Friday, May 31

Chicken Biscuits & Gravy (Cheesy Garlic Biscuits)

If biscuits and gravy didn't get your attention hopefully the cheesy garlic title did. Biscuits from Red Lobster are my favorite thing in the entire restaurant. Out all the dishes seafood or not those mouth-watering biscuits.... I could eat them all day. Confession is good for the soul, right? So when I came across a similar tasting biscuit recipe, in an old Rachael Ray magazine (Everyday, April/May 2006 issue), that topped a meaty veggie dish, I knew I had to try it. Just thinking about chicken and those cheesy garlic things I love so much together, it was the best of both worlds. I also added parsnips, my current fav veggie of choice this month. It is a thing of beauty. Parsnips add a certain kick to the dish that is fun. They look like white carrots if you haven't ever bought them. You have to taste this dish or at least the biscuits. I know. I will find a 12 step program for my biscuit addiction right after I make this a few more times.


one lb of shredded chicken - serious meat chunks


9 large cheesy garlic-y biscuits - enough to make your mouth water 

The recipe (or so how I adapted it):
cooking time: approx 1 & 1/2 hrs
prep time: 15 minutes but can be done during the cooking time
Serves 4-6 

1 lb of raw chicken boneless/skinless poached and then shredded (or already cooked rotisserie or use leftover chicken from another meal) 
1 tsp salt, divided
1/2 tsp pepper, divided
2 tsp lemon juice, divided
1 Tbs garlic minced
2 cups of baking mix*
3/4 cup of shredded cheddar cheese
1 carrot, peeled and diced
3 parsnips, peeled and diced
1/2 of an onion, peeled and finely diced
2 ribs of celery, chopped
1 cup of chicken broth (used reserved poaching liquid)
1 cup of milk
2 Tbs all purpose flour
4 Tbs butter, unsalted, divided

*Baking Mix: This mix makes a double batch for biscuits for this meal but then for later on in the week. Store the extra in an airtight container in your fridge. Combine 2 1/2 cup all purpose flour, 1/8 cup baking powder, 1 Tbs sugar, 1/2 tsp salt, 1/2 cup of really cold butter in a food processor until all blended or use a fork or your fingers to get that crumbly texture well known for biscuits. Next time I am going to triple this batch. Seriously GOOD biscuits. 

Directions:

1. Peel and chop all veggies, save the ends to make broth if using raw chicken. If your chicken is already cooked skip steps 2 &4. Shred the chicken, remove any skin and bones. 

2. Poach your raw chicken breast - 3 chicken breasts for me was 1 lb. Fill a larger pot of water and add the chicken. Add 1/2 tsp salt, 1/4 tsp pepper, 1 Tbs lemon juice, 1 chopped carrot, and 1 chopped celery. Add in the ends of the veggies you chopped for the food. Bring to a boil and simmer for 1 hour.  

3. While chicken is cooking. Butter a baking dish. I used a 8x8 square. 

4. After chicken is done, strain the chicken broth and reserve 1 cup. Put the remaining broth in a covered container for later in the week. Throw out the cooked veggies, and shred the chicken into the prepped baking dish. 

5. Saute the veggies in a medium or large skillet with 1 Tbs butter - approx 6 minutes think tender crisp. 

6. While either the chicken is cooking or the veggies are sauteing whip up the biscuits and set them aside. In a bowl combine:  2 cups of baking mix* with 2/3 cup of milk, and all of the cheddar cheese.  Form into 9 somewhat equal biscuits. Dough will be very sticky. Set aside.

7. After veggies are tender crisp sprinkle in the flour and stir, over medium heat for about 1-2 minutes to let the flour cook out. 

8. Stir in the chicken broth. Continue stirring for another 1-2 minutes until it starts to thicken like gravy. 

9. Add the 1/3 cup of milk. Simmer for another minute. Add in salt (1/2 tsp) and pepper (1/4 tsp) and lemon juice (1 tsp) to mimic the same flavors as the chicken and chicken broth.  Taste it. If its good then pour it over the chicken in the baking dish. If its not quite right add more salt and pepper or anything else you think it needs. 

10. While milk/broth is simmering for a minute grab a small saucepan and melt 2 Tbs of butter with the garlic on the stove to brush onto the biscuits before and after baking. 

11.  Drop the biscuits into place on top of the chicken mixture and brush on half of the garlic butter. 

12. Bake the casserole for 20-25 minutes until the biscuits are golden brown and yummy.  As soon as you pull it out of the oven brush on or just dump the remaining warm garlic butter over the top. 

Serve warm with or without a veg (since technically there are veggies inside).  Enjoy dinner.  
From my (biscuit loving) kitchen to yours!





Thursday, May 30

Almond Banana Bread


Confession: when I think of Banana Bread my taste buds immediately think of walnuts. Do you have a favorite nut that ONLY goes with a specific dish? If so you know what I am talking about here. I LOVE walnuts in banana bread. To me they are a perfect match. My husband just puts up with them. The nuts are tough and nutty and the bananas are sweet and mushy. Its love at first sight. I love almonds too, just in a different way. Trust me. When I think of a raspberry tart I am totally grabbing almond flour and raw almonds to toast up on top. I love almonds as a snack with raisins, or on top of frozen yogurt, or on top of protein shake if I ahem make it too thick by accident or on purpose.  So I went out on limb and picked some almond extract to see if there could be a match with bananas and almonds. 

This almost dessert fun breakfast loaf was tasty the verdict was that my husband and son LOVED it but I noticed the difference and next time will be sticking with my old standby walnuts :) But do try this if you enjoy almonds. 


 Makes 1 loaf good for 4-6 people 



Mix all these ingredients in bowl. I made the batter/dough 1 day ahead of when I was going to need it and covered it and put it in the fridge. The bananas made it turn a little darker but because I let it sit on the counter and come to room temperature before baking it, it turned out great. So this definitely can be a make-ahead sort of breakfast or brunch food. 

3/4 cup course corn meal (next time I will use a finer ground - although it was a nice change of pace)
1/2 cup whole wheat white flour
1 cup all purpose flour
1 tsp baking soda
2 eggs
2 tsp almond extract (was a bit overpowering only 1 tsp next time)
1/2 cup brown sugar 
1/2 cup heaping apple sauce
1/2 cup of finely chopped almonds
1/2 tsp salt
4 really ripe bananas
1/4 cup scant honey (don't fill to the top of the measuring cup)
2 Tbs unsalted butter, softened, organic if you have it


Preheat your oven to 375. Butter your loaf pan. 

Pour the mixed batter in. 

Bake it for 50 minutes and check it with a tooth pick. 

If the tooth pick comes out clean leave it on the counter to cool in its pan for 10 minutes. 
If the tooth pick does NOT come out clean, lower the temp to 350,  cover the loaf with tin foil, return the bread to the oven for another 5 minutes.  Check it again with a tooth pick until it comes out clean. Mine baked for 55 minutes. 

Do leave it in the loaf pan for 10 minutes before trying to slide it out. It will come out in one piece every time. For even slicing let it cool a few minutes beyond that (like 5) on a plate, cooling rack, or just the counter. 

Serve with cold yummy milk or coffee. 



Happy Thursday! 
The weekend is coming. Enjoy some banana bread and coffee and Friday will be here before we know it. That is at least what I am telling myself. 
From my kitchen to yours! 



related links:



Saturday, May 25

Dreamy Two Cheeses Broccoli Mac & Cheese

Hello. Welcome. This is my 101st blog post. Yay! One of the best ways I know how to celebrate is with chocolate or cheese. So I found a very yummy, cheesy recipe that is perfect for friends, family, or just eating all alone in your jammies with your fav show. Thanks for all those who visit, read, and play along at home (wink). All cooking is considering playing, I hope. 

Okay I know. Its memorial day weekend. Blogs everywhere are exploding with grilled recipes. I have put some out there myself. Its easy to get excited about grilled corn with any kind of grilled meat. I am 95% carnivore, 2% fat, 3% veg. Love me some grilled meat. Anyways, so, this recipe I am dying to share with you though has no meat it in whatsoever. I know. Stay with me. My husband was working late. So there was no one to question my cooking antics (insert evil laugh). But trust me with the incredible flavor, balance of sweet & nutty versus creamy and slightly crunchy - you won't miss it. I imagine crisp bacon, sausage, or some mild white fish would be awesome in this... another time.


