M I A

I know, I know!  I have been missing!  For awhile now!  BUT...I'm back! 
It all started with the stomach flu, followed by Passover (fasting), followed by more stomach flu, followed by Easter and a mini vacation...  Then I just was out of the habit.  Plus, my appetite has just been boring.  It has been really difficult to cook with our weather too.  It is supposed to be spring, but it has been cold and rainy.  So when I want to have a nice fresh salad, what seems more appropriate is a nice soup or some sort of comfort food.

Monday I made chicken and biscuits and it was delicious.  I didn't take any pictures, but here is the recipe.  Enjoy!

CHICKEN WITH BISCUITS
(original recipe from  For the Love of Cooking)

Filling:

• 1 1/2 cups of cooked chicken meat, diced (I used a Wegmans Rotisserie Chicken)
• 1 tsp olive oil
• 6 oz of cremini mushrooms, sliced
• 1/2 red onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2-3 cloves of garlic, chopped finely
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen sweet corn, thawed
• 4-5 small red or yellow baby potatoes, quartered 
• 4 1/2 cups of chicken stock
• 1 cup of milk (I used 1%)
• 6 tbsp flour
• Sea salt and fresh cracked pepper to taste

Preheat oven to 400 degrees.  Spray a large 13 x 9 baking dish with cooking spray.  In a small pot of water, boil potatoes for 5-7 minutes, remove from heat, drain and cool.  Heat olive oil in a large skillet over medium heat.  Add the onion, mushrooms, carrots and celery and cook for 5 minutes or until slightly tender; add garlic and continue to cook, stirring frequently, for 45 seconds.  Remove from heat and set aside. In a small bowl combine flour and milk, stirring with a whisk until thoroughly mixed (no lumps).  Place chicken stock in a large pot over high heat, once boiling, slowly add the milk and flour mixture while whisking.  Lower the heat to medium and cook for 3 minutes or until thickened. Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with salt and pepper. 

Biscuits:

For the biscuits, I used Bisquick!  I made a batch (about 8 biscuits) just by adding milk to the mixture (I leave out the butter and sugar).

Pour the filling into the prepared baking dish and drop biscuit topping onto mixture to form 8 small biscuits.  Bake at 400 degrees for 30 minutes or until golden brown.

Josh was really concerned that the biscuits would be mushy on the bottom, but they weren't!  The cooked all the way through and were delicious! 

Have fun with this one!  The kids are ALWAYS sure to love it!