Hey Dude (that I’m currently dating),
We need to talk. It’s about your mother.
Mostly… it’s about how I need to meet your mother. We’ve been carrying on for a while now… and I need to meet the lady that birthed you, clothed you, slapped you upside the head, and made you the awesome man you are now. If I don’t meet her soon, she will surely think me some sort of hussy harlot who was born in a barn and doesn’t much care for other people’s mothers. This is not the case. I care about most mothers, often.
It’s a lady thing that perhaps you don’t understand. I need to be nervous. I need to bite off all my nails. I need to agonize over the perfect outfit that will make me look sophisticated, but sweet and approachable, womanly without being more womanly that her. I need the outfit that says I can damn well take care of myself, and keep her dear and darling son in line for the rest of his life. It’s a fine fine fiiiine line.
I need to let your mother look me up and down in examination. I need to stand there and let her envision me as her daughter-in-law. I need to eat her casserole, express my desire for the recipe… then I need to do her dishes.
I need to let her tell me how to do things that I already know how to do, like make a pie, and pluck my eyebrows. We need to watch 60 Minutes together. She in her recliner, me sitting on the floor. I need to offer to bring dessert. She’ll make a face when it’s being served, and enjoy it despite herself. It’s all a dance. Every moment of it. It’s all a test… because mothers do not let their sons go quietly… they let them go passive aggressively.
Lastly, she needs to see that I make you happy. That’s where you come in. Don’t act weird. Well, don’t act weirder than you usually act. Be natural… and put your arm around me once in a while. It’s your job to make sure that no one gets a third glass of wine. That’s when things get weird.
It’s also your job NOT to tell your mother that there are beets in the cake I’m serving for dessert. That will be our little secret. Unless she loves it… then I’m taking all the glory.
Quite right. This chocolate cake is chocked full of roasted beets.
Beets are trimmed of their greens (which are delicious sauteed) and roasted whole in foil and just a touch of oil. You know… like you’re making a beet salad, but you’re totally making cake.
Besides beets, this cake also has the usual cake- y suspects: flour, cocoa powder, baking soda, powder, and salt.
I love preparing cake pans for baking. Something about the ritual just calms me.
Parchment paper rounds (that are cut by hand) totally ensure that the cake will come out of the pan in one piece. It’s an extra bit of work, but I love the insurance.
Roasted beets are cooled and peeled (which is easy… not to worry), and grated on the fine side of a box grater.
If you’re wondering about beet stained hands… yes, I had two. They eventually wash clean.
Beets add moisture and sweetness to the cake. Beets do not make the cake taste like a salad. That’s an important thing to know.
The cake batter will be a purple color, but will bake into a moist chocolate cake with no trace of beets.
Let’s talk about frosting. Butter and cream cheese are left at room temperature until soft. They’re beaten with powdered sugar, vanilla, and a squeeze of lemon.
Beets, too! Beets, shredded and mashed add a slight sweetness and intense color to the frosting. It’s all you need for food coloring. It’s delightful and delicious. And again… it does not taste like salad.
You may have a few beet strands in your frosting as you decorate the cake. Think of it as nature’s sprinkles.
… I can’t believe I just typed that.
I want you to fall in love with this cake. I did.
The cake itself is moist and chocolate-y. It’s not too sweet either! Bonus. The frosting is bright pink, speckled with beet bits, and creamy sweet.
No one would ever know this cake is chocked full of vegetables. We can just keep that little bit of information between us. Secret ingredient power!
Pssst… Valentine’s Day Cake! I’m just sayin…
Chocolate Beet Cake with Beet Cream Cheese Frosting
Makes one 8 or 9-inch layer cake
adapted from Fine Cooking November 2001
Print this Recipe!
For the Cake:
2 medium beets, unpeeled but trimmed of their greens
1 teaspoon vegetable oil
6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting the pans
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
4 to 5 cups powdered sugar, sifted
2 tablespoons finely grated beets, mashed with a fork
1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod
1-2 teaspoons milk, depending on desired consistency
1/2 teaspoon fresh lemon juice
pinch of salt
Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.
Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour.
Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.
Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
Reduce the oven temperature to 350 degrees F. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side… not pourable.
Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.
To make the Frosting:
In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.
To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.
I feel like I have some explaining to do. Everything I’ve brought to you since the beginning of the year has been savory and somewhat healthy. I don’t know what’s gotten into me. I think my sweet tooth might be broken. Temporarily broken.
