Chicken Pot Pie

Welcome back to Pie Season! Not all pies are sweet! We do like some savory pies, and this recipe falls underneath that category.

If you love pies or baking of any means, please leave us some love as we will be posting a recipe EVERY. SINGLE. DAY. In the month of September.

Stay tuned for those recipes!

Ingredients:

• Olive Oil
• 1 lb of Chicken Breast/thighs
• 2 cups of mushrooms
• 1 cup frozen peas
• 1 white medium onion.
• 4 carrots peeled and diced
• 3 garlic cloves or 1 T
• 4 T butter
• 4 cups of Potatoes
• 1/2 cup flour
• 3 cups of chicken broth
• 1 cup heavy cream/milk
• 1/4 white wine,
• 1/4 cup of parsley, chopped
• 2 T thyme

Directions:

1. *If you want to go ahead and buy crust so less work for you to do, you can, but feel free to make the crust also!
2. In a large pot or dutch oven, over medium-high heat, we are going to start browning the chicken. Add 1-2 T of oil, and brown chicken for 4-5 minutes of each side. Add salt and pepper to your chicken (*If not fully cooked it will be okay, there is more cooking time later)
3. Take chicken out after browning, and dice into smaller pieces, bite-sized. Set aside in a bowl.
4. add more oil into the pot and add the mushrooms, onions, and carrots until soft. Add garlic at the last minute bc it burns so easily. Add to the bowl of chicken.
5. Do not clean the fond off the bottom! *brown bits are flavor*
6. add the butter and flour & wine, and whisk until smooth and then while whisking add the chicken broth & milk. This would be a good time to scrap up those delicious brown spots off the bottom of the pan.
7. Bring to a boil, reduce to low and add the small bits of potatoes, chicken & vegetables to the pot and cook for 15 – 18 minutes or until the potatoes are tender.
8. Add the peas, and fresh herbs to the soup when potatoes are tender. Season with more salt and pepper to taste. Turn off heat.
9. Assemble the pot pie into oven-safe bowls/ramekins.
10. cut dough to fit the top of the bowls and slice an “X” into the middle to allow steam to be released.
11. Bake at 425 for 45 minutes or until the dough is golden brown.
12. allow cooling for at least 15 minutes before serving. It will still be steaming hot when served.

You can make the pot pie mixture before-hand and it will be heated thoroughly when cooking in the oven. It’s a lot of work, but definitely rewarding in the end!

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College & Student meals

Don’t get me wrong, I love cooking but during finals? There’s no way. I know we haven’t been on here in a while, but real life does get busy. Here are some really simple meals that I have made during this last month of the semester. They are simple but good. They typically are around ~10 minutes to make each one.

Quick 5 spice fish over rice.

*how i made rice* I put 1 cup of white rice into a microwave safe bowl with x2 the amount of rice, but with water, so 2 cups of water and put into the microwave for 20 minutes.

Meal 1: Kielbasa and garlic over rice

We just made this the other nice and it was delicious. It was so simple but mouthwatering. The saltiness of the kielbasa and the fried crispiness of the garlic combines together so nicely.

You’ll need:

• Beef Kielbasa
• 2 garlic cloves
• 2 tablespoons of oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of cayenne pepper

Start by cutting the kielbasa up into mouth sized bites, & mince the garlic. Add the whole list above into the ripping hot pan for about 5 minutes until the kielbasa is darkened and garlic is brown. Add onto rice and enjoy.

Meal 2: Chinese five Spiced tilapia

Pictured above is this meal. Adding kimchi into the bowl with make things colorful and even better tasting. I made this on the stove but it’s easily done in the oven, I just didn’t have time to wait to have it thaw out completely.

You’ll need:

• 2 teaspoons of Chinese 5 spice seasoning
• salt & pepper
• 2 fillets of tilapia
• 1 teaspoon of garlic powder
• 1 Tablespoon of soy sauce
• 1 Tablespoon of Oil

You don’t want to add completely frozen fish to the pan, so thaw it out a little, because it will add an excess amount of water. Add the oil first, and then season the fish and flip over every couple of minutes until it’s cooked through. Serve over rice and enjoy!

