Black Cherry Cobbler Pie

Last time I was at Costco I saw the prettiest dark sweet Bing cherries. I walked by them several times but they kept calling out the words "cherry pie" to me so I bought them. The next day I made the easiest and one of the most delicious pies. I took some short cuts on the pie crust but you'd never know because Marie Callender makes the  best buttery and flaky refrigerated pie crusts! This pie turned out to be a winner. 

Black Cherry Cobbler Pie

1 pkg. (2 per pack) 9 or 10-inch frozen or refrigerated pie crusts
5 cups sweet cherries, pitted (See note below)
1/2 cup sugar
1/2 teaspoon almond extract
2 tablespoons lemon juice
3 tablespoons corn starch
1 tablespoon of cold butter, cut into small pieces
1 egg for egg wash

Place the pitted cherries, sugar, almond extract, lemon juice and corn starch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.

Make sure if using frozen crust, they are thawed completely. Use one for your pie and take the other out of its tin and on a lightly floured clean surface, roll out the dough. Using kitchen scissors or a pizza wheel, cut strips or shapes to go on top of pie filling.

Place the filling in the pie plate. Dot with small dabs of butter. Cover with strips or shapes or you can even drop dough on top of the pie filling for that cobbler effect. Refrigerate for 30 minutes before cooking.

In a small bowl, whisk the egg with a tablespoon of water or milk. Use a brush to brush over the top crust. Sprinkle the top with coarse sugar if desired.

Preheat the oven to 425 degrees. Place the pie on a baking sheet on the middle rack of your oven and bake for 15 minutes, then reduce the temp to 350 degrees and bake for another 35 to 45 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly. Serve chilled or at room temperature.       

                              

NOTE: If you can't get ripe sweet cherries where you are, you can use this Cherry Pie filling recipe for the same results:

1 can (14.5 oz) Oregon Dark Sweet Pitted Cherries
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon almond extract

Drain cherries, reserving the liquid. Add enough water to bring the drained cherry liquid up to 1 1/4 cups and add to small saucepan. Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens. Continue whisking so no lumps form and filling is smooth. Remove from heat and add lemon juice and almond extract, fold in cherries. Follows the rest of the recipe above.

Photograph is copyrighted and the property of ©Welcome Home.

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love a good old fashion casserole.  The kind our mom’s used to make.  This one was served a lot when I was little because it’s the only way Mom could get me to eat broccoli.  As a matter of fact, it’s one of the only ways I will eat it all these years later.  So rich and so creamy and good. You can use Campbell's
Cream of Chicken Soup or you can follow my recipe to make your own. You can serve it right away or freeze it for later.  How simple and very versatile. 

Chicken Broccoli Rice Casserole

2 Tablespoons butter

2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken

1 teaspoon Italian Seasoning

Salt/Pepper, to taste

2 1/2 cups chicken broth

1 Tablespoon olive oil

1 1/4 cups white long grain rice, uncooked

2 cups fresh broccoli florets, uncooked

10.5 oz. Cream of Chicken Soup 

½ cup milk

½ cup sour cream

2 cups shredded cheddar cheese, separated

Preheat the oven to 350° degrees.

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Heat butter in a large skillet over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

 

 

 

 

 

 

 

 

 

 

 

 

 Cover tightly and cook for 6 minutes. Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.) 

 

 

 

 

 

 

 

 

 

 

 

 

 Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover with foil and bake for 15 minutes.

 NOTES

• This recipe can be made with Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese.
•  
• Don’t use Minute Rice.  You want regular long grain rice for a creamier consistency. You can also use brown rice but it will take a little longer to cook.

• 2 cups of frozen broccoli can also be used. Just be sure you thaw and pat it dry! Frozen broccoli is already partially cooked, but you may want to consider steaming it as well for a softer texture in the casserole. 

• This is a great casserole for rotisserie chicken, 2 cups is the perfect quantity to use.
• Since rotisserie chicken can sometimes be salted, consider using low sodium chicken broth so that your meal doesn’t turn out overly salty.

Make for later

• This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.

Freezer:

• Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.  You can store in freezer for up to 3 months.

Storage

• Store in the fridge for up to 3 days. 
  

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Chicken Cobb Salad

Chicken Cobb Salad

I can remember when I began to appreciate salads.  It was just after high school when I decided to give up the Twinkies and Ding Dongs and eat a little healthier. Prior to that, salads were just something you ate on the side so you could say you got your veggies for the day. But then one day, I decided to play grown up and I ordered a Cobb Salad off the menu at a restaurant as my main course.  I have loved them ever since!   It’s the perfect salad and has all my favorite ingredients like crispy lettuce, boiled eggs, chicken, tomatoes, avocado, blue cheese sprinkles and bacon!   My kind of healthy salad!  

Chicken Cobb Salad

Roast Chicken

2 bone-in chicken breasts
4 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh thyme, finely chopped
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Rub the chicken with 2 tablespoons of olive oil and then sprinkle generously with salt and pepper. Bake for about 35 minutes until the internal temperature is 160 degrees. Transfer chicken to a plate and remove skin. Slice in strips or chop. 

In a small bowl, whisk together lemon juice, thyme, salt and pepper. Add the remaining 2 tablespoons olive oil and blend well. Toss the chicken in this dressing and store in the refrigerator until ready to use. 

Salad

3 strips apple wood smoked bacon
1 head lettuce, roughly chopped, Romaine or Iceberg
2 hard-boiled eggs
1 ripe avocado, sliced
1/4 cup blue cheese, crumbled
salt and pepper

Cut raw bacon into 2 inch pieces and fry until lightly crisp. Transfer to paper towels and set aside.

To cook the eggs, bring a small pot of water just to a boil. Carefully lower the eggs into the pot. Time 9 minutes, then, using a slotted spoon, remove the eggs to a bowl of iced water. When they are cool enough to handle, remove the shells and slice in half.

To assemble the salad:  Place lettuce on plate. Top with sliced tomatoes, sliced eggs, and bacon.  Next arrange sliced chicken on top of salad and sprinkle with crumbled blue cheese. Top with sliced avocado if desired. Sprinkle with salt and pepper to taste and drizzle with your favorite salad dressing!

Photography is the property of and copyrighted to ©Welcome Home.

Spinach Caprese Salad

 Spinach Caprese Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach Caprese Salad is a flavorful dish that takes just minutes to make. This beautiful salad is packed with fresh ingredients like tender baby spinach, full of vitamins and antioxidants.  Juicy ripe tomatoes that pop in your mouth and Mozzarella pearls that go great with the tomatoes. All dressed with a Basil Balsamic Vinaigrette.

     Spinach Caprese Salad

 5 ounces baby spinach

1 pint cherry tomatoes halved

8 ounces fresh mozzarella pearls

 

Basil Vinaigrette

 

¼ cup balsamic vinegar

2 tablespoons chopped basil leaves (6-8 leaves)

1 garlic clove minced

½ cup extra virgin olive oil

½ teaspoon kosher salt

⅛ teaspoon black pepper

 

 

 

 

 

 

 

 

 

 

Stir the balsamic, basil, garlic, salt, and pepper in a medium bowl or jar. You can also prepare the dressing in a blender.

Slowly drizzle in the olive oil while whisking continuously. If you’re making the dressing in a blender then run the blender on low while slowly pouring the oil through the opening in the lid.

 

 

 

 

 

 

 

  

 

 

 

Place the spinach in a large serving bowl. Top with cherry tomatoes halves and mozzarella pearls.  

Taste and add more salt and pepper, if desired. Stir or shake the dressing well before serving.

 

 

 

 

 

 

 

 

 

 

 

 

Storage: For the longest lasting salad, store the tomatoes separate from the spinach. The salad will keep in the refrigerator for 3 days.

Refrigerate the dressing for up to 7 days.

  

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

BLT Pasta Salad with Tortellini

BLT Pasta Salad with Tortellini

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is it about summer that inspires me to make a cool and creamy pasta salad?  Not sure but I was inspired to make something different today. I was making my BLT sandwich when I thought about how good the ingredients would taste in a salad. So, I already had the ingredients sitting in front of me … the cold, crisp Romaine lettuce, the juicy ripe tomatoes, the smokey bacon. I was onto something here.  I needed a creamy dressing so, I decided on my homemade ranch with lots of fresh dill and pepper.  Then choosing the pasta…what pasta do I choose?   Well, cheese Tortellini was the perfect choice!  This turned out to be one of the best pasta salads I have ever made. Perfect for any cookout, potluck, or family gathering and I predict this will go way up on your favorite salad list.

 

BLT Pasta Salad with Tortellini

.

3 cups washed and chopped romaine lettuce

1 pint cherry tomatoes

5 slices bacon

1 8-ounce block of Monterrey Jack cheese

½ cup mayonnaise

¾ cup whole milk

3 tablespoons or 1 package Hidden Valley Ranch seasoning mix

1 teaspoon dried dill

½ teaspoon fresh cracked pepper

 

First chopped your raw bacon and fry it in a skillet over medium high heat.  When bacon is slightly crisp, remove it with a slotted spoon to a paper towel lined bowl.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next, using a sharp knife cut your block of cheese into small bite size pieces.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

Slice your cherry tomatoes in half.  Then chop your romaine lettuce into bite size pieces and set aside with the tomatoes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add enough water to a large pot to cover pasta.  Be sure to add salt to the water and allow to boil.  Pour in the Tortellini and cook as directed on package. When pasta is cooked, drain and rinse with cool water. Let cool for 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

At this point you are ready to toss your salad and add to individual serving bowls.  Make sure you get a little of everything!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Homemade Ranch Dressing

 

In a jar with a lid, add the mayonnaise, milk, Ranch seasoning, dill, and pepper. Screw on the lid and shake to combine all the ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drizzle the dressing over each salad. Taste and add salt and pepper if desired.  Allow your guests to toss and add more dressing to their liking.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately or store in the refrigerator, covered. 

 

 

 

 

 

 

 

Photography is the property of and copyright to Welcome Home.