Skillet Chicken Pot Pie

On By sarafillmerIn EntreeLeave a comment

I had some chicken thighs I needed to use up, but it’s February and so something warm and filling was called for. This recipe is nice because it uses one pan and you don’t have worry about fiddling with a pie crust. Recipe and photo courtesy of castironskilletcooking.com

For the Filling:

  • 1 1/2 lbs cubed and cooked chicken (I used chicken thighs)
  • 1 bag frozen, mixed veggies
  • 1/2 cup flour
  • 1 1/4 cup chicken broth
  • 1/2 cup whole milk
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • 1/2 teaspoon pepper, garlic, onion, powder and oregano
  • 1/2 cup shredded cheese, optional

For the Biscuits:

  • 1 3/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons frozen butter, grated
  • 3/4 cup buttermilk

For the filling, saute onion and garlic in butter until soft. Stir in seasonings and flour. Add milk and broth, stir until it thickens—about 5 minutes. Stir in veggies, chicken, and cheese, remove from heat. For the biscuits, combine flour, baking powder, and salt. Stir in butter until everything is mixed well. Add milk and mix well. Once the dough holds together, transfer to a lightly floured wooden cutting board. Flatten the dough out, then fold in half and flatten. Repeat 2 more times. Cut out biscuits using a cookie cutter or the rim of a cup. Set the biscuits on top of the filling and bake at 350°F for 30 minutes.

Peasant Bread

On By sarafillmerIn BreadLeave a comment

I was watching The Great British Baking Show the other day and it was Bread Week! After watching an hour of people making all these delicious loaves of bread I knew I had to make some for myself. I found this peasant bread on Pinterest years ago and for some reason never added it this site! I am rectifying this mistake finally because it such an easy, versatile bread that can be made in under 3 hours and shaped numerous different ways. This time I made a “faux”ccocia and it might be my new favorite way. I will note the different preparations in the description below. Recipe courtesy of alexandracooks.com.

  • 4 cups bread flour (all purpose works if that’s all you have)
  • 2 teaspoons kosher salt
  • 2 cups water, 105-110 deg*
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast**
  • 2 tablespoons softened butter

In a large bowl whisk together the flour, salt, sugar and yeast. Add in the water, stirring until all the flour is absorbed. Cover the bowl with plastic wrap or a tea towel and leave to rise in warm place for at least an hour. (You can use the proving setting on your oven if you have it, otherwise, you can turn your oven on to 350, let it preheat for one minute, then turn it off. This will create a slightly warm environment for your bread.)

After your loaf has risen, preheat your oven to 425. There are multiple ways to bake this loaf: two greased 1 pound Pyrex bowls, one greased 2 pound Pyrex bowl, 1 greased 8×4 loaf pan and small Pyrex bowl. In this post I used a 9×13 greased cake pan to make a faux-ccocia bread and it’s definitely my favorite. When making the foccacia spread the dough out in a thin layer to fill the cake pan then use your fingers to create dimples in the bread. Drizzle with olive oil and sprinkle with coarse salt and any other herbs you like such as chopped rosemary. The combinations are endless!

The dough will be very sticky so keep that in mind when you are putting in your chosen baking dish. If you are using two greased 1 pound Pyrex bowls use two forks to help you separate the dough. After you have transferred the dough to your preferred pan, let it rise uncovered for another 20-30 minutes in a warm spot. Bake for 15 minutes at 425, then reduce the heat to 375 and cook for an additional 15-20 minutes. Turn it out of the bowls, if using, and let cool for 10 minutes before cutting.

The Best Coffee Cake

On By sarafillmerIn Bread, Breakfast, DessertLeave a comment

This is a recipe that I have been meaning to get on the site for a while and it’s finally happening! This is far and away the best coffee cake I’ve ever had, and I think that if you try it, you will agree with me. Once again, it comes from cookiesandcups.com who is my go-to for sure fire recipes. I have added some nonfat dry milk powder because I think it gives it that something extra. I also subbed full fat Greek yogurt instead of sour cream because it’s what I had in my fridge. I also left off the glaze because it doesn’t need it in my opinion, but I’ll include it here in case anyone else wants to try it.

