MINI CHICKEN AND BROCCOLI POT PIES

A friend of mine, Debbie Holst Gutierrez, alerted me to the fact that it was National "Pi" Day.  Not your ordinary Pie day, but she was making this really scrumptious looking Dark Chocolate Salted Caramel Oreo Pie,  Well this got me to thinking that I should "celebrate" this day too.  And that is why I ended up making these little delights.

I saw these the other day on Giada At Home, and since my 2 year old grandson, Alex, loves chicken and he loves broccoli, I thought these would be the perfect little bite-sized pot pies for his little hands.  He didn't eat one because he saw his other "love" on the counter moments before we ate....Macaroni and Cheese....it wins out everytime.  Oh well, I enjoyed making them and they were packed with really fabulous flavors.

I will say that these are a little time consuming so if you do not have time, just go ahead and using this filling to making one big pot pie. You will have to cook longer...maybe 30-45 minutes and probably back the heat down a little, but they would still be good.  In fact, I did both.  I doubled this recipe and made the mini's, and also made some individual pot pies that would feed 2 a piece.  I served this with a fruit salad but I think carrots would be great too.

They looked like little mini-quiches.  Wouldn't these be cute for a brunch or a bridal/baby shower?  I think they would be cute to announce that you are having a baby and make everything on the plate little, like little baby carrots, little new potatoes, etc.  They would also be perfect if you were announcing that you were having a new little grandbaby like I am!!

YES!!!! I AM HAVING A NEW GRANDBABY!!!

AND IT IS A BOY!!!!

AND HE IS DUE IN SEPTEMBER!!!

How is that for an announcement?? Haha!!

My daughter, Crystal and her boyfriend Ryan are expecting their first baby boy mid-September.  We are over the moon excited about this new little blessing that is on his precious little way.  This Nannie's heart swells every time I think about it!

I think your kids will  love these, but I loved them just as much....and the extra bonus was that I am expecting a very wonderful package in September!!  Love to you all!

MINI CHICKEN AND BROCCOLI POT PIES
(Makes 12 Minis)

Preheat oven to 400 degrees

1 Box of Refrigerated Pie Dough (2 10-inch pie rounds...I used Pillsbury)
2 tablespoons Flour
2 tablespoons Butter
2 Garlic Cloves, minced
3/4 - 1 cup Whole Milk, room temperature
1/4 cup of shredded Parmesan Cheese (fresh grated is the best)
Salt and Pepper to your liking
1 cup Rotisserie Chicken Breast, chopped small
1 cup fresh Broccoli, steamed and chopped small
1 egg, beaten

Melt the butter in a medium saucepan.  Add your garlic and saute for about 30 seconds.  Stir in the flour and cook for about a minute to remove the raw flour taste.

Whisk in the milk, stirring constantly to avoid lumps.  Stir until thickened like a gravy.

Add the Parmesan Cheese and stir to combine.

Taste now to see if you need more salt.  Add pepper to your liking.

Add the chicken and the broccoli.  Stir to coat the pieces.  Remove from heat and set aside.

Using a 3 inch round cookie cutter, cut out 12 rounds.

Using a 2 inch round cookie cutter, cut out 12 rounds.

Grease your mini muffin pan.  I use spray Olive Oil.

Place one 3 inch round in each hole of the miniature muffin pan and work to make sure it is even and comes out of the opening at the top a little all around.  Lightly flatten the edges.

Put a small amount of chicken/broccoli filling in each hole.  Not too much, because you do not want that coming out.

Using a pastry brush, brush some of the egg mixture around the flattened edges and place the 2 inch round piece of pastry on top.  The egg acts like a glue.  Lightly, mash to seal the edges.  After this step, you could use a fork to lightly make marks all around the edge....it just looks cute.

Brush a little more of the beaten egg on top.  It turns the top a beautiful, golden brown when baking.

Next, make a slit on top of each mini pot pie so that the steam can escape while cooking.

Place in the oven for 15-18 minutes.

