Browsing Date

October 2013

Chicken Pot Pie (and roast chicken)

things that will make you fat October 24, 2013

On Tuesday, I decided to roast a chicken. You know, a basic roasted chicken.

Being me, I decided that I needed to play with it a little bit. I took the bird (bought at the Mexican Meat market for $3.00), loaded the inner cavity with lemons and garlic, gave it a healthy coat of salt, pepper and olive oil, and threw in a roaster that had been lined with sliced onions. Easy peasy. Cook at 425 for about an hour (or the juices run clear.) House smelled delicious, and it was gorgeous.

chicky

Ok, now that I have the chicken, what was I going to do with it?

 

Chicken Pot Pie was the only answer. Seriously. I’ve been craving it for weeks. Not just a frozen pot pie (although I do have a few in the freezer now, but a real home-made pot pie.

 

It starts with the crust. I like my crusts flakey (as one would say I like my men). I used a basic Pate Brisee recipe that I learned in school. Lots of cold, cold butter. Ice water. Flour. Salt. Sugar. Instructions to follow.

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The key to a good pie crust- work fast, use cold, cold ingredients and don’t putz around with it too much. The more you work the dough, the tougher it will be.

 

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes. I keep the butter chilled to the moment it goes in the processor.
  • 1 teaspoon salt (kosher, of course)
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water (literally ice water, with cubes. keep it cold)

 

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. Do not over water.

Take the dough and knead it into a quick roundish mound. Split in half, form into two equal sized disks, wrap in plastic wrap and toss into the fridge for at least an hour. The dough needs to be chilled.

When ready, make sure you bring out to room temp for about 5 minutes before you start working the dough again.

Roll it out, throw in oven for 20-25 minutes, or once the top gets golden brown. You can use an egg wash, but you don’t have to. This recipe will make on total pie (top & bottom) , 2 tops or 6 mini pie tops. If you are using this recipe for a full sized pie- cover the edges in foil for the first 10-15 minutes. This will prohibit them from burning.

 

Ok- whew. That was a long diatribe on the crust without even getting to the darn pot pie.

Ingredients for pot pie (Or so I fashioned)

Chicken (cooked, cut up)- about 1.5 cups (or more)

Frozen Mixed Veggies- 1 bag

1.5 c of cut, cooked potatoes

can of peas

stick of butter (use to your health comfort)

1/2 c of flour

fresh thyme

onion

celery

2.5 C of Chicken Broth. I used boullion, but you can use the box stuff if you want.

1 C of milk

salt, pepper and garlic

 

Ok- so here we go:

 

1.) Chop onion and celery and garlic into small bite sized pieces

2.) In a dutch oven melt 2 tbl of butter and 1 quick splash of olive oil. Heat up.

3.) Toss onion/celery in oven and let cook for about 5 minutes, or until onions are soften. Pepper your mix at this point.

4.) Add in bag of frozen veggies to mix, and stir until all thawed

5.) Toss in potatoes and mix (don’t stir too hard, or your ‘taters will break.

6.) Add 3-4 more tbl of butter and let melt all the way.

7.) Add 1/2 cup of flour and stir until all mixed in.

8.) Pour in broth, then mix and let thicken (about 10 minutes)

9.) Add in chicken and peas

10.) Let simmer. Add herbs and spices to taste

11.) Turn off heat and let thicken a bit more-5-10 minutes. This will also let it cool down a bit before putting in pie tins.

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Let this cool another few minutes before putting the pie cover on. However, this is the time, for you to set the filled pie plates aside and start rolling out your tops. Reserve one mini pie plate to use as template.

Preheat the oven to 375.

Pull dough out of fridge and set on counter for five minutes. Sprinkle flour on countertop and quickly roll out. DO NOT WORK DOUGH TOO MUCH. Use the pie plate as your guide to cut. Leave an extra 1.5 inches around for the “fold over”

Fill your pies.

Cover them with dough

Take an egg and a tbl of water and create a quick egg wash. Cover tops of pies.

