Also, this recipe yelids two potpies.  I always bake one right away and put the other in the freezer for an easy dinner on another night.  Even a weeknight.  Instructions for freezing and thawing are included with the recipe.

Chicken Potpie
yeilds 2 pies

4 homemade or store bought pie crusts (I use store bought)
1 (3 1/2 to 4-pound) frying chicken, cut into 8 pieces
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
3 cups low-sodium chicken broth
1 bay leaf
1 teaspoon poultry seasoning
2 teaspoons chicken rub seasoning  
1 large russet potato, cut into 1/2-inch cubes (about 2 cups)
2 cups sliced carrots (1/4-inch thick slices)
1 cup coarsely chopped onions
1 cup fresh corn kernels, cut from the cob (2 medium ears) (or frozen)
1 cup button mushrooms, quartered
1 cup frozen lima beans
1/4 cup heavy cream
3 tablespoons all-purpose flour
1 1/2 tablespoons butter, at room temperature
1 large egg, lightly beaten
1 tablespoon water

Season the chicken pieces with the salt and pepper. Heat a Dutch oven or other large, heavy pot over high heat and brown the chicken pieces on both sides in the olive oil, working in batches if necessary, about 5 minutes on each side. Drain all fat from the Dutch oven and add the chicken broth, bay leaf, poultry seasoning, and chicken rub seasoning. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is very tender and falling from the bone, about 1 hour. Transfer the chicken pieces to a plate and set aside until cool enough to handle. When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Set aside.

While the chicken is cooling, add the potatoes, carrots, onions, corn, mushrooms, lima beans and heavy cream to the Dutch oven and return to a boil. Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.

Combine the flour and butter in a mixing bowl to form a thick paste-like mixture. Ladle some of the hot chicken broth into the mixing bowl and whisk to combine with the flour-butter mixture. When smooth, add this mixture to the pot and stir to combine well. Bring the sauce to a low boil and continue to cook until the sauce is thick and smooth, about 5 minutes. Add the reserved chicken meat, stir to combine, and remove from the heat. Discard the bay leaf, taste, and adjust the seasoning if necessary. Set aside to cool completely. Once cooled, refrigerate until thoroughly chilled.

Place 2 rounds of dough into the bottom of 2 (9-inch) deep dish pie pans. Trim the edges of the dough so that 1/2-inch dough hangs over the sides of the pans.

Preheat the oven to 400 degrees F and position the oven rack on the lowest rung of the oven.

Divide the chilled filling between the 2 pastry-lined pie pans and, using a spatula, smooth the filling to the edges. Place the egg in a small bowl and beat with 1 tablespoon of water. Lightly brush the edges of the overhanging pastry with some of the egg mixture. Top each pie dish with one of the rolled out portions of dough and trim edges so that they match the edges of the dough lining the pie pans. Using your fingers, pinch edges of dough together and roll inward so that the edges sit inside of the edges of the pie pans. Decoratively crimp the edges using your fingers, a fork, or a crimping tool. Using the tip of a sharp knife, cut several decorative slits in the top of each pastry to allow steam to vent while cooking. Brush the top of each potpie with some of the eggwash.

Bake the potpies for 20 minutes. Reduce the oven temperature to 350 degrees F and continue baking the potpies until the crusts are golden brown and the filling is heated through, about 40 minutes longer.

Remove the potpies from the oven and allow to cool slightly before serving. Cut the potpies into wedges and serve.

Potpie can be frozen prior to brushing with eggwash.  To freeze, cover tightly with foil and plastic wrap.  Freeze for up to 3 months.  To bake, move potpie from freezer to refrigerator the night before.  Brush with eggwash and bake according to recipe.

adapted from Food Network

I was almost ready to give up on eggplant altogether.  Until this recipe, I had never had a positive experience with the vegetable.  Good thing I gave it one final chance, since I loved this ratatouille.  The vegetables become tender and the flavors intensify baking in the oven.  Very simple ingredients become something magical simmering away in a bath of olive oil.  I served the ratatouille over a bed of creamy polenta for a complete meal. 

If you are ready to give up on eggplant or have yet to try the vegetable,give this recipe a try.