When they come out, I would let them rest for about 5 minutes before attempting to remove them from the muffin pan.  When they are cool, they come out perfectly but when they are hot, they need a little coaxing.

I just got a small pan and placed it gently on top of the muffins, so not to mash them.  Then I flipped them slowly upside-down and just left them like that for about 30 seconds.  There may be some that are stubborn so if you can wait just a few more minutes, they should come right out or you can try "helping" out of their spots.

And there you go, little mini Chicken and Broccoli Pot Pies.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

ITALIAN CHICKEN

I sure have missed my blog.  Life has gotten hectic lately and some things got shuffled to the bottom of the to-do list.  I hate when that happens!

In addition to just being busy, I have been battling my health, as well.  Because I am stubborn and I do not like to take medicine, I have been trying to heal my body by changing my diet.  I was diagnosed with hyperthyroidism last year...not fun...boo...hiss!  I told the doctor, that I went to for help, that I would like to try things like diet changes, supplements, and vitamins to try and get my levels back in order.  He told me he would give me 6 weeks to try all that but if my numbers did not show improvement and I still chose not to do the radioactive iodine therapy or take medicine (side effects are horrendous), then he would not see me.

So, I had a goal and something to prove!  I got busy eating differently.  I gave up gluten, soda, caffeine, and cut back on my sugar significantly.  I started adding more things to my diet that I thought my body could use to heal itself, such as fruit, vegetables, green, white and oolong tea, juicing, and new grains that I had never tried before, like quinoa.  By the end of the six weeks, all of my numbers were normal except one which was about 13 points away from being normal.  When I went back to the doctor, I was told that it was just a coincidence that my numbers were within normal range.  That was last year, at this exact same time, and I have never been back.

Bad news....when the holidays came around last year, I started going back to my old way of eating. By February, my hair was falling out and by June, all my symptoms were back.

Good news...I have a new doctor and I have gotten back on track again. I feel better than I have in months.  It took a while, but I know I do not want to feel like that again.  This time around, I am probably 95 percent gluten-free.  I have found that eating gluten is okay for me. It's just not okay to have a meal like spaghetti (gluten), meatballs (gluten in the binder), and garlic bread (super gluten) then cake or pie (super-duper gluten) to top it all off!  Excessive gluten makes me feel heavy and it causes my heart to palpitate and race like crazy! Soooo not worth it.!!  I am not saying that this would work for everyone and I am not telling anyone to not take medicine or have any procedure that their doctor has recommended.  I just wanted to share my experience with you.  Thanks for letting me!

Now what is this blog for? Cooking!!  So, let's get to it!!  This chicken is ah-maaa-zing!!!  For those of you who are gluten intolerant, I read that the Good Seasons Italian Dressing Mix is no longer gluten-free...just FYI.  Didn't know that until I started typing this and decided to look it up! I just assumed it was gluten-free! Nevertheless, this recipe has great flavor and it leaves the chicken actually juicy. Baking chicken breasts can be tricky.  I cannot stand a dry, overcooked chicken breast so I have started using a food thermometer.  Chicken should be cooked to 165 degrees. Also, it seems like the chicken breasts have doubled in thickness these days, so I pound mine and cut them in half.  I don't want them really thin but I also don't want them really thick so, just somewhere in the middle!

I have served this chicken with different sides over the years.  It really goes with just about anything. This time I made creamy mashed potatoes and confetti salad.  So, when you are looking for something easy, quick, tasty, and healthy...try this recipe!  And...there is only 4 ingredients!! So much to like...I don't think you will be disappointed!

ITALIAN CHICKEN

1 package of Good Season Italian Dressing

1 Cup Parmesan Cheese, shredded

1/2 teaspoon Garlic Powder (I add about 5 times this amount...just saying)

6 boneless, skinless chicken breasts, rinsed (approximately 2 lbs. or a little less)

Preheat oven to 400 degrees.

Mix the first 3 ingredients in something like a pie plate. 

Dredge the chicken in the mixture, pressing to make sure it adheres.

