Pasty/Pot Pie

Generally, I'm not a big fan of pot pie/chicken ala king. Mainly, I don't like gravy, or my veggies and mashed potatoes mixed together. But, a pasty, a dense gravy-free version of the pot pie, is wonderful! This was another "What's in the pantry" meal. I had a left over frozen pie crust from Angel Strata, and then a left over packaged pie crust from an apple pie. It would be just as easy to make your own pie crust for this, also.

While this is not very fancy or unique, it was very easy and very good. I like the idea of baking meats and veggies together into a pie. It's so comforting. The only problem was that the potatoes I cut up didn't all cook through. I might boil them for a few minutes before adding them to the veggie/chicken mix next time. Greg loved this as well, and had two servings before work. He said he was so full that he almost forgot to bring dinner with him for the night.

And, I must let you know that I won't be making another post until after Thanksgiving. Greg has ventured to Michigan and taken the camera with! Have a great holiday everyone!

Recipe: Serves 6 - 8

2 pie crusts/double batch
pie pan
1 C. frozen veggie mix
2 chicken breats, cut into bite size pieces
2 small red potatoes/new potatoes. Cut into 1/2 -1 inch pieces and boil for about 5 minutes
extra virgin olive oil
1/2 tsp oregano
1 tsp basil
1/2 tsp rosemary
1 tsp garlic powder
2 tbs grated parmesan cheese
sea salt

-Prepare pie crust

-Cut and cook potatoes

-Cut chicken into bite size pieces

-Combine veggies, chicken, potatoes, olive oil, parmesan, sea salt and spices

-Pour into pie crust, cover with second crust and put slices in the top. Brush with a bit of olive oil, sprinkle with sea salt

-Bake 45 minutes to 1 hour at 375 degrees

-Enjoy!!!

Honey BBQ Chicken

This past Labor Day Greg and I went to Dan and Rebecca's to grill. We provided the meat, they provided the grill! We had a nice day. Rebecca and I relaxed while Dan and Greg washed and waxed Dan's car. If you thought it looked fast before, watch out! This was the first car Greg washed since we moved last summer. Well, other than hang out, we also ate some awesome food. Rebecca made sweet potato fries (which we believe that recipe is courtesy of Sister-in-law Beth), corn bread muffins, bbq chicken, grilled pineapple, and lemon dessert. My mouth is watering just thinking about it all! We tried to take some pictures of our feast, but unfortunately our camera batteries were low, and absolutely nothing was in focus. It's really too bad, because everything together just looked amazing.

Labor Day was also a day of many firsts! My first time butterflying a chicken, grilling, making my own bbq sauce, and everyone's first time seeing a whole chicken on the grill. It was very fun. The chicken recipe came from my most recent Fine Cooking magazine. I stayed in line with the recipe for the most part. I changed a few things based on ingredients that I already had, and then again for preference. For example, I really like my bbq sauce on the sweet side, so I added more honey that originally called for, and knowing that Rebecca dislikes vinegar, I left that out. Next time I would like to put an oven themometer in the grill, so we can better judge how long it will take to cook. And, though our meat thermometer read that the meat was cooked, the meat around the bones was not cooked. Nothing that a little microwaving coudln't take care of, but next time I'd really like for it to be cooked through the whole way. I don't really have that problem when I oven roast chickens.

Chicken Recipe:

1 whole chicken, butterflied
2 TBS extra virgin olive oil
2 tsp kosher salt
1 tsp chili powder
1 tsp paprika
1 1/2 tsp brown sugar
1 tsp thyme
3/4 tsp ground black pepper
1/4 tsp chipotle chile powder
1 clove garlic, crushed/minced

BBQ sauce Recipe:

1/3 C. honey
1 TBS soy sayce
2 TBS ketchup
2 tsp dried mustard
2 tsp WOrcestershire sauce
1/2 tsp chili powder

-Prepare the chicken: Mix olive oil, sat, chili powder, paprika, brown sugar, thype, black pepper, chiotle powder and garlic in a small bowl. Massage onto chicken, inbetween skin and muscle, and on top of the skin. Let sit either overnight in the fridge or 30 minutes on the counter.

-Prepare the sauce: Add all sauce ingredients

-Sear the chicken skin side on the grill at high heat (450 degrees).

-Once seared, turn down heat to about 350, or move to a cool place on the grill. Start brushing on the bbq sauce every 5-10 minutes until the chicken is cooked. Let stand for a few minutes once cooked all of the way through.

Sweet Potato Fry Recipe:

(Please correct me if this is wrong, Beth or Rebecca!)

1 large sweet potato
1 TBS extra virgin olive oil
Kosher salt to taste

-Juline cut the sweet potato, leaving the skin on.
-Toss with olive oil and place on a jelly roll pan
-Roast at 400 degrees for 45 minutes
-Sprinkle with kosher salt once done cooking


-Enjoy!!!