Summer Hard Shell Treats

Summer Hard Shell Treats

Flip flops, shorts, and long days by the water go great with a cold summer treat.  Even better, when it can be healthy!  As a kid, I loved getting my ice cream cone dipped into a sweet shell.  Now that I have mastered it in my own home, I like to freeze bananas and scoops of ice cream for a light snack that won’t bog me down in this hot hot weather!

 

Ingredients

2 qt cleaned and quartered strawberries

1 pineapple cleaned and rough cut

1 bag melting chocolate chips (for this, I used Ghirardelli sep-sweet chips)

3 yellow bananas

1 pt of vanilla bean Ice cream

Popcycle sticks

4.5 cups coconut oil  – its best if melted.  I put a new container outside for an hour and it turned to liquid!  NO need to microwave or heat up!

Step One

Peel and cut bananas in half.  Carefully insert a popsicle stick into the cut side sep enough that it will not fall off when held.

Freeze for a minimal of an hour before dipping.

Using a scoop, scoop Ice cream onto parchment paper and freeze for an hour.  After an hour in the freezer, insert popsicle stick all the way through.  Place back into freezer for another hour or overnight.

Step 2

In a Vitamix or a powerful blender, blend strawberries until pureed.  Pour into mason jar and add equal parts of liquid coconut oil and shake.

In a Vitamix or a powerful blender, blend pineapple until pureed.  Pour into mason jar and add equal parts of liquid coconut oil and shake.

In a microwavable bowl, melt chocolate in microwave at 30 second increments, staring in-between each increment.  Pour into a mason jar and add 1/4 c coconut oil to one bag of melted chocolate.  Cover and shake.

The reason for adding equal parts of coconut oil to the strawberry and pineapple mix is there is zero fat in both.  The shell part comes from the coconut oil hitting something cold and setting.  Thus needing more fat to set properly.

The chocolate needs minimal coconut oil because it has a high fat content and  does not require as much coconut oil.

Step Three

When bananas and Ice cream are set, carefully dip into appropriate flavors.  Place back onto parchment paper.  For the Strawberry and pineapple, I dipped multiple times in-between setting.

After dipping, place back into freezer for 30 minutes to completely set.

I added lime zest onto the pineapple dips.  If adding any toppings like nuts, salt or zests, do it quickly before it hardens into a shell.

ENJOY!

*Remember to post your treats and tag @jenncancook to each one!

*For more summer treats, explore blog.jenncancook.com

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Classic Salads

Classic Summer Salads

These classic salads were a staple growing up in my house!  Its been brought to my attention that some of you have never made these or have not made them in a LONG time!  Or even worse, you have a bad food memory of these… bummer!  No time like now to try and share these three classics!  Add your own twist and share on my social media!

Tuna Salad

1- can of tuna – I prefer tuna in water.  Dealers choice!

1/2 c- mayo – (not pictured)  use your favorite

2 stocks – celery – small dice

1/2sm shallot – small dice

1/4t celery salt

1/2t black pepper

1t kosher salt

Drain tuna to eliminate the salad being water or oily.  Mix tuna, mayo, celery salt, black pepper and salt together.  Fold the celery and shallot into the salad for a great crunch!

 

Egg Salad

6ea hard boiled eggs – eggs and whites separated  (steps listed below)

1/4c dill pickles small diced

1T mustard

1/2c mayo – your favorite

1t – pickle liquid

1/2t – salt

1/4t – black pepper

There are so many ways to hard boil eggs, this is my favorite!

Bring water to rolling boil in a medium pot.  Gently add the eggs and set timer for 12 minutes.  Remove pot from heat when timer is up and pour out as much boiling water as possible.  Shake the pot back and forth to crack the eggs (use caution – they are HOT)  – this will ensure the membrane from the shell will not stick to the white and peel clean.  Add in cold water and ice to cool the eggs, this will stop the cooking process.   When eggs are cool, peel and separate the whites and yolks.

Using a whisk or back end of a fork to work the yolks into a powder.

Whip in the the mayo, mustard, salt, pepper and pickle juice into the yolks.

