Classic Chicken Pot Pie

2 comments on this article Posted by petitfoodie in Dinner on April 11th, 2013 , tagged with , , , .

This chicken pot pie recipe is seriously one of my favorites.  Sadly, in my house it is always a Sunday dinner.  The process can be a bit time consuming.  Not hard, just multiple steps.

chicken pot pie www.petitfoodie.com

I love the combination of the flakey, buttery pie crust and creamy filling.  It’s just so cozy and perfect for serving your family and friends.  My crust never turns out as pretty as some, but the rustic feel of it makes me happy.  All that really matters in my book is that it tastes good.  Boy oh boy, did this one ever taste good!  chicken pot pie This classic recipe is a no fail one.   It’s sure to please your whole family.  Spring time is the perfect time to make this dish.  It’s semi-light but warm and comforting for the damp spring evenings.  chicken pot pie www.petitfoodie.com 2  

Classic Chicken Pot Pie
 
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A classic recipe that is warm and comforting. Perfect for chilled spring evenings.
Author:
Recipe type: dinner
Cuisine: american
Serves: 3

Ingredients
  • 2 chicken breast
  • 1 stick butter
  • 3 C potatoes, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 C peas, frozen
  • 1 C carrots, diced
  • ⅓ C flour
  • 3 T cream
  • 2 C chicken broth
  • ½ tsp salt, more to taste
  • ¼ tsp pepper, more to taste
  • Pastry
  • 1.5 C flour
  • 1 tsp salt
  • 1 stick butter, cold cubed
  • ⅓ C ice water
  • 1 egg beaten, splash of water for egg wash

Instructions
  1. Preheat oven to 350*. Prepare pie dish.
  2. Pastry directions:
  3. Combine flour and salt.
  4. Cut in butter until pieces are the size of peas. *I used two knives but a pastry cutter works great.
  5. Slowly add in half the water
  6. Fold in with your hands or wooden spoon.
  7. Add remaining water and knead on lightly floured counter until dough comes together.
  8. Place in fridge for at least 30 minutes.
  9. When ready, roll dough out on floured counter until it is slightly bigger than you pie dish.
  10. Place dough on top of chicken mixture.
  11. Filling Directions:
  12. Boil chicken breast in chicken broth until done.
  13. Remove chicken and let cool, shred into small pieces when cooled.
  14. Reserve chicken broth for later.
  15. Boil potatoes in salted water until just tender.
  16. In a dutch oven heat 1 stick butter until melted.
  17. Saute onion and garlic until translucent.
  18. Add in carrots and sauté until just tender.
  19. Season with salt and pepper.
  20. Add in four, stirring consistently until dissolved
  21. Slowly pour in reserved chicken, while stirring.
  22. Add in splash of cream and adjust seasoning.
  23. Stir in chicken and peas.
  24. If mixture is too thick add more chicken broth if needed.
  25. Pour mixture in pie dish and cover with pastry
  26. Cut in small slits in the top.
  27. Brush with egg wash
  28. Place in oven and bake for 45 min – 1 hour.
  29. Remove from oven and let cool slightly.


Peanut Butter Honey Balls

6 comments on this article Posted by petitfoodie in Kids corner, Snacks, sweets on April 9th, 2013 , tagged with , , , , .

Energy and protein balls have been all the rage on the internet for a few years now.  The varieties and methods are endless.  One of my families’ favorites is this honey peanut butter kind.  peanut butter honey balls

I usually make a batch of them on Sunday evening to pack in Ava’s lunch or for our snacks throughout the week.  As a special treat I add a few chocolate chips.  Normally, we use raisins.  You could add anything really dried apricots, cranberries, blueberries, coconut, and nuts. 

honey nut balls

The mixture is a little crumbly at first but you just have to keep working the nut butter in.  You may have to use your hands to get it really well mixed.  Some use a food processor to combine the ingredients, but I prefer combining the ingredients by hand so you have whole pieces of oats in the balls.

peanut butter honey balls 2

This combination is Ava’s favorite, obviously.  These bite sized balls are perfect for little hands.  Snack time never tasted so good.   

 

Peanut Butter Honey Balls
 
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A perfect bite-sized snack you won’t mind giving your kids.
Author:
Recipe type: snack
Cuisine: american
Serves: 9 balls

Ingredients
  • 1 C oats
  • 3 T flour
  • 1 T flax seed, ground
  • ¼ C honey
  • ½ C nut butter
  • Pinch of salt
  • 3 T chocolate chips

Instructions
  1. In coffee grinder pulse oats a few times, until slightly ground (you don’t want oat flour).
  2. In a small bowl combine oats, flour and flax seed.
  3. Add in honey and nut butter. (mixture might start out dry and crumble but continue mashing in the nut butter.)
  4. Fold in salt and chocolate chips.
  5. Roll dough into small balls and place in fridge for a few hours. Eat cold or at room temperature.


