The Real Housewives are Nuts!

Before we got to Kyle's house, we were warned the dining hall would be under construction - which was true. But what they didn't tell us was the kitchen, all of the bedrooms, and all of the bathrooms were being renovated too. In fact, every single inch of her new home was being worked on with the exception of Kyle's Closet for which the awesome Lisa Adams deserves a special shout-out. I can't stress how incredibly sweet and gracious Kyle is. I mean, really, she's a nice (converted) Jewish girl. Not only did she let us into her new home while she was in the midst of moving, but she let us film in her old home as well, and even opened taped-up and ready-to-be moved boxes to show us old pictures and share anecdotes from her days as a child actress. (among her many plum roles, Kyle played the little girl scared to bits in the original Halloween.) We also stopped for a TV break to watch Kyle and her RHOBH cast mates do a blindfolded stiletto-ed relay race on Ellen.

"Watch What Happens:Live" with Kandi Burruss and Phaedra Parks [Videos]

Last Andy Cohen welcomed "The Real Housewives of Atlanta's" Kandi Burruss and Phaedra Parks to "Watch What Happens:Live" which aired after Part 2 of "The Real Housewives of Atlanta" Reunion.



- In the "After Show" with Kandi and Phaedra, the Atlanta Housewives answered viewers' questions
- Phaedra Don't Want No Scrubs - Kandi Burruss is asked whether Phaedra Parks' husband, Apollo Nida, is a 'scrub.'
- Kandi Burruss, Phaedra Parks, and Andy Cohen pick their favorite Housewife.
- Why So Serious, NeNe? Kandi Burruss tries to explain NeNe Leakes' uncharacteristic behavior during the reunion.
- Pin the Tail on the Donkey Booty - Kandi Burruss and Phaedra Parks guess and rate the famous booties.
- Andy, Kandi, and Phaedra say whether they'd ever pose nude in a magazine.

"Watch What Happens:Live's" Andy Cohen filled in for "nutbag" Kathie Lee Gifford on "The Today Show" this morning where he talked hot Hollywood styles, Spanx, balloons, "Real Housewives," makeovers and answered questions from a crowd of Today Show fans.
What's the best thing to do in NYC? Take a walk around! Walk around the West Village, Central Park, walk the streets.  How would the Real Housewives celebrate their birthdays in NYC? First, he says, know that your day many not end well. Try going to an amazing restaurant and "pop some bottles." Maybe jump up on a piano and sing like a Countess, go the meat packing district, dance.

Today style editor Bobbie Thomas shared some creative celebrity styles you can try at home to give your look a Hollywood boost.

- Kate Bosworth is teaming up with friend/stylist Cher Coulter to create JewelMint: a monthly jewelry club that brings a bit of her chic aesthetic right to your door.
- Rachel Bilson has a new line of vintage-inspired porcelain dinnerware in a collection called Edie Rose Home by Rachel Bilson.
- Nicole Richie launches a brand-new collection of sunglasses.

Cohen mentioned that Kathie Lee left her Spanx behind; unfortunately, they were a little baggy.

Watch videos of "The Today Show" with guest co-host Andy Cohen ::here::  
 

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Andy Cohen co-hosts ’The Today Show,’ talks Spanx, ’Real Housewives’ [Videos] - National The Real Housewives | Examiner.com

Sonja Morgan on FoodParadiseTV.com - Sonja Morgan prepares in the Toaster Oven Sirloin Steak topped with Mushrooms and Onions, Toasted Parmesan Romaine Hearts, and Roasted Winter Vegetables.

Watch What Happens Live with Cynthia Bailey and Peter Thomas with Jeff Lewis and Jenni Pulos!

Sneak Peek: 'Real Housewives' NeNe Leakes in 'The Celebrity Apprentice'

Bethenny Ever After - Sneak Peek

Carla's Chicken Pot Pie - Top Chef Rick Moonen creates Carla Hall's winning chicken pot pie.



