Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Friday, May 22, 2015
El Yucateco Hot Sauce Giveaway Featuring Caliente Frito Pie Deluxe SauceOn CollectiveBias
Disclosure: This shop and giveaway has been compensated by Collective Bias, Inc. and its Advertiser. All opinions are mine alone.
I recently discovered a new-to-me a habanero hot sauce that lets me #SauceOn to bring a burst of spicy heat to many of my favorite recipes. El YucatecoHot Sauce is made in Mexico and comes in four different spicy varieties: Red Habanero Sauce, Green Habanero Sauce, XXXtra Hot Kutbil-ik Sauce, and Black Label Reserve -- their newest flavor! Thanks to #CollectiveBias, I recently learned that all four flavors of El Yucateco hot sauce can be found in the Hispanic Foods aisle at Walmart.
If youve shied away from hot sauces made with habanero peppers in the past because you feared that theyd be TOO hot...dont! I found the El Yucateco Chile Habanero sauces very tasty. They definitely pack a fiery kick -- especially straight from the bottle -- but they also have lots of flavor. When added as a recipe ingredient, they bring a smooth heat...more of a slow burn than in-your-face fire. For example, I used the Black Label Reserve hot sauce to amp up a comfort classic: Caliente Frito Pie Deluxe. Let me show you how I took a gameday classic and gave it a grown-up twist.
Caliente Frito Pie Deluxe
a Weekend Gourmet Original
Ingredients (for one serving):
- 1 cup Fritos corn chips
- 3/4 cup of your favorite chili
- El Yucateco Black Label Reserve hot sauce to taste -- I used 1/2 tsp.
- 1/2 cup shredded colby-cheddar cheese
- 1 green onion, sliced
- 1/4 Roma tomato, diced
- 1/4 avocado, diced
- 2 tbs. sour cream mixed with 2 drops El Yucateco Black Label Reserved hot sauce
Directions:
Step 1: Preheat oven to 375. Place the corn chips in an oven-safe crock or serving bowl. Heat the chili, stir in the El Yucateco Black Label Reserve hot sauce, and pour over the chips. Top with the shredded cheddar. Bake at 375 until the cheese is melted -- about 5 minutes.
Step 2: While the cheese is melting, mix the sour cream with 2 drops El Yucateco Black Label reserve. Spoon the sour cream in the middle of the cooked Frito pie. Sprinkle the green onion, avocado, and tomatoes on top. Eat immediately, while the chips are still crunchy.
Thats it! In about 15 minutes, you can have a spicy deluxe version of plain ol Frito pie. The El Yucateco hot sauce definitely upped the spice factor of the chili, but the sour cream and avocado cooled each bite off very nicely. For those who really love their food spicy, additional El Yucateco can be sprinkled on top of their Frito pie. I enjoyed this fancier version of Frito pie much more than the traditional version I usually make. To make this dish for a crowd, simply multiply the ingredients by 4 and bake in a casserole dish.
Want to learn more about El Yucateco Hot Sauce? All you have to do is Like El Yucateco on Facebook or visit their Recipe Page. Then, make plans to join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco. We’ll be sharing delicious, exciting recipes using El Yucateco -- and there will be $550 in Walmart gift cards! Make sure to RSVP. Speaking of prizes...who wants to win a fabulous El Yucateco Prize Pack?!?!? The winner will receive a $75 Walmart gift card and a gift basket that includes El Yucateco products and apparel, a wood cutting board, and cheese knives! To enter, follow the instructions in the Rafflecopter below. Good luck!
Want to learn more about El Yucateco Hot Sauce? All you have to do is Like El Yucateco on Facebook or visit their Recipe Page. Then, make plans to join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco. We’ll be sharing delicious, exciting recipes using El Yucateco -- and there will be $550 in Walmart gift cards! Make sure to RSVP. Speaking of prizes...who wants to win a fabulous El Yucateco Prize Pack?!?!? The winner will receive a $75 Walmart gift card and a gift basket that includes El Yucateco products and apparel, a wood cutting board, and cheese knives! To enter, follow the instructions in the Rafflecopter below. Good luck!
a Rafflecopter giveaway
NO PURCHASE NECESSARY. El Yucateco giveaway ends on 8/29/14 at 6:00PM ET. Open only to (i) legal residents of the fifty (50) United States, the District of Columbia, and (ii) who are at least 18 years old at the time of entry. Void in PR and where prohibited. Sponsor: Collective Bias, Inc.
Monday, February 9, 2015
My Perfect Pie Collection Hand Pies Sweet and Savory
I have a confession to make: Ive never made homemade pie crust. I am hoping to cross it off my culinary bucket list in 2014, so this was a great way to get me thinking about making more pies this year! What is your favorite kind of pies? Maybe you prefer fruit pies, coconut cream, or no-bake pies in graham cracker crusts. Maybe you go for savory pies like quiche or chicken pot pie instead. Leave me a comment below telling me what kind of pie youre going to make to celebrate Pi Day. Im always on the lookout for a great pie!
Disclosure: I was compensated by the Foodie.com Contributor Program to create and share this pie recipe collection.
Thursday, February 5, 2015
A Lighter New Year SundaySupper Featuring Skinny Chicken Leek Pot Pie
I recently bought some cleaned, sliced leeks at the grocery store, and I wanted to use them in this weeks recipe. This Skinny Chicken-Leek Pot Pie tastes creamy and decadent, but theres not a bit of cream to be found! I instead used a bit of flour to make a roux, then I whisked in a mixture of chicken stock and reduced-fat cream cheese. I also used lean chicken breast and made sure to include lots of healthy veggies. My deconstructed take on pot pie is dished into individual serving bowls and topped with a baked round of refrigerated pie crust thats seasoned with herbs and sea salt. No one will ever guess that this pot pie is lower in both fat and calories...its that good!
