I'm very late getting this posted today because I had to be at work early this morning. At any rate, here it is, finally! Thanks to What a Crock!, the host of Freezer Food Friday. I enjoy participating and hope more of you will join us!
I absolutely love Chicken and Biscuits and although I don't eat it often it surely is comfort food for me. I've tried a lot of recipes for Chicken and Biscuits and though most turned out fine, this is one I prefer, though I admit that I make it slightly different each time because how I prepare it depends entirely on what I have on hand. This is one of those "take it and make it your own" recipes.
Chicken & Biscuits
3 cups chicken, cooked and chopped (I use leftover chicken)
3 cups chicken broth (water and chicken bouillon work, too, as does vegetable broth)
5 small carrots, chopped
1/2 to 3/4 onion, chopped (I use more)
4 celery stalks, chopped (I leave this out most of the time since it gives my man person mean heartburn)
8 ounces mushrooms, fresh (canned work too)
2 cloves of garlic, finely chopped
1 cup frozen green peas (green beans are good, also)
3 Tablespoons cornstarch
1/3 cup cold water (sometimes I use the juice from canned vegetables)
biscuits, uncooked (home made are great but canned work too)
Bring chicken broth to a boil and add garlic and vegetables. Simmer about 15 minutes. Add chicken and peas or beans and cook on low heat for about 10 minutes. Make a paste with the cornstarch and cold water and carefully add it to the chicken mixture a little at a time, stirring well. Cook and stir until similar consistency to gravy. Remove from heat and cool.
If you're going to eat it now, just pour everything into a casserole dish, top with biscuits, and bake at 375 for about 30 minutes or until the biscuits are light brown.
To freeze, pour into a glass casserole dish, cover with foil, place in a good freezer bag and place in freezer.
When ready to eat, thaw then place in 375 degree oven for 30 minutes. Remove from oven and place raw biscuit dough or pre-made biscuits on top. Bake 20 to 25 minutes until hot and biscuits are lightly browned.
Showing posts with label Freezer Food Friday. Show all posts
Showing posts with label Freezer Food Friday. Show all posts
Friday, October 24, 2008
Friday, October 17, 2008
Freezer Food Friday - Quick comfort for coming cold!
Jewish Chicken is one of our favorite dishes. It's comfort food for us, so easy to make, and so hearty when Autumn arrives. We like it with wild rice and green beans or spinach and a leafy green salad. It freezes beautifully and this afternoon or tomorrow I'm making several batches of the chicken and quite a bit of wild rice for the freezer.
Yes, I know that no Jew (Orthodox, anyway) worth his/her salt would eat it but I didn't name the dish. I just make it and share it with others!
So here it is:
Jewish Chicken
Chicken breasts (4 to 6 pieces for every 2 cans of soup)
2 to 4 cans cream of whatever soup or homemade version
1/4 to 1/2 cup milk
5 to 6 onion slices
1/2 cup grated cheddar or other cheese, optional (omit if freezing)
salt and pepper and other spices you like
Rinse chicken pieces and pat them dry. Place chicken in a shallow baking pan and bake at 350 degrees until almost done, about 30 minutes. Remove chicken and drain grease. Mix soup and milk in a bowl until smooth and creamy, using more milk if necessary. Pour the soup mixture over chicken, add onion slices to the top, and bake another 15 to 20 minutes. If desired, sprinkle shredded cheese on it before the second baking time. The more soup you use, the more gravy you get and that's the best part.
To freeze this, just prepare it and put the cooked chicken and gravy in freezer containers. Label with contents and date. When ready to eat, defrost the container contents, warm in low oven or microwave, and top with cheese right before serving.
Variations: Chicken thighs and legs work well in this recipe. Also, add jalapenos, chiles, mushrooms, chopped squash, etc. for variety and color
For more suggestions, recipes, and ideas for filling your freezer with tasty meals, take a look at What a Crock!, the host of Freezer Food Friday.
Yes, I know that no Jew (Orthodox, anyway) worth his/her salt would eat it but I didn't name the dish. I just make it and share it with others!
So here it is:
Jewish Chicken
Chicken breasts (4 to 6 pieces for every 2 cans of soup)
2 to 4 cans cream of whatever soup or homemade version
1/4 to 1/2 cup milk
5 to 6 onion slices
1/2 cup grated cheddar or other cheese, optional (omit if freezing)
salt and pepper and other spices you like
Rinse chicken pieces and pat them dry. Place chicken in a shallow baking pan and bake at 350 degrees until almost done, about 30 minutes. Remove chicken and drain grease. Mix soup and milk in a bowl until smooth and creamy, using more milk if necessary. Pour the soup mixture over chicken, add onion slices to the top, and bake another 15 to 20 minutes. If desired, sprinkle shredded cheese on it before the second baking time. The more soup you use, the more gravy you get and that's the best part.
To freeze this, just prepare it and put the cooked chicken and gravy in freezer containers. Label with contents and date. When ready to eat, defrost the container contents, warm in low oven or microwave, and top with cheese right before serving.
Variations: Chicken thighs and legs work well in this recipe. Also, add jalapenos, chiles, mushrooms, chopped squash, etc. for variety and color
For more suggestions, recipes, and ideas for filling your freezer with tasty meals, take a look at What a Crock!, the host of Freezer Food Friday.
Friday, October 3, 2008
Freezer Food Friday - Chunky Chili Chicken
I received this recipe in email from a local grocer. I'm not sure where they got the recipe but it's very tasty and perfect for the freezer. Most of the ingredients are things I keep on hand but if I don't have something I just leave it out or substitute.
I'll post the original recipe then freezer directions and some of my favorite variations at the end.
By the way, this is what we're having for dinner tonight with tossed salad and green beans. Tonight I'll make it with chicken breast tenderloins and it will be just scrumptious, I know.
For more freezer food ideas, visit What a Crock!
Chunky Chili Chicken
1 1/2 lbs boneless, skinless chicken thighs, chopped
10 oz can whole tomatoes and green chilies, crushed
30 oz black beans, with liquid
12 oz can beer or substitute chicken broth
5 Tbs olive oil
1 large red bell pepper, diced
1 sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 garlic cloves, minced
1 1/2 tsp cumin seed
1 Tbs chili powder
1 tsp dried oregano
2 tsp cilantro leaves, minced (optional)
1/2 cup cheddar cheese, grated
1/8 tsp salt
1/8 tsp pepper
In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot and wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer or broth and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
To freeze this, just prepare it and freeze in airtight freezer containers without the olives and cheese. When ready to use, heat, add the olives and top with the cheese.
I've made this with meat from chicken breasts and legs and it turns out very well. It also is good using turkey. I've never made this with beer because I don't keep beer on hand. I just use broth or stock and have even used beef broth before with very good results. I also don't use the baby corn most of the time and I generally leave out the red pepper because bell peppers and the man person don't get along too well. Now and then, though, I make two batches, one without bell pepper and one with a lot of bell pepper. I've added mushrooms to this dish before with good results. It's very versatile so take it and make it your own!
As a side note, recent additions to my freezer are chili, spaghetti, baked and creamed squashed, and Jewish chicken. Yum!
I'll post the original recipe then freezer directions and some of my favorite variations at the end.
By the way, this is what we're having for dinner tonight with tossed salad and green beans. Tonight I'll make it with chicken breast tenderloins and it will be just scrumptious, I know.
For more freezer food ideas, visit What a Crock!
Chunky Chili Chicken
1 1/2 lbs boneless, skinless chicken thighs, chopped
10 oz can whole tomatoes and green chilies, crushed
30 oz black beans, with liquid
12 oz can beer or substitute chicken broth
5 Tbs olive oil
1 large red bell pepper, diced
1 sweet onion, chopped
1/3 cup pitted ripe olives, sliced
1 cup baby corn (optional)
3 garlic cloves, minced
1 1/2 tsp cumin seed
1 Tbs chili powder
1 tsp dried oregano
2 tsp cilantro leaves, minced (optional)
1/2 cup cheddar cheese, grated
1/8 tsp salt
1/8 tsp pepper
In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot and wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer or broth and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
To freeze this, just prepare it and freeze in airtight freezer containers without the olives and cheese. When ready to use, heat, add the olives and top with the cheese.
I've made this with meat from chicken breasts and legs and it turns out very well. It also is good using turkey. I've never made this with beer because I don't keep beer on hand. I just use broth or stock and have even used beef broth before with very good results. I also don't use the baby corn most of the time and I generally leave out the red pepper because bell peppers and the man person don't get along too well. Now and then, though, I make two batches, one without bell pepper and one with a lot of bell pepper. I've added mushrooms to this dish before with good results. It's very versatile so take it and make it your own!
As a side note, recent additions to my freezer are chili, spaghetti, baked and creamed squashed, and Jewish chicken. Yum!
Friday, May 2, 2008
Freezer Food Friday
Thanks to What a Crock! for hosting Freezer Food Friday. This is my first time participating but it won't be my last. Participating in the memes seems to help me stay on track.
Tonight's menu is Red Beans and Wild Rice. I don't freeze the rice but the beans freeze beautifully and tonight they're going to contain some of the leftover 'smoked' chicken a la crock, chopped. Yum!!
We love to eat red beans and rice with hot water cornbread but that's really a carb-a-rific meal so we'll not have the cornbread tonight.
There are a lot of great recipes for Red Beans but we don't like ours too hot and spicy. Savory, yes, flavorful, yes, but not so hot we can't eat them. So here's how we prepare them.
1 pound dry red kidney beans, rinsed, sorted, and soaked for at least 6 hours
2 green onions, stalk and all
2 cloves garlic, chopped
1/2 cup meat(I use turkey ham or chicken, ground beef, homemade turkey sausage, etc.)
1 to 2 teaspoons chicken bouillon
1/2 to 1 teaspoon Tony Chachere's Creole Seasoning
Additional seasonings such as pepper, etc.
Pour the water off the beans, put the beans in a soup pot or slow cooker, and add water to two inches above the beans. Add the chopped onion, garlic, and meat and bring to a boil. Boil 10 minutes then reduce heat to simmer and let simmer (or cook on low if using a slow cooker) until done. Add the chicken bouillon and creole seasoning and let cook another 30 minutes or so.
To prepare the rice, use two cups of water to each cup of rice. Boil the water then reduce to a simmer and add the rice and any seasonings you like. I add just a little chopped green onion and garlic. Bring to a boil again, reduce to simmer, cover and let cook about 45 minutes. Wild rice has a crunchier texture than white rice so if you haven't eaten it before, don't expect it to cook up as soft as white rice.
Put some of the rice into a bowl and top with the beans, including the pot liquor, which should be fairly thick and rich. I like to garnish mine with a little cilantro and chopped fresh tomato.
After you've eaten your fill, freeze the remainder of the beans in air tight containers. When you're ready to eat some more, let them thaw in the fridge overnight and reheat in a sauce pan or microwave.
Tonight's menu is Red Beans and Wild Rice. I don't freeze the rice but the beans freeze beautifully and tonight they're going to contain some of the leftover 'smoked' chicken a la crock, chopped. Yum!!
We love to eat red beans and rice with hot water cornbread but that's really a carb-a-rific meal so we'll not have the cornbread tonight.
There are a lot of great recipes for Red Beans but we don't like ours too hot and spicy. Savory, yes, flavorful, yes, but not so hot we can't eat them. So here's how we prepare them.
1 pound dry red kidney beans, rinsed, sorted, and soaked for at least 6 hours
2 green onions, stalk and all
2 cloves garlic, chopped
1/2 cup meat(I use turkey ham or chicken, ground beef, homemade turkey sausage, etc.)
1 to 2 teaspoons chicken bouillon
1/2 to 1 teaspoon Tony Chachere's Creole Seasoning
Additional seasonings such as pepper, etc.
Pour the water off the beans, put the beans in a soup pot or slow cooker, and add water to two inches above the beans. Add the chopped onion, garlic, and meat and bring to a boil. Boil 10 minutes then reduce heat to simmer and let simmer (or cook on low if using a slow cooker) until done. Add the chicken bouillon and creole seasoning and let cook another 30 minutes or so.
To prepare the rice, use two cups of water to each cup of rice. Boil the water then reduce to a simmer and add the rice and any seasonings you like. I add just a little chopped green onion and garlic. Bring to a boil again, reduce to simmer, cover and let cook about 45 minutes. Wild rice has a crunchier texture than white rice so if you haven't eaten it before, don't expect it to cook up as soft as white rice.
Put some of the rice into a bowl and top with the beans, including the pot liquor, which should be fairly thick and rich. I like to garnish mine with a little cilantro and chopped fresh tomato.
After you've eaten your fill, freeze the remainder of the beans in air tight containers. When you're ready to eat some more, let them thaw in the fridge overnight and reheat in a sauce pan or microwave.
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