Wicked Garlic Dip

Wicked Garlic Dip
From Moosewood Cookbook by Mollie Katzen.
Anything that has "wicked" and "garlic" in the name is good for me! This is so fast and easy.

• 3 medium potatoes, peeled & diced


• 3 medium cloves garlic, peeled


• 1/3 cup mayonnaise


• 1/2 tsp. salt

Boil the potatoes until very soft, about 15 minutes. Drin well. Transfer to food processor with steel blade. Add remaining ingredients. Whip until very smooth. Cover tightly and chill. Serve with crackers, vegetables, or pita wedges. Also great as a sandwich spread.

Chicken Pot Pie

Chicken Pot Pie
After having Shepard's Pie at Frank O'Dowd's, I was wanting more comfort food. This recipe was just the thing. Recipe makes 1 large pot pie or 2-3 individual ones.
Originally from Robin Miller (Food Network).

• 2 tsp. olive oil


• 1 cup chopped onion


• 4 boneless chicken breat halves, cut into 1-inch cubes


• 2 T. flour


• 1 tsp. dried thyme


• 1/2 tsp. salt


• 1/4 tsp each pepper and paprika


• 2 carrots, peeled & chopped


• 2 celery stalks, chopped


• 3 medium red potatios, scrubbed & cut into 1-inch cubes


• 1 (14.5oz.) can crushed tomatoes (I used diced)


• 1 cup reduced-sodium chicken broth


• 1/4 cup white wine


• 1 tsp. Dijon mustard


• 1/2 cup frozen corn (I forgot to put this in but it was great anyway!)


• 9-inch refrigerated pie crust


• 1 egg, lightly beaten


Preheat oven to 425 degrees.

Heat oil in large stockpot over medium heat. Add onion & saute 2 minutes. Add chicken chunks & saute 5-7 minutes, until browned. (Original recipe called for removing 1/2 the chicken for another meal, but I kept it all in.)

In small bowl, combine flour, thyme, saltm pepper, and paprika. Add to chicken/onions and stir to coat. Stir in carrots, celery, potatoes, tomatoes, broth, wine, & mustard. Mix well, and bring to a boil. Cook until vegetables are tender.

Transfer to a 2-quart casserole dish (I used 3 individual casseroles and had a little left, which will be good over pasta.) and stir in corn. Place pie crust on top of casserole(s) and pinch around edges to seat the crust to the dish. (I sealed it to the inside of each dish so it didn't burn.) Brush the top with beaten egg & prick the surface 2-3 times to allow steam to escape. Place on baking sheet & bake 8-10 minutes, until golden brown.