Fold in the dill pickles and chopped egg whites

 

Chicken Salad

4ea roasted chicken thighs OR 1ea rotisserie chicken diced

1c small dice celery

1c small dice carrot

1/2c small dice shallot

1t salt

1/2t pepper

1/4t celery salt

1/2c sour cream

1/2c mayo (I used a 1c measuring cup for the pic, its only half full)

Mix sour cream, mayo, salt, pepper and celery salt together.  Fold into chicken, celery, carrot and shallot.

 

Service

Serve with your favorite bread, toasted, fresh vegetables.

Enjoy!

Al Pastor Featuring Lisa Krych

Al Pastor Tacos Featuring Lisa Krych

 

Lisa Krych – food stylist and chef and I were on one of our daily chats about whatever was bothering us – mostly, the food industry.  It usually starts  with a text from one to the other about something universally insignificant but huge to our current situation.  Lisa and I are both in the same stage of life, burnt out from the kitchen and/or house (industry term for restaurant) and on our own being an entrepreneur.  We both knew going out on your own is difficult about 90% of the time.  But we live for the 10%, that small sliver of light shining through the dark moments that make everything worth it.  The sliver can be a random person on Instagram liking a post to something as awesome as a new client!  But everywhere in between the 10% is the shitty 90%.  This is where discipline and vulnerability come into play.  No one knows the 90% like my friend, Lisa.  This past Sunday, she celebrated a GIANT milestone, her 10 year sobriety!

I want to know that 90% that we don’t typically hear about.  What makes one struggle through something so HUGE, LONG and HARD? What keeps one going? And how does one celebrate something so grand without alcohol?

So I did what most normal people do, I invited myself to her home for her to cook me my favorite taco dish and tell me all about it… This is the story of Lisa Krych… and Al Pastor Taco!

Lisa has an extensive culinary back ground, starting at age 32, she attended culinary school and went on to be a prep cook at Whole Foods Market, Sous Chef at a catering company, Chef Instructor, Culinary assistant, food styling for television.  

While working at the Housewares and Restaurant Show celebrity stage, she found  love for the stage and met Rick Bayless and heard about a job working for him as his culinary assistant.

Of course Lisa landed the job and handled all of his demos no matter how big or small.  One time she was even on the Home Shopping Network with him.  During her time there, was able to travel coast to coast together.

In her words…

The ‘why’ for sobriety:   I had a history of abuse with drugs and alcohol working in the restaurants, in the front of house, I had an abundance of it all the time.  I knew that if I was to become the person I was destined too, I had to stop drinking. 

Hardest challenge during sobriety and what you do to overcome: You might think its staying sober, but for me it’s how to deal with others reactions when I tell them I’m sober.  The question I find the most is the ‘why’ that comes out of their mouth.  Some days it’s easier to answer but others, it cuts like a kitchen blade.  I overcome it by not taking their reaction personally and knowing its not about me, its about the other persons viewpoint.  

How will you celebrate?:  I am getting a tattoo, I have my sober tattoo I got the day I decided not to drink. Then I got a cherry blossom flower for my one year anniversary.  Now I want to get 9 more flowers to represent the 10 years!

How did sobriety shape/mold/change your culinary experience: Wow, it’s a daily challenge.  There is still so much drinking that goes with food, its hard to escape.  Pairing with food or the fact that it goes in food, or just going out to eat people look at me like an alien when I don’t order wine.

Al Pastor Tacos

Marinade:  1-3.5 oz package achiote annatto / 3 chipotle chiles from a can en adobo / 2T of the adobo canning liquid / 1/4c vegetable oil

Place all ingredients in a blender and mix together until its fully homogenized. Place in bowl, set aside.

 

 

 

https://amzn.to/2YCNxVQ

1 fresh, ripe pineapple cut into rounds

1# pork loin cut into 1/4″ thick (best to ask the butcher to cut)

Lisa is using a bad ass meat tenderizer. If you don’t have one, you can always use a rolling pin. (Lisa bares a tattoo on her right wrist as a reminder of her commitment)

 

Brush marinade on both sides of each piece of pork.

 

Look at her salt action!

On a hot grill, place pork flatly and season with salt.  Char both sides.  Be careful not to over cook.

Place pineapple on the grill and char both sides.  (The pineapple will take a little longer to cook than the pork, its best to put them on first)

 

 

 

The plating: heat up corn tortillas in a hot skillet, this should take about 5 -10 seconds on each side.  Place pork on bottom, followed by pineapple chunks, sliced onions and cilantro.  Eat immediately.

