This recipe for chicken pot pie is packed with flavor. It has flaky pie crust and a creamy buttery chicken pot pie filled with chicken breast, of fresh vegetables, and a mixture of dried and fresh herbs.
Prep Time: 30 Minutes
Total Time: 1 hour 45 Minutes
Yields: 6 to 8
For The Crust
1 tsp baking powder
1 cup unsalted butter, cut into 1/2″ pieces
3 cups all-purpose flour, plus more for surface
1 tsp kosher salt
1/2 cup ice water
For The Filling
Freshly ground black pepper
1/4 cup heavy cream
1 cup frozen peas
4 boneless skinless chicken breasts
2 large carrots, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter, plus more for baking dish
3 cup low-sodium chicken broth
Flaky sea salt
2 tbsp freshly chopped parsley
2 tsp freshly chopped thyme leaves
Make dough: put the flour and butter in a freezer 30 minutes before beginning the process of crusting. Pulse flour, baking powder and salt in a big food processor until combined Add butter and pulse to form some slightly bigger parts until pea-sized. Add ice water to the feed pipe with the machine operating until the dough is moist but not wet and sticky
Turn the dough onto a slightly floured surface and form 2 balls. Cover and refrigerate for at least 30 minutes with plastic wrap.
Chicken cooking: Preheat the oven to 400 °. Grease a big buttered baking dish and grease one side of a big buttered parchment. Season the chicken with salt and pepper and position them in the baking dish.Place the buttered side of the parchment paper over the chicken to cover the chicken. Bake for 30 to 40 minutes until chicken is cooked through. Before cutting into cubes, let reset 10 minutes.
In the meantime, begin filling: melt butter in a big pot over medium heat. Add onions and carrots and boil for about 10 minutes until vegetables start to soften. Stir in the garlic, then stir in the flour and boil until golden and start bubbling with the flour blend.Gradually whisk in the broth of chicken. Bring the blend to a boil and cook for about 5 minutes until thickened. Incorporate heavy cream, chicken cubed, peas, parsley and thyme. Season the salt and pepper combination.
Assemble pie: roll out a disk of dough into a big round about 1⁄4 “thick on a slightly floured surface. Place the filling in a shallow pie dish. Roll out the second dough disk in a big round about 1⁄4” thick and place it on top of the filling.Trim and crimp edges, then use a paring knife on top to produce slits. Wash the egg and sprinkle with the flaky salt of the sea.
Reduce heat to 375 ° and bake pie for about 45 minutes until the crust is golden. Let cool before serving for at twice 15 minutes.
Lasagna recipe is one of those dishes that makes a lot of business as it sets.Even though it may look like a cheesy, bubbly mess in the oven, if it’s warm all the way through it will be perfect as soon as you let it sit for about 15 minutes. Lasagna recipe is a classic, delicious lunch every family should have in the rotation of their recipes.
Prep time: 20 Mins
Total time:1 Hour 10 Mins
Freshly ground black pepper
3/4 lb lasagna noodles
16 oz whole milk ricotta
1/2 cup freshly grated Parmesan, divided
1 lb ground beef
2 cloves garlic, minced
1 tsp dried oregano
1 (32-oz.) jar marinara
1 tsp extra-virgin olive oil, plus more for drizzling
Oven preheat to 375º. Cook pasta according to package instructions in a big pot of salted boiling water until al dente, less than 2 minutes. To stop noodles from sticking together, drain and drizzle a little olive oil
In the meantime, heat oil in a big pot over medium – high heat. Cook ground beef until it is no longer yellow, break with a spoon of wood and drain fat. Return the beef and add the garlic and oregano to the skillet and stir for 1 minute. Season with salt and pepper, add marinara and stir until warm.
In a big mixing bowl, combine ricotta, 1/4 cup Parmesan and parsley with salt and pepper. Set aside.
A thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta blend, and a single layer of mozzarella spread over a big casserole dish, then repeat layers. Top layer of meat sauce noodles, Parmesan, and mozzarella.
Cover with foil and bake for 15 minutes, then raise to 400o and bake for 18 to 20 minutes uncovered. Garnish and serve with parsley.
This dish is so full of flavor and makes a great weekend dinner that can be made in just half an hour It is creamy, rich, spicy and cheesy. Rasta pasta is creamy pasta with jerk chicken and grilled bell peppers in the Caribbean style.
Prep time: 5 minutes
Cook time: 10 minutes
1 lb 450 grams pasta
2 chicken breasts or 2 cups of shredded rotisserie chicken
2 tbsp vegetable oil 1 tbsp for frying chicken and 1 tbsp for sauteing bell peppers
3 tbsp jerk seasoning 1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce
3 bell peppers preferably in different colors – sliced
2 cloves garlic minced
1/2 cup 80 grams Parmesan cheese grated
1/4 cup 60 ml vegetable or chicken stock
1/2 cup 120 ml double cream or thick cream
1/2 cup green onions sliced
Cook pasta as directed by the package, bring it out at al dente as you cook it more in the next steps.
