Jessica

Chicken Pot Pie: Like your Great-Grand-Momma made it!

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I am so excited to share this recipe. It is a quintessential pot pie, made the old fashioned way. I mean the real old fashioned way, with butter, flour, water, chicken, herbs, and veggies.

The night before I made this I roasted a chicken, because well it was on sale of course! I used the leftovers to make broth (post coming), saved the drippings and chicken pieces for this recipe. If you don’t have a whole roast you can also use bone in thighs, legs, and the like.

I made a large family sized one as well as an individual one for me to take in my lunch the next day. It was perfectly comforting on the cold rainy day that it was.

Great Gram’s Chicken Pot Pie

2 tbsp drippings (Butter may be substituted)

1 onion, chopped

¾ cup all-purpose Flour

3 cups chicken broth

2 large carrots, diced

3 stalks of celery, chopped

1 cup frozen peas

1 cup frozen corn

½ cup minced fresh parsley1/2 cup chicken pieces

2 pie crusts (recipe below)

Preheat oven to 350. In a large skillet heat chicken drippings, and sauté onions until they become translucent, roughly 10 minutes. Stir in flour, until well blended and simmer roughly 2 minutes. Then add broth, continuing to stir until mixture thickens. Add chicken, vegetables, parsley and salt & pepper to taste. Mix well. Move filling to individual oven safe containers, divided evenly. Cover the top with pie crust liberally, with an inch or two hanging over the edge. If you are using a pie tin or an oven safe skillet you can crimp the dough as you would a sweet pie. Add a few slits to let out steam. Sprinkle the top with sea salt, and place in the oven for 1 hour, or until the top turns golden, and the filling begins to bubble. Serve warm.

Pastry:

1 cup unsalted butter, frozen

3 cups all-purpose flour

3 tbsp sugar

1/3 cup ice water

Combine flour and sugar in a large bowl. Great butter into the bowl, stirring frequently. Stir mixture with a fork continuously while pouring in the cold water. Stop stirring when the dough begins to clump. Use your hands to lightly knead the dough until it forms a ball. Divide this into two parts, and flatten each with the use of a rolling pin.

Traveling Meatloaf

By Jessica

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Meatloaf is one of Chuck’s favorite things ever. As he says it’s because “it’s like a whole loaf of meat! What could be wrong with that?” When I told him I had found a way to bring it camping he was very excited indeed.

I made this recipe on our trip to Challis Pond for Memorial Day weekend. And it was a mega hit! We both absolutely loved it, so of course I have to share it here with you!

Traveling Meatloaf

½ lb lean ground beef

2 tablespoons bread crumbs

4 large onions

1 tablespoon ketchup

1 clove garlic, minced

2 tsp Worchester sauce

½ tsp thyme

1 tsp parsley

1 tsp pepper

1 tsp salt

1 egg

Combine all ingredients, except onions in a large bowl with hands until well blended. Remove papery shell from onions, and slice in half. Remove all but the remaining outer piece. Pack a ball of meat mixture into the onion half and “close” with remaining half. Wrap in tin foil. Cook in the fire for roughly 20 minutes or until the center is no longer pink, turning often. Serve warm. Once wrapped meatloaf can be frozen in order to travel.

I realize that you will have quite a bit of onion leftover after this, but that’s ok. I chopped up the centers for several of the other meals we made, such as Hobo Stew, and Foil Potato Packets. Still having some leftover I simply minced them up and tossed them in a jar with oil. The oil will infuse some of the onion flavor and help preserve the onion so I can use it up in my cooking when we get back from camping.

Also I want to mention some lessons learned. The main thing being that grease drips out and will catch the foil on fire so be sure to wrap them more than once. And use more than one onion shell. The outside onion burned, but we like to eat the onion, so I think having more than one layer would be good so you can enjoy the onion. And yes I put a chunk of garlic in the middle. It was the best idea ever!