Grab these 9 ingredients and lets cook..... Make it a side to your yummy grilled holiday foods. Memorial day is about celebrating some pretty awesome American citizens right? We are former navy. My hubby did 8 years and I super proud of him. So many wonderful people serving and have served our country so well. So eat well and celebrate in their honor. So do the grilled thing this weekend, and add some comfort foods along side like this super delish mac and cheese. 


Serves 3- 4 as a main dish
(Guessing if you served it as a side dish would serve 5 or 6)

1/2 box of whole grain rotini (corkscrew looking) pasta (approx 8 oz)
1 Tbs salt + 1 tsp salt (divided)
1/2 tsp pepper 
3 Tbs all purpose flour
1 1/2 cups of low fat milk (1 or 2%)
4 oz of Vermont sharp white cheddar cheese, shredded or cut into small chunks (half a package for me) 
4 oz of nutty Gruyere cheese, shredded or cut into large chunks (also was half of the package)
3 oz or approx 1 1/2 cups of fresh broccoli florets and stem chopped into bite sized pieces 
3 Tbs of unsalted butter, organic if you can - you want the good stuff for this


Directions

1. Fill a large pot of water for the pasta. Over high heat, heat the water. Add 1 Tbs salt. Once it starts boiling add in the pasta.

2. Grab a small pot and on low start melting your butter. Once the butter is melted. Add in the flour. Over low, still,  cook the flour with the butter for 2-3 minutes or so - should resemble a clumpy yellow mess. 

3. Cook your pasta as per directions on the box for al dente over medium/high heat. Set the timer for half way though. At the half way point (approx) you are going to add the broccoli in for 2 reasons - to save from having to wash another pot & to make sure you don't over cook your broccoli. Keep the broccoli tender crisp - no more than 5 minutes. No cream of broccoli soup. 

4. After the flour is cooked with the butter for a few minutes, add in the milk, salt, and pepper. 

5. Stand by the stove now with your whisk. Turn the heat from low to medium on the milk mixture. Whisk the milk into the flour and butter for 3-4 minutes until it thickens. You can tell if its ready if you can dunk a spoon into the sauce, turn the spoon over, use your finger to draw a line in the sauce, and the line stays.

6. Once the milk sauce (bechamel) is nice and thick turn the heat down to low and add in all the cheese. Stir until the cheese melts and the mixture is super creamy. 

7. Taste the sauce and adjust the salt and pepper as needed. (Plus whatever sounds good garlic powder, chili flakes for heat, dry ground mustard, pinch of nutmeg). I kept mine pretty simple since these cheeses were new to me. 

8. Before draining the broccoli and pasta, save 1 cup of the starchy cooking water and set it aside.

9. Drain the pasta and veg when the cooking time is done. Return it to the pot and back to the stove. 

10. Once the sauce is done pour it over the pasta and broccoli. Stir to combine, slowly adding the reserved cooking water to loosen everything up. 


Serve with any fun memorial day or summer foods... watermelon, corn on the cob, burgers, or do this for a meatless main dish. You don't have to wait for the fall for yummy comfort food especially when you use fresh crisp broccoli and whole grain pasta. 


Incredibly delish and good for you. 
From my kitchen to yours! 


Related Links:
Whole Grain Bacon Mac & Cheese
Cauliflower Mac & Cheese 

Friday, May 24

Grilled Apple Chicken Sausage Salad


Confession: Okay this is more a idea than a real "recipe" but it tasted good. I love sharing the stuff that really tastes good. Sometimes I get frustrated that I don't have a better record of blogging every other night. But the problem is not everything I try is worthy of sharing. This simple dish is. Heck, after unpacking boxes and sorting papers all morning, and losing my table in the process... this tasted amazing, light, and refreshing. The fresh apple I chopped mirrored the apple chunks in the sausage perfectly.

Yay! It is summer time, prime time for yummy cold salads with fresh straight out of the garden/store/farmers market veggies and fruits. Pair warm weather fruits and veggies like these with any sort of protein with a yummy salad for lunch or dinner. No cafe or restaurant needed just a grill/bbq and some yummy ingredients and yes there is real meat in this salad... hardy chunks of flavorful smoky grilled chicken sausage.

