turkey pot pie

Sweet potato casserole. Green bean casserole. Corn casserole. Homemade rolls. Cornbread dressing. And yes, turkey. The memory of Thanksgiving dinner is still vibrant in my mind - all the more so thanks to the fact that I had to work a 12 hour shift at the hospital on Turkey Day, which meant my family had to postpone the celebration until Black Friday. But oh my, was it worth the wait!

And so today we were left with the timeless question of what to do with all that leftover turkey. If truth be told, I'm not generally a huge fan of Thanksgiving turkey - I'd choose Christmas ham any day of the week. But good golly Miss Molly do I get excited about those inevitable turkey leftovers. Why?? Because I love pot pie. As in I consider it one of my all-time favorite comfort foods and would be strongly tempted to choose it for a last meal if forced to do so. Ahhhh it puts me in a thankful mood all over again - especially considering the fact that this dish, in full disclosure, was actually make by my loving mother, for me, as a special birthday dinner. ;-)

Clearly this dish can just as easily be made with chicken, which is the more common version. But I urge you, friends, to live on the wild side and use those turkey remnants as an excuse to enjoy every bite of the goodness that is flaky, buttery crust and savory, creamy poultry and veggies.

Turkey Pot Pie
Yield 6 servings

Savory pie dough topping:

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
3-4 tablespoons ice water

Filling:

1 1/2 pounds pre-cooked turkey breasts and/or thighs, shred into bite-size pieces.
2 cups low-sodium chicken broth
1 1/2 tablespoons extra virgin olive oil
1 medium-large onion, finely chopped
3 medium carrots, peeled and cut crosswise into 1/4-inch thick slices
2 small celery ribs, cut crosswise into 1/4-inch thick slices
salt and ground pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon fresh thyme
3 tablespoons dry white wine
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves

for the topping:

Mix the flour and salt in a food processor. Scatter the butter pieces over the mixture and pulse in 1-second bursts until the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas. Turn the mixture into a medium bowl.

Sprinkle 3 tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix the water in. Press down on the dough mixture with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if the dough will not come together. Shape the dough into a ball, then flatten it into a 4-inch wide disk. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days before rolling.

for the filling:

Preheat the oven to 400°.

In a Dutch oven set over medium-high heat, heat the oil. Add the onion, carrots, and celery and saute until just tender, about 5 minutes. Season with salt and pepper to taste. Transfer the cooked vegetables to a bowl. Add the turkey, and set aside.

Heat the butter over medium heat in the now-empty pan. When the foaming subsides, add the flour and cook for 1 minute. Whisk in the chicken broth, milk, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the wine.

Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. (The mixture can be covered and refrigerated overnight; reheat before topping with the pastry.)

Pour the mixture into a 9x13-inch baking pan.

Roll the dough on a floured surface into a rectangle approximately 11x15 inches and 1/8 inch thick. Place the dough over the filling, trimming the dough that overhangs to within 1/2 inch of the pan lip. Tuck the overhanging dough back under itself so the folded edge is flush with the pan lip. Flute the edges all around. Cut at least four 1-inch vent holes in the crust.

Bake until the pastry is golden brown and the filling is bubbling, about 30 minutes. Serve hot.

Adapted from The New Best Recipe

pumpkin chicken chili

There's something about the crisp coolness of Autumn temperatures and the changing of the leaves - which any good current or former Blacksburg resident will quickly use to point out that God clearly shows his college football loyalties by painting the trees in orange and maroon...Hokie colors! - that put me in the mood for chili. In fact, one of my favorite memories from my years in Blacksburg revolves around chili. Eager to enjoy a day off from school as well as the the gorgeous fall weather and mountains of southern Virginia, four of my closest friends and I decided to explore the local chili cook-off featuring a dozen culinary masterpieces from area restaurants, caterers, and college fraternities. Let me assure you, we had no regrets. I wish I could tell you now what our favorite variations were, but the passage of three busy years have sadly dimmed those finer details from the afternoon - though the cherished memory of yummy hot chocolate, a beautiful hay ride, and a less than impressive corn maze resonates eternal in this heart.

