Okay, this is by far my FAVORITE dinner ever! I made this for Valentine's day dinner this year. The butter, garlic and shrimp go together so well I absolutely LOVE it. I used to try to make this recipe years ago and just couldn't seem to get the flavor I was craving until I found this awesome seasoning ...so I highly recommend using "Johnny's Garlic Seasoning" to get the perfect flavor. Costco used to sell this ... I'm not sure if they do anymore or not since we are only members at Sam's Club. I did however order it online the last time I needed it and included the link below. One jar lasts a LONG time and can also be used to make some amazing garlic bread to go with your favorite Italian meals.
INGREDIENTS
24 raw large shrimp or 12 jumbo, peeled, tails removed (Key West Pinks/Gulf Shrimp have the best flavor)
4 tablespoons butter or margarine
1/2 tablespoon olive oil
1 garlic clove, crushed
1/2 cup white wine
1 tablespoon Johnny's Garlic Seasoning*
1/2 teaspoon dried basil (1 tsp if using fresh)
1/4 cup grated parmesan cheese
8-10 cherry tomatoes, quartered
1/2 box linguini
salt & pepper to taste
serves 2
Cook pasta according to package directions. Meanwhile in a large frying pan melt the butter & olive oil, add garlic, white wine & seasonings. Add the shrimp and cook about 3 minutes on each side. Add the cheese & tomatoes. When the pasta is finished cooking. drain in a colander and then add to the shrimp/butter mixture. Toss to coat and serve immediately. Can be topped with additional grated parmesan cheese. Enjoy!
Hot Cocoa seems to be a requirement on a snowy day. When you're little sometimes the promise of a nice warm mug of hot cocoa is used as a bribe to get you to finally come inside from playing in the snow. And when you're a grown up its still a warm relaxing treat to have on a cold day ...build a fire (luckily mine works with a light switch), cuddle up under a blanket and relax with a good book or movie. Ha, who am I kidding?! I have no time for books & movies unless they are children books & Disney movies for my daughter ...but you get the point ...young or old, hot cocoa is a great treat on a cold day.
I bought the instant mixes and the results were just not living up to the foodie standards in this house. So I searched the internet for homemade hot cocoa mixes, tried a few recipes and finally ended up with the recipe below. The addition of corn starch definitely helps make the cocoa powder disolve easier without clumps and it also gives a thick richness to the drink. It only takes a few minutes to make and its worth the effort for the gourmet results. Enjoy!
INGREDIENTS
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup chocolate chips (milk chocolate or semi-sweet)
1 tablespoon corn starch
1/4 teaspoon kosher salt
makes enough for about 9 cups of hot cocoa
Mix ingredients in a food processor until all the chocolate chips are finely chopped. If you don't have a food processor you can use a cheese grater or knife to finely chop the chocolate chips. Store in an air tight container. When ready to use mix 3 tablespoons of mixture with 1 cup of milk. Heat & stir over stovetop or heat in the microwave for about 1 minute. Stir until the mix is completely dissolved. Serve with mini marshmallows or whipped cream.
I bought another rotisserie chicken from Sam's club yesterday. I'm going to be like that family in the KFC commercial with all the plastic containers, LOL. Using just one 3 lb chicken, my little sous chef and I made 3 chicken pot pies, 1/2 batch of buffalo chicken dip and 1/2 batch of chicken salad ... not too bad for a snowy afternoon. I also took time to organize the recipes on my blog so that you can search through them a little easier with navigation buttons. I'm not a web designer so its nothing fancy but it does function properly and makes the recipes easier to find.
Now, back to the chicken pot pie recipe. There's two kinds of pot pies ... the kind that actually looks like a pie and the PA Dutch style where the pie dough is chopped up in the pot (that's the kind my mom makes). This recipe is for the "pie" version with a bottom and top of pie crust and a creamy chicken filling that's just perfect for a cold winter day. This definitely fits in a "comfort food" category. I use refrigerated pie crusts & rotisserie chicken to cut down on the prep time but if you want to make your own dough & chicken go for it. Enjoy!
ready to be topped with pie dough
INGREDIENTS
2 cups cooked chicken, chopped
2 stalks celery, chopped
1 carrot, peeled & chopped
1/2 cup chopped onion
2 potatoes, baked partially, peeled & chopped
3 tablespoons butter or margarine
3/4 cup frozen peas
1/2 cup corn (optional)
1 1/2 cups chicken broth
3/4 cup milk
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley flakes
1/4 tsp garlic powder
2 packages refrigerated pie crust (if you're making 3 mini pies or 1 package to make one large pie)
3 small (7") foil pie pans (Dollar Tree sells 4 of them in a pack for $1) or 1 deep dish pie pan
Each small pie makes about 3 small servings. One large pie is about 8 servings.
