Curried Chicken and Potato Pie

I am never against making a normal meal into some kind of pie.  It really steps up any recipe in my opinion.  When I found this recipe in Everyday Food magazine I couldn't help myself.  Plus, I'm liking the curry flavor the more I try it.  

Preheat the oven to 400 degrees F.  In a large nonstick skillet melt two tablespoons of butter.  Add ginger and curry powder and cook for two minutes. 

Add potatoes, chicken, two tablespoons of water and cook breaking up the meat with a wooden spoon.  Cook until the chicken is cooked through and the hash browns are tender, around 15 minutes.  Then stir in the peas, cilantro and season with salt and pepper.  Let cool slightly.

Layer 1 sheet of phyllo on a work surface that's been sprinkled with flour.  Lightly brush with the melted butter.  Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with the melted butter.  Gently transfer the stack to a 9 inch pie plate.  Fill with the chicken mixture.

Bake until golden brown, around 25 minutes. 

Slice and enjoy.  This was perfect when I had some guests staying at my house, easy prep and it served a lot of people easily.  The curry flavors with the vegetable and chicken make this pie delicious!  Eat up! 

Curried Chicken and Potato Pie

Adapted from Everyday Food Magazine

Serves 6

2 tablespoons unsalted butter, plus 1/2 stick melted

2 tablespoons minced, peeled fresh ginger

2 teaspoons curry powder

4 cups frozen hash browns

1/2 pound ground chicken

1 cup frozen peas

1/2 cup fresh cilantro, chopped

salt and pepper to taste

6 sheets frozen phyllo dough, thawed

Preheat the oven to 400 degrees F.  

In a large nonstick skillet melt two tablespoons of butter.  

Add ginger and curry powder and cook for two minutes. 

Add potatoes, chicken, two tablespoons of water and cook breaking up the meat with a wooden spoon.

Cook until the chicken is cooked through and the hash browns are tender, around 15 minutes.  

Then stir in the peas, cilantro and season with salt and pepper.  

Let cool slightly.

Layer 1 sheet of phyllo on a work surface that's been sprinkled with flour.  
Lightly brush with the melted butter.  
Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with the melted butter.  
Gently transfer the stack to a 9 inch pie plate.  
Fill with the chicken mixture.
Bake until golden brown, around 25 minutes and enjoy.

Wordless Wednesday - Lookout Peak

Postino Wine Cafe - Gilbert, AZ

C and I are always looking for restaurants that allow dogs so that we can take Mia along. While I've eaten at Postino Wine Bar before, I hadn't been to their location in Gilbert, so we tried it out.  It has a great patio, that's perfect for relaxing and enjoying the weather or taking your pup!  I started with a mimosa... it was Saturday and it sounded like a good idea to start my weekend right.

I opted to try something other than the panini selection since I had tried those before, and the bruschetta sounded perfect.

There are many options to pick from, I chose fresh mozzarella tomato basil, salami with pesto and warm artichoke spread.  All were delicious, I think the salami was my favorite. 

C ordered one of their panini's.  I would say this is what they're most known for.  The bread is so fresh and tasty, and they have interesting meat and cheese combinations.  You also get a choice of salad or homemade chips, both are terrific, but the salad is definitely my favorite.  The best thing is the sandwiches are so big it usually ends up being two meals!  

Postino's has a couple locations around the Phoenix area, the two I've seen are great spaces.  Really relaxed and trendy.  Plus, the food is all great, you really can't order anything bad off their menu.  If you get a chance to check them out, please do!  Have fun :)

Nutella French Toast

I've been using my homemade nutella in as many ways as I possibly can and it's been nothing but awesome.  One morning I had a craving to make french toast, and thought the Nutella would be a perfect topping or stuffing for it.  Turns out I was right! 

I started by making the traditional french toast.  Soaked in milk, some vanilla, cinnamon, etc.  I've been adding a hint of whatever flavor of coffee creamer I have in the house as well and it always adds a little extra flavor that I enjoy.  Soak whatever bread of your choice in the mixture for 30 seconds.

Heat a medium sized skillet to medium heat.  Cook the french toast pieces individually until browned on both sides.

Yum!!! After each piece of toast finished cooking I spread a layer of the Nutella until all the toast was ready.

Topped off with a little powdered sugar and fresh strawberries and what a great breakfast.  The hazelnut spread added to the vanilla mixture on the toast is a great combination.  This breakfast is sure to start any day out right.  Enjoy!

