James Andrews

Of all the food I make, this is probably one of the items I cook the most. It’s easy to make and fairly good for you as well. It is easy

Ingredients:

1 fully thawed boneless skinless chicken breast.
1 tbsp butter or fake butter (for greasing the pan).
ground pepper
minced garlic
dried rosemary
dried chive

Place your chicken on your cutting board. Grind the pepper right over one side. Take a pinch of rosemary and in your hand break it apart releasing it’s flavor. Now sprinkle it over the chicken. Sprinkle dried chive flakes over it next.

Put the butter and garlic in the skillet, and put the skillet on medium low heat let the butter melt and coat the entire bottom of the skillet. Put the chicken in the skillet with the seasoned side down. Now repeat the same process on the unseasoned side, cover.

The larger the piece the longer it’ll take to cook, so wait 3-4 minutes and flip and repeat until it is cooked should take no longer then 8-10 minutes to cook one piece.

This is my first attempt at cooking a casserole. Not only is it my first attempt at cooking a casserole, it’s a completely original recipe.

1 cup carrots (cubed)
1 cup potatoes (cubed)
1 chicken cube breast
1 4.3oz package Knorr Pasta Sides “Chicken Flavor”.
1 package of buttermilk biscuit dough from your grocer’s cooler
pepper
salt (i use kosher salt)
dried rosemary
minced garlic (fresh or from a container).
milk
1 cup chicken broth (can be made from bullion)

Preheat the oven to 350.

Set a pot of water to boil. season with salt. Once boiling place the carrots and potatoes in the water. This is to get the cooking process started. Cook them for about 15 minutes while you cook the chicken below. (I learned the hard way they won’t cook enough in the oven alone. You could try making smaller cubes mine were kind o big, but I thought small enough to cook in the oven). In the end the flavors were there, the veggies just needed longer to cook. Hence the boiling addition which isn’t tested, but should work.

Place 1tbsp butter in a skillet, and place on high heat. place cubed chicken breast in the skillet, season with fresh ground black pepper, a pinch of salt. 1 pinch of rosemary (make sure you break it to release the flavor. Cook chicken until cooked all the way through.

While cooking the chicken mix the potatoes and carrots into your casserole dish. Season with pepper. Once the chicken is cooked add that to the mixture, and thoroughly mix together. Now add the package of noodles. Make sure to mix them in so they are through out the casserole. Add your 1/2 cup of milk, and the chicken broth (the noodle mix is our binder). 2 tblsp of butter on top of the noodles. (just cut it up and place it randomly so it sinks in.)

Lastly take the biscuits and lay them on top of the entire thing until they cover it entirely by biscuits. Place on the cover and put in the oven for 30 minutes.

Once 35 minutes is over remove the cover so the buscuits can brown properly

Let cook for 10 more minutes turning the heat up to 400F to allow browning of the biscuits. It may not take a full 10 minutes to brown.

I’m a semi-foodie.  I am a picky eater.  Very picky, so I’ve been trying to make food I like have a different flare to it.  Back in 2006 I decided to play around and change a recipe that was shown on the TV series “Good Eats” that was made using peaches.  I modified it to use Apples instead.

Step One:

place your 4 mini-souffle dishes on a cookie sheet. In the bottom of each in this exact order place the following ingredients.
1/2 tbsp unsalted butter.
1 tsp brown sugar (or brown sugar splenda).

Step Two:

Take 1 large granny smith apple cored. cut into 12 slices. and place 3 pieces each in each of the souffle dishes.  Cut each apple slice into smaller pieces.

Step Three

Take 1/4 teasspoon nutmeg and 1/4 teaspoon of cinnamon and sprinkle over the apple slices.

Step Four

You will now need 2 bowls.for the next 2 steps. If you are familiar with good eats we will be using the “Muffin Method”.

In one of the bowls whisk the following ingredients
2.5 oz all purpose flour by weight.
1 tsp baking powder
1/8 tsp salt
1/8 tsp baking soda

In the other bowl whisk the following together.
1/2 cup of buttermilk at room temputure (I had forgot to let mine become room temputure, but it wasn’t ice cold either (probably around 58F))
1/3 cup of sugar.
1 tbsp of melted non salted butter
1 tsp vanilla extract.

Now take the 2nd bowl and pour it over the ingredients in the first bowl. Using a silicon/rubber spatula mix together, should take 10-13 turns to have the ingredients mixed, it will still look lumpy, but that’s what you want without the lumps it will taste tough and yuck.

Now pour equal ammounts of the batter into each souffle dish over the apples.

Put on center rack in over for 20-25 minutes until the edges are golden brown. The internal temp should be around 190F, but 25 minutes should be enough if you don’t have a thermometer to test with.

Eat warm, or cooled whipped cream or not.