 

 

 

 

Follow Lisa on Instagram @lisakrych 

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Tag all of your creations #jenncancookblog

Pan Seared Salmon

When prepping for this blog recipe, the intention was to grill the salmon. I woke up the morning of shooting it to a thick heavy blanket of snow! So, pan seared salmon it will be!!!

Don’t worry, there will be another grilled salmon attempt soon!

This dish is very simple with minimum ingredients. However, its all about technique. I was fortunate enough to work next to three bad ass women in the kitchen this past year who taught me (several times) how to properly cook fish!

Dill Cream Sauce

Dill Cream Sauce
Yield: 2c

1c sour cream
1c butter milk
1t garlic powder
2T fresh lime juice (1T if using juice from a bottle)
1/4c fresh chopped dill (make sure its chopped well or it will be stringy)
salt to taste (not pictured)

In a med mixing bowl, whisk sour cream and buttermilk until it comes together. If you desire a thicker sauce, continue whisking until the desired thickness. Sour cream and buttermilk have a high fat content and will thicken nicely!)

Add garlic powder, lime juice and chopped dill. Incorporate well.

Taste. Add salt. Taste.

Place in an airtight container and refrigerate until needed.

Shredded Green Slaw

Shredded Green Slaw
Yield: 4-6c (don’t worry, its super light and will be gone!)

1ea fennel bulb
1/4 green cabbage (grocery stores not carry the heads cut in quarters) approx: 3c when shredded
1ea shallot
2T fresh lime juice (1T if from bottle)
1/4c fennel fronds, rough chop
1t red pepper flakes
1T extra virgin olive oil (not pictured)

Shred fennel, cabbage and shallot of a mandolin paper thin (food processor works here as well or knife skills come in handy. However, mandolins are under $30 on Amazon and are super versatile)

Place shredded items, fennel fronds and red pepper flakes into a medium mixing bowl. Measure out lime juice and olive oil and set aside. This should be dressed right before serving.


Selecting Salmon

When selecting ANYTHING that has a specific, dedicated profession linked to it, its best to leave EVERYTHING to the professional. Find a grocer that has a fish monger or a fish monger. Don’t be intimidated, its like ordering top round beef… the butcher is who will be prepping it for me!

This is just under a pound of salmon filet, skin on, cut into two portions, pin bones removed. That is exactly how I would have asked my fish monger. However, I bought a side, portioned and removed the pin bones myself because I love cutting fish. If you do not have the experience or want things to be simple, order the bolded sentence!

Searing Salmon

Pictured: kosher salt, grapeseed oil (use a high temp cooking oil), salmon portions and 3T cut butter

Using a non stick pan, place on burner turned on high.

Stand by… the pan will need to be SMOKING hot. Wait and watch the pan, once smoke starts to raise, add oil.

Lightly salt the skin side of filet. Place salmon skin side down away from you. Turn heat down to about an 8 of 10.

Depending on how thick and large the filets are, determines the cooking time. When the skin becomes golden brown (I timed mine at around 4 min), gently flip and IMMEDIATELY add butter. Turn down heat to 4 of 10. Swirl the butter and oil combo around, be mindful not to spatter!

Once again, depending on the thickness of your salmon, will determine how long the other side will cook. This was about 2 minutes. Remove from heat and place on cooling rack.




Putting it all together

mmmm… this is soo good, just looking at this picture makes me want it for dinner again!

Mix the shredded green slaw with lime juice and olive oil. Taste and adjust with salt if needed.

Serve all together with dill cream sauce, salmon and shredded green slaw!


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Spring Pea Toast

This spring pea toast will be a hit in your home, office, brunch, midnight snack… you get it!

During a short visit last week to my parents home in Ohio, I wanted to take advantage of the natural light that pours into the house. I whipped up this simple spring pea toast simply because of the colors. Well, it ended up being a HUGE hit with my dad (who is a traditional meat and potato guy) as well as my mom and her crafting friends. This is a super simple, make ahead, substitutable, lovely toast!

