Rachael Ray's Blog, page 41

Have a Very Rachael Thanksgiving!

Ready for Thanksgiving? We’re counting down with great stories that will get you ready (and inspired!) to make it a beautiful holiday. And don’t miss our collection of 40+ no-fail recipes!

If you were going to celebrate Turkey Day with Rachael Ray, what would you find on her table this week in upstate New York?

We chatted with Rachael’s buddy Andrew Kaplan, who’s also the director of her nonprofit, Yum-o!, to find out. Here are a few of his picks – give them a try and make Rach’s favorites your own!

The Bird: Rachael’s Two Small Turkeys is a great recipe for feeding a crowd. Rather than focusing on one, large turkey, shorten cooking time and reserve some much-needed oven space with this delicious dish.

The Gravy: Elsa’s Poulet Sauce is a no-fail gravy that’s based on a traditional recipe from Rachael’s mother, Elsa. Make it right when your turkey is out of the oven, because this gravy gets its secret punch from the drippings from your roasted bird.

The Stuffing: Apple and Onion Stuffin’ is a perfect combination of fall flavors. One of the best parts about this recipe is that it can be made in a muffin form by simply adding an additional 1/2 stick of butter and 1 beaten egg.

The Sides: Mashed Sweet Potatoes take the place of traditional mashies, with a colorful spin on this Thanksgiving table favorite. Serve alongside Roasted Cauliflower Gratin (pictured above) a creamy dish that gets its secret punch from ricotta cheese. Oh, and don’t forget the Brussels Sprouts with Pancetta and Balsamic Vinegar to round out your greens on the table!

The Drinks: Rachael loves prosecco, a sparkling Italian white wine. Try this Prosecco Cocktail with Berries, which has a splash of elderflower liqueur for an extra punch. Add your favorite berries for a pretty punch.

The Dessert: Rachael’s sister is a wonderful baker. We’ll leave that part to her! Try her Apple Spice Cookies and Cream Puffs for a different twist on dessert, or Pumpkin Pie and Apple Pie for Thanksgiving classics.

Are you going to give these a try? Let us know in the comments below!

[Top image via Flickr/quintanomedia]

Ask the Editor: How Do I Throw a Thanksgiving Breakfast?

Thanksgiving is upon us! We asked our Facebook Fans how we could help them get ready, and the questions that came in were fantastic.

This one, in particular, caught my eye since it’s the start of a new family tradition. As a Sicilian, my family is all about tradition, so this was right up my alley. Here’s what Elizabeth P. asked:

“This year I am going to try and start a new tradition, have Thanksgiving breakfast. My children are all grown up and have families of their own, so instead of them running from house to house in the afternoon I decided to do breakfast (so we are all relaxed with no rushing around and us girls can go through the ads and plan are black Friday shopping list!) but I need some ideas for breakfast foods that will incorporate foods from Thanksgiving meal and that the children will also like. Can you please give me some ideas. Thank you.”

What a great idea, Elizabeth! Here are some recipes that incorporate the flavors of the season that you can try at your table:

Turkey and Bacon Monte Cristos - These sandwiches (pictured above) bring together the classic pairing of turkey and cranberries with an easy-to-prep sandwich. The kids will love these, as their warm, crispy texture is reminiscent of grilled cheese. Mmm!

Pumpkin Corn Muffins – Muffins are wonderful, but sometimes traditional breakfast varieties are a little on the sweet side. Try a savory muffin that still tastes like fall without the sugar overload.

Pecan Cinnamon and Nutmeg Pancakes – Cinnamon, apples, cider, and maple syrup combine to bring you what I’d like to call a breakfast “apple pie.” Who doesn’t want pie for breakfast?

Chicken and Waffles with Maple Apples – Swap out chicken with turkey here for a Thanksgiving twist on a breakfast favorite. Everyone will gobble them up! (Sorry for the cheap joke, couldn’t help myself!)

Pumpkin Spice Pecan Granola This recipe (originally created to go along with a smoothie – delish!) will make your kitchen smell incredible. You can also make it ahead and serve alongside some fresh fruit and yogurt for those who prefer lighter breakfast fare.

Sweet or Savory Cranberry Latkes – These potato pancakes are a fun swap for traditional potato hash. The cranberry adds an extra snap of flavor, and you can customize them on a sweetness scale to your liking.

Bonus: Healthy Breakfast Cookies – This is another one for the kiddos. When in doubt, cookies always win the day, and these can be served up guilt-free by parents.

