Italian-American Chicken, Sausage, and Potatoes.

Came across this recipe on TLC.com when looking for another recipe. I think I would make any of the recipes on this site!  This one-dish meal is straight forward, budget conscious, but delicious.  It was even better the next day, which makes me think that this would be a great "potluck" recipe,  make ahead, or big group recipe.  Thanks, Sauce Boss!

8-10 medium to small potatoes, peeled, cut into large chunks

3 sliced carrots if desired or any root vegetable.

1-2 medium Spanish onion or yellow onion, thinly sliced lengthwise

3   tablespoons olive oil, plus extra

1‑1/2   teaspoon kosher salt, plus extra

Fresh ground black pepper

4   plump cloves garlic, thinly sliced

1-2 teaspoons dried rosemary or a fresh rosemary to taste

1 tablespoon olive oil, salt and pepper

4-6 pieces of Chicken, bone in preferably

4-6 sausages (look out for "fillers" if doing gluten free)

1  (28-ounce) can diced tomatoes with italian seasonings

Frozen  or canned peas, if desired.

Preparations and cooking time: (about an hour and a half)

   1. In a roasting pan, spread out the cut potatoes, drizzle a little olive oil and season with salt and pepper. Roast for about 15 to 20 minutes at 350 degrees.

   2. Remove potatoes from the oven and add the onions and garlic. Sprinkle some salt, seasoning and pepper. (Original recipe calls to add a cup of stock here.  I don't think this is necessary.)

 3. Drizzle a little olive oil over each piece of chicken, followed by a sprinkle of salt and Italian seasoning or fresh or dried rosemary.

4. Lay the chicken over mixture, pushing potatoes around the chicken pieces and sausage, on top of the onions is okay.

   5. Bake for 30 minutes. 

6. After 30 minutes, spoon some of the pan juices over chicken pieces and push/turn the vegetables. Top with the tomatoes and peas and bake another 30 minutes.

   7. Remove chicken and sausage to platter, stir vegetables to coat well in juices, spoon over and around chicken pieces to serve.

Notes: Seriously better if made in advance or served the next day.  The flavors work together so fantastic. 

We cut up the chicken and sausage to make it more stew-like for storing and eating on-the go.

Freezing: Would freeze beautifully, you can leave the potatoes slightly undercooked so they won't become mush.

Watch: http://tlc.discovery.com/videos/sauce-boss-chicken-with-potatoes-and-sausage.html

Recipes: http://recipes.howstuffworks.com/menus/kitchen-boss-recipes.htm

Apple Crisp.

Fresh from the oven, just begging for a scoop of vanilla ice cream.

Make a friend and make a little extra for the neighbours.

With every marriage there is love, fights and compromise.  Apple crisp is one of my

husband's favourite desserts which "had to be made like Moms."  At first, I resisted, quite happy with my own family's version, but now has become "our" best recipe, and a standard when we come back with 20 lbs of apples from fall apple picking every year.  Tastes like an oatmeal cookie served over apple pie.

For a larger casserole dish:

2 cups butter (or margarine)

2 cup brown sugar

2 cups flour

3 cups oatmeal

about 13 apples? (depending on the apples) to fill the dish.

For a small sized casserole dish:

1 cup butter (or margarine)

1 cup brown sugar

1 cup flour

1 1/2 cup oatmeal

about 8 apples? (depending on the apples) to fill the dish.

Cut and core your apples.

(Peel if you wish, but perfectly acceptable and delicious if left on.)

Mix ingredients together, mixing after each addition.

Bake in the oven at 350 degrees for 40 minutes.

Serve with vanilla ice cream when hot.

Freezes well, unbaked.

Scalloped Potatoes.

This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later--just be sure the sauce covers the potatoes so they won't turn brown.

