Here I am!

Before you post a really cute photo of me on a telephone pole offering a huge reward for finding me- I thought I would finally write another post. I have tons of excuses; World Series, election B.S., work..I thought I would just move on and quickly post something I made last week. "Chicken Little Pot Pie" I have no idea why I call it that...better than...orgasmic pie. Because it was that good! So here are some photos of said dinner pie. I will post the recipe later today because if I don't get in the car and got to town I will not have anything to eat tonight.* As if. I just want to go shopping!

Chicken Little Pot Pie (no actual pot was used to make this pie.)

AND

AND....YUM!


Chicken Little Pot Pie

1 (2 1/2 to 3 lb.) broiler-fryer OR 4 chicken breasts- your call
1 onion, quartered
1 stalk celery, cut into pieces 1 tsp. dried whole basil
1 tsp. dried whole thyme
1 tsp. dried whole rosemary leaves, crushed (if you don't have any of these, just toss in the herbs you DO have.)
1 tsp. salt
1 bay leaf
1 c. finely chopped celery-
1 c. finely chopped onion
1 c. finely chopped carrots
1 or 2 chopped potatoes

1/3 c. butter, melted

1/2 cup or so of white wine OR, if you are pregnant or don't drink, use chicken broth:)
1/2 c. all-purpose flour
1 1/2 c. half and half

1 cube of cream cheese
1/2 tsp. salt
1/4 tsp. pepper

Combine first 8 ingredients in a Dutch oven. Cover with water or white wine and bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Cool chicken, remove from bone, chop.
Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth, cream cheese, wine and half and half. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and the chopped chicken.
Line greased pie-plate with bottom crust. Pour chicken mixture into crust and place second crust atop. Pinch edges of crusts together to seal and cut a few slits into top crust.
Bake in 350 degree oven for 45 minutes or until top crust in golden brown. Let cool for 5-10 minutes and serve.

Cooking with ADD

It might be the new moon this month, or the fact that I scored a new writing gig, or perhaps because I have adult ADD and don't enjoy Ritalin milkshakes- but this week I have  been going in a million different directions.
Which, if you have ADD, you know it's what we live for- woo-hoo!

But let's get to the food- (Hint- if you cook and you have ADD, it's helpful to carry around a timer so you don't burn the kitchen down.)

The view outside my kitchen window is of the north Cascade Mountains here in Washington, and the snow has started to cover the peaks. It's G-D inspiring, and comfort food is on the mind. Along with a bunch of other stuff...

Anyway, I was going to post the recipe of my Autumn Chicken Pot Pie*, but then, ADD came-a-calling- and I read my friend's blog- J & C's blog- http://candjdinearounddc.blogspot.com/2010/10/teds-bulletinread-all-bout-it.html that they were given yummy, apple butter Pop Tarts to make up for a so-so dinner, and I thought, "You know, I need to clean my car, and write that chapter and wash...oh hey, I want to make Apple Butter Pop Tarts!"

And so I did. Because I have about 10 quarts of apple butter I made over the weekend, and because I didn't want to clean out the car.

Apple Butter Pop Tarts

makes 9 tarts

For the Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)

For the Filling:
1 cup of quality apple butter- preferable home made.

Glaze
1 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk

To prepare the Crust:
In a medium bowl, whisk together flour, sugar and salt.  Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor.  There may seem like there’s a ton of butter in your flour.  There is.   Work it in until only pea sized lumps remain in your mixture.  The mixture should also hold together when squeezed into a ball.
In a small bowl, beat the egg with the milk.  Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture.  Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together.  Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.

On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness.  The dough should be slightly larger than 9×12-inches.  Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long.  Using the pizza cutter, cut each side into thirds, creating 9 squares.  Place dough squares in the fridge while you roll out the second piece of dough in the same way.
Brush one set of 9 squares with beaten egg.  This will act as the glue for the top layer of dough.  Spoon about one tablespoon of apple butter into the center of each brushed dough square.  Top with a piece of dough and use a floured fork to crimp the sides closed.  Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F.  Let tarts rest in the fridge for 30 minutes while the oven preheats.
Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
While the tarts bake, whisk together ingredients for the glaze and set aside.
Let baked tarts rest on a cooling rack to cool completely before glazing.
*Chick Pot Pie recipe next. If I remember.