Mrs Carrigan's Recipe Reviews

Episode 5: Raspberry Fudge Mocha Mousse Triffle

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Tue, 6 Dec 2011 17:24:00 -0600

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Dec 6th, 2011
6.37 minutes

Today's episode is a wonderful desert called Raspberry Fudge Mocha Mousse Triffle !! Perfect desert for your Holiday meal!! Easy to make and easy to take!!! This recipe can also be found on the Folgers website.

This recipe can be found on the side bar under desert or by clicking here.

You can listen to this week's podcast by clicking here. Or by using the player below.

Raspberry Fudge Mocha Mousse Trifle

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Tue, 6 Dec 2011 14:20:00 -0600

You can find this recipe on the Folgers site here.

Ingredients:

1 (12 oz.) jar Smucker's^® Red Raspberry Preserves, divided
1 1/2 cups red raspberries, washed and drained
1 (12 oz.) jar Smucker's^® Hot Fudge Topping, divided
1/4 cup strong-brewed* Folgers^® Lively Colombian Coffee
2 (8 oz.) containers frozen whipped topping, thawed
1 (10 oz.) prepared angel food cake, cut into 1-inch cubes, (8 cups)

Directions:

COMBINE 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for garnish. Stir strong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
LAYER half the cake cubes in a trifle bowl or 2 1/2 to 3-quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cubes and fudge mousse.
SPOON dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill 1 hour before serving.

Episode 4: Olive Garden taste like soup!!

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sat, 3 Dec 2011 21:01:00 -0600

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Dec 3rd, 2011
7 .56 minutes

Today's episode is how to make a soup that taste just like you would get at Olive Garden!!

Chicken & Gnoocchi Soup.

You can listen to this week's podcast by clicking here. Or by using the player below.

Almost Like Olive Garden Chicken & Gnoocchi Soup

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sat, 3 Dec 2011 18:55:00 -0600

Olive Garden Chicken & Gnoocchi Soup

Menu Description: “ A creamy soup made with roasted chicken and traditional Italian dumplings, and spinach.” Just like served at Olive Garden. From the Book Top Secret Restaurant Recipes by Todd Wilbur

It’s hard to find premade gnocchi that is as good as the stuff Olive Garden uses in their new hit soup. The gnocchi are perfectly tender and seasoned with a big of nutmeg. But making gnocchi at home from scratch doesn’t have to be hard. In this secret recipe for gnocchi made Olive Garden way, I found it best to use instant mashed potatoes. This way I could not only save the time but also be certain that the gnocchi would turn out exactly the same with each batch. Once you make the gnocchi and form each chunk of dough into small disks, you can start on the soup. For the chicken, just grab a roasted chicken in your supermarket. Take off the skin, then remove the meat and chop it up before adding it to the soup. When the soup simmers until thick you will have eight 1 cup servings of a soup that taste exactly like the new Olive Garden top menu choice.

Gnocchi

1 cup potato Buds

¾ teaspoon plus 1/8 teaspoon salt

¼ scant teaspoon ground nutmeg

1 cup boiling water

1 egg yolk

2/3 cup all purpose flour2 tablespoons vegetable oil

Soup

½ cup shredded carrot

¼ cup diced onion

1/4 cup chopped celery

1 teaspoon minced garlic

2 tablespoons cornstarch

4 cups chicken broth

4 cups water

1 ½ teaspoons salt

½ teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 ½ cups half and half

1 roasted chicken with meat removed and chopped

2 cups chopped fresh spinach

1. Make the gnocchi by mixing the potato buds with the salt and nutmeg. Stir in the boiling water and continue mixing until no dry flakes remain. Stir in the egg yolk until the mashed potato mixture has an even pale yellow color throughout.

2. Stir in the flour and knead for about a minute with your hands.

3. Use a ½ teaspoon to measure out small portions of the dough. Using floured hands, roll the small dough portion around between the palms of your hands, making a ball, then press each ball down onto floured wax paper; making a small disk. When all the gnocchi is made, you can begin to make the soup.

4. Heat up the oil in a large soup pot or Dutch oven over medium heat. Add the carrot , onion, celery and garlic and sauté for 3 minutes. Whisk the cornstarch into the chicken broth and add to the vegetables along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer for 10 minutes. Add the half and half and simmer for another 10-15 minutes, or until the soup begins to thicken. Add the chicken and spinach and simmer for another 10 minutes or until the soup has thickened and the spinach is tender.