Nutella French Toast

Serves 2

4-6 pieces of bread

Nutella or homemade Nutella

your favorite french toast mixture - I recommend this recipe.

Soak thickly sliced bread in the french toast mixture for at least 30 seconds.

Heat a medium sized skillet to medium heat.  

Cook the french toast pieces individually until browned on both sides.

After each piece of toast finished cooking spread a layer of the Nutella until all the toast is ready.

Topped off with a little powdered sugar and fresh strawberries. 

Enjoy!

Roasted Squash Homemade Ravioli

I've already posted about my homemade pasta, which turned out fabulous.  While I was at it I wanted to make homemade ravioli, so I used the same recipe to make the dough for these guys.  Posted below is the pasta recipe again, but let's get onto the stuffing!

Split the squash in half with a sharp knife.  I made two servings because I wanted to have plenty!  Salt and pepper lightly and roast at 400 degrees F for around 50 minutes, until tender.  Remove the squash from the skin and let cool in a large bowl. 

Mash the squash well.  Add ground nutmeg, salt, pepper and Parmesan cheese.  Stir well and set aside

Instead of making noodles I just rolled out the dough until flat.

Lay out the dough and prepare to cut the ravioli.  Make sure the surface is well floured.  I used an actual ravioli cutter, but you could use any round or square object that can cut through dough.  Then add a tablespoon of the squash mixture to the center of the round ravioli.

Brush water around the mixture where the top piece of dough will touch.  Press tightly and seal with your fingers.  I chose to use a light tomato sauce with my ravioli but you can use whatever you like.  An herb butter sauce would also be delicious.  Bring a large pot of salted water to a boil, and cook the ravioli in small batches for around three minutes. 

Serve with whatever sauce you desire and add a little cheese on top.  These were so delectable.  I think that homemade ravioli is so apparent, possibly even more than recognizing homemade pasta.  The squash had great flavor, and these babies will fill you up fast.  Especially if you have a little garlic bread on the side :)  

I hope you all have a great weekend! 

Roasted Squash Ravioli

Adapted from The Italian Dish

Filling:

1 large butternut squash

tablespoon ground nutmeg

salt and pepper to taste 

1/2 cup Parmesan cheese

Pasta:

1 egg

3/4 cup flour

Mound the flour on your counter and create a well in the center.

Whisk the eggs.

Starting incorporating the eggs into the flour

Roll the dough into a ball.

Wrap the dough it in flour covered plastic wrap and let it rest for around 1/2 hour. 

Using whatever pasta maker you have, roll out the dough to your liking.

For ravioli: Split the squash in half with a sharp knife. 

Salt and pepper lightly and roast at 400 degrees F for around 50 minutes, until tender.  

Remove the squash from the skin and let cool in a large bowl. 

Mash the squash well.  

Add ground nutmeg, salt, pepper and Parmesan cheese. 

Stir well and set aside.

Lay out the dough and prepare to cut the ravioli. 

Add a tablespoon of the squash mixture to the center of the round ravioli.

Brush water around the mixture where the top piece of dough will touch.  

Press tightly and seal with your fingers.  

Bring a large pot of salted water to a boil, and book the ravioli in small batches for around three minutes.

Serve with whatever sauce you desire and add a little cheese on top.

Mystery Castle - Phoenix, AZ

Every "must see" list about Phoenix that I've seen has the Mystery Castle on it.  While we had visitors here over the holidays we finally checked it out.  What an experience!  It was built in the 30's by a guy named Gulley.  When he passed away he left the castle to his daughter (who he had not seen in years.)  She came strolling down from Seattle to take over the place.  She lived there until she passed away just a few years ago. 

Functioning kitchen.. believe it or not.  

View of Phoenix from one of the patios.

Gulley liked to recycle everything, most of the castle is made with materials he found on the cheap or free.. so it's like one huge collage of things.  Your eye almost doesn't know where to look!

His daugther Mary Lou who lived in the castle for 65 years added her own style to the place.  I liked these little quotes that she would write on random walls, furniture, etc.  

The guest bedroom.

The castle also has a chapel.  The tale says that if you leave a shoe your man will be true ;)

The All American bar... pretty interesting!

'

C and I both thought this was pretty funny.  In case you can't read it, it says "It's illegal to wear cowboy boots unless you own two cows."  Guess that means I'm a criminal.

The steps up to the castle.  How pretty!  

