Archive for the ‘Entre’ Category

Recipe 13 – Chicken Pot Pie

Sunday, December 5th, 2010

Well kiddos, I must say the irony in this post just kills me. I go allll semester with a streak of amazing meals and posts that made my mouth water when just thinking about what I had eaten, but here I am to report a completely failed cooking adventure. I debated whether or not to post this here, but I think this semester has been as much about our failures as our successes, so I suppose I will.

I tried to make a chicken pot pie using a combination of what I vaguely remembered my dad telling me about cooking one and the knowledge I had gained this semester. What I got was a soupy mess that my boyfriend tried to fix when I was in class and even with his help, it wasn’t very good. I think I had a few problems:
1) Apparently I should have added flour to the milk before I added it to the mix, so that the filling would would thicken up.
2) I think I put too much filling in the pie and it made the dough soggy.
3) I should have tried to cook the vegetables/chicken broth/milk in a large skillet (which we didn’t have anyway) rather than a pot. But, there wasn’t much I could do about this anyway.

So you can understand what happened, I am going to leave a series of pictures and the advice to not try to make chicken pot pie with little to no help. =] As this is the only recipe this semester that came out as less than stellar, I feel this project could rightly receive a 13/14. =D




Recipe 9 – Garlic Lime Chicken Fajitas (with Shrimp)

Monday, November 29th, 2010

MY SCANNER WORKS!!!!!!! YAAAAAAAYYYY!!! coughcough. On to the recipe. =]

Walmart has these really cool little sets of spices you can buy, that come premeasured and with a recipe to use them in. I found one a few weeks ago for Garlic Lime Chicken Fajitas and decided to buy it. Last night, I cooked it and it was absolutely amazing – maybe my favorite thing I have cooked this whole semester.


First, I mixed the salt, spices, oil, lime and oranges juices in a bowl and stirred with a fork.

I cut up the chicken and then put it and the shrimp (just the frozen kind from walmart – be sure to dethaw first) in a large ziploc bag with the marinade. Then I put the bag in the fridge for about a half an hour.

Then, I dumped everything onto a skillet on the stove, cooking it on medium heat until it was clearly done cooking. The red peppers and onions had been cut and I added them the same time as the chicken/shrimp/marinade. I stirred it sometimes, but mostly just let a top on it to stay moist.

That’s all it took! I put it on a tortilla with sour cream, moz cheese, diced tomatoes, and lettuce and NOMNOMNOM it was done and delicious!!

There were only a few things I did differently than the directions. I read them wrong at one point about the marinade and didn’t keep 1/4 of it to the side to cook in, but it was still DELICIOUS. Obviously, I also added the shrimp.

Recipe 5 – Brunswick Stew

Tuesday, November 2nd, 2010

The original recipe I found here at Simple Daily Recipes and it both looked delicious in the picture and reminded me of my mam’s homemade Brunswick Stew which I LOVE. As soon as I saw it, I wondered if it could be made in a crock pot rather than a dutch oven, and I am glad to say it worked wonderfully!

First, I washed and cut up all the vegetables (carrots, celery, onions, potatoes, corn, and also lima beans, even though they weren’t in the recipe) and put them in the crock pot with some italian seasoning, rather than the ones listed. I also put the chicken and some water in a pot on the stove on boil until it was cooked all the way through.

I soon realized that the veggies were going to take too long to cook in just the pot, so I threw them in on the stove for a little while until they were tender. Afterwards, I put them back in the crock pot.

Next, I added the bay leaf and a can of crushed tomatoes rather than chopped ones.

Then, the chicken was taken out off the stove, broken apart, and added to the pot. The chicken broth was also added.

Lastly, everything was stirred together and left to sit in the pot for about 2-3 hours (though next time I will definitely let it sit all day) on med. Oh, and then I ate it and it was absolutely DELICIOUS!!!!! The proportions were a little different than the recipe called for (more chicken and veggies) because of how I halved the recipe, but that was all to taste. =] I think this is a great example of how blogs can affect other people – I got this recipe from someone else’s food blog, and now I have a recipe I know I will be using for a loooooong time.