So to make this summer time bliss,  you need the following ingredients (or sub your own fav veggies) per person per salad

Prep Time: 5-7 minutes
Cooking Time: Depending on your sausage 5 -15 minutes

1- 1&1/2 cup of chopped romaine lettuce
1 apple chicken sausage, grilled*
1 apple washed and coarsely chopped (left peel on for texture and more nutrients)
1/2 Tbs olive oil drizzled over the top
1/2 of an avocado, sliced & diced
1/4-1/2 of a cucumber chopped (to taste)
1/2 chopped roma tomato
Sprinkle of salt and pepper

*Note: my sausage was already cooked - so I grilled it approx 5 minutes ea side on medium low to add the smoky flavor and heat it through for that hot cold contrast I love.



Cook, Toss, & Eat. 
Happy Simple Real Food
Enjoy your family & friends this memorial day weekend! 

Wednesday, May 22

Grilled Salsa Chicken Sandwiches

This fun make ahead, grilled chicken sandwiches will delight and treat your taste buds. Trust me. The entire time I was eating dinner tonight, I couldn't help but thinking this chicken would be perfect in enchiladas, fajitas, chicken taco salad, chicken tortilla soup, burritos/tacos.... really. I haven't ever had chicken so take on the flavors of salsa like this did. Pair this moist tender chicken with some heated sandwich rolls, melted mozzarella cheese, creamy avocado, mayo, shredded crunchy lettuce, fresh ripe tomato slices.... yes I was in heaven. It was slightly sweet and slightly spicy. But my 3 yr old didn't even notice the minimal heat... that being said... if you like it heat use spicy salsa and add some hot sauce.





Memorial day is coming, meat is on sale everywhere.... grab your bbq and grill. This marinate works best overnight so it really has a chance to sink in. I had mine frozen for 3 1/2 months and then I defrosted it in the fridge for 2 days. It truly is a perfect make ahead lunch or dinner for summer. This recipe and other great ideas are found at: When the dinner bell rings. There are tons of great ideas and many ways to transform each dish she lists.  Such as   when I took her chili maple chicken (make ahead freezer meal), doubled it, and used it for three different dinners - pizza, grilled chicken & veg, and chicken quesdillas. 


In a large freezer bag combine: 

  • 1 1/2 lbs of chicken, boneless skinless breasts, pounded thinner or butterflied for even grilling
  • 1 Tbs taco seasoning, no sugar (homemade or store bought packet)
  • 1/2 cup mild store bought salsa (or not so mild if you so prefer) 
  • 1 cup medium store bought chunky salsa 
  • 8 oz apricot jam


Creating Lunch &/Or Dinner:
1. Heat up the grill or bbq - throw these chicken breast halves on for approx 12-16 minutes total cooking time depending on the size of the chicken over medium heat.

2. Heat up some beans, grill some corn on the cob, or slice up watermelon to serve as side dishes

3. Half way through cooking time for the chicken, flip the chicken over, toast up the sandwich rolls on the grill or in the oven. Top the chicken with shredded mozzarella cheese (1/4 cup ea)

4. Slice up some tomatoes, slice one quarter avocado per person, shred some lettuce and put the sandwiches together. Dig in! 



Note: If there are any extra chicken pieces they would be excellent the next day on a salad, or a wrap. This was the first time I made this make ahead chicken dish, but it will be a future staple in our household. Hope you have a wonderful weekend filled with yummy bbq food! 



From my kitchen to yours! 



related links:
Chili Maple Chicken (Make ahead) 
Garlic Dijon Chicken (Make ahead)



Saturday, May 18

Garlic Dijon Chicken with White Wine & Wild Rice

My blogging has gotten SUPER sporadic lately. Thanks to those who keep following anyways. I haven't stopped making new fun meals just got surrounded by boxes. We just moved 1 week plus two days ago "officially". Which means I am way past my goal of unpacking quickly so I can proceed with my happy go lucky, ordered, list filled life. Life is what happens however in between those moments of lists and laughter. 

Good news though, today, the last box in the kitchen is put away. I love the spaciousness of our new house. After years and years of renting we have our own place. For a few days it seemed like the boxes were multiplying on their own! I am happily no longer tripping over boxes at least in a couple rooms, which means I can sit drink coffee and start blogging again. Yay! 