Double Crunch Po Boys

By Jessica

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Yes I know you have seen the Double Crunch title from me a lot (trial 1, & 2), but it doesn’t seem to get old, so get used to it. I want to give credit where credit is due and well a lot of these stem from Mr. Barry Parsons over at Rock Recipes. I will say it again, this man is a genius! I love the double crunch flavor blend, and was thinking about this while watching Triple D (Diner, Drive ins & Dives). I saw a Po Boy flash on the screen, thought it looked delicious and that I should try it; try to make it with the Double Crunch recipe!

It was clear that chuck was not going to argue with me when I suggested this, so I set to work and gave it a shot. I did add my own little twist with the Fresh Tomato & Herb Salsa and lemon & Basil Mayo.

The Double crunch recipe can be found here. For the Po Boys, I divided the entire recipe in half. I used precooked frozen shrimp, removed the tails, battered with flour, egg dredge and flour again then popped them in hot oil for 2-3 minutes or until the turned golden brown. They were then removed from the oil and placed on a drying rack (or paper towels if you don’t have one) to cool while the other components are prepared.

Fresh tomato & Herb Salsa

8 cherry tomatoes, diced

½ red onion, chopped

1 tbsp chopped oregano, parsley, basil each

2 tbsp balsamic Vinegar

2 tsp oil

Combine all ingredients in a small bowl and toss. Place in the refrigerator, and serve chilled.

Lemon & Basil Mayo

1 tsp basil and juice from half a lemon per 1 cup mayo

The American Ginger Po Boy Sandwich

Toast your French bread, or rolls as desired. Layer one side with mayo, spinach, and tomato & Herb Salsa. Place Double Crunch Shrimp and top with the other side of the toasted bread.

I am well aware that this looks like a lot of components for a single sandwich, but it’s really not. The Tomato and Herb Salsa is actually a leftover side form a meal I made with balsamic chicken, and the lemon basil mayo goes so beautifully on a BLT, buffalo chicken, or spicy ham sandwich it gets used up fast.

Together all these flavors mingle, mix, and create what feels like a dance party in your mouth. Seriously you should try this.

This Picture

By Jessica

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This picture.

My roommate took it.

We were on a trip adventuring up the Maine coast. I don’t remember her taking it; I just stumbled across it after the trip. I’m pretty sure it was in Acadia National Park.

It was the summer before my last semester at school; the summer before Chuck and I started officially dating.

I was single. I had no bills. I had no job. I had no responsibilities.

We camped, slept in the car, hiked, rock climbed, ate and adventured.

I miss the simplicity.

Hiking Cascade & Porter

By Jessica

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Recently Chuck and I ventured up a couple of the Adirondacks High Peaks, Cascade & Porter.

View of Cascade from the car

The hike in total was roughly 6.2 miles, 2.1 miles to the trailhead to Porter .7 to the peak of porter, then back and .3 to the peak of Cascade and back. The terrain was, rocky, and most of it was just like walking up stairs. Even though these are considered two of the easiest peaks in the 46, they can still be quite tiring. Be sure to bring lots of water.

We went to Porter first, which I definitely suggest. The views there are good, but next to Cascade it really isn’t exceptional. I think hitting this one first allow you to enjoy it for what it is without being overshadowed. I honestly think that the .7 miles there and back were probably the easiest of the entire hike up to the trail head, which was a nice break.

Cascade was rather beautiful. It had a 360 degree view of the surrounding mountains and lake placid. We could not have asked for a better day on the top of the mountain; perfectly blue and nearly cloudless skies. The .3 miles from the trailhead were nothing to write home about, and most of it was just a little scramble on the bald rocky summit, which in itself was really rather simple.

We did take note of the rock paths everywhere and a sign that thanks those who are willing to carry up a rock. The rocks are used to outline a pathway for visitors to walk without disturbing the little foliage that is on the top. This helps curb erosion control, and is an excellent way to help preserve the mountains natural beauty. I only wish I had known to carry up a stone at the bottom.

Cascade from Porter

Top of Porter

Overall it was an easy hike that I suggest everyone attempt, as it is totally worth it for the views. And don’t forget to bring up a rock!

Jessica

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