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Bake for 25-30 minutes, or until pie tops are golden.

Truthfully, I forgot to take a picture of the final pie. But I assure you, it was delicious.

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Enjoy.

 

 

 

if you have patience, there will be content

random me October 21, 2013

patience

 

pa·tience
ˈpāSHəns
noun
  1. 1.
    the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset.
    “you can find bargains if you have the patience to sift through the dross”
  2. 2.
    chiefly British term for solitaire (sense 1).

And Hello

manifestos October 21, 2013

mebig

I’m a Midwestener living in Texas.

I rather be barefoot (not pregnant) and in the kitchen. My mortgage, however, prefers to be paid, so work I must.

I’m currently under-employed.

I take endless selfies with my sunglasses on.

My hair has changed colors 9 times this year.

It’s been said that I don’t always play well with others.

I have two dogs that make me laugh. Except for when they kill things. Then they make me puke.

I’m single. I don’t do much about changing that status. I think about it. I ponder it. I sign up for online dating services and then am blown away by the single ass clowns that are in my area.

Much to my mothers chagrin, I occasionally have what could loosely be considered a “potty mouth.” Lucky for me, she is far away and can’t shove a bottle of soap in my mouth.

I really don’t try to be sarcastic, but it just oozes out of me.

If you don’t like me, that’s ok. In fact, I probably don’t like you anyways.

If I do like you, I will cook for you.

ho-made laundry soap

craft me, pinterest successes October 21, 2013

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Pretty Simple Stuff Here:

1 Box of Borax

1 Box of Laundry Soda (kinda like baking soda, but not)

2 Bars of Fells Naptha Soap

 

Instructions:

Are you sitting down? This is so easy you might need to read it twice.

Step One: Grate soap

Step Two: Dump grated soap into a trash bag

Step Three: Empty two other boxes of stuff in same trash bag

Step Four: Shake the trash bag like a polaroid picture

Step Five: Put mixture into containers

Step Six: Use 2 TBL of mixture in your machine BEFORE you put the clothes in and AFTER you have started filling up washer with water.

 

Questions that I’ve been asked:

1.) Will this work in a Front Loader? I don’t know. I don’t have one.

2.) Do I need to use fabric softener? I don’t know if YOU need to use fabric softener, but I do.

3.) Does this work? I think so.

4.) Is it worth the time to make it instead of just buying a big ole tub of detergent? Hard to tell. Kept me occupied, and these days, thats all that matters.

PUPkin Dog Treats

feed me, things that will make you less fat October 21, 2013

It has been said that my dogs are rather spoiled.

I can’t disagree.

 

Last night, I made them Halloween Themed Dog Treats. First reason primairly because I was bored, and my butt didn’t need the triple chocolate brownies that I really wanted to make. Second reason, I’m less than flush with cash right now and I needed bribes.

With all of that being said, I present to you:

 

PUP-kin Pup Treats

-for the dog that needs more treats

 

Dog Treats for Halloween

PupKins

 

Ingredients:

1/2 can of Pumpkin Puree. Don’t use the Pumpkin Pie stuff. No need. Seriously, don’t waste your money.

1/4 tsp of salt (Incredibly optional- truthfully, I forgot it.)

2 eggs

2 TBL of Peanut Butter (any kind will do- my labs got Crunchy)

2.5 C of Flour

1/4 of water- hold off to the side.

 

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. With a mixer, or kitchen aid with paddle attachment, mix together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon. THEN, start adding in water a little at a time. You do NOT want this to be too wet. It will be a pain to roll out.

3. Take the dough, throw it on the counter and get rolling. I did a mixture of thick cookies for the big dog and smaller ones for the less fat dog.  You will get about 30-35 cookies from this. Don’t waste the dough-you can re-roll it MANY MANY TIMES.

3. Bake in preheated oven until hard, about 40 minutes. I had two cookie sheets filled with treats so I rotated the sheets at the 20 minute mark.

 

Bark Appetite!