Cinnamon Filling

  • 3/4 cup light brown sugar
  • 3/4 cup all purpose flour
  • 2 teaspoons ground cinnamon

Crumb Topping

  • 6 tablespoons butter, melted
  • 1 cup light brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 cup all purpose flour

Cake

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream (or Greek yogurt)
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder*
  • 2 teaspoons nonfat dry milk powder
  • 1 1/4 cup milk
  • 3 2/3 cup all purpose flour

Icing

  • 1 cup powdered sugar
  • 2–3 tablespoons milk

Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside. In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside. For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.  Add in the eggs, vanilla, sour cream, salt, baking powder and nonfat dry milk powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.  Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer.  Evenly sprinkle the crumb topping on top. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove cake from oven and place pan on a wire rack to cool completely. If making the icing, whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

*If you are like me and live at high altitude, reduce the baking powder to 2 1/2 teaspoons and increase the flour by a 1/4 of a cup.

Acai Granola Bowls

On By sarafillmerIn Breakfast, SnackLeave a comment

Sometimes after the gym my husband and I treat ourselves to a smoothie from our local smoothie shop. While I always get the same thing, my husband doesn’t have a favorite and so he experiments with new flavors. This last time he opted for an acai bowl instead of a smoothie and my goodness was it good. I realized that all I was lacking at home for ingredients was the acai, so the next day I went to the store, bought acai pouches and an hour later I had my own delicious granola bowl. This recipe makes 3-4 servings (depending on full you fill your bowl) and I just freeze the extra servings in a mason jar til I’m ready to eat it. Recipe and photo courtesy of theforkedspoon.com.

  • 1 banana, sliced and frozen*
  • 1/2 cup blueberries, frozen*
  • 1/2 cup strawberries, frozen*
  • 1/2 cup plain Greek yogurt
  • 3/4 cup whole milk (can use any milk variety or apple juice)
  • 2 acai frozen pouches, slightly thawed so it is in big chunks
  • 1 scoop unflavored protein powder
  • Granola
  • Fresh banana, sliced
  • Honey

In a blender, combine all ingredients except the granola and fresh banana. Start pulsing, using a spatula to stir the mixture every once in a while to help circulate the ingredients. Because this mixture is very dense I have to stir pretty frequently. You want the mixture to be thick, but if your blender is having a hard time pureeing the ingredients, add a little more liquid. Serve immediately with granola, bananas and just the smallest drizzle of honey.

*You can really use any variety of frozen fruit in this bowl, just know you might have to adjust the sweetness level depending on what fruit you choose.

Scallion Pancakes

On By sarafillmerIn BreadLeave a comment

This past summer I tried my hand at growing some new things, and the one that I was most pleased with were my onions. I grew a sweet onion and a white onion and they were beautiful. A side product of that venture was a huge supply of scallions because I had more onions than I had room for in my garden bed. I made these scallion pancakes and everyone inhaled them. They were slightly time consuming but not necessarily more so than my tortillas, so while I wouldn’t make them every day, they are a delicious treat if you have some time.

  • 2 1/2 cups white flour
  • 1 cup warm water
  • Sesame oil
  • Coarse kosher salt
  • 1 bunch scallions
  • High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in sesame oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches. Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt. Lightly brush the top of the dough with sesame oil, then sprinkle it evenly with chopped scallions and kosher salt. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Cut the dough snake in two equal parts. Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough. Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat with the rest of the pancake dough coils. Cut the pancake into wedges and serve immediately with soy sauce or another dipping sauce.

Tuscan Chicken

On By sarafillmerIn 30 minute meal, EntreeLeave a comment

I am always looking for good chicken dishes and this one was super quick and simple. My kids ate it without complaint and it made good leftovers as well. I served it with pasta but you could also serve it as is with a salad or roasted broccoli. Recipe and photo courtesy of cookiesandcups.com.

