Happy Wednesday everyone! Today I am sharing with you one of the most loved and requested recipes, by my family. It’s our Classic Chicken Potpie. It’s definitely for someone who doesn’t mind being in the kitchen for a dedicated amount of time, preparing this meal. Personally, love to reserve making it for Sundays family dinners. It’s delicious, hearty and the perfect comnfort food! Plus, this version is easily made gluten-free. So, gather some gumption and try out this recipe!
Classic Chicken Potpie
Drizzle olive oil
Salt & pepper to taste
4 chicken breast (skin & bone on)
5 c chicken stock
2 bouillon cubes (Gluten-free)
2-3 c carrots (chopped)
2 c yellow onions (chopped/med-lrg)
3/4 c cornstarch + 3/4 water (the slurry)
1/2 c-3/4 c parsley
2 tbsp fresh rosemary (minced)
1 tbsp fresh thyme (minced)
4 cloves garlic (minced)
1 lb small roasting potatoes (we like red)
1 c frozen peas
2 tsp salt
1 tsp pepper
Optional: 1 bay leaf
Pre-heat the oven to 350 degrees. On a large baking sheet lined with foil, place the chicken breast. Drizzle with the olive oil and sprinkle both side with salt and pepper. Roast uncovered for 45mins-1hrs. Check the chicken for juices running clear, by cutting into the center to check. Remove from the oven and place on a cooling rack for about 15-20mins. Once they are cool enough to handle, remove the skin and bone and cut the breast into bite-sized pieces. Pieces should be about 1/4”.
While the chicken is roasting, chop your vegetables into bite-sized pieces and mince your aromatics. Your onions, potatoes and carrots should be close in size, a little larger than the size of your peas.
In a small cup or bowl, combine your cornstarch and cold water. Whisk until smooth and place into the refrigerator, until ready to use.
In a small sauce pot, over MED-LOW heat, heat the chicken stock until edges are just smoking and add in the bouillon cubes. Whisk until dissolve and allow in simmer on LOW.
In a large stock pot, over MED heat, melt the butter. Next, add in the onions and saute, until translucent. This should take about 10mins. After, add in your salt, pepper, carrots, potatoes, parsley, rosemary, thyme and bay leaf (optional). Next, add in your stock-bouillon base, stir in your slurry, heavy cream and cubed chicken. Lower your heat to LOW and allow to thicken, for 5mins. Turn off the burner and cover until ready.
Pre-heat the oven to 375 degrees.
Quick Crust: makes 6-8
2 c flour (for GF use any cup-for-cup brand of flour)
3/4 tsp salt
14 tbsp unsalted butter (cold)
3 tbsp water (ice cold)
In a food processor, put your flour and salt and pulse to combine. Next, cut your very cold butter into small cubes and drop them in. Pulse on LOW until the texture resembles sand. Lastly, add in your very cold water and pulse until the dough begins to combine into a ball.
On a well floured surface or atop a large sheet of parchment paper. Form your dough into a well incorporated ball. Press the ball down into a disk. Then, wrap in cling wrap and allow to rest in the refrigerator for 30mins.
Then, remove the disk and cut in 1/2 and roll out the first piece. Roll out the dough until about 1/4” thick. Then cut out the tops for the potpie, by using the ramekins. Cut 1” from the edge of the ramekin rim. Next, in a small bowl or cup, beat the whole egg until smooth. Then, fill each ramekin to the top with the potpie base. Using a pastry brush, brush around the lip of ramekin. Top with the crust rounds, pushing lightly to seal around the edges. Brush the crust tops with the egg wash, top with some fresh ground pepper and cut some small slits into the tops of each potpie. Place on a newly foiled—same baking sheet and bake for 1hr. Until the tops are golden. Remove from the oven and allow to cool on a wire rack for 15mins before serving. Serve warm and enjoy!
For those who desire to have an “unpotpie”. Cook on the stove for additional 40mins covered on LOW, and stirring occasionally. Until potatoes and carrots are soft. Also, for reheating whole potpies, place in the oven on a foiled baking sheet and bake for 25-30mins, on 300 degrees. Lastly, this recipe can easily be made vegetarian, by omitting the chicken.
So, I know it’s been a while. But, I’m back and it feels so good! Plus, how exciting to be doing the first official recipe of 2018! And yes, I am aware it was Wednesday was yesterday. However, it was a snow day and I spent the time with family and having cocoa—whilst watching Harry Potter, for the thousandth time! The recipe that I am sharing today is my Morgan family shrimp and grits recipe. Now, there is two, maybe three things you should know, before making this recipe. First, it was first made for my maternal pop-pop’s birthday last year. Second, it was made with shrimp and catfish because I had catfish in the freezer and since we had a Louisana/Cajun feel for the menu that night, I decided to add the catfish as a “bonus”. Third, New Orleans in my absolute favorite city in the continental United States. I always tell people if you are able, find a way to travel there—at least once. But, to get back to the food. I hope you enjoy this recipe!
