Organic Chicken and Red Beet Pot Pie

Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich,  waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂

As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.

So here is goes for my Organic Chicken and Red Beet Pot Pie

Ingredients

4 oz Organic Unsalted Butter, Cold and Cubed

5 Tablespoons Ice Cold Water

1/2 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1/2 teaspoon Sea Salt

1 Organic Chicken Breasts, Seasoned, Cooked and Cubed

1/2 Cup Onions, Chopped

1 Cup Organic Red Beets, Peeled and Cubed

1/2 Cup Organic Chicken Stock

1 Tablespoon Fresh Chives, Chopped

1 1/2 Tablespoon Fresh Parsley, Chopped

2 teaspoons Fresh Thyme, Chopped

2 Tablespoons Organic Unsalted Butter

Sea Salt and Pepper

Directions

In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.

Meanwhile…

In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.

When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!

When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.

Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie

Chocolate Buttermilk Waffles with a Gift from our Garden

This Valentines Day we were blessed to find two Beautifully ripen Strawberries right from our very own garden! Since we consider every day, a day to celebrate and cherish each other, we decided it was a fun excuse to have Chocolate for breakfast accompanied by a lovely Gift from our Garden…

Chocolate Buttermilk Waffles

1 3/4 Cups Organic Flour

1/4 Cup Cocoa Powder

3 Tablespoons Organic Sugar

1 teaspoon Organic Molasses

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Pink Himalayan Salt

2 Organic Eggs, Large

2 Cups Buttermilk

1/2 Cup Organic Butter, Melted

Directions

Melt the butter on low-med heat in a skillet and set aside. Combine the flour, cocoa powder, salt, baking soda and baking powder, then whisk or sift together. In a different bowl combine the buttermilk, eggs, cooled melted butter, sugar and molasses and mix well. Then combine the wet ingredients to the dry ingredients and stir till combined. (Remember ‘Lumps are lovely’)

Put about 1/2-3/4 cups of batter into your waffle iron at a time.

Serve warm with chocolate chips, maple syrup and strawberries (In our case one Strawberry each).

Gorgeous Gifts from the Garden

Almond Truffle Bark with Lemon and Smoked Flake Sea Salt

The other day I experienced a complete “Julie and Julia” moment, when I was gifted two unique culinary items from a kind and dear women. The gifts were two different flavors of Flake Sea Salts; Lemon and Smoked. I was contemplating what to do with these ingredients, and I knew it had to be a something special… Therefore, there is nothing more special to me than of course, CHOCOLATE. So, a crunch from Almonds, melt in your mouth chocolate combined with these amazingly delicious smokey and citrus salts…

I have for you one word for you: SEXY

Ingredients

1/2 Cup Almonds, Toasted

1/2 Cup Semi Sweet Chocolate Chips

1 Tablespoon Organic Butter, Unsalted

1/2-1 teaspoon of each Flake Sea Salt

Directions

First toast the almonds in a pan for about 4 minutes on medium heat. As soon as they begin to brown and you can smell them, they are done and set aside. In another pan melt together the chocolate chips and butter. Prepare a piece of parchment paper by placing it on a baking pan. Place the almonds on the paper, and pour the melted chocolate over the almonds and lastly put the Lemon Salt on half of the almond chocolate bark and the Smoked Salt on the other half. Place in the fridge to cool for at least 2 hours. When you are ready to enjoy, break the truffles into pieces and enjoy each elegant bite.

Minneola Muffins with Dates and Goat Cheese

Minneolas are delicious with sweet dates and creamy goat cheese. These muffins are sweet and savory, perfect for breakfast or a mid day snack.

Ingredients

2 Cups Organic Flour

2/3 Cup Organic Sugar

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1/4 Cup Organic Olive Oil

Zest of one Minneola or Orange

2/3 Cup Buttermilk

2 Organic Eggs

2 Tablespoons Minneloa Juice, Fresh

1 Cup Dates, Chopped

8-10 oz Goat Cheese

Directions

Preheat the oven to 400 degrees F.

Combine the flour, sea salt, baking powder, baking soda, the zest from a Minneola or an Orange and dates. Whisk until combined. In another bowl combine the eggs, sugar, olive oil, buttermilk, juice and sugar. Stir well and add the mixture to the dry ingredients, stir both mixtures together and be sure to not over mix them. Butter a muffin pan and put a scoop full of the batter into each muffin cup and top with a few tablespoons of goat cheese on each. Bake for 20 minutes an allow to cool for about 10 minutes before removing from the pan.

Arugula Salad with Roasted Beets Goat Cheese and Pistachios

Arugula is such a fun leafy vegetable.. Its Beautiful and Peppery, therefore it complements many differnt flavor combinations. This salad is so easy to prepare and perfect for a gathering or a lovely first course to any dinner.

Ingredients

2-6 Cups (Depending how many you are serving) Organic Arugula

8 oz Goat Cheese

1-2 pounds Gold or Red Organic Beets

1/4 Cup Pistachios

Sherry Dressing

2 teaspoons Grain Mustard

1-2 teaspoons Sherry Vinagar

1/3 Cup Organic Extra Virgin Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Pepper, Fresh Ground

Directions

Preheat the oven to 350 degrees F. Peel and rinse the Beets then place on a baking sheet with a drizzle of Olive Oil, Sea Salt and Pepper. Roast for 25-30 minutes until tender. Set aside.

To make the dressing, combine all the ingredients and whisk until the dressing is completely emulsified.

Into a salad bowl, add in the Arugula and a few tablespoons of the dressing and stir until the Arugula is coated well. Then add about 1 cup of the salad to your serving plates and top off with the Roasted Beets, Goat Cheese and Pistachios. You may add more Dressing if you wish.

Simply Beautiful!

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens

I adore making pizza at home… I seem to be making it more and more these days, because it is so versatile. Whatever flavors you crave you can turn it into a pizza! I chose to combine salty Parmesan with crunchy Pistachios and sweet Applewood Smoked Bacon topped with Beautiful peppery Micro Greens.

Ingredients

Honey Wheat Pizza Dough Recipe

1/2 Cup Ricotta Cheese

1/2 Cup Parmesan Cheese, Grated

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Pepper, Fresh Ground

1/4 teaspoon Sea Salt

1/4 Cup Pistachios, Chopped

4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips

1/2 Cup Micro Greens

Directions

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.

Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.

Before serving garnish with the remaining Pistachios and  the Micro Greens.

This pizza can be served as an appetizer, an elegant lunch or simple dinner. It also pairs nicely with a glass of Malbec!  Specifically my new favorite “Tilia Merlot 2008,” A gorgeous Syrah and Malbec blend.

Bon Appetit!

Baked French Fries with Sea Salt Pepper and Parsley

French Fries.. Who doesn’t love the crispy, salty goodness? With these baked French Fries, you will satisfy your craving in no time.

Ingredients

2 Organic Russet Potatoes, Sliced into ‘Fries’

2 Tablespoons Organic Olive Oil

1 teaspoon coarse Sea Salt

1/2 teaspoon fresh ground Pepper

1 teaspoon fresh chopped Parsley

Directions

Preheat your oven to 425 degrees F. On your baking sheet, place the potatoes and drizzle on the olive oil, sea salt and pepper. Bake for 20-30 minutes, flipping and stirring around the fries every 8 minutes or so to be sure they come out perfect! When they are browned and crisp to your liking sprinkle the fresh parsley on the top and serve!

Pairs as a perfect side dish for a burger, steak or a sandwich