Tuesday, September 30, 2008

Chicken Biscuit Pie (Dinner)



Ingredients
Filling:
4 tablespoons butter
1 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper
Biscuit Topping
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk


Instructions
1. Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it. 2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste. 3. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together. 4. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.) 5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings.

Sunday, September 28, 2008

Chicken Ham Sandwich

Colorful with red and yellow peppers, and spiced up with pepperjack cheese, this sandwich is perfect for lunch or dinner.


Cooking Time: 20-30 minutes
Ingredients:
4 sub sandwich-type rolls (I like the deli rolls in the bread section at Costco the best.)
Ranch dressing
3 large chicken breasts, cooked and cut into strips (McCormic’s Montreal Steak Seasoning works well)
1 large red bell pepper, cut into strips
1 large yellow or green bell pepper, cut into strips
Pepper jack cheese
4 thin slices of ham (optional—Joe likes extra protein!)

Instructions:
Open the rolls, and place them face up on the cookie sheet. Spread a thin layer of ranch dressing on each side of the roll. Place chicken strips, ham, and bell pepper strips on bread. Top with cheese. Place sandwich under broiler for 5-10 minutes or until cheese is melted and bubbly. Remove sandwiches, place tops on them, cut in half, and enjoy!
Serves 4.

Red Hot Ravioli

Who doesn't like some good Ravioli with a touch of extra cheese?


1 package (about 26 oz.) frozen cheese ravioli
2-1/4 cups water
1/2 tsp. salt
1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1/4 cup heavy cream, half and half, evaporated milk, milk or non-dairy creamer (optional)


1. In 12-inch nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes.2. Stir in Pasta Sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.
Serves:
4
Preparation Time:
5mins.
Cook Time:
20mins

Cooking with Melanie

What's better than to cook with your friends? We made lasagna and salad. It was a blast!

Cake for Jenna's 3rd Birthday

This is the cake I made for Jenna's 3rd birthday!

Instructions:

Jacob's Birthday Cake

This is the cake I made for Jacob's 1st birthday!


Instructions on how to do it: