Mom’s Chicken Cobbler

Mom’s Chicken Cobbler 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mom didn’t make many chicken pot pies when we were little. One pie for the four of us and having some leftovers for the next day just didn’t cut it.  So, she made a casserole with some of the same ingredients that went into a classic pot pie.  It was delicious and we had enough to last a week!  I can remember her doing all the steps… she would make her own buttermilk biscuit topping and chop up fresh vegetables and boil a chicken, saving the stock for the final step.  This was a hearty “stick to your ribs southern dish and we ate every bite.  Of course, I took some shortcuts by using Bisquick, canned chicken broth and a rotisserie chicken but it’s just as good!  It’s comfort food at its best.  Even the name spells comfort!  I bet my Mom would be fascinated with what’s available in the stores today and how much time and energy she could have saved.  

 

Mom’s Chicken Cobbler

 

4 tablespoons butter

1 pack of chicken tenders (or use a rotisserie chicken)

1 cup frozen vegetables (pick the one you like)

1 small can of corn, drained

1 small onion, peeled and chopped

2 small potatoes, diced

1 cup shredded white sharp cheddar cheese 

2 cups Bisquick baking mix

1 1/2 cups whole milk

1 cup low sodium chicken stock

2 chicken bouillon cubes

1 can cream of chicken soup (10.75 ounces) 

Parsley for garnish

 

Preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Cut the butter into chunks and place it in the bottom of a 9 x 13- inch baking dish. I used an 11 x 8 and it worked fine.  Put the dish in the oven to melt the butter.  Once butter is melted, remove from the oven and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add the two cups of Bisquick with the milk and stir until combined.  Set aside.  

 

 

 

 

 

 

 

 

 

 

 

 

Warm the chicken stock in a small sauce pan over medium low heat. Add in the two chicken bouillon cubes and stir until they melt into the stock.  Remove from heat and add the can of chicken soup and stir until smooth.  Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shred the chicken. I like fry up a pack of chicken tenders and then shred.  You can use two boneless skinless chicken breast or even a rotisserie chicken.  You want about 4 cups of shredded chicken.

 

 

 

 

 

 

 

 

 

 

 

 

Lay your shredded chicken in the baking dish on top of the melted butter. 

 

 

 

 

 

 

 

 

 

 

 

 

Next add your frozen vegetables.  I used peas and carrots only and then added a can of corn and some potatoes I cut in small pieces.  Do as follows without mixing the ingredients together.  

 

 

 

 

 

 

 

 

 

 

 

 

Next, sprinkle the onion over the vegetables.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese evenly over top of the onion.  

 

 

 

 

 

 

 

 

 

 

 

 

Pour the baking mix batter on top and spread over entire casserole, covering it completely. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the chicken broth mixture over the top of the baking mix. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 50-60 minutes until hot and bubbly and golden brown. Remove from the oven and let stand for 10 minutes prior to serving.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Homemade Peach Cobbler

 

My Mom would take me with her to the peach orchard about an hour away this time of year.  We would pick out the best and most ripe peaches for her cobbler that she loved to make.  She showed me how easy it was to make from scratch. And today, I make it the same way after all these years.  You can use fresh, frozen or canned peaches but fresh is always best. The best part about it is that it literally takes 5 minutes to throw together! When peaches were not in season, my mom would use quart jar of store-bought peaches so we could have it all year long! 

 

 

 

 

 

 

 

Homemade Peach Cobbler

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 teaspoon salt

For the batter:

6 Tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

ground cinnamon

 

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. If using canned or frozen peaches, skip cooking the peaches. 

 

 

 

 

 

 

 

 

 

 

 

 

 Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. Omit this step if using canned or frozen peaches. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9 x 13-inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

To substitute canned peaches, use 1 quart jar, undrained.

 

How do you peel fresh peaches?

 

 

 

 

 

 

 

 

 

 

The easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you won’t even need a knife

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Mushroom and Gnocchi Marsala

 

I love this quick little recipe. One day a friend called to say she was stopping by and I said, “I'll make lunch.” I knew she was now a vegetarian so I had to think fast. I remembered she loved my Chicken Marsala and mashed potatoes supper I made when she came for dinner the last time. Why not put together something similar without the meat? I did come up with something that took me all of 10 minutes to make. It has now become a big hit for all my guests. It is delicious! I serve it as a side dish or a main dish for lunch and dinner. Everyone loves this dish. You will too!

Mushroom and Gnocchi Marsala

1 Tablespoon butter

1 Tablespoon olive oil

6 oz. mushrooms (I use white button or baby bellas, sliced

1 green onion, sliced

1/4 teaspoon dried oregano 

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup chicken broth

1/2 cup Marsala cooking wine

1 package 16 oz. potato gnocchi

     

Melt butter and olive oil in a large skillet over medium heat.

Add mushrooms, sliced green onions, oregano, and salt and  pepper. Sauté for about 5 minutes, stirring occasionally.

Add the chicken broth and the Marsala Cooking wine and scraped the bottom of the skillet making sure you get all the brown bits.  Add in the potato gnocchi.

Cover the skillet and increase heat to high. Cook for about 3 minutes. The liquid will boil and the cooking wine will burn off. Remove lid and garnish with green onion if desired. Serve immediately.   

Total time to make this recipe is about 10 minutes. This is a keeper my friends.

Photography is the property of and copyrighted to ©Welcome Home.The 

Poor Man’s Steak

 Poor Man’s Steak

My Mom was so good about stretching a dollar to feed her kids. When my Dad was killed suddenly in a tragic accident she had to work two jobs to make ends meet. We were poor.  But we never knew we were poor.  We thought we were rich because she made the best suppers. 

I remember this dish like it was yesterday. The patties are kind of a cross between steak and meatloaf....so moist and tender, yet meaty.... and baked in a delicious mushroom gravy.  This is down home comfort food that will bring back childhood memories and a meal the whole family will love.  

Poor Man’s Steak

1 ½ pounds lean ground beef

1 cup Italian breadcrumbs

1 small can evaporated milk

1/2 teaspoon Italian seasoning

1 small sweet onion

 1/2 teaspoon garlic powder

 1/2 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

All-purpose flour, for dredging

Gravy

2 (10.75 oz.) cans condensed cream of mushroom soup

1 1/2 cups heavy cream

2 teaspoons dried parsley

Preheat oven to 350 degrees. Grease or spray a baking dish with non-stick spray.  In a medium bowl, whisk together condensed cream of mushroom soup, cream, and parsley. Set aside.

In a separate large bowl, combine ground beef, Italian breadcrumbs, canned milk, Italian seasoning, salt and pepper, minced onion, garlic and onion powders.  Using your hands, combine ingredients until just mixed. Gently form into even-sized patties.  Poke a hole in the center of each patty. This will keep them flat while frying.

Place about a of the flour (or more, as needed) in a shallow dish and dredge all patties. Shake off excess flour and set aside.

Heat a large skillet over medium-high heat and, once very hot, sear patties on both sides until golden brown. You do not want to complete the cooking process at this time as they will continue to bake later in the oven. Meat should still be under cooked inside.

Spoon some of the mushroom gravy into the bottom of the greased dish.  Transfer hamburger patties to the baking dish and pour remaining gravy on top.

Cover with aluminum foil and bake for 30 to 40 minutes or until cooked through. 

Remove from oven and allow to cool for about 5 minutes and then serve! YUM.

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