Chicken Pot Pie

 CHICKEN POT PIE

Based on the recipe here.

6 Tbsp. butter

1 medium onion, chopped

2 medium carrots, thinly sliced

3 minced garlic cloves

1/3 c. flour

2 c. chicken broth

1/2 c. heavy cream

2 tsp. salt

1/2 tsp. black pepper

1 tsp. dried rosemary

4 c. shredded, cooked chicken

2 c. frozen mixed vegetables

1 double crust pie crust

In large pot, melt butter over medium heat. Sauce onion and carrots until soft (about 8 minutes). Add garlic and flour; stir constantly for 2 minutes. Add chicken broth and cream. Bring to a simmer and thicken to a gravy consistency. Add salt, pepper, and rosemary. Season to taste. Add shredded chicken and frozen mixed vegetables. Take off heat to let cool while preparing the crust.

Roll out bottom pie crust to a 12" diameter. Place in pie plate. Spoon filling into crust. Roll out top crust to 10" diameter. Place on top of pie filling and crimp edges. Cut 5 slits in top crust to allow venting. Wrap crust edges with foil.

Bake at 425 degrees for 30-35 minutes. Remove for last 10 minutes to brown. Let pie rest 10 minutes after removing from oven before cutting.

Slow Cooker Hot Chocolate

 SLOW COOKER HOT CHOCOLATE

Based on the recipe found here.

6 c. whole milk, divided

1/4 c. unsweetened cocoa powder

14-oz can sweetened condensed milk

2 c. heavy whipping cream

2 tsp. vanilla

2 c. semi-sweet chocolate chips

Scald 1 cup milk in small saucepan on medium-low heat. Gently whisk in cocoa powder.

In a 4-quart (or larger) slow cooker, combine sweetened condensed milk, whipping cream, vanilla, and chocolate chips. Then add the milk and cocoa mixture.

Cover and cook on low for about 2 hours, stirring often with a whisk to incorporate the chocolate chips as they melt.

This is VERY rich hot chocolate. But SO good!

Lemon Butter Cod

 LEMON BUTTER COD

Based on the recipe found here.

2 cod fillets

1 Tbsp. flour

1/2 tsp. paprika

1/2 tsp. onon powder

1/4 tsp. thyme

1/4 tsp. oregano

1/8 tsp. cayenne pepper

1/2 tsp. salt

3/4 tsp. pepper

2-1/2 Tbsp. butter, divided

1 Tbsp. olive oil

1 Tbsp. garlic

1-1/2 Tbsp. chicken broth

1-1/2 Tbsp. lemon juice

In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper. Sprinkle on both sides of the fillets.

Heat pan with 1/2 Tbsp butter and olive oil over medium heat. Cook cod for 3-4 minutes on each side to brown. Remove from pan

Reduce heat to medium and add remaining butter to pan. Sauce garlic until fragrant. Remove from heat and add chicken broth and lemon juice. Spoon over cod fillets.

Apple Cabbage Salad

 Based on the recipe found here.

APPLE CABBAGE SALAD

1/2 small head of red cabbage, thinly sliced

1 large head romaine lettuce, chopped

2 medium gala apples

2 medium carrots, peeled into short ribbons

2 cups finely chopped cauliflower

1/2 c. thinly sliced green onions

3 Tbsp. olive oil

1-1/2 Tbsp. mayonnaise

1-1/2 tsp. brown sugar

1/2 tsp. Dijon mustard

3 Tbsp. apple cider vinegar

salt

pepper

1/2 c. pepitas, roasted

Combine vegetables in a large bowl. In separate bowl, combine dressing ingredients. Add dressing to vegetables and combine well. Add pepitas.

(I feel the dressing is lacking in thickness and quantity for the amount of veggies in the salad for those that are used to a thicker dressing)

Short Rib Chili

 Based on the recipe found here.

SHORT RIB CHILI

1 Tbsp. olive oil

1-1/2 lbs beef short ribs

1 onion, diced

1 red bell pepper, diced

5 cloves garlic, minced

1 jalapeño, seeds removed, minced

2 Tbsp. chili powder

1 Tbsp. cumin

2-3 chipotle peppers in adobo, seeds removed, minced

2 tsp. Worcestershire sauce

1 tsp. cocoa powder

1 tsp. sugar

2 (15-oz) cans kidney beans, drained and rinsed

1 (15-oz) can hot chili beans, with liquid

3 (15-oz) cans fire roasted diced tomatoes

salt

pepper

1 Tbsp. apple cider vinegar

Heat olive oil in Dutch oven on medium-heat heat. Season ribs with salt and pepper. Sear all sides of the ribs, in batches if necessary. Remove ribs and set aside. 

Reduce heat to medium and without wiping out the pot, sauté onion and red pepper for 5 minutes. Add garlic and jalapeño. Saute for another minute. Add chili powder, cumin, Worcestershire sauce, cocoa powder and sugar. Stir until fragrant.

Add beans and tomatoes. Sprinkle salt and pepper to taste. Mix well.

Nestle ribs into chili and bring to a simmer. Turn temperature down to maintain simmer for 4-5 hours until ribs are tender and falling off the bone. 

Remove ribs and separate meat from bones and fat. Some fat may have rendered in the pot but should be floating on the surface. Use paper towels to drain excess fat. Add meat back in and add apple cider vinegar. Taste and add salt and pepper as needed.

Serve with your favorite chili toppings.

Greek Salad

GREEK SALAD

1 serving

1 head romaine lettuce, chopped

1 medium cucumber, peeled, cut lengthwise, sliced

1 medium tomato, cut in wedges

5 kalamata olives, pitted, sliced

Combine lettuce, cucumber, tomato, and olives in large bowl; mix well. You can add 3 oz. Grilled chicken breast and 1 Tbsp toasted pine nuts for a meal. Toss with 1 serving of Greek Dressing.

Greek Dressing

GREEK DRESSING
8 servings; 2 Tbsp per serving

1/2 c. EVOO

1/4 c. red wine vinegar

1 Tbsp. balsamic vinegar

1/4 c. lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

1/2 tsp. Himalayan salt

2 Tbsp. parsley, chopped

Combine all ingredients in a pint jar and shake.