Great with a ham, and steamed broccoli.          

about  6 servings

INGREDIENTS:

10 large potatoes, peeled and thinly sliced

3/4 cup chopped onion

3 tablespoons butter or margarine

1 tablespoon minced garlic

1/4 cup all-purpose flour (or cornstarch if you want it gluten free)

1 3/4 cups chicken broth or milk

2 tablespoons mayonnaise

3/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons parmesan cheese

(Optional add ins: chunks of ham, bacon bits, 1 teaspoon thyme, or chopped green onion,)

1/4 cup cheddar, shredded for on top

Paprika

DIRECTIONS:

1.     In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

2.     In a saucepan, melt the butter; stir in flour until smooth.

3.     Gradually add broth, garlic, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

4.      Pour over potatoes. Sprinkle with cheese and paprika for colour.

5.     Cover and bake at 325 degrees for 2 hours or until tender.

Freezer: I have been told you can freeze this assembled and unbaked.  Thaw before baking.

Thin Crust Pizza Dough.

Pizza is limitless in topping choices.  I copied this one that super chef E brought over for me! Asparagus, peppery italian cured meat, parm cheese, salt and pepper and mozza cheese.  Delish!

Two 12 inch Pizzas

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 1/4 tsp dry traditional yeast granules

1 tsp sugar

1/4 tsp salt

1 cup very warm water

1 tablespoon olive oil

cornmeal, for sprinkling

1. Mix a little sugar in your warm water, sprinkle your yeast on top.

2. Wait about 10 minutes, until your yeast gets all foamy.

3. Pour into your bowl, then add flours, salt and olive oil.

4. Combine and knead for 6-8 minutes. (By hand or mixer.) 

Until you have a moderately stiff dough that 

is smooth and elastic. (add more flour if you need to.)

8. Cover and let rest for 20-30 minutes in a warm place.

9.  Lightly grease 2 baking pans, or heat up your pizza stone. Sprinkle with cornmeal.

10. Roll out or stretch of your pizza dough until it covers the pan.

(You can try to make it thicker around the edges.)

11. Spread with sauce or pizza toppings of your choice.

Bake for about 15 minutes at 425 degrees. Until Hot and bubbly.

Freezing: You can freeze the dough in a ball rubbed with olive oil in a freezer bag.

When you want to use the dough, take it out of the freezer and thaw before using.  

You can also freeze a pre-made whole pizza, uncooked.

Shepherd's Pie.

A base of ground beef,onions,  any veggie, tomato sauce or crushed tomatoes.
It's a classic for a reason...It's soooo good.





Boiled potatoes, whipped into
creamy goodness, go on top of
Shepherd's pie, or "Paté Chinois" as it is called here in Quebec.
Try using sweet potatoes for something a little different or "instant" if you are really short on time.



















1/4 cup olive oil
2 medium onions, chopped
4 cloved garlic, minced

2 red peppers, diced
2 medium carrots, chopped
4 cups sliced fresh mushrooms

3 lb (1.5 kg) lean ground beef or ground turkey
350 g package green peas or 1/2 cup corn
2 cups canned crushed tomatoes or spaghetti sauce

1 tsp salt + 1/4 tsp pepper
about 8 potatoes or sweet potatoes, peeled and cut into chunks
1/4 cup butter (or margarine)
1 cup milk (or unsweetened soy milk)
paprika

Directions:
Boil or steam you potatoes until tender. Drain. Return to pot and mash with butter, milk.
Heat the oil in a large skillet over medium heat.  Add the onion  and garlic and cook until softened.
Add the vegetables, and cook for about 8 minutes, and cook until the carrots are softened.
Remove from the skillet and set aside.
Cook the meat, breaking up clumps, until no longer pink.
Add the peas and tomatoes, season with salt & pepper, and then add all cooked vegetables back in. Mix.
Transfer everything in the pan to two 9X11 (23X28 cm) foil pans.

Spread the potatoes over bottom layer of pan while still hot.
Sprinkle with paprika.

Freezing directions: Cool, cover, and freeze.
To serve from frozen: Defrost completely in the refrigerator.  Remove foil and bake at 350 degrees for 40-50 minutes, on rimmed baking sheet, until the top is golden and meat is bubbling.

Makes 2 pans, about 4 servings each.


Thanks, D!  Great recipe! :)

Classic Lasagna.

This recipe is very similar to a standard recipe, but I increased the amount of sauce. I find that one jar of sauce is too little.

