I love Chicken Pot Pie

 

Who doesn't like chicken pot pie???

If you are one of them, go try this recipe and taste it yourself.

I guarantee your judgment will change! 

I put on an easy video on how to make one, so it will be easier for everybody to follow the steps.

Enjoy!!!

Chicken Pot Pie

Ingredients:

Ÿ  1 box (15 oz) refrigerated pie crusts, softened as directed on box

Ÿ  1/3 cup butter or margarine

Ÿ  1/3 cup chopped green onion

Ÿ  1/3 cup all-purpose flour

Ÿ  1/2 teaspoon salt

Ÿ  1/4 teaspoon pepper

Ÿ  1/2 cup milk

Ÿ  1 can chicken broth

Ÿ  2 ½ cups shredded cooked chicken

Ÿ  2 cups frozen mixed vegetables, thawed

Directions:

1.     Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate.

2.     In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly.

3.     Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate.

4.     Top with second crust; seal edge and flute. Cut slits in several places in top crust.

5.     Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

6.     Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.

7.     Pillsbury's chicken pot pie recipe serves six.

Video:

*thanks to Pillsbury's Lauren Chattman also Youtube for the video and recipe*

Chef's Kitchen

Meet my friend's cozy little corner at Kemang Area called Chef's Kitchen. 

Strategically located on Kemang Raya Street, Chef's Kitchen is differently brings out something new to the area. They are inviting every guest to be the essentials of their kitchen with the newest kitchen concept in town. It feels like I can personally sense the ambiance just like in my own kitchen.

Cozy Corner

Breads & Cakes Display

Owned by Chrysansia Chitra, a model slash an entrepreneur, Chef's Kitchen had their first opening on April 22nd 2010. Focusing on bakery and pastry, Chef's Kitchen has their own specialties which are bread, cakes, cookies, and dessert tapas. For dining in, selection of juices and coffees are available, also wide range choices of sandwich, soup, salad, and pie.

 Chef's Kitchen is also available for simple birthday occasion, formal gathering, or even your special cooking class.

To experience more, just click on their website http://www.chefskitchen.co.id/

or Facebook page or Twitter account or just as simple as dialing 6221-7198866

Bread Selections

Cake Selections

Cookie Selections

Round Cookie

Tomato Bruschetta

Assorted Cookies

Chocolate Brownies & Nata de Coco Iced Tea

Mexican Fiestas, Hola! (part 2)

Cucumber Jalapeno Paletas-Mexican Popsicles

(click me)

Ingredients

We're going to start with 3 cups of cubed cucumber, 1 jalapeno devoid of its hot stuff, 2/3 cup sugar, and 1/3 cup lemon juice.

Directions

Combine everything in your blender, including the sugar and lemon juice.

Push the puree through a strainer or two. Really depends on how much effort you want to put it, I strained once and the popsicles were amazing. Obviously sweet, but with a noticeable tang from the peppers. I was highly surprised by the paletas. Very sweet, if you could imagine a jalapeno's taste without the heat.

I couldn't find actual popsicle molds, so I used the next best thing: double shot glasses and chopsticks.

Throw those bad boys in the freezer and let chill for well over 3 hours. Remember to leave an inch or so for expansion. 

Serve your Cucumber and Jalapeno Paletas!!!

Mexican Fiestas, Hola!

BURRITO(click me)

Ingredients

• 500 g (1.1 pounds) mince (we used beef here, because that's what we had, 50% beef 50% pork is nicer, you can even use chicken or turkey mince. Never tried lamb mince in this recipe.)
• 400 g (14 ounces) re-fried beans
• about half a lettuce
• 4 or 5 tomatoes
• a big bunch of chives
• 200 g (7 ounces) cheddar cheese
• 2 large onions
• 8 flour tortillas that are nice and soft
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 tablespoons sunflower oil
• salt
• pepper 

Directions

1.    Heat the oven on medium. Chop the onions and fry them over a medium heat until soft (about 10 minutes). Whilst they are frying, mix the spices together and make a paste with a little water.

2.    Add the paste to the onions and continue to fry for 5 more minutes (this cooks the spices, improving flavor and preventing later indigestion).

3.    Add the mince and continue to fry until the meat looses its uncooked color.

4.    Add your re fried beans (we use a can to save time, your own beans would be even yummier!), combine with the meat and heat through. Season with salt and pepper to your liking. Note: The stiffer the beans the better, sloppy beans will muck up the end result, although you could cook the mixture longer to reduce sloppiness.

5.    Switch off the hob and chop your tomatoes and chives. (The tomatoes must be deseeded first) Grate the cheese and slice the lettuce.

6.    Warm a tortilla in the microwave for about 10-15 seconds, and place it onto a clean work surface. Build your burrito by piling up some lettuce, cheese, meat/bean mix, tomatoes and finally chives, like so: Note: You'll need to experiment to find the right quantities of each to put on - too much and your burrito will burst!

7.    Next, fold the burrito into a little parcel, below is my technique for this at the half-way stage.

8.    When folded place the burrito in a nice big oven proof dish (we use a lasagna dish).

9.    Repeat until you've run out of ingredients and voilá, nicely stacked burritos.

10. Cover these Burrito beauties tightly with kitchen foil and cook them in the oven for about 40 minutes. Serve with guacamole, soured cream or Greek yogurt (or all three!!!)

Have fun trying and...

Que aproveche!