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!

Cook Once Eat Twice: Subs & Spaghetti

BBQ season is underway here in Southern Arizona. The weather has been beautiful. Shorts, t-shirts, and sandals. Fun stuff. I will be missing this warm, but not too hot weather in a few months. Our days are filled with hanging out at the park and walks every evening. To celebrate this amazing 70-80 degree weather, I made my favorite summer food - BBQ-ed Balsamic Chicken Bruschetta subs and tweaked it into a pasta meal for the next day. I found this recipe awhile ago on pintrest. (Thank you pintrest I love you) I make it often just because its super easy and I am addicted to basil and tomatoes. We have talked about my love of tomatoes, haven't we? I used to grow some on my patio in California. I really should talk to someone about that small tiny little obsession. In the mean time make this! If its not quite warm enough, in your area yet, its almost as delicious inside on the grill. There is just something to that wonderful smoke from a bbq that transforms meat. 

So here you go two recipes for the cooking time of one. Both are delicious and easy. The first meal comes from a great site for yummy food called the Picky Palate. Second meal is mine. 

Note: For either recipe below there is one important step to complete at least 2 hrs before but up to weeks when you buy the chicken and freeze it.  Make the marinade. This will impart much flavor into your otherwise boring boneless skinless chicken breast. It will also keep it from getting dried out on a grill. In a large gallon sized freezer bag make the marinade for the chicken. Mix 1/4 cup olive oil + 1/4 cup balsamic vinegar for each 2 whole breasts or 4 breast halves. It freezes beautifully for an easy make ahead meal.


Meal #1:Bruschetta Chicken Sub Sandwiches

Ingredients:  

1 half boneless skinless chicken breast per person marinated in the fridge
6 fresh basil leaves
2 medium to large sized tomato
1/2 Tbs balsamic vinegar
1 Tbs olive oil
1/4 tsp salt 
1/8 tsp pepper
1 Tbs minced garlic 
1 Sandwich roll per person
2 slices of fresh mozzarella cheese per person
1 slice of provolone cheese per person

How to make it: 
1. Pound the chicken a little for flatter, more even cooking. 
2. Grill the chicken. Throw away the marinade. Cook 4-5 minutes each side. Flip only once for nice grill marks. If making the second meal grill the chicken for that at this time also. 
3. While chicken is cooking combine salt, pepper, olive oil, balsamic vinegar, garlic, tomato and basil in a bowl. Let the mixture sit at room temperature letting the flavors develop. 
4. During the last minute of the chicken cooking, heat the rolls on the grill, and top each piece of chicken with the cheese. Don't put the cheese on the chicken for the second meal. 
5. Top each bun with a cheese covered chicken half. Then top the chicken with a spoonful of the bruschetta topping. 

Serve warm with sides of your choosing.... watermelon, chips, salad, grilled corn ect. Enjoy! 

Meal #2:Bruschetta Chicken Spaghetti 

Ingredients: 
salt
pepper
1/4 cup of shredded mozzarella cheese per person
1 half chicken breast per person (previously marinated and grilled) 
1 cup of your favorite spaghetti sauce*. I used my freezer pasta sauce. Click here for it. 
half box of thin spaghetti noodles,  whole wheat *
5-6 fresh basil leaves thinly sliced
1 tomato
1/2 Tbs balsamic vinegar
1 Tbs olive oil
1 Tbs minced garlic 

*These amounts will serve 3-4 adults. Add more sauce, noodles, and chicken as needed. This recipe is easily transformed from a 2 person meal to a 6 person meal. 

 How to make it:
1. In a large pot, cook the spaghetti as per box directions to 1 minute short of the al dente cooking time,  in salted boiling water 
2. While noodles are cooking, mix together the bruschetta topping in a bowl. Combine finely chopped tomato, garlic,  basil, olive oil, 1/2 tsp salt, 1/4 tsp pepper, and olive oil.
3. Once noodles are 1 minute shy of al dente, toss with the sauce of your choice in the same pot over low heat. 
4. Add the grilled chicken to the pot. Use tongs to nestle the chicken into the noodles and keep reheating. Add a little bit of water if needed to loosen the sauce up. You want a gentle simmer not a boil.

5. Top each piece of chicken with shredded cheese. Serve once everything is heated through and cheese is melted. 
6. Serve topped with the bruschetta topping and extra shredded cheese. 

Serve warm/hot with yummy sides like garlic bread, cooked vegetables, or cheesy garlic french bread, or parmesan basil biscuits, or salad. Enjoy! 

Two recipes for the time of one.  

Healthy. Mouthwatering. Comforting Italian food twisted slightly in new ways. Great for company. Not what you would usually expect from a regular chicken sub sandwich nor some plain jane spaghetti.  

From my kitchen to yours

Veggie - Chicken Biscuit Stew

Yay it's December, my favorite season. We are far away from our families this year but Christmas is still special. It's been a crazy year and I think I need some calm relaxing time just at home. We adopted this year, changed/moved out of state, got out of the navy, and both got new jobs. There has been so much to think about and adjust to - I haven't posted new recipes as often as I ususally do. I have been really sick lately. Cooking when sick isn't fun, but eating comfort food is very much needed and wanted. Bring on the comfort. Bring on the veggie chicken biscuit stew. 