 

1-2 tbsp olive oil

2 cloves garlic, minced

1 onion, finely chopped

1 lb ground beef

500g ricotta cheese (or cottage cheese)

1 package frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

2 700ml jars/cans of pasta sauce

3/4 cup water

9-12 lasagna noodles, depending on the shape of the pan (use the express, no cook kind)

Italian seasoning, to taste

 

1. In a large pan, heat oil and cook garlic and onion until tender.

2. In the same pan, scramble fry ground beef (and then drain if necessary).

3. Add sauce and water to the meat mixture. Add some italian seasoning or oregano and basil to taste. Mix well.

4. In a bowl, combine ricotta cheese, 1/2 of mozzarella cheese and spinach.

5. In a 13x9" baking dish, spread 1/4 of the meat sauce, then put one layer of noodles on top. Spread another 1/4 of the meat sauce on top of the noodles, then 1/2 of the cheese mixture, then a layer of noodles. Repeat the meat sauce, cheese and noodles layers. Spread remaining meat sauce on top and then top with remaining 1/2 cup mozzarella cheese.

6. To bake immediately, cover loosely with foil and bak at 350 degrees for 45-55 minutes. Let it stand 10 minutes before slicing and serving.

7. To freeze, place the lasagna in the pan in the freezer. Once it's frozen solid, you can remove it from the pan and place it in a freezer bag. It will take more than 12 hours to freeze solid. It can't be baked from frozen, so it will need to be defrosted completely in the fridge before baking. You can remove it from the freezer bag and place it in the dish you will use to bake it in while it is defrosting. You will need to increase baking time to about 60-75 minutes at 350 degrees when cooking it from the cold fridge.

8. Lagana can also be made the night before and kept in the fridge until you are ready to cook it. You will just need to cook it for about 60-75 minutes because it will be cold.

Thanks, LB!  So delicious!  Especially with your garlic bread!

Cranberry Swirl Turkey Meatloaf.

Taken from: http://www.reeniesrecipes.com/view.php?recipe_id=122

6 servings.

1 Pkg. (about 1 1/14 lbs.) ground turkey
1 1/2 cups plain suffing mix
2/3 cup reduced sodium chicken broth
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 can (16oz.) whole berry cranberry sauce

Heat oven to 350 degrees. Spray your  loaf pan with no-stick cooking spray. In medium
bowl, combine all ingredients except cranberry sauce; mix well.

Press your loaf ingredients into a rectangle on a piece of tin foil (for easy rolling), picture your rectangle as 3 pan-bottoms wide, and that should do it.  Should be about an inch thick.

Spread cranberry sauce on turkey mixture, reserving 1/3 cup sauce.

Roll up tightly into a loaf (as you would a jellyroll.)

Place in pan seam side down, pressing it into the pan.

Cook 55-65 minutes or until turkey is browned.

Spoon remaining sauce over loaf. Cook 5 minutes more. 

Let stand 10 minutes before serving.

Serving extras: Put it with some mashed potatoes and it's like Thanksgiving dinner all rolled into one! :)

Freezer: Can be frozen raw. Thaw before cooking, overnight in the fridge. Cook as normal.
Freeze 1/3 cup cranberry sauce separately.
or Can be frozen from slightly undercooked.  Reduce cooking time of thawed loaf to about 20 minutes, continue with cranberry glaze as usual.
  This was frozen in a "take-out" aluminum container.


Thanks, JL!  Everyone enjoyed this one!

Chicken Tortilla Soup.

1 lb Chicken breast
3-4 cans Chicken broth or 1 carton
1 cup (or more for extra spice) of salsa
1 can black beans
1 cup frozen corn
Olive oil
24 corn tortillas
Cumin
Chili powder

In soup pot, cook chicken breast on low with a little water and season with cumin and chili powder.
While chicken is cooking, cut 8-10 corn tortillas in small pieces.  remove the chicken and cut into bite sized pieces.  Put aside.

In pot, combine chicken broth, salsa and small tortilla pieces.  Bring to boil so that the tortilla pieces soften and disintegrate. Add corn and cooked chicken.  After a boil, add in black beans with juices.

