Chicken Pot Pie with a Twist

I love getting a rotisserie chicken from Publix and turning it into something even more delicious!

In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken. 

Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.

This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!

So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook! 

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INGREDIENTS

• 1/4 cup of unsalted butter
• 1/2 yellow onion, diced
• 1 pint mushrooms, sliced
• 2 tbsp fresh thyme sprigs
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ¼ tsp freshly cracked pepper
• 2 cups chicken broth
• 1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
• 1 1/2 cups diced gold Yukon potatoes
• 1 1/2 cups of diced baby purple potatoes
• 2 carrots, peeled and diced
• 2 1/2 cups cooked rotisserie chicken, cubed 
• ¼ cup Parmesan cheeses, shredded 
• 1 tsp salt
• ¼ tsp freshly cracked pepper 
• ½ cup of half & half
• 1 package/sheet of frozen puff pastry dough, thawed
• Italian parsley, chopped (for topping)

INSTRUCTIONS

Preheat the oven to 375 degrees Fahrenheit.

Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins). 

Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes. 

Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.

Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.

Add the Parmesan cheese, salt, pepper and stir. 

Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender. 

Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper. 

Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.

Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.

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http://www.scoutandcellar.com/whiskawaykitchen

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Cheesy Sun-Dried Tomato Pasta

There’s nothing better than a bowl of pasta!

Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese!  You can add in your favorite meats and/or veggies – the possibilities are endless.

Did you know?

Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too! 

This recipe pairs great with Scout & Cellar…

 Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce. 

Or 

Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.

INGREDIENTS

• 4 ounce sun-dried tomatoes – not in oil
• 2 tablespoons Olive Oil
• 5 garlic cloves, chopped
• 1 cup chicken broth
• 1 cup half and half
• 1 teaspoon red pepper flakes
• ½ teaspoon Italian seasoning
• ¼ Parmesan cheese, freshly grated plus more for serving
• ¼ cup Mozzarella cheese, shredded
• Salt & Pepper to taste
• 8 oz. box of Angel Hair pasta

INSTRUCTIONS

Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.

While pasta cooks,  saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil. 

Saute for 1 minute until fragrant. 

Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.

Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer. 

Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce. 

Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired. 

Enjoy!

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Citrus Tuna Steak

Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.

In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.

There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.

Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice. 

For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.

Ingredients

• 2 tuna steak (ahí or yellowfin)
• pinch of salt and pepper
• 6 Tbs. extra-virgin olive oil, divided
• 4 Tbs. Liquid Aminos or Soy sauce
• 2 tsp freshly minced ginger
• 4 cloves garlic, minced
• 1 cup chopped cilantro
• juice of 1 lime, plus the zest
• 2 tsp sugar
• 1 teaspoon Red Pepper flakes
• 1 avocado, thinly sliced
• 8 cups spinach

Instructions

Season both sides of the tuna with salt and pepper.

In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes. 

In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!

Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.