I would recommend visiting the castle if you're in the Phoenix area.  It's at the bottom of South Mountain and and it's such a beautiful area.  The castle is unique, to say the least, and the stories and history behind the place is very interesting.  Anyone else have must see's in Phoenix?  Comment and let me know!

Humble Pie - Phoenix, AZ

While C's family was visiting we enjoyed a lot of great food; both homemade and at restaurants.  One night we ventured downtown to Humble Pie, and boy did we find a great spot.  We were also there during their happy hour specials which proved to all be tasty.  I started with the Limoncello margarita, because I was interested after just reading the name.  It was a little tart but went down very nicely!

C and I split a bunch of different food, starting with the caesar salad.  I love homemade croutons and freshly grated cheese!

A few of their appetizers were $5, and I'm a sucker for a good price.  We started with the tempera fried green beans.  They were amazing!  Flash fried and still crunchy, after dipping them in the mustard aioli you could hardly tell you were eating a vegetable.

Next came the mound of french fries, and I literally mean mound.  They were smothered in garlic, cheese and chili flakes and also came with a garlic aoili sauce.  Our breath smelled afterward, but I don't think any o us cared.  They were worth it!

C and I split the Barbecue Chicken pizza.  It had bacon, smoked mozzarella, fontina cheese, tomatoes, green onions and BBQ sauce.  Cheesy-goodness.  I couldn't get enough!  I normally don't like order bacon from restaurants because I'm picky about how it's cooked but this was the perfect topping on this pizza.  Just looking at it makes me want to try this place again. 

I really enjoyed Humble Pie, and hope to be back very soon. Remember if you get there for Happy Hour they have some really great drink and food deals.  Hope you enjoy!

Christmas in the Desert

I still can't believe we're more than half way through January.  Christmas seems like it was just yesterday!  C and I spent Christmas in Arizona this year, and his whole family joined us which was really nice.  Hard to be away from my family, but they did a great job at trying to keep me involved, including mailing a bunch of presents all the way from Michigan. Nothing more exciting than a tree with unopened gifts underneath!

Lucky Mia playing dress up with her snowman toy - which lasted approximately two hours.

C's Mom and brother opening gifts.

Mia about to open some treats from me.  Had to do the special wrapping for her too :)  And a little preview of some of my favorite gifts this year - a homemade shopping bag with a little Spartan flavor!

C's Dad looking over his new photography book.

Presents all opened, time for a nap!

The table all set for dinner.

Now that's a good looking plate.

Christmas cake from Tammie Coe Cakes to finish the dinner, delish! 

It was a great Christmas, full of family, laughter, and good food.  Can't ask for much more, it flew by way too fast.  Already can't wait for the holidays next year :)

Dijon Chicken Linguine

Welcome back from the weekend, hope it was a great one!  You need to make this creamy meal for dinner this week, it won't disappoint.  I love mushrooms in pretty much everything and in this pasta dish they work really well!  Let's get started...

Heat olive oil in a large skillet over medium heat. 

Add chicken breasts, garlic and season with salt and pepper.  Fry the chicken until cooked through. Remove from the pan and keep warm in the oven until the rest is ready!

Add wine to the pan and let the volume reduce by half.

After reduced, add cream, Dijon, lemon zest and season with salt and pepper.

Simmer until it starts to thicken. Add mushrooms and simmer for another two minutes.  Then add chicken. Serve over cooked linguine and top with slivered almonds. 

The added almonds on top mixed with the Dijon and mushrooms taste so great!  This is a great quick meal, that is sure to please.  Enjoy! 

Dijon Chicken Linguine

Adapted from I Adore Food

Serves 4

cooked linguine

4 boneless chicken breasts

1 cup of your favorite mushrooms (I used a mix)

3 tablespoons olive oil

4 cloves fresh garlic

1 teaspoon lemon zest

1/2 cup slivered almonds

4 oz white wine

2 cups whipping cream

3 tablespoons Dijon mustard

salt and pepper to season

Heat olive oil in a large skillet over medium heat. 

Add chicken breasts, garlic and season with salt and pepper.  

Fry the chicken until cooked through. 

Remove from the pan and keep warm in the oven.

Add wine to the pan and let the volume reduce by half.

After reduced, add cream, Dijon, lemon zest and season with salt and pepper.

Simmer until it starts to thicken. 

Add mushrooms and simmer for another two minutes.  

Then add chicken. 

Serve over cooked linguine and top with slivered almonds.