Crossing biscuits and gravy with chicken pot pies! Our deconstructed pot pie? Or our open-faced pot pie? Whatever it is, it's freaking delicious.
Justin had been wanting to do pot pies recently; the traditional kind with a pie crust. We even bought a perfect sized ramekin to make a family-size one in. But... he's been on another Southern Style Buttermilk Biscuit kick and made such a perfect, huge batch. We'd recently seen some traveling food show where a restaurant was known for their chicken pot pie biscuits and gravy and we both drooled on ourselves a little when we saw it. We had the biscuits, we had the chicken, we had most of the vegetables... it was on!
I just roasted some seasoned chicken thighs at 425 degrees F for 30 minutes. I leave the skin on while cooking and it comes out ridiculously crispy, like cracklins or chicharrones. Then I removed it before pulling the meat off the bone. I'm not going to lie... I ate 2 of the skins straight up and felt guilt. Massive, delicious guilt. I just threw the remaining skins into our freezer bag of broth-makin' scraps, but I kind of wish I'd kept one of the super crispy ones to chop up and sprinkle on top of the plated biscuit pot pies.
The potatoes I cooked real quick while I was chopping up and sauteing the veggies, it doesn't take too long to cook them. The instructions are below.
This recipe makes a large amount of gravy/pot pie filling. If it's more than you want, you can always freeze it. Or just cut the recipe in half. Or make somebody's day by sharing it with them... that's what we did. Justin took most of the batch to work to share with his coworkers since it's just the two of us at home.
Going back a little ways with some Stiff Little Fingers doing "Straw Dogs".
BUTTERMILK BISCUIT CHICKEN POT PIES Time: about 35 minutes Difficulty: Easy Makes: about 10 cups (10 servings - large batch!)
12 tablespoons butter (1.5 sticks)
2 cups carrots, diced 1/2" (about 3 medium)
1.5 cup celery, diced 1/2" (about 2 stalks)
1.5 cup onion, diced 1/2" (about 1 medium)
1.5 cups crimini mushrooms, diced
1 teaspoon rubbed sage
1 teaspoon black pepper
1/2 teaspoon turmeric (optional for colour)
3/4 cup flour
5 cups chicken broth
1/2 cup heavy cream
2 cups potatoes (about 1 medium), diced 1/2" and cooked (see How To below)
In a large skillet or stock pot (that holds at least 4 quarts), melt butter over medium-high heat. Add carrots and celery, cook about 5 minutes. Add onion and mushrooms, cook 3-4 minutes until onions are translucent. Add sage, black pepper and turmeric, cook 1 minute. Add flour and stir until incorporated, cook 3-4 minutes. Pour in chicken broth and whisk until thickened, about 5 minutes. Turn heat to medium and stir in heavy cream, potatoes, peas, chicken, hot sauce and basil. Add salt to taste and serve over Southern Style Buttermilk Biscuits.
How To Boil Potatoes Dice potato into 1/2" cubes. Place potatoes in a large pot. Add cold water to cover 1" above the potatoes. Add a generous amount of salt. Bring to a boil and cook about 6 minutes. Potatoes should be cooked through but still firm.
TheseChorizo and Jalapeño Deviled Eggs came out so freaking good! Generally, I'm not even a hard boiled egg fan, but I really wanted to dye eggs during the Giant Purple Bunny holiday, and since I don't have kids I can use an excuse, I had to use cooking as my excuse. We'd had a lot of Mexican food on the menu, so I was in that mindset and I really thought that chorizo and jalapeño deviled eggs was a completely original idea... but it wasn't. I see there are other recipes out there. However, I didn't even look at them because I didn't want my idea to be tainted by what they did! (Mmm, tainted eggs.) And in the end, these eggs were fantastic!!! I just ate a leftover one this morning while typing up this recipe and they're one of those foods that's even better the next day.
I'd just like to note that I had to go to four different stores on Easter Sunday in order to find an egg dying kit. Either the people were there at 7:00am to wipe out the store for candy, or the stores had already wiped out their own holiday displays to make way for summer barbecue crap! We put some time, energy and gasoline into these eggs, man!
