DATE NIGHT IN BOX
Fall in Love DINNER RECIPES
Fall In Love Menu FROM MARINAMAKESBLOG.COM Hi, friends!
My favorite season is upon us! Bring on the falling leaves, sweater weather, and cozy comfort food. This month I’ve prepared one of my favorite fall foods: chicken pot pie! This is not your mama’s chicken pot pie though. Topped with cheddar and thyme biscuits. They are fluffy, savory, and the perfect topping to soak up all of the delicious pie filling. To go with the pot pie, I put together a harvest salad filled with fresh figs and goat cheese. To end the meal on a sweet note, this month’s desert is chocolate and caramel apple slices. Oh, and of course, I can’t forget the apple whiskey - a fun, smoky drink with a twist. I’d love to see how your autumn-inspired creations turn out, so please feel free to share your pictures on social media. Don’t forget to use the hashtag #MARINAMAKESEATS . Happy eating! CHECK OUT MORE EATS - DIY - LIFE POSTS FROM MARINA MAKES OR FIND HER ON FACEBOOK & INSTAGRAM!
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Tools • • • • • • • • • •
Shot glass Medium bowls Cutting board Paring knife Large sharp knife Small saucepan Colander Whisk Nine inch pie pan Large pot or Dutch oven
• Biscuit cutter (alternatives: round cookie cutter or large glass) • Pastry cutter (alternatives: potato masher or fork) • Rolling pin • Baking sheet • 3 small bowls • Spatula • Spoon
Hint When making the biscuits, mix until just combined. Overmixing will make the biscuits tough.
Harvest Salad FIG BALSAMIC DRESSING PREP TIME: 15 MIN. TOTAL TIME: 25 MIN.
Apple Whiskey RECOMMEND PLAIN APPLE CIDER AS NON-ALCOHOLIC OPTION
• 1 shot of whiskey (a smoky version if possible) • 2 shots of pure apple cider
Fill a glass with ice and pour the whiskey and apple cider. Stir with a spoon to combine.
• • • • • • • • • •
1 cup of fresh figs, chopped into quarters 1 cup of balsamic vinegar 1 teaspoon of granulated sugar 1/4 cup of olive oil 1/4 teaspoon of salt 1/8 teaspoon of pepper 5 cups of a romaine or spinach mix 4-5 fresh figs, sliced 2 oz of goat cheese 1/2 cup of pecans
Heat the quartered figs, balsamic and sugar in a small saucepan over medium-high heat. Stir to combine and allow the sugar to dissolve. Bring to a boil and simmer for 5-7 minutes, or until the mixture reduces by about half and is slightly thickened. Remove from heat and use a colander to strain the liquid into a small bowl, discarding the figs. Place the bowl in the freezer to solidify and cool off for 5-10 minutes. Once cooled, add olive oil, salt and pepper to the bowl and whisk to combine. To assemble the salad, add lettuce, fresh figs, goat cheese and pecans to a medium bowl. Top with fig balsamic dressing.
Cheddar & Thyme BISCUIT POT PIE PREP TIME: 35-45 MIN. TOTAL TIME: 55-65 MIN.
Ingredients POT PIE MIXTURE • • • • • • • • • • • • •
6 tablespoons of unsalted butter 1/4 cup of yellow onion, chopped 1/2 cup of carrots, chopped 1/2 cup of white mushrooms, chopped 1/4 cup of celery, chopped Salt Pepper 1 garlic clove, minced 1/2 cup of frozen peas 1 tablespoon of fresh thyme, chopped 3 tablespoons of unbleached flour 3 cups of chicken broth (vegetarian option: veggie broth) 1/2 cup of heavy cream
2 cups of shredded rotisserie chicken (vegetarian option: leave chicken out and add more vegetables)
BISCUITS • • • • • • • •
1 1/2 cups of flour, plus additional flour for sprinkling 2 teaspoons of baking powder 1/4 teaspoon of baking soda 1/2 teaspoon of salt 1 stick of unsalted butter (8 tablespoons), chilled and cut into small cubes 1 1/4 cups of buttermilk 1 cup of shredded cheddar cheese 2 teaspoons of fresh thyme, chopped
Directions Preheat the oven to 350 degrees. Prep your veggies by chopping the onion, carrots, celery, mushrooms, and garlic on a cutting board with a large knife. I recommend cutting all of the veggies into small cubes and making sure they’re all cut around the same size, except for the garlic, which should be finely minced. Place a large pot on the stove over medium heat and melt the butter. Once melted, add the onion, celery, carrots, and mushrooms, and stir to combine. Season with salt and pepper and cook for 5-7 minutes, or until the vegetables become a little tender. Add the minced garlic, peas, and thyme, and cook for an additional minute. Sprinkle the veggies with the flour and stir to combine, cooking for an additional two minutes until the flour turns a golden brown. Add the chicken broth and heavy cream and stir to combine. Bring mixture to a boil and simmer for 5-7 minutes, or until the mixture thickens. Stir in the chicken. Remove from heat and pour the mixture into the pan, filling it 3/4 of the way to leave room for the biscuits. Set aside. Now that the pot pie mixture is cooked, start making the biscuit dough. Place the 1 1/2 cups of flour, baking powder, baking soda, and salt in a medium bowl. Stir to combine. Add the chilled, cubed butter and, using a pastry cutter (alternatives: potato masher or fork), mash the butter into the flour mixture, cutting until the butter pieces are pea-sized. Add the buttermilk, cheese, and fresh thyme. Stir until combined (do not overmix!). Place biscuit dough on a clean, floured surface and sprinkle all sides lightly with flour. Using a rolling pin or your hands, roll the dough out one half inch to one inch thick. Using a biscuit cutter (or circular cookie cutter or the top of a large glass), cut out five biscuits and place them on top of the pot pie, close together but not touching. If you have extra biscuits, place them on a baking sheet to bake for 20-25 minutes, or until golden. Place the pie pan on top of a baking sheet (there might be some overflow while baking) and bake for 20-25 minutes or until biscuits are golden and the sides of the pan are bubbling.
Caramel & Chocolate
APPLE SLICES PREP TIME: 5 MIN. TOTAL TIME: 20-30 MIN.
• Parchment paper • 1 granny smith apple • 1 cup of caramel (type that can be melted) • Sea salt • 1 cup of melting chocolate (milk, dark, or white) • 2 tablespoons of chopped peanuts
Lay a piece of parchment paper on a hard surface. Using a cutting board and paring knife, slice the apple in 1/4 inchthick slices, removing any of the core and seeds if needed. Place the apple slices on parchment paper. Microwave the caramel in 30-second intervals until melted, stirring with a spatula between intervals. Spoon a tablespoon of caramel on to each apple slice. Top each with a sprinkle of sea salt and let it cool for about a minute at room temperature. Next, microwave the chocolate in 30-second intervals until melted, stirring with a spatula between intervals. Using a spoon, cover a portion of each apple slice with chocolate. Do not dip the apple into the chocolate, this will ruin the chocolate’s consistency. Garnish with chopped peanuts and enjoy immediately!
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