Chicken Pot Pie

Posted on October 30, 2018 by Chatty Kathy

See the sauce bubbling out the side? That’s what you are looking for. Crust is golden, now just try and wait while it sets up a bit …. no judgement if you can’t! I promise it is delicious.

Fall ….. it just makes me want to bake, and roast, and toast. This chicken pot pie recipe is a staple around here. You can make it as easy as “pie” by purchasing pre-made pastry shells or make your own – either way, this pie is flaky, tender and bursting with bites of chicken and vegetable goodness. Serve with a tossed salad and dinner is ready.

Preheat oven to 400

2 pastry shells
2 cups cooked chicken (use leftovers or a rotisserie chicken for simplicity)
olive oil
1 small onion
1 garlic clove
2 tbsp flour
1/4 tsp pepper
1 tsp salt
2 cups chicken stock
diced vegetables – your choice and about 2 cups worth of:
sweet peppers
celery
carrots
peas (not in my house, neither of us like cooked peas)
zucchini
corn
green beans
a generous handful of herbs, I like thyme, basil, oregano and parsley
salt and pepper

Brush one pie shell with beaten egg white, sprinkle with sea salt and bake at 400 for 8-10 minutes, just until starting to turn golden brown. Remove from oven and allow to cool.

I find if you pre-bake the bottom crust, brushed with beaten egg white, the pastry stays flaky. Sprinkle a little sea salt on for that extra bit of crunch. I think you can see here that my bottom crust was in the freezer, thank you Tenderflake pastry!

In saucepan heat olive oil, then stir in onion. Stir until just translucent and add in the garlic clove. If celery is one of your chosen vegetables, add it now too. Allow to saute for a few minutes until just starting to become tender. Add the flour and create a thick paste, letting the flour cook for a minute in order to remove that “floury” taste. Gradually stir in the chicken stock, just a bit at a time until it is all incorporated and your sauce is starting to thicken. Stir in the rest of your vegetables, taste and season with salt and pepper, and set aside.

Pour the chicken & vegetable mixture into the prebaked pie shell, and cover with the 2nd pastry shell. If you’ve purchased pre made pastry, just squish and squiggle it around a bit and play with the edges, nobody will ever know you didn’t make it!

The top crust was a pastry shell I had in the freezer, probably leftover from an apple pie day!

TIP: If you are vegetarian, or just feel like a vegetarian meal, this is so easy to do! Just omit the chicken and use a LOT more veg. Instead of chicken stock use a vegetable stock. Your results will be ever so delicious …. you’re welcome!

Sprinkle the top with a bit more salt and pepper, some Italian herbs and either paprika or a bit of dried roasted red pepper. (yes, we do our own dried seasonings with the surplus of vegetables in the field)

Put the whole pie in the oven (I’ve learned to have a foil dripping sheet below it…..) and cook for 15 minutes at 400, then lower the oven to 350 and cook for about 40-50 minutes, until you see the sauce bubbling out the side and the pie looks golden brown.

If your pie is looking golden brown, but not yet bubbling out the sides, loosely lay a sheet of tin foil over the pie until you see that bubbling action.

Make sure you let it sit for 15-20 minutes after it comes out of the oven, that allows it to set a bit. Not that it tastes any less wonderful if it is running all over your plate ……..

See what I mean? We couldn’t wait the 15 minutes, but it was delicious. By the time we came back for seconds it had set up and made nice even slices. Amazing either way!

Garden Fritters

Posted on July 31, 2018 by Chatty Kathy

Make enough of these and it is a total meal, or use as an appetizer or side dish, either way, you are going to love these intense vegetable fritters.

I’m having a fritter moment. It seems like a magical way of getting pounds of vegetables eaten up in record time, just when it is all at the peak of freshness, and who doesn’t love that? I had to call these garden fritters, due to the tangle of grated zucchini, the wilted swiss chard, the crunchy pop of corn kernels fresh off the cob …. Now just add to that a bunch of herbs, some garlic and a bit of cheese. In today’s version I used feta and a bit of cumin.

If you make fritters just a few times you will quickly realize you don’t really need a recipe, but here is my general guideline:

4 cups of vegetables
1 clove of garlic (completely variable depending on your garlic love)
1 egg
1/2 cup flour
1/2 tsp baking powder
salt, pepper and seasonings to taste

Now – once you’ve got this far, just use your imagination with seasonings, and/or any cheese you decide to add. Cheese certainly isn’t necessary, just adds another level of tasty goodness.

These fritters have grated zucchini, lightly wilted swiss chard, corn kernels cut off a fresh cob, and herbs of parsley and chives. One garlic clove and a bit of cumin with some feta cheese crumbled in created an intensely mouthwatering fritter.

