Chicken Pot Pie with Biscuits

For the past two weeks we have been in the Mayan Riviera in Mexico and although the food was delicious on the resort, we were all feeling like some homemade comfort food ~ chicken pot pie seemed to fit the bill (especially since we received carrots in our CSA box from Cooper's, I had frozen some of the sugar snap peas that we received in our spring share, and had roasted a chicken last night!!)  Devon had two helpings and India cleaned up her plate ~ so it was a successful dinner!
This dish has biscuits on top ~ the recipe makes almost a triple batch of the biscuit dough, so feel free to use only 2 cups for this recipe and refrigerate the rest for later use!!  If you prefer a pie crust (pre-made or homemade), or puff pastry then feel free to substitute them for the homemade biscuit mix that I used. 

CHICKEN POT PIE WITH BISCUITS

Ingredients:

4 1/4 cups all purpose flour

2 tbsp baking powder

 1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

3/4 cup instant milk

1 1/8 cup shortening or butter

2/3 cup milk

• Sift together flour, baking powder, baking soda, cream of tartar and salt. 
• Place in a food processor fitted with metal blade.  Add skim milk powder and process a few seconds to mix ingredients. 
• Cut shortening into chunks and add to dry ingredients.  Process until mixture resembles coarse crumbs and shortening is distributed evenly.  Do not over process. 
• Remove two cups and set aside in a bowl.  Refrigerate the rest of the biscuit mixture.
• Mix in the milk until the mixture becomes dough.  
• Set aside.

Filling:

1 onion, chopped finely

1 cup chopped red bell pepper

2 cups carrots, chopped

1/4 cup butter

2/3 cup all purpose flour

2 tsp poultry seasoning

1/2 tsp black pepper

1/2 tsp salt

3 cups chicken broth

1 3/4 cups milk

4 cups cooked chicken, diced or shredded

2 cups frozen peas

• Preheat oven to 350F.
• Melt butter in a large skillet.  Add onions, red pepper and carrots.  Saute 5 minutes.
• Sprinkle flour over top of the vegetables and mix well to ensure vegetables are coated evenly.  Sprinkle poultry seasoning, salt and pepper over top and stir in well.
• Slowly add the chicken broth stirring well.  Add milk and heat to a simmer, stirring constantly.
• Cook until carrots are tender.  Add chicken and peas.
• Pour into a greased casserole dish.
• Drop spoonfuls of biscuit mix over top of the chicken mixture and place in the oven for 35 minutes, or until the chicken mixture is bubbling up between the golden biscuits.
• ENJOY!

Yummy Tuna Noodle Casserole!

My kids love egg noodles, peas and tuna (not to mention creamy alfredo sauce), so this dish was a hit! You can top the casserole with a combination of crispy panko breadcrumbs and grated Parmesan Reggiano, or just crumble plain potato chips on top like I did ;0)

TUNA NOODLE CASSEROLE

Ingredients:

1 cup whipping cream

1 cup grated Parmesan-Reggiano

1/4 cup butter

1/2 tsp salt

1/4 tsp pepper

Pinch grated nutmeg

16 oz of wide egg noodles

1 pkg (10 oz) frozen peas (I used canned because that's what I had on hand)

1 can of solid white water-packed tuna, drained and flaked

1 cup of panko breadcrumbs, or crumbled plain potato chips (although dill might be nice too!!)

• In a pot of boiling, salted water, cook egg noodles until al dente. Drain and put into a medium sized casserole dish. Stir in the tuna and peas. Set aside.


• In the same saucepan over medium-high heat, heat both the butter and whipping cream until little bubbles appear on the surface. Whisk in the Parmesan-Reggiano with the salt, pepper and nutmeg.


• Pour the alfredo sauce over the noodles and stir to ensure everything is evenly covered.


• Top with crumbled plain potato chips or panko breadcrumbs and place into a 350F oven until the topping goes golden brown and the sauce is bubbling.


• Serve and ENJOY!

A Sweet Pea Baby Shower!!!

This Sunday I hosted a baby shower for my girlfriend Michelle who is due with her third baby in only a couple of weeks! I decided that since it was going to be a springtime baby, the theme would be peas! The invitations featured a pea pod on the front and stated that "Sweet Pea #3" was on the way! As usual, I went over the top with the theme and decided that all the food had to feature peas - none of the recipes I had ever made before, but thought they sounded good, so went for it! I made a sign for the front door that I had cut out a pea pod and little baby peas from scrapbooking paper, and wrote "Peas Come In!". (There were also little green balloons with faces drawn on them tied to a post at the end of the drive that unfortunately blew away...)

The main colours of the shower were green and pale yellow (like the invitations) and I even wrapped the prizes for the games in green and yellow tissue paper, and the favours were all shades of green: a kiwi and green tea scented candle in a glass globe which I made a paper pea and stuck to the top, and then tied a poem on a bookmark from the new baby thanking everyone for celebrating with his/her Mom, and a green cosmetic bag filled with pedicure items and a card that said "Soon Michelle will see her feet...This is a little something for you to get your feet sandal ready!"

Lastly I baked my FIRST cake (as you may or may not know, Greg does all the baking because I don't enjoy it and am a little intimidated by baking!!) I created a cake which was a baby peeking out of a baby carriage, which I found in "Canadian Living" (along with most of the recipes for the menu!)

All in all it was a fantastic shower and a lot of fun! The food was great (if I do say so myself!) and the ladies asked me to post pictures and recipes for them...so here goes!

