I hope I didn’t fake anyone out with the title of this post but I have not been baking apple pies in the middle of August. I have, however, been creating a few of my favorite things: chicken pot pie and quiche! A household favorite in our apartment is chicken pot pie. I make it probably once a month with whatever veggies I have on hand. Tobes especially loves when I make pies because he knows that I will inevitably spill flour on the floor when I am rolling out the dough. Tobesmcgobes vacuum service is always on hand to clean up!
Here is a perfect example of how he just sits and waits for me to spill.
I always keep frozen dough in the freezer. No, I don’t mean dough I have made myself. 😃 I am referring to the roll-out store bought kind that tastes almost as good and no one notices the difference (especially not my fiancé who loves my chicken pot pie). It’s such an easy way to make a hearty meal in a short amount of time.
For this pot pie I used chicken breast that I boiled in chicken broth and then shredded. I didn’t have any fresh veggies in the fridge so I took out a bag of frozen corn, green beans and carrots from the freezer. I cooked the veggies in a saute pan with a tiny bit of olive oil to cook them then added them into the pie dish with the chicken.
Now for the gravy. I melted one tablespoon of butter in a skillet then added about a teaspoon of flour. Next I whisked in chicken broth until all the lumps of flour were incorporated. A few pinches of dried thyme and a little black pepper adds just enough flavor to the gravy. Stir the gravy until it thickens and then pour it into the pie dish.
I rolled out the crust and covered the pie. It typically takes about 40 minutes on 350 degrees but maybe a little less – keep an eye on the crust so it doesn’t burn.
Eggs are another staple in our house. We eat a lot of eggs. Fried eggs, egg salad, bacon egg and cheeses, and my personal favorite – quiche! I love quiche. They’re quick, cheap, easy and delicious. All you need to make a quiche is eggs, pie crust, and some kind of filler. This week I made a ricotta, roasted tomato and caramelized onion quiche and it has been a real treat eating it for lunch.
You already know how I feel about dough so it’s the same process. Just roll it out and plop it into the bottom of the dish.
Take an entire pint of cherry tomatoes and slice them in half. Place on a roasting pan with some fresh rosemary and some black pepper. I sprayed the tomatoes with a tiny bit of olive oil spray too. Roast on 350 degrees for about 20 minutes.
While the tomatoes roast, dice up an entire yellow onion and place in a saute pan with olive oil until translucent. Next add a tablespoon of butter and cook on low heat for about 20-25 minutes until the onions are nice and caramelized.
I used a tart dish for this quiche so it would be a bit bigger. Crack about 9 eggs and whisk together with half a cup of ricotta cheese. Pour the cheese and eggs into the tart dish.
Once the tomatoes and onions are done take them out of the oven and spread evening into the tart dish. Bake the whole thing on 350 degrees for about 40 minutes or until the eggs are solid.
Since the ice bucket challenge to raise awareness for ALS has completely taken over the world side web in the last few weeks, I thought I would do a throwback of Toby doing his own version of the ice bucket challenge. Here he is back in June swimming in the ocean before the water went above 60 degrees. WAY too cold for most normal humans to go swimming but that didn’t stop Tobes. He didn’t voluntarily jump in but fell off the dock while trying to lick some algae floating by. Luckily he was attached to his leash so Jon jumped in the row boat to steer him back to shore. Pure comedy. Graceful like his Mom. 😃