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.

Mushroom and Black Pepper Pasta ala ~DKBB~

Mushroom and Black Pepper Pasta ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 

Photo from The Pioneer Woman

Kosher salt
8 oz. linguine (or similar type pasta)
3 Tbsp. salted butter
8 oz. each of two kinds of mushrooms (what’s available where you live will dictate this)
4 cloves of garlic, thinly sliced
1 shallot, diced
1 Tbsp. fresh cracked black pepper
1 Tbsp. Trader Joe’s ground fermented black garlic (optional)
¾ c. heavy cream
¼ c. ground parmesan or Parmigiano Reggiano cheese, plus additional for serving (or any other such cheese you may prefer)

Fresh parsley (optional)

• Bring pot of lightly salted (using kosher salt) water to a boil and add the pasta; cook for 2 minutes less than package directions.
• Using a glass measuring cup or heatproof pitcher, scoop 1½ cups of pasta water out, then drain the pasta and set aside.
• Melt butter in large skillet over medium heat; add mushrooms, garlic, and shallot and cook, stirring until the liquid cooks off and the mushrooms are golden (7 to 8 minutes).
• Add a pinch of kosher salt and the black pepper (it will look like too much pepper, but it’s not) and black garlic; stir and cook for another couple minutes.
• Pour in the cream, stir it in well, and let it boil gently and thicken (about 2 minutes).
• Reduce heat to low and add the cheese, stirring it in well, then the drained pasta; make sure to coat the pasta well with the sauce.
• Add in some of the reserved pasta water if the sauce gets too thick.
• Dish up the pasta with lots of mushrooms and sprinkle on more cheese and sprinkle on fresh parsley if desired.

Samba Schutte's Key Lime Pie

Samba Schutte's Key Lime Pie

I did an online baking class with the actor and baker extraordinaire Samba Schutte through bemomentus.us. His classes are always a ton of fun, a bit naughty, and chaotic as heck. Anyway, this gem came out of that class.

Ingredients:
1½ cups graham cracker crumbs (2 packets of 9 crackers each)
5 Tbsp. melted unsalted butter
1 tsp. ginger powder
4 large egg yolks
6 ripe limes
1½ Tbsp. of lime zest
½ cup lime juice
14 oz. can condensed milk
2 Tbsp. sour cream
1 cup heavy cream

Crust:
You can use a store-bought graham cracker crust, but....

• Set oven to 350°F.
• Crush graham crackers either in food processor OR put them in a large Ziploc bag and roll them the dust with your rolling pin; add the ginger powder to your crushed crackers.
• Melt the butter and let it cool a bit, then add melted butter to cracker crumbs, using your hands to mix it all together; you want a texture that clumps together when you squeeze it; add 1 Tbsp. of water to this to help things hold shape.
• Put this crumb mixture into your chosen vessel (I use a 9” pie plate), spreading it evenly across the bottom and up the sides; press hard around the edges and firmly around the base so it holds its shape when baking.
• Bake for 10-12 minutes, until it’s golden brown and fragrant.
• Remove from oven and set aside to cool as you make the filling (leave the oven on).

Filling:

• Using a fine grater, zest all the limes; set this zest aside for now.
• Cut the limes in half and juice them (roll them on the counter first to help release juices); strain out any pulp/seeds; you’ll need ½ cup of lime juice (set aside for now).
• Using your stand-up mixer, add your separated egg yolks and 1 Tbsp. lime zest to the mixing bowl, then mix on high speed for about 5 minutes until the mixture becomes fluffy and gains a bit of volume.
• Add the condensed milk and mix again at high speed for about 3-4 minutes until it all blends together and thickens up a bit.
• Add the 2 Tbsp. of sour cream and mix again on high speed for a bit.
• Add the lime juice and mix at high speed for 30 seconds.
• Gently pour the filling into the cooled pie crust, using a spatula to make sure it is evenly spread.
• Place the pie in to oven and bake for 17-20 minutes, checking at around 15 minutes. You’ll know it’s ready when the center is set but still quivers when you shake the pie plate. I check it like I do pumpkin pies…place a butter knife in the center and if it comes out clean, the pie is done.
• Let the pie cool completely before adding the (optional) topping.

