Chicken Pot Pie with Cheese Straw Crust Recipe

Photo: Chicken Pot Pie with Cheese Straw Crust Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Best Dishes
EPISODE: Reinventing Southern Favorites

Total Time: 3 hr
Prep: 1 hr
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 8 to 10 servings
Level: Intermediate

Ingredients

Chicken:
One 4-pound whole chicken, split
2 cups coarsely chopped carrots
4 celery stalks, coarsely chopped
1 large onion, coarsely chopped
6 sprigs fresh thyme
1 bay leaf
1 tablespoon salt
1 tablespoon ground pepper
1 stick butter
Pastry:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup vegetable shortening
Ice water
Paula's Cheese Straw:
2 cups shredded sharp Cheddar, at room temperature
1 stick butter, at room temperature
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups all-purpose flour, plus more for dusting
Filling and Topping:
2 cups frozen peas
4 peeled carrots, sliced and cooked
1/4 stick butter, cut into little squares
Salt and ground pepper

Directions

For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot. Add water to cover and bring to a boil. Reduce the heat to low and simmer gently until the chicken is cooked through, about 45 minutes.

Remove the chicken from the pot to a baking sheet and set aside until cool. Shred the meat; discard the skin and bones. Remove the vegetables from the pot and discard. Stir in the butter to the remaining broth and let melt.

For the pastry: Whisk together the flour, salt and baking powder. Cut in the shortening with a pastry blender until the size of coarse cornmeal. Sprinkle in 1 to 2 tablespoons of ice water and toss with a fork; repeat until the dough is moistened. Add some flour to your work surface and knead the dough gently with your hands to make into a ball of dough. Form into 2 balls and roll out with a floured rolling pin until 1/8-inch thick. Cut into long 1/2-inch-wide strips.

For the cheese straw: Add the cheese, butter, salt and cayenne to a large bowl and beat with a hand mixer until mixed together. Add the flour and continue with the hand mixer until a smooth dough is formed. Roll out on floured work surface until 1/4-inch thick, and then cut into long 1/2-inch-wide strips.

To layer the pot pie: Preheat the oven to 350 degrees F. Add one layer of dough strips to the bottom of a 4-quart rectangular casserole dish. Add a layer of peas, carrots and chicken, and then another layer of pastry strips, peas, carrots and chicken. Repeat until you reach the top of the casserole dish. Top with a lattice crust of cheese straws. Pour in the warm broth to just below the top of the casserole dish (you will have leftover broth). Top with the butter squares and sprinkle with salt and pepper.

Bake for 1 hour and 15 minutes. Cool for 15 minutes before serving.

Chicken and Rice Casserole Recipe

Photo: Chicken and Rice Casserole Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Party
EPISODE: Paula to the Rescue

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Cowboy Chicken Casserole Recipe

Photo: Cowboy Chicken Casserole Recipe

Recipe courtesy Emeril Lagasse,
SHOW: Emeril Live
EPISODE: Casseroles for Every Occasion

Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 50 min
Cook: 1 hr 20 min

Yield: 8 to 10 servings
Level: Intermediate

Ingredients

2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Yield: 1/2 cup

Chicken casserole with roast garlic mash recipe

Photo: Chicken casserole with roast garlic mash recipe

Takes: 20 mins to prepare and 1 hr 45 mins to cook
serves: 4

Ingredients

1 bulb of garlic
olive oil
8 shallots, peeled and sliced
120g button mushrooms, halved
8 skinless chicken thighs and drumsticks
1/3 bottle red wine
3 sprigs of thyme
400ml chicken stock
dash of Worcestershire sauce
1tbsp cornflour
400g potatoes, peeled and cubed
50ml semi-skimmed milk

Method

Preheat the oven to 200.C/180.C fan/ Gas 6. Slice the top off the garlic bulb, place onto a baking tray and drizzle with oil, then roast for 20 minutes.

Heat a splash of oil in a large saucepan and fry the shallots. After 5 minutes, add the mushrooms and cook for another 3-5 minutes until golden.

Meanwhile, heat a drizzle of oil in a large frying pan. Season the chicken and brown on all sides. Add the chicken to the saucepan with the shallots and mushrooms. Pour in the wine and cook for 5 minutes, before adding the thyme and stock. Bring to the boil then simmer for 45 minutes to an hour.

Add the Worcestershire sauce and then mix the cornflour with a little water and whisk into the casserole and cook for another 5 minutes.

To make the mash, boil the potatoes for 20 minutes then drain. Take the garlic and squeeze the cooked insides into the potatoes then mash with a glug of olive oil and the milk. Season to taste. Serve with the casserole.

Basque chicken fricassee recipe

Photo: Basque chicken fricassee recipe

Takes: 15 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

 50ml olive oil
50g ham, chopped
4 chicken legs
50g ham, chopped
2 red peppers, chopped
2 large plum tomatoes, chopped
1 medium onion, finely sliced
50g whole green olives
50ml sherry
600ml chicken stock
salt
pepper

Method

In a large heatproof casserole dish, heat the olive oil over a medium-high heat and sear the chicken legs until golden all over. Remove and drain to one side on a plate lined with kitchen paper. Add the onion to the dish and fry for 4-5 minutes, stirring occasionally. Add the chopped pepper and ham and cook for a further 2-3 minutes.

Deglaze the pan with the sherry, stirring the base and sides well to dissolve any residue. Add the chicken legs back to the dish along with the tomato and olives and cover with the chicken stock. Bring to the boil, then reduce to a simmer.

Cover the dish and lower to a simmer, cooking the chicken gently for 25-35 minutes until cooked and tender. Adjust the seasoning once the chicken is cooked, then spoon into serving bowls.

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Photo: Grilled Chicken Paillard with Lemon and Black
Pepper and Arugula-Tomato Salad Recipe

Total Time: 45 min
Prep: 10 min
Inactive: 30 min
Cook: 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams

Recipe courtesy Bobby Flay

SHOW: Boy Meets Grill
EPISODE: French Bistro Grilling

Hearty Italian Chicken and Vegetable Soup Recipe

Photo: Hearty Italian Chicken and Vegetable Soup Recipe

Total Time: 45 min
Prep: 20 min
Cook: 25 min

Yield: 6 servings
Level: Easy

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Directions

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

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Nutritional analysis per serving, 2 1/3 cups

Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;

Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Recipe courtesy of Food Network Kitchens

From Food Network Kitchens