We sometimes call these sloppy chicken sandwiches. They are a hit with kids and adults alike! Great for fall parties, feeding a crowd, or a simple easy dinner or lunch.
In a medium skillet add olive oil. Add onions, celery, peppers and garlic. Sautee until tender. Add soups, chicken and seasonings. Incorporate crackers. Taste and adjust seasonings. Serve hot on a bun, slice of bread, crackers or chips
2bottleswine or sodawhite or choice, club or lemon-lime soda
Servings:
Units:
Instructions
For more peach flavor add more frozen peaches. Bananas, grapes or cherries are also a nice addition.
Blend all except wine/soda in a blender. -- make as chunky or smooth as you like. Place in freezer, stirring every hour until ready to serve. To serve scoop into a glass, pour wine/soda over.
Recipe Notes
Twist: Change the flavor; make it yours! Cara Cara Vanilla Balsamic Vinegar, Pineapple Balsamic Vinegar, Mango Balsamic Vinegar
Grease a 13" x 9" baking pan or casserole
Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Biscuit
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
Preheat the oven to 350 F.
Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
Delicious Homemade Buttermilk tip: use regular milk and add Cranberry Pear Balsamic Vinegar to make 'buttermilk'
Also CHILL all ingredients and do not over process for a light flaky biscuit.
Press into a 1/4 inch circle, instead of rolling out. Then cut straight down, no twisting with the cutter.
Combine fruit portions of the salad in a large bowl. In a separate small bowl, whisk together the balsamic and oil. Pour the dressing over the salad and gently toss to coat. Serve immediately.
Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
Place chicken between 2 pieces of plastic wrap, with a mallet pound until 1/4" thick. in a shallow dish place the flour and herbs. Dredge the chicken cutlets through the flour mixture and place in a skillet with heated oil. Brown each cutlet until golden and no longer pink. Set aside.
IN THE SAME skillet, add the balsamic vinegar and mushrooms to make a gravy/sauce. The sauce is wonderful on the cutlets OR on mashed potatoes.
Recipe Notes
The following are available from the Olive Twist, online and in stores:
Sautee onions in garlic olive oil, and let cool. In a large bowl blend all ingredients. Once blended rub 8 x8 baking dish with more garlic olive oil and press meatloaf mixture into pan. Bake at 350 degrees for about 40 minutes until center is done. Serve with Gouda mashed Potatoes or Gouda Mashed Potato Cakes
Fill a pot with water and salt well. Bring to a boil.
Meanwhile, wash and scrub the potatoes. Then cube them. I usually go for smaller cubes so that they cook faster. Add the potatoes and garlic cloves to the boiling water and cook until the potatoes are tender (for ½-inch cubes, about 20-25 minutes). Drain well.
Return the potatoes to the pot and mash them with a potato masher or ricer. Stir in the milk and then sprinkle with the Gouda. Let it sit for a minute. Then stir to combine. Season well with salt and pepper.
Use frosting bag with wide tip to place on top of meatloaf. Finish with shredded cheese, chives and bacon if wanted.
Serve immediately.
Make into potato cakes by adding a little flour and more Gouda cheese if needed make into cakes dread through panko crumbs, grease griddle with garlic olive oil and cook.
Cut bread in half lengthwise and then in half width wise. Combine Butter EVOO and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Butter Olive Oil, Parmesan Cheese ( can be order from the Auburn Store)
