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Balloon Juice

Come for the politics, stay for the snark.

I’m more christian than these people and i’m an atheist.

The poor and middle-class pay taxes, the rich pay accountants, the wealthy pay politicians.

People really shouldn’t expect the government to help after they watched the GOP drown it in a bathtub.

If you don’t believe freedom is for everybody, then the thing you love isn’t freedom, it is privilege.

You cannot shame the shameless.

… riddled with inexplicable and elementary errors of law and fact

When your entire life is steeped in white supremacy, equality feels like discrimination.

This chaos was totally avoidable.

Today’s gop: why go just far enough when too far is right there?

Stamping your little feets and demanding that they see how important you are? Not working anymore.

Jack be nimble, jack be quick, hurry up and indict this prick.

“Until such time as the world ends, we will act as though it intends to spin on.”

Anne Laurie is a fucking hero in so many ways. ~ Betty Cracker

Hey Washington Post, “Democracy Dies in Darkness” was supposed to be a warning, not a mission statement.

Someone should tell Republicans that violence is the last refuge of the incompetent, or possibly the first.

Usually wrong but never in doubt

Roe is not about choice. It is about freedom.

We will not go back.

Take hopelessness and turn it into resilience.

No offense, but this thread hasn’t been about you for quite a while.

Proof that we need a blogger ethics panel.

Imperialist aggressors must be defeated, or the whole world loses.

There are no moderate republicans – only extremists and cowards.

New McCarthy, same old McCarthyism.

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You are here: Home / Archives for Food & Recipes / Recipes

Recipes

Friday Night Recipe Exchange: Orange, Orange, Orange

by TaMara|  May 20, 202211:20 pm| 55 Comments

This post is in: Food & Recipes, Nature & Respite, Open Threads, Recipes

:::taps mike::: This thing on?

Boy, it’s good to be back. I thought since we are winging it, I’d throw us back to when we had actual recipes and shared recipes.

It’s snowing here. My garden is completely planted, my iris, peonies and poppies are blooming, so of course it is. The veggies are protected, the flowers are on their own. I did bring in enough lilacs to fill every vase in my house. I would have brought in irises, but I’m allergic.

Snow makes me want sweet and spicy. So tonight is all about oranges.  I’m not sure what the capabilities are here, so I’m providing links to the recipes, instead of posting them directly.

orange-chicken

First up is Stir Fry Orange Chicken and Broccoli: Recipes here

This recipe uses potato starch to make the chicken super crispy without using a ton of oil. I used breasts, but boneless thighs will work just as well.

And since it’s suddenly cold (we are probably going to break low temps records tonight…my poor plants) I’m craving sweets. And Orange Bread is the perfect combination of sweet and tart.

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Orange Bread

The recipe is here.  Don’t let the whole, unpeeled clementines scare you off – it works beautifully. I would not steer you wrong – and if you don’t believe me, Nigella Lawson uses whole clementines in her recipes, too.

If orange isn’t your thing – Strawberry Bread is a similar recipe, but full of strawberry goodness.

Recipe here

You can use up those fresh strawberries that have just about worn out their welcome or frozen strawberries. I actually have a container of strawberries that I let sit on the counter just a bit too long, so I froze them in anticipation of making this yummy bread. There’s a gluten free option included in the recipe.

And finally, in anticipation of actually being able to grill again, this yummy Orange-Chipotle Glaze For Grilling will take your chicken or pork up a notch.

chipotles-adobados

Recipe here.

And because I know my audience, here are the ducks, enjoying the rain and mud:

 

If you need a kitty/puppy fix, click here and a house panther fix, click here.

Share recipes if you like, but otherwise, this is an open thread to discuss everything and anything we wanted to talk about all week, but could not.

Enjoy!

