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Welcome, dear readers, to yet another culinary journey here on our food blog. Today, we have something special, a dish that epitomizes comfort and familial love—Mini Chicken Pot Pies.

This dish comes with an extra helping of excitement, as it was prepared during an unexpected storm! Buckle up, as we dive into the recipe, some cooking hacks, and a story that made this dish an unforgettable experience.

Ingredients You’ll Need

Before embarking on this venture of gastronomic proportions, it’s paramount to have all your culinary soldiers lined up. For these Mini Chicken Pot Pies, the ingredients are quite straightforward.

All you need is a package of grands biscuits, a 12-ounce bag of mixed veggies, cooked chicken (canned or freshly prepared), and a can of cream of chicken soup.

Prepping the Veggies

Now, onto the vegetables—a crucial part of any chicken pot pie. Here, we’ve gone with a bag of mixed veggies to keep things simple and convenient. To accelerate the thawing process, simply run hot water over them in a strainer. It’s a quick and effective way to prep them for the pie filling.

Combining the Filling

When it comes to amalgamating your filling, the process is rather uncomplicated. In a mixing bowl, combine your cooked chicken, thawed mixed veggies, and cream of chicken soup.

Spice things up with your preferred seasonings; in our case, we used the delicious y’all Brands Southern Secret seasoning which features flavors of onion and garlic.

Preparing the Biscuit Crust

Let’s talk about the crust, the unsung hero that holds our pot pie together. The grand biscuits serve as an easy-to-use and delicious crust. To make sure they cook evenly, it’s essential to press them out in a certain way—thinner in the middle and a bit thicker on the sides.

This ensures that your biscuit crust is cooked to perfection from center to edge.

Filling and Baking

After your crusts are ready in their tins, proceed to fill them up with the mixed concoction you prepared earlier. A simple spoonful in each biscuit will suffice.

Pop them in a preheated 350°F oven for about 20-30 minutes. A small hack—if you’ve got empty wells in your muffin tins, just add a bit of water. It helps in even cooking.

Weathering the Storm

Now, as fate would have it, the process wasn’t as smooth as one might expect. An unanticipated storm led to a temporary power outage. However, resilience prevailed, and the mini chicken pot pies came out splendidly, defying both power cuts and inclement weather. A culinary victory, one could say!

Equipment

Mixing bowl
Strainer
Muffin tin
Cooking spray
Cutting board
Oven

Ingredients

1 package of grands biscuits
12- ounce bag of mixed veggies thawed
1-2 cups of cooked chicken canned or freshly prepared
1 can of cream of chicken soup
Seasoning of choice e.g., y’all Brands Southern Secret seasoning

Instructions

Preheat Oven: Preheat your oven to 350°F.

Prepare Veggies: Thaw the bag of mixed veggies by running hot water over them in a strainer.

Mix Filling: In a mixing bowl, combine the thawed mixed veggies, cooked chicken, and cream of chicken soup. Add seasonings as per your preference.

Prepare Biscuit Crust: Spray the muffin tin with cooking spray. Flatten each biscuit into a disc shape, making it thinner in the middle and thicker on the sides. Place each flattened biscuit into the wells of the muffin tin.

Fill and Bake: Spoon the prepared filling into each biscuit crust. If you have empty wells in your muffin tin, fill them with a bit of water. Bake in the preheated oven for 20-30 minutes.

Check and Serve: Once baked, remove from the oven and let them cool for a few minutes before serving.

Ingredients

1/4 cup unsalted butter, melted
2 tablespoons sugar
1 cup mashed potatoes (about 2 medium potatoes)
1/2 cup warm milk
2 1/4 teaspoons active dry yeast (1 packet)
4 cups all-purpose flour
1 teaspoon salt
1 large egg, beaten (for egg wash)

Preparation

Activate Yeast: In a large mixing bowl, combine warm milk, melted butter, sugar, and yeast. Allow it to sit for 5-10 minutes until the yeast activates and becomes foamy.

Incorporate Potatoes: Add mashed potatoes to the yeast mixture and mix thoroughly.

Combine Flour and Salt: Gradually add flour and salt to the mixture, stirring until a dough forms.

Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.

First Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape Rolls: Punch down the dough and divide it into equal-sized portions. Shape each portion into a ball and place them in a greased baking pan, leaving some space between each roll.

Second Rise: Cover the rolls and let them rise for another 30-45 minutes, or until doubled in size.

Preheat Oven: Preheat your oven to 375°F (190°C).

Brush with Egg Wash: Brush the tops of the rolls with beaten egg wash.
Enjoy

Indulge in a decadent dish of Steak with Creamy Shrimp and Lobster Sauce. Juicy ribeye steaks paired with succulent shrimp and lobster in a creamy, flavorful sauce. Perfect for a gourmet meal at home.

