Tasty Tuesday…Had an accident

6 Jan

OK, I didn’t get to finish my Tasty Tuesday post because, oddly enough, I had an accident in the kitchen while trying yet another new recipe (Pepper Crusted Steak, look for it in the future). This new recipe had me do something I’ve never done before, use a frying pan in the oven. I followed the recipe and when it was done, I carefully used an oven mitt, even though the pan has a silicone covered handle. Bill and Cameron came into the kitchen and I was talking to them while I was moving the steak from pan to plate to get ready to serve. I noticed I had put the pan on a hot burner and without thinking I grabbed it by the handle to move it. OUCH! I am so very grateful I didn’t use the Calphalon because I think it was the silicone handle that saved me a trip to the ER. The end of the handle of my Racheal Ray pan is metal, and it was pretty damn hot. Below is a picture of the pan handle and my burnt hand. This is my hand 16 hours after the initial burn, and it looks MUCH better than it did last night. Notice you can actually see the outline of the handle in my skin and see just how I picked up the pan. I learned an important lesson, do not get distracted in the kitchen, it hurts!

Now on to my Tasty Tuesday recipe…

Monday night we tried a new recipe, well Bill tried a new recipe since he insisted upon cooking. I know I should be grateful, but I’m starting to get a complex that he doesn’t like my cooking. He says he wants to cook because he doesn’t want to sit around and if he cooks it gives him something to do. But I digress. This recipe is great for this time of year, it’s a thick and yummy comfort food for the cold months ahead. Chicken Pot Pie! I have to say this is the first time I’ve ever had a multi serve pot pie.

What you will need:
1 box Pillsbury pie crusts (2 per box), softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables, thawed

Directions:
1) Heat oven to 425F. Make pie crusts as directed on box for 2 crust pie using 9inch glass pie pan.

2) In 2 quart sauce pan melt butter over medium heat. Add onion; cook two minutes, stirring frequently until tender. Stir in flour, salt and pepper until blended. Gradually stir in broth and milk, cooking and stirring until bubbling and thickened.

3) Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pie pan. Top with second crust, seal edge and flute. Cut slits in top crust.

4) Bake 30-40 minutes, or until golden brown. During last 15-20 minutes of baking, cover crust edge with foil to prevent excessive browning. Let stand 5 minutes before serving.

This would have been a great recipe to have over the holidays with all that left over turkey. Enjoy!