Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts

Saturday, February 27, 2016

Chicken Pot Pie with Puff Pastry #recipe #leftovers @AbbottMysteries

By Victoria Abbott aka Mary Jane Maffini

Sometimes you want something tasty and fabulous, but you don’t have time to do everything from scratch. Sometimes you want to use up an unexpectedly large amount of leftover ingredients (don't ask!) There are solutions for both of those situations.  Recently we found ourselves with three cups of leftover chicken on a cold and wintry day.  We still had half a box of puff pastry left over from our Mushroom and Asparagus Tart with Puff Pastry recipe and so pulled together this cheerful and warming dish. My hubby said, and I quote, “Wow!” 

Like any kind of creamy filling, you could season this with whatever your favorite flavors are. These ingredients worked well for us. At the end, we had a large dish and enough leftover Chicken Pot Pie for a second lunch although the cunning plan had been to get rid of leftovers. Does this ever happen to you? The good news was that the pie reheated beautifully and the puff pastry was still puffy and not at all soggy. Victoria Maffini (the other half of Victoria Abbott)  dropped in to sample it and confirm the success.

Chicken Pot Pie With Puff Pastry

 All you need is: 


1 sheet puff pastry, thawed and rolled out
4 tbsp butter
4 tbsp flour
1 medium onion, chopped
S & P to taste
¾ cup chicken stock, homemade is best, but purchased is pretty good too.
¾ cup light cream or milk (we used 5 % cream)
2 ¾ cups of cubed, cooked chicken (this was the amount we had – a bit more or less would have been fine too)
Juice of a lemon
1 red pepper, sliced, seeded and cut into small squares
2 green onions, sliced
½ cup frozen peas, thawed
1 tbp olive oil. plus1 tbsp butter
1 tsp Worchestershire sauce

All you do is:

Thaw the pastry – remember to do it before (ahem). Thaw the peas too. You don't need to cook them i advance, but they will add a bit of extra liquid if they're frozen when you pop them in. You have been warned.

Preheat oven to 375.  

In a medium skillet heat the tablespoon butter and tablespoon oil.  Saute the red pepper and green onion for about ten minutes.  

Meanwhile, melt the 4 tbsp butter until foaming in a medium-sized saucepan.  

Add the flour and cook over medium heat until it foaming.  Cook for about two minutes, Reduce heat if you need to keep it from browning

Add the milk, stock, lemon, Worchestershire sauce and seasonings, heat until it comes to a boil.  Reduce heat and stir until thickened. 


Stir in the chicken, peppers, green onion and peas. Add a bit more cream or stock if it's too thick.  Allow to cool a bit.

Pour into a buttered baking dish.  We used a 10-inch square overproof serving dish.  Top with rolled out puff pastry. 

Cut slits for the steam to escape or it will become soggy.  We like the look of the slashes.  You could make whatever designs you like.

Bake at 375 until the filling bubbles and the crust is golden. 
Being puff pastry, it should puff up nicely.  We baked ours for thirty-five minutes on the lower rack and had to add five minutes.  Ovens vary. 

We were very happy with the results as mentioned above.

This meal started as a problem solver to get rid of leftovers, but we’ll be planning to make it regularly, even if we have to cook the chicken for it.

That shadowy entity known as Victoria Abbott is actually a collaboration between mystery writer Mary Jane Maffini and her artist daughter, Victoria, with inspiration from Peachy the Pug, who has this to say:  Hey! Why doesn't The Peach get a scarf?

They have had a lot of fun writing their book collector mysteries and think it's a pretty tasty series. The fourth book The Marsh Madness is available now

 and the fifth The Hammett Hex will be out in October. Of course, you could  PRE-ORDER HERE!

And why not join the fun with their occasional e-newsletter: contests, dog nonsense, recipes and book new.  Just click HERE to send a message and sign up.

Thursday, December 3, 2015

Turkey Pot Pie with Mashed Potato/Rutabaga Crust #transformingleftovers #recipe @lucyburdette

LUCY BURDETTE: I'm not going to lie, making low sodium gravy last week with low sodium chicken broth was an exercise in frustration. I ended up adding a tablespoon of very low sodium soy sauce and two teaspoons of Annie's low sodium Worcestershire sauce, which is really quite good. But we did have yummy leftovers and I did find a tasty way to bring them to life...And here it comes, just when you think you can't look at another plate of turkey and potatoes again!


