Chicken pot pie, photo by Pengrin

You can make the whole thing ahead of time and bake it just before serving. A really great idea and time saver, is to make a double portion of the pie filling and then freeze it for when you need a meal in a hurry. You can try tasty variations once you’ve mastered the basics. Not exactly low-fat diet friendly but perfect served with buttery mash and baby peas.

Some Chicken Pie Baking Tips

* You can make the chicken pie ahead of time and bake it just before serving.
* Make a double portion of the pie filling and then freeze it for when you need a meal in a hurry.
* Always have a ready-made roll of puff pastry in the freezer for when you feel like pie.
* be sure to make a few small slits in the top of the pastry so that the steam can escape during the baking time.
* Use left-over chicken or ready-cooked chicken if you want to save time.
* Use vegetables in season as these will be cheaper and readily available.
* Adjust the seasoning in the filling to suit your own taste.
* Wine adds amazing depth to the flavor of the filling so if possible don’t leave it out.

Chicken Pot Pie Recipe Ingredients

* olive oil and butter, for frying
* salt and milled pepper
* 500g deboned chicken thighs, diced
* 2 leeks, sliced
* 2 celery sticks, sliced
* 1 packet (250g) white or brown mushrooms, sliced
* 2 cloves garlic, chopped
* 2 Tbsp (30ml) thyme leaves
* 1/2 cup (125ml) white wine
* 1 cup (250ml) chicken stock
* 1 tub (250ml) cream
* 1 small packet (80g) baby spinach, blanched and chopped or frozen vegetable mix
* 1 cup (250ml) fresh or frozen peas
* 1 roll puff pastry, defrosted, divided into 4
* 1 extra-large egg yolk, beaten

Cooking Instructions For Chicken and Mushroom Pot Pies

1. Preheat oven to 220 C.
2. Heat the oil and butter in pan and lightly saute the seasoned chicken until browned. Remove the cooked chicken from the pan and set aside.
3. Fry the leeks, celery and mushrooms until soft but be careful not to brown too much. Add the chopped garlic and fry for another minute.
4. Toss in the thyme leaves, wine, chicken stock, cream and browned chicken. Let this simmer for 25 minutes – the liquid should reduced by about half. Stir through wilted spinach and peas.
5. Spoon filling into 4 ramekins /small pie dishes and cover each with pastry. Crimp edges with a fork and make a few slits in the pastry to allow steam to escape from the chicken pies while they are baking.
6. Brush the tops of the pies with egg yolk and bake for 20 minutes or until the pastry has gone that delicious golden color.

This Chicken Pot Pie serves 4 people.

Everyone needs a little Cooking Inspiration. Try a few more of our Chicken Pot Pie Recipes and sign up for our Chicken Recipes Newsletter.

Article Source: http://EzineArticles.com/?expert=Katherine_Oosthuis

Berry Stuffed Crepes, photo by Brisbane Falling

As a child I was always barely waiting for my mother to make crepes and eat them filled with home made sour cherry preserves! Back then is when I learned how easy it actually is to make the crepe batter whether you are mixing it by hand or using a food processor or blender. Just follow a few basic guidelines and you’ll always have perfect crepe batter!

Making the crepe batter requires a different technique based on the tools you have at hand to make it. If you have a blender or food processor you can just put all the ingredients together and mix until you get a smooth consistency. If you mix it by hand using a whisk start by beating the eggs then add a bit of flour and milk at a time. Sifting the flour will also help avoiding the flour to clump up but if you don’t have access to a sifter just add the flour one tablespoon at a time and try to spread it all over the batter surface rather than dumping it all in one place. Doing it this way is a bit more tedious but it will ensure that your final batter will be smooth and free of flour clumps.

Consistency wise, I prefer having the batter a bit thicker when using a spreader tool on a heavy cast iron crepe pan or an electric crepe maker, or runny if I use a light pan and spread the batter by tilting the pan. The best consistency is achieved when you poor the batter from a ladle 8 to 10 inches above the batter into the rest of the batter and it forms a continuous stream which does not splash when falling in the rest of the batter. Also you have to keep in mind that if you are refrigerating the batter for a couple hours to leave the flour absorb all the liquid, you will end up with a thicker batter. To compensate for this I usually check the consistency before cooking the crepes and add more milk to achieve the desired consistency.

