Tuesday, November 29, 2011

Tarragon-Cream Chicken and Polenta Pot Pies

It's a rainy day here...I think that calls for some comfort food! Here's a Rachael Ray spin on chicken pot pie. Top these babies with polenta instead of dough for a delicious surprise! I'll say it again...YUM-O!

2 tablespoons EVOO
1 1/2 pounds chicken, chopped
2 carrots, chopped
1 onion, chopped
2 ribs celery with the greens, chopped
Freshly ground pepper
3 cups chicken stock, divided
1 cup cream, divided
1/2 cup quick cooking polenta
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
1 cup frozen peas
1 cup Gruyere cheese, grated

In a deep skillet, heat oil over medium-high heat. Add chicken and lightly brown, 3 minutes. Add carrots, onions, and celery. Season with salt and pepper and cook 10 to 12 minutes to soften.

Preheat broiler. Set rack in middle of oven.

Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat to low, stir in Gruyere cheese and reserve.

Scoot meat and veggies off to side, melt butter and combine with flour. Whisk in 2 cups stock. Stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas, adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown 2 to 3 minutes.

Wednesday, November 2, 2011

Slow-Cooker Chicken Enchilada Soup

Chicken enchiladas = one of our favorite meals! So when I saw this recipe,  I had to try it! The taste reminded me of a combination of chili and taco soup. I couldn't find cojita cheese at the store, so I substituted feta. Serve with crusty bread and a nice green salad...yum :)

3 cups chicken stock
2 boneless, skinless chicken breasts
2 tsp. ground cumin
2 tsp. ancho chili powder
1/2 tsp. cayenne pepper
1 28 oz. can diced tomatoes
4 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz. can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled (I used feta)
8 oz pepper jack cheese, divided
1 cup cilantro, chopped
Tortilla chips

Cook and chop the chicken. Add to slow-cooker and combine with all other ingredients except cheeses, cilantro and chips. Cook on high for 4-5 hours.

In the last several minutes, add the cojita or feta cheese and half of the pepper jack cheese. Also add most of the cilantro. When the cheese is melted, the soup is ready to serve!

Top with the remaining pepper jack cheese, cilantro and tortilla chips.