This chicken pot pie soup was so easy and perfect on a chilly NH day. I made this gluten and dairy free so Robby could have some too. I also omitted the corn as sadly Robby cannot have corn. This soup was gone in less than one day so next time I will be doubling the recipe! I will also be making this recipe after Thanksgiving changing the chicken to chopped leftover roasted Turkey!
On a side note, there is no good way to take a picture of soup……
INGREDIENTS
1 Tablespoon olive oil
2 Tablespoon butter (I used a plant based butter)
2 cups whole milk (I used fairlife)
2 cups low sodium gluten free chicken bone broth
1/4 cup flour (I used rice flour)
2 cups chopped cooked chicken, I used a rotisserie chicken
1 cup frozen peas
3/4 cup frozen corn (I omitted)
3 ribs of celery, diced
1 cup diced carrots
1 medium onion , diced
2 Tablespoons minced garlic
1/4 teaspoon turmeric (I used 1/2 teaspoon)
1 teaspoon dried thyme
Salt to taste
Pepper to taste
DIRECTIONS
In a pot over medium heat warm the olive oil and add carrots, celery, onion and garlic. Cook until the onions are translucent.
When the onions are cooked add the butter, melt and stir until coated.
Add the flour and stir constantly for about 30 seconds.
Add the milk and the chicken broth.
Add the turmeric and thyme. Bring the soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
When thickened add peas, corn and chicken. Continue to cook on low until everything is heated through. About five minutes. Add salt and pepper to taste.
Enjoy!
This was my favorite new recipe that I made through last years Thanksgiving and Christmas! This is so easy and so good warm just out of the oven with a scoop of vanilla ice cream. I was working on the blog and realized it was not posted yet! I have made this using canned cranberry sauce as well as homemade cranberry sauce, either way works great! This is sweet but not too sweet, if you have someone in your family that likes cherry pie they will enjoy this pie too!
This recipe is from Ree Drummond The Pioneer Woman on Food Network.
INGREDIENTS
1 1/2 cups canned cherry pie filling
1 1/2 cups cranberry sauce
1 1/3 cups all purpose flour
1 heaping Tablespoon granulated sugar
3 teaspoons baking powder
Pinch of salt
6 Tablespoons cold salted butter, cubed
3/4 cup buttermilk
Course sugar to sprinkle on top
DIRECTIONS
Pre heat oven to 375 degrees.
Mix together the cherry pie filling and the cranberry sauce in a bowl and transfer to a 9 inch pie plate.
Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles about 1 1/2 minutes. Mix in the buttermilk until it just comes together. It will be lumpy.
Drop 6-8 mounds of roughly 2 1/2 inch dough balls around the outside of the pie plate. Sprinkle the course sugar over the biscuit dough.
Bake until biscuits are golden and cooked through, about 30 minutes. Let cool ten minutes before serving.
Enjoy!
This is another recipe I had in my draft mode but was able to add and correct the photo issues I was having.
Jim came across this recipe and could not wait for me to make it and lucky for him he did not have to wait at all as I had all the ingredients on hand except the candy bars but I had toffee bits so I used those. I do think using the candy bars would be better though and give you a little more of a crunch in the blondies. But depending on what your grocery store has the toffee bits did work. These bars are sweet, salty with a little crunch and something much different from the average brownie.
INGREDIENTS
- 8 Tablespoons on unsalted butter (1 stick)
- 2 (1.4 ounce ) Heath candy bars
- 1 cup packed light brown sugar
- 1 large egg
- 2 Tablespoons water
- 1 Tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 Tablespoon granulated sugar
- flaky salt for sprinkling on the top
INSTRUCTIONS
pre heat oven to 350 degrees. Spray a 8×8 baking dish with non stick spray and set aside. Cut the stick 0f butter into 1/2 inch cubes and melt in small sauce pan over medium heat. Cook and stir constantly while scraping the bottom of the pan with a rubber spatula to release any brown bits, until the butter is light brown and smells nutty and no longer foamy. 3-4 minutes. Immediately scrape into a heatproof bowl and let cool for 15 minutes. Meanwhile courtly chop the Heath bars into 1/2 inch pieces. About 3/4 cup.
