Cheesy Chicken Pot Pie

On a cold spring evening (that seemed more like winter) a comfort food menu of Chicken Pot Pie and a side of simple slaw (sliced cabbage & shredded carrots w/ Mom's Celery Seed Dressing) hit the spot!

We actually doubled the recipe and shared a pie with a friend just home from the hospital.

Cheesy Chicken Pot Pie     6 to 8 servings

4 tablespoons butter 

3 to 4 tablespoons all-purpose flour 

½ to 1 teaspoon salt 

½ teaspoon pepper 

1 cup chicken broth 

1 cup milk

1 teaspoon chicken bouillon granules or concentrate

2 cups cooked cubed chicken 

About 1 cup frozen peas 

1 to 2 medium potato, cooked and cubed

1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar Cheese

Double unbaked pie crust  (to be posted soon)

Italian seasoning and paprika to sprinkle over crust 

1.    White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened. 

2.    Add chicken and vegetables; cool. Stir in shredded cheese.

3.    Preheat oven to 425º. 

4.    Pour chicken mixture into pastry lined pie plate. 

5.    Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape. Sprinkle with Italian seasoning and paprika.

6.    Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.

Variations:  

·     Instead of cooking potatoes and veggies, roast them instead.

·     Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”

·     Substitute cooked ground beef or sausage for the meat.

Recipe without photos . . .

Cheesy Chicken Pot Pie     6 to 8 servings

 tablespoons butter 

3 to 4 tablespoons all-purpose flour 

½ to 1 teaspoon salt 

½ teaspoon pepper 

1 cup chicken broth 

1 cup milk

1 teaspoon chicken bouillon granules or concentrate

2 cups cooked cubed chicken 

About 1 cup frozen peas 

1 to 2 medium potato, cooked and cubed

1 to 2 cups other vegetables such as cooked carrots, roasted peppers, sautéed celery, onions, mushrooms, etc
1 to 1 1/2 cups shredded Cheddar cheese

Double unbaked pie crust 

Italian seasoning and paprika to sprinkle over crust 

1.    White Sauce: Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, milk and bouillon; cook until thickened,  

2.    Add chicken and vegetables; cool. Stir in shredded cheese.

3.    Preheat oven to 425º. 

4.    Pour chicken mixture into pastry lined pie plate. 

5.    Top with second pie crust. Trim edges, seal and flute or crimp. Cut a few small slits in top crust to allow steam to escape. Sprinkle with Italian seasoning and paprika.

6.    Bake 35 minutes, or until light golden brown. Allow pie to sit for 15 minutes before cutting.

Variations:  

·     Instead of cooking potatoes and veggies, roast them instead.

·     Add 3 tablespoons hulled and salted sunflower seeds and call this “Sunflower Pot Pie.”

·     Substitute cooked ground beef or sausage for the meat.

Kathy Coup's Peach Upside Down Cake

We’ve flipped for Peach Upside Down Cake! And, especially delighted that Kathy Coup shared her family recipe . . . caramelized fruity goodness over a tender, light cake that has stood the test of time. The original Dinette Cake recipe shown below is from Kathy’s grandmother. Kathy’s mother used the recipe for upside down cake. Following in her footsteps, Kathy made this Peach Upside Down Cake first for her children and now for her grandchildren. 

Kathy Coup's Peach Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

Peach Topping

1 stick butter

About 1 1/2 cups brown sugar 

1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
   
2. Add vanilla, milk and egg (or whites) to dry ingredient. Mix and set aside so it’s ready to spread over peach mixture. 
3. TOPPING: Melt butter in a 10” cast iron skillet. 
   
4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
   
5. Arrange drained peaches over the brown sugar mixture.
   
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
   
   
   
   
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
   
8. Cool for a few minutes and then invert onto a serving plate.
   

Recipe without photos  . . 

Kathy Coup's Peach Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

Peach Topping

1 stick butter

About 1 1/2 cups brown sugar 

1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
2. Add vanilla, milk and egg (or whites) to dry ingredients. Mix and set aside so it’s ready to spread over peach mixture. 
3. TOPPING: Melt butter in a 10” cast iron skillet. 
4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
5. Arrange drained peaches over the brown sugar mixture.
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
8. Cool for a few minutes and then invert onto a serving plate.

Buttery Corn Bread

This corn bread does not need more butter, but
couldn't resist! Honey, though, is a must for me!

One of the fun things about spending a month in South Texas (New Braunfels) is the shared meals. Although condo cooking can be a challenge, those small kitchens don't keep good cooks from producing some amazing dishes—like Margaret Darg's tender, cake-like corn bread. 

