Next Food Network Star: Challenge #6

No, no, no... I haven't quit blogging again. We've just been a little bit busy doing a little bit of this...

And, a little bit of that...

And, this too...

But, more on that later. With all the getting hitched, family visits, and honeymoon business... I've fallen a bit behind on The Next Food Network Star challenges. Since the show is almost over, I'll finish posting the couple of challenges that I already completed, and set the project aside until next season. Next time, we'll be up and running on premiere night... not like this year's late start. Not to worry, I've been cooking up a storm since we've gotten back from Alaska. I have lots to share, and plenty of future plans for the blog to include weekly features that will debut this week. So, stay tuned! 

Tonight is the final episode of this season's Next Food Network Star. Fingers crossed, and all bets are on for my fave, Justin Warner to bring it home tonight. In the meantime... here's the first of two installments of my remaining completed challenges:

For episode 6, we tuned in while the teams competed against each other to elevate the cuisine of typical food court fare. Team Alton: an Italian-themed booth. Team Giada: a Mexican-themed service. And, Team Bobby Flay: an American deli style menu. 

According to Food Network, here is the synopsis for episode 7...

Ten finalists remain to compete for the title of Food Network Star. This week, each finalist must elevate iconic food-court food while adapting to the limitations of a kiosk. The challenge is taken to another level when they learn they'll be feeding Iron Chef Geoffrey Zakarian in addition to 150 hungry shoppers! Tensions mount as Zakarian provides an Iron Chef-worthy secret ingredient that the finalists will have to incorporate in their dishes.

Per our usual random selection, I came up with the challenge of creating a dish for the classic American deli. And, what deli menu would be complete without a side of fries to go with those delectable sandwiches? These are the French fries to end ALL French fries!

Inspired by a dish discovered at the Alaska State Fair many, many years ago... I present to you peanut potatoes!

I grew up mostly in Texas, having moved to Alaska only right before my sophomore year in high school. Alaska, with its breath-taking scenery, is a magnificent place to visit. Although, with its long, cold, dark winters... it is up for debate on its ranking as a desireable place to live full-time. Obviously, summer is the ideal time to visit. And, if you can manage a trip right at the end of summer, you can count yourself lucky enough to have a stab at a trip to the state fair. Living there, the state fair becomes a rather stale event year after year. Not much changes. Same food booths. Same craft vendors. Same 1,000 pound cabbage contest. But, there is one booth that made the journey worth it every time: the peanut potato food truck. This is one of the elusive booths that only graces the presence of the fairway every couple of years. It is a booth, upon which its sole participation, determines whether we even make the long trek from Anchorage to Palmer on any given year. 

Fingerling potatoes are fairly easy to come by in the south. Every summer, you will be able to find a choice of red, white, even purple fingerling potatoes up for purchase. In Alaska? Not so much. These buttery, flavorful spuds were an oddity to come across up in the last frontier. Until I moved to North Carolina, I was never able to duplicate this recipe on my own. But, now that I can... they are a regular on our summer BBQ menus. And, let me tell you... the put your run-of-the mill French fries to shame!

Peanut Potatoes

2 (1 lb) bags fingerling potatoes

Peanut oil

Kosher salt & freshly ground pepper, to taste

Dried parsley

1 med tub sour cream

1 (.4 oz) pkg ranch dressing mix

1 pkg real bacon bits

Fingerling potatoes, although only the length of a finger (hence the name), are fully matured when harvested. They have thin skins which are ideal to remain intact during cooking. Low in starch, with a waxy texture, they make for a smooth buttery treat once cooked. Look at these beautiful little taters...

Start by cutting up your potatoes. If the fingeling spuds are small enough, halving them is good enough. But if you end up with a bag of rather large guys, go ahead and quarter them. My selection was small enough to halve.

You'll need a deep fat fryer for these. Admittedly, I purchased mine SOLEY for making peanut potatoes. But trust me... once you have one, you won't know how you ever lived without it! Fill the fryer up with peanut oil (canola oil if you have food allergies). Heat the oil up to 375*, and begin frying the potatoes in batches. You will be able to tell when the potatoes are done frying. They will reach a nice golden brown, and float to the top of the oil.