Thanks for writing in, and best of luck with breakfast!

Have more questions for our team? Comment below or join us on Facebook for our help anytime!

Are You the Next Great American Cookbook Author?

Ever wanted to publish your own cookbook? Rachael’s giving you the opportunity!

“The Great American Cookbook” competition, hosted by the Rachael Ray Show and Rachael’s imprint, Rachael Ray Books – The Atria Publishing Group, will be giving one talented winner a book contract, culinary trip to Cancun, a suite of GE kitchen appliances and more! Four Finalists will also nab an awesome prize package. The Top 5 Finalistist will even get to come to Rachael’s studio in New York to compete!

From appetizers to desserts to everything in-between, any type of cook has an opportunity to win. But to enter, you’ll need to have an essay, book concept, three recipe examples and a video ready to submit.

Check out the Official Rules and get all the details on how to compete and enter.

Good luck, and get cooking!

Perfect Pumpkin Pie Spice Recipes – for Breakfast!

It’s fall, so everyone is obsessed with pumpkin pie spice. I know I am! I can’t pass a coffee place without wanting (and buying!) one of those super-sweet pumpkin spice lattes.

I love the flavor, but hate the cost and the calories, so I decided to start replacing my fancy coffee addiction with a healthier, more filling Pumpkin Pie Breakfast Smoothie.

And you know what? It’s every bit as satisfying, if not more so, because it keeps me full thanks to the fiber from the pumpkin and the protein from the milk.

I even created the perfect accompaniment to the smoothie. Check out both recipes below!

Pumpkin Spice Smoothie

Makes 1 smoothie

Ingredients:

1/2 cup pumpkin puree (plain pureed pumpkin, not pumpkin pie mix)

3/4 cup unsweetened low-fat or fat-free almond milk, coconut milk, or dairy milk

1/4 tsp. pumpkin pie spice

1 tbsp. honey

1/3 cup ice

Instructions

1. Place all of the ingredients into a blender and blend until smooth. Serve cold.

Twice the Spice is Nice! Add Granola to Your Morning Meal

I couldn’t stop with just a smoothie. This easy, super-healthy Pumpkin Spice Pecan Granola is nutritious because it has no refined sugar or oil.

It comes out very crunchy and full of flavor – the perfect snack for a fall day.

By Christina Stanley-Salerno

Pumpkin Spice Pecan Granola

Makes about 2 cups of granola

Ingredients

1 1/2 cups rolled oats

1/4 cup pumpkin puree

1/4 cup unsweetened applesauce

1 tbsp. honey

1/3 cup pecans, coarsely chopped

1/4 tsp. salt

1 tsp. pumpkin spice

1/4 cup dried cranberries

Directions

1. In a large bowl, stir together oats, pumpkin, applesauce, honey, pecans, salt, and pumpkin spice.

By Christina Stanley-Salerno

2. Bake at 300 F for approximately 30 minutes, stopping halfway through to mix the granola around.

3. Cool, stir in cranberries, and store in an airtight container at room temperature for up to a week.

Get Organized and Plan This Week’s Meals, Now!

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of  ideas and in a cooking rut, we are here to make your life easier. Note: We’ll include tips for picky eaters and easy food swaps if you don’t have an ingredient on-hand.

Here are some picks for the Thanksgiving holiday, plus meals that work perfectly for guests. Have a great week, and Happy Thanksgiving!

Meatless Monday

Lunch: Brussels Sprouts Caesar Salad will make a sprouts lover out of anyone!

Dinner: Treat your family to total comfort food with this Mushroom Lovers Polenta-Topped Shepherd’s Pie. No one will miss the meat!

Snack: Kick off Thanksgiving week with these seasonal Pumpkin Corn Muffins.

Tuesday

Lunch: Chipotle Chicken Tortilla Salad comes together in a snap – make it even faster and used leftover or rotisserie chicken.

Dinner: Pasta Night! Spaghetti with Salami and Fennel is a grownup treat. Don’t want to cook with alcohol? Replace it with chicken stock or broth.

Dessert: Plan B Mom’s Starbucks Oat Fudge Bars are a one-pan wonder and keep well for up to four days. You can enjoy them all week long!

Wednesday

Lunch: BLT and Deviled Egg Sandwiches take two sandwich classics and combine them into one new fabulous lunch.

Dinner: A steak dinner is a great way to kick off the Thanksgiving holidays – and take a break from the turkey-filled days ahead. Drunken Steaks with Twice-Baked Peppercorn Fries will bring a fancy steakhouse to your kitchen.