1 to 1 1/2 cups bite size turkey pieces
About 1 cup leftover gravy or a cup of white sauce made with 2 tablespoons of flour, 2 tablespoons unsalted butter, and one cup low-sodium chicken broth or milk
1 cup frozen lima beans
2 to 3 carrots, peeled and cut into chunks
1/2 to 1 cup frozen peas
2 tablespoons grated Parmesan

1 to 2 cups potatoes mashed with rutabagas

Grease a round soufflé pan. Steam the limas and carrots until just tender. 

Layer the gravy or sauce, vegetables, and turkey into the prepared pan. 

Cover the top with the mashed potato mixture. Grate parmesan cheese over the top of the potatoes. 

Bake at 3:50 for 30 to 40 minutes, until the gravy is bubbling and the potato layer is browning.  Serve with a green salad.

(Here's my sodium seasoning count: 1 cup chicken broth, 130 mg, 1 Tbsp House of Tsang low-sodium soy sauce, 320 mg, 2 tsp Annie's worcestershire sauce, 150 mg. For the mashed veggies, I used Benson's Table Tasty no salt, no sugar seasoning, which I like a lot. John says it tastes like old-fashioned Knorr's vegetable soup.)

And tomorrow you can have steak or fish, anything but leftovers:).

Don't forget that mysteries make great stocking stuffers! (Here's my Pinterest board with tons of suggestions...)

Friday, December 5, 2014

Turkey Enchiladas

by Sheila Connolly

Five days after Thanksgiving, I was still staring at the mangled corpse of a turkey. It was a small turkey—11 pounds—but there are only two of us eating it. In the past I’ve made turkey pot pie, turkey a la king, and probably Thai turkey and turkey chili. There must be more recipes somewhere!

For a change of pace, I thought I’d try making enchiladas. Confession: I don’t often cook southwestern or Mexican recipes, although I am well supplied with the ingredients, including dried chiles. So I turned to Epicurious, but even there I found only a couple of recipes, one from 1994, and one from 2014. The earlier one started with a jar of enchilada sauce, the later one with a list of ingredients. My, how times have changed!

The newer recipe wanted me to assemble the ingredients and roast them under the Thanksgiving turkey as it cooked. Well, that bird had flown, although I admire the idea, because the flavor would be very rich (I was also supposed to make the enchilada sauce on Thanksgiving day, which might be difficult for most people). So I had to improvise and make a quicker stove-top version.

The original recipe made enough for eight servings, so I cut it in half.

Turkey Enchiladas

28 oz. (2 cans) chopped tomatoes
1 large onion, roughly chopped
4 dried ancho chiles (seeds removed)
1 head of garlic, cloves separated and peeled
1 large carrot, roughly chopped
2 Tblsp whole coriander seeds
1 Tblsp whole cumin seeds
Sea salt and freshly ground black pepper
Turkey (or chicken) leftovers

Unsalted butter for greasing the baking dish
2-3 cups of the cooked turkey
4 12” flour tortillas
1-1/2 cups grated queso fresco (the recipe said I could substitute feta cheese, so I did)
1-1/2 cups shredded queso Chihuahua (the recipe allowed mozzarella)

Soaking the chiles
Soak the ancho chiles in hot water, then remove the stems and seeds and chop. Combine the tomatoes, onions, ancho chiles, garlic, chopped carrot, coriander and cumin. Season with salt and pepper. Place in a large saucepan and simmer gently for an hour or more (you do make this in advance).

Transfer the sauce mixture to a food processor or blender and process until smooth (add a little water if necessary—you want a smooth thick liquid).

The pureed sauce

Preheat the oven to 350 degrees and butter a baking dish (9x13, although 9x9 will do). Spread about a cup of the enchilada sauce in the bottom.

Put the turkey meat in a bowl. Add half the remaining enchilada sauce and half of each of the cheeses and mix.