Spring Pea Toast

Yield: 8-10 servings

Ingredients:
Cream Cheese
1# (2 packages) ROOM TEMP cream cheese
1t hot pepper flakes (optional)
1/4c fresh chopped dill
1/4c fresh chopped fresh fennel fronds*
1T fresh lime juice (use 1t if from a bottle)
S&P to taste

*fennel fronds are the soft “dill” like wisps on the top of fresh fennel. Cut those babies off for this… no worries, there are many ways to use the fresh fennel bulb, it will not go to waste!
*chop the fennel fronds and fresh dill very small. If left long, the cream cheese mixture will be stringy.

Smashed Peas
16oz frozen spring peas – defrosted (if you are lucky enough to have fresh peas… know that I am jealous!)*
2T extra virgin olive oil
1T fresh lime juice (1t if from a bottle)
S&P to taste

*Peas, love them or hate them… this dish can still work for you. Substitute peas for frozen, SHELLED, edamame.

Toast:
1 fresh sourdough or really good loaf of fresh bread from a bakery… I know this is vague but my bakery has different bread everyday, I go with a crusty crust and a dense squeeze!
1/2 stick butter…REAL butter

In a stand mixer (or hand mixer) add cream cheese and lime juice. Turn on Medium high and mix for 8-10 minutes until its light and fluffy. The mixer will incorporate air into the cream cheese making it fluffy!

While the cream cheese is going, place a pan on the stove on medium high. Let heat up for a few minutes.
Slice the bread into desired thickness.
When the pan is properly heated, 1/2T butter (follow measurements on the butter wrapper) in pan. place one slice of bread directly on top of butter and with hand move bread in circles until the butter is melted and distributed on bread.
Check the bread every few minutes. You should see it becoming GBD – Golden Brown & Delicious!
Flip bread over and repeat the same butter distribution and GBD method.
When toast is done, place on a cooling rack to let air properly circulate. If placed on a plate, moisture would accumulate creating soggy, sad toast.

When the cream cheese is fluffy and bright white, remove with rubber spatula and place in a mixing bowl. Add pepper flakes, fennel fronds and fresh dill. It should be light enough to whisk, incorporating evenly. add salt and pepper to taste… this means little at a time, taste, adjust and taste again!

Place the fresh defrosted peas into a mixing bowl. Smash with the back of a fork or my personal favorite, mash potato masher. Do not over smash into a paste, just enough to break them up and not roll around everywhere! Add EVOO and lime juice. Salt and pepper can be added to taste, adjust and taste again!

THE BUILD!!!
Smear cream cheese spread liberally onto toast. Sprinkle peas mix on top. Devour and enjoy!!




Remember to tag @jenncancook from Instagram and Twitter /jennthomas for Facebook.

Thank you for following! Happy Spring!

Mushroom & Asparagus Risotto

I love this dish because its simple to make and incredibly versatile! Try this VEGETARIAN (with VEGAN options) first, tell me what you think and then make it your own! Don’t forget to tag @jenncancook in your posts!

Skill Level: easy

Time: 35 min

Yield: 1.5 quart

Super simple mise en place (French for “everything in place”) This is super important when cooking but especially in this dish because it requires CONSTANT stirring.

1 c asparagus; washed and 1″ cut
2c mushroom (choose your favorite); washed and sliced
4c vegetable stock
1c arborio rice
4T butter; unsalted (VEGAN OPTION: high quality extra virgin olive oil)
1/2c fresh parmesan cheese (VEGAN OPTION: nutritional yeast)
2T cooking oil (not pictured)
Kosher salt – to taste (not pictured)

*Arborio Rice – this is short grain rice with a high starch content and can be found in your local grocery store.



1. In a medium size stock pot, heat up the stock. Careful not to bring to a boil, it will reduce the liquid needed for the dish.
2. In a large saute pan, being to a medium high heat (7 out of 10) adding the oil and mushrooms. Brown on one side then flip over. Add a little salt after the flip.
3. As the mushrooms are cooking, taste the stock for salt content. (I use unsalted stock to control flavor and salt content)
4. Remove the mushrooms after cooked – keep liquid in pan.