Snack: Fake-Out Mini Lasagnas are adorable and impressive.

Thursday

Thanksgiving Meal: Happy Thanksgiving! Enjoy our favorite holiday – it’s all about food, friends and family today.

Some new recipes to try:

Sausage, Chestnut and Apple Stuffing is a fresh take on stuffing with apples and chestnuts. Plus it couldn’t be easier – you use a stuffing mix.

Everyone will love Blue Cheese Ranch Mashed Potatoes - parsnips are your secret ingredient here.

Slow Cooker Savory Sweet Potato Bake  and Slow Cooker Green Bean Casserole are Thanksgiving lifesavers – you cook them in the slow cooker, freeing up valuable oven space!

Want more? Check out all of Rachael’s picks for Thanksgiving here.

Friday

Brunch: Croque Monsieur with Fresh Spinach is a special brunch for the day after Thanksgiving.

Dinner: BBQ Turkey or Chicken Gumbo is a great way to repurpose your leftover turkey in a spicy and hearty soup. If you’re worried about spiciness, omit the hot sauce and jalapeños.

Cocktail: John’s Old-Fashioned is a classic drink that’s perfect to enjoy with friends and family.

Saturday

Brunch: Kids – and adults – will go bananas for these Dark Chocolate Chip Bacon Pancakes with (yes!) bacon cooked right inside.

Dinner: Baked pasta with a twist, Mile-High Lasagna is made in a loaf pan for extra thick slices.

Snack: Sweet and Salty Kettle Corn brings this fair favorite to your home.

Sunday

Brunch: Ham, eggs, and cheese baked in a delicious roll will be a new family favorite with these Carbonara Rolls.

Dinner: Lamb Meatballs and Toasted Orzo is a healthy and delicious Sunday supper – there’s spinach tucked into the meatballs. Ground turkey, chicken, or even beef are all perfect substitutes for the lamb if you’d like.

Dessert: Deluxe Ice Cream Pie is delicious all year ’round – make it in advance with your family’s favorite ice cream!

8 Thanksgivukkah Latkes You’ll Love

RachaelRay.com readers, meet one of our newest contributors, Jamie Geller! 

Thanksgivukkah, if you haven’t heard, is the mega-holiday occurring on Thursday, November 28. Not only is it Thanksgiving, but the first night of Chanukah, too!

Since this convergence of holidays won’t happen for another 70,000 years or so, you might want to consider bringing some traditional Jewish fare to your feast.

Check out these eight tasty latkes for your Thanksgiving – or Thanksgivukkah – table!

1. Sweet or Savory Cranberry Latkes

These Thanksgivukkah potato latkes are filled with cranberries, but retain a bit of spice and savory flavorings. To turn these tart turkey day latkes into a sweet side, omit the pepper, reduce the salt to a pinch, and add 2 teaspoons ground cinnamon and 3 tablespoons sugar.

2. Zucchini Latkes

Trading out potatoes with zucchini instead makes for a sensational substitution. Here’s how to make ‘em.

3. Sweet Potato Latkes with Brie and Baby Arugula

Use blue cheese (for a tangy, bold, sweet and sour flavor) or Brie (for a milder, creamy effect) and finish it off with a drizzle of olive oil, balsamic vinegar, and freshly ground black pepper to put a new spin on your latkes.

4. Potato and Parsnip Latkes

Traditional latkes get jazzed up with the addition of parsnip for a delicious bite. Check out the recipe!

5. Carrot and Apple Latkes

Fall favorites add depth and bite to these perfect latkes. Try them for yourself!

6. Potato Pancakes with Guacamole and Poached Eggs

For an even quicker take on the guac, mash avocado and season to taste with salt and a squeeze of lemon. And instead of poaching the eggs, try over easy, sunny side up, or scrambled. See the recipe for more ideas.

7. Caprese Latkes

Refreshing tomatoes, mozzarella, and basil put an Italian twist on this Chanukah classic. Here’s how to make ‘em!

8. Low-Fat Cauliflower Carrot Latkes

This latke recipe uses only one potato and cooking spray, along with a non-stick pan, to cut the carbs and fat. You can fry these like you would traditional latkes if desired.

Ready for Thanksgiving? We’re counting down with great stories that will get you ready (and inspired!) to make it a beautiful holiday. And don’t miss our collection of 40+ no-fail recipes!

