Apple Pecan Galette

Apple Pecan Galette

We have never celebrated Valentine’s Day in our house, aside from a few gifts to our daughter when she was younger. But for those millions of others that do, perhaps this rustic yet eye-appealing galette will touch someone’s heart for Valentine’s dessert! I’ve been on a bit of an apple kick lately, seeing as apples seem to be one of the few decent items I can pick up in the produce aisle in the middle of winter. (We haven’t really had winter here this year, but that’s another story.)

Since I’m also the least likely person to ever attempt my own pastry-making, I of course cheated and used a store-bought pie crust, which I balled up and rolled out into the rustic crust for the galette. For those of you more skilled in this department, feel free to make your favorite pie crust for this. Oh! And there is a surprise touch of brandy added to the applesauce base. Even better, there is no added sugar. Scrumptious!

Apple Pecan Galette

1 pie crust, thawed if frozen
1 cup sweetened applesauce
Lemon juice from lemon wedge (1/8 wedge)
Lemon zest from lemon wedge
1/2 teaspoon cinnamon, divided
2 teaspoons brandy
2 Gala or Honeycrisp apples
2 tablespoons honey
1/2 teaspoon vanilla
Heaping 1/4 cup chopped pecans
1 small beaten egg for egg wash

On parchment paper, roll out the pie crust in an oblong shape to the largest possible even thickness. Use a little flour if necessary. Place on baking sheet and chill while you make the filling.

Rustic Galette Crust

In a small saucepan, add the applesauce, lemon juice and zest, 1/4 teaspoon of the cinnamon, and brandy. Stir and bring to a simmer, the continue to simmer for about 20 minutes, stirring occasionally, until it’s reduced quite a bit.

Applesauce Brandy Filling

Meanwhile, preheat the oven to 400 degrees and prepare the rest of the filling. Core the apples, then slice thin. No need to peel! In a bowl, combine the the apple slices, honey, vanilla, and the other 1/4 teaspoon of cinnamon. Stir until evenly coated.

Applesauce Pecan Layer

Spread the applesauce mixture over the pie crust, leaving about an inch border. Sprinkle the chopped pecans over it. Starting from the middle, fan the apple slices in concentric circles.

Apple Layer

Fold the edges of the crust over, then brush the egg wash over the exposed pie crust.

Galette Ready to Bake

Bake for 30 minutes until apples are tender and crust is golden brown. Serve immediately, or at room temperature. I enjoyed it immensely with vanilla ice cream!

Apple Pecan Galette

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Lighter Chicken and Leek Pot Pie

Lighter Chicken and Leek Pot Pie

I’m not a big pastry eater, and even when it comes to homemade chicken or beef pot pie, I typically leave a lot of the soggy bottom crust behind. Then lo and behold, I came across this “skinnified” version of the dish! Yes!

Tons of flavor, not too many carbs, and nary a “cream of” can of soup in sight. My kind of meal! This dinner was inhaled by me and my family. I just loved the fact that I had the crispest of pastry set on top for a nice crunch with almost every bite. No soggy here! This recipe can be easily doubled, as you get two pie crust sheets in a box of refrigerated pie crust rolls.

The original recipe came from Cooking Light, and then foodie blogger Wendy Weekend Gourmet adapted it, and then I adapted it from her. Sharing the love!

And I decided to get Fancy-Schmancy with my lead-in photo and added a title to the pic. I just happened to have a lot of space at the top of the photo that I typically crop out, and have seen many bloggers add this, so what the heck. I hope you like both the recipe and the photo!

Lighter Chicken and Leek Pot Pie
Adapted from Cooking Light and Wendy Weekend Gourmet’s Skinny Chicken-Leek Pot Pie

Pot Pie Filling:
3/4 to 1 pound chicken breast meat, cut into bite-sized pieces
1 tablespoon poultry seasoning
Ground black pepper, to taste
1 1/2 tablespoons olive oil, divided
1 cup diced baby carrots
1 cup diced potatoes, any kind
2 leeks, white and light green parts only, sliced
1 cup sliced mushrooms
3 tablespoons flour
2 cups chicken broth, homemade or low sodium
2 ounces Neufchâtel or low-fat cream cheese

Pie Crust Rounds:
1 packaged refrigerated pie crust sheet
Milk, for brushing pastry
1/2 teaspoon dried whole thyme

Chopped and Seasoned Chicken

Mix the cut chicken with the poultry seasoning, black pepper, and a half tablespoon of oil and set aside.