A cast iron frying pan works best but any non stick pan will work well. Lightly coat with oil, and on medium heat drop in dollops of the mixture. Fry until golden brown and cooked through, about 3-4 min per side.

HEAD’S UP – these delicious little kernels of corn will actually pop and sizzle like crazy in the oil – be prepared for the splatter.

I served these with a dip resembling tsatsiki:

1/2 cup mayonnaise
1 garlic clove
1/3 cup grated cucumber
1 tsp basil
1 tsp dill weed
1 tsp lemon juice
salt & pepper to taste

Linguine with Shrimp and Spinach

Posted on July 18, 2015 by Chatty Kathy

I’m really going to try and simplify a few meals …. seems as though I look at 20 or 30 minute meals and only use that as a starting point … always adding more dishes. Next thing I know I’m looking at 60 minute meals … Usually that is just fine, it is my kitchen yoga after a busy day at work. However – sometimes, like when my beautiful Sloan and Stella are helping out, a 20 or 30 minute meal is the way to go.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Here is one for you to try – deliciously simple and when made with fresh tomatoes and spinach out of the garden, not to mention the first of this years corn, it really is enough.

You can use any pasta you like for this – the main point is to cook it in enough salted water – be generous with that salt, and have lots of water. Cook pasta until al dente.

3/4 pound pasta
1 pound raw shrimp
4 cups baby spinach
1/2 cup chopped fresh tomato
extra virgin olive oil
freshly ground black pepper
kosher salt
lemon
Parmesan cheese

Cook pasta in boiling water, in the last few minutes of cooking time, toss in the shrimp and cook ONLY until the shrimp is opaque and slightly pink throughout. Neither pasta or shrimp do well when overcooked. Drain well, reserving a bit of the pasta water in case needed.

Return to pot and add in freshly grated lemon zest, the juice of 1 lemon, chopped fresh tomato, 2-3 tbsp olive oil and the 4 cups of baby spinach. Season to taste with salt and pepper. If it seems a bit dry, this is the time to add a bit of the pasta water. Parmesan cheese grated over finishes it all off.

Served with the fresh corn on the cob it really is a great meal – quick and easy too.

Asian Style Salad with Red Rice

Posted on August 4, 2014 by Chatty Kathy

I love salads that make a whole meal – perfect for hot summer nights that let you feel satisfied but not stuffed!

Asian Style Salad with shredded chicken on a bed of cooled red rice

Tonights version included:

base – cooked red rice
mixed greens and fresh seasonal vegetables
poached shredded chicken (easily substitute prawns)
roasted peanuts and sesame seeds
slivered green onions

DRESSING
2 tbsp Thai sweet chile sauce
1/4 tsp chile flakes
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp raw sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 rounded tsp peanut butter
1 garlic clove

Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.

Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….

Corn Season! Summer Salad with fresh Basil Vinaigrette

Posted on August 4, 2014 by Chatty Kathy

I love fresh corn, and at this time of year it ends up in so many meals, even a bright summer salad.

Fresh Corn Summer Salad with Basil Dressing

Right now fresh corn, sweet peppers, cucumbers and green beans are all in season along with delicate greens.

Dress your favourite greens with:

Basil Dressing
1/2 cup basil leaves
1/3 cup red wine vinegar
1 tsp freshly ground pepper
1 tsp kosher salt
1 rounded tsp grainy mustard
1 garlic clove, minced
1/4 – 1/2 tsp chile flakes (to your families taste)

Blend in food processor until smooth, and then gradually add in 1/3 – 1/2 cup very good quality extra virgin olive oil.

I usually start with the 1/4 tsp chile flakes, and 1/3 cup olive oil. Taste once it is all smoothly blended. Add a little more chile flakes if you think you can handle it, and add olive oil as needed. Taste and adjust salt and pepper if necessary.

Salsa

Posted on September 11, 2012 by Chatty Kathy

Ringo En Orchard started as an apple orchard, and as times change, so does the land use! We are so lucky to live here – beautiful apples, peaches and nectarines on the trees along with amazing fruit and vegetables growing right out the back door. Eaten fresh all through the late summer and fall, this is a superb way of producing that delicious taste right through until they are fresh again.

16 cups peeled tomatoes (blend 4 cups, dice 12 cups)

9 cups mixed mixed colored peppers, finely diced

6 cups finely diced onions

2 cups jalapeno peppers, diced (if you like it spicy, leave the seeds in)

6 cobs of corn, corn removed

I chop some of the vegetables in the food processor, (i.e., tomatoes, jalapenos and onions) but a lot of the peppers, and some of the tomatoes I like to do by hand so I can see the little bits of peppers in my salsa!

4 cups cider vinegar

8 cloves garlic, minced

2 cans 5.5 oz tomato paste

2 tbsp white sugar

2 tbsp kosher salt

4 tsp smoked sweet paprika

2 tsp oregano

Use a large, heavy saucepan so things don’t stick.