[Top photo courtesy of Tamar Genger, JoyofKosher.com]

10 Steps to a Stress-Free Thanksgiving

Ready for Thanksgiving? We’re counting down with great stories that will get you ready (and inspired!) to make it a beautiful holiday. And don’t miss our collection of 40+ no-fail recipes!

The Thanksgiving countdown is officially on! Whether you are hosting Thanksgiving for the first time or you’re a turkey day veteran, preparing and serving this major holiday meal can be daunting.

The key to being able to relax is getting as much done as you can ahead of time. There are a number of tasks you can knock off days in advance, freeing you up to actually celebrate with loved ones instead of working away in the kitchen.

All Thanksgiving dishes can be prepped in some way, or even entirely prepared, in advance (Well, with the exception of the turkey!). There is no way around roasting that bird on the day of, but we can still help you out with 10 things you can do today:

1. Finish your menu: Write down your menu, assemble your recipes, and if you are having guests bring dishes, assign and/or confirm with everyone.

Pro Tip: Make 2014 easier by putting all of your favorite Thanksgiving recipes in a folder, binder, Pinterest board, etc. so you can easily access your holiday favorites from year to year.

2. Talk turkey: In determining how big of a turkey to purchase, a good rule of thumb is to figure about one pound of meat per person.

You may want to roast a few smaller turkeys, rather than one huge bird. This cuts down on roasting time and frees your oven – critical!

Other questions to answer: Do you need to order your turkey(s) in advance? When is pickup? Fresh or frozen? How long will thawing take? Are you brining, and what’s the timeframe there?

Photo by Aminho-Paper/Flickr

3. Make your shopping lists by store: Rather than one long list, separate out into all of your different stops, like the grocery store, liquor store, and any specialty stores you’ll need to visit.

4. Set the table: This may sound crazy, but my mom always used to have our table set days in advance of a major holiday.

Most families save the dining room for special occasions, so you are free to prep the holiday table ahead of time. If you do use your dining room table daily, save this task for two days before. Then your family will just have to lap it for a few days. And if you use silver pieces, polish them now.

5. Plan your decorations: If you like to do a Thanksgiving wreath or special centerpieces, determine your needs. This is a good time to browse Pinterest for inspiration – not the day before Thanksgiving when you’re down to the wire.

6. Assign tasks to family members: Enlist your daughter to take coats, your brother-in-law to bartend, and your sisters to clear the table so your mother won’t insist. Ask ahead of time so you know you’re covered and everyone has advanced notice.

7. Start prepping: Now’s the time to address dishes you can make well in advance and freeze or refrigerate. Foods like pie crusts; doughs for homemade crackers, bread or rolls; and cheesecakes can be made and frozen up to a month in advance. Cranberry sauces and soups can be prepared and refrigerated for up to a week.

Photo by Flickr/wickenden

8. Set up the bar: This includes running special occasion glasses through the dishwasher, stocking up on cocktail napkins, and finding your ice bucket.

9. Make a schedule: This is the key to a relaxed and orderly Thanksgiving. If you are really organized, you can get up to 75 percent of the food done before the big day. Here’s how:

- Three days prior: Tackle major cleaning tasks like floors, bathrooms, and the kitchen. Finish any shopping that you haven’t take care of yet.

- One to two days prior: Make appetizer dips, vegetable purees, and roasted veggies that can be reheated for the meal. Assemble casseroles like gratins, stuffing, and even mashed potatoes that can be refrigerated and simply baked or reheated (Note: Be sure to account for extra baking time if you are cooking or reheating refrigerated items). Wash and dry salad greens, make vinaigrettes, and prep and even blanch veggies that need to be cooked at the last minute, like green beans or Brussels sprouts. Make and refrigerate pies.

- Day of: Make a chronological schedule for Thanksgiving Day that includes each dish you are preparing and what time it needs to go into, and come out of, the oven. You can even assign dishes or tasks to different family members to make it easier!

10. Stage your serving pieces: Take a look at your menu and determine what platters, bowls, and serving utensils you need. Pull items out of your cupboards and clean if necessary. At this point, you will know if you need to borrow anything – and can plan accordingly.

Good luck!

[Top photo by Dinner Series/Flickr]

Breakfast Cookies – A Perfect, Portable, Healthy Start

My son has never been much of a breakfast person, and it is often a struggle to get him to eat much of anything in the morning. I have had some luck with typical breakfast fare like smoothies, frozen waffles, and bagels, but usually a few sips or bites and off he goes to start his day.

