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 hummus in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two of cilantro (if using).
• 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.

Chicken and Stuffing Casserole ala ~DKBB~

Chicken and Stuffing Casserole ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 
¾ cup salted butter, divided

photo from thepioneerwoman.com

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
½ cup Wondra (or all-purpose) flour
4 c. chicken broth, divided
2 to 3 12.5 oz. cans shredded chicken breast
1 to 1½ cups frozen peas
½ cup heavy cream
1 tsp. dried thyme leaves
¾ tsp. salt
½ tsp. black pepper
½ tsp. white pepper
¼ tsp. ground turmeric
12 oz. savory herb or chicken stuffing mix
1½ tsp. dried parsley

• Preheat oven to 375°F.
• In a Dutch oven, melt 3 Tbsp. of the butter over medium-high heat; add the onion, celery, and carrot and cook until the vegetables are beginning to soften; sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
• Gradually stir in 2 cups of the chicken broth; bring to a boil, then reduce the heat to medium-low and simmer, stirring often, for about 5 minutes; stir in the chicken (with the water it’s packed in), peas, cream, thyme, salt, pepper, and turmeric; return to a simmer and cook for at least 3 minutes more (cook until it thickens significantly, adding more flour if needed).
• Melt the remaining 3 Tbsp. butter in the microwave; stir it into the stuffing mix along with the remaining broth (add broth a bit at a time, you might not need all of it); let this stand for a few minutes so the stuffing mix can absorb the broth/butter (this should be well-soaked but not squishy).
• Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture; top chicken mixture with stuffing mixture (by the spoonful, covering the top as evenly as possible).
• To avoid a mess in your oven, place the baking dish on a cooking sheet with sides; bake 30 to 35 minutes, until golden brown on top and bubbly around the edges.
• Sprinkle with fresh chopped parsley before serving, if desired.

Perfect Potato Soup ala ~DKBB~

 Perfect Potato Soup ala ~DKBB~

(original recipe from The Pioneer Woman)

 
4 to 6 slices bacon, cut into ½ inch pieces)
1 large onion, diced
3 to 4 whole carrots, peeled and diced into small pieces
3 stalks celery, diced into small pieces
4 medium potatoes, peeled and diced into small pieces
4 cups chicken broth
3 Tbsp. flour
1 cup milk
1 cup cream
½ tsp. salt (more to taste)
Fresh cracked pepper to taste
½ tsp. cayenne pepper
½ tsp. garlic salt
½ tsp. smoked paprika
2 tsp. oregano
1 tsp. rosemary
1 tsp. dried parsley

• Cook bacon in soup pot over medium-low heat; cook until just under crisp; remove bacon for now, but leave grease.
• Add onions, carrots, and celery to bacon grease and cook on medium, stirring occasionally, for about 5 minutes; add potatoes, salt, and pepper and cook for a few more minutes.
• Pour in broth and bring all to gentle boil; cook for about 15 minutes or until potatoes start to get tender.
• Mix the flour and milk in a jar with a lid, shaking until well blended; pour into the soup and cook all 5 minutes.
• Add in the seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.
• You can use an automatic pan stirring device (like a Uutensil StirrTime) to get everything well blended and keep things from sticking to the bottom of the pot.

Japanese Curry ala ~CHB~

Japanese Curry ala ~CHB~

(original recipe from norecipes.com)

Curry

Photo from norecipes.com

1 lb. boneless skinless chicken thighs
1 tsp. salt
¼ tsp. ground black pepper
⅓ c. canola oil
2 large garlic cloves, minced
½ tsp. or inch fresh ginger
2 large onions, thinly sliced
2½ tsp. to 3 Tbsp. curry powder (depending on taste and tolerance)
3 c. chicken stock
2 carrots, cut into chunks
½ medium apple, peeled, cored, and grated
2 Tbsp. chunou sauce (2 parts ketchup to 1 part Worcestershire sauce in a pinch)
1½ tsp. unsweetened cocoa powder
1 Tbsp. tomato paste
1 tsp. salt

¾ tsp. turmeric

1 tsp. Szechuan peppercorns

½ tsp. cumin

1 bay leaf
2 medium potatoes, peeled and cut into chunks
¾ to 1 c. frozen peas

Roux
1 Tbsp. unsalted butter
1 Tbsp. flour 

• Clean any large bits of fat or tendon from the chicken and cut into large chunks; sprinkle with salt and pepper and mix to distribute evenly.
• Heat the oil in a heavy-bottomed pan over medium heat until hot and shimmering, then add the chicken in a single layer; let chicken brown undisturbed about 5 minutes; flip chicken and let it brown on the other side.
• Turn down the heat to medium-low and transfer chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.
• Add the garlic and ginger and fry in the oil until it’s not sizzling as much and it reaches a rich caramel brown color.
• Add the onions, stirring to coat with oil; cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
• Remove the lid, turn up the heat to medium, and continue frying the onions, stirring constantly until pan contents are reduced to about 1/8 of original volume and it forms a shiny caramel brown paste (20-30 minutes); if the onion starts to stick to the pan before fully caramelized, try scrubbing off the stuck bits with a spatula, and if that doesn’t work, add a tiny bit of water to the area where things are sticking and use spatula to scrape.
• When the onions are fully caramelized, add the curry powder and sauté briefly until very fragrant.
• Return chicken to pot and add chicken stock, carrots, grated apple, chunou sauce, tomato paste, cocoa powder, salt, turmeric, peppercorns, cumin, and bay leaf; bring to a boil over high heat, then reduce heat, cover, and simmer for 15 minutes.
• In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat; use spatula to stir constantly until bubbling subsides and roux is light brown in color.
• When potatoes are tender, taste and adjust salt to taste; if you like your curry sweeter, you can add some honey to taste.
• Finish the curry by stirring in the roux and green peas; bring to a boil to thicken.
• Serve with hot rice or on top of a bowl of udon noodles.