1. Saute the asparagus just until it turns bright green – DO NOT overcook. It should be crunchy at this stage!
2. Add a little salt for flavor
3. When done, remove and keep the liquid in pan
4. Be sure stock is still warm and not boiling!
1. With the seasoned liquid and oil still in the sauce pan, add all the rice and stir until liquid is all absorbed
This is called parching the rice
2. Turn heat DOWN to medium low (4 out of 10)
3. Constantly stir
1. Add 1/2c of warm stock to the rice
2. Constantly sir

My friend and Chef, Stephanie Paganini taught me to make this dish. She said it was awesome for a guest or a child who is wanting to help.. The only step is to literally stir! Smart woman!

The reason for having the heat on medium low is for the rice to slowly absorb the stock, too high and it absorbs to fast ending up with a crunchy core… yup, gross!


When the liquid is absorbed, add another 1/2c of stock and STIR STIR STIR repeating the process until its all used up.

The starches will begin to release showing off a beautiful texture
1. When all the liquid is absorbed remove from heat
2. Add mushroom and asparagus and stir
3. Add butter one cube at a time until melts (VEGAN OPTION – Add small amount of Extra Virgin Olive Oil)


My favorite part of ANY DISH is adding the cheese! Throw it all in and stir! (VEGAN OPTION add nutritional yeast)

Now its time to adjust seasoning. The cheese adds salt to the dish. If seasoning is done before the cheese is added it may be too salty, which would be a huge bummer.

Taste and adjust and taste again!
SERVE IMMIDIATLY!

Green Curry

This dish has become a weekly staple in our home. Good news… its simple to make and freezes like a CHAMP! Make once, enjoy it twice!

Ingredient List

In the previous post, I outlined the shopping list and places to order products! Check it out for more details!

Yield: 3 quarts green curry /2 quarts ginger tumric rice

1 bu green onion
1 eggplant
2 bell peppers (any color)
1 oz dried shiitake mushrooms
1 ea white onion
1 in knob fresh ginger
2 c long grain white rice
2 – 16oz cans coconut milk
4 c UNSALTED chicken stock (vegetable stock if keeping vegan)
1 t turmeric powder (not pictured)

Chicken Thighs

Baking the Chicken

Preheat the oven to 375F . Place chicken skin side up and salt liberally. All of the ingredients are SALT FREE. You will add the salt to your taste.  

Baking the chicken takes about 45 min to 1 hour. Bake until the skin is browned.  

*Breast vs thigh. Breast has low fat content and flavor and tends to dry up, which is why its used in a lot of healthy cooking. The thigh is full of flavor and has a higher fat content. Cooking with the skin on and bone in only increase the flavor and mouth feel. For this recipe, I will always use thigh. However, if you decide to use breast, only use two.  

*In my last post, a guest suggested using a store bought rotisserie chicken to save time! Great idea! If decided to use one, remove all meat before it chills. It will come off very easily.





When the chicken is baked, let cool enough to touch and remove the meat from bone. Set aside with the chopped mise

Rehydrating Shiitake Mushrooms

To rehydrate the shiitake mushrooms is super easy. In a small cooking pot, place 1oz mushrooms in 3 cups water. Bring to a boil and reduce to simmer. Simmer uncovered until liquid is reduced to 1/2 c. It takes about 20 minutes or so. Putting the chicken in the oven to bake and rehydrating the mushrooms is done while setting up mise en place.

When they are hydrated, strain and reserve mushroom water for later. Let mushrooms cool to touch and slice.

Equipment mise en place

Making sure you have all of the equipment mise en place is just as important as ingredient mise en place. It will save so much stress, frustration and anxiety when you have all the ducks in a row before time!

Equipment mise:
Rice cooker or multi cooker (no worries if you don’t have either of these, instant rice is just fine)
Mise cups, the next slide will show you why. They do not have to match, just be functional)
Can opener
Steel on enamel cooking pot. This distributes the heat evenly. If you do not have one, use a cooking pot, lower the heat and keep a closer eye on it.

Mise Cuts and Order

1: White onion: small wedges and peel the layers apart
2: Bell Peppers: large dice
3: Curry Paste
4: Stock
5: Coconut Milk
6: Mushroom Stock
7: Shiitake Mushroom: sliced
8: Green Onions: light end, cut into 1″ lengths
9: Chicken: pulled
10: Green Onions: dark ends, sliced thin for garnish

*CLEAN UP TIME!!! At this time, the chicken and mushrooms should be finished and in the mise cups. Before anything begins cooking, take advantage of this time and clean. The less chaos, the more time can be focused on technique!