I heard the holiday was about dead people rising, so Strung Out's "Exhumation of Virginia Madison" seemed to fit the bill for tunes! -jen
1/4 cup cooked Spanish-style (chunky) chorizo, minced
2 tablespoons green onion, minced
2 tablespoons pickled jalapeños, minced
2 tablespoons cilantro, minced
salt and pepper to taste
Peel eggs and slice in half length-wise. Gently scoop out the yolks and place into a small bowl. Use a fork to break apart the cooked yolks and mash them. Add mayonnaise, sour cream, yellow mustard and lime juice - mix until smooth and combined. Stir in chorizo, green onion, jalapeño, and cilantro. Add salt and pepper to taste. (Some chorizo is more salty than others, that's why you have to taste it before you add salt!)
Evenly distribute the filling back into the egg whites using a spoon or piping bag. (I just used a quart-size zip bag like a piping bag, cutting off the corner.) Serve immediately or keep refrigerated.
How to Hard Boil Eggs: Place eggs in single layer in a sauce pan or stock pot. Cover with 1" of cold water. Bring to a boil. Then cover and remove from heat and set aside for 8 minutes. Drain and cool in very cold water/ice water. Hard boiled eggs can last for a week refrigerated if their peel is left on.
I was feeling like making a hummus lately and Justin had grabbed ingredients to make our Pasta Puttanesca tonight, so I swiped some of his sun dried tomatoes and basil for my hummus. So good.
David Bowie died yesterday. He's all I've been playing today. I can't bring myself to choose some punk rock tunes for this recipe. -jen
SUN DRIED TOMATO AND BASIL HUMMUS Time: 10 minutes Difficulty: Easy Makes: about 3 cups Need: Food Processor
1 can (15oz) garbanzo beans, drained and rinsed
1 medium clove fresh garlic (2 if you like garlic a lot, which we do)
4 whole sun dried tomatoes (packed in oil)
1 medium green onion
1/2 teaspoon salt
juice of 1/2 a medium lemon (about 1.5 tbsp)
1 tablespoon toasted sesame oil
1/4 cup packed fresh basil leaves
1/2 cup shredded Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
Combine garbanzo beans, garlic, sun dried tomatoes, green onion, salt, lemon, and sesame oil in your food processor. Process until vegetables are chopped fine. Add all remaining ingredients except the olive oil and turn processor to a medium. While processing, slowly drizzle in the olive oil until a smooth dip (most processors have a lid where you can drizzle through the top while it's processing).
Serve with pita or tortilla chips, fresh vegetables, or use as a sandwich spread.
Last year around the holidays, I made homemade cheese spreads for the first time - a basic Cheddar Cheese Spread and then a fantastic nutty cheese spread that was inspired by French Onion soup and the store bought Swiss Almond spreads - my Swiss-Almond Cheese Spread with Caramelized Onions. We ate the hell out of them.
This year, I was thinking about a southern classic, Pimiento Cheese Spread...but traditionally, the spread is simply made with cheese, mayo and pimientos. I really like using cream cheese because I wanted it more like a cracker dip than a sandwich spread. I also wanted to boost it up a little with flavour, so I added a lot more than what the traditional spread has - garlic, Worcestershire, jalapeño, wine, etc. It's not hot or spicy at all... so even if you shy away from jalapeños, I say add 'em to this recipe. It just adds a little depth to the spread - more layers of flavour.
So if you're trying to come up with some appetizers to make and/or take to a New Year's party, this is a pretty easy and great one!
I think the Descendents said what we were all thinking. -jen
*I recommend at least half of your shredded cheese being sharp cheddar, and the other half could be any combination of Monterey Jack, Havarti, Gruyere, Gouda, Parmesan, etc. I used what I had, which was some Gouda, Havarti Dill, and Pecorino Romano.