Buttery Corn Bread     Makes one 9"x13" pan
2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
4 1/2 teaspoon baking powder

1. Cream the butter and sugar in a mixing bowl.
   
2. Combine eggs and milk in another bowl or measuring cup.
   
3. In another bowl, combine flour, corn meal, salt and baking powder.
   
4. Add dry ingredients to creamed mixture alternately with egg-milk mixture, beginning and ending with the dry ingredients.
   
5. Pour into a greased or sprayed 9"x13" baking pan. (I also lined the pan with parchment) 
6. Bake in a preheated 400° oven for 35 minutes or until a toothpick comes out clean.
   

Recipe without photos . . .
Buttery Corn Bread     Makes one 9"x13" pan

2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
4 1/2 teaspoon baking powder

1. Cream the butter and sugar in a mixing bowl.
2. Combine eggs and milk in another bowl or measuring cup.
3. In another bowl, combine flour, corn meal, salt and baking powder.
4. Add dry ingredients to creamed mixture alternately with egg-milk mixture, beginning and ending with the dry ingredients.
5. Pour into a greased or sprayed 9"x13" baking pan. (I also lined the pan with parchment) 
6. Bake in a preheated 400° oven for 35 minutes or until a toothpick comes out clean

National Festival of Breads

The spring 2019 issue of KANSAS! Magazine has been released and includes a story I wrote about the National Festival of Breads that will be held in Manhattan, KS at the Hilton Garden Inn on June 8, 2019.

Billed as a fun, free, family event, the sixth National Festival of Breads will be held in Manhattan on Saturday, June 8, 2019, and is expected to attract thousands. This biennial event is a venue for home bread bakers and food bloggers across the nation to showcase their skills and creativity in the Wheat State. 

Festivalgoers will be greeted by the aromas of baking bread wafting through the air of the Hilton Garden Inn’s spacious ballroom where eight finalists will be preparing their original yeast bread recipes in color-themed kitchens. It’s a chance to see, smell, taste and then cast a “Popular Choice” ballot for a favorite entry.

It's a day of baking, sampling and all-day baking demos and fun. Mark your calendar!

The article includes the winning recipe from the 2017 competition. It is one I made after attending the last festival — Seeded Corn and Onion Bubble Loaf.

This issue of the magazine also features festivals throughout Kansas. So as a part of my article, I incited this list  . . . 

KANSAS FOOD FESTIVALS—a baker’s dozen 

Check websites for times, location and if reservations/tickets are needed. 

1. Wichita: Death by Chocolate, Feb. 23, 2019 —Unlimited sweets, savory food and drinks from area restaurants, chefs and vendors during this evening fundraiser.  exploration.org   
2. Liberal:International Pancake Day, March 5, 2019 –-70^thtrans-Atlantic pancake race between Liberal and Olney, Buckinghamshire, England; a race where apron-clad women flip flapjacks and vie for victory. Gorge on pancakes and participate in local activities. pancakeday.net      
3. Lawrence: Kansas Food Truck Festival, May 4, 2019–-Regional food trucks with cuisine from across the world, live music and entertainment. ksfoodtruckfest.com
4. Marysville:Big Blue BBQ, May 31-June 1, 2019—KC BBQ Society sanctioned event with tasting plus a community dessert contest, Kids Que Grilling Competition, and Farmer’s Market. bigbluebbqmarysville.com
5. Manhattan: Taste of Downtown, June 4, 2019  —6^thannual culinary event offers an opportunity to spend the evening sampling the best Manhattan downtown has to offer. downtownmhk.com  
6. Lenexa: The Great Lenexa Barbeque Battle, June 21-22, 2019 —Cooks from all over the country compete for a coveted title; food vendors, children’s activities and live music. lenexa.com/bbq   
7. Wichita: Orpheum Celebrity & Chef Cookoff, June (time TBA) — Night of culinary celebration with an Iron Chef-style cooking competition featuring  celebrity/chef teams. A taste of Wichita’s best restaurants, cocktails, and a silent auction that supports the historic Orpheum Theatre. wichitaorpheum.com
8. Topeka: Fiesta Mexicana, July 16-20, 2019–- 86 years and still going strong, this fiesta includes traditional, homemade Mexican food, plus music and dancing.  olgfiestamexicana.org
9. Salina: Feast on the Fe, September (TBA) –- Tables set up on main street Santa Fe seat diners as they partake of locally produced and grown foods prepared by local chefs/cooks. localfoodworksfoundation.org
10. Newton:The Taste of Newton, Oct. 3, 2019 –- Held in the heart of downtown, the 33^rdfestival includes food provided by 60+ vendors, and an evening of live entertainment. newtonchamberks.org
11. Lindsborg: Svensk Hyllningsfest,October 18-19, 2019–-Feaston a smorgasboard of Swedish food. Learn how to make Swedish pancakes, Kringle and Swedish Tea Ring. Ethnic music, costumes, dance and crafts also on the menu. svenskhyllningsfest.org
12. Wichita:St. George’s Lebanese Food Festival, Oct. 12-13, 2019 — Members of St George Cathedral will serve plated meals including traditional offerings such as kibbee, stuffed cabbage rolls, pita bread and baklava at their 86^thfestival. 
13. Lenexa:Serbian Food Festival and Bazaar, November 23, 2019 — 49^thannual feast includes authentic dishes such as grilled lamb, cabbage rolls, beef stew, sausage, Serbian hamburger, homemade desserts: strudels, crepes, donuts, tortes and potivica. Live entertainment and dancing. st-george-church.org  