Ingredients:

– 2 ribeye steaks (about 1-inch thick each)

– Salt and pepper, to taste

– 2 tablespoons olive oil

– 8 oz shrimp, peeled and deveined

– 8 oz lobster meat, chopped

– 3 cloves garlic, minced

– 1/2 cup chicken broth

– 1 cup heavy cream

– 1 teaspoon paprika

– 1 tablespoon fresh parsley, chopped

– 1/4 cup grated Parmesan cheese

Directions:

1. Season Steaks: Season the ribeye steaks with salt and pepper on both sides.

2. Cook Steaks: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and let rest.

3. Sauté Seafood: In the same skillet, add the remaining olive oil. Sauté the shrimp and lobster meat until the shrimp turn pink, about 3-4 minutes. Remove from skillet and set aside.

4. Make Sauce: In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and paprika, cooking until the sauce thickens slightly, about 5 minutes.

5. Combine Ingredients: Return the shrimp and lobster to the skillet. Stir in the chopped parsley and Parmesan cheese until well combined.

6. Serve: Slice the ribeye steaks and serve topped with the creamy shrimp and lobster sauce. Enjoy!

Enjoy your Steak with Creamy Shrimp and Lobster Sauce!

Ingredients:

– Wooden skewers, soaked in water for 30 minutes
– 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon extra virgin olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 ¼ cups (290 g) mayonnaise
– ⅔ cup Thai sweet chili sauce
– 2 teaspoons Sriracha, or more to taste
– 2 tablespoons honey

Directions:

1. In a large bowl, combine chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Brush half of the sauce over the chicken skewers.
5. Air fry at 400°F for 11-12 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F.
6. Serve the skewers with the reserved bang bang sauce for dipping.
Enjoy these flavorful and spicy Bang Bang Chicken Skewers as appetizers or a main course! 🎉🍽️
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These Garlic Steak and Potato Foil Packets are an easy family dinner recipe for summer. They turn out so delicious with plenty of buttery and garlicky flavor.

Cook them on the grill/campfire or in the oven for a simple dinner at home or on the road!

Ingredients

• 2 pounds lean sirloin steak, trimmed and cut into 2-inch chunks
• 1 pound baby yellow potatoes, quartered or halved to your liking
• 1 tablespoon minced garlic (adjust to taste)
• 2 teaspoons Italian seasoning (alternatively, a mix of dried oregano, thyme, and parsley)
• 1 teaspoon onion powder
• 3 tablespoons olive oil
• Salt and freshly ground pepper, to taste

How To Make Garlic Steak and Potato Foil Packets

If you’re planning to bake these delectable foil packets in the oven, preheat it to 425°F (220°C) to ensure even cooking.

Mix & Marinate: In a generously-sized mixing bowl, combine the lean sirloin steak chunks, baby yellow potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and freshly ground pepper. Gently toss the ingredients until they are well-coated with the flavorful seasonings.

Packet Prep: Divide the steak and potato mixture evenly among four 12×12 inch aluminum foil sheets. Carefully seal the contents to create neat and secure foil packets. This ensures that the flavors are trapped inside and intensify during the cooking process.

Cooking Options:

• Grilling: If you’re using a grill, place the foil packets over high heat for approximately 10 minutes on each side. Keep a close watch to achieve your preferred level of doneness for both the steak and potatoes.
• Oven: If you’re opting for baking, position the foil packets on a baking sheet and place them in the preheated oven. Allow them to bake for about 20 minutes or until the steak and potatoes reach the desired level of tenderness.

Serve with Style: Once your foil packets are cooked to perfection, carefully open them (watch out for the steam!). For an extra zesty touch, garnish with fresh parsley. You can serve the dish directly from the foil or plate it up for a visually appealing presentation.

Ingredients:

Mushrooms, 14-15 ounces, washed and patted dry

Cream Cheese, ¼ cup

Parmesan Cheese, ½ cup

Heavy Cream, ½ cup

Unsalted Butter, 2 tablespoons

Olive Oil, 1 tablespoon

Fresh Garlic, minced, 2 teaspoons

Italian Seasoning, 1 tablespoon

Oregano, ½ teaspoon

Salt, ½ teaspoon

Black Pepper, ½ teaspoon

Fresh Parsley, chopped, ½ tablespoon

Methods:

On medium-high heat, warm up your favorite 12-inch skillet. Add olive oil, butter, minced garlic, and mushrooms, stirring occasionally until the mushrooms are tender. This process should take approximately 5 minutes.

Shift your stove to medium heat, introducing the cream cheese to the pan and stir until it’s fully melted into a creamy mixture.

Next, bring the heat down to a low setting. Now’s the time to incorporate the parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper. Mix everything well.

Let this combination simmer for about 5 minutes, stirring frequently to avoid sticking.

Take the pan off the heat, finish your dish by sprinkling freshly chopped parsley over the top.

