by Celia Sin-Tien Cheng
August 15, 2008
This month’s winners are Jackie and Nelson. Congratulations!
Q: WHO MAKES YOUR FAVORITE CHICKEN POT PIE?
Fizzy Lizzy is a remarkably tasty soda alternative, made with fruit juices and sparkling water, with no added sugar or corn-syrup. Remarkable because they are so natural, that you can taste the refreshing goodness of real juice, with a little added fizz!
I do like my bubbles some times but hate artificial tasting beverages. So when I discovered the Fizzy Lizzy drinks, I was thrilled that someone had passionately pursued the development of an all-natural soda. Thanks, Lizzy!
Fizzy Lizzy is available in eight flavors:
Mount Fuji Apple, Northern Lights Cranberry, Yakima Valley Grape, Lone Star Grapefruit, Costa Rican Pineapple, Red Hill Pomegranate, Pacific Raspberry Lemon and Gulf Coast Tangerine.
In addition to being wonderfully refreshing every day drinks, Fizzy Lizzy’s also make for a quick and easy way to create fun cocktails. Here are two of my favorite Dizzy Lizzy recipes.
2 oz. scotch whiskey
4 oz. Pacific Raspberry Lemon Fizzy Lizzy
Combine ingredients in a highball glass over ice. Garnish with a wedge of lemon.
DIZZY FIZZY MAMACITA
2 oz. vodka
1 oz. Cointreau
Splash of fresh lime juice
Healthy dash of cinnamon
4 oz. Costa Rican Pineapple Fizzy Lizzy
Combine vodka, Cointreau, lime juice, and cinnamon in a shaker. Strain into a martini glass and top with Fizzy Lizzy. Garnish with a slice of pineapple.
With so many delicious flavors, it’s easy to make your own drink of choice. Or to find more recipes, click on “view our recipes” within the Drinks section in Fizzy Lizzy’s website.
Fizzy Lizzy is sold at gourmet food stores nationwide. Click on “Find Fizzy Lizzy” in their website for store locator.
Thank you, Fizzy Lizzy, for this week’s Baking Friday contribution!
I don’t eat meat, but the mention of chicken pot pie reminds me both of my travels to New Zealand as an escort of Japanese students. Chicken pot pie is almost as ubiquitous as fish and chips there. Also, it takes me back to the days of my childhood when my mother made everything from scratch, and I chose to have a TV dinner for my birthday because it was never served otherwise! My choice of birthday cuisine has since changed…this year we went to Fleur de Sel!
Sheep Station in Brooklyn- down home Australian cuisine coupled with a perfect “Dark and Stormy”. mmmmm fills my lips and mouth with an abundant passion for crusty, slow cooked, pea laden stew. Being all about the simple- stewed meats, slow cooked food with a light flakey pastry crust! Could this be the calling of fall?
Tea and Sympathy in the West Village!!!
Chicken Pot Pie is not something I order often, but if the craving were to strike, I’d head over to Friend of a Farmer on Irving to enjoy their dish.
Mmmm… I make my favorite chicken pot pie as of late. Ina Garten’s (Barefoot Contessa) recipe is wonderful, but I always toss in my favorite pot pie veggies, rather than the listed carrots, peas, and small whole onions. I like peas and carrots, but with additions of celery, broccoli, and potatoes. Truth be told, I often forgo the chicken and just make a veggie pot pie with a whole wheat biscuit topping! I can’t wait for the colder weather so I can make this again…
Waverly Inn makes a great CPP. Too bad they are such jerks.
Just checked Waverly Inn’s online menu, and they do not have CPP on right now—maybe back in fall/winter?
I hate to say it.. but when I think of chicken pot pie, it conjures up memories of having the microwaveable chicken pot pie made by Swanson’s. My mom used to serve that to me as a snack when I’d get home from school. Therefore, while I’m sure it was laden with chemcials and fat, I’d have to say that my favorite chicken pot pie is Swanson’s.
i like the betty crocker recipe but with jalapenos
The chicken pot pie at Murray’s Cheese – hands down. Organic chicken, fresh veg, tasty, buttery crust…when I crave homey food and can’t bear the thought of spending hours making it that’s the one I go for.
Murray’s Cheese in the village. And their mac n cheese is pretty darn yummy, too!
I grew up eating Willow Tree chicken pot pies, from Attleboro, Mass. So for me they’re the taste of childhood, but even without that extra something special, they’re pretty darn good. All white meat from a small town farm.
mmm, i’ll have to try murray’s cheese out. brooklyn diner’s CPP is really good—flaky crust, lots of chicken and sauce. for some reason, i also remember Mrs. Budds pies from the supermarket as being really tasty in my post-college years…
Jim Brady’s pub on Maiden Lane in the Financial District. All white meat and lots of it.
My personal preference is for a regular (home made with butter) pie crust rather than the puff pastry that seems to be prevalent now, but this one is pretty goo.
well, to be honest, the cafeteria at my new job here at NY Downtown hospital has some tasty pot-pie. they only make it on tuesday, and that’s the day i don’t pack lunch!
KFC- It’s SO wrong, it’s good.
Hands down-Brooklyn Diner-yum! (If I get the fizzy lizzy-please deliver to Eric :) )
never been a big chicken pot pie fan.. must have been embarassed by my 1970s Swansons Hungry Man CPP in the supermarket line
My girlfriend’s mom’s chicken pot pie! Can I have my fizzy lizzies now?!?