Lemon Honey Sugar Scrub

2 comments on this article Posted by petitfoodie in life on April 4th, 2013 , tagged with , , , , .

It’s been a long week of moving for my family.  It’s crazy how much stuff you accumulate over time.  I have a ton of stuff I don’t need everyday but know at some point I will need it and can’t bring myself to get rid of it.  Yes, I have hoarder tendency.  Lemon Honey Body Scrub www.petitfoodie.com 2

For Christmas last year, a friend of mine gave me a brown sugar scrub that I absolutely loved.  I’ve made different variations of it since then.  I must say this refreshing lemon scrub is one of my favorite varieties.  It is perfect for spring.  The lemon scent adds a wonderful relaxing aroma to your bathing routine.  lemon honey body scrub www.petitfoodie.com This scrub would be the perfect Mother’s Day gift, birthday gift or a just because gift.  I love that it moisturizes your skin beautiful and gets rid of all that dead, dull winter skin.  A major plus, is it’s totally affordable.  I’m sure you have most, if not all, of the ingredients on hand.

Lemon Honey Sugar Scrub
 
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Give someone the gift of refreshing great looking skin. This body scrub is prefect for getting rid of dead winter skin.
Author:
Recipe type: body scrub
Cuisine: American
Serves: 2 Ball jars

Ingredients
  • 1 C granulated sugar
  • ¼ C olive oil
  • 3 T honey
  • 3 T lemon juice
  • Zest of one lemon

Instructions
  1. Combine oil, honey, lemon juice and zest.
  2. Slowly add in sugar until just mixed.
  3. Pour scrub into preferred container. I used a glass Ball jar.


Grandma’s Raisin Cookies

2 comments on this article Posted by petitfoodie in Uncategorized on April 2nd, 2013 .

Hey ya’ll- I’m busy moving this week so my sister is filling in for me today.  Hope you all enjoy these yummy raisin cookies!

——————————————————————

 Hi!  I’m Kelly, PetitFoodie’s sister.  I recently started blogging at The Gracious Plenty.  My blog isn’t as yummy as Jenna’s, but thanks to some childhood memories, I’ve come up with something that I think you’ll like. 

IMG_5083

The recipe I’m sharing today dates back to 1971.  I’m telling you this just in case the retro recipe box below doesn’t give it away!   I remember coming home from school and walking into a small kitchen filled with sunlight and the smell of cinnamon and cloves floating through the air.  I’d look over at the counter, and sure enough, grandma’s clear, glass cookie jar (with a silver, metal lid) would be filled to the brim with these raisin cookies.  There was never enough room in the cookie jar, so the extras would be scattered across the counter. Those were the ones we could eat as an afternoon snack.  The rest were saved for grandpa because grandma’s raisin cookies were his favorite. 

 IMG_5080

I am one of the only ones in my family who still bakes and eats grandma’s raisin cookies.  I love the combination of cinnamon and cloves, and the cookies puff up slightly, reminding me of individual hand cakes, if you will.  They are just what you need when you’re feeling a little nostalgic and missing those afternoons filled with a grandmother’s love. 

Grandma’s Raisin Cookies
 
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Fluffy, cinnamon spiced raisin cookies that brings back wonderful childhood memories.
Author:
Recipe type: cookie
Cuisine: American
Serves: 5 dozen

Ingredients
  • 2 C. raisins
  • 2 C. water
  • 1 ½ c. sugar
  • 1 c. butter, melted
  • 3 eggs
  • 3 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. cloves

