Chicken Pot Pie Soup (Riverbelle Terrace)

River Belle Terrace Inspired Chicken Pot Pie SoupPrep time: 15 min | Cook time: 30 min | Servings: 4-6 

Ingredients:

• 4 tbsp Butter 
• 1 small Yellow onion, diced 
• 2 Carrots, diced 
• 2 Celery stalks, diced 
• 3 cloves Garlic, minced 
• 1/3 cup All-purpose flour 
• 4 cups Chicken broth 
• 2 cups Cooked chicken, shredded or cubed 
• 1 cup Frozen peas 
• 1 cup Heavy cream 
• 1 large Russet potato, peeled and diced small 
• 1 tsp Dried thyme 
• Salt and black pepper to taste 
• Optional: Puff pastry, cut into shapes and baked (for topping) 

Instructions:

1. Sauté Veggies: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute. 
2. Make Roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. 
3. Simmer: Gradually whisk in the chicken broth, then add the diced potatoes and thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. 
4. Finish: Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste. 
5. Serve: Serve in bowls, topped with crumbled crackers or baked puff pastry squares to mimic the crust. 

Old Fashioned Potato Salad

 6 medium potatoes, boiled whole until tender. Peel and then dice.

1 C thinly sliced celery

1/2 C finely chopped onion

1/3 C chopped sweet pickles

2 C mayonnaise 

2 1/2 tsp sugar

2 1/2 tsp celery seed

2 1/2 tsp dill pickle juice

2 1/2 tsp mustard

1 1/2 tsp salt

2-4 hard boiled eggs, chopped (depending on how eggy you like it)

Combine mayo with the sugar, seed, pickle juice, mustard, and salt. Stir in potatoes, celery, onion, and sweet pickles. Fold in eggs. Chill.

Cajun Braised Pork Chops

 4 Boneless Chops

1 tsp paprika

1 tsp garlic powder

3/4 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 T oil

1 C chicken broth

Heat oil in skillet over medium high, sprinkle spices on chops, sear until both sides are browned. Pour broth over, cover, reduce heat to medium low, and cook for 10-15 until cooked through.

Raspberry Chicken

 4 Chicken Breasts, seasoned with salt and pepper. Cook on medium high turning once until cooked through.

1/2 C Raspberry Preserves

1T soy sauce

2T balsamic vinegar 

Optional fresh raspberries. 

Simmer until reduced. Serve over chicken.

Cottage Pie

 1 lb ground beef

1/4 C dry diced onion or fresh

1 clove garlic

2 1/2 Tbs flour

1 1/2 tsp ketchup

1 tsp Rosemary 

1/2 tsp paprika 

Pinch cinnamon 

Salt and pepper to taste

1 1/4 C beef broth

6 oz frozen peas and carrots

Prepared mashed potatoes

1 C shredded Cheese

Brown ground beef with onion. Add garlic. Add flour and spices. Pour broth over, add veggies and simmer until thickened. Place in greased baking dish. Mix Cheese into potatoes and spread on meat. Bake on 350° until Cheese melts and it's bubbly.

Tamale Pie

 Recipe from 2 Teaspoons

Ingredients

CORNBREAD

½ cup cornmeal

2/3 cup flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

1/4 C tablespoons oil

1/3 cup milk

1 egg

1 can of corn or creamed corn

MEAT

1 lb ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

TAMALE PIE

1 small can enchilada sauce

2 cups of shredded Mexican style cheese

OPTIONAL TOPPINGS

Salsa

Guacamole

Sour Cream

Shredded Cheese

Cilantro

Lime wedges

Instructions

1. Preheat oven to 400 degrees F.

2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form.

Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13,

large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.

3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until

fully cooked, about 10 minutes. Drain and set aside.

4. 5. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a

fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover

with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to

brown, about 5-10 minutes.

Let cool for 10-15 minutes before serving with desired toppings.

Chicken Salad

I saved this on Pinterest and never want to lose it. I also add about 1/8 C chopped onion and sometimes swap the apple for grapes.

2/3 C Cranberries or raisins

1/3 C celery

1/3 C pecans

1/3 C apples

2 1/2 C cooked chicken

1 tsp lemon juice

1 T honey

1/2 C mayo

4 tsp buttermilk

1/2 tsp salt

1/8 tsp pepper

Crockpot Chicken and Rice

 

Ingredients

• 1 1/2 cups white rice, not instant
• 3 cups low sodium chicken stock 
• 2 medium carrots, diced
• 2 celery sticks, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound raw chicken breasts, diced
• 10 ounces condensed cream of chicken soup

Instructions

• Spray your crockpot liberally with cooking spray.
• Rinse your rice two to three times with water until it runs clean.
• In the base of your slow cooker combine the rice, diced chicken, chicken stock, carrots, celery, onion, garlic, salt, and pepper.
• Cook on low for 4 to 6 hours (see note). This recipe works best if you are able to stir it once or twice while cooking.
• At the end of the cooking time, stir in the condensed soup.

Notes

The cooking time of this recipe varies from crockpot to crockpot. If at four hours the rice is still hard, you will need to cook it for longer.

The Best Chocolate Chip Cookies

 

Ingredients

• 1 cup 226 g unsalted butter, cold and cut
• 1 cup 200 g granulated sugar
• 1 cup 220 g brown sugar, packed
• 2 large eggs room temperature
• 2 tsp 9 g vanilla
• 3 + 1/4 - 1/2 cups 420 g all-purpose flour (Batter should be only slightly sticky 
• 1 teaspoon 4 g baking soda
• 1 teaspoon 4 g baking powder
• 1 teaspoon 5.6 g salt
• 1 cup 150 g semi-sweet mini chocolate chips
• 12 oz bag milk chocolate chips (I use the larger size chips like Ghiradelli)

Instructions

• Preheat your oven to 350° (325° convection) F. Line baking sheets with parchment paper (important, don't skip!)
• In the bowl of an electric mixer fitted with the paddle attachment beat cut butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until just combined, don't over mix. 
• Stir in the chocolate chips.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 9-10 minutes. The cookies are done when the edges are slightly golden brown and the center still slightly shiny. Leave on sheet to cool. (Remove to wire rack if the center is not shiny immediately after baking to keep from overbaking).

Coconut Frosting

1 1/2 C unsalted butter

5 1/2 C powdered sugar

1/3 C coconut milk, canned

1 1/2 tsp vanilla

1/2 tsp coconut extract

1/8 tsp salt 

Instructions 

• In a stand mixer fitted with a paddle attachment, combine the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the salt and coconut cream.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

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