Tuesday, January 26, 2010

In the Kitchen: Biscuit-Topped Pot Pie

Did I have you at biscuit? Yeah, thought so. This non-traditional pot pie couldn't be much easier to make but it's just as rich, hearty and delicious. Make it with chicken, turkey or just veggies - which can be customized to your preferences. You will find a link to a printable recipe card at the end of this post.

Prep time: 20 min | Cook Time: 50 min | Serves about 6 – 8

1/2 - 1 lb boneless skinless chicken or turkey, optional
1 bag frozen mixed veggies (broccoli, cauliflower, carrots)
1 cup celery, chopped
2 cans cream soup of your choice (chicken, mushroom, celery)
1 cup milk
1 tsp onion powder
2 tsp thyme
1/2 tsp pepper
1 package grands biscuits (not flaky layers)

Preheat oven to 350°. Place the frozen veggies in a 13x9 baking dish. I use broccoli, carrots and cauliflower, but you can customize your choices to suit your likes.

In a skillet, melt 1 tbsp butter and cook the celery, add to baking dish. Next cube the chicken or turkey (if using) and cook in skillet until done. Add to the baking dish.

In a medium bowl mix 2 cans cream soup (I use one chicken and one celery), milk and spices. Stir until blended.

Pour sauce over meat and veggie mixture and bake at 350° for about 30 minutes.

Remove from oven and place uncooked biscuits on top. I cut mine in half to better cover the surface. Return to the oven and bake for an additional 20 - 30 minutes or until biscuits are cooked through.

Served with a bowl of fruit or just alone, this dish is sure to bring the entire family back for more!

And find more easy and delicious recipes here.

Tuesday, January 12, 2010

In the Kitchen: Southwest White Chili

This delicious dish is not your typical chili, but it will warm you right through on these cold winter days just the same. As with most of my favorites, this meal is quick and easy to make and the leftovers are even better the second time around. It can be made meatless or with chicken and spiced up any way you like it. You will find a link to a printable recipe card at the end of this post.

Prep time: 15 min | Cook Time: 20 min | Serves about 4

1 lb boneless skinless chicken, optional
2 medium potatoes
1/4 cup chopped onion, optional
1 can chicken broth
1 small can (4-6 oz) chopped green chilies
1 can great northern beans
1 can cannellini beans (white kidney beans)
2 tsp garlic powder
2 tsp ground cumin
1 tsp oregano leaves
1 tsp cilantro
1/4 tsp group red pepper

I don't have step-by-step photos today because this is so easy to make!

In a large pot add the chicken broth, chiles (undrained), both cans of beans (undrained) and all the seasonings. Stir until blended and simmer over medium heat.

While that is heating, chop the potatoes into bite size cubes and cook via your preferred method. I cook mine on a plate in the microwave for about 6 minutes or so to soften them up, then I fry them in a pan with a bit of oil just to crisp up the edges and make sure they are cooked through. You can also bake the cubes on a baking sheet in the oven, but this would take longer and should be done ahead of time.

Once the potatoes are cooked, add them to the pot and continue cooking. Next cube the chicken and heat in the skillet along with the onion until cooked through. Both of these ingredients are optional, the chili is delicious with or without. If not using onion, I suggest a few shakes of onion powder for some added flavor.

Add the chicken and onion mixture to the chili and it's ready to serve!

You can add additional ground red pepper or some crushed red pepper flakes if you like it extra spicy and you can also half this recipe with no problem. Leftovers store well in the fridge or freezer.

I serve this up with cheddar garlic biscuits which you can make from scratch or Bisquick makes a delicious bag mix, all you need to do is add water. Enjoy!

And find more easy and delicious recipes here.