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May 7, 2011

Chicken Pot Pie

* 2 (9 inch) deep dish frozen pie crusts, thawed
* 1 (15 ounce) can mixed vegetables, drained, or 2 cups frozen mixed vegetables
* 2 cups cooked, diced chicken breast
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
* salt, pepper, garlic powder, and thyme to season

# Preheat oven to 350 degrees F (175 degrees C).
# Use a fork to poke several holes in the bottom pie crust to prevent it from bubbling during baking. Cook the bottom crust in pie plate for 10 minutes.
# If using frozen vegetables, microwave them according to the instructions on the bag.
# In a bowl combine the mixed vegetables, chicken, cream of chicken soup, milk, and seasonings. Pour mixture into the bottom pie crust. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
# Bake for 30 minutes or until crust is golden brown.

Mushroom Cappuccino

* 1 lb chopped assorted mushrooms
* 5 Tbsp onion
* 1 clove garlic
* 2 oz clarified butter
* 2 pints chicken or vegetable stock
* 2 sprigs thyme
* 1 pint cream
* few drops truffle oil
* 1 tsp chopped parsley
* salt to taste
* white pepper powder to taste

# Saute onions and garlic in butter, add assorted mushrooms.
# Add stock and thyme sprigs. Simmer. Season with salt and pepper.
# When mushrooms are cooked, remove thyme springs. Blend mixture in a blender and pour through a sieve.
# Return the puree to the pan and add cream and truffle oil.
# Adjust the seasoning and consistency. Serve hot.

May 6, 2011

Chicken & Broccoli Alfredo

* 1/2 of a 16 oz pkg linguine
* 1 cup fresh or frozen broccoli florets
* 2 Tbsp butter
* 1 lb skinless boneless chicken breasts, cut into 1 1/2" pieces
* 1 can cream of mushroom soup
* 1/2 cup milk
* 1/2 cup grated Parmesan cheese
* 1/4 tsp ground black pepper

# Prepare linguine according to package directions in 3 quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander.
# Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
# Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

Baja Tacos with Chipotle Ranch Dressing

Baja Tacos

* 1 cup flour
* 1/2 tsp kosher salt
* 1/2 tsp cracked pepper
* 1 1/2 lbs fresh sea bass, halibut, swordfish or cod, cut into 1-inch chunks
* vegetable oil
* 12-14 fresh corn tortillas, 6 inches in diameter, warmed
* 1 cup shredded green cabbage
* 1 cup shredded red cabbage
* 1 medium white onion, minced
* pico de gallo

# To cook the fish, combine the flour, salt and pepper in a shallow bowl, and dredge the fish chunks in this mixture. Line a platter with paper towels. Place 2-3 inches of oil in a large skillet and heat the oil until the temperature measures 350°F on a candy thermometer. Drop 4 or 5 chunks of the dredged fish into the hot oil and deep-fry for 2-3 minutes until the fish chunks are golden brown. Remove the fish from the oil and place on platter. Repeat with remaining fish.
# Fold fish into warmed tortillas. Garnish with a portion of the chipotle ranch dressing, and then with a little cabbage and onion. Top with a bit of pico de gallo.

Note: Also delicious to use Florida Cole Slaw in place of the shredded cabbage.

Chipotle Ranch Dressing

* 3/4 cup prepared ranch dressing
* 1/4 cup sour cream
* 1 tsp chipotle chile in adobo sauce, seeded and minced

# To make the dressing, thoroughly blend together the prepared ranch dressing and the sour cream, add the minced chile, and refrigerate until ready to serve.

Classic Carnitas

* 1 pork roast, shoulder or butt, 4-5 lbs
* 1 medium yellow onion, sliced
* 4 cloves garlic, whole
* 3 Tbsp kosher salt
* 2 Tbsp olive oil
* freshly ground pepper
* 2 medium yellow onions, minced
* 4 serrano chiles, seeded and chopped
* 1 cup whole milk
* 24 fresh corn tortillas, 6 inches in diameter
* 3 limes, sliced into thin wedges
* salsa

# Place the meat in a large pot with enough water to cover. Add the onion, garlic, and 2 tablespoons of the salt. Bring to a boil. Cook at a low boil over medium heat for 3-4 hours, until the meat pulls apart easily. [Can also use slow cooker: 1-2 hours on high, then 6-8 hours on low.]

# Remove meat from the pot, reserving 1 1/2 cups of the cooking liquid. Let the meat cool slightly and shred it. If some of the meat does not shred with the grain, chop it into small pieces.

# In another large pot, saute the minced onion and the chopped chile in the olive oil, and season with the remaining salt and pepper. When the onion is soft, about 3-4 minutes, add the meat and the 1 1/2 cups of broth. Cook and stir over medium-high heat until the juices have been absorbed, about 15 minutes.

# Preheat oven to 350°F. Spread the shredded meat evenly in a 13 x 9-inch baking pan, and slowly pour the milk over the meat. Bake for 45 minutes, stirring every 10-15 minutes as the meat browns.

To serve, spoon meat into fresh corn tortillas. Garnish with lime wedges and salsa.

May 3, 2011

Broccoli-Cheddar Soup

* 3 cups chicken broth
* 1 onion, chopped
* 4 cups broccoli, chopped
* dash of garlic powder
* 1 tsp thyme
* 2 bay leaves
* 4 Tbsp butter
* 4 Tbsp flour
* 1/2 tsp salt
* 2 cups milk
* 2 cups shredded cheddar cheese

# In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, or until broccoli and onions are soft.
# Remove bay leaves and use handheld immersion blender to puree the mixture until smooth. Pour into a bowl.
# In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until the mixture thickens. Add cheddar; stir until it melts.
# Stir in broccoli mixture. Heat completely. If necessary, add more chicken broth to thin. Salt and pepper to taste.