The basic ingredients and quantities for the basic crepe batter are as follows:

• 1-1/2 cups flour
• 1-1/2 cups milk
• 2 large eggs
• 2 tablespoons butter
• Salt to taste

This will create a thicker batter best suited for use with a spreader. Add about 1/2 cup of milk for a thinner batter that will easily spread by tilting the crepe pan.

This batter will work for both sweet and savory crepes but if you want to make just sweet crepes you can add a bit of sugar and vanilla for more flavor!

Bon apetit!

There are a few types of different styles of barbecue smokers for making smoked barbecue. The first is the offset smoker. With this type, the fire box is on the side of the smoke chamber, and the meat sits on grills inside the smoke chamber and is subjected to low heat (approximately 235 degrees) and wood smoke. The second type is the Kettle type smoker (an example of this is the well loved Weber Kettle that everyone owns, or at one point in their life has owned.) The third type of smoker is the vertical type. In the vertical type, the fire is built at the bottom of the smoke chamber (picture a large cylindrical object, like a large garbage can,), there is a pan over the fire which contains wood chips that when heated will provide additional smoke. Above this pan are racks that the meat sits on while smoking, and above the meat is a tight fitting lid that has some type of ventilation system for smoke flow release.

This is the second article in a series of three by Jim Hess on the subject of smoking.

A water smoker is a type of a vertical smoker. A water smoker, in addition to the pan with the smoking soaked wood chips, has a pan of water which sits directly above the wood chip pan. This pan is filled with water. The water in this pan helps keep the meat moist during the low and slow cooking process. As the fire burns, it heats the liquid in the water pan, which causes water vapor to mix with the smoke and help keep the meat moist during the cooking process.

By Jim Hess

Vertical Smoker, photo by Justin

Have you heard the term vertical barbecue smoker and scratched your head and said, “Huh.” Basically, there are three types of barbecue smokers for making real smoked barbecue. The first is what is called the offset smoker. With the offset smoker, the firebox of the smoker is off to the side of the smoke chamber. A fire is built in the firebox, smoke and heat from the firebox travel into and through the smoke chamber, and out through a chimney ventilation system at the top of the smoke chamber. The meat that is to be smoked (and eventually, eaten) is placed on grates inside the smoke chamber. As the smoke and heat pass around the meat on the way to the chimney vents, the meat is flavored by the smoke. This is what makes for great smoked barbecue.

The second main type of smoker category is the kettle cooker (think Weber Kettle.) A kettle cooker can be set up for smoking by building the fire off to the side of the kettle, and placing the meat not directly over the heat source, but off to the other side. When the lid is closed, smoke from the charcoal and any added wood chips will flow around the meat giving it that great smoke barbecue taste before exiting the kettle lid through the vents. The third major type of barbecue cooker is what is known as a vertical smoker. With a vertical smoker, there is only one chamber for everything. The fire is built down at the bottom of the unit, there is a pan with soaked wood chips directly over the fire area, and then there are 2,3, or 4 horizontal racks above the smoke pan where the meat is placed. The smoke will rise in the smoke chamber, go around the meat giving it that great flavor, then exit out the top of the unit. Some of the vertical smokers also have a water pan directly over the smoke pan. This pan will hold water throughout the cooking process and will help the meat stay moist and not dry out.

A vertical smoker can use various fuels. Some burn charcoal or regular wood chunks. Some are fueled by propane, and some even use electricity to create heat, and burn water soaked wood chips to create smoke. The electric vertical smoker is often a good choice for the novice barbecue smoke enthusiast as they are very easy to regulate the temperature, and do not require a lot of attention while cooking.

These three styles of smokers will all have the barbecue enthusiast smoking good quality product, as long as they adhere to the basics of good barbecue preparation.

1. Rub the meat with a rub or marinade.
2. Cook the meat low and slow (low temperature–long cooking time)
3. Apply any sauces at the end of the cooking (last hour or so.)

By Jim Hess

Slow Barbecued Ribs are tender and tasty.

Everyone loves Barbecue Ribs! Did you know you can make great tasting, fall off the bone ribs with a piece of equipment you probably already own. Yes, the trusty Weber kettle, sitting in your garage, can be used to make great tasting barbeque ribs, and it is easy.