Oven Baked Ratatouille

1/3 cup extra virgin olive oil
2 medium onions, cut into wedges
6 cloves garlic, smashed
1 Tbsp. Herbes de Provence (I used a combination of thyme, savory and oregano)
1 bay leaf
2 zucchini (about 10 oz each), cut into 1×3″ wedges
1 small eggplant (about 1 pound), unpeeled, cut into 1×3″ wedges
1 orange bell pepper, seeded and cut into 1″ wide strips
1 yellow bell pepper, seeded and cut into 1″ wide strips
1-28oz can whole tomatoes, drained
1 Tbsp. kosher salt
Black pepper
2 Tbsp chopped parsley

Preheat oven to 400°.  Heat oil in an ovenproof Dutch oven over medium heat.  Add onions, garlic, herbs, and bay leaf, cover and cook, stirring occasionally, until the onions are soft, about 10 minutes.

Stir in zucchini, eggplant, bell peppers, tomatoes, salt and pepper, to taste, breaking the tomatoes into rough chunks with a spoon.  Once the vegetables sizzles, put the ratatouille in the oven and bake, stirring occasionally, until the vegetables are tender and browning, about 1 hour.  Remove from the oven and stir in parsley.  Serve warm as a side dish or over polenta as a main dish.

Polenta

4 cups water (more or less, depending on desired consistency)
1 cup cornmeal
1 tsp salt
1 Tbsp butter

Bring water to boil in a small saucepan, salt it, then turn the heat to medium.  Whisking constantly, add the cornmeal a little at a time until it’s all incorporated.  Turn the heat to low.

For the first five minutes, whisk often to avoid any lumps.  Then switch to a flat-bottomed wooden spoon, stirring often until the water is absorbed. Stir in butter and serve.

I was craving a snack one afternoon and I couldn’t decide if I wanted a sweet snack or a salty one.  So, I made these haystacks, a great combination of sweet and salty.

I had a box of Kashi cereal that I had previously bought for a recipe that I never actually got around to making.  This recipe was on the side of the box and I had everything but almond butter on hand to make it.  A handful of almonds, my handy food processor and I was good to go.  These haystacks did not last long in my house.  Even the skeptics came back for seconds, and thirds…

These can be made to suit your tastes and what is currently taking up space in your pantry.  Have another kind of cereal?  Use that instead.  Don’t have almond butter?  No problem, try peanut butter or another nut butter.  Prefer dark chocolate?  Sounds great.  These are very easy to make your own.    

Puffs and Pretzels Haystacks
adapted from kashi.com

3 ½ cups Kashi® 7 Whole Grain Puffs cereal
1 cup shredded coconut
1 cup broken pretzel sticks (about ¾ inch pieces)
⅔ cup coarsely chopped almonds
12 oz. semi-sweet chocolate chips
½ cup smooth natural almond butter
large pinch of kosher salt
 

In a large mixing bowl, combine Kashi® 7 Whole Grain Puffs cereal, coconut, pretzel pieces and almonds. Set aside. Place chocolate chips in a small microwave-safe bowl and microwave in 10-second intervals, stirring until melted. Add almond butter for the last 10 seconds then stir until smooth. Pour melted mixture over cereal mixture and stir until well coated. Drop by heaping tablespoonful onto waxed paper. Sprinkle each haystack with kosher salt.  Refrigerate until firm. Serve.

MessyCook note:  If you don’t have almond butter on hand, make your own.  To make the 1/2 cup needed for this recipe, put 3/4 cup of raw or toasted almonds into the bowl of your food processor.  Blend until a smooth paste forms, it may take a few minutes.  Add a few drops of vegetable oil if the butter is too dry.

He has been using me as his photography model for several years now, we both love the shared experience.  Here are a few he has taken in the last several months:

Sometimes he takes pictures of our dog, Noah.

Sometimes he takes pictures of food.

He has been sharing his journey with the Internet three days a week at www.ryanbowles.com.  For one post, he tried his hand at a food blog style post.   He made this delicious pumpkin cheesecake all by himself. 

It was both beautiful and tasty.

Recipes and photo instructions can be found at his blog.  Check out the full post here:  Bourbon not Optional

Feel free to explore his site and even add him to your reader, if you so desire.

{End Shameless Plug} 

All photos courtesy of www.ryanbowles.com

I am a home-body.   I love to be at home, preferably in my pajamas, with my puppy, my kitchen, my husband, and my iPod. 

