HOMEMADE CHICKEN POT PIE RECIPEThis homemade chicken pot pie recipe produces a creamy and savory filling - with a flaky melt-in-your-mouth crust; comfort food at it's best.Serve with warm homemade bread and a fresh salad with homemade salad dressing. Yum. 
HOMEMADE CHICKEN POT PIE RECIPE 1 lb skinless, boneless chicken, diced 3 TBS butter 1 TBS canola oil 3 small potatoes, peeled and cubed 1 cup carrots, sliced 1 cup frozen sweet peas 1/2 cup celery, sliced 1/3 cup onion, finely chopped 2/3 cup flour 1 tsp salt 1/2 tsp homemade garlic powder 1/2 tsp homemade onion powder 1/2 tsp freshly ground black pepper 1-1/3 cups evaporated milk 3-1/2 cups chicken broth two 9" homemade unbaked pie crusts PREHEAT oven to 375 degrees. If you have a deep dish pie plate, use that for the crust. Brush the bottom crust with egg white and bake for 5 minutes; poking holes all over the crust so it doesn't bubble up. Set aside. In a saucepan over medium-high, add the butter and canola oil and heat. Then combine chicken, potatoes, carrots, peas, celery and onion. Saute until chicken is done and vegetables are tender. Remove from heat, drain and set aside. Stir in flour, salt, garlic powder, onion powder, and black pepper. Slowly add the chicken broth and evaporated milk; whisking continuously over medium heat until thick. Remove from heat and set aside. Mix the sauce and chicken mixture together and pour mixture into the bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. NOTE: You may also use phyllo puff pastry dough and bake in ramekins...works out perfectly for individual servings. For the chicken broth, I use "Better Than Bouillon Chicken Base mixed with water - a beautiful chicken flavor that is better than canned chicken broth. |
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FEATURED RECIPE:
SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.