

• Spicy Stout Spiked Shrimp Satay
• Fire Roasted Chile Relleños in a Jalapeño Beer Batter
• Spicy Tuna Cakes

Image via Wikipedia

It’s hot out, it’s summer, it’s July. I’m for some reason on a huge mojito and rum kick. I was at a Wine and Spirits store (Pennsylvania LCB) earlier in the week and they had a “sampling” table set up and were giving tastes of Cacahca rum and some blue vokda. Since I was in the mood for rum I picked up a 1L bottle of Cachaca 61 Brazilian Rum for around $16.

Here is a good, quick and simple recipe that brings out the flavor of the rum, a smoky taste, along with the lime.

Caipirinha ‘61

2 tsp granulated sugar
8 limes wedges
2 1/2 oz cachaca

Put lime wedges in an old-fashioned glass sprinkle with the sugar and muddle until a pasteis formed. Fill the glass with ice cubes. Pour the cachaca into the glass. Stir well. Drink and enjoy.

Related articles by Zemanta

• A little taste of Brazil in a glass

Other Great Recipes or Cooking Tips

• Rum Island
• Perfect Apple Margarita

Image via Wikipedia

Call us wine snobs, but we always secretly thought organic wine, well … sucked. But things are changing, reports Roz Cummins. More top-notch winemakers than ever are getting organic certification — and many eco-minded vintners are using organic techniques without bragging about it on their labels. Forget the old red-or-white conundrum: Roz delivers the goods on green-minded wines — and shows us how to sneak one into a wicked delicious dessert.

View Original Article

Tags: wine, organic wine, wine review

Related articles by Zemanta

• How Does Organic Winemaking Work? PART I
• How important is “green” in your wine buying decision?
• Greenest Wineries In The World
• All About Organic Wines

Other Great Recipes or Cooking Tips

• Tasting Thursdays: Dyed-in-the-Wool Sauvignon Blanc
• Get a Little Funky with Funky Llama Shiraz
• Beer Review: Blanche de Bruxelles | Belgian White
• Baked Sea Bass - Portuguese Style
• Baked Sea Bass With Black Olive Sauce