Old fashioned comfort food of Chicken Gravy over Biscuits

ZfTw8xWf13c213532383730303FEvfehL8_1346360845

 

1 tablespoon butter and dash of olive oil

1/2 onion, diced

1 clove garlic, minced

1 carrot, peeled and diced

2 stalks celery, diced

3/4 cup chicken stock

1/4 cup flour

4 cups whole milk

1 1/2 cup fresh baby spinach

1 cup frozen peas

rubbed sage to taste

salt and pepper; taste

Biscuits

In a heavy bottom pan saute the onions, carrots, celery and garlic until onions are softened. Add the chicken stock and simmer until carrots and celery are tender. Add the flour, sage, salt and pepper and combine well. Pour in the milk and bring to a simmer; simmer until thickened. Add the spinach and peas and cook briefly just until peas are defrosted. Serve over warm biscuits.

Chicken Cobbler with Chipotle Cheddar Biscuit Crust – Comfort food at its best.

Chicken Cobbler with Chipotle Cheddar Biscuit Crust

Chicken Cobbler:

2 tablespoons butter

2 tablespoons olive oil

3 carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, minced

1/2 onion, diced

1 chipotle pepper, minced

3 1/2 cups chicken stock, 1/2 cup reserved

1/4 cup flour

1 1/2 lbs. cooked , chopped chicken

1 1/2 cups fresh baby spinach

1 cup frozen peas

salt and pepper; to taste

 

Chipotle Cheddar Biscuit Crust:

2 1/3 cups flour

1 tsp. black pepper

1 tablespoon Chipotle powder

1 tablespoon sugar

1 tablespoon baking powder

1 tsp. cream of tarter

1 tsp. salt

1/2 cup cold butter, cut into pieces

2 cups packed shredded sharp cheddar cheese

1 1/4 cups buttermilk

1 egg, beaten

Kosher salt for topping

 

Chicken Cobbler:

Preheat oven to 400 degrees.

In a saucepan add the butter and olive oil, heat until butter is melted. Add the onion and saute until softened. Add the carrots, garlic and celery and cooked until fragrant. Add 3 cups chicken stock, and chipotle pepper, simmer until vegetable are crisp tender. Whisk together the flout and 1/2 cup reserved chicken stock. Stir into simmer vegetable mixture; cook until it begins to thicken. Stir in the chicken, peas and spinach. Add salt and pepper; to taste. Pour mixture into a baking dish about 9×10 in size; set aside.

Chipotle Cheddar Biscuit Crust:

In a bowl whisk together the dry ingredients. Cut in the butter until it resembles coarse crumbs. Stir in cheese. Add in the buttermilk and beaten egg. Stir until ingredients are just combined. Using a large ice cream scoop, scoop the dough over the top of the cobbler mixture. Sprinkle tops of dough lightly with kosher salt. Bake for about 35 minutes or until biscuits are cooked through and cobbler in bubbly. Remove from oven and allow to rest 5 minutes before serving.

Chicken Cobbler:

2 tablespoons butter

2 tablespoons olive oil

3 carrots, peeled and diced

3 stalks celery, diced

2 cloves garlic, minced

1/2 onion, diced

1 chipotle pepper, minced

3 1/2 cups chicken stock, 1/2 cup reserved

1/4 cup flour

1 1/2 lbs. cooked , chopped chicken

1 1/2 cups fresh baby spinach

1 cup frozen peas

salt and pepper; to taste

 

Chipotle Cheddar Biscuit Crust:

2 1/3 cups flour

1 tsp. black pepper

1 tablespoon Chipotle powder

1 tablespoon sugar

1 tablespoon baking powder

1 tsp. cream of tarter

1 tsp. salt

1/2 cup cold butter, cut into pieces

2 cups packed shredded sharp cheddar cheese

1 1/4 cups buttermilk

1 egg, beaten

Kosher salt for topping

 

Chicken Cobbler:

Preheat oven to 400 degrees.

In a saucepan add the butter and olive oil, heat until butter is melted. Add the onion and saute until softened. Add the carrots, garlic and celery and cooked until fragrant. Add 3 cups chicken stock, and chipotle pepper, simmer until vegetable are crisp tender. Whisk together the flout and 1/2 cup reserved chicken stock. Stir into simmer vegetable mixture; cook until it begins to thicken. Stir in the chicken, peas and spinach. Add salt and pepper; to taste. Pour mixture into a baking dish about 9×10 in size; set aside.

Chipotle Cheddar Biscuit Crust:

In a bowl whisk together the dry ingredients. Cut in the butter until it resembles coarse crumbs. Stir in cheese. Add in the buttermilk and beaten egg. Stir until ingredients are just combined. Using a large ice cream scoop, scoop the dough over the top of the cobbler mixture. Sprinkle tops of dough lightly with kosher salt. Bake for about 35 minutes or until biscuits are cooked through and cobbler in bubbly. Remove from oven and allow to rest 5 minutes before serving.

Pasta with Peas and Ham in Cream Sauce is a great way to utilize leftover ham. No one would know that you used leftovers.

Pasta with Peas and Ham in a Cream Sauce

2 tablespoons butter

1 onion, small diced

1 clove garlic, minced

3 oz. Ham cut into julienned strips

3/4 cup grated Parmesan

1 cup heavy cream

2 cups thawed frozen peas

1 lb. pasta, cooked al dente in salted boiling water

In a skillet, add butter and melt over low heat. Add the diced onions and garlic and saute until onions are translucent and not browned. Add the ham and cream . Simmer until slightly thickened. Stir in the Parmesan and peas. Add the cooked pasta to the skillet and toss. Cook the mixture tossing for a couple of minutes and serve immediately.