ETA: In case you missed the welcome post – first comments have to be approved. I’m doing my best to catch them, but I have to get back to editing, so hopefully, other FPers will be on board, but be patient we are catching them as we can. ❤

Friday Night Recipe Exchange: Orange, Orange, OrangePost + Comments (55)

Monday Morning Open Thread: Happy Pi Day!

by Anne Laurie|  March 14, 20228:21 am| 220 Comments

This post is in: Open Threads, Recipes

Happy Pi Day! pic.twitter.com/5T5uzwVwSR

— World of Engineering (@engineers_feed) March 14, 2022


Get your math geek on, or just enjoy a little treat…

Pi day recipes for sweet, savory, skillet, handheld and more types of pies https://t.co/Hp9KGuUfy9

— The Washington Post (@washingtonpost) March 13, 2022

WE SHOULDN’T HAVE TO DO THIS https://t.co/x5ROXoa9K3

— Jorts (and Jean) (@JortsTheCat) March 13, 2022


Phrasing, it’s everything:

voters in a (stupid) nutshell: According to ABC News/Ipsos data, 70% disapprove of Biden’s handling of gas prices, though even more respondents — 77% — support his proposal to ban Russian oil, even if it means paying more at the pump.https://t.co/R4xeDZemIb

— Jennifer ‘I stand with Ukraine’ Rubin ???????? (@JRubinBlogger) March 13, 2022

pic.twitter.com/p334v6H3bT

— Don Winslow (@donwinslow) March 13, 2022

======

The art of war.

Picture: Igor Zhuk pic.twitter.com/BtpdHIlUMg

— The New Voice of Ukraine (@NewVoiceUkraine) March 13, 2022

Reporting in with @natemook from the Arena in Lviv! This is a shelter for Ukrainians escaping the bombs…Volunteers here help families find a place to live & @WCKitchen serves meals 3 times a day. With so many people, they are now building out a sleeping area! #ChefsForUkraine ???? pic.twitter.com/jJL13XcBWe

— José Andrés (@chefjoseandres) March 13, 2022

GOP, same https://t.co/3dIolJqFg3

— Eric Boehlert (@EricBoehlert) March 13, 2022

Monday Morning Open Thread: Happy Pi Day!Post + Comments (220)

Recipe Exchange: Twenty Years You Say

by TaMara|  January 3, 202210:29 pm| 38 Comments

This post is in: Food & Recipes, Open Threads, Recipe Exchange, Recipes

Technically, this wasn’t my first post, but it was the first post in which I had the keys to the kingdom. There was no looking back and I drifted from just recipes and pets to political rants (because isn’t that why we are all here?).

I thought I’d repost it tonight, because, while Trixie is 13 weeks and I have video of her first snowstorm, work has kept me from putting together her weekly portrait, etc. I’ll try and post that mid-week.

Here’s some Trixie to hold you over – live-action. She’s a pretty laid-back pup, other than jumping around like her feet are made of springs like Tigger’s tail, I think she’s just too busy growing to be too goofy. She does spend a great deal of time sleeping on her sister and I can’t say Scout is all that amused.

Without further ado – my very first post from September 18, 2015:

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Wow. Here I am behind the curtain at Balloon-Juice. [[surveys surroundings]]  And it’s just like you’d expect, full of libruls and DFHs.

Hello.

Since Anne Laurie has somehow been shut out of the blog (harrumph) it has fallen to me to actually post my own recipe exchange. Enjoy. Play nice. Here are the recipes for tonight:

Spinach Tomato Soup

What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.

Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.

Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.

JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.

And finally, for the pet lovers, some Bixby pictures and a bit of an update.

It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.

Sausages with Grapes

For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.

It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.

All right, if you’re up for something new and different, here you go, tonight’s featured recipe.

Sausage and Grapes

  • 8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
  • 1/2 sweet onion, finely diced
  • 2 tsp fennel seeds
  • 1 cup green seedless grapes, washed, dried and halved lengthwise
  • 1 cup red seedless grapes, washed, dried and halved lengthwise
  • salt and pepper to taste (I used none, didn’t need it)
  • angel hair pasta
  • freshly grated Parmesan

skillet

Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.

Cook pasta according to package directions until al dente. Drain well.