Wish I would have taken this picture from the side so you could see how thick it was.

Don't forget to rinse your chicken before you start.

Pound chicken to the thickness you desire

Leave the chicken wet and press the dry ingredients onto the chicken breast.

Place chicken on a parchment lined cookie sheet.

Bake at 400 degrees for 25 minutes or until thermometer reaches 165 degrees. Of course, the baking time will depend on the thickness of the chicken breasts.

That's all there is to it!  

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

CHICKEN SALAD

If I only had a dime for every time I have made this chicken salad...I would be a rich girl! Ha!  I have made it for just about every baby and wedding shower I have ever given and for luncheons galore.  It is quick to make and super easy, as well!

I first had chicken salad made with grapes at a local, little bakery.  I went there probably every week.  But, unfortunately, the owner sold out and when the new management took over, they did not offer lunch...boo!!  So, that left me to try to figure out how to make that amazing chicken salad.  I tried different ingredients until I came up with this one and it is my favorite. 

CHICKEN SALAD

1 - 12.5 ounce can Tyson Chicken Breast, drained

2 Eggs, boiled, peeled and diced

4 tablespoons Mayonnaise

2 heaping teaspoons Sweet Relish

Sweet Green or Red Grapes, approximately 20 halved

2-3 tablespoons chopped Pecans or Walnuts or sliced Almonds

Salt and Pepper, to taste

Put the chicken in a medium bowl and using a fork, separate the chicken.  Add the other ingredients and stir well.  If you feel like it needs more mayonnaise, you can add it at this time.

Serve on lettuce, bread or croissants.

Makes about 6 whole sandwiches, depending on how much mixture you place on each sandwich.

 ENJOY!

 CLICK HERE FOR PRINTABLE RECIPE 

LEMON CHICKEN

Today it is officially SPRING!!! 

 

This is my favorite time of year.  I love seeing all the flowers and trees bloom out.  The air is cool (for a while...this is southeast Texas, so it is short-lived), and a little breezy.  The birds seem to be chirping a little happier.  It is truly God's Perfection! 

 

 This is also just about the time of year that I am ready for something other than soup, gumbo, and stews.  I am ready for something lighter and fresher.  I love the combination of lemon with chicken so I started looking for a good recipe.  I follow the blog Annie's Eats which is where I got this recipe.  I, as usual, did a little tweaking but I basically followed her recipe and it was superb, easy and is definitely one I will be using a lot. 

At the end of the cooking process, I decided to use the drippings to make a gravy.  It was out of this world delicious.  You could serve the sauce over the chicken, mashed potatoes or rice...just a little added bonus!

This recipe called for only skin-on thighs or drumsticks but there are a few in my family who prefer only white, breast meat so I threw a couple of those in there, as well.  I personally love the thighs.  They are particularly good in this recipe because they are moist and juicy...gosh, my mouth is watering! I think this would be good on the grill too!  The smokiness from the grill would just enhance the flavors of this dish!   I think I will make this again this weekend...maybe on the grill now that the weather is nice! 

HAPPY SPRING Y'ALL!!

LEMON CHICKEN

2 tablespoons Lemon Zest
1/3 cup Lemon Juice, freshly squeezed (substitute lemon juice does not have a place here)
2 cloves Garlic, crushed
1/3 cup Olive Oil, delicate taste
2 teaspoon fresh Thyme leaves,
1 teaspoon fresh Rosemary leaves, finely minced
1 teaspoon salt
1 teaspoon pepper
2-4 pounds of Chicken Thighs or Drumsticks, bone-in, skin-on
2-3 tablespoons Melted Butter
Thinly Sliced Lemons for Garnish

PREHEAT OVEN TO 425 DEGREES

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, oil, salt and pepper in a large zipper-lock plastic bag.

If you do not have one of these little zesters, I highly suggest you buy one.  I use it not only for zesting but for grating parmesan cheese, as well.  Such a handy little gadget!