In this recipe, I’m using rotisserie chicken, but if you’re using a raw chicken breast, cube cook it until it’s golden and cooked. Then remove and set aside for subsequent use from the pot.
In a heavy bottom pot, add vegetable oil and saute peppers with green onions. Add the chopped garlic and boil until it is odorous.
Bring jerk to the seasoning of the pot.
Add to the pot duplicate cream, chicken or vegetable stock. Simmer until the sauce thickens for a few minutes. Garnish on pasta rasta and serve with chopped chives, green onions and parsley.
Calories: 742,k cal Carbohydrate: 92 g ,Protein: 40 g, Fat: 23 g ,Saturated fat: 13 g Cholesterol: 113 mg, Sodium: 214 mg, Potassium: 914 mg, Fiber: 6 g Sugar: 7 g Vitamin A: 3422I,U Vitamin C: 118 mg Calcium: 67 mg ,Iron: 2 mg Fiber: 6 g, Sugar: 7 g, Vitamin A: 3422IU, Calcium: 118 mg ,Calcium: 67 mg
This is very delicious and yummy. Tuscan pasta recipe for the weekend meal are regarded a staple. This is easy and heartfelt and has all our favorite stuff. This is quick made.
Time for Tuscan pasta recipe :
YIELDS: 6 servings
PREP TIME: 15 minutes
TOTAL TIME: 40 minutes
1 lb Italian chicken sausage, sliced on the bias
1 lb linguine
2 cloves garlic, minced
1/2 cup heavy cream
2 cups diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper
1 tbsp extra-virgin olive oil
2 c. baby spinach
Fresh torn basil, for garnish
Cook linguine according to package instructions in a large pot of salted boiling water. Drain it and put it aside.
Heat oil in a medium-high heat large skillet. Add sausage and cook, about 2 minutes per side, until seared on both sides. Add garlic and cook for about 1 minute until it is fragrant. Then season with salt and pepper in tomatoes, cream and Parmesan. Bring the mixture to a low boil and cook until the sauce has thickened slightly, about 5 minutes.
Add the cooked pasta and spinach and toss until the pasta is completely covered with sauce and wilted with spinach. Garnish with basil and serve with more Parmesan as early as possible.
Chocolate brownies are rich and fudge, classic or with a twist, a bake that is guaranteed to satisfy any sweet tooth. Serve your chocolate brownie warm for dessert or enjoy a sweet afternoon treat.
Time for chocolate brownie :
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 16 slices
1 cup/ 240 g butter, melted and cooled
1 1/4 cups (260g) white sugar
2 tablespoons (30ml) vegetable oil
1 tablespoon (15ml) pure vanilla extract
1 cup (130g) all purpose flour
3/4 teaspoon salt
1 cup (100g) good quality, unsweetened cocoa powder
200g roughly chopped chocolate or large chocolate chips
1 cup (200g) packed light brown sugar
4 (57g each) large eggs.
Preheat the oven to 350 °C.
Lightly grease a baking pan * of 8×12 inches square with a spray of cooking oil. Parchment paper line (or paper for cooking) ; laid aside.
Combine melted butter, oil and sugar in a bowl. Combine well with whisk. Add the eggs and vanilla ; stir in color until lighter.
Sift in flour, salt and cocoa powder. Fold the dry ingredients gently into the moist components until JUST is mixed (do NOT over beat as it affects your brownies ‘ texture so well).
Fold in 3/4 of the pieces of chocolate.
Pour the batter into the prepared pan, uniformly smooth the top out and top with the remaining pieces of chocolate.
Bake for 25-30 minutes or until the brownies center in the pan doesn’t jiggle anymore and is just set to the touch The toothpick should come out dirty for fudge-textured brownies when testing with a toothpick.
After 10 minutes, remove them from the pan closely and leave the temperature to cool to the space before slicing into 16 chocolate brownies.
Add walnuts, peanuts, almonds and so on. Chocolate chips, chips, coconut shredded, dried fruit on chocolate brownie.
Oven preheat to 450 ° F. Line and set aside a big baking sheet with parchment or silicone baking mat
Whisk the flour, baking powder, baking soda, sugar, and salt together in a big mixing bowl until well mixed. Add the cold butter in the cubed and use a pastry cutter to cut into the dry ingredients (you may also use a food processor for this step) until you have small pieces of butter in the pea size.Pour the cold buttermilk into the mixture and work gently until the dough begins to come together.
Put the dough on a lightly floured surface and operate with your hands softly. Pat the dough in a rectangle and fold the dough in thirds. Turn the dough into a rectangle, collect any crumbs, and flatten back. Repeat this two more times.
Place the dough on a slightly floured surface and pat it in a rectangle 1/2 inch thick (make sure to measure!). Cut the biscuits with a floured 2.5-inch biscuit cutter.Continue to collect any pieces of dough from scrap, pat it back to 1/2-inch thickness and cut it until you have 12 biscuits. I suggest that the first time you try to get as many as you can, as you keep working the dough, the biscuits won’t be as good.
Arrange the biscuits that touch each other on the baking sheet. Brush with a little bit of buttermilk the top of each biscuit.
