To Make / An Ideal Spring Dinner

 
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      Hi there! It's finally warm every day here now, and that means I'm craving all things fresh and simple for meals. On weeknights, it's a marathon to get good food on the table and bottoms in seats at a reasonable hour - so I usually opt for only one component of a dinner that takes more than 15 minutes to prepare, with the rest being assembled in that short time frame! This Monday, that took the form of grilled cheeses, accompanied by sweet potato fries (the time-consuming menu item) and tiger salad. 

     I know you've heard me ramble about grilled cheese and sweet potato fries before, but let me introduce you to tiger salad! Tiger salad is a cooling and refreshing cucumber salad from Northern China, with a bit of spice and sesame flavor to it. It typically uses lettuce in the place of cilantro, but I have A LOT of cilantro on hand right now - so it got tossed in instead! Cilantro brings a lot of flavor to this dish, and I think I'd prefer it here over lettuce anyways. I also made the addition of carrots, for the sake of using them up and adding more veggies! Get the full recipe below, along with my sweet potato fries recipe. 

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Sweet Potato Fries:

- 2 large sweet potatoes

- 2 tbs. olive oil

- 1 tbs. oregano

- 1 tbs. cumin

- a dash of salt + pepper

Directions:

1. Preheat oven to 425 and slice your sweet potatoes into sticks. 

2. Toss raw sweet potatoes in olive oil and your herbs, then arrange on an oiled baking sheet.

3. Roast for 45 minutes, flipping the fries after 15 minutes.

4. Serve warm and enjoy!

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Tiger Salad:

 - 2 mini cucumbers

- half a carrot

- a handful of cilantro

- 1 tbs. of apple cider vinegar

- 1 tbs. of sesame oil

- 1 tbs. of sambal oelek

- green onions

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Directions:

1. Slice your cucumbers, carrots, and green onions. Mince your cilantro.

2. In your salad bowl, mix your vinegar, oil, and sambal oelek with your veggies.

3. Serve immediately and enjoy!

     Thanks for reading, and have a fun Wednesday!

To Bake / Chicken Pot Pie

 
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     Good morning! I tried my hand at chicken pot pie for the first time last weekend, and the results were too good not to share! I'm not sure I'd ever even tried chicken pot pie (I was against meat in pies for most of my youth, for some reason), but it sounded delicious and just right for the colder weather we've been getting. Also, there's not much that's topped with a puff pastry crust that I won't eat. Find the recipe below (adapted from Bon Appetit)!

Chicken Pot Pie

Ingredients:

  • 1/2 stick of butter
  • 1 tablespoon fresh rosemary

  • 1/3 cup of AP flour

  • 3 cups low-sodium chicken broth

  • 1 cup whole milk

  • Kosher salt and freshly ground black pepper

  • 3 cups of shredded chicken

  • 1/4 of an onion, diced

  • 1 cup of frozen peas, thawed

  • 1 cup of frozen carrots, thawed

  • Hot sauce

  • Worcestershire sauce

  • 1 sheet frozen puff pastry, thawed in refrigerator

  • 1 large egg, beaten for brushing

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Directions:

1. Preheat oven to 400, and melt your butter over medium heat in a large skillet. Once melted, add your diced onion and rosemary, and saute for 4 minutes. Add your flour and stir repeatedly until the mixture is golden brown, for about 6 minutes. Whisk in your broth, 1/2 a cup at a time. Then, whisk in milk and add salt and pepper. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, whisking throughout, until the mixture is thick enough to coat a spoon. Add your peas, carrots, and chicken. Next, stir in your hot sauce + Worcestershire sauce.  

2. Pour your filling into a greased baking dish, and top with your pastry crust. Press the edges to your dish to seal, and brush the entire crust with your egg wash. Feel free to add a pretty touch, like these little rosemary leaves!

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3. Place dish on a rimmed baking sheet (to catch any spills!), and bake for 20 minutes. Then, reduce heat and bake for another 30 minutes. 

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4. Let sit for 10 minutes after baking, then serve warm. Enjoy!

     Thanks for reading! Have a fun Wednesday, and we'll be back next week with a twist on classic cookie cutter sugar cookies for Santa!