While your potatoes are frying, go ahead and whip up your baked potato dip. Empty the sour cream into a mixing bowl. Add your ranch dressing mix and bacon bits. Stir to combine.

When the potatoes are done, use a slotted spoon to remove them from the fryer. Transfer them to a plate lined with paper towels to drain. Once drained and slightly cooled, sprinkle with kosher salt, freshly ground pepper and parsley. Serve with a side of baked potato dip to scoop up with those tasty taters!

Did you know that, if Belgian hisotrians had it their way, we wouldn't even know French fries by their current moniker? The Belgians insist that originated the fried potato. They would have us believe that it was American soldiers, arriving in Belgium during WWI that accidentally branded them as "French fries" for evermore. What the Americans had sampled were actually Belgium fries, but as a result of French being the official language of the Belgian army at the time... Americans coined these tasty fried treats "French fries."

Either way, trust me when I tell you... these peanut potatoes are unlike any French fry you have ever popped in your mouth. The texture of fingerling potatoes is smooth and buttery. And, that dip... oh that dip! These are heavenly little treats! Serve up with your favorite sandwich or burger, and you'll be on the hunt for fingerling potatoes to accompany EVERY summer meal!

Next Food Network Star: Challenge #2

Between wedding stuff, visiting relatives, honeymoon preparations, and an insane amount of house cleaning... things have been busy around here for the past couple of weeks. So, please excuse the tardy posts. We're still playing the catch-up game with Next Food Network Star challenges. We're back to Challenge #2: The Food Tour of New York. The contestants toured infamous foodie spots around New York, took what they learned, created their own dish, then served up the dish with a side of drive-by history on a food tour of the city. Here is the official synopsis per Food Network's website...

This week's challenge is a food tour of New York! The finalists are split into three teams and will each take a busload of tourists on a tour of three different New York neighborhoods. How entertaining are they? What landmarks will they highlight? How much food knowledge do they impart? Then each finalist will have to prepare and serve a dish to the judges based on the research they do in the neighborhoods.

While we don't live in New York City, we have our own realtively famous culinary stomping grounds: Raleigh/Durham, NC. A couple of weeks ago, while visiting the Durham Farmers' Market, we came across the motherload of food trucks. One, in particular, struck my fancy... the chicken and waffles truck. What true southerner doesn't love their chicken and waffles? Unfortunately, the next weekend... after I set out upon completing this challenge, the truck wasn't there. Ahhh... but, Durham is host to the next best thing (or perhaps the first best thing): Dame's Chicken and Waffles. 

The Mr. and I visited the restaurant on a Saturday afternoon with every intention of talking to the staff, learning a little bit about their history, and getting a belly-full of delicious chicken and waffles. Unfortunately, that wasn't what happened AT ALL. I use Yelp! all the time to read reviews on local restaurants, and find new places to visit. This was the only time I actually felt the need to create a Yelp! account solely for the purpose of reviewing a restaurant. 

Since Dame's was featured in Southern Living, it has become quite to popular dining destination... understandably so. We walked in the door, and were immediately asked if we had a reservation. No, we didn't. But, the Mr. inquired if we could make one and wait. The hostess simply turned our back to us, leaving us standing there slightly befuddled. Another couple walked in the door, stated they didn't have a reservation, and asked if they could eat at the bar. No problem. The hostess seated them immediately. Another host was left at the podium, and again we asked if we could make a reservation. He stared blankly at us, then turned around and walked off. Okay. That was enough. We abruptly left the restaurant. So, while Dame's might have the best chicken and waffles around... we'll never know. The horrid service was such an incredible turn-off... we will never frequent the steps of that restaurant again. But, that didn't stop me from concocting my own chicken and waffles recipe at home! A little spicy, a little crunchy, a whole lotta' flavor... I present to you Clucks-N-Quilts! A buffalo wings/pigs in a blanket-inspired chicken and waffles dish:

Clucks-N-Quilts

For salad:

5 celery stalks, finely chopped (plus more stalks, sliced for serving)

1 lg dill pickle, finely chopped (I prefer Claussen brand)

1 med shallot, diced

3 garlic cloves, diced

1/2 C bleu good-quality cheese dressing (plus more for serving)

Freshly ground pepper, to taste

For chicken:

Canola oil

1 pkg chicken tenderloins

1 bottle hot wing sauce (I prefer Texas Pete)

1 1/2 C Bisquick

1 1/2 C panko bread crumbs

2 tsp paprika

For waffles:

4 eggs, separated

2 C whole milk

1 bottle Tobasco sauce

2/3 C unsalted butter, melted

5 oz container bleu cheese crumbles

1/3 C parsley, minced

2 1/3 C all-purpose flour

2 tsp baking powder

1 1/4 tsp salt

Go ahead and put your tenderloins in a plastic Ziplock bag, cover with buffalo wing sauce and refrigerate while marinating for 1-2 hours. You can start the salad now too. It can be refrigerated for a while during your chicken and waffle making. Start by finely chopping your celery and dill pickle.

Then, dice your shallot and garlic cloves.

Add celery, pickle, shallot, and garlic in a med bowl with the bleu cheese dressing and freshly ground pepper, to taste. Toss to coat. Cover, and refrigerate.

Prior to creating this recipe, I laughed at the thought of owning a waffle maker. It seemed like a kitchen frivolity. After all... how often would I really use it? Let me tell you... if all I used it for was this recipe... it was worth every penny I paid for it. So, let's get started on those waffles! Preheat your waffle maker, and preheat your oven to 200* (to keep the waffles warm while you finish the rest of the batch). And, go ahead and get your canola oil heated up for the chicken. If you have a fryer... set it at 375*, otherwise heat the oil in a skillet on the stove. Back to the waffles... in a lg bowl, whick together egg yolks, milk, butter, cheese, Tobasco and parsley. Over a sheet of waxed paper, sift together flour, baking powder and salt. Add to the yolk mixture; whisk until smooth. In a stand mixer (or in a bowl with a hand mixer), whisk egg whites until stiff peaks form. Use a spatula to fold egg whites into batter mixture. Pour batter into waffle maker, close and cook until crisp and golden (about 5-6 min). Transfer waffles to wire rack in oven to keep warm.

On to your chicken! Sift the Bisquick and paprika into a shallow bowl. Add the panko crumbs, and toss to combine. Working in batches, dredge your marinated tenderloins in the breading mix until nicely coated. 

Add to hot oil, and fry until golden brown and cooked through (about 5-6 minutes). Remove from oil to drain on a plate lined with paper towels. 

To serve, place a waffle on the plate. Top with a scoop of the salad mixture, 2 chicken tenderloins and a drizzle of bleu cheese dressing on top. 

It's making my mouth water all over again just typing out this recipe! The Mr. has his favorite things that I make. But, in my own opinion... this is my all time favorite meal that I have EVER made. We rolled the waffles up to make the connection to "pigs in a blanket" official, but that didn't translate well into the photo session. Serve with a side of celery, and some extra bleu cheese dressing for dipping... perfecto!

The origin of chicken and waffles is uncertain, at best. Stories range from Southern slaves to the Pennsylvania Dutch being the creators of this dish. Either or, one thing is for certain... this dish gained its popularity through the Harlem Renaissance of the 20's-40's. At the height of the jazz music explosion, Harlem was the place to be. Concerts, parties, eves of merriment would often linger into the wee hours of the morning. Many restaurants in the area began to capitalize on the trend, and stay open for hours to accomodate the famished party-goers. The infamous Wells' Supper Club, in attempt to eliminate food waste, decided to take their left-over fried chicken from the end of the dinner rush, combine it with a sweet waffle topped with syrup, and the rest is history! Chicken and waffles are a true southern staple, and this spin on the classic dish is keep your taste buds coming back for more.

Thanks for joining me today, and check back on Wednesday for another Next Food Network Star Challenge... Challenge #8!

Next Food Network Star: Challenge #3

Ahhh... Chopped. The panic-inducing, time-crunching, totally-bizarre-ingredient-having televised cooking competition. I watch it. Frequently. And, frequently I can even come up with a dish right off the top of my head, just as the infamous basket is thrust open to unveil a collection of ingredients that you would never think of combining. Other times... I sit scratching my head, and thinking, "What the...?"