CARAMELIZED ONION VEGGIE DIP

Ingredients:

2 tbsp olive or vegetable oil

1 large sweet onion, chopped

1 large red onion, chopped

1 tbsp chopped fresh parsley

1 tub (8oz) onion and chive cream cheese spread

Assorted cut veggies

• In a large skillet, heat oil over medium heat. Cook onions until tender and browned (approx 10 to 15 mins)
• Stir in parsley and cream cheese until smooth. Spoon into a serving dish (it looks great in a hollowed-out bell pepper!)
• Serve warm or cold with crackers or vegetables!
• ENJOY!!

PINEAPPLE & LIME FRUIT DIP

Ingredients:

1 can of crushed pineapple (8oz), well drained

1 cup sour cream

1 tbsp packed brown sugar

1 tsp finely grated lime zest

Assorted cut fruits

• In a small bowl mix the first four ingredients well and refrigerate until ready to serve.
• Spoon dip into a serving bowl (it looks great in a hollowed-out pineapple halved lengthwise!) and place on a platter with the assorted fruit for dipping!

KEY LIME IN A GLASS PUNCH

Ingredients:

4 cups softened vanilla ice cream

4 cups softened lime sherbet

4 cups 2% milk

6 oz can of lemonade concentrate, thawed

6 oz can of limeade concentrate, thawed

2 cups of water

4 cups club soda

• Stir ice cream, sherbet and milk in a large punch bowl.
• In a pitcher, stir together the limeade and lemonade with the water. Pour over the ice cream.
• Slowly add club soda and stir.
• ENJOY!

SOBA NOODLES WITH PEA SHOOTS AND SHIITAKES

Ingredients:

1 pkg of soba noodles (8oz) - Japanese buckwheat noodles

1 tbsp each, of sesame & vegetable oil

2 cloves garlic, minced

10 oz (300g) of shiitake mushrooms, stemmed and sliced

12 oz snow pea shoots (375g)

1/3 cup light mayonnaise

1/4 cup sodium-reduced soy sauce

1 tbsp rice vinegar

1 tsp granulated sugar

• In a large pot of boiling water, cook soba noodles until tender (5 mins). Stir gently and reduce heat because they tend to boil over. Drain and rinse under cold water.
• In a large skillet or wok, heat half of the sesame and vegetable oils over med-high heat; saute garlic until fragrant (15 seconds), add mushrooms and saute for another 4 mins, or until tender. Add to noodles.
• In the skillet heat the remaining oils and stir-fry the pea shoots until wilted and tender (5 mins). Add to noodle mixture.
• Whisk together mayonnaise, soy sauce, rice vinegar, and sugar. Pour over noodles and stir well. Serve at room temperature, or cooled.

FRESH PEA & MINT CROSTINI

Ingredients:

1 baguette

1/3 cup EVOO

1 cup fresh peas (or frozen)

1 cup ricotta cheese

1/4 cup finely grated Parmesan Reggiano

3 tbsp packed fresh mint leaves

2 tsp lemon juice

1 clove of garlic, minced

1/2 tsp each of salt and pepper

• Cut the baguette into thin slices and arrange on a baking sheet. Brush with EVOO and broil until crispy and brown. Set aside.
• In a saucepan of boiling salted water cook peas until tender. Drain and chill in ice water to preserve the bright green colour and to stop cooking process.
• In a food processor, puree together the ricotta, remaining oilk grated Parmesan Reggiano, mint, lemon juice, garlic, salt & pepper. Pulse in peas until crushed but still chunky.
• Top each crostini with some of the pea mixture and enjoy!

ICED LETTUCE & PEA SOUP

Ingredients:

2 tbsp EVOO

1 bunch of green onions, coarsely chopped

10 cups chopped romaine lettuce (approx. 2 heads)

3 cups sodium-reduced chicken or vegetable broth

2 cups fresh or thawed peas

1 tsp granulated sugar

1/2 tsp each of salt & pepper

1/2 cup buttermilk or sour cream

• In a large pot heat EVOO over medium heat. Cook onions until softened (2 mins) and add the lettuce. Cover and cook until wilted, stirring occasionally, for 5 mins.
• Stir in broth, 1/2 cup water, peas, sugar, salt and pepper. Bring to a boil, recude heat and simmer covered for 10 mins.
• In a blender (or using an immersion blender) puree soup until smooth. Strain into a large bowl, pressing on solids. Whisk in buttermilk, cover and refrigerate until cold.
• Serve in bowls with fresh dill sprigs and crumbled goat cheese.

QUICK TIRAMISU

Ingredients:

1 pkg (250g) cream cheese, softened

3 cups cold milk

2 pkgs of vanilla instant pudding (4 serving size)

2 1/2 cups thawed cool whip topping, divided

48 Nilla vanilla wafers

1/2 cup strong brewed coffee, divided and cooled

2 squares of Baker's semi-sweet chocolate

1 cup of fresh raspberries

• Beat cream cheese until creamy and then beat in milk and pudding mixes. Stir in 2 cups of Cool Whip.
• Line 2 1/2L bowl with 24 Nilla wafers; drizzle with 1/4 cup of coffee. Top with half each of pudding and chocolate. Repeat all layers.
• Top with remaining Cool Whip and raspberries. Refrigerate for 2 hours.

*You can substitute the coffee with chocolate milk!

The recipes for the dips came from a Betty Crocker appetizers book, the tiramisu from a Kraft Kitchens magazine, and the rest from Canadian Living!