Meal 3: Give up and get some drive through

All laughs aside, I’m serious. You could just be like me and stress-drink coffee until you’re full, but my mother probably wouldn’t approve of that. In the end, i believe college students stress more about thinking to write the paper rather than actually writing it. It’s all about setting yourself up for success. I know how ridiculous this sounds but the better you start your day off with, the better you’ll feel.

To be honest, I had a mental breakdown last night. Statistics is bringing the worst out in me. I don’t necessarily like college, but it’s something i’m so close to finishing that I can’t quit now. College students can be picky but they can also eat chili for breakfast. If not worrying about food helps you study, then do so. If it makes you feel better to cook smaller meals to feel accomplished, then these are for you. Switch out the fish for chicken if you don’t like seafood, it’s simple.

Thank you guys for tuning in and we are working hard to get you more recipes. Don’t forget to check out our Facebook page, Follow us, or leave a comment!

Buffalo Chicken Tater Tot Casserole

Here’s the low down lately. I’m tired. School and life has been taking over my entire schedule. As my last year in college I need to actually try to figure out what I want to do with my life. The one thing I know for sure is that I love to cook.

Cooking is a way for me to relax and seeing the faces, the “Oh my god”‘s or “yum”‘s of the people that take a bite of my food is something I look forward to. It’s one of the main reasons I cook. At work, I have been coming up with nightly specials that are easy enough for the staff to plate, but something that will also be good staying warm for so long. Last night it was this delicious casserole.

Ingredients:

• 3 cups of chicken (better Shredded)
• 1/4 cup of chopped celery
• half an onion ~ 1/2 cup
• 2 cans of 10.75 Cream of Chicken
• 1/2 cup of Buffalo Wing Sauce (Hot sauce & Ranch would be perfect if you don’t have this)
• 2 bags of frozen tater tots
• 2 1/2 cups of shredded cheese
• Salt and Pepper to taste
• 1 tablespoon of garlic powder

Ah yes, sweet sweet potatoes.

Recipe:

1. Preheat oven to 350.
2. Spray pan with cooking spray (9×13 inch pan)
3. Take cooked chicken and cut into cubes or shred.
4. Add all the ingredients into the bowl besides half of the bag of tater tots and 1/2 cup of cheese.
5. Add the half of the bag of tater tots on top and make sure they cover the majority of the casserole. Add the rest of the cheese on top.
6. Place baking dish into preheated oven to cook for 25-30 minute until sides are bubbling, and cheese is melted on top.
7. Scoop into bowls and serve with more cheese and sour cream on top!

I know I say this about the majority of the dishes here on Sweet & Savory but this dish is truly a throw it all in the bowl and bake it. If you want to get fancy, you can cook your own chicken and add different seasonings to it like Cumin, cayenne, or even chili powder. This dish is here for you to start thinking about what you can do with your food. I know I am from the Midwest, but that doesn’t mean I like the same things over and over again.

As always, don’t forget to check out our facebook page, and leave a comment letting us know if you made this and how it turned out! It was a good weekend starting with delicious treat of a dinner!

Chipotle lime chicken tacos

The best Chicken Tacos you’ll ever eat.

Every once in a while I need just go home and make tacos. Writing this is making me hungry even thinking about it. If I don’t eat Mexican food once a week I get cranky. We all have our schedules. Mine involves me eating certain foods once a week.

So I invited a friend over for these delicious chipotle lime chicken tacos, which is probably the best thing I have made yet.

Ingredients:

• 3 chicken breast
• Small can of chipotles
• 1 small onion (red)
• 1 teaspoon or 2 garlic cloves
• 1/2 cup of brown sugar
• 1 can of tomato sauce
• 2 Tablespoons of oil
• 2 teaspoon of cumin

Directions:

1. Put the cast Iron skillet on Med-High heat.
2. Dice up the onion and set aside.
3. Cube chicken into bite size pieces then add to the pan when hot. Half way through cooking the chicken, add onions (this allows them to soften all the way through).
4. When Chicken is almost done, add the garlic to the pan.
5. Add the chopped Chipotles. I only added 2 chipotles and some of the paste from the can. *hint* the more you add the more spicy it will be*
6. Allow to sauté for a minute.
7. Add in the spices like brown sugar and cumin, salt & pepper.
8. Add the can of tomato sauce. Using the can, add water to rinse it out and add the leftover from the can into the pan. Stir till mixed.
9. Allow to simmer for 10 minutes. The chicken should be easily falling apart.
10. Let the feasting begin!

