Chicken pot pie, one pot delight

chicken_pot_pie

pot pie is baked savoury dish encased in a flaky pastry and baked in a pie tin to ensure it maintains its shape. There are several varieties including an Australian meat pie and various British regional types. In America, the pot pie can be filled with various types of meat including beefchicken, or turkey as well as vegetables such as carrotspotatoes, and green peas.

The chicken pot pie may be the most popular and is simple to make. The ingredients are 1 poundskinless, boneless chicken breast, cubed, 1 cupsliced carrots, 1 cupgreen peas,1/2 cupsliced celery,1/3 cupbutter,1/3 cuponion chopped, 1/3 cupall-purpose flour,1/2 teaspoonsalt,1/4 teaspoonblack pepper,1 3/4 cupschicken broth, and 2/3 cupmilk.

First preheat an oven to 425 degrees F. Then in a saucepan combine the carrots, chicken, peas, and celery, add water and cook for 15 minute then drain.

In a separate pan over a medium flame cook onions and butter add flour, salt, and pepper. Slowly add the broth and milk and cook until thick. Put the mixture in a pie crust then cover with the liquid, add the top pie crust and make a few slits in the top. Bake for between 30 and 35 minutes or until pastry is golden brown.

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Chef’s Salad for you

chefs_salad
Salads can be an interesting way to enjoy a healthy meal with a difference. The Chef’s Salad combines a variety of protein with vegetables.

It needs 4 cups torn iceberg lettuce, 4 cups torn fresh spinach, 4 ounces cooked ham, chicken, or turkey, cut into bite-size pieces, 4 ounces Swiss or American cheese, cut into bite-size pieces, 2 hard-boiled eggs, sliced, 2 medium tomatoes, cut into wedges, 1 small red sweet pepper, cut into bite-size strips, 1 cup croutons, and 1/2 cup bottled French salad dressing

Toss the greens in a large bowl, dividing them into four salad bowls. Arrange the meat, cheese, eggs, tomato, and sweet pepper on top. Sprinkle with croutons. Drizzle with salad dressing.

For variations there is the Italian Chef’s Salad made with 2 ounces cooked chicken and 4 ounces mozzarella cheese, no eggs, 2 ounces sliced pepperoni, one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives.

For dressing, use a creamy Italian salad dressing. A Mexican Chef’s Salad will require cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese, no eggs, one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Use corn chips instead of croutons. 

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Istanbul, East meets West

istanbul
Istanbul is the largest city in Turkey and the second largest in Europe. It was the capital of four separate empires throughout its history from its founding in the 6th century as Constantinople.

It was once the seat of the Roman, Byzantine, Latin, and Ottoman Empires. The city lies on the Strait of Bosphorus between the Sea of Marmara and the Black Sea with one part of the city in Europe and another in Asia.

The city’s historic and economic centres sit on the European side. It is further divided by a natural harbour known as the Golden Horn.

The city was the centre of Christianity for centuries until the rise of the Ottoman Empire when Islam took over. Today the city is still home to what was once one of the largest cathedrals in the world, later a mosque and now a museum– the Hagia Sophia.

The symbol of Istanbul may be the Topkapi Palace which was built after the fall of Constantinople. The city’s Grand Bazaar is also the largest covered market in the world.

The city has a borderline Mediterranean and humid sub-tropical climate but also has microclimates due to its vast size. Kebab is the most-well known of the city’s cuisine but it is also famous for its seafood.

The city was once famous for being the eastern terminus of the Orient Express from Paris. The city is still served by two international airports – the Istanbul Ataturk and the Sabiha Gokcen.

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