In The Kitchen

Winter is approaching and so are the “heartier” recipes characteristic of the season. The Chicken Pot Pie could be made with turkey or chicken, or maybe even salmon. Warm and comforting, it’s the perfect go-to dish when the winds are blowing strong. The Baked Ziti has a bit of a twist… but again, is the perfect alternative to your traditional pasta-night dish. Check out the dips. You’ll recognize them. perhaps not with the twist mentioned below. But they’ll be yummy, and could help with your holiday
entertaining. Enjoy!!

SLOW COOKER CHICKEN POT PIE

1/2 C. dry white wine 2 Tbsp. flour
Salt & pepper
4 medium carrots, cut into 1-inch pieces
2 stalks celery, sliced
1 onion, chopped
1 1/2 lbs. boneless, skinless chicken breasts cut into 1-inch pieces
1 sheet frozen puff pastry
1 large egg, beaten
1 C. frozen peas
1 Tbsp. fresh dill

In a 5-6 quart slow cooker, whisk together the wine, flour, ½ C. water and ½ tsp. each of salt and pepper.
Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
When the chicken has 30 minutes left to cook, heat oven to 400° F. cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Bruch with the egg and bake until puffed and golden brown, about 20 minutes.
Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.

MEATLESS BAKED ZITI

14 oz. dried ziti pasta about 41/2 C.
1 Tbsp. olive oil
1 (8oz.) pkg. fresh mushrooms, sliced 1 (5oz.) pkg. fresh spinach
1 (15oz.) container part-skim ricotta cheese 1 (8-oz.) pkg. crumbled goat cheese
or feta cheese
1 C. shredded mozzarella (4oz.) 1 (14oz.) jar tomato pasta sauce
Preheat oven to 350° F. prepare a baking dish Cook pasta according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a skillet over medium high heat. Add mushrooms, cook until tender and liquid has evaporated, about 5 minutes. Stir in spinach, cook until just wilted, about 1 minute.
Stir mushroom mixture, ricotta, goat cheese and half the mozzarella into bowl with pasta until well combined. Transfer to prepared baking dish. Top with pasta sauce and remaining cheese. Bake until bubbling.

PAN FRIED ONION DIP

2 large yellow onions
4 Tbsp. unsalted butter
1/4 C. vegetable oil
1/4 tsp. cayenne pepper
4 oz. cream cheese at room temperature
1/2 C. sour cream
1/2 C. mayonnaise

Cut onions in half, then slice them into ¼-inch thick half rounds. You should have 3 C. onions.
Heat butter and oil in large saute pan on medium heat. Add the onions, cayenne, 1 tsp. salt and ½ tsp. black pepper and saute for 10 minutes. Reduce heat to medium low and cook, stirring occasionally for 20 minutes or more until onions are browned and caramelized. Allow onions to cool.
Place cream cheese, sour cream and mayo in a bowl and beat with an electric mixture until smooth. Add the onions and mix well. taste for seasonings.

WARM SPINACH & ARTICHOKE DIP

2 large yellow onions
4 Tbsp. unsalted butter 1/4 C. olive oil
1/4 C. cayenne pepper 1 Tbsp. minced garlic
4 oz. cream cheese, room temperature 1/2 C. sour cream
1/2 C. mayonnaise
1 9oz. pkg. frozen artichoke hearts, defrosted 1 10oz. pkg. frozen chopped spinach, defrosted 11/4 C. grated Italian parmesan cheese
1 baguette, sliced diagonally 1/2 inch thick, toasted
Preheat oven to 400° F.

Cut onions in half through the stem, then slice them in a ¼inch thick half round. In a large saute pan, heat the butter and oil over medium heat. Add onions, cayenne pepper and saute for 10 minutes. Reduce the heat to medium low and saute, stirring occasionally, for 20 minutes, until onions are browned and caramelized. Stir in garlic and cook for one minute.
Place cream cheese, sour cream and mayonnaise in bowl with electric beater. Lightly squeeze liquid out of artichoke heats, chop roughly and add to bowl. Lightly squeeze liquid our of spinach and add to bowl. Add onion mixture and stir to combine. Stir in ¾
C. parmesan, 1 tsp. salt and ½tsp. black pepper. Transfer to a large baking dish. Sprinkle on remaining ½C. of parmesan. Bake for 20 minutes until bubbly brown.
Use veggie/crudites, or baguette to scoop dip.