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  1. Wednesday, January 31, 2007

    Chicken Pot Pie with Biscuit Topping

    Chicken Pot Pie with Biscuit Topping
     
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    From Linsey Johnson
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)
    • 3 large carrots, peeled and cut into ½”³ pieces
    • 3 celery stalks, peeled and cut into ½”³ pieces
    • 2 potatoes, cut into small cubes
    • />1 cup frozen baby peas (uncooked)
    • 1 onion, finely chopped
    • 1 garlic clove, minced
    • ½ tsp. each: fresh rosemary and thyme, chopped finely
    • freshly ground black pepper
    • salt (add last to adjust to taste)
    • 3 cups (or so) chicken stock
    • 1 cup milk
    • ¼ cup butter
    • ¼ cup flour
    • Buttermilk Biscuit dough (you can also use purchased biscuit dough, phyllo dough or puff pastry dough)
    Instructions
    1. Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9”³ by 13”³ baking dish. When the chicken is cooled enough to handle, shred with your hands–but don’t make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
    2. Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
    3. Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.

     

    Posted by Jane Wallin at 10:22 pm   No Comments
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  2. Texas Pulled Pork

    Texas Pulled Pork
     
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    From Emily Stratford
    Author:
    Recipe type: Main Dish, Pork
    Ingredients
    • 1 8-ounce can tomato sauce
    • 1 cup bottled bbq sauce
    • 1 medium onion finely chopped
    • 1 can (4.5 ounce) diced green chiles
    • ¼ cup chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ¼ teaspoon ground cinnamon
    • 1 can black beans, drained
    • 1 2-1/2 pound well-trimmed boneless pork loin roast
    • ½ cup chopped cilantro
    Instructions
    1. Mix sauce ingredients in a slow cooker. Add pork then spoon sauce over pork just to cover.
    2. Cover cooker and cook on high 3-4 hours or on low 8-10 hours until pork is fork tender. Remove pork to a cutting board and using 2 forks pull meat into shreds
    3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.

     

    Posted by Jane Wallin at 10:22 pm   3 Comments
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  3. Chicken A La King

    Chicken A La King
     
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    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • ½ C butter
    • 1 green bell pepper, chopped
    • 3 oz. fresh mushrooms, chopped
    • ½ C flour
    • ½ t salt
    • ¼ t pepper
    • 1½ C milk
    • 1¼ C chicken broth
    • 2 C cooked chicken
    • 1 4-oz jar pimentos (I only use 2 oz)
    Instructions
    1. Serve over cooked rice, puff pastry or egg noodles
    2. Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper – cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
    3. (once you add the milk and broth and bring to a boil, it thickens pretty quickly – thicken it until it’s a bit thinner than you want it, then stop cooking it – it will continue to thicken more)

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  4. Pork Chops

    Pork Chops
     
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    Author:
    Recipe type: Main Dish, Pork
    Notes
    Lately I’ve been buying these thin pork chops at, you guessed it, Trader Joe’s – I marinate them all day in soy sauce, olive oil, vinegar, garlic powder, minced onion, cumin, basil, oregano (I think that’s it), then we grill them on the BBQ. They cook fast, are moist and SO flavorful.

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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