Friday, September 14, 2018

Cast Iron Skillet Chicken "Pot" Pie with Buttermilk Biscuit Topper

One of the beautiful things about cast iron skillets is their ability to go straight from the stove top into the oven. Initially, I had been very intimidated by cast iron skillets because I didn't know how to care for them. It wasn't until I went to Cape Cod for Memorial Day a few years ago and was made one of the most delicious breakfasts I've ever had did I begin to reconsider.
Two of my best friends picked up on this, somehow read my mind, and gave me mine as a Christmas gift last year (xox thanks D&K).
I am now completely obsessed.

What you'll need: 

  • Frozen buttermilk biscuits 
  • 1 1/2 c. chicken stock 
  • 1 c. whole milk 
  • 3 tbsp. all-purpose flour 
  • 1 1/2 tsp. adobo seasoning 
  • 1 chopped large onion - I prefer the Spanish onions 
  • 2 c. frozen veggies (corn, green beans, carrots, peas, whatever your pleasure) 
  • 3 tbsp. butter 
  • 2 c. shredded chicken (already cooked) You can use rotisserie or leftover roasted chicken 
  • 2 tbsp. chopped fresh flat-leaf parsley 
  • Salt to taste

What you'll do: 

  1. Shred your chicken, set aside 
  2. Preheat your oven according to the directions on your packaged biscuits, for me, this meant 400 degrees. 
  3. Place your burner on medium heat. 
  4. Add the butter to your skillet and once it begins to bubble/froth, but before it browns, add your onions. 
  5. Cook your onions until they begin to turn translucent and then add the rest of your frozen vegetables. I also added about 1/2 teaspoon of salt. 
  6. Allow your vegetables to cook until the onions caramelize, and your vegetables soften, this should take about 2-4 minutes depending on the strength of your burner. 
  7. While the veggies are on the stove top, whisk together your chicken stock, milk, flour, and adobo seasoning. 
  8. Once your vegetables have softened slowly and gently stir in liquid mixture. 
  9. You're going to want to bring your pan to a boil, reduce heat, and simmer, stirring often, until the mixture begins to thicken, which should take about 7 minutes. 
  10. Once your pan begins to reduce, add your shredded chicken and fresh parsley, allow this to cook for about 5 minutes. 
  11. Then add your uncooked biscuits to the top of your pan and pop your skillet into the oven on the middle rack. 
  12. Cook the biscuits according to their package directions, mine took about 12 minutes watching them so that they won't brown too much. 
Remove from the oven and relish in this comfy, cozy, dinner that only takes a little over a half an hour to pull together.

[Serves about 4-5 people]

If you're terrified of owning a cast iron skillet because you also don't know how to care for it, I would check out this great article from Serious Eats that dispels a lot of the myths surrounding Cast Iron skillets:

It's totally worth the little bit of extra effort it takes to upkeep it.

Wednesday, September 12, 2018

Dragon Tongue Bean Stir Fry

Crunched for time? Try this recipe. 

I kept my stir fry VERY simple with three principle ingredients, Dragon Tongue beans, Mung bean sprouts and Garlic Chives.

Dragon Tongue beans are pretty long beans, so I cut mine into 1 inch pieces. 

Turn your stove to high heat. Add 1-1 1/2 teaspoons of grape seed oil to your pan. 
Allow it to heat. Add the Dragon Tongue beans. 

Get a good sear on the beans, you'll notice that where visible, the beans will change color to a more vibrant green, this only took me a little over two minutes.  Quickly add the sprouts, sauté for maybe one more minute, add the chives, some salt and pepper, and  you're ready to serve!