On the other hand, my husband and I love to be surrounded by friends.  So, I do everything I can to make our home “the place” everyone wants to gather.  One way that I have found to entice friends over: food.  It is amazing how easy it is to whip up a quick pan of say, pumpkin blondies, stick them in the oven, sit back and listen to the swooning.      

The combination of butterscotch chips, white chocloate chips and pumpkin is out of this world.  In the fall, and winter when I am craving pumpkin, I prefer these bars to brownies. 

Pumpkin Blondies

Adapted from Annie’s Eats, originally from Martha Stewart

MessyCook Note: I used dark brown sugar for the sweetener in this recipe, but regular brown sugar, light brown sugar, or granulated sugar can all be used interchangeably.  I love the deep rich flavor and amber color that the dark brown sugar gives to these bars. 

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
¾ cup walnuts

 
Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

 In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.

 With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate chips, butterscotch chips, and nuts with a rubber spatula.

 Spread the batter evenly into the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.  

 To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.  The blondies will stay fresh 3-4 days at room temperature.

My grandmother was actively involved in Kentucky politics back in 1971.  After Emberton’s loss on election night, there were still boxes of these potholders at campaign headquarters.  So, my grandmother was given a box to take home.  My mother inherited at least half that box, hence, these are the ONLY potholders that I ever remember my mother using.  She is still using them to this day, almost 40 years later.  As you can see below, some of them have been loved very hard in my mother’s kitchen.  But since there were so many of these potholders, some are still legible and campaigning for Mr. Emberton all these years later.

Official text: “TOM EMBERTON THE GOVERNOR WHO CAN HANDLE THE HOT ISSUES”

Ugly potholder contest sponsored by Michelle at Thursday Night Smackdown.  Contest can be seen here.

Why is deciding what to make for dinner so much harder than actually making it?  At our house, if you come up with the idea for dinner, it is just as good as spending an hour in the kitchen cooking the meal… well, almost.  I often turn to my husband when it comes to the age old question “what do you want for dinner?”  I have so many recipes bookmarked that I am dying to try, I find it hard to decide which one to make. 

The other day, before I even had a chance to talk to him about dinner plans, he preempts me with a request, his only request.  “I don’t care what we have for dinner as long as we have dessert.”   After several follow up questions, it turns out that his request was a little more specific.  Brownies and ice cream.  No problem, I say, and head to the computer to find a kick-ass ice cream recipe. 

We have been making homemade ice cream for a few years now.  It all started when we bought a nice ice cream maker as a gift for ourselves a few summers back.   Ever since then, we have been working our way through a Ben and Jerry’s cookbook.  Dozens of great ice creams have passed through our freezer.  While we love this cookbook, I have been itching to try some of the famed David Lebovitz’s recipes from The Perfect Scoop. 

Sitting down with a bowl of this Salted Butter Caramel Ice Cream sitting atop a chewy brownie was a surreal experience.  It was so rich and creamy I could only eat one small scoop, but was completely satisfied (and for that, I consider this diet-friendly ice cream.)  The pairing of the crunchy little praline bits, the subtle saltiness, and deep caramel flavor was fantastic.  I love a chewy brownie and this one did not disappoint.  The dark brown sugar adds a faint hint caramel, so fits nicely with this ice cream.  Not to completely overshadow the brownie here, but if you opt to make just one of these recipes, it should be the ice cream.  No doubt in my mind.

I will always love my Ben and Jerry’s cookbook for introducing us to the basics of ice cream, but we have outgrown it.  This is a whole new level of ice cream that I didn’t know I could create and I am looking forward to trying many more.  Thank you David Lebovitz for opening my eyes to the hidden potential of my beloved ice cream maker.

Both recipes can be found at the links below.

Brownies:
http://www.davidlebovitz.com/recipes/sup_brownies.html

Ice Cream:
http://www.davidlebovitz.com/archives/2007/04/salted_butter_c.html

Since I snack so often, I make sure that my snacks are healthy.  Choosing healthy options allows to me eat more and snack guilt-free.  I am always looking for new snack ideas to work into my daily rotation.  Here is a list of the snacks I eat most frequently.  Share your favorite snacks with us in the comments section. 