Lay out each tortilla and spread about one cup of the filling on the lower half. Roll each one up (like a burrito) and tuck the sides in. Place the enchiladas tightly in the prepared baking dish, and cover with the remaining sauce. Sprinkle the remaining cheese over the top.

Cover the dish with foil and bake until the cheese has melted and the sauce has darkened, about one hour. Serve immediately (top with sour cream if you like).

Ready to bake

There was still turkey left. Soup, anyone?

The next book to come out is An Early Wake, the third of the County Cork Mysteries, arriving in February.

Not a lot of enchiladas in Ireland, I must say, although the food is pretty good (and diverse) these days..

Tuesday, April 22, 2014

10 Minute Ham and Cheese Pastry Pockets by Cleo Coyle #Baking up #Leftovers

Got leftovers? Here's a great use for them.
It takes only 10 minutes to assemble these quick
and easy pastry pockets. Slip them in the oven
and you've got a fast, hot lunch or tasty snack.

Many cultures have some form of pastry pocket or another in their culinary heritage from the Cornish pasty to the Spanish empanada and Haitian Creole pate

This is my favorite way to make a pastry pocket fastThe folks at Pillsbury invented it, and I'm using their buttermilk "Grands" large refrigerator biscuits for the recipe today. You can use any brand, but these are very good. Marc, my husband (and partner in crime-writing) also likes their "Southern Style" Grands.

As for your fillings, they can be a combination of almost any type of leftovers. After this busy holiday week, I suspect many of you have them!

Scratch Pastry? 
We've got that...

If you prefer to make your own pie crust from scratch, then check out my recipe for Blueberry Hand Pies by clicking hereI use yogurt in my hand pie crust for a nice flavor. The dough is also sturdy enough to hold up to being stuffed and baked. One note: if you're using this recipe for a savory filling, like today's ham and cheese, simply leave out that little bit of sugar in my ingredient list. 

Culinary mystery author
Cleo Coyle writes The
Coffeehouse Mysteries
Learn more by
clicking here.

And now...

Your mission, should you
choose to accept it, is to open
the fridge and find those leftovers...

To download a free PDF document of this recipe that you can print, save, or share, click here

1. Start by preheating your oven to 350 degrees F. Next dice up your ham and shred some sharp cheddar cheese. (Marc and I like sharp because it stands up to the ham and brings lots of flavor.)

2. Lightly coat a length of aluminum foil with a non-stick cooking spray. In my photo, you see Pam, but any neutral-tasting spray will work fine.

3. Open your can of large refrigerator biscuits. In my recipe today I'm using Pillsbury Grands Buttermilk biscuits (8 large biscuits in each container).

4. Tease apart each large, thick biscuit into two thin layers. Each layer will serve as a dough disc to flatten and fill. (In other words, 8 large biscuits will give you 16 pastry pockets.)

5. Use a juice glass to roll out the biscuit layers into flat, even circles. (No rolling pin needed, huzzah!)

6. Place a small dab of mustard in the center of each dough circle. Use the back of a spoon to spread it evenly over the entire surface, as shown below. 

Marc and I like deli mustard for our pastry pockets (our favorite brand is whole grained Boar's Head). You might prefer honey mustard or a Dijon mustard. If you don't like mustard on your ham and cheese, use a condiment you do like or just go naked.

7. Now fill the pastry with your diced ham and shredded cheese combo (or whatever leftovers you've prepared).

8. Fold over the dough circle to form the pastry pocket (as you see in my photos below). Use your fingers to fold over and press the edges closed. Use fork tines to press down and secure.

9. Lightly brush the tops of the pastry with an egg wash (an egg that's been whisked well and thinned out with just a few drops of water). 

10. Create a steam vent by using a pair of sharp kitchen shears, as shown below. Snip the top of the pocket pastry in one or two places.

11. Carefully slide the aluminum foil from your counter to a baking pan and bake in a well-preheated 350 degree F. oven for 15 to 18 minutes, and...

Click here for
free recipe PDF.

Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly

See the book's
Recipe Guide
by clicking here.

* * * 

Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 

* * * 

Haunted Bookshop
Free Title Checklist,