I have been a bad blogger lately! I cannot find the time to sit down and blog!!
This means:
(1) my job has gotten really really busy
(2) my job has gotten really really really busy
(3) you get the point
I am definitely not complaining because I know how blessed I am to have a job I love. I am really just apologizing.
I thought I'd share a couple recipes David and I tried and loved from my Southern Living January 2012 issue.
Chicken Pot Pie with Cheddar & Chive Biscuits *Recipe calls for bacon in these biscuits but we didn't have any bacon so I changed the name of the biscuits :) They tasted great without it!*
Ingredients1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1/2 cup cold butter, cut into 1/2-inch cubes
2 cups self-rising flour
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted
Preparation1. Prepare Filling: Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
3. Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
4. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
RatatouilleIngredients1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound zucchini
1/2 pound yellow squash
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 (14.5-oz.) cans diced tomatoes
1 small eggplant (about 1 lb.), peeled and cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons chopped fresh basil
Preparation1. Cut first 5 ingredients into 1-inch pieces.
2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.
Enjoy!
