A Chance to Win Bragging Rights

Posted By on Feb 28, 2015 | 7 comments


There are some things in life I want to be better at. Cooking restaurant-quality meals is one of them.

I have one meal in my recipe box that meets this qualification. Mind you, my standards are high. While attending Palm Beach Atlantic
University,I worked at a high-end members’ only restaurant that overlooked Palm Beach. west-palm-beach-listing-image4This may not seem like a big deal when it comes to cooking, but when your place of employment feeds you upscale cuisine before each shift, your taste buds get tricked into craving creamy lobster bisque and buttery Dover Sole.  One day, my friend, I will replicate those meals. Until then, I’ve stooped to begging you for a little help.

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This is me…begging.

So, this brings me back to my meal I mentioned above—my one mind blowing dish that friends ask time and again for the recipe.

I want more of those—you know—meals that people request.

It’s the when-guests-come-over meal, or the bring-a-new-momma-a-meal meal, or the hot-date-I-wanna-impress meal, or it’s the best pick-me-up for your dear friend who is sick-with-an-unfathomable-ailment meal.

Yeah—honestly, it’s that good.

So, I thought I’d show you my favorite recipe, if you showed me yours.

You know you have one. That time-tested family recipe with the cooking stains splattered across the index card.

That’s the recipe I’m begging for.

So here’s the deal. Post your favorite recipe in the comments section and I promise to make all of them and then select the top recipes (with runners-up, of course) and post the winner on my blog. And…I will even mail the winner an autographed copy of my book,B7529_1_WhenGodIntervenes-2 When God Intervenes, either to you or to one of your precious friends you feel could use the encouragement (just be sure to include your email or connect with me on Facebook so I know how to contact you). The neat part? The recipe I’m about to share is the one I reference in the book. Yeah, my one and only stellar meal I stole from a friend who often made this for me after my treatment days when I was super-sick with the dreaded C-word. It was the BEST pick-me-up ever—that and my hubby surprising me with a fun chick-flick. :)

So do we have a deal? If not. Your guilty conscience should prohibit you from reading further unless you’re going to divulge the goods. 😉

See—super easy. And the nifty part is that we all win! We all walk away with a handful of top-rated recipes.

And who doesn’t want that?

As promised, here is my go-to, never-has-let-me-down, ALWAYS-requested meal. And no judging the dish before you try this, okay?

It’s Ronda’s (Soon-to-be-Famous) Chicken Pot pie.

One more side note. I hated chicken potpie before I tried this recipe. I mean, you couldn’t have paid me to eat the stuff because people always filled them with weird ingredients. But this recipe, I promise you will hear “Mmmmms” and “Ahhhhs” and “You only made one pie?” Then your guests’ eyes will drop to their plate with an “Oh” and you’ll see the saddest face ever. {Ok, I’m being slightly dramatic, but I really want you to make the pie…because I really want you to share your stellar recipe, too!}.

Drum roll, please….

Ronda’s Soon-To-Be-Famous Chicken Potpie

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1/3 cup butter

½ cup flour

2 cups chicken broth (use Better Than Bouillon—amazing broth, folks! Or, if you’re in a pinch, 1 15oz can broth)

1 cup ½ and ½

4 cups cooked, seasoned with salt and pepper, chopped chicken

1 tsp salt

½ tsp pepper

2 deep dish frozen pie crusts (Pillsbury is my favorite and it comes with two crusts in the package, but be sure you purchase deep dish!)photo 2 (8)
Using a food processor, chop all veggies, set aside. Chop all chicken a little smaller than bit-sized, set aside. Sauté veggies in butter for 10 minutes. Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly. Gradually add broth and half and half – stirring constantly over heat until mixture is thickened. Add salt and pepper and cooked chicken. Stir well.
Take off the heat (will thicken a bit more…if you skip this step the pie will be runnier).Pour into prepared pie shell. photo 3 (7)Cover with the second crust. Cover the sides with foil so the edges don’t overcook (this is a must!). Vent top with a knife. Bake at 400 degrees for 40 minutes.

photo 5 (5)

Let it rest for 10 minutes (it’s super-hot!), and voila!

Best. Meal. EVER!   Oh, and promise me the first time you make this that you don’t substitute anything. Okay? Whew, good. :) 

Enjoy!photo (8)

Alright, your turn to show me yours. 😉

 

 

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