So, the sentimental comfort of chili + the goodness of the season's beloved pumpkin? My curiosity compelled me to action. And, I must say, I was pleased. With just the right amount of spice thanks to a heavy dose of chili powder, just the right amount of chunk compliments of cubed chicken and diced bell peppers, and just the right amount of uniqueness due to the addition of pumpkin, cocoa powder, and cinnamon - this dish is all kinds of goodness.

Pumpkin Chicken Chili
Yield: 4-5


2 tablespoon extra virgin olive oil
1 cup red onion, diced
1 cup green bell pepper, diced
2 jalapeno peppers, diced with seeds and membranes removed
1 1/2 pounds chicken breasts, cubed
1 garlic clove, minced
1 1/2 tablespoons chili powder
1 tablespoon pumpkin pie spice
1/2 teaspoon ground coriander
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
3 ounces tomato paste
1 cup white wine
1 cup chicken broth
1 14.5-ounce can diced tomatoes with their juice
1 1/2 cups canned pumpkin puree
1 tablespoon fresh cilantro, minced
1/2 tablespoon cocoa powder

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and saute until lightly browned, about 5 minutes. Add the bell peppers and jalapenos and saute an additional 5 minutes. Add the chicken and garlic and saute until the chicken is lightly browned on all sides, stirring constantly. Add the chili powder, pumpkin pie spice, coriander, salt, cinnamon, and tomato paste, stirring constantly until all moisture is absorbed, about 30 seconds. Carefully poor in the wine and quickly scrape the bottom of the pan to release all the spices. Stir in the chicken broth and tomatoes with their juice. Cover and simmer for 20 minutes over medium-low heat. Stir in the pumpkin, cilantro, and cocoa powder. Cover, and simmer for an additional 5 minutes. Serve hot.

Adapted from Civilized Caveman Cooking

red curry with chicken, sweet potato, and baby bok choy

This dish wasn't supposed to be high maintenance. Boasting a reasonable number of ingredients and a very simple cooking method, it was supposed to come together with ease. And yet, somehow, the grocery shopping for it turned into the ultimate treasure hunt. With two Asian grocery stores mere miles from my house and a Whole Foods just a little further down the way, I would have never imagined how much effort I would have to put into finding one solitary ingredient: kaffir lime leaves. Ultimately, they became my Holy Grail, my pot of gold at the end of the rainbow. And after visiting four stores and calling three others? Success! Victory is sweet indeed...or, in this case, curry-flavored.

So was the craziness worth it? Absolutely. Balancing the sweetness of the coconut milk with the saltiness of the fish sauce and the lovely spice of the red curry paste, I have no doubt that those little leaves made the dish. ;-) Could I have simply skipped that one ingredient? Probably. But I wanted authentic, people! And after tasting the finished product, and can assure you: I would do it all again.

Note: this dish was made as a contribution to ONE's ongoing sweet potato campaign. Be sure to check out their tumblr.

Red Curry with Chicken, Sweet Potato, and Baby Bok Choy
Yield: 2-4 servings

1 (15-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1 large sweet potato, cut into bite-size chunks
1-2 cups chicken broth
1 tablespoon palm sugar or dark brown sugar
2 tablespoons fish sauce
1 cup roasted chicken, shredded
6 kaffir lime leaves
1 red or green chili pepper, minced
1 bunch baby bok choy, chopped into bite-size pieces
1/2 - 1 cup chopped fresh cilantro or Thai basil (or a combination of the two)
fresh lime juice to taste, optional
Srirachi or your favorite hot sauce to taste, optional

cooked rice

Combine coconut milk and red curry paste in a wok or deep saucepan. Stir well to combine and bring to a boil over high heat. Reduce heat to medium and add sweet potato, simmering for 10 minutes or until slightly tender.

Add 1 cup of stock, sugar, fish sauce, chicken, lime leaves, and pepper. Stir together and continue to simmer for an additional 10 minutes or until the sweet potato is fork-tender.

Add the baby bok choy and cilantro and reduce heat to medium-low, simmering for 3-4 minutes or until greens are wilted.