Any type of Fresh Fruit (Apple, Pear, Banana, Melon, Pineapple, Berries)
Veggies with Hummus (Carrot Sticks, Celery Sticks, Bell Peppers, Cucumbers, Cherry Tomatoes)
Hummus and Pita Bread
Nuts (Almonds, Peanuts, Mixed Nuts)
Any type of Dried Fruit (Apricots, Cherries, Prunes, Raisins, Crasins)
Graham Crackers and Peanut Butter
Homemade Chex Mix
Homemade Granola Bars
Cheese and Crackers
Clif Bar
Yogurt
and…
Popcorn

Fresh popped popcorn is one of my all time favorite snacks.  It is quick, easy, healthy, and cheap.  Add in a little finely grated parmesan cheese and you will look forward to snack time all morning.

Parmesan Popcorn

3 Tbsp canola oil
1/3 cup of popcorn kernels
1 3-quart covered saucepan
½ tsp salt
½ cup grated parmesan cheese finely grated (I have also used gruyere)

Heat the oil in a 3-quart saucepan on medium high heat.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the remainder of the popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.  Quickly toss with salt and cheese.

Makes 2-3 snack sized servings.

Adapted from: Simply Recipes

Please share your favorite snacks with us in the comment section.  Feel free to link to a recipe on your blog or a favorite on someone else’s blog.

I love a good burger and fries, don’t get me wrong, but sometimes I crave a healthy twist on a traditional meal.  These homemade veggie burgers in no way resemble the strange and unidentifiable brown patties that you buy at the local grocery.  These burgers are bursting with flavor.  Onion, ginger, curry powder, and cilantro flavor the lentils and barley, while the eggs and bread crumbs help hold it all together.  Please don’t skip the goat cheese topping for the burgers, please.  You will regret it.  And don’t skimp on it either.  Slather it onto the bun, you won’t be sorry.  It adds a great tang and contrast to the burgers.  We serve our burgers topped with lettuce and cucumbers. Even our dedicated meat-lovers enjoy this meal.

The fries in this picture are extra special to me, as they come straight from my garden; my first ever harvest of sweet potatoes.  Topped with my custom Potato Seasoning Mix, they make a perfect addition to the dinner plate.  I keep my seasoning mix in an old parsley container.  So the next time you finish off one of your spices, save the container to store spice mixes that you create.

Veggie Burgers
Serves 6
Adapted from Food Network

Burgers:

1 cup green lentils, picked through and rinsed
1/4 cup pearl barley, rinsed
1 tablespoon butter
1 medium onion, chopped
2 large cloves garlic, minced
2 teaspoons finely chopped fresh ginger
1 1/2 teaspoons curry powder
3 tablespoons chopped fresh cilantro leaves
1 cup fresh bread crumbs (blend 2 slices of bread in the food processor)
1 whole egg plus 2 egg whites, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 burger buns or pocket pitas

Toppings:

1/2 cup goat cheese, (2 to 3 ounces) (I prefer herbed goat cheese if you can find it)
1/4 cup milk
Lettuce, sliced cucumber, radish
Put the lentils and barley in a saucepan cover with cold water by about 3 inches. Season with salt, and bring to a boil over high heat; reduce the heat and simmer uncovered, until the lentils and barley are tender, about 20 minutes. Add extra liquid during cooking if necessary.  Drain excess liquid and put the beans and grain into a large bowl. Cool.

Meanwhile, melt the butter in a skillet over medium heat and cook the onion, garlic, and ginger until the onion is tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute more. Cool slightly and then add to the lentils and barley.

Stir the cilantro, bread crumbs, and eggs into the lentil mixture, and season with 1 teaspoon salt and pepper, to taste. Puree 1 cup of the burger mix in a food processor until smooth. Return puree back to the bowl and mix well. Form mixture into 6 burgers (about 1/2 cup each). Place on a plate and refrigerate for 1 hour.  (MessyCook note: I have always skipped the refrigeration step.  Refrigerate if you have the time, since it will help the burgers stay together.)

Preheat oven to 400 degrees F.

Heat 1 tablespoon of the olive oil in a nonstick skillet over medium-high heat.  Cook the burgers in two batches, turning once, until golden brown on both sides, about 5 minutes in all. Transfer the browned burgers to a baking sheet. Repeat with the remaining oil and burgers. Transfer burgers to the oven, and cook until firm, about 10 minutes.

Meanwhile, lightly toast buns or pitas. Mix the goat cheese and milk in a small bowl until smooth, season with salt and pepper. Put the burgers on the buns, and top with lettuce, cucumber, and/or radish, if desired. Serve.