Next post will be about the brownies I brought to class, and hopefully soon I will have a video post about a recipe I make. Once we stop using video in class and I have time to do so. ;]

Recipe 3 – Chicken Parm

Friday, October 15th, 2010

Go from to

First, I opened the chicken and rinsed it off. I broke up and whisked an egg in a small bowl. The chicken was then dipped in the egg, and then rolled in a mix of the italian seasoning, garlic powder, and 3/4 cup of bread crumbs. I used Progresso Panko lemon pepper and it turned out wonderfully.

The chicken then went in a greased pan and stuck in the oven at 400* for about twenty minutes. I then took the chicken out, poured half a jar of Ragu Old World Style marinara sauce in the pan and covered the chicken in mozerella cheese.

The chicken then went back in the oven at 400* for another 15ish minutes. The cheese then came out a little overcooked, but I just added more mozzarella cheese on top that melted and then I couldn’t tell at all. I had meanwhile also made a half a box of angel hair pasta. Once it was all done, I got some pasta, added a piece of chicken and cheese, and scooped up some extra sauce. Delicious!


This meal was absolutely delicious both the first time and also reheated as leftovers. The original recipe (here) is from a food network magazine and I actually just halved it since I was cooking for two people. It made so much food, but I have had many tasty meals this week and so it was definitely okay! The chicken was a little dry, but that may have been just my preference – I like dark meat more anyway. My boyfriend likes white meat and he said he thought it was just fine. In the future, I would probably try to have smaller breasts so they don’t have to cook as long and therefore overcook the cheese. But I couldn’t really tell anyway. The lemon pepper coating was brilliantly delicious, especially mixed with the mozzarella. It did take about an hour and a half to make the chicken and the baked potatoes (see next post) and so it was a time intensive meal, but it was totally worth it.

As to the recipe, I didn’t change too much, except halving the recipe. Word! To see all the pictures I took while cooking, go here.

Recipe 1 – Mexican Shepherds Pie

Tuesday, October 5th, 2010

From to

I started by chopping the green onions and adding them to the skillet with the beef and some butter. I didn’t really measure the onions though, I just did until I felt like there was enough. I let them cook/sauté on mid-high until there was no more pink.

Meanwhile, the potatoes were made by following the directions on the box – “in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.”

Once the beef was cooked, I drained it, then added cheesy taco seasoning instead of cumin and chili powder because I don’t really like spicy. The directions on that packet called for a little milk, so I added that as well. I turned the stove down to about 3 or 4 here. Then I added the salsa and mexicorn to the skillet. I bought Pace Super Chunky salsa rather than Old El Paso because I couldn’t find it in Walmart.

The directions said to layer the corn over the beef, but I ran out of room in my skillet, so I just mixed them all up. Then, instead of spooning the mashed potatoes over the already too full skillet, I added the beef/corn/salsa mixture into the saucepan on top of the mashed potatoes, with the stove still on about 4. I did not add any more green onions like the recipe called for.

I then put a heavy layer of mozzarella cheese on top (not cheddar like the recipe said. I am a mozzarella cheese addict. NOMS!) and let it sit for a few minutes until the cheese was melted.

I lastly cut up the tomato and arranged it on top, and then added more cheese because it is so yummy.

Then, I feasted. It was delicious. =D I also added Tostitos with Lime because the recipe said tortillas were optional, and I love Tostitos with Lime. It worked very well.


I changed several things about this recipe as I cooked it, and I think I did so well. I added and subtracted ingredients based on my own tastes. Betty Crocker said the timing should only be about 30 minutes, but I found it closer to an hour. And, it definitely made more than four servings – more like 6. It was very filling. To see all the pictures I took while cooking, go here. My next dish will be peach salsa, sometime later this week. Also, thanks to Christopher for potato-making, some picture taking, and taste testing. =D

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Original Recipe:
1 lb extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso® Thick ‘n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) Green Giant® Mexicorn® corn, drained
1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3 cups water
2 tablespoons butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Prep Time: 20 minutes
Total Time: 10 minutes
Makes: 4 servings

  1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
  2. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
  3. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.