What's Up - Your guide to what's happening in Fayetteville, AR this week!
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september 25-october 1, 2022 What's up! 47 try these recipes Comforting fall favorites Cozy up with savory meals for a new season Chicken Pot Pie Ingredients • 1 pound skinless, boneless chicken breast halves - cubed • 1 cup sliced carrots • 1 cup frozen green peas • ½ cup sliced celery • 1/3 cup butter • 1/3 cup chopped onion • 1/3 cup all-purpose flour • ½ teaspoon salt • ¼ teaspoon black pepper • ¼ teaspoon celery seed • 1 ¾ cups chicken broth • 2/3 cup milk • 2 (9 inch) unbaked pie crusts Directions 1. Preheat the oven to 425 degrees F (220 degrees C.) 2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. 3. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside. 4. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. 5. Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. Chef John's Shepherd's Pie Ingredients • 1 ¼ pounds Yukon Gold potatoes, peeled and cubed • 3 cloves garlic, halved • 1 pound lean ground beef • 2 tablespoons flour • ¾ cup beef broth • 3 tablespoons ketchup • 4 cups frozen mixed vegetables • ½ teaspoon black pepper • ½ cup shredded Cheddar cheese, divided • ¾ cup light sour cream • 1 teaspoon salt Directions 1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. 2. Preheat the oven to 375 degrees F (190 degrees C). 3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings. 4. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick. 5. Transfer beef mixture into an oven-proof casserole dish. 6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth. 7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer. 8. Sprinkle with remaining 1/4 cup of grated cheese. 9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving. Cauliflower Potato Soup Ingredients • 1 head cauliflower, stemmed and chopped • 2 large red potatoes, cut into 1-inch pieces • 5 baby carrots, cut into 1/2-inch slices, or more to taste • 2 teaspoons dried onion flakes, or to taste • water, or as needed • 1 cube chicken bouillon • 1 (10.75 ounce) can condensed cream of chicken soup • ½ cup milk • ½ (8 ounce) package cream cheese • 1 tablespoon bacon bits, or more to taste • ¼ cup chopped fresh parsley, or more to taste • ½ cup shredded Cheddar cheese Directions 1. Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes. 2. Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture. 3. Cook on Low, stirring occasionally, for 2 1/2 hours. 4. Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese. Courtesy allrecipes.com