RecipeHive

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

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Back-Burner Stock

Posted by in Shared Member Recipes

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week–use whatever you have. For a shrimp and chorizo paella to make with this, go to http://www.bonappetit.com/recipe/chorizo-shrimp-paella.
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Cazuela de Mariscos (Colombian Seafood Coconut Curry)

Posted by in Shared Member Recipes

Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.