You can toss with the sausage mixture, or serve separately. Serve with Parmesan.

The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.

Here is the original recipe.

That’s it for this week. Hope I didn’t screw anything up.  Have a great weekend. – TaMara

==========================

Back to real time, this is an open thread…

Recipe Exchange: Twenty Years You SayPost + Comments (38)

Recipe Exchange: Holiday Sweet Treats

by TaMara|  December 20, 20219:33 pm| 75 Comments

This post is in: Food & Recipes, Recipe Exchange, Recipes

I know I promised a holiday treat post yesterday…but I’m just wiped. Whether it’s because of puppy or the Christmas Blues (seriously, Dean singing this makes me feel seen) – I’m just done in. Tomorrow is another day…

So instead of a full-blown recipe exchange post,  I’m just going to post OpieJeanne’s Almond Tart recipe (below) and a link to all my favorite holiday treats, some of which I’m actually going to make as gifts later this week to deliver over the weekend.

Assorted Cookies1

Here is a link to these cookies and many more.  Pictured above, clockwise: Dark chocolate chip cookies,  spritz cookies and Pecan Balls.

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Recipe Exchange: Holiday Sweets

Opiejeanne sent me this recipe and it sounds yummy!

Almond Tart

Pastry:

  • 1 Cup flour
  • 1/2 Cup butter
  • 1/2 tsp almond extract
  • 1 Tbsp sugar
  • 1 Tbsp water (or more, if needed)
  • 1/2 tsp vanilla  (You can omit the almond extract and double the amount of vanilla)

Mix dry ingredients, cut in butter until mixture resembles cornmeal. Work in the water and extracts. Press mixture into a 9″ tart pan, chill for one hour. Bake at 400 for 10 minutes or until golden brown. A food processor may be used for mixing but be careful not to overmix.

Filling:

  • 1 Cup sliced almonds
  • 3/4 Cup sugar
  • 1 tsp almond extract (again, you may substitute same amount of vanilla for all of the almond extract)
  • 3/4 Cup heavy cream
  • 1/4 tsp salt

1 tsp Grand Marnier (or orange Curacao, Hiram Walker Triple Sec, or another Orange flavored liqueur. World Market has airline size Grand Marnier so you don’t have to break the bank) I goofed one year and added a Tbsp, and it was very good.

Combine all filling ingredients. Let stand until sugar dissolves, at least 20 minutes. Pour into pre-baked shell*, return to oven and bake 30 to 40 minutes at 400 or until top is brown and the sugar has caramelized.  Serve at room temperature.

Don’t panic if the filling leaks through the cookie crust. I highly recommend that you cut a circle of parchment paper to line the bottom of the pan, and the crust will release in one piece, as long as you are gentle. Without the parchment lining, the filling that leaks through the crust will glue it to the pan and you won’t get a clean release.

* I lick the spoon after pouring the filling into the crust, as consolation that I have to wait to have a bite of the tart.

 

And finally, since I feel badly about really coming up short on this post, here’s Trixie Belle’s 11-week photo from this afternoon (I tell you that, because 4 hours have passed, she’s probably bigger already)

Recipe Exchange: Holiday Sweets 1

She’s just the sweetest thing and doing so well on her training – walking on a leash like a star, crate training is coming along (Scout would really like earplugs) and potty training is doing okay, but she has seemed to regress the last couple of days, so we’ll be focused on that this week while I have some extra time with a light workload.  More photos here if you need a fix.

Time to share your favorite sweet treats! Favorite pie? Are you a cake or cookie person? Chocolate or fruit desserts? Hit the comments.

Recipe Exchange: Holiday Sweet TreatsPost + Comments (75)

Holiday Recipe Exchange: Dinner Recipes

by TaMara|  December 18, 20219:45 pm| 55 Comments

This post is in: Food & Recipes, Recipe Exchange, Recipes

I thought it would be helpful to put together some ideas for Christmas dinner. I’ll follow that up with a compilation of holiday treats for dessert or to give as gifts.

