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Ingredients

6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
1/3 cup butter
9 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed

Directions

Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.

Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.

Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 bay leaf
1 pound scallops
24 littleneck clams
1 1/2 pounds crab legs
1 pound unpeeled, large fresh shrimp

Directions

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Ingredients

1 pound ground chicken
1/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1/2 cup oil-packed sun-dried tomatoes, drained and diced
1/2 cup chopped Italian flat leaf parsley
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
1 large sweet onion, sliced
3 cloves garlic, slivered
1 green bell pepper, cut into strips
1 tablespoon red bell pepper, cut into strips
2 tablespoons red wine vinegar
1 (1 pound) loaf Italian bread, cut in half lengthwise
4 (1 ounce) slices provolone cheese

Directions

In a bowl, mix the ground chicken, Parmesan cheese, bread crumbs, sun-dried tomatoes, parsley, fennel seeds, pepper, and 3/4 teaspoon salt. Form into 8 links.

Heat 1 tablespoon olive oil in a skillet, and cook the sausage links 10 minutes, or until the chicken is no longer pink and juices run clear.

Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat, and saute the onion and garlic about 5 minutes, until tender. Stir in the green bell pepper and red bell pepper. Cook and stir about 5 minutes, until tender. Sprinkle with vinegar and season with remaining 1/2 teaspoon salt.

Place sausages on the bottom of the loaf of bread, cover with the vegetables, and layer with provolone cheese. Form a long sandwich by replacing the top of the loaf, and cut into slices to serve.

Ingredients

1/2 cup coarsely chopped hazelnuts, toasted
1 pound baby carrots, halved
1 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry Marsala wine
1/2 cup sugar

Directions

Preheat oven to 300 degrees F (150 degrees C).

Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.

Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside.

Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly.

Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.