Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

Cheddar Bay Biscuit Chicken Pot Pie ala ~DKBB~

(original recipe from www.gonnawantseconds.com)

 

original photo from www.gonnawantseconds.com

Filling
3 Tbsp. butter
1 c. sweet onion, diced1 c. carrots, diced
¼ c. celery, diced
⅓ c. + 2 Tbsp. flour
2½ c. chicken broth
1 heaping Tbsp. chicken flavored Better Than Bouillon dissolved
   in ½ c. boiling water
1 tsp. Worcestershire sauce
2 Tbsp. cooking sherry
1 c. heavy cream
Salt and fresh cracked black pepper to taste
½ tsp. poultry seasoning*
¼ tsp. dried thyme leaves
¼ tsp. ground sage
¼ tsp. garlic powder
¼ tsp. onion powder (ONLY if not using pearl onions)
1½ c. frozen peas, thawed
1 c. frozen pearl onions, cooked and drained (optional)
4 c. chicken (or turkey), cut into bite-sized pieces (rotisserie chicken works well, as does leftover turkey)

• Preheat oven to 350°F.
• Melt 3 Tbsp. butter in a large, high-sided cast oven-proof skillet (or Le Creuset-type Dutch oven) over medium-high heat; add diced onions, carrots, and celery and cook, stirring often, until veggies are tender (about 15 minutes).
• Sprinkle the flour over the veggies, stirring constantly until flour coats veggies evenly; cook for 1-2 minutes to toast the flour; remove skillet from heat.
• Return pan to heat and whisk in chicken broth and dissolved Better Than Bouillon in water; bring this to a boil, stirring and scraping up all brown bits from bottom of pan; cook, stirring constantly, until mixture thickens (2 to 3 minutes).
• Stir in Worcestershire sauce, sherry, cream, spices, peas, pearl onions (if using), and chicken; add salt and pepper to taste; simmer to heat through (about 5 minutes).

*If you don’t have poultry seasoning, you can make it: ¼ tsp. ground sage, ⅛ tsp. each ground thyme, ground rosemary, marjoram, white pepper, and a pinch of nutmeg
 
Cheddar Bay Biscuit Topping
1 pkg. (11.36 oz. box) Cheddar Bay Biscuit Mix
¾ c. milk
½ c. shredded sharp cheddar cheese
¼ c. butter, melted

• In a large mixing bowl, stir together biscuit mix, milk, and cheese; stir just until there are not dry spots in the mix. Set seasoning packet aside.

Assembly

• Using a large spoon, drop the biscuit mix by heaping spoonfuls over the top of the chicken filling; bake for 14-18 minutes, or until edges are bubbling and biscuits are golden on top.
• In a small bowl, mix the melted butter and seasoning packet; brush the tops of the finished pot pie with the seasoned butter. Serve immediately.

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

Spicy Veggie and Hummus Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 
Spring Rolls
8 rice papers
½ c. hummus* (store-bought or homemade)
1 tsp. sriracha sauce
1 Tbsp. lime juice
¼ c. shredded carrots
½ cucumber, julienned
½ red pepper, julienned
¼ c. fresh spinach leaves
Fresh cilantro leaves (optional)
Bibb or butter lettuce leaves 

• Mix hummus, sriracha sauce, and lime juice to make a spicy, tangy spread (add more sriracha to increase the heat if desired).
• Prepare the veggies.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
½ tsp. sesame oil
¼ to ½ tsp. chili crisp
 
Mix all ingredients together, whisking well. Set aside.
 
This recipe can be cut in half for 4 spring rolls.

* My homemade hummus recipe can be found here.

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 

Spring Rolls
8 rice papers
½ lb. crab meat (fresh or imitation)
2 Tbsp. mayonnaise
1 Tbsp. sriracha sauce (or to taste)
½ cucumber, julienned
½ red pepper, julienned
1 avocado, thinly sliced
Fresh cilantro leaves (optional)
¼ c. shredded carrots

Bibb or butter lettuce leaves

• In a bowl, mix the crab meat (if desired, chop it up a bit to make the pieces small) with mayonnaise and sriracha sauce until the crab meat is well-coated. Add sriracha to increase heat as desired.
• Prepare the vegetables as directed and set each out in a bowl for assembly.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of Bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. honey (you could use hot honey if you’d prefer)
1 Tbsp. warm water
½ tsp. sriracha

• Mix all ingredients together, whisking well. Set aside.

This recipe can be cut in half for 4 spring rolls.

Easy Italian Beef Sandwiches ala ~DKBB~

 Easy Italian Beef Sandwiches ala ~DKBB~

(original recipe from www.tasteofhome.com)

 
1 3 lb. boneless beef chuck roast
1 tsp. Italian seasoning
¼ tsp. cayenne pepper
¼ tsp. ground pepper
¼ c. water
½ 16 oz. jar sliced mild (or hot) pepperoncini, undrained
½ 16 oz. jar hot giardiniera, undrained (you can cut up these veggies a bit)
½ 8 oz. jar Italian pickled garlic, drained (optional)
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 large clove fresh garlic, minced
1 envelope onion soup mix
2 Tbsp. Worcestershire sauce
Buns for serving (ciabatta buns, hoagie buns, or a full loaf of Italian bread)

• Cut roast in half, place both halves in 5-qt. slow cooker; sprinkle evenly with Italian seasoning, cayenne pepper, and ground pepper; add ¼ cup water to bottom of cooker; cook on high for 4 hours (until meat is tender).
• Remove both halves of the roast and shred the meat well (using either two forks or two meat claws); return shredded meat to slow cooker.
• In a large bowl, combine the pepperoncini, giardiniera, pickled garlic (optional), red and green peppers, minced fresh garlic, Worcestershire sauce, and onion soup mix; pour this over the meat in the slow cooker and cook for another hour on high (until peppers are tender).
• If you want grilled buns, prepare them as desired.
• Serve the shredded meat mixture over buns/as sandwiches using a slotted spoon (or tongs) to drain off the liquid.
• If using a full loaf of Italian bread, cut it in half lengthwise, spoon beef mixture over bottom half, replace top half, and cut into 6 sandwiches.