Chicken Pot Pie

While browsing our forums I stumbled across some fantastic new recipes that I’ve shared with you below.  These recipes are fool-proof and absolutely delicious.  First, I have a secret recipe for a homestyle chicken pot pie.  This pot pie is a great way to make use of any leftover chicken you may have from a previous night’s meal.

This dish is only one of the tried and true chicken recipes featured in the “300 Chicken Recipes” cookbook.  This essential collection of mouthwatering chicken recipes has everything from casseroles to appetizers to pot pies, and more.

Or if you’d like more reccipes, go here.

Enjoy!

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New Secret Recipe
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Chicken Pot Pie

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 cup cooked, diced chicken, cooked
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp
edges to seal. Slit top crust.

Bake at 375 degrees F for 40 minutes. Cool 10 minutes.

Serves 6

Enjoy these great tasting recipes from our forum:

Spinach & Bacon Quiche

Slow Cooker Chinese Chicken

Oven Baked Reuben

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Team Chef

PS- Join us on Forum and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Cracker Barrel(™) Brussel Sprouts and Kale Salad

Today’s secret recipe will show you how to make one of Cracker Barrel’s delicious new side dishes.  It’s a healthy salad of shredded brussel sprouts and kale, craisins, and crunchy pecans, all dressed in a maple vinaigrette. It tastes great and is so easy to make at home.

Enjoy!

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New Secret Recipe  
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Cracker Barrel(™) Brussel Sprouts and Kale Salad
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

5 cups chopped Brussel sprouts
5 cups finely sliced kale
1/2 cup Craisins You can add more or less
3/4 cup pecans

Vinaigrette:

3/4 cup white vinegar
1/2 cup sugar
1/2 cup maple syrup do not use pancake syrup
1 teaspoon salt
1 1/2 teaspoons dijon mustard
1/2 cup vegetable oil

Wash kale, and pat dry with a towel.

Cut the stem and discard from each stalk of kale. The stems can be woody and tough.

Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.

Wash sprouts, and pat dry. Slice of the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.

In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans. 

Vinaigrette:

In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.

Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.

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Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum

 
Until Next Time… Be Well!
 
Kind Regards,
 
Ron
 
PS- Join us on Facebook and get more recipes and freebies: Go Here
 
PPS- Forward this email to a friend or tell them to sign up here.
 
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The Recipe Secrets Newsletter (RSN)  

Brigtsen’s Butternut Shrimp Bisque

Today’s 5 star restaurant secret recipe comes from chef Frank Brigtsen of Brigtsen’s in New Orleans.  At Brigtsen’s they serve a menu of modern Creole dishes in a cozy Victorian-cottage setting.

One of the delicious dishes available at Brigtsen’s is the butternut shrimp bisque.  Butternut squash bisque tastes great on its own, but the addition of shrimp takes this dish to another level.  Shrimps with the heads on are available at most Asian markets.

We also have a great selection of bisque recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Brigtsen’s Butternut Shrimp Bisque
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 pound medium shrimp, heads on
5 tablespoons unsalted butter, divided
2 cups diced onions
1 bay leaf
4 cups (about 1 medium) peeled, seeded and diced butternut squash
2 1/2 teaspoons salt
1/8 teaspoon ground white pepper
3/8 teaspoon ground cayenne
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon minced garlic
1 quart heavy cream
1 cup half-and-half
1/2 teaspoon fresh basil, very finely chopped
18 to 24 whole shrimp, butterflied and sauteed, for garnish

Shell the shrimp. Place the heads and shells in a medium pot and cover with cold water. Bring to a boil, reduce the heat and simmer 15 minutes. Strain the broth and reserve.

Heat a 4-quart saucepan over medium-high heat. Add 3 tablespoons butter, the onions and bay leaf. Cook, stirring constantly, until the onions start to brown, about 5 to 6 minutes.

Reduce the heat to medium and add the squash. Cook, stirring occasionally, until the squash begins to soften and turn brown, 7 to 8 minutes.

Reduce the heat to low and add 1 tablespoon butter and the peeled shrimp. Cook, stirring occasionally, until the shrimps turn pink, 3 to 4 minutes.

Add the salt, white pepper, cayenne, basil, thyme and garlic. Cook 3 to 4 minutes, stirring constantly and scraping the bottom and sides of the pan with a metal spoon. (This procedure will intensify the taste of the soup.) Add 1 1/2 cups reserved shrimp stock and simmer 2 to 3 minutes.

Remove the pot from the heat. Discard the bay leaf. Transfer the contents to a food processor and puree until smooth. Return the puree to a clean saucepan and add the cream and half-and-half. Bring to a boil, lower the heat and simmer 2 to 3 minutes. Just before serving, add the fresh basil and remaining 1 tablespoon butter. Top each serving with several sauteed shrimp.

Serves 6-8

Have a comment or question about this recipe? Post it here

Source: LA Times
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

Osteria via Stato’s Heirloom Tomato Caprese

Today’s 5 star secret recipe comes from Osteria via Strato in Chicago.  This restaurant offers an authentic Italian dining experience.  One of Chef DiGregorio’s offerings is a fresh heirloom tomato caprese.  Tomatoes are in season now and this dish makes great use of natures bounty.

Enjoy!

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Avocado Bread Pears Chicken
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New 5 Star Secret Recipe
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Osteria via Stato’s Heirloom Tomato Caprese
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 lb heirloom vine-on tomatoes
1/2 c cherry tomatoes
4 tbsp extra virgin olive oil
6 slices of mozzarella
a pinch of kosher salt
salt and pepper to taste
basil to taste

Remove stems from heirloom vine-on tomatoes and cut into 1/2 inch slices. Season with kosher salt. Cut cherry tomatoes in half and toss with extra virgin olive oil, basil, and season with salt and pepper.

Arrange alternating layers of heirloom tomatoes and mozzarella slices on serving platter. Scatter cherry tomatoes and top with freshly torn basil leaves. Drizzle on olive oil and black pepper.

Serves: 4

Have a comment or question about this recipe? Post it here.

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Source: Diningout.com

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)