Garam Masala Chicken Pot Pie

September 28, 2009

I love chicken pot pie; I've been wanting to make chicken pot pie and decided to try this recipe, from Jeffery Saad - the runner up on the 'Next Food Network Star'. The recipe was very easy but wasn't sure about the Garam Masala spice. I found the spice at Whole Foods. I added mushrooms to the dish and used 1 tablespoon of the Garam Masala spice - I could of used less of the spice. The spice is a curry spice and give the dish a 'Christmas' taste - it was good, and I will probably make this dish again.

Cook Time: 30min - Level: Easy - Yield: 4 Servings

Ingredients

• 2 tablespoons olive oil, plus more for brushing
• 4 boneless and skinless chicken thighs
• Salt and freshly ground black pepper, plus 2 teaspoons salt
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 carrot, peeled and sliced
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour, plus more for dusting puff pastry
• 3 cups chicken stock
• 1 russet potato, peeled and cubed
• 1/2 cup frozen peas, defrosted
• 1 1/2 tablespoons garam masala, plus more for sprinkling
• 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
• 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Good Dick

The most unusual Indie Romance Drama. Writer, Director, star Marianna Palka has put together a very intelligent, emotional, and moving story - at the movie end you're on the edge of your seat rooting for "Woman" (Marianna Palka) to break the shackles of her past and embrace life.

Overview:
Habitually isolated in her quiet apartment, a vulnerable girl (Marianna Palka) ventures out to a local video store, where she meets a charming store clerk (Jason Ritter) who immediately falls for her and tries to win her affections. Leading actress and screenwriter Palka makes her directorial debut with this appealing story about finding love and handling new relationships.

Valentino: The Last Emperor

Well-made, interesting film. Glad they kept the cameras rolling even when Valentino, insisted they turn them off. The Last Emperor is rich in detail, style, information and emotion. At the core is Valentino’s lifelong relationship with Giancarlo, the steady hand supporting and guiding the master. The clothes created on this taping were beautiful classics!

Overview:
Tracing Valentino's life from his 70th birthday to his final couture show, this fashionable documentary captures the spirit of the legendary designer's influence on the style and substance of the way we look. Highlights include an intimate, behind-the-scenes peek at his relationship with longtime business partner and lover Giancarlo Giammetti, as well as an up-close and personal look at the designer's creative process.

Inglourious Basterds

This movie was great! Loved Brad Pitt and his character - awesome! Although the movie was 2.5 hours long, it did not seem to drag. The comedy was dry humor and quite entertaining. Overall, enjoyed the movie.

Overview:
“Inglourious Basterds” begins in German-occupied France, where Shosanna Dreyfus(Mélanie Laurent) witnesses the execution of her family at the hand of Nazi Colonel Hans Landa (Christoph Waltz). Shosanna narrowly escapes and flees to Paris, where she forges a new identity as the owner and operator of a cinema. Elsewhere in Europe, Lieutenant Aldo Raine (Brad Pitt) organizes a group of Jewish soldiers to engage in targeted acts of retribution. Known to their enemy as “The Basterds,” Raine’s squad joins German actress and undercover agent Bridget Von Hammersmark (Diane Kruger) on a mission to take down the leaders of The Third Reich.

District 9

September 21, 2009


OMG - this movie is crazy, but good. It's gory - it's like Aliens/Transformers/Slum Dogs kind of movie. Olivier says this is a 'classic sci-fi movie.' You have to see this movie!

Overview:
Aliens become refugees in South Africa where they are kept isolated from any human contact. While being contained in the refuge being ignored of their welfare, their weapons become the sole interest of Multi-National United (MNU). But only one man , Wikus van der Merwe (Sharlto Copley), can activate these weapons. He becomes hunted for and only one place can give him refuge, District 9.

Gigantic

September 25, 2009


Watched this movie last night. Great movie - Love it!

Overview:
Unhappy with his life, mattress salesman Brian Weathersby (Paul Dano) pursues his lifelong obsession with adopting an infant from China. But when attractive customer Harriet (Zooey Deschanel) catches his eye, he starts pursuing her instead. Soon, Harriet's overbearing father (John Goodman) and Brian's parents (Ed Asner and Jane Alexander) become involved in their relationship, pushing Brian to take drastic action in this quirky romantic comedy.

Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

September 24, 2009


Turkey Chipotle Chili with Peper Jack Cheese Corn Cakes - just sounded SO good and had to try it! The recipe looked easy too. Went to the grocery store and picked up two packages of ground turkey (which ended up to be 2 3/4 lbs - so I added more beans). After reading some of the reviews on Food Network, I also picked up some tomato paste (just in case). I followed the recipe, and throughout the cooking the chili just tasted like it was missing 'something' I just didn't know what it was missing. The turkey meat was a little bland as well.

