Tag Archives: Recipe

Recipe: Chicken Pot Pie with Cornbread Crust

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Burrr! These below freezing temperatures call for some classic comfort food to warm you up from the inside out and homemade chicken pot pie with cornbread crust is just the ticket. If you have a freezer full of Passanante’s Home Food Service foods you probably already have all the ingredients needed to make this simple cold weather favorite.

Interested in expanding your horizons with more hormone-free meats, organic produce and irresistible pre-made meals?? Check out our full product listing here.

Chicken Pot Pie with Cornbread Crust

Chicken Pot Pie Filling:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 1/4 cup flour
  • 2 cups hot chicken stock
  • 2 cups cooked chicken, chopped
  • 1/2 cup frozen peas
  • 1 potato, diced and boiled
  • 1 1/2 cups cooked carrots, chopped
  • salt and pepper to taste
  • dash of Tabasco sauce
  1. Preheat oven to 400 degrees
  2. Place oil and butter in a pan with onion and saute for 4-5 minutes
  3. Blend in flour and slowly whisk in the chicken stock
  4. Cook the mixture until thickened (3-4 minutes)
  5. Stir in chopped cooked chicken, frozen peas, potato, cooked carrots, salt, pepper, and Tabasco sauce
  6. Pour evenly into a 2-quart casserole dish coated with cooking spray
  7. Cook until heated through and thickened.

Cornbread Crust:

  • 3/4 cup yellow corn meal
  • 3/4 cup flour
  • 1 tablespoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons canola oil
  1. Combine yellow corn meal, flour, baking powder, sugar, and salt in a mixing bowl
  2. In a separate mixing bowl, combine milk, egg, and canola oil
  3. Add this mixture to the dry ingredients stirring until just moist
  4. Spoon the batter evenly over the top of the chicken pot pie-filled casserole dish
  5. Bake until golden brown; about 22-25 minutes.

Serve with warm rolls and enjoy!

Leftover Recipes: Turkey Stroganoff & Turkey Chili

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From everyone at Passanante’s Home Food Service, we hope you had an incredible Thanksgiving weekend with your family and friends. We look forward to this holiday each year and have had a great time sharing recipes with all of our customers and fans over the last month.

Preparing a huge and elaborate feast is such an exhausting task that it’s no wonder we’re thrilled to have leftovers for days — BUT if you’re anything like us, you’ve had just about all the leftover turkey sandwiches you can take and there’s still tons left in the fridge. Luckily we crawled out of our turkey coma just long enough to post a few simple recipes you can try out this week… they’re simple, delicious, easy to whip up, and can be ready in less than 30 minutes. Enjoy!

Carving a turkey

Turkey Stroganoff (serves 4):

  • 2 tablespoons butter
  • 8 oz. sliced mushrooms
  • 1 small yellow onion, chopped
  • 1 clove of garlic, minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 pound chopped turkey
  • 1 1/2 cups chicken stock
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 3-4 cups cooked and buttered noodles
  1. Melt butter and saute mushrooms, onions and garlic for 4 to 5 minutes
  2. Add flour, tomato paste and turkey
  3. Cook an additional 3 to 4 minutes
  4. Add stock and simmer until sauce is thick
  5. Take pan off heat and add sour cream, salt and pepper
  6. Serve over hot noodles

 

Turkey Chili (serves 6-8):

  • 1 tablespoon olive oil
  • 2 cloves of garlic, minced
  • 1 medium yellow onion, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 or more jalapeños, chopped
  • 2 teaspoons cumin
  • 1 15oz. can cream corn
  • 1 15oz. can corn, drained
  • 1 17oz. can chopped green chiles
  • 1 10oz. can green enchilada sauce
  • 1 15oz. can white or navy beans, drained
  • 2 cups milk
  • 3-4 cups shredded turkey
  • 4 oz. Monterey Jack cheese
  • 1/4 cup cilantro, chopped
  1. In a large pot, heat oil over medium heat
  2. Add garlic, onion, bell pepper and jalapeños and cook until veggies are soft
  3. Add cumin, corns, chiles, sauce, milk, beans and turkey
  4. Simmer for about 10 minutes or until chili is nice and hot
  5. Serve with cheese and cilantro

Recipe: Thanksgiving Dressing

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Happy Turkey Month! To celebrate every foodie’s favorite time of year, Passanante’s Home Food Service will be posting 4 all new Thanksgiving recipes on our blog this month and tons of other great tips and tricks on our Facebook page!

First up; no Thanksgiving is complete without a delicious homemade dressing … also known as “stuffing.” Our recipe has been a family favorite for generations and all of the cooks over the years swear the most important things to remember are 1. get a juicy turkey and 2. this recipe takes practice, but the key is to not skimp on the broth!

Thanksgiving Meal Recipes

What you’ll need for our favorite Thanksgiving Dressing:

  • 4 organic eggs
  • 2 pans of cooked cornbread (crumbled)
  • 6 stalks of celery (chopped)
  • 1 onion (chopped)
  • 3 or more cups of turkey broth (we take it right out of the turkey pan)
  • sage to taste
  • poultry seasoning to taste
  • pimento
  • 1 cup bread crumbs
  • 1/2 cup milk

How to:

1. Boil the celery and onion together in just enough water to cover.

2. In a very large bowl combine all ingredients including the celery and onion along with the water they cooked in and 3 or more cups of turkey broth from your cooking turkey.

