Category Archives: Casserole

Chicken Pot Pie Soup

My wife came home from work the other day, and I always pose the question, ‘what did you eat for lunch today?’. Often times she brings in my leftovers from the previous day, however I know that she is not one that favors the whole idea of leftovers, unlike myself who can manage to eat leftovers the following day for lunch, and heck for dinner for that matter, and repeat.  When she had mentioned she had chicken pot pie soup, I was a bit intrigued. For one, I have never thought of combining those ingredients into a soup, but I sure do love chicken pot pie, and turkey pot pie for that matter.  Chicken pot pie just screams comfort food to me, and as she said her cafeteria’s version was really horrible, I decided to up the ante and give her my take on chicken pot pie soup. Trust me, she loved it, and so did I.

Chicken Pot Pie Soup

Let’s get started.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 1/2 tbsp salt
  • 1/2 tbsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all purpose flour
  • 1 whole leek, thinly sliced, washed
  • 1 large carrot, diced
  • 3 ribs of celery, diced
  • 1 whole onion, diced
  • 4 cloves of garlic, minced
  • 1 ear of corn
  • 3 medium sized yukon gold potatoes, diced
  • 1 cup of frozen peas
  • 1 pint half and half
  • 4 cups of chicken stock
  • 5 sprigs of thyme
  • 3 sage leaves
  • 1 sprig of rosemary
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten
  • Additional salt and pepper to taste

I know, it sounds like a lot, and it is, but this will feed a very hungry family, for a few days, and it goes great during these early, cold fall days we have been having in Wisconsin.

Start by heating your oven to 425 degrees. Add the chicken to a baking tray, and season liberally with salt and pepper.  Roast the chicken until it registers 165 degrees, then remove and let it cool.

During this time, prepare all of your ingredients.

To a large stock pot, melt the butter on medium heat. Add the olive oil, then toss in your leek, carrot, celery, garlic, and onion. Give a good stir, and cook for about 5 minutes. Add in the flour, and give another good stir, making sure to get all of the vegetables coated in the flour. Cook for a few minutes, then add in the half and half. Cook for about 5-7 minutes or until the mixture begins to thicken. I love this process.

During this time, remove the crispy skin from the chicken pieces and nibble on them if you want. Otherwise, call your kids into the kitchen and have them snack on it.

Remove the chicken from the bone, and coarsely  chop into bite sized pieces.

Add in the chicken, and  the corn cob that you removed the corn from.  Add in the potatoes as well.

How to make chicken pot pie soup

Next add in the chicken stock, give a good stir and season with a pinch or two of salt and cracked black pepper.  Stir, and bring to a simmer.

Once the potatoes are tender, about 25 minutes or so, add in the fresh herbs, making sure you tie them together. This is referred to as a bouquet garni.  Toss in the corn and peas as well. Reduce the heat to low.

During this time, cut your puff pastry into circles, as many as you desire, and lightly brush with egg wash. Cook according to the directions.

Once the puff pastry is cooked, remove from the oven and set aside.

Now the fun part, to eat.

Remove the bouqet garni from the soup, along with the corn cob, and discard.

Taste, and season with any salt and pepper.

Ladle the chicken pot pie soup into your soup bowl, and top each bowl with the puff pastry.

This chicken pot pie soup is flipping awesome. It’s everything you want in a bite of food, and is thinner in consistency, making this soup something to be reckoned with. AND DON’T EVEN GET ME STARTED ON THE PUFF PASTRY TOPPING! I could probably eat a whole sheet of those.

Give this recipe a shot if you are looking for some truly comforting soup. Hope you enjoy! By the way, if you don’t have puff pastry, go ahead and top with some cooked pie dough or something other.

 

Loaded Breakfast Stromboli

This past week, a couple of my colleagues and I took a nice long walk to a local pizza place that we love near work. Sal’s Pizza to be exact. We typically head there for a slice (or two), but on occasion we will take on one of their stromboli’s. These things are awesome, and they make a really great stromboli. I’ll admit theirs can probably feed a family of three, and you can load it how you want it. The result is a perfectly crisp and garlic butter exterior, loaded with your favorite pizza toppings, and then a bowl of marinara served on the side. It’s genius, and I love them.  But that got me thinking, while conversing with my coworkers, and the topic came about regarding the endless stuffing’s you could come up with, and that led me to making a loaded breakfast stromboli.

