Beefy Biscuit Pot Pie

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Beefy Biscuit Pot Pie

1 lb. ground beef

1 onion, chopped

10 oz. can cream of mushroom soup with roasted garlic

9 oz. pkg. frozen corn

1 cup chopped tomatoes, seeded

1/2 tsp. dried basil leaves

1 can refrigerated biscuit dough

2 Tbsp. grated Parmesan cheese

1/4 tsp. dried oregano leaves

Preheat oven to 400 degrees. In large skillet, cook ground beef and onion until beef is no longer pink; drain. (If using crumbles, cook onion in 1 Tbsp. olive oil until tender; add crumbles and heat until thawed.) Add soup, corn, tomatoes, and basil; bring to a boil.Pour beef mixture into 1-1/2 quart baking dish. Top with biscuits and sprinkle with Parmesan cheese and oregano. Bake at 400 degrees F for 15-18 minutes until biscuits are deep golden brown.

4 servings

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

This is soup I made last winter but we really enjoyed it! I am looking forward to visiting blogs and collecting soup recipes for the coming winter.

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER

Active time: 35 min
Start to finish: 45 min

1 small head broccoli (1/2 lb)
1 large boiling potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
l large garlic clove, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Makes about 6 cups or 4 servings. Gourmet, December 2001

E-Z Fix BBQ Meatballs

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

E-Z Fix BBQ Meatballs

2 pounds ground beef
1 1/2 cups dry bread crumbs
2 eggs
1/2 cup milk
1/2 cup chopped onions

Sauce:
16 ounces apricot preserves or orange marmalade ( I used 1/2 orange & 1/2 pineapple )
16 ounces barbecue sauce ( I used KC Masterpiece Hot and Spicy )

I made the meatballs and put them in the crockpot. I then mixed the BBQ sauce and marmalades and poured over. I will crock on high 5 hours.

1. Preheat oven to 350 degrees. In a large bowl, mix ground beef, bread crumbs, egg, onion and milk, just until thoroughly combined. Do not over mix. Form into 1-inch balls. Bake on a cookie sheet or in a shallow pan 15 to 20 minutes. ( I did not bake )

2. Pour barbecue sauce and preserves or marmalade into a slow cooker; mix well. Add meatballs and heat thoroughly. (Or place in a Dutch oven or other large pot, bring to a boil on the stove top, then reduce heat to low and simmer for a few minutes to allow flavors to blend.)

Makes 48 meatballs ( not here: I got 14-6 )

Better-Than-Arby’s Roast Beef Sandwiches

Today is Tasty Thursday – Sandwich Edition!

Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

Here is a previous tasty sandwich called Taverns and another tried and true recipe for Beef Sandwiches….

I have made this a few times and it makes a very tasty sandwich.. I hope you enjoy!

Better-Than-Arby’s Roast Beef Sandwiches

3 pounds roast, up to 4
1/2 cup brown sugar
1 package onion soup mix
1/2 cup water
1 chopped onion
1 pinch garlic powder
Salt and pepper to taste

Put roast in the crockpot with brown sugar, onion soup mix, water, chopped onion, garlic powder, salt & pepper. You let it cook for 24 hours! I usually start it after dinner in the evening, and then stir it in the morning. By dinner that night – it’s ready! They’re great on onion buns!”

Taverns ( adapted for the crockpot )

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

I made these last week and they were a hit. I used ground turkey and ketchup. This makes a nice sweet and sour type sandwich. Everyone agrees I can make it again!Taverns

1 pound ground beef, or equal amount of shredded beef or pork
1/2 – 3/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
1/2 cup chili sauce
1/4 cup brown sugar
1 Tbs. white vinegar
1 Tbs. prepared mustard
8 oz tomato sauce OR ketchup
1/4 cup orange juice

Brown the ground beef, onion, and garlic in skillet until cooked. Drain the grease from the skillet. Add remaining ingredients to meat mixture and simmer until heated through. If you use tomato sauce you will want to let it simmer for at least 30 minutes or it will taste”tomato-ey”. If you’re in a hurry, use ketchup. If this is too thick you can add a bit of water, or more juice, ketchup, or some honey. A dash of soy sauce or Worcestershire sauce is good too. Ladle on hamburger buns.

Although not traditional, you can also serve over bread, rice or noodles, depending on what you happen to have around. Serves 6 polite people or 2 teenage boys.

Crockpot: I browned the ground meat, onions and garlic and mixed the remaining items together in the pot. Combine and heat on low 4-6 hours.

Sorrento Chicken Rollups

Today is Tasty Thursday! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

I made this yesterday…… but I did not do rollups, I chopped the chicken breast and followed the recipe as written. I served this over pasta and dh said it was delicious!

Sorrento Chicken Rollups

6 boneless, skinless chicken breast halves
6 slices prosciutto
2 tablespoons Dijon mustard
1/2 teaspoon ground dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry white wine
1/2 cup chicken broth
3/4 cup chopped mushrooms
3 tablespoons cornstarch
1/2 cup milk or half and half
cooked pasta or rice

Place chicken between 2 sheets of waxed paper or foil. Pound with a meat mallet until about 1/2 inch thick. Place each chicken piece on a prosciutto slice. Spread top of each chicken piece with mustard and sprinkle with sage. Starting at short end, roll up each one jelly roll style. Place in a slow cooker. Sprinkle with salt and pepper. Add wine and broth.

Cover and cook on low 5 to 6 hours. Remove chicken rolls and keep warm.

Add mushrooms to cooking juices in cooker. Turn control to high. In a small bowl, dissolve cornstarch in milk or half and half; stir into mushroom mixture in cooker.

Cover and cook on high 20 to 30 minutes or until thickened, stirring once. Serve chicken rolls over pasta or rice. Top each serving with sauce.

Makes 6 servings.

Chicken and Dumplings

Today is Tasty Thursday, and it is my first time participating! Trista over at The Pumkin Patch is the host of Tasty Thursday, head on over to her blog to see more tasty recipes.

I made this for my family and it was definitely a hit!

Chicken and Dumplings
Recipe courtesy Paula Deen

Recipe Summary:

Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 4 to 6 servings

Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces

3 ribs celery, chopped

1 large onion, chopped

2 bay leaves

2 chicken bouillon cubes

1 teaspoon House Seasoning, recipe follows

1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

To start the chicken:

Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings:

Mix the flour with the salt and mound together in a mixing bowl.

Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook’s Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups