That was a bit of a shocker waking up to a scattered layer of white stuff. There was lots of rain and by afternoon most of the snow had melted away with the dampness.
I'm not ready for snow, I'm still getting used to the idea of temperatures falling into the 40's and below. Frozen tundra I'm not quite acclimated yet.
Today was a mish-mash of doings, from cooking to writing. I've been thoroughly hooked to listening to online radio. It is just way more informative than regular stations (then again, I don't really put on the radio while I'm at home, and the same goes for when we drive in the car). But I have to say, Heritage Radio Network has a lot of shows that I'm highly interested in. It's great when multitasking and cooking, as I was today. They have a lot of archived shows that are prefect when you are walking around doing stuff and want to listen to something (helps if you have wireless headphones, I know I drain my batteries on it because that's all I tend to do). It's a gateway radio show, I want to listen to other stations with the same ilk.
Have a great gut bustin' dairy laden chicken pot pie recipe, lazy style. This is day #3 for using the rotisserie chicken that was bought on friday. Did a bit of stretching, but you'd never know it with a full tummy:
Friday was eating the chicken straight up, with a lot of mixed veggies on the side and squash.
Saturday was chicken pot pie with sides of squash (leftover from the previous day).
Sunday was din-din at Grandma's - where sheppard's pie was being served, there must have been that kind of cooking style in the air - and ...
Monday was chicken pot pie again with more squash.
A pretty darn good use out of a 'marked down' chicken, already cooked, from the store. There still is some meat leftover on the bones and I think I'll keep them in the freezer so that way I can make some homemade chicken stock when I collect enough bones (doesn't that sound just diabolical? "When I collect enough bones"? I'll just a Muhahahaha just for effect...)
Chicken Pot Pie, Lazy Style:
- rotisserie chicken, about half a breast, chopped into cubes
- milk
- flour
- chicken boullion (msg free and in powder form)
- butter
- olive oil
- garlic powder to taste
- 1/2 can -3/4 can of the follwing : carrots, green beans, potatoes (I was looking for something to use the canned potatoes in because they're not a favorite, but it worked really nice in this) or any other combination of veggies you like in a chicken pot pie
- instant potato flakes if you need to thicken the sauce because of too much milk (neat little trick, thanks to kiddo's suggestion)
In a saucepan melt a pat of butter (I know, real technical, eh?) and a smidge of olive oil. When the butter starts to bubble a bit, add a tablespoon of flour to the mix to make a roux. Add more or less to thicken and continue to cook until the roux browns a bit. Take off the heat to cool slightly. In the mean time, take 1 1/3 C of milk and microwave in a bowl for about 45 seconds to take the chill out. With a whisk, return to the saucepan with the roux, which should still be relatively hot even tho it is off the heat. Trickle the heated milk into the roux, stirring briskly all the time with a wire whisk. Go slowly or the milk could separate making it a clumpy mess.
Once all the milk is all combined with the roux, it should thicken nicely. Bring back to the burner and cook on medium heat. Add some chicken boullion to flavor and adjust to taste. If the sauce is really liquidy, add some instant potato flakes but don't over do it or you'll be making mash potatoes instead.
Add cubed chicken, drained veggies, and garlic powder. Heat through. Serve as is or on top of sliced bread or mashed potatoes. (Autumn olive ketchup really goes perfect on top of this dish).
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