Loaded Breakfast Stromboli

I’m a big fan of utilizing leftovers so this breakfast stromboli was right up my alley. You can use whatever ingredients you desire that you love for breakfast, but here was my take as I had plenty of things just laying around waiting on me.

Let’s get started.

Ingredients for the Pizza Dough:

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.

Ingredients for the stuffing:

  • 2 tbsp cooking oil
  • 1/2 cup of onion, diced
  • 1 cup cooked steak, chopped
  • 1/2 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 whole serrano chili, chopped
  • 1/2 cup cooked asparagus, chopped
  • 1 yukon gold potato, cubed, and cooked until tender
  • 1/2 cup corn, cooked
  • 1/2 cup of sauteed mushrooms
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 whole eggs
  • 1/4 cup grated cheese
  • 3 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • 1/2 cup of your favorite marinara
  • Grated parmesan cheese, optional

Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.

Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.

Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.

How to make a loaded breakfast stromboli

Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.

Lightly sprinkle a work surface with some bread flour, or all purpose flour.

Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing.  Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.

Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.

The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!

Loaded Breakfast Stromboli
Author: 
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Ingredients for the Pizza Dough:
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the stuffing:
  • 2 tbsp cooking oil
  • ½ cup of onion, diced
  • 1 cup cooked steak, chopped
  • ½ green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 whole serrano chili, chopped
  • ½ cup cooked asparagus, chopped
  • 1 yukon gold potato, cubed, and cooked until tender
  • ½ cup corn, cooked
  • ½ cup of sauteed mushrooms
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 whole eggs
  • ¼ cup grated cheese
  • 3 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • ½ cup of your favorite marinara
  • Grated parmesan cheese, optional
Instructions
  1. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
  2. Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
  3. Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
  4. Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
  5. Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
  6. Lightly sprinkle a work surface with some bread flour, or all purpose flour.
  7. Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
  8. Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
  9. The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!

 

Stuffed Butternut Squash with Boerewors

I love this time of year. The fall weather slowly approaches, the color of the leaves on the tree are beginning to turn color, and well, it’s comfort food season. That’s probably what I really love about this time of year! Back when our farmer’s market opened for the year, I was browsing some vegetable plants, and a lady next to me was saying that she had purchased from this one particular farmer last year, and the squash planted yielded an abundance of butternut squash. So with that said, I decided to but the plant for four dollars, and went on my merry way. Weeks later that plant began to grow in, and all over my backyard. I was cool with that, and recently after rummaging through the long grass, I also had an abundance of squash! I’ve been waiting for something to make with it for some time now, and I was giving a unique opportunity to also make something with a local sausage maker in Milwaukee.

Stuffed Squash with Boerewors

SA Braai, LLC make really amazing sausage known as Boerewors, typically known by many South Africans, but not so many Wisconsinites, well, at least not until now. This sausage is made with beef and pork and plenty of spices. Let’s just say that this husband and wife are making a really phenomenal sausage. With all of this said, I set out to create something I knew my wife would fall in love with, and hence where the stuffed butternut squash with boerewors came into play.

Let’s get started.

Ingredients:

  • 1 cup lentils
  • 1/2 cup of barley
  • 1/2 basmati rice
  • 1 tbsp unsalted butter
  • 1 carrot, diced
  • 1/2 white onion, diced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups of red chard, chopped
  • 2 cups of chicken stock
  • 3 links Boerewors Sausage, casing removed
  • 1 butternut squash, sliced lengthwise in half
  • 2 tbsp canola oil

Start by making the stuffing for your squash. Bring a medium-sized pot to medium-high heat. Add in the butter, and let that melt. Toss in your lentils, rice, and barley and give this a good stir. Cook, and continue to stir for a few minutes. Next add the carrots and onion. Season with salt and pepper, then toss in the red chard. Stir, then add in your chicken stock. Give another good stir, then simmer for 30 minutes. After 30 minutes, remove from the hit, and partially open the lid to prevent it from over cooking.

Preheat your oven to 425 degrees.

Once you have sliced your squash, take a knife and make score marks, about 1/2 inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.

During this time, heat another large skillet on medium-high heat. Add the Boerewors sausage to the preheated skillet, and cook until the sausage is fully cooked. Make sure you crumble it along the way. Add the lentil mixture to the sausage, and give a good toss and stir.