Adjust taste and thickness as desired by adding up to a cup of additional stock.

Serve over rice with optional toppings.

Adapted from Savoring Southeast Asia: Recipes and Reflections of Southeast Asian Cooking via Healthy Green Kitchen

sauteed chicken with sun-dried tomatoes and white wine

Fresh summer produce may be winding down and abruptly getting pushed aside in favor of pumpkin and butternut squash, but that doesn't mean we have to say 'so long, farewell, auf Wiedersehen, adieu' to tomatoes. (Sound of Music, anyone?) Enter: their sun-dried variety, which have all the rich, caramelized, chewy sweetness to handle the heavier dishes of fall and winter.

Inspired by a desire to use some of these candified treats hanging out in my fridge as well as a grumbling tummy that wasn't willing to wait for a lunch that required a lot of prep, this meal came together in my mind on my way home from church last Sunday and was on my plate less than 30 minutes later. Per-fect.

Sauteed Chicken with Sun-Dried Tomatoes and White Wine

4 boneless, skinless chicken breasts, brined in salted water, rinsed, and patted dry
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
heaping 3/4 cup sun-dried tomatoes, packed in oil (about 20), coarsely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
salt and pepper to taste

Cut the chicken breasts into bite-sized chunks. Set aside.

In a Dutch oven, heat the oil over medium-high heat. Add the onion and saute until softened and golden brown. Add the chicken, garlic, and tomatoes, stirring frequently until the chicken is lightly browned on all sides. Carefully add the wine, scraping up any bits from the bottom of the pan. Reduce heat to medium-low and simmer until the sauce is reduced and slightly thickened.

An Ashleigh Original :)

red wine-braised chicken thighs with caramelized onions and thyme

Apparently I'm on a caramelized onion and thyme streak. First there was the addition of brie...and now a little soak in red wine. Normally I maintain that (cooking) variety is the spice of life. But when a dish turns out the way this one did, a little ingredients repeat is most definitely not a bad thing.

While this dish does take a bit of time to come together, most of the time is fairly low-maintenance. Caramelized onions = a quick stir every few minutes. Pan searing the meat = a simple browning of each side. Braising = rotate the meat every now and then. See? Piece of cake. And sooo worth the effort.

P.S. Accompanying Parmesan risotto recipe to come in the near future...oh how I love risotto.

Red Wine-Braised Chicken Thighs with Caramelized Onions and Thyme
Yield: 6-8 servings

8 chicken thighs, trimmed of skin and excess fat
salt
extra virgin olive oil
1 tbsp butter
2 medium onions, halved and cut 1/4 inch thick
1/2 tsp salt
1/2 tsp sugar
1 tsp fresh thyme + several loose sprigs
2 cups dry red wine, divided

In a large bowl, prepare a brining solution by mixing 1/4 cup of salt in 1 1/2 quarts cold water until dissolved. Add the chicken thighs and allow to soak for 30-60 minutes.

Meanwhile, heat 1 tbsp oil and butter in a large dutch oven over medium-low heat until shimmering. Add the onions, 1/2 tsp salt, sugar, and 1 tsp thyme and cook, stirring frequently, until softened and lightly browned, 15-20 minutes. Transfer the onions to a separate bowl and return the dutch oven to the stove top, off of the heat until the chicken is ready to brown.

Preheat the oven to 400°F.

Remove the chicken from the brine solution and rinse in fresh water. Pat dry. Add an additional tablespoon of oil to the dutch oven and return it to medium heat. When the oil is shimmering, carefully add the chicken thighs bone-side up, working in batches so as not to over-crowd the pan. Allow the meat to brown, undisturbed, until it releases from the bottom of the pan and can be easily moved without pulling/tearing, 3-4 minutes. Flip the meat over and repeat, adding additional teaspoons of oil as needed. Transfer browned thighs to a clean plate until all of the meat has been seared. Once finished, carefully pour one cup of wine into the empty pot, quickly scraping the bottom of the pot to loosen all of the browned bits. Return the thighs to the pot as well as any accumulated juices. Add the second cup of wine, caramelized onions, and loose thyme sprigs. Reposition the thighs until they are maximally submerged in the wine. Cover the dutch oven with a tight fitting lid and put in the oven.


