Chef in my Kitchen











{June 2, 2009}   Chicken Shepherd’s Pie

Shepherd's pie

I usually make Shepherd’s Pie with leftover turkey and have also tried it with some leftover roasted chicken as well and it worked well.

This is a real family pleaser and our youngest child actually asks for this for dinner a lot so this time I tried it with uncooked chicken.  I adapted the recipe from here making some minor adjustments.

Ingredients:

  • 3 large potatoes, peeled
  • 1 tablespoon butter
  • 1/4 cup milk
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 clove garlic, finely chopped
  • 2 chicken breasts, cut into thin pieces
  • 2 large carrots, shredded
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • Grated Cheddar

Directions

  1. Boil potatoes until tender.
  2. Mash potatoes with butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  3. Saute onion,  leek and garlic in olive oil until soft. Stir in chicken and saute, carrot,  parsley, thyme and season with salt and pepper to taste.  Add half a cup of water, cover sauteing pan and cook for 20 minutes. Stir in flour.
  4. Transfer meat mixture to a deep dish pie pan or casserole. Spread potatoes over meat, and swirl with a fork.
  5. Sprinkle with Cheddar Cheese.
  6. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes are lightly browned.
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{April 14, 2009}   Chicken and bow tie Pasta

bow-tie-pasta1

My children love pasta dishes but hate vegetables in them, so I adapted this recipe and they loved it.

INGREDIENTS

  • 4 boneless, skinless chicken breast halves
  • 1 (12 ounce) package farfalle (bow tie) pasta
  • 1 (14 ounce) can chicken broth
  • 2 tbsps vegetable oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 (8 ounce) containers chive and onion cream cheese
  • 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat oil in a large skillet over medium-high heat and sauté garlic.
  3. Add chicken and sauté on both sides. Season with salt and pepper and add chicken broth. Cover and simmer for 20 minutes. Add pasta and stir in cream cheese until smooth.
  4. Garnish with Parmesan cheese.


risotto

Don’t let the title of my blog mislead you.  I am by no way a Chef, just a wife and mom trying to please my family.

This is my first blog post and I was motivated to start blogging from Ivy, at Kopiaste.. to Greek Hospitality. I have been reading her blog for a while and recently joined BloggerAid.

Ivy, together with two other lovely ladies, Giz, at Equal Opportunity Kitchen and Val, at More than Burnt Toast created this Social Network to bring awareness about hunger.  They are also going to publish a Cookbook by the end of the year and all money will be going to School Meals, a programme of the World Food Programme.

I bookmarked this recipe from Ivy’s blog and my whole family and I have been enjoying it as I have made it more than once.

I saw some events going on at BloggerAid and decided to write my first post and participate at these events.

Risotto with Shrimps and Mushrooms

Recipe adapted from Ivy’s blog

Preparation time:  10 minutes

Cooking time:  25 minutes

Serves: 5

Ingredients:

  • 500 grams Arborio rice
  • 1 kilo frozen shrimps
  • 5 mushrooms, sliced
  • 4 ripe tomatoes grated
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 5 tablespoons, olive oil
  • 3 tablespoons, balsamic vinegar
  • 1/2 cup white wine
  • Salt and pepper
  • 1/2 teaspoon dried thyme
  • Chicken stock (about 4 cups)

Directions:

1. In a large skillet heat the olive oil and sauté mushrooms.  Remove and set aside.

2.  Add onion and garlic and sauté until translucent.

3.  Add the rice and sauté for a few minutes.  Add the wine and vinegar and mix.

4.  Season with salt and pepper.

5.  Add the tomatoes and mix and start adding the chicken stock gradually.  When it is absorbed continue adding and mixing.

6.  Five minutes before the rice is ready, add the shrimps and the mushrooms and keep adding stock and mixing.

7.  Remove from the heat and serve while hot.

I am sending this recipe to Srivali, at Cooking 4 all Seasons, who is hosting the event Monthly Mingle 31, Kids’ Lunches, event started by Meeta.

mm-kidslunches



et cetera