Never be afraid to be different… to be an individual… to be you!
What could be better than a tasty chicken pie in a yummy white sauce, topped with cheesy mashed potatoes?! Nothing!! 🙂
Put peeled and cut potatoes in cold salted water, and bring to a boil. Reduce heat, simmer for 10-15 minutes, until tender. Drain, and mash butter, milk, and grated Cheddar and Parmesan cheese.
For the filling, melt butter in a sauce pan and gently cook thinly sliced leeks and finely chopped shallots for 8-10 minutes, until soft. Stir in all-purpose flour and cook for one minute. Gradually stir in chicken broth to make a smooth sauce. Stir in heavy cream, cook stirring until sauce comes to a boil. Stir in shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and stir in lemon juice, and season to taste.
Spoon the filling into oven dishes and top with mashed potatoes. Bake in oven preheated to 400F for about 20 minutes, on a baking sheet. Finish off under a preheated broiler for a few minutes until slightly golden.
I LOVE Macarons! I was craving them so I decided to make a batch of yummy Orange Macaron cookie shells filled with Orange Cream. It’s like eating a creamsicle in the form of a macaron. Yum!
I will admit that there is a lot of work that goes into making this particular Macaron, so I made a little extra filling for an experiment. And what was that Experiment? An Orange Cream Tart!
What an amazing pairing! Just imagine… the orange-y tartness of the Orange Cream combined with the subtle graham shell, topped with a dollop of fresh whipped cream. Heavenly! 😉
Sometimes the best dessert is something simple in idea but sophisticated in flavour. Case in point: The Cream Puff!
I love Cream Puffs. Light, airy, Pate de Choix pastry… but a sophisticated flavour filling with French Pastry Cream made with Vanilla Bean. Then sprinkled with a dusting of powdered sugar on top! Perfection!
Happy 150th Canada!!