Monday, September 26, 2011

7-Up Biscuits #33

I love, love, love the food blog Plain Chicken.  I bet I could print off at least 50 recipes I would like to try.  If you haven't visited yet, you should give it a look.  I have tried making a couple of made-from-scratch biscuits to horrible results.  Yes that's right- horrible! When I saw the simple list of ingredients and easy directions, I knew I had to try these, especially since Plain Chicken said these just might be the best she has ever made.

The case:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Use a biscuit cutter to cut 9 biscuits.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

The ruling:
I've found it!  This is a biscuit recipe I love.  I still want to learn to make a classic, southern buttermilk type, but I would still make these either way!  I can't believe there are only 4 ingredients in these.  We're trying to eat more all natural/less processed foods, but Bisquick is one thing that I just can't give up.  These biscuits are light and fluffy and the sour cream gives them a surprising tang. 

Monday, September 5, 2011

Creamy Chicken Spaghetti Casserole #32

I've been cooking a lot of old favorites recently.  In honor of Pioneer Woman's new show, I've decided to try several of her recipes I've had bookmarked for awhile.  Creamy Chicken Spaghetti Casserole is the first one.  I changed it up slightly, but to see the original recipe and all of PW's fabulous photos go here.

The case: Adapted from Pioneer Woman

2 heaping cups cooked and shredded chicken
1/2 Cup Butter
16 ounces sliced mushrooms
1-2 cloves garlic, minced
¼ cup chicken broth
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
1-½ cup Whole Milk
1 cup Freshly Grated Parmesan Cheese
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1/2 cup breadcrumbs (I used Panko)
1 pound Thin Spaghetti

Preparation Instructions:
1.  Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup chicken broth, minced garlic, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until mushrooms are soft, drain and set aside.
2.  Bring water to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling water and cook. Drain when al dente.
3.  Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk,  salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
4.  Add mushrooms and chicken. Stir to combine and check seasonings. Add cooked spaghetti and stir. 5.  Turn into a 9 x 13 casserole pan. Sprinkle cheese and Panko over top.  Bake at 350 degrees for 25-30 min. or until golden brown and bubbly.

The ruling:
I am in L-O-V-E with this dish!  If you like mushrooms even the slightest bit, you must try this dish!