3. Add sage and poultry seasoning (we always add at least 2 tablespoons of each).

Note: At this stage your dressing should be somewhat soupy, but not too thin.

4. Pour mixture into a baking dish or two. Bake at 400 degrees for about 25 minutes — don’t let it get dry!

Happy Thanksgiving!

Recipe: Chicken Cordon Bleu

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Fall is in full swing, and with this nice cool weather comes that hankering for good old comfort food. This next recipe for Chicken Cordon Bleu is easy, but tastes like it took hours to prepare. The best part? If you’re a Passanante’s Home Food Service customer you probably already have most of the necessary ingredients in your home/freezer! So, without further adieu, start heating up your oil and get ready for another delicious home-cooked meal.Chicken Cordon Bleu RecipeWhat you’ll need:

  • 4 Grade-A boneless skinless chicken breast halves
  • 4 Thin slices of fully cooked hormone and antibiotic-free smoked ham
  • 4 Thin slices of Swiss or Gruyere cheese
  • 1 Cup dry bread crumbs
  • 2 Eggs
  • 1 Tablespoon water
  • 1/2 Cup vegetable oil
  • 1/2 Cup all purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • Lemon wedges (optional)
  • Parsley (optional)

How to prepare Chicken Cordon Bleu:

  1. Lay the chicken flat between 2 sheets of wax paper. With a mallet, flatten each breast half to about 1/4″ thickness.
  2. Place 1 slice of ham and 1 slice of cheese on each breast half.
  3. Beginning at the narrow end, roll up and press the meat firmly together.
  4. In a pie plate combine flour, salt and pepper. In a second plate, spread the bread crumbs. And in a shallow bowl, beat eggs and water.
  5. Roll a chicken piece in flour, shake off the excess; dip in the egg mixture and roll in bread crumbs, pressing crumbs evenly onto the chicken.
  6. Place the coated chicken on a wire rack and let stand for 20-30 minutes at room temperature to firm the coating. You can also prepare in advance and refrigerate until 30 minutes before frying.
  7. When ready to cook, heat the oil to 375 degrees in a deep skillet.
  8. Fry the prepared chicken pieces over medium heat, turning occasionally with tongs for 8 minutes or until golden brown.
  9. Drain on paper towels, garnish with lemon wedge and parsley if desired, and serve hot!

3 New Game Day Party Pleasers!

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Well, football season is in full swing and you know what that means — weekend watch parties with friends, family, and foes! We’re always looking for more delicious recipes to add to our game day playbook and we love when Passanante’s Home Food Service customers share their best kept secrets with us! Throughout the 2013 football season we’ll be adding tons of great new appetizer and dinner recipes to our blog and our Facebook page so check in with us regularly and don’t miss out on your next new favorite food!

Football Season Menu

Playbook Pot Stickers

  • 1 cup pork tenderloin, cooked and finely chopped
  • 1/3 cup bok choy or cabbage, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons cornstarch
  • 36 wonton wrappers
  • 2 tablespoons oil

Mix the bok choy (or cabbage), celery, and green onion. Combine soy sauce, sherry, and 1 teaspoon vegetable oil. Stir in the cornstarch and pour the mixture over pork – toss to coat. Cover and chill for 30 minutes.

Cut the wonton wrappers into 4-inch circles with a cookie cutter. Spoon 2 teaspoons of the filling in the center of the round. Bring the sides up and seal the edges with water (keep the rest of the rounds covered with a dry cloth while you prepare them one by one.) Transfer the pot stickers to a baking sheet and cover with a dry cloth.

In a large skillet heat 2 tablespoons of oil. Carefully place half of the pot stickers in the skillet; do not let them touch each other. Cook over medium heat for 1 minute or until the bottoms are browned.

Gently add 1/2 cup water to the skillet and reduce the heat; cover and simmer for 10 minutes. Uncover and cook an additional 3-5 minutes  or until the water evaporates. Transfer pot stickers to a baking sheet and allow them to sit in the oven on 250 to keep warm. Repeat with the other half of your pot stickers and serve with soy sauce!

Beer Cheese Dip

  • 2 cups shredded cheddar cheese
  • 2 (8 ounce) packages cream cheese, softened
  • 1 package ranch dip mix
  • 1/2-3/4 your favorite beer
  • 4 chopped green onions
  • pretzels and assorted veggies

In a medium bowl combine cheddar cheese, cream cheese, and dip mix. Gradually stir in beer until the mixture reaches the desired consistency. Add green onions and stir. Garnish with extra green onions and cheddar cheese. Makes 3 cups.

Hail Mary Hot Crab, Parmesan and Artichoke Dip

  • 1 tablespoon vegetable oil
  • 1 large green pepper, chopped
  • 2 (14 ounce cans) artichoke hearts, drained and chopped finely
  • 2 cups mayonnaise
  • 1/2 cup scallions, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 1/2 tablespoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 pound crab meat, drained
  • 1/3 cup sliced almonds, lightly toasted
  • pita chips

Preheat oven to 375 degrees.

In a small skillet over medium heat, stir vegetable oil and green pepper until soft. Set aside.

In a large bowl, combine artichoke hearts, mayonnaise, scallions, Parmesan, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab meat. Transfer the mixture to buttered baking dish and sprinkle with almonds.

Bake 25-30 minutes or until the top is golden brown and the mixture is bubbly. Serve with pita chips.