Episode #3 in The Next Food Network Star was all about Chopped. Dessert Chopped, to be exact. Each team got a mystery basket, then had to compete against the other members of their team to come up with the best dish. Here's the synopsis per Food Network: 

The 13 remaining finalists meet Chopped judges Alex Guarnaschelli, Scott Conant, and Marc Murphy and are given their Star Challenge: desserts. But it's not just any dessert challenge. Each team must use a basket of ingredients to create their best sweet concoction in a head-to-head inter-team battle -- Chopped style!

This go-round, rather than drawing from a hat, I allowed the Mr. to select the mystery basket components. This could have gone horribly wrong in my favor. But, lucky me (or maybe he was just feeling generous)... he picked the one basket I actually had a GREAT idea for!

The contents: Pineapple, Hershey's chocolate, pasta dough, and black lava salt.

First off, pardon me while I excuse myself for a few minutes to attempt to contain my laughter at the thought of the Mr. actually being able to procure black lava salt anywhere near Fayetteville, NC. 

Bahahahahaha!

Okay. I'm back. Oh. You've never had the priveledge of visiting what one old friend lovingly coined "The Armpit of America"? Well, let me tell you... I had visions of the grand ol' south when we first moved here six years ago. Gorgeous, historic churches on every street corner. A mile-long list of mom and pop Carolina BBQ and home cookin' joints to choose from. Living in a turn-of-the-century home with a wrap-around porch that went on for days. Fragrant magnolia trees and hydrangeas dotting the yard.

Reality check: Church is mostly held in run-down double-wides. There are more restaurants of the chain variety than any city should be allowed to contain. And, those gorgeous old homes? Not unless you're Bill Gates. Fayetteville is one of the very few cities in the US where the housing market never completely bottomed out. Not even close. Good luck finding a crappy two-bedroom apartment that doesn't run you $900 a month. So, where culinary delights are concerned? This is the anti-foodie mecca. No black lava salt. Not here. But, I did have some Italian sea salt that I have been hoarding for a year. Good enough.

As soon as they unveiled this basket on the show? What a cinch! I immediately thought of one of our favorite "Chinese" treats: crab rangoon! So, let's get to chopping!

Pineapple Pillows

1/2 C pineapple, chopped into 1/4" pieces

8 oz Philadelphia pineapple cream cheese

Frozen sheets pasta dough

Canola oil

6.5 oz can crushed pineapple

1/4 C, plus 4 fl oz water

1/2 tsp cinnamon

Italian sea salt

2 Tbs brown sugar

3 Tbs sugar

6 oz. Hershey chocolate bar

2 Tbs butter

5 Tbs heavy cream

1/2 tsp vanilla

First off, fill a deep fryer with canola oil, and set to 350*. While the oil is heating up, let's start with the pillow filling. Empty the cream cheese into a skillet over med-low heat. Stir frequently until melted. Add the chopped pineapple.

Stir until combined, then remove from heat. Get your pasta dough ready. It will, most likely, come in long rectangular sheets folded into thirds. The fold marks should mark 3 squares along each length of dough. Use a sharp knife to cut dough into squares.

Spoon 1 1/2 Tbs of the cream cheese and pineapple filling into the center of each square of dough.

Fold the dough in half along the diagonal, and pinch around the filling to seal it in.

Fold the right and left edges in towards the filling.

Finally, fold the top edge over. It will look like an envelope, or... a PILLOW!

Repeat until you have all of your pillows. This recipe makes 8. Set aside. Now, let's start on the pineapple compote. Empty the crushed pineapple, 1/4 C water, cinnamon, brown sugar, and some ground sea salt into a small saucepan. Heat over med-low heat, stirring occasionally. This will form a warm, syrupy compote while we're working on the chocolate sauce and frying our pillows.

For the chocolate sauce, bring 4 fl oz of water plus 3 Tbs sugar to a boil in a medium saucepan, stirring constantly until sugar is dissolved. Remove from heat. Add chocolate and butter, broken into chunks, stirring until smoothly combined. Then, add cream and vanilla; stir to combine. Let cool slightly.

While chocolate is cooling, and compote is working away, go ahead and drop your pillows into the hot oil. Fry until they reach a nice, golden brown. Remove pillows from fryer; place on a plate lined with paper towels to drain for a couple of minutes. 

Spoon some of the compote onto a plate, and top with one of your scrumptious pineapple pillows...

