So its that time of the year when we are starting to fire up the oven and make comfort food. When I think of comfort food I go right to the chicken pot pie that my grandmother use to make. Here is a recipe that I adapted from Bobby Flays throw down. By adding Sweet potatoes and some other local ingredients it makes it a more southern dish. Chicken pot pie is about the best  thing I can think of on a cold rainy day here in the south.  If you have a chicken pot pie recipe that you would like to share post it here and become famous.

Ingredients

• 1 sheet frozen puff pastry
• 2 tbs butter
• 1 roasted chicken, shredded
• 1/4 C chopped red sweet pepper
• 1 small vidalia onions, thinly sliced
• 2 tbs all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon white pepper
• 2 Cs milk
• 1 C heavy cream
• 1/3 C dry white wine
• 1 1/2 Cs peas, steamed
• 1 1/2 Cs carrots, steamed
• 2 sweet potatoes, peeled, diced, and boiled
• 1 egg plus 1 tablespoon milk, for egg wash

Directions
De-thaw  the puff pastry using the directions found on the package.
Preheat oven to 415 degrees F.
So start by melting the butter in a large skillet over medium heat. Then add the vidalia onions, peppers and chicken and cook for about 10 minutes. Incorprate the flour, pepper and taragon. Next add the cream and milk. Raise heat to Medium High and stir untio the it starts to bubble and thicken. Add the rest of the ingredients (wine, peas, sweet potatoes and carrots) and cook till it is all hot. Pour the hot mixture into a casserole dish and cover with the Pastry Puff and brush it with an egg wash. Poke a few holes in the top to let the steam out and then into the oven for about 40 minutes give or take 10 minutes.
Chicken Recipe by Charlie

Well its begining to cool off here in the south east and we are again looking for some new chicken recipe that will pick things up. Last week i was at a favorite resteruant and they had a new curry chicken recipe that i am working to reproduce the recipe. I also started a new diet and of course chicken is a big part of it.

This is ia versitile pineapple teriyake chicken recipe because you can use the same preperation method and then just stick them on to kabos and grill them. Summers not over so out side cooking is still all the rage in the south. I cook pineapple teriyake chicken several times a year in one form or another and most of the time its out on the grill.

• 6  chicken breasts boneless, skinless
• 1 bottle teriyaki marinade/sauce 1/2 red onion, sliced into rings
• 1 medium green bell pepper, cut in to 1″ pieces
• 1 can (20 oz size) sliced pineapple rings, drained
• Directions for Pineapple Teriyake Chicken

Poke chicken with a fork to help marinade to soak in.
Put the chicken  in a large zipper top bag, and put in 2/3 cup of the marinade.
Make sure you don’t use all of the marinade as you are going to need some later.
Let the chicken sit in the marinade a least 1 hour.
Now place the onions and green peppers on a oiled non-stick baking tray and then place the chicken on top of that. Place the pineapple rings on top of the chicken and use the rest of the marinade to pour over that.
Put it all into a pre heated oven at 350 degs F and it should take about 45 minutes depending on how big the chicken breast are. They are don when the juices run clear.
There you go another great chicken recipe i hope you enjoy this pineapple teriyake chicken recipe.

So tonight was a quick and easy oriental chicken recipe night with some quick egg noodles and sauteed chicken and broccoli.

This is just a throw it in the wok and add your farvorit sauce to it for an easy chicken recipe.

I know its summer when I start using my fresh home grown peppers and tomatoes to make my grilled chicken with salsa. It taste so much better with the home grown tomatoes. The store bought tomatoes have no flavor. So having said all that lets get to making grilled chicken and salsa.

Not only is this recipe full of flavor its good for you too. Low in fat and high in protein and good stuff.

Chicken Marinade

½ a cup lemon juice

4 tablespoons lime juice

4 tablespoons orange juice

2 tablespoons vegetable oil

2 teaspoons sugar

1 teaspoon dried oregano

½ teaspoon pepper

8 boneless chicken breast halves skinless

Pineapple and Tomato Salsa

8 Tomatoes diced

2 cups of pineapple cubed

1 cup of chopped grilled sweet red pepper

½ cup of diced red onion

½ cup lime juice

2 tablespoons of minced cilantro

2 jalapeño pepper diced fine (remove the seeds)

Place the Chicken Breasts and the rest of the marinade ingredients in sealed container and refrigerate for at least 5 hours.

In a large bowl mix the pineapple and tomato salsa ingredients and refrigerate.

When ready take the chicken out of the marinade and grill for about 6-7 minutes on each side.