Sunday, November 14, 2010

Good stuff, the easy version!

I love chicken pot pie. I don't love making chicken pot pie. If I make a pie crust, it better be filled something fruity, chocolatey, or pumpkiny. Chicken doesn't fall into any of those categories...

This recipe is awesome because you still get all the yummy parts of a real pot pie (minus the pie crust work) and the yummy addition of a biscuit-y topping.

Cheesy Chicken Pot Pie
(makes 4 servings)
2 c. chopped chicken breasts (cooked)
2 c. frozen mixed veggies
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2 T. butter
2 T. flour
1 c. chicken stock*
1 c. shredded cheddar cheese
Salt & pepper to taste
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1 c. biscuit mix
1/2 c. shredded cheddar cheese
1/3 c. milk

Preheat oven to 400*.

Lightly spray a pie plate (I used a 9" one) or 8x8 baking dish with cooking spray. Place chicken and veggies in a large-ish bowl.

In a small saucepan, melt butter; stir in flour. Cook for 1 minute. Whisk in chicken broth and bring to a simmer, stirring occasionally. Add salt & pepper. Remove from heat and stir in cheese until melted. Pour sauce over veggies/chicken and mix well.

In a small bowl, combine biscuit mix, cheese, and milk; stir to combine. Pour chicken/veggies into pie plate (or baking dish) and spread cheesy biscuit mix over the top. (Don't worry if it doesn't cover the chicken stuff completely.)

Bake for 25 minutes (or until crust is golden brown).


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* I really didn't want to buy chicken broth (or stock), so I cooked my chicken with boiling water. Just pick the chicken out when it's done cooking, then measure out however much of the broth you need! Bam! So easy :)

FYI: I separated the ingredients list based on what gets to hang out with what. Obviously, then, the 1/2 c. cheese goes with the biscuit topping and the 1 c. cheese is part of the sauce stuff.

ALSO: You have been warned (as of the end of this sentence) that this is a kitchen killer recipe...
This is my kitchen at the end of this recipe. I think all the mess was worth it though :) Let me know if you agree!

Tuesday, November 9, 2010

Apple Crisp

I think this is another 4-H recipe. Regardless of where it came from, I love love love apple crisp! You can also use peaches or rhubarb in this as well.

Apple Crisp

(Serves 4-6)
1 c. rolled oats (quick or regular)
1/2 c. flour
1/2 c. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. (1 stick) butter or margarine, melted
4 c. peeled, sliced apples (~4-5 medium apples)


Peel, core, and slice apples. Set aside.
Preheat oven to 350*.
Mix oats, flour, brown sugar, cinnamon, and salt in a bowl. Add butter/margarine and blend well.
Arrange apples in a greased baking dish (I use an 8"x8" pan). Spread oatmeal mixture on top; press down slightly.
Bake for 30 minutes.

You can also use (in place of fresh apples):
4 c. peeled, sliced, fresh peaches (or drained canned equivalent)
4 c. sliced fresh apricots (never tried this before...)
3 c. canned apple slices, drained
4 c. cut rhubarb (you'll probably need to add more sugar to the fruit mixture when using rhubarb)

Thursday, November 4, 2010

Butter my buns...

These are the easiest biscuits to make. Really. Why would I lie to you about delicious biscuits? They're also really good with the previous post recipe :)

4-H Biscuits
2 c. flour
1 T. baking
powder
1 tsp. salt
1 tsp. sugar
1/4 c. shortening
or margarine
3/4 c. milk


Measure dry ingredients into mixing bowl and stir. Cut shortening into flour mixture. Make a "well" in the mixture and add milk all at once. Stir vigorously with a fork, just until the mixture forms a ball. Place on lightly-floured board (or countertop, like I do!) and knead 20 times*. Pat out dough and cut out biscuits (I use a floured drinking glass like a cookie-cutter on the biscuit dough). Bake at 450* for 10-12 minutes

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* Note on kneading dough: Make sure you count! Also, the dough is going to puff up as you knead it...that's the entire point of kneading! This is the most fun part of making biscuits, so don't screw it up :)