Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy. This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights! Ingredients: 2 sheets frozen puff pastry dough, thawed Cooking spray 1 tablespoon canola oil 1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 teaspoons all-purpose flour 2 cups unsalted chicken stock 1 1/2 cups chopped skinless, boneless rotisserie chicken breast 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick 2 ounces 1/3-less-fat cream cheese 2 tablespoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts. These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time. Ingredients: CRUST 1/3 cup sugar 1/4 cup unsalted butter 2 tablespoons canola oil 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt 4.5 ounces all-purpose flour (about 1 cup) 1/3 cup very finely chopped toasted pecans Baking spray with flour FILLING 2 … Continue reading

Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.   Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

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