School has started and this meal doesn’t take more than 25 minutes. You should be able to heat up some pinto beans and rice to make this a full meal. If you don’t want it spicy I recommend taking out the chipotles, but it would still be pretty delicious.

Top with avocado, cilantro, and pico de gallo with a squeeze of lime and it’s like you’re sitting in a Mexican restaurant, but you get to brag about how *hard* you work to make this meal.

Thank you all for staying with us, we appreciate you so much and love doing this. As of right now, school and life is getting in the way of making food and we hope you understand as we still bring you new recipes. Once again thank you, and don’t forget to check out our Facebook page where we update on the regular.

Family Night- Chicken Tacos

This post is included in a series of several posts called “Family Night.” My family gets together and we basically have a pot luck. This is a good time for us because we get to see each other, newborn baby included, eat, drink, and have a good time. The kids run around while the family gets to eat food that really good. 

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I used to work at a Tex-Mex catering company for almost a whole year so I love making delicious tacos with chicken and homemade beans, fresh pico de gallo. The best part of this family night? I get to spend it with family.

Ingredients needed:

• 3-4 medium/large chicken breast
• 1 can of 14 oz tomato juice
• half a medium onion – red or white
• 2 Tablespoon of minced garlic
• 3 Tablespoon of Chili powder
• 4 Tablespoon of cumin powder
• Salt and pepper to taste

The longest part of this recipe is boiling the chicken. You can always make this and then reheat it. A really good part of this recipe is that you can use the chicken in enchiladas,  burritos, or even a Tex-Mex lasagna.

Directions:

1. Grab a deeper pan to boil the chicken. Submerge the chicken in the water after cutting them in fourths or in half. (lessens the cooking time).
2. When chicken is shredding easily, take it out and put it in another bowl to shred. save 1/4 of the water that you used to boil the chicken, and dump the rest out.
3. Saute the onion until soft and brown. 
4. add in the garlic
5. Add the chicken back into the pan.
6. Add the tomato juice, the two powders, and salt & pepper and stir till the chicken is coated.
7. Heat thoroughly. 
8. Serve to your guests or freeze to use for a later date. If out longer than a week I recommend freezing.

This is an easy dish that allows the cooks themselves not a lot of work, but a good reward. While this was cooking, I was preparing the pork for the other tacos, the pico de gallo from scratch, and all of the other toppings to go on the tacos. 

If you like these recipes and you give them a try, we would love to see some pictures. Follow us on our facebook page. We update weekly bringing you new family dishes to try every week.

Thank you guys once again for all the support and love!

 

Memorial Day Grillin’

This weekend in the United States is Memorial Day Holiday. This weekend is for us to remember the men and women around us who have died and honoring those who serve in the Armed Forces. Over the weekend, across the united states, there will be many parades that involve military personnel and members of veteran’s organizations. Many people will also visit cemeteries and memorials. Others celebrate this holiday with grilling and throwing parties as it marks the beginning of summer. As I have gotten older I realize this wasn’t a holiday to just grill and drink, but to salute those who made the ultimate sacrifice and spending time with the ones you love to remember those who have passed.

Grilling is a great way to start cooking. I make three different kinds of dishes here that will be great at your party or grill out. My friend came over and we enjoyed making and eating it together.

Let’s start with the chicken. I used salt and pepper to season the protein, but we will make the sauce later. I also made a grilled potato salad with rosemary and hot & sweet mustard. After I seasoned the chicken, corn, onions, and potatoes with oil, salt and pepper (rosemary on the potatoes) we cooked them on the grill.

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This was probably the best part because we were able to listen to music and drink our wine while waiting for the food to cook.

Recipe for the chicken:

1. Pour some oil on the chicken and season with salt & pepper.
2. Put the chicken on the grill turning once or twice to allow grill marks to form.
3. Take off when the internal temperature hits 165 degrees (F).

