Chicken Cobbler

 

This turned out to be a bigger hit than expected.  My oldest child exclaimed "YOU (expletive deleted) nailed it Dad, best pot pie ever".

Now I don't know which was the part he liked best, using cheddar drop biscuits as a topping or the use of smoked chicken in the filling.  Whatever it was, it sure was a hit with the fam.

I used large, 2 cup ramekins are only 3 of us.  You can split it among 6 smaller 1 cup ramekins if you prefer to use a first course.

Note: you can swap out 1/4 cup minced onion for the onion powder.  I use powder for flavor as the minced onion would offend the pick eater in my midst.  What we wouldn't do to accommodate them.

Chicken Cobbler

Filling

• 2 c diced smoked chicken
• 1 stalk celery diced with leaves
• 1 1/2 c frozen carrot and pea blend
• 1 can cream o chicken soup
• 1/2 t poultry seasoning
• 1 t onion powder
• 1/2 c milk
• 2 T butter

Topping

• 1 c flour
• 2 t sugar
• 2 t baking powder
• 1/4 t salt
• pinch cayenne pepper
• 1/4 c melted butter
• 1/2 c buttermilk
• 3/4 cup shredded cheddar/jack blend cheese

Heat oven to 400 F

Thaw peas and carrots according to directions in a microwave on high until hot.  Set aside.

Melt 2 tablespoons of butter in a large sauce pan.  Add celery, poultry seasoning, onion powder and sauté until tender.  Add cream of celery soup and whisk in the milk until smooth.  Add chicken and heat through.  Fold in gently the warmed peas and carrots.  Test for seasoning and add salt and pepper as needed.

Divide the chicken mixture between the ramekins.  Set aside.

Combine dry ingredients together for topping in a new bowl. Whisk to combine.  Whisk together melted butter and buttermilk.  Pour liquids into bowl with the dry ingredients.  With a wooden spoon gently stir until a soft dough forms.  Do not beat or over stir as you will get a very tough biscuit.  Fold in the cheese blend.

Drop dough by 1/4 on the chicken mixture.  Repeat with remaining ramekins.  (Remaining biscuit dough can be dropped onto a parchment paper lined baking sheet and baked until golden brown)

Place your ramekins on a cooking sheet and place in preheated oven.  Bake 20-25 minutes until golden brown and bubbly.  Let cool 5 minutes before indulging in the best danged chicken cobbler.

 

Limoncello Shrimp on Toast

This was a sleeper hit, sitting in my list of recipes to try "someday" going back to 2007...I shouldn't have waited so long to try it.   Just enough acidity to pop on your palette and a perfect bite when you do a piece of toasty tasty ciabatta roll with it.

 Bread...you want something light and crusty.  I used ciabatta rolls sliced on the equator and broiled to a deep golden brown.  I suppose you could if you really had to substitute a sourdough bun but it would be a bit chewier.  Its really worth the effort to track down ciabatta rolls and keep with the Italian theme.

Limoncello...I make my own with Meyer Lemons as it has just a bit softer bite than the usual Eureka or Ponderosa lemons that you get in the grocery store.  Meyer Lemons are in season right now, the local H*E*B has them 2 pounds for $8 on sale right now.  Worth the extra cost for what I consider to be the king of all lemons.

Limoncello Shrimp on Toast

Ingredients:

• 12 very large shrimp (15-20/pound count)
• 2 T Olive oil
• 2 t Garlic
• 1/4 t  Red Pepper flakes
• 1/4 C limoncello
• zest of one lemon
• juice of one lemon
• 1T parsley minced
• salt and pepper to taste
• 1 Ciabatta roll 

Method

Clean and devein the shrimp.  

Toast  a ciabatta roll that has been split in half at the equator.  Set aside.

In skillet heat olive oil over medium heat and it begins to shimmer.  Add shrimp in an even layer  Cook 2 -3 minutes until just pink.  Turn over and add garlic, cook 1 - 2 minutes.  Deglaze with lemon cello, simmer until reduced to a syrup.  Add parsley, lemon juice and zest.  Stir 1 minute.  Test for salt and pepper adding as needed.

Place a piece of the toast cut side up and top with 6 shrimp.  Repeat with remaining half of toast and shrimp.  Spoon remaining sauce over the shrimp.  Serve with a nice dry white wine...pinot grigio is a nice pairing.