Chicken Pot Pie Shopping List
Market Pantry® all-purpose flour
Baby Carrots
Bay Leaves
Market Pantry® butter
Market Pantry® canola oil
Carrots
Celery
Market Pantry® chicken stock
Dehydrated Peas
Flour
Archer Farms® frozen baby peas
Heavy Cream
Onions
Archer Farms® pepper
Archer Farms® salt
Market Pantry® sugar
Market Pantry® unsalted butter
Archer Farms® water
Market Pantry® whole chickens

Chicken Pot Pie
by Carla Hall
Dough
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
1 pound unsalted butter, cold and cut into 1/2-inch cubes
2/3 cup water
Method:
1.Chill bowl and paddle of KitchenAid standing mixer.
2.Dissolve salt and sugar into water. Place in fridge.
3.Toss butter pieces in flour and coat each side. With the mixer on low, cut butter
into flour. Pour water into mixer all at once. Increase speed to medium and mix
until a dough is formed.
4. Divide dough into 8 parts, form into discs and wrap each in plastic wrap. Chill for
30 minutes. Roll dough 1/8'' thick. Trim dough into 4'' rounds. Place dough rounds on
top of greased balls of aluminum foil covered with parchment paper. Brush with egg
wash (1 egg beaten with 1 teaspoon of water.) using some of the dough scraps,
make a small ball and place on top of the round to create the top of a cloche. Place
balls on parchment lined sheet pans and place the dough scraps on a second sheet
pan. Bake at 400 until golden, about 20 minutes. Let cool, and carefully remove the
dome from the ball.
Chicken Filling
2 bay leaves
3 tablespoons canola oil
1 pound carrots, cut into 1/2-inch moons
6 ribs celery, halved lengthwise and cut on the bias into 1/2-inch thick pieces
4 quarts chicken stock
4 onions, diced
Pepper, to taste
2 sprigs rosemary
6 leaves sage
Salt, to taste
4 sprigs thyme
2 whole chicken, 2 pounds each, broken down into 6 pieces
Method:
1. In an 8-quart pressure cooker, heat 3 tablespoons canola oil. Sauté half the
onions, carrots, and celery with half the thyme, rosemary and sage for 15 minutes.
Season with salt and pepper. Pour in 2 quarts chicken stock, add chicken breasts.
Bring the stock to a simmer and place lid on pressure cooker. Cook for 30 minutes
and remove from heat. Allow pot to cool before opening lid. Run cold water on the
top if need be.
2. Remove breasts and set aside. Strain the broth into the large rondeau with the
other vegetables and place the vegetables onto a sheet pan to cool. Remove the
herbs.
3. When the chicken meat is cool enough to handle, tear it into bite size pieces. Set
aside.
Chicken Veloute
4 ounces butter
3 tablespoons canola oil
8 ounces flour
10 ounces frozen baby peas
1/4 cup heavy cream
Pepper, to taste
Salt, to taste
Method:
1. In the meantime, heat 3 tablespoons canola oil in another large rondeau.
2. Sauté the other half of the onions, carrots, and celery with the other half of the
thyme, rosemary and sage for 15 minutes. Season with salt and pepper. Pour in 2
quarts chicken stock, add chicken bones from carcasses, wings and dark meat (legs
and thighs). Bring to a boil, then simmer for 90 minutes. Strain. Note: Remove dark
meat when meat starts to pull away from the bones, about 45 minutes. Set aside.
When the meat is cool enough to handle, tear it into bite-size pieces. Combine with
the breast meat.
3. In same pot, melt butter then whisk in flour until smooth. Slowly whisk in the hot
stock. Bring to a boil then simmer. Mixture should be the consistency of heavy
cream. Stir in heavy cream. Bring to a boil again, then simmer. Adjust seasoning
with salt and pepper, if necessary.
Garnish
10 baby carrots each, with 1-inch tops, halved lengthwise and roasted
Dehydrated peas, powdered with salt
10 leaves sage, fried
10 sprigs thyme, fried
Method:
1.In a medium-sized pot, combine the pulled chicken pieces, vegetables and enough
sauce to generously coat the veggies. Reheat until hot, then stir in peas.
2. Place dough scraps in the bottom of individual bowls. Spoon chicken mixture on
top, then ladle more sauce, if necessary. Top with the dough cloche. Place the fried
herbs and roasted carrots on the side of each dish. Sprinkle the rim with the pea
salt. Enjoy!

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