    

    Cover of the spring 2019 issue of KANSAS! Magazine

Split Pea, Ham & Barley Soup

On a cold, snowy day in Kansas, I am making Tom Otto’s split pea soup. He made it for us in his Texas Condo. I loved the addition of barley which makes the soup even heartier than usual. Tom said he didn’t use a recipe, just make split pea soup and added barley, but he was adamant that the best split pea soup is made using smoked ham that has been cut into chunks. He used lots of it; actually more than I did, so add extra if you prefer.

Besides, the soup is green, perfect for St. Patrick's Day that is quickly approaching. I did check, the Irish do make Split Pea Soup. What seems to distinguish it from the German variation is that they add potatoes and cream. So instead of barley, subsitute some diced potatoes to celebrate the season!

What goes with Split Pea Soup? That would be Margaret Darg’s Buttery Cornbread – another recipe from our month of condo living in South Texas. 

Split Pea, Ham and Barley Soup   Makes about 8 (1 1/2 cup) servings

10 cups chicken broth 

1 lb. dry split peas, rinsed and drained (about 2 cups) -- I used green even though they look yellow in the photos I took of the soup cooking on the stove

1/3 to 1/2 cup pearl barley

2 bay leaves

2 stalks celery, finely chopped

2 medium carrots, finely diced (about 1 cup)

1 medium onion, finely chopped (about 1/2 cup)

About 1 cup diced smoked ham

1 teaspoons black pepper

1 teaspoon garlic powder

A dash or two of red pepper flakes, optional

Kosher salt as needed – I used about a teaspoon

1. In a 4- to 5-quart Dutch oven or pot bring broth, split peas, barley, and bay leaves to boiling; reduce heat. Simmer, covered, for 30 minutes.
   
   
   
   
   
   
2. Stir in celery, carrots, onion, ham, black pepper, garlic powder and a dash of red pepper flakes; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender. Stir often as soup has a tendency to stick to the bottom of the pot.
   
3. Taste and adjust seasonings as needed. Soup can also be thinned with extra chicken broth as needed. It can also be transferred to a slow cooker until serving time.
   

Recipe without photos . . .

Split Pea, Ham and Barley Soup   Makes about 8 (1 1/2 cup) servings

10 cups chicken broth 

1 lb. dry split peas, rinsed and drained (about 2 cups)

1/3 to 1/2 cup pearl barley

2 bay leaves

2 stalks celery, finely chopped

2 medium carrots, finely diced (about 1 cup)

1 medium onion, finely chopped (about 1/2 cup)

About 1 cup diced smoked ham

1 teaspoons black pepper

1 teaspoon garlic powder

A dash or two of red pepper flakes, optional

Kosher salt as needed – I used about a teaspoon

1. In a 4- to 5-quart Dutch oven or pot bring broth, split peas, barley, and bay leaves to boiling; reduce heat. Simmer, covered, for 30 minutes. 
2. Stir in celery, carrots, onion, ham, black pepper, garlic powder and a dash of red pepper flakes; return to boiling. Reduce heat. Simmer, covered, for 30 minutes more or until vegetables, peas, and barley are tender. Stir often as soup has a tendency to stick to the bottom of the pot.
3. Taste and adjust seasonings as needed. Soup can also be thinned with extra chicken broth as needed. It can also be transferred to a slow cooker until serving time.

Chocolate Mousse Cake

Betty Krenger discovered this recipe years ago and we both made it quite often for awhile. But, as with many recipes, we both forgot about it until recently. Seemed to me that it had appeared in a Bon Appetit magazine so I goggled the recipe and found it – the online version is just slightly different. The link said it was the cover recipe for a late 1970’s issue of Bon Appetit. 

It is a creamy, delicious dessert that can be made ahead and frozen but some CAUTIONS apply: 

RAW EGGS – since there is always a chance of food poisiting from uncooked eggs, buy pasteruized eggs.