Topping*:
I chill the bowl and beaters before I make any sort of whipped cream.

• In a medium mixing bowl, add the heavy cream; mix on high speed until it forms stiff peaks (usually 3-5 minutes).
• Use a spatula to dollop the whipped cream onto the top of the cooled pie and spread it evenly; use the remaining lime zest to dust over the top of the whipped cream.

*Remember, the topping is optional. The pie tastes just as good without it, and you save some calories.

Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~

(original recipe from Karen Johnson on tasteofhome.com)

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
1 tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

• Preheat oven to 425° F.
• Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
• In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
• Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
• Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
• Egg wash the top of the pie you are baking.
• Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~

Bacon & Brown Sugar Arkansas Green Beans ala ~DKBB~

(original recipe from thewanderlustkitchen.com)

 

Original photo
 from thewanderlustkitchen

1 lb. fresh green beans, snapped -OR- 1 lb. frozen cut green beans

4 to 6 slices of bacon, diced

1 to cloves garlic, minced

¼ c. packed brown sugar

¼ c. salted butter, melted

3 to 4 tsp. soy sauce

• Preheat oven to 350°F.
• Place beans in large sauce pan; add enough water to cover beans; bring water to boil; reduce heat and cover; simmer for 5 minutes.
• Drain the beans and place them in a 1 to 2 qt. casserole dish or glass baking pan.
• Heat a large skillet over medium heat; add the cut-up bacon and cook until almost crisp (or until as done as you prefer); remove bacon from pan and drain grease from bacon; add bacon to the beans in the baking dish.
• In a small bowl, stir together the garlic, brown sugar, soy sauce, and melted butter; drizzle this mixture evenly over the beans and bacon.
• Bake uncovered for 20 minutes, then gently stir making sure all the beans are coated with the sauce and continue baking for another 15 minutes.

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~

(original recipe from Ina Garten)

1 clove garlic, minced

Pinch thyme

Pinch rosemary

Pinch parsley

1 Tbsp. freshly grated Parmesan Reggiano cheese

2 large eggs

2 Tbsp. heavy cream

1 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

Toasted bread (I prefer homemade or English muffin)

• Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
• Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
• Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
• Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
• Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
• The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
• You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

Chicken Piccata ala ~DKBB~

Chicken Piccata ala ~DKBB~

(original recipe from Giada De Laurentiis)

 2 skinless, boneless chicken breasts, butterflied and then cut in half (so you have 4 total pieces)

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 Tbsp. unsalted butter, divided

5 Tbps. Extra-virgin olive oil, divided

¼ to ½ tsp. rosemary (crushed if dry, minced if fresh)

¼ tsp. ground thyme (optional)

¼ tsp. white pepper (optional)

Juice of ½ lemon

½ c. chicken stock

¼ c. brined capers, rinsed and drained

⅓ c. fresh parsley, chopped (optional – for garnish)

• Season chicken with salt and pepper; dredge chicken in flour and shake off excess.
• In a large skillet over medium heat, melt 2 Tbsp. butter with 3 Tbsp. olive oil; when butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate.
• Melt 2 more Tbsp. butter for add other 2 Tbsp. oil; when butter and oil start to sizzle, add the other 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate with other 2 chicken pieces.
• Add lemon juice, chicken stock, capers, rosemary and thyme and white pepper (if desired); return to heat and bring to a boil, scraping up all brown bits from the pan for extra flavor.
• Taste liquid for seasoning and adjust as desired.
• Return chicken pieces to pan and simmer for 5 minutes; remove chicken to serving platter.
• Add remaining 2 Tbsp. butter to sauce and whisk vigorously; pour sauce over chicken and garnish with parsley if desired.

Serve with rice or potatoes.