I ended up using the whole can of tomato paste and added grated Parmesan cheese, added more chipotle pepper since there was more meat and beans. Added more salt, pinch more chili powder, and a little garlic powder. I also let it simmer longer.

The chili turned out good - a little spicy for me, but was still good. The corn cakes are the best! I used two boxes of muffin mix with 8oz of pepper jack cheese - SO good!

Cook Time: 20min - Level: Easy - Yield: 4 Servings w/ Leftovers

Ingredients

• 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
• 2 pounds ground turkey breast
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 rounded tablespoon chili powder, a palm full
• 2 chipotles in adobo, chopped, found on Spanish/Mexican food aisle or, 1/2 cup hot chipotle salsa may be substituted
• Salt
• 1 cup Mexican beer
• 2 cups chicken stock
• 1 (28-ounce) can chopped stewed tomatoes
• 1 can red kidney beans, drained
• 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
• 1 1/2 cups shredded pepper jack cheese, 8 ounces
• 2 tablespoons butter

Directions

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

Apple Crisp from The Neelys

September 23, 2009


Decided to make this apple crisp, since we were having company tonight. Well our company cancelled and I decided to make the apple crisp anyways. This apple crisp was so good! I haven't had granny smith apples in a LONG time! The granny smith apples, pecans, and maple syrup was just awesome - it was almost like a caramel apple! The topping was good too! I made this apple crisp in one big dish.

Cook Time: 35min - Level: Easy - Yield: About 8 Servings

Ingredients

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
  
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
  

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Spicy Garlic Rosemary Shrimp

September 23, 2009


Earlier today, I bought shrimp for shrimp scampi for tonight's dinner. When dinnertime came, I didn't feel like eating pasta. So I went to foodnetwork.com and found this recipe. This was a super simple recipe! The shrimp were flavorful and 'spicy' good! I will make this dish again!!


Cook Time: 3min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 pound medium shrimp, deveined, peeled, tail end left on
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon hot red pepper flakes
• Salt and freshly ground black pepper
• Lemon juice
  

Directions

To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips.

To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.

Neelys Baked Ziti

September 20, 2009

Decided to make pasta for Sunday dinner, and decided to give this recipe a try. It was very easy to make and very flavorful. I added red pepper flakes and used sweet Italian sausage. This is a great dish!

Cook Time: 50min - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• Salt
• 1 pound ziti
• 1 pound hot Italian turkey sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 (28-ounce) can diced tomatoes
• 6 ounces pesto
• 15 ounces ricotta cheese
  
• 1 (9-ounce) package washed spinach
• Butter, for baking dish
• 2 cups shredded mozzarella, plus more for topping
• 1 1/2 cups grated Parmesan, plus more for topping

Directions

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.

Bake until completely heated through and golden and crisp on top, about 20 minutes.

Chicken Sausage Rigatoni in a Spicy Vodka Sauce

September 8, 2009


This recipe looked easy to make, sounded good, and had to try it because of the vodka sauce. I was a little scared of spicy-ness of this dish - but decided to try it anyways. I didn't add the green pepper, used Italian sausage (couldn't find chicken sausage) and couldn't find the Hungarian hot paprika, so I used regular paprika; I also added mushrooms, and red pepper flakes. This dish was very easy to make and was very yummy. I will definetly make this dish again - Thanks Sunny Anderson!



Cook Time: 20min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound chicken sausage, casings removed
• 1/2 cup roughly chopped onion
• 1 jalapeno, chopped
• 3 cloves garlic, finely chopped
• 1/2 cup roughly chopped green pepper
• 1 teaspoon Hungarian hot paprika
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper
• 1 (28-ounce) can whole tomatoes with basil
• 1/3 cup vodka
• 1 cup heavy cream
• 1 pound rigatoni
• 1 cup grated Asiago cheese
  
• 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Spinach and Bacon Quiche

September 6, 2009


Haven't had quiche in a while and decided to try this recipe from Paula Deen. Olivier made the quiche and it was great! This recipe calls for 1 pound of bacon, which was a lot of bacon for one pie - so we decided to make two quiches (might as well since we had two frozen pie shells and a ton of bacon and spinach). Olivier added sauteed onions, and wilted the spinach. We used two cups of heavy cream and 9 eggs (that's all we had), Olivier also put slices of Swiss cheese on the top of each quiche to 'make it fancy.' The quiche turned out great!

Cook Time: 45min - Level: Easy - Yield: 8 Servings

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
  
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.