First, get the Kettle grill out of the garage, and blow the dust off it. Make sure you have all the parts, including the top. You must have the top to make real smoke barbecue. Take your kettle cooker, and set it up this way. Place one of those cheap aluminum baking dishes that you can buy for a buck at the grocery store in the center of the grill that holds the charcoal. Make two piles of charcoal on opposite sides of the aluminum pan. Light the charcoal, and let it burn down. Place the some soaked wood chips on the charcoal to make more smoke to flavor the meat. Place the grill rack back on it’s holders.

Have your butcher trim the ribs in what is known “St Louis Style.” He’ll know what you are talking about. If he doesn’t get a new butcher. Season the ribs liberally with a good quality barbecue rub that you like. Place the ribs on the center of the grill directly over the aluminum pan. This pan is to catch the drippings from the meat as it cooks. Place the lid on the bottom of the kettle, and adjust the top vents so that the internal temperature of the smoker stays around 250 degrees. Cook the ribs for about 4 hours or so. They are done when you can wiggle the rib bones and it fees and looks like the meat is going to fall right off the bone. This is about 3.5 to 4.5 hours. The last hour or so off cooking, brush they ribs with a good quality barbecue sauce. Most good barbecue masters make their own. There are numerous sauce recipes in many books on the Internet. When the ribs are done, serve with more barbecue sauce on the side, and whatever side dishes you prefer. Classic is coleslaw and potato salad.

Roasting sweet potatoes in the oven or on the grill brings out the natural sugars adding rich flavor. In this recipe they are tossed in warmed vegetable oil and baked, giving them an oven fried taste and texture. Once tender, the potatoes are tossed with a mix of brown sugar, cinnamon, coarse salt, fresh ground black pepper and returned to the oven to finish baking.

Sweet potatoes have a mild flavor of their own, and absorb other flavors very well. They are very nutritious; as they are packed with vitamins and nutrients. They are also very versatile and can be cooked using a dozen cooking methods. While white, purple and red varieties are available, most are orange in color. Whatever variety you choose to roast, select potatoes that are free of blemishes or soft spots. Standard orange colored varieties should have a deep orange color, an even coloration over the entire surface, and show no signs of decay. They should be very firm when squeezed. Do not store them in the refrigerator, instead find them a cool, dark location; and for best results use within a week or two of purchase.

Roasted Sweet Potatoes with Cinnamon and Brown Sugar

Ingredients:

1/4 cup Vegetable or Olive Oil
2 pounds Sweet Potatoes, peeled and sliced
2 tablespoons Brown Sugar
1 teaspoon Ground Cinnamon
3/4 teaspoon Coarse Salt
1 pinch Fresh Ground Black Pepper
1 tablespoon Fresh Lime Juice

Preparation:

1. Preheat the oven to 375 F.
2. Pour the vegetable or olive oil into bottom of 9-inch x 13-inch baking dish. Heat the oil in the oven about 5 to 7 minutes.
3. Remove the baking dish from the oven and add the sweet potatoes. Toss in the vegetable oil to coat evenly.
4. Bake the sweet potatoes about 20 minutes, turning after 10 minutes of baking time.
5. Combine the brown sugar, ground cinnamon, coarse salt and fresh ground black pepper in a small bowl.
6. After the initial baking time of 20 minutes or so, sprinkle the sweet potatoes with the brown sugar mixture.
7. Return to the oven and bake an additional 10 minutes.
8. Stir the potatoes as necessary during the final baking time to insure they cook evenly. They should be brown and begin crisping.
9. Remove the baking dish from oven.
10. Remove the potatoes to paper towels to drain.
11. Transfer to serving dish.
12. Sprinkle with fresh lime juice. Serve warm.

Summer is the time for picnics. Appetizers work great for picnics because they are prepared beforehand, do not require plates or silverware, and everyone loves them. Cheese cubes are always easy to prepare. You can also roll up deli ham into tubes after spreading them with cream cheese. Chips and dips make excellent choices for picnics, as do shrimp rings with cocktail sauce.

Hummus spread on wedges of pita bread is nice, as are containers of fresh fruit. It is up to you whether you want a sauce for dipping the fruit or not. Bowls of olives are especially fun for the little ones, who like to stick them on their fingertips.

Cold frittatas, mini quiches and other egg dishes are always tasty. Tortillas can be rolled up and sliced into pinwheels after you layer them with spinach, cream cheese, hummus, tomatoes or anything else your family enjoys.

Finger sandwiches are fun. You can put peanut butter and jelly on a slice of bread and roll it up instead of folding it. Small sandwiches with tuna salad or chicken salad are fun to munch. Cut them into quarters to make them closer to bite size.