Toppings are essential and make it SO YUMMY :Avocado, Sour Cream, Grated cheese,and tortilla chips.

Homemade Tortilla chips
(Slice the remaining corn tortillas into strips. Place in bowl and coat with a little olive oil.
Place & spread out on a jelly roll pan and salt.  Put in 450 oven until they get brown and crispy. 10 minutes.

For adults: Add tabasco to spice it up.
For kids: add cheese & sour cream to make it more creamy and less spicy.  My kids love this!

Freezer directions:  Freeze soup in container or large freezer bag without toppings.
Thaw and add toppings of your choice. Our trader included the homemade tortilla chips in a separate bag.
I would freeze this into two medium freezer bags so that smaller families don't have to eat soup for many days!  :)

Thanks, LJ!  This was delicious!

My thoughts on dInner swapping.

Inviting.

Deciding.

Responding.

Planning.

Shopping.

Prepping.

Panicking.

Cooking. 

Dividing.

Bagging.

Freezing.

Going.

Sometimes Shoveling.

Trading.

Smiling.

Relating.

Laughing.

Filling.

Eating.

Relaxing.

Loving Everything.

Mexican Pulled Pork.

A great slow cooker recipe from WW!  Can be served on it's own or on a bun!  She included a delicious homemade Coleslaw to go with it.  Servings: 8 to 10

A great meal that can be adapted to whatever flavour you are craving.  Use whatever meat you have on hand to serve a few or a crowd.  Allow lots of time so the meat will fall apart!

Ingredients
1 pork shoulder butt roast (3-1/2 lb/1.75 kg) 
1/2 tsp (2 mL) each salt and pepper 
2 tbsp (25 mL) vegetable oil 
4 cloves garlic, minced 
2 onions, chopped 
1 jalapeno pepper, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp (25 mL) chili powder 
1 tsp (5 mL) ground cumin 
1/3 cup (75 mL) tomato paste 
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) chopped fresh coriander
1 green onion, minced 

Preparation
Sprinkle pork with salt and pepper. In large Dutch oven or pot, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Reduce heat to medium; cook garlic, chopped onions, jalapeno pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes.  Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes.  Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.  Pour sauce into the slow cooker.

Turn on the slow cooker on high for 4 to 5 hours or on low for 6 to 8 hours.

Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)  Heat through until bubbling.  Sprinkle with coriander and green onion.

Freezer directions: Slow cook until meat falls apart, cool and then freeze in an airtight container for up to a month.  Heat and serve from there!

Modified the recipes from this website:

http://www.cbc.ca/bestrecipes/2010/03/mexican-pulled-pork.html

Sweet Restaurant Coleslaw.

Ingredients

1 (16 ounce) bag coleslaw mix

2 Tbsp diced onion

1/3 cup creamy salad dressing

2 Tbsp vegetable oil

1/4 cup white sugar

1 Tbsp white vinegar

1/4 tsp salt

1/4 teaspoon peppers

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and peppers in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Freezer directions:  Cabbage and sauce frozen separately, thaw overnight and combine and 

serve.

Adapted from:

http://allrecipes.com/Recipe/Sweet-Restaurant-Slaw/Detail.aspx

Thanks, W!  Can't wait to try this one!

Dinner Swap #4: March 2011.

March's Dinner Swap was a success!  

We were all welcomed into E's beautiful home and greeted with a table full of goodies, including, croissants, fresh fruit, cookies, mini banana muffins, juice and coffee!  We had the potential guests of 12 kids, 3 babies, 11 women all under one roof, but everyone could not make it..(Isn't life like that?) 

We did the exchange almost right away, divvying up the meals early on and then we all lined up our bags and sat down with our mugs of Joe. 

The "sent" meals were taken care of by delegation, D circled the block for an hour because her kids were sick and picked up her meals later, and we all chipped in the exchange process with shouting out when we "found" meals that we were missing!

 The overall tone was a lot calmer than any other swap since we took advantage of having a caregiver look after the kids, they were a whole floor away from us, and of course, we are all becoming pros after 3 other meets!