Everything I’ve wanted to eat lately has either been green, soupy, or French-fried.
In this, the latest installation of ‘Joy the Baker Has Lost Her Mind and Gone Savory’, I’d like to offer you an all-green salad. The gemstone about this salad is the pink-stained goat cheese hearts. You might consider this a healthful Valentine’s Day celebration tool. Yea… I said the V-word.
Speaking of Valentine’s Day (I’m sorry…)… yes it is a real thing, and yes you can totally ignore the holiday should you not be the pink and red and heart-shaped cheese sort. I made a Be My Valentine Pinterest Board just in case you need some clever pink and red holiday inspiration.
I’m going to go watch How Stella Got Her Groove Back and Cupcake Wars until I crave chocolate pudding. Thanks for your understanding. Ps. Fever ramblings? Maybe a little.
We’ll need a fork and a pinch of salt and fresh cracked black pepper along with our fresh goat cheese and raw shredded beets.
Welcome to the world of the smashbang. We mix and stir the crumbled cheese and beets until the cheese is stained pink. It’s crumbly yet satisfying.
We’ll dump this pink cheese mixture out in between two pieces of parchment paper and press it together into a flat, 1/2-inch disk. Allow it to rest in the freezer for 30 minutes, then the cold cheese will be easier to cut into little hearts with a heart-shaped cookie cutter.
A little bowl of hot water will help to clean the cookie cutter as the hearts are shaped and help to tame any oddly shaped hearts.
I’m not sure if I want to pat myself on the back or kick myself in the shin for making heart-shaped cheese.
Let’s talk about salad!
I know that you’re grown enough not to need a detailed recipe for green salad. You can pretty much just empty your produce drawer into a large bowl and call it a salad.
With this particular salad I chose a bright, light and leafy green called escarole.
This salad is an exploration in green with thinly sliced cucumbers, chopped pistachios, and chopped green olives.
Lemon and olive oil are the two ingredients that make up my favorite salad dressing. Keep things simple.
Salad. Getting all geared up.
Maybe you’re looking for some Valentine’s Day inspiration that isn’t leafy green, goat-cheesed, and annoyingly healthy. Last year I made these Pink Raised Doughnuts with Toasted Coconut inspired by my very favorite pale pink frosted doughnut house doughnuts.
Cream puffs are surprisingly easy to make. If you can wrap your mind around cooking a pastry dough, then cream puffs are in your future. Real talk: the dough cooking step was sort of a brain-bender for me, but once I got over that hump, Strawberry Cream Puffs with Milk Chocolate Sauce were my sweet reward.
So maybe Valentine’s Day is just an excuse to make doughnuts for the one you love. Is that so wrong? No… Chocolate Cream Filled Vanilla Sugar Doughnuts.
Because it’s pretty, pink, and as easy as putting water in the freezer: Strawberry Ice.
This salad is a simple meeting of greens. This salad is an elaborate excuse to make pink-stained goat cheese hearts. You’ll probably find some other awesome ways to use goat cheese hearts. I hope you do… and I hope there’s chocolate involved.
Green Salad with Pink Goat Cheese Hearts
Print this Recipe!
For the Pink Hearts:
11 ounces fresh goat cheese
1/2 cup raw shredded beets
pinch of salt and coarsely ground black pepper
coarse ground sea salt for sprinkling
For the Salad:
Four big handfuls of greens (I used sweet escarole)
Thinly spiced cucumber
Sliced green olives
Shelled pistachio nuts, coarsely chopped
lemon and olive oil for dressing
salt and pepper to taste
To make the Pink Hearts:
In a medium bowl mix together goat cheese and raw shredded beets. Add salt and pepper. Mix with a fork until the mixture is pink and beet-studded throughout. The mixture will be a bit crumbly, and that’s ok. Transfer pink goat cheese mixture to a piece of parchment paper and use another piece of parchment paper to press and flatten the goat cheese into a 1/2 inch disk. The goat cheese disk will be sandwiches between two slices of parchment paper. Place in the freezer to chill and harden for 30 minutes. This will make the hearts easier to cut.
While the goat cheese hardens, assemble the salad. In a large bowl, toss together greens, sliced cucumber, olives, chopped pistachios, lemon juice and olive oil, salt and pepper. Taste to make sure the mixture is seasoned to your taste.
