Carter's Lake
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Chicken and Biscuit Pie
By Char | August 27, 2008
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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 Watkins Sage
1/2 teaspoon Watkins Thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (leftovers or frozen ones that have been thawed)
salt and pepper
Biscuit Topping
2 cups flour
1 tablespoon Watkins 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
Directions:
Melt the butter on the stovetop in a Dutch oven or other oven-safe saute 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.
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.
Remove the pan from the stovetop and heat the oven to 375 degrees. 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.
Flour your work surface and turn the dough onto it. Using floured hands, knead the dough towoor 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 place, for about 15 minutes.)
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.
Topics: Casseroles, Chicken, Recipes | No Comments »
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Italian-Style Turkey Meat Loaf
By Char | August 26, 2008
Ingredients:
2 pounds lean ground turkey
1 cup fine Italian-style bread crumbs
1/2 cup ketchup
1 cup grated mozzarella
1 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chopped fresh parsley
2 teaspoons Watkins Basil
1/2 teaspoon Watkins Thyme
1 teaspoon salt
1/2 teaspoon Watkins Pepper
2 eggs, lightly beaten
2 cups pasta sauce
Directions:
Heat the oven to 350 degrees. Oil a large jelly roll pan or a roasting pan and set it aside.
Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.
Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top. Keep baking the meat loaf until it is cooked through, about 35 minutes more. Allow the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired. Makes 8 or more servings.
Topics: Poultry, Recipes | No Comments »
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Peanut Butter, Banana and Berry Salad
By Char | August 25, 2008
Ingredients:
2 medium bananas, sliced
2 tablespoons lemon juice
2 cups shredded romaine lettuce
1 cup sliced strawberries or raspberries
Peanut Butter Dressing
2 tablespoon creamy peanut butter
1 tablespoon honey
1/2 cup low-fat vanilla or plain yogurt
2 tablespoons orange juice
Directions:
Combine all the dressing ingredients in a blender and process the mixture until smooth.
In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.
Divide the lettuce among four serving dishes and then top it with the bananas and berries. Drizzle peanut dressing over each salad and garnish with chopped peanuts. Serves 4.
Topics: Recipes, Salads | No Comments »