 What a perfect end to a long March Break.  

A last minute pic to remember who made it!  7 out of 10 is not bad at all!

Who Made your Dinner?
AD: Chicken stew and biscuits. 
LS: Salmon croquettes with Roasted Vegetable Rice 
EM: Shrimp, Chicken and tofu pad thai sauce and dry rice noodles.  
EC: Jamaican Rum Chicken.
DM: Shepherd's Pie.
WW: Mexican pulled pork and homemade coleslaw.
LJ: Chicken tortilla soup.
JL: Chicken Broccoli Casserole.
AC:Pork, Fennel, and Butternut Squash stew.
LB: Sweet Salsa chicken breasts and twice-baked potatoes.

Red Thai Chicken Curry.

Ingredients:

3 cups of water or stock

3-5 sprigs of basil

2 Tbsp fish sauce

1/2 lb eggplant, red peppers, or carrots

1 Tbsp red curry paste (maesri)

1 cup coconut milk

1 chicken breast (or 2 thighs)

Cut eggplant, or veggies and pick off basil leaves. Cut chicken into bite size pieces.

Pour 1/2 coconut milk into a large pot over low to medium-low heat. Add the red curry paste and mix, stirring constantly.

Add chicken when you see red oil bubbling. Stir and coat chicken with curry sauce.

Add the eggplant when the chicken turns white.  Add rest of the coconut milk and water and fish sauce. Let it boil until all the eggplants are tender.  (Can add bamboo shoots, as well.)

Add the basil just before serving. Make sure the leaves are submerged quickly to preserve color.

Serve on rice, which soaks up all the flavors of the curry.

Freezer directions: Freeze the sauce. Thaw, heat, and serve over rice. Season to your tastes.

Enjoy!


Thanks, WW!  Our family loved it!

Pork Stew With Fennel And Butternut Squash.

yield: Makes 6 servings

Serve this hearty stew over noodles.

Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

• 3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

• 2 tablespoons olive oil
• 1 cup chopped thinly sliced pancetta* (about 4 ounces)
• 2 cups chopped onions
• 3 garlic cloves, chopped
• 1 28-ounce can diced tomatoes in juice
• 2 cups low-salt chicken broth
• 1 cup dry red wine
• 2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups)
• 20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash)
• 
  

Place pork in large bowl. Mix next 6 ingredients in small bowl; sprinkle over pork, turning pork to coat evenly. Let stand 30 minutes.

Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add pancetta and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer pancetta to medium bowl. Add half of pork to pot; sauté until brown, about 8 minutes. Using slotted spoon, transfer pork to bowl with pancetta. Repeat with remaining pork. Add onions and garlic to pot; sauté until soft, about 5 minutes. Add tomatoes with juices, broth, wine, and pork mixture. Bring to boil, scraping up browned bits.

Cover pot; place in oven. Cook stew 1 hour. Add fennel bulbs, chopped fronds, and squash cubes to stew. Cover and cook in oven until pork and vegetables are tender, about 30 minutes. Using slotted spoon, transfer meat and vegetables to large bowl; cover. Boil sauce over medium-high heat until thickened enough to coat spoon, about 25 minutes. Return meat and vegetables to sauce; season with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores and supermarkets.

Freezes well in an airtight container.

Read More http://www.epicurious.com/recipes/food/views/Pork-Stew-with-Fennel-and-Butternut-Squash-107648#ixzz1FwLtLgyf


Made by AC.Thanks for yet another fabulous recipe!

Twice Baked Potatoes.

Frozen on a baking sheet, these spuds are ready to go directly
 into the oven when you are ready for them!

Ingredients:

Potatoes

Butter

Milk or Cream

Salt

Pepper

Cheddar cheese

Bacon, cooked and crumbled or cut up into very small pieces

Onion soup mix

Green onion

(The amounts you used of each of these ingredients depend on the number of potatoes)

Instructions:

1. Preheat oven to 350 degrees.

2. Wash potatoes.

3. Bake until soft inside, about 45 minutes-1 hour+ depending on the number of potatoes.

4. Cut the potatoes in half lengthwise. Scoop out the middles carefully, within ¼ inch of the skin. Put potato pulp in a bowl.