Remove the goat cheese from the freezer. Peel off one piece of parchment paper. Use a 1-inch heart cookie cutter to cut heart shapes out of goat cheese. Have a small bowl of warm water on hand to rinse off the cookie cutter between hearts. Use a bit of water on your fingers to reshape the hearts should they need a bit of love. Sprinkle shaped hearts with coarse ground sea salt
Place goat cheese hearts on top of salad and serve. Hearts can be stored on a flat surface, covered with parchment paper, and refrigerated until ready to serve.
This is the second time in a week that the Pioneer Woman has me bringing down my Dutch oven from the top kitchen shelves. First it was the Pistachio, Orange, and Dark Chocolate Cinnamon Rolls… and now it’s this extra rich caramelized onion and mushroom Shells and Cheese. Pasta and cinnamon rolls came successfully come from the same pot? Gosh… it’s a good life.
These creamy Shells and Cheese are inspired by Ree’s Fancy Mac and Cheese. Ree adds just about every cheese in the book to her mac and cheese. Bacon, too. Because, duh. We have another Bonkers Awesome episode to prove it! It’s Part II of my visit to Ree’s Oklahoma ranch. Can I tell you a secret? I forgot my belt in Los Angeles for my visit to the ranch, and my boots still have mud on them. That’s just real life. Also in real life? Ree’s totally ridiculous Fancy Mac and Cheese that I wanted to take on the plane home with me.
Let’s talk about my interpretation!
Original Photography Shot with the Canon EOS 6D Digital SLR. The perfect multimedia solution.
All good things (well… most, really), start with a homemade cream sauce. These shells and cheese are no exception. This cream sauce starts with melted butter, all-purpose flour, and milk. If you ever hear anyone refer to a Bechamel Sauce… this is what they’re referring to. Nothing fancy. You know what’s up!
The cream sauce is cooked until thickened. It just takes about three minutes of stirring and random daydreaming.
Next, we’ll mix a bit of the warm cream sauce with a beaten egg. I’ve never added egg to my macaroni and cheese, but leave it to Ree to make me live dangerously. The egg really adds to the richness. It’s delicious! We beat the egg with a bit of the warm cream sauce to prepare the egg for the hot life without scrambling it. That’s called tempering. I don’t know why I’m being so obtuse.
Eggy cream and and actual cream marry.
I’m really itching to add the cheese. That’s the best part, really.
Cheese, yes please! Shredded cheddar, a smidge of shredded Gruyère, and goat cheese too!
I love these three cheeses because they’re super melt-able and have different levels of sharpness and saltiness that balance each other out wonderfully.
This is the sort of sauce you could bathe in.
Not that I would… or did.
Shells in. Shells tossed.
Now would be a good time to sample (twist my arm). Adjust the saltiness and spiciness accordingly.
Now it’s time for layering!
Half of the shells and cheese go into a baking pan. I used a pretty deep 10-inch pie pan. I think a 9×13-inch pan would work as well.
On top of the first layer of shells and cheese go the caramelized onions and mushrooms.
Finally, the remaining shells and cheese get piled atop the toppings. Lastly, butter sautéed panko breadcrumbs. I mean…
After the shells and cheese are baked, the panko will be golden brown and the cheese will be sizzling. Take a big spoon to the whole deal and it’s just beyond. Perfectly salty, and hearty, and comforting, and if you’re not careful you could stand in the kitchen and get through half of the pan no problem.
Winter comfort! Extra cheesy.
Bonkers Awesome Mushroom and Onion Mac and Cheese
Print this Recipe!
4 tablespoons olive oil and 2 tablespoons unsalted butter, divided, for cooking the onions and mushrooms
1 large yellow onion, sliced in semi-circles
half a pound of button or cremini mushrooms, cleaned and quartered
salt and pepper to taste
1 teaspoon chopped fresh thyme, divided
5 tablespoons unsalted butter, divided, plus a bit more for greasing the pan
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 large egg
1 scant teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces goat cheese
1/2 cup shredded Gruyère
1 1/2 cups shredded sharp cheddar cheese
1 pound pasta shells, boiled until just undercooked
1/3 cup panko crumbs
In a medium skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon of butter. When heated, add the sliced onions and saute until translucent, stirring occasionally. Add a pinch of salt, a pinch of black pepper, and 1/4 teaspoon fresh thyme, and reduce the heat to low. Continue to cook until the onions are completely browned and thoroughly cooked, about 5 minutes. Spoon caramelized onions into a small bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons of oil and 1 tablespoon of butter over medium heat. Add the quartered mushrooms and stir to coat in fat. Allow the mushrooms to soften and brown, about 2 minutes. Add a pinch of salt, a pinch of black pepper , and remaining thyme and reduce the heat to low. Cook until mushrooms are browned on all sides, about 5 minutes. Remove from heat and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and stir until mixture is combined. Add the milk and whisk together until mixture has thickened, about 3 to 5 minutes. Add scant teaspoon of salt and black pepper. Stir to combine.