Shrimp & Grits w/ Catfish and Swiss Chard
4-6 people (Suggested serving size:
1 1/2c grits, 1/4c chard, 5-6 shrimp,
1/3 c catfish & topped with bacon and andouille mixture)
1 1/2 c grits
6 1/2 c water
1 tsp sea salt
1/2 tsp ground pepper
1/2 c half and half
1/2 c pecorino romano cheese
4 links or 1 lb andouille sausage
1 1/4 or 12 oz bacon
1 3/4 lbs shrimp
1 lb catfish (optional)
2 lbs swiss chard
1 large shallot
4 garlic cloves
2 tsp olive oil (if needed)
1 tbsp + 1 tsp sea salt
1 tbsp garlic powder
2 tsp onion powder
1 tbsp + 2 tsp paprika
1 tbsp cayenne
2 1/2 tsp dried oregano
1 tbsp + 1 tsp dried thyme
2 tsp “gumbo” file powder
Red pepper flakes (to taste)
Or your favorite cajun seasoning
In a small bowl, mix together the salt, garlic, onion, file powder, paprika, cayenne, dried oregano and thyme and pepper flakes. Mix until well combined.
In cold water, wash you swiss chard and then pat dry. Then, de-stem your chard. Next, tear the remaining leaf in 1/2 lengthwise. In sets of 4, stack, roll the leaves and slices thinly. Set aside.
Smash your garlic to remove the clove skins. Proceed to mince the garlic. Next, finely dice your shallot, until resembling the minced garlic. Set aside.
Rinse and pat dry your shrimp (remove shells if necessary) and catfish (if using). On a cutting board, cut the catfish into bite-size pieces, about 1 in cubes. Separate the catfish and shrimp into 2 med bowls. Liberally cover each with the cajun seasoning, using your hands mix.
On the same cutting board, cut your bacon widthwise, in 1/4 in thick slices. Then, cut the andoullie sausages into 1/4 in thick cubes. In a large sauteé pan over med heat, add the bacon and sausage. Cook until lightly browned, but, still tender. Using a slotted spoon, remove the pan and place on a plate covered in a paper towel. (If using) Cook the catfish in the rendered bacon and sauage fat. Alternate in 2 or 3 batches—making sure not to overcrowd the pan. Using the slotted spoon remove and place on a plate the cooked catfish. Next, add the shrimp, cooking in 2 or 3 batches and cooking no longer than 2mins on each side. Remove the pan from heat.
In a med pot, over medium-high heat, comebine the water and salt and bring to a soft boil. Once boiling, slowly mix in the grits, stir well. Then reduce the heat to low and cover. Cook for 10 to 15 minutes, stirring occasionally-until smooth and well incorporated. Remove from heat and stir in the pepper, half and half, pecorino romano cheese and additional salt to taste. Set aside.
Using the same sauté pan as before. Place over med-low and if needed, add olive oil. Carefully (lift the pan off the burner—the oil could pop) add the garlic and shallots cook for about 30 seconds, or until aromatic. Next, add the Swiss chard and 1 tsp of the Cajun seasoning. Cook until fully wilted and the moisture has evaporated, about 5-8mins. Set aside.
In a bowl, pour in desired amount of grits, then top with chard mix, catfish, shrimp and andouille bacon mixture. Finish with fresh ground black pepper. Enjoy!
Chef Note: For leftovers, you can make a quick breakfast taco. You need tortillas, cheese, chard topping, red cabbage, lime, shrimp, catfish and sour cream. In a non-stick pan or over a LOW open flame toast corn or flour tortillas. Reheat your shrimp and/or catfish and set aside. To assemble, take you tortilla, then cheese, shrimp and/or catfish, chard topping, red cabbage and top with sour cream and a pinch or lime juice. Or just whatever you can muster into something edible from your fridge.
Happy New Year Eve 🎉 Welcome back to the blog! For this “Special Edition” of
Wednesday’s Sunday with WinniE’s we are showcasing our last recipe of 2017. Can you believe it?! We want to share our Cognac Ganache dipped Orange, Tart Cherry & Pistachio shortbread cookie. This recipe happened very organically. I was testing chocolate ratios for another recipe, our “Simply Idyllic Hot Chocolate”. Now note, 1) a favorite snack of mine is pistachios and tart cherries and 2) during the holiday season, shortbread is ALWAYS made! So, after musing over it a bit, I decide to create this recipe. After a few tweaks, I am happy share the final recipe with you guys! It’s the perfect sweet something to ring in the new year! Wishing you all peaceful, beautiful, challenging, rewarding and graceful 2018!
Dipped Orange, Tart Cherry &
4 sticks unsalted butter (room temp)
1 c granulated sugar
1 tbsp orange zest
1 1/2 tsp vanilla extract
3 1/2 c all purpose flour
1/4 tsp salt
1 c dried tart cherries (chopped)
1/2 cup pistachios (chopped)
8 oz Bittersweet or Dark chocolate
1 tbsp Cognac (room temp)
1/2 c heavy cream
1 tbsp orange zest (Optional)
Pre-heat the oven the 350 degrees. Line (2) baking sheet with parchment and set aside.
