Comfort Food

Creamy Chicken and Biscuits

Mister had asked me the other night if I had ever tasted Chicken and Biscuits before.  I asked, “You mean chicken and dumplings, right?”  Nope!  This is something that Mister’s mom made for his family when he was growing up.  Since the nights are cooler and we find ourselves snuggling more than usual, I decided to make this stick to your ribs dish.

Overall the dish is very easy.  I used leftover chicken from my Juicy Herbed Chicken Breast, canned Cambell’s soup, frozen veggies and canned biscuits.  This is great for chilly weekday nights where you want to feel warm from the inside out.  This is definitely comfort food.  We had plenty of extras, being just the two of us and this Creamy Chicken and Biscuits warmed up nicely the next morning for breakfast.  Yum!

Creamy Chicken and Biscuits

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4-6 servings

Serving Size: 1 1/2 cups

Calories per serving: 406

Fat per serving: 19g

Creamy Chicken and Biscuits

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/4 cup milk
  • 3/4 cup shredded Cheddar cheese
  • 1/4 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
  • 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 package (7.5 ounces) refrigerated biscuits (10 biscuits)

Directions

  1. Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
  2. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
  3. Bake for 15 minutes or until the biscuits are golden brown.

Notes

Calorie and Fat nutrition information is based on 98% Fat Free Cream of Chicken Soup

http://foodiemcbooty.com/creamy-chicken-and-biscuits/

Recipe from Cambell’s Kitchen.

Hush Puppies with Spicy Honey Sauce

June is National Soul Food month AKA my excuse to make home made hush puppies!  Hush puppies are golden nuggets of deep fried corn bread.  Absolutely sinful (i.e. delicious and irresistible).

Especially when you dip them in luscious sweet and spicy sauce.  Finger licking good.

Hush Puppies with Spicy Honey Drizzle

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: About 15 puppies

Hush Puppies with Spicy Honey Drizzle

Ingredients

    Hush Puppies
  • 1 cup cornmeal (I used yellow)
  • 1/2 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 2/3 cup buttermilk, plus extra
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • 1 quart oil for frying
  • Spicy Honey Drizzle
  • 2/3 cup honey
  • 2 tablespoons fresh chili sauce
  • sea salt

Directions

  1. Pour oil in a large pot and begin preheating on medium heat.
  2. Place all ingredients for the hush puppies into a large bowl and mix to create a thick batter. Add a bit more buttermilk if the mixture is too thick. You want it to be moist but not runny.
  3. Once the oil has reached 350 degrees F, fry a tablespoon or so of batter for 2-4 minutes, until all sides are golden brown. This will take a few batches. Drain on paper towels and season with a small sprinkle of sea salt immediately.
  4. In a small bowl, combine the honey and chili sauce and stir together. Serve the hush puppies warm with the sauce on the side or drizzle a bit of the sauce straight on the hush puppies.
http://foodiemcbooty.com/hush-puppies/

Mac and Cheese With Buttery Goldfish Crust {Vegetarian}

I was at a friend’s house of mine a few nights ago enjoying an evening of fine conversation (and strong wine) when we started to get hungry.  Us ladies searched the pantry for scrumptious treats when she kindly suggested preparing a box of mac and cheese.  I looked at her, wide-eyed in disbelief, as if she had just told a child that Santa doesn’t really exist.

“Blasphemy!” I yelped and rambunctiously explained to her how powdered cheese doesn’t do a noodle justice. It should be banned from the United States for posing as a cheese, heck, all American cheeses should be banned from the cheese section  … but I digress.  I continued my snobbish manifesto until the crooked look on her face made me realize how absurd I was being (I get a little passionate when it comes to mac and cheese, sue me).

Instead of telling her, I decided to show her.  It is so easy to make real deal mac and cheese, you may never make boxed mac and cheese again.  Once you get the hang of things, you can add other ingredients and play with the concept a bit.

This recipe is adapted from Alton Brown’s Mac and Cheese recipe. 

Baked Mac and Cheese With Buttery Goldfish Crust

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yields: 6-8 Servings

Baked Mac and Cheese With Buttery Goldfish Crust

Ingredients

  • 1/2 pound pasta (elbow macaroni, spirals, ziti... your choice)
  • 3 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 large egg
  • 6-ounces sharp cheddar cheese, shredded
  • 3-ounces gruyere cheese, shredded
  • 3-ounces colby-jack cheese, shredded
  • salt and pepper
  • Topping:
  • 3 tablespoons butter
  • 1 cup crushed Goldfish Cheddar Crackers or Cheez-It Crackers (or both!)