Instructions
  1. Boil the raisins and the water in a medium saucepan until the water has been reduced to one cup of water. This will flavor the water as well as plump up the raisins.
  2. While that is taking place, gently stir together the following: sugar, butter, eggs
  3. Sift together the following in a separate bowl all-purpose flour,baking soda, salt cinnamon clovesand then add to the sugar, butter, and eggs.
  4. Once these ingredients are combined, pour in the one cup of water from above, and mix well until all ingredients are mixed thoroughly. The last step is to dump in the raisins and give a light mix, trying not to break up too many of the raisins.
  5. Scoop cookie batter out with a large ice cream scoop (or smaller, depending on how big you want your cookies) and bake in a 375 degree oven for 8-10 minutes.
  6. Cookies will expand out, so only put six cookies per sheet in the oven at one time. Cookies should rise up slightly. They will have a cake-like consistency.
  7. Note: This recipe can make A LOT – 5 to 6 dozen – depending on the size of scoop you use to put them on the cookies sheet. I often halve the recipe and this makes a more manageable bunch of cookies. When halving the recipe, I put in one egg, and then in a separate bowl, I put in another egg, whisk it, and then gently pour half of that egg into the mix, equaling 1.5 eggs.
  8. Note: The recipe also says you can add nuts. I never have, but if you think you might like some crunch to the cookies, go ahead and add in your favorite nut, chopped. For the non-raisin fans, you could also omit the raisins, and just have a spice-like cookie.


Happy Easter 2013

1 comment on this article Posted by petitfoodie in Uncategorized on March 29th, 2013 .

I hope you all have a wonderful Easter. 

fading like a flower - petitfoodie


Vintage Veggie Soup

2 comments on this article Posted by petitfoodie in Dinner, soup on March 27th, 2013 , tagged with , , .

I always call this my vintage veggie soup because it seems so 1970’s to me.  I feel I should be whipping this up in my yellow kitchen with the coffee percolator going.  This veggie soup is a winter staple in my house.  The ingredients are super affordable and it’s a ‘throw and go’ recipe.  You throw all the ingredients in the pot and go about your business until you’re ready to eat.  vintage veggie soup www.petitfoodie.com

This soup always makes me feel like a grandma.  I know years from now my grandchildren will come over for a winter dinner and we will have vintage veggie soup and crusty warm bread.  It will be blissful, I know.  vintage veggie soup www.petitfoodie.com 2  If you’re like us VA residents you still have a few weeks of winter left. I hope you get a chance to enjoy a big pot of this vintage veggie soup before the warm days of summer get here.

Vintage Veggie Soup

 

Recipe Type: Soup

Cuisine: American

Author: Petitfoodie

Prep time:

Cook time:

Total time:

Serves: 4

This vintage veggie soup will transport you right back to the 1970′s. A delicious and affordable way to get all your veggies.


Ingredients


  • 3 Russet potatoes, peeled and diced

  • 3 carrots, peeled and diced

  • 2 T olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 ribs celery, chopped

  • 1 can tomato sauce

  • 4 C water

  • 1 can corn, drained

  • 1 can green beans, drained

  • 1 can peas, drained

  • 1 small squirt siracha

  • 2-3 dashes Worchester sauce

  • 2 T ketchup

  • ½ tsp salt

  • ¼ tsp pepper


Instructions



  1. In a large pot heat oil.

  2. Saute onion and garlic until tender

  3. Add in carrots and celery. Sauté until slightly tender.

  4. Add in potatoes, tomato sauce, water, corn, green beans, peas, siracha, ketchup, Worchester sauce, salt and pepper.

  5. Bring to a boil.

  6. Reduce heat and simmer for 45 minutes.

  7. Season with salt and pepper if needed.

 


Chicken, broccoli and rice bake

3 comments on this article Posted by petitfoodie in Dinner on March 25th, 2013 , tagged with , , , , , , , , .

I seriously have a thing for chicken and rice casseroles.  I’m not sure why.  It’s kind of weird.  Most women say I have a thing for shoes, hand bags, tall, dark and handsome men.  Yeah, I go around saying I have a thing for chicken and rice casseroles.  My family is so proud. 

chicken, broccoli and rice bake www.petitfoodie.com

But seriously, look at this broccoli, rice, cheese action…..YUM!

ckn and broccoli www.petitfoodie.com

The hardest part about dinner time in my house is getting Ava to take the first bite.  I know once I get her to at least try it she will love it.  She was going to refuse to even try it then I pulled the old “No dessert if you don’t try it.” Once she tried it so told Jonathan he must eat it because it was amazing.  Needless to say, there were no leftovers.  I used this Lea & Perrins marinade you could surely use cooking sherry or not add it at all.  It just adds a little extra flavor.  This creamy chicken, broccoli and rice bakes is full of flavor and super comforting.  It will add pizzazz to any weeknight menu routine. 

marinade

This recipe is easy to throw together and will only take minutes if you prep on the rice on the weekend and use rotisserie chicken.  You might not think it saves you much time but really doing 30 minutes of prepping on the weekend will save you loads of time during the week. chicken and rice bake www.petitfoodie.com

Hope your family loves this recipe as much as mine did.  I know this recipe will be a frequent on our dinner menus.  