*Tip: This is the perfect mise set up to do the night before. Cover each item up and label and date them and refrigerate. When its time to prepare dinner, its already to go! With adult supervision, this would be a great time to involve children, teenagers or a partner! Cooking and learning together creates special memories.


Preheat the pot to medium high (7 out of 10). Let the pot get warm.
Add oil, I use grape-seed oil.
Add onions and let sweat . Cook without color! Once they become slightly translucent, proceed to the next step.
Add bell peppers and sweat.
I like to add a nice helping of salt at this time.
Add 4oz green curry paste and stir constantly.
When it begins to stick just slightly proceed to the next step.


Using a wire whisk, whisk in chicken (or veg) stock, and mushroom stock.
This will appear a little grainy…keep whisking.

When this is incorporated, add coconut milk and continue whisking
Being to boil and reduce to simmer
Add eggplant, green onions and chicken.
Bring back to simmer
Stir occasionally

Ginger Tuneric Rice

Properly rinsing rice will ensure a fluffy, clean outcome

To rinse:
place rice in cooking basket and run cold water over. Agitate with hands
Pour milky water out carefully and repeat until water settles clear. This takes 7-8 tries.

When clear, flatten rice on bottom. Gently lay hand on top of rice and fill with cold water until water reaches just over your finger nail bed.

Place cooking basket into machine and add peeled knob of ginger and 1t of turmeric and stir. Close up and turn to cook.

*CLEAN UP TIME – clean up all items that are not soiled. When the rice is done cooking, the curry should be done

Time to Eat!

When the rice is cooking, season the curry with salt, stir and taste. If needs more season, add more, store, taste and repeat until the proper seasoning is reached.

Fluff rice and plate up! I hope this becomes a staple in your home as it is in mine!

*To freeze – make sure its chilled through and ladle into a quart freezer bag, close up and lay flat. Repeat until all is bagged up. Place each bag into a gallon size freezer bag with parchment paper in-between. Label and date the bags, this will help later, trust me! Lay flat in freezer. Do the same with the ginger, turmeric rice.

*This defrosts super quick and its great for a fast, but truly satisfying dinner, lunch or lazy day breakfast!

*reheat to a boil for 15 seconds, stirring consistently!

Green Curry Shopping List

I wanted to get ahead on Monday’s post by giving y’all a shopping list a few days ahead of time. Green Curry is one of my favorite dishes to make and I am super excited to share! There are a few items that may take extra time to find at your local grocer and/or may need to be ordered! Don’t sweat it, I’ll make it very easy on you!

Green Curry Shopping List:
1 bu green onions
1 ea eggplant
2 ea fresh bell peppers – I chose yellow and red purely for color
1 ea white onion
1 knob fresh ginger
1 oz dried shiitake (order link below)
4 oz green curry paste (order link below)
2 c long grain rice (shortcut below)
2 – 16oz cans coconut milk (make sure it is not coconut cocktail, it will be overwhelmingly sweet)
4 c (1 qt) chicken stock (to keep vegan, use vegetable stock)
4 ea chicken thighs (shortcut: rotisserie chicken) chicken is optional for vegan
1 t numeric powder (not shown)

If you are not familiar with green curry paste, ask your local grocer if its carried. If not below are the links to order green curry paste from Amazon.com Both are great options, you cannot go wrong with either!

https://amzn.to/2H9lGrr

https://amzn.to/2EPSKRG

Another key ingredient is dried shiitake. The reason for choosing dried is once rehydrated and sliced, it adds a unique texture to the curry and the flavor is super intense. Most grocers carry dried shiitake however the link is below for ordering on amazon.com If you absolutely detest mushrooms, please give this method a chance, you can always pick them out of your bowl!

https://amzn.to/2HoqAAa

Long Grain Rice… this can be tricky, but I will walk you through each step! If you do not have a rice cooker, multi cooker, no worries! instant rice is a great substitute! I’ve used it for years before I learned proper methods!

I am so excited to share this great recipe with you! Good luck on shopping!

Chicken Pot Pie

The hardest part of making Chicken Pot Pie is waiting for it to set before digging in! It’s so worth the wait. I will take you step by step through pictures and captions to give the “why” of the step and the confidence in doing so!