This little gadget makes juicing fresh lemons a snap

Mince the garlic...this garlic press makes things so much easier

Strip leaves from thyme sprig

Strip rosemary leaves by running your fingers the opposite way the rosemary is pointing.

Mince the Rosemary

Add the Rosemary to the other ingredients

Add 1/3 cup of oil

Shake to blend and add chicken.

 

 

Press out excess air, coat chicken, and place in refrigerator and let marinate for at least 2 hours.

 

 

 

Place chicken pieces in a large pan and reserve the marinade. 

 

 

Brush with butter and place, uncovered, in the 425 degree oven for 50-55 minutes.

 

After about 25 minutes, pour the rest of the marinade over the chicken and place back in the oven until skins are crispy and well-browned.

 

 

 

Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter. 

 

 

Garnish with lemon slices and serve!

SAUCE:

 Pour liquid from pan or dish into a saucepot.

 

 

If you feel like there is not enough liquid, you can add some Campbell's Chicken Broth.

 

 

In a measuring cup or something with a pour spout, place approximately 1/4 cup of cornstarch and enough warm water to make a liquid similar to heavy whipping cream.  Pour slowly into pot, stirring constantly until thickened.

 

Remove from heat.

 

Serve over chicken, mashed potatoes or rice.

 

 CLICK HERE TO PRINT RECIPE

ENJOY!

 

 



HOMEMADE CHICKEN NOODLE SOUP

Yesterday, I tried a new recipe out of Cook's Illustrated Soups and Stews, Winter 2010 Magazine.  They are the best magazine for perfecting recipes.  It was originally supposed to be a crock pot recipe but I didn't have time to use a crock pot so I just made it on top of the stove.

The recipe is different from other chicken soup recipes mostly because of the way the chicken is incorporated into it.  The thighs are browned in butter and the chicken was supposed to be wrapped in foil and then placed in with the liquid to cook.  I really did not like the idea of foil being boiled with the soup. It just did not seem very safe to eat after boiling the foil so I decided to wrap the chicken in foil but bake it in the oven for an hour and a half, then take off the bone, chop and add to the soup.  It was really yummy that way because you can season the chicken which brings more flavor to the soup and keeps the chicken from being too tough.

I also added more veggies because I wanted my little grandson, who is scheduled to arrive in March, to get as many as I could fit in this recipe!  You can exchange your favorite veggies for the ones I used.  That's what is great about this recipe, it is really adaptable to each persons likes.

So, without further adieu, here is a great recipe to warm you up on a cold day!

**Sorry there are just a couple of pictures.  I just was not thinking about blogging this recipe while I was cooking it.

HOMEMADE CHICKEN NOODLE SOUP

6 - bone-in, skin-on chicken thighs (about 3 pounds)
      Table salt and ground black pepper
1 tablespoon butter
6 carrots, peeled and sliced into 1/2 inch rounds
4 celery ribs, sliced
2 medium onions, chopped
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
3 quarts chicken broth (I used 10 cans of Campbells Chicken Broth)
2 bay leaves
4 bone-in, skin-on split chicken breasts (about 3 pounds)
8 ounces egg noodles
1-16 ounce frozen baby lima beans
1 can Great Northern Beans or any other white bean
1/2 small bag of fresh baby spinach, rough chopped

1.  Pat chicken thighs dry with paper towels and season with salt and pepper.  Melt butter in a Dutch oven over medium-high heat.  Add chicken thighs, skin side down, and cook until skin is deep golden brown, turn over and repeat.  Remove thighs from dutch oven.

2.  Pour off all but 1 tablespoon fat from pot.  Add carrots, celery, and onions to now-empty pot and cook until softened, about 5 minutes.  Stir in garlic, thyme, bay leaves and pepper flakes and cook until fragrant, about 30 seconds.  Add 1 cup of broth to pot and scrape up any browned bits with wooden spoon.  Add the rest of the broth.