Potato or Sweet Potato Wedges

4 potatoes or sweet potatoes
¼ cup vegetable oil
2-4 Tbsp Potato Wedge Seasoning Mix, recipe below

Preheat oven to 400 degrees.  Cut potatoes into wedges of equal size.  Toss with oil and seasoning mix and transfer to sheet pan.  Bake for 30-40 minutes, turning once.  (MessyCook note: I find that sweet potatoes take 5-10 minutes less than white potatoes.  If you are cooking both at the same time, place on separate pans and give the white potatoes a 5-10 minute head start.)
 

Potato Wedge Seasoning Mix
Makes about ¾ cup

¼ cup salt
¼ cup sugar
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp oregano
2 tsp parsley
1 tsp thyme
1 tsp pepper

Combine.  Store in an airtight container.

Don’t let this plate of neutral colors fool you.  This dish is full of flavor.  This version of korma, a type of curry, is flavored with turmeric, coriander, and garam masala.  These may be spices that are missing from your spice rack.  I know you are thinking that it will be too much trouble or too expensive to buy a whole new set of spices that you will only use for one recipe.  But don’t fear, because you will want to make this recipe again and again.

Typically, I serve korma with brown rice, cooked according to package directions, with a little turmeric added for flavor and color.  This time, I decided to mix it up by serving it with Brown Rice with Lentils and Golden Raisins.  The chewiness of the rice, the tenderness of the lentils, and the sweetness of the golden raisins worked perfect together.  The rice and lentils would make a great side dish with almost any meal.  Now that I think about it, maybe even for dinner tonight…

As an added bonus, both of these recipes are incredibly healthy, lots of veggies, a variety of colors, whole grains, and lentils.  Shh, don’t tell, it will be our little secret.

If making both recipes at once seems too overwhelming, start with the korma, served with brown rice.  It is sure to become a family favorite.

Chicken and Vegetable Korma

 
Adapted from Taste is Trump.  Serves 4-6 (and makes great leftovers)

Note: Any combination of vegetables can be used in this recipe, use what you have on hand.  All of the following are great options: carrots, parsnips, potatoes, green beans, peppers, sugar snap peas, edamame, potatoes, sweet potatoes, butternut squash, pumpkin, or even a bag of frozen stir-fry vegetables.  The chicken can be left out to make the recipe vegetarian, which I often do.  Serve with brown rice cooked with 1 tsp of turmeric or Brown Rice with Lentils and Golden Raisins (recipe below).

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, smashed
3 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes, sweet potatoes, or cauliflower
1 cup cooked chicken
1/2 cup green peas
1/3 cup raisins
1/2 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste

In a large skillet, saute onion in oil until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce back into skillet, mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Stir in peas, raisins, nuts, cream and honey. Heat through. Season with salt to taste.

Brown Rice with Lentils and Golden Raisins

Adapted from Mark Bittman’s “How to Cook Everything”
Serves 4-6

½ cup lentils, rinsed
1 cup brown rice, rinsed
3 ¼ cups chicken stock or water
1 bay leaf
1 tsp salt
black pepper to taste
1 tsp vinegar
3 Tbs butter
1 medium onion
½ cup golden raisins, apricots, or other dried fruit (I used golden raisins)

Put the lentils and rice in a medium saucepan, add enough liquid to cover by at least 2 inches, about 3 cups. Turn the heat to high and add the bay leaf, about 1 teaspoon salt, pepper, and vinegar. When the mixture boils, turn the heat medium, skim off any foam that has formed on top, and cook, stirring infrequently. If you need to add more liquid to keep the mixture wet, do so, a little at a time.

When the lentils and rice are both tender—it will take between 30 and 45 minutes—drain them; do not rinse (it may not even be necessary to drain). Remove the bay leaf.

While the rice and lentils cook, put 1 tablespoon butter or olive oil in a skillet over medium heat. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the golden raisins and remaining 1/4 cup liquid. When the liquid simmers, turn off the heat.

When the lentil/rice mixture is ready, put the remaining butter or olive oil in the lentil/rice cooking pot and turn the heat to medium. When the butter has melted or the oil is hot, add the lentils and rice back to the pot and cook, stirring, until heated through, 3 to 5 minutes. Stir in the onions and golden raisins and cook, stirring, for another minute.