Chicken Pot Pies with Puff Pasteries

Chicken Pot Pies with Puff Pasteries
via:A Happy Food Dance


1 package puff pastry, thawed
3 chicken breast halves
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon pepper
2 teaspoons salt
2 tablespoons butter
1 large onion, chopped
3 medium carrots, chopped
12 ounces cremini mushrooms, stems removed and diced
½ cup flour
½ cup white wine
3 cups chicken stock
½ cup heavy cream
1 cup shelled green peas
1 egg
2 tablespoons water


To roast the chicken, preheat oven to 425 degrees.
On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and salt. Rub the seasonings all over the chicken and under the skin.
Roast chicken for 30-45 minutes, until chicken reaches 165 degrees internally and juices run clear.
Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and will be used for our filling.
In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.
Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
Once it starts to thicken add salt and pepper to taste.
Add the heavy cream, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth slowly.
At this time add your peas and give one more stir.
Pour your filling into the dish size you have chosen. I did 6 - 6" ramekins but you could do one large baking dish.
Roll out the puff pastry just enough to cover, with about 2" excess, your dish. Press the dough against the sides so that it sticks.
Using a knife, cut little vents here and there in the surface of the dough.
Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
If your crust starts too get to brown, you can cover it lightly with foil.
Enjoy!

Corn Cheese Souffle, Apple Crisp, Brisket with BBQ Sauce + Pot Roast Recipes

Corn Cheese Souffle
via: Liz Wilcox

1 box Jiffy Cornbread Mix
1 can Creamed Corn
1/2 Large Bag of Corn, Frozen
2 Eggs, Beaten
1/2 cup Butter, melted
1 cup Sour Cream
1 1/2 cup Cheddar Cheese, shredded

Preheat the oven to 350 degrees.

Heat the corn and add the melted butter. Stir in the eggs and sour cream. Add in the corn bread mix, as well as 3/4 cup Cheddar Cheese and stir to mix.

Place in a casserole dish. Bake for 20-30 minutes. Add the remaining cheese on top of the casserole 10 minutes before the cooking is done.

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Apple Crisp

Apple Mixture:
6-8 cups Apples, skinned and sliced
Juice of 1 Lemon or 3 TBL Lemon Juice
1/2 cup Powdered Sugar
1/2 tea. Lemon Zest
1 tea. Cinnamon, ground
1/2 tea. Nutmeg, ground
1 TBL Minute Tapioca

Crispy Topping: (Larr likes double topping)

1/2 cup (1 stick) butter, melted
1/2 cup Brown Sugar
1/2 teaspoon ground cinnamon
1 cup Rolled Oats
1/2 cup Flour

Preheat the oven to 375 degrees.

Combine the apples, lemon juice, lemon zest, powdered sugar, cinnamon and nutmeg. Stir to combine. Stir in the tapioca. Place in an 8" x 8" pan.

Place the melted butter in a bowl. Add in the sugar and cinnamon, then stir to combine. Add in the oats and flour, mixing again.

Spread evenly on top of the apple mixture.

Bake for 30-35.

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Brisket with BBQ Sauce
via: Allrecipes.com


4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

DIRECTIONS:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

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Pot Roast

2 cups water
1 5 to 6-lb. beef pot roast (I used a small chuck roast and a small arm roast)
1 1-oz. pkg. ranch salad dressing mix
1 .7-oz. pkg. Italian salad dressing mix
3 TBL. Worcestershire Sauce
(2-3 TBL. Beef Broth concentrate or beef broth cubes, optional)
1/2 - 3/4 cup Red Wine
6 to 8 potatoes, peeled and cubed
8 to 10 carrots, peeled and thickly sliced
Grape Tomatoes
1/4 cup Water, cold
3 TBL. Cornstarch

Pepper

Pour water into a large oval slow cooker; add roast. Sprinkle mixes, Worcestershire sauce and wine over roast.

Cover and cook on low setting for 6 to 7 hours; add potatoes, carrots and tomatoes during the last 2 hours of cooking. Taste the broth to determine whether you need to add beef broth concentrate or beef broth cubes.

If you cook the meat ahead of time, you can let it cool enough to have the fat floating on the top thicken, allowing you to remove it. You can also pour the broth through a sieve to remove little bits of fat.

To thicken the stew you will need to dissolve the corn starch in cold water and stir. Add to the very hot or broiling broth. Stir to combine. It will thicken in a few minutes.