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.

Bavarian Lentil Soup ala ~DKBB~

Bavarian Lentil Soup ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

4 to 8 slices of bacon, roughly chopped

½ c. diced onion

½ c. diced leeks (white parts only)

½ c. diced celery

½ c. diced carrots, unpeeled

1 qt. chicken broth

1 c. brown lentils

1 tsp. thyme

2 bay leaves

½ tsp. black pepper

¼ tsp. garam marsala

2 c. diced raw potatoes, unpeeled

2 Tbsp. white vinegar

1 Tbsp. sugar

Salt to taste

·       Heat a dutch oven or other heavy-bottomed pot over medium heat; cook the bacon until the fat has rendered into the pot and the bacon is crispy.

·       Add the onion, leeks, celery, and carrots to the pot; sauté for 5 to 7 minutes or until golden.

·       Pour in the broth and scrape any brown bits on the bottom of the pot with a wooden spoon; add the lentils, thyme, bay leaves, pepper, and garam marsala; cook for 30 minutes on medium, covered.

·       Add the potatoes and cook an additional 20 minutes, or until lentils and vegetables are tender; using an immersion blender (or regular blender if you don’t have an immersion blender), blend until there is approximately 1/3 of the veggies left intact.

·       Stir in vinegar and sugar, then salt to taste.

·       Serve warm with bread and butter or naan.

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20 oz can pineapple chunks in own juice -OR- 2 cups fresh pineapple, chunked

Photo from Taste of Home

⅓ cup water
3 Tbsp. red wine vinegar
2 Tbsp. low-sodium soy sauce
¼ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper and/or chili sauce, as desired
20-30 cooked spicy Italian meatballs
1 lg. green pepper, cut into 1” pieces
½ onion, cut into small chunks
Carrots and/or celery, cut into small chunks, as desired
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
Hot cooked rice

• Drain pineapple, reserving juice; set pineapple aside. If using fresh pineapple, use 1 small can pineapple juice.

• Add water to juice (if needed) to measure 1 cup; pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.

• Add the pineapple, meatballs, veggies, water chestnuts, bamboo shoots, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.

Lemon Chicken Orzo Soup ala ~DKBB~

Lemon Chicken Orzo Soup ala ~DKBB~

(original recipe from Cook up Comfort by Eric Greenspan)

1 large can (12.5oz) chicken breast in water

2 carrots, finely chopped

1 rib celery, finely chopped

½ onion, finely chopped

½ tsp. salt

½ tsp. cracked pepper

4 cups chicken broth

1 cup orzo (wheat orzo, if you can get it)

2 large eggs

½ tsp. salt

2 Tbsp. lemon juice

• Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
• Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
• Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
• Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
• Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.

Makes 4 decent sized servings.

Carrot Cake Cookie Sandwiches ala ~DKBB~

Carrot Cake Cookie Sandwiches ala ~DKBB~

(original recipe from Cooking Light)

Cookies:

2 cups finely shredded carrots

⅓ cup brown sugar

2 Tbsp. butter

2 Tbsp. Canola oil

1 tsp. grated orange rind

½ cup raisins (optional)

½ tsp. vanilla extract

1 large egg

1 cup unbleached flour

⅓ cup brown sugar

1 tsp. ground cinnamon

¼ tsp. salt

¼ tsp. baking soda

¼ tsp. baking powder

• Preheat oven to 350° F.
• Combine shredded carrots and brown sugar in bowl; toss well; let stand 5 minutes.
• If using raisins, put them in small bowl and water and microwave on high until water boils; drain off all water and cool a bit.
• Place butter in microwave-safe bowl and microwave on high for 30 seconds or until melted; add oil, orange rind, vanilla, and egg; whisk until well combined.
• If using raisins, add the drained, cooled raisins to the carrots and brown sugar, tossing to mix well.
• Combine flour, brown sugar, salt, baking soda, and baking powder in a large bowl; whisk well.
• Add carrot mixture and butter mixture to flour mixture; stir just until combined.
• Drop dough by tablespoonful 2 inches apart onto parchment-lined baking sheet, making sure you end up with an even number of cookies.
• Bake for 9 minutes or until cookies are set and crisp and around the edges.
• Remove pan from oven and let stand 3 minutes; after 3 minutes, remove cookies from pan onto wire rack(s); let cookies cool completely before assembling into cookies sandwiches.

Filling:

4 oz. ⅓-less-fat cream cheese, softened

¼ tsp. vanilla

⅛ tsp. salt

1 cup powdered sugar

• Combine first 3 ingredients in medium mixing bowl and beat with mixer at medium speed 3 minutes or until fluffy.
• Add powdered sugar and beat at low speed 1 minutes or until well combined (do not overbeat).
• Spread 1 Tbsp. (or more, use your judgment) on flat side of cookie and top with flat side of another cookie to create a cookie sandwich; repeat with remaining cookies and filling.

If you make 14 total cookies, per serving: 186 calories, 28g carbs, 1g fiber, 2g protein, 140mg sodium, 7.6g fat.

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~

(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1

3 cans chicken in water

1 large onion, diced

6 medium to large carrots, chopped

6 celery ribs, chopped

3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine

2 tsp. sugar

¼ to ½ tsp. white pepper

5 whole peppercorns

Dumplings

1⅓ cup flour

2 tsp. baking powder

¾ tsp. salt

⅔ cup milk

1 Tbsp. butter, melted

Soup, part 2

½ cup heavy whipping cream

1 tsp. dried parsley

1 tsp. thyme leaves

• Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
• Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
• Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
• Gently stir in cream, parsley, and thyme.