Currié’s Chicken Pot Pie

I found this recipe on another food blog. Though we used a store bought pie crust instead of making our own.

  • 1 pie crust
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup milk
  • 4 cups chicken broth
  • 1/2 cup onion
  • 4-5 small red potatoes, diced
  • 1 cup of carrots, diced
  • 1 cup corn
  • 1 cup broccoli florets
  • Meat from one small roasted chicken, shredded
  • Salt and pepper to taste
  1. In a large skillet, over medium heat, melt the butter. Once melted, add the flour, stirring constantly for 1 minute. Slowly add milk, while whisking. Slowly add chicken stock, while still whisking. Add the onion, potatoes, carrots, corn, broccoli and chicken. Season to taste.
  2. Pour the pot pie mixture into a pie plate. Place pie crust on top. Cut 4 to 5 slits on top (I think we forgot this part).
  3. Bake 45-55 minutes, until crust is golden brown.

Curie Chicken Pot Pie

Verdict: This was a good but not great recipe. For some reason while it baked all of the liquid evaporated, so it didn’t really feel like a pot pie while eating it.

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Chocolate Oreo Cake

I found this recipe on another food blog. We made one cake instead of cutting them up into mini cakes like the original recipe and we used store bought frosting instead of making the frosting in this recipe.

  • 2 ounces bitter or semisweet chocolate, chopped (we used semi sweet)
  • 2 ounces unsweetened chocolate
  • 6 tablespoons water
  • 1 cup butter
  • 1 1/4 cup plus 1/4 cup sugar, divided
  • 4 eggs, separated
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (we didn’t use because we use semi-salted butter)
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • Frosting
  • 1 1/4 cup crushed Oreos
  • 2/3 cup dark chocolate
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 4-5 tablespoons warm water
  1. In a double boiler, melt both chocolates along with the water. Stir until smooth and set aside to let cool to room temperature.
  2. Mix together the butter and 1 1/4 cup of the sugar until fluffy. Add in the melted chocolate. Add the egg yolks, one at a time.
  3. In another bowl, sift together the flour, baking powder, baking soda and salt (if using).  Mix half of the dry ingredients into the creamed butter mixture. Add the buttermilk and vanilla, then the rest of the dry ingredients.
  4. In another bowl, beat the egg whites until they hold soft peaks. Add the 1/4 cup sugar and beat until stiff.
  5. Fold in 1/3 of the egg whites into the cake batter. Then fold in the remaining egg whites.
  6. Divide batter into 2 prepared cake pans. Bake 25 to 30 minutes or until done.
  7. Mix together the frosting and the crushed up Ores (we also added some food colouring so that our vanilla frosting was pink).
  8. Place the dark chocolate and heavy cream in a double boiler. Let melt 2-3 minutes without stirring. Slowly mix to combine. Add powdered sugar and keep mixing. Add water, one tablespoon at a time until a nice consistency is reached.
  9. Frost the top of one cake with the icing, then place the other cake on top of it. Frost top and the sides of the layered cake. Drizzle with chocolate sauce

Chocolate Oreo Cake

Verdict: Given all the work in making the cake, they didn’t taste as amazing as I would have hoped. There wasn’t that much of a chocolate flavor to the cake.

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Cheeseburger Pasta

I found this recipe online.

  • 1 pound ground beef
  • 10 3/4 ounce can of tomato soup (here they are sold in 10 ounce cans)
  • 10 3/4 ounce can of cheddar soup (also sold here in 10 ounce cans
  • 1 1/2 cup water
  • 2 cups uncooked medium pasta shells
  1. Cook beef over medium-high heat, until well browned.
  2. Stir the soups, water and pasta in with the beef. Bring to a boil then reduce heat to medium. Cook until pasta is tender.

Cheeseburger Pasta

Verdict: I would classify the dish we ended up with as a soup, as there seemed to be more liquid in ours then in the picture in the website above. Still, it was a good, hearty soup, though I would probably add more seasoning to it.

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Southwest Chicken with Honey Roasted Corn Salsa

This is a Pillsbury recipe.

  • 2 cups uncooked instant white rice
  • 2 cups water
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 2 tablespoons oil
  • 1 zucchini, chopped
  • 12 ounces of corn (we don’t have the honey roasted corn here, so I guess our recipe didn’t really turn out the same)
  • 1 1/4 cup salsa
  1. Cook rice.
  2. Coat chicken with taco seasoning.
  3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook chicken until chicken is cooked through. Remove from skillet.
  4. Add the remaining oil to the same skillet. Cook zucchini in oil for 3 minutes, stirring occasionally. Add corn and salsa and cook 3 minutes or until heated through.
  5. Serve chicken over rice and top with rice.

