Chicken Pot Pie

Ingredients

• 2 teaspoons olive or vegetable oil
• 1 cup chopped onion
• 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
• 2 tablespoons all-purpose flour
• Pinch dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 medium red potatoes, cut into 1-inch cubes
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 teaspoon Dijon mustard
• 1/2 cup frozen corn kernels
• 1 (9-inch) refrigerated pie crust
• 1 egg, lightly beaten

Directions

Preheat oven to 425 degrees F.

Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.

Country Mustard Rubbed Pork Chops

Ingredients

• 1/2 cup country Dijon mustard
• 2 teaspoons herb garden seasoning
• 1 teaspoon crushed garlic
• 1 teaspoon honey
• 2 tablespoons freshly chopped parsley leaves
• 1 1/2 pounds thick-cut boneless pork loin chops

Directions

In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.

Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.

Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.
Transfer to a serving platter and serve sprinkled with the reserved rub.

A Tasty Little Treat for the Holiday!!!!!

Spider Web Apples

 

Total Time:     20 mins

Prep Time:     20 mins
Cook Time:      0 mins

Ingredients:

4 apples
 

8 largemarshmallows

 

1/2 tablespoonbutter or 1/2 tablespoonmargarine

 

1/2 cup crispy rice cereal 

                   

1 tablespoonhalloween candy sprinkles (optional) 

            

4 wooden sticks

                   

Directions:

1. 1Stick a wooden stick into each apple.
 
2. In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready.
 
3. While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart.
 
4. Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired.
 
5. Allow to cool completely before serving. These are very sticky, but tasty!

 

Garlic and Greens Spaghetti

 

Ingredients

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese

Directions

Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Chicken Veracruz

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
• 1 teaspoon dried oregano
• Kosher salt
• 1 poblano chile pepper, stemmed and seeded
• 1/2 white onion
• 1 large tomato
• 2 cloves garlic
• 1/2 cup chopped mild pickled jalapeno peppers
• 1/2 cup green olives with pimientos, roughly chopped
• 1 cup dry white wine

Directions

Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.
Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.

Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g