Drizzle with chocolate sauce, and enjoy!

Admittedly, I am not a huge sweets fan. Give me a good savory dish any day! But, this dessert... this one I am proud of. The tangy cream cheese filling, combined with the comforting, sweetly cinnamon compote, and that drizzle of decadent chocolate... heaven! This is a sweet that I would make an exception for any day!

Next Food Network Star: Challenge #5

It's Sunday! Time to pop some corn, pour a soda, and get comfy on the couch... tv remote in one hand, laptop opened to Twitter in the other. 9:00 pm EST... The Next Food Network Star! And, here on the blog... time to play along with last week's challenge. Here it is per The Food Network's episode synopsis...

A Food Network Star must be ready at any moment for Food Network to ask them to participate in a television special; this week, each team will do just that. Each finalist will have to create and perform a live, themed television special based on a holiday or event. Food Network Star season two winner Guy Fieri hosts each special and gives feedback on which team and individuals performed the best.

Each of the three teams were given one of the following themes: Halloween, Cooking with Kids, and Game Day. So, we tossed them in a hat and got this...

 

Halloween? Ummm... yes, please! Team Alton was dealt Halloween, and I'm totally Team Alton all the way! He has the most unqiue individuals on his team, and their POV's are the most appealing to me. My favorites are Justin, Emily, and Judson (although he was, in my opinion, unjustly eliminated last week). He made this vegetarian chili that sincerely made me want to crawl right through the television screen and scarf down a bowl! It sounded that great. Justin made fried fish skeletons... uber creative, and Halloween-y. And, although the initial thought of munching away on fish bones was unappealing to me, they ended up sounding plenty tasty. Emily canned applesauce. See? My kid of girl... CANNING! And, Martie made hot wings. 

I had grand plans of making this full Halloween spread. But, things have been a bit out of sorts around here this week. Out of sorts in a good way. The Mr. is on block-leave from the military after being deployed for the last 9 months. I hardly ever get to enjoy having him home for 2 straight weeks. Plus, my littles have been gone to their grandparents' since last Friday. Never do I get him to myself for 7 straight days. Never. It has been great fun, and we thoroughly enjoyed our time together. But, I'm a girl that tries to stick with her commitments, so here we are. One recipe pegged down. But, it's a good one. All the creepy-crawliness of Halloween. Tasty to children and adults alike. Simple, simple, simple to make!

This recipe has been a family favorite since I was a little girl...

See? Serve 'em up in little flower pots? Fun idea for a Halloween party! You could get super-crafty with it and decorate the pots. Then dessert and a party favor! And, don't think for one minute that I didn't have every intention of decorating those pots. I can't stray from my crafty roots forever. It is, afterall, what this blog was born from. But, again with that time-with -the-Mr. thing!

Dirt Cake

2 (15.35 oz) pkgs Oreos, crushed

1 lg pkg vanilla instant pudding

3 1/2 C cold whole milk

1 stick butter, softened

1 (8 oz) pkg cream cheese, softened

1 C confectioner's sugar

1 lg. tub Cool Whip

1 pkg. gummy worms

Start by crushing the Oreos. I dump the entire container of cookies into a sealable plastic bag, set it on top of a hard, flat surface and use a rolling pin to crush the cookies into bits. This is a great stress-reliever. If you don't feel like simply rolling over the cookies... take the rolling pin, and whack the heck out of 'em!

Whisk the instant pudding and milk together for 2 minutes; set aside for 5 minutes to soft-set the pudding. I know the package insists that only 3 C of milk is needed. Ignore that. You want a different consistency.

Either in a stand-mixer with the paddle attached, or with a hand-mixer, combine butter, cream cheese and powdered sugar until smooth.

If using a stand-mixer, switch to the whisk. Add the pudding mixture to the creamed butter mixture. Mix, starting on low speed and working up to high until smooth.

Fold in the Cool Whip with a spatula. Now, grab your pots (I've also served this in plastic beach pails and regular trifle dishes). If there is a hole in the bottom of the pot, just place a piece of duct tape over it.  Place the pots on a baking sheet to contain any pesky, stray cookie crumbs. Start with a layer of crushed Oreos on the bottom of the pot. 

Pour a layer of the pudding mixture on top. Repeat with another layer of cookies, then another layer of pudding.