For a few ideas to please those family members who may be a bit picky, you may have to plan ahead. Try some of the following ideas and see if they do not enjoy them.

Salad on a Stick

Do you have kids who are not fond of salad? Try Salad on a Stick. Everyone likes to eat food on a stick. Gather together the ingredients you want to use, like lettuce, cherry tomatoes, cucumber slices and so on. Chop them up and let everyone make their own salad on a stick by arranging them on a bamboo skewer. Serve dressing on the side so the ingredients can be dipped.

Deviled Eggs

Deviled eggs are simple to make and they are usually one of the first appetizers to disappear. Make some for your next picnic and let everyone enjoy them while the rest of the food is being set up. There are a lot of deviled egg recipes to choose from, ranging from the simple to the elaborate. You can make them savory or spicy. There really are a lot of deviled egg variations you can try.

Recipe for Cheese Straws

This delicious snack is great for all ages.

What You Need

• 8 ounces Cheddar cheese, shredded
• 1/2 cup butter, softened
• 1 cup all purpose flour
• 1/4 teaspoon salt

How to Make It

Preheat your oven to 450 degrees Fahrenheit. Mix the cheese and butter together in a bowl. Blend in flour and salt until it forms a dough. Divide the dough into 6 portions and roll each portion into a ball. Roll each ball into a long, slender hose-like shape. Cut each length into 4 pieces. Place the cheese straws on a baking sheet and place in the hot oven for around 8 minutes, or until golden brown.

Nice summer salad that is perfect any time, as well as for special occasions like picnics, potlucks, and backyard barbecues. Summer vegetables combined with sweet potatoes are tossed with a zesty vinaigrette. Zucchini, bell pepper, corn, scallions and cilantro highlight this sweet potato salad that can be prepared well in advance.

Steaming is preferable to boiling if you want to keep more of the nutrients intact. Place the potato pieces in a steaming basket and steam above boiling water. Roasting the sweet potato chunks is also a desirable method of cooking. Place the chunks on a baking dish and place in the oven at 350 for 45 minutes or until tender.

Additionally, roasting the corn here is a nice touch and adds nice flavor. Strip the corn from several ears of corn and place in a shallow baking dish. Add a tablespoon of your favorite olive or vegetable oil and roast in the oven until the natural sugars begin to caramelize and the corn starts to brown. Drain the corn on paper towels or in a strainer for a few minutes and add to the salad as instructed.

Roasting whole ears on the grill is also a great idea. Roast a few extra ears and save to make potato salad with the following day. Simply cut the roasted kernels from the ear with a sharp knife.

Tex-Mex Sweet Potato Salad with Zucchini, Bell Pepper, and Corn

Ingredients:

2-1/2 pounds Sweet Potatoes, cut in pieces

Vinaigrette Dressing:
1/3 cup Olive or Vegetable Oil
1/4 cup Red Wine Vinegar
1 tablespoon Ground Cumin
2 Garlic Cloves, crushed
1-1/2 teaspoons Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper

Vegetables:
2 cups diced Zucchini
1 Red Bell Pepper, thinly sliced
1-1/2 cups Corn
2/3 cup sliced Scallions
1/3 cup chopped Cilantro

Toppers:
6 Bacon Slices, crisped and crumbled

Preparation:

1. Add the sweet potato pieces to large saucepan or stockpot. Cover with water and bring to a boil.
2. Cover, reduce heat to medium, and cook 20 minutes.
3. Add the olive oil, red wine vinegar, ground cumin, crushed garlic, coarse salt and fresh ground black pepper to bowl. Whisk to combine.
4. Drain the potatoes in colander. Place hot potatoes in bowl and toss with half the dressing.
5. Cover and refrigerate the potatoes to chill.
6. When ready to serve, add the zucchini, red bell pepper, corn, scallions, and cilantro.
7. Toss with the remaining vinaigrette.
8. Top individual servings with crumbled bacon.

I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:

• Salt
• Sugar
• Acid
• Aromatics
• Oil

Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.

This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.

Ingredients

• 1 C. Soy Sauce
• 1/4 C. Worcestershire Sauce
• 1/4 C Apple Cider Vinegar
• 1/2 C Olive Oil
• 1 tsp Brown Sugar
• 1 Tsp Kosher Salt
• 1 Clove Garlic – Minced
• 1 Tsp Fresh Oregano – Chopped

Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.

Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.

Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.