Chicken Corn Salsa

Verdict: This was an easy dish to make and very tasty. Because we didn’t have the honey roasted corn ours probably didn’t taste the same as the original recipe would have but as I was eating it I didn’t feel like there was anything missing to the flavor.

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Cream-Filled Cupcakes

I found this recipe online, though I can’t seem to find where.

Cupcakes:

  • 3 cups flour
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla

Filling:

  • 1/4 cup butter, softened
  • 1/4 cup shortening (we used vegetable oil instead)
  • 2 cups icing sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Pinch of salt (we didn’t use because we use salted butter)
  1. In a mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. Add eggs, milk, vegetable oil, water and vanilla. Mix until smooth.
  2. Fill paper lined muffin cups half full. Bake 15-20 minutes, or until cupcakes are cooked through. Remove from pans and let cook completely.
  3. In another mixing bowl, mix together all the ingredients for the cream (for Saint Patrick’s Day, we added some green food colouring to make the cream green!) Put the cream in a pastry bag. Press tip into cupcakes and fill. (This was our first attempt at creating filled cupcakes, so we may not have done this part as well as we could have.)

Cream Filled Cupcakes

Verdict: These cupcakes were dense, but lacking a rich chocolate taste I want in chocolate cupcakes. They definitely were better with the cream (we had one batch made in a shamrock shaped mould that didn’t work, so I had tasted some of them without the cream), though the cream was definitely very very sweet.

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Mascarpone Chicken Pasta Bake

I found this recipe online.

  • 1 cup mascarpone cheese, at room temperature
  • 1 lemon, zest and juice
  • 1 teaspoon black pepper
  • 3 chicken thighs, boneless and skinless, cut into 1 inch diced pieces (we used chicken breasts instead
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 16 ounces stewed tomatoes, undrained
  • 1 package of pasta of your choice
  • Salt and pepper to taste
  1.  Preheat oven to 350F.
  2. Mix zest, juice, mascarpone cheese and pepper in a bowl. Whisk to combine. Set aside.
  3. Cook pasta, al dente. Drain, reserving 1/2 cup of the pasta water.
  4. Meanwhile, heat oil in skillet and add chicken. When the chicken begins to brown add the garlic. Cook until chicken is cooked through. Add salt and pepper.
  5. Return pasta to pot (if oven proof, if not place in a baking dish). Stir in mascarpone, chicken and tomatoes. Loosen the sauce with 1/4 cup of the reserved pasta water, adding more if needed (we didn’t have to). Top with additional cheese of your choice, if desired (we used Parmesan).
  6. Bake 15 to 20 min or until cheese is browned.

Mascarpone Chicken Bake

Verdict: I tried this recipe mainly because I wanted to see what mascarpone was like. Happy to find out that it’s another new ingredient for me that I kind of like. It gave the sauce a creamy texture but it didn’t have a taste like cream cheese, which I am still not overly fond of. I kind of didn’t like the large tomatoes in this recipe and wished we had chopped them up more.

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In Search Of: the Perfect Chocolate Chip Cookie Part 58: Boiled Egg Chocolate Chip Cookies

It’s been awhile since I tried a new chocolate chip cookie recipe, but I was in the mood for something new. I found this recipe on another food blog.

  • 1 cup butter, room temperature (we used semi-salted though the recipe originally called for non-salted)
  • 1 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 hard boiled eggs, peeled and finely chopped
  • 1 teaspoon salt (omitted)
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 2 cups chocolate chips
  1. Preheat oven to 350F.
  2. In a large mixing bowl, cream together the butter and the brown sugar.
  3. Add in vanilla and chopped eggs (there will be bits of eggs in the batter, but as the original recipe says it’s nothing to worry about. They all get fully mixed up when you add the flour).
  4. Add in salt (if using), baking soda and flour. Add in chocolate chips.
  5. Drop spoonfuls onto baking sheets. Bake 10 to 12 minutes.

Chocolate Chip 58

Verdict: We made just under 4 dozen cookies. This was a good recipe, but not one of the best ones that we found while going through all of the different chocolate chip cookie recipes. I found the cookies a little dryer than other recipes, which I think is due to the eggs been hard boiled.

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