Veggie - Chicken Biscuit Stew 

serves approx 4 adults. the orignal recipe can be found here. 

Ingredients for the stew:

1/2 cup frozen peas (keep frozen until needed)

2 cups frozen brocoli pieces (keep frozen until needed)

6 oz cooked/frozen chopped spinach (defrost in the mirowave and drain throughally in a towel)

1 cup or half of a large onion, finely chopped

2 tsp minced garlic

2 boneless/skinless chicken breasts cut into bite size cubes

1 Tbs all purpose flour

4 heaping Tbs white wine* ( used pinot grigio)

1/4 cup of water

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp curry powder

1 TBS olive oil

3/4 cup plain (organic if you have it) yogurt

* You can taste the wine in this dish so please use one that you like to drink. It doesn't have to be expensive just tasty. The one I picked for this was $3.99 from the grocery store. The wine you pick elevates the dish by creating depths of flavors not usually seen in a standard casserole dish.  

Ingredients for the biscuits:

1 cup all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp dried chives

2 tsp dried parsley flakes

1/4 tsp salt

4 tsp cold butter, cubed

1/2 cup of plain yogurt

Directions: 

1. Heat olive oil in a large skillet

2. Cook the chicken in the skillet for approx 4 or 5 minutes each side stirring/flipping as needed until they are golden brown

3. Add garlic and onion to the skillet and continue cooking on low 2-3 more minutes

4. Preheat your oven to 350 degrees

5. Add the frozen veggies to the skillet and let them start heating up on low for several minutes (spinach, broccoli, and peas)

6. Prepare the thickening agent in a separate bowl or cup (water, flour & wine) and stir with a fork or whisk until smooth. Add that to the skillet. Increase heat to medium to bring the liquid to a boil and then return the temperature to low. Keep on low until ready to be put into baking dish.

7. Add everything else to the skillet (except the spinach) and stir to coat the chicken in the spices. 

8.  Next make the biscuits. In a medium bowl combine all the ingredients listed for the biscuits except the yogurt. 

9. Use your fingers or a pastry tool or a food processor to combine the cold butter into the seasoned flour. Once it is throughoully combined add in the yogurt. Use a spoon or flexible spatula to combine it into a very sticky doughy mound. 

10. Dump or scoop the contents of the skillet into the baking dish. Topping the chicken mixture is the spinach - use your fingers to pull some of the leaves apart. Top the spinach with several scoops of the sticky herb flavored biscuit dough. I made 9 individual circles so the green of the veggies could be seen through and pop with color. 

11. Cook for approx 30 minutes uncovered. Biscuits should be golden brown and the sides of the dish should be bubbly. 

enjoy & be well 

From my Az kitchen to yours! 

Parm Basil biscuits: The perfect accompaniment to Winter soup weather

November is awesome soup weather. Even in Southern Arizona it is starting to get cold in the mornings and evenings. Of course cold and flu season likes to attack people about this time of the year too. So this is good soup weather if you are cold or have a cold. While, this isn't a comforting soup recipe, these biscuits are perfect for dunking into soup or eating along side. In the case you have leftovers from Thanksgiving, any kind of herbs will work in this. I didn't have any fresh basil leftover so I used dried and it worked perfect. This would also be a great side dish to pizza or any pasta Italian style dish. My hubby said the flavors reminded him of pizza. It took approx 20 minutes to make and bake these - super easy. I hope you enjoy them! 

Recipe was adapted from Feb/March 2002 Light & Tasty magazine. 

Ingredients: 

1 1/8 cup all purpose flour
1/4 cup shredded good parmesan cheese 
1 tsp dried basil or 1 Tbs fresh minced basil
1 1/4 tsp baking pwd
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp black pepper
1/2 cup buttermilk *
1 1/2 Tbs Olive oil

1. In a large bowl mix all the ingredients together well. 
2. Turn the dough onto a floured surface and knead a few times until smooth
3. Sprinkle your hands with extra flour if the dough is sticking
4.  Preheat the oven to 400 degrees
5. Roll the dough into 1/2 inch thickness and use a biscuit cutter to make approx 10 circles * depending on your size of cutter. I used a glass cup since I was in a hurry. But a cutter is better because it doesn't press the sides of the biscuit making the biscuit more compact instead of having flaky layers.  
6. Bake on ungreased cookie sheet about an inch apart for 14-18 minutes. Pull them out when they look lightly browned. 
7. Serve hot with some soup

* if you don't have buttermilk try these two:  combine 2/3 cup of plain yogurt nonfat with 1/2 cup of 1% milk,  OR put 1 Tb of white vinegar in a one cup measuring cup and fill the rest of the measuring cup with 1% milk and let it stand for 5 minutes to thicken up. The buttermilk in this dish really makes the biscuits creamy and full favor without all the fat of butter.

Keep enjoying your Fall as we head into winter! 

From my Az kitchen to yours 

related recipes:

1.Tomato Basil Hidden Vegetable Soup

2.Classic Butternut Squash Soup

3. Bacon Zucchini Chili