Friday, February 17, 2012

Roasted Chicken Pie Florentine


Recipe Name

Prep Time:
25 minutes
Cook Time:
30 minutes
6 servings
1 pkg. (two 9-inch) refrigerated pie crusts

2 -3 Chicken Breasts, cubed and grilled

1 medium onion, chopped, carmelized

1 1/4 c. prepared Alfredo sauce, divided use

1 pkg. (10 oz.) Frozen Chopped Spinach, thawed

2 pinchs nutmeg, optional

• salt & lemon pepper

Heat oven to 375°F. Press one crust over the bottom of a 9-inch pie pan sprinkle with pinch of nutmeg.  

In a skillet, caramelize onions in tsp of olive Oil, Add Chopped chicken with onion and cook until done, add Alfredo sauce.

Squeeze spinach to remove all moisture; blend in skillet with chicken & onion.  Season with salt and lemon pepper, to taste. Spread evenly over pie shell sprinkle second pinch of nutmeg. 

Place remaining crust over filling and crimp edges together. Cut three, 1-inch slits in top crust. Place aluminum foil over shell, Bake in center of oven 25 minutes, remove aluminum foil, brush with egg wash, return to oven for 10 minutes, or until crust is brown and filling is pippin hot. 

Wednesday, February 15, 2012


humble but my favorite flower
Alstroemeria aurea (Peruvian Lily)

Scientific classification
Kingdom: Plantae
Angiosperms - Monocots
Order: Liliales
Family: Alstroemeriaceae
Genus: Alstroemeria

Alstroemeria Saturne

Alstroemeria aurea (Peruvian Lily)

Alstroemeria (play /ˌælstrɨˈmɪəriə/syn. Alstremeria),[1] commonly called the Peruvian Lily or Lily of the Incas, is a South American genus of about 120 species of flowering plants. Almost all of the species are restricted to one of two distinct centers of diversity, one in central Chile, the other in eastern Brazil. Species of Alstroemeria from Chile are winter-growing plants while those of Brazil are summer-growing. All are long-lived perennials except A. (Taltaliagraminea, a diminutive annual from the Atacama Desert of Chile.