In a large frying pan cook the celery, onions and carrots in the butter until soft. Add the potatoes, chicken, chicken broth, milk, flour and seasonings. Add peas & corn. Remove from heat and allow to cool to room temperature.
ready to be baked
Open the pie crust box(es). If you are making one large deep dish pie then simply line the pan with one crust, top with filling and seal/flute the remaining pie crust on top. Poke holes for steam & bake. If you are making 3 mini pies you will be using TWO packages of pie crusts so there will be 4 rolled pie crusts. We are only going to use 3 of these*. Allow three of the pie crusts to sit on your counter for about 5 minutes. Cut the pie crusts in half and roll each half into a ball to make a total of 6 pie dough balls. Roll each one into about an 8" disc. Line each pie pan with dough. Divide the filling evenly among the pie pans and top with the additional pie dough. Seal & flute edges of dough together and poke several holes for steam. If you are planning to freeze your pies then top with the cardboard disc, seal foil around disc and put the pie pan in a gallon size zip lock baggie. When you're ready to bake make sure the pie is thawed to room temp. Preheat oven to 375' and bake for 40-50 minutes or until the internal temperature reaches 165' F.
ready for the freezer
*extra pie dough can be used later or if you want a super quick dessert spread a small amount of butter on the top and sprinkle with sugar & cinnamon. Roll dough and slice into 1/2" pieces. Place on a cookie sheet and bake for about 20 minutes at 350'. My mom called these "do-ollies" growing up. There was always a small amount of leftover pie dough and we didn't want it to go to waste. They taste like mini cinnamon buns. You could also divide the dough in half and make two mini apple dumplings.
just for fun ... chicken pot pie always make me think of Cartman on South Park, ha ha
Tomorrow is Valentine's Day. We are staying in and having dinner at home. I'm making Lobster & Corn Chowder to start and Shrimp Scampi for an entree (my favorite). I didn't plan anything too fancy for dessert (last year we had chocolate orange mousse). My daughter and I made chocolate covered pretzel rods the other day and there seems to be an abundance of candy in our house so there's no need to add to all the sweets but I didn't want to skip dessert completely so I thought of cookies. I usually make these cookies at Christmas time but I thought they would also work well for Valentine's Day since they have a red center. They're a small buttery shortbread cookie with a touch of almond flavoring. The raspberry jam keeps them from being too sweet. These cookies are easy to make but they taste like you did a ton of work and they look beautiful when they're finished. Oh, and they freeze well too...the ones in this picture are from Christmas and taste like I baked them today. Talk about an effortless Valentine treat! ...dessert course CHECK. Happy Valentine's Day everyone!!
COOKIE INGREDIENTS
1 cup butter, softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
1/2 cup seedless raspberry jam
TOPPING INGREDIENTS
1/2 cup powdered sugar
3/4 tsp almond extract
1 tablespoon milk
DIRECTIONS
Preheat oven to 350'. Cream together butter & sugar. Mix in extract and flour until a dough forms. Roll dough into small balls about a 2 teaspoons in size. Make a small well in each ball with your thumb (hence the title 'thumbprint' cookies, however, I actually use the back of my 1/4 teaspoon measuring spoon so I get perfect little circles). Fill wells with jam. Bake for 14-18 minutes or until lightly browned.
In a small bowl mix the topping ingredients together and drizzle over the warm cookies. Makes about 3 dozen cookies.
I was debating on whether or not to share this recipe on my blog. It wasn't even a recipe up to this point ... I mean, I've been making it for a few years now but I usually just throw it together and I sort of know what looks right without measuring anything. I was actually making Buffalo Chicken Dip this past weekend for the Superbowl and looked at the other half of the rotisserie chicken wondering what to make with it and decided on chicken salad. I purposely took time to measure all the ingredients with the sole intention of sharing the recipe. We went skiing on Saturday and I packed chicken salad wraps for us for lunch but I didn't take time to take a photo. I mentioned blogging the recipe to my husband who LOVES my chicken salad and it was one of the first times he suggested not having something on my blog. Usually when he likes a recipe he suggests I blog it and this time I got some hesitation and it wasn't a hesitation because he didn't like what it tastes like ...it was a hesitation because its sooooo good we should probably keep it a secret. So that's where the debating part comes in ... to share or not to share ... and obviously I decided on sharing with you! I made a wrap with the remaining scoop of chicken salad today for my lunch, snapped a photo of it and pulled the trigger on blogging the recipe. So here it is ... my SECRET chicken salad recipe. Hope you love it as much as we do!!!
INGREDIENTS
1/2 rotisserie chicken, chopped or shredded (I use the ones from Sams Club which tend to be larger then the grocery store chickens so its about 3 cups chicken)*
1 celery stalk finely chopped (about 1/2 cup)
1/2 tbs chopped onion
1/2 cup Miracle Whip (or generic brand salad dressing)
1/2 cup mayo
1/4 tsp garlic powder
dash of salt & pepper
2-3 tbs pickle relish
2 tbs sliced almonds (optional)
1/4 cup chopped grapes (optional)
DIRECTIONS
In a large bowl mix all of the ingredients together. Makes about 4 cups. Can be stored in the refrigerator in an air tight container for up to a week. Use on sandwiches, wraps, on crackers or even on top of a salad. We like ours on a wrap with shredded lettuce, chopped tomatoes and shredded cheddar cheese (as shown in the photo). Enjoy!
*note: the chicken can be any cooked chicken, it doesn't necessarily have to be a rotisserie chicken however the rotisserie chicken does add good flavor to this salad. Smoked chicken breasts work great too. You can use all white meat or a combo of white & dark.
