portable pot pies

I was craving Lobster Pot Pie last night, it’s so easy and comforting, but I hate making a dinner that doesn’t provide leftovers so I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a shot!

I adjusted the original recipe so that the consistency would be a bit thicker, and so I wouldn’t have too much filling leftover

Portable Lobster Potpie

1 tablespoon unsalted butter 

1/4 onion, diced 

1/2 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1/2 cup milk 

1 /2 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

1/2 teaspoon dried thyme

1 package of crescent rolls

Preheat oven to 375 degrees. Set out a muffin tin.  Unroll crescent rolls and place open rolls in muffin tin.  Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper.   Spoon the mixture into the 8 open crescent rolls, roll up the crescent roll once filling is placed to cover the top.  Bake for 15 minutes

 I love it when delicious and portable come together, they’re like lobster cupcakes:

   

You could adjust the filling to be anything.  Chicken, sausage, great idea to keep tucked away for a quick (portable) meal.

Advertisements

get your eat on

With colder weather here, it was time to try out a few new recipes. Hattie’s Jambalaya and Lobster Pot Pie (fo’ real.)

First up, the jambalaya.   Hattie’s is an amazing southern restaurant in Saratoga.  Everything there is shove in your mouth delicious.  The chicken, mac and cheese, bloody mary’s and of course the jambalaya.   I was surprised that I was even able to google the Hattie’s jambalaya recipe, I figured that stuff would be under lock and key, but there it was via the Food Network.    While the recipe itself is fairly simple, it was a lot of prep, a lot of shopping and a lot of chopping, but all well worth it.

Andouille sausage, chicken, shrimp (I skipped the crawfish) okra, peppers and TONS of flavor make this recipe outstanding, and pretty spicy.  Now I’m not saying my attempt is even close to the amazing dish you can get at Hattie’s but it was fun to try.  If you’re looking for a great weekend meal to savor through the week give this a try.   Heads up, the link to the recipe will give you enough to feed a village so you may want to go in and half the ingredients before you go shopping.

Alright, now let’s talk Lobster Pot Pie.   I actually stumbled across this recipe from COSMO of all places, and I’m so happy I did, CRAZY DELICIOUS (not even remotely healthy.)   This recipe is so simple, like even if you have issues using your toaster, you’ll be able to execute this:

Lobster Potpie

2 tablespoons unsalted butter 

½ onion, diced 

1 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1 cup milk 

1 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

½ teaspoon dried thyme 

Salt and pepper 

1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use) 

1 large egg, lightly beaten 

Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.

Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.


Sweet baby tastebuds, this was good.    I used a combination of fresh lobster and imitation lobster for the meat, no complaints there.   The sauce is what really makes this dish.  The thyme seals the deal.   I love this, can’t wait to make it again.   Lobster Pot Pie, go make this ASAP!!!

On a totally separate note, I must say I do feel a little guilty about posting vegan recipes for the last year and then suddenly switching it up to GAME ON, MEAT AND DAIRY’S HERE-esque recipes.   My appetite hasn’t fully returned, but what makes me really happy is making meals people enjoy.    I realize I’m being hypocritical with a big ole vegan category to the right, but I just feel like cooking right now so that’s that.

 

instafriday

I think I’ve established my instagram obsession, yea it’s an obsession, whatevs. I think I may have actually said/made the noise “oooooh” when I spotted this link up at Life Rearranged . InstaFriday!!

Don’t judge, I’m sure you’ve made a noise about a link up too. 🙂

I’m all too excited to join in on the InstaFriday fun…bam. Let’s do this.

We had our Kennebunkport getaway, as soon as we arrived we dashed to the beach and I got to do this.

20110708-103600.jpg

I spotted this window in a bathroom at a hotel we weren’t staying at but pretended to be guests at so we could explore….we’ll call it a fancy bathroom window.

20110708-103708.jpg

Not all instagrammed out but how beaut is this chapel on the water ?   When manfriend brought me here for a split second I thought he was going to propose (it’s that romantic and breathtaking.)   Then I remembered we’re never getting married.

20110708-103802.jpg

I housed these LOBSTAHS!!!

20110708-103905.jpg
Kickass sandbar at one of the hotels we stayed at.   Kiddo wanted to know if he could play on it (we didn’t let him.)   This is also where I was served a cosmo with cranberry juice, yea.

20110708-103946.jpg

I’m a one piece girl, I’ve only wore a bikini ONCE in my life and never plan on wearing one again.  Love my Michael Kors suit:

20110708-104031.jpg
We broke out the sand castle architecture skills.   Handcrafted with awesome:

20110708-104110.jpg
Path to the greatest beach in the world, Parson’s Beach.   This place is straight out of a postcard
20110708-104204.jpg

The hotel we stayed at also had this bizarre (and beautiful) fairy village, I took lots of pics but this was one of my faves

20110708-104315.jpg

Rain falling outside our deck before a party

20110708-104351.jpg

Kiddo and his dad on the beach

20110708-104418.jpg

Diver dude at the Boston New England Aquarium

20110708-104456.jpg

Then I went back to work and took an instagram break till today, playground demolition…sad

20110708-104552.jpg

If you’re on instagram I’d love to see your pics!

i ate maine

We decided to do a quick Kennebunkport vacation over the 4th. Love this place.

20110707-080824.jpg

Ahhhhh. I’ll let you in on the greatest beach ever (and necessary beach cabana goodies) in another post. Let’s focus on the food today.

We kicked off our Maine adventures in Kennebunk at the Kennebunk Inn. One of the reasons we stayed there was to try the highly reviewed food at the Academe Brasserie, it didn’t disappoint. Manfriend tried the diver scallops over wild boar ravioli :

20110707-081547.jpg

I tried the lobster pot pie (apparently it had been featured on The Best Thing I Ever Ate)

20110707-081654.jpg

I can’t even begin to describe just how amazing this tasted. Perfection.   Buttery, lobster-y, perfection.

The next night we knew we had to go to Nunan’s Lobster Hut.

20110707-081840.jpg

There’s always a line to get in and it’s always worth it!   We kicked off our meal with steamers:

The first time manfriend brought me here, 10 years ago, I was surprised when he encouraged me to order 2 lobsters. Now I know you’re foolish if you don’t! Yup BOTH of these are mine:
20110707-082808.jpg

We had an awesome time and clearly ate very well.   Do you have a favorite vacation spot that has a one of a kind meal?