ramblings from my little kitchen

Chicken Stew with Biscuits

Matt Requested comfort food the other night and I went to trusty Ina Garten.  Her recipes are full of fat and full of comfort.  This didn’t disappoint. Warm, salty, comforting. Make it on a cold night and enjoy!


Chicken Stew with Biscuits


6 chicken breasts

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups chopped yellow onions (2 onions)

3/4 cup flour

1/4 cup heavy cream

2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

1 10-ounce package frozen peas (2 cups)

3/4 cup frozen corn

3/4 cup frozen edamame

1/2 cup minced fresh parsley

For the biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

6TBS  cold unsalted butter, diced

1/2 stick cold diced vegetable shortening

3/4 cup half-and-half

1/2 cup chopped fresh parsley

1 egg mixed with 1 tablespoon water, for egg wash


Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 30-35 minutes, or until cooked through. Set aside until cool enough to handle, then shred.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt and pepper to taste, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Bake for 15 mins.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and roll out to 3/8-inch thick. Cut out twelve biscuits.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbling


Best Granola

Randi introduced this to me a couple of years ago and I have been playing with the recipe ever since.   Yum.  This is so good that my sister requested I send it to her for her birthday from 2,000 miles away.  Super quick and easy and way better for you than anything from a box.

2 cups old-fashioned rolled oats
1 cup shredded sweetened coconut
1 cup sliced almonds
1 teaspoon salt
¼-1/2 cup canola oil, plus more for greasing the pan
¾ cup maple syrup (sometimes I use half maple syrup half corn syrup for less maple flavor)
¼ cup honey
½ cup dried cherries or cranberries (or whatever dried fruit you have on hand- or even chocolate chunks, delish)
½ cup dried apricots, chopped

preheat  the oven to 300. Spread the oats, coconut, and almonds on a large baking sheet with sides lined with parchment paper. Sprinkle with salt and bake for 10 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.

Increase the oven temperature to 350. Grease the parchment paper lined baking sheet with oil.

Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 20 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking.  Remove from oven and add dried fruit and toss. Let the granola cool on the baking sheet, breaking up any large clumps while it is still warm.

adapted from foster’s market

Leave a comment »

Lemon Blueberry Pancakes

I love pancakes, and so does Reese.  She will usually eat as many as I!  Lately I have been adding different pancakes to my repertoire. These were nice and fluffy, slightly lemony and filled with delicious fresh blueberries!

1/2 cup sour cream (or greek yogurt)

1/2 cup apple sauce
1 cup milk
3 large eggs, separated
Zest and juice of 1 lemon
1½ cups cake flour
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar


Combine the sour cream, apple sauce, milk, egg yolks, lemon zest and lemon juice in a large mixing bowl.  Whisk to combine.  Add in the cake flour, baking powder and salt and mix just until incorporated.  In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy.  Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until soft peaks form.

Fold one third of the egg white mixture into the other ingredients with a spatula until completely incorporated.  Add in the remaining egg whites and fold in gently until the mixture is smooth and light.

Heat a griddle or skillet over medium heat.  Melt butter in skillet.  Ladle a scant ½ cup of batter onto the cooking surface for each pancake.  Sprinkle with fresh blueberries.  Allow to cook until bubbles begin to form on the top surface.  Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through.  Repeat with the remaining batter.  If desired, keep finished pancakes warm in a 200˚ F oven until all the batter is cooked.  Serve warm with maple syrup and fresh fruit with yogurt and granola.

Hope you enjoy!

1 Comment »