Braise for 30-40 minutes, repositioning the thighs once or twice to ensure even cooking.

An Ashleigh original :)

easy chicken marinade

There's nothing gourmet about this dish. It doesn't contain any fancy-sounding ingredients. There aren't multiple steps and components to juggle. There's no award-winning author to site. Rather, it consists of simple pantry staples, takes minutes to throw together, and hails from none other than a good ol' fashioned church cookbook. And, it's been a family favorite in our house since I was a little girl (as evidenced by the stains and smears that lovingly mark the page in my mom's tattered copy).

Like any good marinade, the longer it sits, the better it gets. Put this together in the morning, add your chicken thighs or breasts, and forget about it until dinner time when all you have to do is broil the meat or throw it on the grill. Easy peasy lemon squeezy. Er, hold the lemon.

Easy Chicken Marinade

1 large garlic clove, minced
1 tbsp brown sugar
1/2 tsp ground ginger
1/2 tsp pepper
1 tbsp canola oil
2 tbsp water
1/2 cup soy sauce

4 boneless, skinless chicken breasts or thighs

Mix all marinade ingredients together in a shallow bowl. Add the chicken pieces and let soak for at least 2 hours. Broil or grill until cooked through to a temperature of 165°F.

brie-stuffed chicken with caramelized onions and thyme

This meal was born out of pure necessity. Coming home to enjoy a few days of my vacation at my parents' house, I quickly realized that my mother had not had time to go grocery shopping after her most recent business trip (read: the refrigerator and pantry were virtually empty). Soooo, armed with little more than some frozen chicken thighs, a bag of onions, a packet of fresh thyme, a few ounces of brie, and an opened bottle of white wine, I set about trying to make something worthy of being called "dinner" before she came home from work. Ladies and gentlemen, may I present the finished product: pan-seared chicken thighs stuffed with tangy, creamy brie, capped with a stately top hat of thyme-infused caramelized onions, and drizzled with a light wine sauce. Mission accomplished.

Brie-Stuffed Chicken with Caramelized Onions and Thyme

4 chicken thighs
salt
2 medium onions, halved and sliced 1/4 inch thick
extra virgin olive oil
1 tsp fresh thyme
2 ounces brie
1/2 cup dry white wine

In a large bowl, prepare a brining solution by mixing 1/4 cup of salt in 1 1/2 quarts cold water until dissolved. Add the chicken thighs and allow to soak for 30-60 minutes.

Meanwhile, heat 2 tbsp oil in a large non-stick skillet over medium heat until shimmering. Add the onions and 1/2 tsp salt and cook until softened and lightly browned, 12-15 minutes. Add the thyme and stir 30 seconds longer. Remove from the heat.


Preheat the oven to 400°F.

Remove the chicken from the brine solution and rinse in fresh water. Pat dry. Carefully remove the skin and any excess fat using a sharp knife. Then cut a large pocket in the meat on one side of each thigh, leaving the other three sides fully intact. Place a half ounce of brie in each pocket.


Heat a light drizzle of oil in a non-stick skillet over medium-high heat until shimmering. Carefully add the thighs bone-side up, in batches if necessary, making sure to not over-crowd the pan. Allow them to sear, undisturbed, until nicely browned, 1-2 minutes. Flip, making them bone-side down, and repeat. 

Carefully pour the wine into the pan. Dividing the mixture evenly among the thighs, spoon a mound of caramelized onions on top of each piece. 


Place the skillet in the oven until the chicken is fully cooked, 20-30 minutes. If the onions start to get too dark, loosely cover the pan with aluminum foil. 


Plate and drizzle with the white wine pan sauce.

