Chicken Pot Pie Filling over Biscuits

My family loves chicken pot pie, but I don't always want to take the time to make the pie dough, assemble the pie, and bake it. So I thought why not just make the filling and put it over some biscuits (the kind in the tube, baked). It was a hit! And turned out to be a delicious, hearty meal that I can get on the table in less than 30 minutes. Awesome. You could also serve the sauce over rice, toast, or egg noodles.

Chicken Pot Pie Filling over Biscuits

1/3 cup butter
1/2 cup chopped onions
1/3 cup flour
1, 14.5 oz can chicken broth
1/2 cup half and half
2 1/2 cups cooked and chopped/shredded chicken (rotisserie chicken works great)
2 cups frozen mixed vegetables, cooked
1/2 teaspoon salt
1 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8-1/4 teaspoon dried thyme
prepared biscuits (I used Pillsbury Buttermilk Grands)

In a large saucepan melt butter over medium high heat. Add onion and cook for 2 minutes or until tender. Whisk in flour and cook for a minute. Slowly add chicken broth and half and half. Cook, stirring until bubbly and thickened. Add chicken, vegetables, salt, chicken bouillon, pepper, and thyme. Stir and heat through. Serve over biscuits, rice, toast, or egg noodles.

All American Hamburgers

Happy grilling season! Who doesn't love a good grilled hamburger?? So good! And this is a great classic hamburger recipe that I've stuck with for a while now. I like the mixture of spices/seasoning added to the hamburger mixture - it makes for a yummy burger! I use an old Tupperware hamburger mold (circa 1979 - it was my Mom's) to press the patties together and then make an indentation in the middle with my thumb to help the patties keep their shape during grilling.

All American Hamburgers

2 lb hamburger
1 teaspoon Lawry's seasoned salt
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1 1/2 tablespoons Worcestershire sauce
1 egg
hamburger buns, toasted
American or cheddar cheese slices, optional
toppings of choice

In a mixing bowl combine hamburger, seasoned salt, pepper, onion powder, Worcestershire sauce, and egg. Mix with your hands until combined. Form the meat mixture into about 12 patties (or less is you like bigger burgers), press an indentation in the middle of the patties with your thumb, this helps them keep their shape while cooking. Place patties on grill and cook until no longer pink inside, about 3-5 minutes per side. Place a slice of cheese on patties during last minute of grilling. Place cooked patties on toasted hamburger buns and top with lettuce, onion, tomato, pickle, and mustard (or whatever you like :)).

Crock Pot Teriyaki Chicken

This is a great slow cooker recipe! The chicken turns out to moist and I love the sweet teriyaki sauce. I usually have all these ingredients on hand (I buy the big bags of boneless skinless chicken thighs at Costco) so I know I'll be making this often. My kids and husband all had seconds and loved it.

Crock Pot Teriyaki Chicken

8 boneless skinless chicken thighs (I used 6 thighs and 2 breasts because that's what I had on hand)
3/4 cup reduced sodium soy sauce (I used Kikoman's)
3/4 cup sugar
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
1 teaspoon fresh minced garlic
1/4 teaspoon pepper
2-3 tablespoons cornstarch
2-3 tablespoons cold water
cooked rice

Place chicken in slow cooker (fresh or frozen). In a separate bowl combine: soy sauce, sugar, apple cider vinegar, ground ginger, garlic, and pepper; pour over chicken in slow cooker. Cover and cook on low for about 4-6 hours, depending on if you use fresh or frozen chicken or cook on high for 2-3 hours. Remove chicken from slow cooker and shred on a cutting board, set aside.

Strain the juices from the slow cooker into a saucepan. Skim off fat if necessary. In a small bowl combine equal parts of cornstarch and cold water, stirring until smooth. Add the cornstarch mixer to the juices in saucepan, whisking, and bring to a boil. Boil until thickened.

Put chicken pieces back in slow cooker and pour the thickened sauce over the chicken. Cook together on low for about 1/2 hour. Serve over rice.

Moist Chocolate Cake with Chocolate Fudge Frosting

I made some 50's food for a book club recently and I decided to make this cake for the main dessert. (I thought that being homemade with sprinkles on top made it Fifties enough.:)) I really love this cake because it is so moist and chocolatey with just a hint of cinnamon. Awesome. It is actually pretty much a Texas Sheet Cake made in a 9x13 pan, which just makes it thicker and moister. Win win! And can I just say I don't think I've ever had such a great reaction to a cake from my whole family. They loved it! Oh and the frosting! The frosting! It is fabulous!

Moist Chocolate Cake with Chocolate Fudge Frosting

Cake:
2 cups flour
2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup applesauce
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla

Frosting:
1/2 cup butter
1/4 cup cocoa powder
1/4 cup milk
4 cups powdered sugar
1 teaspoon vanillla

Preheat oven to 375. In a large mixing bowl whisk together: flour, sugar, baking soda, salt, and cinnamon; set aside.

Melt butter in a saucepan then stir in applesauce, cocoa powder, and water and bring mixture to a boil, whisking constan. Pour hot butter mixture into flour mixture and stir. Add in buttermilk, eggs, and vanilla and whisk mixture until well combined. Pour mixture into a greased 9x13 baking dish and bake for 25-28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Prepare frosting during last 5 minutes of baking.

For frosting: in a medium saucepan combine butter and cocoa powder and bring mixture just to a boil, stirring constantly to break up cocoa powder. Remove from heat. Pour mixture into a stand mixer (or use a hand mixer), add milk, powdered sugar, and vanilla and beat on low speed until well blended. Immediately spread over hot cake before frosting begins to cool. Also, if using, add sprinkles quickly before frosting sets.

Fall Off the Bone Ribs

My husband requested ribs for Father's Day and I tried this new recipe from Six Sisters Stuff blog - it was great!! Everything ribs should be: sticky, moist, flavorful, and fall of the bone tender. My husband loved them and so did my kids. I am sometimes intimidated by ribs, but these were actually quite easy to make since they are mostly cooked in the crockpot and then finished under the broiler or on the grill. YAY for easier to make ribs! I served it alongside my husbands favorite pasta salad that I make every Father's Day and watermelon.

Fall Off the Bone Ribs

2, 2-3 lb racks of ribs (pork loin ribs or baby back)
3 1/2 cups pineapple juice
1 1/2 cups brown sugar
2, 16 oz bottles BBQ sauce, divided

Cut slabs of ribs into serving size pieces of 2-3 ribs. Place ribs in the crockpot. Combine pineapple juice, brown sugar, and 1 bottle of BBQ sauce; pour over ribs. Cook on low for 10 hours.

Broiler (I used this method):
Line a cookie sheet with foil and spray with cooking spray. Gently lift ribs out of crockpot with tongs and place on cookie sheet. Brush ribs liberally with BBQ sauce. Place under broiler for about 5 minutes. Flip ribs and brush again with BBQ sauce. Broil for another 5 minutes or until BBQ sauce it set up and sticky.

Grill:
Place ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time - they will take 10-15 minutes to glaze over.