This recipe is inspired by David Lebovitz’ Roast Chicken with Caramelized Shallots. With just a few ingredients and little preparation, it is simple yet delicious. I chose skinless, boneless breasts to keep the dish low fat but you may use any kind of chicken you wish.
It is starting to cool off with pleasant days and chilly nights – the perfect time for hearty soups and stews. Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. It’s a good way to use planned leftovers as well; have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend. Start with 4 large baked potatoes, cooled. The recipe calls for scooping out the insides and discarding the peels, but I have long since abandoned peeling potatoes for anything. The peels are healthy so I include them in mashed potatoes, soups, potato salads, and just about everything else. Feel free to use only the white insides if you wish.
We love to have breakfast for dinner at our house, and one of our favorites is biscuits and gravy. You can make this gravy with either sausage or dried beef. If you use sausage, you need to brown it until it is thoroughly cooked, then drain it (and I like to rinse it as well) before adding it to the gravy.
My grandmother has been making these easy buttermilk biscuits for as long as I can remember. They have 3 ingredients and are pretty much fool-proof. I make a double batch and freeze them either before or after cooking. Freezing them before cooking makes it easy to have fresh, hot biscuits for breakfast, but if you cook them first, you can make your own sausage biscuits for the freezer instead of buying them already prepared.
This rich and creamy chicken dish is one of the recipes first featured in our Busy Mom Menu. Served over pasta, it is delicious with a salad and bread. Start with chicken (flattened to an even thickness works best), milk, and bread crumbs in an assembly line. Other ingredients include cream, basil (fresh if you have it available), Parmesan cheese, pimientos, chicken broth, cornstarch, pepper, and thin spaghetti or angel hair pasta.
A restaurant in my town serves this wonderful open-face sandwich and every time I order it, I realize that I’ve forgotten how much I love it. It is delightful anytime, but it would be a perfect fall lunch with fresh-picked apples. Since I couldn’t wait until fall, I’m enjoying it for lunch today.
If I had to choose the dish I would rather have than any other, it would probably be Chicken Orecchiette. It combines several of my favorites flavors: balsamic vinegar (which I believe to be The Ultimate Condiment), feta cheese, and grilled chicken, among others. With grilled chicken from the freezer, it is a quick and delicious meal that packs a lot of flavor.
Calzones are easy to make and a nice change from pizza. This particular recipe is from our Busy Mom Menu. The bread dough makes a delicious crust for the calzone and using frozen bread dough saves time. If you’d like a healthier version and have a wheat grinder, you could make your own bread dough from freshly ground whole wheat.
This White Chicken Chili is delicious and a great way to use up leftover chicken. We are using cooked chicken from the freezer, but when I buy a rotisserie chicken, I make broth from the carcass (just simmer overnight with water in a crockpot) and use the broth and leftover chicken in soups like this.
I had to laugh when I started to prepare this post and realized that I served the same green beans with the Pork Scallopini – guess that tells you how much we like them and how often we have them! Here is a little tutorial for one of our favorite casseroles, Poppy Seed Chicken Casserole, along with Acorn Squash and of course the ever-popular Seasoned Green Beans.