Month: September 2017

Healthy recipe we love: Chicken Pot Pie w/ Chive Mashed Potatoes

The cool weather will be here before we know it, even though we’ve been sweating bullets all month long. Be prepared to make the fam a comfort-food classic with this delicious take on the chicken pot pie by Jersey Fresh.

Be sure to visit the local farmer’s market for fresh, local ingredients!

Filling:
2 lbs whole chicken breasts with skin and bones
1 cup pearl onions, unpeeled
2 Jersey Fresh medium carrots, cut into ¼-inch thick slices
2 Jersey Fresh celery ribs, cut into ¼-inch thick pieces
½ cup Jersey Fresh peas
¼ pound mushrooms, sliced thin
2 TBS unsalted butter
¼ cup Jersey Fresh shallots, finely chopped
1 bay leaf
¼ tsp Jersey Fresh thyme, crumbled
¼ tsp Jersey Fresh tarragon, crumbled
¼ cup all purpose flour
1/3 cup Jersey dry white wine
2½ cups chicken broth
salt and pepper to taste

Mashed Potatoes:
1 ½ pounds Jersey Fresh potatoes
¼ cup sour cream
3 TBS Jersey Fresh chives, minced
salt and pepper to taste

To make filling: In a large saucepan, bring 3 quarts of water to a boil. Add chicken and simmer, uncovered 25 minutes. Remove pan from heat and transfer chicken to a bowl, discarding cooking liquid. Cool. Discard skin and bones. Cut chicken into ¾-inch cubes.

Bring 2 quarts water to a boil and cook onions until tender. Transfer onions to a bowl of cold water, reserving cooking liquid in pan. Peel onions and add to chicken. Return reserved cooking liquid to a boil and cook carrots and celery until just tender. Drain carrots and celery and add with uncooked peas to chicken mixture.

Cook mushrooms in ½ TBS butter over moderate heat, stirring, until softened and golden brown and add to chicken mixture. Cook shallots with bay leaf, thyme, and tarragon in remaining 1½ TBS butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes and gradually whisk in wine, broth, salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally.

Discard bay leaf. Pour sauce over chicken mixture and stir until combined well.

 

For Mashed Potatoes: Peel potatoes and cut into 1-inch pieces. Cover potatoes with water and simmer until very tender. Drain potatoes and reserve about 1/3 cup cooking liquid. In batches, force potatoes through a ricer or food mill fitted with medium disk into a bowl and stir in sour cream, chives, salt and pepper to taste, and enough reserved cooking liquid to reach a fluffy consistency. Do not use a food processor. Transfer potatoes to pastry bag filled with a ½-inch fluted tip.

Spread filling in a 1½ to 2-quart gratin dish or other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in a pre-heated 425 degree oven until filling is bubbling and potatoes are golden on edges, about 25 minutes. Serves 4.

Enjoy!

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Fencing classes in Sparta

National Fencing Alliance-NFA is holding group and individual fencing lessons to children, youth, middle and high school, as well as college students and adult fencers at the Sparta P.A.L.

Students can learn fencing with all weapons: saber, foil, and epee.

The NFA at P.A.L. Sparta Fencing Program will teach footwork, drills and bouting techniques on Wednesdays from 4 p.m. to 5 p.m. at the PAL building located at 38 Station Road, Sparta.

According to the NFA website, fencing is a sport of speed, flexibility, coordination, reflexes, and tactics. Strength, concentration, a sense of observation, perseverance, and self-control are skills essential to fencers. Athletes must have good respiratory and cardiovascular systems, and be able to recover easily, as fencing involves a series of intense exertion.

For more information, call 973-910-3774 and visit Nationalfencing.com.

Download a registration form here.

Annual 5k honors fallen officer

Come out and honor Corporal Christopher M. Shea on Sunday, October 1 during the annual Corporal Christopher M. Shea Memorial 5k.

Corporal Shea’s cruiser was struck head-on by a drunken driver on July 18, 2004, while in the line of duty.

Now in its thirteenth year, the 5k event raises money for high school graduates entering the fields of Law, Law Enforcement, and/or other Civil Service. All profits from the money raised are awarded as a scholarship to graduating seniors from Kittatinny Regional High School and other local area schools in honor of Corporal Christopher M. Shea.

The course is a double loop of the bucolic Swartswood State Park campgrounds. The race starts and finishes on the shores of Swartswood Lake.

Click here to register and for more information.

Details

Date: Sunday, Oct. 1

Time: 11:30 a.m. bib pick-up/registration; 1 p.m. starts the 5k race; 1:45 p.m. starts the 1-mile fun run

Cost: 5K is $15; fun run is $10

Location:
Swartswood State Park
Swartswood, NJ

Sparta Farmers Market announces new Winter location

The Sparta Farmers Market, now in its sixth year, has been instrumental in highlighting the delicious local food and beautifully crafted goods in Sussex County.

Please note that starting Nov. 4, the Sparta Winter Farmers Market is moving to the Hilltop Country Day School, located at 32 Lafayette Road, Sparta. starting at 10 a.m.

The Winter Market Currently, the will be held every Saturday from 10 a.m-1 p.m. in November and December.

Currently, the Sparta Farmers Market is open every Saturday from 9 a.m. – 1 p.m. at the parking lot of the Sparta Health and Wellness Center, located at 89 Sparta Ave. (on Rt. 517) until Oct. 28.

For more, visit Spartafarmersmarket.org.

Happy shopping!

 

Healthy recipe we love: Autumn Chowder

We found this on the Jersey Fresh website and loved it! It’s the perfect way to welcome the beginning of autumn.

2 TBS olive oil
1 cup chicken broth
½ tsp pepper
2 TBS flour
2½ cups Jersey Fresh potatoes, peeled and diced
1 cup Jersey Fresh carrots, sliced
1 cup Jersey Fresh onion, finely chopped
3 cups milk
½ tsp salt
2 cups sharp cheddar cheese, shredded
3 cups Jersey Fresh corn, cooked and cut from the cob

Heat oil in a Dutch oven. Add onion and cook until tender. Stir in chicken broth, potatoes, and carrots. Simmer until potatoes are tender, about 20 minutes. Stir in milk, corn, pepper, and salt, and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.

Serves 8.

Click here to visit Jersey Fresh.