Add the brown sugar, 1 large egg, 2 Tablespoons of water and 1 Tablespoon of vanilla to the browned butter and whisk until smooth and glossy. Add the flour, baking powder and salt. Stir until a thick batter forms. Reserve 2 Tablespoons of the chopped toffee for the top then fold the rest into the batter.
Transfer the batter to your prepared baking dish and smooth to make an even layer. Scatter the reserved toffee over the top then sprinkle with the Tablespoon of sugar.
Bake until the edges are browned and pulling away from the edges of the pan and the toothpick inserted in the center comes out clean, about 18-23 minutes. Remove from oven and sprinkle with flaky salt. Let cool in the pan at least 20 minutes. Cut into squares and serve.
Enjoy!
This is a recipe I made a while ago but at the time I was having some difficulties adding pictures into the posts. Well, today I fixed that! This dish would be great for the upcoming holidays!
I will be doing some catch up posts next week with some restaurant reviews from some of our travels and I also have some quick and delicious stir fry and one pot dishes coming up!
INGREDIENTS
- 2 Tablespoons of salted butter
- 2 Tablespoons of honey
- 1 bag (16 ounces) frozen corn
- 2 ounces cream cheese, cubed
- pinch of salt
- pinch of pepper
DIRECTIONS
In a skillet over medium high heat melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes stirring occasionally until cooked through.
Add the cream cheese, salt, and pepper. Stir together and let cook an additional 3 minutes. Stir occasionally. Serve immediately. Left overs can be stored covered in the fridge.
Enjoy!
I mentioned we went to Cape Cod Massachusetts for a few days with friends, one of the things we did was to go to the New England Harvest Feast at the Plymouth Plantation. What an amazing experience. It’s basically a pilgrim dinner just like they would have had many years ago but with some obvious changes. All of the people were dressed in character and played a role that included talking about what their life was like, telling us about each course we were being served as well as making sure we were using proper table manners. Proper table manners now and then are very different. We were asked to put our napkin over our left shoulder and we were told to use our thumb and two fingers to eat our meal. We were given a spoon so there may have been a little cheating going on!
NOTE- it was extremely difficult taking food pictures at an interactive family style dinner so my apologies with a few of the pictures!
This was a family style dinner served at one very long table. If you are concerned with covid this may not be the event for you as the food plates were passed and shared BUT I will tell you some interactive type dinners are fun and the food is just ok at best BUT not only was the service and experience exceptional but the food was absolutely terrific! As you can see we had butter and salt at the table, along with fresh pressed apple cider. Then we started with a salad of romaine and watercress, cucumber ,chopped egg with a sweet and sour dressing. This salad dressing was amazing! So fresh and bright!
Next up we had mussels sautéed with beer and garnished with parsley along with the star dish of the night, the roasted Turkey with a cabbage, leek and onion gravy. The mussels were enjoyed by all but that turkey is dream worthy. It was hands down the most moist turkey anyone at the table had ever eaten and that onion gravy was a terrific compliment! Jim loved this so much he asked the people further down the table for their turkey if they were not going to eat it…..I kid you not that really happened!
Next we had some veggies, starting with a native sweet corn pudding and a stewed squash. Both of these dishes were very good, we particularly liked the corn as it was a bit sweet and had dried cranberries in it. We emptied the bowl of that! The squash was also very good but also very different as it had a hint of vinegar in it making it just slightly tart.
The next two dishes although still very good and enjoyed by everyone these were my least favorites. They were roasted pork and fricassee of fish. The pork was just a touch dry for my taste but still good and the fish Was cod and beautifully cooked and perfectly flakey. Are you feeling full after all of this? We sure were! We were not done just yet though! They were not letting us go without dessert!
The dessert was a 17th century cheesecake and a plate of dried apricots, grapes and a velvety smooth cheese. The cheesecake was not at all like the cheesecake we are used to now. It was closer to a ricotta cheesecake but this one also seemed to have some dried fruits in it. Not everyone loved this dish, if you wanted a sweet dessert this was not it. I enjoyed it and would have it again!
If you find yourself in the Cape Cod Massachusetts area check out everything the Plymouth plantation has to offer. It’s a wonderful place to visit and go back in time a little bit!
Enjoy!
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