Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
Also: Totally Inspired Mind-where positive minds congregate at:
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
Chicken Pot Pie Filling
Created by Paulette Le Pore Motzko
May 4th, 2012
Baked Seasoned Chicken Breasts
Take two large boneless skinless chicken breasts and wash them and dry with paper towels.
Pour about a cup of Lawry’s Chicken & Poultry Rub in a bowl and then gently cover all sides of the chicken breasts with it. You can also add a teaspoon of garlic powder to the seasoning, if you like and mix thoroughly before adding the chicken.
Bake in a 400 degree convection oven or a regular oven on a greased rack over a baking sheet for about 30 minutes or until done about 45 minutes.
Cool on a wire rack until cool enough to cut into small one inch chunks.
Cooking the Vegetables
I used 4 potatoes sliced on my mandolin (V-Slicer) thick style, about a pound of fresh green beans that have been cut into about 1 inch slices, a few cups of baby carrots. Cook in a large 5 or 6 quart pan in water until the vegetables are cooked but still have plenty of texture. (Remember they will cook in the oven inside the crust when it all comes together and becomes a pie!)
After the veggies are nicely tender but not soft or mushy, drain in a large colander and let cool.
White Sauce Mix
This one comes from my old, tried and true book with a million post a note book marks in it lining the pages like a Technicolor rainbow “Make –A-Mix” by Harward, Westover and Eliason.
When you make this easy recipe, you will be able to make a homemade roux in seconds only by adding water and you can come up with recipes like:
White Sauce Mix
2 cups instant nonfat dry milk
1 cup all-purpose flour
2 teaspoons salt
1 cup butter or margarine
Mix all ingredients with a pastry blender or in a blender, food processor or other mixing device. Store in the fridge and use within 2 months.
Homemade White Sauce (Made with the White Sauce Mix-above)
½ cup White Sauce Mix
1 cup cool water
Pepper, herbs and spices of your choice
Mix the water and White Sauce Mix and cook over low heat stirring constantly until it is the thickness you desire.
You can make Cheese Sauce by adding ½ to 1 cup of Cheddar Cheese to the mixture and allowing the cheese to melt.
You can make Curry Sauce by adding 1 teaspoon of Curry Powder to the sauce.
You can make Celery Sauce by adding ¼ cup chopped onion and ¾ cup chopped celery to the sauce.
You can make Creamy Mushroom Sauce by adding ½ cup fresh mushrooms and 1 teaspoon Worcestershire sauce to the sauce.
You can also vary the flavor of the white sauce by substituting milk, tomato juice, chicken stock or beef stock for the water.
How to Put it All Together:
Simply mix the cooked and cut up seasoned chicken breasts, and all the drained cooked vegetables with enough white sauce to make a nice sauce. The chicken is seasoned and the seasoning will come off in the white sauce and flavor the white sauce, so DO NOT ADD EXTRA SALT TO THE WHITE SAUCE OR THE DISH WILL BE TOO SALTY! THERE IS SALT IN LAWRY’S CHICKEN SEASONING. IF YOU WANT TO SUB IN A LOWER SALT OR NO SALT SEASONING, BE MY GUEST. I would love to have you share your version!
Make a Standard Pie Crust and then bake the bottom until it is nicely done but not browned. Add the filling to the cooked pie crust and top with the top crust.
Bake until the crust looks nicely done and not tacky to the touch, and not over browned.
If someone gave you this recipe then by all means join Cooking Up a Storm All Over The World!(c)
Other dishes you can make with the White Sauce Mix that will be coming later on.
Cream of Chicken Soup
Eastern Corn Chowder
Hearty New England Clam Chowder
Potatoes Au Gratin
Broccoli Cheese Soup in Bread Bowls
Broccoli Ham Rolls
And Swedish Meatballs