5. Makes 8 cups

This recipe is from the Cookbook Top Secret Restaurant Recipes by Todd Wilbur

Episode 3: Thanksgiving Recipes

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sat, 19 Nov 2011 10:27:00 -0600

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Nov 19th, 2011
5 .5 minutes

Today, we will be exploring my favorite recipe site..www.recipe.com. I will talk about 2 of my favorite recipes! Creamy Cranberry Jello & Mashed Potatoes . I will also tell you how we cook our Turkey!! So be sure to tune in below!!

Cream cheese Mashed Potatoes!!

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sat, 19 Nov 2011 09:46:00 -0600

Ingredients

3-1/2 pounds potatoes, peeled and quartered
1 8-ounce package cream cheese, cut up and softened
1 8-ounce carton dairy sour cream
2 teaspoons yellow mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, crisp-cooked, drained, and crumbled
Snipped chives (optional)

Directions

Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.

Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.

Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.

Creamy Cranberry jello

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sat, 19 Nov 2011 09:39:00 -0600

stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

Ingredients

1/2 cup water
1 envelope unflavored gelatin
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
1/4 cup chopped pecans
Sugared cranberries* (optional)
Sugared fresh basil leaves* (optional)

Directions

In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.

Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.

In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.

Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.

*Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

Nutrition Facts

Calories 267, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 125 mg, Carbohydrate 25 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet

Episode 2: Oreo balls

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Tue, 8 Nov 2011 17:04:00 -0600

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Nov 10th, 2011
10 minutes

One of my favorite recipes desert recipes to share with my family and friends is "OREO BALLS"! The recipe for Oreo Balls is very simple and easy! I like to take a couple of days to make mine, but it can be done in one day if you are in a hurry! I guarantee, your family and friends will love them and beg for more!! Be sure to visit the kraft recipe site for more great oreo recipes! Be sure to tune it today!!

Oreo Ball Recipe

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Sun, 6 Nov 2011 17:13:00 -0600

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 bag of Double stuff oreos

1 package of almond Bark (chocolate)

1 package of vanilla almond Bark (optional)

· Soften cream cheese in the microwave for about 10 seconds.

· Bash up your Oreos so they are just crumbles!

· Mix the cream cheese and Oreos in your mixer until they are a smooth shiny texture.

· REFRIGERATE 24 hours or freeze for a couple hours (depending on your time frame)

· SHAPE balls. Freeze 2 hours or in the fridge for 24 hours. .

· Dip balls in melted chocolate; and place on a cookie sheet lined with wax paper.

· Drizzle melted vanilla almond bark over them for a pleasing effect.

Are Oreos Really Addictive?

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Wed, 26 Oct 2011 16:17:00 -0500

Why are Oreos so Addictive?

OMG! I LOVE Oreos! But why are they so addictive? I can go months without eating one, and then the day I give in and have one, “BAM”, I want another.. and another!!

Much like M&M’s an aphrodisiac and the Love Drug blog, there is something in Oreos that also make us feel good!
One reason that Oreos are so addictive.

Soon after you eat an Oreo, the brain’s pleasure centers release opiate like compounds–chemical cousins of morphine. The result bears similarities to addiction, although researchers say it is more like turning on a craving.

I really do not know! But I do know that Oreos are Addicting to me!! Soon as this package is gone.. I’ll probably have withdrawals! Wish me luck!! Do you get addicted to Oreos also?? Why are Oreos so Addictive?

Episode 1: Meals on the Go

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 17 Oct 2011 18:47:00 -0500

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Nov 5th, 2011
10 minutes

When my husband is at work, I don’t want him to suffer from brown bag boredom. To shake things up in his lunch box, sometimes I like to send him to work with his favorite Chili to go. The recipe for Chili features just 6 simple ingredients and 3 easy steps. It's a favorite with my husband, especially in the winter. My husband, Paul Carrigan, will be joining me today, as he talks about some other recipes and ideas that he likes to see in his lunchbox. So be sure to tune in, as he has some great tips to share with us.

Dump and Pour Chili

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 17 Oct 2011 10:32:00 -0500

To make my Chili.. you will need just a few simple ingredients.
• A nice large crockpot
• 1 lb of Turkey meat (we like to use the breast-much leaner)
• 1 - 28 oz Can of Diced Tomatoes
• 2 - 16 oz Cans of Mexican Chili Beans
• 1 - 14 oz can of Chicken Broth
• 1 cup of chopped onions
• 1 package of your favorite Chili Seasoning (we like Kens)

This Chili recipe is so simple, I just love it! My sister taught me how to make it, and she always called it the “dump chili”. I’m guessing because you just “dump” all the ingredients into the crockpot!