  • 2 tablespoons olive oil
  • 2 pounds boneless chicken breasts, trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 (15 ounce) jar Alfredo Sauce
  • 2 cloves garlic, minced
  • 1 (7 ounce) jar sun-dried tomatoes, drained and diced
  • 2 teaspoons Italian seasoning
  • 1/2 cup fresh grated Parmesan cheese
  • 8 ounces fresh baby spinach

In a large, 12- inch skillet heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and place the chicken in the hot skillet. Cook for 5-6 minutes on each side, until browned. In a large bowl stir together the Alfredo sauce, garlic, sun-dried tomatoes, Italian seasoning, and cheese, mixing combined. When chicken is browned, turn the heat down to low and pour sauce on top of the chicken. Stir to coat, and cover the skillet and cook for 10 minutes, until the chicken is cooked. Add the spinach to the skillet, pressing down into the sauce as much as you can. Cover and cook for 5 more minutes, or until the spinach is wilted. Stir to combine evenly and serve.

Spaghetti Carbonara

On By sarafillmerIn 30 minute meal, EntreeLeave a comment

A few months ago I was trying to get better about meal planning and decided to pick one cookbook/website and choose a handful of new recipes to try in and amongst my usual recipes. This month I chose twopeasandtheirpod.com because when I first started really cooking their website was one of the ones I checked frequently and I realized it had been a while since I had checked it out. This pasta recipe got a 10/10 rating from my youngest and so I knew it needed to be added here for easy recall. Recipe and photo courtesy of twopeasandtheirpod.com.

  • 1 pound spaghetti
  • 3 large eggs, at room temperature
  • 1 cup freshly-grated Pecorino Romano cheese (can use Parmesan cheese)
  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon, cubed (can use pancetta)
  • 3 cloves garlic
  • minced Kosher salt and freshly ground black pepper, to taste
  • chopped fresh parsley and extra cheese for garnish

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, according to package directions. While the pasta is cooking, make the sauce. In a small bowl, whisk the eggs and cheese together until there are no clumps. Set aside. In a large, deep skillet, heat the olive oil over medium heat. Add the bacon (or pancetta) and cook for about 8 minutes, until fat is rendered, and the bacon is crispy. Add the garlic and cook for 1 minute, stirring so it doesn’t burn. When the pasta is done cooking, reserve 3/4 cup of the starchy cooking water. Use a colander to drain the pasta. Add the hot, drained pasta to the skillet. Make sure the pasta is still hot so it will cook the eggs. Toss the pasta with tongs until the pasta is well coated in the bacon fat. Remove the skillet from the heat. Pour the egg/cheese mixture over the pasta, whisking quickly until the eggs thicken. Make sure you do this off the heat and quickly, so the eggs don’t scramble. To thin out the sauce, add a little bit of the reserved pasta water and toss until desired consistency is reached. Season with salt and freshly ground pepper, to taste. Transfer the pasta to plates or bowls and garnish with fresh parsley and extra cheese. Serve immediately.

Spinach and Artichoke Dip

On By sarafillmerIn AppetizerLeave a comment

This past Christmas I hosted a party for my son’s football team and when I was planning the food I knew I wanted a spinach and artichoke dip. My first stop was cookiesandcups.com because I always love her recipes and this one was no exception. Rich and decadent, it was the perfect complement to pita chips and veggies. I did add panko bread crumbs for a little crunch on top! Photo courtesy of cookiesandcups.com

  • 1 (12- ounce) package frozen chopped spinach
  • 2 (14- ounce) cans artichoke hearts, packed in water
  • 3 tablespoons diced chives
  • 3 cloves garlic, minced
  • 1 (8- ounce) block cream cheese, cubed at room temperature
  • 2/3 cup fresh grated Parmesan, divided
  • 1 cup grated low moisture mozzarella, divided
  • 1/3 cup crumbled feta cheese
  • 1 cup sour cream
  • 2/3 cup mayonnaise
  • 1/2 cup Panko bread crumbs 
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon seasoned salt (or kosher salt)
  • 1/4 – 1/2 teaspoon cayenne pepper