End with a layer of cookies on top. Adorn with some creepy-crawly gummy worms, and you're done!

Now, I know that the contestants were responsible for presenting their dish as well. Although, being in front of a camera is a bit unnerving, I had planned to play along. This time, it has nothing to do with time-with-the-Mr. He is quite supportive (after all, it was HIS idea for me to do this whole play-along gig in the first place). He was going to film it for me. This time it is about the logistics of filming in my ridiculously small kitchen, and the fact that every. single. counter. faces a wall. There is a huge open space in the middle that is totally going to waste. I'm trying to save up money for one of these soon. Problems with filming in my kitchen? Eliminated.

In the meantime, give these little pots full of creepy deliciousness a go! They might look like your 3 year old took a shovel to your garden right after a rain storm, but they taste like fluffy, cookies-and-cream heaven!

Don't forget to check back on Wednesday while we play catch-up with Challenge #3. Now. If you'll excuse me... it's time for The Next Food Network Star!

Challenge #1...

Or Challenge #4 if you want to get technical about it. My Mr. has some misguided idea that I should send in an audition for Next Food Network Star. Personally, I think he's nuts. I watch the show religiously. And, for 90 minutes every Sunday I sit in awe of some of the amazing things the contestants come up with. Let's totally set aside the fact that 95% of the individuals on that show are actually trained chefs. Sure, they will throw in a food blogger, or a food critic, or just some random person that has some talent for cooking with a side of crazy personality. But, those people are few and far between. It's not being in front of a camera that intimidates me. It's not even the fear that my cooking wouldn't measure up (okay, maybe a little). I find the time constraints that they work under to be the most disconcerting. 30 minutes to think up a brunch recipe, prep, cook and serve it? Ummmm... I don't know about that.

But, when the Mr. suggested that I play along with the challenges at home? That, I could handle. I don't work in a fully stocked kitchen with everything that I need right at my fingertips. I have to go shopping. And, my kitchen is seriously lacking in counter space. I couldn't do anything in 30 minutes, aside from scramble some eggs and make toast, if I tried. But, this isn't TV. This is my house. I can take my time... to some extent. So, game on! 

I know that I am a few episodes behind. Thanks to my kids, and their busy little fingers with the DVR settings... I lost the first handful of shows. But, last Sunday morning I sat down and watched them all. Normally, I will post my version of the past Sunday's challenge on the following Sunday's blog. So, the challenge from just this past Sunday, I will work on this week and post this Sunday. However, until we are caught up, I will post on Wednesday too. Those will be my catch-up days. And, we're going to work backwards. So confusing, but not. Tee hee. There's a method to my madness. They have aired 5 episodes thus far. Episode 5 will be Sunday's blog. Today, we're going back to episode 4.

Here's the episode synopsis according to Food Network's Next Food Network Star page: 

"It's Fashion Week in New York and the finalists are thrilled to learn that, as potential stars, a "makeover" is essential ... but THEY aren't being made over; it's a food "makeover!" Each finalist will have to "make over" a bland dish, making it look (and taste) good for the most fashionable crowd on the planet. Ted Allen will be on hand to judge the fashion shows, plus an extra prize is announced for the winning finalist."

I wrote down, on little slips of paper, each of the dishes that the contestants were assigned on the show and drew out of a bowl. What did we end up with?

Awesome. Couldn't have picked a better dish! And, shockingly enough... my brain immediately started churning out an idea. And, even more amazing... I had everything I needed already in my kitchen. Huh. Maybe I wouldn't be so bad at this after all. I know this looks complicated, but it all goes together really fast. Make sure you read through the entire recipe first. Most of the steps can be worked through simultaneously. 

