Recipe: Chicken Pot Pies with Puff Pastry

Chicken Pot Pies with Puff Pastry


Ingredients:

• 1/2 C. unsalted butter
• 4 C. chicken broth
• 1/2 C. all-purpose flour
• 1/4 C. dried onion flakes
• 1 dash hot pepper sauce
• 1 tsp. ground black pepper
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 (8 ounce) can carrots, drained
• 1 (8 ounce) can white potatoes
• 2 C. diced cooked chicken
• 2 sheet Hilshire Farm frozen puff pastry, each cut into four squares
• 1 egg, beaten with 1 T. water

Directions:

1. Preheat oven to 400 degrees.  Spray 4 small, oven-proof bowls with cooking spray.

2. In a saucepan over medium heat, melt butter. Stir in 2 C. chicken broth and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base.  Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf and carrots.  Cook about 5 minutes. Stir in potatoes and chicken and cook for another 5 minutes.

3. In the bottom of each bowl, line with a sheet of puff pastry on the bottom.  Divide chicken mixture equally into the four bowls.  Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture.  Place the four bowls on a baking sheet.

4. Bake for about 25 minutes or until pastry is puffed and golden brown.  Let rest at least 5 minutes before serving.

Updated House Pictures 2010-07-14

The appraiser came today and took these photos around the house for our refinance.  Some of them turned out pretty good, but they should because we've busted our asses for the past few weeks painting anything that wouldn't move out of our way and fixing a lot of small things here and there.  :-)

Swimming Pool (facing East)

Swimming Pool (facing West)

Front of the House with our New Roof

West Side of the House

Garage with our New Roof

Back Patio Area

Living Room

Living Room

Kitchen (facing West)

Kitchen (facing East)

Kitchen (facing East)

Microwave & Vegetable Sink Area

Eat-In Kitchen's Breakfast Nook

Downdraft Exhaust & Gas Range

Dining Room

RECIPE: Fuzio's Firecracker Pork Fusilli

Okay guys, when I made this, it turned out 98% exactly like how we'd get it at Fuzio, except you can actually get more than 4 or 5 pieces of meat.  hehe

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Firecracker Pork Fusilli (Fuzio)


Ingredients :

• 2 lb pork tenderloin, sliced into ½" thick medallions

For marinade :

• 4 cloves garlic

• 1 green onion, puréed

• 1 medium brown onion, puréed

• 1 ½ cups tightly packed fresh cilantro

• 2 ½ tbsp freshly grated ginger

• 2 cups pineapple juice

• 1 cup soy sauce

To serve :

• 1 lb cellentani pasta

• 1 cup sour cream

• fresh cilantro, to garnish, optional

Preparation and Cooking Instructions :

1. For marinade : Purée green and brown onions and garlic in food processor until mushy. Slowly add the cilantro leaves until blended in.

2. Combine pineapple juice, soy sauce, ginger, and purée in a container large enough to fit pork fillets. Add pork fillets, covering them. Marinate pork tenderloin for 24 hours.

3. After marinating, separate the pork and marinade ( reserve the marinade).

4. Sear the pork fillets in a thin layer bubbly hot cooking oil until brown on both sides ( about 30 seconds per side)

5. Return the reserved marinade back to the pan. Cover and stew for 2 hours.

6. In the meantime prepare the Habanero pesto below.

7. After 2 hours of stewing the pork fillets, separate stew liquid and pork. Reserve the stewing liquid.

8. Separate the pork tenderloin fillets into chunky strands and set aside.

9. Strain the stew liquid then let settle in a tall container. Remove as much of the separated fat with a spoon as possible.

10. Boil the strained liquid in a lidless saucepan at a low boil to reduce in quantity for 15 minutes. Add a little cornstarch if you want to thicken it further .

11. Meanwhile, cook the cellentani pasta according to package directions.

Habanero Pesto

Ingredients :

• 1 tightly packed cup cilantro leaves

• 2 cloves garlic, minced

• 1 habañero chili, seeded, minced

• up to ¼ cup olive oil

Preparation and Cooking Instructions :

1. Combine the garlic and chilies in the bowl of a food processor and blend into a smooth paste.

2. Add and blend in cilantro leaves in small batches.

3. As mixture becomes very thick, add olive oil until desired consistency is reached. Set aside.