Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.

2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)

4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.

Savory Stuffed Turkey Breasts with Apple Cider Gravy

 

Ingredients for Stuffed Turkey Breasts
4 thick turkey breasts, sliced in half (lengthwise) 
1 cup apple cider (from 1/2 gal container)
4 TBS melted butter
2 TBS Poultry herbs (see below)

Directions for Stuffed Turkey Breasts:
1.  Slice the turkey breasts in half lengthwise.  Add them to a bowl with 1 cup of apple cider.  Cover and refrigerate for 4 hrs.  Remove and pat dry with paper towels.  
2.  Season the inside and outside of the turkey with salt and pepper.  Stuff each piece with stuffing packed tightly.  Place in a large greased baking sheet, allowing space between each piece.  Brush with melted butter and sprinkle with mixed herbs.  (

Stuffing Ingredients:
8 cups (14 ozs loaf) bread, cubed (toasted)
2 TBS olive oil
2 cups celery, diced 
1 cup fresh fennel, diced
1 cup carrots, shredded
2 cups onions, diced
4 cloves garlic, minced
3/4 cup golden raisins
1 cup water
1 tsp thyme
1 tsp rosemary
1 tsp sage
salt and pepper, to taste
2 cups chicken broth
8 TBS butter
1/2 cup fresh parsley, chopped
1 egg, beaten

Stuffing Directions:
1.  Preheat the oven to 350 degrees.  Cube the bread and place it on a baking sheet.  Toast in the oven for 10-12 mins at 350 degrees.  Remove from the oven and put aside.
2.  Heat the oil in a skillet at medium temp.  Saute the celery, fennel, and carrots for 5 mins.  Stir in the onions and garlic and cook for 5 mins.  Season with salt and pepper.  Stir in the raisins, water, and dry herbs.  Reduced temperature, cover, and simmer for approx. 10 mins or until water is almost evaporated and vegetables are soft.  Add the chicken broth, butter, and parsley and bring to a slight boil.  Remove from the heat.  
3.  Fold in the bread cubes, coating thoroughly with the liquid.  Cover and let it sit for 10 mins.  Fold again.  Store in a bowl, covered until ready to use.
4.  Fold in the beaten egg to the stuffing mix after the stuffing has cooled.  Adding egg is optional.

Apple Cider Gravy Directions:
1.  Heat the remaining apple cider from the gallon container in a saucepan at medium/low temp.  Add a cinnamon stick and 1 tsp of allspice.  Simmer until thickens (approx. 45-60 mins).  Stir occasionally.
Note:  If your apple cider contains spices, do not add the cinnamon and allspice.  

Savory Herb Blend: Equal amounts of your favorite herbs
Thyme, rosemary, sage, marjoram, etc.
Other Choices:  Bell's Seasoning or Poultry Blend

Pistachio Butter

 

Ingredients:
8 ozs raw pistachio nuts, shelled
2 TBS coconut oil
1/8 tsp salt, optional

Directions:
1.  Pre-heat oven to 375 degrees.  Place the pistachios on a large baking sheet.  Spread them out so they are not touching each other.  Roast in the oven for approx. 7-9 mins.  Do not burn, or your butter will taste like it.  
2.  Remove the pistachios from the oven and place them into a small blender/grinder food processor.  Chop the nuts until it becomes a semi-fine powder (this step will take several minutes).  Add the coconut oil, one tablespoon at a time.  Puree until your desired creaminess.  Let it sit for 30 mins then puree again until smooth.  (I will do this step several times just not to burn out my processor).  

Note:  1.  You can use pre-roasted pistachios.  Just warm slightly, so they are easier to grind.  I like unsalted so I can control the salt intake.
           

Pecan Pie Cookies

 

Ingredients for Pecan Filling:
1 egg, beaten
2 TBS butter, room temperature
1/2 cup brown sugar
1/4 cup agave
1 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1 cup pecan flour

Ingredients for Pecan Cookies:
1 egg, beaten
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/2 tsp cinnamon
2 cups all-purpose flour or (gluten-free without xanthan gum)
1 cup pecan flour, ground fine

Directions for Pecan Filling:
1. Beat the egg in a medium-size mixing bowl.  Add the butter and sugars to the egg.  Add the vanilla, salt, and cinnamon and whip them together.  Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula.  Put aside.
2.  In a separate mixing bowl beat the egg.  Add the butter, sugar, and vanilla.  With an electric mixer whip until creamy.  Add the salt, cinnamon, and flours.  Whip until incorporated, scraping down the sides with a rubber spatula.  
3.  Preheat the oven to 350 degrees.  Line baking sheets with a silicone mat or parchment paper.  Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart.  With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie.  Fill each hole with no more than 1 TBS of the filling.  Bake for approx. 12 mins or until golden brown.  Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center.  

Makes 32-34 cookies

Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Fried Okra Fritters

 

While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants.  I am not sure how they tasted because I did not eat at this restaurant.  I really do like looking at restaurant menus just to get ideas of foods to make for myself.  Plus, eating out has become difficult for me being gluten-free.  I was never a huge fan of okra in the past, but it kinda grew on me.  I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side.  I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.  

This certainly is a Southern Charm! 

Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)

Directions:
1.  Heat oil in a skillet on med/high temperature.  Stir in the celery and onions and cover.  Cook for 3-4 mins.  Stir in the garlic and add to a bowl to cool. 
2.  To the bowl, add the creamed corn, beaten egg, lemon juice, and spices.  Stir well.  Fold in the cornmeal and flour.  Season with salt and pepper to your liking.
3.  To the same skillet, add 1/2 inch of fry oil.  Heat on med/high temperature.  Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil.  Season with salt before flipping over to fry the other side.  
4.  Place the cooked fritters on a plate lined with paper towels to absorb excess oil.  Serve with Aioli Sauce

Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika

Mix all ingredients in a bowl.  Chill until ready to eat.  

Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.