Chicken Gumbo Pot Pie

This is another freeze-now, serve-later dish, so I can give Bubba and the Crew a comfy meal on their busiest weeknights. Puff pastry adds an elegant touch to this luscious chicken gumbo. { don't tell my men though } For a simpler dish, prepare recipe through step 7 and serve with rice or cornbread. Spoon half into freezer-safe containers; freeze and thaw per my tips for freezing and thawing.

Ingredients:

• 4 SLICES BACON, CUT INTO 1/2-INCH PIECES
• 4 POUNDS SKINLESS BONELESS CHICKEN THIGHS, CUT INTO 1-INCH CHUNKS
• 2 TEASPOONS SALT
• 4 TABLESPOONS OLIVE OIL
• 1/2 CUP ALL-PURPOSE FLOUR
• 2 CUPS CHICKEN STOCK
• 4 MEDIUM STALKS CELERY, SLICED
• 2 JUMBO ONIONS { ABOUT 2 POUNDS}, CHOPPED
• 2 MEDIUM RED BELL PEPPERS, CHOPPED
• 2 TABLESPOONS CAJUN SEASONING
• 2 BAGS { 16 OUNCES } FROZEN SLICED OKRA
• 2 CANS { 14 TO 14 1/2 OUNCES } STEWED TOMATOES
• 2 PACKAGES { 17.4 OUNCES } FROZEN PUFF PASTRY SHEETS, THAWED

Directions:

1. In a large cast-iron skillet, cook bacon over medium heat 6 to 8 minutes or until browned, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain.
2. Sprinkle 1 teaspoon salt on chicken. In bacon fat in skillet, cook chicken in batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to a large bowl.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat 1 minute. Stir in flour and cook about 7 minutes or until deep golden-brown, stirring constantly.
4. Gradually add stock, stirring with a whisk to prevent lumps; heat to boiling. Boil 1 minute, stirring. Remove skillet from heat.
5. Meanwhile, preheat oven to 400 degrees. In a large stock pot, heat remaining 2 tablespoons olive oil over medium-high heat until hot.
6. Add celery, onion, and red pepper. Cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning; cook 30 seconds. 
7. Add chicken stock mixture, okra, stewed tomatoes, and 1 teaspoon salt; heat to boiling over high heat. Stir in chicken and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
8. Divide gumbo between 4 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
9. Bake one pot pie 35 minutes or until puff pastry is golden-brown and puffed. Let stand 5 minutes before serving
10. Prepare the other 3 pot pies for freezing. See thawing and reheating tips. 

ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR 35 MINUTES
MAKES: 4 PIES, 6MAIN-DISH SERVINGS EACH



TIPS FOR POT PIES:
To reheat after thawing 24 hours: Heat loosely covered, in a 400 degree oven 30 minutes, uncover and bake 40 minutes longer or until crust is golden brown.

TIPS FOR PLAIN GUMBO:
To reheat after thawing: In a covered saucepan on top of stove, heat to boiling on medium heat, about 30 minutes, stirring occasionally.

For Microwave Heating: Heat in microwave-safe bowl, covered, on Low { 30 percent } 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.

 

 

Red Velvet Fried Chicken

Okay, I know this sounds weird, and I was honestly skeptical when I first saw the recipe until I tried it. I mean really who pairs cake with chicken unless the cake is for dessert? I've heard of restaurants dipping their chicken in red velvet cake batter before frying their chicken. But honestly, I'm not going to take the time to make the batter just to dip my chicken in. Go to the shop, buy a single piece of red velvet cake, that's enough to do an entire chicken. Swap out the cake crumbs for you breading and the rest is the same for frying chicken. Easy-Peasy! Although, in my case I have to buy 2 pieces of cake and do 2 chickens because of Bubba and the Crew.

  

INGREDIENTS:

• 2 whole chickens, cut into pieces and skinned except for the wings.
• 2/3 cup flour
• 2 large eggs, slightly beaten.
• salt and pepper to taste
• red velvet cake crumbs, about 2 large pieces, I used this recipe 
• Peanut or vegetable oil for frying

 DIRECTIONS:

1. In a large cast-iron Dutch oven or deep fryer heat oil to 350 degrees.
2. Place flour,salt and pepper in a shallow dish. Place eggs and cake crumbs in two more shallow dishes. Set up your breading station in this order flour, egg and cake crumbs.
3. Cover each piece of chicken in flour, then egg and then cake crumbs.
4. Fry you chicken in batches, about 5 minutes per side. Turn chicken with tongs. Internal temperature of chicken should read 160 to 165 on a meat thermometer.
5. Remove the chicken to a paper-towel lined plate or draining rack on a sheet pan.
6. Chicken can be kept warm in a low-temperature oven, on a rack on a sheet pan, until ready to eat.
7. Best served with cream cheese mashed potatoes and greens.

 

Turkey Breast with Spinach-Herb Stuffing

Turkey is one of Bubba and the Crew's favorite poultry. I love turkey because it will feed a crowd, it's totally economical and because it's just as versatile as any other meat. I usually buy turkey breast {unless it's Thanksgiving or Christmas} because a whole turkey takes up so much room in the freezer. I pair this turkey with my Potato Gratin with Gruyere and Steamed Broccoli with Gremolata Crumbs for a fantastic Sunday Supper.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 package { 10 ounces } frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 1/4 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 loaf sliced firm sourdough bread {8 ounces }, lightly toasted and cut into 1/2-inch cubes
• 1 { 7 pound } bone-in turkey breast
• 1/2 cup white wine
• 4 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Prepare Stuffing:  In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in spinach, thyme, sage, 3/4 cup chicken stock, salt and white pepper. Place bread crumbs in a large bowl pour in spinach and toss to mix well.
3. Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey breast skin side up, on rack in a small roasting pan {9 x 13-inches}. Cover turkey with loose foil tent.
4. Roast turkey for 1 hour 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast {not touching bone} reaches 165 degrees and juices run clear when thickest part of breast is pierced with a knife. {internal temperature will rise 5 degrees upon standing}.
5. Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
6. Meanwhile Prepare Gravy: Remove rack from roasting pan. Pour drippings through sieve into a 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat.
7. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups stock and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen bits from bottom of pan. 
8. Pour gravy into gravy boat; serve with sliced turkey. Makes about 2 cups of  gravy.

ACTIVE TIME: 30 MINUTES
TOTAL TIME: 3 HOURS 30 MINUTES
MAKES: 10 MAIN-DISH SERVINGS