Comfort foods to get rid of the winter blues

Comfort foods to get rid of the winter blues

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ATLANTA -

There is nothing like a satisfying meal to take the edge off the winter blues! Chef Bob McDonough from the Salt Factory Pub and Little Alley Steak had a few recipes to share with the Good Day Atlanta crew!

Links:

Salt Factory Pub
Little Alley Steak

Recipes:

Chicken Pot Pie

Ingredients:

Chicken Breast - 2 lbs
Onions, diced - 1 cup
Carrots, diced - 1/2 cup
Celery, diced - 1/2 cup
Peas, blanched - 1/2 cup
White wine - 1 cup
Garlic, chopped - 5 cloves
Flour, all purpose - 1/2 cup
Chicken stock - 1 quart
Butter, unsalted - 1 stick
Thyme, fresh - 1 tbs
Flat leaf parsley, chopped - 2 tbs
Bay leaves - 2 tbs
Olive oil - 2 tbs
Puff pastry, store bought - 1 pack

Directions:

1) Heat oil in a large pot.  Season chicken breasts with salt and pepper and sear in hot oil.  Once the chicken has browned, flip and continue cooking for 3-5 minutes over medium heat until cooked through.
2)  Remove chicken and set aside, dice once cooled.  Add butter to pan, once the butter has melted, add carrots, onions, celery, garlic, thyme, and bay leaves, season with salt and pepper.  Cook over medium heat, stirring occasionally for 5-7 minutes until the vegetables are tender.
3) Add flour and stir until fully incorporated.  Add white wine and cook until thick.  Add chicken stock, peas, chicken, and parsley.  Taste for seasoning and adjust with salt and fresh ground black pepper.  Fill a cast iron crock with mixture and top with puffed pastry.  Bake at 350 for 10-12 minutes until the pastry is golden brown.  Serve immediately.

London Broil

Ingredients:

Flat iron steak - 8 oz.
Cheddar mashed potatoes - 4
Crispy onion rings - 3
Chive oil - 1 tbs

Directions:

1) Cook Flat iron on grill to desired temperature, remove and let rest for5-10 minutes.  Slice steak across the grain and fan out over cheddar mashed potatoes.  Top the steak with 3 crispy onions and drizzle with chive oil.

Shepard's Pie

Ingredients:

Lamb leg - 2 pounds
Chicken Breast - 2 lbs
Onions, diced - 1 cup
Carrots, diced - 1/2 cup
Celery, diced - 1/2 cup
Corn, shucked - 1/2 cup
Red wine - 1 cup
Garlic, chopped - 5 cloves
Flour, all purpose - 1/2 cup
Beef stock - 1 quart
Butter, unsalted - 1 stick
Thyme, fresh - 1 tbs
Flat leaf parsley, chopped - 2 tbs
Bay leaves - 2 tbs
Olive oil - 2 tbs
Cheddar mashed potatoes - 2 cups

Directions:

1) Heat oil in a large pot.  Season Lamb with salt and pepper and sear in hot oil.  Once the lamb has browned, remove and set aside.
2)  Deglaze pan with red wine and reduce by half making sure to scrape up any bits stuck to the bottom of pan.  Add wine mixture to lamb and return the pot to the stove.  Add butter to pan, once the butter has melted, add carrots, onions, celery, garlic, thyme, and bay leaves, season with salt and pepper.  Cook over medium heat, stirring vocationally for 5-7 minutes until the vegetables are tender.
3)  Add flour and stir until fully incorporated.  Add Beef stock, corn, lamb mixture, and parsley.  Taste for seasoning and adjust with salt and fresh ground black pepper.  Fill a cast iron crock with mixture and top with cheddar mashed potatoes.  Bake at 350 for 7-10 minutes until the top is golden brown.  Serve immediately.

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