4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. Matchstick Carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving
1) Prepare 4 frozen buttermilk biscuits according to package directions.
2) Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning.
Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes.
Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
3) Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.
SEE NOTES BELOW
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/4 c. low-sodium soy sauce
3 cloves garlic, minced
1 tbsp. freshly minced ginger
1 Onion, chopped
Cooked white rice, for serving
1) Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
2) In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook
until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
3) Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes.
Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce.
Cook, stirring, until the sauce is glossy about 2 minutes more.
4) Serve with rice.
- Would be good to add mushrooms and onions
- 1 ½ pounds ground beef
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 jalapeno, minced
- 1 clove garlic, minced
- ¼ cup tomato paste
- 15 ounces canned diced tomatoes
- 2 cups beef broth
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
- Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
- Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
- Serve with sour cream and shredded cheddar, as desired.
Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.
This is an onion ring batter recipe, but it can be used for fried cheese sticks, fried mushrooms, etc.
- In a bowl, combine 1 1/4 cups all-purpose flour, 1 tsp baking powder, 3 tsp salt, and 1 egg
- Add milk as needed (approx 1/2 to 1 cup) to get proper consistency
- Add seasoned salt to batter mixture to taste