In a food processor, pulse the pistachios, just until they become bite size. Remove and set aside. NOTE: Unplug the food processor. Carefully, brush the blade with a very small amount of a neutral oil-such as, coconut or canola. Next, repeat the same process with the tart cherries. Pulsing until they become bite size pieces. Remove and set aside for later.
In a large bowl sift or whisk together the flour, salt, pistachios and cherries. Then, set aside.
In a stand mixer, using the wand attachment, cream together the butter, sugar and orange zest. Beat until the mixture becomes incorporated and a little cream color. This will take about 2mins. Next, add in the vanilla extract, mix for 30 secs. Then, drop in the dry ingredients. Start mixing on low (to avoid flour from tossing out of the bowl). Slowing, increase the speed the medium until the mixture comes together into a dough.
On a well floured surface, pour the dough out and work into ball. Then press the ball down into a disk. Using a floured rolling pin, roll out the dough until it become about 1/4″ thick. Then, use a cookie cutter (preferably a 2″-3″ size) of your choice. Repeat rolling and cutting cookies until no dough remains. Place the cookies on the prepared baking sheet, cover with cling wrap and place in the fridge for 20mins, before placing them into the oven for 11-15mins. Once complete, remove from the oven and place atop a cooling rack for 20mins to cool.
Prepare a cooling rack with a layer of wax or parchment paper underneath and set side. After the cookies have completely cooled, you can began dipping in the cognac ganache. Then set each cookie atop the rack.
In a medium bowl place your chocolate and set aside. In a small simmering pot (5qt), over low-med heat-heat the heavy cream. Once a soft boil begins, remove from heat and pour the hot cream over the bowl of chocolate. Using a whisk, mix until smooth. Then, pour and mix in the ganache and whisk until incorporated and glossy. Lastly, dip each cookie 1/2 way into the ganache and set atop the prepared rack. If desired, sprinkle some additional fresh orange zest atop the ganache portion of each cookie. Allow to cool for 20mins at room temp until ganache has harden. Enjoy!
Hey guys! I’m back! And, this week I am bringing you some wonderful recipe that are delicious, creative, but, more importantly these recipes will remind your spirit of the warm weather; as we dive into winter. This weeks recipes are TOAST! The inspiration for the recipes was realizing what an efficient vehical toast can be for all of these simplistic, yet gourmet ingredient pairings. It’s so varied and so versatile. With that said, below are different toast recipes sure to please.
(1) Avocado Toast w/
Shaved Watermelon Radish
& Arugula Salad
1 slice Sourdough or GF White bread
1 c arugula
1 watermelon radish (washed)
1 tsp olive oil
Spritz of lemon juice
Salt & pepper to taste
On the “toast” setting or medium, toast the bread. In a small bowl, toss the arugula with the olive oil, salt and pepper. Next, using a knife, cut along the avocado length wise. Twist the avocado to release. Gently peel the skin of the avocado away. Once completely removed, slice the exposed avocado 1/4″ thick. Then, using a mandalin or knife, thinly slice the watermelon radish. 4-5 slice should suffice. After, top the toasted bread with the arugula salad, then lightly add the slice avocado and sightly press in the forward motion, to evenly spread. Then, spritz desired amount of lemon juice atop the avocado and place the shaved watermelon radish on top. Last, top with salt (flaked is preferred) and serve. Enjoy!
(2) Ricotta Toast w/
Sliced Beets, Caramelized
Onions topped w/ Whole
1 slice Pumpernickel or GF Bread
1/4 c whole-milk ricotta
1 yellow beet
1 red beet
1/2 med yellow onion (2 tbsp. caramelized onions)
1 tsp butter
2 tsp olive oil
1-2 tsp whole grain mustard
Salt & pepper to taste
On a cutting board, cut your onion in half, then remove the outer skin. Then, slice the onion horizontally. Heat a skillet over low-med, add the butter and oli. Then, add in the onions. Allow them to cook “low-and-slow”, only stirring in the pan every so often. This process should take 30-45min. You want the sugar to caramelize-giving them the amber color. Remove from heat and set aside to cool. Take out the ricotta about 5mins before ready for use.
On the “toast” setting or medium, toast the bread. Next, rinse and peel your beets. *SEE CHEF NOTE BELOW* Then, using a mandalin or knife, slice the beets about 1/8″ thick. On the toast, spread the ricotta, layer the sliced beets atop-alternating the yellow and red slices, evenly spread the caramelized onions. Lastly, top with the whole grain mustard, flaked and pepper.
(3) Mascarpone & Preserve Toast
on Honey Wheat of GF bread
1 slice of Honey Wheat or GF Bread
2 tbsp mascarpone
1 tbsp preserves (of choice-we like our Rosewater Rosemary Strawberry preserves)
Remove the mascarpone from the fridge 10mins before use. Next, on the “toast” setting or medium, toast the bread. Allow to the toast to rest and cool for 5mins. Apply the room temp mascarpone to the piece of toast. Lastly, top with the preserves, spreading evenly atop the mascarpone. Enjoy!
Photography by: Meghan Elizabeth Photography