As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

Chicken and Dumplings

Ingredients

• 4 pounds chicken leg quarters
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 4 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, chopped
• 1/2 (8-ounce) package sliced mushrooms
• 1 cup frozen corn
• 2 (14-ounce) cans chicken broth
• Water
• 1 cup baking mix
• 1 teaspoon poultry seasoning
• 1/3 cup milk

Directions

Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Cheddar Biscuits and Gravy

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

Cheddar Biscuits and Gravy

Ingredients

• 2 1/3 cups baking mix, store-bought
• 3 tablespoons melted butter
• 3/4 cup milk
• 1/2 cup grated Cheddar
• 1 cup leftover Sawmill Gravy, from Chicken Fried Steak recipe
• 1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 425 degrees F.
In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove.
To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot.

http://www.foodnetwork.com/sandra-lee/index.html

Chicken Pot Pies

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

Chicken Pot Pies

Ingredients

• 1 box pie crust
• 1 whole (4-pound) chicken, cut into parts
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 2 carrots, sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk

Directions

Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.

Put the chicken breast in a medium pot and cover with 5 cups of water.

Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for the Round 2 Recipe Chicken Cacciatore.)

Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for Round 2 Recipe Chicken Cacciatore.)

In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for Round 2 Recipe Chicken Noodle Casserole.)

Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)

Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

http://www.foodnetwork.com/sandra-lee/index.html

Beef Empanadas

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

MissMouse

Beef Empanadas

Ingredients

• 1 (9-ounce) package pie crust mix
• 1 large egg
• 1 tablespoon cold water
• All-purpose flour, for dusting
• 1 leftover steak from the Salisbury Steak recipe
• 1/4 cup leftover gravy from the Brown Gravy recipe

Directions

Make the pie crust according to package directions. Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F.

In a small bowl mix together the egg with the cold water to create an egg wash. Set aside.

Divide the dough into 6 even pieces, and roll each into a ball. On a floured work surface roll out each piece of dough, with a rolling pin, into 1/4-inch thick rounds about 3 to 4 inches in diameter. Using a small bowl as a template cut around to form perfect circles.

Break the leftover Salisbury Steak into small pieces and add it to a bowl with the leftover Brown Gravy. Stir to combine.

Put a heaping tablespoon of the meat mixture into the middle of each piece of dough. Brush the edges of the circles with egg wash. Fold the dough over the filling to form a half circle. Press the edges together and seal them again with the tines of a fork to make pretty borders. Brush the tops of the empanadas with the egg wash. Arrange the empanadas on a sheet pan and bake until golden brown, about 15 minutes. Remove the empanadas from the oven to a serving platter and serve.

http://www.foodnetwork.com/sandra-lee/index.html

Salisbury Steak with Brown Gravy

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

MissMouse

Salisbury Steak with Brown Gravy

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 1/2 pounds 80 percent lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon grill seasoning
• 1 tablespoon Worcestershire sauce
• 1 large egg
• 1/2 (8-ounce) package sliced baby portobello mushrooms
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 (14-ounce) cans beef broth

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. 

Reserve one steak for online round 2 recipe, Beef Empanadas. 

Serving Yield: 4 

http://www.foodnetwork.com/sandra-lee/index.html