Preheat the oven to broil. Coat a 2- quart casserole dish with nonstick spray and set aside. Cook the spinach according to package directions, or microwave in a microwave-safe bowl in 1 minute increments until thawed. Place the spinach in a thin towel or cheesecloth and squeeze out all excess water. Place the spinach in a medium saucepan and set aside. Drain the artichokes. Place the artichokes in the same towel or cheesecloth and squeeze out all the excess water. Place the artichokes on a cutting board and coarsely chop. Add the artichokes, chives, garlic, cream cheese, 1/3 cup Parmesan, 1/2 cup mozzarella, feta, sour cream, mayonnaise, pepper, salt, and cayenne into the saucepan with the spinach. Heat the mixture over medium heat, stirring frequently until warmed through and all the cheese is melted, approximately 10 minutes. Transfer the dip into the prepared dish. Top with the remaining 1/2 cup mozzarella, 1/3 cup Parmesan and bread crumbs. Place under the broiler until the cheese is lightly toasted, about 1 minute. Serve immediately with pita chips, fresh vegetables, or bread.

Philly Cheesesteak Sliders

On By sarafillmerIn EntreeLeave a comment

I realized recently that it had been far too long since I had updated my website so prepare for a slew of new recipes! This one is the perfect party/football food and the second I tried one I knew it would be in frequent rotation. Recipe and photo courtesy of cookiesandcups.com. The one change I made was to use Gary’s Frozen Quick Steak that I get at Sam’s Club. It was the perfect cut, but if you can’t find it, deli roast beef is what the recipe originally called for.

  • 24 slider rolls
  • 2 tablespoons olive oil
  • 1/2 cup + 2 tablespoons butter, divided
  • 1 large Vidalia onion, thinly sliced
  • 2 green bell peppers, thinly sliced (optional)
  • 3 cloves garlic, minced
  • 2 (1- ounce) packages dry onion soup mix
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 1/2 pounds deli roasts beef, sliced into strips
  • 5 slices white American cheese, cut in half
  • 5 slices deli provolone, cut into 1 1/2- inch slices
  • 1 teaspoon Worcestershire sauce

Preheat the oven to 350°F. Line an 11×15- inch jelly roll pan with foil. Coat with nonstick spray. Without separating the individual rolls, use a serrated knife to cut the slider rolls in half placing the bottoms of the rolls into the prepared pan. Set the tops aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add in the onions and green peppers and cook until softened and onions and translucent, 8 – 10 minutes. Add in the garlic, 1 packet of onion soup mix, salt, and pepper and stir to incorporate. Add in the sliced roast beef and stir, breaking apart any clumps of meat. Cook for 2 minutes, until the steak is warmed. Remove the pan from the heat. Evenly distribute the steak mixture on top of the slider rolls. Place the cheese slices on top of the meat, alternating the American and Provolone slices, so each slider has both types of cheese on top. Place the tops of the slider rolls on the cheese and press down slightly. Place the 1/2 cup butter, and remaining packet of onion soup mix in a small microwave-safe bowl. Heat for 30 – 45 seconds until melted. Stir to combine and drizzle the mixture evenly on top of the slider buns.  Cover the pan tightly with foil. Place the pan on a large cookie sheet and bake for 15-20 minutes, until the cheese is melted. Remove the pan from the oven and keep covered for 5-10 minutes before uncovering and serving.

Roasted Broccoli

On By sarafillmerIn Side Item1 Comment

I go back and forth with myself on whether or not to post recipes like the one I’m about to share with you, because this isn’t a multi-step, high ingredient list recipe. It’s a wing it and every time is different recipe. My hope is that by including it, it will spark your appetite and encourage you to roast all the veggies.

  • 2 lbs broccoli florets (I always trim the stems off…)
  • avocado oil (my new favorite)
  • salt
  • pepper
  • fresh grated Parmesan cheese

First, preheat your oven to 425. If you have a convection setting, use that! Line a large rimmed baking sheet with parchment or foil. In a bowl, combine your broccoli with a generous drizzle of avocado oil. I always drizzle, then shake/stir to make sure everything is coated. If your broccoli is still looking dry, add some more oil. Pour the broccoli onto the baking sheet, and I like to bunch mine all together so that when I shred the cheese on top it almost forms a little crust on top. Before adding the grated Parmesan, season with salt and pepper to taste. I grate my cheese right there over the broccoli. Roast for about 20 minutes, checking on it starting around the 15 minute mark, until the cheese is brown and you’ve got lovely roasted brown bits on your broccoli. Serve with your favorite protein.