5. Mix in desired ingredients with the potato pulp. I used butter, milk, salt, pepper, onion soup mix, cheddar cheese, turkey bacon and green onion. You may also use sour cream, cream cheese, chives or anything else you might use to top a potato. Mash all ingredients together, like mashed potatoes. I mixed in the butter and milk first and made mashed potatoes. I just eye-balled the amounts until I reached the consistency I wanted. Then I mixed in the other ingredients in amounts I thought looked good.

6. Scoop spoonfuls of the mashed potato mixture back into the potato shells.

7. Place on a baking tray and put in the freezer, until they are frozen solid. (flash freeze)

8. Take them off the baking tray and put them in a freezer bag. They won’t stick together because they were flash frozen

9. To bake, place frozen potatoes on a greased baking sheet. Bake for approximately 40-50 minutes at 350 degrees or until heated through. For defrosted potatoes, bake approximately 25 minutes.

  

Adapted from food.com

These look amazing!  Thanks, LB!

Sweet Salsa Dump Chicken

Serves 4.

1 package of taco seasoning (I used less to reduce sodium and spiciness)

8 oz apricot jam

12 oz salsa

1 ½ lbs chicken pieces (can use breasts, drumsticks, legs… boneless or with the bone)

To make: Mix taco seasoning, jam and salsa in a bowl. Put the chicken pieces in a freezer bag. Pour sauce on top. Freeze.

Freezer directions: At least 24 hours before, remove the bag from the freezer and defrost in the fridge. When it is fully defrosted, bake in a 350 degree oven for 30 minutes for boneless skinless chicken breasts (that’s what I used) or 45-60 minutes for other chicken pieces with bones.  Cook until juices run clear.

Good served with rice. You could also cook it in the slow cooker instead of the oven.

 From food.com

Thanks, LB!  This looks so delicious!

Chicken Stew With Biscuits.

Homemade biscuits "make" this stew. Usually, one would bake them on top, but I was worried that the kids wouldn't eat them if they were "mixed".    

I'm a big believer in recipes that can be served in lots of ways.  It takes the stress out of cooking when I know how to make a dish.  This is essentially the filling for a chicken pot pie topped with homemade biscuits; you can substitute any pot pie filling, such as one for lobster or vegetable pot pie.

Thanks, A!  This is going to be a great meal that will please even the picky eaters!

For the Stew
3 whole chicken breasts, bone in , skin on. (4-6 cups cubed chicken)
3 tablesppons olive oil
2 tsps Kosher salt and 1/2 tsp freshly ground black pepper.
5 cups chicken stock, preferably home made
2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions

3/4 cup all purpose flour
1/4 cup heavy cream

2 cups medium-diced carrots (4 carrots), boiled in hot water for 2 minutes
2 cups of cooked peas
1/2 cup minced parsley

For the biscuits
2 cups all-purpose flour
1 tsp kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped parsley
1 egg mixed with 1 Tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them woth olive oil.  Sprinkle generously with salt and pepper.  Roast for 35  to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice.  You will have 4-6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  In a large dutch oven, melt the butter and sauté the onions over medium-low heat for 10-15 minutes, until translucent.  Add the flour  and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce.  Simmer over low heat  for 1 more minute, stirring until thick.  Add the salt, pepper and heavy cream.  Add the chicken, carrots, peas, onions, and parsley.  Mix well.
Place all in a 10x13x2 inch oval or rectangular baking dish.  Place the baking dish on a sheet pan lined with parchement or wax paper.  bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt ,and sugar in a bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the  butter is the size of peas.  Add the half-and-half and combine on low speed.  Mix in parsley

Dump the dough out on a well floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out 12 circles with a 2 1/2 inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling.  Brush them with egg wash, and return the dish to the oven.  Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

Freezer directions; Freeze stew and biscuits separately.  Thaw both a day before in the refrigerator.
Bake stew for 25 minutes fro the refrigerator, then place the biscuits on top, and bake for another 30 minutes, until done.

Recipe taken from: The Barefoot Contessa