3.  Season the chicken breasts.  I used garlic powder, salt and pepper.  Wrap in foil and place in  a 350 degree oven on a cookie sheet for 1-1/2 hours

4.  Remove chicken from oven.  Take chicken out of the foil and place on a tray or plate until they are cool enough to handle.  Shred the chicken and set aside.  Discard skin, bones and excess fat.

5.  Stir in lima beans and cook for 40 minutes.

6.  Add the can of beans and the shredded chicken.

7.  Add egg noodles and cook for specified time on package.

8.  Add the spinach, stir and turn off heat.

9.  Discard the bay leaves.  Serve.

ENJOY!!

Click Here to Print Recipe

HEALTHY CHICKEN IN FOIL

I posted this picture today on Little Magnolia Kitchen's Facebook page but I didn't tell what was inside.  

Well, now you know...it's a healthy chicken dish! 

this is before cooking

 Easy clean-up!

Healthy!

Low in Fat!

Really Yummmmmmmy!

Super easy to make!

What's not to love? 

I have been making this recipe for years and years and it is one of my family's favorites.  The recipe originally called for cooking sherry and different veggies but I changed it up a bit.  I really like the French Onion Soup in this recipe much better but you can try it both ways or find another liquid to try.  You can try different seasonings too.  You could go spicy, mexican, italian...lots of options!  

I always serve it with a mixed, fresh fruit salad and rolls.

Oh and by the way, speaking of rolls...have you tried the Rhodes Frozen Rolls?  They are amazing!  I used them for the first time at Thanksgiving this year.  I usually make homemade rolls but these were soooo easy and soooo good that I think these delightful little  diddies are my new best friends! Ha!

 

sorry I cannot get this picture to turn...ugh!

I literally opened the bag, sprayed a foil pan with Pam put the rolls in, sprayed a sheet of cling wrap with Pam, placed it on top of the rolls and walked away for 5 hours.  They rose up perfectly, I placed them in the oven for about 15 minutes and they were big, light, and fluffy.  I, of course, brushed them with honey butter when they came out of the oven....oh my gosh!!

Okay, here is the recipe...hope you try it.  Please let me know what you think if you try it by commenting here on the blog or Little Magnolia Kitchen facebook page.  Thanks so much for stopping by, it really makes my day!


HEALTHY CHICKEN IN FOIL
8 chicken breasts
3 russet potatoes, sliced into wide slices
4 yellow squash, sliced into wide slices
1 bag of small carrots
1 large yellow onion, sliced into rings
1 container of sliced mushrooms
1-1/4 sticks butter, sliced
2 cans French Onion Soup
Garlic Powder
Garlic Salt
Salt
Pepper
Heavy Duty Aluminum Foil, 8 - 16 to 18 inch long pieces

Preheat oven to 350 Degrees!

Wash and pat dry chicken.







Slice potatoes into wide slices so that they do not turn to mush while the chicken bakes. 

Do the same with the squash

Slice the onion into rings

Slice the butter into little pats.  It makes it so much faster and easier if you do this beforehand.  Gotta be careful with cross-contamination when dealing with chicken.

Tear off 8 sheets of Heavy Duty aluminum foil about 16-18 inches.

Place a piece of chicken on a piece of foil and season with garlic salt, garlic powder and pepper.

Place sliced potatoes on top of chicken

Place a pat of butter on top of each potato.  Salt and pepper the potatoes

Place a slice of squash on top of each pat of butter and season.

Place the carrots on each side of the chicken

Top with several sliced mushrooms and sliced onions

Spoon 3 to 4 teaspoonfuls of French Onion Soup over the top

Sprinkle more garlic powder, salt and pepper

Pull the two sides of the aluminum foil over the top of the chicken and fold down

Fold the ends to secure that the juices stay in the foil

Place the foil packets on a cookie sheet and bake in a 350 degree oven for 1 hour.

Open the foil packet, be careful to not burn yourself, and pour into a bowl.

I wonder if I could make cook these in a slow cooker?  I know 8 wouldn't fit but maybe 6...it's a thought!  Let me know if you try it!

ENJOY!