Wednesday, June 23, 2010

Yogurt Pie

Looking for a berry pie to satisfy your cravings, but you don't want all the fuss? Here ya go!

This is a great way to end a summer night of grilling a fab meal...

Yogurt Pie

3 containers of flavor of choice low-fat yogurt

1 4-serving pkg. of low-fat sugar-free INSTANT vanilla pudding mix

1 4-serving package of sugar-free jello mix of choice flavor

1 graham cracker pie crust

2 packets of artificial sweetener

1 cup lite cool whip

*if doing key lime pie add 2 tbsp. of lime juice

Whisk together all ingredients except for the cool whip until smooth.
Add 1/2 cup of cool whip and whisk until mixed. Pour in pie crust and
spread evenly. Cover and refrigerate for at least an hour. Spread remaining
cool whip on top and refrigerate until ready to serve. :)

add fruit if desired.

The pic below is of a strawberry banana yogurt pie...

Friday, June 18, 2010

Ashley's Chicken Pot Pie

I'd like to welcome our latest Guest Chef here on Cooking With Court. Ashley has been a dear friend ever since we met back in 2002. She was a junior in HS and a VERY good clarinet player! Ashley was a band student at the HS where I did my student teaching during my senior year of college. She and her husband, Larry, were both students of mine during my time there and I'm so thrilled that we're still in touch!

Ashley is a fantastic photographer and she's always got these delicious meals that she's making. She's the perfect fit for a guest chef here on Cooking With Court and I'm so happy she agreed to share one of her favorite recipes with us today!

And there's a lot you readers out there who have her to thank for THIS RECIPE :-)

If you're looking for the perfect "comfort food recipe," here ya go...

Thanks Ashley!

My husband and I are high school sweethearts and have been married for nearly three years now. (Incidentally, I also met Court in high school too, she was our student teacher in band.) We just bought our first house in Des Moines, Iowa. We're learning by trial and error how to complete the many renovations our vintage house needs. Cooking is a way to temporarily escape from the house projects. I learned to cook under my mom's instruction, but it hasn't been until recently that I've really learned to love it! Somewhere along the line I figured out that cooking and baking is just another way to express artistic talent and share it with others. I love carefully arranging food, photographing it, and sharing it with family and friends. When Court asked me to be a guest chef I couldn't resist the temptation to share with a few new friends!

Chicken Pot Pie


2 cups of cooked chicken- either shredded or cubed (it could even be left over chicken)
1- 15 oz can of chicken broth
3/4 cup of warmed cream or milk
1 cup of frozen carrots
1 cup of frozen peas
1/4 cup finely chopped onions
3-4 small red potatoes
3 tablespoons butter
6 tablespoons of flour
1 tsp salt
1/4 tsp sage
1/4 thyme
black pepper to taste
pie crust


1. Melt the butter over medium heat. While the butter is melting, chop the onion.

2. Add the chopped onion to the melted butter. Cook until the onions are softened- about 2 or 3 minutes.

3. Combine flour, salt, pepper, sage, and thyme in a bowl. Stir dry ingredients to evenly combine them. Add the dry ingredients to the melted butter and onions and stir to create a roux.

4. Cook the roux until the flour smells toasty- about a minute or two.

5. Warm the cream or milk in the microwave for 1 minute and then add to the roux. Whisk while adding the milk to the roux. It will create a thick paste. Gradually add the chicken broth to the mixture.
6. Add chopped potatoes, chicken, frozen carrots and peas. There’s no need to thaw the frozen vegetables.

7. Simmer over med low heat while you line a pie tin with pie crust and preheat the oven to 450°

8. Fill the pie crust with the gravy and vegetables. Place an additional crust on top and seal the edges.
9. Bake the pie at 450° for about 20 minutes or until the crust is golden brown.

Allow the pie to cool for 15 minutes. This will allow the gravy to thicken slightly before serving.

Here's step-by-step photos...

Tuesday, June 8, 2010

Mom's Dilly Dip

It's summertime and one of my favorite things to eat is fresh veggies all cut up with some dip.

In fact, that's just what I had for a late-night "dinner" last night.

This is the dill veggie dip that I literally grew up on. Anytime we'd have a family BBQ or Grill night, this dip came along with it. It was a staple at our Memorial Day, 4th of July, and Labor Day gatherings. And honestly, it's the best dip I've ever tasted in my life.

Not only does it go great with chopped veggies, it makes an awesome sandwich spread as well. Just yesterday I spread a little bit onto a turkey wrap that I'd made for lunch and it was so yummy!

This dip could not be more easy to make. It only has a few ingredients that most of you might have around your kitchen at this very moment.

In fact, I think I hear those fresh veggies in your fridge screaming for it right now! ;-)

*we double the recipe so that we have lots of leftovers for veggies and sandwiches all week

Mom's Dilly Dip

2/3 c. mayonnaise
2/3 c. sour cream
1 Tbsp. onion, grated (if you don't have a grater, then finely minced onion works too)

1/2 Tbsp. parsley
1 1/2 Tbsp. dill
1 tsp. salt

Mix all of above together and chill in fridge for 1-2 hours.

Serve with raw cauliflower, cucumbers, carrot sticks, celery or any other favorite vegetables. Or spread it on your favorite sandwich!

*picture courtesy of Stiletto Sports Magazine

Sunday, June 6, 2010

BLT Salad with Basil Mayo Dressing

The hubby and I had been craving BLTs lately and I happened to come across this fabulous "Summer Salad" on last week. Since I'm not particularly huge on eating tons of bread, this was a great alternative for us to try and satisfy our BLT craving.

I adjusted the recipe on my own to have it fit our taste a bit better. This salad isn't meant to be just a side, but rather should really be an entree salad. I'd never made my own croutons before, but after enjoying them both by themselves, and in the salad this afternoon, I'll never buy bagged croutons again!

Try this salad. It should become a "regular" on your plates this summer.

BLT Salad with Basil Mayo Dressing

9-10 strips of bacon
1 cup of mayo
4 tbsp of red wine vinegar
4 thick slices of multigrain bread, cut into 1/2" pieces
1/2 cup finely chopped fresh basil
fresh ground pepper
2 tbsp canola oil
1 lb of romaine lettuce - rinsed, dried, and torn into bite-sized pieces
1 pint of cherry tomatoes, quartered (we seeded them as well)
2 ripe avocados sliced
1/2 cup of shredded cheddar cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 5 tbsp of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.

In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown and slightly crispy.

In a large bowl mix together the romaine, tomatoes, bacon, avocado, cheese and croutons. Pour the dressing over the salad and toss well
(you may not use all the dressing, we kinda like our dressing to "drench" the salad).

You could easily add some turkey to the salad and it instantly becomes a "turkey club salad."