Chicken Stew with Biscuits

This was a really good, filling meal–kind of like chicken pot pie, only much more delicious.  I had a big pack of chicken breasts from Jewel, but it would also work with leftover chicken or whatever other kind of chicken you have lying around.

I used 4 cups of homemade stock + one can of Swanson’s.  The recipe called for 2 cubes of bouillon as well,  but I didn’t have any, and I thought that the stock was rich enough without it.  Also, if you’re using canned broth, you’ll want to keep the stew from being too salty.

I took a shortcut and used frozen biscuits instead of making them from scratch, but it wouldn’t add that much time overall.  The linked recipe includes a biscuit recipe–for simplicity, I left it off.  I also left out the pearl onions and just added a little extra yellow onion.  It could probably be more onion-y though.  You can never go wrong with more onions.  I had baby carrots, which I boiled until they were just tender, which worked really well in this recipe.

The recipe calls for 1/4 cup heavy cream.  I never have cream around, so I used a cup of skim milk.  I’m not entirely convinced of how necessary this is.  I may try leaving it off next time.  I also plan to try making it in advance and cooking it in the crockpot.

Cooking the stew

Recipe:

• 4-5 whole (6 split) chicken breasts (or whatever kind of chicken you have)
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1 cup milk
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes (or until tender)
• 1 10-ounce package frozen peas (2 cups)
• 1/ cup dried parsley

Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce slowly, stirring to incorporate. Simmer over low heat for 1 more minute, stirring, until thick. Add pepper to taste and the milk. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Remove the stew from the oven and arrange the biscuits on top of the filling. Return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html

Lemon Bars

Yesterday was Ryan’s birthday, so I made him some lemon bars for dessert.  Citrus-y desserts aren’t really my thing, but they’re a favorite of my mom and brother.

These lemon bars have a nice, tart, gooey filling over a shortbread crust.  You’ll want to cut them small.  I cut them fairly large at first, but they’re rather rich and are best in small amounts.  Dust them with powdered sugar after cutting.

The recipe calls for fresh lemon juice and zest.  I used dried zest and TrueLemon juice, and that seemed to work just fine.  It would probably be even better with fresh.  I do like that it can work with ingredients that you already have.

Some important tips:  Make sure you grease your pan first.  The bars can stick a bit, and they might burn to the sides if they are ungreased.  If you make up your curd too much before putting in the oven, it can crystallize a little on top.  I didn’t really notice any difference in taste, so I would say this only really matters for presentation, which can be disguised with powdered sugar.   Also, you should note that the bars are quite thick.  If you like your bars with lots of lemon curd, you’ll enjoy these.

The original recipe was written for six extra-large eggs.  If you have large eggs, as most people do, use seven to make it work.

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice (4 to 6 lemons)
• 1 cup flour
• Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles or squares and dust with confectioners’ sugar.

Source: http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe/index.html

Parmesan Crusted Salmon

With fish, I usually find that simple preparations are the best.  This recipe is great because it’s simple, quick to prepare, and really flavorful.  And since it’s broiled with just a little bit of mayo and cheese, it’s healthy too!

I served the salmon with brussels sprouts and skin-on mashed red potatoes.  The salmon has a nice crust from the parmesan, and creaminess from the mayonnaise and dill.  You could also try asiago or romano cheese with this.

For this dish, I use pre-cut salmon filets from the butcher counter at the grocery store.  If you get a whole side, you’ll want to skin it before starting.  I usually start broiling the salmon skin-side down for a prettier presentation.

It’s really easy, and only takes about fifteen minutes to prepare.  This would make a good light supper in warm weather with a salad.

The Recipe:

• 3-4 six oz Fresh Salmon Filets, thawed if frozen
• 1/4 cup mayonnaise or Miracle Whip
• 1 T lemon juice
• FRESH grated/shredded parmesan cheese (about 2 Tablespoons per filet)

Dried dill (opt)

Mix mayonnaise, lemon juice, and dill in small bowl.  Broil salmon for five minutes each side.  Flip salmon and brush with mayo mixture.  Sprinkle liberally with parmesan cheese.  Broil five minutes more, or until parmesan forms a golden-brown crust.

Source: http://www.mealsmatter.org/recipes-meals/recipe/8634

Rice and Cheese Bake

I tried out a brand-new recipe for my first post here!  It’s something I like to call an “I need groceries” dish.

This is a vegetarian recipe, similar to a quiche, but with an airier texture.  It makes a good base to add ingredients to.  Since it doesn’t layer like a quiche though, I would stick to lighter ingredients that can be chopped small.  Too many heavy ingredients would prevent it from setting properly.

I used about 6 ounces of Swiss cheese instead of the gouda and muenster the original recipe calls for.  You could sub in any firm cheese, just watch amounts if you’re using a stronger cheese.

I really liked the bell peppers in this dish, and I didn’t put in very many.  I’d probably bring it up to half a cup of peppers next time.  I also think it could use a little spice, perhaps a little cayenne pepper.

The Recipe:

• 6 ounces Swiss cheese
• 2 cups cooked rice
• 1/4 cup finely chopped red bell pepper
• 3 eggs separated
• 1 cup milk
• 1/2 teaspoon salt
• dash ground pepper
• dash paprika

In a large bowl combine cheeses, rice, and bell pepper. In another bowl, beat egg yolks with milk until blended; add seasonings. Pour egg yolk mixture over cheese and rice mixture.

In another bowl beat egg whites until stiff but not dry; fold into the cheese and rice mixture. Pour into a greased shallow 2-quart baking dish. Bake in a preheated 350° oven for about 35 minutes, or until browned and set.
Serves 4 to 6.

Source: http://southernfood.about.com/od/ricesidedishcasseroles/r/bl50804a.htm