Day 5: The Perfect Dinner

I LOVE, LOVE, LOVE, LOVE Fall.

And today was the epitome of a fantastic Fall day.

I look forward to this time of year, after the craziness of Summer weekends are over, and we spend time at home. 

Of course, much of that time for Mr. KK is blowing leaves, cleaning the yard, and shoveling – yes, shoveling – acorns. 

Much of that time, for me, is cooking.

My house smells amazing right now, having just pulled dinner out of the oven.

There's something about a warm kitchen, fragrant air filled with the aroma of dinner, and a glass of red wine. 

Heaven.

On tonight's menu: Ina Garten's Perfect Roast Chicken.

And perfect, it was.

Stuffed with garlic, thyme and lemon, this chicken lived up to its name.

Crispy and golden on the outside. Juicy and delicious on the inside. And underneath? The most amazing caramelized vegetables.

I paired it with roasted potatoes and a fruity red wine.

Thanks again, Ina, for a fantastic meal. You never disappoint.

Day 2: Delicious Fall Entertaining.

I'm a warm-weather girl for sure (the hotter the better!), but if I had to pick a favorite season, it's Fall.

The changing trees. Boots and sweaters. And every day is perfect hair weather.

My other favorite thing about the Fall?

Comfort food.

Crock pots and casseroles. Chilis and stews. Braising and roasting.

One of my favorite meals to cook when we're entertaining is chicken pot pie. I know that CPP was in its heyday in the 70s, but it truly has made a delicious comeback.

My go-to Chicken Pot Pie recipe is from Ina Garten. It's creamy and hearty and the perfect cold-weather meal.

I've made these just like Ina, as little individual pies with crusts. However, this weekend, I deconstructed them a bit, and put my own little Halloween twist on them.

Get Ina's full recipe here; see below for my adaptation.

Chicken Pot Pie

This pumpkin "crust" would be perfect for Thanksgiving, too!

Ingredients – The Filling

• 3 whole (6 split) chicken breasts (boneless) OR 1 cooked rotisserie chicken
• 3 Tbsp olive oil
• 5 cups chicken stock (I use College Inn low sodium)
• 2 chicken bouillon cubes
• 1 1/2 stocks unsalted butter (butter=better)
• 2 onions chopped
• 3/4 cup AP flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes (blanch them, trust me)
• 1 10-oz. package frozen peas
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• Salt & pepper to taste

Directions

• Place chicken breasts in baking dish, rub with olive oil, salt and pepper. Roast the chicken breasts in a 350 degree oven for about 30-40 minutes. Once cooled, cut into cubes. 
• If you're using a rotisserie chicken, simply remove meat from the bones and set aside.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
• In a Dutch oven, melt the butter and sauté the chopped onions over medium-low heat for 10-15 minutes, until translucent.
• Add the flour and cook over low heat, stirring constantly for 2 minutes.
• Add the hot chicken stock to the sauce.
• Simmer over low heat for 1 more minute, stirring until thick.
• Add 2 tsp salt, 1/2 tsp pepper and heavy cream.
• Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• Continue to cook the mixture on low for another 10 minutes, stirring constantly.

Ingredients – The Crust

Instead of making a pie crust and individual pot pies (who has time for that?), I use refrigerated pie crust to create crust "toppers" for the chicken pot pie.

• 1 package refrigerated pie crust, at room temperature for 30 minutes then rolled out flat
• seasonal cookie cutters

Directions

• Preheat oven to 425 degrees
• Roll out pie crust on flat surface and use cookie cutters to cut into shapes
• Place dough shapes on ungreased cookie sheet
• Bake until golden brown

To Serve

Ladle chicken pot pie filling into bowls. Top each with a crust.

Enjoy!

Day 4: An open letter to my ultimate girl crush: Ina Garten

Dear Ina,

I'm a long time follower, first time stalker letter writer!

I saw you when you came to the Bushnell in Hartford. Such a great interview that re-iterated what a down-to-earth person you are. You signed my cookbook (thank you, very much!). I would have hid in your luggage home that night if I could have.

I'm writing to invite myself to hang out together at your home in the Hamptons if that's okay. I've never been to the Hamptons, so what better way to enjoy my first time than with you.

I live right in Connecticut, so it would be a super easy drive. 

I'm totally a morning person, so I could get there bright and early! We could spend the day cooking together in your magnificent kitchen, and creating floral arrangements and table settings. Perhaps enjoy an afternoon cocktail or two. Then we could head out for some shopping in the Hamptons, maybe pick up some wine for dinner with Jeffrey and my husband Mr. KK, then spend the night hanging out your ridiculously amazing barn. 

I would embarrass you with praise about your recipes, how they are ALWAYS delicious – easy to make and perfect every time.

Like your penne vodka – which is THE BEST I've ever had.

Or your macaroni and cheese – simple and sophisticated. I could eat the entire casserole.

Then there are your individual chicken pot pies – perfect for date night!

I could eat a million of your chive risotto cakes. OMG.

And one of the only desserts I'm allowed to make in my house are your chocolate chunk blondies.

Then I would shamelessly invite myself to your next dinner party! (What could I bring? I make a mean baked brie with cranberries, perfect for this chillier weather. Or maybe my figs with blue cheese, prosciutto and honey?)

So if you have a free Saturday afternoon, let me know! 

I can be there in no time!

How easy is that?

Hugs,

kk