Chicken ‘n Biscuits

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I’ve been sitting on this recipe most of the summer, thinking it was too much of a “winter” meal to share now.  But, with school starting back up in most places already, it’s starting to feel a bit like fall, despite the still warm temps.  And with that, warm comfort foods like this are starting to come to mind.


This has been on the list of my favorite meals for several years now.  It’s pretty simple, yet has all the yummy goodness you crave in comfort food.  I try to keep cooked, shredded chicken ready & in my freezer, which makes putting this together really fast & easy.

The ratio of biscuit to filling in this dish is a bit heavier on the biscuit side for sure. {Yum!  Maybe not so great if you’re watching your carbs:).}  If you’d like a meatier meal, or even if you have a larger family to feed, I’d simply double the filling recipe & use a 9″x13″ baking dish.  Use the same amount of biscuit topping & you’d be all set!

Chicken ‘n Biscuits

2 c. cooked, shredded chicken

1 can cream of chicken soup {I like to use homemade, this is a really simple recipe}

1 can Organic Green Beans

1 c. shredded cheese

1/2 c. Mayonnaise

2 T butter, melted

1/4 c. seasoned bread crumbs

For the biscuit topping:

3 c. whole wheat pastry flour

4 1/2 t. baking powder

1 1/2 T sucanat

1/2 t. sea salt

3/4 c. butter, softened

1 egg

1 c. whole milk

Preheat oven to 375°.  Combine chicken, soup, beans, cheese & mayo in pan.  Heat on stovetop until heated through & cheese is melted.

Meanwhile, combine flour, baking powder, sucanat & salt for the biscuits.  Cut in butter with a pastry cutter or fork, mix until crumbly.  Add the egg & milk, stir until just combined.

Pour the chicken mixture into an 8″x11″ baking dish.  Using two spoons, scoop the biscuit dough on top, covering the whole dish.

Drizzle the melted butter over the top of the biscuits & sprinkle bread crumbs over top.

Bake for 30 minutes, or until biscuit top have just started to brown.

Enjoy!!



Meatloaf Sandwiches

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This is what we had for supper 2 nights ago.  Oh.  My.  I had forgotten how good these are!

We had meatloaf leftover from Saturday night.  Usually, eating leftovers just as they are, without any recreation, suits us just fine.  We do it almost daily for our lunches.  I happen to be a MEGA fan of leftovers.  Meatloaf may be our one exception.

It’s not really that we have anything against regular ole meatloaf.  In fact, Caleb & I both enjoy it quite a lot.  But, once you get a taste of one of these A-MAZ-ING sandwiches, there’s no going back to plain ole meatloaf leftovers.  I’m quite certain making meatloaf sandwiches with our leftover meatloaf is usually what I’m most looking forward to when making meatloaf.  I suppose I could make a meatloaf & immediately turn it into meatloaf sandwiches……hmmmm, now there’s a thought…

I don’t have a meatloaf recipe posted here at OGFL yet.  To be honest, I make it different every time & I don’t really measure anything.  This last one I made was pretty tasty though, so I’ll try to recreate it next time & put it here.  In the meantime, if you don’t already have a standby meatloaf recipe, there are oodles to pick from online.  This one looks pretty easy.  Or, even better, use your grandma’s recipe.  One way or another, find some leftover meatloaf & make these sandwiches.  You won’t regret it

Meatloaf Sandwiches

(to make 2 sandwiches)

2 slices leftover meatloaf

4 slices sandwich bread (I happened to have some homemade Challah hiding in the fridge, but we usually use homemade wheat)

2 think slices cheese (I used white cheddar because that’s what we had)

Mayonaise

Butter

Melt butter (enough to cover bottom of pan) in a skillet over medium heat.  Once the pan is hot, brown meatloaf slices for 3-4 minutes on each side.  You want the slices to be heated through & browned up.

Assemble sandwiches by spreading mayo on each slice of bread, top with cheese & then browned meatloaf.  Butter the outside of your sandwiches & return the sandwiches to the skillet.  Use a grill press if you have one, or another pan to help press sandwiches down & together.  Brown both sides of the sandwiches.

Remove from pan & enjoy the deliciousness!!

Linked up to:

Weekend Wanderer @ While He Was Napping


Grilled Barbecue Chicken Wraps

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These wraps were a part of last week’s meal plan & I’m finally getting around to getting the recipe up.  I’ve made these wraps for Caleb & I a few times since we’ve been married, but somehow they got forgotten last grilling season.  I’m so thankful they came to mind again this year & we were able to enjoy them alongside some yummy sweet corn!

If you love grilling season as much as I do, give these a try!  It’s a nice shake up from the hamburger norm & super tasty as well!

Grilled Barbecue Chicken Wraps

1 lb chicken breasts or thighs

1/2 c. barbecue sauce, divided

4 large tortillas

1 c. shredded cheese

1 tomato, chopped

1 sweet pepper, sliced (optional)

Preheat grill to medium heat.  Using a basting brush, brush chicken with a few tablespoons of barbecue sauce {be sure to pour barbecue sauce into a separate bowl so you don’t contaminate the remaining sauce with the raw chicken}.

Grill chicken until cooked through, approximately 6-8 minutes on each side.  Remove from grill & slice.

Spread remaining barbecue sauce onto tortillas.  Top with sliced chicken, cheese, tomatoes & peppers.

Roll tortillas into wraps, burrito style.  Place onto grill, seam sides down.  Grill about 5 minutes, turn & grill another 3-4 minutes.

Enjoy!!

Recipe adapted from Kraft Foods

Linking up to:

Creative Bloggers’ Party & Hop @ Homemaker on a Dime

Make the Scene Monday @ Alderberry Hill

Inspiration Monday Party @ twelveOeight


Classic Slow Cooker Roast, Carrots & Potatoes

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This was our supper Monday night.  As out of season as it seems for a meal {something about it just screams winter comfort food, maybe it’s just me}, it hit the spot.  I love slow cooker suppers anytime of year.  A little bit of work in the morning & supper is mostly ready, yay!!

There’s nothing fancy about this meal.  It’s your bare bones, meat, potatoes & vegetable spread just like grandma used to serve for Sunday dinner. {Do you still have Sunday dinners with the fam?  I think that needs to make a comeback.}  You can certainly find more glamorous roast recipes out there with a lot more seasonings than this one has, but if you have good flavored, quality beef, it’s nice to keep it simple sometimes & let it do it’s thing.

Classic Slow Cooker Roast, Carrots & Potatoes

3-4 lb beef roast

Sea salt & fresh ground pepper

1/4 c. Apple cider vinegar

1 c. water

6-8 Carrots, peeled & cut into chunks

5-6 medium potatoes, cut into 1/2 in slices

Heavily salt & pepper roast on both sides & place into slow cooker.  Pour in vinegar & water.  Cook on low for a minimum of 8 hours.  When there is 4-5 hours remaining {I like to do this around lunchtime}, add carrots & potatoes to slow cooker.  If you are home, you can move the carrots & potatoes around in the slow cooker every couple hours to help them all get flavored up good in the broth.

After the 8 hours are up and the carrots & potatoes are fork tender, remove the roast from the slow cooker & shred.  {I like to use my stand mixer with the paddle attachment for this.  It takes just a minute on low & the meat is perfectly shredded!}

Use a slotted spoon to remove the carrots & potatoes from the slow cooker to serve.  Serve the shredded roast with a little of the beef broth from the slow cooker poured over top.

Enjoy!

Linked up to: Sunday School at Butter Believer, Monday Mania at Healthy Home Economist, Fat Tuesday at Real Food Forager, Day2Day Joys