Let’s start with this year’s Christmas Eve menu:

  1. Spinach Lasagna
  2. Collard Greens with Bacon
  3. Garlic Cheese Bread
  4. Ice Cream Sundae Bar

All those recipes can be found here

============================

Next up, the more traditional turkey dinner, with my new favorite cooking technique, wrapping the spatchcocked turkey in a bourbon, maple syrup, and butter-soaked cheesecloth:

Spatchcock Roasted Turkey with Bourbon and Maple Syrup (recipe here)

Garlic Mashed Potatoes (recipe here)

Christmas dinner here will be a standing rib roast:

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Standing Rib Roast (recipe here)

Photo by JeffreyW

Roasted Smashed Potatoes (recipe here)

============================

I had a request for some easy potluck sides:

almost there

French Onion Casserole (step by step photos of recipe here)

  • 2-3 tbsp of butter
  • 3 large sweet onions (or 4 medium yellow onions),thinly sliced
  • 8 oz shredded Swiss Cheese
  • 1 can condensed cream of chicken soup (substitute mushroom soup for vegetarian)
  • 2/3 cups milk
  • 1 tsp soy sauce
  • pepper
  • 8 slices of French bread

skillet, shallow 2 qt casserole or baking dish (glass)

Melt butter in skillet over medium heat and add onions. Sauté until onions are translucent, a little caramelization is ok.

In baking dish, layer onions, 2/3 of the cheese and pepper to taste.

In skillet, heat milk, soup and soy sauce, stirring to blend well.

Pour soup mixture over casserole and fold in gently to mix.

Top with bread slices.

Bake at 350 degrees, uncovered for 15 minutes, bread should be brown and toasted. If not, turn oven to broil to crisp the bread (watch closely). Remove casserole, return oven temperature to 350. Push bread slices into sauce, top with remaining cheese, return to oven and bake an additional 15 -20 minutes until cheese is melted.

============================

I love taking Jicama Slaw to get-togethers, it is so unexpected and fresh.  Jicama Slaw (recipe here)

And finally, I make these as appetizers – they are so simple and really look great on a plate. You can prep them ahead of time and just pop them into the oven just before guests arrive.

Wild Stuffed Mushrooms (recipe here)

That should be a good start. You can access all the holiday recipes here.

Now it’s your turn, let’s share some recipes and maybe we can find something new to try this week (that’s how I got the French Onion casserole recipe).

If you celebrate, what are you cooking up for the holidays?

(BTW, this entire post was composed with 25 lb of puppy on my lap…so let me know if I missed something or something is unclear)

 

 

Holiday Recipe Exchange: Dinner RecipesPost + Comments (55)

Passover 2021: We Were Slaves In Egypt

by Adam L Silverman|  March 27, 202110:39 pm| 90 Comments

This post is in: Food, Food & Recipes, Immigration, Open Threads, Recipes, Religion, Silverman on Security

Passover 2021 has arrived. I can tell by the festive masks!

This year in quarantine.
Next year in Jerusalem.#UnleavenTheCurve#Passover2020 #Pesach #virtualseder #covid19 #passover #matzah #facemask pic.twitter.com/uFaza8BCQW

— Hannah Simpson חנה הייה-לב סימפסון (@hannsimp) April 8, 2020

 

(This is Ms. Hannah Simpson*. The Instagram with her original and initial post of the image is at this link.)

For those of you who celebrate Passover, as well as for those that don’t, like a lot of Jewish holidays it can be boiled down to: “(Insert name of oppressive ruler or nation here) tried to kill us, we survived, let’s eat!”

