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.

Chocolate Mousse Filled Cupcakes

Need a cupcake for any occasion?  This one works! Need a chocolate fix?  This cupcake will give it to you.  Need an elegant dessert? This cupcake will bring it for you.  Want to impress your friends?  Then choose this cupcake!  This cupcake is light and fluffy and filled with a rich dark chocolate mousse filling.  You will love this cupcake!

Chocolate Mousse Filled Cupcakes

3/4 cup unsweetened Dutch process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1-1/4 teaspoons salt

1-1/2 cups butter

2-1/4 cups sugar

4 eggs

1 tablespoon vanilla extract

1 cup sour cream

Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.

Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined.  Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after

Fill cupcake liners 2/3 full.  Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. With a paring knife held straight up cut a circle in the top of the cupcake and pop out a portion. This will be filled with mousse.

Mousse

2 tablespoons Ghirardelli cocoa powder

5 tablespoons hot water

7 ounces, Ghirardelli bittersweet chocolate, chopped fine 

1-1/2 cups cold heavy whipping cream

1 tablespoon sugar

1/8 teaspoon salt

Combine cocoa powder and hot water in a small bowl; set aside.

Melt chocolate in a large heatproof bowl set over a saucepan filled with 1-inch of barley simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

Using the whisk attachment beat together the cream, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.  Whisk cocoa powder mixture into melted chocolate until smooth.  Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon mousse into a large pipping bag and fill the hallowed out portion of the cupcake.  Store in the refrigerator while making the frosting.

Chocolate Butter Cream Frosting

7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners' sugar

4 to 5 tablespoons water

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners' sugar. If you think the frosting is too thick you can add 1 tablespoon of water at a time until you get the right consistency.  

Sprinkle with your favorite toppings if you like. Store in the refrigerator until ready to serve.

Shrimp and Pasta in Cream Sauce

 Shrimp and Pasta in Cream Sauce

 

 

 

 

 

 

 

 

 

 

  

 

 

The other day I accidentally bought a box of Ridged Jumbo Elbows and wasn’t sure what to do with them. I love a pasta with ridges because it holds onto any sauce you add to them.  These looked perfect for a homemade garlic sauce and I had some frozen shrimp in the freezer so I thought, why not?  I threw it together in less than 30 minutes and it was delicious!  This easy baked shrimp pasta is a creamy bechamel garlic sauce is a skillet meal that the whole family will love. Packed with tender shrimp, jumbo elbow pasta, and a flavorful garlic cream sauce, it’s a comfort meal that comes together fast.

 

Shrimp and Pasta in Cream Sauce

 

16 ounce Jumbo Ridge pasta (or your favorite pasta)

4 tablespoons butter divided into tablespoons, divided

3 cloves garlic, minced

1 lb. uncooked large shrimp peeled, deveined, tails removed

2 teaspoons Old Bay Seasoning 

4 tablespoons all-purpose flour

½ cup chicken stock or broth

1 cup cream (more for thinning if needed)

1 tablespoon lemon juice

1/2 cup grated or shaved Parmesan cheese

1 cup shredded mozzarella cheese divided

1 teaspoon salt

¼ teaspoon pepper

Preheat oven to 350 degrees.

Cook pasta in a large pot of salted water. Cook according to package, drain and set aside. Do not rinse.

 

 

 

 

 

 

 

 

 

 

 

Add 2 tablespoons of butter to a large oven proof skillet and melt over medium heat. Add garlic and cook until lightly browned, about 30 seconds to 1 minute. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add shrimp and continue cooking, flipping the shrimp until shrimp turns a bright pink, about 4-5 minutes. Do not over-cook or they will be rubbery. Cook only until they are pink on both sides. Add Old Bay seasoning and stir to coat. Remove seasoned shrimp from the skillet to a bowl and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In the same skillet melt the remaining 2 tablespoons of butter. Add flour and whisk until combined. Allow the flour to cook off for about 2 more minutes over low heat.

 

 

 

 

 

 

 

 

 

 

 

Add in chicken broth and cream, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice, salt and pepper and stir. Add in ¼ cup of Parmesan cheese, along with a handful of mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.  If too thick add in more cream to thin.

 

 

 

 

 

 

 

 

 

 

 

 

Pour a little sauce in the bottom of a casserole dish.  Add in some pasta and top with more Parmesan and Mozzarella. Add on a layer of shrimp. Cover with another layer of sauce, pasta, cheese and shrimp.  Cover with top with leftover cheeses.

 

 

 

 

 

 

 

 

 

 

Bake for 10-15 minutes or until bubbly and cheese has melted. Sprinkle some parsley on top and serve and enjoy!

 

Notes

Store leftovers, well-sealed, in the refrigerator for up to 3 days. Reheat on the stove top over medium-low heat. If the sauce seems too thick, add a splash of milk.

 

 

 

 

 

 

 

 

 

 

 

Take care not to overcook shrimp. The instant they turn pink and opaque, they’re ready. Always use medium heat and keep a close watch.

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

HOW TO STORE YOUR TOMATOES

Today's food tip: Store your tomatoes stem-side down on a flat surface. Opposite of the picture show which have the stem side up. 

If you store your tomatoes in the Refrigerator they will lose their flavor. However, you can keep them longer if you keep the stem of the tomato hidden. They will stay fresh for about a week outside the fridge. 

n exit point for moisture and an entry point for mold and bacteria. If you don’t have enough counter top space, try covering tomato tops with tape. That works too!

Now if you have very overripe tomatoes that are soft and past their prime, you do want to keep them in the fridge. The cold air will keep the tomatoes from ripening more and they should last for another 2-3 days. However, before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature for at least an hour. This will allow the fruit to develop some of the flavor back that it lost due to refrigeration.

Cold and Creamy Pineapple Smoothie

What a refreshing treat on a hot summer day!  I love making this smoothie because it's so simple and so tropical!  Some pineapple and sweetened condensed milk. How easy can it be? 

Cold and Creamy Pineapple Smoothie  

1 cup cold water 
1/2 cup fresh lemon juice 
1 cup fresh chopped pineapple 
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 
2 cups ice cubes 

Combine water, lemon juice, pineapple and sweetened condensed milk in blender container. Blend well. Gradually add ice, blending until thick and smooth.

Top with cherries and a sprig of mint and serve immediately. 

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

Almond Cherry Donuts

 

“There she goes again…..making those donuts!”  That’s probably what you’re saying when you see this post and what you’ll say when you see all the others I have for you this year.  I love making donuts.  It’s so easy to make your own!  As a matter of fact, I often find myself wondering why I bought them in the past when I can make whatever I want so quickly here at home.  This time I bring you my own creation that took me all of five minutes to make!  These are my Almond Cherry Donuts and they are melt-in-your-mouth delicious!   

Almond Cherry Donuts

2 sheets puff pastry, thawed

Vegetable oil, for frying

2 cups powdered sugar

4 tablespoons milk

2 teaspoons vanilla extract

1 package sliced almonds

½ cup cherry jam or pie filling

On a lightly floured surface, roll out puff pastry.  Using two round cookie cutters, cut a larger circle for the outside and a smaller circle for the center.

Fill a large pot with at least an inch of vegetable oil and heat over medium-high heat. Carefully drop donuts into the hot oil and cook until golden on each side.

In a mixing bowl, whisk together the powdered sugar, milk and vanilla to make glaze.  While the donuts are still hot, dip them in the glaze.

Sprinkle tops of donuts with almonds and slightly press down to get them to adhere. You can drizzle more glaze if needed. Add a tablespoon of jam or pie filling in the center of each donut.  Enjoy!

Photography is the property of and copyrighted to Welcome Home.