Combine all ingredients in food processor and blend until smooth and combined. Refrigerate (but I always have to eat some immediately. The flavours marry nicely if you give it a little time to refrigerate though.)
Serve with crackers or raw veggies, make a grilled cheese with some spread inside, use as a sandwich spread - eat it how you want! It'd probably be good mixed in with some pasta (though I've not tried that!)
We were both craving some falafel not too long ago... we probably saw something on tv that made us think of it. Where we live, there's only one Greek place and it's really just a gyro joint - gyros, falafel, fries, dolmas, kebabs... and it's in the next town over, so we don't get there often. Might as well make our own!
Going with a little hardcore for this recipe with DFL's "Society's Pressure".
And speaking of hardcore... this is a video I caught of a guy that walks through our neighbourhood, usually growling out hardcore. I love it!!! -jen
FALAFEL Soak Time: Overnight Prep Time: 15 minutes - then refrigerate 1-2 hours Fry Time: 10 minutes Difficulty: Medium Makes: about 20 Need: Food Processor
1 cup dried garbanzo beans
1 cup onion, rough chopped (1/2 medium onion)
1 tablespoon garlic, rough chopped (3-4 cloves)
1/4 cup fresh cilantro, rough chopped
1/4 cup flat-leaf parsley, rough chopped
1 tablespoon flour
1.5 teaspoons salt
1.5 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill
1/4 teaspoon ground cardamom
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 teaspoon lemon zest (about 1 lemon)
1 teaspoon baking soda
Place garbanzo beans in a large bowl and cover with 2-3 inches of water. Cover loosely with foil and let sit overnight. Beans will double in size.
Drain and rinse soaked garbanzo beans. Place in a food processor and add all remaining ingredients. Pulse until mixture is about the size of couscous and just beginning to turn into a paste. Test consistency by forming a small patty (about 2 tablespoons). If patty is loose, try pulsing the mixture just a little more.
Refrigerate mixture for 1-2 hours.
Form patties with 2 tablespoons of falafel mix. Place on a parchment-lined baking sheet until ready to fry.
Heat 1" of oil in a large skillet over a medium-high heat. Fry in batches - do not over-crowd your skiller. When oil is hot, use a metal spatula to gently place falafel patties into skillet. Fry 2-3 minutes on one side, then use the spatula to flip and cook another 2-3 minutes. Falafels should be browned and crispy. Drain on papertowels.
Blueberries and whiskey... yes please! I like to keep frozen fruit on hand to make smoothies with or throw into some Greek yogurt. I usually only have one bag at a time, but somehow I ended up with two open bags and a whole bag of blueberries. So I just decided to make a crumble with them. I still had a bunch of Piehole Pecan Pie whiskey sitting around after making the Liquored Up Leftover Pie Pops (which you could use with this blueberry crumble!)
I'd been thinking about the movie SLC Punk, so I decided to use a song from the soundtrack - The Suicide Machines' cover of "I Never Promised You A Rose Garden". -jen
*1 tablespoon of corn starch will leave your filling still a little runny - not soupy, but not gelled. If you're looking for a firmer, gelled filling, use 2 tablespoons of corn starch. Everyone has their own preferences!
Preheat oven to 375 degrees F. Spray an 8"x8" baking dish with non-stick spray, particularly up the sides.
In a food processor, combine oats, pecans, brown sugar, cinnamon and cubed butter. Pulse until combined. Set aside.
In a medium bowl, combine blueberries, cranberries, corn starch, cinnamon, whiskey and vanilla. Pour into prepared baking dish and spread them into an even layer. Spoon crumble topping evenly over blueberries, then gently press down with your hands to lightly pack it. Bake at 375 degrees for 50-55 minutes, topping will be golden brown.
Let rest for 10-15 minutes so the filling can set. Serve with whipped cream or vanilla ice cream.
Stuffed pumpkinsrock! I'm definitely one of those annoying people that look forward to everything-pumpkin in the fall. I'd never stuffed a pumpkin until a few years ago and it's become one of my most favourite autumn dishes.