The longer version can more accurately be distilled down to two key parts. The first is that the ancient Hebrews were enslaved by the Egyptians when a new dynasty came to power, eventually rose up, and, through a successful slave revolt that featured a lot of the hallmarks of what we today think of as irregular and asymmetric warfare, gained their freedom. The second is that the reality, that our religious forebears were enslaved simply for being who they were – a distinct community – has a relevance for all Jews in every generation in terms of both understanding the world and relating to it. While the Passover ritual, the Seder (Hebrew for order), focuses around why this night – the first night of Passover in Israel and the first two nights everywhere else – is different from all other nights, the lesson is that, in truth, this night isn’t all that special. That some three thousand years or so ago, depending on which dating schema one subscribes too, our forebears were enslaved. That we, their spiritual successors should consider ourselves to be in their place; hence the constant use of “we” throughout the Seder. And, as a result, we need to understand that the world of 2021 isn’t all that different from the Egypt that enslaved the ancient Hebrews as there are far too many who are still enslaved discriminated against, and/or subjugated for simply being a distinct community.

The lesson here is one of empathy leading to action. It is recognizing that the inequalities and inequities that our fellow Americans, regardless of faith or ethnicity or race experience, and that non-Americans face every day is exactly the same as what our forebears experienced in Egypt. The ongoing attempts by those who lost the Great Rebellion, now doing business as the Civil War, on the battlefield to win the post war peace by consolidating minoritarian, white Supremacist rule through reimposing and reinforcing the Jim Crow system first created in the 1870s to keep Black Americans functionally enslaved in a legally permissible manner given that slavery was and still is technically illegal and unconstitutional is one example.

The abuse of those non-Americans fleeing tyranny, oppression, and political, criminal, and/or domestic violence to reach the US is another. As was the case with the Hebrews led by Moses into the desert, no one grabs whatever they can carry, takes their children, and flees from danger through danger for shits and giggles. They do it because they have no choice. Because staying put is not a viable option. And, in the case of those fleeing to the United States, because they know if they can make it to the end of their journey, they’ll eventually reach the border and, if they’re seeking asylum, a US government facility flying the American flag. They know that if they can make it to the end of their journey, if they can survive fleeing from danger through danger, they’ll eventually see the American flag, like a pillar of smoke by day or a pillar of fire by night, and they’ll know that they’ve reached safety. Because they believe to the point of knowing that where that flag flies, there is hope and safety and the chance for something better. A modern promised land even if those of us living in it all too often take it for granted and we fail to live up to the ideals that inspire non-Americans to risk everything to join us here.

The intolerance, discrimination, and abuse of LGBTQ Americans, especially the recent shift of focus to discriminating and abusing Americans who are trans, is a third example. Since the political and judicial battle regarding gay marriage has been lost, the same bigots, or simply political and religious hucksters seeking to enrich and empower themselves through the use of a wedge issue, have decided that transgender Americans make a useful target. Exact same type of bigotry with brand new packaging and marketing to continue a grift that puts people lives at risk.

Passover teaches us, in the words of Faulkner, that the past isn’t dead; in fact it really isn’t past. But where Faulkner’s turn of phrase was meant to illuminate the benighted nature of the south that was the Confederacy, for Passover it has, or it should have, a different meaning. Specifically, that because our forebears were slaves then, which has to be understood as we were slaves then, that we cannot forget what it means to not be free, to fight for one’s freedom, and to make sure that we continue to help others do so until everyone is free.

And now, if you’ll indulge me, I will put on the emergency tiara, the new grill gloves (rated to 1,427F!), and the frilly apron so I can regale you with the culinary part of Passover 2021.

Tiara

I just got a new 22 inch Weber Master-Touch Kettle Grill. And I inaugurated it this afternoon by doing an indirect heat roasted boneless leg of lamb and roasted root vegetable medley of multi-color fingerling potatoes and carrots for my Mom and myself for a small, COVID-19 safe Passover meal. I did the reverse sear method. So I brought the lamb up to an internal temperature of 125, removed it from the indirect heat side of the kettle, wrapped it in silver foil, and let it rest for half an hour while my oven warmed up to 500F. Then I reverse seared it for 15 minutes until it was nice and crackling crisp on the outside, removed it, and sliced it. I had the indirect heat side of the grill at a consistent 278 to 283 degrees and the direct heat side around 375 or so. It took around 2 and a 1/2 hours from lighting the charcoal chimney to doing a 20 minute burn off to prepare the grill, to actually roasting the lamb and the vegetables, to resting the lamb, to reverse searing it, to slicing and serving it.