Skinny Chicken-Leek Pot Pie
inspired by Cooking Light
Ingredients:
- 1 tbs. olive oil
- 1 cup sliced carrot
- 1 cup diced red potato
- 2 cups sliced leeks
- 1 cup sliced mushrooms
- 3/4 lb. skinless chicken breast, diced
- 3 tbs. all-purpose flour
- 1 tsp. poultry seasoning
- 2 cups chicken stock
- 2 ounces. reduced-fat cream cheese
For the pie crust topping:
- 1 package refrigerated pie crust
- 1 tsp. parsley
- 1 tsp. toasted garlic
- Flaked sea salt and fresh black pepper
Directions:
Step 1: Add the olive oil to a large skillet over medium heat. Add the carrots and red potato. Stir to evenly coat with the olive oil and add a bit of salt and pepper. Cook for 3-4 minutes, then cover and steam the veggies for about 5 minutes to ensure they cook up nice and tender. Add the leek and cook for 4-5 minutes.
Step 2: Add the poultry seasoning, diced chicken, and mushrooms to the pan. Use a spoon to evenly combine them with the other vegetables. Cook for 5 minutes -- stirring often -- until the chicken is browned on all sides. Evenly sprinkle the flour over the mixture in the pan. Stir well to combine and cook for 1-2 minutes.
Step 3: Combine the reduced-fat cream cheese and chicken stock in a large measuring cup. Microwave for 2 minutes, then whisk until the cream cheese is completely combined with the broth. Pour the mixture into the pan and stir well to combine with the flour-coated ingredients. Once the flour mixes with the stock, it will form a thickened sauce. Reduce heat to low, cover, and simmer for 15 minutes.
Step 4: Preheat oven to 375. Line a rimmed baking sheet with parchment and unroll the refrigerated pie crust onto the parchment. Use a bowl as a guide to cut four pie crust rounds -- I was able to get two rounds from each pie crust. Sprinkle each pie crust round with the parsley, garlic, and salt & pepper. Bake until golden-brown -- about 8 minutes. To serve, divide the pot pie into four serving bowls and top with one of the baked pie crust rounds.
This skinny pot pie is so good! The sauce is rich and creamy thanks to the addition of the small amount of reduced-fat cream cheese. The chunks of chicken are tender and moist, and the leeks give the entire dish a fantastic onion-like flavor. I loved the ease of topping each bowl with the seasoned pie crust round -- much easier than baking an entire pie in the oven! This dish is a keeper...I cant wait to make it again, using different combinations of seasonal vegetables.
Be sure to check out all of the other Lighter New Year fare that the rest of my #SundaySupper family is sharing today...theres everything from breakfast to dessert, and they all sound amazing!
Bright Beverages
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Janes Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
- Butternut Squash and Roasted Red Pepper Soup from Cindys Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bears Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-Ds Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa from Bobbis Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
Be sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/6:00 pm CST. To take part in the fun, simply follow the #SundaySupper hashtag -- and remember to include it in your tweets to join in the chat. To get more delicious Sunday Supper Recipes, be sure to visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.Tuesday, January 27, 2015
Tomato and Corn Pie with a Cheddar Biscuit Crust
As a lover of language (or, as its also known, geek), I get ridiculously excited about learning new words. Especially those that perfectly sum up the complexities of life in just a few tidy syllables. My grandparents would routinely used the Yiddish word kvell, neatly describing the swelling of joy and pride that overflows from heart (usually due to the accomplishments, or general existence, of grandchildren). At the height of my college pretension, I was excited to learn that angst wasn’t just a general form of anxiety, but the particular existential dread that comes from choosing between infinite options in the space of our all-too-finite lives. And on a happier note of linguistic economy, we get the perfect word for this time of year from (of course) the Italians: scorpacciata.
Id love to tell you more about it, but I must direct you to my latest article in The Oregonian. Where, in addition to finding a way to increase your word power, youll also find a recipe for a tomato and corn pie, tucked into a cheddar cheese biscuit crust. Scorpacciata!
Finnish Blueberry Yogurt Pie Mustikkapiiras Super Easy To Make!
Pie Shell
Kitchen Utensils
2) Butter and flour a 9 or 10-inch pie pan.
3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer. Add the egg and blend well.
4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
5) Butter pie pan. Dust the pie pan generously with flour.
6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish. Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.
FILLING
Kitchen Utensils
Assembly
1) Remove cold pie pan from the refrigerator
2) Place the 2 cups of blueberries into the cold pie shell.
3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around to fill in the gaps.
4) Bake in the preheated 350 degrees F oven. Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set.
5) Chill well.
Read more »
- 3/4 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 cup unbleached white flour
- 1/2 teaspoon. baking powder
Kitchen Utensils
- electric mixer
- bowl
- 9 or 10-inch pie pan
- wooden spoon
- measuring cup
2) Butter and flour a 9 or 10-inch pie pan.
3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer. Add the egg and blend well.
4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
5) Butter pie pan. Dust the pie pan generously with flour.
6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish. Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.
FILLING
- 2 eggs
- 3 tablespoons of sugar
- 1 cup of plain yogurt (vanilla yogurt optional)
- 1 freshly squeezed lemon
- 1 teaspoon pure vanilla extract
- 2 cups of blueberries, fresh or frozen
Kitchen Utensils
- whisk
- bowl
- measuring cup
- spoon
Assembly
1) Remove cold pie pan from the refrigerator
2) Place the 2 cups of blueberries into the cold pie shell.
3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around to fill in the gaps.
4) Bake in the preheated 350 degrees F oven. Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set.
5) Chill well.
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