Bake for about 15-17 minutes at 450 ° F or until lightly brown. Remove the melted butter from the oven and brush if desired. Allow a few minutes to cool down, serve, and enjoy!
Broccoli Cheese Soup is one of our favorite fast and simple meal all year This is a fantastic, very delicious soup. Good for unique quiche meetings.Perfect for lunch or an simple weekend dinner with French bread salad and loaf. The best part is to begin finishing this broccoli cheese soup in 30 minutes! People like it.
Servings: 12 Max
Ingredients of Broccoli Cheese Soup:
½ cup butter
1 onion, chopped
4 (14.5 ounce) cans chicken broth
1 cup water
2 cups milk
1 (16 ounce) package frozen chopped broccoli
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
⅔ cup cornstarch
1 tablespoon garlic powder
Melt butter at medium heat in a pan. Cook onion until softened in but Add broccoli and cover with broth of chicken.
Simmer for 10 to 15 minutes until broccoli is tender.
Reduce heat and stir until you have melted cheese cubes. Mix in powdered milk and garlic.
Stir the cornstarch in water in a bowl until it is dissolved. Stir in the soup ; boil until thick, stirring commonly.
Honey Garlic Salmon is a recipe in a pan together with a perfect sweet and savory 5-ingredient garlic sauce with a hint of lemon!
TOTAL: 20 MINS
SERVES: 4 PEOPLE
Ingredients for honey garlic salmon recipe:
4 wild caught salmon fillets about 1/2 pound or 250 grams each, skin off or on
Salt and pepper, to season
1/2 teaspoon paprika (mild, sweet or smokey)
2 tablespoons butter
4 cloves garlic, finely chopped or minced
4 tablespoons honey
1 tablespoon water
2 teaspoons soy sauce
1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
Lemon wedges to serve
Arrange the oven shelf in the center of the oven. Preheat oven to medium thermal broil / grill environments. Salt, pepper and paprika salmon season. Set aside.
Heat the butter over medium – high heat in a skillet or saucepan until melted. Add the garlic and sauté, until fragrant, for about a minute. Pour in the sauce of honey, water and soy ; let the flavors heat up and mix. Stir well in lemon juice to combine all the flavors.
Optional Add the salmon lemon wedges (adds a better flavour of citrus). Baste salmon again, then transfer the pan to your oven to broil / grill for another 5-6 minutes or until the salmon tops are well charred and the salmon is cooked to your liking.
Drizzle with the sauce and a lemon juice squeeze to serve. Serve over rice or salad with steamed vegetables.Now honey garlic salmon is ready.
Pizza dough is very simple recipe. That is excellent for beginners and creates a smooth crust which comes together quickly.
Preparation 10 MIN
Waiting 35 MIN
Makes Two 20-CM (8-INCH) PIZZAS
Ingredients of pizza dough:
1 cup (250 ml) warm water
1 teaspoon instant yeast
2 cups (300 g) all-purpose flour
1 teaspoon (5 ml) salt
1 teaspoon sugar
1.Combine the water, leaven and sugar in a bowl. Let stay on top for about 5 minutes until the blend foams.
2.Working with the plastic blade or the dough hook is essential in a food processor. Combine the salt and the flour. Increase the speed to medium and add the combination of yeast until it forms a soft ball.
3.Remove the dough from the bowl and knead on a floured surface for a few minutes to avoid sticking.
4.Place the dough in a lightly oiled bowl and cover with a clean cloth. In a warm and draft-free area, allow the dough to rise for about 30 minutes. Cut the dough in half.
5.Immediately use or refrigerate the dough (less than 48 hours), otherwise put it in an airtight bag and freeze.
6.This homemade recipe of pizza dough will create two thin-crust pizzas of 23 cm (9 inch) or two crust pizzas of 20 cm (8 inch) thicker.
Coconut Cookies Recipe is easy to made. These cookies are crunchy and smooth on the outside and inside. Have chocolate chip cookie texture. They have a good smell.
Ingredients for Coconut Cookies Recipe
2 and 1/2 cups (350 g) flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (150 g) dark brown sugar
1 cup (225 g) unsalted butter
2 cups toasted shredded coconut
2 large eggs
1 and 1/2 teaspoons pure vanilla extract
3/4 cup (150 g) granulated sugar
Preheat oven to 350 ° F/180 ° C.
Line pans with paper for the baking paper.
Add flour, baking soda, and salt together in a medium bowl. Set aside
Beat the butter at medium speed for a minute until creamy mixer appear in a bowl equipped with the paddle attachment. Add brown sugar and granulated sugar and beat until light and fluffy at medium velocity for about 3 minutes. Beat one at a moment in the eggs. Beat in the form of vanilla. Add the combination of flour and blend until mixed. Add coconut and blend until mixed slowly. Do not mix too much
Use about 1.5 tablespoons of dough per cookie to roll dough into balls, roll into coconut, and place on the prepared baking sheet. Slightly press down the cookies as they don’t spread much as they bake. Bake for 9-12 minutes until the edges of the cookies start browning, but the core remains smooth. It is essential not to over bake the cookies
Store cookies in airtight containers at room temperature for up to 3 days