In a small bowl, beat the egg. Add a few tablespoons of the warm cream sauce to the egg and whisk together. Once the egg is warmed, add it back to the cream sauce and whisk well to combine.
Reduce heat to low and stir in cheeses. Stir until melted and combined.
Add the cooked pasta and stir until all of the pasta is coated in cheese sauce.
Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Lightly grease a baking pan. I used a deep 10-inch pie pan, though a 9×13-inch pan would be great as well.
Spoon half of the pasta mixture into the greased pan. Top with caramelized onions and mushrooms. Top with the remaining pasta mixture. Set aside for a moment.
In a medium skillet over medium heat, melt remaining 1 tablespoon butter. Add the bread crumbs and toast until panko has absorbed all the butter. Remove from heat and spoon the bread crumbs over the top of the pasta mixture.
Bake for 15 to 20 minutes until the bread crumbs are browned and the pasta is sizzling. Remove from the oven and serve warm.
Pasta can be made a day ahead and left in the fridge unbaked. Just add the bread crumbs just before baking.
I’ve got New Year’s Eve and New Year’s Day duties to tend to. By duties, I mean that people will be coming to my house expecting to eat and drink delicious things, and… I have a reputation to maintain. This holiday is about celebrating! It’s about remembrance and hope, love and champagne. It’s not about being the hostess with the mostess, as much as it’s about being the hostess with the most streamers and bubbly.
Sidenote: I wish I could teach my cat to do something useful… like, wash champagne flutes.
In the absence of a dishwashing cat, I’m keeping things simple and festive for the holiday. Simple yet totally impressive.
Puff pastry is the key to all things simple and impressive. Fancy mustard, ham, and good cheese are just a bonus.
It’s really important to use all-butter puff pastry for this recipe.
Any puff pastry that doesn’t boast about its all-butterness is made of weirdo fats that just aren’t cool.
Puff pastry is thawed, but still cold… and rolled out just slightly.
Oh! My puff pastry is usually rectangular. This round puff pastry was a surprise. This recipe will work both round and rectangle shaped. Go with what ya got!
Egg wash. Whole grain honey mustard. Thinly sliced Black Forest Ham.
I’m so satisfied with myself.
Scratch that. Now I’m satisfied with myself.
Here’s what’s so clever about this recipe: it’s a total make-ahead situation.
The puff pastry can be thawed and assembled (just like above), and then placed in the fridge overnight. When you wake up on New Year’s Day, you can brush this with egg wash and toss it in the oven. Almost instant brunch. Add an egg. Call it success.
Oh how you are filled with beautiful mustard, salty ham, and creamy cheese.
This dish is wonderfully simple and gloriously make-ahead. Because this pie highlights just a few ingredients, I like to use the best ingredients I can find/afford. All-butter puff pastry is a luxury and so worth the splurge. Whole grain mustard pops with flavor. Black Forest Ham and Gruyere cheese were meant to be married for life. It’s simple, because delicious doesn’t have to be complicated.
Ham and Cheese Puff Pastry Pie
inspired by Ina Garten
Print this Recipe!
1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet, or round pizza pan with parchment paper. Set aside.
Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet.
Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced cheese.
Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.
Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry.
Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.
Hello Dream Boy,
If I didn’t know any better, I’d think I dreamt you up. Biscuits and cream and veggies and chicken. I must must must have dreamt you up, pulled you in the oven, and put you right in my life.
I’m going to keep you around Dream Boy. I’ll get those fluffy feelings in my belly when I see you across the room. I’ll smile at you often and forever. I totally won’t stalk you on Facebook. I’ll just be here, being super cool. No biggie. High five.
I want you to get in on this recipe. I want you to think it’s a Dream Boy too.
There are three things going on here.
1. Cream Cheese, Chive and Black Pepper Biscuits
2. Creamy Cream Sauce
3. Rotisserie Chicken and Diced Veggies
I smashed them all together in a pot… then I totally fell in love.
Cream cheese helps make the biscuits extra tender, and utterly unstoppable.