An Ashleigh original :)

paprika chicken

When I first picked up this cookbook in a used bookstore and eagerly began flipping through the pages of enticing recipes - ambitiously dreaming up my mental checklist of all the ones I would make - this dish immediately caught my attention...for a number of reasons. First, I love Hungarian paprika. There's just something about that smokey-sweet pepper combo that adds such a dynamic flavor to even the most basic chicken dish. Second, it's a super healthy meal. It is no secret that I adore the excuse to make rich, elaborate desserts for any and every occasion, special or not. When cooking for myself, though, I'm pretty strict about sticking with a nutritious diet. (You know, to balance out all the cake and cookies from said occasions.) This dish perfectly suited that profile - low in fat but loaded with flavor.

Simple, quick, and guilt-free. Now that is what I call the perfect weeknight dinner.

Paprika Chicken

4 boneless, skinless chicken breasts
Kosher salt
extra virgin olive oil
2 medium onions, finely chopped
1/4 tsp salt
2 tbsp sweet Hungarian paprika
1 (14-ounce) can whole tomatoes in juice, partially drained
1/2 cup chicken broth
1 1/2 tsp all-purpose flour or corn starch, stirred together with 1 tbsp water
2 tsp sour cream or plain Greek yogurt
2 tablespoons fresh cilantro, chopped

In a large bowl, add 1/4 cup of salt to 2 quarts of cold water, stirring until the salt is dissolved. Add the chicken breasts to the brine solution and allow to soak for 30-60 minutes.

Rinse the chicken off and pat dry with paper towels. Using a sharp knife, cut each breast into one-inch pieces. Set aside.

Heat a drizzle of olive oil in a Dutch oven or large, heavy pot over medium-high heat. Add the onions and salt and cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes. Add the paprika and stir for 1 minute. Add the tomatoes and broth, breaking up the tomatoes with a wooden spoon as you stir. Add the chicken pieces, cover, and simmer, stirring occasionally, for 10 minutes. Uncover and simmer, stirring every few minutes, until the chicken is just cooked through, 5-10 minutes. Combine the flour or cornstarch mixture in a separate bowl and add it into the sauce. Simmer until the sauce is slightly thickened,, about 2 minutes. Remove from heat, season with salt, and stir in the sour cream or yogurt.

Sprinkle with cilantro and serve over rice or egg noddles.

Adapted from The Gourmet Cookbook

chicken roulade with roasted red pepper pesto, spinach, and goat cheese

Whether it's for a special occasion or a simple weeknight dinner, I love a good chicken roulade. Stuffed with gourmet ingredients or whatever you have on hand, it can be as over-the-top...or as simple...as your imagination will allow. 

On this particular night, I was craving the creamy tanginess of goat cheese. Layered with homemade roasted red pepper pesto and fresh spinach, this dish had all the taste of a high-maintenance recipe but the ease and speed of a perfect weeknight dish. Bon appetit.


Chicken Roulade with Roasted Red Pepper Pesto, Spinach, and Goat Cheese

4 boneless, skinless chicken breasts
Table salt
2 ounces goat cheese
1 large bunch of spinach
roasted red pepper pesto
salt and pepper
extra virgin olive oil

cooking twine

Preheat oven to 350°F.

In a large bowl, add 1/4 cup of salt to 1 1/2 quarts of cold water, stirring until the salt is dissolved. Add the chicken breasts to the brine solution and allow to soak for 30-60 minutes.

Rinse the chicken off and pat dry with paper towels. Using a sharp knife, butterfly each breast and then pound them with a mallet until each piece is about 1/4 inch thick. Salt and pepper each side. Spread a generous dollop of pesto down the center of each piece and crumble a trail of goat cheese over top. Spread a thick layer of spinach leaves over the cheese. Starting at one end, roll the chicken up snugly, making sure to keep the pesto, cheese, and spinach encased in the meat. Using cooking twine, secure the roll.

Heat a drizzle of oil in a large oven-proof pan over medium-high heat. When the oil is hot but not smoking, add the chicken pieces, being sure not to crowd the pan. Brown the chicken on all sides, 1-2 minutes per side.

Place the pan in the oven and continue baking the chicken until an instant read thermometer registers 160°F, about 20-25 minutes depending on thickness.

Ashleigh Original :)