Peach Sauce for Chicken:

• Peach preservatives
• half of an onion (grilled for more flavor)
• tablespoon of garlic
• salt 
• pepper
• Rosemary (dried) 
• onion & garlic powder (not necessary)
• white wine
• honey

Recipe

1. Saute the diced grilled onions until soft.
2. Add the garlic until fragrant.
3.  Deglaze the pan with white wine, half a cup at MOST.
4. add half of the jar of peach preservatives
5. add two tablespoons of honey
6. Add the seasons to your liking
7. allow for the sauce to boil for 2 minutes
8. The delicious peach sauce is done!

It was a delicious easy recipe that doesn’t take long to do. Simple steps that allow you to experience incredible flavors. The sauce is not overly peachy and gives you this sweet and savory flavor that covers your tongue.

Check out the two sides that I made at this blog: Memorial Day Grillin’ Sides

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Thank you!

Grilled Cilantro Chicken

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Cinco De Mayo is right around the corner and I can’t tell you how much I love eating Mexican food (Tex-Mex in the Midwest). I had a Tex-Mex Catering job, and it was so hard to walk away from because of the food. Chicken and Beef tacos with all different kinds of toppings. Yet, for today,  I wanted to just focus on this cilantro lime chicken. 

Tis the season to start grilling, and I CANNOT WAIT. I’m excited because it’s now bonfire season with grilling and gardening, fresh food straight from the ground. It’s a good time to finally feel the sun on your skin and to soak up all that nutrients we have been missing since the winter. Everything turns green and it gets me excited! 

Ingredients for the chicken:

• Chicken breast or thighs
• a bunch of Cilantro
• limes or lime juice
• garlic 
• cumin 
• salt
• pepper
• paprika or cayenne 
• brown sugar

Grilling is a fun thing to do. Grab a drink, grab some tongs, hang out with friends and listen to music while you grill out. It may be intimidating at first, but if you are never sure if your food is done, grab a thermometer. It’s lifesaving. 

You want to add all of these ingredients into a bowl and allow the chicken to marinate for at least 30 minutes. Preheat your grill. When it’s ripping hot add the chicken. The chicken will stick to the grill at first. LEAVE IT BE. It will unstick itself. The brown sugar will caramelize on your grill. It will be messy, but definitely worth it. Add the corn onto the grill after lightly oiling it. Cook until deeply golden and some parts are chard, (you can leave it golden if you don’t like the extra grill flavor).

Cook the chicken until 165 F in the thickest part of the protein. I matched this with mashed potatoes and corn, but another good idea is TACOS. You could dice up the chicken and add it into tacos. I would’ve done that with my leftovers, but there weren’t any! It’s a good dish, easy and only takes 30 minutes, besides the marinating.

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What do you guys like to do for Cinco De Mayo?

Custom Pizza

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My girls love buffalo wings, and bbq chicken. I wanted pizza, so we compromised I made buffalo chicken pizza and bbq chicken pizza.

I would normally make my own dough, but it was already 7 pm when I came up with this idea, and I still needed to defrost chicken. So I used a pre-made crust this time, and it wasn’t as good as fresh, but it was ok for the starving crowd.

This really doesn’t require a recipe, just a few directions. Cook the chicken, leftover rotissore chicken would work great for this, I had to use my indoor grill, the cut into small pieces.

For the buffalo chicken pizza, I added about equal parts tabasco sauce and melted butter to the chicken and let it soak while I gathered the rest of the ingredients. Since buffalo wings are served with celery and blue cheese those are a natural choice, so I spread the chicken over the crust then sprinkled the blue cheese over that. I didn’t think that would be enough cheese so a layer of mozzarella is next. Then a little diced onions and off to the oven it goes 425F about 15-20 minutes. Its more about the doneness of the cheese and the crust than the time, so check at 15 and eyeball it from there. When it comes out sprinkle a few more onions and very thinly sliced celery.

The barbecue chicken pizza is made in the same manner.  Add bbq sauce to the cut up cooked chicken, spread some extra sauce on the crust, then the chicken, then the  mozzarella cheese. Next sprinkle the sliced onion and yellow, red, and green peppers. Bake at 425F about 15-20 minutes, or until golden brown.

Let me know if you need any other directions. I hope that these two pizzas inspire you to make up your own combinations that they don’t make at the delivery place. Maybe next time I’ll make a philly cheese pizza, or taco pizza or a blt; sweet and sour chicken pizza. Just use your imagination and come up with a blueberry strusel pizza for dessert.