Recipes from the heart for the heart.
Love You Pot Pies
With golden brown crust and scrumptious filling, these comforting potpies are the perfect way to treat those you love.
- 1 sheet refrigerated pie pastry
- 1 egg
- 1 tablespoon heavy whipping cream
- 1/4 cup shredded Parmesan cheese, optional
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 medium potato, peeled and cut into 1/2-inch pieces
- 2 small carrots, cut into 1/2-inch pieces
- 1 small onion, chopped
- 1/4 cup finely chopped celery
- 3 tablespoons all-purpose flour
- 1-1/2 cups chicken broth
- 2 cups cubed cooked chicken (1/2-inch)
- 1/3 cup frozen peas
- 1/4 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut sixteen hearts with a floured 2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet.
In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake 8-10 minutes or until golden brown.
For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.
Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with pastries. Yield: 4 servings.
Try pairing this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Cherry Tomato Mozzarella Saute Recipe
Fast to fix and flavorful, this side is sure to be a treat.
- 1/4 cup chopped shallots
- 1 teaspoon minced fresh thyme
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 2-1/2 cups cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
In a large skillet over medium-high heat, saute shallots and thyme in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese.
Yield: 4 servings.
Apple and Sweet Pepper Slaw
Heart healthy slaw with maximum flavor and no fat
make this crunchy cabbage salad distinctive.
- 1/3 cup plain fat-free yogurt, or fat-free mayonnaise or salad dressing
- 1/4 ounce package buttermilk ranch salad dressing mix (about 1 teaspoon)
- 1 teaspoon honey
- 2 cups shredded red and/or green cabbage
- 1 small red or green sweet pepper, cut into thin strips (about 1/2 cup)
- 1 small apple, chopped
- 1 carrot, shredded
- ¼ cup thinly sliced celery
For dressing, in a small bowl stir together yogurt, dressing mix, and honey. Thin with a little water, if necessary.
In a large bowl, combine the cabbage, sweet pepper, apple, carrot, and celery. Pour dressing over cabbage mixture. Toss to coat. Serve immediately. Makes 3 or 4 side-dish servings.
Creamy Heart Mints
These mints are simple to make and fun to
share for any occasion.
- 3 oz (6 T) cream cheese
- 1/4 to 1/2 peppermint extract
- red food coloring
- 3 cups confectioners’ sugar
Place cream cheese in a bowl; let stand at room termperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar.
On a work surface, knead in remaning confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4 inch thickness.
Cut candy with a 1 inch heart shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.
Yield: about 5 dozen.
Enjoy this recipe with a sweet white wine like a Moscato or Riesling.