EGG WHITE FOAM – You’ll need to separate the whites from the yolks and this is easiest to do when eggs are cold. However, to achieve the maximum amount of egg foam, the eggs should be at room temperature. Hence, separate the eggs and then let them set for awhile.

Also egg whites will not whip if there is any fat present —SO —make sure you don’t allow any yolk to mix in with the white; use a clean bowl with no traces of fat, stainless, glass or ceramic bowls are ideal; also make sure your beaters are fat free – in other words, don’t whip the cream and then add the beaters to the egg whites!

GRAHAM CRACKER CRUST – if you’re not careful, a thick triangle of crust can form at the intersection of the bottom and sides of the springform pan. To avoid – use your thumb or fingers to pssh and thin out the excess crust that tends to form at the intersection.

CHOCOLATE LEAVES – make extras as not all will come out perfect!

Chocolate Mousse Cake    1 ten-inch springform;  serves 10 to 14 

Crust

2 1/3 cups chocolate wafer crumbs or chocolate graham crackers  

6 tablespoons unsalted butter, melted 

1. Combine crumbs and butter.  
   
2. Press on bottom and up sides of 10” springform pan.  
   
3. Refrigerate 30 minutes (or chill in freezer)

Filling

1 lb. semisweet chocolate (I used chocolate chips)

2 eggs

4 egg yolks

2 cups whipping cream 

6 tablespoons powdered sugar

4 egg whites, room temperature 

1. Soften chocolate in top of double boiler over simmering water or in microwave on 50% power.  Let cool to lukewarm (95°).  
2. Add whole eggs and mix well.  
   
3. Add yolks and mix until throughly blended.
   
4. Beat egg whites until stiff but not dry. 
5. Whip cream with powdered sugar until soft peaks form.  
6. Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.  
   
   
   
   
7. Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.

   

   I had a few leftover crushed graham crackers that I sprinkled over the top.

Leaves

8 oz. (about) semisweet chocolate (I used chips)

1 tablespoon (scant) vegetable shortening (or use oil)

Camellia or other waxy leaves

1. Melt chocolate and shortening in top of double boiler or in microwave at 50% power.
   
2. Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it.  Don’t let it drip on the underside or it will be difficult to pull the chocolate off. 
   
3. Place leaves on a tray lined with waxed paper or parchment paper.
4. Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate. 

Topping

About 2 cups whipped cream (about 1 cup unwhipped)

Powdered sugar to taste

1 teaspoon vanilla

Whip cream, adding sugar and vanilla, until quite stiff.

Loosen crust on all sides using sharp knife; remove springform.  

Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.

Top with chocolate leaves.

Recipe without photos . . .

Chocolate Mousse Cake    1 ten-inch springform;  serves 10 to 14 

Crust

2 1/3 cups chocolate wafer crumbs or chocolate graham crackers  

6 tablespoons unsalted butter, melted 

Combine crumbs and butter.  
Press on bottom and up sides of 10” springform pan.  
Refrigerate 30 minutes (or chill in freezer)

Filling

1 lb. semisweet chocolate (I used chocolate chips)

2 eggs

4 egg yolks

2 cups whipping cream 

6 tablespoons powdered sugar

4 egg whites, room temperature 

Soften chocolate in top of double boiler over simmering water or in microwave on 50% power.  Let cool to lukewarm (95°).  
Add whole eggs and mix well.  
Add yolks and mix until throughly blended.
Beat egg whites until stiff but not dry. 
Whip cream with powdered sugar until soft peaks form.  
Fold a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.  
Turn into crust and chill at least 6 hours or, preferably, overnight OR freeeze; if frozen, move to the refrigerator about an hour prior to serving.

Leaves

8 oz. (about) semisweet chocolate (I used chips)

1 tablespoon (scant) vegetable shortening (or use oil)

Camellia or other waxy leaves

Melt chocolate and shortening in top of double boiler or in microwave at 50% power.

Using a pastry brush, generously coat underside of leaves. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of chocolate -- if it's too thin, the chocolate leaf will crack when you to remove it.  Don’t let it drip on the underside or it will be difficult to pull the chocolate off.

Place leaves on a tray lined with waxed paper or parchment paper.

Chill leaves for at least 20 minutes. When chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate. 

Topping

About 2 cups whipped cream (about 1 cup unwhipped)

Powdered sugar to taste

1 teaspoon vanilla

Whip cream, adding sugar and vanilla, until quite stiff.

Loosen crust on all sides using sharp knife; remove springform.  

Pipe rosettes of whipping cream on top of cake or spread evenly over top., or simple serve whipped cream on the side.

Top with chocolate leaves.