Month: June 2020

Mini Chicken Pot Pie

Mini Chicken Pot Pies Ingredients: Crust: 1 cup flour, 11/2 baking powder, 1/4 tsp salt, unsalted butter, 3 tbsp butter, and 1/3 cup milk or cream. Filling: 1/3 cup butter, 1/31/4 cup flour, 1/3 chopped onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 13/4 chicken broth, 2/3 milk, 3 cups chicken pieces, and 1 bag peas & carrots. Preparations: Crust: This is for just a top crust. If you would like a top and bottom, double the recipe. Combine dry ingredients and cut in butter until it resembles small peas. Add milk all at one and stir to moisten. Pour out onto a floured surface and knead about 8 times. Roll into the desired shape, depending on if you are using a round or square casserole dish. If you are making two crusts, make sure you roll the bottom one larger. Filling: Melt butter over low heat in a large saucepan. Stir in flour, chopped onions, salt, and pepper. Cook until mixture is bubbly, stirring constantly. Remove from heat and whisk in broth and milk. Put …

Shrimp Arugula

Ingredients:     4 Servings to 6 Kosher salt 1-pound Sardinian Gnocchi, Three tablespoons olive oil 2 cloves garlic, smashed and peeled 1-pound medium shrimp, peeled and deveined  1/2 teaspoon red pepper flakes  1/2 cup dry white wine  1/2 cup freshly grated Parmesan cheese, plus more for topping  Half of a 5-ounce container baby arugula, roughly chopped  1 teaspoon grated lemon zest  Sardinian Gnocchi: 1 cup semolina flour, such as Caputo  1 cup of flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if need 1/4 teaspoon kosher salt Methods: Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant about 2 minutes. Add the shrimp, pepper flakes, and 1/2 teaspoon salt. Cook, often stirring, until the shrimp is pink …