I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Sunday, December 05, 2004

Cream Chicken over biscuits!

Saturday we had a recipe that my grandmother used to make all the time. Its very easy but it is SO delicious. In addition to cream chicken over buscuits we also had Elvis' recipe for cheese grits. I got it from the Elivis Presley Cookbook. I have a link to it in another post on the blog somewhere.

Buttermilk Biscuits

1 3/4 cups all purpose flour
1 1/2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
5 T butter, cold and chopped into small pieces
1 cup buttermilk

Pour everything but the butter into a bowl and mix up into a soft dough. Flatten the dough out using a rolling pin or your hand. Sprinkle the dough with butter pieces. Fold the dough into thirds like you are folding a letter. YOu should have rolled it out thin enough for the final thickness to be about 1/2 inch. Cut out your biscuits and place in the dutch oven. Alternatively you can cook these until they are puffed up and done and just starting to turn brown on top in an oven on a cookie sheet at 450 degrees.

Elvis' Cheese Grits

4 cups boiling water
1 t salt
1 cup instant grits
1/2 c butter
1 6 ounce roll garlic cheese (see picture below)
2 eggs

Bring pan of salted water to a boil. Stir in the grits. Cook for a few minutes until they start to thicken up. Remove from heat and stir in butter and cheese. In a measuring cup mix eggs and milk so that the volume is 1 cup. Add to the grits mixture. Pour grits into a casserole dish and bake at 300 for an hour or until they brown a little on top and are thickened up.

Muriel's Cream Chicken over Biscuits

Makes enough for 2 people

2 cans of chicken broth
1/2 onion, diced
1/2 cup frozen carrots and peas
2 stalks celery, diced
1 chicken breast, cut up
fresh ground black pepper
bay leaf
1 t thyme

Dump everything into a pan and bring to a boil. Boil until vegies are soft and chicken is cooked through. To thicken, combine 1/4 cup flour with 1/4 cup milk. Add to chicken pan. Boil until it thickens to the consistancy of thick gravy. You may need to add more flour if it doesn't thicken up after a couple minutes.