Of course, you need to ground up your turkey before you dump it into the crockpot! Once you have everything combined into your crockpot, give it a stir, and then set your crockpot so that it cooks all day! It will make your house smell so wonderful!

We normally will have a bowl of chili in the evening that we made it, it’s just too hard to resist! Once it has cooled down a bit, we then will take 4 or 5 of the Ziplock containers that have the screw on lids, and pour the chili into each of them evenly. We then stick those containers into the Freezer! Now they are ready to put into his lunch box when he needs to go. He can place the container on the sidewall heater of his train, or of course, heat it up in the microwave in his hotel room.

I always like to add a bag of shredded cheese to his lunch box with a few crackers so he can enjoy these with his chili!

Hersheys Reese's Spiders for Halloween

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Fri, 14 Oct 2011 09:42:00 -0500

Found this today on Hersheys.com. Heading out to the store to get the ingredients so I can make it this weekend!

Ingredients:

REESE'S Peanut Butter Pumpkins(1.2 oz. ea.)
Large pretzel twists(2-1/2 to 3 in.)
1/4 cup HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips*
White YORK PIECES Candies

Directions:

1. Line tray or cookie sheet with waxed paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzels pieces.

2. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.

3. For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and white candy "eyes" to spider with melted chocolate; place dot of melted chocolate on each eye. Allow chocolate to set before moving spiders.

* This amount of chocolate will make about 8 spiders.

Cooking Thermometer with timer

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Thu, 6 Oct 2011 09:40:00 -0500

I thought I"d share my favorite cooking thermometer with a timer with you. If you don't have one, you should definitely look into getting one! They are really handy when cooking meats! I'm such a worry wort about chicken and pork not being done.

Italian Stir Fry

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 3 Oct 2011 09:03:00 -0500

Ingredients

2 tablespoons all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
1 pound skinless, boneless chicken breast meat - cut into cubes
1 teaspoon vegetable oil
1 red bell pepper, sliced
1 small onion, chopped
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1/4 cup chicken broth
1/4 cup Italian salad dressing
Directions

Mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. Add cubed chicken to the bag and shake until well coated.
Heat the oil in a large skillet over medium heat. Add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and Italian dressing. Cover and simmer until vegetables and meat are tender, about 10 minutes.

One of my favorite Kitchen tools - Scissors

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Fri, 30 Sep 2011 09:51:00 -0500

When I sold Tupperware, I purchased a pair of these. I never thought I'd really use them in the kitchen. I was so wrong! These a have become one of my favorite utensils!! They cut through all meats, and veggies.. and they are just so handy! I'm not sure how we managed without them!!

Skillet Chicken from Kraft

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Wed, 28 Sep 2011 09:51:00 -0500

Skillet chicken from Kraft Recipes..

what you need

2 cups sliced fresh mushrooms

1 onion, chopped

1 red pepper, chopped

1 clove garlic, minced

3 cups fat-free reduced-sodium chicken broth

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

3 cups wide egg noodles, uncooked

2 cups coarsely chopped rotisserie chicken

1/4 cup chopped fresh parsley

make it

COOK vegetables and garlic in covered nonstick Dutch oven or large deep nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender, stirring occasionally.

STIR in broth and water; bring to boil. Add cream cheese spread; cook and stir on medium heat 2 to 3 min. or just until melted. (Do not let mixture come to boil.) Stir in noodles; simmer 5 to 7 min. or just until tender, stirring occasionally.

ADD chicken; cook 4 to 5 min. or until chicken is heated through, stirring frequently. Stir in parsley.

kraft kitchens tips

SUBSTITUTE

Substitute leftover cooked turkey for the chicken.

SUBSTITUTE

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Harvest Salad to Go from kraft

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 26 Sep 2011 09:51:00 -0500

Here is another favorite off of the Kraft Recipes...

what you need

1/2 cup Granny Smith apple wedges

2 Tbsp. KRAFT Ranch Dressing

1/4 cup red grapes

4 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips

2 cups torn mixed salad greens

1/4 cup KRAFT Natural Sharp Cheddar Cheese Crumbles

1-1/2 tsp. OSCAR MAYER Real Bacon Bits

make it

PLACE apples in resealable container. Add dressing; toss to coat.

TOP with layers of remaining ingredients. Seal container.