Chicken, broccoli and rice bake
 
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A creamy delicious weeknight dinner. This recipe comes together in 30 minutes and tastes amazing. Your whole family will love it.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 3

Ingredients
  • 2 T EVOO
  • 1 clove garlic, minced
  • ½ small onion, minced
  • 1 (14.5oz) can chicken broth
  • 2 T flour
  • 2 C rice, cooked
  • 1 C shredded chicken
  • 1 C frozen broccoli
  • ¼ C sour cream
  • 3 shots of Lea& Perrin’s chicken marinade
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ C cheese, I used cheddar
  • dried or fresh parsley (for garnish)

Instructions
  1. Preheat oven 350*. Prepare an 8 inch square pan.
  2. Heat EVOO in medium skillet.
  3. Saute garlic and onion until translucent.
  4. Sprinkle in flour and stir until a roux forms.
  5. Slowly pour in chicken broth
  6. Stir continuously until thickened
  7. Season with salt and pepper.
  8. Add in broccoli, rice and chicken and sour cream.
  9. Pour in a few shot of chicken marinade
  10. Pour rice mixture into baking dish.
  11. Top with cheese.
  12. Bake for 25-30 minutes.

ckn rice bake


Spring Favorites

3 comments on this article Posted by petitfoodie in salad, sides, Snacks, sweets, Tips on March 20th, 2013 , tagged with , , , , , .

Today marks the first day of Spring! Spring is such a fun time.  I love seeing all the flowers in bloom. The best part, for me, is the change in foods.  Going from hearty stews, winter squash and heavy, creamy pastas to lighter fare and more fresh produce is so rejuvenating to me.  

It’s so much easier to eat healthy fruits and veggies when they are fresh.  Today I’m sharing some of my favorite spring eats that I know your family will love as much as mine did. 

Creamy Spring Pasta Salad

creamy spring pasta

Roasted Red Potatoes

red potatoesIII

Balsamic Asparagus

asparagus

Baby portabella mushroom asparagus quiche

portebella asparagus quiche

Strawberry Cake

strawberry cake

What is your favorite part about spring?  Ava claims her fave part about spring is being able to wear white pants again…???  Lol she doesn’t wear white pants, ever.  I think her more girly friends at school must be talking about the ‘white pants rule’.  I never did play by the rules, it’s white pants all year ‘round for this girl.


Mango Salsa

3 comments on this article Posted by petitfoodie in appetizer, sides, Snacks on March 18th, 2013 , tagged with , , , , , .

I’ve never been a huge fan of mangos until quite recently.  I honestly think I just hated the thought of trying to cut them.  I didn’t really get how you were supposed to eat them.  Once I learned there was a trick to cutting them I fell in love with them. (Use this tutorial to learn how you too can cut a mango with ease how to cut a mango)  Their sweet flavor is unique and quite fantastic.

mango salsa www.petitfoodie.com

With spring making its entrance I’ve been craving refreshing foods.  The thought of eating mango salsa just sounds so perfect right now.  mango salsa This salsa has such a wide variety of flavors that mingle so well together.  Even Jonathan could not resists this brightly colored salsa, and he is not a big fan of mango or tomatoes.   But I’m telling you once you make this recipe you will not want to go back to regular salsa again (at least not for a while anyway).  This mango salsa is mouthwatering good.  It has a little kick from the jalapeno that is completely necessary.  mango salsa www.petitfoodie.com ii You will love this salsa on your favorite fajitas, tacos, salad or just with tortilla chips.  Step out of your comfort zone and try this refreshing mango salsa. 

Mango Salsa
 
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A refreshing salsa that is a unique twist on the classic salsa recipe.
Author:
Recipe type: appetizer
Cuisine: Mexican
Serves: 3 cups

Ingredients
  • 2 mango, cut into bit-sized cubes
  • 3 roma tomatoes, deseeded and diced
  • 1 jalapeno, deseeded and diced
  • 1 clove garlic, minced
  • 3 T onion, minced
  • 3 T lemon juice
  • Pinch of salt and pepper, to taste
  • 3 T cilantro, finely chopped

Instructions
  1. Combine mango, tomato, jalapeno, garlic and onion in a small bowl.
  2. Add in lemon juice, salt and pepper.
  3. Fold in cilantro.
  4. Taste and adjust salt and pepper if needed.


Happy Weekend

0 comments on this article Posted by petitfoodie in Uncategorized on March 16th, 2013 , tagged with , , .

banana bread

I hope you all have a wonderful weekend full of delicious food and good company.


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