Step 1: Make sure you have ALL the ingredients – this will eliminate frustration – this is called mise en place
Yield: 1.5 qt pie
Ingredients
4 ea chicken thighs bone in / skin on
4 c (1qt) unsalted chicken stock
1 ea egg
1 c frozen peas
1 ea carrot
4 ea celery stocks
1 c picked fresh parsley (about 1/4 bunch)
1/2 c AP flour
1 ea medium whole onion

Step 2: Equipment miss en place – Once again, this will eliminate frustration!
Equipment:
Mise cups/bowls – I used pretty matching ones for the sake of looking well, pretty! use whatever you have. This will help with organization and order of use. That will make a little more sense in a few slides!
Heavy bottom pot – This one is a enamel on steel. The reason for this its tends to absorb heat more evenly. However, if you do not have one, no sweat, turn the heat down a little lower and watch closely!
Pastry brush – For egg wash.
Peeler – For carrot
1.5qt pie dish – This recipe fits perfectly in this dish!
Baking the Chicken

Preheat the oven to 375F . Place chicken skin side up and salt liberally. All of the ingredients are SALT FREE. You will add the salt to your taste. I 100% guarantee the salt content added on your own is way less than what is put into our salted raw ingredients!

Baking the chicken takes about 45 min to 1 hour. Bake until the skin is browned.

*Breast vs thigh. Breast has low fat content and flavor and tends to dry up, which is why its used in a lot of healthy cooking. The thigh is full of flavor and has a higher fat content. Cooking with the skin on and bone in only increase the flavor and mouth feel. For this recipe, I will always use thigh. However, if you decide to use breast, only use two.


Mise Order:
Chop onion, celery, carrot and parsley and put into your mine bowls.
Put them in the following order –
1: onion
2: celery
3: carrot
4: AP flour
5: chx stock
6: peas
7: parsley

This is the perfect time to CLEAN AS YOU GO. The only item cooking is the chicken, nothing needs to be monitored on the stove. Clean now and keep yourself organized!
To sweat, follow the steps below. But before you get started, its a great time to talk about oils and butters.
-use oil that has a high burn point like grapeseed, vegetable, rice bran, etc *olive oil is NOT a good choice. Its expensive and has so much flavor that will not enhance the final product.
-use butter (NOT margerine) that is unsalted to control salt content

Sweat:
1: place pot on heat source and put on med, high. About a 7.
2: once pot is heated, melt butter or oil and add onion. You should NOT hear sound or see color. This takes a few minutes. Sweat until onions start to become translucent.
Once the onions are beginning to be translucent, add celery and carrots. Sweat them only for a few minutes. They will finish cooking inside the pie!


Singer (son-jay) Method: fancy way to say, pan gravy method!
-sprinkle 1/2c AP flour (ratio – 2T AP flour to 1c liquid)

When flour is coated to veg, slowly add in chi stock and stir until its absorbed. It should be pasty before adding more stock. Repeat until all stock is used. It may be a little soupy, do not worry just cook down a little more.
mmm…gravy!

At this point, there is no salt… super bland. Add salt a liberal pinch at a time. Taste between each on until the flavor is where you want it to be.
Baked chx thighs…mmm… Is anyone else getting super hungry?!

Using two forks, pick bones out of chicken. It should shred pretty easily. Add the picked chicken meat and drippings to the gravy.
TASTE. The chicken will absorb a little salt, so you will probably have to add more salt. TASTE again.

TURN OFF HEAT>
Add in peas and parsley and stir. Taste, add seasoning, taste again.
Fill pie dish.
Crack egg into bowl, add a splash of water and beat with a fork.
Brush egg wash around lip of dish to ensure pastry will stick to edges!
Roll on pastry and pinch the edges together and to pie dish.
Cut a small hole middle so the juices and come through the top instead of the sides.
Liberally egg wash the pastry allover – don’t forget the sides!
Oven should still be at 375F. Place pie on a larger sheet tray for easy removal and for cleanliness if the pie should drip!
Bake until the crust is GBD – golden brown delicious! About 45 min, depending on oven

*Full disclosure – I used store bought pie crust. The reason is because I did not have enough time or patience for this post. But it was just as good! I will make a pie crust in a later post!
When done, let rest for 20 min. Enjoy!