We have a recipe for a sweet Apple and Oats Stuffed Pumpkin, but we also enjoy doing savoury stuffed pumpkins, so I thought it was time to get a recipe up! This stuffed pumpkin was so delicious. While I chose wild rice and sausage, you can really put anything you like in one! Change up the meat and use chicken or shredded beef. Change up the grain and use barley or white rice. Add nuts - try dried apricots instead of cranberries. Try a theme - Mexican, Italian, Moroccan, Chinese...
How about The Hollowpoints - The Sickness. -jen
WILD RICE AND SAUSAGE STUFFED PUMPKIN Prep Time: 30 minutes Bake Time: 60 minutes Difficulty: Easy to Medium Serves: about 6
1 pie pumpkin (like a Sugar Pumpkin or a Winter Luxury)
5 links maple sausage
1 tablespoon coconut oil + 2 teaspoons, melted
1 small carrot, diced (about 1/2 cup)
1/2 medium onion, diced (about 3/4 cups)
1 large stalks of celery, diced (about 1/4 cup)
1 small green pepper or poblano, diced (about 1/2 cup)
1 apple, diced (like a Gala or Fuji) (about 1 cup)
1 tablespoon ginger, minced (1 tbsp)
2 large cloves of garlic, minced (1 tbsp)
2 tablespoons maple syrup (brown sugar would be a suitable substitute) + 1 teaspoon
1/4 cup dried cranberries
1/2 teaspoon salt + 1/4 teaspoon
1/4 teaspoon pepper + a pinch
1/2 teaspoon curry powder + 1/4 teaspoon
1/2 teaspoon rubbed sage + 1/4 teaspoon
1/4 teaspoon cinnamon
1/4 teaspoon marjoram
1/4 teaspoon crushed red pepper flakes
1-2 cups cooked wild rice (recipe below)
Preheat oven to 350 degrees F.
Like carving a jack-o-lantern, cut the top of your pumpkin off and scoop the inside and the base of the lid clean. (Save your seeds and make Seasoned Pumpkin Seeds!) Discard the insides, keep your lid! Make sure you get all those stringy pieces out... it's worth the extra effort to make it totally scraped clean. Set aside.
In a large skillet over medium heat, cook sausages through. Set aside. In same skillet with the remaining sausage fat, add 1 tablespoon of coconut oil and the carrots, cook for 3-4 minutes, stirring occasionally. Then add the onion, celery, and green pepper. Saute about 5 minutes, until vegetables become tender. Add the apples, garlic, ginger, maple syrup, cranberries, salt, pepper, curry powder, sage, cinnamon, marjoram, and red pepper flake. Cook another 2-3 minutes, then remove from heat and let cool.
Once cool, dice the sausages and add the sausage and the rice to the vegetable mixture. Add 2 teaspoons of melted coconut oil, 1 tsp maple syrup, 1/4 tsp salt, pinch of pepper, 1/4 tsp curry powder and 1/4 tsp of sage to the inside of the pumpkin, . Using your hands, massage oil and seasonings all over the inside of the pumpkin, as well as on the bottom of the lid.
Stuff the pumpkin completely full with the stuffing. Place the lid back on the pumpkin and place on a sheet
pan. Cook at 350 degrees F for about 1 hour. A sharp knife should slide easily through the skin and the flesh if the pumpkin is cooked thoroughly. Remove and let rest for 5 minutes.
Place on a serving tray. Remove lid. Slice wedges and serve. Don't forget to slice the pumpkin meat off of the lid, too!
If you have leftover stuffing you can serve it on the table with your stuffed pumpkin for folks who want extra. You can make an egg scramble out of it (which we did!) or use it as a side dish for your dinner the next evening.
In a large sauce pan, combine rice, broth and sage. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 45 minutes and check. You'll want about half of the kernels to split open (they'll look lighter in colour)... could take up to 60 minutes. If there's any remaining liquid, drain it off. Fluff with a fork.
Note: Wild rice will triple or quadruple once cooked. 1 cup may yield 3.5 - 4 cups.