TOSS salad just before serving.

kraft kitchens tips

HEALTHY LIVING

Save 80 calories and 11 g of fat per serving by preparing with KRAFT Light Ranch Dressing and KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles.

SERVING SUGGESTION

Serve with 16 WHEAT THINS Original Crackers.

VARIATIONS

Prepare as directed, using one of the following options: Beef 'N Cheddar Toss: Substitute 1/2 cup tomato wedges and 1 red onion ring for the apples and grapes, and OSCAR MAYER Deli Fresh Roast Beef for the turkey. Easy Chef Salad: Use KRAFT Light Zesty Italian Dressing, and substitute 1/2 cup tomato wedges and 1/4 cup sliced cucumbers for the apples and grapes. Ham & Cranberry Pear Salad: Use KRAFT Balsamic Vinaigrette Dressing, and substitute 1/2 cup pear wedges and 1/4 cup dried cranberries for the apples and grapes, and OSCAR MAYER Smoked Ham for the turkey.

Fall Harvest Salad

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Fri, 23 Sep 2011 15:21:00 -0500

Here is a recipe for the Fall Harvest Salad we had this week. It's amazing. I found it on the Kraft Recipe site. Easy to make too!!

what you need

8 cups chopped romaine lettuce

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

2 red or green apples, sliced

1/2 cup dried cranberries

3 stalks celery, thinly sliced

3/4 cup KRAFT Honey-Mustard Dressing

1 cup coarsely broken thick pretzels

make it

LAYER first 5 ingredients in bowl.

DRIZZLE with dressing.

TOP with pretzels.

kraft kitchens tips

MAKE AHEAD

Assemble salad as directed, except do not top with dressing or pretzels. Refrigerate up to 1 hour. Drizzle with dressing and top with pretzels just before serving.

MINIMIZE BROWNING IN CUT-UP FRUIT

To minimize browning in cut-up apples, pears or bananas, toss the fruit with orange juice or juice from canned pineapple. Or, dip fruit into 1 quart of cold water mixed with 3 Tbsp. lemon juice; pat dry with paper towels.

Caramelized Onion and Potato Frittata with Ham and Swiss: For the Love of Cooking

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Fri, 16 Sep 2011 08:36:00 -0500

Caramelized Onion and Potato Frittata with Ham and Swiss: For the Love of Cooking

Today is the last recipe That I'm sharing from "For the Love of Cooking" this week. I hope you enjoyed her recipes and continue visiting her site for more! We tried this egg recipe for breakfast and it is amazing!!

A big thanks goes out to Pam of "For the Love of Cooking" for letting me share several of her recipes with you. She does a great job.

Caramelized Onion and Potato Frittata with Ham and Swiss AND a Giveaway:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by What's Cookin' with Mary?

2 tsp of olive oil (more if needed)
1 sweet yellow onion, chopped
5 slices of Canadian bacon or ham
7-8 baby fingerling potatoes
6 eggs
3 tbsp milk
Sea salt and freshly cracked pepper, to taste
2-3 tbsp Swiss cheese, chopped or shredded
1 tbsp fresh parsley, chopped
Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions are cooking if needed.Once the onions are caramelized, add the ham then cook, stirring often for 3 minutes.

While the onions are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the onion and ham mixture into the bottom of the tart pan; next add some potatoes and a bit of the Swiss cheese. Combine the eggs with the milk and parsley then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly. Pour the egg mixture into the tart pan then add the remaining onion and ham mixture, potatoes, and Swiss cheese to the top.
Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

Roasted Asparagus with Prosciutto: For the Love of Cooking

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Thu, 15 Sep 2011 08:02:00 -0500

Roasted Asparagus with Prosciutto: For the Love of Cooking

Today's recipe looks amazing! I think my hubby and I will have to try this one!!

Roasted Asparagus and Prosciutto:

Recipe and photos by For the Love of Cooking.net

1 lb of asparagus, wooden ends removed
Prosciutto, sliced into thirds, lengthwise
Olive oil
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 400 degrees. Coat a baking sheet with tinfoil (for an easier cleanup) then coat with cooking spray. Place the asparagus onto the baking sheet and drizzle with a bit of olive oil then season with sea salt and freshly cracked pepper, to taste then toss to coat evenly.

Slice the prosciutto into thirds, lengthwise. Wrap each third of prosciutto around the center of each asparagus spear.
Place into the oven and roast for 10-15 minutes or until the asparagus is tender. Serve immediately. Enjoy.

Spicy Orange Salad: For the Love of Cooking

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Wed, 14 Sep 2011 08:28:00 -0500

Today's recipe is Spicy Orange Salad from For the Love of Cooking.

Spicy Orange Chicken Salad:

Photos by For the Love of Cooking.net

Recipe by Lori Smith

Salad:

8 oz of romaine lettuce, chopped
8 oz of roasted chicken, chopped
3 green onions, diced
5 celery stalks, chopped
2 large oranges, peeled and cut into segments

Dressing:

3 tbsp olive oil
3 tbsp lemon juice
1 tsp hot sauce (more if you desire)
1 tsp sugar
Combine the lettuce, roasted chicken, green onions, celery, and orange segments in a large bowl. In a small bowl, combine the olive oil, lemon juice, hot sauce, and sugar then mix thoroughly. Pour the dressing over the salad and toss until evenly coated. Serve immediately. Enjoy.

Chicken Pot Pie- For the Love of Cooking

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Tue, 13 Sep 2011 08:20:00 -0500

For the rest of the week, I will be featuring a recipe from the recipe blog that I reviewed yesterday. "For the Love of Cooking". Today- the recipe is Chicken Pot Pie. For the full recipe and pictures you can visit her site at "For the Love of Cooking".

Currié's Chicken Pot Pie

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Currié Reese

Crust:

2 cups of flour
1 tsp salt
2/3 cup of shortening
5-7 tbsp ice cold water
Place one cup of flour in a bowl; next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.
Filling:
2 tbsp butter

3 tbsp of flour

1/4 cup of milk

4 cups of chicken broth

1/2 sweet yellow onion, diced

4-5 small red potatoes, diced

1 cup of carrots, diced

1 cup of frozen corn, thawed

1 cup of broccoli florets, cut into small florets

Meat from one small roasted chicken, shredded

Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees.

Heat a large skillet over medium heat. Add the butter to the skillet and once it has melted add the flour, stirring constantly for 1 minute. Slowly add the milk while mixing with a whisk. Next, slowly add the chicken stock, while mixing with a whisk. Once the roux and the broth have incorporated add the onion, potatoes, carrots, corn, broccoli florets, and chicken. Season with sea salt and freshly cracked pepper, to taste.

Pour the pot pie mixture into a large 9x13 glass baking dish.

Remove the dough from the refrigerator and roll out. Place dough on top o
f the filling, pressing to the edge of the dish. Cut 4-5 slits in top of crust to allow steam to escape.

Place in the oven and bake for 45-55 minutes or until crust is golden brown. Let stand for 10 minutes before serving. Enjoy.

Creamy Carrot Soup

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 12 Sep 2011 10:46:00 -0500

Most creamy soups are filled with fat – but not this one. Indulge with this healthy carrot soup. Serve with a side of lean chicken breast or grilled fish and a small salad for a balanced meal.
Servings: 2 Here’s what you need:

1 teaspoon olive oil
3 garlic cloves, minced
1/2 small onion, diced
Dash of sea salt
4 cups carrots, diced
5 cups filtered water
3 Tablespoons White Miso

In a soup pot heat the olive oil over medium heat. Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir, cook for another 4 minutes. Add the water and bring to a boil.
Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Use a hand blender to process the soup until smooth.
Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

Nutritional Analysis: One serving equals: 187 calories, 4g fat, 27g carbohydrate, 5g fiber, and 5g protein.

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Recipe Blog Review: For the Love of Cooking

mrs.paulcarrigan@gmail.com (Mrs Carrigan) — Mon, 12 Sep 2011 08:18:00 -0500

I was trying to decide which recipe blog to review today, so I just did a search in google. The first blog that came up was For the Love of Cooking. I found that interesting, that she was using blogspot-and still made the top of the search.

Pam is a stay at home mother with 2 children. She does her own photography on her blog, and most of the recipes that she post are her own. She has a page where she list the awards that she has received. I'm not familiar with all of them, but it is an impressive list! Her website is very simple and so easy to get around and find recipes. There are not a ton of adds, and "jibbish". She sticks to her one topic "recipes" and does a great job. I love all the pictures she post!

She has quite an extensive list of recipes, and it's hard to choose which ones are my favorite! I'll be posting several this week from her site- to go along with her blog review. I hope you enjoy them! Be sure to send me comments if you try any of her recipes!!

Be sure to visit For the Love of Cooking and tell her that Mrs Carrigan sent you!