And voila! Your delightful dish of Garlic Mushrooms in Parmesan Cheese is ready to relish.

Nutrition Information:

Serving Size: 1; Yield: 6 servings

Per Serving: Calories: 24 | Total Fat: 12g | Saturated Fat: 8g | Trans Fat: 4g | Cholesterol: 242mg | Sodium: 340mg | Sugar: 12g | Protein: 18g

Handy Tips and FAQs:

Feel free to experiment with different types of mushrooms like cremini, button, or shiitake.

You can replace fresh herbs with dried ones. Just use one-third of the recommended amount as dried herbs pack more flavor.

Swap cream cheese with other soft cheeses like Boursin or goat cheese for a unique twist.

For a lighter dish, replace heavy cream with half-and-half or whole milk. Just remember, this may alter the creaminess.

For a vegetarian version, replace butter with plant-based butter or olive oil, and use non-dairy alternatives for heavy cream and cheese.

You can make this dish ahead, sans the parsley, and refrigerate. Reheat gently in a skillet and sprinkle fresh parsley just before serving.

This dish is versatile and pairs well with grilled steak, roasted chicken, pasta, toast, risottos, or even as a filling for omelets or crepes. Don’t forget the crusty bread to soak up the scrumptious sauce.

Enjoy the gastronomical adventure that is Garlic Mushrooms in Parmesan Cheese!

Looking for a mouthwatering dish that’s both savory and sweet? The Slow Cooker Cherry Cola Ham is a delightful combination of juicy ham infused with the flavors of cherry cola and aromatic spices. Perfect for holiday gatherings or any special occasion, this recipe is sure to impress your family and guests. In this article, we’ll explore how to create this succulent dish using your slow cooker.

With these simple steps and tips, you can create a show-stopping Slow Cooker Cherry Cola Ham that’s tender, flavorful, and sure to be a hit at your next gathering. Enjoy the savory-sweet goodness and the compliments that come with serving this delicious dish

The Slow Cooker Cherry Cola Ham offers a unique twist on a classic dish, infusing the ham with the sweet and tangy flavors of cherry cola while slow cooking to tender perfection. This recipe requires minimal effort but delivers maximum flavor, making it ideal for busy days when you want a delicious meal without the fuss.

Ingredients You’ll Need:

• 1 fully cooked bone-in ham (about 5-7 pounds)
• 2 cups cherry cola (regular or diet)
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cloves
• Whole cloves for garnish (optional)

Equipment Needed:

• Slow cooker
• Basting brush
• Aluminum foil

INSTRUCTIONS:

1. Prepare the Ham:

• Remove the ham from its packaging and place it in the slow cooker. If necessary, trim any excess fat from the ham, leaving a thin layer for flavor and moisture.

2. Create the Glaze:

• In a mixing bowl, combine cherry cola, brown sugar, honey, Dijon mustard, Worcestershire sauce, and ground cloves. Whisk until the ingredients are well blended to create the glaze.

3. Glaze the Ham:

• Pour a portion of the glaze over the ham, ensuring it is coated evenly. Use a basting brush to spread the glaze evenly over the surface of the ham.

4. Slow Cook the Ham:

• Cover the slow cooker with the lid and cook the ham on low heat for 6-8 hours or until the ham is tender and reaches an internal temperature of 140°F (60°C) for optimal doneness.

5. Baste Periodically:

• During the cooking process, baste the ham with the remaining glaze every 1-2 hours to keep it moist and flavorful. If desired, you can also insert whole cloves into the ham for added aroma and presentation.

6. Rest and Serve:

• Once the ham is cooked to perfection, carefully remove it from the slow cooker and transfer it to a serving platter.
• Tent the ham loosely with aluminum foil and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute, keeping the ham moist and flavorful.

7. Slice and Enjoy:

• Slice the Slow Cooker Cherry Cola Ham into desired thickness, and serve warm with the remaining glaze from the slow cooker drizzled over the slices for extra flavor.

Tips for Perfect Slow Cooker Cherry Cola Ham:

1. Ham Selection: Choose a fully cooked bone-in ham for this recipe, as it retains moisture and flavor during slow cooking.
2. Glaze Consistency: Adjust the glaze thickness by adding more or less brown sugar and honey to achieve your preferred sweetness and stickiness.
3. Customize Flavors: Feel free to add additional spices such as cinnamon or nutmeg to the glaze for a more complex flavor profile.
4. Leftover Delights: Use leftover ham slices in sandwiches, salads, or omelets for delicious meals beyond the initial serving.

Warm up your day with the comforting flavors of “Comfort in a Pot: Crockpot Chicken and Dumplings.” This classic dish is made effortlessly in a crockpot, delivering tender chicken, hearty vegetables, and fluffy dumplings in a savory, creamy broth. Perfect for busy weeknights or lazy weekends, this recipe is sure to become a family favorite.