Chicken Bowl Pie

(For the chicken)

3 chicken breasts

1 (750 ml) bottle dry white wine

3 1/2 C. chicken stock

1 1/2 C. water

1/2 yellow onion, sliced

2 garlic cloves, crushed

1/2 tsp salt

2 sprigs fresh thyme

(For the spinach)

1 Tbs olive oil

3 garlic cloves, chopped

1 bunch baby spinach, stems removed

1/2 tsp salt

1/2 tsp pepper

1 Tbs unsalted butter

(For mushrooms)

8 oz baby portobello mushrooms, sliced

Olive oil

(For filling)

1 can artichoke hearts, drained & chopped

2 (8 oz) pkgs. cream cheese

1 1/2 C. chicken broth

2 lg. shallots, chopped

Freshly ground pepper

(For bread bowls)

2 tubes crescent rolls (I used Pillsbury)

1 Tbs butter, melted

Start with the chicken breasts. We're going to boil them. But, not in just plain old water. That's boring, and does no favors in the way of flavoring the chicken. We're going to make that chicken yummy enough to eat on its own. And, boiling is better than baking for this. It keeps the chicken deliciously moist. Add the chicken and all remaining ingedients into a large soup pot. Bring to a boil over high heat. Once boiling, cover pot and adjust heat to medium-low. Allow chicken to simmer 15-20 minutes, or until it is cooked through. When it's done, pour pot into collander set over the sink. Remove the chicken breasts, and discard the rest of the goodies.

Slice the chicken breasts into bite-sized pieces.

Backtracking to while the chicken is still boiling away, start to saute your spinach. Heat the olive oil in the bottom of a large saucepan over medium heat. Add the garlic, and saute for 1 minute making sure it doesn't brown. Add the spinach to the pot along with the salt and pepper. Toss to coat. Put the lid on the pot, and allow spinach to cook for 1 minute. Remove lid, adjust heat to high and stir spinach constantly for 1 minute. Use a slotted spoon to remove the spinach from the pan. You will end up with a bowl of yumminess that looks like this:

Now, start on the mushrooms (the chicken is still working away on its flavorful magic). Add a thin layer of olive oil to the bottom of a skillet, and heat over med-high. Add mushrooms to the pan. Make sure not to crowd the mushrooms. They won't brown properly. I worked in two batches, and they came out wonderfully. Saute the mushrooms until nicely browned. Remove with a slotted spoon to a bowl.

While the mushrooms are browning, go ahead and chop up your artichoke hearts. By the time the chicken is done, you should have two bowls full of veggies and one full of mushrooms to add to your filling...

Now, let's prepare our bread bowls. Take 4 small glass bowls, and grease the outside of them generously. Roll out one crescent square rectangle. Lay it over the bottom side of the bowl like so...

Pinch together that perforated line in the middle. Take another rectangle of dough, and lay it crosswise over the top of the first one, and mold the dough until it is conformed to the bowl...

Using a basting brush, brush the tops of the pastries with the melted butter like so:

Bake in the oven at 350* for 10-15 minutes, or until nicely browned. While the bowls are baking, put together the filling. Start by melting the cream cheese in a large saucepan over med-high heat, stirring frequently so the cheese doesn't burn. Once melted, slowly whisk in chicken broth. I added maybe 1/4 C. at a time. This will thin out the cream cheese to give a consistency more similar to pot pie filling, but still slightly thicker. Stir in the chicken, chopped shallots and pepper. Fold in the mushrooms, artichoke hearts and spinach. 

Now, remove your bread bowls from the oven. Allow to cool slightly, and remove bread from bowl molds. If it doesn't readily come off, slide a knife around the edge of the bowl to loosen the pastry. Fill your bowls with the chicken filling. Voila! You're done!

I might not be serving this to a panel of Food Network big-wigs, but the Mr. can be quite the tough customer. I was a little nervous to serve this to him. It's the first time I've created something under such pressure. But, it received rave reviews. He even went so far as to say that it was absolutely, hands-down the best thing I have ever cooked. And, trust me... he's eaten hundreds of meals cooked by these hands. I can tell by the food coma that he is currently in while lying in bed next to me... he ain't lying! WIN! 

It is a tasty, creative, modernized spin on the traditional comfort food of chicken pot pie. Now, as far as the fashionable part of the challenge? I think it's prettier than a regular old pot pie. Was I to serve it to a panel of judges, however, I would have used one triangle of dough on cupcake molds and make tartlets out of them. Cuter. More fashionable. But, I'm feeding a big, hungry man here. That wasn't really practical. 

These are intensely rich, and not on the lower end of the calorie spectrum. But, they make for a deliciously decadent dinner every now and then! Thanks for stopping by! Stay tuned for the Episode #5 Challenge on Sunday!