Directions

  1. Preheat oven to 350 degrees F. In a large pot of boiled, salted water, cook the pasta to al dente. While the pasta is cooking, melt the butter in a separate pot. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, paprika and cayenne. Simmer for ten minutes and remove the bay leaf.
  2. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the cooked pasta into the cheese sauce and pour into a 2-quart casserole dish. Top with remaining cheese.
  3. Melt the butter in a saute pan and toss the crackers to coat. Top the macaroni with the cracker mixture and bake for 30 minutes. Remove from the oven and rest for 5 minutes before serving.
http://foodiemcbooty.com/baked-mac-and-cheese-with-buttery-goldfish-crust/

Buttermilk Cornbread

Do you ever dream about food?  I do.  Sometimes I dream about slow roasting meats sizzling over a fire or savoring a perfectly baked pastry.  Other times I dream about chocolate pudding and slathering it all over my body.

Let’s not get into that right now.

More recently I dreamt about cornbread.  Cornbread with a brown, crisp yet chewy crust that is fluffy and springy in the middle and has just the right amount of sweetness to it.  This is that recipe.

This is a very light and moist cornbread unlike other cornbread recipes I have made that are dense and heavy.  When I eat this, I feel like I still have room for a rack of BBQ baby-back ribs.

I usually double this recipe and bake it in a greased cast iron skillet.  This way I get a nice brown crust on all sides.  This also works in a 9-inch round glass pie pan or muffin tins too, but the time will vary depending on what sort of container you use.

If your results end up being more bitter than sweet, your cornmeal may be old.  If you want awesome cornbread, you’ll need some fresh cornmeal.

Try adding jalapenos and shredded cheddar cheese to spice things up.

Recipe adapted from Trini Gourmet

Buttermilk Cornbread

Rating: 41

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yields: 12 Pie Slices

Buttermilk Cornbread

Ingredients

  • 2 eggs
  • 1/4 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cups yellow cornmeal
  • 3/4 cup frozen corn kernels
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/4 cup melted butter, plus extra for topping
  • Your favorite local honey

Directions

  1. Preheat your oven to 375 degrees F (or 400 degrees F if you have an older oven without a ceramic top).
  2. Whisk the eggs and sugar together. In a separate bowl, mix all of the dry ingredients. Melt the butter and set aside to cool.
  3. Add the dry ingredients, alternating with the buttermilk and corn, whisking in between to mix everything evenly. Mix in the melted butter.
  4. Pour into a greased skillet or pan. Bake until the sides come away from the skillet (about 20 - 25 minutes for me). In the mean time, mix your honey with the additional melted butter to use for a topping. Turn the oven to a high broil and brown the top for about 2 minutes (watch carefully). Remove the cornbread from the oven and brush the honey butter on the top of your crust. Allow to cool and enjoy.

Notes

I love adding 2-3 jalapenos and a 1/2 cup sharp cheddar to this recipe.

http://foodiemcbooty.com/buttermilk-cornbread/

Baked Mac and Cheese and the Kitchen Sink

Comfort Food is one of my biggest weaknesses (and equally strongest passion).  Chicken and dumplings, Shepherd’s pie and (of course) macaroni and cheese.  If the food takes me down memory lane and back to my youth, I’m a fan.

I am constantly updating this recipe.  Every time I make this dish, it turns out a little different each time. I throw in whatever ingredients I find laying about my kitchen (and surrounding areas).  It makes life a little more interesting maybe, but doesn’t make for a solid recipe.  Keep that in mind as you follow this thing.  I call this the “Mac and Cheese and the Kitchen Sink” recipe for that reason.

Baked Mac and Cheese and the Kitchen Sink

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yields: 8-10 Servings

Baked Mac and Cheese and the Kitchen Sink

Ingredients

  • 1/2 pound elbow macaroni (penne is mighty tasty too)
  • extra-virgin olive oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 1/2 cup sharp cheddar, shredded
  • 1/2 cup monterey jack, shredded
  • 8 ounces processed cheese food
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • Italian seasoning, to taste
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs or crushed croutons

Directions

  1. Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook the pasta to al dente. Season with a bit of salt and pepper and extra-virgin olive oil to keep from sticking.
  2. Melt the butter in a small sauce pan. Whisk in the flour and mustard and keep it moving for about five minutes (the butter should be frothy and free of lumps). Stir in the milk, onion, bay leaf, and paprika. Simmer on low for ten minutes (until yellow in color) and remove bay leaf.
  3. Temper in the egg by taking some of your butter sauce mixture and adding it to the beaten egg first to regulate the temperature (dumping the egg straight into the sauce results in what is essentially scrambled eggs). Stir in all of your cheese, reserving a bit to sprinkle over the top.
  4. Fold the noodles into the mix and pour into a 2-quart casserole dish. Sprinkle the remaining cheese on top.
  5. Melt the remaining butter in a saute pan and toss the bread crumbs to coat. Top the noodle mixture with the bread crumbs. Bake for 20-25 minutes. Remove from oven and rest for five minutes before serving.
http://foodiemcbooty.com/baked-mac-and-cheese/

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