Why You’ll Love Crockpot Chicken and Dumplings:

• Easy to Make: Simple ingredients and minimal effort.
• Comforting and Hearty: A classic comfort food with rich flavors.
• One-Pot Meal: Everything cooks together for easy cleanup.
• Family-Friendly: Loved by both kids and adults.

Ingredients Notes For Crockpot Chicken and Dumplings:

• Chicken: Boneless, skinless chicken breasts or thighs.
• Vegetables: Carrots, celery, onions, and frozen peas.
• Broth: Chicken broth for a savory base.
• Cream Soup: Cream of chicken soup for a creamy texture.
• Seasonings: Salt, pepper, thyme, and garlic powder.
• Biscuits: Refrigerated biscuit dough for easy dumplings.
• Optional: Fresh parsley for garnish.

• Recipe Steps:

  1. Prepare the Ingredients:
     • Dice 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Chop 2 carrots, 2 celery stalks, and 1 onion. Mince 2 garlic cloves.
  2. Assemble in the Crockpot:
     • Add the diced chicken, chopped vegetables, and minced garlic to the crockpot. Pour in 4 cups of chicken broth and 1 can (10.5 ounces) of cream of chicken soup. Stir to combine.
     • Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of garlic powder.
  3. Cook:
     • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
  4. Add the Biscuits:
     • About 1 hour before serving, cut 1 can (16 ounces) of refrigerated biscuit dough into quarters. Gently stir the biscuit pieces into the crockpot, making sure they are submerged in the broth.
  5. Finish Cooking:
     • Cover the crockpot and cook on high for an additional 1 hour, or until the biscuits are cooked through and fluffy.
  6. Add Peas and Serve:
     • Stir in 1 cup of frozen peas and cook for another 5-10 minutes until heated through. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired.

  Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
  • Freeze: Freeze the chicken and vegetable mixture (without the biscuits) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the crockpot, adding fresh biscuits to cook.

The Smothered Pork Chop and Scalloped Potato Casserole is a heartwarming, filling dish that combines the savory goodness of Southern-style smothered pork chops with the creamy, cheesy delight of scalloped potatoes. This fusion creates a comforting casserole that’s perfect for family dinners or gatherings. Though its exact origins are unclear, this dish blends two classic comfort foods that have been long-time favorites in many households. With its tender pork chops layered amidst thinly sliced potatoes in a creamy sauce, this casserole is bound to be a hit.

This indulgent casserole, rich in flavor, is a complete meal by itself but pairs wonderfully with lighter sides like a crisp green salad, steamed broccoli, glazed carrots, or sautéed green beans to balance its richness. For those who enjoy a bit of crunch, garlic bread or dinner rolls are great additions to mop up the delicious sauce.

Recipe: Smothered Pork Chop Scalloped Potato Casserole

Ingredients

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup chicken broth

2 pounds potatoes, thinly sliced

1 cup shredded cheddar cheese

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

Preparation

Preheat oven to 350°F (175°C).

Season pork chops with salt and pepper.

Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.

In the same skillet, cook onions and garlic until translucent.

Add flour to make a roux, stirring for a minute.

Gradually add milk and chicken broth, stirring until thickened. Remove from heat.

Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.

Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.

Place pork chops on top of the layers.

Cover with foil and bake for 1 hour.

Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.

Let stand for 10 minutes before serving.

Garnish with parsley.

Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.

Ingredients:

-4 cups stale bread, cut into 1-inch cubes

– 2 cups milk

– 2 large eggs

– 1/2 cup granulated sugar

– 3 teaspoons of vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 cup melted butter

– 1/3 cup raisins (optional)

To prepare the vanilla sauce:

– 1/2 cup heavy cream

– 1/2 cup of sugar

– 1/2 cup of butter

– 1/2 cup brown sugar

– 1 tablespoon of vanilla extract

PREPARATION:

1. Preheat oven to 175°C. Greased a casserole dish with butter or nonstick cooking spray.2. In bowl, mixing the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well blended.

3. Adding bread cubes to the mixture also stirring gently to coat completely. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.

4. If using raisins, fold them to the bread mix.

5. Pour  melt butter  on mixture and stirring to distribute.

6. Transfering buttermilk bread mixture to a greased casserole dish, spreading it .

7. Bake in preheated oven for 45-55 minutes . You can test for doneness by inserting a toothpick into the center; You must come out

8. While bread pudding is baking, prepare the vanilla sauce. In a small saucepan, mix the heavy cream, sugar, butter, and brown sugar. Heat on medium heat, stirring constantly, until the sauce thickens and coats the back of spoon. Don’t let it boil. Remove from heat and stir in vanilla extract.

9. Once bread pudding is done, remove it from the oven and let it cool slightly. Serve warm, covered with vanilla sauce.