Chicken Thigh Pie, Stuffed Baby Peppers, Antipasto Pasta Salad 3, Bacon and Deviled Eggs

Hi everyone!

Tomorrow is Mother's Day and we are going to a BBQ at my SIL's house.  I am bringing a few things but I first wanted to share a recipe for Chicken Thigh Pie.  I wanted to share this recipe because it looks very hearty and yet very affordable.  I love the idea of using sweet potatoes but you could easily use regular potatoes if you don't like them.  On Friday night, I went to a party and brought Stuffed Baby Peppers.  The recipe is below.  Ok, for Mother's Day I am going to bring an Antipasto Pasta Salad and Deviled Eggs.

Chicken Thigh Pie
Cindy (mommy_of_love1) via Rachael Ray

6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon EVOO - Extra Virgin Olive Oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk

Preheat oven to 400°F (for Jiffy) for the cornbread.  Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.  While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.   Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas, reserved chicken and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish.  Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes

Stuffed Baby Peppers
fiveboys5

10 baby mixed peppers
275g (10oz) feta cheese, crumbled
2 tablespoons pesto sauce
10 pitted black olives, roughly chopped
30g (1oz) pine nuts
3 tablespoons extra virgin olive oil
Freshly ground black pepper

1. Preheat the oven to 400F
2. Cut each pepper in half and scoop out the seeds. Arrange cut side up on a baking tray.
3. Mix together the crumbled feta cheese, pesto sauce and chopped olives. Pile into the pepper halves. Scatter with pine nuts, drizzle with olive oil and season with black pepper.
4. Cook for 15 minutes until peppers soften, but are not so soft they lose their shape. Serve hot or cold, garnished with a fresh basil leaf if desired.

Antipasto Pasta Salad 3
Amy (amylz) 8 to 10 servings
Recipe courtesy Emeril's Potluck

2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes. Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil. Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.

Bacon and Deviled Eggs
Amy - amylz
Rachael Ray Yields: 4-6 servings

3 tablespoons yellow mustard (eyeball it)
2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
6 pieces thick-cut bacon
12 eggs (save the carton they came in!)
2 tablespoons pickle relish (eyeball it)
3 tablespoons grated onion (about 1/2 small onion)
A few dashes hot sauce (add more if you like it spicy!)
2 tablespoons mayonnaise (eyeball it)
Salt and freshly ground black pepper

Put the eggs in a saucepan, fill it halfway with cold water and set over high heat. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture. Grab your bowl of yolks and break them up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, relish, grated onion, hot sauce and mayo, and give everything a good stir. Season to taste with salt and freshly ground black pepper. Make an instant pastry bag by spooning the egg mixture into a plastic, re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika, close the carton lid and you're good to go.