I took the cream cheese left over from the biscuits and tossed it in the cream sauce. I’m a thinker. The cream sauce is rich, flavorful, and you’ll surely want to bathe with it. Don’t… it’s probably too hot.
I am crazy lazy when it comes to cooking chicken… mostly because there is a thing called Rotisserie Chicken. Already cooked! Already super delicious! Come on! I stripped the meat off of a rotisserie chicken, measured up a generous three cups and swirled it into the rich cream sauce. Hallelujah.
Note! A touch of lemon juice and fresh ground nutmeg totally set this cream sauce apart from all the rest. Brightness. Nuttiness. Depth. Trust.
Veggies are nice. Flavor, sweetness, a bit of crunch. They’re necessary. Get into it.
What are you thinking?
Did this just get bumped to the top of your weekend baking list? Say yes.
Maybe Easter Brunch? Maybe? Totally possible.
Dinner for that hardworking husband? Totally. He’ll fall on the floor and want to marry you all over again.
Chicken Pot Pie with Cream Cheese and Chive Biscuits
adapted from cookingforengineers and kingarthurflour
Makes one 9×13-inch dish with 12 biscuits
Print this Recipe!
For the Biscuits:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
1/4 cup chopped fresh chives
1/4 cup (2 ounces) unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
3/4 cup buttermilk, cold
For the Filling:
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 1/2 cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice
1/8 teaspoon fresh ground nutmeg
3 cups shredded chicken meat
2 tablespoons butter or olive oil
1 small onion, diced
1 small garlic clove, minced
1 1/2 cup thinly diced carrots
1 cup diced zucchini (optional)
1 1/2 cup frozen peas, thawed
Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter and cream cheese with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
Next, make the filling. Place a rack in the center of the oven and preheat oven to 375 degrees F.
Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.
In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. That’s ok! Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.
Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.
Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving.
To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.
Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.
Let’s be people that host parties.
Let’s not just have people over… let’s host parties.
Let’s be people that look effortlessly elegant all night… even if this just means wearing the perfect pair of flattering jeans.
Let’s be people who always have perfect lipstick. Let’s be people who wear comfortable and stylish heels all night. Let’s be people who rock the most appropriate obscure playlist.
Let’s be people who start the game of Pictionary.
Let’s be people who send guests home with full bellies and warm cookies.
It all starts with a perfect cheese plate! And it’s totally not even hard! Come on… Play along!
The Perfect Cheese Plate!
These are just suggestions. It’s totally a create-your-own-adventure situation:
You’ll need a clean board, a piece of parchment paper, or a large brown paper bag, cut open and crinkled.
4 to five cheeses.
Try an aged cheddar like Hook’s 12 year cheddar. Pair cheddar cheeses with sweet cherry or blackberry jam. The sweet fruit and sharp cheddar combination is stellar.
Try a French cheese like Abondance. Semi-hard, raw cow’s milk, almost Swiss like cheese with salty pickles and crisp crackers. Straight classy!
Try a a creamy goat cheese like (mmmm!) Truffle Goat Cheese. Let the truffle take center stage. Simple crackers and a sprinkling of black pepper are totally major. This is a popular cheese. It will be gone in a flash. Be warned!
Try a stinky and bold blue cheese. This cheese is made from raw cows milk… Making it even more crazy tangy… It’s also aged in grape leaves. This strong, blue-veined cheese pairs really well raw honey. The sweetness eases the aggressive nature of the cheese.
These are two VERY simple recipes. Feel free to just eyeball it all. Keep it simple.
To make Quick Pickles… it’s easy!
this recipe is adapted from Rachel Ray
Print this Recipe!
1/2 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon whole mustard seed
1 teaspoon salt
1 smashed clove of garlic
a bit of fresh dill
a bay leaf
2 english cucumbers, sliced thin
In a small saucepan, heat vinegar, sugar, mustard, and salt over high heat. Heat until sugar dissolves. Add garlic clove, dill and bay leaf. Pour mixture over sliced cucumber and chill. Leave in vinegar mixture and serve with cheese plate.
Roasted Chick Peas
2 (15-ounce) cans chickpeas
about 2 tablespoons olive oil
generous sprinkling Spanish paprika, cumin, black pepper, and salt.
a sprinkling of cayenne pepper
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
Rinse and dry chickpeas. Toss with olive oil and spices. Bake until crispy and slightly golden, about 20 to 25 minutes. Toss a few times through baking.
Remove from the oven. Cool slightly. Serve with cheese.