Sliced Leeks and Baby Carrots

Add the trimmed leeks to a bowl of cold water to rinse out any grit or sand, then drain.

Cooking the Carrots and Potatoes ~ A mushroom snuck in there off the cutting board and jumped right into the middle of my photo!

Add a tablespoon of the oil to a large skillet over medium heat. Add the carrots and potatoes and stir to evenly coat with the oil. Cook for 5 to 7 minutes, then cover and steam the mixture for about 10 more minutes, uncovering and stirring occasionally.

Cooking the Chicken and Veggies

Add the chicken, leeks, and mushrooms and cook for another 10 minutes or so, also stirring occasionally.

Meanwhile, combine the cream cheese and chicken broth in a large measuring cup and microwave for 2 minutes. After, whisk vigorously until the cream cheese is completely combined with the broth and set aside.

Step away for a second and preheat the oven to 375 degrees.

When the chicken is fairly cooked through, evenly sprinkle the flour over it all. Stir well to combine and cook for 1 to 2 minutes, stirring constantly.

Reducing the Delicious Cream Cheese Sauce

Pour the hot cream cheese/broth mixture into the pan with the chicken and veggies and stir well to combine with everything else until smooth. Reduce heat to low, then cover and simmer for 15 minutes, stirring occasionally.

Meanwhile (again), line a rimmed baking sheet with parchment paper and unroll the refrigerated pie crust onto it. Use a small ramekin (or other) bowl as a guide to cut four pie crusts.

Cutting the Pie Crust Dough

Brush each round with milk, then sprinkle with the thyme.

Pie Crust Circles Ready to Bake

Place in oven and bake until golden brown, about 10 to 12 minutes, then remove. By now your pot pie filling should be done.

To serve, divide the pot pie filling into bowls or ramekins and top with one of the crispy pie crust rounds. Serve and enjoy a bowl of yumminess!

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Steak and Pork Pot Pie

Steak and Pork Pot Pie

After a busy and fun (OK, awesome!) weekend out of town, I’m finally getting around to cooking and blogging again! My husband had grilled up some pork and steaks over the weekend and I was faced with grilled leftover meat and not a lot of ideas for what to do with it.

When I opened the freezer to look for options, I spied a frozen pie crust and had an “AHA!” moment. Who said you can’t make pot pie with grilled steak or pork, huh? And with the meat already cooked, it became a simple and delicious dinner idea. I did not use the “Holy Trinity” with celery since my daughter does not eat celery (even though I cook with it all of the time), but I added peas for both color and taste. Two thumbs up from the fam, too! Here is what I did:

Steak and Pork Pot Pie

Steak and Pork Pot Pie

4 tablespoons butter
1/2 cup baby carrots, chopped
1/2 cup onion, chopped
1 small potato, peeled and cubed
1/4 cup flour
2 cups homemade or low-sodium beef broth
Ground black pepper, to taste
Mrs. Dash Garlic and Herb, or salt, to taste
1 sprig of fresh thyme, leaves stripped and minced (or a pinch dried)
1/4 cup milk
1 pound leftover cooked steak and/or pork, cubed (about 2 cups)
1/2 cup frozen petite peas
1 frozen pie crust, thawed
1 egg, beaten with a little water

Grilled Beef and Pork

In a large skillet, melt the butter and add the carrots, onion, and potato. Cook over medium-low heat for about 10 minutes. Add the flour, seasonings, and thyme and stir until mixed into the butter.  Add the beef broth, then turn up heat to medium, stirring constantly until it thickens and begins to simmer. Turn back down to medium-low and simmer for about 15 minutes, stirring occasionally. Add the milk and stir to combine. Last, mix in the meat and peas, then turn off heat.

Steak and Pork Pot Pie Filling

Pour into a 1.5 quart casserole (or large deep pie dish — I don’t happen to own one like that). Preheat oven to 375 degrees, meanwhile letting the mixture cool for about 20 minutes.  Top with the thawed pie crust and crimp around edges to seal. Brush on egg wash all over crust, then cut a few slits on top for venting. Bake for about 25 to 30 minutes until crust is golden. Remove from oven and let sit for 10 minutes before serving. Dee-lish!

Steak and Pork Pot Pie

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