How to make stuffed squash

When the squash are done cooking, let them cool until you can handle the squash, about 10 minutes. Carefully turn the squash over, and use a spoon to remove the cooked squash, leaving the shell in tack.

Add the squash to the lentil and sausage mixture, mixing well, then add this back into the cavity of the squash. Place the stuffed squash back into a preheated 425 degree oven and cook for another 15 minutes, or until the sausage mixture gets nice an crunchy.

Plate and serve.

Stuffed Squash Recipe

The result is nothing but a truly comforting fall recipe. You get this great bite of the lentil mixture. The lentils are not overcooked so there is still a bite to them, and when paired with the chard, and carrots, you know you are in good hands. It reminds you of a warm bite of mashed potatoes, but then you get this great texture and spice of the Boerewors sausage that just brings everything together. Let’s just say my wife fell in love with this one.

Pizza Tots

Last week I was thinking of things to make that would be easy and delicious. As you probably know, I have been on a pizza making rampage recently, and as I thought of creating a couple of more pizza recipes, I decided that I would take what I love in a pizza, and substitute the dough, well, with tater tots. Why not right?

I’ve made pizza nachos in the past, as well as Idaho nachos, so I decided to come up with pizza tots and see how they would go over. Let’s just say they were awesome.

Pizza Tots

Let’s get started.

Ingredients:

  • 1/2 bag of tater tots, cooked according to directions
  • 4 portabella mushrooms, cleaned, and diced
  • 1/2 whole green pepper, diced
  • 2 shallots, diced
  • 1/2 cup of pepperoni slices, chopped
  • 1/2 cup of pizza sauce, warmed
  • 1 clove of garlic, minced
  • 2 cups of Mozzarella & Provolone, mixed, shredded
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • pinch of cracked black pepper

Start by baking the tater tots. We will remove them from the oven about 75% into the cooking process.

Add the minced garlic to the pizza sauce, and bring to a simmer on the stove.

Mix the Italian seasoning, salt, and pepper to a small bowl.

Add the green pepper, mushrooms, and shallots to a skillet, and cook for about 5 minutes on medium heat, just to sweat the vegetables.

How to make pizza tater tots

Check the tater tots. As soon as they start to get crispy, remove them from the oven and sprinkle on the Italian seasoning mixture. Shower the tots with the sliced pepperoni, and place back into the oven for about 4 minutes. Remove again, then drizzle over the pizza sauce. Spoon the vegetable mixture over the tots. Top with cheese, and place back into the oven until the cheese just begins to get golden.

Serve immediately. The result is everything you want in a great pizza with the unexpected tater tots. You get that great crispy exterior, and soft interior from the tots, that when pulled along with that awesome stringy cheese, and along with the vegetables and spicy pepperoni, well, I’ll say no more. Give these a shot!

Pizza Tots
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ bag of tator tots, cooked according to directions
  • 4 portabella mushrooms, cleaned, and diced
  • ½ whole green pepper, diced
  • 2 shallots, diced
  • ½ cup of pepperoni slices, chopped
  • ½ cup of pizza sauce, warmed
  • 1 clove of garlic, minced
  • 2 cups of Mozzarella & Provolone, mixed, shredded
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • pinch of cracked black pepper
Instructions
  1. Start by baking the tater tots. We will remove them from the oven about 75% into the cooking process.
  2. Add the minced garlic to the pizza sauce, and bring to a simmer on the stove.
  3. Mix the Italian seasoning, salt, and pepper to a small bowl.
  4. Add the green pepper, mushrooms, and shallots to a skillet, and cook for about 5 minutes on medium heat, just to sweat the vegetables.
  5. Check the tator tots. As soon as they start to get crispy, remove them from the oven and sprinkle on the Italian seasoning mixture. Shower the tots with the sliced pepperoni, and place back into the oven for about 4 minutes. Remove again, then drizzle over the pizza sauce. Spoon the vegetable mixture over the tots. Top with cheese, and place back into the oven until the cheese just begins to get golden.
  6. Serve immediately. The result is everything you want in a great pizza with the unexpected tator tots. You get that great crispy exterior, and soft interior from the tots, that when pulled along with that awesome stringy cheese, and along with the vegetables and spicy pepperoni, well, I'll say no more. Give these a shot!