Here’s a picture of when I opened the kettle to put the potatoes and carrots on:

Passover 2021: We Were Slaves In Egypt

And here’s the finished product ready for serving:

Passover 2021: We Were Slaves In Egypt 1

It came out perfect. You could really taste the difference between doing it over coals versus in the oven. I’m sure I’ll be doing steak or chicken on it over the next couple of days, but the next big project for the kettle grill will be to do a hybrid brisket sometime in the next couple of weeks. Basically, this’ll be for my mom who doesn’t really like smoked foods other than pastrami and lox. So while I’ll set the kettle up for an indirect heat as if I was smoking something, the snake method of setting up the coals, I’m not going to add any wood chunks for smoking, just the all natural chunk wood charcoal. And I’m going to prep the brisket like I would for in the oven: trim the hard fat that won’t render, then apply kosher salt and black pepper in a dry brine/rub for 12 to 24 hours prior to cooking to form a pelicule. Then a light wet rub of mustard with a little tomato paste or ketchup and bed it down in a roasting pan on thinly sliced onions with more on top just before roasting time. This will go on the grill and I’ll use the indirect heat to do it low and slow. So not a Texas style smoked brisket, but sort of a hybrid of how I’d do it in the oven with doing it over hot coals. I’ll do a post to let everyone know how it turns out.

Open thread!

PS: Last night when I removed the lamb from the shrink-wrap so I could dry brine it, I managed to splash lamb’s blood all over my face and head. So I’m pretty hopeful that the Angel of Death will definitely be passing over tonight.

* Update 11:30 PM 4 APR 2021: Ms. Simpson reached out and contacted me, via the comments, which, of course got caught in the SPAM filter for a week and would’ve gone completely unnoticed if WaterGirl hadn’t been in there trying to recover a regular commenter’s comment that had been eaten out of there. She wanted to let me know that she was both the creator and the model for the image in the original post and, of course, to be properly acknowledged as such. I’ve updated this post with her tweet of the image and a link to the original image she posted at her Instagram and done a new post giving her explicit credit and apologizing for not attributing the original pic because I had no idea who it was.

Passover 2021: We Were Slaves In EgyptPost + Comments (90)

Recipe Exchange: Chicken and Buttermilk Biscuit Pie

by TaMara|  March 15, 20217:50 pm| 47 Comments

This post is in: Food & Recipes, Open Threads, Recipe Exchange, Recipes

I made this for dinner tonight and wrote up a post on it, so I thought I’d share here, since we haven’t had a recipe post in a while.

We ended up with about 24 inches of snow, not counting the impressive drifts. Everything was closed again today while we clean up. As it’s Colorado, it’s already melting and the sidewalks, driveways and patio are already dry.  The four-foot drifts/snow piles from shoveling will take a bit more time. But it will be in the sixties by the end of the week.

In less than good news, two of my plum trees lost huge branches, and my 10-15 foot bushes’ health is still to be determined. Most will probably survive.

The big ducks demanded access to the yard, so I shoveled a path and they hung out on the patio, quickly understanding that those snow walls were unscalable. Although Maddie gave it a good try. That duck is small enough to fly short distances and uses it to scale any obstacle I put in her way. She gave me two eggs this morning, so spring can’t be far away.

Anyway, the weather just cried out for comfort food. So tonight it’s chicken and biscuits.

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Chicken and Biscuits_Snapseed2

Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1-inch pieces
  • 2 boneless chicken thighs, cut into 1-inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a leftover biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

What’s on your plate tonight? I’m going to try and get some actual work done, since today seemed to be about recovering from shoveling, time change and accessing yard damage.

Open thread

Recipe Exchange: Chicken and Buttermilk Biscuit PiePost + Comments (47)

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