My daughter, meanwhile, could enter a competitive eating contest in the breakfast category. She recently set a personal record when she downed seven pancakes in one sitting.

I get a stomach ache just thinking about it.

I recently hit success for my breakfast-averse son, however, with these breakfast cookies. Cookies for breakfast? Yes, please!

I am not talking about a handful of Oreos in the car, but a homemade, healthy, soft cookie packed full of good-for-you ingredients like oats, applesauce, whole grain cereal, and cinnamon. I did sneak some chocolate chips in there, but not many.

These cookies are more like muffin tops than anything else. They are relatively low in sugar – do not bite into one expecting a chocolate chip cookie. It’s breakfast, after all!

They freeze well, and one or two paired with a piece of fruit or a hard boiled egg make a perfect, portable breakfast or snack.

Here’s how to make them:

Whisk together the dry ingredients in a small bowl. Mix the wet ingredients with an electric mixer, add the flour mixture, and combine. Next, fold in your “mix-ins” – oats, cereal, dried cranberries and chocolate chips.

This is a versatile recipe – feel free to replace the cranberries with the dried fruit of your choice. Raisins, cherries, or chopped apricots would all work well. Not a chocolate lover? Chopped, toasted walnuts or pecans would be delicious too.

This recipe makes 12 generously sized cookies. I think the easiest way to make sure you get 12 same-size cookies is to score the dough into rough fourths in the bowl.

Wet your hands so the dough doesn’t stick to them, and form three equal balls of dough from each fourth. Place the balls about two inches apart on a cookie sheet lined with parchment paper.

The cookies do not spread as they bake, so with wet hands, flatten each ball slightly with your palms.

Bake at 350 degrees F for about 14 minutes until cookies are just baked – they will look soft. Let them cool on the cookie sheet for 10 minutes, then remove to a rack to cool completely.

After the cookies are completely cooled, I transferred them directly into a zip lock bag and popped them in the freezer.

When you’re ready to eat them, thaw the cookies at room temperature or in the microwave for about 20 seconds. You can also store cookies for up to three days at room temperature, tightly wrapped.

 

Breakfast Cookies

Makes 12 cookies

Ingredients

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. kosher salt

2 tbsp. butter, softened

1/4 cup brown sugar

3 tbsp. sugar

1 egg

1/2 cup applesauce

1 tsp. vanilla

1/2 cup oats

1/2 cup cereal flakes (Note: I used Special K brand, but bran flakes would be good as well)

1/3 cup dried cranberries

1/3 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

2. Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

3. Combine the butter and sugars in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, cranberries, and chocolate chips until just combined. The dough will be sticky.

4. Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

5. Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

6. Bake for approximately 14 minutes or until cookies are light brown and soft.

7. Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

The cookies freeze well. To enjoy, thaw at room temperature or thaw individually in the microwave for approximately 20 seconds.

 

Wanna keep baking?

- Grownup Candy Bars: Chocolate Caramel Shortbread Bites

- Jumbo Cinnamon Sugar Chocolate Chip Muffins

- Over-the-Top Homemade Chocolate Pizza

7 Ways a Dirty Skillet Can Make Lunch Packing Easier

On a busy morning, a dirty skillet tends to be nothing but yet another annoyance to deal with.

You fried an egg or made some bacon, now you need to clean up. You could pop the pan in the sink to let it soak all day… Because nothing is more welcoming after a long day of work than a sink full of dirty dishes, right?

Truth is, I can’t help you with cleanup. But I have learned that a dirty skillet can be my friend when it comes to packing my son’s lunch.

It works like this: If the skillet is already dirty – perhaps even still hot – I might as well plan lunch in a way that makes use of it. This way I dirty fewer dishes, save a little time, maybe even make use of leftovers. All win-win on a busy morning.

So here are my top seven ways to make use of a dirty skillet when packing lunch:

1. Grilled sandwiches: As soon as you’re done making breakfast, slap together whatever sort of sandwich you like and pop it in the pan. Just about any sandwich gets more delicious with grilling, from the traditional ham and cheese to the unexpected PB&J. Trust me on that last one. Toasting the bread also helps keep it from getting mushy.

2. Stir-fry: Pop whatever veggies and meat you’ve got (even better if they’re leftovers) into the skillet with a splash of oil. When they start to get hot, add some leftover rice (or a bag of heat-and-eat rice) and a dash of soy sauce. Done. Pack it in a thermos.