Combine all ingredients in pan and bring it to a boil, stirring enough so it doesn’t stick. Once it does you will have a hard time keeping it from getting worse! Once it comes to a rolling boil, turn it down to a simmer and allow it to simmer for about an hour – this will allow it to thicken up a bit.

Put into hot sealing jars and process in hot water bath for 20 minutes.

Corn Salad with Mint, Parsley and Cilantro

Posted on August 21, 2012 by Chatty Kathy

In a word – Yummy!!! I have tried this with leftover steamed corn on the cob or grilled corn – either way it is so fresh and delicious you will love it. Serve as a side dish/salad/grilled meat or fish topping or even try it served over greens for a change to your green salad.

4 cobs of corn – grilled or steamed

Remove corn from cob, and if you want a warm dish, mix everything together and serve. If you are looking for a cold or room temperature side, just allow corn to cool first.

1/2 small red onion, thinly sliced

2 1/2 tbsp fresh lime juice

Combine the onion and lime juice – let stand for at least 10 minutes – this will mellow out the flavour of the onions

1 tsp maple syrup

1 jalapeno, seeded and thinly sliced

3 tbsp each of minced or torn mint, parsley and cilantro leaves

Combine all of the ingredients – and taste. Season with salt and pepper as needed.

Tomatillo Corn Salsa/Relish

Posted on August 8, 2012 by Chatty Kathy

Are you wondering what to do with a prolific crop of tomatillo plants?? We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling. It would be equally tasty served with grilled chicken or fish. My husband loved it just as a salad!

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend. Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.

Red Curry Corn on the Cob

Posted on August 5, 2012 by Chatty Kathy

When the corn from the garden is fresh in season I usually love it best with just butter and salt. Today the corn got picked for the first time when I was making dinner inspired by Thailand. This red curry butter was incredible on freshly picked, steamed cobs of tender sweet corn – next time I will try it on grilled corn!

Freshly steamed corn ready for the red curry butter.

There are lots of fool proof methods of boiling corn on the cob. Use your family’s method, or mine…. which is pretty forgiving.

Bring a pot of water to boil, with enough space for the cobs to bubble around a bit in the boiling water. There are lots of people that prefer to add sugar to the boiling water, but I like a bit of salt. Allow corn to boil gently for 10-12 minutes depending on the size of the cobs. Remove from heat and allow them to remain in the hot water until serving time so they don’t dry out.

Dare I tell you how easy the red curry butter is?

Soften 1/2 cup butter, add 2 -3 tsp red curry paste – depending on your family’s love of heat. Taste and add a bit of salt and pepper if necessary. Allow butter to harden up enough for the curry and butter to be well incorporated when you mix them.

Serve with your fresh corn – so yummy……..as an added bonus any leftover curry butter is amazing tossed with popcorn.

Quinoa Feta Salad

Posted on August 4, 2012 by Chatty Kathy

Quinoa

This one is for you Shae – hope you have fun making it! xo

1/2 cup white quinoa

You can use either all white or red quinoa, but I love the look of the combination!

1/2 cup red quinoa

1 tsp salt

1 1/2 cups water (or chicken stock if you are so inclined!)

Rinse quinoa well, then combine all ingredients in pot – bring to a boil with the lid off, then turn down to a simmer, cover and allow to cook for 20 minutes undisturbed. Remove lid, fluff with a fork, and allow to sit for at least 5 minutes to allow some of the steam to release.

Set aside to cool slightly.

1/2 cup feta, broken or cut into little pieces

1/2 cup colored peppers, diced

1/2 cup sun dried tomatoes, minced

1/3 cup black olives, sliced

1/4 cup red onion, finely diced

generous amount of fresh basil, chopped

optional: 1 cob of corn – kernels removed

I only use the corn when it is in season, and a great way to use up that extra cob you cooked! If corn is in season … then tomatoes are too so use fresh garden tomatoes, chopped up in place of the sun dried tomatoes.

DRESSING

1 garlic clove, minced

1 tsp dry mustard powder

1/4 cup red wine vinegar

1/2-2/3 cup extra virgin olive oil

salt and pepper to taste

Combine dressing ingredients, blend well and set aside

Combine the prepared vegetables with the cooked quinoa. The flavours really come together well if you do this when the quinoa is still slightly warm. Pour enough dressing over to coat, and give it a good toss. Season to taste with salt and pepper. Always remember to keep tasting – sometimes just that little extra bit of salt and pepper make the difference you are looking for.

Looking for a full meal deal? Add some cubed extra firm tofu and black beans – you will have such a delicious satisfying dinner in one bowl.

chattykathychatsandcooks

Family, Friends and Food!

Tag Archives: corn