As you can tell I have taken a bit of a hiatus here. This brings about some good and some bad news. Let's start with the bad news, shall we?
I have no great photos to post yet of the honeymoon or the wedding. Why? Well, my computer AND my camera cords are at my parents house. I am
Now for the good news. I have been getting into my new kitchen gadgets and am finally able to cook and bake again! This past weekend I surprised the hubby with one of his favorite dinners and although I haven't tried it (I am a vegetarian so cooking anything with meat shows my true love here) I have gotten some praise. That dinner was Mini Chicken Pot Pies (because they are way cuter than one pie of course)!
*Excuse the iPhone pics but you get the idea
Mini Chicken Pot Pies
1 sheet frozen puff pastry dough, thawed
2 teaspoons unsalted butter
2 teaspoons olive oil
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 tablespoons lemon juice
2 cups shredded chicken (I just boiled 2 chicken breasts so I could shred easily)
2 cups root vegetables (I used a frozen bag of carrots, corn and green bean mixture)
1/4 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 sage leaves
1 large egg white, beaten
1) Preheat oven to 425 degrees. Roll out puff pastry to 1/4 inch thick and cut into 4 rounds to fit over ovenproof bowls. Keep pastry covered and chilled.
2) Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge to seal. Place sage leaf on top of pastry, and brush with egg white.
3) Back pot pies on a baking sheet for 17 minutes or until pastry is golden brown.
This recipe was easy and mine look almost exactly like the picture. I ripped this out of a magazine a long time ago and I'm not sure where it's from but I want to say Self Magazine.