3. Hash: Start with a potato (sweet or regular, doesn’t matter). Dice it up (or use bagged diced or frozen shredded) and brown it in the pan with a bit of oil or cooking spray. Now add whatever leftover meat you’ve got – chopped steak, shredded chicken, hacked up roast, whatever. When everything is yummy looking, season with salt and pepper, then toss it in a thermos.

By J.M. Hirsch

4. Grilled apples: Slice an apple in half and scoop out the core (a melon baller works great). Sprinkle the cut sides with cinnamon-sugar, then place them in the skillet over low heat. Now walk away and deal with your morning insanity. In about 5 to 10 minutes, you’ll have caramelized, warm deliciousness that can be packed hot or cold. Think: baked apple.

5. Fried bananas: Peel a couple bananas, then slice them in half lengthwise. Pop them in a skillet with a spritz of cooking spray. As they start to get soft, sprinkle in some cinnamon-sugar. You can pack them warm in a thermos or cool in a regular container. Use as a sweet dip for tortilla chips or pita bread, or let them cool and dump over yogurt.

6. Grilled cheese: Not the sandwich. Check the grocer’s cheese section for something called halloumi, or Greek grilling cheese. It looks like feta, but it doesn’t fall apart or melt when heated. Pop a slab in your skillet and brown it on both sides. Pack it in a thermos and accompany with sides of pita bread, hummus, and some veggies for a Mediterranean-style lunch.

7. Quesadillas: Slap whatever fillings you’ve got (leftover meat, deli meat, veggies, etc.) between two flour tortillas (add a bit of cheese on either side of the fillings), then heat it in the skillet over low until toasty and lightly browned. Cut into wedges and pack with guacamole or salsa on the side.

More amazing lunch box ideas:

- 8 Lunch Box Sliders Kids Will Love

- Healthy Foods to Beat the Holiday Sugar Blues

- 6 Tricks to Packing Cool Lunches Your Kids Will (Actually) Eat

Dinner Deal: Moroccan Spiced Chicken Pie

One of my favorite “oh wow” food moments at culinary school was trying a North African dish called bisteeya. This traditional meal is a pie made by wrapping layers of phyllo dough around a filling of meat or vegetables that has been heavily seasoned with spices like cinnamon, turmeric, or sumac. The finishing touch – a dusting of powdered sugar – makes it into a surprisingly delicious sweet and savory dish.

This Dinner Deal brings the warm flavors and textures of bisteeya to your table with a recipe that’s fun and simple to make and uses ingredients you probably already have in your pantry. The sweet dried apricots and very aromatic blend of spices that season the filling are a great way to add variety to your weeknight meals while giving your family the chance to try something new.

Moroccan Spiced Chicken Pie

Makes 6 to 8 servings

Ingredients

2 cups shredded rotisserie chicken

1 (10 oz.) box frozen chopped spinach, defrosted

1 (14 oz.) can diced tomatoes

2 scallions, chopped

2 cloves garlic, finely chopped or grated

1/4 cup dried apricots, chopped

1/4 cup cilantro, chopped

1 tsp. ground ginger

1 tsp. ground corinder

1 tsp. ground turmeric

1 tsp. ground cinnamon

Salt and ground black pepper

2 rounds prepared pie dough

1 egg, beaten

1. Preheat oven to 400 degrees F.

2. In a mixing bowl, combine all of the ingredients except the pie dough and egg. Season the mixture with salt and pepper to taste. Reserve.

3. Lay a sheet of parchment paper on a work surface and roll one round of pie dough out onto it. Spread the chicken mixture onto the pie dough leaving a 1-inch border around the edge.

4. Roll out the second piece of pie dough, and place it over the chicken mixture. Gently press the edges of the pie dough together and crimp them together to seal the pie. Brush the entire surface of the pie with the beaten egg and cut a few slits in the top to allow steam to escape.

5. Using the paper for leverage, slide the assembled pie onto a baking sheet. Bake until the crust is deep golden brown and the filling has heated through, about 40 minutes.

6. Cool the finished pie for 5 minutes before slicing and serving warm.

Note: You could also easily make this meal into individual hand pies. Simply unroll the rounds of pie dough, and cut each of them into four quarters (8 wedges total). Spoon the filling onto the wedges, and fold the cut sides over each other to form a triangle. Press the edges together to seal and crimp them with the tines of a fork. Brush the hand pies with the beaten egg and bake as directed.

Want more Dinner Deals? Check out:

- Rustic Beef and Tomato Stew

- Inside-Out Chicken Cordon Bleu

- One-Pot Florentine Lasagna