I love to cook. I come from a family of great cooks, and we not only share recipes, we make lots of them up as we go. Just this past week a couple of my oldest girlfriends attacked my worn-out, hand-scribbled recipe notebook to pick up some of their favorites. I happened to notice that all three girls went for the same recipes. So today I am sharing three of the savory recipes. This weekend I'll share three of the sweet ones.
1 cup diced or chopped chicken (leftover rotisserie is great for this)
1 small can chicken broth
1 stalk chopped celery, including the tops
1 small diced shallot
1 can rinsed, drained northern white beans (aka cannelloni)
1/2 teaspoon crushed, dry rosemary
1 tablespoon olive oil
2 tablespoons flour
salt and pepper to taste
In a soup pot, saute the shallots and celery in the olive oil until softened and translucent. Sprinkle flour over the top. Add chicken, stir once, let heat momentarily. Pour in the broth, add the beans and rosemary. Simmer low for an hour, or until the chili has thickened to desired consistency. You can serve this over leftover rice, too. Salt and pepper as desired.
Preheat oven to 400
1 cup Jiffy Mix (or Bisquick)
1/2 teaspoon sugar
1 small shallot, minced
1 tablespoon Mrs. Dash brand seasoning
1/4 cup club soda
2 tablespoons sour cream
flour for dusting
Combine all dry ingredients (except flour). Add soda and sour cream - alternating gradually until you have a heavy, moist batter. Turn onto a lightly dusted counter/surface. DO NOT KNEAD. Using your hands, simply spread the dough til it is flat and about 1/2 to 3/4 inch thick. Cut into rounds with a lightly dusted biscuit cutter or glass. Place on cookie sheet and bake for 10 minutes, or until golden.
Preheat oven to 400 grease a 9 inch pie plate
1 large vidalia onion, sliced into thin rings
2 tablespoons butter
1 tablespoon melted butter
1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk (whole, not skim)
3/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan (you can use breadcrumbs or crushed ritz crackers)
With two tablespoons butter, brown onions in skillet. Combine dry ingredients. Beat the egg and milk together, stir into the dry mixture. Add all but a few tablespoons of the onions. Fold in the cheddar. Turn into a 9 inch, greased pie plate (glass is best). Add remaining onions to top, drizzle with melted butter, and sprinkle Parmesan or alternative. Bake 30 minutes.
Coming soon: Oatmeal Shortbread, Choco-Blocko Bars, and Coocoo Berry Bars!