Lighter Chicken Pot Pie

This is the first time I haven't used my own picture! The dish was so good I just wanted to share it quickly. This is a delicious guilt-free version of chicken pot pie, and it is pretty easy to make. It is out of the Oct. issue of Everyday Food. I made it as a last minute thing and only had boneless, skinless chicken breasts, so I compensated for flavor by adding 2 or 3 chicken bullion cubes with the milk. I happened to have phyllo dough, but we didn't think it was needed for flavor, just for aesthetics.

• 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
• Coarse salt and ground pepper
• 3 tablespoons olive oil
• 4 carrots, sliced 1/4 inch thick
• 1 medium onion, finely chopped
• 1/4 teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (1%) milk
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons fresh lemon juice
• 6 phyllo sheets (each 12 by 17 inches), thawed

Directions

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
   

Pumpkin Oatmeal Waffles

I love holiday/fall spices, and sometimes find myself craving pumpkin pie in June. These waffles are the perfect fix. We like them with whipped cream and caramelized pecans. You could easily make these with just wheat flour, maybe just add a little more liquid to the batter.

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 cups (14 1/4 oz) canned pumpkin
1/2 cup packed brown sugar
6 tbsp/3/4 stick butter, melted
4 large eggs, separated
2 cups buttermilk

In large bowl, combine dry ingredients. Stir in pumpkin, brown sugar, butter, and egg yolks. Add buttermilk and mix until blended. In separate bowl, beat egg whites till stiff. Fold the whites into the batter. Bake in preheated waffle iron. They take a little longer to cook than most waffles.

I like to make a quick and easy version of caramelized pecans for these waffles. Place however many pecan pieces you want into a small saute pan, sprinkle with enough sugar to lightly coat pecans when melted (1/2 tbsp or so), turn the heat on low, and toss or stir till the sugar is melted and the pecans are toasted, This happens quickly, keep the nuts and sugar moving!

Butternut Squash Bisque

This is one of my favorite dishes for fall and goes great with rolls and salad on the side. Fortunately it's very healthy if you don't add the heavy cream (which, of course, I always do add). It's become a tradition in our house and I hope you love it in yours!



Butternut Squash Bisque

Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 1 hour

INGREDIENTS

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock (I use chicken broth)
• salt and ground pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

DIRECTIONS

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
   

The Best Salad Dressing

The best salad dressing I have ever had is from The French Poodle Restaurant in Carmel, CA. There phone number is 831.624.8643, and they will ship it to you! The vinaigrette comes in a wine bottle, and costs $11 a bottle before shipping. Shipping brings the price closer to $13-$18, but it is worth every single penny. The dressing keeps well and makes a lot of salads. This also makes a fantastic gift when you need to give something unique and special, but don't want to spend too much.

My favorite salad with this dressing is julienned/matchstick carrots, pine nuts, and red leaf or baby romaine lettuce and spinach. We are so addicted to this dressing that I order 6 bottles at a time, because I also use it as a dip for carrots! 6 bottles lasts us a year and a half, but most people would probably be fine with 2 or 3.

The dressing separates, so I like to pour some into a smaller container and refill it as needed. This makes shaking much easier.

This is just too good not to share, I hope someone tries and enjoys it!