To celebrate the exhaustion of moving and unpacking I am wisely using one of my make ahead freezer chicken meals. It's super easy. I highly recommend it even if you aren't moving. So defrost it, heat up the indoor or outdoor grill. Throw it on. Make some rice. Check. Check. Easy Peasy. Even a caveman can do it. I mean our husbands. Hahah Yes I know some husbands can cook really well. Some husbands even like cooking. Mine not so much. Mine not even a little bit. There I said it. I am okay with it as long as he handles the kiddo during dinner time so I can catch a little break and not be tripping over someone asking for a snack or a drink or stealing veggies I am trying to cook with off my cutting board. 




I have been making this dish for over a year. Thanks again to pintrest for saving me from boring chicken. I wish I had known about this blog, When the dinner bell rings, back in college. It would've saved me from so many bad frozen pizzas! I hope you try it. Going to try it next time in sandwich form.... can't wait. Dijon chicken, bacon, super yummy cheese... yes this could work. Stay tuned. When chicken goes on sale I usually do three of these at a time = time & money saver. 


Ingredients: 
In a gallon sized freezer bag combine these ingredients and freeze until needed: 
Serves 3 or 4
Keeps good for up to 4 months frozen. 
  1. Boneless Chicken Breast  1 &1/2 lbs cut into 4 pieces (butterflied & pounded a little thinner for even cooking)
  2. 2 tsp heaping minced garlic 
  3. 1/4 cup Dijon mustard made with white wine (not the country course grain kind)
  4. 2 Tbs lime Juice 
Please excuse the poor picture. You see frozen peas.... My son is eating so fast these days. Its a trick I have discovered to help my son not burn his mouth on the rice. The peas cool down the rice.

Directions: 
To make a whole meal chicken & rice defrost the chicken overnight in the fridge. As the chicken defrosts it will marinate and get super flavorful. Since its warm here in southern Az I cooked it on an indoor grill but you certainly can use your oven or crockpot or bbq.  I just didn't want to heat up the kitchen too much.Cook the flattened chicken breasts for approx 5-7 minutes on each side. Let it sit for a few minutes to let the juices redistribute or to make sure your 3 yr old doesn't burn his mouth. Just keep an eye on it since chicken breast is easily overcooked and becomes more sawdust/cardboard than juicy chicken.

 To cook the wild rice: I used 3/4 cup of wild rice with 3/4 cup of chicken low sodium broth, and a 1/2 cup of water in a saucepan. Bring it to a boil. Cover it with a tight fitting lid and lower the temp to medium low for 45 minutes. 


Serve with your favorite fresh, frozen or cooked veggie side.

Enjoy!
From my kitchen to yours. 

Monday, May 6

Very Berry Breakfast Bread Pudding: A delightful Savory Make ahead Brunch

Very Berry Bread Pudding with Sausage

Its 7am approx my husband has strolled in from a long night of work. I am sitting with my coffee totally excited (grinning ear to ear) about what I had just made. I tell him the name of the newest recipe. He eyes me suspiciously... I see a quick grimace and a scowl in the direction of the oven, as if it is the oven's fault.  He turns and asks, "Is it sweet?" 



Please note, my husband does not like bread pudding, so I was obviously clinging to a limb here far above the ground, in hopes he might like it anyways. How did I miss that he didn't like bread pudding? I didn't. I was busy entertaining delightful visions in my head, of how much I adored my thanksgiving bread pudding, made with leftover homemade citrus-y cranberry sauce. Thus jumping head first into this this savory dish without really thinking about anything else, including my dear sweet husband. You should’ve saw me dance around the bush when trying to describe the cheesy, meaty, eggy wonderfulness of the food. See that... I tried to point out all the things I thought he would be interested in. Eggs check. Meat double check. Cheesy good. I was clearly beating around the bush as it were and after almost 10 years of marriage he so saw the signs too. I was able to answer truthfully. It wasn't sweet. The only thing remotely sweet was the earthy, semi-sweet, semi-tart, scattered, whole blackberries. Those berries that turned into warm juicy bits were pushed aside on his plate. I love how the berries stayed whole but were completely heated through and tasted like homemade jam. Unbelievably good! Yet despite the berries, my patient husband devoured seconds. So even if you don’t like bread pudding - try this one. I added more meat than I probably should’ve, but since I began painting like crazy at our new house my growling stomach has been dictating the meals. 


Making it. Totally Easy. I made the dough for the bread on a Sunday afternoon. The dough took approx 5 minutes to make. Super quick and easy. Covered it, and threw it in the fridge. When I had time on Tuesday I baked the bread.  On Wednesday I let the bread still out and dry out a little bit. Wednesday night I threw the dish together and covered it and put it in the fridge. This part took about about 15 minutes because I had to grill the sausages and that took a few minutes. The next morning I pulled the dish out of the fridge and let it come to room temp while my coffee was brewing and then popped it into the oven after 20 minutes. It still felt cold to me but I couldn’t wait any longer. Baking time was 40 minutes and then letting it sit for 5 minutes is super important for making nice even slices or squares.The longer you let it sit the easier it will be to cut.  So it is a  bunch of little easy steps but it is homemade which makes me feel good about feeding it to my family. 

My inspiration came from a website & recipe by Karen Miner at www.sheknows.com - there is a interesting version of ham and cheese bread pudding there. This was my first time making a savory bread pudding - I am totally hooked :) 

This serves 4 adults. 

Recipe:
1 small loaf of whole grain bread - or half of a whole grain  berry bread recipe,  dried out
3 eggs
1 cup of 2% milk
1/4 tsp cardamom
1/4 tsp herbes de Provence, salt free
1/8 tsp thyme
1/4 tsp salt, 
1/8 tsp pepper
butter - for the baking dish
2 green onions, finely diced to mix in or use as a garnish - your choice
1/2 cup of cheddar cheese *
1/2 small pkg of blackberries (approx 8 berries) 
1 tsp dried parsley
3 sweet Italian sausages grilled and then sliced into round chunks and then quartered**

*I used cheddar, shredded, because that's what I had on hand, but next time will try something else. The cheesy factor was nice - the cheddar was okay. It was overpowered a bit which was okay for me. If you want to taste the cheese try something else or add more.

**If you use ground sausage you can skip the step of slicing and it will save you a few minutes... I was just using what I had in my freezer. I also have to dice this up a bit smaller since I have a three year old and I don't want him to choke. 

Making the Bread Pudding:

  • Get the berry bread ready or use store bought bread. 
  • Make the bread dough, and bake it or bake it on a day you have some free time. This particular dough can sit in the fridge for up to 5 days - yay! If you do make the bread, which is hugely recommended. The dough makes awesome bread for french toast and or muffins. So don't feel like you are going to get stuck with half of a thing of berry dough and not know what to do with it. 
  • Let the bread sit out on the counter uncovered for part of a day or a full day to dry out a little bit.
  • Cut half of the bread into slices for the bottom layer. Dice the other half of the small loaf into cubes. 
  • The evening before you want to eat this - assemble it. 
  • Whisk the egg and milk together in a flat dish or bowl. 
  • Stir in the spices
  • Start grilling up the sausages or browning ground pork/turkey sausage. The meat needs to be almost fully cooked or cooked before added to the dish. I would strongly advise against using raw meat. 
  • Butter up a baking dish. I used my glass square one. 
  • Let the bread slices soak in the egg mixture for a minute and turn it over and let it sit for another full minute. If you are using a bowl takes it a bit longer since all the slices probably won’t fit in at the same time. I got 6 slices out of my first half which i managed to squeeze into the bottom of my dish for a solid first layer. 
  • Slice and dice up the meat if using links or whole sausages and put them in the baking dish to create a yummy meaty layer. 
  • Drop all of the cubes in the egg mixture and stir it around. Let them sit for 2-3 minutes to absorb the liquid. If you are mixing in the green onion do it in this step with the bread. 
  • Add the cheese and half of a small package of blackberries to the cubes and egg mixture. Gently toss it together. LOL don’t make jam. 
  • Pour the entire bowl of cubes, cheese and egg mixture into the baking dish. Pat it down with your fingers to create a nice level layer.
  • Cover with plastic wrap and put in the fridge overnight or at least 7 hours. 
  • Bring it to room temp or a minimum of 20 minutes while you are preheating the oven.
  •  Bake at 350 for 40 minutes.
  • Sprinkle on the green onion if you didn't previously mix it in. Let it sit for 5 minutes to firm up and then dive in! 


Enjoy savory or sweet breakfast at home.  
From my kitchen to yours!